Crockpot Chicken and Dumplings

Crockpot Chicken and Dumplings

This easy slow cooker chicken and dumplings recipe is just comfort food in a bowl!
Prep Time 10 mins
Cook Time 4 hrs
Total Time 4 hrs 10 mins
Servings 6

Ingredients
  

  • 1 large onion diced
  • 1 pound boneless skinless chicken breasts cubed, about 2 large chicken breasts
  • 1/4 cup butter 1/2 of a stick
  • 1/3 cup all-purpose flour
  • 1 cup cold water*
  • 4 cups chicken broth
  • 2 medium cloves garlic minced
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried thyme leaves
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon fine sea salt
  • 2 cups mixed diced frozen vegetables thawed
  • 1 16.3 ounce can refrigerated biscuits
  • 1 cup heavy cream optional

Instructions
 

  • Sprinkle the diced onions in the bottom of a 6 quart or 7 quart slow cooker. Place the chicken breast cubes on top of the onions.
  • Cut the butter into a few pieces, and place on top of the chicken.
  • In a medium bowl, whisk together the flour and cold water until combined. Pour the mixture over the chicken.
  • Pour the chicken broth into the crockpot, and sprinkle in the garlic, dried thyme, dried parsley, dried rosemary, black pepper, and salt. Stir the spices into the liquid.
  • Cover and cook on HIGH for 3 hours.
  • Tear each biscuit into 4 quarters.
  • Moving as quickly as you safely can (so as little heat escapes the slow cooker as possible), open the lid, stir in the thawed vegetables, and drop the biscuit pieces on top of the soup (spread out as evenly as possible).
  • Cover and cook in HIGH for 1 - 1 1/2 hours (or until the biscuit dumplings are cooked through).
  • Optional: If you like a creamier chicken and dumplings base, stir in a cup of heavy whipping cream at this point.
  • Garnish with fresh parsley, and serve.

Notes

It’s very important to use cold water, because hot water will cause the flour to clump up.

Slow Cooker Mac and Cheese

Slow Cooker Mac and Cheese

This foolproof crockpot mac and cheese is the ultimate cheesy comfort food. It’s perfect when you’re craving baked mac n cheese, but either don’t have access to an oven or don’t want to heat up the house.
Prep Time 15 mins
Cook Time 2 hrs
Total Time 2 hrs 15 mins
Servings 8

Ingredients
  

  • 1 pound dry elbow macaroni
  • 1/4 cup butter cubed
  • 2 cups half and half
  • 1 12 ounce can full-fat evaporated milk
  • 1 cup freshly shredded sharp cheddar cheese
  • 1 cup freshly shredded gruyere cheese
  • 1/2 pound Velveeta cubed, 1/2 of a 16 ounce block
  • 1 teaspoon onion powder
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon paprika
  • Cooking spray

Instructions
 

  • Bring a large pot of salted water to a boil. Once boiling, cook the pasta for 2 minutes less than al dente, according to the package instructions.
  • Spray a 4 or 6 quart slow cooker with spray oil, then add in the cooked macaroni. Add the butter, and stir until the butter has melted.
  • Mix in the half and half, evaporated milk, cheddar, gruyere, Velveeta, onion powder, salt, dry mustard powder, black pepper, and paprika.
  • Cover and set the slow cooker to LOW heat. Cook for 1 1/2 - 2 hours. Stir approximately every 30 minutes, and make sure to stir as quickly as possible and close the lid quickly so that as much heat as possible stays in the slow cooker.
  • Once the mac and cheese is finished cooking, stir until you have a creamy and smooth mac and cheese sauce that is fully coating the noodles.

Whipping Cream Pound Cake

Whipping Cream Pound Cake

This whipping cream pound cake is our kind of cake. It’s made from scratch, so easy to make, and it’s so moist and delicious.
Prep Time 12 mins
Cook Time 1 hr 25 mins
Resting Time 25 mins
Total Time 2 hrs 2 mins
Servings 16

Ingredients
  

  • 1 cup butter room temperature, salted and unsalted both work
  • 2 1/2 cups granulated sugar
  • 2 teaspoons pure vanilla extract
  • 6 large eggs room temperature
  • 3 cups all-purpose flour spooned and leveled
  • 1 cup heavy whipping cream

Instructions
 

  • Preheat the oven to 325 F (162 C). Grease a 10 inch angel cake/tube pan with a light coating of butter, then dust it with flour (rotate the pan to move the flour around, and when the pan is fully coated, dump out the remaining flour). Wrap the bottom of the pan in aluminum foil (to catch any leaked batter).
  • To a stand mixer bowl, add the butter and sugar. Beat on medium for 5 minutes (or until the butter is light and fluffy). Add the vanilla to the butter about half way through the mixing time. Don't skimp on the whipping time here, the butter needs to be pale and fluffy before moving onto the next step. The light color is an indicator that it has incorporated lots of small air pockets, which is critical for the texture of the cake.
  • Crack the eggs into a small bowl. When the butter is finished whipping, add one egg at a time and stir until it’s incorporated (about 10 seconds each).
  • Add in 1 cup of flour and beat until just combined (about 10 seconds), then half of the whipping cream and beat until just combined. Alternate between the two until all of the butter and whipping cream are incorporated.
  • Spread the batter into the prepared pan.
  • Place the pan uncovered in the preheated oven. Bake for 1 hour and 25 minutes (or until the top is golden brown and a toothpick inserted in the center comes out clean ).
  • Remove from the oven and allow it to cool for a minimum of 25 minutes before inverting the cake onto a serving tray to allow it to cool completely. I let my cake cool overnight before removing it from the pan. You’re less likely to get breaks if you wait until the cake is completely cool, because it gives the butter a chance to solidify again.
  • Allow the cake to cool completely on a serving plate before serving.

Mistletoe Martini

Mistletoe Martini

Prep Time 2 mins
Total Time 2 mins
Servings 3

Ingredients
  

  • 4 ounces BUBBL’R cranberry grapefruit sparkl’r
  • 3 ounces vodka
  • 1 ounce Cointreau
  • 1 ounce simple syrup
  • Fresh cranberries optional, as garnish
  • Fresh mint or rosemary optional, as garnish
  • Orange peels optional, as garnish

Instructions
 

  • Make the simple syrup by heating equal parts sugar and water in either the microwave or on the stove. Heat until the sugar is dissolved, then transfer to a heat-safe container and allow it to cool.
  • Add the BUBBL’R cranberry grapefruit sparkl’r, vodka, Cointreau, and simple syrup to a cocktail shaker. Fill the cocktail shaker halfway with ice. Shake for approximately 20 shakes, or until the shaker has noticeably chilled.
  • Strain the cocktail into two glasses, and garnish with your choice of fresh cranberries, mint leaves, rosemary sprigs, or orange peels.

Enchilada Skillet

 

Enchilada Skillet

Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Servings 8

Ingredients
  

  • 1 Tablespoon olive oil
  • 4 cups shredded rotisserie chicken
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 2 10 ounce cans red enchilada sauce
  • 1 15 ounce can black beans (drained and rinsed)
  • 8 6-inch corn tortillas (sliced into 1-inch strips)
  • 2 cups freshly shredded sharp cheddar cheese divided
  • Sour cream optional, for topping
  • Diced green onions optional, for topping
  • Diced fresh cilantro optional, for topping
  • Chopped cherry tomatoes optional, for topping
  • Guacamole optional, for topping

Instructions
 

  • Preheat the oven to 425 F (218 C).
  • Heat a large oven safe skillet over medium heat. Once hot, add the olive oil and swirl to coat the pan. Add the chicken, chili powder, garlic powder, onion powder, cumin, oregano, salt, and pepper. Saute until the chicken is warmed and starting to turn golden brown in some places, and the spices are toasted (about 2 - 3 minutes).
  • Add the enchilada sauce and black beans, and stir to combine. Bring to a simmer, then mix in 1/2 cup of the cheddar cheese.
  • Fold in the tortilla strips, and sprinkle the remaining 1 1/2 cups of cheese on top.
  • Bake uncovered in the preheated oven for 10 minutes, or until the cheese is melted and bubbling.
  • Carefully remove from the oven, and top with your favorite optional toppings.

Buffalo Chicken Pasta

Buffalo Chicken Pasta

If you love buffalo chicken, you’re going to love this buffalo chicken pasta recipe!
Prep Time 2 mins
Cook Time 20 mins
Total Time 22 mins
Servings 6

Ingredients
  

Seasoning:

  • 1 teaspoon fine sea salt
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper

Chicken and Pasta:

  • 3 Tablespoons olive oil divided
  • 1 pound boneless skinless chicken breasts about 2 large chicken breasts
  • 1 pound dry penne or rotini pasta
  • 1 Tablespoon butter
  • 8 ounces cream cheese softened, cubed, 1 brick
  • 1/3 cup buffalo sauce I use Frank’s original
  • 2/3 cup chicken broth
  • 1 cup freshly shredded mozzarella cheese
  • 1 cup freshly shredded sharp cheddar cheese
  • Blue cheese or ranch dressing for topping
  • Sliced green onions for topping
  • Crumbled blue cheese optional, for topping

Instructions
 

  • In a small bowl, mix together the seasoning ingredients. Divide the blend in half, setting aside 1/2 for the chicken and 1/2 for the pasta.
  • Using a sharp knife, carefully butterfly the chicken all the way through to make 4 even filets.
  • To a large bowl, add half of the seasoning blend and 2 Tablespoons olive oil. Mix to combine. Add the chicken to the bowl and evenly coat in the seasoning and oil blend.
  • Bring a large pot of salted water to a boil, and cook the pasta to al dente according to the package instructions.
  • Heat a large oven-safe skillet over medium high heat (preferably a 12” cast iron skillet, or a Dutch oven - so that you have room to toss the pasta in the sauce in later steps). Add the butter and the remaining 1 Tablespoon olive oil to the pan and swirl to coat. Add the chicken and saute 3 minutes per side, or until golden brown and cooked to an internal temperature of 165 F on an instant read meat thermometer. Move the chicken from the skillet to a clean plate and set to the side. Turn the heat down to medium.
  • Add the cream cheese, buffalo sauce, and chicken broth to the pan. Stir until the cream cheese is totally melted, then add in the remaining seasoning blend, and stir.

French 75

French 75

Prep Time 5 mins
Cook Time 0 mins
Servings 2

Ingredients
  

  • 3 ounces gin
  • 1 1/2 ounces freshly squeezed lemon juice
  • 1 1/2 ounces simple syrup
  • 2 ounces Champagne cold
  • 1 can BUBBL’R passion fruit wond’r cold
  • Lemon twists optional, for garnish

Instructions
 

  • Make the simple syrup by heating equal parts sugar and water in either the microwave or on the stove. Heat until the sugar is dissolved, then transfer to a heat-safe container and allow it to cool.
  • Add the gin, lemon juice, and simple syrup to a cocktail shaker filled with ice. Cover the shaker, and shake for 20 seconds, or until the ingredients are cold.
  • Pour the mixture evenly into two champagne glasses. Then top with one ounce Champagne, and then top with BUBBL’R passion fruit wond’r (the amount varies based on the size of your glass, but in my glasses it was 3 ounces). Garnish with a lemon twist in each glass.

Vodka Spritzer

 

Vodka Spritzer

Prep Time 3 mins
Cook Time 2 mins
Total Time 5 mins
Servings 2

Ingredients
  

  • 2 ounces vodka
  • 1 ounce freshly squeezed lime juice
  • 1 1/4 ounces simple syrup
  • 1 can cold BUBBL’R cranberry grapefruit sparkl’r
  • Ice

Instructions
 

  • In a small pitcher, mix together the vodka, lime juice, simple syrup, and BUBBL’R cranberry grapefruit sparkl’r.
  • Pour into two glasses over ice, garnish with lime wedges, and serve.

Sweet and Sour Wings

 

Sweet and Sour Wings

This Sweet and Sour Chicken Wing recipe will be your new favorite homemade takeout! The glaze is perfectly sweet and with just a hint of sour, which makes you want to come back for seconds. Everyone will love this tasty recipe!
Prep Time 5 mins
Cook Time 50 mins
Total Time 55 mins
Servings 6

Ingredients
  

Chicken Wings:

  • 36 chicken wings 3 pounds, wings and drumettes
  • 2/3 cup cornstarch*
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper

Sweet and Sour Sauce:

  • 1/4 cup salted butter
  • 2 Tablespoons water
  • 1/2 Tablespoon cornstarch
  • 1/4 cup honey
  • 2 Tablespoons soy sauce or certified gluten free Tamari if you eat gluten free
  • 1 Tablespoon + 1 teaspoon distilled white vinegar
  • 1 Tablespoon ketchup
  • 1 teaspoon Sriracha

Instructions
 

  • Preheat the oven to 425 F (218 C).
  • In a large bowl, whisk together the cornstarch, 1/2 teaspoon fine sea salt, and 1/4 teaspoon ground black pepper.
  • Dry the chicken wings with a paper towel, then add them to the cornstarch bowl. Toss to coat the wings in the dry mixture.
  • Take a rimmed baking sheet that has a matching baking rack, and line the baking sheet with aluminum foil. Place the rack on top of the rimmed baking sheet, and spray it with oil so that the wings don’t stick. Place the wings on the greased rack, evenly spaced so that they each have a little room.
  • Bake the wings for 40 minutes, then pull them out of the oven, but leave the oven on.
  • When the wings are nearing the end of their initial 40-minute cook time, start making the sauce.
  • In a medium nonstick skillet over medium-low heat, melt the butter, but don’t let it simmer (you’re aiming for just barely melted). In a small bowl, whisk the water and cornstarch together. To the skillet, add the honey, soy sauce, vinegar, ketchup, water and cornstarch mixture, and Sriracha. Mix. Continue to heat on medium-low, stirring frequently until the sauce starts to thicken and the sauce coats the back of a spoon, then remove the skillet from the heat.
  • Transfer the wings to a large heat-safe bowl, and pour the sweet and sour sauce over them. Toss the wings with tongs to evenly coat them in the sauce.
  • Place the wings back on the baking sheet with a rack, and bake them for an additional 10 minutes, or until they’re crispy and the sticky glaze looks set.

Fajita Nachos

Fajita Nachos

Make double decker fajita nachos at home easily! They’re loaded with tender fajita chicken bites, melted cheese, delicious tortilla chips, and seasoned bell peppers and onions.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Servings 4

Ingredients
  

Seasoning:

  • 1 Tablespoon chili powder
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon fine sea salt plus more to taste
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon crushed red pepper flakes

Nachos:

  • 1 pound boneless skinless chicken breasts about 2 large chicken breasts
  • 2 Tablespoons olive oil
  • 1 Tablespoon freshly squeezed lime juice
  • 1 Tablespoon butter
  • 1 medium red bell pepper stems and seeds removed, chopped
  • 1 medium yellow bell pepper stems and seeds removed, chopped
  • 1 medium green bell pepper stems and seeds removed, chopped
  • 1/2 medium sweet white onion chopped
  • 10 oz tortilla chips about 280 grams
  • 2 cups freshly shredded Monterey Jack Pepper Jack, or Pizza Mozzarella
  • 1 cup freshly shredded cheddar cheese
  • Hot sauce optional, but highly recommended, for topping
  • Diced fresh cilantro optional, for topping
  • Sour cream optional, for topping
  • Guacamole optional, for topping
  • Salsa optional, for topping

Instructions
 

  • Preheat your oven to 350 F (180 C).
  • In a small bowl, combine the fajita spice blend ingredients. Taste the blend and adjust the salt to your preference. Put 2 Tablespoon aside for the chicken, and 1 Tablespoon aside for the vegetables.
  • In a large bowl, mix together 2 Tablespoons of the seasoning mix with the olive oil. Cut the chicken into 1/2” pieces, then toss in the oil and spice mixture to coat it.