General Recipes

This recipe requires no butter, milk, or eggs! This Chocolate Crazy Cake is such a delicious treat that the entire family is going to love! With simple ingredients and easy steps, you will not be disappointed that you gave this recipe a try! Enjoy the moist texture of this cake in less than an hour! I highly recommend this cake recipe. It is a must-try! For upcoming birthdays, take a break from the usual cakes, and make this instead. I’m telling you that whoever the celebrant is, they will love it! Don’t forget to share this recipe with your peers. Everyone deserves to know how awesome it is. Enjoy!

Ingredients:

1 c sugar (All-purpose sugar – Granulated Pure Cane Sugar)

3 tablespoons cocoa (unsweetened)

1 teaspoon pure vanilla extract

1 1/2 c flour (all-purpose)

1/2 teaspoon salt

5 tablespoons vegetable oil

1 c water

1 teaspoon white vinegar

1 teaspoon baking soda

Directions:

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

Apply cooking spray to an 8-inch square baking pan.

In a mixing bowl, add flour, cocoa, sugar, baking soda, and salt. Whisk everything until well incorporated.

Make three craters over the dry ingredients, then fill each with vinegar, vanilla, and vegetable oil. Add water, then combine everything until well incorporated.

Place the baking pan in the middle of the preheated oven, then bake for about 35 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Serve with your preferred frosting. Enjoy!

Notes:

Feel free to use a 9×13-inch baking pan to double the recipe.

Place any leftovers in an airtight container, then put them in the fridge.

CHOCOLATE CRAZY CAKE

Rebecca This recipe requires no butter, milk, or eggs! This Chocolate Crazy Cake is such a delicious treat that the entire family is going to love! With simple ingredients and easy… General Recipes CHOCOLATE CRAZY CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c sugar (All-purpose sugar – Granulated Pure Cane Sugar)
• 3 tablespoons cocoa (unsweetened)
• 1 teaspoon pure vanilla extract
• 1 1/2 c flour (all-purpose)
• 1/2 teaspoon salt
• 5 tablespoons vegetable oil
• 1 c water
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

Instructions

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

Apply cooking spray to an 8-inch square baking pan.

In a mixing bowl, add flour, cocoa, sugar, baking soda, and salt. Whisk everything until well incorporated.

Make three craters over the dry ingredients, then fill each with vinegar, vanilla, and vegetable oil. Add water, then combine everything until well incorporated.

Place the baking pan in the middle of the preheated oven, then bake for about 35 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove from the oven and allow it to cool for a few minutes at room temperature.

Serve with your preferred frosting. Enjoy!

Notes

Feel free to use a 9x13-inch baking pan to double the recipe. Place any leftovers in an airtight container, then put them in the fridge.

Prep Time: 15 mins | Chill Time: 2 hrs | Total Time: 2 hrs 15 mins | Yield: 16 to 20 Servings

You don’t need an oven to make these Chocolate Oatmeal Bars! You just have to mix everything, let it chill in the fridge for at least 2 hours, and that’s it! Pretty easy, right? Well, here are the things you need and the steps to follow. You will surely love these delicious treats. Enjoy!

Ingredients:

3 c rolled oats

1/2 c brown sugar, packed

1 c butter

1/2 c peanut butter

1 c semisweet or dark chocolate chips

1 tsp vanilla extract

Directions:

Line parchment paper into a 9-inch baking dish.

Place a saucepan on the stove and turn the heat to medium. Add butter and sugar. Stir and allow the butter to melt until blended with the sugar.

Add vanilla and oats, then stir until well incorporated. Reduce the heat to low, then cook the mixture for about 4 minutes.

Transfer 1/2 of the mixture into the prepared baking dish and spread it evenly. Set aside the other half for later use.

For the Filling:

Add chocolate chips and peanut butter into a heat-proof bowl, then place it in the microwave. Heat until the ingredients are completely melted. Remove and stir until well blended.

Transfer the 3/4 of the melted ingredients into the crust and spread it evenly.

Add the rest of the oat mixture on top of the chocolate layer and spread it evenly. Drizzle the rest of the chocolate mixture on top of the oat mixture layer.

Place it in the fridge to chill for 3 hours or overnight.

Remove from the fridge, then cut it into even bars.

Serve and enjoy!

Notes:

Boiling the chocolate for a long time will result in the bars being soft. Boiling it for short time will result in the bars being crumbly.

No Bake Chocolate Oatmeal Bars

Rebecca Prep Time: 15 mins | Chill Time: 2 hrs | Total Time: 2 hrs 15 mins | Yield: 16 to 20 Servings You don’t need an oven to make these… General Recipes No Bake Chocolate Oatmeal Bars European Print This

Serves: 16-20 Prep Time: 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 3 c rolled oats
• 1/2 c brown sugar, packed
• 1 c butter
• 1/2 c peanut butter
• 1 c semisweet or dark chocolate chips
• 1 tsp vanilla extract

Instructions

Line parchment paper into a 9-inch baking dish.

Place a saucepan on the stove and turn the heat to medium. Add butter and sugar. Stir and allow the butter to melt until blended with the sugar.

Add vanilla and oats, then stir until well incorporated. Reduce the heat to low, then cook the mixture for about 4 minutes.

Transfer 1/2 of the mixture into the prepared baking dish and spread it evenly. Set aside the other half for later use.

For the Filling:

Add chocolate chips and peanut butter into a heat-proof bowl, then place it in the microwave. Heat until the ingredients are completely melted. Remove and stir until well blended.

Transfer the 3/4 of the melted ingredients into the crust and spread it evenly.

Add the rest of the oat mixture on top of the chocolate layer and spread it evenly. Drizzle the rest of the chocolate mixture on top of the oat mixture layer.

Place it in the fridge to chill for 3 hours or overnight.

Remove from the fridge, then cut it into even bars.

Serve and enjoy!

Notes

Boiling the chocolate for a long time will result in the bars being soft. Boiling it for short time will result in the bars being crumbly.

This recipe was made easy with the use of the Air Fryer! These will be the best chicken wings you will ever have; I’m telling you! I have listed all the ingredients and directions so all you need to do is to follow them step by step, and you are good to go! I listed some notes so make sure to read them. Invite your friends over and surprise them with these delicious wings. Enjoy!

Ingredients:

1/2 teaspoon garlic powder

1 teaspoon Worcestershire sauce

2 pounds of chicken wings

Nonstick cooking spray

Freshly ground black pepper

Kosher salt

1/4 cup hot sauce (such as Frank’s)

Blue cheese dressing, for serving

4 tablespoons melted butter

Directions:

Sprinkle salt and pepper over the chicken wings, then rub each to coat.

Apply cooking spray to the inside of an air fryer. Preheat it to about 380 degrees F.

Place the chicken wings into the air fryer, then cook for 12 minutes.

Turn the chicken wings and cook the other sides for 12 more minutes.

Meanwhile, add Worcestershire sauce, butter, garlic powder, and hot sauce into a mixing bowl. Stir everything until well blended.

Remove the chicken wings from the air fryer, then transfer them into the bowl with the sauce. Toss until fully coated.

Serve with ranch dressing and blue cheese dip. Enjoy!

Notes:

Feel free to use your preferred hot sauce for this recipe. I suggest using buffalo sauce.

I highly recommend serving this with mixed veggies, ranch, buffalo sauce, or blue cheese. You can also serve this with air-fried potatoes.

Make sure to pat dry the chicken wings before seasoning them and throwing them in the air fryer.

For the dressing, you can use ranch or blue cheese.

Feel free to make these chicken wings spicy.

Air Fryer Chicken Wings

Rebecca This recipe was made easy with the use of the Air Fryer! These will be the best chicken wings you will ever have; I’m telling you! I have listed all… General Recipes Air Fryer Chicken Wings European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 teaspoon garlic powder
• 1 teaspoon Worcestershire sauce
• 2 pounds of chicken wings
• Nonstick cooking spray
• Freshly ground black pepper
• Kosher salt
• 1/4 cup hot sauce (such as Frank’s)
• Blue cheese dressing, for serving
• 4 tablespoons melted butter

Instructions

Sprinkle salt and pepper over the chicken wings, then rub each to coat.

Apply cooking spray to the inside of an air fryer. Preheat it to about 380 degrees F.

Place the chicken wings into the air fryer, then cook for 12 minutes.

Turn the chicken wings and cook the other sides for 12 more minutes.

Meanwhile, add Worcestershire sauce, butter, garlic powder, and hot sauce into a mixing bowl. Stir everything until well blended.

Remove the chicken wings from the air fryer, then transfer them into the bowl with the sauce. Toss until fully coated.

Serve with ranch dressing and blue cheese dip. Enjoy!

Notes

Feel free to use your preferred hot sauce for this recipe. I suggest using buffalo sauce. I highly recommend serving this with mixed veggies, ranch, buffalo sauce, or blue cheese. You can also serve this with air-fried potatoes. Make sure to pat dry the chicken wings before seasoning them and throwing them in the air fryer. For the dressing, you can use ranch or blue cheese. Feel free to make these chicken wings spicy.

These heavenly treats never fail to deliver! These Cool Whip Cookies are one of my favorite treats to serve to my loved ones! They are simply the best! I am excited to share this recipe with you today because I know that you are going to love it! Make sure to read the notes below for some tips. Enjoy!

Ingredients:

1 (8 ounces) container Cool Whip (any variety you prefer) – thawed

Confectioners’ sugar

1 (18.25 ounces) box of cake mix (any flavor you prefer)

1 Egg

Directions:

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

Add egg, cake mix powder, and cool whip into a large mixing bowl. Beat everything until well incorporated.

Shape the mixture into small balls of dough.

In a mixing bowl, add confectioners’ sugar. Put the balls in it and roll them until fully coated.

Lay the balls onto a cookie sheet and arrange them in a single layer.

Place the cookie sheet in the preheated oven and bake the cookies for about 10 to 12 minutes or until done.

Remove the cookies from the oven and allow them to cool completely at room temperature.

Serve and enjoy!

Notes:

Chill the dough for at least 15 minutes if it is too sticky to handle. Make sure to oil your hands to prevent them from sticking to your fingers.

Make sure to line the cookie sheet with parchment paper for easy cleanup.

Place any leftovers in an airtight container, then put them in the fridge or counter.

Feel free to use candy canes or mint chocolate chips for this recipe if you prefer.

You can also use orange cake mix for this recipe. Add orange zest for more orange flavors!

If you are going to use lemon juice, make sure to add lemon zest as well!

COOL WHIP COOKIES

Rebecca These heavenly treats never fail to deliver! These Cool Whip Cookies are one of my favorite treats to serve to my loved ones! They are simply the best! I am… General Recipes COOL WHIP COOKIES European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (8 ounces) container Cool Whip (any variety you prefer) – thawed
• Confectioners’ sugar
• 1 (18.25 ounces) box of cake mix (any flavor you prefer)
• 1 Egg

Instructions

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

Add egg, cake mix powder, and cool whip into a large mixing bowl. Beat everything until well incorporated.

Shape the mixture into small balls of dough.

In a mixing bowl, add confectioners' sugar. Put the balls in it and roll them until fully coated.

Lay the balls onto a cookie sheet and arrange them in a single layer.

Place the cookie sheet in the preheated oven and bake the cookies for about 10 to 12 minutes or until done.

Remove the cookies from the oven and allow them to cool completely at room temperature.

Serve and enjoy!

Notes

Chill the dough for at least 15 minutes if it is too sticky to handle. Make sure to oil your hands to prevent them from sticking to your fingers. Make sure to line the cookie sheet with parchment paper for easy cleanup. Place any leftovers in an airtight container, then put them in the fridge or counter. Feel free to use candy canes or mint chocolate chips for this recipe if you prefer. You can also use orange cake mix for this recipe. Add orange zest for more orange flavors! If you are going to use lemon juice, make sure to add lemon zest as well!

Yield: 9-inch Tart

Everything about this Chocolate-Caramel Tart with Sea Salt is amazing! From the tart to the chocolate ganache, it is packed with delicious flavors! A must-try indeed!

Ingredients:

For the tart shell:

2 c all-purpose flour

2 large Eggs

1 teaspoon salt

10 tablespoons unsalted butter, room temperature

½ c sugar

For the caramel:

A pinch of sea salt

½ c heavy cream

1 c sugar

For the chocolate ganache:

2 c heavy cream

12 ounces bittersweet chocolate, coarsely chopped

A pinch of sea salt

Directions:

To Make the Tart Shell:

Add sugar and butter into the bowl of a stand mixer, then beat until well blended.

Gradually add the eggs, then beat every addition until well combined.

Add salt and flour, then whisk until well combined.

Flatten the dough, then cover it with plastic wrap. Place it in the fridge to chill for an hour or more.

Sprinkle flour onto a flat surface, then unroll the dough to a 1/4-inch-thick circle.

Transfer the dough to a 9-inch tart pan and press it to the bottom and sides. Remove any excess dough on the sides.

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

Lay parchment paper onto the tart shell, then put weights over it.

Place it in the preheated oven and bake for half an hour.

Remove the cover, then bake for 10 more minutes.

Remove from the oven and let it rest at room temperature.

To Make the Caramel Filling:

Place the cream into a pan and allow it to boil on the stove. Remove from the heat.

Place another pan on the stove, then add 5 tablespoons of water and sugar. Stir until the sugar is dissolved completely. Turn the heat to high and cook the mixture for 4 minutes. Transfer the mixture to the pan with the cream together with salt. Stir everything until well blended.

Add the caramel to the prepared tart shells and allow them to cool.

To Make the Ganache:

Let the chocolate and cream boil in separate bowls.

Transfer the cream into the bowl with the chocolate, then stir until well incorporated. Let the mixture rest for at least 3 minutes.

Add the ganache to the tart shell. Let it rest for a few minutes. Top with a bit of sea salt.
Serve and enjoy!

Chocolate-Caramel Tart with Sea Salt

Rebecca Yield: 9-inch Tart Everything about this Chocolate-Caramel Tart with Sea Salt is amazing! From the tart to the chocolate ganache, it is packed with delicious flavors! A must-try indeed! Ingredients:… General Recipes Chocolate-Caramel Tart with Sea Salt European Print This

Serves: 9

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the tart shell:
• 2 c all-purpose flour
• 2 large Eggs
• 1 teaspoon salt
• 10 tablespoons unsalted butter, room temperature
• ½ c sugar
• For the caramel:
• A pinch of sea salt
• ½ c heavy cream
• 1 c sugar
• For the chocolate ganache:
• 2 c heavy cream
• 12 ounces bittersweet chocolate, coarsely chopped
• A pinch of sea salt

Instructions

To Make the Tart Shell:

Add sugar and butter into the bowl of a stand mixer, then beat until well blended.

Gradually add the eggs, then beat every addition until well combined.

Add salt and flour, then whisk until well combined.

Flatten the dough, then cover it with plastic wrap. Place it in the fridge to chill for an hour or more.

Sprinkle flour onto a flat surface, then unroll the dough to a 1/4-inch-thick circle.

Transfer the dough to a 9-inch tart pan and press it to the bottom and sides. Remove any excess dough on the sides.

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

Lay parchment paper onto the tart shell, then put weights over it.

Place it in the preheated oven and bake for half an hour.

Remove the cover, then bake for 10 more minutes.

Remove from the oven and let it rest at room temperature.

To Make the Caramel Filling:

Place the cream into a pan and allow it to boil on the stove. Remove from the heat.

Place another pan on the stove, then add 5 tablespoons of water and sugar. Stir until the sugar is dissolved completely. Turn the heat to high and cook the mixture for 4 minutes. Transfer the mixture to the pan with the cream together with salt. Stir everything until well blended.

Add the caramel to the prepared tart shells and allow them to cool.

To Make the Ganache:

Let the chocolate and cream boil in separate bowls.

Transfer the cream into the bowl with the chocolate, then stir until well incorporated. Let the mixture rest for at least 3 minutes.

Add the ganache to the tart shell. Let it rest for a few minutes. Top with a bit of sea salt.
Serve and enjoy!

Prep Time: 5 mins | Cook Time: 16 mins | Total Time: 21 mins | Yield: 12 Servings

These heavenly treats are my favorite things to eat for breakfast! They are just simply the best! Take those plain bread slices to the next level with this recipe. I promise you that you will not be disappointed at all. Enjoy!

Ingredients:

1/2 c butter, melted

5 1/2 ounces of cream cheese softened

1 loaf of white bread in thin slices

1 tablespoon cinnamon

3/4 c sugar

1/2 c powdered sugar

Directions:

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

Remove the crust of the bread by cutting it.

Use a rolling pin to flatten out the bread.

Add powdered sugar and cream cheese into a mixing bowl. Whisk the two ingredients until well incorporated.

Add cinnamon and sugar into another mixing bowl. Whisk until well incorporated as well.

Top each prepared bread with 1 1/2 tbsp of the cream cheese mixture. Roll it up, then coat it with butter and with a cinnamon-sugar mixture. Repeat the process with the rest of the bread.

Lay the roll-ups onto a cookie sheet. Make sure not to grease it.

Place the cookie sheet in the preheated oven and bake the Cinnamon Cream Cheese Roll Ups for about 16 to 20 minutes or until done.

Remove the roll-ups from the oven and allow them to rest for a few minutes at room temperature.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat in the microwave for a few minutes before serving again.

Feel free to add chopped nuts, chocolate chips, your preferred cream cheese flavor, or pumpkin spice to these roll-ups.

Nutrition Facts:

Calories 331 Calories from Fat 117 Fat 13g20% Saturated Fat 7g44% Cholesterol 34mg11% Sodium 387mg17% Potassium 83mg2% Carbohydrates 46g15% Fiber 1g4% Sugar 20g22% Protein 6g12% Vitamin A 410IU8% Calcium 169mg17% Iron 2.1mg12%

CINNAMON CREAM CHEESE ROLL-UPS RECIPE

Rebecca Prep Time: 5 mins | Cook Time: 16 mins | Total Time: 21 mins | Yield: 12 Servings These heavenly treats are my favorite things to eat for breakfast! They… General Recipes CINNAMON CREAM CHEESE ROLL-UPS RECIPE European Print This

Serves: 12 Prep Time: 5 mins Cooking Time: 16 mins 16 mins

Nutrition facts: 331 calories 13 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/2 c butter, melted
• 5 1/2 ounces of cream cheese softened
• 1 loaf of white bread in thin slices
• 1 tablespoon cinnamon
• 3/4 c sugar
• 1/2 c powdered sugar

Instructions

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

Remove the crust of the bread by cutting it.

Use a rolling pin to flatten out the bread.

Add powdered sugar and cream cheese into a mixing bowl. Whisk the two ingredients until well incorporated.

Add cinnamon and sugar into another mixing bowl. Whisk until well incorporated as well.

Top each prepared bread with 1 1/2 tbsp of the cream cheese mixture. Roll it up, then coat it with butter and with a cinnamon-sugar mixture. Repeat the process with the rest of the bread.

Lay the roll-ups onto a cookie sheet. Make sure not to grease it.

Place the cookie sheet in the preheated oven and bake the Cinnamon Cream Cheese Roll Ups for about 16 to 20 minutes or until done.

Remove the roll-ups from the oven and allow them to rest for a few minutes at room temperature.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days. Reheat in the microwave for a few minutes before serving again. Feel free to add chopped nuts, chocolate chips, your preferred cream cheese flavor, or pumpkin spice to these roll-ups.

Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Servings

From the name itself, these Denver Omelet Muffins are loaded indeed! With what, you ask? Well, with spectacular ingredients, mainly, hash browns, ham, veggies, eggs, and cheese! Every bite of these delicious treats is just too perfect! They are very addicting and very difficult to resist! This recipe only requires an hour to prepare and cook! It is time to go to your kitchen and start prepping. Enjoy!

Ingredients:

1/4 c ham (diced into 1/4-inch pieces)

3 tbsp green bell pepper (diced)

2 1/4 c shredded hash browns (thawed and press with a paper towel)

2 tbsp milk

5 Eggs (whisked)

3 green onion stalks (diced)

salt and pepper to taste

3 tbsp red bell pepper (diced)

1 tbsp olive oil

1 1/2 c Cheddar/Jack Cheese

Directions:

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

Apply cooking spray to a muffin pan.

Add 1 tbsp of olive oil and thawed hash browns into a large mixing bowl, then combine them.

Transfer the hash browns into the prepared muffin pan and press each cup.

Top each cup with one tbsp of cheese.

Place the muffin pan in the preheated oven and bake the hash browns for 15 minutes or until the cheese has completely melted.

Meanwhile, add milk, salt, pepper, and eggs to a mixing bowl. Whisk everything until well incorporated.

Add the bell peppers, green onions, and ham. Stir until well combined.

Fill each cup of the muffin tin with the mixture, then add more cheese on top.

Put the muffin pan in the oven and bake the Loaded Denver Omelet Muffins for 15 minutes or until done.

Remove from the oven and let them rest for a few minutes before serving.

Serve and enjoy!

Notes:

I suggest serving these muffins with fresh fruits.

Keep leftovers in the fridge.

Nutrition Facts:

Serving Size: 1 Muffin, Amount Per Serving: Calories 225 | Total Fat 16g | Saturated Fat 5g | Trans Fat 0g | Unsaturated Fat 10g | Cholesterol 95mg | Sodium 424mg | Carbohydrates 14g | Fiber 1g | Sugar 1g | Protein 8g

Loaded Denver Omelet Muffins

Rebecca Prep Time: 30 mins | Cook Time: 30 mins | Total Time: 1 hr | Yield: 12 Servings From the name itself, these Denver Omelet Muffins are loaded indeed! With… General Recipes Loaded Denver Omelet Muffins European Print This

Serves: 12 Prep Time: 30 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 225 calories 16 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1/4 c ham (diced into 1/4-inch pieces)
• 3 tbsp green bell pepper (diced)
• 2 1/4 c shredded hash browns (thawed and press with a paper towel)
• 2 tbsp milk
• 5 Eggs (whisked)
• 3 green onion stalks (diced)
• salt and pepper to taste
• 3 tbsp red bell pepper (diced)
• 1 tbsp olive oil
• 1 1/2 c Cheddar/Jack Cheese

Instructions

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

Apply cooking spray to a muffin pan.

Add 1 tbsp of olive oil and thawed hash browns into a large mixing bowl, then combine them.

Transfer the hash browns into the prepared muffin pan and press each cup.

Top each cup with one tbsp of cheese.

Place the muffin pan in the preheated oven and bake the hash browns for 15 minutes or until the cheese has completely melted.

Meanwhile, add milk, salt, pepper, and eggs to a mixing bowl. Whisk everything until well incorporated.

Add the bell peppers, green onions, and ham. Stir until well combined.

Fill each cup of the muffin tin with the mixture, then add more cheese on top.

Put the muffin pan in the oven and bake the Loaded Denver Omelet Muffins for 15 minutes or until done.

Remove from the oven and let them rest for a few minutes before serving.

Serve and enjoy!

Notes

I suggest serving these muffins with fresh fruits. Keep leftovers in the fridge.

Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings

Nothing can beat this ultimate comfort food! This beef stew was made easy with the use of a crockpot. Slow-cooked to perfection for 8 hours, just imagine the flavors in this dish. They are bursting with spectacular flavors in each bite! These are the things you will be needing and some easy steps for you to follow. I can’t think of any reason why you shouldn’t try this recipe. It is simply the best. Enjoy!

Ingredients:

1/2 onion (chopped)

3 russet potatoes, peeled and diced (peeled and diced into large pieces)

3 whole carrots (peeled and sliced)

1/2 teaspoon Salt

1 teaspoon Pepper

2 bay leaves

2 c water

(1) 16 ounces frozen green beans

2.5 pounds of stew meat

1/4 c Worcestershire sauce

(1) 14-ounce can of crushed tomatoes

Directions:

Add the potatoes and stew into a 6-quart crockpot.

Put the carrots, green beans, and onions over the potatoes and stew.

Sprinkle salt and pepper on top, followed by water, Worcestershire sauce, and crushed tomatoes.

Cover and seal the slow cooker, then cook everything for about 7 to 7 hours on a low setting or 3 to 4 hours on a high setting.

Let the beef stew rest for a few minutes to incorporate all the flavors.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again.

Feel free to use chuck roast for this recipe instead of stew meat.

You can use your preferred vegetables for this recipe as well

Quick and Easy Crockpot Beef Stew Recipe

Rebecca Prep Time: 10 mins | Cook Time: 8 hrs | Total Time: 8 hrs 10 mins | Yield: 6 Servings Nothing can beat this ultimate comfort food! This beef stew… General Recipes Quick and Easy Crockpot Beef Stew Recipe European Print This

Serves: 6 Prep Time: 10 mins Cooking Time: 8 hrs 8 hrs

Nutrition facts: 200 calories 20 grams fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1/2 onion (chopped)
• 3 russet potatoes, peeled and diced (peeled and diced into large pieces)
• 3 whole carrots (peeled and sliced)
• 1/2 teaspoon Salt
• 1 teaspoon Pepper
• 2 bay leaves
• 2 c water
• (1) 16 ounces frozen green beans
• 2.5 pounds of stew meat
• 1/4 c Worcestershire sauce
• (1) 14-ounce can of crushed tomatoes

Instructions

Add the potatoes and stew into a 6-quart crockpot.

Put the carrots, green beans, and onions over the potatoes and stew.

Sprinkle salt and pepper on top, followed by water, Worcestershire sauce, and crushed tomatoes.

Cover and seal the slow cooker, then cook everything for about 7 to 7 hours on a low setting or 3 to 4 hours on a high setting.

Let the beef stew rest for a few minutes to incorporate all the flavors.

Serve and enjoy!

Notes

Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 to 4 days or 4 months in the freezer. Reheat for a few minutes before serving again. Feel free to use chuck roast for this recipe instead of stew meat. You can use your preferred vegetables for this recipe as well

Prep Time: 20 mins | Cook Time: 5 hrs 5 mins | Total Time: 5 hrs 25 mins | Yield: 6 Servings

Chicken, broccoli, and sweet potatoes in one serving! This recipe gives you everything you want! It is pretty easy to prepare and cook. All you need are these basic ingredients and simple steps, and you are good to go! Try it now!

Ingredients:

1 1/2 tablespoons olive oil

1/4 teaspoon cayenne pepper (more or less to taste for desired heat level)

6 large bone-in, skin-on chicken thighs, trimmed

2 1/2 pounds sweet potatoes, peeled and diced into 1 1/4-inch cube

1/4 c chicken broth

3/4 teaspoon dried rosemary or 2 1/2 teaspoon minced fresh

2 teaspoons paprika

1 (16 ounces) pkg. frozen broccoli florets

1 teaspoon dried thyme, or 1 tablespoon fresh minced

2 teaspoons packed light brown sugar

Fresh parsley, chopped (for garnish, optional)

4 cloves garlic, minced (1 1/2 tablespoons)

1 teaspoon onion powder

Salt and freshly ground black pepper

Directions:

Apply cooking spray to a 6-quart slow cooker, then arrange the sweet potatoes in a single layer in it.

Add salt, pepper, 1/2 of the garlic, and broth over the sweet potatoes.

Combine cayenne pepper, rosemary, brown sugar, paprika, thyme, and onion powder in a bowl. Top the potatoes with 1/2 of the seasoning mixture

Place a large pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Use paper towels to pat dry the chicken, then sprinkle salt and pepper. Rub each until fully coated.

Place the chicken into the pot, then sear each side for a few minutes until they turn golden brown. Remove from the pot and transfer the chicken into the slow cooker.

Sprinkle the rest of the seasoning mixture and garlic on top of the chicken in the slow cooker.

Cover and seal the slow cooker, then cook for about 4 1/2 hours on a low setting.

About half an hour before the cooking time ends, add the broccoli.

Serve and enjoy!

Note:

Feel free to use chicken breasts for this recipe instead of chicken thighs.

Nutrition Facts:

Calories 351 Calories from Fat 72 Fat 8g12% Saturated Fat 1g6% Cholesterol 94mg31% Sodium 222mg10% Potassium 1154mg33% Carbohydrates 45g15% Fiber 8g33% Sugar 10g11% Protein 24g48% Vitamin A 27715IU554% Vitamin C 72.6mg88% Calcium 112mg11% Iron 3mg17%

Slow Cooker Chicken with Sweet Potatoes and Broccoli

Rebecca Prep Time: 20 mins | Cook Time: 5 hrs 5 mins | Total Time: 5 hrs 25 mins | Yield: 6 Servings Chicken, broccoli, and sweet potatoes in one serving!… General Recipes Slow Cooker Chicken with Sweet Potatoes and Broccoli European Print This

Serves: 6 Prep Time: 20 mins Cooking Time: 5 hrs 5 mins 5 hrs 5 mins

Nutrition facts: 351 calories 8 fat

Rating: 4.5/5

( 2 voted )

Ingredients

• 1 1/2 tablespoons olive oil
• 1/4 teaspoon cayenne pepper (more or less to taste for desired heat level)
• 6 large bone-in, skin-on chicken thighs, trimmed
• 2 1/2 pounds sweet potatoes, peeled and diced into 1 1/4-inch cube
• 1/4 c chicken broth
• 3/4 teaspoon dried rosemary or 2 1/2 teaspoon minced fresh
• 2 teaspoons paprika
• 1 (16 ounces) pkg. frozen broccoli florets
• 1 teaspoon dried thyme, or 1 tablespoon fresh minced
• 2 teaspoons packed light brown sugar
• Fresh parsley, chopped (for garnish, optional)
• 4 cloves garlic, minced (1 1/2 tablespoons)
• 1 teaspoon onion powder
• Salt and freshly ground black pepper

Instructions

Apply cooking spray to a 6-quart slow cooker, then arrange the sweet potatoes in a single layer in it.

Add salt, pepper, 1/2 of the garlic, and broth over the sweet potatoes.

Combine cayenne pepper, rosemary, brown sugar, paprika, thyme, and onion powder in a bowl. Top the potatoes with 1/2 of the seasoning mixture

Place a large pot on the stove and turn the heat to medium-high. Add olive oil and allow it to become hot.

Use paper towels to pat dry the chicken, then sprinkle salt and pepper. Rub each until fully coated.

Place the chicken into the pot, then sear each side for a few minutes until they turn golden brown. Remove from the pot and transfer the chicken into the slow cooker.

Sprinkle the rest of the seasoning mixture and garlic on top of the chicken in the slow cooker.

Cover and seal the slow cooker, then cook for about 4 1/2 hours on a low setting.

About half an hour before the cooking time ends, add the broccoli.

Serve and enjoy!

Notes

Feel free to use chicken breasts for this recipe instead of chicken thighs.

Prep Time: 25 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 55 mins | Yield: 4 Servings

Talk about a complete meal for the entire family! This Slow Cooker, Full Chicken Dinner will be the best thing you will ever serve today! The combination of chicken thighs, green beans, potatoes, and a savory sauce never gets old for me and my loved ones! Give this recipe a try now, and I promise you that it is worth all your time and effort! Ready in just about 5 hours. Enjoy!

Ingredients:

2 garlic cloves, minced

2 1/2 pounds bone-in chicken thighs

1 1/2 teaspoon salt

1/4 teaspoon pepper

8 ounces can tomato sauce (not paste)

1/2 teaspoon dried rosemary

1-pound green beans with snipped ends

1/2 teaspoon dried thyme

1 1/2 pounds Yukon gold potatoes diced

2 tablespoons cooking oil

Directions:

Place a pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the chicken thighs into the hot skillet, then cook each side for a few minutes until they turn brown.

Add green beans and potato slices into the slow cooker, then toss just until mixed.

Place the chicken thighs over the potato-beans mixture together with garlic.

Add rosemary, thyme, salt, pepper, and tomato sauce over the chicken thighs. Toss everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 4 1/2 hours on a high setting.

Serve right away. Enjoy!

Notes:

Feel free to use boneless chicken thighs for this recipe.

You can use any type of potato for this recipe as well.

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

Nutrition Facts:

Calories: 747 kcal | Carbohydrates: 34g | Protein: 47g | Fat: 48g | Saturated Fat: 12g | Cholesterol: 236mg | Sodium: 1224mg | Potassium: 1623mg | Fiber: 9g | Sugar: 6g | Vitamin A: 1260IU | Vitamin C: 38.4mg | Calcium: 142mg | Iron: 9.8mg

Slow Cooker Full Chicken Dinner

Rebecca Prep Time: 25 mins | Cook Time: 4 hrs 30 mins | Total Time: 4 hrs 55 mins | Yield: 4 Servings Talk about a complete meal for the entire… General Recipes Slow Cooker Full Chicken Dinner European Print This

Serves: 4 Prep Time: 25 mins Cooking Time: 4 hrs 30 mins 4 hrs 30 mins

Nutrition facts: 747 calories 48 fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 garlic cloves, minced
• 2 1/2 pounds bone-in chicken thighs
• 1 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces can tomato sauce (not paste)
• 1/2 teaspoon dried rosemary
• 1-pound green beans with snipped ends
• 1/2 teaspoon dried thyme
• 1 1/2 pounds Yukon gold potatoes diced
• 2 tablespoons cooking oil

Instructions

Place a pan on the stove and turn the heat to medium-high. Add oil and allow it to become hot.

Add the chicken thighs into the hot skillet, then cook each side for a few minutes until they turn brown.

Add green beans and potato slices into the slow cooker, then toss just until mixed.

Place the chicken thighs over the potato-beans mixture together with garlic.

Add rosemary, thyme, salt, pepper, and tomato sauce over the chicken thighs. Toss everything until well incorporated.

Cover and seal the slow cooker, then cook everything for about 4 1/2 hours on a high setting.

Serve right away. Enjoy!

Notes

Feel free to use boneless chicken thighs for this recipe. You can use any type of potato for this recipe as well. Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.