3 Yummy Tummies

Specializing in Brunch, Desserts and Cocktails

Pumpkin Dump Cake

by Leave a Comment

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Dump cakes are such an easy dessert to make when you are entertaining over the holidays. I love the variations of textures with the crispy addition of this pecan and butterscotch chip topping.  I would 100%, take a dump cake or this Pumpkin Poke Cake over pie for dessert this Thanksgiving.  

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Ingredients Needed

  • 2- 15 oz. cans of pure pumpkin
  • 1/2 c. Brown Sugar
  • 1/2 c. White Sugar
  • 3 tbsp. of Pumpkin Pie Spice
  • 1 tsp. Cinnamon
  • 3 Eggs
  • 12 oz. can of Evaporated Milk
  • 1/2 tsp. salt
  • 1/2 c. roughly chopped pecans
  • 3/4 c. butter (1 1/2 sticks); thinly sliced
  • 1/3 c. butterscotch chips; roughly chopped (or toffee bits)

Making the Topping

If you want to ensure to get an even coating of butter without having any dry cake mix, I recommend cutting the butter into fine slices.  Just be sure to layer it evenly over the top of the cake for best results.  If you are in a hurry, you can also melt the butter and pour it evenly over the cake.  

The butterscotch chips ended up being such a great extra bit of flavor with the pumpkin.  I just roughly chopped them up after after I prepped the pecans.  Toffee bits could also be substituted as well.  Just ensure that you sprinkle them evenly over the cake mix with the almonds before adding the butter.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Directions

  • This cake gets baked at 350 degrees in a greased, 9×13-inch baking pan.
  • Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.
  • Add the eggs, evaporated milk and pumpkin.
  • Lightly beat together until combined and smooth. 
  • Add the cake mix to the prepared baking dish.
  • Sprinkle the chopped pecans and butterscotch chips.  
  • Top with butter slices; ensuring to evenly cover the entire top of the cake.
  • Bake for around 45-50 minutes or until the top is lightly browned.  
  • Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

More Fall Treats

Don’t forget to add a Fireball Apple Cider Sangria or Pumpkin Spice White Russian to your holiday menus.  If you loved this Pumpkin Dump Cake, be sure to check out my favorite Pumpkin Pecan Cheesecake.  The topping is to die for!

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, sweetened condensed milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.
Print
Pumpkin Dump Cake
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This easy, Pumpkin Dump Cake is sure to be a hit this fall.  Vanilla cake mix is used as the base with pumpkin, evaporated milk and a pecan and butterscotch chip topping.  Serve it warm with whipped cream and a caramel sauce topping for a truly decadent treat.

Course: Dessert
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 2 15 oz. cans of pure pumpkin
  • 1/2 c. brown sugar
  • 1/2 c. white sugar
  • 3 tbsp. pumpkin pie spice
  • 1 tbsp. cinnamon
  • 3 eggs
  • 12 oz. evaporated milk
  • 1/2 tsp. salt
  • 1/2 c. coarsely chopped pecans
  • 3/4 c. butter; slightly softened
  • 1/3 c. butter scotch chips; roughly chopped or toffee bits
Instructions

  1. This cake gets baked at 350 degrees in a greased, 9x13-inch baking pan.


  2. Combine the cake mix with the drink ingredients including the, white and brown sugar, pumpkin spice, cinnamon and salt.

  3. Add the eggs, evaporated milk and pumpkin.

  4. Lightly beat together until combined and smooth. 

  5. Add the cake mix to the prepared baking dish.

  6. Sprinkle the chopped pecans and butterscotch chips.  

  7. Top with butter slices; ensuring to evenly cover the entire top of the cake.

  8. Bake for around 45-50 minutes or until the top is lightly browned.  

  9. Serve warm and top with whipped cream or vanilla ice cream and caramel sauce.

Cheesy Bacon Green Bean Casserole

by Leave a Comment

This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. I added plenty of Velveeta and Colby Jack cheese to this cheesy sauce with a pack of bacon and crispy, cracker topping.  

This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. Plenty of Velveeta and Colby Jack cheese gets added to this cheesy sauce with a pack of bacon and crispy, cracker topping.  

Deciding what to have for dinner or what dish to bring to a holiday dinner can be a huge headache.  Especially, when my Dad graciously informed me that Green Bean Casserole was voted one of the worst Thanksgiving dishes of all time.  I assured him that my version would not be lacking in flavor with plenty of cheese and bacon goodness.  Thankfully, the dish was a huge hit.  There were no issues with bland flavors concocted from mounds of cream of mushroom soup, canned green beans and dried out french onions.  

I usually don’t make a habit of experimenting with new recipes for guests before testing them out for myself, but time is not always our friend.   Defrosted several bags of frozen green beans the day before and it was definitely worth it.  The soggy canned green beans have no business in any casserole as far as I’m concerned.  I literally, used to gag on them as a kid and hide them in my napkin.  Boy did things get easier after we finally got a dog.  

This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional version. Plenty of cheese is added with a crispy cracker topping.

I sauteed plenty of onion with garlic before adding them to a nice thick cheese sauce with a bit of Worcestershire sauce and paprika for extra flavor.  The extra flavor really adds to the dishes’ beautiful, cheesy goodness.  I do the same thing to my Fancy Mac and Cheese recipe…SO good!  I ended up adding an entire pack of turkey bacon (totally necessary).  A crispy, Ritz cracker topping gives this Cheesy Bacon Green Bean Casserole recipe a nice extra bit of texture for the win.

Don’t forget to enhance your holiday entertaining with a nice adult cocktail.  A Caramel Apple or Christmas Sangria are two of my favorites that have become holiday staples.  A festive Cranberry Orange punch is perfect for guests on Christmas or New Year’s.

MORE TO LOVE

This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. Plenty of Velveeta and Colby Jack cheese gets added to this cheesy sauce with a pack of bacon and crispy, cracker topping.  
Print
Cheesy Bacon Green Bean Casserole
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 

This Cheesy Bacon Green Bean Casserole has so much more flavor than the traditional cream of mushroom soup version. I added plenty of Velveeta and Colby Jack cheese to this cheesy sauce with a pack of bacon and crispy, cracker topping.  

Course: Vegetable Side Dish
Cuisine: American
Servings: 16
Author: Holly
Ingredients
  • 48 oz. frozen green beans; defrosted
  • 3/4 c. butter
  • 2/3 c. yellow onion; finely diced
  • 1 can cream of mushroom soup
  • 16 oz. Velveeta cheese
  • 1 1/2 c. milk
  • 1/4 c. flour
  • 2 c. shredded Colby Jack cheese
  • 2 tbsp. Worcestershire sauce
  • 1/2 tsp. paprika
  • 3 cloves garlic; minced
  • 1 1/2 c. Ritz Crackers; crushed
  • 1 package regular or turkey bacon
  • 1 tsp. dried parsley
Instructions

  1. Prepare bacon per package instructions; cut into pieces around 1 inch wide.  In a medium saucepan, add 1 stick of butter and melt on medium heat.

  2. Add the onion and garlic and saute until onion becomes translucent.  Lightly salt and pepper.

  3. In a small bowl, whisk together milk with flour.  Add to the onion mixture.

  4. Stir continuously until mixture begins to thicken.  Stir in the cream of mushroom soup, Worcestershire and paprika.  Add Velveeta and Colby Jack cheese. 

  5. Stir until cheese is melted.  Salt and pepper to taste.

  6. Add cheese mixture and cooked bacon to the green beans; stir until combined.  Add green bean mixture to a 9x13 inch baking pan.  

  7. Add 1/4 c. of butter to a small skillet on medium heat.  Once melted add crackers, parsley and lightly pepper.  Lightly stir for a few minutes until crackers begin to lightly brown.

  8. Add cracker mixture to the top of the green beans.  Bake at 350 degrees for 30 minutes covered.  Remove cover and bake an additional 30 minutes.

Loaded Potato Salad

by Leave a Comment

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.  

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture with a bacon, cheddar cheese and green onion topping.  

I’m super picky about my potato salad.  I can’t stand store bought potato salad that tastes like nothing but mayonnaise with the occasional chunk of onion or pepper.  I usually end up throwing half the container away, so I’m not sure why I even bother.  Potato salad is really not that hard to make.  You don’t even have to peel the potatoes for this recipe.  The hardest part is really rinsing them off and cutting them up..no big deal.

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.  

This recipe is extremely versatile.  You can add extra seasoning or even substitute regular dressing for Chipotle ranch.   I love the extra bit of spiciness it adds but find this version to be more kid friendly.  My daughter seems to find a dash of pepper to be “spicy”.  If you want this to be more like the texture of a potato skin, you could even roast the potatoes instead of boiling them.  However, turning on the oven when it is in the 90’s outside isn’t always super appealing.

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.  

You can make this recipe healthier in a few different ways.  Light sour cream or light ranch dressing can be substituted without missing the regular flavor.  Greek Yogurt can also be used in place of the sour cream.  I don’t eat beef or pork, so I substituted regular bacon for this flavorful,  natural turkey bacon from Target.

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.  

This Loaded Potato Salad will be on my 4th of July menu along with some of my other favorite side dishes.  This Pasta Salad is loaded with sun-dried tomatoes, kale and feta cheese…so good!  An Easy Fruit Pizza is always a hit and can be made patriotic by just using strawberries and blueberries.  A Watermelon Margarita Slush bucket gets made the day before and won’t cut into fun time for the holiday.  A Fuzzy Navel Peach Sangria is everything you ever wanted in a cocktail.  Lastly, Red White and Blue Jello Shots are so fun and can be made for adults or without alcohol for the kids.

MORE TO LOVE

This Loaded Potato Salad is a great, easy side dish for your summer barbecues. A sour cream and ranch mixture add plenty of flavor with a bacon, cheddar cheese and green onion topping.
Print
Loaded Potato Salad
Prep Time
25 mins
Cook Time
15 mins
Total Time
40 mins
 

This Loaded Potato Salad is a great, easy side dish for your summer barbecues.  It tastes like biting into a potato skin with a sour cream and ranch dressing mixture and that coveted bacon, cheddar cheese and green onion topping.  

Course: Side Dish
Cuisine: American
Servings: 10
Author: Holly
Ingredients
  • 3 lbs. Red Potatoes; large diced
  • 6 strips bacon; cut into small chunks or crumbled
  • 3 tbsp. green onion; thinly sliced with white side of onion removed
  • 1 tsp. dried dill
  • 1 tsp. garlic powder
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 c. sour cream
  • 1/2 c. ranch dressing
  • 1 1/2 c. shredded cheddar cheese
Instructions

  1. Add a pinch of salt to the pot and boil potatoes around 15 minutes or until tender when pierced with a fork.

  2. Prepare bacon per package instructions and cut into small chunks.

  3. Drain potatoes and run cool water over them.  Allow potatoes to cool and pat dry with paper towels.

  4. In a large bowl add potatoes, ranch, sour cream, salt, pepper, garlic powder and dill.  Lightly stir until combined.

  5. Add bacon, cheddar cheese and green onion; reserving some for the topping if desired.

  6. Lightly stir and top with leftover toppings.

  7. Cover and refrigerate or serve immediately at room temperature.

Recipe Notes

You can make this recipe healthier in a few different ways.  Light sour cream or light ranch dressing can be substituted without missing the regular flavor.  Greek Yogurt can also be used in place of the sour cream. I use turkey bacon in place of regular.

Slow Cooker Beer Chili

by Leave a Comment

This Slow Cooker Beer Chili is easily made with ground beef or turkey.  A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices.  This recipe is perfect for game day entertaining.

This easy, Slow Cooker Beer Chili can be made with ground beef or turkey.  A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices.

This is a great base recipe that can be customized to meet your every chili need.  Spice it up further by adding an additional jalapeno and an extra bit of cayenne pepper and/or add your favorite combination of beans and veggies.  I used ground turkey for this recipe, but it can also be made with beef for you red-meat lovers.

This Slow Cooker Beer Chili is easily made with ground beef or turkey.  A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices.  This recipe is perfect for game day entertaining.

The best part of chili is the toppings, right?  I love adding crackers, green onion, cheese and sour cream.  You could also add a bit of fresh cilantro, tortilla chips or avocado for a more Tex-Mex flavor.  My husband, turned his 2nd serving of chili into chili mac using the kids’ leftover mac and cheese.  I have zero plans of watching the Super Bowl, but look forward to a big bowl of this hearty, Slow Cooker Beer Chili.

This Slow Cooker Beer Chili is easily made with ground beef or turkey.  A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalapeno pepper and spices.  This recipe is perfect for game day entertaining.

More to Love

My Slow Cooker has been getting some serious use these last few weeks.  The cold weather calls for plenty of warm soups, stews and chili and the occasional, warm cocktail.  I’ve been making Slow Cooker Tortellini and Chicken Tortilla Soup on repeat.  You just can’t go wrong with anything Slow Cooker during the busy work week (and several rounds of the flu).  A bit of Baileys in my latte has been so very necessary lately.

This Slow Cooker Beer Chili is easily made with ground beef or turkey.  A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalepeno pepper and spices.  This recipe is perfect for game day entertaining.
Print
Slow Cooker Beer Chili
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
 
This Slow Cooker Beer Chili is easily made with ground beef or turkey.  A bottle of your favorite beer gets added with pinto beans, onion, tomato, jalepeno pepper and spices.  This recipe is perfect for game day entertaining.
Course: Main Course
Cuisine: American
Servings: 8
Author: Holly
Ingredients
  • 2 lbs. ground beef or turkey
  • 1 14 oz. can diced tomato
  • 1 15 oz. can tomato puree
  • 1 medium yellow onion; diced
  • 1 medium jalapeno pepper; finely diced
  • 2 15 oz. cans pinto beans
  • 2 tbsp. olive oil
  • 3 1/2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1 tsp. paprika
  • 1 salt and pepper to taste
  • 1/4 tsp. cayenne pepper
  • 2 tsp. pre-minced garlic
  • 1 12 oz. bottle of beer
Instructions

  1. Add the olive oil to a large skillet on Medium/High heat until hot.

  2. Add the onion and season with salt and pepper.

  3. Saute until the onion begins to become translucent and stir in the garlic; saute for around 1 minute.

  4. Add the beef or turkey; salt and pepper to taste.  

  5. Break up the meat while cooking until browned.

  6. Add the meat mixture to the bottom of a Slow Cooker.

  7. Add diced tomatoes (drained), pureed tomatoes, pinto beans (drained), jalapeno pepper and beer; salt and pepper to taste.

  8. Lightly stir ingredients.

  9. Cook on high heat for 4-5 hours or low heat for 7-8 hours.  Reduce heat and remove lid prior to serving to allow for it to thicken.

 

 

 

 

Sweet Potato Casserole with Pecan Topping

by Leave a Comment

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.  Rows of marshmallows can be added for added sweetness and color.

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.  Rows of marshmallows can be added for added sweetness and color.

I love a good sweet potato and could eat them just about any way whether it be as a french fry, hash or Thanksgiving side dish.  I love this version with the brown sugar topping and also, like mixing things up by adding a salted caramel and pretzel topping.  It is completely unexpected and yields the perfect balance of sweet and salty.

Feel free to amp up the sweetness anymore with this recipe by adding a few rows of marshmallows and broiling it for a few minutes before taking it out of the oven.  I just can’t decide whether to call this a dessert or side dish.  I’m going to go with side dish since the content does involve veggies.  That means it is completely healthy, right?

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.  Rows of marshmallows can be added for added sweetness and color.

The most challenging part of this recipe is cutting into the sweet potatoes.  I recommend throwing them in the microwave for a minute or two to soften them up ever so slightly for easier cutting.  Ensure that you dice the potatoes into pieces that aren’t any thicker than around 1.5 inches to ensure the insides are cooked evenly through.  They should be soft enough to easily mash them by hand.

I like to add a pinch of cinnamon to my sweet potatoes and a splash of orange juice for a bit of citrus flavor.  A bit of nutmeg and ginger also goes wonderfully with them.  I prefer my pecans to be a bit finer and purchased pecan chips for this recipe.  You could also chop up larger pecan pieces if that is your preference.

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.  Rows of marshmallows can be added for added sweetness and color.

If you are wanting to make things easier on Turkey Day, I recommend mixing up the sweet potatoes the day before.  Add them to your greased casserole dish and cover overnight.  Add the topping right before baking to ensure the texture gets nice and crispy.  Use your extra time to mix up a good cocktail such as an Apple Cider Moscato Sangria.

MORE TO LOVE

This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of soft and crispy textures.  Rows of marshmallows can be added for added sweetness and color.
Print
Sweet Potato Casserole with Pecan Topping
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
This Sweet Potato Casserole with Pecan Topping is easily put together the night before for a no fuss Thanksgiving day side dish.  The delectable brown sugar and pecan topping adds the perfect balance of creamy and crispy textures.
Course: Side Dish
Cuisine: American
Servings: 12
Author: Holly
Ingredients
  • 6 c. cubed sweet potatoes (around 4 large)
  • 1/3 c. milk
  • 1/4 c. orange juice
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 2 eggs; beaten
  • 1/3 c. butter; melted
Topping:
  • 1 c. brown sugar
  • 1/2 c. flour
  • 3/4 c. chopped pecans
  • 6 tbsp. butter; softened
  • 2 c. miniature marshmallows (optional)
Instructions

  1. Peel and cube sweet potatoes.  Boil for around 12 minutes or until softened when poked with a fork.

  2. Preheat oven to 350 degrees.  Mash sweet potatoes and stir in remaining ingredients.

  3. Add to a greased 9x13 baking pan.

  4. Prepare topping:  combine brown sugar and flour; cut in softened butter until the mixture resembles large crumbles.

  5. Stir in the chopped pecans and sprinkle over the top of the sweet potatoes.  Bake for 30 minutes.

  6. If adding marshmallows; broil for around 1-2 minutes until lightly golden at end of cooking time.

Apple Cranberry Spinach Salad with Candied Walnuts

by Leave a Comment

This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or an easy meal with the addition of chicken.   It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.

This is hands down my favorite kind of salad.  I’m in love with the mixture of textures and the added sweetness from the apples, candied walnuts and cider dressing.  If blue cheese isn’t your jam, feel free to substitute with a feta cheese. The salad is truly amazing with either one!

I prefer to make a quick, skillet version of candied walnuts to add an extra bit of crispiness and sweetness.  There is no need to get out that cookie sheet and spend 45 minutes turning nuts.  That kind of thing is enough to drive me nuts!  Brown sugar is easily dissolved in the skillet with a pinch of cinnamon and salt until melted.  Add the nuts and stir them until coated and transfer them onto parchment paper to dry.  The hardest part of this process is trying to avoid eating all of them before they are put in the salad.

Let’s talk about the salad dressing for a second.  I’m totally obsessed with Panera’s Fuji Apple Chicken Salad dressing.  It is so sweet, tangy and bursting with apple flavor.  I honestly, made 3 different versions until I was satisfied with the result.  A bit of plain, Greek Yogurt gets added for a slightly creamy texture along with a generous amount of honey for sweetness.  I found the honey to combine with the other flavors more seamlessly than using sugar or maple syrup.  A bit of Dijon mustard adds a slight bit of tangy flavor to balance out the sweetness.  If you don’t have a salad dressing shaker, a mason jar with a lid will work just fine to get everything nicely shaken up.

The arrival of November, means its time to start planning your Thanksgiving menu (yikes).  Save time my making your mashed potatoes in a Slow Cooker.  Try something new and exciting with this Salted Caramel Sweet Potato Casserole.  An Apple Cider Moscato Sangria or Pumpkin Spice White Russian pair wonderfully with any holiday menu.

MORE TO LOVE

This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken.   It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing
Print
Apple Cranberry Spinach Salad with Candied Walnuts
Prep Time
10 mins
 
This Apple Cranberry Spinach Salad with Candied Walnuts is the perfect holiday side dish or easy meal with the addition of chicken.   It gets topped with blue cheese crumbles and a homemade, Creamy Apple Cider Vinaigrette dressing.
Course: Side Dish
Cuisine: American
Servings: 6
Author: Holly
Ingredients
  • 1 6 oz. bag of baby spinach
  • 1 whole Granny Smith Apple; thinly sliced
  • 1/2 c. dried cranberries
  • 1/2 c. candied or roasted walnuts
  • 1/4 c. blue cheese crumbles
Creamy Apple Cider Vinaigrette Dressing:
  • 1/3 c. olive oil
  • 2 tbsp. apple cider vinegar
  • 2 tbsp. plain Greek yogurt
  • 1 tsp. Dijon mustard
  • 1/4 c. honey
Candied Walnuts
  • 1 c. walnuts
  • 1/2 c. brown sugar
  • 1/2 tsp. cinnamon
  • 1 pinch salt
  • 1/2 tsp vanilla
  • 1 1/2 tbsp. water
Instructions

  1. If using Candied Walnuts, heat a small skillet on medium-high eat.  Add the walnuts and periodically stir for around 3 minutes until fragrant.  

  2. Transfer the nuts to a plate.  Add the brown sugar, cinnamon, water, and salt to the same skillet.  Stir until brown sugar is dissolved and add the vanilla.  Add the walnuts and stir until coated; remove from the heat.  

  3. Transfer walnuts to parchment paper in a single layer.

  4. Prepare the salad dressing:  add all ingredients for the salad dressing to a container with a covered lid; shake until combined.

  5. In a large bowl, layer the baby spinach, apple slices, walnuts, blue cheese and cranberries.  

  6. Drizzle with the salad dressing and lightly toss before serving.

 

 

 

Slow Cooker Chicken Tortilla Soup

by Leave a Comment

This hearty,  Slow Cooker Chicken Tortilla  Soup is easy to throw together for busy nights with little preparation time.  Serve it smothered with shredded cheese, tortilla strips, sour cream, avocado and fresh cilantro for a heavenly flavor combination.  

This hearty, Slow Cooker Chicken Tortilla Soup is perfect for busy nights and is loaded with all the best toppings.

Now that cooler weather has officially arrived, plenty of comforting soups are on my weekly menu.  I make all of my soup in a Slow Cooker, because it is perfect for my hectic weekday schedule.  The only thing that would make this recipe easier is having a Slow Cooker with a saute function.  I would love to get one, but mine is still in great shape.  I’ll just have to live with a bit of extra cleanup for now.

I made a pot of this over the weekend to bring to my in-law’s house and it was a huge hit.  Everyone loved how thick, hearty and flavorful it was.  It is literally, a meal in itself.  You could also, serve it with a nice Skinny Caesar Salad for entertaining.   Don’t forget to have a great Apple Cider Sangria on hand as well!  Aren’t fall flavors the best?

This beauty has around 1.5 lbs. of raw chicken breasts on top of sauteed onion, garlic and jalapeno (for a bit of a kick).  I was worried that it would be a bit too spicy, but it came out perfectly!  A simple combination of chili pepper, cumin and oregano gets sprinkled on top of the chicken before adding the black beans, diced tomatoes, corn and green chiles.  Top it off with a bit of chicken broth and a can of tomato puree for Slow Cooker Chicken Tortilla Soup perfection.  The chicken is ready to be shredded around 4 hours later on high heat.

If I could have only one soup for the rest of my life, this would be it!  I love it’s versatility with the spices and all the great possible toppings.  You just can’t go wrong with a good, thick soup.

The key to the best Chicken Tortilla Soup is plenty of fix-in’s on top!  I loaded mine up with plenty of shredded cheese, avocado, sour cream, tortilla strips and fresh cilantro.   You could also, substitute fresh parsley if you aren’t a fan of cilantro.  Be sure to visit my Cocktail page for great drink pairings.

MORE TO LOVE

This hearty, Slow Cooker Chicken Tortilla Soup is perfect for busy nights and is loaded with all the best toppings.
Print
Slow Cooker Chicken Tortilla Soup
Prep Time
10 mins
Cook Time
4 hrs 40 mins
Total Time
4 hrs 50 mins
 

This heart, Slow Cooker Chicken Tortilla soup is great for busy weeknights with shredded chicken, black beans, corn, tomato and pepper.

Course: Dinner
Cuisine: Mexican
Servings: 8
Author: Holly
Ingredients
  • 1.5 lbs. boneless/skinless chicken breast
  • 2/3 c. finely diced yellow onion
  • 1 1/2 c. frozen corn
  • 1 4.5 oz. can chopped green chiles; drained
  • 1 15 oz. can black beans; drained
  • 1 jalapeno pepper; finely diced
  • 4 cloves garlic; minced
  • 1 can diced tomatoes
  • 1 can tomato puree
  • 3 c. chicken broth
  • 1 tsp. chili powder
  • 1/2 tsp. oregano
  • 2 tsp. cumin
  • 1 juice of 1 lime
  • 1 salt and pepper to taste
  • 2 tbsp. olive oil
Optional Toppings:
  • 1 shredded Colby or Monterey Jack Cheese
  • 1 avocado; cubed
  • 1 sour cream
  • 1 freshly chopped cilantro or parsley
  • 1 tortilla strips
Instructions

  1. In a skillet or crockpot with a saute feature; add the olive oil and heat on medium/high until hot.  Saute the onion, jalapeno and garlic until the onion starts to become translucent.  Lightly salt and pepper the mixture before removing from the heat.

  2. Lightly spray the crockpot with nonstick cooking spray.  Add the onion mixture to the bottom of the crockpot.

  3. Add the chicken breasts in a single layer on top of the onion mixture.

  4. Sprinkle the top of the chicken with the cumin, chili powder. oregano, salt and pepper.

  5. Add the black beans, corn, green chiles, diced tomato, tomato puree and chicken broth.  Lightly stir the mixture.

  6. Cook for around 4-5 hours on High Heat or around 7-8 hours on low heat.

  7. Around 30 minutes before serving, remove the lid and stir in the juice of 1 lime.  Salt and pepper to taste.  

  8. Top the soup with tortilla strips, sour cream, shredded cheese, cubed avocado, and freshly chopped cilantro or parsley if desired.

 

 

Broccoli Slaw Salad

by 1 Comment

This Broccoli Slaw Salad is perfect for summer holidays and BBQ’s and is super easy to make.  A mixture of broccoli, raisins, almond and carrot slivers, radicchio and your favorite slaw dressing gets tossed together and chilled before serving.

This Broccoli Slaw Salad is super easy to make with slaw dressing!

This easy recipe was a huge hit with the whole family.  You can make slaw dressing from scratch or purchase ready-made at the store.  The ingredients can be changed up a bit to your desired taste.  Fresh grapes could be switched out for raisins and red cabbage could be used in place of radicchio as desired.

This dish adds great pops of color to your meal  and is so simple to throw together with your weeknight BBQ.  I made this in the afternoon and served it with grilled chicken and fresh fruit for a fairly healthy meal that the whole family enjoyed. My husband was even caught red-handed eating out of the bowl after dinner.  More importantly, the little ones actually consumed their veggies…miracle!

This Broccoli Slaw Salad is super easy to make with slaw dressing!

I purchased reduced-fat coleslaw dressing from the grocery store, but you can very easily make your own.  You will likely have all the ingredients on hand as it is primarily made of mayo, lemon juice, sugar, salt and pepper.  I don’t usually use mayo, so prefer to buy the dressing already made to avoid wasting the leftovers.

This Broccoli Slaw Salad is super easy to make with slaw dressing!

Father’s day is right around the corner and I plan on making this along with my favorite, Skinny Kale Caesar Salad and Strawberry Cheesecake Fluff.  I’ll leave the mandatory warm dishes to the rest of the family.  I may even make my dad’s favorite, Strawberry Rhubarb Cobbler.  Its one of the easiest desserts I’ve ever made and uses frozen rhubarb.

This Broccoli Slaw Salad is super easy to make with slaw dressing!

Don’t forget to plan for a nice cocktail or 3 when hosting a summer BBQ.  Whiskey Sour or Watermelon Margarita Slushes are the perfect way to keep cool!  Visit my cocktail page for more great ideas!

MORE TO LOVE

5 from 1 vote
This Broccoli Slaw Salad is super easy to make with slaw dressing!
Print
Broccoli Slaw Salad
Prep Time
10 mins
 

This Broccoli Slaw Salad is a perfect BBQ side dish and easy to make with slaw dressing, broccoli, raisins, carrot and almond slivers.

Course: Side Dish
Cuisine: American
Servings: 8
Author: Holly
Ingredients
  • 5 c. broccoli florets
  • 1/2 c. raisins
  • 1/3 c. slivered almonds
  • 1 carrot; shredded
  • 1 c. radicchio or red cabbage; roughly chopped
  • 1 c. coleslaw dressing
  • 1/2 c. sweet yellow onion; finely chopped
Instructions

  1. Add all ingredients to a large bowl and toss to evenly coat with dressing.

  2. Refrigerate for 2-3 hours before serving.

 

 

 

 

Copyright © 2021 Holly Doerr All Rights Reserved.