Well, I have fallen into the abyss of the air fryer world. So. Many. Options. If you have a can of crescent rolls, cinnamon, sugar, and butter, you can have fresh donut sticks in 4 minutes. Yes, 4 minutes! I adapted my recipe from allrecipes.
The flavor of these “donuts” remind me of Taco Bell Cinnamon Twists. They’re light, but absolutely delicious. Enjoy!
1 (8 ounce) package refrigerated crescent roll dough
1/4 cup butter, melted
1/2 cup white sugar
2 tsp ground cinnamon
1/2 cup any flavor fruit jam, chocolate sauce, or cream cheese for dipping (optional)
Unroll crescent roll dough sheet and pat out to an 8×12-inch rectangle. Cut dough in half lengthwise with a pizza cutter and cut each piece crosswise into 1/2-inch wide “sticks.” Dip doughnut sticks in melted butter and place in a single later in the air fryer basket.
Cook in the air fryer at 375 degrees F until well browned, 4 to 5 minutes.
Stir together sugar and cinnamon in a shallow bowl. Remove doughnut sticks from the air fryer and roll in cinnamon-sugar mixture. Repeat with remaining dough.
Serve doughnut sticks with jam, chocolate sauce, or cream cheese,
Moe’s was my favorite place for queso and loaded nachos for years until they sadly closed their doors in our area. This copycat recipe comes close, so finally you can get your Moe’s fix!
2-8 oz blocks blocks of Pepper Jack Cheese, cubed
1 lb white American cheese (I used sliced from the deli and it seemed to melt much better)
1-4 oz can diced green chiles (I prefer mild since kids will be eating this, but you can use any heat you like!)
2-12 oz cans evaporated milk
tortilla chips, for serving
Place all ingredients in slow cooker. I like to layer the ingredients so they melt together well.
Cook on low for 1 hour, stirring occasionally. Stir well after one our and continue to cook on low for another hour, stirring occasionally. Stir well until well incorporated.
Keep slow cooker on low to avoid burning or bubbling.
**Note: Make sure to watch the queso carefully as it melts as heating the evaporated milk too quickly could cause curdling. Make sure to stir the dip frequently to monitor how quickly the queso heats. If it begins to heat too quickly, turn the temperature down to low for the remainder of the cooking.
I love sweet potatoes and I love fries. Combine them and you get an amazing, filling, and healthy snack, side, or lunch if you’re like me and eat them all in one sitting. No judgement here… they’re healthy, so stuff your face!
sweet potato (how many you use depends on how many fries you’d like)
Taco Bell’s Mexican pizza is back, people! As happy as I am about its return, I always have to customize… it’s what I do! Here is a super simple weeknight meal idea that’s a crowd pleaser for even picky eaters since it can be tailored to everyone’s individual tastes. Ground turkey, ground beef, diced chicken, whatever your family prefers this can be customized accordingly. Grab your favorite taco toppings and enjoy!
1 lb ground beef, ground turkey, diced chicken, whatever protein happens to be your favorite
1 packet taco seasoning
1 can refried beans (I prefer vegetarian, but any variety will do!)
Mexican blend shredded cheese
diced green onion
sliced black olives
Preheat oven to 350 degrees F.
While oven preheats, brown ground beef, ground turkey, chicken, or whatever protein you prefer until fully cooked through. Add one packet of taco seasoning to the fully cooked protein.
Place tostadas on a large baking sheet. Spread refried beans, protein, and taco sauce onto each tostada evenly. Sprinkle with cheese.
Place tostadas in the oven for 2-4 minutes until cheese is melted. Top with remaining desired toppings and serve immediately.
I love artichoke anything. This recipe is no exception. I found this recipe from The Magical Slow Cooker and it is amazing paired with a vegetable, over noodles, pasta, or rice. Set it and forget meals are my go to on a busy weekday and this one definitely delivers!
2 lbs. boneless skinless chicken breasts
1 tsp salt
1/4 tsp pepper
1 Tbsp dried basil
2 garlic cloves, minced
1 can artichoke quarters, drained
2 cups fresh mushrooms, sliced
1 cup sweet yellow onion, diced
1 cup chicken broth
16 oz. cream cheese
noodles or rice, for serving (optional)
Add the chicken breasts to the slow cooker.
Sprinkle over the salt, pepper, basil and garlic.
Add the artichokes, mushrooms, and onions over the chicken.
Pour over the chicken broth.
Add the 2 blocks of cream cheese on top of everything.
Cover and cook on LOW for 7 hours without opening the lid during the cooking time.
Shred the chicken breasts with two forks, and then stir the cream cheese and chicken together.
I’ve made these cookies for several years now after finding them from In Katrina’s Kitchen (see her original recipe here!). They were so cute I couldn’t resist trying them myself. These are made from boxed cake mix, so if you love cake cookies, these are for you! I’ve had trouble finding the heart shaped sprinkle candies in the past, but Michael’s or Hobby Lobby seem to always have something in stock that will work for these cookies. I’ll include the link to the ones I used in the ingredient list. Be sure to leave yourself enough time for prep for these as they must be rolled then refrigerated for 20 minutes prior to baking. Keep a close eye on them because they have a very short window to cook to perfectly cakey without burning or being raw in the middle. Most importantly, HAVE FUN making them! This recipe says that it makes 2 dozen cookies, but if you truly use only 1 tablespoon you will have many more than 2 dozen.
1 box french vanilla cake mix, dry mix only
1/2 cup vegetable oil
green gel food coloring (regular will work as well-if using regular use only one drop and add from there)
Jambalaya is definitely one of my favorite foods-full of flavor, full of protein, and goes well with rice. I’ve always been a Zataran’s boxed jambalaya girl, but I was tired of adding bland smoked turkey sausage to a packet of seasoned rice (yes, it’s great in a pinch and the kids love it, but I wanted a more grown up jambalaya). I found what seemed like a great recipe from The Recipe Critic and made it my own. I love this recipe because it’s so customizable. Not a fan of spicy? No problem! Use smoked turkey sausage and less cayenne pepper. Don’t like shrimp? Don’t add it! Want chicken and no sausage? Just use chicken as the protein. The possibilities are endless!
2 chicken breasts, cut into bite-sized chunks
1 pound andouille sausage, sliced (or any other link sausage)
1 28 oz can diced tomatoes
1 large onion, chopped
1 red bell pepper, finely chopped
2 stalks celery, thinly sliced
2 cups chicken broth
1/2 tsp dried thyme
2 tsp dried oregano
1 Tbsp Cajun seasoning
1/2 tsp cayenne pepper
1 Tbsp tomato paste
1 lb shrimp, frozen (fresh or thawed may be used as well, but add much closer to the end of cooking time as shrimp can overcook very quickly)
rice, cooked per package instructions (optional for serving)
Add all ingredients, except shrimp and rice and stir to combine all ingredients well.
Cook on low for 7-8 hours or high for 3-4 hours. Add frozen shrimp the last hour of cooking on low or last 30 minutes on high. Add shrimp the last 15 minutes if thawed.
Two words: bacon grease. Any southerner knows that these two words are the heart of any good recipe, right? Anyone ever had Southern Wilted Lettuce salad? Ok… you can stop drooling now. If you’ve never had Southern cornbread, you’ve been missing out! I’m here to show you the ways of bacon grease for this savory (and easy!) cornbread recipe. Aunt Jemima does all of the work here, but bacon grease lends a hand to provide flavor in a crumbly cornbread fit for black eyed peas or soup beans. So, after cooking bacon, save the grease in a glass jar and refrigerate until you’re ready for some savory cornbread. This cornbread recipe is also great to customize with soups like white chicken chili by adding chopped jalapeno to the recipe for some extra heat and flavor.
1 Tbsp diced jalapeno, canned or fresh (optional if more spice is desired)
Heat oven to 425 degrees F. Add bacon grease to a 10-inch cast iron skillet and place in the oven to soften. Remove skillet often as bacon grease melts to evenly coat the skillet.
Combine dry ingredients with egg and milk in a mixing bowl until well combined.
Remove the cast iron skillet from the preheating oven and tilt the skillet until the grease evenly coats the skillet. Pour the liquified bacon grease into the mixing bowl with the rest of the combined ingredients and mix until well combined.
When the oven is finished preheating, pour the cornbread batter into the greased and preheated cast iron skillet.
Bake at 425 degrees F for 20-25 minutes or until edges turn golden brown.
Allow cornbread to fully cool before removing from skillet.
Pasta. Sauce. Sausage. Baked. Four of my favorite words. This is my take on a recipe from The Recipe Critic. Manicotti is typically meatless, but I had a pound of Italian sausage and thought why not?! Enjoy some baked comfort food!
1 lb ground Italian sausage (optional)
16 ounce ricotta cheese
3 cups shredded mozzarella cheese, divided
1/2 cup shredded parmesan cheese
1 cup spinach, chopped (optional)
1 Tbsp Italian seasoning
1 large egg
1 jar (16 oz) marinara sauce
fresh basil, for garnish (optional)
Preheat oven to 350 degrees Fahrenheit. While the oven is preheating, brown the Italian sausage until thoroughly cooked. Drain grease and add marinara sauce. Mix well and set aside.
Cook the manicotti according to package directions and rinse in cold water. Set aside.
In a medium-sized bowl, combine ricotta, one cup of mozzarella cheese, parmesan, spinach (optional), Italian seasoning, and egg.
In a 9×13″ pan, add 1 cup of marinara sauce and sausage mixture to the bottom of the pan.
Stuff the shells with the cheese mixture. Piping bags work great to fill the shells if you have them on hand, but if you don’t, I find that placing the filling in a large Ziploc bag and snipping a small corner of the bag works great to fill the shells. Line the bottom of the pan with the manicotti in an even layer over the sauce mixture. Cover with remaining sauce and cheese.
Bake for 25-30 minutes or until cheese is melted and bubbly. Garnish with fresh basil leaves if desired.