Crockpot French Onion Meatloaf with Melted Swiss Cheese

 

Ingredients :

• 2 pounds  ground beef

• 1 cup breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1/4 cup milk

• 2 eggs

• 1 tablespoon Worcestershire sauce

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 large onions, thinly sliced

• 2 tablespoons butter

• 1 cup  beef broth

• 8 slices Swiss cheese

Directions :

1️⃣ Prepare the Meat Mixture:

In a large bowl, mix together the ground beef, breadcrumbs, Parmesan cheese, milk, eggs, Worcestershire sauce, salt, and pepper. Combine thoroughly until all ingredients are evenly incorporated.

2️⃣ Form the Loaf:

Shape the beef mixture into a loaf form. Place the loaf carefully in your crockpot.

3️⃣ Caramelize the Onions:

Melt butter in a skillet over medium heat. Add the thinly sliced onions and cook them slowly, stirring occasionally, until they become caramelized, which takes about 20-25 minutes. Once caramelized, pour in the beef broth and continue cooking until most of the liquid is absorbed.

4️⃣ Add Onions to the Meatloaf:

Pour the caramelized onions with broth over the meatloaf in the crockpot.

5️⃣ Slow Cook the Meatloaf:

Set the crockpot to low and cook the meatloaf for 6 to 8 hours, or until it reaches the desired doneness.

6️⃣ Melt the Cheese:

About 10 minutes before serving, lay Swiss cheese slices over the top of the meatloaf. Cover and allow the cheese to melt.

7️⃣ Serve and Enjoy:

Serve the meatloaf hot, sliced with the gooey melted cheese on top, and enjoy the rich, savory flavors!

German Chocolate Brownies with Coconut Pecan

 

Ingredient

Brownie Layer

Unsalted butter 1 cup

Semisweet or German baking chocolate, chopped 8 oz

Granulated sugar 1 1/2 cups

Light brown sugar 1/2 cup

Large eggs 4

Vanilla extract 2 tsp

All-purpose flour 1 cup

Unsweetened cocoa powder 1/4 cup

Fine sea salt 1/2 tsp

Coconut-Pecan Topping

Evaporated milk 1 cup

Egg yolks 3

Granulated sugar 1 cup

Unsalted butter 1/2 cup

Vanilla extract 1 tsp

Sweetened shredded coconut 1 1/3 cups

Chopped pecans 1 cup

Instructions

Prepare the Brownies

Preheat the oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper.

Melt the butter and chopped chocolate in a saucepan over low heat, stirring until smooth.

Whisk in granulated sugar and brown sugar until well combined.

Add the eggs one at a time, then mix in the vanilla.

Fold in the flour, cocoa powder, and salt just until incorporated.

Spread the batter into the prepared pan and bake for 22 to 28 minutes, or until the top is set.

Prepare the Coconut-Pecan Topping

In a saucepan, combine evaporated milk, egg yolks, sugar, and butter.

Cook over medium heat, stirring continuously, until thickened, about 8 to 12 minutes.

Remove from the heat and stir in vanilla, shredded coconut, and chopped pecans.

Allow the topping to cool until it thickens further.

Assemble the Brownies

Spread the coconut-pecan topping evenly over the cooled brownies.

Chill for 45 minutes for cleaner slicing.

Earthquake Cake

 

Ingredients

Cake Base:

    •    1 box strawberry cake mix

    •    Ingredients listed on the cake mix box (usually:

    •    3 eggs

    •    ½ cup (120 ml) vegetable oil

    •    1 cup (240 ml) water)

Add-ins:

    •    1½ cups fresh or frozen strawberries, chopped

Cream Cheese Layer:

    •    225 g cream cheese (at room temperature)

    •    ½ cup (115 g) unsalted butter (melted)

    •    3 cups powdered sugar

 •    1 tsp vanilla extract

⸻

Instructions

1️⃣ Cake Base

    1.    Preheat the oven to 175°C (350°F).

    2.    Prepare the strawberry cake mix according to the box instructions (add eggs, oil, and water and mix).

 3.    Pour half of the batter into a greased 23×33 cm (9×13 inch) baking pan.

2️⃣ Add the Strawberries

    4.    Sprinkle half of the chopped strawberries evenly on top.

3️⃣ Cream Cheese Layer

 5. In a separate bowl:

• Cream cheese

• Melted butter

• Powdered sugar

• Vanilla

Beat until smooth.

6. Spoon this mixture over the cake (do not spread completely; the earthquake effect will form at this stage).

4️⃣ Assemble & Bake

    7.    Pour the remaining cake batter between the cream cheese spots.

    8.    Sprinkle the remaining strawberries on top.

 9.    Bake for 35–45 minutes or until the edges are set and the center is slightly moist.

5️⃣ Cool & Serve

    10.    Let cool completely.

    11.    Slice, sprinkle with a little more fresh strawberries or powdered sugar, and serve. 🍓✨

Pecan Pie Muffins

 

Ingredients:

1 cup packed light brown sugar

½ cup all-purpose flour

2 cups chopped pecans

2/3 cup butter, softened

2 eggs, beaten

Instructions:

Preheat oven to 350 degrees F. Grease mini or regular muffin cups generously.

In a medium bowl, stir together brown sugar, flour, and pecans.

In a separate bowl, beat the butter and eggs together.

Stir in dry ingredients just until combined.

Spoon batter into muffin cups about 2/3 full.

Bake for 12-13 minutes for mini muffins or 15-17 minutes for regular size muffins.

Run a knife around the edge of each muffin and pop it out.

Notes:

Grease the muffin cups well to ensure the muffins do not stick.

Under-bake slightly for a gooey pecan pie center.

Serve warm for the best taste experience.

Southern Sausage Biscuits

Ingredients: 

- 2 cups all-purpose flour 

- 1 tablespoon baking powder 

- ½ teaspoon baking soda 

- 1 teaspoon salt 

- 6 tablespoons cold butter, cubed 

- ¾ cup cold buttermilk 

- 1 lb breakfast sausage 

- Sliced cheddar or American cheese (optional) 

Directions: 

1. Preheat the oven to 425°F (220°C). 

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. 

3. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs with pea-sized butter pieces. 

4. Stir in the cold buttermilk until the dough just comes together – be careful not to overmix. 

5. Turn the dough onto a floured surface and gently fold it a few times. 

6. Roll the dough to a 1-inch thickness and cut into rounds using a biscuit cutter. Place the rounds on a baking sheet. 

7. Bake for 12-15 minutes until golden brown on top. The biscuits should be fluffy and cooked through. 

8. While the biscuits are baking, shape the breakfast sausage into patties slightly larger than the biscuits (they will shrink during cooking). 

9. Cook the sausage patties in a skillet over medium heat for 3-4 minutes per side until browned and fully cooked through. Drain on paper towels. 

10. Split the warm biscuits in half horizontally. Place a sausage patty inside each biscuit and add a slice of cheese if desired while the biscuit and sausage are still warm so it melts slightly. Top with the other biscuit half and serve immediately while hot. These are best enjoyed fresh and warm. 

Prep Time: 15 minutes | Cooking Time: 15 minutes | Total Time: 30 minutes 

Kcal: Approximate calories per serving: 350 | Servings: 8 biscuits 

Tips: 

- For fluffier biscuits, make sure your butter is very cold and cut it into the flour quickly. 

- You can substitute milk for buttermilk if you don't have any on hand, but the flavor and texture may vary slightly. 

- For extra flavor, add herbs or spices to the sausage before cooking, such as black pepper, paprika, or sage.

ultimate classic pig pickin cake slice

 

Ingredients for the Cake

1 (15.25 oz) box yellow cake mix

3 large eggs

⅓ cup vegetable or canola oil

1 cup water

1 (11 oz) can mandarin oranges, drained

Preparation – Cake Base

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

In a large bowl, beat the cake mix, eggs, oil, and water until smooth.

Stir in the mandarin oranges until blended.

Pour batter into the dish and bake for 30–35 minutes, or until a toothpick comes out clean.

Place on a cooling rack and allow the cake to cool completely.

⏱ Time: 20 minutes prep + 35 minutes baking + 1 hour cooling.

Ingredients for the Topping

1 (20 oz) can crushed pineapple with juice

1 (3.4 oz) box instant vanilla pudding

1 (16 oz) tub frozen whipped topping, thawed

1 (11 oz) can mandarin oranges (for garnish)

Preparation – Frosting

In a large bowl, stir together the crushed pineapple with juice and the pudding mix until thickened.

Gently fold in the whipped topping until creamy.

Spread evenly over the cooled cake.

Arrange mandarin orange slices on top for decoration.

Refrigerate at least 30 minutes before serving.

⏱ Time: 15 minutes prep + 30 minutes chilling.

Eggless Brownies Recipe

 

Ingredients:

1 cup all-purpose flour

½ cup cocoa powder

¾ cup sugar

½ tsp baking powder

¼ tsp salt

½ cup milk (dairy or non-dairy)

¼ cup vegetable oil

1 tsp vanilla extract

½ cup chocolate chips (optional)

Instructions:

1. Preheat the oven to 350°F (175°C). Grease or line a 8x8 inch pan with parchment paper.

2. In a bowl, whisk flour, cocoa powder, sugar, baking powder, and salt.

3. Stir in milk, oil, and vanilla, Mix until smooth and thick.

4. Fold in chocolate chips (optional).

5. Spread batter evenly in the pan. Bake for 20-25 minutes, until a toothpick comes out with a few moist crumbs.

6. Let brownies cool before slicing into squares.