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Creamy and Tangy Pasta Salad is flavored with bacon bits, cheddar cheese, red onion, and red bell pepper. This pasta salad has a whole lot of flavor and it’s perfect for a summer potluck or BBQ.

Pasta Salad is such a popular food and economical to make. And a cool, creamy pasta salad makes an ideal summer side or even a light meal on its own.

This Creamy and Tangy Pasta Salad gets its creaminess from a combination of mayonnaise and sour cream. You could use all mayonnaise, but I think a combination of the two produces the best flavor and creaminess. A tablespoon and a half of apple cider vinegar plus a little Dijon mustard are added for tang. Garlic powder and onion powder help flavor the pasta and keep it from tasting bland.

Red onion, diced red bell pepper, bacon bits, and shredded cheddar cheese round out the ingredients. Peas or broccoli would also be a good addition to this Creamy and Tangy Pasta Salad if you want more veggies. I would add them to the boiling pasta the last minute of cooking. If you like a little sweetness in your pasta salad, you could add a teaspoon or two of sugar.

More Pasta Salad Recipes

Creamy and Tangy Pasta Salad

Creamy and Tangy Pasta Salad is flavored with bacon bits, cheddar cheese, red onion, and red bell pepper. This pasta salad has a whole lot of flavor and it's perfect for a summer potluck or BBQ.

  • 8 ounces uncooked pasta, (i use medium shells)
  • 1 tablespoon vegetable oil
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 1/2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 red onion (diced)
  • 1/2 red bell pepper (diced)
  • 1/2 cup real bacon bits
  • 1/2 cup shredded cheddar cheese
  1. Cook pasta in boiling salted water according to package directions. Drain. Rinse under cold water and drain again.

  2. Transfer pasta to a large bowl and toss with the oil. Refrigerate 30 minutes.

  3. In a small bowl stir together mayonnaise, sour cream, vinegar, mustard, garlic powder, onion powder, salt and pepper.

  4. Add mayonnaise mixture to bowl with pasta and mix well.

  5. Add onion, bell pepper, bacon bits, and cheddar cheese and mix again. Cover and chill 1 hour before serving.

For best flavor be sure to add salt to the water when you boil your pasta.

Disclosure: This post contains affiliate links.

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Spicy Southern Kitchen by Christin Mahrlig - 1d ago

Hummingbird Cake, with its moist texture and flavoring from pecans, pineapple, and banana, is one of my favorite southern cakes. Usually I make a traditional-style  Hummingbird Layer Cake with Cream Cheese Icing, but I was in the mood to make a poke cake, Hummingbird style.

I had never eaten a Hummingbird Poke Cake before, but I thought it would be a fun and unique dessert. Poke cakes are so wonderfully moist and I love that they can be made a day or two in advance.

To start, I added 1 cup of ripe mashed banana, an 8-ounce can of crushed pineapple, and 1 cup of chopped pecans to a box of yellow cake mix. I then added the water and oil that the cake mix called for but cut down on their amounts since I was adding liquid and moistness with the pineapple and banana.

To bake the batter, I used a 9×13-inch pan and I let the cake cool slightly before I poked holes in it using the back of a wooden spoon.

Next I mixed together vanilla pudding mix (you could use banana flavor if you want a stronger banana taste), milk, and sweetened condensed milk and slowly poured it over the cake so that it seeped down into the holes. After the cake had been in the refrigerator for about 6 hours, I made a delicious, creamy but light frosting using cream cheese, whipped topping, and powdered sugar.

After spreading the frosting on the cake, I did a sprinkling of pecans and it was ready to be devoured. The texture was wonderfully moist and sweet, almost like a tres leches cake. It’s an easy and fun make-ahead cake that will feed a crowd.


Are you a huge fan of Hummingbird Cake? Try this Hummingbird Cake with Caramel Icing.

Watch the short video below to see how easy this cake is to make.

Hummingbird Poke Cake

An exceptionally moist and delicious Hummingbird Poke Cake flavored with banana, pineapple, and pecans. Topped with a creamy and sweet cream cheese frosting.

  • 1 (18.25-ounce) box yellow cake mix
  • 1 cup ripe, (mashed banana)
  • 1 (8-ounce) can crushed pineapple, (undrained)
  • 1/4 cup vegetable oil
  • 1/4 cup water
  • 3 eggs, (lightly beaten)
  • 1 teaspoon ground cinnamon
  • 1 cup finely chopped pecans
  • 1 (3.4-ounce) box instant vanilla pudding mix
  • 1 1/2 cups milk
  • 1/2 cup sweetened condensed milk
  • 4 ounces cream cheese, (room temperature)
  • 1 (8-ounce) container whipped topping, (thawed)
  • 3/4 cup confectioners' sugar
  • 1/2 cup chopped pecans
  1. Preheat the oven to 350 degrees and spray a 9×13-inch baking pan with cooking spray.
  2. Using an electric mixer, beat together cake mix, banana, crushed pineapple, oil, water, eggs, and cinnamon until smooth. Stir in 1 cup pecans.
  3. Pour into prepared pan and bake 25-30 minutes, or until firm to the touch on top.
  4. Let cool 10 minutes and then poke holes in cake, spaced about 1 inch apart, using the end of a wooden spoon.
  5. Using an electric mixer, beat pudding mix, milk, and sweetened condensed milk together at medium-speed until smooth and slightly thickened, about 2 minutes.
  6. Slowly and evenly pour over cake. Cover with plastic wrap and refrigerate 4 hours or overnight.
  7. To make frosting, use an electric mixer to beat cream cheese and 1/2 cup of whipped topping together. Add sugar and remaining topping and beat just until combined.
  8. Spread frosting over cake and sprinkle with pecans.

This recipe can be made a day or two in advance.

Post originally published July 20, 2014.

Disclosure: This post contains affiliate links.

The post Hummingbird Poke Cake appeared first on Spicy Southern Kitchen.

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Spicy Southern Kitchen by Christin Mahrlig - 2d ago

Grilled Huli Huli Chicken is a Hawaiian favorite. A simple teriyaki-style marinade gives this chicken so much flavor. Next time you have a BBQ, this Hawaiian-flavored chicken will be a great addition. It’s perfect with a side of Hawaiian Macaroni Salad.

What is Huli Huli Chicken?

Huli Huli Chicken dates back to 1954 when Ernest Mogado and Mike Asagi began grilling chicken in a teriyaki-style sauce in Hawaii. They had a special way of grilling it with a make-shift spit. They would yell “huli” which means “turn” when it was time to flip the chicken and baste it.

For my Grilled Huli Huli Chicken I use a marinade of brown sugar, ketchup, soy sauce, pineapple juice, dry sherry, garlic powder, and ground ginger.

The sugar in the marinade makes the chicken get wonderfully golden and charred as it grills.

Tips for making this recipe:
  • I like to use boneless chicken thighs for this recipe because the extra fat that thighs have keeps them moist and flavorful. You can use chicken breasts instead if you wish.
  • Marinate the chicken for a good 6 to 8 hours for the best flavor. In a time crunch you can shorten the marinating time to 90 minutes.
  • Huli Huli Chicken is great served with sticky rice.

More Grilled Chicken Recipes:

Grilled Huli Huli Chicken

Grilled Huli Huli Chicken is a Hawaiian favorite. A simple teriyaki-style marinade gives this chicken so much flavor. Next time you have a BBQ, this Hawaiian-flavored chicken will be a great addition. It’s perfect with a side of Hawaiian Macaroni Salad.

  • 1/2 cup brown sugar
  • 1/2 cup ketchup
  • 1/3 cup soy sauce
  • 1/3 cup Pineapple juice
  • 1/4 cup dry sherry, (optional)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 8-12 boneless, skinless chicken thighs
  • sliced green onions, (optional)
  1. Stir together brown sugar, ketchup, soy sauce, pineapple juice, sherry, garlic powder, and ginger in a medium bowl. Place 1/2 a cup of mixture in a bowl to reserve to baste the chicken with.

  2. Place remaining marinade in a large plastic ziptop bag. Add chicken. Seal bag and refrigerate for 8 hours.

  3. Remove chicken from marinade. Grill chicken over medium heat for 6 to 8 minutes per side. Baste several times during the last 5 minutes with reserved marinade.

  4. Garnish with chopped green onions if desired.

The post Grilled Huli Huli Chicken appeared first on Spicy Southern Kitchen.

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Breakfast Pigs in a Blanket are both sweet and savory and make an easy breakfast the whole family will enjoy. Only 4 ingredients needed!

Fully cooked sausage links are wrapped in puff pastry that has been drizzled with a little pancake syrup. They are baked for 15 minutes and get wonderfully golden and crispy.

Pigs in a Blanket are a favorite appetizer of mine. Why not enjoy them for breakfast too? This recipe uses breakfast sausage instead of hot dogs or cocktail wieners to make an unbelievably delicious breakfast and brunch dish.

Tips for making Breakfast Pigs in a Blanket:
  • You could use crescent roll dough for this recipe, but you really can’t beat the buttery light crunch of puff pastry.
  • You want to use fully cooked sausage for this recipe. You can find it in the refrigerated section with the bacon. Or you can buy it frozen, but you will need to thaw it. As an alternative, you can use uncooked sausage links and cook them. Let them cool before proceeding with the recipe.

  • Make sure your puff pastry is thawed sufficiently  or it will crack when you roll it out.
  • Use a pizza cutter to quickly and easily cut the puff pastry into squares.
  • To make them spicy, sprinkle a little cayenne pepper on each puff pastry piece before placing the sausages on them.

More Breakfast Recipes:

Breakfast Pigs in a Blanket

Breakfast Pigs in a Blanket are both sweet and savory and make an easy breakfast the whole family will enjoy. Only 4 ingredients needed!

  • 1 large egg
  • 1 teaspoon water
  • 1/2 (17.3-ounce) package frozen puff pastry, (thawed)
  • 2 tablespoons pancake syrup
  • 1 (9.6-ounce) package fully cooked breakfast sausage links
  1. Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper.

    Whisk together egg and water in a small bowl and set aside.

  2. Roll the thawed pastry sheet out on a lightly floured surface. You want it to roughly be 14×10-1/2 inches. Cut it into 12 squares. Don’t worry too much about the shape or size of the puff pastry pieces as long as they are big enough to wrap around the sausage.

  3. Drizzle a little pancake syrup on each square and place a sausage so that it sits diagonally on each square.

  4. Brush two opposite corners of puff pastry with egg wash on each square. Pull the corners up over the sausage and pinch them together to seal. Place on prepared baking sheet.

  5. Brush tops with egg wash and bake 15 to 18 minutes, or until golden.

To make this dish spicy, sprinkle a little cayenne pepper on each piece of puff pastry before adding the sausage.

Be sure to thaw the puff pastry sufficiently before rolling it out or it will crack.

I like to roll the puff pastry out on a piece of parchment paper sprinkled with a little flour. Makes for easy clean-up.

Recipe adapted from Paula Deen

Disclosure: This post contains affiliate links.

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I’ve seen recipes for PF Chang’s Mongolian Beef all over Pinterest for some time and since PF Chang’s is one of my favorite restaurants, I knew I had to try making Mongolian Beef at home.

Usually when we go to PF Chang’s, I am all about the Kung Pao Scallops, but Mongolian Beef is also a favorite of mine.

Crispy but tender pieces of beef coated in a thick, sweet and a little salty sauce. It’s almost like eating beef candy! Add some red pepper flakes if you want to balance the sweetness with some heat.

We don’t go to PF Chang’s often since it is a little pricey and the drive can take a lot of time when there’s traffic. So I am thrilled to be able to make this dish at home and it is so easy!

You don’t have to eat at PF Chang’s to enjoy a fabulously delicious Mongolian Beef. It’s easy to make at home and can be served over white rice for a meal that is sure to become a family favorite.

And your kids will think you have suddenly developed restaurant chef skills.  🙂

Tips for Making Mongolian Beef:
  • Try adding some broccoli or asparagus.
  • Sirloin steak can be used instead of flank steak
  • Some people think this recipe is too salty or too sweet. If you tend to not like salty foods, try using low sodium soy sauce. If you don’t have much of a sweet tooth, cut back on the sugar but keep in mind that the sugar helps balance the salt and cutting back on the sugar may cause the sauce to taste saltier.

Try these other take-out favorites: 

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Mongolian Beef (PF Chang's copycat)

Homemade Mongolian Beef is so easy to make! Tender pieces of beef coated in a sweet and salty sauce. It’s like beef candy!

  • 1 tablespoon Vegetable oil
  • 1-2 teaspoons minced ginger
  • 1 tablespoon minced garlic
  • 1/2 cup soy sauce
  • 1/2 cup water
  • 3/4 cup dark brown sugar
  • 1 cup Vegetable oil
  • 1 1/2 pounds flank steak
  • 1/2 cup cornstarch
  • 1/4 teaspoon red pepper flakes, (optional)
  • 1 bunch green onions, (cut on diagonal into 2-inch pieces)
  1. Make the sauce. Heat 1 tablespoon Vegetable oil in a medium saucepan over medium heat. Add ginger and garlic and stir for 30 seconds.
  2. Add soy sauce, water, and brown sugar. Bring to a boil and simmer until thickened some, 10 to 15 minutes.
  3. Slice flank steak against the grain into 1/4-inch slices with the knife held at a 45 degree angle. Some of the really long pieces I cut in half to make them more bite-sized.
  4. Toss flank steak with cornstarch and let sit 10 to 15 minutes.
  5. Heat 1 cup Vegetable oil in a large pan over medium-high heat.
  6. Add beef (I cooked it in 2 batches) and cook 2-3 minutes, until brown and crispy, flipping pieces over to cook both sides.
  7. Remove meat with a slotted spoon and discard cooking oil. Place meat back in pan along with sauce and cook over medium heat for 1 minute, stirring to coat meat.
  8. Add red pepper flakes and green onions and remove from heat.
  9. Serve over rice.

Recipe Adapted from: Food.com

Originally published April 14, 2015

Disclosure: This post contains affiliate links.

The post Mongolian Beef (PF Chang’s copycat) appeared first on Spicy Southern Kitchen.

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Spicy Southern Kitchen by Christin Mahrlig - 5d ago

Southern Chess Squares are so wonderfully buttery, sweet and rich. People rave about them whenever I bring them to potlucks.

These dessert bars are so easy to make with a box of cake mix. They are very similar to Gooey Butter Cake, just with a little less butter.

Southern Chess Squares consist of two simple layers. A cake mix crust with chopped pecans topped with a buttery cream cheese layer combine to make one scrumptious bar. Together they are fabulously sweet. If you do not have an extreme sweet tooth, they may not be for you. And because they are so sweet, they are best cut into little squares.

How to make Southern Chess Squares:
  • In a large bowl mix together a box of yellow cake mix ( I use Betty Crocker or Duncan Hines), a cup of unsalted butter that has been melted and 1 egg. Mix in 1 cup of chopped pecans and press the mixture into the bottom of a 9×13-inch pan lined with parchment paper.

If you don’t have parchment paper, spray the baking dish with baking spray or butter and flour it.

  • Next use an electric mixer to beat 2 8-ounce blocks of softened cream cheese together with a 1-pound box of powdered sugar. It’s easiest if you beat the cream cheese by itself briefly and then mix in the powdered sugar in 3 or 4 additions.
  • Once smooth, beat in 2 eggs and pour the mixture over the crust. Bake for about 45 minutes at 350 degrees. Let cool before slicing. Told you it was easy!

Leftovers should be stored in the refrigerator and they taste great cold or at room temperature.

Next time you have to bring something to a potluck, whip up this classic southern treat and be prepared to have people ask you for the recipe.

If you like Chess Squares, try these Chess Pie recipes:

Southern Chess Squares

Southern Chess Squares are so buttery and good! Make a great potluck dessert.

  • 1 box yellow cake mix
  • 1 cup unsalted butter, (melted)
  • 1 large egg
  • 1 cup chopped pecans
Filling
  • 16 ounces cream cheese, (softened)
  • 16 ounces powdered sugar
  • 2 large eggs
  1. Preheat oven to 350 degrees. Line a 9×13-inch pan with parchment paper.

  2. In a large bowl, mix together cake mix, melted butter and egg until mixed well. You can do this by hand or with a mixer. Stir in pecans.

  3. Press mixture into the bottom of the prepared pan.

  4. Use an electric mixer to beat the cream cheese and powdered sugar until smooth.

  5. Add eggs one at a time, beating well after each addition. Pour filling over crust.

  6. Bake for 45 minutes, or until filling is set.

  7. Cool before cutting into squares.

If you don’t like pecans, you can omit them or substitute with walnuts.

Leftovers should be refrigerated.

Recipe Source: allrecipes.com

Disclosure: This post contains affiliate links.

The post Southern Chess Squares appeared first on Spicy Southern Kitchen.

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Spicy Southern Kitchen by Christin Mahrlig - 6d ago

Slow Cooker Brisket is coated in a spice mix and slow cooked with beer. It’s so tender and juicy. Cut it into slices and serve it with an easy 2-ingredient sauce. There’s no easier way to make a brisket.

For a cut of meat, briskets are a little on the pricey side, but the layer of fat they have gives them so much incredible flavor. They are great for feeding a crowd, especially if you serve them with lots of sides.

My all-time favorite brisket recipe is this Oven-Barbecued Beef Brisket, but the slow cooker does a great job of producing tender, juicy meats. To add more flavor to the brisket, I think it’s important to sear it first. It only takes a few minutes and gives the meat a nice caramelized crust that you just wouldn’t get in the crock pot otherwise.

The key to making flavorful meats in the crock pot is to make sure you don’t skimp on seasonings, especially the salt and pepper.

The spice rub for this Slow Cooker Brisket consists of ancho chili powder, garlic powder, paprika, and cayenne pepper. I really recommend the ancho chili powder over regular chili powder. It has so much more flavor and a wonderful deep smokiness. A combination of beer and chili sauce (the kind stocked next to the ketchup that you make cocktail sauce with) forms the liquid that the brisket cooks in.

I use Guinness for the beer but you can use whatever you like. Just stay away from beers that are too hoppy or bitter.

To make an easy sauce for the brisket, I mix equal parts of the cooking liquid with jarred bbq sauce.

This brisket makes great sandwiches or you can serve it sliced with a few of these awesome southern sides:

Slow Cooker Brisket

Slow Cooker Brisket is coated in a spice mix and slow cooked with beer. It’s so tender and juicy. Cut it into slices and serve it with an easy 2-ingredient sauce. There’s no easier way to make a brisket.

  • 1 medium onion, (coarsely chopped)
  • 1 (4-pound) beef brisket
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil
  • 1 tablespoon ancho chile powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 3/4 teaspoon cayenne pepper
  • 1 cup beer, (I use Guinness)
  • 1/2 cup chili sauce, (I use Heinz)
  • 1/2 cup bbq sauce
  1. Lightly grease a 6-quart slow cooker and place onion in the bottom.

  2. Trim excess fat from brisket. You want to leave about 1/2-inch thick layer on top.

    Rub brisket with salt and pepper.

  3. Heat oil in a large skillet over medium-high heat.  Add brisket and cook for 2 to 3 minutes per side to brown. Transfer brisket to slow cooker.

  4. Sprinkle both sides of the brisket with chile powder, garlic powder, paprika, and cayenne pepper.

  5. Pour beer and chili sauce around the brisket.

  6. Cover slow cooker and cook on LOW for 8 hours.

  7. Remove brisket from slow cooker and place on a cutting board or serving platter.

  8. Mix 1/2 cup of the cooking liquid with the bbq sauce and serve with the brisket. You can drizzle extra cooking liquid over the brisket once you slice it to keep it moist.

Disclosure: This post contains affiliate links.

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Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.

A combination of browned ground beef, onion, taco seasoning, salsa, green chiles, cheese, and pasta shells make this a super flavorful meal. I also add just a little cream cheese to increase the creaminess. It makes this taco pasta dish so rich and good.

What I love about the Instant Pot versus the slow cooker is you can brown your ground beef right in the Instant Pot. No need to dirty up a pan. The clean-up is wonderfully quick and easy.

I use the Instant Pot 6-quart 7-in-1 Multi-Use Programmable Pressure Cooker Instant Pot 6-quart 7-in-1 Multi-Use Programmable Pressure Cooker which can also be used as a slow cooker, a rice cooker, and to make yogurt. If you’ve never used an Instant Pot before, it can be a little intimidating, but you will quickly get the hang of it.

Tips for making Instant Pot Cheesy Taco Pasta:
  • I find 4 minutes of Pressure Cooking is just the right amount of time for al dente pasta. If you want soft pasta, try 5 minutes.
  • If you want this dish to be spicy, use spicy taco seasoning or you can use a can of diced jalapenos instead of green chilies.

What to top Taco Pasta with:
  • Sour cream
  • diced onion
  • chopped cilantro
  • shredded lettuce
  • diced avocado
  • pickled jalapenos
  • crushed tortilla chips

So many choices!

Check out these other easy Instant Pot recipes:

Instant Pot Cheesy Taco Pasta

Instant Pot Cheesy Taco Pasta is creamy, cheesy, and full of Tex-Mex flavor No need to precook the pasta. This easy recipe can be on the table in under 30 minutes.

  • 1 pound lean ground beef
  • 1/2 cup diced onion
  • 1 packet taco seasoning
  • 2 cups low sodium beef broth
  • 1 cup salsa
  • 1 (4-ounce) can diced green chiles
  • 8 ounces uncooked pasta shells
  • 2 cups shredded Mexican cheese
  • 2 ounces cream cheese, cut into pieces
  • sour cream, olives, red onion, cilantro for serving
  1. Lightly spray the Instant Pot with cooking spray and set to “Saute” mode. When hot add the ground beef and onion. Break the meat apart with a wooden spoon as it cooks.

  2. When meat is almost cooked through, add taco seasoning. Stir it in and continue to cook until the meat is cooked. Turn Instant Pot off.

  3. Add beef broth and scrape the bottom of the pot to make sure nothing is stuck on the bottom. 

  4. Add salsa, green chilies, and pasta shells. Press pasta down in the liquid as much as you can. Place the lid on and set to “Pressure Cook” for 4 minutes.

  5. Once time is up, open up the valve to release the pressure. Once the pin drops, remove the lid. Add shredded cheese and cream cheese and stir it in. Place lid back on for a minute or two to help melt the cheese.

  6. Stir well and serve with toppings.

If you want your pasta extra meaty, use 1.5 pounds of ground beef. 

I find 4 minutes of pressure cooking is perfect for al dente pasta. If you want your pasta softer, try 5 minutes.

Disclosure: This post contains affiliate links.

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Say hello to Crock Pot Cinnamon Roll Casserole. AKA the most delicious way to eat cinnamon rolls ever. It only takes mintues to prep and cooks up crispy around the edges and gooey in the middle.

I first saw this recipe on Pinterest several years ago. It was a pin from my friend Cris’s blog Recipes That Crock. It’s originally a recipe from Gooseberry Patch’s Slow Cooker Christmas Favorites.

Crock Pot Cinnamon Roll Casserole gets a little bit crispy around the edges but stays a little gooey in the center so you get the best of both worlds.

As a child my brother’s favorite breakfast was Pillsbury Cinnamon Rolls. My mother would make them for him all the time.

This recipe is so easy to make using those same refrigerated cinnamon rolls. Each unbaked cinnamon roll is cut in quarters and mixed with an egg, maple syrup, and half-and-half mixture. Almost like a cinnamon roll bread pudding.

I adapted the recipe somewhat, using one less egg, a little more nutmeg, half-and-half instead of whipping cream, and I added a few pecans.

The result is a super delicious breakfast casserole that is perfect for the holidays. Or any day.  🙂

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Watch the short video below to see how to make this recipe.

Crock Pot Cinnamon Roll Casserole

Crock Pot Cinnamon Roll Casserole only takes minutes to prep and cooks up crispy around the outsides and gooey in the middle.

  • 2 (12-ounce) tubes cinnamon roll dough, (each one cut in quarters)
  • 3 eggs
  • 1/2 cup half-and-half (or whipping cream)
  • 3 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup chopped pecans, (optional)
  1. Spray a 6-quart crock pot with cooking spray.
  2. Place cinnamon roll quarters evenly in crock pot.
  3. In a medium bowl, whisk together eggs, half-and-half, maple syrup, vanilla, cinnamon, and nutmeg.
  4. Slowly pour on top of cinnamon rolls.
  5. Sprinkle pecans on top.
  6. Spoon one of the containers of icing that came with the cinnamon rolls on top.
  7. Place lid on crock pot and cook on LOW for 2 1/2 to 3 hours. If your crock pot runs hot, check after 3 hours. Cinnamon rolls should be golden brown along the edge and no longer gooey in the middle.
  8. Once done, turn crock pot off and spoon second container of icing on top. Serve warm.

I use Pillsbury refrigerated cinnamon rolls for this recipe. You may not get as good an outcome with off-brand cinnamon rolls.

Recipe adapted from Recipes That Crock

This recipe was originally published December 30, 2016.

More Slow Cooker Breakfast Favorites

Spicy Crock Pot Brunch Casserole

Disclosure: This post contains affiliate links.

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Triple Threat Chocolate Chip Cookies have three types of chocolate plus pecans and walnuts. You’ll need a full glass of milk to wash these supremly rich and fudgy cookies down.

These Triple Threat Chocolate Chip Cookies are definitely NOT lacking in chocolate flavor. They have 8 ounces bittersweet chocolate, 3 ounces unsweetened chocolate, and lots and lots of milk chocolate chips.

They only have 1/3 cup of flour so they are really dense and chocolatey, almost like a cookie version of flourless chocolate cake.

If you’re a fan of fudgy brownies, you will adore these fudgy chocolate chip cookies.

Next time you’re craving chocolate, these Triple Threat Chocolate Chip Cookies are just what you need. These cookies with 3 kinds of chocolate and lots of nuts are defintely a triple threat!

Triple Threat Chocolate Chip Cookies

Triple Threat Chocolate Chip Cookies have three types of chocolate plus pecans and walnuts. You’ll need a full glass of milk to wash these supremly rich and fudgy cookies down.

  • 1 cup chopped pecans
  • 1 cup chopped walnuts
  • 6 tablespoons unsalted butter
  • 8 ounces bittersweet chocolate (coarsely chopped)
  • 3 ounces unsweetened chocolate (coarsely chopped)
  • 3 large eggs
  • 1 cup sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup all purpose flour
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 1/2 cups milk chocolate chips
  1. Preheat oven to 350 degrees. Place nuts in a single layer on a baking sheet. Place in oven to toast for 7 to 9 minutes. Cool.
  2. Line 2 baking sheets with parchment paper.
  3. In a small saucepan over low heat, melt butter, bittersweet and unsweetened chocolate. Stir occasionally so that chocolate does not burn. Remove from heat and let cool.
  4. Using mixer with a paddle attachment, beat eggs and sugar at medium speed for 3 minutes.
  5. Add vanilla and melted chocolate mixture and beat on medium speed for 2 minutes.
  6. Add flour, baking powder, and salt and stir just until incorporated.
  7. Stir in nuts and chocolate chips.
  8. Let dough rest for 20 minutes.
  9. Use a 1 3/4-inch diameter scoop to drop spoonfuls on prepared sheets, spacing 1 1/2 inches apart.
  10. Wet fingertips with water and gently flatten each cookie.
  11. Bake 10 to 12 minutes, or until the tops begin to crack and look glossy.
  12. Cool 10 minutes and remove to cooling racks.

More Favorite Cookie Recipes

White Chocolate Macadamia Nut Cookies

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The post Triple Threat Chocolate Chip Cookies appeared first on Spicy Southern Kitchen.

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