Easy Meatloaf Recipe | Mini Meatloaves With Mashed Potatoes

Easy Meatloaf Recipe - Mini Meatloaves with Mashed Potato Topping

Meatloaf has received a bad reputation over the years and some of it is deserved. Meatloaf is so easy to make, but also so easy to ruin. The biggest problem that I have seen is when people attempt to make meatloaf is that it ends up being too dry, be it from not adding enough moisture to the meatloaf mixture or from cooking it for so long that it is completely dried out and rubbery.

This easy meatloaf recipe solves all of those problems: it is just the right balance of ingredients and because you cook it in a muffin tin you don’t have to worry about the ends drying out while you wait for the middle to be fully cooked (as you do when you cook it in a traditional loaf pan).

Another benefit to making mini-meatloaves is that, like my Mini Chicken Pot Pie recipe, it is built-in portion control. One of these is just about the right serving size for most people (although my husband will usually eat 2 of these).

I started using oats in my meatloaf recipe several years ago. When my children were younger, they didn’t like the “chunks” of the oats so I would put them in the blender to make “oatmeal breadcrumbs” before adding them to the mixture. Now that they are older, they don’t mind them so much. Adding oatmeal gives this easy meatloaf mixture a little bit more fiber than breadcrumbs would, but you can always substitute bread crumbs if you prefer.

Ingredients

  • 1 lb Ground Beef
  • 1 Egg
  • 3/4 cup Milk
  • 1 cup Shredded Cheddar Cheese
  • 1/2 cup Quick Oats or breadcrumbs
  • 1 tsp Salt
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Worcestershire Sauce
  • 1/4 cup crushed Club Crackers
  • 2/3 cup Ketchup
  • 1/4 cup Brown Sugar
  • 2 tsp Mustard
  • 2 cup Mashed Potatoes (use your favorite recipe)

Directions:

  1. Preheat Oven to 350.
  2. Combine ketchup, mustard and brown sugar together and stir to mix well. Set aside (this will be your topping for your meatloaves)
  3. In a separate bowl, combine all remaining ingredients (except the mashed potatoes) and mix well
  4. Divide the mixture evenly among the 12 wells of a standard muffin tin.
  5. Top each  mini-meatloaf with the ketchup mixture.
  6. Bake for 30-45 minutes.
  7. Remove from the oven and allow to sit for 5 minutes before you remove from muffin pan
  8. Place mashed potatoes in a zip-top bag or piping bag.  Cut a corner off of the bag and pipe on a mashed potato “frosting”.

Serve and enjoy!

Easy Dinner Idea | Ham and Cheese Pinwheels

easy dinner idea ham and cheese pinwheels

With all the running around that we do, sometimes we just want an easy dinner idea that we can throw together quickly and that our children will enjoy. These ham and cheese pinwheels are exactly that! It takes just a few minutes to assemble them and they cook in just about 12 minutes. As an added bonus, they can also do “double-duty” as an appetizer/finger food at parties!

These are made with cheddar cheese, but give other cheeses a try. My children prefer when I use mozzarella cheese or even American cheese, as they end up being more “gooey” once they are cooked. I just think they look better with cheddar!

To make them, you will need:

pinwheels ingredients

Making them is easy!

pinwheels assemble

Simply unroll the crescent rolls and pinch together the seams to form a solid sheet.  Top with the mustard or mayonnaise (optional), ham and cheese.

pinwheel roll

Starting at one end, tightly roll the sheet up in to a log.

pinwheels bake

Using a very sharp knife, slice the roll in to about 10 even pieces.  Place on cookie sheet and bake!

Scroll down for the complete directions!

You might also want to try these other easy dinner ideas:

Easy Dinner Idea | Ham and Cheese Pinwheels

Rating: 41

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Easy Dinner Idea | Ham and Cheese Pinwheels

Ingredients

  • 1 package refrigerated Crescent Rolls
  • 5 - 6 oz Sliced Cooked Ham
  • 2 cups Shredded Cheddar Cheese (or cheese of your choice)
  • 2 tsp mustard or mayonnaise (optional)

Instructions

  1. Preheat oven to 350F
  2. Spray baking sheet with non-stick spray or line with parchment paper
  3. Unroll dough onto prepared sheet and crimp together all seams to form a solid sheet.
  4. Spread mustard or mayonnaise over dough (optional)
  5. Spread cheese evenly over the dough. Top with the ham.
  6. Starting from the long side, roll up tightly to form a log.
  7. Slice into 10-12 slices with a sharp knife.
  8. Place slices on baking sheet and cook for about 12 minutes or until golden brown.
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Crockpot Pepper Steak Recipe

crockpot pepper steak

Is there really a more basic and hearty recipe than a good pepper steak? I love making it in the skillet, but even better is a “set it and forget it” crockpot pepper steak recipe! I am just addicted to my slow cooker.  I can spend a few minutes putting everything together and come back in about 8 hours and it is done!

One of the best things about cooking in a slow cooker is that it allows you to buy cheaper cuts of meats. Those are the ones that taste best when they are cooked “low & slow”. Just make sure to trim all visible fat and you will be good to go!

The beef does need to be browned/seared before you throw it in to the crockpot – please don’t skip that step. It will really make the difference between having nice tender beef and having shoe leather!

Hennyway – to make this Crockpot Pepper Steak recipe, you will need:

crockpot pepper steak ingredients

  • 2 lb Beef Roast cut into strips
  • Garlic powder
  • 2 T Vegetable Oil
  • 1/4 cup Beef Broth
  • 1 T cornstarch
  • 1 Onion
  • 2 Bell Peppers
  • 14 oz Stewed Tomatoes with liquid
  • 3 T Soy Sauce
  • 1/4 tsp ground ginger
  • 1 tsp Sugar
  • 1 tsp Salt

Making it couldn’t be easier! Scroll down for complete directions!

You might want to also try these crockpot recipes:

Crockpot Pepper Steak Recipe

Prep Time: 15 minutes

Cook Time: 8 minutes

Total Time: 8 hours, 15 minutes

Yield: 4 sesrvings

Crockpot Pepper Steak Recipe

Ingredients

  • 2 lb Beef Roast cut into strips
  • Garlic powder
  • 2 T Vegetable Oil
  • 1/4 cup Beef Broth
  • 1 T cornstarch
  • 1 Onion
  • 2 Bell Peppers
  • 14 oz Stewed Tomatoes with liquid
  • 3 T Soy Sauce
  • 1/4 tsp ground ginger
  • 1 tsp Sugar
  • 1 tsp Salt
  • 3 cups cooked white or jasmine rice, cooked according to package directions

Instructions

  1. Heat a non-stick skillet and 2 T vegetable oil on medium-high
  2. Season beef with salt, pepper and garlic powder and brown in vegetable the skillet.
  3. Transfer beef to your slow cooker, reserving drippings in skillet.
  4. Add cornstarch and beef broth to skillet and heat over low heat stirring until dissolved. Use a wooden spoon to scrape up any of the drippings from the bottom of the pan.
  5. Pour mixture over the meat in the slow cooker.
  6. Remove stem and seeds from bell peppers, roughly chop and add to slow cooker.
  7. Chop onion and add to slow cooker.
  8. Add remaining ingredients to slow cooker and cook on low for about 8 hours.
  9. If your sauce looks too thin after 8 hours, spoon about 1/4 cup of the sauce into a dish and blend in another tablespoon of cornstarch and then add it back to slow cooker to thicken.
  10. Serve over rice
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Southern Style Peaches and Cream French Toast Bake

Southern Style Peaches and Cream French Toast Bake

This Southern-Style Peaches & Cream French Toast Bake is a perfectly delicious way to use up the end of season peaches picked up from your local farmers market. You can substitute canned or frozen peaches to make this dish year round.

We tend to be pretty boring around here with breakfasts during the school year but when summer hits and we don’t have to be up and out of the house so early, I do like to make more of these breakfasts that the rest of the year would be considered a “weekend recipe”. My children love the change-up from cereal and it makes it easy for me because, like my “regular” Crock Pot French Toast Recipe as well as my Crockpot Breakfast Casserole Recipe, I can just throw everything together and wake up in the morning to serve breakfast with minimal effort (in the case of this french toast bake recipe, I just have to throw it in the oven!)

Rich and creamy, this French toast bake is best prepared the night before, allowing the bread to soak up all the cream and cinnamon flavors. Just pop it into the oven in the morning and delight your family. Serve as-is or with syrup drizzled over the top.

Ingredients:

  • 1 cup packed brown sugar
  • 8 eggs
  • 1 8 oz. package of cream cheese
  • 2 tsps. Vanilla
  • 4 or 5 ripe or slightly over ripe peaches
  • 1 ½ cups half and half
  • 1 ½ tsp. cinnamon
  • 8 to 10 slices of day-old bread
  • Butter for pan

Directions:

  1. Butter a 9×13” baking pan.
  2. Dice the bread .
  3. Cube cream cheese.
  4. Whisk together eggs, cinnamon, half and half, vanilla, and brown sugar until thoroughly combined.
  5. Place your bread in your buttered baking dish.
  6. Pour egg mixture all over top, try to wet as much as possible.
  7. Scatter peaches and cream cheese over the top of bread.
  8. Allow to sit in refrigerator, covered, overnight.
  9. Preheat oven to 350°
  10. Bake for 45-50 minutes.

Serve and enjoy!

Copycat Starbucks Lemon Loaf Recipe

copycat starbucks lemon loaf recipe

I know that when you think of Starbucks, you think “coffee”…but when I think of the Starbucks Lemon Loaf, I think “tea” (yes – I am one of those rare people who can easily switch back and forth between coffee and tea). But ok – I guess it goes great with coffee.

Regardless of your beverage of choice when eating a slice of Starbucks Lemon Loaf, it is SO much cheaper to make it at home! It’s really not rocket science to make it, but if you just do some simple planning, you can make almost an entire loaf of this Starbucks Lemon Loaf recipe for about the cost of a single slice at Starbucks.  Go ahead – get your morning coffee from Starbucks (if you must – I make my own coffee at home and probably only buy Starbucks about once every 6 weeks)…but start packing your own lemon loaf!

This recipe will make 2 loaves and, if you have a family like mine that won’t eat ANYTHING, you can just easily freeze the 2nd loaf for later, Better yet – slice the loaves once they are done, freeze the slices individually and you will have a fabulous “grab & go” breakfast!

To make this Starbucks Lemon Loaf recipe it you will need:

starbucks lemon loaf recipe ingredients

For the Cake:

  • 1 box Yellow Cake Mix
  • 4 Eggs
  • 1/2 cup Milk
  • 1 box (3.4 oz) Instant Lemon Pudding Mix
  • 1/2 cup Vegetable Oil
  • 8 oz Sour Cream
  • 6 tbsp Lemon Juice

For the Glaze:

  • 3 cup Powdered Sugar
  • 4 tbsp Lemon Juice

Scroll down for complete directions (and don’t forget to follow me on Pinterest!)

You might want to also check out these other copycat recipes:

Copycat Starbucks Lemon Loaf Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Copycat Starbucks Lemon Loaf Recipe

Ingredients

    For The Cake:
  • 1 box Yellow Cake Mix
  • 4 Eggs
  • 1/2 cup Milk
  • 1 box (3.4 oz) Instant Lemon Pudding Mix
  • 1/2 cup Vegetable Oil
  • 8 oz Sour Cream
  • 6 tbsp Lemon Juice
  • For The Glaze:
  • 3 cup Powdered Sugar
  • 4 tbsp Lemon Juice

Instructions

  1. Preheat oven to 350
  2. Spray two loaf pans with non stick spray.
  3. Beat all of the cake ingredients until well combined.
  4. Evenly fill both loaf pans.
  5. Bake for 50 minutes or until golden brown and toothpick inserted in middle comes out clean.
  6. Allow to cool for at least 15 minutes before removing from pans.
  7. Combine glaze ingredients and stir until well blended.
  8. Drizzle over loaves and allow to set before slicing.
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Baked Zucchini Parmesan Crisps Recipe

baked zucchini parmesan crisps recipe

We tend to get in a rut in the way that we serve our vegetables or we get so caught up in making sure that they are prepared in he healthiest way possible that we often forget to let ourselves indulge a little bit! This recipe for zucchini parmesan crisps can give you the variety that you need while still staying on the healthy side.

The best part about these is that they can be an impressive side dish for your holiday dinner (or any dinner) or they would even make a great appetizer recipe – just set them out on a platter with a little marinara sauce for dipping!

One of the keys to getting the coating to stick to the chips is to pat the zucchini slices dry with a paper towel (there should be some natural condensation that forms once you slice them, especially if they are cold when you slice them).

You are going to want to serve these fresh out of the oven. They won’t be horrible once they are cooled down but, like most foods that have any breading on them, they taste best when they are piping hot!

Ok – on to the baked zucchini parmesan crisps recipe!

To make them, you will need:

INGREDIENTS

baked zucchini parmesan crisps ingredients

2 Zucchini
1/4 cup grated Parmesan
1/4 cup dry Bread Crumbs
1/4 tsp Salt
2 tbsp Olive Oil
1/4 tsp Pepper

Making them is easy!

  1. Simply preheat your oven to 450. Line a baking sheet with aluminum foil and spray lightly with non-stick spray
  2. Cut the zucchini into 1/4″ thick slices. Combine parmesan, bread crumbs, salt & pepper in a small bowl.

    baked zucchini parmesan crisps recipe process

  3. Dip zucchini slices into oil (either place the oil in a bowl or use a brush to brush on the oil and then toss in crumb mixture and place on prepared baking sheet.
  4. Bake 30 minutes or until crisp and brown.

Serve fresh from the oven as either a side dish or as an appetizer or snack. If you like, serve some warmed marinara sauce on the side for dipping.

Enjoy!

Orange Creamsicle Cake Recipe

Orange Creamsicle Cake Recipe

You know how you go to parties and people bring a side or a dessert and you just feel like you are seeing the same fruit salads, potato salads and broccoli salads over and over and over again? Well, this orange creamsicle cake recipe can provide some much-needed variation to the typical backyard barbecue dessert table! (you can also try my Oreo Stuffed Cupcakes with Cookies and Cream Frosting for another out of the ordinary dessert!)

Even if you aren’t heading to a party and just want a nice dessert for your family, this cake makes for a welcome change and the light citrus flavor should be generally loved by everyone!

This cake is made with a boxed cake mix, but you can infuse more flavor in to the cake mix by replacing the water in the directions with orange juice. Doing so will give the cake a strong orange flavor so you can always play with the amount of orange juice that you use. I happen to like it when I use all orange juice and no water, but my children think it is a little “too orange-y” (which I didn’t think was possible) so when I make it for them, I use a 50/50 orange juice and water mixture. It’s really a matter of personal preference!

Hennyway….to make this orange creamsicle cake recipe, you will need:

Ingredients:

  • 1 White Cake Mix
  • 3 Eggs
  • 1/3 cup Oil
  • 1 cup Orange Juice
  • 1 package Orange Jell-O
  • 1/2 cup boiling Water
  • 1/2 cup cold Water
  • 1 package Instant Vanilla Pudding Mix
  • 1 cup Milk
  • 1 tsp Vanilla
  • 8 oz Cool Whip
  • Mandarin orange slices (for garnish)

Directions:

  1. Preheat oven to 350. Spray a 13″ x 9″ pan with non-stick cooking spray.
  2. Prepare cake mix as directed on package, using eggs and oil and replacing the water with in the directions with orange juice.
  3. Pour into prepared pan. Bake for 30-40 minutes until cake springs back when touched.
  4. Remove the cake from the oven and allow it to cool completely (do not remove it from the pan)
  5. Use a skewer to poke small holes all over the cake, piercing all the way to bottom.
  6. In a bowl, combine Jell-O and boiling water and stir until gelatin is completely dissolved.
  7. Add cold water and stir.
  8. Slowly pour the Jell-O mixture over the entire cake.

    orange creamsicle cake recipe process

  9. Cover and chill for 2 hours.
  10. Combine the pudding mix, milk and vanilla and beat well until the mixture starts to thicken.
  11. Fold Cool Whip into the pudding mixture and use it to frost cake.
  12. Cover and refrigerate for 4 hours.
  13. Garnish with mandarin orange slices just before serving

Enjoy!

Homemade Beer Bread Recipe

homemade beer bread recipe

If there is one recipe that I make in this house that I have to practically hide from my family until it is time to eat dinner, it’s my homemade beer bread recipe! This bread is so buttery and rich!  My family will have it with dinner, as an after-school snack, for breakfast or really any time it is sitting out on the counter.  I’m not lying when I say that, if I make a loaf of this bread during the day while they are at school, there will be none left by the time everyone goes to bed that night.

Luckily, my homemade beer bread recipe is a very inexpensive bread to make and it is made from ingredients that you likely already have in your house and is so much cheaper than those pre-packaged beer bread mixes that you can buy in the stores or through “home parties”! I also happen to think that it tastes much better than those prepackaged mixes.  A buttery, malty & honey combination of flavors – this will quickly become your go-to recipe when you just want to whip up an easy batch of bread to serve with dinner!

A few tips:

Make sure that you line the bottom of your bread pan with parchment paper and pour the first batch of melted butter on top of the paper. The first few times I made this bread I  skipped the parchment paper.  While it was still delicious, it came out of the pan in 2 parts – a top half and a bottom half.  Finally, I just spent the extra 90 seconds to cut out parchment paper and it comes out perfectly every time since then!

The beer that you choose will change the flavor of the bread.  I am not a big beer drinker (I prefer wine), but my husband always has beer in the house so I use what he drinks – Yeungling Lager.  I have also made this bread with Black & Tan and wasn’t crazy about it (too bitter).  I would stick to a nice medium-body Lager and NOT a “regular” beer and certainly not a light beer.

Hennyway – on to the beer bread recipe.  Scroll down for directions!

You might want to also try these recipes:

Homemade Beer Bread Recipe

Rating: 51

Prep Time: 5 minutes

Cook Time: 50 minutes

Total Time: 55 minutes

Homemade Beer Bread Recipe

Ingredients

  • 3 cups all-purpose or white-whole wheat flour
  • 1 T baking powder
  • 2 T sugar
  • 1 tsp salt
  • 2 1/2 T honey
  • 1 can beer
  • 2 T + 3 T unsalted butter, melted

Instructions

  1. Preheat oven to 350F
  2. Butter the sides of a 9"x5"x3" loaf pan. Line the bottom of the pan with parchment paper.
  3. In a medium bowl, combine the flour, sugar, baking powder and salt.
  4. Heat the honey in the microwave for a few seconds until runny.
  5. Add the beer and the honey to the dry ingredients and stir with a wooden spoon until just mixed and most of the big lumps are gone. DO NOT OVERMIX!
  6. Pour 2 T of the melted butter on top of the parchment paper. Tilt the pan slightly to spread the butter (try not to let it go over the sides of the paper)
  7. Spoon the batter in to the pan, getting it as even as possible.
  8. Pour the remaining 3 T melted butter over the batter, using a pastry brush to spread it evenly if needed.
  9. Bake for 50 - 60 minutes until an inserted toothpick comes out clean.
  10. Remove from oven.
  11. Immediately use a sharp knife to ensure that the bread isn't sticking to the sides of the pan.
  12. Let cool for 5 - 10 minutes, then remove bread from pan and let cool on a cooling rack
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Easy Homemade Soft Pretzels Recipe

homemade soft pretzels recipe

I have lived in or just outside of Philadelphia for 40 of my 45 years. I grew up on soft pretzels.

I remember growing up, there was a guy who would stand in the median strip on City Line Avenue just outside our neighborhood selling soft pretzels in brown paper bags for just $1 per bag of 3 pretzels. It wasn’t just our neighborhood…they were all over the city (although I don’t see as many of them as I used to when I drive in to the city….probably something to do with people not wanting their soft pretzels with a side of car exhaust fumes). My stepfather would always stop to buy a bag from him – he was there for almost 20 years!

This was long before there were Philly Soft Pretzels stores dotting the landscape of the East coast. Back then, the guys hawking pretzels in the street were at the Federal Pretzel Baking company at 4:00am to pick up pretzels. They would bag them and then stand out on the street all day selling them! Gotta love that entrepreneurial spirit!

Being from Philadelphia, I have to tell you…there are a few ground rules for soft pretzels:

  1. Mustard is the only acceptable condiment for them…preferably the cheapest yellow mustard that you can find! Cheese sauce MIGHT be acceptable in some cases, so long as it is melted Cheez Wiz (the ONLY time that I will eat that stuff).
  2. You must eat them “from the outside in”. That means that you eat the outer loops first, then save the “inside knot” for last.  The soft doughy texture of the knot is your reward.  So it is written, so it shall be done!
  3. It is perfectly acceptable to slice your soft pretzel in half horizontally and make it in to a “sandwich bread”. This is especially good for grilled ham & cheese sandwiches (just make sure that you use mustard, not mayonnaise)

So as you can see, I am serious about my soft pretzels!  Finding a homemade soft pretzel recipe is not as easy as it seems.  Sure there are a bunch of recipes out there, but I wanted one that be really close to a Philly Soft Pretzel…and I think this is it!

A few tips:

  1. This recipe is made easier if you have a stand mixer with a dough hook, but you can always mix it the old-fashioned way and mix it by hand.
  2. Do not skip the water bath part of making them.  It is an important step to get the to “puff up” and to help create a crispy crust when they bake.
  3. Add the baking soda to the water bath before you start heating it.  Trust me on this – if you add baking soda to boiling water, it will bubble up and over the pot and you will have a mess!

Scroll down for the recipe – and let me know how you like them!

You might want to try these other snack recipes:

Easy Homemade Soft Pretzels Recipe

Rating: 51

Prep Time: 1 hour, 30 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 45 minutes

Yield: 8 pretzels

Easy Homemade Soft Pretzels Recipe

Ingredients

    For the Dough:
  • 1 1/2 cup Warm Water
  • 1 tbsp Sugar
  • 2 tsp Salt
  • 2 1/2 tsp or 1 pk Active Dry Yeast
  • 4 cups Flour
  • 2 oz melted Butter
  • For the Water Bath
  • 10 cups water
  • 2/3 cup baking soda
  • For the Egg Wash
  • 1 large egg yolk beaten with 1 tablespoon water
  • For the Topping
  • Kosher or Sea Salt

Instructions

    To Make The Dough
  1. Combine water, sugar and salt and yeast in the bowl of a stand mixer.
  2. Let sit for about 5 minutes or until it starts to foam.
  3. Attach dough hook to your mixer. Add the flour and butter and mix on low speed until combined.
  4. Increase speed on mixer to medium and knead until the dough is smooth and pulls away from the side of the bowl (about 5 minutes).
  5. Place the dough in an oiled bowl, cover with towel and sit in a warm place for about an hour or until the dough has doubled in size.
  6. Assemble The Pretzels
  7. Bring the water and baking soda to a boil in a large pot
  8. Preheat the oven to 450.
  9. Line 2 baking sheets pans with parchment paper and lightly spray with cooking spray or brush with vegetable oil.
  10. Lightly oil a cutting board and turn out the dough
  11. Divide the dough into 8 pieces.
  12. Roll out each piece of dough into a 2 foot rope.
  13. Flip ends of the rope across each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the baking sheets.
  14. When water is boiling, place pretzels (1 at a time) in to the boiling water for about 30 seconds.
  15. Remove pretzel from the water and place back on the baking sheet
  16. Brush the top of each pretzel with the egg wash and sprinkle with the pretzel salt.
  17. Bake 12-14 minutes or until golden brown.
  18. Transfer to a cooling rack.

Notes

Serve with mustard for dipping!

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White Chocolate Cheesecake Bars with Strawberry Topping

white chocolate cheesecake bars 2

These white chocolate cheesecake bars are perfect for any occasion and chances are that you already have most of the ingredients in your pantry and refrigerator!

To make them, you will need:

white chocolate cheesecake bars ingredients

24 Oreo Cookies
1 Stick of Butter Melted
9 oz White Chocolate (I used chips)
2-8 oz Packages of Cream Cheese
1/2 Cup Sugar
2-Eggs
1 Tsp. Vanilla
1/2-3/4 cup Strawberry Jam (use seedless jam if you can find it)

Making them is easy:

oreo crust
Simply crush up your Oreos and combine them with melted butter to make your crust. Press in to a foil-lined pan (be sure the have some of the foil hang over the sides to make lifting out easy after it is cooked)

cheesecake filling

Then just mix up your filling, spread it on top of the crust and bake! After it has cooled a bit, just spread the preserves on top of the cheesecake filling and decorate with some melted white chocolate!

Scroll down for complete directions!

White Chocolate Cheesecake Bars with Strawberry Topping

Rating: 41

Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

White Chocolate Cheesecake Bars with Strawberry Topping

Ingredients

  • 24 Oreo Cookies
  • 1 Stick of Butter, Melted
  • 9 oz White Chocolate Chips
  • 2-8 oz pkgs of Cream Cheese, softened
  • 1/2 Cup Sugar
  • 2-Eggs
  • 1 Tsp. Vanilla
  • 1/2-3/4 cup Strawberry Jam (use seedless if you can)

Instructions

  1. Preheat oven to 350
  2. Line a 8x8 baking pan with aluminum foil, leaving overhang on all sides.
  3. Add Oreo Cookies to a Food Processor or place in a ziploc bag to crush them completely.
  4. Add melted butter to cookie crumbs and combine.
  5. Press cookie mixture in to prepared pan to make a crust, covering the entire bottom of the pan evenly.
  6. In a medium bowl, mix together Cream Cheese, Sugar and Vanilla until smooth.
  7. Melt your chocolate in microwave heating and stirring in 30 second intervals until completely melted and smooth. Set aside about 1/8 cup of the melted chocolate
  8. Add the remaining melted chocolate to the cream cheese mixture.
  9. Add eggs one at a time making sure to blend well after each addition
  10. Pour mixture over crust.
  11. Bake for 30-45 minutes or until the center of your cheesecake is almost set.
  12. Let cool for 15 minutes,
  13. Spread your preserves/jam over the top of your cheesecake (you can microwave the jam for about 15 seconds to help it spread more evenly)
  14. Drizzle reserved white chocolate over your cheesecake
  15. Let chill in refrigerator for 4 hours
  16. Cut in to squares and enjoy!
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Easy Strawberry Pie Recipe

Easy Strawberry Pie Recipe

I love strawberries and this easy strawberry pie recipe is always a big hit in this house! Now that I am growing strawberries, I can’t wait for them to start really coming in so that I can use my own strawberries in this recipe!

As you know, I do like to make individual versions of desserts because it is a great way to control portions, but you can just as easily make this strawberry pie recipe in a “regular size” graham cracker crust. The ingredients will be the same and it will just take a little longer for the gelatin to set.

You can skip the whipped cream if you want, although I don’t know why you would want to do that. Use whipped cream in a can, the frozen whipped topping or for a real treat, try my homemade whipped cream!

To make this easy strawberry pie recipe, you will need:

easy strawberry pie recipe ingredients

Ingredients:

  • 1 lb strawberries
  • 1 cup boiling Water
  • 1 cup sugar
  • 2 tbsp cornstarch
  • 1 box Strawberry flavored gelatin
  • 6 Mini Graham Cracker Crusts or 1 large graham cracker crust.
  • Whipped Cream (try my homemade whipped cream recipe)

Directions:

  1. In a pan, blend the sugar and corn starch completely.
  2. Add boiling water and stir over medium heat until mixture thickens.
  3. Remove from heat.
  4. Add Jell-O and stir until smooth. Allow to cool.

      easy strawberry pie recipe process

  5. Trim and slice the strawberries.
  6. Fill each crust with strawberries.
  7. Spoon the Jell-O mixture over strawberries to fill each pie.
  8. Refrigerate to set and top with whipped cream.

Serve and enjoy!

Slow Cooker BBQ Pork Recipes | Dr. Pepper Pulled Pork

slow cooker BBQ Pork Recipes

My husband and sons have a “thing” for barbecue sauce. It’s a more common condiment in our house than ketchup! They all love when I can find new slow cooker BBQ pork recipes and this one is just so simple!

Actually – the whole purpose of using my crockpot is for the simplicity!  I just love the “set it and forget it” part of crockpot cooking.  I use it for everything from my Chicken Noodle Soup recipe to my easy recipe for chili to my Crockpot Apple Crisp – and even a crockpot Breakfast casserole recipe!

I don’t know who came up with the idea of using soda when making slow cooker BBQ pulled pork recipes, but it really does flavor the pork well (and you really CAN taste the difference, depending on what soda you use!). I have made it with Coke/Pepsi, Sprite (wasn’t a fan) and now with Dr. Pepper. My son wants to see what it will taste like with Mountain Dew (his favorite), but that just seems gross to me. Maybe if I tried using Code Red? That might give it a slight cherry flavor?

Hennyway, this recipe uses Dr. Pepper and I would be happy with just the pork after it has been shredded, but like I said, my family is nuts for barbecue sauce, so we have to add that for them! In my house, there is no substitution for Sweet Baby Ray’s Barbecue Sauce. I have tried making a copycat version of it, but have yet to be successful (although I will keep trying!)

To make it, you will need:

slow cooker bbq pork recipes ingredients

3-4 lb Pork Loin Roast, trimmed of all visible fat
a good Pork Rub or your favorite seasonings
12 oz can Dr Pepper
Barbecue Sauce (we prefer Sweet Baby Ray’s)

Making it is super easy!

pork loin in crockpot

Just season your pork loin on all sides with your rub. You will want to really massage the rub in to the meat. Place the pork loin in your slow cooker and pour in the can of Dr. Pepper and set it to low.

slow cooker bbq pork recipes shredded

After about 10 hours, your pork loin should be falling apart! Remove all the meat to a bowl. Pour out most of the liquid from the crockpot. Shred the pork and return it to you crockpot with the barbecue sauce and cook until heated through!

Scroll down for complete directions!

You might want to try these other crockpot recipes:

Slow Cooker BBQ Pork Recipes | Dr. Pepper Pulled Pork

Rating: 51

Prep Time: 10 minutes

Cook Time: 10 hours

Total Time: 10 hours, 10 minutes

Slow Cooker BBQ Pork Recipes | Dr. Pepper Pulled Pork

Ingredients

  • 3-4 lb Pork Loin Roast, trimmed of all visible fat
  • a good Pork Rub or your favorite seasonings
  • 12 oz can Dr Pepper
  • Barbecue Sauce (we prefer Sweet Baby Ray's)

Instructions

  1. Season pork with your rub on all sides. Make sure to really massage the rub in to the meat!
  2. Place pork in slow cooker and pour in Dr Pepper.
  3. Cook on low 10-12 hours (or High for 7-8 hours.)
  4. Remove pork and drain most of the liquid from the crockpot.
  5. Return pork the to your crockpot and, using 2 forks, shred the meat.
  6. Add barbecue sauce to taste (I will usually use the entire bottle!)
  7. Stir well and cook on low for a few minutes until barbecue sauce is heated through (it son't take long - maybe 30 minutes)
  8. Reduce temp to warm for serving.
  9. Serve on buns with cole slaw on the sandwich or on the side (optional)

Notes

You can change up the flavor of the pork by changing the soda that you use. Try it with Coke or Pepsi!

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