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Tried and True Family Recipes

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Salted Caramels

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Salted Caramels

Our sweet and salty homemade caramels are the perfect holiday gift for family, friends, and neighbors!
Course: Dessert
Cuisine: American

Ingredients

  • 2 c. granulated sugar
  • 1 1/2 c. heavy cream
  • 2/3 c. light corn syrup
  • 1/2 c. salted sweet cream butter
  • 1 tsp. kosher salt
  • 1 T. vanilla extract
  • 1/2 tsp. Fleur De Sel for sprinkling

Instructions

  • Line an 8x8x2-inch baking pan with parchment paper. Cut 2 pieces of parchment paper to fit the pan, leaving an overhang on all sides; set aside.
  • In a Dutch oven over medium heat, combine sugar, heavy cream, corn syrup, butter, and kosher salt stirring frequently until the butter melts and the mixture begins to boil.
  • Attach a candy thermometer to the pot. Continue cooking and stirring until the temperature reaches 245 degrees. Remove from heat and stir in vanilla extract.
  • Immediately pour into the prepared pan. Sprinkle fleur de sel over the top.
  • Let the caramel harden for 4-6 hours or overnight. Lift the caramel out of the pan using the parchment paper handles. Cut into pieces using kitchen shears or a warm knife. Wrap individual pieces in parchment or wax paper. Store at room temperature.

Christmas Coconut Jell-O Balls

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Christmas Coconut Jell-O Balls

This quick and easy candy requires no baking. It’s the perfect treat to sweeten your holiday season!
Course: Dessert
Cuisine: American
Servings: 30 candies

Ingredients

  • 1 (14 oz.) can sweetened condensed milk, divided
  • 1 (3 oz.) pkg. red Jell-O (I use cherry)
  • 1 (3 oz.) pkg. green Jell-O (I use lime)
  • 4 c. unsweetened finely grated coconut not shredded, divided

Instructions

RED JELL-O BALLS:

  • In a mixing bowl, whisk together half of the sweetened condensed milk and the red Jell-O until well combined.
  • Add 1-1/2 cups of coconut to the red Jell-O mixture; stir to combine.

GREEN JELL-O BALLS:

  • In a separate bowl, whisk together the other half of the sweetened condensed milk and the green Jell-O until well combined.
  • Add 1-1/2 cups of the coconut to the green Jell-O mixture; stir to combine.
  • Roll the red and green mixtures into 1-tablespoon-sized balls.
  • Divide the remaining 1 cup coconut into two small bowls. Roll the red balls in one bowl, and the green balls in the other bowl of coconut for a snowy finish. Place the balls onto a rimmed baking sheet and refrigerate for 2 hours before serving.
  • Store the candy in an airtight container in the refrigerator for up to a week.

Gingerbread Biscotti

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Gingerbread Biscotti

The perfect cookies for dunking in coffee or tea! Drizzle or dip them in chocolate for gift giving!
Course: Dessert
Cuisine: Italian
Servings: 30 biscotti

Ingredients

  • 2 1/4 c. all-purpose flour
  • 1 c. whole wheat flour
  • 1 T. baking powder
  • 1 1/2 T. ground ginger
  • 3/4 T. ground cinnamon
  • 1/2 T. ground cloves
  • 1/4 tsp. ground nutmeg
  • 1 c. granulated sugar
  • 3 lg. eggs
  • 1/3 c. vegetable oil
  • 1/4 c. molasses
  • 1 (11 oz.) pkg. white chocolate chips melted for dipping & drizzling
  • 1 T. coconut oil

Instructions

  • Preheat the oven to 375 degrees. Line a rimmed baking sheet with parchment paper.
  • In a medium bowl, whisk together flours, baking powder, ginger, cinnamon, cloves, and nutmeg; set aside.
  • In a large bowl, using an electric hand mixer, beat together sugar, eggs, vegetable oil, and molasses. Gradually add the flour mixture, beating until well combined.
  • On a lightly floured surface, divide the dough in half. Shape each half into a log about 11-inches long by 1-1/2 to 2-inches in diameter.
  • Place both logs on the prepared baking sheet and press down to flatten slightly. Bake for 25 minutes or until golden brown and firm to the touch. Transfer the baking sheet to a wire rack. Leave the oven on.
  • When cool enough to touch, cut into 1/2-inch-thick diagonal slices. Place sliced biscotti on the baking sheet and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. Cool completely before dipping in chocolate.
  • In a microwave-safe bowl, combine chocolate chips and coconut oil. Microwave on high for 30 seconds, stir to combine. Microwave for another 30 seconds, stir to combine. If not melted, continue to microwave in 15 second increments until melted and smooth.
  • Dip the bottoms of the biscotti in chocolate and place back on the parchment paper lined baking sheet. Drizzle the tops with remaining chocolate. Place the baking sheet in the refrigerator for 10 minutes until chocolate has set.
  • Store biscotti in layers, separated by waxed paper in an airtight container at room temperature for up to 1 week.

White Chocolate Cranberry Pistachio Truffles

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White Chocolate Cranberry Pistachio Truffles

These tasty white chocolate truffles are loaded with cranberries, pistachios, and a hint of orange. A sweet addition to your holiday platter!
Course: Dessert
Cuisine: American, French
Servings: 30 truffles

Ingredients

  • 3 c. white chocolate chips
  • 1 c. sweetened condensed milk
  • 1 T. salted butter
  • 1 tsp. orange extract
  • 1/2 c. dried cranberries roughly chopped
  • 1/2 c. shelled salted pistachios roughly chopped
  • 1/2 c. confectioners’ sugar sifted

Instructions

  • In a medium microwave-safe bowl, combine white chocolate chips, sweetened condensed milk and butter. Microwave on high for 30 seconds. Stir ingredients together and microwave for an additional 30 seconds; stir until melted and smooth. Stir in orange extract, cranberries, and pistachios until evenly combined.
  • Using a small cookie scoop, roll the mixture into 1-inch balls. (The mixture will be sticky) Refrigerate for 30 minutes.
  • Re-roll the balls and refrigerate for an additional 30 minutes.
  • Sift confectioners’ sugar into a bowl. Roll each truffle into the confectioners’ sugar to coat them well.
  • Store leftover truffles in an airtight container in the refrigerator for up to 1 week or freeze for longer storage.

Ultimate Grasshopper Cookies

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Ultimate Grasshopper Cookies

Festive fudge brownie cookies topped with peppermint buttercream frosting, chocolate ganache and Andes mints!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

COOKIES:

  • 1 (15.25 oz.) box chocolate fudge cake mix
  • 2 lg. eggs room temperature
  • 1/2 c. butter melted and cooled
  • 1 tsp. vanilla extract
  • 2 T. light brown sugar

PEPPERMINT BUTTERCREAM FROSTING:

  • 3/4 c. butter softened
  • 1 1/2 tsp. peppermint extract
  • 2 c. confectioners’ sugar
  • 1 splash milk
  • Wilton’s green leaf gel food coloring if desired

CHOCOLATE GANACHE:

  • 1 1/2 c. chocolate chips
  • 4 T. butter

GARNISH:

  • Andes Mint Candies roughly chopped

Instructions

  • Preheat oven to 350 degrees and line 3 baking sheets with parchment paper.
  • COOKIES: In a large bowl, beat cake mix, eggs, butter, vanilla, and sugar together (batter will be stiff).
  • Roll tablespoon-size dough balls and place on prepared baking sheets. (Using the palm of your hand, gently press each dough ball down a bit.)
  • Bake for 9-11 minutes. Cool on the baking sheet over a wire rack.
  • PEPPERMINT BUTTERCREAM FROSTING: In a medium bowl, beat butter for 2 minutes. Add peppermint extract and slowly add confectioners’ sugar until you reach your desired consistency. Add 1-2 tablespoons milk if it gets too thick. Add green food coloring if desired.
  • CHOCOLATE GANAUCHE: Melt chocolate chips and butter together in a microwave proof bowl. Microwave for about 30 seconds, then stir, then microwave in 10 second increments and stir until smooth.
  • TO ASSEMBLE: Pipe frosting on cooled cookies, smooth over with a knife, spoon on your glaze and top with mint candies.

Christmas Gumdrop Candy

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Christmas Gumdrop Candy

Sweet chewy nougat adorned with red and green gumdrops!
Course: Dessert
Cuisine: American
Servings: 36 candies

Ingredients

  • 3 T. sweet cream butter
  • 2 (11 oz.) pkg. white chocolate chips
  • 2 (10 oz.) pkg. miniature marshmallows
  • 1 c. red dot candy cut in half
  • 1 c. green dot candy cut in half

Instructions

  • Line a 9x9x2-inch pan with parchment paper; set aside.
  • Cut gumdrops in half using a paring knife dipped in powdered sugar to prevent sticking; set aside.
  • Using a large double boiler over medium heat, melt the butter and white chocolate chips. Add the marshmallows 1/3 at a time stirring with a wooden spoon until fully melted and smooth.
  • Remove from heat and quickly stir in gumdrops, reserving a few to dot the top.
  • Pour the mixture into the prepared pan. Use an offset spatula or your hands to spread evenly. Dot with reserved gumdrops.
  • Allow to cool and sit at room temperature overnight. Once set, use a large warm knife (run a knife under hot water and dry completely) to cut into 1 1/2 -inch pieces. Store candy in an airtight container.

Candy Cane Kiss Cookies

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Candy Cane Kiss Cookies

Peppermint shortbread cookies topped with a white chocolate peppermint kiss!
Course: Dessert
Cuisine: American
Servings: 30 cookies

Ingredients

  • 1 c. butter room temperature
  • 1/2 c. granulated sugar
  • 1/2 tsp. peppermint extract
  • 2 c. all-purpose flour
  • 1/4 tsp. salt
  • 10 peppermint candies crushed
  • 1/2 c. granulated sugar for rolling
  • 1 pkg. Hershey’s candy cane kisses

Instructions

  • In a large bowl, using an electric hand mixer cream together the butter, 1/2 cup sugar, and peppermint extract. Gradually add flour and salt, beat until combined. Stir in crushed peppermint candies. Cover and chill for 1 hour.
  • Preheat oven to 350 degrees. Line three cookie sheets with parchment paper.
  • Roll dough into 1-inch balls, then roll in sugar. Place dough balls on the prepared baking sheets. Bake for 12 minutes. Remove from the oven. Wait 2-3 minutes, then press a candy kiss in the middle of each cookie.
  • Cool on the baking sheet for several minutes before removing to a cooling rack.

Notes

These cookies are really cute rolled in red and/or green crystal sugar too!

Rocky Road Candy

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Rocky Road Candy

Growing up Rocky Road ice cream was my all-time fave, along with this heavenly chocolate candy my mom used to make with mini marshmallows and roasted peanuts, Enjoy!
Course: Dessert
Cuisine: American

Ingredients

  • 1 (12 oz.) pkg. Ghirardelli dark chocolate wafers or chocolate chips
  • 2 T. butter
  • 1 (14 oz.) can sweetened condensed milk
  • 2 1/2 c. dry roasted lightly salted peanuts
  • 1 (16 oz.) pkg. miniature marshmallows

Instructions

  • Line a 9×13-inch pan with wax paper; set aside.
  • In a large microwave-safe bowl, melt the chocolate and butter at 50% power stirring it every 20 seconds until melted.
  • Stir in sweetened condensed milk until well combined. Add the peanuts and marshmallows, stir to combine.
  • Immediately pour the candy mixture into the prepared pan. Using a rubber spatula, spread the mixture into an even layer.
  • Chill until firm, about 2 hours. Remove candy from the pan, peel off the wax paper, and cut into squares.
  • Store candy loosely covered at room temperature.

Spaghetti with Brown Butter and Mizithra Cheese

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Spaghetti with Brown Butter and Mizithra Cheese

Have you ever had the pleasure of eating at The Old Spaghetti Factory? If so, then you’ve probably heard of this dish, it’s a fan favorite!
Course: Entrée
Cuisine: Italian

Ingredients

  • 1 lb. thin spaghetti
  • 1 c. butter
  • 1/2 c. shredded Mizithra cheese
  • 1/2 c. grated Romano cheese
  • 1 T. chopped parsley

Instructions

  • Cook spaghetti al dente according to package instructions and drain (do not rinse).
  • Meanwhile, in a medium saucepan, over medium heat, melt the butter. As the butter cooks it will begin to foam. Skim the foam from the top with a spoon to a small bowl and discard. Cook the butter until it begins browns (do not burn). Remove from heat.
  • Pour the cooked pasta into a large bowl. Pour the browned butter over the pasta. Add the cheeses, toss to coat. Serve immediately garnished with fresh chopped parsley.
  • Flavor Bomb: Add sauteed garlic, bacon, and mushrooms, it’s dyno-mite!

Notes

Note: This dish does not reheat well.

Wonton Soup

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Wonton Soup

A quick and easy soup loaded with mini chicken and vegetable wontons simmered in a delicious, seasoned broth. Enjoy!
Course: Soup
Cuisine: Chinese
Servings: 6

Ingredients

  • 8 c. chicken broth
  • 2 cloves garlic peeled
  • 2 (1/4-inch slices) ginger peeled
  • 2 T. low sodium soy sauce
  • 1 tsp. sesame oil
  • 30 frozen mini chicken & vegetable wontons
  • 2 green onions thinly sliced

Instructions

  • In a large pot, over medium-high heat, bring chicken broth, whole cloves of garlic, ginger, soy sauce, and sesame oil to a boil, reduce heat and simmer for 6-8 minutes. Remove garlic and ginger, discard.
  • Add frozen wontons, simmer for 2-3 minutes until wontons are soft and heated through. Add sliced green onions.
  • Ladle soup into bowls and enjoy!

Chicken Pesto Sliders

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Chicken Pesto Sliders

Hawaiian rolls, rotisserie chicken, homemade basil pesto, and mozzarella cheese come together to make one fantastic slider! Perfect for a weeknight meal or game day crowd, simply double the recipe!
Course: Entrée
Cuisine: Italian
Servings: 9 sliders

Ingredients

  • 9 slider rolls (I use Kings Hawaiian)
  • 1/4 c. basil pesto
  • 2 c. cooked shredded chicken (I use rotisserie chicken)
  • 1 c. grated low moisture mozzarella cheese
  • 2 T. melted butter
  • 1/2 tsp. garlic salt
  • 1 tsp. dried parsley

Instructions

  • Preheat oven to 375 degrees. Lightly spray an 8x8x2-inch baking dish with cooking spray.
  • Slice the rolls in half. Place the bottom halves into the prepared baking dish.
  • Spread the pesto over the bottom halves of the rolls. Place shredded chicken on top of the pesto, then sprinkle the mozzarella cheese over the chicken. Cover with the top halves of the rolls.
  • In a small bowl, whisk together the melted butter, garlic salt, and parsley. Brush the butter mixture over the sliders.
  • Cover the dish tightly with aluminum foil. Bake for 15-20 minutes or until cheese has melted. Serve warm.

Notes

This recipe can easily be doubled for a crowd using a greased baking sheet. Instructions and baking time would be the same as above.

Million Dollar Dip

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Million Dollar Dip

Enjoy this crowd-pleasing dip with your favorite crackers and chips!
Course: Appetizer
Cuisine: American
Servings: 8
Author: Dusty Hutchins McNutt – Cooking Mamas

Ingredients

MILLION DOLLAR DIP:

  • 6-8 slices bacon cooked crisp and crumbled (1/2 cup)
  • 1/2 c. slivered almonds toasted
  • 1 (8 oz.) pkg. cream cheese, room temperature
  • 1 c. mayonnaise
  • 3/4 c. shredded sharp cheddar cheese reserve some for garnish
  • 3/4 c. shredded Swiss cheese reserve some for garnish
  • 4 green onions thinly sliced, reserve some for garnish
  • 1/2 tsp. seasoning salt
  • 1-2 cloves garlic pressed

DIPPERS: (your choice)

  • Crackers
  • Crostini
  • Pretzel Bites
  • Corn Scoops
  • Fresh Veggies

Instructions

  • Cook the bacon over medium heat until crisp; remove bacon to a paper-towel lined plate to cool. Chop bacon once cooled.
  • In a dry skillet, toast the almonds over medium heat for about 3-5 minutes. Watch the pan, they can burn quickly.
  • In a large mixing bowl, combine all ingredients, reserving some cheese, bacon, and green onions for garnish.
  • Place the dip in a serving bowl, cover and chill for at least 4 hours or overnight.
  • Just before serving garnish with reserved cheddar cheese, bacon, and green onions. Serve with your choice of dippers, Enjoy!

Apple Cinnamon Pancakes

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Apple Cinnamon Pancakes

Warm, fluffy apple-cinnamon pancakes topped with caramelized apples and whipped cream!
Course: Breakfast
Cuisine: American
Servings: 10 pancakes

Ingredients

APPLE CINNAMON PANCAKES:

  • 1 1/3 c. all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1 T. granulated sugar
  • 1/2 tsp. kosher salt
  • 2 T. butter melted
  • 1 lg. egg separated
  • 1 tsp. vanilla extract
  • 1 1/4 c. milk
  • 4-5 lg. apples peeled and diced, divided

CARAMELIZED APPLE SYRUP:

  • 2 T. butter
  • 1/2 c. light or dark brown sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 c. water
  • Butter for cooking
  • Whipped cream for serving

Instructions

  • APPLE CINNAMON PANCAKES: In a medium bowl, whisk together baking powder, 1 teaspoon cinnamon, sugar, and salt; set aside.
  • Melt 2 tablespoons of the butter.
  • In a large bowl, whisk together egg yolk, milk, and melted butter. Gently fold dry ingredients into the wet ingredients until just combined. Fold in 1 1/2 cups of the diced apple.
  • In a separate bowl, using a hand mixer, beat egg white until stiff peaks form. Gently fold the egg white into the batter with a rubber spatula until just combined.
  • CARAMELIZED APPLE SYRUP: In a small saucepan over medium heat, melt 2 tablespoons of butter. Add remaining apples, brown sugar, 1/2 teaspoon cinnamon, and 1/4 c. water. Cook, stirring occasionally until apples have softened, and the syrup has thickened a bit, about 5-8 minutes.
  • In a large skillet over medium heat, melt 1 tablespoon butter. Pour 1/4 cup pancake batter into the pan. When little bubbles appear, about 1-2 minutes, flip and continue cooking until both sides are lightly golden. Repeat with the remaining batter, adding more butter to the pan as needed.
  • Serve pancakes topped with caramelized apple syrup and whipped cream.

Apple Streusel Muffins

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Apple Streusel Muffins

Bakery-style apple cinnamon muffins with streusel topping and vanilla icing!
Course: Breakfast, Dessert
Cuisine: American
Servings: 14 muffins

Ingredients

CRUMB TOPPING:

  • 1/3 c. light brown sugar packed
  • 1 T. granulated sugar
  • 1 tsp. ground cinnamon
  • 1/4 c. unsalted butter melted
  • 2/3 c. all-purpose flour spoon & leveled

MUFFINS:

  • 1 3/4 c. all-purpose flour spoon & leveled
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground cinnamon
  • 1/2 tsp. salt
  • 1/2 c. unsalted butter room temperature
  • 1/2 c. light brown sugar packed
  • 1/4 c. granulated sugar
  • 2 lg. eggs room temperature
  • 1/2 c. sour cream room temperature
  • 2 tsp. vanilla extract
  • 1/4 c. milk room temperature
  • 1 1/2 c. apples peeled & diced into1/2-inch chunks

VANILLA ICING:

  • 1 c. confectioners’ sugar
  • 3 T. heavy cream
  • 1/2 tsp. vanilla extract

Instructions

  • Preheat oven to 425 degrees. Spray muffin pans with nonstick spray or line with 14 cupcake liners; set aside.
  • CRUMB TOPPING: In a medium bowl, whisk together brown sugar, granulated sugar, and cinnamon. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture as large crumbles and do not over-mix. If over-mixed, this will turn into a thick paste; set aside.
  • In a small bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt; set aside.
  • MUFFINS: In a large bowl, using a handheld mixer beat the butter and both sugars together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
  • Add the eggs, sour cream, and vanilla extract. Beat on medium speed for 1 minute, then turn up to high speed until the mixture is combined and mostly creamy. Scrape down the sides and bottom of the bowl as needed.
  • With the mixer running on low speed, add the dry ingredients and milk into the wet ingredients and beat until combined. Fold in the apples.
  • Spoon the batter evenly into each cup or liner, filling each all the way to the top. Spoon crumb topping over each muffin cup, gently pressing it down so it sticks.
  • Bake for 5 minutes at 425 degrees. Reduce the oven temperature to 350 degrees (Do not open the oven door). Bake for an additional 15 minutes or until a toothpick inserted in the center comes out clean. Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
  • VANILLA ICING: In a small bowl, whisk all the icing ingredients together and drizzle over warm or cooled muffins.

Notes

NOTE: Muffins stay fresh covered at room temperature for two days or in the refrigerator for up to 1 week.

Caramel Apple Brie

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Caramel Apple Brie

Melted brie cheese topped with a sweet caramel-apple-cinnamon sauce. Serve with your favorite buttery crackers and apple slices.
Course: Appetizer
Cuisine: American
Servings: 8

Equipment

  • Lodge 6.5-inch Cast Iron Skillet [affiliate]

Ingredients

  • 1 (8 oz.) wheel brie
  • 1 T. butter
  • 2 med. Granny Smith apples diced
  • 1 T. brown sugar
  • 1 T. caramel sauce plus more for garnish
  • 1/2 tsp. ground cinnamon

Instructions

  • Preheat oven to 350 degrees. Place brie in a small cast-iron skillet OR on a small baking sheet and bake for 10 minutes.
  • Meanwhile, in a medium skillet over medium heat, melt butter. Add diced apples, brown sugar, caramel sauce, and cinnamon. Cook until the apples have softened, about 5 minutes.
  • Top brie with apples and bake 5 minutes more. Drizzle with more caramel and serve with buttery crackers and apple slices. Enjoy!

Caramel Apple Oatmeal

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Caramel Apple Oatmeal

Creamy old-fashioned oats topped with cinnamon apples, toasted walnuts, and caramel drizzle.
Course: Breakfast
Cuisine: American
Servings: 2

Ingredients

  • 1 T. butter
  • 2 Honey Crips or Granny Smith apples peeled and diced
  • 1 T. light brown sugar
  • 1 tsp. ground cinnamon
  • 1 3/4 c. milk
  • 1 c. old-fashioned rolled oats
  • 1 pinch salt
  • 1/4 c. chopped toasted walnuts for sprinkling
  • Caramel for drizzling

Instructions

  • In a small skillet over medium heat, melt the butter. Add diced apples, brown sugar, and cinnamon, cook, stirring occasionally until soft and golden, about 5-6 minutes.
  • Meanwhile, in a medium saucepan over medium-high heat, bring milk to a boil. Stir in oats and salt, reduce heat to low and simmer until oats are tender and creamy, about 4-5 minutes.
  • Place walnuts in a non-stick dry skillet over medium heat. Toast walnuts by stirring back and forth with a rubber spatula or wooden spoon until they are fragrant and start to turn golden brown. (This happens very quickly, so keep an eye on it, you don’t want to walk away!) Immediately remove to a plate to cool.
  • Serve oatmeal in bowls topped with cinnamon apples, toasted walnuts, a drizzle of caramel, and a splash of milk, stir and enjoy!

Lemon Poppy Seed Bundt Cake

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Lemon Poppy Seed Bundt Cake

This super moist pudding cake is bursting with lemon and poppy seeds. It’s the perfect cake for any occasion!
Course: Dessert
Cuisine: American
Servings: 12
Author: Dee Hutchins-Reynozo

Equipment

  • Nordic Ware Original Bundt Pan [affiliate]

Ingredients

  • CAKE:
  • 1 pkg. lemon cake mix
  • 1 (4 oz.) box instant lemon pudding
  • 1 c. water
  • 2/3 c. mayonnaise
  • 3 lg. eggs
  • 2 T. poppy seeds
  • 1 T. lemon zest
  • LEMON GLAZE:
  • 1 c. confectioners’ sugar
  • 1 T. lemon juice
  • 1 T. milk
  • 1 T. butter softened
  • 2-3 tsp. yellow food coloring

Instructions

  • Preheat oven to 350 degrees. Grease and flour a Bundt pan; set aside.
  • CAKE: In a large mixing bowl, combine cake mix, pudding, water, mayonnaise, eggs, poppy seeds, and lemon zest. Beat until smooth, about 2 minutes.
  • Pour the batter into the prepared Bundt pan and bake for 35-45 minutes or until a wooden toothpick inserted into the center of the cake comes out clean.
  • Cool upright in the pan for 25 minutes. Invert the pan onto a serving plate to cool completely. Once cooled, prepare the lemon glaze.
  • LEMON GLAZE: In a mixing bowl, beat all ingredients until smooth. Drizzle over the cake immediately.

Slow Cooker Chicken Pesto Pasta

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Slow Cooker Chicken Pesto Pasta

Slow-cooked chicken with homemade pesto, rotini pasta, parmesan and mozzarella cheeses.
Course: Entrée
Cuisine: American
Servings: 8

Ingredients

CHICKEN PESTO:

  • 1 1/2 lbs. boneless skinless chicken breast 3 breasts
  • 1/2 tsp. salt
  • 1/4 tsp. black pepper
  • 1 c. basil pesto
  • 1/2 c. butter
  • 1/2 lemon juiced

PASTA:

  • 1 lb. rotini pasta cooked al dente and drained
  • 1/2 c. grated parmesan cheese
  • 1 1/2 c. shredded low-moisture mozzarella cheese
  • 1/4 tsp. dried basil for garnish

Instructions

  • CHICKEN PESTO: Season chicken on both sides with salt and pepper. Place chicken into the bottom of a slow cooker. Spread pesto over the top of the chicken. Drizzle with lemon juice. Slice butter into 8 tablespoons and lay over the chicken and pesto.
  • Cover and cook on LOW for 5-6 hours.
  • PASTA: During the last 10 minutes of cooking, boil pasta according to package directions for al dente about 7-8 minutes; drain well.
  • Shred chicken in the slow cooker with 2 forks. Add the cooked pasta and parmesan cheese, stir everything together until pasta is coated with the buttery pesto sauce and the chicken is evenly dispersed throughout the pasta.
  • Top with shredded mozzarella cheese. Cover and cook for 10-15 minutes more or until the cheese has melted.
  • Garnish with dried basil. Serve in pasta bowls and enjoy!