General Recipes

Total Prep time: 1-hr | Servings: 12

Whip up an amazing, no-fuss dessert with this three-ingredient Apple Cake recipe. This cake tastes superb and is as amazing as complicated cake recipes. To make this cake, all you need are eggs, a can of apple filling, and a box of yellow cake mix. Nothing fancy, just simple ingredients that you might already have on hand. Also, this recipe is super versatile. You can use a homemade yellow cake mix, you can also swap the apple pie filling with fresh apples, or even make this recipe with a pumpkin pie filling! To serve, you can enjoy this apple pie cake by itself or topped with ice cream or whipped cream.

Ingredients

4 large eggs

1 box yellow cake mix

1 can apple filling

HOW TO MAKE 3 INGREDIENT APPLE PIE CAKE

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a baking spray, grease a 9 x 13-inch rectangular baking dish. Set aside.

Step 2: In a large bowl, place the eggs and apple filling. Beat using an electric mixture until the apple filling slightly break.

Step 3: To the egg-filling mixture, add the yellow cake and beat until the flour chunks are gone. Remember not to overmix.

Step 4: Into the prepared baking dish, pour the batter. Place in the preheated oven and bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out and the crust is golden brown.

Step 5: When done, take the cake out of the oven and allow it to cool for about 10 minutes on a wire rack.

Step 6: Slice and serve. Enjoy!

Tips:

If desired, you can top the cake with a dollop of whipped cream or a big scoop of ice cream before serving.

You can keep any leftovers in the fridge for up to 3 months. When ready to serve, serve the cake cold or pop it in the oven to reheat.

Nutritional Facts:

Per serving: Calories: 260 | Total Fat: 13g | Protein: 1g | Carbs: 35g

3 INGREDIENT APPLE PIE CAKE

Rebecca Total Prep time: 1-hr | Servings: 12 Whip up an amazing, no-fuss dessert with this three-ingredient Apple Cake recipe. This cake tastes superb and is as amazing as complicated cake… General Recipes 3 INGREDIENT APPLE PIE CAKE European Print This

Serves: 12 Prep Time: 1 hr

Nutrition facts: 260 calories 13 fat

Rating: 4.0/5

( 4 voted )

Ingredients

• 4 large eggs
• 1 box yellow cake mix
• 1 can apple filling

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees. Using a baking spray, grease a 9 x 13-inch rectangular baking dish. Set aside.

Step 2: In a large bowl, place the eggs and apple filling. Beat using an electric mixture until the apple filling slightly break.

Step 3: To the egg-filling mixture, add the yellow cake and beat until the flour chunks are gone. Remember not to overmix.

Step 4: Into the prepared baking dish, pour the batter. Place in the preheated oven and bake for approximately 45 minutes or until a toothpick inserted in the center of the cake comes out and the crust is golden brown.

Step 5: When done, take the cake out of the oven and allow it to cool for about 10 minutes on a wire rack.

Step 6: Slice and serve. Enjoy!

Notes

If desired, you can top the cake with a dollop of whipped cream or a big scoop of ice cream before serving. You can keep any leftovers in the fridge for up to 3 months. When ready to serve, serve the cake cold or pop it in the oven to reheat.

Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 8 people

This sausage pancake breakfast casserole is the perfect make-ahead breakfast. Prep and assemble this the night before and pop it in the fridge. The next day, bake for a few minutes and serve. So if you are searching for an easy breakfast that is also amazing to serve during holiday mornings or overnight guests, you have to try this recipe soon!

This casserole is made with just a few simple ingredients. Most of them you already have on hand. It is easy to assemble. An amazing no-fuss breakfast casserole with pancakes, egg, milk, and sausage along with other breakfast staples. This casserole is seriously delicious! And we love to serve this any time of the day.

Ingredients

6 eggs

20 to 24 frozen pancakes from a 2-pound 1-ounce package, thawed

1½ c. heavy cream

1 c. whole milk

2 tablespoons sugar

1 teaspoon vanilla

2 tablespoons maple syrup, plus more for serving

1 pound maple sausage

HOW TO MAKE SAUSAGE PANCAKE BREAKFAST CASSEROLE

Step 1: In half, split the pancakes and lay them in a 9 x 13-inch greased pan, cut side down.

Step 2: In a skillet, saute the sausage over medium heat until browned. Then, drain the excess grease. Between the slices of pancakes, sprinkle the cooked sausage.

Step 3: Whisk the eggs, heavy cream, milk, vanilla, sugar, and maple syrup until well mixed. Then, pour this over the pancakes.

Step 4: Using plastic wrap, tent the casserole dish. Place in the fridge overnight.

Step 5: In the next day, remove the casserole from the fridge and put it on a plate.

Step 6: Prepare the oven. Preheat it to 350 degrees F.

Step 7: Place the casserole into the preheated oven and bake for about 50 to 60 minutes, covered, until the middle is set.

Step 8: Remove from the oven when done and let the casserole sit for about 5 minutes, then add the maple syrup.

Step 9: Serve and enjoy!

SAUSAGE PANCAKE BREAKFAST CASSEROLE

Rebecca Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 8 people This sausage pancake breakfast casserole is the perfect make-ahead breakfast.… General Recipes SAUSAGE PANCAKE BREAKFAST CASSEROLE European Print This

Serves: 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

• 6 eggs
• 20 to 24 frozen pancakes from a 2-pound 1-ounce package, thawed
• 1½ c. heavy cream
• 1 c. whole milk
• 2 tablespoons sugar
• 1 teaspoon vanilla
• 2 tablespoons maple syrup, plus more for serving
• 1 pound maple sausage

Instructions

Step 1: In half, split the pancakes and lay them in a 9 x 13-inch greased pan, cut side down.

Step 2: In a skillet, saute the sausage over medium heat until browned. Then, drain the excess grease. Between the slices of pancakes, sprinkle the cooked sausage.

Step 3: Whisk the eggs, heavy cream milk, vanilla, sugar, and maple syrup until well mixed. Then, pour this over the pancakes.

Step 4: Using plastic wrap, tent the casserole dish. Place in the fridge overnight.

Step 5: In the next day, remove the casserole from the fridge and put it on a plate.

Step 6: Prepare the oven. Preheat it to 350 degrees F.

Step 7: Place the casserole into the preheated oven and bake for about 50 to 60 minutes, covered, until the middle is set.

Step 8: Remove from the oven when done and let the casserole sit for about 5 minutes, then add the maple syrup.

Step 9: Serve and enjoy!

Prep time: 5 mins | Cook time: 15 mins | Serves: 4

Are you looking for another quick and easy dish to serve during busy weeknights? This oven-baked chicken bites recipe is a no-fuss and the solution to your problem. All you need to make this dish is just a couple of simple ingredients that you might already have on hand. Easily throw this dish together in less than twenty minutes and serve it with Mac and cheese and steamed veggies for a complete, filling meal.

Tender, juicy, and packed with flavor, these chicken bites are a sure winner! Family and kid-friendly, super-savory chicken dish that your family will surely enjoy. So, if you love chicken and dishes that you can easily and quickly make without a fuss, these oven-baked chicken bites are a must-try!

INGREDIENTS

1 tbsp olive oil

2 tbsp unsalted butter, cubed

1 pound boneless, skinless chicken breasts, cut into 1” pieces

1/2 tsp paprika

1/2 tsp garlic powder

a pinch of cayenne pepper

1/2 tsp onion powder

Kosher salt and freshly ground black pepper, to taste

1 tsp Italian seasoning

How to make My Grandma’s Oven-Baked Chicken Bites

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Place the paprika, cayenne pepper, garlic powder, onion powder, Italian seasoning, and salt and pepper in a small bowl. Mix well until combined.

Step 3: In a 9 x 13-inch baking dish, place the chicken and sprinkle it with the seasoning mix. On top, drizzle the olive oil, then toss the chicken to coat.

Step 4: Over the chicken, add the butter. Place in the preheated oven and bake for about 16 to 18 minutes or until the chicken is completely cooked, stirring halfway through.

Step 5: When done, take the chicken out of the oven and allow them to rest for about 5 minutes.

Step 6: Serve and enjoy!

My Grandma’s Oven-Baked Chicken Bites Recipe

Rebecca Prep time: 5 mins | Cook time: 15 mins | Serves: 4 Are you looking for another quick and easy dish to serve during busy weeknights? This oven-baked chicken bites… General Recipes My Grandma’s Oven-Baked Chicken Bites Recipe European Print This

Serves: 4 Prep Time: 5 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tbsp olive oil
• 2 tbsp unsalted butter, cubed
• 1 pound boneless, skinless chicken breasts, cut into 1” pieces
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• a pinch of cayenne pepper
• 1/2 tsp onion powder
• Kosher salt and freshly ground black pepper, to taste
• 1 tsp Italian seasoning

Instructions

Step 1: Prepare the oven. Preheat it to 425 degrees F.

Step 2: Place the paprika, cayenne pepper, garlic powder, onion powder, Italian seasoning, and salt and pepper in a small bowl. Mix well until combined.

Step 3: In a 9 x 13-inch baking dish, place the chicken and sprinkle it with the seasoning mix. On top, drizzle the olive oil, then toss the chicken to coat.

Step 4: Over the chicken, add the butter. Place in the preheated oven and bake for about 16 to 18 minutes or until the chicken is completely cooked, stirring halfway through.

Step 5: When done, take the chicken out of the oven and allow them to rest for about 5 minutes.

Step 6: Serve and enjoy!

Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 people

This Tater Tot Casserole has been one of the family’s favorites. It casserole has a combination of taco meat, beans, corn, and cheese topped with tater tots and enchilada sauce. It is packed with amazing flavors with a hint of kick. This casserole is a classic dinner with a fun twist, that your entire family, even your fussiest eaters will love!

If you love Mexican food and tater tots, this recipe is for you! All you need are just a few basic ingredients to make this. If you prefer another layer of flavor, do not forget your favorite taco fixings such as sour cream, olives, tomatoes, olives, and more!

My kids are obsessed with this Tater Tot Casserole! I cannot blame them because I am in love with this casserole, too! The flavor is perfect, but you can still adjust it to your preference. You can also easily double the recipe if needed.

Ingredients

1 (10 ounces) can diced tomatoes and green chiles, undrained

1 (1 ounce) package of taco seasoning

1 (10.75 ounces) can of condensed cheddar cheese soup

1½ pounds lean ground beef

2 c. shredded cheddar cheese

⅓ c. water

1 (32-ounce) package of frozen tater tots

1 (16 ounces) container of sour cream

HOW TO MAKE TACO TATER TOT CASSEROLE

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan and set aside.

Step 2: Place the ground beef in a large skillet and cook until browned. Then, drain the excess fat. Next, add the taco seasoning along with the chopped tomatoes, green chiles, and water. Let everything simmer for about 5 minutes.

Step 3: In a large bowl, place the cooked beef, cheese soup, cheddar cheese, sour cream, and tater tots. Mix well.

Step 4: In the prepared pan, transfer the mixture. Place in the preheated oven and bake for about 45 to 50 minutes or until bubbly.

Step 5: Remove from the oven when done and serve the Taco Tater Tot Casserole right away. Enjoy!

TACO TATER TOT CASSEROLE

Rebecca Prep Time: 10 mins | Cook Time: 45 mins | Total Time: 55 mins | Yield: 8 people This Tater Tot Casserole has been one of the family’s favorites. It… General Recipes TACO TATER TOT CASSEROLE European Print This

Serves: 8 Prep Time: 10 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 (10 ounces) can diced tomatoes and green chiles, undrained
• 1 (1 ounce) package of taco seasoning
• 1 (10.75 ounces) can of condensed cheddar cheese soup
• 1½ pounds lean ground beef
• 2 c. shredded cheddar cheese
• ⅓ c. water
• 1 (32-ounce) package of frozen tater tots
• 1 (16 ounces) container of sour cream

Instructions

Step 1: Prepare the oven. Preheat it to 350 degrees F. Using cooking spray, grease a 9 x 13-inch baking pan and set aside.

Step 2: Place the ground beef in a large skillet and cook until browned. Then, drain the excess fat. Next, add the taco seasoning along with the chopped tomatoes, green chiles, and water. Let everything simmer for about 5 minutes.

Step 3: In a large bowl, place the cooked beef, cheese soup, cheddar cheese, sour cream, and tater tots. Mix well.

Step 4: In the prepared pan, transfer the mixture. Place in the preheated oven and bake for about 45 to 50 minutes or until bubbly.

Step 5: Remove from the oven when done and serve the Taco Tater Tot Casserole right away. Enjoy!

Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 people

I cannot get over this Queso Smothered Chicken! It’s a great dish with Tex-Mex grilled chicken smothered in Queso, then served over southwest seasoned orzo. It is super quick and easy to make and a crowd favorite! Try this easy recipe soon, this undoubtedly deserves a spot on your menu list!

Ingredients

1 tablespoon olive oil

1 bottle of Lawry’s Baja Chipotle 30-minute marinade or Mesquite

2 tablespoons tomato paste

4 boneless chicken breasts, pounded to an even thickness

1 c. orzo

2 c. chicken broth

2 teaspoons Southwest Seasoning or chili powder

1 (10 ounces) can diced tomatoes and green chilies, undrained\

1 (8 ounces) package of Velveeta, diced

HOW TO MAKE QUESO SMOTHERED CHICKEN

Step 1: Over the chicken, pour the Baja Chipotle Marinade. Place in the fridge to marinate the chicken for at least 30 minutes or overnight.

Step 2: Once the chicken has been marinated, cook the chicken on the grill until the internal temperature of the chicken reaches 165 degrees.

Step 3: In the meantime, ready the orzo. In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the orzo to the pan and cook until lightly browned, stirring constantly. Then, add the Southwestern Seasoning or chili powder, tomato paste, and chicken broth. Stir well and bring everything to a boil. Once boiling, adjust the heat to low and put the lid on. Let the mixture simmer for about 15 to 20 minutes, then fluff using a fork.

Step 4: In a medium bowl, place the diced tomatoes & green chiles (undrained), and Velveeta. Mix well, then heat in the microwave on high at the 30-second interval until the cheese has melted.

Step 5: When ready to assemble, put 1/4 of the orzo on a plate. On top, place the grilled chicken and drizzle with 3 to 4 tablespoons of the cheese dip. Enjoy!

QUESO SMOTHERED CHICKEN

Rebecca Prep Time: 30 mins | Cook Time: 15 mins | Total Time: 45 mins | Yield: 4 people I cannot get over this Queso Smothered Chicken! It’s a great dish… General Recipes QUESO SMOTHERED CHICKEN European Print This

Serves: 4 Prep Time: 30 mins Cooking Time: 15 mins 15 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 tablespoon olive oil
• 1 bottle of Lawry’s Baja Chipotle 30-minute marinade or Mesquite
• 2 tablespoons tomato paste
• 4 boneless chicken breasts, pounded to an even thickness
• 1 c. orzo
• 2 c. chicken broth
• 2 teaspoons Southwest Seasoning or chili powder
• 1 (10 ounces) can diced tomatoes and green chilies, undrained\
• 1 (8 ounces) package of Velveeta, diced

Instructions

Step 1: Over the chicken, pour the Baja Chipotle Marinade. Place in the fridge to marinate the chicken for at least 30 minutes or overnight.

Step 2: Once the chicken has been marinated, cook the chicken on the grill until the internal temperature of the chicken reaches 165 degrees.

Step 3: In the meantime, ready the orzo. In a large saucepan, heat the oil over medium heat. Once the oil is hot, add the orzo to the pan and cook until lightly browned, stirring constantly. Then, add the Southwestern Seasoning or chili powder, tomato paste, and chicken broth. Stir well and bring everything to a boil. Once boiling, adjust the heat to low and put the lid on. Let the mixture simmer for about 15 to 20 minutes, then fluff using a fork.

Step 4: In a medium bowl, place the diced tomatoes & green chiles (undrained), and Velveeta. Mix well, then heat in the microwave on high at the 30-second interval until the cheese has melted.

Step 5: When ready to assemble, put 1/4 of the orzo on a plate. On top, place the grilled chicken and drizzle with 3 to 4 tablespoons of the cheese dip. Enjoy!

Total time: 10 mins | Serves: 4

This sour cream cucumber salad is one of my favorite salads. It’s creamy, refreshing, and seriously delicious! This salad is made with a combination of simple ingredients. All you need to do is simply toss the sliced cucumber and onions with the easy dressing made with sour cream, vinegar, and dill until completely coated.

Are you looking for the perfect summer side dish? This sour cream cucumber salad is a great choice. You can even make this in advance and just put it in the fridge to chill until ready to serve.

Just like cold watermelon, this tasty salad is one of the best of summer’s little pleasures. This salad is not fancy at all, but it is a special salad with cool and fresh cucumbers and rich and creamy sour cream. The addition of dill and vinegar makes this salad extra wonderful. I also enjoy that I can pair this salad with a wide variety of meals. As for us, we love this sour cream cucumber salad with grilled hamburgers, baked salmon, and Cajun chicken.

Follow the simple steps to make this fantastic salad. You can stick to the recipe, but there are some variations you could try. If you are not a big fan of dill, you can always swap it with other herbs like parsley or cilantro. As for the sour cream, you can use half sour cream and half mayonnaise for the dressing. You can even use freshly squeezed lemon juice in place of vinegar. Either way, you are guaranteed one of the best salads you can ever make!

INGREDIENTS

1 c. sour cream

2 English cucumbers, sliced ¼” rounds

1 tbsp fresh dill, chopped

½ lemon, juiced

½ tsp sugar

1 tsp salt

1 tsp garlic powder

½ tsp black pepper

½ medium red onion, thinly sliced

How to make Sour Cream Cucumber Salad

Step 1: In a bowl, place the cucumber and onion. Mix and set aside.

Step 2: Whisk the sour cream with lemon juice, sugar, dill, garlic powder, salt, and pepper until well combined.

Step 3: Over the cucumbers and onions, pour the dressing, and toss well.

Sour Cream Cucumber Salad

Rebecca Total time: 10 mins | Serves: 4 This sour cream cucumber salad is one of my favorite salads. It’s creamy, refreshing, and seriously delicious! This salad is made with a… General Recipes Sour Cream Cucumber Salad European Print This

Serves: 4

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 c. sour cream
• 2 English cucumbers, sliced ¼” rounds
• 1 tbsp fresh dill, chopped
• ½ lemon, juiced
• ½ tsp sugar
• 1 tsp salt
• 1 tsp garlic powder
• ½ tsp black pepper
• ½ medium red onion, thinly sliced

Instructions

Step 1: In a bowl, place the cucumber and onion. Mix and set aside.

Step 2: Whisk the sour cream with lemon juice, sugar, dill, garlic powder, salt, and pepper until well combined.

Step 3: Over the cucumbers and onions, pour the dressing, and toss well.

Prep time: 10 mins | Cook time: 20 mins | Serves: 4

Mexican Picadillo is another easy and quick dinner that you can throw together using minimal ingredients. The ground beef and potatoes are simmered in a tomato sauce until tender. Serve this scrumptious Mexican Picadillo with rice or some fresh flour tortillas or fried corn tortillas for a filling meal with bold and satisfying flavors!

I love Mexican Picadillo because it is not only simple and fast to make, but it is also easy to customize. This is a classic, super comforting dish that you can easily customize to suit your family’s taste. And this dish is perfect to add to your regular menu rotation.

INGREDIENTS

1 small onion, diced

1 pound ground beef

2 large potatoes, peeled and diced

4 cloves garlic

1 (8 ounces) can tomato sauce

2 large carrots, peeled and diced

1 1/2 c. beef broth

1 tsp cumin

1 bay leaf

1/2 tsp oregano

1/2 c. frozen peas

Rice or tortillas for serving

Kosher salt and freshly ground black pepper, to taste

How to make Mexican Picadillo

Step 1: Place the ground beef in a hot large skillet over medium heat. Season with salt and pepper and cook until the beef is barely pink. As needed, drain the excess grease.

Step 2: To the beef, add the onion along with potatoes and carrots. Cook further until the veggies are tender and the meat is completely cooked. Then, add the garlic and continue to cook for another 30 seconds.

Step 3: To the skillet, add the tomato sauce and beef broth. Stir well before adding the cumin, oregano, and bay leaf. Let the mixture simmer for about 10 minutes, covered.

Step 4: Take the lid off and add the peas. Stir well and cook, uncovered, until the potatoes are tender and most of the liquid has been cooked down.

Step 5: Serve the Mexican Picadillo immediately with rice or tortillas. Enjoy!

Mexican Picadillo

Rebecca Prep time: 10 mins | Cook time: 20 mins | Serves: 4 Mexican Picadillo is another easy and quick dinner that you can throw together using minimal ingredients. The ground… General Recipes Mexican Picadillo European Print This

Serves: 4 Prep Time: 10 mins Cooking Time: 20 mins 20 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1 small onion, diced
• 1 pound ground beef
• 2 large potatoes, peeled and diced
• 4 cloves garlic
• 1 (8 ounces) can tomato sauce
• 2 large carrots, peeled and diced
• 1 1/2 c. beef broth
• 1 tsp cumin
• 1 bay leaf
• 1/2 tsp oregano
• 1/2 c. frozen peas
• Rice or tortillas for serving
• Kosher salt and freshly ground black pepper, to taste

Instructions

Step 1: Place the ground beef in a hot large skillet over medium heat. Season with salt and pepper and cook until the beef is barely pink. As needed, drain the excess grease.

Step 2: To the beef, add the onion along with potatoes and carrots. Cook further until the veggies are tender and the meat is completely cooked. Then, add the garlic and continue to cook for another 30 seconds.

Step 3: To the skillet, add the tomato sauce and beef broth. Stir well before adding the cumin, oregano, and bay leaf. Let the mixture simmer for about 10 minutes, covered.

Step 4: Take the lid off and add the peas. Stir well and cook, uncovered, until the potatoes are tender and most of the liquid has been cooked down.

Step 5: Serve the Mexican Picadillo immediately with rice or tortillas. Enjoy!

This cake has been one of my ultimate favorites! It’s rich and gooey topped with tons of my fave Reese’s Peanut Butter Cups! Easily make this cake in your slow cooker and impress everyone with a decadent treat that they’ll surely ask for over and over again!

Ingredients

Cake:

3 eggs

1/2 cup creamy peanut butter

1/3 cup butter, softened

1/2 cup chocolate-flavored syrup

1 cup water

1 box Betty Crocker™ Super Moist™ yellow cake mix

Toppings:

2 tablespoons chocolate-flavored syrup

3 tablespoons creamy peanut butter

1 cup powdered sugar

2 to 3 tablespoons milk

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

HOW TO MAKE SLOW-COOKER REESE’S™ PEANUT BUTTER CUP SWIRL CAKE

Step 1: Grease a 6-quart slow cooker using cooking spray.

Step 2: Into a large bowl, place half c peanut butter, cake mix, butter, water, and eggs. Mix well until combined.

Step 3: To make the chocolate fudge, butter, transfer 2/3 c of the butter to another bowl. Add half c chocolate syrup and mix well.

Step 4: Into the prepared slow cooker, add half of the peanut butter and chocolate butter, evenly spreading it. On top, add the remaining peanut butter, evenly spreading it. Run a knife on the peanut butter to make some designs.

Step 5: Put the lid on and set it to cook on high for 1 hour 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 6: Take the cake out of the slow cooker and allow it to cool at room temperature for a couple of minutes.

Step 7: Add 2 tbsp milk and 3 tbsp peanut butter in a mixing bowl. Mix well. Then, add the sugar and continue mixing until blended.

Step 8: On top of the cooled cake, evenly spread the glaze and sprinkle with peanut butter cups.

Step 9: Slice the cake and serve. 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 This cake has been one of my ultimate favorites! It’s rich and gooey topped with tons of my fave Reese’s Peanut Butter Cups! Easily make this cake in your slow… General Recipes SLOW-COOKER REESE’S™ PEANUT BUTTER CUP SWIRL CAKE European Print This

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

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

Instructions

Step 1: Grease a 6-quart slow cooker using cooking spray.

Step 2: Into a large bowl, place half c peanut butter, cake mix, butter, water, and eggs. Mix well until combined.

Step 3: To make the chocolate fudge, butter, transfer 2/3 c of the butter to another bowl. Add half c chocolate syrup and mix well.

Step 4: Into the prepared slow cooker, add half of the peanut butter and chocolate butter, evenly spreading it. On top, add the remaining peanut butter, evenly spreading it. Run a knife on the peanut butter to make some designs.

Step 5: Put the lid on and set it to cook on high for 1 hour 45 minutes or until a toothpick inserted in the center of the cake comes out clean.

Step 6: Take the cake out of the slow cooker and allow it to cool at room temperature for a couple of minutes.

Step 7: Add 2 tbsp milk and 3 tbsp peanut butter in a mixing bowl. Mix well. Then, add the sugar and continue mixing until blended.

Step 8: On top of the cooled cake, evenly spread the glaze and sprinkle with peanut butter cups.

Step 9: Slice the cake and serve. Enjoy!

Prep time: 15 mins | Cook time: 45 mins | Serves: 4

Mouthwatering and the perfect weeknight meal any time! This super comforting Beef Tips Mushroom Gravy with seared beef smothered in a savory mushroom gravy is another great addition to your weekly menu rotation. Serve this melt-in-your-mouth dish over mashed potatoes for a filling dinner that your entire family will love!

INGREDIENTS

2 pounds sirloin beef tips

3 tbsp butter

2 tbsp all-purpose flour

1 white onion, diced

2 tsp garlic powder

1 tsp dried thyme

1 tsp onion powder

1 tsp dried rosemary

1 tbsp Worcestershire sauce

1 bay leaf

1 beef bouillon cube

1/2 c. sliced pepperoncinis

2 tbsp cornstarch

8 ounces sliced cremini mushrooms

Kosher salt and freshly ground black pepper, to taste

1 1/2 c.-2 c. beef stock

How to make Beef Tips with Mushroom Gravy

Step 1: After seasoning the beef with salt and pepper, toss them in flour until coated.

Step 2: Melt the butter in a large skillet over medium-high heat. You can also do this in your instant pot. Once the butter has melted, add the beef to the batch and sear until all sides are crusty and brown. To a plate, transfer the seared beef. Then, sear the remaining beef.

Step 3: Then, add the onions to the same skillet and briefly cook for about 2 minutes, scraping the bits from the bottom of the pan using a wooden spoon.

SLOW COOKER INSTRUCTION:

Step 4: To a slow cooker, transfer the beef and onions. Then, add the mushrooms along with the garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 c. beef stock. Put the lid on and set it to cook for 3 to 4 hours on high or 6 to 7 hours on low.

Step 5: In the last 30 minutes of cooking, mix the cornstarch with 3 tbsp water. Pour this into the slow cooker. Replace the lid and cook for another 30 minutes. To taste, season with salt.

INSTANT POT INSTRUCTION:

To make this in the Instant Pot, return the beef to the Instant Pot with onions. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 c. beef stock. Put the lid on and select the “meat/Stew” setting. Set to cook for 35 minutes on high pressure. When done, naturally release the pressure for 10 minutes. Then, release the rest of the pressure by switching the pressure release valve to “Venting”. Next, push the saute button. In the meantime, whisk the cornstarch with 3 tbsp water. Pour this into the Instant Pot and stir.

Allow everything to simmer until the gravy has thickened. To taste, season with salt. Enjoy!

Melt In Your Mouth Beef Tips with Mushroom Gravy

Rebecca Prep time: 15 mins | Cook time: 45 mins | Serves: 4 Mouthwatering and the perfect weeknight meal any time! This super comforting Beef Tips Mushroom Gravy with seared beef… General Recipes Melt In Your Mouth Beef Tips with Mushroom Gravy European Print This

Serves: 4 Prep Time: 15 mins Cooking Time: 45 mins 45 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 2 pounds sirloin beef tips
• 3 tbsp butter
• 2 tbsp all-purpose flour
• 1 white onion, diced
• 2 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp onion powder
• 1 tsp dried rosemary
• 1 tbsp Worcestershire sauce
• 1 bay leaf
• 1 beef bouillon cube
• 1/2 c. sliced pepperoncinis
• 2 tbsp cornstarch
• 8 ounces sliced cremini mushrooms
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 c.-2 c. beef stock

Instructions

Step 1: After seasoning the beef with salt and pepper, toss them in flour until coated.

Step 2: Melt the butter in a large skillet over medium-high heat. You can also do this in your instant pot. Once the butter has melted, add the beef to the batch and sear until all sides are crusty and brown. To a plate, transfer the seared beef. Then, sear the remaining beef.

Step 3: Then, add the onions to the same skillet and briefly cook for about 2 minutes, scraping the bits from the bottom of the pan using a wooden spoon.

SLOW COOKER INSTRUCTION:

Step 4: To a slow cooker, transfer the beef and onions. Then, add the mushrooms along with the garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 2 c. beef stock. Put the lid on and set it to cook for 3 to 4 hours on high or 6 to 7 hours on low.

Step 5: In the last 30 minutes of cooking, mix the cornstarch with 3 tbsp water. Pour this into the slow cooker. Replace the lid and cook for another 30 minutes. To taste, season with salt.

INSTANT POT INSTRUCTION:

To make this in the Instant Pot, return the beef to the Instant Pot with onions. Add the mushrooms, garlic powder, onion powder, dried thyme, rosemary, bouillon cube, Worcestershire sauce, bay leaf, pepperoncinis, and 1 1/2 c. beef stock. Put the lid on and select the “meat/Stew” setting. Set to cook for 35 minutes on high pressure. When done, naturally release the pressure for 10 minutes. Then, release the rest of the pressure by switching the pressure release valve to “Venting”. Next, push the saute button. In the meantime, whisk the cornstarch with 3 tbsp water. Pour this into the Instant Pot and stir.

Allow everything to simmer until the gravy has thickened. To taste, season with salt. Enjoy!

Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 people

This chicken Alfredo Stuffed Shells with jumbo pasta shells stuffed with shredded chicken and broccoli, then smothered in a pleasing homemade Alfredo sauce is seriously good! One bite, and you’ll feel like you hit the jackpot!

This dish is super easy and quick to make using just a few basic ingredients. A no-fuss, no-frills meal that easily comes together super quickly. This dish is also a wonderful freezer-friendly meal. If needed, you can also easily double the recipe.

Thick, creamy, decadent – all these you can get from these chicken Alfredo Stuffed Shells. Enjoy your favorite Alfredo pasta with a fun twist with this easy recipe. Assemble and bake this dish until golden brown and bubbly, then serve right away for a comforting, satisfying meal that your entire family will love!

Ingredients

1½ c. shredded cooked chicken

21 jumbo shells

4 ounces cream cheese, softened

1½ c. cottage cheese

¼ c. sour cream

1 tablespoon dried parsley

1½ c. shredded mozzarella cheese, divided

1 (15-ounce) jar Alfredo sauce

¼ c. grated Parmesan cheese

HOW TO MAKE MILLION-DOLLAR CHICKEN ALFREDO STUFFED SHELLS

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.

Step 2: Following the package directions, cook the pasta shell until al dente. Drain when done.

Step 3: Mix the chicken with cottage cheese, cream cheese, sour cream, Parmesan, 1 c. of mozzarella cheese, and parsley until well combined.

Step 4: With the cheese mixture, stuff each pasta shell, then place them in the prepared baking dish. On top of the stuffed shells, spread the Alfredo sauce and sprinkle with the rest of the mozzarella cheese.

Step 5: Place in the preheated oven and bake for about 30 to 35 minutes, uncovered.

MILLION DOLLAR CHICKEN ALFREDO STUFFED SHELLS

Rebecca Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins | Yield: 8 people This chicken Alfredo Stuffed Shells with jumbo pasta shells stuffed with shredded… General Recipes MILLION DOLLAR CHICKEN ALFREDO STUFFED SHELLS European Print This

Serves: 8 Prep Time: 15 mins Cooking Time: 30 mins 30 mins

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 1½ c. shredded cooked chicken
• 21 jumbo shells
• 4 ounces cream cheese, softened
• 1½ c. cottage cheese
• ¼ c. sour cream
• 1 tablespoon dried parsley
• 1½ c. shredded mozzarella cheese, divided
• 1 (15-ounce) jar Alfredo sauce
• ¼ c. grated Parmesan cheese

Instructions

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using cooking spray, lightly grease a 9 x 13-inch baking dish and set aside.

Step 2: Following the package directions, cook the pasta shell until al dente. Drain when done.

Step 3: Mix the chicken with cottage cheese, cream cheese, sour cream, Parmesan, 1 c. of mozzarella cheese, and parsley until well combined.

Step 4: With the cheese mixture, stuff each pasta shell, then place them in the prepared baking dish. On top of the stuffed shells, spread the Alfredo sauce and sprinkle with the rest of the mozzarella cheese.

Step 5: Place in the preheated oven and bake for about 30 to 35 minutes, uncovered.