Turtle Brownies

Crazy moist Turtle Brownies seeping with pockets of caramel, infused with pecans and chocolate chips, smothered in the BEST chocolate frosting and topped with more caramel.  AKA heaven. 

The making of a turtle is one of my favorites! If you love turtles as much as I do try these Turtle Cookies, Turtle Pecan Bars or Turtle Rice Krispie Treats for more turtle treats.

Turtle Brownies

Turtle Brownies

If you are not familiar with “turtles,” let me tell you that turtle anything are amazing and these Turtle Brownies are beyond amazing!

They are so good that although I had a list of people to deliver the leftovers brownies to, they didn’t make it.

I embarrassingly will admit that Patrick and I ate the entire pan of brownies by ourselves.  The entire pan.

They are just so intoxicatingly delicious and stay so moist for forever, that my selfish sweet tooth would not take no for an answer.

So just a fair warning, with one bite, you won’t be able to say no unless you have the will power of steel.

What you need to make turtle brownies

This tried and true recipe will have you MMMMing and AWWing with every bite!

These turtle brownies will melt in your mouth and leave you wanting more.

Each ingredient has a key role to making these brownies sweet, rich and AMAZING!

You will realize how quickly this pan of turtle brownies is gone once you make them.

Brownies:

  • Butter: melted
  • Granulated sugar: brings in the sweetness.
  • Unsweetened cocoa powder: has the chocolatey flavoring as well as the coloring for the brownies.
  • Eggs: rich and creamy.
  • Vanilla extract: makes everything better!
  • Flour: holds it all together.
  • Baking powder: helps the brownies rise in the oven.
  • Salt: flavor and helps the brownies to rise.
  • Cinnamon: brings on added flavor that is worth it!
  • Semi-sweet chocolate chips: you can use mini or large chocolate chips here.
  • Pecans: roughly chopped and divided.
  • Homemade Salted Caramel Sauce: you can also buy a store bought brand.
  • Mini semi-sweet chocolate chips: you can substitute for the larger chocolate chips as well.

Chocolate Frosting

  • Butter: softened
  • Cocoa powder: has the chocolate flavoring and color.
  • Light corn syrup: you can substitute honey if needed.
  • Vanilla extract: just a dash!
  • Powdered sugar: sifted is best.
  • Milk: creamy flavoring.

Turtle Brownies

How to make turtle brownies

These turtle brownies come together so easily and will be gone in minutes.

Poking holes in the brownies are a MUST!

This will help get caramel to the bottom of the pan keep the brownies moist and rich!

You will not be disappointed with these brownies!

  1. Preheat oven and prepare your pan: Preheat oven to 350 degrees F. Line a 9×13 pan with parchment paper and lightly spray with nonstick cooking spray. Set aside.
  2. Making your brownies: Add butter, sugar and cocoa powder to stand or hand mixer and beat at medium speed for 2 minutes. Add eggs to the batter one at a time, beating after each addition just until incorporated. Beat in vanilla.
  3. Combine ingredients: In a separate bowl, mix together flour, baking powder, salt and cinnamon then beat into batter just until combined. Add 1 cup semi-sweet chocolate chips and 3/4 cups chopped pecans to batter and stir until just combined. Pour batter evenly into pan.
  4. Bake your brownies: Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
  5. Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
  6. Frost your brownies: Once caramel has set, frost brownies with Chocolate Frosting (you don’t have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
  7. Serve and enjoy! You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.

Tips for making turtle brownies

These are a simple, basic recipe that is tried and true through and through.

You can’t go wrong with pecans, caramel and chocolate.

Keep it simple or make the original recipe and be pleased both ways.

You will have a dry pan either way!

  • If you are not a fan of nuts, you can leave out the pecans. This will only take away the “turtle” part of the name and become a caramel brownie.
  • You can substitute a brownie mix (9×9 pan) or chocolate cake mix (9×13 pan) for the brownie ingredients to save time.
  • My caramel sauce is one to die for but totally understand if you need to buy a jar from the store to make a quicker recipe. Not ice cream topping though!
  • I don’t recommend stacking the brownies. The caramel on top is a little too sticky for staking.
  • Smaller slices are best since they are rich in flavor.

Storing turtle brownies

Each piece of brownie is moist, rich and thick.

There are caramel pockets soaking in caramel and chocolate keeping this cake nice moist.

Because of this, these turtle brownies last a little longer than most desserts.

You can freeze them, refrigerate them or just keep them on the counter.

Regardless of how you serve them, turtle brownies will be a hit with all of your family and friends!

Room temperature: Cover brownies with parchment paper and place in zip lock bag or an airtight container. These will last about 1 week in at room temperature.

Refrigerator: these brownies are best stored in the refrigerator. Keep them in an airtight container in your refrigerator for up to 1 month. You can eat them straight out of the refrigerator cold or let them sit until they reach room temperature.

Freezer: these freeze for up to 3 months. Just leave the extra nut and caramel topping until you warm them up. When ready to eat, let the brownies thaw overnight in the refrigerator. Then set them out at room temperature before serving.

Warming up: leaving them sit out and bringing them to room temperature is a great way to let them thaw. You can also warm them up for about 12-15 seconds in the microwave.

Turtle Brownies

More brownie recipes

 

Poke Turtle Brownies

Crazy moist Poke Turtle Brownies seeping with pockets of caramel, infused with pecans and chocolate chips, smothered in the BEST chocolate frosting and topped with more caramel.  AKA heaven. 

Brownies

  • 1 cup butter (2 sticks, melted)
  • 2 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup semi-sweet chocolate chips
  • 1 1/4 cup pecans (roughly chopped, divided)
  • 3/4 cup Easy Caramel Sauce (store bought, divided)
  • 1/4 cup mini semi-sweet chocolate chips (may sub regular size)

Chocolate Frosting

  • 6 tablespoons butter (softened)
  • 1/4 cup + 2 tablespoons cocoa powder
  • 2 tablespoons light corn syrup (may substitute honey)
  • 1 teaspoon vanilla extract
  • 1 1/2 cups powdered sugar (sifted)
  • 2-3 tablespoons milk
  1. Bake at 350 degrees for 30-35 minutes. Let pan cool on a wire rack for 5 minutes then poke holes all over with the back of a wooden spoon. Pour 1/2 cup caramel over brownies and spread into holes with a spatula. Refrigerate brownies for one hour or freeze for 30 minutes to let the caramel set. Meanwhile, prepare the Chocolate Frosting.
  2. Chocolate Frosting: Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and 2 tablespoons milk and beat until smooth, adding additional milk if needed to reach spreading consistency.
  3. Once caramel has set, frost brownies with Chocolate Frosting (you don’t have to use all of it but I highly recommend it!). Sprinkle evenly with 1/2 cup chopped pecans, 1/4 cup mini chocolate chips and drizzle with 1/4 cup caramel.
  4. You can serve immediately or refrigerate to allow frosting to set and make cutting easier. I LOVE to microwave my brownie serving for 15 seconds or so before devouring.

 

Awesome Kung Pao Shrimp

Awesome Kung Pao Shrimp is filled full of flavor with large shrimp, tender bell peppers, nutty peanuts cooked together with a sweet and spicy sauce. Ready in under 20 minutes!

This is totally better than take out! If you love Chinese food as much as I do try these favorites of mine: Sweet and Sour Shrimp, Instant Pot Beef and Broccoli or Slow Cooker General Tso’s Chicken.

Kung Pao shrimp

Kung Pao Shrimp

You guys! This kung pao shrimp is going to rock your world. It is that good!

This is a tried and true recipe that I love and had to share with all of you.

All the flavors from this dish are busting in your mouth. Every bite is to die for!

From a sweet and spicy glaze, crunchy peanuts, tender bell peppers and thick, large shrimp this dish is sure to please.

I do love a good kung poa dish!

Try my Skinny Slow Cooker Kung Pao Chicken or Baked Kung Pao Chicken if you prefer to use chicken instead of shrimp.

What you need to make Kung Pao shrimp

Don’t let this list of ingredients intimidate you!

Most of the items you already have and some of them you are going to want to have for more Chinese recipes.

These are simple ingredients and you will see how quick they are to put together.

All these ingredients make the perfect blend with flavor and texture making this Chinese dish one to remember.

Skip the takeout and enjoy some kung pao shrimp at home!

  • Olive Oil: helps for sautéing and keeping from sticking to the pan.
  • Bell Peppers: red and green cut into chunks.
  • Garlic Cloves: minced.
  • Shrimp: large, peeled and deveined.
  • Salt and Pepper: for extra seasoning.
  • Soy Sauce: bringing out the authentic Chinese meal.
  • Sesame Oil: adds extra flavoring.
  • Brown Sugar: add a little sweetness to the meal.
  • Sriracha: bring on the heat!
  • Red Pepper Flaked: a pinch for texture and more spicy aftertaste.
  • Cornstarch: thickens the sauce.
  • Water: creates a smooth textured sauce.
  • Peanuts: crunchy and yummy!

bell peppers sautéing

How to make Kung Pao shrimp

Dinner is served in less than 20 minutes! You can’t beat that!

I love how quickly shrimp cooks up and is ready in minutes.

Using only one dish for this meal makes this super simple and clean up a breeze.

Whisking your sauce will take minutes to make and makes this dish just pop!

You will love the blended flavors of the sauce over your shrimp.

All together this meal is a tried and true favorite and you can’t go wrong with it!

  • Cook your shrimp: In a medium sized skillet add the olive oil over medium high heat. Add the bell pepper and garlic and sauté until almost tender. Add the shrimp and cook for 2-3 minutes until pink.
  • Make your sauce: In a small bowl whisk soy sauce, sesame oil, brown sugar, sriracha, and red pepper flakes. Mix together the cornstarch and water and whisk into the sauce. Pour sauce over the shrimp mixture and add peanuts.
  • Combine and sauté: Sauté until it starts to thicken and coat the shrimp. Garnish with sliced green onions if desired.

shrimp and bell peppers sautéing together

Preparing and cooking shrimp

Shrimp is so easy to cook and takes just a matter of minutes.

Cooking shrimp to perfection is key! Just watch the color of the shrimp go from gray to a light pink in minutes.

You know it is cooked through when it is pink and only 1 to 2 minutes on each side.

Try to watch them carefully and not over cook your shrimp.

Preparing shrimp:

This is a great way to

  1. When peeling your raw shrimp, pull the shell and tear it away from the first segment of the shell.
  2. Make a shallow cut along the spine of the shrimp or the back of the shrimp.
  3. Take the back strip of the intestines and remove them with a knife or fork.
  4. Remove tails by simply squeezing the shrimp and pulling the tail off.

Cooking shrimp:

  • Shrimp is best cooked just barley enough but not too much that it is overcooked.
  • When overcooking your shrimp you are left with a chewy, gummy texture and tend to have a fishier taste.
  • Once the shrimp turns an off white, pinkish color you will know it is ready to get off the skillet.
  • Another sign of being done or starting to overcook is the shrimp will begin to curl itself around.
  • Cook your shrimp hot and quickly. Sometimes I find myself turning up the heat to cook the shrimp and the sauce together.
  • This will help thicken your sauce as well as help your shrimp cook through just enough.

What to serve with Kung Pao Shrimp

Make this a complete meal with a few side dishes to enjoy.

We always love my fried rice. There are so many ways of making it. It is already a tried and true recipe that everyone loves.

A quick 20 Minute Vegetable Lo Mein dish is always easy to make and ready at the same time as the Kung Pao shrimp.

Steamed Vegetables or even Cauliflower Fried Rice is just as tasty and brings in more added flavors.

sauce poured over shrimp and bell peppers

Storing Kung Pao Shrimp

This Kung Pao shrimp is perfect for meal prepping, making ahead or simply freezing it for another day.

It is nice to have a few options for a meal that is so tasty and irresistible.

This is ready in minutes and reheats well!

Freezing Kung Pao shrimp after it is cooked:

We usually don’t have left overs but with this dish I always hope that there will be just enough for me to enjoy the next day for lunch.

  1. Place your cooked, but cooled down Kung Pao shrimp in an airtight container or ziplock bag. Remove all excess air.
  2. I like to lay my bags flat so the ingredients are not all at the bottom.
  3. Freeze for 1 to 2 months.

Freezing Kung Pao shrimp before it is cooked:

This is the best way to freeze Kung Pao shrimp!

  1. If you can, freeze this meal in separate bags. Portion each ingredient into each bag.
  2. Non-cooked shrimp, cook and prepare vegetables and sauce each go in their own separate bags.
  3. Then in a larger bag add each of those baggies inside to keep them all together. Freeze for about 2 to 3 months.

Reheating Kung Pao shrimp:

You will want to be careful not to overcook the ingredients.

This will still be prepared and made within 20 minutes!

  1. When ready to reheat, remove shrimp from freezer and completely thaw.
  2. Once shrimp has thawed, follow the recipe below on cooking shrimp in the skillet.
  3. Then add frozen bell peppers and cook through. Add the shrimp next.
  4. Add the sauce on top and stir together and enjoy while it is steaming hot!

Kung Pao shrimp

Here are more shrimp recipes:

Kung Pao shrimp

 

Amazing Kung Pao Shrimp

Awesome Kung Pao Shrimp is filled full of flavor with large shrimp, tender bell peppers, nutty peanuts cooked together with a sweet and spicy sauce. Ready in under 20 minutes!

  • 1 Tablespoon Olive Oil
  • 1 Red Bell Pepper (cut into chunks)
  • 1 Green Bell Pepper (cut into chunks)
  • 3 garlic cloves (minced)
  • 1 pound large shrimp (peeled and deveined)
  • salt and pepper
  • 1/4 cup soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1 teaspoon sriracha
  • pinch of red pepper flakes
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • 1/4 cup peanuts
  1. In a medium sized skillet add the olive oil over medium high heat. Add the bell pepper and garlic and sauté until almost tender. Add the shrimp and cook for 2-3 minutes until pink.
  2. In a small bowl whisk soy sauce, sesame oil, brown sugar, sriracha, and red pepper flakes. Mix together the cornstarch and water and whisk into the sauce. Pour sauce over the shrimp mixture and add peanuts.

  3. Sauté until it starts to thicken and coat the shrimp. Garnish with sliced green onions if desired.

Perfect Crepes

Perfect Crepes are a light and thin pancakes that is simply blended batter that makes a sweet or savory breakfast for any day. The toppings are endless!

A tried and true breakfast that comes out perfect every time. If you love breakfast food that is sweet and savory like we do try this Incredible Blueberry Buttermilk Breakfast Cake, Best Ever German Oven Pancake or Quick 45 Minute Cinnamon Rolls.

Perfect Crepes

Crepes are by far one of my favorite breakfast and even dessert foods!

Whenever I travel I always try and find a good creperie to enjoy while I am on vacation.

I knew that I had to start making them at home when I started craving them one night.

I have always been kind of intimidated to make crepes.

But like I said, they are one of my favorites!

I can’t take all the credit for this recipe or post.  It is my hubby’s recipe and he help me make them!

It was kind of fun to watch my hubby make them.  And really they aren’t hard at all.

The first couple might take some practice, but as soon as you get the circular hand motion down, you will be a pro crepe maker in no time!

What is the difference between crepes and pancakes?

The main difference between a pancake and crepes is in the batter. A pancake uses baking powder or baking soda for a raising agent.

Crepe batter does not have a raising agent in the batter.

Pancakes are thicker and fluffier and crepes are thin and flat.

What you need to make crepes

Simple ingredients that are right in your pantry and ready to go!

For a sweeter more dessert like crepe add in a bit more sugar for a sweeter flavor.

Crepe Batter:

  • All purpose flour: sticks the batter together.
  • Milk: makes it more creamy.
  • Sugar: for a sweeter flavor.
  • Butter or oil: add in a buttery flavor.
  • Vanilla: just a dash!

Optional Cream Cheese Filling:

  • Cream cheese: the main ingredient!
  • Powdered Sugar: thickens and sweetens.
  • Whipped topping: fold this in softly.

How do you make crepes?

This is a tried and true recipe that you are going to love.

It is simple to make and fun to do as a family.

My girls love to help me blend it in the blender and pour on the skillet.

This batter is ready in minutes and has all the flavor it needs with a few simple ingredients.

  • Beat or blend together: flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
  • Prepare your skillet: Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-1/2 cup batter to the pan.
  • Spread the batter in a circle: Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
  • Cook your crepe: Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
  • Cream cheese filling: If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 Tablespoons on the crepe and roll up. Delicious served with fresh fruit on top.

What toppings to put on crepes

The options are endless!

I mean, seriously! You can have a sweet or savory breakfast, dessert or even a cake!

You can mix and match any and all toppings in each category.

It is amazing all the ideas that you can come up with!

How do you like your crepes?!

Savory:

More ideas with eggs, meat, vegetables and cheese.

  • Mozzarella cheese, tomatoes and basil
  • Spinach, Bacon and eggs
  • Vegetables
  • Ham and cheese
  • Bacon and eggs
  • Chicken, pesto and mozzarella
  • Spinach, mushroom and parmesan

Sweet:

Fruit, sweet sauces, nuts, whipped topping and spreadable butters.

  • Fresh Fruit with sugar
  • Nutella and strawberries
  • Peanut butter and bananas
  • Chocolate or hot fudge with fruit
  • Mascarpone with fruit
  • Cream cheese and peaches

Storing crepes

Crepes store really well and still taste fresh and delicious when reheated.

You can freeze or refrigerate crepes and enjoy them warmed up in minutes!

Keep warm while cooking: preheat your oven to 175 degrees Fahrenheit and place your cooked crepes on a baking sheet until ready to serve.

Leftovers: Layer wax or parchment paper in-between cooked crepes and seal them in a zip lock bag. Place in fridge for 2 to 3 days.

To freeze: These freeze surprisingly well! Prepare them the same as left overs and these will last about 1 month.

Reheating: Warm up in a microwave or skillet for 1 to 2 minutes.

Tips for making crepes

Crepes are so simple to make there are not too many variations you can have with them.

Don’t get discouraged with your first few crepes. They may not look your best but they will still taste incredible!

Here are some tips and tricks that can make the perfect crepes for you in your own home!

  • Be sure your pan is very hot when you pour your batter on it.
  • Only pour just enough batter on the pan. It will coat the batter on the bottom completely before it sets.
  • Tilt the pan quickly but also very carefully to distribute the batter evenly.
  • When blending your batter, to know when it is done, there will be quite a few bubbles on top of the blender. If you don’t, tap the side off the blender and the bubbles should rise to the top.
  • Refrigerating your batter for at least 30 minutes for a perfect crepe.
  • You do not need to flip a crepe. They are thin enough that they will cook through.
  • These are great made ahead even! The batter will last in the refrigerator for 1 day.

Here are more breakfast recipes to enjoy:

perfectcrepestitle

Ok quick story…..

My hubby served an LDS mission in France.   When we started dating I loved that he could speak French and the first time he said the big I love you, it was in French.  That sealed the deal.  Anyway.  He would always talk about how he is an amazing crepe maker.   I absolutely love crepes!  Especially if they are stuffed with cream cheese goodness and fresh fruit.  I always beg my husband to make them.  So he found his little mission recipe book and made me a batch and I was in heaven!

21571_230088171990_4526907_n

He was so little!  This was in front of Chmbord.  That was 10 years ago. He said that they were so poor most of the time that they were always making crepes. They would have peanut butter and jelly crepes, hot dog crepes, the possibilities are endless! 🙂

21571_229440541990_4707333_nLuckily being married to The Recipe Critic has made him fill out a little more…  hehe 🙂

 

Perfect Crepes

A delicious and perfect french crepe recipe that my husband used in France.

  • 2 cups all purpose flour
  • 2 1/4 cups milk
  • 1/4 cup sugar
  • 1/4 cup melted butter or oil
  • 1 teaspoon vanilla

Optional Cream Cheese Filling:

  • 8 oz cream cheese
  • 2 1/2 Tablespoons Powdered Sugar
  • 8 oz whipped topping
  1. Beat together flour, milk, sugar, eggs, oil and vanilla until the batter is completely smooth. I use a blender and pulse until smooth.
  2. Brush a medium size pan with olive oil. Heat the pan to medium heat. Once the pan is heated, add about 1/4-1/2 cup batter to the pan.
  3. Using a circular hand motion, spread the batter thin and even into a circle. My hubby recommends a crepe spatula if you are wanting them really thin.
  4. Heat on the side for 30-40 seconds and then flip. The side will start to dry out and tiny bubbles will form. Repeat the process with the rest of the batter.
  5. If you are making the cream cheese filling, beat the cream cheese and powdered sugar together until smooth. Fold in the whipped topping. Place 2 Tablespoons on the crepe and roll up. Delicious served with fresh fruit on top.

 

 

Slow Cooker Stuffed Bell Peppers

Slow Cooker Stuffed Bell Peppers are stuffed with ground beef, rice, diced tomatoes, black beans, and cheese.  They cook to perfection in the slow cooker and make an excellent dinner! 

Make life easier with a slow cooker! If you love slow cook dinners, try this Slow Cooker Barbacoa Beef, Slow Cooker Korean Beef or Slow Cooker Beef Bourguignon for a quick and easy meal.

slow cooker stuffed bell peppers

Stuffed Bell Peppers

I love my slow cooker.  If I could marry my slow cooker I would.   Ok not really, but that is how much I love that thing.

I use my slow cooker year round.  It is perfect for busy days.  I love throwing a meal in and letting it cook all day.

Some of my favorite recipes on the blog are slow cooker recipes.  And this one was definitely added to the list!

The entire family gobbled this one down and thought it was delicious.

Well, except for the picky eater.  He ate the inside of the pepper.  But hey its a start right? 🙂

What you need to make stuffed bell peppers

How perfect is the idea that you can cook your meal right inside a bell pepper?

You get your own individual serving right inside a pepper.

The meat is combined with rice, diced tomatoes, cheese and some amazing flavors and seasonings.

It slow cooks all day and the peppers turn soft so that you can just eat the whole thing right up!

  • Bell Peppers: the larger the better. All colors work great for this recipe.
  • Lean ground beef: one pound
  • Onion: chopped
  • Tomatoes: diced and in a can
  • Wild rice: any kind of rice will work. Cook it ahead of time.
  • Worcestershire sauce:
  • Salt and pepper
  • Cheese: shredded and divided for during and after the recipe is cooking and a garnish.
  • Water: add this to the bottom of the slow cooker.

How you make stuffed bell peppers

Delicious bell peppers that are stuffed and cooked in your slow cooker!

So simple to make with loads of flavor!

Simple cook everything at once, then add them to eat pepper, stuffing them full.

Let the slow cooker tenderize the bell peppers and melt the cheese on top.

You have one delicious and tasty meal that everyone will love!

  • Prepare each bell pepper: Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  • Stuff the bell peppers with cooked ingredients: Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
  • Let the slow cooker do the work! Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  • Garnish with cheese: About 15 minutes before serving, sprinkle remaining cheese and let it melt.

slow cooker stuffed bell peppers

Do you need to pre-cook the bell peppers?

Nope! This is what is so nice about this meal. The slow cooker will do the work for you. This will leave the bell peppers some-what crisp.

If you prefer to pre-cook them, bake in the oven for 10-12 minuets at 350 degrees Fahrenheit. This will help tenderize your bell peppers and get them softer than only being cooked in the slow cooker.

Don’t have a slow cooker?!

No worries! These stuffed peppers can still be made in the oven.

Bake your stuffed bell peppers at 350 degrees Fahrenheit for about 35 to 40 minutes.

Prepare the bell peppers the same as the instructions for slow cooker.

Place bell peppers in a pan and cover your pan with aluminum foil to ensure they don’t dry out in the process.

For the last 10 minutes, uncover and add the divided cheese and bake for 10 more minutes or until brown and the cheese is bubbling.

Add some toppings for a complete meal

  • Guacamole
  • Sour cream
  • Salsa
  • Extra Cheese
  • Avocado
  • Shredded Lettuce
  • Olives
  • Pico De Gallo
  • Cilantro
  • Onions

Storing stuffed bell peppers

These are a great make-ahead meal!

You can either freeze them for another meal later on or store them in the refrigerator for a pre-made meal that week.

Enjoy these and the simplicity that they are!

Freezing stuffed bell peppers:

Prepare and make these stuffed bell peppers as normal. Let them cool completely.

You can freeze them individually or together in a freezer bag or an airtight shallow pan.

Wrap them in aluminum foil and place in a freezer bag. They will last up to 1 month in the freezer.

To reheat, thaw the bell peppers in the refrigerator overnight. You can add them back into the slow cooker or bake at 350 degrees Fahrenheit until heated through.

Refrigerate stuffed bell peppers:

These stuffed bell peppers will keep in the refrigerator for about 3 to 5 days long. Store in an airtight container for best results.

To reheat, warm them up in the oven for about 5-10 minutes or the microwave for 3 to 5 minutes.

stuffed bell peppers

 

For more stuffed bell pepper ideas, try these recipes:

 

Slow Cooker Stuffed Bell Peppers

Delicious bell peppers that are stuffed and cooked in your slow cooker!

  • 6 Large Bell Peppers
  • 1 pound lean ground beef
  • 1/2 cup onion (chopped)
  • 1 14 oz can diced tomatoes
  • 1 cup wild rice (cooked (any kind of rice will work))
  • 2 Tablespoons Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 1/4 cup shredded cheese (divided)
  • 1/4 cup water (to put on the bottom of the slow cooker)
  1. Cut off each top of the peppers and scrape out the seeds and membranes. Set aside.
  2. Combine ground beef, onion, diced tomatoes, rice, Worcestershire sauce, salt, pepper, and 1 cup of cheese. Stuff each bell pepper with mixture. Put water in the bottom of slow cooker.
  3. Cook on low for 6 hours or high for 4 hours until peppers are tender and ground beef is cooked throughout.
  4. About 15 minutes before serving, sprinkle remaining cheese and let it melt.

 

 

stuffed bell peppers

Picture Updated 8-16-17

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Best Bourbon Chicken

Best Bourbon Chicken is juicy, tender chicken thighs cut into pieces simmered in a sweet, brown sugar glaze that will melt in your mouth. Rich in flavor and served over rice for a complete meal! 

Easy to prepare and ready in minutes! For more quick chicken recipes try these Creamy Skillet Chicken Cacciatore, Slow Cooker General Tso’s Chicken or One Pan Honey Mustard Chicken and Veggies.

Bourbon Chicken

Need a simple dish that is going to be flavorful and demand attention?! This is it!

You will only see clean plates at your table after serving up some bourbon chicken.

My kids go crazy over this sweet, sticky chicken that tastes AMAZING!

With a  few simple ingredients you can come up with a deliciously tasting, tried and true recipe that everyone will love.

The chicken is so tender and juicy and the glaze is rich in flavor creating the perfect combination.

You can’t go wrong with this bourbon chicken that your family is going to love!

What is bourbon chicken

Bourbon chicken is a dish named after Bourbon Street in New Orleans, Louisiana and for the bourbon whiskey ingredient.

The dish is commonly found at Cajun-themed and Chinese restaurants.

The recipe includes soy sauce, brown sugar, ginger, and bourbon whiskey in the base, and the chicken is marinated in this sauce.

So simple to make and everyone will be asking for more!

What you need to make bourbon chicken

Think of a rich, thick, sauce with a sweet and sticky consistency all covering bites of chicken!

It is a masterpiece in the making. So simple to make and comes together in minutes.

All the ingredients are most you already have in your pantry and they are ready to go with one bowl whisked together.

I love how easy this recipe is and how much my family craves it on a weekly basis.

  • Chicken thighs: make this meat extra tender and juicy when simmered in the glaze.
  • Olive oil: adding extra flavor when cooking your chicken.
  • Bourbon: rich in flavor and cooks out when simmered with the glaze.
  • Soy Sauce: brings added flavor and a pinch of salty taste.
  • Brown Sugar: adds to the sweetness.
  • Garlic Cloves: a hint of
  • Cornstarch: coats the chicken living it a little crispy on the outside of the chicken.
  • Water: makes it a runny sauce.
  • Sliced Green Onions: garnished on top!

How to cook bourbon chicken

Simple ingredients that make a flavorful meal. It is a tried and true recipes that is a favorite!

Only a few items that you need to make this meal fantastic!

One skillet, two bowls and a side dish! So simple and easy to make on a busy weeknight.

When cooking your chicken make sure it reach 165 degrees Fahrenheit.

The sauce comes together quickly and smoothly. It has a thick, sticky consistency that will cover all of your chicken.

Make sure to watch over your chicken as it is cooking with the sauce that it does not burn.

Just a few minutes of simmering and you have a main meal! Add rice, green beans or asparagus.

  • Cook you chicken: In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
  • Whisk together sauce: In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
  • Combine chicken and sauce in a skillet: Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up.
  • Make it a complete meal: Serve over rice and garnish with chopped green onions if desired.

Tips for making bourbon chicken

This bourbon chicken is all about flavor and tender, juicy chicken.

There is not a lot to change with the recipe and ingredients but you will be thanking me after you make it!

Enjoy your bourbon chicken soon!

  • I use chicken thighs but you are welcome to use chicken breast. This will help cut down on the fat content too. Chicken thighs are little more juicer though.
  • If you don’t have bourbon, whiskey, brandy or even scotch will work in place of it.
  • The alcohol from the bourbon does evaporate completely while cooking. It is safe for children to eat.
  • If you prefer not to use alcohol substitute the bourbon for apple cider
  • To make a thicker glaze, dip your chicken in a beaten egg and roll into flour. Then deep fry it for a crispier chicken.
  • If you love a little heat, add some red pepper flakes, sriracha sauce or paprika to the glaze when whisking.

Is there bourbon in bourbon chicken?

Yes! Bourbon brings out the rich, flavor in the glaze. It adds so much to this chicken and gives it most of its flavor.

As the glaze is simmering, the alcohol from the bourbon will begin to reduce and over a few minutes it does evaporate.

My kids and I eat this quite often and it is safe for all of us.

If you are worried about the alcohol just substitute it for apple cider. You will still have a great taste and flavor over this chicken.

Looking for more chicken recipes? Here are some!

We love chicken in our home!

These are more tried and true recipes that are simple to make and turn out great for busy weeknight meals.

Bourbon Chicken

  • 1 pound chicken thighs (or breasts cut into one inch pieces)
  • 1 Tablespoon olive oil
  • 1/4 cup bourbon*
  • 1/2 cup soy sauce
  • 1/4 cup brown sugar
  • 3 garlic cloves (minced)
  • 1 teaspoon cornstarch
  • 1 tablespoon water
  • sliced green onions (for garnish)
  1. In a medium sized skillet over medium high heat add the olive oil and chicken. Cook until brown and no longer pink.
  2. In a small bowl whisk together bourbon, soy sauce, brown sugar, and garlic. Whisk together cornstarch and water and add to the sauce.
  3. Pour the sauce over the chicken and simmer for 3-4 minutes until the sauce thickens up. Serve over rice and garnish with chopped green onions if desired.

*Can substitute with apple cider.

 

Amazing Steak Fajitas

Amazing Steak Fajitas have tender marinated, juicy steak with colorful bell peppers wrapped in a soft shell tortilla topped with all your favorites. A complete dinner in 30 minutes!

Fajitas are a fun and adds so much flavor to the dinner table! If you love fajitas as much as I do try this Sheet Pan Salsa Verde Chicken Fajitas, Sheet Pan Garlic Lime Salmon Fajitas or 20 Minute Skillet Blackened Shrimp Fajitas.

Amazing Steak Fajitas

I am not going to lie. These Steak Fajitas are truly AMAZING! I am not sure I will ever be able to eat another steak fajitas again!

This is so easy to make in a skillet. One pan with one mess! And ONLY 30 minutes is all you need!

I do get asked a lot about my skillet. I have a Staub but any skillet will work for these fajitas.

Sitting down at the dinner table with all the colors on your plate just makes my mouth water. My boys were thrilled to see fajitas and ate a few each.

These fajitas are a bit spicy, a little bit tangy with sweet bell peppers to

What you need to make steak fajitas

So many flavors in marinated together on this steak for these fajitas.

They all blend so well together and have so much in common. It just tastes good!

These do have a bit of kick to them when making. Be sure to omit or leave out any spicy ingredients that is needed for your family, especially little ones.

We love some spice in our family and my girls that are young even loved every bite. They both gobbled up 2 each. I was impressed!

These fajitas are so versatile. Make them your own and love your dinner tonight!

  • Flank steak: intense beef flavor and very tender cut of meat.
  • Olive oil: this adds a bit of flavor when cooking.
  • Chili powder: a hint of spicy, earthy flavors.
  • Paprika: a sweeter and more subtle seasoning.
  • Garlic powder: bring a garlicky flavor in the fajitas.
  • Cumin: an earthy, nutty and a little spicy seasoning.
  • Red Pepper Flakes: you can always omit these for less spicy fajitas.
  • Salt and Pepper: to taste and adds that extra seasoning.
  • Cilantro: a fresh, citrus flavor that adds some green color and texture.
  • Onion: crunchy salty, spicy, a little bitter but sweet in the end. All the flavors captured in one dice of onion.
  • Bell Peppers: a colorful variety of red, yellow and green.

How to make steak fajitas

Marinating this flank steak can help soften and tenderize the meat. Plus, add in all the extra flavors to make a delicious meal.

We love how easy this comes together. You can’t go wrong with a good fajita.

Sautéing the vegetables is simple and doesn’t take long at all. Tender bell peppers and onions leave a great texture to add to your tortilla.

I choose flank steak because of the thickness and tenderness it has to offer. Once cut, it is tender and

  • Marinate the steak: In a medium sized bowl or zip lock bag at 2 tablespoons olive oil, chili powder, paprika, garlic powder, cumin, red pepper flakes, and salt and pepper. Add the flank steak and marinate for at least 30 minutes.
  • Sauté the vegetables in a skillet: In a medium sized skillet at 1 tablespoon olive oil peppers and onions and sauté for about 5 minutes until veggies are tender. Remove and set aside on a plate.
  • Sear the meat: Turn the skillet to high heat and add the steak. Sear each side for about 2-3 minutes until it gets a golden brown crust and is to desired doneness. Remove the steak and let it rest. Slice in strips across the grain.
  • Serve: Meat with the veggies and then garnish with fresh chopped cilantro and favorite toppings.

What do you serve with steak fajitas?

  1. Stuff them in tortilla wraps (corn or white flour)
  2. Use lettuce leaves for a low carb option!
  3. Avocado slices
  4. Grilled/seared peppers (capsicums)
  5. Sour cream
  6. Don’t forget to load the chicken fajitas with all your favorite toppings! All optional, of course…but highly recommended. 🙂

don’t have time to marinade?

No worries! You don’t NEED to, because this marinade has so much flavour in it already, you can get away with letting it sit for 5 minutes while you get your skillet and other ingredients ready.

which steak is best for fajitas

Rump, skirt or flank steak are the best cuts for fajitas! I prefer skirt steak (pictured). It’s more tender and flavourful than flank and can be cooked well done (for those who prefer well) without getting tough and chewy. Flank steak is a leaner cut and is better cooked rare — medium.

WHAT KIND OF BEEF DO YOU USE FOR FAJITAS?

Flank steak and skirt steak are the best cuts of beef for fajitas. I prefer to use flank steak (pictured above). Whichever cut of beef you use, make sure to cut it as thinly as possibly to prevent it from being too chewy.

THE SECRET TO FLAVORFUL STEAK FAJITAS

The secret to getting the meat irresistibly flavorful and juicy is marinating the steak for at least 2 hours up to 8 hours.

This helps tenderize the meat and infuse all the good flavors that are in the actual marinade. I know the marinating process requires planning, but the end result is so worth i

Here are more fajita options

Amazing Steak Fajitas

  • 1 pound flank steak
  • 3 Tablespoons olive oil (divided)
  • 1 Tablespoon Chili Powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 Tablespoons cilantro (finely chopped)
  • 1 small onion (sliced)
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 green bell pepper (sliced)
  1. In a medium sized bowl or zip lock bag at 2 tablespoons olive oil, chili powder, paprika, garlic powder, cumin, red pepper flakes, and salt and pepper. Add the flank steak and marinate for at least 30 minutes.
  2. In a medium sized skillet at 1 tablespoon olive oil peppers and onions and sauté for about 5 minutes until veggies are tender. Remove and set aside on a plate.
  3. Turn the skillet to high heat and add the steak. Sear each side for about 2-3 minutes until it gets a golden brown crust and is to desired doneness. Remove the steak and let it rest. Slice in strips across the grain. Serve with veggies and garnish with fresh chopped cilantro and favorite toppings.

Lemon Garlic Butter Herb Chicken with Asparagus

Lemon Garlic Butter Herb Chicken with Asparagus is the easiest 30 minute meal that is bursting with amazing flavor.  Cooked in a buttery lemon garlic herb blend to tender juicy perfection with asparagus!

One pan meals are simple and quick on a busy weeknight. If you love one pan meals try this Roasted Honey Garlic Butter Chicken, Skillet Honey Lime Chicken or Skillet Honey Lime Chicken.

Lemon garlic butter herb chicken with asparagus

Lemon Garlic Butter Herb Chicken with Asparagus

Lemon?  Asparagus?  If I cook with foods that remind me of spring does that mean that it will come sooner?  Gah!

I am so ready for the snow to melt and warmer days to come.  We are starting to reach the stir crazy stage in the house.

I can’t wait for the day we can go outside and take walks and go to the park again!

Even though lemon and asparagus tend to get categorized with spring,  they are perfect eating all year long too.

It is amazing how simple this meal is, but give it some delicious herbs and cook it in some garlic and butter and you have an amazing meal that is jam-packed with flavor.

What you need to make herb chicken

Simple ingredients for a flavorful delicious dish!

You can’t go wrong with this one-pan meal!

Everything is so simplistic and easy to make.

All the flavors blend so well together leaving a sweet, savory and filling meal!

  • Butter- start by melting the butter for a rich flavor around your chicken.
  • Juice of one lemon- has a sour and sweet taste over the seasonings.
  • Garlic cloves- a very strong pungent and heated taste comes from cloves.
  • Oregano- freshly chopped for added seasoning.
  • Rosemary- brings a minty flavor in the seasonings.
  • Thyme- very powerful but creates a blend of flavors mixed with the other herbs.
  • Boneless skinless chicken thighs- dark meat that is rich in flavor.
  • Salt and pepper- for added seasoning.
  • Asparagus bunch- bright and colorful to add to your plate making this a complete meal.

How do you make herb chicken?

Only one pan! 30 minutes! It is that simple!

A tried and true recipe that is loved by all.

You can’t go wrong with this easy-to-make dish that will impress everyone at the dinner table!

Take your dinner to the next level with this savory dish.

  • One pan meal: In a medium-sized skillet over medium-high heat add the butter until melted. Add the lemon juice, garlic, oregano, rosemary, and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on a plate.
  • Add a vegetable: Add the asparagus to the pan and salt and pepper. Saute for 5-6 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

Can you make this with chicken breast?

Yes, this will be a great one pan meal with chicken breast. Cook it the same as the chicken thigh. Once the inside temperature reaches 165 degrees Fahrenheit remove your chicken from the pan.

Lemon garlic butter herb chicken with asparagus

How do you cook skillet chicken?

Cooking chicken in the skillet is one of my favorite ways.

You add the butter to your pan and add the garlic, oregano, rosemary and thyme.

Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees.

How do I cook asparagus?

You can cook asparagus in the oven or even grill it.  But I love sauteing asparagus in the pan.  They remain crisp but tender and are perfect!

Do I have to blanch the asparagus before cooking?

Nope!  Just put the asparagus in the pan and saute in the butter and herbs until tender about 5-6 minutes.

You are going to love how this dish comes out. So easy, healthy and the perfect weeknight meal that is full of lemon garlic buttery herb goodness!

More skillet chicken recipes that you will love:

Lemon Garlic Butter Herb Chicken with Asparagus

Lemon Garlic Butter Herb Chicken with Asparagus is the easiest 30 minute meal that is bursting with amazing flavor. Cooked in a buttery lemon garlic herb blend to tender juicy perfection with asparagus!

  • 3 tablespoons butter
  • Juice of one lemon
  • 4 garlic cloves (minced)
  • ¼ cup freshly chopped oregano
  • 1 teaspoon fresh rosemary (chopped)
  • 1 teaspoon fresh thyme (chopped)
  • 1 pound boneless skinless chicken thighs (or breasts)
  • salt and pepper
  • 1/2 bunch asparagus (cut in half)
  1. In a medium-sized skillet over medium-high heat add the butter until melted. Add the lemon juice, garlic, oregano, rosemary, and thyme. Add the chicken and cook for 3-4 minutes on each side or until chicken is no longer pink and 165 degrees. Remove chicken and set aside on a plate.
  2. Add the asparagus to the pan and salt and pepper. Saute for 5-6 minutes or until tender. Add chicken back to the pan for a minute or so and serve.

 

Caramel Apple Cinnamon Rolls

Caramel Apple Cinnamon Rolls are a quick and easy cinnamon roll stuffed with real apples and drizzled with caramel. Ready within an hour!

There is really no possible way that you can make these and not fall in love. If you love cinnamon rolls like we do try this Quick and Easy Cinnamon RollStrawberry Cinnamon Rolls with Lemon Cream Cheese Glaze or Pumpkin Cinnamon Rolls.
caramelapplecinnamonrollstitle

Caramel Apple Cinnamon Rolls

We are heading into my favorite time of the year!  I can feel it coming with the cooler weather and the leaves are starting to change.

I love fall baking and I especially love anything that has to do with apples.  And caramel.  And cinnamon rolls.

When these three things are combined….  you have one amazing treat!

This is my favorite dough recipe.  It is perfect for beginners and so easy to make.

You can have the cinnamon rolls in the oven and done within an hour and ready to devour.

Just look at these beauties fresh out of the oven.  They filled my house with an amazing cinnamon apple smell.  I couldn’t wait to gobble them up!

I couldn’t believe the delicious caramel on top and I absolutely loved every ooey gooey bite!  Give them a try.  You will not be disappointed!

What you need to make caramel apple cinnamon rolls

I couldn’t decide if I wanted to make a cream cheese caramel frosting or go for the real caramel glaze on top.

I chose the real caramel.  And I was so glad I did!

It tasted just like biting into a caramel apple.  The soft caramel on top of these ooey gooey cinnamon rolls was divine!

And the fresh baked apples right inside the cinnamon roll.  OMG

Dough Ingredients:

Take your time on the dough. You will not want to skip raising the dough.

This will ensure a soft, fluffy cinnamon roll every time.

  • Flour: this helps raise the cinnamon rolls. You can either use a bread flour for a higher raise or all-purpose flour.
  • Instant yeast: one hour rapid instant yeast is best.
  • White sugar: adds sweetness to the dough.
  • Salt: added seasoning.
  • Egg: forms and sticks the dough together.
  • Water: Luke warm water helps keep the dough softened.
  • Milk: 1% or 2% is best to help make a creamy flavorful way to soften the dough.
  • Butter: soften

Filling Ingredients:

This filling comes together simply and aids in the sweetness and flavor for the cinnamon rolls.

I love to use a crisp apple like Granny Smith apples but there are several other apples that can be used instead.

Even mixing green and red apples together to have a more sweet and savory crunch.

The tart from the Granny Smith apples become subtle when mixed with the spices.

  • Granny Smith Apples: a crisp sweet and a little tart apple.
  • Brown sugar: adds the extra sweetness in the filling.
  • Cinnamon: a classic spice that adds comfort and smell to the apples.
  • Nutmeg: is an incredibly intense spice that is both sweet and savory.
  • Butter: softened

Caramel Glaze:

For best results cooking the glaze slowly will help from separating or clumping.

You can’t go wrong with this homemade caramel glaze.

  • Butter: melted
  • Brown sugar: brings out the caramel and toffee flavor for the glaze.
  • Sweetened condensed milkthickens and creates a creamy caramel glaze.

caramelapplecinnamonrollstitle

How to make caramel apple cinnamon rolls recipe

This recipe is so simple to make but it does need some time to make it perfect!

These are mouthwatering cinnamon rolls to say the least. I made one pan and they were gone in minutes!

Just imagine biting into a fluffy, soft caramel apple. These caramel apple cinnamon rolls are heavenly!

You will be making these all season long!

  • To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.
  • Whisk together dry ingredients: In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
  • Roll out the dough: On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.
  • To make the filling: In a small bowl combine the cinnamon, nutmeg and brown sugar. Spread the softened butter onto the dough keeping it about a ½ inch away from the edge. Sprinkle the cinnamon and brown sugar on top of the softened butter. Sprinkle with chopped apples.
  • To make the cinnamon roll: Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan or 9 inch pie pan. and cover with a damp cloth and let rise for 30 minutes.
  • Bake until golden brown: Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.
  • To make the caramel glaze: In a medium saucepan, melt the butter and brown sugar until sugar dissolves. Add the sweetened condensed milk and bring to a boil over medium high heat for about 2-3 minutes. Pour over warm cinnamon rolls.

Why are your rolls not fluffy?

Too much flour and not enough water can cause crumbly bread.

This often does this if the dough is too sticky and you add more flour rather than kneading through it.

Other culprits can be over-proving or not kneading enough.

Tips for making cinnamon rolls

There are several ways to make cinnamon rolls and I just love variations.

You never know what you can make until you try!

Don’t be scared to make these homemade caramel apple cinnamon rolls.

They can be made from scratch or store bought and still have great taste and flavor!

  • If you are short on time, store bought caramel sauce will work great too. .
  • You can use any kind of apples that you prefer. Even mixing red and green apples together works well and has a sweet and savory taste.
  • I kept the skin on my apples but you can peel the skin off if you prefer. It does hold the shape of an apple better leaving it on.
  • Substituting bread flour for all purpose flour will help your rolls raise even more beautifully. It holds their shape better too!
  • Remember not to roll them too tight. Cinnamon rolls need room to grow, raise and expand.
  • One hour highly active yeast is best. They will not turn out with traditional yeast.
  • If your cinnamon roll dough is too sticky just add more flour in small increments.
  • Add in extras like chocolate chips or nuts.
  • After baking you can top them with caramel, melted chocolate or powdered sugar.

Can you make cinnamon rolls ahead?

Yes, these are great to make ahead if you do not have time to finish.

They only take 1 hour from start to finish. They are simple to make and ready to eat sooner than you think!

Make the dough according to directions, fill it with apple filling, roll them up and slice them.

Place each slice on a greased pan to let rise. Cover and refrigerate the roll until you are ready to bake them.

They will last 24 hours in the refrigerator.

You can also freeze the rolls until you are ready to bake them too. Before baking them, they need to be fully thawed and bake according to directions.

Storing cinnamon rolls

  • Storing: place in an airtight container or zip top bag and store in the refrigerator for 2 to 3 days. You do not need to store in the refrigerator.
  • Freezing: Wrap each cinnamon roll individually in foil, then place in a freezer bag. Store in freezer for 1 to 2 months.
  • Reheating: Reheat in the oven at 375°F until warm for best results or microwave for 1 to 2 minutes.

Love cinnamon rolls? Try these recipes!

 

Caramel Apple Cinnamon Rolls

A quick and easy cinnamon rolls stuffed with real apples and drizzled with caramel. Ready within an hour!

Dough Ingredients:

  • 3¼ cups flour
  • 2 tsp instant yeast
  • ¼ cup white sugar
  • ½ teaspoon salt
  • 1 egg
  • ¼ cup water
  • ¾ cup milk
  • ⅓ cup butter (softened)

Filling Ingredients:

  • 2 Granny Smith Apples (chopped)
  • ¾ cup brown sugar (packed)
  • 1 Tablespoon cinnamon
  • 1/4 teaspoon nutmeg
  • 5 Tablespoons butter (softened)

Caramel Glaze:

  • 1/4 cup butter
  • 1/2 cup brown sugar
  • 1/4 cup sweetened condensed milk

To make the dough:

  1. In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.

  2. In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.
  3. On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick.

To make the filling:

  1. In a small bowl combine the cinnamon, nutmeg and brown sugar for the filling. Spread the softened butter onto the dough keeping it about a ½ inch away from the edge. Sprinkle the cinnamon and brown sugar on top of the softened butter. Sprinkle with chopped apples.
  2. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan or 9 inch pie pan. and cover with a damp cloth and let rise for 30 minutes.
  3. Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.

To make the caramel glaze:

  1. In a medium saucepan, melt the butter and brown sugar until sugar dissolves. Add the sweetened condensed milk and bring to a boil over medium high heat for about 2-3 minutes. Pour over warm cinnamon rolls.

 

Easiest Vegetable Stir Fry

Easy Vegetable Stir Fry is a mixture of colorful vegetables sautéed in a sweet and savory sauce that makes for a simple weeknight meal! Less than 30 minutes to make from start to finish!

Quick and simple recipe that can be made to your liking! If you love stir fry as much as we do try this Honey Garlic Chicken Stir Fry, or Slow Cooker Cashew Beef and Broccoli Stir Fry.

Vegetable Stir Fry

Easiest Vegetable Stir Fry

 

What is stir fry?

Stir frying is a Chinese cooking technique in which ingredients are fried in a small amount of very hot oil while being stirred in a wok.

The technique originated in China and in recent centuries has spread into other parts of Asia and the West.

Stir fry ingredients

I stir fry the vegetables that take the longest to cook first. Carrots typically take a while to cook, as do mushrooms because they need to release all their liquid before they brown. I also add ingredients like onion early on in the cooking process. The more tender vegetables such as broccoli, snow peas and peppers don’t take as long to cook, so I add them towards the end.

You can add to

  • Olive Oil
  • Vegetables: red bell pepper, yellow bell peppers, sugar snap peas, carrots, mushrooms, broccoli, baby corn, water chestnuts.
  • Sauce: soy sauce, garlic cloves (minced), brown sugar, sesame oil, chicken broth, cornstarch
  • Garnish: green onions and sesame seeds

How to make vegetable stir fry?

The first step is to cook up your veggies. I used a combination of red and yellow peppers, snow peas, broccoli, carrots and mushrooms. I also added some baby corn and water chestnuts into the mix for variety. While the veggies are cooking, I make a simple garlic and ginger sauce. The sauce gets poured over the veggies then is simmered until thickened. You can enjoy your veggie stir fry as-is, or over rice.

  • Sauté: In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  • Whisk: In a small bowl, whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.
  • Mix: Pour over veggies and cook until the sauce has thickened.
  • Garnish: add chopped green onions and sesame seeds if desired.

vegetables cut in a bowl

Other variations of stir fry

VEGETABLE STIR FRY VARIATIONS

There are so many different ways to customize your veggie stir fry, the combinations are endless!

  • Protein: Add some cooked chicken, shrimp, beef or tofu.
  • Nuts: Stir in some sliced almonds or cashews.
  • Vegetables: Try different types of vegetables such as bean sprouts, zucchini, asparagus, snap peas or celery.
  • Spicy: Kick up the heat with some sriracha or crushed red pepper flakes.
  • Meat: chicken, pork, shrimp, beef or tofu.
  • Vegetables: zucchini, cauliflower, onions or tomatoes.

ARE STIR FRY VEGGIES HEALTHY?

Stir fry veggies are very healthy and a great way to get in your nutrients! This mix of vegetables is low calorie and contains plenty of vitamins and minerals including Vitamin K, potassium, Vitamin C, folic acid, beta-carotene and antioxidants.

TIPS FOR VEGETABLE STIR FRY

  • Make sure all your vegetables are cut into similar sized pieces so that they’ll cook at the same rate.
  • Vegetable stir fry can be stored in the fridge for up to 4 days which makes it a great option for meal prep!
  • This recipe calls for baby corn and water chestnuts, which are found in cans in the ethnic food aisle.
  • The sauce for this stir fry can be made up to 3 days before you plan to use it, or even frozen for later use.

What goes well with stir fry?

  • White, brown or Fried Rice
  • Noodles
  • Ramen
  • Lo Mein
  • Zoodles
  • Spinach

vegetable stir fry

Looking for more stir fry recipes? Try these!

vegetable stir fry with noodles

The Easiest Vegetable Stir Fry

  • 1 tablespoon olive oil
  • 1 red bell pepper (sliced)
  • 1 yellow bell pepper (sliced)
  • 1 cup sugar snap peas
  • 1 cup carrots (sliced)
  • 1 cup mushrooms (sliced)
  • 2 cups broccoli
  • 1 cup baby corn
  • 1/2 cup water chestnuts
  • ¼ cup soy sauce
  • 3 garlic cloves minced
  • 3 Tablespoons brown sugar
  • 1 teaspoon sesame oil
  • 1/2 cup chicken broth
  • 1 tablespoon cornstarch
  • chopped green onions and sesame seeds for garnish (optional)
  1. In a wok or large skillet add 1 Tablespoon olive oil over medium high heat. Add bell pepper, peas, carrots, mushrooms, broccoli, baby corn, and water chestnuts. Sauté 2-3 minutes until veggies are almost tender.
  2. In a small whisk together soy sauce, garlic, brown sugar, sesame oil, chicken broth, and cornstarch.

  3. Pour over veggies and cook until the sauce has thickened. Garnish with chopped green onions and sesame seeds if desired

Creamy Bacon Carbonara

Creamy Bacon Carbonara is a classic Italian creamy pasta, bacon, mushrooms and onions cooked together and tossed in a cheesy, rich egg yolk mixture for an easy 30 minute meal!  A quick and easy dinner that is made in minutes!

Pasta is a weekly special in our home! If you love pasta as much as we do try these Creamy Garlic Shrimp Alfredo Pasta, Creamy Chicken, Bacon and Broccoli Ranch Pasta or Creamy Pork Carnitas Pasta.

Creamy Bacon Carbonara

Creamy Bacon Carbonara

I finally found a carbonara recipe that I love. The sauce is so creamy, cheesy and so good.

The best part is that the pickiest eater gobbled this down and my other boy had seconds!

It was pretty easy to throw the whole thing together.  I felt like it was the perfect Sunday meal served with a side salad and garlic bread!

If you want a quick and easy delicious meal in just minutes, this is the dish. This pasta carbonara only takes 30 minutes from start to finish!

It is simply delicious and so easy to make at home. Everyone will be raving over this incredible creamy pasta!

What you need to make creamy bacon carbonara:

Simplicity is key with this carbonara meal! The use of good quality ingredients is a must though!

For a fully traditional carbonara recipe, use pancetta instead of bacon.

  • Eggs- all you need is just the yolks!
  • Cream or Heavy Cream  (Whipping Cream)- half and half will work but for a rich, creamy blend heavy whipping cream is my preference.
  • Parmesan- use a sharp, hard cheese of parmesan that is shaved instead of grated for a less gritty texture on your pasta.
  • Fresh diced Parsley or dried flakes- fresh and chopped up very fine add color and some fragrant garnish.
  • Salt- season to your liking.
  • Red Pepper flakes- a little kick of heat to help aid in flavor.
  • Bacon- a good thick cut bacon or even a high quality standard cut of bacon will make a difference.
  • Mushrooms chopped- this is optional but I love mushrooms and can’t leave them out.
  • Onion chopped- this is optional but adds a great flavor.
  • Pasta- linguine is my favorite but spaghetti will work great too.
bacon on the skillet

How to make creamy bacon carbonara:

This recipe is simple to make but is a little delicate if made too fast.

  • Prepare the pasta: cook the pasta according to the package.
  • Start the Sauce: beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl. I just used a fork but a whisk will work great too.
  • Fry the bacon: until it is crisp, then crumble and set aside.
  • Saute: With 1 -2 Tbsp. bacon grease, sauté the onion and the mushrooms until the onions are translucent and golden.
  • Drain the pasta: While it is still warm, add to the onions and mushrooms.
  • Pour: cream mixture into the pasta, and stir over low heat for one to two minutes. Don’t do this on high heat, or you will make scrambled eggs.
  • Serve it hot: with additional Parmesan, and a loaf of Crusty French bread and a salad.
eggs and seasonings in a skillet

What is carbonara?

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, guanciale, and black pepper.

The dish arrived at its modern form, with its current name, in the middle of the 20th century.

How to make it a traditional carbonara recipe:

If you want to make this a more authentic carbonara recipe mix the cream and use pancetta or guanciale which is a pork jowl.

You can find at most specialty Italian supermarkets or in some unique grocery stores.

Just keep in mind that when substituting the heavy cream it will result in a dish that may be a bit drier, hence not quite a creamy carbonara.

For pasta you can also use fettuccine, rigatoni, or bucatini.

egg and seasoning cooking in a skillet

Can you Store Carbonara?

Yes! If you have any left overs, store in an airtight container for 3 to 4 days.

When reheating, warm over low heat until the sauce is warm.

You may need to add a 1 tablespoon of milk or cream to keep a creamy consistency.

Unfortunately, carbonara pasta does not freeze well with the creams and pasta.

The pasta can become mushy and the creamy sauce can separate when reheating. Making it a day ahead will work great too.

This is a quick and easy recipe to make ahead of time but best to serve hot.

Tips for creamy bacon carbonara:

Getting carbonara just right can take some practice. So don’t worry if your carbonara sauce is a little lumpy the first time you make it.

  • Have you sauce completely prepared before starting on the pasta. You will want your pasta hot when making the egg mixture.
  • You will not want to cook the sauce or you will make scrambled eggs.
  • When stirring the egg mixture into the pasta it needs to be quickly but not hot enough to scramble the egg.
  • An easy add in to this pasta are chicken, shrimp, ham and more vegetables.
  • Freshly grated Parmesan cheese is best. Avoid pre-shredded parmesan. It does not melt smoothly when heating over the stove.
  • Powdered grated parmesan cheese can be used if necessary.
  • Double the sauce for it to be saucy enough.
  • I also put the sauce on low whisking consistently while I cooked the noodles because I wanted the eggs to cook enough.  You have to watch it though or your sauce will turn into scrambled eggs.
creamy bacon carbonara

Looking for more Italian recipes?! Try these!

creamy bacon carbonara

Creamy Bacon Carbonara

Creamy Bacon Carbonara is a classic Italian creamy pasta, bacon, mushrooms and onions cooked together and tossed in a cheesy egg mixture for an easy 30 minute meal!  A quick and easy dinner that is made in minutes!

  • 2 eggs
  • 1/4 cup Cream or Heavy Cream   (Whipping Cream)
  • 1/3 cup Parmesan
  • Fresh diced Parsley or dried flakes
  • 1/4 tsp. Salt
  • 1/2 tsp Red Pepper flakes
  • * (I doubled the Sauce recipe, and it was perfect)
  • 1/2 lb. bacon
  • 3 mushrooms chopped (opt)
  • 1 small onion chopped (opt)
  • 1/2 pound pasta
  1. Beat the eggs, cream, Parmesan, parsley, salt and the red pepper together in a bowl.  I just used a fork.   

  2. Fry the bacon until crisp, then crumble and set aside. 

  3. With 1 -2 Tbsp. bacon grease, sauté the onion and the mushrooms until the onions are translucent and golden. 

  4. Drain the pasta and while still warm, add to the onions and mushrooms. 

  5. Pour cream mixture into the pasta, and stir over low heat for one to two minutes. 

  6. I don’t do this on high heat, or you will make scrambled eggs. 

  7. Serve with additional Parmesan, and a loaf of Crusty French bread and a salad.  So Good!

(** I doubled the sauce recipe and I saved a bit of the pasta water, just in case my sauce got thicker than I liked – simply add a bit if you need).