Slow Cooker Cheesy Scalloped Potatoes

Enjoy these slow cooker scalloped potatoes that are creamy and cheesy. They are perfectly soft and full of flavor, and they go well with any meal as a side dish.

Ingredients:

• 6 large potatoes, thinly sliced
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 cup heavy cream
• 1/2 cup chicken broth
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons butter

Instructions:

Grease the slow cooker with butter

Layer half of the sliced potatoes in the bottom of the slow cooker

Sprinkle half of the minced garlic, thyme, cheddar cheese, and Parmesan cheese over the potatoes

Season with salt and pepper

Repeat the layers with the remaining potatoes, garlic, thyme, cheddar cheese, and Parmesan cheese

Pour the heavy cream and chicken broth over the potato layers

Cover and cook on low for 6-8 hours or until potatoes are tender and cooked through

Serve hot and garnish with additional cheese if desired

Chicken Pot Pie Grilled Cheese

A delicious twist on the classic grilled cheese sandwich, this Chicken Pot Pie Grilled Cheese is filled with a creamy chicken and vegetable mixture, making it a comforting and satisfying meal.

Ingredients:

• 2 slices of bread
• 1/2 cup shredded cooked chicken
• 1/4 cup diced carrots
• 1/4 cup diced peas
• 1/4 cup diced potatoes
• 1/4 cup diced onions
• 1/4 cup diced celery
• 1/4 cup chicken broth
• 1/4 cup milk
• 2 tablespoons butter
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon dried thyme
• 1/4 teaspoon garlic powder
• 1/4 cup shredded cheddar cheese

Instructions:

Melt one tablespoon of butter over medium-low heat in a small saucepan

Carrots, peas, potatoes, onions, and celery should all be diced and added to the pan

It will take about 5 minutes of cooking until the vegetables are soft

Chicken broth, milk, salt, pepper, thyme, and garlic powder should all be mixed in

Let the mixture thicken for another 5 minutes while it simmers

On one side of each slice of bread, spread the rest of the butter

In a skillet over medium-low heat, put one slice of bread with the butter side down

Cover the bread with the chicken pot pie filling and cover it with cheddar cheese shreds

Spread butter on one side of the second slice of bread and place it on top of the filling

Flip the sandwich over every three to four minutes and cook until the bread is golden brown and the cheese is melted

Once it's cool enough, take it out of the pan and cut it in half

Enjoy your Chicken Pot Pie Grilled Cheese while it's still hot!

Crock Pot Lemon Garlic Butter Chicken

This slow cooker lemon garlic butter chicken is very tender and full of flavor, making it a great choice for a quick meal during the week.

Ingredients:

• 4 boneless, skinless chicken breasts
• 1/2 cup butter, melted
• 4 cloves garlic, minced
• 1 lemon, juiced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Instructions:

Place chicken breasts in the slow cooker

In a small bowl, mix melted butter, minced garlic, lemon juice, oregano, thyme, salt, and pepper

Pour the mixture over the chicken breasts

Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is cooked through and tender

Serve hot, garnished with fresh parsley if desired

Vegan Chocolate Orange Tart

Indulge guilt-free with this rich and creamy vegan chocolate orange tart. The combination of decadent chocolate and zesty orange creates a harmonious flavor that will delight your taste buds. Plus, it's made with wholesome ingredients for a healthier dessert option.

Ingredients:

• 1 1/2 cups almond flour
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• Pinch of salt
• 1 cup raw cashews, soaked overnight
• 1/4 cup coconut cream
• 1/4 cup orange juice
• Zest of 1 orange
• 1/4 cup maple syrup
• 1/4 cup coconut oil, melted
• 1/4 cup dairy-free chocolate chips, melted

Instructions:

Start by heating the oven to 350F 175C

Melt the coconut oil and add the almond flour, cocoa powder, maple syrup, and a pinch of salt

Mix the ingredients together well in a bowl

Roll the dough into a tart pan to make the crust

After 10 to 12 minutes, take it out of the oven and let it cool

Put soaked cashews, coconut cream, orange juice, orange zest, maple syrup, and melted coconut oil in a blender

Mix until it's smooth

Spread out the filling on top of the crust that has cooled

Put in the fridge for at least four hours, or until it sets

Melt some dairy-free chocolate and drizzle it over the tart after it's set

Cut it up and serve it cold

Have fun!

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles are a delicious spin on the classic snickerdoodle cookie, with warm pumpkin flavors and aromatic spices. These soft and chewy cookies are ideal for holiday baking and gatherings.

Ingredients:

• 1 cup canned pumpkin puree
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup granulated sugar for rolling
• 1 teaspoon ground cinnamon for rolling

Instructions:

Preheat the oven to 350F 175C and line baking sheets with parchment paper

In a large bowl, cream together the pumpkin puree, sugar, and softened butter until well combined

Beat in the egg and vanilla extract

In a separate bowl, whisk together the flour, baking powder, baking soda, salt, ground cinnamon, nutmeg, and cloves

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

In a small bowl, mix the 1/2 cup of granulated sugar and 1 teaspoon of ground cinnamon for rolling

Scoop tablespoon-sized portions of dough and roll them into balls

Roll each ball in the cinnamon-sugar mixture to coat

Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart

Use the bottom of a glass to gently flatten each dough ball

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden

Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely

Slow Cooker BBQ French Dip Sandwiches

BBQ French Dip Sandwiches cooked in a slow cooker are tasty and filling. A delicious meal is beef that is cooked slowly in a tangy barbecue sauce and then piled high on hoagie rolls with melted provolone cheese.

Ingredients:

• 3 lbs beef chuck roast
• 1 cup beef broth
• 1 cup barbecue sauce
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 6 hoagie rolls
• 12 slices provolone cheese

Instructions:

Put the beef chuck roast in the crock pot

BBQ sauce, onion, garlic, thyme, rosemary, salt, and pepper should all be mixed together in a bowl

Add the mix to the slow cooker with the beef

Turn the heat down to low, cover, and cook for 8 hours, or until the beef is soft and shreds easily

Take the beef out of the slow cooker and use two forks to shred it

Warm up the broiler

Put sliced hoagie rolls on a baking sheet

Put shredded beef on the rolls, and then put slices of provolone cheese on top of that

Put it under the broiler for two to three minutes, or until the cheese melts and starts to bubble

Serve hot with the cooking liquid on the side to dip

Raspberry Coconut Cream Popsicle

These Raspberry Coconut Cream Popsicles are a refreshing treat with a delightful blend of fruity sweetness and creamy coconut flavor.

Ingredients:

• 1 cup raspberries
• 1 can coconut milk
• 2 tablespoons honey
• 1 teaspoon vanilla extract

Instructions:

Put raspberries, coconut milk, honey, and vanilla extract in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place popsicle sticks inside the molds

Let it freeze for at least 4 hours, or until it's hard

Take them out of the molds and eat!