Deliciously Easy Recipes
This homemade applesauce cake is a simple moist cake infused with rich apple flavor and topped with old-fashioned buttery Penuche frosting. A perfect afternoon snack!
The aromas of home-baked applesauce cake bring back childhood memories and baking this recipe is just a natural stress relief for me.
View postMummy Dogs are a great way to celebrate Halloween. They’re easy to make and everyone will love them. Plus, they’re perfect for taking to a party. So get ready to have some fun this Halloween with mummy dogs!
Today, we’re going to be talking about a fun and easy holiday recipe: mummy dogs. These are perfect for kids or adults, and they’re really simple to make.
You just need some hot dogs, refrigerated dough, and mustard or ketchup. We’ll be showing you how to put them together step-by-step, so you can make them yourself at home. Let’s get started!
Mummy dogs are one of my favorite easy Halloween recipes. They’re simple to make and you can use whatever dip you want when serving them. Plus, they’re always a hit with kids!
I always make a few packs of hot dogs whenever I throw a Halloween party because the kids go crazy for these. If you’re looking for an easy and delicious Halloween recipe, then you definitely need to try out mummy dogs!
Mummy dogs are a type of hot dog that is wrapped in pre-made croissant dough. They are then baked until the dough is golden brown and crispy. The result is a hot dog that is encased in a flaky, buttery crust.
Mummy dogs are perfect for parties, picnics, or anytime you want a fun and easy snack. Serve them with ketchup, mustard, or your favorite dipping sauce.
Yes, mummy dogs can be made in the oven. Preheat your oven to 375 degrees Fahrenheit. Then, wrap the hot dogs in pre-made croissant dough and bake for 10-12 minutes, or until the dough is golden brown and crispy.
There are many different ways that you can make mummy dogs. Some other variations include using pre-made biscuit dough, wonton wrappers, or even phyllo dough.
You can also stuff the hot dogs with cheese, onions, or your favorite toppings before wrapping them in the dough. Get creative and have fun with it!
There are many different ways that you can serve mummy hot dogs. Some ideas include serving them with ketchup, mustard, or your favorite dipping sauce. You can also top them with shredded cheese, onions, or other toppings. Get creative and have fun with it!
Here are some of our favorite snacks we serve alongside these.
Yes, mummy dogs can be made with mini hot dogs. Simply wrap the mini hot dogs in the dough the same way you do the regular-size ones. You will want to watch them closely as they will cook a bit faster than the larger hot dogs.
These mummy dogs can be stored in an airtight container in the fridge for up to 3 days. Reheat them in the oven or microwave before serving.
Yes, mummy dogs can be made ahead of time. Simply wrap the hot dogs in the dough and store them in the fridge until you are ready to cook them. When you are ready to serve, cook them in the air fryer at 350 degrees Fahrenheit for 10-12 minutes.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy mummy dog recipe, you’re going to love these other Halloween ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fried Mummy Dogs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Looking for a delicious and festive dessert to make for your next party? Look no further than Rum Cake! This decadent cake is easy to make and is always a hit with guests. Plus, the rum flavor makes it perfect for celebrating special occasions.
Rum Cake is a popular dessert that can be made in many different ways. This recipe is for a classic, old-fashioned rum cake (with a twist to make it easy) that is sure to please everyone.
It’s simple to make and doesn’t require any special ingredients. So, gather your supplies and get started on this delicious cake!
Would you look at that glaze??!!!!!!!!!!!!! This Rum Cake is amazing! It’s so moist and flavorful, and the rum flavor is just perfect.
I’ve made this cake almost every holiday season, and it’s always a hit. If you’re looking for an impressive dessert that’s also easy to make, then this is the recipe for you. Give it a try! You won’t be disappointed.
Rum cake is a cake that contains rum. The alcohol content of the rum may vary, based on the proof you choose. Some recipes also call for the addition of rum extract, which adds to the flavor of the cake without increasing the alcohol content.
There are many different ways to make this type of cake. Some recipes call for the cake to be soaked in rum, while others call for rum to be added to the cake batter. Rum can also be used as a glaze or frosting for the cake.
No matter what recipe you use, this cake is sure to be a hit with anyone who loves rum. So if you’re looking for a boozy treat, be sure to give rum cake a try.
Rum cake is typically very moist and dense. The rum adds a unique flavor to the cake that many people enjoy.
This cake is safe to eat as long as you are not allergic to rum. The alcohol content in the cake is low, so it is not likely to cause any problems for most people.
However, if you are pregnant or breastfeeding, you should avoid eating rum cake. This cake is also not suitable for children.
You should make sure that you grease your pan really well with a flour and grease/cooking-spray mixture to keep the cake from sticking. The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results.
Leftovers can be stored in an airtight container at room temperature for up to 3 days. The leftovers can also be frozen for up to 2 months. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing.
There are many different types of rum available, so it can be difficult to choose the best one for this cake. If you choose to use a dark rum, we suggest Gosling’s Black Seal Rum. However, we used a Bacardi light rum for this recipe.
Yes, you can make this cake in a different type of pan. However, you may need to adjust the baking time. If you are using a glass or metal pan, the cake will likely bake faster than if you were using a dark-colored pan. Be sure to check on the cake frequently to avoid overbaking.
Use the baking suggestions on the cake mix box as a guide. Cakes baked in a round or rectangular single-layer pan typically bake about 40% faster than bundt cake pans do.
The cool thing about this cake is how you can change it up based on your flavor preference. While the recipe we have shown here is for a yellow or golden butter cake mix – theoretically you could make this cake with any of the following flavor combinations.
Yes, you can make this cake from scratch. However, it is often easier to use a box mix – which is why we did that here. If you are using a box mix, be sure to follow the directions we have here because we are modifying the mix before baking.
Yes, you can freeze this cake. Be sure to wrap the cake tightly in plastic wrap or aluminum foil before freezing. It can be frozen for up to 2 months.
No, this is not typically keto. You would have to use a keto-friendly cake mix and pudding mix for the cake itself. But you would still have to deal with the sugar content in the alcohol. You could use a rum extract instead.
As for the glaze, you could use a sugar substitute and rum extract for that too. So – it is possible if you found the right ingredients to supplement these.
You could also make a keto-friendly yellow cake from scratch and then add the extract and alternate glaze.
No. You only need to add the dry mix to the bowl. Upon adding to the other ingredients and baking, the mix will take on more of a pudding consistency.
Yes, this cake can be left out. However, it is best to store it in an airtight container at room temperature. This cake can last for up to 3 days when stored properly.
No, the cake will not get you drunk. The alcohol content in the cake is typically very low. However, if you consume too much of the cake, you may not feel well. If this happens, drink a glass of water and eat something to help absorb the alcohol.
Yes, this cake can be refrigerated. However, it is best to store it in an airtight container at room temperature. The cake can last for up to 3 days when stored properly.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
DON’T MISS THESE HOLIDAY E-BOOKS!
This simple cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a cake like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this holiday dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy festive cake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
Pumpkin Bundt Cake with Cheesecake Filling
If you love this easy holiday cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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These Owl Cupcakes are the cutest way to celebrate fall. Perfect for classroom parties, neighbor gifts, Thanksgiving desserts, and more.
Are you looking for a fun cupcake recipe that is perfect for a kids’ party or classroom treat? These owl cupcakes are sure to please everyone!
They are easy to make and the kids will love them! Plus, they are so adorable! Enjoy!
Owls somehow just signify fall. Not sure what it is – but you see owl-themed things everywhere this time of year. Cute owl-themed cupcakes have been around for a very long time and are perfect for the season.
My friend created her version here for me – twisting on the already popular treat. I have to say, they are so adorable and simple to make.
They make great gifts and are perfect for all your seasonal parties.
Sure! A box cake mix works well for these cupcakes. Not only does it make the whole process so quick and easy, but the box mixes are pretty tasty. You can use a regular white or vanilla box cake mix and stir in the crushed cookies.
OR – I do have this super delicious homemade chocolate cupcake recipe that I really encourage you to try. They are moist and fluffy and oh so delicious! These cupcakes would be great with a chocolate cupcake base.
As with all cupcakes, the most important thing is to keep them in an airtight container. Now – because of the frosting I recommend that the cupcakes be refrigerated.
Keep in mind that Oreo cookies tend to get a little soft when they are refrigerated. Also – M&M’s tend to bleed a bit when refrigerated.
So – bake and frost the cupcakes and then refrigerate them. Make the other components of the owl faces and keep them in an airtight container at room temperature. Assemble right before serving.
The frosted cupcakes will keep in the fridge for up to 5 days or freeze for up to 3 months.
The main reason why cupcakes do not rise is because of the ingredients.
When measuring the flour, make sure to spoon it into the measuring cup and level it off with a knife. Do not pack the flour into the cup.
Also, check the expiration date on the leavening agent (baking powder or baking soda) to make sure it is still active.
Lastly, make sure your eggs are at room temperature before adding them to the batter. Room temperature eggs mix more easily and produce a lighter cupcake.
If you follow these tips, your cupcakes should rise beautifully!
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
There are a few reasons why your cupcakes might be dry.
One possibility is that you overbaked them. To prevent this, insert a toothpick into the center of the cupcake. If it comes out clean, they’re done. If there’s batter on the toothpick, they need to bake for a few minutes longer.
Another reason for dry cupcakes is using old or expired ingredients. Make sure to check the expiration dates on your baking powder, baking soda, and eggs before using them.
Finally, make sure you’re not overmixing the batter. Mix just until the ingredients are combined.
By following these tips, you’ll be sure to make moist and delicious cupcakes.
The cupcakes can be made without the crushed cookies mixed in. If you can find another type of cookie or ingredient that would be comparable for making the eyes – then you could omit the Oreos there too. If you come up with style-changes, I’d love to hear about them.
Chocolate frosting can be stored in an airtight container in the fridge for up to two weeks. When you’re ready to use it again, just let it come to room temperature and give it a good stir. It might be a little thicker than when you first made it, but it will still be delicious!
You bet! If you have leftover frosting, place it in a zip-top bag, label it with the date, and freeze for up to 3 months. When you are ready to use it again, thaw it in the refrigerator the night before. Then give it a good whip before piping or spreading on your dessert.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy owl cupcake recipe, you’re going to love these other great fall treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Owl Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Up your appetizer game and serve Smoked Olives. They’re easy to make and with that delectable smoky flavor, they are a real crowd pleaser! Great for holiday parties, game days, and so much more.
Do you like olives? I do. In fact, I love them. But I’m not just talking about popping open the can or jar that you can buy at the grocery store.
No, I AM talking about smoked olives. Yes, smoked olives are a thing and they are delicious. If you’ve never had them before, you need to try them immediately.
And if you have tried them before, then you know how good they are and you need to make them ASAP. Trust me – you won’t be disappointed!
Anyone can make smoked olives at home – it’s easy, and the results are delicious. Just follow these simple steps, and you’ll be able to enjoy this tasty appetizer anytime you want.
Plus, smoked olives are a great snack for parties and gatherings. I paired down our usual recipe for a smaller gathering – but these are such a hit that I usually make these on a large baking sheet and they are still all gone by the end of the night.
Smoked olives are olives that have been smoked either on an electric smoker or over a wood fire. This gives them a smoky flavor which many people enjoy. If you have never tried them before, you may want to give them a try.
Yes, smoked olives are keto-friendly. They are a good source of healthy fats and antioxidants. Additionally, they are low in carbs and calories, making them a great option for those on a ketogenic diet.
If you happen to have any leftovers, just place them in an airtight container and keep them refrigerated until you are ready to serve again. You don’t need to bring them to room temperature again before serving. They are just as delicious right out of the fridge the second time around as they are when they come fresh off the smoker.
So – yes! The ones in the can – please drain. The green ones we get in the jar. Since we are only using a portion of those, we just pick them out of the jar with a fork – leaving all the liquid in there for the remaining olives. But if you buy a small jar of the green ones – you will need to drain that too. We don’t need the liquid they come soaked in when making this recipe.
Yes – if you happen to have other types of olives you prefer over the standard black or pimento-stuffed green ones – by all means, use those too.
Well, if you add the liquid smoke to the pan, you could pop these in the oven at 180-200 degrees for about 20 minutes instead. They won’t technically be smoked and they probably won’t have as much smoky flavor – but it would give you as close to the real thing as possible.
Alder or Hickory are both great types of wood for smoked olives because they have a strong, smoky flavor and is easy to work with. Other good woods to use for smoked olives include oak and pecan. Of course, we always love to use applewood as it gives a slight sweetness to our smoked recipes.
When it comes to recipes like this we like to have a full spread. Here are some of the other recipes we include on our appetizer table.
There are many ways to enjoy this tasty food. You can eat them alone as a snack, or add them to salads, pasta dishes, or pizzas. They also make a great garnish for cocktails and other drinks.
If you are looking for a tasty way to add some healthy fats and antioxidants to your diet, smoked olives are a great option! Give them a try today!
Nope – you can take these right off the smoker and transfer them to your serving dish. Set out a handful of toothpicks or cocktail forks for people to grab and go.
That being said – you CAN make them ahead of time and chill them prior to serving. Say you are having an evening party but you want to smoke these the morning ahead – that would be just fine.
Just finish smoking them, pop them in the fridge and serve later. They are just as delicious cold as they are right off the smoker.
This easy smoked olives recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made appetizers on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this smoked appetizer recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy smoked olives recipe, you’re going to love these other smoker recipes too. Please click each link below to find the easy, printable recipe!
Spinach Artichoke Stuffed Mushrooms
Mini Bacon Onion Ranch Cheeseballs
If you love this recipe for Smoked Olives as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Mummy Brownies are a delicious, rich, and decadent dessert that’s perfect for any Halloween celebration. Super fun for the kids!
Mummy brownies are a Halloween classic. These spooky treats are easy to make and perfect for a party. Serve them with a glass of milk – they’re sure to be a hit!
You won’t believe just how easy these can be to make – completely customizable and the kiddos just love how cute they are! Definitely a must for your Halloween.
Who doesn’t love brownies? And who doesn’t love to be a little bit spooky around Halloween? Combine the two and you’ve got mummy brownies!
These are just regular brownies, but with some fun added decorations to make them look like mummies. They’re the perfect treat for your next Halloween party!
Mummy brownies are the perfect spooky treat for your next Halloween party! They’re easy to make and everyone will love them.
These brownies are chocolatey and chewy, with a deliciously creamy frosting. And who can miss those spooky candy eyeballs too? So irresistible, you’ll want to make them year-round!
No one really knows where the idea for making Mummy Brownies was created. But they are pretty clever. You can’t go wrong with an easy-to-make treat like this one.
The rich flavor of the fudgy brownies and the cute frosting decorations for the holiday sets these brownies apart from a regular brownie. These are great for kids but would be fun for a holiday office party or gifts for the neighbors too.
Mummy Brownies can be stored in an airtight container at room temperature for up to 1 week.
Yes – if you don’t want to have to run to the store – you can try making these with my super simple and delicious One-Bowl brownie recipe. Or try this treat with my EASY Nutella brownies. They only need 4-ingredients and everyone loves them.
Oh yes – of course. If a box mix is your thing – you can absolutely make these little treats with that. Using a box mix gives you an opportunity to make these as shown – with thick brownies OR you can make the mix in the 9×13 pan and create more little mummies.
Yes! Homemade frosting is fine for these brownies. I recommend my Best Bakery Buttercream Frosting or you can try this Cream Cheese Frosting recipe. You might want to cut the recipes in half or even make just 1/4 of the recipe.
You don’t need much frosting to make these brownies. But if you make the whole batch of frosting – you can always use it to make these super cute Ghost cupcakes.
Be sure to check out our cute Candy Corn Rice Krispie Treats too!
Yes – using melted white chocolate or candy melts will work out just fine.
Yes, you can freeze these brownies. Place them in a freezer-safe container and they will keep for up to 3 months. Let them thaw at room temperature before eating. Make sure to freeze in a single layer so the frosting doesn’t get messed up by stacking them.
But – the eyes don’t do well in a damp environment. SOOOOO – I recommend storing them without the eyes and adding them right before serving.
When you insert a toothpick and a few crumbs remain on it, the brownies are done. If the toothpick comes out clean, they were overcooked.
Yes – of course! I’m all about the mix-ins – so I will always encourage you to do that whenever possible. That is one of the bonuses of making your own brownies – either with a box mix or homemade. You get to decide what’s inside and can always make them a little bit better.
DON’T MISS THESE HOLIDAY E-BOOKS!
This cute brownie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy brownie recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Brownies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Air Fryer Teriyaki Chicken is a quick and easy dinner recipe that is ready to enjoy in less than an hour. Simple, saucy, and delicious!
Are you looking for a new and delicious way to cook chicken? If so, you should definitely try air frying it! Air frying is a great cooking method because it produces crispy results without using any oil.
In this recipe, we’ll show you how to make teriyaki chicken in your air fryer. The best part is that this dish is quick and easy to prepare, so it’s perfect for weeknight dinners. So what are you waiting for?
If you like teriyaki chicken, you’re going to love it made in the air fryer. Teriyaki sauce is so delicious, and when it’s cooked in the air fryer, it comes together so quickly.
We love this recipe because we can not only get dinner on the table super fast – but it is even faster than picking up takeout. That’s a huge win for me!
Air Fryer Teriyaki Chicken is a quick and easy dish made with chicken, a homemade teriyaki sauce, and a few other simple ingredients. It’s perfect for a weeknight meal or to prep ahead for meal prep!
Air Fryer Teriyaki Chicken takes about 15-18 minutes to cook at 375 degrees Fahrenheit.
Yes, you can make Air Fryer Teriyaki Chicken ahead of time. Simply prepare the chicken and sauce according to the recipe instructions. Then, store in an airtight container in the fridge for up to 4 days. When you’re ready to eat, reheat in the air fryer or in a skillet on the stove.
Yes, Air Fryer Teriyaki Chicken is a healthy dish. It’s made with lean chicken breast and a homemade teriyaki sauce that is lower in sugar than most store-bought sauces. You can also lighten up the dish by using less sauce, or by using a low-sodium soy sauce.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
For this recipe, we are cooking the chicken in an air fryer at 375degrees Fahrenheit. This will ensure that the chicken is cooked through and juicy on the inside.
For this recipe, you do need to flip the chicken. While the air fryer will typically circulate the hot air around and cook the chicken evenly on all sides – I like to make sure that the chicken is crispy on ALL sides.
Unfortunately, you will need to at least thaw your frozen chicken BEFORE starting to make this recipe. I don’t recommend trying to make this recipe with chicken that is frozen.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Yes – if you have a favorite sauce that you absolutely love – you can use that instead. I like to make my own here because I rarely have the sauce on hand.
When I am making this recipe is it usually on a whim and I have not prepared by picking up the sauce beforehand.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Yes – there are some ways to make this recipe suitable for a keto diet. First – you will want to swap out the cornstarch with egg white protein powder. Then instead of using panko, you crushed pork rinds.
Then for the sauce, you can use coconut amnios instead of soy sauce and swap out the brown sugar with a sugar alternative. You’ll also want to swap the cornstarch in this part of the recipe too and use xanthan gum to thicken the sauce instead.
Teriyaki sauce should be prepared while you are cooking the chicken!
There are so many recipes that we love to pair with this copycat chicken recipe. Here are just a few of our favorites.
Yes, you can freeze Teriyaki Chicken. Simply prepare the chicken and sauce according to the recipe instructions. Then, store in an airtight container in the freezer for up to 3 months. When you’re ready to eat, thaw in the fridge overnight and reheat in the air fryer or in a skillet on the stove.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy teriyaki chicken recipe, you’re going to love these other Asian-inspired recipes too. Please click each link below to find the easy, printable recipe!
Ham and Cheese Sliders – Air Fryer
If you love this recipe for Air Fried Teriyaki Chicken as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fall is in the air, which means it’s time for all things pumpkin! This creamy No-Bake Pumpkin Pie is perfect for those wanting to enjoy the taste of pumpkin pie but wants an easy-to-make option. Plus, it’s really simple to make – you just need a handful of ingredients.
Is there anything better than pumpkin pie during the holidays? It’s hard to resist that sweet, spiced goodness! But if you’re like me, you don’t always want to make a traditional pie.
That’s where this no-bake pumpkin pie comes in handy! It’s just as delicious as the classic version, without all the extra steps. Plus, it’s really easy to make – perfect for a last-minute dessert idea.
Give it a try this holiday season! You won’t be disappointed.
Pumpkin pie is a Thanksgiving staple, but who wants to spend time in the kitchen baking when there’s so much else to do? This no-bake pumpkin pie recipe is quick and easy, and it still tastes delicious.
Plus, it is so simple you can let the kiddos in the kitchen to help out with the prep. What a perfect way to have a little quality time with the family during the holiday season. Give this recipe a try this year—you won’t be disappointed!
A no-bake pumpkin pie is a pumpkin pie that does not require baking. The filling is made with cooked, pureed pumpkin and set in the fridge to firm up.
Pumpkin pie should be stored in the fridge, covered, for up to 4 days.
Yes! This pie can be made up to 2 days in advance. Simply store it in the fridge, covered.
Pumpkin puree is just cooked, pureed pumpkin, while pumpkin pie filling has spices and sweeteners added to it. For this recipe you will need to use the puree as using pie filling will add too much sweetness to the pie.
The texture of this pumpkin pie is super creamy. The filling is thick and rich, while the crust is light with that graham cracker crumble.
Taste: This pumpkin pie has a sweet and spicy flavor. The pumpkin puree is combined with spices and melted marshmallows to create a delicious filling.
This easy no-bake pie can last for up to four days if stored in the fridge. Just be sure to cover it to keep the air out.
Mini pies: Use some mini muffin tins and line each cup with a small circle of the crust filling. Then fill each cup with the pumpkin mixture and chill!
Pumpkin pie bars: Combine all of the ingredients for the filling, pour it into an 8×8 inch baking dish, and chill! Cut into bars once it has firmed up.
Whipped cream is a light and airy topping that is perfect for pumpkin pie. It is made by whipping heavy cream until it forms stiff peaks. You can add a little sugar to sweeten it if you like.
Pecans:
Pecans are a classic topping for pumpkin pie. They add a nice crunch and their sweetness pairs well with the spices in the pie. You can either top the whole pie with pecans or just sprinkle them on top of each slice.
Cinnamon:
Cinnamon is a common spice used in pumpkin pies. It gives the pie a warm, spicy flavor that goes well with the sweetness of the pumpkin filling. You can sprinkle cinnamon on top of the whipped cream or pecans, or you can add it to the pie filling itself.
Vanilla ice cream: Vanilla ice cream is another classic topping for pumpkin pie. The cool, creamy flavor pairs nicely with the spiced filling and it makes for a delicious dessert
Instructions:
No-Bake Pumpkin Pie is a quick and easy recipe that is perfect for the fall season. This delicious pie is made with just a few simple ingredients and can be prepared in no time at all.
Plus, it’s a great way to enjoy the flavors of pumpkin without having to bake. Simply combine the ingredients, pour into the crust, and refrigerate for a few hours until set. Then enjoy!
This no-bake pumpkin pie is best served chilled. Please don’t let it come to room temperature. It is best when cold.
Possible toppings:
Whipped cream, ice cream, caramel sauce, chocolate chips, chopped nuts, etc.
Wrap the pie tightly in a double layer of plastic wrap, making sure to remove as much air as possible. You can also place the wrapped pie in a freezer bag.
The pie will keep for up to 2 months in the freezer.
Thawing tips:
For best results, thaw the pie overnight in the refrigerator.
If you’re short on time, place the frozen pie on a counter and let it come to room temperature, which will take about 2 hours.
For this recipe, you need to make the crust yourself. The problem with the crusts from the store is that they are not large enough to hold the volume of the filling we have here.
You could use two crusts from the store and divide the filling between the two.
Yes – I have a wonderful homemade pie crust recipe that I would highly recommend for this recipe. The only thing about making this with a regular pie crust instead of a graham cracker crust is that it will need to be baked first.
So you can make the crust, bake it and then let it cool before adding the filling mixture. Then chill in the fridge as directed.
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This no-bake pumpkin pie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade pie before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this pie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy no-bake pumpkin pie recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
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This Copycat KFC Chicken Pot Pie is full of comforting flavor and a creamy sauce all under a delicious flaky crust.
Tender chicken, carrots, peas, and potatoes are baked together in a seasoned creamy sauce before getting topped with the flakiest crust.
View postThese ghost cupcakes are sure to frighten and delight your guests this Halloween! The recipe is simple and easy to follow, so even novice bakers can create these tasty little ghosts. So get out your mixer and let’s get baking!
It’s that time of year again when the leaves start to turn, the days get shorter, and pumpkin spice everything takes over.
Halloween is just around the corner and that means it’s time to start thinking about what costumes you’re going to wear and what spooky treats you’re going to make. These Halloween Ghost Cupcakes are a MUST!
My friend came over and helped me out with these super cute cupcakes for Halloween. The general idea of using fondant over a lollipop to make the ghost has been around for a multitude of years now.
It is hard to say where it originated, but these were definitely inspired by those that have been shared by so many. They are super fun because they are so easy to make. The kiddos love them and they make a great addition to holiday parties for young and old!
Sure! A box cake mix works well for these cupcakes. Not only does it make the whole process so quick and easy, but the box mixes are pretty tasty.
That being said – I do have this super delicious homemade chocolate cupcake recipe that I really encourage you to try. They are moist and fluffy and oh so delicious!
As with all cupcakes, the most important thing is to keep them in an airtight container. Now – because of the frosting I recommend that the cupcakes be refrigerated.
HOWEVER – the lollipops don’t do all that well in the moist air. So I do recommend adding the ghosts to the top of the cupcakes at the time of serving.
So – bake and frost the cupcakes and then refrigerate them. Make the ghosts and keep them in an airtight container at room temperature. Do keep in mind that if you live in a humid environment, the lollipops might still weep.
The frosted cupcakes will keep in the fridge for up to 5 days or freeze for up to 3 months.
Yes, absolutely. This recipe makes 12 cupcakes – fortunately, this recipe is so simple that doubling barely takes any additional time. Everyone loves these super cute treats – so I do recommend making more than you think you will need.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
Yes – cookie cutters work great. Since we moved into this house, I seem to have misplaced a ton of my baking tools. We were already knee-deep in the recipe before I figured this out – so we improvised with a jar lid. But yes – a cookie cutter would have been my first choice.
Don’t miss our Ghosts in the Graveyard Dessert too!
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This cute cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade treats like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Halloween Ghost Cupcake recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Halloween Ghost Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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No need to give up your favorite treats on keto. This Keto Gummies Recipe is a tasty snack that’s low in carbs but loaded with flavor.
Hey, snack-lovers! Who said following a keto diet means missing out on the good stuff? Introducing my homemade Keto Gummies—tiny little treats that are big on flavor!
One of the most difficult things about following keto is missing the familiar. All the foods you’re used to eating and enjoying seem to be off-limits! So, the trick to solving this problem is to make your own versions of your favorite foods at home.
View postBreak out the Traeger! If you’re looking for an easy, cheesy party dip, look no further than Smoked Queso Dip. It’s simple to make and the smoky flavor is INCREDIBLE. Be sure to serve this with some tortilla chips or fresh vegetables!
Anyone who knows me knows that I love a good queso dip. In fact, I’m such a fan of queso that I’ve even been known to be the one that will order it whenever it is on the menu, anywhere we go.
So when I decided to start making my own queso at home, I knew it had to be good. And let me tell you, this smoked queso dip is everything a queso lover could want.
It’s creamy, cheesy, and smokey—all the flavors you love in one delicious dip. Plus, it’s really easy to make so you can have a delicious party appetizer in no time!
View postDo you love Chinese food, but don’t want to go out? This “better than take-out” Cashew Chicken Recipe is for you! It’s easy to make and so much better than anything you’ll find in a restaurant. Plus, it’s always a hit with friends and family.
Do you love getting takeout? When we lived in the city we definitely got takeout more often than we probably should have. Man, it was so good and I can’t say I don’t miss it.
But when we moved out of the city, getting takeout was far less convenient. So we went back to making our own. I had forgotten just how quick and delicious homemade takeout can be.
View postKeto Sugar Cookies are easy to make with only 3-ingredients, are super soft, chewy, and taste just like the real thing! BONUS there’s no almond flour – so the texture is amazing.
Who loves a good sugar cookie? I sure do and when we were forced to make a switch to keto for a while we sure missed things like soft and buttery sugar cookies. Especially when the holidays were upon us.
So I set out to recreate some of our favorite recipes using keto-friendly ingredients. Some were absolute flops as you would expect. But there were others – like these cookies here that were inspired by our SUPER POPULAR 4-Ingredient Sugar Cookies that turned out every bit as good as I hoped.
View postCreamy custard cake made from scratch with just 6 simple ingredients combines a vanilla custard layer, a denser baked cake layer, and a golden crust, in a one-pan, elegant dessert.
When you look at the photos, you almost don’t believe that three distinct layers and textures come from a single custard mixture, but trust the process, you will see how the cake will transform in the oven thanks to the slow baking process – this is why it is called “magic custard cake”!
View postIf you’re looking for a delicious and quick weeknight dinner idea, look no further than this Instant Pot White Chicken Chili! It’s ready in less than an hour and is a family favorite!
Looking for some serious comfort food? You have come to the right place. When the season starts to change, the weather cools down a bit – we always get into “chili mode”.
But we don’t always want a typical chili recipe. That’s where this super quick and easy White Chicken Chili recipe comes in because it’s made super fast using the Instant Pot.
You’ll love the flavors, the creamy texture, and just how FAST this dinner recipe comes together. If you like to keep things simple in the kitchen without sacrificing flavor – this chili recipe is for you!
Be sure to make our Homemade Chili Seasoning to use in this recipe!
White chicken chili is a type of chili that is made with chicken and uses white Great Northern beans instead of the typical beans you would find in a standard chili recipe. It also has a creamy white base, instead of a tomato base in a typical chili.
You can use any kind of beans that you like for this recipe. We prefer to use great northern beans, but you can use any type of white beans if you can’t find those.
White chicken chili is a delicious and nutritious meal that can be enjoyed by everyone in the family. I have heard that it is also WW (Weight Watchers) friendly, quick, and easy to make. I am not a user of WW, so you will have to verify that for yourself based on your plan.
And lastly, it’s an affordable meal option that you can prepare quickly using your Instant Pot pressure cooker.
This recipe is super simple, delicious, quick, and easy. It’s perfect for a quick and easy meal.
White chicken chili is a popular dish that can be enjoyed with many different toppings. Some people prefer to enjoy it with shredded cheese, sour cream, chopped green onions, and jalapeño peppers.
Others may prefer pico de gallo as their favorite topping. As long as the toppings are delicious and fit the flavor profile of white chicken chili, they’re welcome additions!
This recipe can be prepared ahead and stored in the fridge for up to 3 days. This will allow you to easily prepare this dish without any stress or fuss.
Simply pop it back in the Instant Pot and cook for 5 minutes to reheat OR you can simmer it on the stovetop in a large pot and you’re ready to go!
This recipe is perfect for those times when you don’t have time to cook from scratch or when you want a quick and easy meal. You can use frozen chicken breasts to make this chili quickly and easily.
Simply add the chicken pieces to the Instant Pot, then increase the cooking time to 20 minutes. This white chicken chili will be delicious and satisfying!
Just follow the instructions using a stockpot, large kettle, or large pot over medium heat on the stove. Work as written up to step 3.
Then instead of covering and setting the pressure, you will just let it simmer on the stove for about an hour – stirring occasionally until the chicken is cooked through.
Once the chicken is done – proceed with the recipe as written – starting at step 6.
You can make this White Chicken Chili in the slow cooker. Add the ingredients to the slow cooker. Then just cover and cook on high for 2-3 hours or on low for 3-4 hours.
When you have about a half-hour before you are ready to serve, remove the chicken, shred and then add back. Give it a good stir before serving.
This Instant Pot White Chicken Chili can be frozen for future use! Simply place the chili in a freezer-safe container, mark with the date and freeze for up to 3 months.
To use – thaw in the fridge overnight and place it back in the Instant Pot to reheat. See instructions above for reheating.
Try adding these great recipes alongside this awesome dinner recipe.
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
If you love this easy Instant Pot White Chicken Chili recipe, you’re going to love these other Instant Pot dinners too. Please click each link below to find the easy, printable recipe!
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Sweet or savory pretzel bites with an iconic golden chewy crust and soft homemade pretzel dough, just like Auntie Anne serves them.
No trip to the mall is complete without some fresh Auntie Anne’s Pretzel Bites.
View postSmoked Cream Cheese is perfectly seasoned, and smoked over low heat with a touch of applewood. It’s the perfect addition to any hors d’oeuvre tray, or it can be used as a dip for chips or fresh vegetables.
I don’t know about you, but when summer and fall come around – I’m all about the snacks and appetizers. You just can’t beat the ease of having snacks that you can graze on instead of sitting down for a large meal.
In this house – we are ALL ABOUT the snacks and when we can make the snacks on the Traeger – we are ALL IN. So that’s where this AMAZINGLY creamy, melty deliciousness comes in with this cream cheese recipe made on the smoker.
View postIf you’re looking for a fun (and stunning) dessert to serve at your Halloween party, look no further than Broken Glass Cupcakes! These cupcakes are made with a simple cupcake recipe and topped with candy that looks like broken shards of glass. Don’t forget the candy blood to make them extra spooky.
These Broken Glass Cupcakes are a super fun treat to serve at your next Halloween Party. We start with a simple doctored cake mix recipe and then create “broken glass” with homemade hard candy.
Then we add a little red gel to finish them off – because broken glass isn’t complete without the “blood” that comes with it. These are sure to be a hit at your Halloween celebrations this year!
I don’t know about you – but when it comes to Halloween, once the kids got to a certain age they would always prefer to stay home and pass out candy instead of going out into the neighborhood.
But I wanted them to have something fun to enjoy, just the same. So I would always whip up some sort of cute treat for them to snack on while they greeted all the little kids.
These broken glass cupcakes are super spooky and absolutely perfect for a Halloween celebration.
The most important thing is to keep them in an airtight container. I like to keep them refrigerated since the frosting does have milk and butter in it.
Now- I must say, they do keep better when they have only been partially decorated. So typically I will bake the cupcakes and add the frosting. Those go in the fridge.
Then I keep the glass candy in an airtight container in the pantry. The gel stays fine at room temperature until the container is opened. So since I do open that to make the cupcakes, I’ll pop that in the fridge after taking what I need for them.
When it comes time to serve – I just add the candy on top, then the blood, and they are ready. Super easy to prep ahead.
Yes, I do it often. Once baked – these cupcakes can be frozen at most stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also place the frosting decorated cupcakes in an airtight container where the frosting won’t get crushed, and freeze them until you need them. Add the candy glass and the gel blood at the time of serving – not before freezing.
Just make sure to thaw the cupcakes in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
These broken glass cupcakes are fun, strawberry-filled cupcakes that are topped with buttercream frosting, candy made to look like broken glass, and then topped with strawberry gel to look like blood. They are a super cute treat for any Halloween celebration!
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.
Yes, you can freeze buttercream frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.
DON’T MISS THESE HOLIDAY E-BOOKS!
This broken glass cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made fun treats like this before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this spooky recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy broken glass cupcakes recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Broken Glass Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Pumpkin Bundt Cake is the perfect fall dessert. This recipe is easy to follow and yields a delicious cake that everyone will love. Serve this cake at your next gathering and watch it disappear!
Autumn is in the air, which can only mean one thing: pumpkin season is here! This delicious pumpkin bundt cake is perfect for any autumn celebration.
Not only is it easy to make, but it tastes amazing too. So why not give it a try? You won’t be disappointed.
Is there anything better than a delicious and moist pumpkin bundt cake? This easy recipe is perfect for a fall get-together, or just because you’re in the mood for something special.
The best part is that it only takes a few simple ingredients, so you can have it ready in no time!
A bundt cake is a type of cake that is typically round, has a hole in the center, and is covered in sugar or frosting. Bundt cakes are often made from flour, butter, eggs, baking powder, salt, and milk.
They are usually baked at lower temperatures for longer periods of time to produce an extremely moist and fluffy texture. This Pumpkin Bundt Cake is a popular type of dessert, and this recipe will help you make the best one possible.
You can store your pumpkin bundt cake in the fridge or freezer. If you want to keep it refrigerated, place it in a sealed, airtight container and store it in the fridge for up to 5 days.
I don’t recommend keeping it at room temperature because of the dairy in the cheesecake layer and the frosting.
If you want to freeze it, place it in a sealed, airtight container and freeze for up to 2 months.
The pumpkin bundt cake will last for up to 5 days if kept properly refrigerated.
You could, although it’ll be a little more watery. I have not made it using fresh pumpkin so I can’t tell you exactly how much to use, but I would definitely make sure the cooked pumpkin has completely cooled before you start using it.
Pumpkin bundt cake is a popular dessert that can be topped with many different things. Here are some of the most popular pumpkin Bundt cake toppings.
Some of the most popular pumpkin bundt cake toppings include whipped cream, ice cream, caramel, nuts, and chocolate chips.
This recipe is easy to follow, and it will result in a delicious Bundt cake that everyone will love. The spices add flavor without being overpowering, so you can focus on the other ingredients and let this cake do the work for you. Plus, it’s perfect for parties or dinners – just make sure you have plenty of forks!
Yes, this pumpkin cake can be made in advance and stored in the fridge. You’ll need to let it cool completely before serving.
Pumpkin Pie Mix is a mixture of pumpkin puree, sweetener and spices combined that is used to make pumpkin pie. Pumpkin Puree is a pureed form of pumpkin and can be used in recipes that call for canned pumpkin. It does not contain any other ingredients, it is just pureed pumpkin.
The recipe calls for pumpkin puree because it does not contain all the additional ingredients in the pie filling. Pumpkin pie filling can also be used in this recipe, however, most people think that it makes the dessert too sweet. I prefer to stick to puree.
You can use a different flavor cake mix for this recipe. We have made this using white cake mix, vanilla cake mix, and even spice cake mix instead of yellow cake mix and they all turn out beautifully. You can also add additional fall spices to the batter with the pumpkin.
I understand that you might not keep pumpkin pie spice on hand – or maybe you used so much last season that you may have run out. No problem – just blend the following ingredients together and you will have your own homemade pumpkin pie spice.
Pumpkin Bundt Cake is the perfect way to celebrate autumn. It’s easy to make and packed with flavor, so you’ll love how it turns out every time.
This cake is also a great option if you’re looking for something special that can stand up to all of the other flavors that will be in season during this time of year.
Whether you’re serving it at your own Thanksgiving dinner or just want an amazing dessert to share with friends, this recipe is sure to please everyone in your family and congregation!
DON’T MISS THESE HOLIDAY E-BOOKS!
This pumpkin cake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy pumpkin cake recipe, you’re going to love these other pumpkin recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Pumpkin Bundt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Easy Bolognese Recipe is easy to make and so delicious. You’ll love the rich, beefy flavor of this classic sauce. Plus, it’s all cooked in one pot, so it’s super easy to clean up. Who doesn’t love that? Serve this sauce over your favorite pasta for a hearty meal that everyone will love.
One-pot meals are the best. Everything all cooked in one pot? Yes, please! This One-Pot Bolognese is sure to be a hit with your family. It’s easy to make and it’s oh so delicious. You’re going to love it!
This really is the perfect sauce for all your pasta dishes. No need to buy the pre-made stuff anymore.
Warm, comforting, and hearty, this one-pot Bolognese is perfect for a cozy winter dinner. Or, really any time of year. It’s easy to make, and so incredibly tasty. I love that it’s made in one pot and you can truly taste the LOVE simmered right in.
It pairs perfectly with pasta and is great when used in a chicken parmesan recipe. I can’t get enough of this sauce!
Bolognese is a popular recipe for Italian meat sauce basically. The dish is made with onions, garlic, tomatoes, celery, carrots, beef stock, wine, black pepper flakes (or crushed red pepper), and ground meat. The ingredients are simmered together until the meat is cooked through.
The key to a great Bolognese is using high-quality ingredients that have been cooked slowly and carefully. You also need to season it to taste, which allows you to customize the flavor profile depending on your preferences.
Some other tips for making the perfect Bolognese include adding reducing or eliminating garlic if you’re sensitive to its odor or flavor, and simmering until thickened before serving. Whichever adaptation you choose, be sure not to overcook it or it will turn into a watery sauce instead of a savory one.
You can store leftover Bolognese in the fridge for up to four days. You can also freeze it for up to two months.
Yes – this recipe freezes well. Just make sure to place it in a freezer-safe container, label it with the date and store it for up to 2 months. When you are ready to serve it again, you can thaw it in the refrigerator overnight.
This recipe requires that you cook the sauce until it reaches a deep red color and has a subtle tang to it. This means that the sauce has cooked all the way through and is ready to serve.
You can serve Bolognese with a variety of dishes. Some popular choices include pasta, rice, potatoes, and even pizza.
Different people have different preferences for the type of sauce they prefer in their bolognese dish.
Some people prefer a more traditional bolognese with beef stock and onions; others may enjoy a lighter version with less meat and more vegetables. There are also variations that use different types of pasta such as spaghetti or tagliatelle.
The history of Bolognese can be traced back to the 16th century in the Emilia-Romagna region of Italy. At this time, there were two main styles of cooking – Northern Italian cuisine which was heavy on meat sauces, and Southern Italian cuisine which focused on vegetables and fish.
Bolognese evolved out of an improvisational dish known as bollito misto (mixed boiled beef). This dish contained various types of meat that had been boiled in water with some aromatics such as onion, garlic, carrots, celery seed etc. until they became soft. The mixture would then be served over pasta or rice.
Over time the recipe changed slightly to include ground beef instead of mincemeat and tomato paste replaced some of the watery ingredients. As this dish became popular throughout Italy it eventually acquired its own name – bollito misto or simply a bolognese sauce.
In modern times Bolognese can be made with a variety of meats, vegetables, and spices to create a sauce that is unique to each region.
Spaghetti is a popular choice for dinner when it comes to bolognese because it absorbs the flavors of the sauce very well. Macaroni and cheese is another great option because it has a creamy texture that pairs perfectly with the beefy flavor of the sauce.
Angel hair pasta also tastes great with bolognese because its thin strands soak up all the delicious flavors in the dish.
Our easy Bolognese recipe works because it is made with simple ingredients and has a long (but not too long) cooking time. This combination results in a delicious and luxurious dish that will please even the most discerning of eaters.
The slower cooking process allows the flavors to meld together, while the beef helps to create a thick sauce. And since this recipe calls for only basic ingredient staples, you can easily make it any time you have some extra time on your hands.
So why not give our easy Bolognese recipe a try? You won’t be disappointed!
This pasta sauce recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade meat sauce before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy one-pot bolognese recipe, you’re going to love these other Italian-inspired recipes too. Please click each link below to find the easy, printable recipe!
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This colorful Halloween Lush is a visually striking dessert with layers of orange, purple, and green, perfect for adding a festive touch to your spooky celebrations.
It’s a fun and easy no-bake dessert that combines creamy cheesecake layer and fruity layers over a homemade cookie crust for a tasty treat everyone will enjoy.
View postAre you looking for a fun and easy Halloween recipe that your kids will love? Well, look no further than mummy candy apples! This is a simple recipe that the whole family can enjoy. Plus, it’s perfect for getting in the Halloween spirit.
These mummy candy apples are the perfect Halloween treat! They’re easy to make and require just a few ingredients. Plus, they’re coated in white chocolate, making them absolutely irresistible.
If you love fun and easy treats for Halloween – these white chocolate-coated apples are the perfect fall treat.
Have you ever seen those mummy apples at the grocery store? They’re so cute, and I always thought it would be fun to make my own. Well, today I’m going to show you how you can make them yourself!
It’s surprisingly easy, and the end result is so adorable. Plus, these would make a great Halloween treat for kids. They are so much cuter than traditional cinnamon candy apples or traditional caramel apples.
Check out how easy it is to make these cun mummy apples yourself.
Mummy candy apples are an easy Halloween recipe that you can make at home. They’re made from apples that have been coated in chocolate, and they’re then covered in drizzles of additional chocolate and candy eyes. They make a great treat for kids or adults who love scary foods for Halloween!
Some variations of mummy candy apples include ghost candy apples, black widow candy apples, and Frankenstein candy apples.
Ghost candy apples are made by coating regular apple slices in a dark chocolate shell and then sprinkling white sugar on top.
Black widow candy apples are made by coating regular apple slices in a black chocolate shell and then sprinkling red sugar on top.
Frankenstein Candy Apples are made by taking two normal apple slices, cutting one into the shape of a heart, and then dipping it into melted chocolate.
Mummy candy apples will last for up to 3 days if kept in an airtight container. I don’t recommend placing them in the fridge. Not only will the candy eyes start to bleed in the moist air, but the chocolate coating tends to crack in the refrigerator.
The best apple to use for candy apples is the Granny Smith apple. Granny Smith apples are a great option for candy apples because they’re tart and sweet, which makes them perfect for Halloween. They also have hard skin, so they stay fresh longer than other types of apples.
I find that the best way is to wrap them individually with plastic wrap or place them in a paper bag and fold the bag closed. I don’t recommend refrigeration unless the apples have been cut open.
This cute Halloween recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made candy-coated apples before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Halloween treat recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
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Looking for an easy game day appetizer? Slow Cooker Buffalo Chicken Dip is always a hit! With just a few simple ingredients, you can have this creamy and cheesy dip ready to go.
It’s simple to make and always a hit with guests. Plus, it’s perfect for game day or any other gathering. It is always the first thing to run out at every party because it is SO GOOD!
Serve it with tortilla chips or celery sticks for a delicious snack everyone will love. Leave the oven off and let your slow cooker do all the work!
If you’re like me, you love buffalo chicken dip. It’s creamy, cheesy, and spicy – perfect for game day or any party. But it can be a pain to make.
That’s why I’m excited to share this slow cooker buffalo chicken dip recipe with you. It’s easy to make, and it tastes just as good as the classic version. So get ready to enjoy some of the best buffalo chicken dips ever!
Buffalo chicken dip is a creamy, spicy dip made with buffalo chicken and cream cheese. It’s perfect for parties or game day gatherings because it’s easy to make and can be served hot or cold. This recipe is a classic party dish that everyone will love.
This Crockpot Buffalo Chicken Dip recipe is a delicious and easy way to enjoy a classic dip. It’s perfect for parties or get-togethers, and it can be made in just minutes using ingredients you likely already have on hand.
This slow cooker buffalo chicken dip is a delicious and easy recipe that you can make without any fuss. You’ll need some basic ingredients, and the process is simple enough that you can easily follow along.
The end result will be an amazing dish that your guests will love. Plus, it’s perfect for entertaining because it can be made in advance and served at any time of the night or day.
So don’t wait any longer – get started on this delicious slow cooker buffalo chicken dip recipe today!
Some serving suggestions for the Slow Cooker Buffalo Chicken Dip include dipping chips, celery sticks, carrots, and pita bread.
Buffalo chicken dip can be stored in the fridge for up to four days. You can also store it in the freezer for up to two months.
That depends on what you personally define as healthy. If you are watching fat and calories – the cheese in this recipe probably isn’t the right thing for you.
However, if you are on a low-carb, or keto diet – this recipe is perfect for you. Just be sure to watch the sugar content in the ranch dressing and buffalo sauce you choose.
Yes, you can freeze Crock Pot Buffalo Chicken Dip. This will allow you to have the dip at your convenience and without having to wait for it to cook.
Freezing will also preserve the flavor and texture of the dip. Just make sure that you wrap it well in plastic wrap or freezer bags so it doesn’t become misshapen.
Crockpot buffalo chicken dip is a popular variation of the dish that can be made in a slow cooker or an oven. This recipe calls for boneless, skinless chicken breasts to be cooked with cream cheese, and Buffalo sauce, (garlic powder, onion powder, salt, and pepper can be added) until cooked through.
Other variations of buffalo chicken dip include using different types of meat (chicken thighs instead of breasts), adding vegetables (broccoli florets or carrots), making it vegan by replacing ingredients with your favorite vegan alternatives, adding more spices (cayenne pepper or chili powder) or using different types of dips (sour cream ranch dressing or blue cheese dressing).
When buffalo chicken dip is done, it will be hot and bubbly. This means that the ingredients have cooked all the way through and are ready to serve. The sauce should be thick and creamy. The cheese should be melted and the chicken mixed throughout.
Yes – making this recipe in the Instant Pot is a great idea when you are tight on time. Check out our recipe for Instant Pot Buffalo Chicken Dip here.
Crockpot Chicken Parmesan Soup
You can also make Slow Cooker Buffalo Chicken Dip in the oven by following the same steps as the crockpot recipe. Combine the mixture in an oven-safe dish and bake at 350 degrees Fahrenheit for 15-20 minutes, or until heated through. Remove from the oven, stir. Then add the other cheese, and bake until that is melted and bubbling before serving.
This Slow Cooker Buffalo Chicken Dip is a delicious and easy Crockpot Recipe that will be loved by everyone in your family! It’s made with buffalo chicken, cream cheese, and sour cream, and it’s simple to make so you can enjoy a delicious appetizer or main course any time of the day.
How to shred the chicken is a question that often comes up when making Buffalo chicken dip. The easiest way is to pull it with your hands or use 2 forks to gently pull the chicken apart.
I recommend using cooled rotisserie chicken to make the process even easier.
To reheat the hot dip, microwave it or heat it in a saucepan on the stove. Microwaving works best if you want it warm quickly while heating it in a saucepan on the stove is better if you want it piping hot.
Slow Cooker Buffalo Chicken Dip is a delicious and easy crockpot recipe that is perfect for game day or any party. This dip is made with chicken, cream cheese, ranch dressing, and hot sauce. It is perfect for dipping celery, carrots, chips, or anything else you want to enjoy!
This appetizer recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a snack like this in your slow cooker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chicken dip recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy buffalo chicken dip recipe, you’re going to love these other snack recipes too. Please click each link below to find the easy, printable recipe!
The Best Loaded Baked Potato Dip
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Are you looking for an easy dessert that will impress your friends and family? Look no further than Pumpkin Dump Cake! This simple recipe is perfect for fall, and it only takes a few minutes to put together.
Pumpkin dump cake is the easiest fall dessert to make. It only requires a few ingredients and less than 20 minutes of prep time.
Plus, it’s delicious and there’s hardly any cleanup required once it’s done. So what are you waiting for?! If you’re looking for a quick and easy recipe that will satisfy your sweet tooth, this is it!
View postIndulge in a hauntingly delicious Halloween Cheesecake! This creamy, festive dessert is a wickedly sweet treat for any Halloween party!
Classic creamy dessert with a Halloween twist. Chocolate Oreo crust, rich vanilla-flavored cheesecake tinted orange, and torched meringue mountains that look like cute ghosts as a topping.
People all over the world love cheesecake for how creamy and delicate this sweet treat is. And if your kids’ and family’s favorite holiday is Halloween, you have to create a fun Halloween dessert!
View postIf you’re looking for an easy and delicious dinner idea, you’ve gotta try these Instant Pot Swedish Meatballs! They’re made with just a handful of ingredients and come together in no time at all. Plus, they’re soooo good! You’ll love them!
Meatballs are a classic Swedish dish that can be made with ground beef, pork, or lamb and even vegan. They’re usually served in a gravy or sauce and can be eaten as an appetizer or main course.
Making meatballs can be a bit time-consuming, but with an Instant Pot, they can be ready in no time! These Instant Pot Swedish meatballs are just as delicious as the traditional version.
If you’re like me, you love Swedish meatballs. They’re so delicious and comforting! But they can be a bit overwhelming to make the traditional way.
That’s why I’m excited to share this Instant Pot Swedish Meatballs recipe with you. It’s quick and easy, and the results are just as good as if you made them the old-fashioned way! So give it a try and let me know what you think. 🙂
Swedish meatballs are a type of food that is made from meatballs cooked in a creamy, beef-based sauce. They are typically served on a bed of rice or with egg noodles.
Yes, you can use homemade meatballs. I have this recipe here for homemade meatballs. You will need to cook them completely before adding them to this recipe.
If you want to do that in the Instant Pot, cook them on the saute setting and deglaze the pot insert before proceeding to the next steps.
Yes, absolutely, that will work just fine. Just be sure to cook them thoroughly BEFORE starting this recipe. This recipe is intended for FULLY COOKED meatballs prior to adding any seasonings and sauce.
You can literally use whatever type of meatballs you prefer. We have tried them with beef, pork, turkey, sausage, and chicken. If you want to make this vegan – choose the vegan variety.
An Instant Pot is a popular electric pressure cooker that can be used to make many different dishes. It’s easy to use, and it has a variety of features that make cooking easier. Some of the features include automatic settings, programmable functions, and quick-release valves.
So – this is only an issue if you are using homemade or uncooked meatballs. If that is the case, the meatballs should be cooked through when they no longer have pink in the center and are firm to the touch.
This means that they have fully cooked and you can remove them from the Instant Pot without the risk of them being too soft or falling apart.
However, for this recipe, we are using frozen meatballs that are already pre-cooked. Therefore, you just need to make sure that they are hot and completely heated for the recipe to be done.
This recipe can be served in different ways, such as on a bed of rice or with a side salad. Also, people like to sever them on a bed of cooked egg noodles.
You can also serve them as an appetizer or main course. The serving suggestions are just guidelines; you can adjust the amount to fit your own preferences.
You can make the best Instant Pot Swedish Meatballs recipe ahead of time and store them in the refrigerator for later. This will allow you to easily prepare them when you’re ready to eat.
When you are ready to reheat, simply place the recipe in a large pot on the stove and heat over medium-low. The meatballs are easy to make and perfect for a quick meal or snack.
Place the leftovers in an airtight container and keep them in the refrigerator until ready to serve again.
This recipe for Swedish Meatballs can be made in a Ninja Foodie the same way you will make them in the Instant Pot. Just follow the same instructions you see here. The recipe will work with any electric pressure cooker.
1. Look for meatballs that are well-seasoned and cooked through.
2. Look for top quality with natural ingredients and fewer fillers.
4. Store your frozen balls in a freezer bag or container so they stay fresh.
Swedish meatballs are a classic dish in Sweden, and they’re usually made with ground beef or pork. They’re typically very moist and tender, thanks to the use of bread crumbs as a binder. Swedish meatballs are also well-seasoned, which gives them a complex flavor profile that’s perfect for an Instant Pot recipe.
You can make Swedish meatball recipes using either ground beef or pork – either option will result in delicious results. And since these balls are so versatile, you can easily customize them by adding your favorite spices or herbs to the mix.
If you’re looking for an easy Instant Pot recipe that delivers big flavor profiles and is sure to please everyone in your household, look no further than Swedish meatball recipes!
No, you don’t have to cook the meatballs before putting them in an Instant Pot. You can simply mix everything together and let them cook in the Instant Pot.
Only cook the meatballs before putting them in the Instant Pot if you are not using pre-cooked, frozen meatballs.
It takes about 20 minutes to cook frozen meatballs in a pressure cooker.
The pressure cooker cooks the meatballs quickly and evenly, resulting in tender, delicious meatballs that are perfect for a quick meal. Simply add the frozen meatballs to the pressure cooker, set the timer, and let them cook until they’re ready to eat.
To make homemade meatballs from scratch, you’ll need ground beef, bread crumbs, onion, garlic, salt, and pepper.
Refrigerated meatballs will last for about four days. Make sure they don’t sit out at room temperature for more than 1 hour prior to refrigeration.
Yes, you can freeze these Swedish meatballs. Simply place them in a freezer-safe container and they will be good for up to 2 months.
No, you don’t have to saute the Instant Pot Swedish meatballs. You can simply place them in the Instant Pot with the other ingredients and press “cook”.
Teriyaki Chicken in the Instant Pot
I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.
If you love this easy Swedish Meatball recipe, you’re going to love these other easy dinners too. Please click each link below to find the easy, printable recipe!
20-Minute Pepper Jelly Meatballs
Slow Cooker Blueberry Honey Garlic Meatballs
Slow Cooker Sweet and Sour Meatballs
Italian Wedding Soup with Pork Meatballs
Instant Pot Spaghetti and Meatballs
Oven-Baked Meatball Sandwiches
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Looking for fun and easy Halloween treats to make with your kids? Check out this recipe for spooky Halloween Cookie Dough!
The best part is that you can eat it right out of the bowl – no baking required! So get creative and have some fun with your Halloween goodies this year.
The best part is that you can make this ahead of time, and serve it up in individual portions for guests and it takes all the fuss out of party planning and prep. Plus – everyone LOVES snacking on cookie dough.
View postLooking for fun and easy Halloween treats to make with your kids? These Halloween Oreo Balls are perfect! They’re simple to make and delicious too. Plus, they’re perfect for any Halloween party. Give them a try this year!
Halloween is right around the corner, so that means it’s time to start planning your party menu! These spooky Oreo balls will be a hit with all of your guests. They’re easy to make and they taste delicious.
So get started on your Halloween party planning now and add these oreo balls to the list. You know you need to add these Halloween Oreo Ball Truffles to that list.
They are sure to add a little fright to any party! Made with chocolate and Oreos, they’re also perfect for trick or treating.
If you’re looking for an impressive dish to serve your guests, look no further than Smoked Boneless Leg of Lamb. This succulent and flavourful meat is perfect for special occasions, and it’s surprisingly easy to prepare at home.
All you need is a smoker, some basic ingredients, and a little bit of patience. This is one of the easiest things to make using the smoker. It takes very little time and the results are incredible!
So why not give smoked boneless leg of lamb a try? You won’t be disappointed. I guarantee your guests will love it!
Is there anything more luxurious than a smoked leg of lamb? This recipe is perfect for a special occasion – the smoky, herby flavor is absolutely delicious.
Best of all, it’s really easy to make – you just need a smoker or pellet grill. So why not treat yourself and your family to this amazing dish? Bon appetit!
A boneless leg of lamb is a type of meat that has been cut from the lower part of the lamb’s thigh. The lower part of a lamb’s thigh is where most muscle and fat are located. This makes it an ideal choice for smoking because it will be less fatty and more tender than other parts, such as the shoulder or rack.
Smoking a boneless leg of lamb can have a number of benefits, including adding flavor to the meat and making it more tender. Smoking also helps preserve the meat by removing water content and preventing spoilage.
After serving, place any leftover lamb in a shallow airtight container. Be sure to label with the date before refrigerating. This ham should keep for up to 5 days if not left out for too long. As with most things, it is important to get food into the refrigerator within 1 hour after serving to prevent bacteria growth.
Yes, you can freeze a boneless leg of lamb. Wrap the lamb tightly in plastic wrap or foil, then place it in a freezer-safe bag. Label the bag with the date and contents, then freeze for up to three months. When you’re ready to use the lamb, thaw it in the refrigerator overnight before cooking.
There are different types of smokers that can be used for smoking a boneless leg of lamb. The most common type of smoker is the Traeger or pellet grill, and this is a great option if you have access to one.
You can also use a charcoal grill if you want to cook your lamb this way. If you don’t have access to any type of smoker, you can cook your lamb in the oven.
I personally prefer using applewood or pecan for meats like this lamb. However – you can use whatever flavor you like depending on the overall flavor you are looking for.
You could always fill the hopper with a sweet pellet for the early smoke and then use something like hickory or mesquite for the finishing smoke.
Yes, you can make this with a bone-in leg of lamb. However, the cooking time will need to be adjusted accordingly. For a boneless leg of lamb, cook for 1 1/2 – 2 hours. For a bone-in leg of lamb, cook for 2 – 3 hours.
Smoking a boneless leg of lamb is an easy way to add some delicious flavor to your meal. Many different seasonings can be added to accentuate the taste, and each one will bring its own unique twist.
Some popular choices include rosemary, thyme, and pepper; all of which work well together in enhancing the Lamb’s natural flavors. Experiment with various combinations until you find what you like best!
Boneless Traeger smoked lamb leg is great because it’s easy to smoke. It doesn’t require any fancy preparations or cooking times, so you can cook it quickly and easily on your smoker.
Smoking is a great way to cook food, and boneless Traeger smoked lamb leg is perfect for smokers because it’s easy to smoke. You simply put the lamb leg in the smoker, set the temperature, and let it cook. There are no complicated preparations or cooking times required; just wait until the meat is cooked through.
I would say that most standing Traeger models can handle roasting a ham this size. We have the Pro 34 in blue & we take out the swinging rack from the lid when we make large things like this ham. I don’t think we could make this recipe on our portable Ranger model that we use for camping because the lid doesn’t give it enough space.
This recipe is so versatile you can serve it with just about anything. But here are some of our favorites.
Preheat the oven to 325°F. Place lamb in roasting pan. Rub garlic all over the surface of the lamb. Pour wine and water into the pan. Sprinkle rosemary, thyme, salt, and pepper over lamb.
Roast lamb for 1-1/2 to 2 hours or until internal temperature reaches 145°F. Remove lamb from the oven and let rest for 10 minutes before carving.
Some common side dishes that go well with smoked lamb are mashed potatoes, green beans, roasted vegetables, and couscous. For a more traditional meal, you can also serve the lamb with mint jelly or gravy.
I think you could reasonably fit 2 of these on any Traeger model. So doubling would be just fine – even on the camping model.
Lamb should be cooked to an internal temperature of 145 degrees Fahrenheit. Use a meat thermometer to check the temperature of the lamb before serving.
A general rule of thumb is to allow 1/2 pound of smoked lamb per person. However, this will vary depending on how the lamb is being served and what else is on the menu.
The best way to reheat a smoked lamb is in a 325-degree Fahrenheit oven. Place the lamb on a rack over a baking sheet and roast until the internal temperature reaches 145 degrees Fahrenheit. Let the meat rest for 5-10 minutes before slicing and serving.
Lamb is considered red meat because it comes from a mammal. The color of the meat can vary depending on the animal’s diet, but it is typically a darker shade of red than other meats like chicken or pork.
Lamb meat can have a gamey flavor, but this is typically more pronounced in older animals. The flavor can also be affected by the animal’s diet. Grass-fed lamb may have a milder flavor than lamb that has been fed grain.
DON’T MISS THESE HOLIDAY E-BOOKS!
This smoked lamb recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never cooked on your smoker before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dinner recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Traeger Boneless Leg of Lamb recipe, you’re going to love these other smoked main dish recipes too. Please click each link below to find the easy, printable recipe!
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Looking for an easy and festive fall dessert? Look no further than this Candy Corn Poke Cake Recipe! It’s cute, sweet, and easy to make. Even novice cooks will have no trouble whipping it up. Serve it at your next party and watch it disappear in no time!
Do you love fun and festive desserts to celebrate Halloween? Look no further than this candy corn poke cake! This easy cake is made with yellow cake mix and a cream cheese frosting.
The colors of candy corn come together to create a delicious autumn treat. Topped with candy corn for a sweet and colorful dessert. Enjoy!
Candy corn is a ubiquitous symbol of the Halloween season, but how often do you see it show up in dessert form? This poke cake is a fun and easy way to get your candy corn fix, and it’s perfect for parties or potlucks.
The recipe is simple: just combine a box of yellow cake mix with some orange and yellow food coloring, then top with whipped cream/cream cheese frosting and more candy corn. So good, no one will be able to resist! It is perfect for all those serious candy corn lovers out there.
Candy corn is a popular Halloween candy that is made from sugar, corn syrup, and wax. The candy is shaped like a kernel of corn and has a white end and a yellow end. Candy corn is often used in Halloween decorations and as a treat for Trick-or-Treaters.
A poke cake is a cake that has holes poked in it after it is baked. These holes are then filled with a filling, such as pudding or fruit. Poke cakes are often decorated with icing or frosting.
Leftover poke cake can be stored in an airtight container in the fridge for up to 4 days.
This will depend on the size of holes you want in the cake – those will be your pockets of flavor. So you can either use a chopstick for smaller holes or go with the handle of a wooden spoon (most common) for larger ones.
I find that the chopstick works better when making jello since the liquid is thinner. The larger wooden spoon handle works best for pudding because it has a thicker consistency.
Yes – this poke cake can be made with instant pudding instead of the sweetened condensed milk mixture. In fact, it is quite common to do so. Using the pudding makes it ultra-creamy. For this cake – try a white chocolate pudding flavor.
Just use a 4-serving-sized box of instant pudding mix and 2 cups of cold milk. Whisk those together until smooth and pour it over the top of the cake just like you would the sweetened condensed milk. Then refrigerate for several hours before adding the frosting. This will help firm up the pudding before continuing.
Yes, you can make a poke cake the day before. Just make sure to cover it tightly and keep it in the dish you baked it in until you are ready to serve.
Yes – of course. Just like any other cake, you can freeze this poke cake. Just make sure to wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Use it within 3 months.
I do recommend adding the candy on top when serving as it will taste best if it wasn’t frozen first.
DON’T MISS THESE HOLIDAY E-BOOKS!
This Fall Poke Cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a poke cake before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy candy corn poke cake recipe, you’re going to love these other fall holiday treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Candy Corn Poke Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Biscuit Breakfast Casserole is filled with fluffy biscuits, savory sausage, eggs, and melted cheese, perfect for an easy morning meal.
Get ready to enjoy the deliciousness of Biscuit Breakfast Casserole! This hearty and comforting dish is perfect for feeding a crowd or enjoying a lazy weekend morning. That’s our favorite time to make it at my house.
There’s something satisfying about having a good, hearty breakfast on the weekend. No rushing off to work or school. Just enjoying a meal.
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