Cooking Mamas

Tried and True Family Recipes

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Pecan Pie Cobbler

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Pecan Pie Cobbler

This comforting cobbler is like a warm and cozy hug! Enjoy topped with vanilla ice cream!
Course: Dessert
Cuisine: American
Servings: 6
Author: Cooking Mamas

Ingredients

  • 6 T. butter
  • 1 c. chopped pecans
  • 1 1/2 c. granulated sugar
  • 1 1/2 c. all-purpose flour
  • 2 1/4 tsp. baking powder
  • 3/4 tsp. salt
  • 2/3 c. milk
  • 1 tsp. vanilla extract
  • 1 c. packed brown sugar
  • 1/2 c. hot water

Instructions

  • Preheat oven to 350 degrees.
  • Melt butter in a 9x13-inch cake pan or casserole dish in the oven. Once the butter is melted, sprinkle pecans evenly over the melted butter.
  • In a large bowl, combine granulated sugar, flour, baking powder, salt, milk and vanilla, stir to combine, do not over-mix. Spoon batter evenly over butter and pecans, do not stir.
  • Sprinkle brown sugar evenly over the batter, do not stir. Carefully pour the hot water over the mixture; do not stir.
  • Bake for 30 minutes or until golden brown. Serve warm or cold with a scoop of vanilla ice cream OR a dollop of whipped cream.

Ultimate Oreo Cupcakes

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Ultimate Oreo Cupcakes

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Ultimate Oreo Cupcakes

Chocolate Oreo Cupcakes with Cookies & Cream Frosting, feature an Oreo cookie baked into the bottom of each cupcake!
Course: Dessert
Cuisine: American
Servings: 24 cupcakes

Ingredients

  • 1 (16 oz.) pkg. chocolate cake mix
  • 1 pkg. reg. size Oreos divided
  • 1 pkg. mini Oreos
  • FROSTING :
  • 1 (8 oz.) pkg. cream cheese room temperature
  • 1/2 c. butter room temperature
  • 3 3/4 c. confectioner's sugar
  • 1 tsp. vanilla extract

Instructions

  • Preheat oven to 350 degrees. Prepare cake mix according to package directions. (Do not bake.)
  • Line 24 cupcake tins with liners, place a regular size Oreo cookie in the bottom of each one.
  • Take 1/2 of remaining cookies and chop coarsely and add to the cake mix. Fill the cupcake tins. Bake for 15 min (or according to package directions). While cupcakes are baking make the frosting.
  • In a large bowl, cream together the butter and cream cheese. Add vanilla and confectioners' sugar 1 cup at a time, beat until smooth. Chop remaining regular sized Oreos very fine. Stir into frosting.
  • After cupcakes are cooled, frost and decorate with mini Oreos on top.

Slow Cooker Mississippi Pot Roast or Sliders

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Slow Cooker Mississippi Pot Roast or Sliders

Serve over egg noodles, mashed potatoes, or piled high on sandwich rolls.
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 (3-4 lb.) boneless beef chuck roast
  • 1 packet Ranch dressing mix
  • 1 packet Au Jus gravy mix
  • 1/2 c. (1 stick) unsalted butter
  • 1/2 jar sliced pepperoncini peppers with juice

Instructions

  • Place roast into a 5 to 6-quart slow cooker. Sprinkle with Ranch dressing mix and Au Jus mix. Top with 1 stick of butter and pepperoncini peppers with juice.
  • Cook on LOW for 6 to 8 hours or on HIGH for 4 hours.
  • Shred the meat with two forks, and serve over egg noodles or mashed potatoes with gravy.
  • We also like to serve it piled high on sandwich rolls with sliced pepperoncini peppers, Enjoy!

Notes

Recipe Updated: I now use 1/2 jar of sliced pepperoncini peppers with juice instead of 5-6 whole peppers.

Breakfast Lasagna

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Breakfast Lasagna

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Breakfast Lasagna

A layered sausage, egg, and cheese, pancake casserole drizzled with maple syrup that tastes just like a McGriddle, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 8

Ingredients

  • 15 med. homemade pancakes or frozen, thawed
  • 1 lb. Jimmy Dean sausage
  • 1 T. butter
  • 8 lg. eggs lightly beaten
  • 2 c. shredded cheddar cheese divided
  • Maple syrup for drizzling

Instructions

  • Preheat oven to 350 degrees. Spray a 2 1/2 quart baking dish with cooking spray, set aside.
  • In a large skillet, cook sausage on medium-high heat until done, crumbling into pieces as it cooks.
  • In another skillet, melt 1 tablespoon butter, cook eggs with a rubber spatula, gently pushing the eggs to the center, until cooked through. Stir eggs in with the sausage.
  • To assemble: Place 5 pancakes in a single layer on the bottom of the baking dish, making sure the pancakes are touching or slightly overlapping. Sprinkle a 1/4 cup of cheese over the pancakes. Add 1/2 of the sausage/egg mixture to the pan. Top with an additional 1/4 cup cheese. Drizzle with syrup. Repeat layers, starting with pancakes. Top with final layer of pancakes. Sprinkle with remaining cheese.
  • Bake for 15 minutes until the cheese is melted. Drizzle the top with syrup. Slice and serve with additional syrup at the table.

Notes

Cook's Note: If making homemade pancakes, add 2 tablespoons of maple syrup to the batter before cooking.

Black Forest Cake

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Black Forest Cake

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Black Forest Cake

Black Forest Cake ~ This German cake boasts three layers of chocolate sponge cake, filled with whipped cream, and cherries, topped with chocolate shavings. It’s absolutely out of this world, Enjoy!
Course: Dessert
Cuisine: German
Servings: 10
Author: Dusty Hutchins McNutt - Cooking Mamas

Ingredients

CAKE:

  • 1 (16 oz.) box devil's food cake
  • 3/4 c. tart cherry juice

CHERRY FILLING:

  • 2 (14.5 oz.) cans pitted tart cherries in water, reserve 1/2 c. juice
  • 1 c. granulated sugar
  • 1/4 c. cornstarch
  • 1 tsp. vanilla extract
  • Wilton red gel food coloring if desired

WHIPPED CREAM FROSTIING:

  • 1 T. (packet) gelatin powder
  • 1 c. water
  • 1 qt. heavy cream
  • 1/2 c. confectioner's sugar
  • 2 tsp. vanilla extract
  • 3 c. Chocolate shavings

Instructions

  • CAKE: Preheat oven to 350 degrees. Grease three 9-inch cake pans. Line each pan with parchment paper and grease the paper. Prepare cake as directed on the box. Bake 15-20 minutes or until the cakes springs back when touched. Allow to cool completely.
  • CHERRY FILLING: Drain cherries, reserving 1/2 cup juice. Combine reserved juice, cherries, granulated sugar and cornstarch in a 2 quart saucepan. Cook over low heat until thickened, stirring frequently. Remove from heat and stir in vanilla. Add a small amount of red gel food coloring to reach desired color. Cool filling before using.
  • In a small saucepan, over medium-low heat, dissolve gelatin in water, stirring constantly until the mixture becomes clear. Remove from heat and allow to cool, but do not let it set.
  • WHIPPED CREAM FROSTING: In the chilled bowl of a stand mixer, whip the heavy cream, confectioners' sugar and vanilla until soft peaks form. With the mixer on low, gradually add the dissolved gelatin mixture to the whipped cream.
  • Place one of the cake layers upside-down onto a decorative plate. Brush the top of the cake with the cherry juice. Next, spread enough whipped cream to cover the layer. Top with 1/3 of the cherry filling.
  • Set the second layer of cake upside-down on top and brush with cherry juice. Cover with whipped cream and 1/3 of the cherry filling.
  • Finally, place the third layer of cake upside-down on top and once again brush with the cherry juice. Cover with another layer of whipped cream, making a trench to hold the last 1/3 of the cherry filling. Decorate by piping whipped cream around the top edge of the cake. Pile shaved chocolate in the middle, if desired. Place cake in the refrigerator until ready to serve.

Notes

Cook's Note: I like the rustic look as shown in the photo, but there is enough whipped cream frosting to frost the sides. I prefer to serve the extra whipped cream on the side.
Simply spread frosting evenly around the sides of the cake and press the chocolate shavings into the sides of the cake, making sure to cover all spots.

Cherry Almond Bread

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Cherry Almond Bread

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Cherry Almond Bread

Course: Bread
Cuisine: American
Servings: 1 loaf

Ingredients

  • 1 (10 oz.) jar maraschino cherries reserve liquid, divided
  • 2 T. all-purpose flour
  • 1 3/4 c. all-purpose flour
  • 1 c. granulated sugar
  • 2 tsp. baking powder
  • 1 pinch salt
  • 2 eggs
  • 1/2 c. vegetable oil
  • 1 tsp. almond extract
  • 1 tsp. vanilla extract
  • CHERRY ALMOND GLAZE :
  • 1/4 c. reserved cherry liquid
  • 1 tsp. almond extract
  • 2 c. confectioner's sugar

Instructions

  • Preheat oven to 350 degrees. Lightly grease and flour a 9x5-inch loaf pan; set aside.
  • Remove cherries from the jar, reserve liquid. Place cherries on a cutting board and roughly chop them. Sprinkle with 2 tablespoons flour (this prevents them from sinking during baking) toss to coat evenly; set cutting board aside. Set jar with the cherry liquid aside.
  • In a large mixing bowl, stir together 1 3/4 cups flour, sugar, baking powder and salt; set aside.
  • In a small mixing bowl, whisk together oil, 1/4 cup reserved cherry liquid, almond extract, and vanilla extract.
  • Pour wet mixture over dry ingredients and stir to combine; don't over mix. Batter will be very thick. Lightly fold in the chopped cherries, reserving a few to place on top.
  • Pour batter into the prepared pan, smoothing the top lightly with a spatula. Strategically place a few cherries on top for visual appeal.
  • Bake for about 40 minutes, or until bread is domed and springy to the touch. Allow bread to cool in the pan for about 15 minutes before removing; finish cooling completely on a rack. While bread cools, make the glaze.
  • CHERRY ALMOND GLAZE: In a medium bowl, combine 1/4 cup reserved cherry liquid, almond extract, about 1 cup confectioners' sugar, whisk to combine until smooth and satiny. Add more sugar until desired consistency is reached.
  • Glaze the bread prior to serving. Spread left-over glaze like butter on the interior of the slices. Bread will keep airtight at room temp for up to 5 days or in the freezer for up to 6 months.

Beer Bread

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Beer Bread

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Beer Bread

A hearty bread with a crunchy buttery crust!
Course: Bread
Cuisine: Irish
Servings: 1 loaf

Ingredients

  • 3 c. all-purpose flour sifted
  • 4 1/2 tsp. baking powder
  • 1 1/2 tsp. salt
  • 1/2 c. granulated sugar
  • 1 (12 oz.) bottle beer
  • 1/4 c. butter

Instructions

  • Preheat oven to 375 degrees. Butter and lightly flour a 9 x 5-inch loaf pan; set aside.
  • In a large bowl, combine sifted (do not skip this step) flour, baking powder, sugar, salt and beer; stir until just combined.
  • Pour batter into the prepared loaf pan. Pour melted butter over the top and bake for 55-60 minutes until golden brown. Cool for 15 minutes before serving. Slice and serve with butter.

Ultimate Breakfast Burritos with Sausage Gravy

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Ultimate Breakfast Burritos with Sausage Gravy

Recipe by "DadBurnIt Dan" ~ Scrambled eggs, hash browns, sausage gravy, and cheddar cheese, wrapped in warm flour tortillas, Enjoy!
Course: Breakfast
Cuisine: American
Servings: 6
Author: Dan McNutt

Ingredients

HASHBROWNS:

  • 2 T. butter
  • 1/2 c. diced onions
  • 3 c. hash browns

SCRAMBLED EGGS:

  • 1 T. butter
  • 8 lg. eggs lightly beaten
  • 1 1/2 c. shredded cheddar cheese
  • 6 (10-inch) flour tortillas warmed

SAUSAGE GRAVY:

  • 1 lb. Jimmy Dean Sausage Roll
  • 1/4 c. all-purpose flour
  • 2 c. warm milk
  • Salt and pepper to taste

Instructions

  • HASHBROWNS: In a large skillet, over medium heat, melt 2 tablespoons of butter. Add onions, cook until translucent. Add hash browns, season with salt and pepper to taste. Cover and cook until the bottom begins to brown, flip over and cook the other side; set aside.
  • SCRAMBLED EGGS: In a non-stick skillet, melt 1 tablespoon of butter, cook eggs with a rubber spatula, gently pushing the eggs to the center, until cooked through; cover and set aside.
  • SAUSAGE GRAVY: Crumble and cook sausage in a large skillet over medium heat until browned. Stir in flour until completely combined with sausage. Gradually add warm milk. Cook gravy until thick and bubbly, adding more milk as necessary to control the thickness, season with salt and pepper.
  • To assemble, spoon hash browns down the center of a tortilla, followed by eggs, gravy and shredded cheese. Wrap folding in both ends and rolling up tightly if you're on the go OR fold one end in and wrap tightly, spooning more gravy over the top

Homemade Pizza Dough

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Pizza Dough

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Homemade Pizza Dough

Once you make your own, you will never buy store-bought pizza dough again!
Course: Bread
Cuisine: Italian
Servings: 1 (14-inch) pizza crust

Ingredients

  • 1 pkt. (2 1/4 tsp.) active dry yeast
  • 3/4 c. plus 2 T. warm water (110-115°) divided
  • 2 c. unbleached bread flour divided
  • 2 T. olive oil plus more for oiling bowl
  • 1/2 tsp. salt

Instructions

  • In a mixing bowl, combine the yeast, 1/4 cup warm water and 1/4 cup flour. Let it stand for 30 minutes.
  • Add the remaining 1 3/4 cup flour, 1/2 cup plus 2 tablespoons warm water, olive oil and salt. Mix the dough thoroughly.
  • Turn dough out onto a floured surface and knead until smooth, elastic, and a bit tacky to the touch, about 7 to 8 minutes.
  • Place dough in an oiled bowl. Cover with plastic wrap and let rise in a warm place until double in volume, about 1 to 1 1/2 hours.
  • Once risen, roll dough out into one 14-inch circle or divide into 2 individual portions.

Notes

Alternatively, you can let this dough rise in the refrigerator overnight. The next day, bring the dough to room temperature and proceed.
Wooden Rolling Pin: https://www.woodenearth.com/collections/wood-rolling-pins 

Creamy Chicken Bacon Ranch Pasta

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Creamy Chicken Bacon Ranch Pasta

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Creamy Chicken Bacon Ranch Pasta

Tastes like Alfredo without all the butter and calories!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. box penne pasta
  • 8 strips bacon diced, divided
  • 1 T. butter
  • 3 boneless skinless chicken breasts cut into pieces
  • 2 T. all-purpose flour
  • 1 packet ranch seasoning mix
  • 2 c. milk
  • 1 c. cheddar cheese
  • Salt and pepper to taste

Instructions

  • Cook pasta al dente, according to package directions; drain and set aside.
  • Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Drain grease, reserve 1 tablespoon of bacon drippings in the pan.
  • Add a tablespoon of butter to the bacon drippings and toss in chicken pieces; cook over medium-high heat, until lightly browned and no longer pink.
  • Sprinkle the ranch dressing mix and flour over the chicken; then add the 2 cups of milk. Stir until it is bubbly and thick. Reduce heat to medium.
  • Add the cheese and half of the diced bacon pieces to the pan; stir until melted.
  • Add the noodles to the sauce; stir to combine. Season with salt and pepper to taste.
  • Garnish with remaining bacon pieces and fresh chopped parsley.

Blackberry Dump Cake

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Blackberry Dump Cake

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Blackberry Dump Cake

How easy is this? Simply dump everything into a cake pan and bake!
Course: Dessert
Cuisine: American
Servings: 12

Ingredients

  • 4 c. fresh blackberries or frozen berries, thawed
  • 1 (3 oz.) box blackberry gelatin or raspberry gelatin
  • 1/3 c. granulated sugar
  • 1 (16 oz.) box yellow cake mix
  • 1/2 c. butter melted
  • 1/2 c water
  • 1/4 c. chopped pecans

Instructions

  • Preheat oven to 350 degrees.
  • Spread berries into the bottom of a 9 x 13-inch baking pan.
  • Sprinkle dry gelatin and sugar over the berries.
  • Sprinkle the dry cake mix over the gelatin and sugar.
  • Pour the melted butter over the cake mix and then slowly add the water. Sprinkle nuts over all.
  • Bake for 35-40 minutes or until the top is golden brown and bubbly. Test the cake with a toothpick until it comes out clean.
  • Let cool before serving. Serve with a dollop of whipped cream or vanilla ice cream.

Skillet Beef and Pasta Florentine

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Skillet Beef and Pasta Florentine

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Skillet Beef and Pasta Florentine

An Italian pasta dish with meat marinara, spinach, onion, and tomatoes, tossed with mozzarella and parmesan cheeses.
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • 1 T. olive oil
  • 1 med. sweet yellow onion diced
  • 2 cloves garlic minced
  • 1 lb. lean ground beef
  • 1 lb. ground sausage
  • 1 (24 oz.) jar marinara sauce
  • 1 (15 oz.) can stewed tomatoes crushed
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. Italian seasoning
  • red pepper flakes to taste
  • 2 T. Worcestershire sauce
  • 2 beef bouillon cubes crushed
  • 1-2 T. granulated sugar
  • Salt and pepper to taste
  • 1 lb. penne pasta cooked al dente
  • 1 1/2 lbs fresh spinach or 1 (10 oz.) pkg. frozen spinach, cooked
  • 1/2 c. shredded Parmesan cheese plus more for serving
  • 1 1/2 c. shredded mozzarella cheese

Instructions

  • In a large skillet, over medium high heat, sauté onions and garlic in olive oil, until onions are almost translucent. Add ground beef and sausage, cook until brown and no longer pink. Drain excess fat.
  • Add marinara sauce, tomatoes, basil, oregano, Italian seasoning, red pepper flakes, Worcestershire sauce, crushed beef bouillon cubes and sugar to the skillet. Season with salt and pepper to taste. Cover and simmer for 30 minutes, stirring occasionally.
  • Meanwhile, cook the pasta until al dente, according to package directions. Drain well and set aside.
  • Stir in fresh or cooked spinach leaves to the meat sauce. Add cooked pasta, parmesan and mozzarella stir to combine.
  • Serve in pasta bowls topped with more parmesan cheese.

Garlic Butter Pasta

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Garlic Butter Pasta

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Garlic Butter Pasta

Who doesn't like buttered noodles? This dish comes together quickly and is crazy GOOD!
Course: Entrée
Cuisine: Italian
Servings: 4

Ingredients

  • 1/2 lb. thin spaghetti
  • 1/2 c. butter
  • 2 to 3 lg. cloves garlic minced
  • 1 T. minced fresh flat leaf parsley
  • Salt and black pepper to taste
  • 1/4 c. grated Parmesan cheese for garnish

Instructions

  • Cook pasta al dente according to package directions.
  • Meanwhile, in a large skillet, sauté garlic in butter. Remove from the heat.
  • Drain pasta; add to garlic butter. Stir in parsley, season with salt and pepper, toss to coat.
  • Serve in bowls topped with freshly grated Parmesan cheese.

Chicken Cordon Bleu Soup

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Chicken Cordon Bleu Soup

We've deconstructed a classic French dish, and made it into a rich and creamy soup, with chicken, ham, and Swiss cheese, topped with crispy bacon and chives.
Course: Soup
Cuisine: French
Servings: 6

Ingredients

  • 1/4 c. butter
  • 1/4 c. all-purpose flour
  • 2 c. half and half
  • 3 c. milk
  • 1 T. chicken base or 2 chicken bouillon cubes crushed
  • 1 (8 oz.) pkg. cream cheese softened, cut into cubes
  • 2 1/2 c. chopped rotisserie chicken or cooked chicken breast
  • 1 c. ham plus more for garnish
  • 2 c. grated Swiss cheese plus more for garnish
  • 1/2 c. cooked bacon crumbled, plus more for garnish
  • chives for garnish

Instructions

  • In a large saucepan, over medium heat, melt the butter and stir in flour to make a roux. Cook, stirring for about a minute.
  • Whisk in half and half, milk, and chicken base. Cook for a few minutes, then add the cream cheese. While continuously stirring, bring to a boil.
  • Add chicken, bacon, and ham. Take off the heat and stir in Swiss cheese. Bring back to the stove on low heat and stir until the cheese is melted.
  • Ladle into bowls, and garnish with desired toppings.

Frozen Margaritas

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Frozen Margaritas

Let your ice cream machine do all the work!
Course: Beverage
Cuisine: Mexican
Servings: 4

Ingredients

  • 2 1/3 c. water
  • 1/2 c. lime juice
  • 1/4 c. triple sec
  • 2/3 c. tequila

Instructions

  • Pour all ingredients into a large pitcher, stir to combine.
  • Pour mixture into an ice cream machine. Process for 20-30 minutes or until mixture becomes slushy and frozen.
  • Salt the rim of 4 glasses, fill with the frozen cocktail and garnish with lime.

Beef Wellington

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Beef Wellington

An impressive, romantic dinner for two! Pan seared filet mignon, coated with sautéed onions and mushrooms, baked in a crispy golden puff pastry.
Course: Entrée
Cuisine: English
Servings: 2
Author: Pamela Calavan

Ingredients

  • 2 filet mignon (2 1/2 to 3-inches thick)
  • 1 T. vegetable oil
  • 3 T. butter
  • 3 oz. finely chop shiitake mushrooms
  • 3 oz. finely chop crimini mushrooms
  • 1/3 c. finely chop sweet onion
  • 2 cloves garlic minced
  • sea salt to taste
  • freshly ground black pepper to taste
  • paprika to taste
  • 1/2 c. dry sherry
  • 1 tsp. fresh thyme
  • 1 T. chopped flat leaf parsley
  • 1 sheet (1/2 box) puff pastry
  • 1 T. Dijon mustard
  • Egg wash (1 beaten egg + 1 T. milk)

Instructions

  • Heat a cast iron skillet over medium-high heat. Add the vegetable oil and butter, heat until it just begins to smoke.
  • Generously rub the filet mignon on all sides with sea salt and pepper. Sprinkle with paprika.
  • Once the pan is very hot, sear the two filets on each side. You don’t want to cook the interior of the meat at this point, so it shouldn’t be more than a minute or two per side. Remove the filets from the pan to a plate, and place in the freezer while you make the filling.
  • Let the pan cool slightly and turn the heat down to medium. Add the mushrooms, onion and garlic to the pan, season with salt and pepper. Cook until the mushrooms release all their water and the onion is translucent.
  • Add the sherry and thyme. Cook until the sherry evaporates. Taste for salt and pepper, and season as necessary. Remove from the heat and refrigerate until cold, then stir in the chopped parsley.
  • Roll out one puff pastry piece and cut in half, so you have two rectangular strips of dough.
  • Remove the steaks from the freezer and brush all sides with the Dijon mustard.
  • Put a quarter of the mushroom mixture in the middle of one piece of the puff pastry. Top with one steak, then add a quarter more of the mushrooms. Repeat with the other steak, puff pastry piece and mushrooms.
  • Fold the long sides of the pastry over the steak, tucking in and tightly sealing all the edges so the juice doesn’t escape. Wrap in plastic wrap and place in the freezer.
  • Preheat the oven to 425 degrees. Line a baking sheet with parchment paper or foil.
  • Once the oven is hot, remove the beef from the freezer, unwrap and place on prepared baking sheet. Brush with the egg wash.
  • Bake for 25 minutes, or until a thermometer inserted into the middle of the steak reads 135 to 140 degrees (medium-rare) and the pastry is a deep golden brown.
  • Cut in half so you can see the intersection of steak, pastry and mushrooms. Serve with a side salad and glazed carrots.
  • Use left-over pastry for turnovers!

Notes

Slightly adapted from Tip Hero

Slow Cooker Bacon Cheeseburger Chowder

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Cheeseburger Soup

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Slow Cooker Bacon Cheeseburger Chowder

We're lovin' this hearty soup! It tastes like a bacon cheeseburger with the works!
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1 lb. ground beef cooked and drained
  • 1 (15 oz.) can diced tomatoes drained
  • 1 c. chopped onion
  • 1/4 c. chopped celery
  • 1/2 c. chopped carrot
  • 1/2 c. chopped green bell pepper
  • 3 cloves garlic minced
  • 4 c. cubed potatoes
  • 1/2 tsp. chili powder
  • 2 1/2 tsp. salt
  • 1 1/2 tsp. ground black pepper
  • 4 c. chicken broth
  • 1 c. heavy cream
  • 3 T. all-purpose flour
  • 1 (8 oz.) pkg. cheddar cheese shredded plus more for garnish
  • bacon cooked and crumbled
  • Kosher dill pickles chopped

Instructions

  • Place cooked beef, vegetables, salt, pepper, chili powder, and chicken broth into a 5-6 quart slow cooker. Cook on HIGH for 3 1/2 to 4 hours.
  • In a small bowl, whisk together heavy cream and flour until smooth ; pour into soup. Add 8 ounces of shredded cheddar cheese, stir to combine. Cover and continue to cook for an additional 20-30 minutes.
  • Serve in bowls garnished with additional shredded cheese, bacon, and kosher dill pickles.

Cherry Bombs

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Cherry Bombs

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Cherry Bombs

Chocolate cake pops with a maraschino cherry hidden inside!
Course: Dessert
Cuisine: American
Servings: 27 candies

Ingredients

  • 1 (16 oz.) box Devil’s Food cake mix prepared
  • 1 tub vanilla frosting
  • 1 (10 oz.) jar maraschino cherries with stems
  • 24 oz. semi-sweet chocolate or dark candy melts

Instructions

  • Prepare and bake cake as directed on the box for a 9 x13-inch cake. Cool cake completely.
  • Crumble cooled cake into a large mixing bowl. Stir in 1/4 cup frosting and mix until well combined. Add more if needed. Scoop mixture by the tablespoonful OR use a small ice cream scoop and roll into a balls.
  • Drain the maraschino cherries and pat dry with paper towels. Press one cherry into the center of each cake ball. Form the cake mixture around the cherry. Roll in between your hands to form a ball.
  • Line a baking sheet with parchment paper; set aside.
  • Melt the semi-sweet chocolate or candy melts in a double boiler over simmering water. Using a fork, dip each cake covered cherries into the melted chocolate. Place on the prepared baking sheet. Refrigerate until set, about 10 minutes.