June 2020

Garlic Parmesan chicken is an easy and yet tranquil dish for the whole family. Make this meal in an instant pot or slow cooker. My preferred approach is to look at the images and videos here with your skinless chicken breasts. You can, however, use the favorite chicken cut, whether monochrome or bone-in, breasts, thighs, or legs. I know because I used all these cuts to make this recipe as well. Add to the cook another hour when using dark meat, as dark meat takes longer to cook than white meat.

You may want to brew the chicken in a pot before adding it to the slow cooker if you choose to use skin-on chicken. Of course, this is an optional step, you can throw it raw inside. If you look for crooked skin, you can remove it from the slow cooker or Instant Pot and put it in your oven broiler for a couple of minutes after the chicken has been cooked. Once more, optional too.

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Slow Cooker Garlic Parmesan Chicken and Potatoes Recipe

Ingredients:

2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces

1 lb potatoes, chopped

1/2 cup grated Parmesan cheese

1 cup shredded Parmesan cheese

2 garlic cloves, minced

1 tbsp garlic powder

1 tbsp Italian seasoning

1 tbsp extra-virgin olive oil

Salt & pepper to taste

3/4 c of low-sodium chicken broth (for IP)

2 tsp oil (for IP)

Directions:

For Slow Cooker:

Add the shredded parmesan cheese to the slow cooker except for all ingredients. Stir to well mix.

Cook for 2-3 hours or 4-6 hours.

Cut on Parmesan shredded cheese and cook for a further 10 to 20 minutes until they are melted.

For Instant Pot:

Turn on the Instant Pot to saute. When IP warms, add oil & chicken to each side and cook for a couple of minutes until browned.

Except for Parmesan cheese, add all ingredients including the chicken broth. Stir well to combine

Make sure to close the valve and seal its lid. Cook for 8 minutes in high pressure, the internal temperature for the chicken must be 165 degrees F. Quickly release the pressure

Put the shredded Parmesan cheese on top. Cook until cheese is melted.

Slow cooker/instant pot garlic Parmesan chicken & potatoes

Rebecca Garlic Parmesan chicken is an easy and yet tranquil dish for the whole family. Make this meal in an instant pot or slow cooker. My preferred approach is to look at… Main Dish Recipes Slow cooker/instant pot garlic Parmesan chicken & potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 3.8/5

( 56 voted )

Ingredients

• 2 lbs boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 lb potatoes, chopped
• 1/2 cup grated Parmesan cheese
• 1 cup shredded Parmesan cheese
• 2 garlic cloves, minced
• 1 tbsp garlic powder
• 1 tbsp Italian seasoning
• 1 tbsp extra-virgin olive oil
• Salt & pepper to taste
• 3/4 c of low-sodium chicken broth (for IP)
• 2 tsp oil (for IP)
• Directions:

Instructions

For Slow Cooker:

Add the shredded parmesan cheese to the slow cooker except for all ingredients. Stir to well mix.

Cook for 2-3 hours or 4-6 hours.

Cut on Parmesan shredded cheese and cook for a further 10 to 20 minutes until they are melted.

For Instant Pot:

Turn on the Instant Pot to saute. When IP warms, add oil & chicken to each side and cook for a couple of minutes until browned.

Except for Parmesan cheese, add all ingredients including the chicken broth. Stir well to combine

Make sure to close the valve and seal its lid. Cook for 8 minutes in high pressure, the internal temperature for the chicken must be 165 degrees F. Quickly release the pressure

Put the shredded Parmesan cheese on top. Cook until cheese is melted.

 

Crockpot Pork Chops and Potatoes is a great fast, easy and easy weekday dinner. Drop it all down and forget about your slow cooker. A new family favorite is going to be slow cooker pork chops! Slow-cooked pork chops with just a few ingredients are easy. We don’t use canned soup because I don’t use this as a whole lot, honestly. However, there are lots of this style of the recipe all around the Internet, if you look for the saucy canned soup of pork chops (no judgment here).

This is a spin-off from a popular slow cooker recipe, probably made by most of our moms. However, a scratch sauce is made instead of cans of condensed soup. I’m not a food snob – I promise – but not only tastes 100 times better to make your sauce, but it’s also really super simple. You need to open a can a bit longer, but believe me – it’s worth it! This pork chops and potatoes Slow cooker creamy ranch was a big hit in our house!  This is so simple to prepare, as it is done in the slow cooker. The main dish and two sides are all cooked in the simple creamy sauce of this ranch.  It’s just so easy to make and so yummy, I love this recipe.

Ingredients:

3 Lbs Red Potatoes – quartered

6 (3/4 inch) Boneless Pork Chops

1/2 Cup Olive Oil

2 Tablespoons Dry Ranch Seasoning

2 teaspoons Apple Cider Vinegar

2 Tablespoons Butter – cubed

Directions:

Sear pork chops over medium to high heat in an oiled skillet. Mix oil, ranch, and vinegar of apple cider.

In a slow cooker, place potatoes, and pork chops. Put the ranch blend on the top and toss to uniformly cover potatoes and chops.

Add butter cubes on top.

Cooking for about 3 hours on high heat. 5-6 hours at low temperature. Add salt/pepper to taste.

Crockpot Ranch Pork Chops and Potatoes

Rebecca Crockpot Pork Chops and Potatoes is a great fast, easy and easy weekday dinner. Drop it all down and forget about your slow cooker. A new family favorite is going… Main Dish Recipes Crockpot Ranch Pork Chops and Potatoes European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 Lbs Red Potatoes - quartered
• 6 (3/4 inch) Boneless Pork Chops
• 1/2 Cup Olive Oil
• 2 Tablespoons Dry Ranch Seasoning
• 2 teaspoons Apple Cider Vinegar
• 2 Tablespoons Butter - cubed

Instructions

Sear pork chops over medium to high heat in an oiled skillet. Mix oil, ranch, and vinegar of apple cider.

In a slow cooker, place potatoes, and pork chops. Put the ranch blend on the top and toss to uniformly cover potatoes and chops.

Add butter cubes on top.

Cooking for about 3 hours on high heat. 5-6 hours at low temperature. Add salt/pepper to taste.

Slow Cooker Beef In your mouth beef and hearty veggies, the bourguignon is crazy, tender, and perfectly cooked in a rich sauce. For the cold months ahead, this meal is comfortable and perfect! This delicious and hearty meal this winter season is warm and satisfying. Try this Tuscan chicken stew, pork cocoon, or beef stew, with bacon, if you love good stew. The word bourguignon is derived from a French dish, which is in English called Buruandy.

Similar to a beef stew, Bourguignon has a few ingredient variations and a lot more deep aroma. A classical Burgundy is made of red wine, which is cookable and safe for children to enjoy this recipe of Burgundy. This Burgundy recipe is thick, full of flavor. This is your recipe if you’re looking for a reassuring, hearty blow, and flavoring beef stew.

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Beef Bourguignon Recipe

Ingredients:

5 slices bacon finely chopped

3 lbs. boneless beef chuck cut to 1-inch cubes

1 cup red cooking wine

2 cups chicken broth

1/2 cup tomato sauce

1/4 cup soy sauce

1/4 cup flour

3 garlic cloves finely chopped

2 Tablespoons thyme finely chopped

5 medium carrots sliced

1 pound baby potatoes I used tricolor

8 ounce fresh mushrooms sliced

fresh chopped parsley for garnish

Directions:

Cook bacon over medium heat to a crisp in a large saucepan. In a slow cooker, place bacon. Add the beef to a saucepan and pepper, and sear for 2-3 minutes on each side. Transfer the beef onto the slow cooker.

Into the pot add red wine and sprinkle the brown bits. Cook chicken broth, tomato sauce, and soy sauce. Whisk the flour. Add sauce to the slow cooker.

Add the slow cooker with garlic, thyme, carrots, potato, and mushrooms. Stir and cook at a low temperature until beef is tender for 8-10 hours or high, and serve with mashed potatoes, if desired.

SLOW COOKER BEEF BOURGUIGNON

Rebecca Slow Cooker Beef In your mouth beef and hearty veggies, the bourguignon is crazy, tender, and perfectly cooked in a rich sauce. For the cold months ahead, this meal is… Main Dish Recipes SLOW COOKER BEEF BOURGUIGNON European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 5 slices bacon finely chopped
• 3 lbs. boneless beef chuck cut to 1-inch cubes
• 1 cup red cooking wine
• 2 cups chicken broth
• 1/2 cup tomato sauce
• 1/4 cup soy sauce
• 1/4 cup flour
• 3 garlic cloves finely chopped
• 2 Tablespoons thyme finely chopped
• 5 medium carrots sliced
• 1 pound baby potatoes I used tricolor
• 8 ounce fresh mushrooms sliced
• fresh chopped parsley for garnish

Instructions

Cook bacon over medium heat to a crisp in a large saucepan. In a slow cooker, place bacon. Add the beef to a saucepan and pepper, and sear for 2-3 minutes on each side. Transfer the beef onto the slow cooker.

Into the pot add red wine and sprinkle the brown bits. Cook chicken broth, tomato sauce, and soy sauce. Whisk the flour. Add sauce to the slow cooker.

Add the slow cooker with garlic, thyme, carrots, potato, and mushrooms. Stir and cook at a low temperature until beef is tender for 8-10 hours or high, and serve with mashed potatoes, if desired.

Slow cooker’s recipes are my best friend in this busy season of life. It’s the easiest way to have dinner at the table for me. Once all the kids have come from school, I can’t get into the kitchen to cook a meal. It’s hard enough to get food on the plates, pour milk and wash everyone up and down! The Easy Slow Cooker Taco Pasta is an innovative recipe with which I first fell in love.

When I made this recipe I wanted it to be as easy as possible. First, I was thinking of making the recipe necessary for no chopping, like this Taco Soup Slow Cooker Chicken. But I wanted sneaky veggies in this taco pasta, and so I added a chop bell pepper. The taste is impeccable and, after a long day, the comfort food you want is the sort of warm. Ground beef pasta and your favorite taco taste. I’m beginning to starve to think about it! My crock-pot roast is another of our favorite comfort foods.

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Taco Pasta Recipe

Ingredients:

1 pound lean ground beef

salt and pepper

1 bell pepper chopped

15 ounce can crushed tomatoes

1 cup jarred salsa I used mild

15 ounce can corn drained

3 tbsp taco seasoning

2 ½ c of water or low sodium chicken broth about 14.5 oz

12 oz shell pasta shapes (whole grain or white)

1 cup shredded cheddar cheese

Directions:

Over medium heat, heat a large skillet. Fill the beef then add salt and pepper to taste. Cook the meat, stir often until browned. Transfer the beef into the slow cooker.

Add and stir the bell pepper, salsa, crushed tomatoes, corn, taco seasoning, and broth or water.

Cook at a low temperature for 5-6 hours or 2-3 hours high.

Stir the pasta. Cook 10-20 minutes on high. The time of the pasta cooker varies by slow cooker, and check for doneness about 10 minutes.

Stir in and serve with cheddar cheese.

Easy Slow Cooker Taco Pasta

Rebecca Slow cooker’s recipes are my best friend in this busy season of life. It’s the easiest way to have dinner at the table for me. Once all the kids have… Main Dish Recipes Easy Slow Cooker Taco Pasta European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 pound lean ground beef
• salt and pepper
• 1 bell pepper chopped
• 15 ounce can crushed tomatoes
• 1 cup jarred salsa I used mild
• 15 ounce can corn drained
• 3 tbsp taco seasoning
• 2 ½ c of water or low sodium chicken broth about 14.5 oz
• 12 oz shell pasta shapes (whole grain or white)
• 1 cup shredded cheddar cheese

Instructions

Over medium heat, heat a large skillet. Fill the beef then add salt and pepper to taste. Cook the meat, stir often until browned. Transfer the beef into the slow cooker.

Add and stir the bell pepper, salsa, crushed tomatoes, corn, taco seasoning, and broth or water.

Cook at a low temperature for 5-6 hours or 2-3 hours high.

Stir the pasta. Cook 10-20 minutes on high. The time of the pasta cooker varies by slow cooker, and check for doneness about 10 minutes.

Stir in and serve with cheddar cheese.

This delicious butter is my Instant Pot Butter Chicken version, which is one of my webpage’s most popular and highly rated recipes. There is a true Indian flavor, but in an average grocery store you can find all ingredients and you will not need more than 15 minutes to prepare them.

The deep taste in authentic Indian cuisine is remarkable. The more nuances you are eating, the more you begin to want it. This simple pot-recipe gives you a good deal, so don’t look any more if you need a crowd of butter chicken. It is also stellar remaining so that you can have it tonight and then have a healthy meal and dinner later this week. This slow cooker is the recipe to try if you’ve never got genuine Indian butter chicken (or Indian food in general!).

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Butter Chicken Recipe

Ingredients:

2 pounds boneless, skinless chicken breasts — about 4 medium breasts

1 tbsp of coconut oil

1 small yellow onion — diced (about 1 cup)

1 tablespoon minced fresh ginger

4 cloves (4 teaspoons) of garlic, minced

1 1/2 tablespoons curry powder

1 tablespoon garam masala

1 1/2 teaspoons chili powder

3/4 teaspoon kosher salt

1 (6-ounce) can no salt added tomato paste

1 small cauliflower

1 (14-ounce) can tomato sauce

2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy-free)

1/2 cup half-and-half or full-fat coconut milk — do not use light coconut milk, as it will water down the sauce

1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free

FOR SERVING:

Prepared brown rice

Quinoa

Naan

Chopped fresh cilantro

Directions:

Heat coconut oil in a non-stick pot over medium heat. When it’s hot, add onion and cook until it softens for about 5 minutes. Add ginger, garlic, curry, chili powder, and garam masala. Cook until fragrant for about 30 seconds.

Put the onions into a 6-quarter slow cooker or larger. Put the chicken on top and flowers of cauliflower and add tomato sauce. Mix to add the florets and the sauce a little, so that the chicken pieces remain undisturbed. The pieces of chicken should appear large. Use one spoon to make your sauce and florets a little bit more evenly. Spread pieces of butter over the top.

Cover and cook at a high level for 1 1⁄2 to 2 1/2 hours, or at a high level for 4-6 hours, until the chicken is cooked and the thermometer is 165 degrees F. The cooking time can change according to your slow cooker, so make sure that the chicken does not dry out early. When the chicken is finished, remove it and let it cool down slightly.

The cauliflower will probably not be tender at this point. Give the slow cooker’s contents a big mix to cover with the sauce the florets. Cook the slow cooker again and simmer for about 30 minutes to 1 hour until the florets are completely tender. (You can save this step if your florets are already tender.)

Cut it into pieces as soon as the chicken is sufficiently cool to touch. Return with the tender florets to the slow cooker. Stir in half and half. Let cool, then stir in the Greek yogurt a couple of minutes. If the chicken butter is too hot, curdling it. Enjoy the warmth of brown rice, quinoa, or naan with fresh cilantro. (Don’t stir in your yogurt right away.

Slow Cooker Butter Chicken

Rebecca This delicious butter is my Instant Pot Butter Chicken version, which is one of my webpage’s most popular and highly rated recipes. There is a true Indian flavor, but in… Main Dish Recipes Slow Cooker Butter Chicken European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds boneless, skinless chicken breasts — about 4 medium breasts
• 1 tbsp of coconut oil
• 1 small yellow onion — diced (about 1 cup)
• 1 tablespoon minced fresh ginger
• 4 cloves (4 teaspoons) of garlic, minced
• 1 1/2 tablespoons curry powder
• 1 tablespoon garam masala
• 1 1/2 teaspoons chili powder
• 3/4 teaspoon kosher salt
• 1 (6-ounce) can no salt added tomato paste
• 1 small cauliflower
• 1 (14-ounce) can tomato sauce
• 2 tablespoons unsalted butter — cut into small pieces (use coconut oil to make dairy-free)
• 1/2 cup half-and-half or full-fat coconut milk — do not use light coconut milk, as it will water down the sauce
• 1/2 cup plain nonfat Greek yogurt — or non-dairy yogurt to make dairy-free
• FOR SERVING:
• Prepared brown rice
• Quinoa
• Naan
• Chopped fresh cilantro

Instructions

Heat coconut oil in a non-stick pot over medium heat. When it's hot, add onion and cook until it softens for about 5 minutes. Add ginger, garlic, curry, chili powder, and garam masala. Cook until fragrant for about 30 seconds.

Put the onions into a 6-quarter slow cooker or larger. Put the chicken on top and flowers of cauliflower and add tomato sauce. Mix to add the florets and the sauce a little, so that the chicken pieces remain undisturbed. The pieces of chicken should appear large. Use one spoon to make your sauce and florets a little bit more evenly. Spread pieces of butter over the top.

Cover and cook at a high level for 1 1⁄2 to 2 1/2 hours, or at a high level for 4-6 hours, until the chicken is cooked and the thermometer is 165 degrees F. The cooking time can change according to your slow cooker, so make sure that the chicken does not dry out early. When the chicken is finished, remove it and let it cool down slightly.

The cauliflower will probably not be tender at this point. Give the slow cooker's contents a big mix to cover with the sauce the florets. Cook the slow cooker again and simmer for about 30 minutes to 1 hour until the florets are completely tender. (You can save this step if your florets are already tender.)

Cut it into pieces as soon as the chicken is sufficiently cool to touch. Return with the tender florets to the slow cooker. Stir in half and half. Let cool, then stir in the Greek yogurt a couple of minutes. If the chicken butter is too hot, curdling it. Enjoy the warmth of brown rice, quinoa, or naan with fresh cilantro. (Don't stir in your yogurt right away.

Every culture that is fortuitously affected by Italian cuisine is fortunate enough to have its version of warm one-pot pasta wonders! The names in this field, ranging from baked ziti to the simple “pasta bake” is always straightforward, humble, and scrumptious. A delicious, innovative example of classic Italian food, when the regional influences are met is the recipe bellow for slow-cooked Cajun chicken alfredo. These recipes are a combination of two of my most popular recipes: One-Pot Cajun Alfredo and Crockpot Chicken Alfredo. This slow cooker is so delicious and will certainly hit your family. The chicken and alfredo sauce is tasted by smoked sausage and cajun seasoning and gives the dish so many layers of flavor.

Chicken Alfredo’s almost always the first recipe to which we are turning to when we seek comforting carby goodness. Feel free to adjust the seasoning of the cajun/creole to your individual preferences. Best of all, the pasta is even cooked in the slow cooker.

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Cajun Chicken Alfredo Recipe

Preparation time: 15 minutes
Cooking time: 4 hours and 30 minutes
Serves: 8

Ingredients:

1 tablespoon olive oil

1 pound chicken breasts

1 lb (sliced into 1-inch pieces) smoked sausage

3 cups of heavy cream

4 cups of low sodium chicken broth

4 tablespoons butter

2 tablespoons coarse cajun seasoning

2 cloves garlic smashed

1 pound of uncooked penne pasta

1/2 cup hot water

5 oz freshly shredded parmesan cheese

kosher salt and black pepper

garlic powder

Directions:

Pat the breasts of chicken until dry and season with the Kosher salt, pepper, and garlic. Heat oil overheats and sear chicken breast on both sides.

Add chicken breast, sausage, heavy cream, chicken broth, butter, garlic cloves, and a 1⁄2 tsp of kosher salt, cajun seasoning, add some ground black pepper to the slow cooker.

Cook for 4 hours or 2-3 hours at low temperature, until chicken reaches 165 degrees.

Remove chicken from the slow cooker, set aside to cool. Slice when completely cool.

In 1/2 cup of hot water, cover and cook uncooked penne pasta for 30 min. in high heat

Stir in Parmesan cheese, sliced chicken, and extra salt and black pepper after the pasta is tender.

Slow Cooker Cajun Chicken Alfredo

Rebecca Every culture that is fortuitously affected by Italian cuisine is fortunate enough to have its version of warm one-pot pasta wonders! The names in this field, ranging from baked ziti… Main Dish Recipes Slow Cooker Cajun Chicken Alfredo European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 7 voted )

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken breasts
• 1 lb (sliced into 1-inch pieces) smoked sausage
• 3 cups of heavy cream
• 4 cups of low sodium chicken broth
• 4 tablespoons butter
• 2 tablespoons coarse cajun seasoning
• 2 cloves garlic smashed
• 1 pound of uncooked penne pasta
• 1/2 cup hot water
• 5 oz freshly shredded parmesan cheese
• kosher salt and black pepper
• garlic powder

Instructions

Pat the breasts of chicken until dry and season with the Kosher salt, pepper, and garlic. Heat oil overheats and sear chicken breast on both sides.

Add chicken breast, sausage, heavy cream, chicken broth, butter, garlic cloves, and a 1⁄2 tsp of kosher salt, cajun seasoning, add some ground black pepper to the slow cooker.

Cook for 4 hours or 2-3 hours at low temperature, until chicken reaches 165 degrees.

Remove chicken from the slow cooker, set aside to cool. Slice when completely cool.

In 1/2 cup of hot water, cover and cook uncooked penne pasta for 30 min. in high heat

Stir in Parmesan cheese, sliced chicken, and extra salt and black pepper after the pasta is tender.

This cake reminds me of spring. The fresh strawberries used to make it more irresistible. It’s simple, gorgeous, and refreshing. My family’s favorite! For all the strawberries lower out there this lovely cake is made especially for you. It’s so easy to put together so you’ll have no excuse to make it. The ingredients are not hard to find and are very simple. It is indeed a no-fuss cake to make. And it’s so yummy that one slice is not enough you’ll be asking for more.

Ingredients

1 box of Angel Food Cake Mix

1 lb. tub of cool whip (16 oz)

1 jar of strawberry preserves (18 oz)

1 lb. container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tablespoon)

How to make Strawberry Delight Dessert

Step 1: According to the direction written on the box, prepare the Angel Food cake mix in two round cake pans.

Step 2: Let the cakes cool completely.

Step 3: In a mixing bowl, mix half of the cool whip with a jar of strawberry preserves.

Step 4: Slice the cakes horizontally in half to create two layers.

Step 5: Put the bottom layer on a serving dish.

Step 6: Evenly spread the cool whip and strawberry mixture on top of the cake, then, top it with fresh strawberries.

Step 7: Place the following layer of the cake on top and again frost the top with the cool whip and strawberry mixture, then, top it with fresh strawberries. Do this for all the cake layers.

Step 8: Once all the layers are placed on top of each other, generously spread the second half of the cool whip entirely over the cake.

Step 9: Decorate the cake using the leftover strawberries.

Step 10: Before serving make sure to chill the cake. Place it in the fridge for a few hours. When ready to serve, remove from the fridge, and slice a piece. Enjoy!

Rebecca This cake reminds me of spring. The fresh strawberries used to make it more irresistible. It’s simple, gorgeous, and refreshing. My family’s favorite! For all the strawberries lower out there… Main Dish Recipes Strawberry Delight Dessert European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 4.7/5

( 3 voted )

Ingredients

• 1 box of Angel Food Cake Mix
• 1 lb. tub of cool whip (16 oz)
• 1 jar of strawberry preserves (18 oz)
• 1 lb. a container of fresh strawberries, cut in half and mixed in a large bowl with sugar (1 tablespoon)

Instructions

Step 1: According to the direction written on the box, prepare the Angel Food cake mix in two round cake pans.

Step 2: Let the cakes cool completely.

Step 3: In a mixing bowl, mix half of the cool whip with a jar of strawberry preserves.

Step 4: Slice the cakes horizontally in half to create two layers.

Step 5: Put the bottom layer on a serving dish.

Step 6: Evenly spread the cool whip and strawberry mixture on top of the cake, then, top it with fresh strawberries.

Step 7: Place the following layer of the cake on top and again frost the top with the cool whip and strawberry mixture, then, top it with fresh strawberries. Do this for all the cake layers.

Step 8: Once all the layers are placed on top of each other, generously spread the second half of the cool whip entirely over the cake.

Step 9: Decorate the cake using the leftover strawberries.

Step 10: Before serving make sure to chill the cake. Place it in the fridge for a few hours. When ready to serve, remove from the fridge, and slice a piece. Enjoy!

Our favorite and the best cake ever! I cannot count how many times I’ve made this cookie sheet chocolate cake. My kids are always craving for it, they love it so much they can finish the whole thing in one sitting. This cake has a velvety texture, it’s moist, has a thick frosting, fudgy, and very addictive! I always make this for my kids because they are crazy about it, just like me when I was their age. I remember my mom in the kitchen, so delighted while making this cake. Every bite of this scrumptious cake reminds me of my childhood and my mom. This is a keeper and surely a classic cake that’s worth passing on to generations.

Ingredients

2 cups flour

2 cups of sugar

½ cup butter

1 cup of water

4 Tablespoons cocoa

½ cup shortening

½ cup buttermilk

½ teaspoon baking soda

2 eggs

1 teaspoon vanilla

FROSTING

½ cup butter

6 tablespoons milk

3 tablespoons cocoa

3 cups powdered sugar

1 teaspoon vanilla

(nuts if desired, I never add them)

How to make Cookie Sheet Chocolate Cake

Step 1: Measure the flour and the sugar and place them in a large mixing bowl and set aside.

Step 2: Combine the butter, water, cocoa, and shortening in a medium saucepan. Bring to a boil and once the mixture is boring, add in the flour mixture. Stir until incorporated.

Step 3: Mix in the buttermilk, baking soda, eggs, and vanilla (in order) and make sure to mix in-between each addition.

Step 4: Pour the mixture in a greased cookie sheet.

Step 5: Place inside the oven and bake for 20 minutes at 400 degrees F.

TO MAKE THE FROSTING

Step 6: Combine the buttermilk and cocoa and bring to a boil.

Step 7: Stir in the powdered sugar and vanilla. Mix until smooth.

Step 8: Once the cake is cooked, remove from the oven.

Step 9: While the cake is hot poke holes using a fork. Then, pour the frosting evenly all over the cake.

Cookie Sheet Chocolate Cake

Rebecca Our favorite and the best cake ever! I cannot count how many times I’ve made this cookie sheet chocolate cake. My kids are always craving for it, they love it… Main Dish Recipes Cookie Sheet Chocolate Cake European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 cups flour
• 2 cups of sugar
• ½ cup butter
• 1 cup of water
• 4 Tablespoons cocoa
• ½ cup shortening
• ½ cup buttermilk
• ½ teaspoon baking soda
• 2 eggs
• 1 teaspoon vanilla
• FROSTING
• ½ cup butter
• 6 tablespoons milk
• 3 tablespoons cocoa
• 3 cups powdered sugar
• 1 teaspoon vanilla
• (nuts if desired, I never add them)

I am so impressed by this recipe! I tried it 2 days ago and I’m so glad that I did! Don’t let the number of steps stop you from making this incredibly amazing treat. It may be a lot of steps but I promise you that it’s not that difficult to follow. The aroma and the taste are definitely worth the time and effort. I know you are gonna love it!

Ingredients

2 1/2 cups pecans

1/2 cup butter (I use salted)

1 cup brown sugar

1/2 cup light corn syrup

7 ounces sweetened condensed milk (1/2 of a 14-ounce can)

1/2 teaspoon vanilla

1 (12 ounces) package milk chocolate chips

1/2 teaspoon shortening (I use butter flavored Crisco)

How to make Chocolate Pecan Turtle Clusters

In a large skillet, put about 2 1/2 cups of pecans. Turn the heat to medium-high and toast the pecans. Stir until the color turns slightly dark and the smell is amazing. This usually takes about 2-3 minutes.

Line with parchment paper 2 large cookie sheets. Apply cooking spray and group the pecans leaving 1-inch spaced apart between groups.

In a saucepan, add 1/2 cup of butter and turn the heat to medium-high until the butter has melted. Add 1/2 cup of light corn syrup, 1/2 cup butter, 7 ounces of sweetened condensed milk, and 1 cup brown sugar. Stir until the heat turns to about 235-240 degrees. Remove from the pan. This will caramelize the mixture then add 1/2 teaspoon of vanilla.

Drizzle with 1 and 1/2 teaspoons of caramel on each group of pecans. Do this right away as the caramel will begin to become hard.

Pour about 12 oz of milk chocolate chips in a microwavable bowl. Put in the oven and heat for about 30 seconds while stirring occasionally.

Add 1/2 teaspoon of shortening solution into the melted chocolate and leave it for 2 minutes. This will allow the chocolate to spread even more and it will help melt it. Stir until well-mixed.

Spread 1 1/2 teaspoons of melted chocolate on top of the nuts and caramel.

Let it sit for about 10 minutes or more to set the chocolate. When the texture becomes hard, you are ready to serve! Place the leftovers in an airtight container to preserve that amazing taste. Enjoy!

Chocolate Pecan Turtle Clusters

Rebecca I am so impressed by this recipe! I tried it 2 days ago and I’m so glad that I did! Don’t let the number of steps stop you from making… Main Dish Recipes Chocolate Pecan Turtle Clusters European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 1/2 cups pecans
• 1/2 cup butter (I use salted)
• 1 cup brown sugar
• 1/2 cup light corn syrup
• 7 ounces sweetened condensed milk (1/2 of a 14-ounce can)
• 1/2 teaspoon vanilla
• 1 (12 ounces) package milk chocolate chips
• 1/2 teaspoon shortening (I use butter flavored Crisco)

Instructions

In a large skillet, put about 2 1/2 cups of pecans. Turn the heat to medium-high and toast the pecans. Stir until the color turns slightly dark and the smell is amazing. This usually takes about 2-3 minutes.

Line with parchment paper 2 large cookie sheets. Apply cooking spray and group the pecans leaving 1-inch spaced apart between groups.

In a saucepan, add 1/2 cup of butter and turn the heat to medium-high until the butter has melted. Add 1/2 cup of light corn syrup, 1/2 cup butter, 7 ounces of sweetened condensed milk, and 1 cup brown sugar. Stir until the heat turns to about 235-240 degrees. Remove from the pan. This will caramelize the mixture then add 1/2 teaspoon of vanilla.

Drizzle with 1 and 1/2 teaspoons of caramel on each group of pecans. Do this right away as the caramel will begin to become hard.

Pour about 12 oz of milk chocolate chips in a microwavable bowl. Put in the oven and heat for about 30 seconds while stirring occasionally.

Add 1/2 teaspoon of shortening solution into the melted chocolate and leave it for 2 minutes. This will allow the chocolate to spread even more and it will help melt it. Stir until well-mixed.

Spread 1 1/2 teaspoons of melted chocolate on top of the nuts and caramel.

Let it sit for about 10 minutes or more to set the chocolate. When the texture becomes hard, you are ready to serve! Place the leftovers in an airtight container to preserve that amazing taste. Enjoy!

If you are looking for an easy and quick dinner, you have come to the right place! This dish will only take you 20 minutes to make. Yes, that’s how quick it is! I am sure that your friends and family will love it! Give a try today!

Ingredients

1 2/3 to 1 3/4 pounds ground sirloin

1 medium onion, cut into chunks

2 ribs celery from the heart of the stalk, cut into

2-inch pieces

1 green bell pepper

1 large egg plus a splash of milk, beaten

1 cup plain bread crumbs

2 tablespoons grill seasoning (recommended: Montreal SteakSeasoning by McCormick)

1 cup smoky barbecue sauce

1/2 cup tomato salsa

1 tablespoon Worcestershire sauce

Vegetable oil or extra-virgin olive oil

How to make Meatloaf in a Muffin Pan

Step 1: Prepare the oven and preheat to 450 degrees F.

Step 2: In a large bowl, Put the ground beef then put the celery and onion in a food processor. After, slice the bell pepper into half and remove the seeds.

Step 3: Slice the bell pepper into medium size pieces and toss it into the food processor.

Step 4: Turn on the food processor and let the blades chop the ingredients into finely small pieces.

Step 5: Add the chopped ingredients into the bowl with the beef.

Step 6: In a medium bowl, add beaten eggs, milk, grill seasoning, and bread crumbs. Whisk until well-mixed then pour the mixture into the meat.

Step 7: In a medium bowl, combine the salsa, Worcestershire sauce, and the smoky barbecue sauce. Stir until well-blended.

Step 8: Pour only half of the sauce into the meatloaf mix then use your clean hands to mix all the ingredients. Wash your hands after.

Step 9: Apply olive oil or vegetable oil on a 12-muffin tin. Use a brush to spread the oil.

Step 10: Scoop the meatloaf mixture and put them into the muffin tin. Make sure to fill each tin.

Step 11: Pour about a 1 tablespoon of the other half of the sauce on top of the meatloaf.

Step 12: Put in the oven and bake for at least 20 minutes or until cooked through. Check 1 muffin to see if it’s already cooked. If not, bake it for another 5 minutes.

Make Meatloaf in a Muffin Pan – it cooks in 15 minutes!

Rebecca If you are looking for an easy and quick dinner, you have come to the right place! This dish will only take you 20 minutes to make. Yes, that’s how… Main Dish Recipes Make Meatloaf in a Muffin Pan – it cooks in 15 minutes! European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 2/3 to 1 3/4 pounds ground sirloin
• 1 medium onion, cut into chunks
• 2 ribs celery from the heart of the stalk, cut into
• 2-inch pieces
• 1 green bell pepper
• 1 large egg plus a splash of milk, beaten
• 1 cup plain bread crumbs
• 2 tablespoons grill seasoning (recommended: Montreal SteakSeasoning by McCormick)
• 1 cup smoky barbecue sauce
• 1/2 cup tomato salsa
• 1 tablespoon Worcestershire sauce
• Vegetable oil or extra-virgin olive oil

Instructions

Step 1: Prepare the oven and preheat to 450 degrees F.

Step 2: In a large bowl, Put the ground beef then put the celery and onion in a food processor. After, slice the bell pepper into half and remove the seeds.

Step 3: Slice the bell pepper into medium size pieces and toss it into the food processor.

Step 4: Turn on the food processor and let the blades chop the ingredients into finely small pieces.

Step 5: Add the chopped ingredients into the bowl with the beef.

Step 6: In a medium bowl, add beaten eggs, milk, grill seasoning, and bread crumbs. Whisk until well-mixed then pour the mixture into the meat.

Step 7: In a medium bowl, combine the salsa, Worcestershire sauce, and the smoky barbecue sauce. Stir until well-blended.

Step 8: Pour only half of the sauce into the meatloaf mix then use your clean hands to mix all the ingredients. Wash your hands after.

Step 9: Apply olive oil or vegetable oil on a 12-muffin tin. Use a brush to spread the oil.

Step 10: Scoop the meatloaf mixture and put them into the muffin tin. Make sure to fill each tin.

Step 11: Pour about a 1 tablespoon of the other half of the sauce on top of the meatloaf.

Step 12: Put in the oven and bake for at least 20 minutes or until cooked through. Check 1 muffin to see if it's already cooked. If not, bake it for another 5 minutes.