Crock Pot French Onion Beef Meatballs

 

Ingredients

For the Meatballs:

• Ground beef: 1 ½ pounds of 80/20 ground beef works best for moist, flavorful meatballs.
• Breadcrumbs: ½ cup of plain or seasoned breadcrumbs helps bind the mixture and adds texture.
• Egg: 1 large egg, lightly beaten, acts as a binder to keep the meatballs together.
• Parmesan cheese: ¼ cup grated Parmesan adds a touch of saltiness and richness.
• Garlic: 2 cloves, minced, infuses the meatballs with aromatic flavor.
• Worcestershire sauce: 1 teaspoon deepens the flavor profile with a hint of umami.
• Onion powder: 1 teaspoon for an extra punch of onion flavor.
• Dried parsley: 1 teaspoon for a touch of freshness.
• Salt and black pepper: ½ teaspoon each, to season the meatballs perfectly.

For the French Onion Sauce:

• Onions: 2 large onions, thinly sliced, are the star of the show, lending sweetness and depth to the sauce.
• Butter: 2 tablespoons unsalted butter for caramelizing the onions to perfection.
• Sugar: 1 teaspoon (optional) helps accelerate caramelization and adds a subtle sweetness.
• All-purpose flour: 1 tablespoon, for thickening the sauce.
• Beef broth: 2 cups, creating the base of the savory sauce.
• Worcestershire sauce: 1 tablespoon, enhancing the richness of the broth.
• Dried thyme: ½ teaspoon for a hint of herbal flavor.
• Gruyère or Swiss cheese: 1 cup shredded, melted into the sauce for a luxurious, cheesy finish.

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Step-by-Step Instructions

Step 1: Prepare the Meatballs

Mix the Meatball Ingredients

In a large mixing bowl, combine the ground beef, breadcrumbs, egg, Parmesan cheese, minced garlic, Worcestershire sauce, onion powder, dried parsley, salt, and black pepper. Use clean hands or a spoon to gently mix the ingredients until just combined. Avoid overmixing, as it can result in dense meatballs.

Shape the Meatballs

Using a cookie scoop or tablespoon, portion out the meat mixture and roll it into 1-inch meatballs. This size ensures the meatballs cook evenly and remain tender. Place the formed meatballs on a parchment-lined baking sheet.

Sear the Meatballs (Optional)

While not mandatory, browning the meatballs in a skillet before slow cooking adds flavor and helps them hold their shape. Heat a tablespoon of oil in a skillet over medium-high heat and sear the meatballs on all sides, about 2–3 minutes per side. Once browned, transfer the meatballs to a plate and set them aside.

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Step 2: Caramelize the Onions

Slice and Prep the Onions

Thinly slice the onions into even pieces. This ensures they cook uniformly and caramelize beautifully.

Caramelize the Onions

In the same skillet used for the meatballs, melt the butter over medium heat. Add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 20–25 minutes until the onions turn golden brown and caramelized. If you’re short on time, adding 1 teaspoon of sugar can speed up the caramelization process.

Thicken the Sauce

Once the onions are caramelized, sprinkle the flour over them and stir for 1 minute to remove the raw flour taste. Gradually pour in the beef broth while whisking to create a smooth sauce. Stir in Worcestershire sauce and dried thyme, allowing the mixture to simmer for 2–3 minutes until slightly thickened.

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Step 3: Assemble the Casserole

Layer the Ingredients

Place the meatballs in the bottom of your slow cooker. Pour the French onion sauce over the top, ensuring the meatballs are evenly coated.

Cook in the Crock Pot

Cover the slow cooker with the lid and cook the meatballs on low for 4–6 hours or high for 2–3 hours. The slow cooking process allows the flavors to meld and the meatballs to become incredibly tender.

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Step 4: Add the Cheese

Melt the Cheese

In the final 10–15 minutes of cooking, sprinkle the shredded Gruyère or Swiss cheese over the meatballs. Cover the slow cooker and let the cheese melt into the sauce, creating a creamy, indulgent finish.

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Step 5: Serve and Enjoy

Garnish and Plate

Sprinkle chopped fresh parsley over the top for a pop of color and a hint of freshness. Serve the meatballs over mashed potatoes, egg noodles, or rice, or alongside crusty bread to soak up the sauce.

Roasted Garlic Butter Parmesan Potatoes

 

Ingredients:

• 2 lbs baby potatoes, halved (900g)

• 3 tbsp unsalted butter, melted (42g)

• 2 tbsp olive oil (30ml)

• 4 garlic cloves, minced

• 1 tsp sea salt (5g)

• ½ tsp black pepper (1g)

• 1 tsp smoked paprika (2g)

• ½ cup grated Parmesan cheese (50g), plus more for serving

• 1 tbsp chopped fresh parsley (optional, for garnish)

Step-by-Step Instructions (With Expert Tips):

1. Preparation:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil for easy cleanup. Wash and halve the potatoes—no need to peel if you’re using baby or thin-skinned potatoes.
Pro tip: Soak the halved potatoes in cold water for 20 minutes to remove excess starch for crispier results. Just be sure to dry them well before roasting.

2. Cooking:
In a large bowl, mix the melted butter, olive oil, minced garlic, salt, pepper, paprika, and Parmesan. Toss the potatoes until they’re evenly coated. Spread them cut side down on the baking sheet in a single layer.
Roast for 30–35 minutes, flipping them halfway through, until deeply golden and crisp.
Pro tip: Press down lightly on the potatoes with a spatula halfway through cooking to get extra surface contact for more browning.

3. Assembly or Serving:
Sprinkle with a little extra Parmesan while hot and garnish with chopped parsley. Serve immediately—these are best when fresh and piping hot.
Optional: Serve with sour cream or aioli for dipping.

Common Mistakes to Avoid:

• Crowding the pan: This steams the potatoes instead of roasting them. Use a large baking sheet and space them out.

• Skipping the flip: Not turning the potatoes leads to uneven browning—take a minute to flip them halfway.

• Using pre-shredded cheese: It doesn’t melt or crisp as well. Freshly grated Parmesan gives better texture and flavor.

Double Chocolate Coca-Cola Cake

 

Ingredients for the cake:

 • 1 cup Coca-Cola (real, not diet)

 • ½ cup oil

 • 1 stick butter

 • 3 tablespoons cocoa

 • 2 cups sugar

 • 2 cups flour

 • ½ teaspoon salt

 • 2 eggs

 • ½ cup buttermilk

 • 1 teaspoon baking soda

 • 1 teaspoon vanilla

For the frosting:

 • 1 stick butter

 • 3 tablespoons cocoa

 • 6 tablespoons cream or milk

 • 1 teaspoon vanilla extract

 • 3 ¾ cups powdered sugar

Instructions:

1️⃣ Mix the Coca-Cola, oil, butter, and cocoa in a saucepan, then bring it to a boil.

2️⃣ In a separate bowl, mix the sugar, flour, and salt. Add the boiling mixture to the dry ingredients.

3️⃣ Add eggs, buttermilk, soda, and vanilla. Beat well.

4️⃣ Pour into a greased 13x9 inch baking pan and bake at 350°F for 20-25 minutes.

5️⃣ Let it cool, then top with that delicious chocolate frosting!

I can just picture this beautiful cake on your holiday table, sharing joy and warmth with your family and friends. 💖

Old Time Oven Peach Cobbler

 

Ingredients

For the filling:

6 cups sliced peaches (fresh, frozen, or drained canned)

3/4 cup granulated sugar

1/4 cup brown sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 tablespoon cornstarch (or flour, for thickening)

For the cobbler topping:

1 cup all-purpose flour

1 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk (whole or 2%)

1/2 cup (1 stick) unsalted butter, melted

Instructions

Preheat oven to 350°F (175°C). Place a 9×13-inch baking dish in the oven while it preheats.

Prepare the filling. In a saucepan over medium heat, combine peaches, sugars, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Stir and cook for 5-7 minutes until slightly thickened. Set aside.

Make the batter. In a bowl, whisk flour, sugar, baking powder, and salt. Stir in milk until smooth.

Assemble the cobbler. Remove the hot dish from the oven. Pour in melted butter. Without stirring, pour the batter evenly over the butter. Spoon the peach mixture over the batter. Do NOT stir.

Bake. Bake for 40–50 minutes, or until golden brown and a toothpick inserted into the topping comes out clean.

Cool slightly. Let sit for 10–15 minutes. Serve warm with vanilla ice cream or whipped cream.

Southern Caramel Cake

 

Ingredients:

1 cup (226 g) butter, room temperature

2 cups (396 g) sugar

4 large (200 g) eggs, room temperature

3 cups (360 g) self-rising flour

1 cup (227 g) buttermilk, room temperature

2 teaspoons (9.4 g) vanilla extract

Southern Caramel Icing Recipe, double the recipe

Instructions:

Preheat oven to 350º F. Prepare three cake pans with butter and flour. Set aside.

Cream together the butter and sugar until creamy. Add the eggs one at a time and mix until combined after each egg. Add the flour and buttermilk, alternating between the two and beginning and ending with the flour.

Divide the cake batter between the three prepared cake pans and bake until the center springs back to a light touch and the sides of the cake begin to pull away from the sides of the pan.

Remove the cake layers from the oven. Allow to cool for about 5 minutes and then turn them out onto wire racks to cool completely.

Make double the original recipe for Southern Caramel Icing to have ample icing for this three layer cake.

ENJOY!!

Roasted Garlic Butter Chicken Thighs

 

Ingredients:

6 bone-in, skin-on chicken thighs

4 tablespoons unsalted butter, melted

5 garlic cloves, minced

1 tablespoon olive oil

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

1 teaspoon dried Italian seasoning

1 tablespoon chopped fresh parsley (optional, for garnish)

Directions:

Preheat your oven to 400°F (200°C).

Pat chicken thighs dry and season both sides with salt, pepper, paprika, and Italian seasoning.

In a small bowl, mix melted butter with minced garlic.

Heat olive oil in an oven-safe skillet over medium heat. Place chicken thighs skin-side down and sear for 3-4 minutes until golden brown.

Flip the chicken, pour the garlic butter over the top, then transfer the skillet to the oven.

Roast for 25-30 minutes or until chicken reaches 165°F inside and skin is crispy.

Spoon some of the garlic butter from the pan over the top before serving. Garnish with parsley if you like!

Crispy Parmesan Chicken Wings

 

Ingredients:

2 lbs chicken wings (drumettes and flats)

2 tbsp olive oil

1 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt

1/2 tsp black pepper

1/2 cup grated Parmesan cheese

2 tbsp chopped fresh parsley (for garnish)

Optional: Ranch or your favorite dipping sauce

Directions:

Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top.

Prepare the wings: Pat chicken wings dry with paper towels. In a large bowl, toss wings with olive oil, garlic powder, paprika, salt, and pepper.

Bake: Arrange wings in a single layer on the wire rack. Bake for 40–45 minutes, flipping halfway through, until golden and crispy.

Add Parmesan: Remove wings from the oven and immediately toss them in a bowl with grated Parmesan while hot so it sticks well.

Garnish and serve: Sprinkle with fresh parsley and serve with your favorite dipping sauce!