General Recipes

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 to 8 Servings

This Nantucket Corn Pudding is one of my favorite things to serve whenever I have guests! It is just a total crowd-pleaser treat! With these simple ingredients and easy steps, you can have something that everyone is going to crave all the time!

Ingredients:

Few grinds of fresh nutmeg

2 large Eggs

3 tbsp melted butter, divided

8–10 ears of fresh corn on the cob, or 5 c canned corn, drained

1/8 tsp white pepper

Paprika

½ tsp kosher salt

½ c sharp cheddar cheese, shredded

1 c half and half

¾ c of crushed oyster crackers, divided (crush the crackers, then measure)

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

If you are using fresh corn, scrape the corn kernels from its cob and put them into a large bowl.

If you are using canned corn, just simply drain the juice.

Brush the insides of a 9-inch round casserole dish with butter.

Combine salt, pepper, nutmeg, half & half, and eggs in a large mixing bowl. Stir in 2 tbsp of melted butter, 1/2 cup of cracker crumbs, and corn.

Transfer the mixture to the prepared casserole dish and spread it evenly. Top with cheese.

In a mixing bowl, add the rest of the butter and cracker crumbs. Stir to combine. Scatter the mixture over the casserole dish followed by paprika.

Place the casserole dish in the preheated oven and bake the pudding for about 45 to 50 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nantucket Corn Pudding

Rebecca Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 to 8 Servings This Nantucket Corn Pudding is one of my… General Recipes Nantucket Corn Pudding European Print This

Serves: 6-8 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Few grinds of fresh nutmeg
• 2 large Eggs
• 3 tbsp melted butter, divided
• 8–10 ears of fresh corn on the cob, or 5 c canned corn, drained
• 1/8 tsp white pepper
• Paprika
• ½ tsp kosher salt
• ½ c sharp cheddar cheese, shredded
• 1 c half and half
• ¾ c of crushed oyster crackers, divided (crush the crackers, then measure)

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

If you are using fresh corn, scrape the corn kernels from its cob and put them into a large bowl.

If you are using canned corn, just simply drain the juice.

Brush the insides of a 9-inch round casserole dish with butter.

Combine salt, pepper, nutmeg, half & half, and eggs in a large mixing bowl. Stir in 2 tbsp of melted butter, 1/2 cup of cracker crumbs, and corn.

Transfer the mixture to the prepared casserole dish and spread it evenly. Top with cheese.

In a mixing bowl, add the rest of the butter and cracker crumbs. Stir to combine. Scatter the mixture over the casserole dish followed by paprika.

Place the casserole dish in the preheated oven and bake the pudding for about 45 to 50 minutes or until the top turns golden brown. Remove from the oven.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings

If you are looking for a simple recipe to try today, then this is it! These Classic Potato Pancakes are insanely delicious! Made with some basic ingredients which I’m pretty sure you already have, you have got to try this one! Prepare to fall in love at first bite. Enjoy!

Ingredients:

2 tablespoons vegetable oil for frying

2 Eggs

¼ c all-purpose flour

½ teaspoon sea salt or to taste

1 medium onion

4 large russet potatoes

¼ teaspoon pepper or to taste

Directions:

Peel the onions and potatoes, then slice them into small cuts.

Add the prepared potatoes and onions into a food processor, then pulse for about 2 minutes or until grated. Transfer them into a strainer and remove most of the water contents.

Add the potato mixture into a large mixing bowl, then add salt, pepper, flour, and eggs. Stir everything until well incorporated.

Place a non-stick skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.

Spoon the potato mixture and put it into the hot skillet, then use a spatula to gently flatten it out. Cook each side for about 3 minutes or until golden brown. Transfer onto a clean plate lined with paper towels to drain any excess oil. Repeat the process with the rest of the potato mixture.

Serve right away. Enjoy!

Notes:

Serve these pancakes with sour cream on the side.

I highly recommend serving these pancakes right away for the best experience!

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 100g | Calories: 362 kcal | Carbohydrates: 75g | Protein: 12g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 51mg | Potassium: 1609mg | Fiber: 5g | Sugar: 4g | Vitamin A: 119IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 4mg

Classic Potato Pancakes

Rebecca Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 4 Servings If you are looking for a simple recipe to try today, then… General Recipes Classic Potato Pancakes European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 362 calories 2 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 tablespoons vegetable oil for frying
• 2 Eggs
• ¼ c all-purpose flour
• ½ teaspoon sea salt or to taste
• 1 medium onion
• 4 large russet potatoes
• ¼ teaspoon pepper or to taste

Instructions

Peel the onions and potatoes, then slice them into small cuts.

Add the prepared potatoes and onions into a food processor, then pulse for about 2 minutes or until grated. Transfer them into a strainer and remove most of the water contents.

Add the potato mixture into a large mixing bowl, then add salt, pepper, flour, and eggs. Stir everything until well incorporated.

Place a non-stick skillet on the stove and turn the heat to medium. Add vegetable oil and allow it to become hot.

Spoon the potato mixture and put it into the hot skillet, then use a spatula to gently flatten it out. Cook each side for about 3 minutes or until golden brown. Transfer onto a clean plate lined with paper towels to drain any excess oil. Repeat the process with the rest of the potato mixture.

Serve right away. Enjoy!

Notes

Serve these pancakes with sour cream on the side. I highly recommend serving these pancakes right away for the best experience! Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Prep Time: 20 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 55 mins | Yield: 8 Servings

Potatoes baked twice in the oven with, cheese, bacon, and a lot more! This casserole will surely make your dinner extra special. Enjoy!

Ingredients:

1/4 to 1/2 c milk (if potatoes are too thick)

4 tbsp butter, melted

2 c shredded cheddar cheese

4 oz. cream cheese, at room temperature

3 cloves garlic, finely chopped

2 green onions, sliced

1/2 lb of bacon slices, cut into bits and fried

1/2 to 3/4 tsp salt

8 medium russet potatoes, about 4 lbs.

1/4 tsp pepper

1/2 c sour cream

Directions:

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Line a baking sheet with aluminum foil.

Use a fork to poke small holes all over the potatoes, then lay them onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the potatoes for about an hour or until fork-tender.

Remove the potatoes from the oven and allow them to cool at room temperature. Cut each potato in half and remove the flesh. Put it into a large bowl.

Add butter, sour cream, salt, garlic, pepper, and cream cheese into the bowl with the potato flesh. Stir everything to combine.

Add 1/2 of green onions, 1/2 of the bacon, 1 cup of cheddar cheese, and milk. Stir again until well incorporated.

Apply cooking spray to the inside of a 9×13-inch casserole dish.

Transfer the mixture to the prepared casserole dish and spread it evenly. Scatter the rest of the bacon and cheese on top.

Cover it with foil entirely.

Reduce the heat of the oven to about 325 degrees F.

Place the casserole dish in the oven and bake for about 35 to 40 minutes.

Remove the casserole from the oven, then garnish with more green onions.

Serve and enjoy!

Twice Baked Potato Casserole

Rebecca Prep Time: 20 mins | Cook Time: 1 hr 35 mins | Total Time: 1 hr 55 mins | Yield: 8 Servings Potatoes baked twice in the oven with, cheese,… General Recipes Twice Baked Potato Casserole European Print This

Serves: 8 Prep Time: 20 mins Cooking Time: 1 hr 35 mins 1 hr 35 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 to 1/2 c milk (if potatoes are too thick)
• 4 tbsp butter, melted
• 2 c shredded cheddar cheese
• 4 oz. cream cheese, at room temperature
• 3 cloves garlic, finely chopped
• 2 green onions, sliced
• 1/2 lb of bacon slices, cut into bits and fried
• 1/2 to 3/4 tsp salt
• 8 medium russet potatoes, about 4 lbs.
• 1/4 tsp pepper
• 1/2 c sour cream

Instructions

Prepare the oven and preheat it to 218 degrees C or 425 degrees F.

Line a baking sheet with aluminum foil.

Use a fork to poke small holes all over the potatoes, then lay them onto the prepared baking sheet.

Place the baking sheet in the preheated oven and bake the potatoes for about an hour or until fork-tender.

Remove the potatoes from the oven and allow them to cool at room temperature. Cut each potato in half and remove the flesh. Put it into a large bowl.

Add butter, sour cream, salt, garlic, pepper, and cream cheese into the bowl with the potato flesh. Stir everything to combine.

Add 1/2 of green onions, 1/2 of the bacon, 1 cup of cheddar cheese, and milk. Stir again until well incorporated.

Apply cooking spray to the inside of a 9×13-inch casserole dish.

Transfer the mixture to the prepared casserole dish and spread it evenly. Scatter the rest of the bacon and cheese on top.

Cover it with foil entirely.

Reduce the heat of the oven to about 325 degrees F.

Place the casserole dish in the oven and bake for about 35 to 40 minutes.

Remove the casserole from the oven, then garnish with more green onions.

Serve and enjoy!

Prep Time: 15 mins | Cook Time: 50 mins | Cool Time: 10 mins | Total Time: 1 hrs 5 mins | Yield: 9 Servings

This Ravioli Lasagna is packed with incredible flavors that the whole family is going to love! Ready in just about an hour, you have got to give this recipe a try. Enjoy!

Ingredients:

minced parsley for garnish

¼ c Parmesan cheese

1 tsp garlic powder

2 c shredded mozzarella

1 lb. ground beef

2 c ricotta cheese

½ tsp onion powder

1 large Egg

¼ c chopped parsley

24 oz. marinara

3 cloves garlic, minced

25 oz. frozen cheese ravioli

1 small onion, diced

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 13×9-inch baking dish.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes or until crumbly and brown. Remove any accumulated fat that surfaces.

Add the onion, then sauté for a few minutes until soft.

Reduce the heat to low, then add garlic and sauté for about a minute or until aromatic. Stir in the marinara sauce and cook for about 5 minutes.

In a mixing bowl, add ricotta, Parmesan cheese, onion powder, egg, garlic powder, and parsley. Stir everything until well incorporated.

Transfer about 1/3 of the meat mixture into the prepared pan and spread it evenly.

Add a layer of ravioli on top, followed by half of the ricotta mixture and 1/3 of the sauce. Repeat the process with the rest of the ingredients ending with marinara sauce.

Scatter the shredded mozzarella cheese over the dish. Cover it with foil.

Place the baking pan in the preheated oven and bake for about 40 minutes.

Remove the foil cover, then bake for 10 more minutes or until the cheese turns golden brown.

Remove from the oven and allow it to cool for at least 10 minutes before serving.

Serve and enjoy!

Nutrition Facts:

Serving: 1slice| Calories: 604 kcal (30%) | Carbohydrates: 40g (13%) | Protein: 34g (68%) | Fat: 33g (51%) | Saturated Fat: 15g (94%) | Cholesterol: 151mg (50%) | Sodium: 1172mg (51%) | Potassium: 499mg (14%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 935IU (19%) | Vitamin C: 8.4mg (10%) | Calcium: 316mg (32%) | Iron: 10.5mg (58%)

RAVIOLI LASAGNA

Rebecca Prep Time: 15 mins | Cook Time: 50 mins | Cool Time: 10 mins | Total Time: 1 hrs 5 mins | Yield: 9 Servings This Ravioli Lasagna is packed… General Recipes RAVIOLI LASAGNA European Print This

Serves: 9 Prep Time: 15 mins Cooking Time: 50 mins 50 mins

Nutrition facts: 604 calories 33 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• minced parsley for garnish
• ¼ c Parmesan cheese
• 1 tsp garlic powder
• 2 c shredded mozzarella
• 1 lb. ground beef
• 2 c ricotta cheese
• ½ tsp onion powder
• 1 large Egg
• ¼ c chopped parsley
• 24 oz. marinara
• 3 cloves garlic, minced
• 25 oz. frozen cheese ravioli
• 1 small onion, diced

Instructions

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 13×9-inch baking dish.

Place a large skillet on the stove and turn the heat to medium. Add the ground beef, then cook for a few minutes or until crumbly and brown. Remove any accumulated fat that surfaces.

Add the onion, then sauté for a few minutes until soft.

Reduce the heat to low, then add garlic and sauté for about a minute or until aromatic. Stir in the marinara sauce and cook for about 5 minutes.

In a mixing bowl, add ricotta, Parmesan cheese, onion powder, egg, garlic powder, and parsley. Stir everything until well incorporated.

Transfer about 1/3 of the meat mixture into the prepared pan and spread it evenly.

Add a layer of ravioli on top, followed by half of the ricotta mixture and 1/3 of the sauce. Repeat the process with the rest of the ingredients ending with marinara sauce.

Scatter the shredded mozzarella cheese over the dish. Cover it with foil.

Place the baking pan in the preheated oven and bake for about 40 minutes.

Remove the foil cover, then bake for 10 more minutes or until the cheese turns golden brown.

Remove from the oven and allow it to cool for at least 10 minutes before serving.

Serve and enjoy!

Prep Time: 20 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 50 mins | Yield: 10 Servings

This Crock Pot Baked Ziti is one of my comfort foods! It is perfect to eat pretty much any time of the day! Made with simple ingredients, you will not regret ever trying this recipe! Enjoy this cheesy treat in the comfort of your home!

Ingredients:

2 Eggs

2 (25 oz.) jars of pasta sauce

1 c shredded mozzarella cheese

15 ounces tomato sauce

15 ounces of ricotta cheese

2 c of freshly grated parmesan cheese

1 lb. UNCOOKED penne pasta

1/3 c freshly chopped basil

Directions:

In a mixing bowl, add ricotta, eggs, and basil. Whisk everything until well incorporated.

In another bowl, add the tomato sauce and pasta sauce. Stir everything until well incorporated.

Grate the Parmesan cheese and put it into a bowl.

Apply cooking spray to the inside of a 6-quart slow cooker.

Add 2 1/3 cups of the pasta sauce to the bottom of the slow cooker. Add the uncooked penne on top.

Spread 1/2 of the ricotta mixture on top.

Add another cup of Parmesan cheese over the ricotta mixture, followed by 2 1/3 cups of the sauce and the rest of the uncooked penne.

Sprinkle the rest of the ricotta cheese over the penne followed by the rest of the sauce.

Cover and seal the slow cooker, then cook everything for 3 hours. Do not overcook the penne.

Top with the rest of the cheese and cook for a few more minutes until melted. Dish out!

Serve and enjoy!

Notes:

I like serving this garlic bread.

Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: CALORIES: 278 | TOTAL FAT: 13g | SATURATED FAT: 7g | TRANS FAT: 0g | UNSATURATED FAT: 4g | CHOLESTEROL: 73mg | SODIUM: 803mg | CARBOHYDRATES: 23g | FIBER: 2g | SUGAR: 3g | PROTEIN: 18g

Crock Pot Baked Ziti

Rebecca Prep Time: 20 mins | Cook Time: 2 hrs 30 mins | Total Time: 2 hrs 50 mins | Yield: 10 Servings This Crock Pot Baked Ziti is one of… General Recipes Crock Pot Baked Ziti European Print This

Serves: 10 Prep Time: 20 mins Cooking Time: 2 hrs 30 mins 2 hrs 30 mins

Nutrition facts: 278 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 Eggs
• 2 (25 oz.) jars of pasta sauce
• 1 c shredded mozzarella cheese
• 15 ounces tomato sauce
• 15 ounces of ricotta cheese
• 2 c of freshly grated parmesan cheese
• 1 lb. UNCOOKED penne pasta
• 1/3 c freshly chopped basil

Instructions

In a mixing bowl, add ricotta, eggs, and basil. Whisk everything until well incorporated.

In another bowl, add the tomato sauce and pasta sauce. Stir everything until well incorporated.

Grate the Parmesan cheese and put it into a bowl.

Apply cooking spray to the inside of a 6-quart slow cooker.

Add 2 1/3 cups of the pasta sauce to the bottom of the slow cooker. Add the uncooked penne on top.

Spread 1/2 of the ricotta mixture on top.

Add another cup of Parmesan cheese over the ricotta mixture, followed by 2 1/3 cups of the sauce and the rest of the uncooked penne.

Sprinkle the rest of the ricotta cheese over the penne followed by the rest of the sauce.

Cover and seal the slow cooker, then cook everything for 3 hours. Do not overcook the penne.

Top with the rest of the cheese and cook for a few more minutes until melted. Dish out!

Serve and enjoy!

Notes

I like serving this garlic bread. Leftovers should be kept in an airtight container, then in the fridge. Reheat for a few minutes before serving again.

Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins | Yield: 6 Servings

Total comfort food! This Slow Cooker Beef Stroganoff is worth all the time and effort! Let the crockpot do all the work for you! Ready in just about 5 hours. Enjoy!

Ingredients:

Fresh parsley or thyme, optional for serving

16 oz cremini baby Bella mushrooms, sliced

1/4 c cornstarch

1/2 tsp onion powder

1 tsp dried dillweed

3 tbsp Worcestershire sauce

1 1/2 c low-sodium beef broth divided

1 tsp kosher salt

1/2 tsp ground black pepper

1/2 tsp garlic powder

8 oz. whole-wheat egg noodles penne, rotini, or similar noodles work well also

1 tbsp Dijon mustard

1 1/2 lbs. boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips

1 c plain whole-milk Greek yogurt does not use nonfat or it will curdle

Directions:

Apply cooking spray to the inside of a 6-quart slow cooker.

Put the sirloin into the greased slow cooker, then sprinkle salt, garlic powder, onion powder, pepper, and dill on top. Toss to coat.

Add 1 cup of beef broth, Dijon mustard, mushrooms, and Worcestershire sauce. Toss again to combine.

Cover and seal the slow cooker, then cook the sirloin for about 3 hours on a high setting or 5 hours on a low setting. Stir in the dissolved cornstarch and cook for additional 20 minutes.

Add the Greek yogurt and stir until well blended. Cook for 10 more minutes.

Refer to the directions provided on the package of the noodles on how to cook them.

Drain the noodles and toss them into the slow cooker to coat. Dish out!

Garnish each serving with freshly chopped parsley.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.

Nutrition Facts:

SERVING: 1(of 6), CALORIES: 369 kcal | CARBOHYDRATES: 39g | PROTEIN: 37g | FAT: 7g | SATURATED FAT: 2g | CHOLESTEROL: 103mg | POTASSIUM: 1054mg | FIBER: 2g | SUGAR: 4g | VITAMIN A: 33IU | VITAMIN C: 1mg | CALCIUM: 107mg | IRON: 3mg

Slow Cooker Beef Stroganoff

Rebecca Prep Time: 10 mins | Cook Time: 5 hrs | Total Time: 5 hrs 10 mins | Yield: 6 Servings Total comfort food! This Slow Cooker Beef Stroganoff is worth… General Recipes Slow Cooker Beef Stroganoff European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 5 hrs 5 hrs

Nutrition facts: 369 calories 7 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Fresh parsley or thyme, optional for serving
• 16 oz cremini baby Bella mushrooms, sliced
• 1/4 c cornstarch
• 1/2 tsp onion powder
• 1 tsp dried dillweed
• 3 tbsp Worcestershire sauce
• 1 1/2 c low-sodium beef broth divided
• 1 tsp kosher salt
• 1/2 tsp ground black pepper
• 1/2 tsp garlic powder
• 8 oz. whole-wheat egg noodles penne, rotini, or similar noodles work well also
• 1 tbsp Dijon mustard
• 1 1/2 lbs. boneless sirloin steak cut into thin (1/2-inch-thick) 2-inchx1-inch strips
• 1 c plain whole-milk Greek yogurt does not use nonfat or it will curdle

Instructions

Apply cooking spray to the inside of a 6-quart slow cooker.

Put the sirloin into the greased slow cooker, then sprinkle salt, garlic powder, onion powder, pepper, and dill on top. Toss to coat.

Add 1 cup of beef broth, Dijon mustard, mushrooms, and Worcestershire sauce. Toss again to combine.

Cover and seal the slow cooker, then cook the sirloin for about 3 hours on a high setting or 5 hours on a low setting. Stir in the dissolved cornstarch and cook for additional 20 minutes.

Add the Greek yogurt and stir until well blended. Cook for 10 more minutes.

Refer to the directions provided on the package of the noodles on how to cook them.

Drain the noodles and toss them into the slow cooker to coat. Dish out!

Garnish each serving with freshly chopped parsley.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 2 days. Reheat for a few minutes before serving again.

Prep Time: 15 mins | Cook Time: 5 hrs 30 mins | Total Time: 5 hrs 45 mins | Yield: 10 Servings

This Creamy Crockpot Chicken Gnocchi Soup is total comfort food! Slow-cooked to perfection for almost 6 hours, you will be so glad that you tried this recipe. Enjoy!

Ingredients:

4 slices cooked bacon optional, to serve

2 tsp dried basil

4 cloves garlic, minced

1-2 stalks of celery, chopped

4 c chicken broth

1 small onion chopped

3 c fresh baby spinach

1 1-pound package of potato gnocchi mini if you can find them

3-4 medium carrots, peeled and chopped

2 tsp Italian seasoning

1-pound boneless, skinless chicken breasts

2 12 oz cans of evaporated milk

2 tbsp cold water

2 tbsp cornstarch

1 tsp salt

10-12 cranks of freshly ground black pepper

Directions:

In the bottom of a large slow cooker, add celery, carrots, basil, onion, garlic, chicken breasts, pepper, Italian seasoning, and pepper. Stir everything to combine. Add the chicken stock over.

Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting or 4 hours on a high setting.

Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred them into small pieces and put them back into the slow cooker.

Combine water and cornstarch, then add it into the slow cooker together with the gnocchi and evaporated milk. Stir everything to combine. Cook for half an hour.

Add the spinach and stir until wilted. Taste and add more seasonings if needed.

Top each serving with crumbled bacon.

Serve and enjoy!

Notes:

Make sure to dissolve the cornstarch in cold water.

Add more cornstarch if you want the sauce to be thicker.

Nutrition Facts:

Serving: 1cup, Calories: 273 kcal | Carbohydrates: 30g | Protein: 20g | Fat: 9g | Saturated fat: 4g | Cholesterol: 52mg | Sodium: 616mg | Potassium: 625mg | Fiber: 2g | Sugar: 8g | Vitamin A: 4090IU | Vitamin C: 7mg | Calcium: 228mg | Iron: 3mg

Creamy Crockpot Chicken Gnocchi Soup

Rebecca Prep Time: 15 mins | Cook Time: 5 hrs 30 mins | Total Time: 5 hrs 45 mins | Yield: 10 Servings This Creamy Crockpot Chicken Gnocchi Soup is total… General Recipes Creamy Crockpot Chicken Gnocchi Soup European Print This

Serves: 10 Prep Time: 15 mins Cooking Time: 5 hrs 30 mins 5 hrs 30 mins

Nutrition facts: 273 calories 9 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 slices cooked bacon optional, to serve
• 2 tsp dried basil
• 4 cloves garlic, minced
• 1-2 stalks of celery, chopped
• 4 c chicken broth
• 1 small onion chopped
• 3 c fresh baby spinach
• 1 1-pound package of potato gnocchi mini if you can find them
• 3-4 medium carrots, peeled and chopped
• 2 tsp Italian seasoning
• 1-pound boneless, skinless chicken breasts
• 2 12 oz cans of evaporated milk
• 2 tbsp cold water
• 2 tbsp cornstarch
• 1 tsp salt
• 10-12 cranks of freshly ground black pepper

Instructions

In the bottom of a large slow cooker, add celery, carrots, basil, onion, garlic, chicken breasts, pepper, Italian seasoning, and pepper. Stir everything to combine. Add the chicken stock over.

Cover and seal the slow cooker, then cook everything for about 6 hours on a low setting or 4 hours on a high setting.

Remove the chicken breasts from the slow cooker and transfer them onto a clean plate. Use two forks to shred them into small pieces and put them back into the slow cooker.

Combine water and cornstarch, then add it into the slow cooker together with the gnocchi and evaporated milk. Stir everything to combine. Cook for half an hour.

Add the spinach and stir until wilted. Taste and add more seasonings if needed.

Top each serving with crumbled bacon.

Serve and enjoy!

Notes

Make sure to dissolve the cornstarch in cold water. Add more cornstarch if you want the sauce to be thicker.

Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings

I love slow cooker recipes, especially this one! This Creamy Tomato Basil Chicken is a total family favorite! Ready in just about 4 hours, you will surely have a good time with this dish! Serve it over rice, pasta, or salad, and you have yourself a meal to remember. Enjoy!

Ingredients:

14 ounces can of diced tomatoes with Italian herbs

2 tbsp finely chopped fresh basil

2 tsp minced garlic

1/4 tsp black pepper

1 tsp salt

3/4 c evaporated milk or heavy cream

3/4 c tomato pasta sauce

2 tbsp cornstarch

1/2 tsp dried basil

4 boneless, skinless chicken breasts

Directions:

In the bottom of a 3 or 6-quart slow cooker, add the tomatoes and pasta sauce.

In a mixing bowl, combine cornstarch and cream. Add it into the slow cooker together with garlic, salt, pepper, and basil.

Stir everything until well incorporated.

Lay the chicken breasts over the sauce and press each to submerge.

Cover and seal the slow cooker, then cook the chicken breasts for about 3 to 5 hours on a low setting.

Add freshly chopped basil and stir until well incorporated.

Serve over pasta, salad, or rice. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Feel free to use any size of slow cooker you have for this recipe.

Do not overcook the chicken. Check them from time to time.

Use slow cooker liners for easy cleanup.

This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that.

Nutrition Facts:

Calories: 210 kcal | Carbohydrates: 16g | Protein: 29g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 74mg | Sodium: 1099mg | Potassium: 977mg | Fiber: 2g | Sugar: 10g | Vitamin A: 657IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 2mg

Slow Cooker Creamy Tomato Basil Chicken

Rebecca Prep Time: 5 mins | Cook Time: 4 hrs | Total Time: 4 hrs 5 mins | Yield: 4 Servings I love slow cooker recipes, especially this one! This Creamy… General Recipes Slow Cooker Creamy Tomato Basil Chicken European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 4 hrs 4 hrs

Nutrition facts: 210 calories 3 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 14 ounces can of diced tomatoes with Italian herbs
• 2 tbsp finely chopped fresh basil
• 2 tsp minced garlic
• 1/4 tsp black pepper
• 1 tsp salt
• 3/4 c evaporated milk or heavy cream
• 3/4 c tomato pasta sauce
• 2 tbsp cornstarch
• 1/2 tsp dried basil
• 4 boneless, skinless chicken breasts

Instructions

In the bottom of a 3 or 6-quart slow cooker, add the tomatoes and pasta sauce.

In a mixing bowl, combine cornstarch and cream. Add it into the slow cooker together with garlic, salt, pepper, and basil.

Stir everything until well incorporated.

Lay the chicken breasts over the sauce and press each to submerge.

Cover and seal the slow cooker, then cook the chicken breasts for about 3 to 5 hours on a low setting.

Add freshly chopped basil and stir until well incorporated.

Serve over pasta, salad, or rice. Enjoy!

 

 

Notes

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again. Feel free to use any size of slow cooker you have for this recipe. Do not overcook the chicken. Check them from time to time. Use slow cooker liners for easy cleanup. This recipe can yield up to 4 servings. Make sure to double the ingredients if you are serving more than that.

Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 12 Servings

You may wait for this dish for about 8 hours to cook, but I promise you that is worth all the time and effort! The sweet and sour taste of this dish is so difficult to resist! All you need are these 4 ingredients, yes, you read it right! You just need 4 ingredients to make this Beer and Brown Sugar Kielbasa! I won’t make this introduction long. I’ll let you head to your kitchen and start prepping! Invite your friends over and surprise them with the food they will never forget. Enjoy!

Ingredients:

16 oz. sauerkraut, drained well

1 c brown sugar

12 oz. beer

3 lbs. kielbasa

Directions:

Place a saucepan on the stove, then add the brown sugar and beer. Stir until well blended. Make sure to dissolve the sugar completely.

Turn the heat to medium and simmer the mixture for a few minutes until it becomes thick.

Slice the kielbasa into medium cuts and put them in the bottom of a slow cooker followed by the drained sauerkraut. Cover the kielbasa entirely.

Add the beer-sugar mixture on top of the sauerkraut.

Cover and seal the slow cooker, then cook everything for about 4 hours on a high setting or 8 hours on a low setting.

Serve on buns. Enjoy!

Notes:

This is best served with toasted buns!

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again.

I used a 6-quart slow cooker for this recipe.

The combination of sauerkraut and kielbasa is something you will crave all the time!

Nutrition Facts:

Amount Per Serving: CALORIES: 460 | TOTAL FAT: 34g | SATURATED FAT: 11g | TRANS FAT: 0g | UNSATURATED FAT: 20g | CHOLESTEROL: 83mg | SODIUM: 1460mg | CARBOHYDRATES: 23g | FIBER: 1g | SUGAR: 18g | PROTEIN: 15g

BEER & BROWN SUGAR KIELBASA

Rebecca Prep Time: 15 mins | Cook Time: 8 hrs | Total Time: 8 hrs 15 mins | Yield: 12 Servings You may wait for this dish for about 8 hours… General Recipes BEER & BROWN SUGAR KIELBASA European Print This

Serves: 12 Prep Time: 15 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 460 calories 34 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 16 oz. sauerkraut, drained well
• 1 c brown sugar
• 12 oz. beer
• 3 lbs. kielbasa

Instructions

Place a saucepan on the stove, then add the brown sugar and beer. Stir until well blended. Make sure to dissolve the sugar completely.

Turn the heat to medium and simmer the mixture for a few minutes until it becomes thick.

Slice the kielbasa into medium cuts and put them in the bottom of a slow cooker followed by the drained sauerkraut. Cover the kielbasa entirely.

Add the beer-sugar mixture on top of the sauerkraut.

Cover and seal the slow cooker, then cook everything for about 4 hours on a high setting or 8 hours on a low setting.

Serve on buns. Enjoy!

Notes

This is best served with toasted buns! Place any leftovers in an airtight container, then put them in the fridge. They can last up to 4 days. Reheat for a few minutes before serving again. I used a 6-quart slow cooker for this recipe. The combination of sauerkraut and kielbasa is something you will crave all the time!

Prep Time: 20 mins | Total Time: 2 hrs 50 mins | Yield: 12 Servings

You don’t need an oven to make this amazing cake! All you need is a slow cooker to do all the work for you! In less than 3 hours, you can have the best cake ever. Enjoy!

Ingredients:

Cake

1/3 c butter, softened

1/2 c chocolate-flavored syrup

1/2 c creamy peanut butter

1 box Betty Crocker™ Super Moist™ yellow cake mix

3 Eggs

1 c water

Toppings

2 tbsp chocolate-flavored syrup

20 Reese’s peanut butter cups miniatures, unwrapped and cut in half

2 to 3 tbsp milk

3 tbsp creamy peanut butter

1 c powdered sugar

Directions:

Apply cooking spray to the inside of a 6-quart slow cooker.

Add butter, water, 1/2 cup of peanut butter, eggs, and cake mix into a large bowl. Beat everything until well incorporated.

To make the chocolate fudge batter, transfer 2/3 cup of the batter into another mixing bowl. Add 1/2 cup of chocolate syrup, then beat until well incorporated.

Add 1/2 of the peanut butter batter and the chocolate batter into the prepared slow cooker. Make sure to spread them in individual layers. Top with the rest of the peanut butter batter.

Use a knife to swirl the peanut butter on top.

Cover and seal the slow cooker, then cook for 1 hour and 45 minutes or 2 hours and 15 minutes on a high setting or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the slow cooker and let it cool for about 15 minutes.

Meanwhile, in a mixing bowl, add 2 tablespoons of milk and 3 tablespoons of peanut butter. Whisk until well incorporated.

Whisk in the sugar.

Pour the glaze on top of the cooled cake and spread it evenly. Top with peanut butter cups.

Serve and enjoy!

Nutrition Facts:

Calories 460 | Calories from Fat 180 | Total Fat 20g 31% | Saturated Fat 8g 39% | Trans Fat 0g | Cholesterol 60mg 20% | Sodium 450mg 19% | Potassium 220mg 6% | Total | Carbohydrate 62g 21% | Dietary Fiber 2g 9% | Sugars 42g | Protein 8g

Slow-Cooker Reese's™ Peanut Butter Cup Swirl Cake

Rebecca Prep Time: 20 mins | Total Time: 2 hrs 50 mins | Yield: 12 Servings You don’t need an oven to make this amazing cake! All you need is a… General Recipes Slow-Cooker Reese’s™ Peanut Butter Cup Swirl Cake European Print This

Serves: 12 Prep Time: 20 mins

Nutrition facts: 460 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• Cake
• 1/3 c butter, softened
• 1/2 c chocolate-flavored syrup
• 1/2 c creamy peanut butter
• 1 box Betty Crocker™ Super Moist™ yellow cake mix
• 3 Eggs
• 1 c water
• Toppings
• 2 tbsp chocolate-flavored syrup
• 20 Reese's peanut butter cups miniatures, unwrapped and cut in half
• 2 to 3 tbsp milk
• 3 tbsp creamy peanut butter
• 1 c powdered sugar

Instructions

Apply cooking spray to the inside of a 6-quart slow cooker.

Add butter, water, 1/2 cup of peanut butter, eggs, and cake mix into a large bowl. Beat everything until well incorporated.

To make the chocolate fudge batter, transfer 2/3 cup of the batter into another mixing bowl. Add 1/2 cup of chocolate syrup, then beat until well incorporated.

Add 1/2 of the peanut butter batter and the chocolate batter into the prepared slow cooker. Make sure to spread them in individual layers. Top with the rest of the peanut butter batter.

Use a knife to swirl the peanut butter on top.

Cover and seal the slow cooker, then cook for 1 hour and 45 minutes or 2 hours and 15 minutes on a high setting or until a toothpick comes out clean after inserting it in the middle.

Remove the cake from the slow cooker and let it cool for about 15 minutes.

Meanwhile, in a mixing bowl, add 2 tablespoons of milk and 3 tablespoons of peanut butter. Whisk until well incorporated.

Whisk in the sugar.

Pour the glaze on top of the cooled cake and spread it evenly. Top with peanut butter cups.

Serve and enjoy!