Creamy crockpot chicken spaghetti

 

I still remember the first time I made spaghetti in a crockpot. It was a chilly fall evening, and I was feeling adventurous in the kitchen. Inspired by a lack of time and a deep love for all things pasta, I decided to throw everything into the slow cooker before heading out for a brisk hike. Upon my return, I was greeted not just by the aroma of cooked chicken and melted cheese, but by a new family favorite that begged to be shared. Over the years, this Creamy Crockpot Chicken Spaghetti has filled our plates and warmed our hearts on many hectic days.

 

Ingredients

Ingredient Quantity

Cream of chicken soup 10.5 ounces

Cream of mushroom soup 10.5 ounces

Rotel diced tomatoes with chilies (undrained) 10 ounces

Cream cheese (cubed) 4 ounces

Italian seasoning 2 tablespoons

Boneless skinless chicken breasts 1.5 pounds

Spaghetti 12 ounces

Shredded blend of mozzarella and cheddar cheese 2 cups

 

Instructions

Prepare the Crockpot:

Thoroughly spray the interior of the Crockpot with non-stick cooking spray to prevent sticking.

Make the Soup Base:

Pour both the cream of chicken and cream of mushroom soups into the Crockpot.

Add the Rotel tomatoes, cubed cream cheese, and Italian seasoning to the soup mixture. Stir until all components are evenly distributed.

Add the Chicken:

Place the chicken breasts into the Crockpot, ensuring they are submerged in the soup mixture for even cooking.

Cook:

Secure the lid on the Crockpot and cook on LOW for four hours.

Prepare the Pasta:

While the chicken is cooking, prepare the spaghetti according to the package instructions until it reaches al dente texture.

Shred the Chicken:

After the cooking time has elapsed, remove the chicken breasts from the Crockpot and transfer them to a cutting board.

Using two forks, shred the cooked chicken into bite-sized pieces.

Combine Ingredients:

Return the shredded chicken to the Crockpot.

Drain the cooked spaghetti and add it to the Crockpot as well. Stir to ensure the spaghetti is well coated with the sauce.

Add Cheese:

Add the shredded mozzarella and cheddar cheese blend to the Crockpot. Stir to distribute the cheese evenly.

Final Cook:

Replace the lid on the Crockpot and cook on LOW for an additional 30 minutes.

Serve:

Once the cheese is melted and the ingredients are well incorporated, the Creamy Crockpot Chicken Spaghetti is ready to be served. Enjoy while hot.

Indulge in this comforting and creamy delight that is sure to warm both your plate and your heart! 🍝

Amish Baked Custard

 

Ingredients:

14 ounces sweetened condensed milk

2 teaspoons vanilla extract

4 cups hot water

6 eggs

¼ teaspoon salt

Ground nutmeg for garnish

 

Instructions:

Preheat the Oven: Set your oven to 325°F.

Mix Condensed Milk and Water: In a bowl, combine the water and condensed milk.

Beat the Eggs: In another bowl, beat the eggs until they are fluffy and light.

Combine Ingredients: Pour a little of the condensed milk mixture into the eggs and mix well. Then add the remaining condensed milk mixture to the eggs, and stir in the salt and vanilla.

Prepare for Baking: Spoon the mixture into 8 ramekins or a 2-quart baking pan.

Bake in a Water Bath: Place the ramekins or baking pan into a larger pan. Pour water into the larger pan to come up ½-inch. This creates a water bath that helps the custard cook evenly.

Baking Time: Cook in the oven for an hour if using ramekins, or an hour and 40 minutes if using a baking pan.

Cool and Serve: Let the Amish custard cool completely, then sprinkle with nutmeg and serve.

COCONUT CHEWIES

 

Brown Butter Coconut Blondies – Chewy, Caramelized Perfection

 

If you love rich, chewy blondies with deep caramel flavor and a hint of toasty coconut, these Brown Butter Coconut Blondies are a must-try! The nutty aroma of browned butter, combined with sweet brown sugar and coconut, creates a dessert that’s buttery, decadent, and completely irresistible.

 

Perfect for bake sales, holiday treats, or an easy weeknight dessert, these blondies are simple to make yet taste gourmet.

 

Why You’ll Love This Recipe

Deep, Caramelized Flavor – The browned butter and brown sugar create a rich toffee-like taste.

Chewy & Moist – These blondies have a perfect soft center and slightly crisp edges.

Easy One-Bowl Recipe – No fancy mixers needed—just a saucepan and a spoon!

Coconut Lovers’ Dream – The shredded coconut adds extra sweetness and texture.

 

Ingredients & Their Role

For the Blondies:

½ cup butter – Browning the butter enhances the blondies with a nutty, deep caramel flavor.

 

2 cups brown sugar – Adds moisture, chewiness, and a rich molasses-like sweetness.

 

2 eggs – Bind the ingredients and contribute to the soft texture.

 

2 teaspoons vanilla – Enhances the depth of flavor.

 

1 ½ cups all-purpose flour – The base that gives structure to the blondies.

 

1 teaspoon baking powder – Provides just enough lift for a soft, dense texture.

 

1 teaspoon salt – Balances the sweetness and enhances flavor.

 

1 ½ cups shredded sweetened coconut – Adds chewiness, subtle crunch, and a tropical hint.

 

Step-by-Step Instructions

 

1. Prepare the Baking Dish & Oven

Preheat your oven to 350°F (175°C). Grease or line an 8×8-inch baking dish with parchment paper for easy removal.

 

2. Brown the Butter

In a large saucepan over medium-high heat, melt the butter.

 

Once the butter starts to bubble, swirl the pan continuously to prevent burning.

 

Continue cooking until the butter turns a deep amber color and smells nutty.

 

Remove from heat immediately to prevent burning.

 

3. Mix in the Brown Sugar

Add the brown sugar to the warm browned butter.

 

Stir until fully incorporated, creating a smooth, glossy mixture.

 

4. Incorporate Eggs & Vanilla

Allow the butter mixture to cool slightly (about 2 minutes) before adding the eggs and vanilla.

 

Mix quickly to avoid scrambling the eggs in the warm butter.

 

5. Add Dry Ingredients

Stir in the flour, baking powder, and salt until just combined. Do not overmix.

 

6. Fold in Coconut

Gently fold in the shredded coconut, ensuring it’s evenly distributed throughout the batter.

 

7. Bake the Blondies

Transfer the batter into the prepared baking dish, smoothing the top with a spatula.

 

Bake for 40-45 minutes, covering with foil for the last 10 minutes to prevent over-browning.

 

8. Cool & Slice

Let the blondies cool completely in the pan before slicing into squares. This ensures clean cuts and the perfect chewy texture.

 

Pro Tips for the Best Blondies

 

Don’t Skip Browning the Butter – This step is the key to that deep, toffee-like flavor.

Use Fresh Coconut – Shredded sweetened coconut keeps the blondies moist and flavorful.

Avoid Overbaking – Blondies continue to set as they cool, so remove them when the center is slightly soft.

Line the Pan with Parchment – Makes for easy lifting and clean slicing.

 

Serving Suggestions

These chewy, caramel-infused blondies taste amazing on their own, but try them with:

 

A scoop of vanilla or coconut ice cream – for a decadent dessert.

A cup of coffee or espresso – enhances the rich brown sugar flavor.

A drizzle of melted dark chocolate – adds a bittersweet contrast.

Toasted coconut flakes on top – for extra crunch and tropical flavor.

 

Why These Blondies Will Be Your New Favorite Dessert

Simple to make but rich in flavor, these Brown Butter Coconut Blondies have the perfect balance of chewiness, buttery caramel depth, and coconut sweetness.

 

Whether you’re baking for a party, a cozy night in, or just to satisfy a sweet craving, this recipe is sure to become a go-to favorite.

 

Save This Recipe & Share It!

Tried this recipe? Let me know in the comments!

Crockpot Barbecue Ribs: Fall-Off-the-Bone Flavor with Southern Roots

 

Thanks to the magic of the slow cooker, Crockpot Barbecue Ribs have stood the test of time, delivering bold barbecue flavor with minimal effort. The slow cooking process allows the ribs to become fall-off-the-bone tender while absorbing all the smoky, sweet, and tangy notes of the sauce and spices.

A Dish With a Delicious History

Back in the early days, home cooks in the South used slow cooking techniques to transform tough cuts of meat into tender, mouthwatering dishes. Crockpot Barbecue Ribs became a favorite because they paired beautifully with traditional sides like mashed potatoes, baked beans, coleslaw, or buttery corn on the cob.

Over the decades, the recipe has traveled far beyond its Southern roots. Now, people around the world enjoy this comfort food classic, experimenting with local spices and sauces while preserving the dish’s tender, juicy texture.

Tips for Making Perfect Crockpot Ribs

To get the best results with Crockpot Barbecue Ribs, it’s all about building layers of flavor and letting time do the work. Before placing the ribs into the slow cooker, coat them generously with a homemade barbecue sauce blend and your favorite dry seasonings. This allows the flavors to soak deep into the meat as it cooks slowly throughout the day.

For the most tender results, keep the heat on low and cook the ribs for several hours. A quick broil in the oven after cooking can give the ribs a caramelized finish that mimics traditional grilled barbecue.

Ingredients

• 2 lbs pork ribs

• 1 cup ketchup

• 2 tablespoons brown sugar

• 2 tablespoons Worcestershire sauce

• 2 tablespoons apple cider vinegar

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon smoked paprika

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• Salt to taste

Instructions

Step 1: Prepare the Ribs

If needed, remove the silver membrane from the back of the ribs for better tenderness. Season the ribs with salt and pepper on both sides.

Step 2: Make the Sauce

In a bowl, whisk together ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, garlic powder, onion powder, paprika, and black pepper. Stir until smooth and well combined.

Step 3: Sear the Ribs (Optional but Recommended)

Heat olive oil in a skillet over medium-high heat. Sear the ribs for a few minutes on each side to enhance flavor and color.

Step 4: Slow Cook

Place the ribs in the crockpot. Pour the barbecue sauce over the ribs, making sure they’re completely coated. Cover and cook on low for 6–8 hours, or until the ribs are tender and easily pulled apart with a fork.

Step 5: Optional Broil for a Crispy Finish

For caramelized edges, place the cooked ribs on a baking sheet, brush with more sauce, and broil in the oven for 3–5 minutes until slightly crisp on top.

Serve and Savor

Serve your Crockpot Barbecue Ribs with classic sides like creamy coleslaw, baked potatoes, grilled corn, or even mac and cheese. The rich, smoky-sweet flavor of the ribs pairs well with almost anything and always leaves your guests craving seconds.

Why You’ll Love This Recipe

These ribs are not only packed with flavor, but they’re also incredibly easy to prepare. Just set them in the crockpot in the morning and come back to a dinner that tastes like you spent all day tending a smoker. Plus, you can customize the sauce to be spicier, sweeter, or more tangy depending on your preference.

Whether you’re feeding a crowd or just looking for an easy dinner with leftovers, Crockpot Barbecue Ribs are a guaranteed hit. Give this timeless comfort dish a try and bring the taste of Southern hospitality right into your kitchen.

Caramel Cream Cheese Bread

 

Why You’ll Love This Recipe

• Rich and Moist Texture thanks to the cream cheese and butter combo.

• Warm Caramel Swirl that melts perfectly into every bite.

• Perfectly Spiced with a hint of cinnamon.

• No fancy techniques — just classic baking made simple.

Ingredients

• 2 cups all-purpose flour

• 1 ½ cups granulated sugar

• 1 cup (2 sticks) unsalted butter, room temperature

• 1 (8 oz.) package cream cheese, room temperature

• 4 large eggs, room temperature

• ½ cup caramel topping

• 1 ½ teaspoons vanilla extract

• 1 ½ teaspoons ground cinnamon

• 1 ½ teaspoons baking soda

• ½ teaspoon salt

How to Make Caramel Cream Cheese Bread

1. Preheat the oven to 350°F (175°C). Lightly grease two 9×5-inch loaf pans with butter or non-stick spray.

2. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy.

3. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. In another bowl, whisk together flour, baking soda, salt, and cinnamon until combined.

5. Gradually mix the dry ingredients into the wet ingredients, stirring until just incorporated. Do not overmix.

6. Pour ¼ of the batter into each prepared loaf pan.

7. Spoon ¼ cup of caramel topping over the batter in each pan. Swirl gently with a knife — try to keep the caramel away from the edges to prevent sticking.

8. Top with the remaining batter, dividing equally between the two pans.

9. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

10. Remove from oven and let cool before slicing and serving.

Tips & Variations

• Want extra caramel? Drizzle some over the top before serving.

• Serve slightly warm with a scoop of vanilla ice cream for dessert.

• Store leftovers wrapped at room temperature for up to 3 days or refrigerate for longer freshness.

Final Thoughts

This Caramel Cream Cheese Bread is a cozy treat that tastes like you spent hours in the kitchen — but comes together with simple ingredients and steps. Perfect for gifting, sharing, or savoring all to yourself.

My recipes by Dida

 

Cream Cheese Cake Recipe

Ingredients

• 1 ½ cups (340g) unsalted butter, softened

• 8 oz (225g) cream cheese, softened

• 3 cups (600g) granulated sugar

• 6 large eggs, room temperature

• 3 cups (375g) all-purpose flour

• 1 teaspoon vanilla extract

• ½ teaspoon almond extract (optional)

• ½ teaspoon salt

Instructions

1. Preheat Oven

Set oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.

2. Cream Butter and Cream Cheese

In a large mixing bowl, beat butter and cream cheese until smooth and creamy. Gradually add sugar and beat until fluffy (about 3–4 minutes).

3. Add Eggs and Flavoring

Beat in eggs one at a time, mixing well after each. Stir in vanilla (and almond extract if using).

4. Add Flour and Salt

Gently fold in flour and salt until just combined. Do not overmix.

5. Bake

Pour batter into prepared pan. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

6. Cool and Serve

Cool in the pan 15 minutes, then remove and cool completely on a wire rack. Serve plain, dusted with powdered sugar, or with fruit sauce.

Tips

• Use room-temperature ingredients for a smooth batter.

• Do not open the oven early — this cake needs consistent heat to rise.

• Perfect for glazing with lemon icing or serving with fresh berries.

Wet Burritos recipe

 

This Wet Burritos recipe has a ground beef and refried bean filling wrapped in a large tortilla smothered with red sauce and melted cheese. Top with your favorites such as guacamole, sour cream, lettuce, onion, and tomatoes.

 

Ingredients

1 lb ground beef

1/2 cup chopped onion

2 tsp minced garlic

1 tsp cumin

1/2 tsp salt

1/2 tsp pepper

4.5 oz diced green chile peppers

16 oz refried beans

8 oz tomato sauce

10 oz enchilada sauce

15 oz chili no-beans (Hormel)

6 flour burrito tortillas (about 12 inches)

2 cups shredded lettuce

3 cups shredded Mexican blend cheese

Chopped green onions (for garnish)

Any additional desired toppings

 

How To Make Wet Burritos Recipe

Preheat the oven to 400 degrees F.

Brown the ground beef and onion in a skillet over medium high heat. Cook and stir until evenly browned and onion begins to soften. Click for a medium skillet.

Drain grease, and season with the garlic, cumin, salt and pepper. Stir in the green chilies and refried beans until well blended. Turn off heat, but keep warm.

In a saucepan, combine the tomato sauce, no-bean chili, and enchilada sauce. Whisk together until mixed well, and cook over medium heat until heated through. Turn off heat and keep warm. Click for a whisk.

Divide the beef and bean mixture into 6 portions in the pan.

Place a burrito sized tortilla on a plate and place 1/6 of the ground beef mixture onto the center.

Top with a little cheese and lettuce. Leave the lettuce out if you don’t want it baked inside. You can substitute or add other veggies as well.

Fold in the left and right side of the tortilla over the filling, holding in place with your fingers. Then fold in the top and bottom sides of the tortilla over the filling (like an envelope) making sure to overlap well so no filling can escape.

Repeat with the other 5 tortillas.

Place seam side down in two greased 9 x 13 oven safe dishes. Click for a 9 x 13 baking dish.

Pour the entire saucepan of the sauce over the top of the burritos.

Top with the remaining cheese sprinkled over all evenly.

Bake in the preheated oven for 15-20 minutes until burritos are heated through and cheese is melted.

Top with more lettuce, tomato, sour cream and dried chives, or your choice of toppings.

 

Notes

If your cooking for two, you can freeze the leftovers.

To reheat – allow to thaw completely first then preheat your oven to 400 degrees F and bake for 15-20 minutes until heated through.