Strawberry Cheesecake Bites
These Strawberry Cheesecake Bites are the epitome of romance. With their creamy cheesecake filling and fresh strawberry topping, they're perfect for nibbling on with your loved one as you cozy up together.
Ingredients
- 1 cup graham cracker crumbs
- 2 tbsp melted butter
- 8 oz. cream cheese softened
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 12 strawberries hulled
Instructions
- Mix graham cracker crumbs with melted butter and press into the bottom of a mini muffin tin.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Pipe or spoon cream cheese mixture onto graham cracker crusts.
- Top each with a strawberry and chill before serving.
- Cooking Time: N/A (Chilling time required)
Slow Cooker Pineapple Upside Down Cake
Bring the nostalgic joy of Pineapple Upside Down Cake to new heights of simplicity with the Slow Cooker Pineapple Upside Down Cake. As the slow cooker works its magic, the rich flavors of caramelized pineapple and cherries meld with a moist cake, creating a dessert that's both timeless and effortlessly made. Perfect for gatherings or a sweet treat at home, each slice is a delectable reminder of the charm found in the classics. Enjoy the ease, savor the sweetness, and celebrate the simplicity!
Ingredients
- 1/2 cup unsalted butter melted
- 1 cup packed brown sugar
- 1 can 20 oz pineapple slices, drained (reserve 1/2 cup of pineapple juice)
- Maraschino cherries for garnish
- 1 box 15.25 oz yellow cake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1/2 cup reserved pineapple juice
- 1 teaspoon vanilla extract
- Whipped cream or vanilla ice cream for serving optional
Instructions
- Prepare the Crock Pot: Grease the inside of your slow cooker with cooking spray or butter to prevent sticking.
- Create Brown Sugar Mixture: In a bowl, combine the melted butter and brown sugar. Mix until well blended. Spread this mixture evenly on the bottom of the slow cooker.
- Arrange Pineapple Slices: Place the pineapple slices on top of the brown sugar mixture in a single layer. If desired, add a maraschino cherry in the center of each pineapple slice.
- Prepare Cake Batter: In a separate bowl, prepare the cake batter by combining the yellow cake mix, eggs, vegetable oil, reserved pineapple juice, and vanilla extract. Mix until smooth.
- Pour Batter over Pineapple: Pour the cake batter over the pineapple slices, ensuring an even distribution.
- Cook on Low: Cover the slow cooker with the lid and cook on the low setting for 2.5 to 3 hours or until a toothpick inserted into the center of the cake comes out clean.
- Cool and Invert: Allow the cake to cool in the slow cooker for a few minutes. Carefully invert the slow cooker onto a serving plate, letting the cake release onto the plate. The pineapple slices will now be on top.
- Garnish and Serve: Garnish the top of the cake with additional maraschino cherries if desired. Slice and serve the Pineapple Upside-Down Cake warm. Add a dollop of whipped cream or a scoop of vanilla ice cream for extra decadence.
Crock Pot Peach Cobbler
About the RecipeSavor the essence of summer with the Crock Pot Peach Cobbler, where juicy peaches and a golden topping meld together in the slow cooker's embrace. As the sweet aroma fills your kitchen, relish in the simplicity of turning fresh or frozen peaches into a warm and comforting dessert. Perfect for sharing with loved ones or enjoying solo, each bite is a celebration of the season's bounty. Embrace the ease, indulge in the sweetness, and let the slow cooker work its magic!
Ingredients
- 6 cups fresh or frozen peaches sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 cup all-purpose flour
- 1/2 cup granulated sugar for the topping
- 1/2 cup unsalted butter melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- Pinch of salt
- Vanilla ice cream or whipped cream for serving optional
Instructions
- In a large bowl, combine sliced peaches, granulated sugar, brown sugar, ground cinnamon, ground nutmeg, and lemon juice. Mix well to coat the peaches evenly.
- Transfer the peach mixture to the greased slow cooker, spreading it evenly.
- In another bowl, whisk together flour, granulated sugar for the topping, melted butter, milk, vanilla extract, baking powder, and a pinch of salt until a batter forms.
- Spoon the batter over the peaches in the slow cooker, spreading it as evenly as possible.
- Cover the slow cooker with a lid and cook on low for 3-4 hours or until the topping is set and golden.
- Allow the cobbler to cool slightly before serving.
- Serve warm, spooned into bowls, and optionally topped with vanilla ice cream or whipped cream.
Amazing Stuffed Peppers
Step into the realm of culinary delight with our latest recipe feature: Amazing Stuffed Peppers. Bursting with flavor and heartwarming aromas, these peppers offer a delectable fusion of tender bell peppers, savory ground beef, fragrant jasmine rice, and a tantalizing blend of cheeses. Join us on a culinary journey as we share the secrets to creating this comforting and satisfying dish that's perfect for any occasion.
Ingredients
- Bell peppers
- 1 lb ground beef
- 1/2 cup shredded parmesan cheese
- 1 tsp Smoked paprika
- 1/2 cup fresh Monterey jack cheese shredded
- 1 cup of Marinara sauce
- 1 onion chopped
- 3 tsp fresh minced garlic
- Tops of bell peppers chopped and put into meat mixture
- 1 tsp Italian seasoning
- 2 tsp salt
- 1/2 tsp pepper
- 1 1/2 cups cooked rice
Instructions
- Par boil peppers upside down in an inch of water after cutting off the top and scraping out the ribs and seeds
- Cook Jasmine rice for about 15-20 minutes
- While peppers are par boiling and rice is cooking, brown hamburger meat and drain excess grease. Add onions, garlic, and seasonings.
- Add parmesan cheese and some Monterey Jack cheese to meat mixture. Add cooked rice.
- Stuff peppers with meat mixture and top with Monterey jack cheese and cover with foil and bake about 20 minutes.
Cast-Iron Apple Nutmeg Coffee Cake
Indulge in the warmth of autumn with our Cast-Iron Apple Nutmeg Coffee Cake. Baked to perfection in a rustic cast-iron skillet, this coffee cake combines the sweetness of fresh apples with the cozy spice of nutmeg. Whether enjoyed with a morning coffee or as a delightful dessert, each slice is a comforting embrace of fall flavors.
Ingredients
- For the Coffee Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 2 medium apples peeled, cored, and diced
- For the Streusel Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar packed
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsalted butter cold and cubed
- 1/2 cup chopped nuts walnuts or pecans
Instructions
- For the Coffee Cake:
- Preheat your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet.
- In a medium bowl, whisk together flour, baking powder, baking soda, nutmeg, and salt. Set aside.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in the eggs, one at a time, ensuring each is fully incorporated. Add the vanilla extract and mix well.
- Gradually add the dry ingredients to the wet ingredients, alternating with sour cream. Begin and end with the dry ingredients, mixing until just combined.
- Gently fold in the diced apples until evenly distributed in the batter.
- Spread the batter evenly in the prepared cast-iron skillet.
- For the Streusel Topping:
- In a small bowl, combine flour, brown sugar, and ground cinnamon.
- Add cold, cubed butter and use a pastry cutter or your fingers to incorporate until the mixture resembles coarse crumbs.
- Stir in the chopped nuts.
- Sprinkle the streusel topping over the coffee cake batter.
- Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean. Allow the coffee cake to cool slightly before serving.