DILL PICKLE SALTINES

 

INGREDIENTS

• ½ cup (1 stick) unsalted butter, melted
• 1 (1 ounce) dry ranch dressing mix
• 1 tablespoon dill pickle juice (from a pickle jar)
• 1 tablespoon dried dill
• 1 teaspoon garlic powder
• 2 (11 ounce) boxes mini Saltines

How To Make Dill Pickle Saltines

Preheat oven to 250F. Line a rimmed baking sheet with parchment paper.
Place Saltines in a large mixing bowl.
Whisk together melted butter, ranch dressing mix, dill pickle juice, dried dill, and garlic powder.
Pour the butter mixture over the Saltines and gently toss to coat all the Saltines.
Transfer to the prepared baking sheet.
Bake for 30 minutes, stirring gently every 10 minutes.
Cool completely before serving or storing

Caramel Cream Cheese Bread

 

Ingredients

• 2 cups flour
• 1 1/2 cups sugar
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 (8 oz.) package cream cheese, room temperature
• 4 eggs, room temperature
• 1/2 cup caramel topping
• 1 1/2 teaspoon vanilla extract
• 1 ½ teaspoons cinnamon
• 1 1/2 teaspoons baking soda
• 1/2 teaspoon salt

How To Make Caramel Cream Cheese Bread

Preheat oven to 350º F and lightly grease two 9×5-inch loaf pans with butter or non-stick spray.
Cream together butter, cream cheese and sugar in a large bowl or mixer, then, one at a time, beat in eggs and vanilla.
In a separate bowl, whisk together flour, baking soda, salt and cinnamon until combined. Gradually mix dry ingredients into wet ingredients, stirring until just incorporated.


Pour ¼ of the batter into each greased baking dish. Spoon ¼ cup caramel topping on top of the batter and swirl, keeping it away from the edges of the pan.
Gently add the remaining batter on top of the caramel layers.
Place in oven and bake for 45-50 minutes, or until toothpick inserted in center comes out clean.
Remove from oven and let cool before serving. Enjoy!

Toffee Butterscotch Poke Cake

 

Ingredients

• 1 box yellow cake mix (plus ingredients required on the box)
• 1 can sweetened condensed milk
• 1/2 cup butterscotch sauce
• 1 cup toffee bits
• 1 container whipped topping (thawed)
• Caramel sauce for drizzling (optional)

Instructions

Prepare the Cake:

Preheat your oven according to the cake mix instructions. Grease and flour a 9×13-inch baking pan.
Follow the instructions on the cake mix box to prepare the yellow cake batter. Pour the batter into the prepared pan and bake as directed.
Poke Holes:
Once the cake is baked and still warm, use the handle of a wooden spoon to poke holes evenly across the entire cake.
Fill with Sweetness:
In a bowl, mix together sweetened condensed milk and butterscotch sauce until well combined. Pour this mixture over the warm cake, ensuring it fills the holes.
Top with Toffee Delight:
Sprinkle a generous amount of toffee bits over the cake, allowing them to nestle into the holes and create pockets of toffee goodness.
Chill and Set:
Place the cake in the refrigerator to cool completely and allow the flavors to meld. This step also helps the cake set.
Frost and Garnish:
Once the cake is chilled, spread the thawed whipped topping over the top, creating a smooth and creamy layer. Drizzle with caramel sauce for an extra touch of indulgence.
Serve and Delight! 🎉🍰
Slice into squares, serve on elegant dessert plates, and watch as your guests delight in the rich, toffee-infused layers.
Frequent Questions: Q: Can I make this cake in advance? A: Absolutely! This poke cake actually gets better as it sits, so feel free to prepare it a day ahead.

Q: Can I customize the toppings? A: Certainly! Experiment with chopped nuts, additional toffee bits, or a sprinkle of sea salt for a personalized touch.

Cinna-bun Cake In The Oven Recipe

 

Ingredients

For the cake:

• 3 C. All-purpose flour
• 1 C. Granulated sugar
• 1 Tbsp. Baking powder
• 1 ½ C. Milk
• 2 large eggs
• 8 Tbsp. Butter unsalted and melted
• 1 tsp. Vanilla extract

For the topping:

• 1 C. Butter softened
• 1 C. Brown sugar packed
• 3 Tbsp. All-purpose flour
• 3 tsp. Cinnamon

For the glaze:

• 2 C. Powdered sugar
• ⅓ C. Milk
• 1 tsp. Vanilla extract

How To Make Cinna-bun Cake In The Oven Recipe

Preheat the oven to 350 degrees.
In a mixing bowl, combine all of the ingredients for the cake and blend until smooth. Spread the cake mix into the bottom of a well-greased 9×13 baking dish.
Add the ingredients for the topping into a mixing bowl until smooth and creamy. Drop the topping mixture by the spoonful on top of the cake mixture in the baking dish. Use a butter knife to swirl the topping through the top layer of the cake mixture.
Bake the cake for 40-45 minutes until a knife comes out clean when inserted into the center.
Mix the ingredients for the glaze together until smooth and pour over the warm cake.
Allow the glaze to set before serving.

Slow Cooker Honey Soy Chicken

 

Ingredients:

• 1 1/2 kg chicken drumsticks
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1/2 cup honey
• 1/2 cup soy sauce
• 2 tbsp cornstarch
• 1 tbsp sesame oil
• 2 tbsp water

Instructions:

Prepare Chicken: Place the chicken drumsticks in the slow cooker.

Mix Marinade: In a small bowl, combine minced garlic, minced ginger, honey, soy sauce, and sesame oil. Stir until well blended.
Marinate Chicken: Pour the marinade over the chicken drumsticks, ensuring they are evenly coated. Cover the slow cooker and refrigerate for at least 30 minutes to allow the flavors to meld.
Cook Chicken: Set the slow cooker to low heat and cook the chicken for 6-8 hours, or until the chicken is tender and cooked through.

Thicken Sauce: In a separate bowl, mix cornstarch and water to make a slurry. Stir the slurry into the sauce in the slow cooker, stirring well to combine. Cook for an additional 30 minutes on high heat, or until the sauce thickens.
Serve: Once the chicken is cooked and the sauce has thickened, remove the drumsticks from the slow cooker and transfer them to a serving platter. Spoon the sauce over the chicken and garnish with chopped green onions or sesame seeds if desired. Serve hot and enjoy!

Chicken Stuffed Crescent Rolls: A Culinary Delight!

 

Ingredients

To make Chicken Stuffed Crescent Rolls, you’ll need the following ingredients:

• 2 cups cooked chicken, shredded or diced
• 1 cup shredded cheddar cheese
• 1/4 cup chopped green onions
• 1/4 cup mayonnaise
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 (8 oz) cans refrigerated crescent roll dough

Recipe Directions

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a mixing bowl, combine the cooked chicken, cheddar cheese, green onions, mayonnaise, garlic powder, salt, and black pepper. Mix until well combined.
3. Unroll the crescent roll dough and separate it into triangles.
4. Spoon a generous portion of the chicken mixture onto each crescent roll triangle.
5. Roll up the crescent rolls, starting from the wide end and tucking in the sides to enclose the filling.
6. Place the stuffed crescent rolls on the prepared baking sheet.
7. Bake for 12-15 minutes, or until the rolls are golden brown and cooked through.
8. Remove from the oven and let cool for a few minutes before serving.

Pioneer woman cheeseburger pie

 

Ingredients

Gather the following ingredients to make your Pioneer Woman Cheeseburger Pie:

• 1 pound ground beef
• 1 onion, diced
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 cup shredded cheddar cheese
• 1 cup milk
• 1/2 cup biscuit mix
• 2 eggs

Directions

1. Preheat your oven to 400°F (200°C). Grease a 9-inch pie dish with cooking spray or butter.
2. In a skillet over medium heat, cook the ground beef and diced onion until the beef is browned and the onion is softened. Drain any excess grease.
3. Season the beef mixture with garlic powder, salt, and pepper to taste. Transfer the mixture to the prepared pie dish and spread it evenly.
4. Sprinkle the shredded cheddar cheese over the beef mixture.
5. In a mixing bowl, whisk together the milk, biscuit mix, and eggs until smooth. Pour the mixture over the cheese layer.
6. Bake for 25-30 minutes or until the pie is set and golden brown on top.
7. Let the pie cool for a few minutes before slicing. Serve warm and enjoy!