Put fruit and cake mix in a crock pot. When it’s done you’ll want to eat it all

 

You’ll need:

• 1 large can of cherry pie filling
• 1 box yellow cake mix
• 1 stick butter, melted

Directions

1. To make the dump cake, simply line the bottom of the slow cooker with a large can of cherry pie filling.
Pro Tip: You can also make your own pie filling using frozen or fresh cherries, which allows you to control the sweetness:

To make your own cherry filling, you’ll need:

4 cups pitted cherries
1 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice

Quick directions for cherry filling: Heat the cherries in a saucepan until the juices begin to release. If you are using frozen cherries, simply thawing them will do the trick. Add the sugar, cornstarch and lemon juice and combine well. Stir constantly over low heat until the filling is thickened.
2. Dump a box of yellow cake mix on top.
3. Pour a melted stick of butter over the top.
4. Set on high for 3 hours.
For an extra-delectable treat, you can add some white chocolate morsels (chips) to the mixture.
Now comes the difficult part: waiting! Find something to distract you for a few hours, and try not to let the delicious smell of the slow cooker tempt you into eating the dump cake early.
5. Once it’s ready, it will look golden yellow on the top.
6. Just scoop out and enjoy!

We love this cake served with vanilla ice cream.

Here’s a tip: You can make this recipe with any type of fruit pie filling, so feel free to experiment with whatever you like be

Cinnabon Cinnamon Roll Cake

 

Ingredients

Bottom Layer:

• 3 cups all-purpose flour
• 1 ½ cups milk
• 1 cup white sugar
• 2 eggs
• 4 teaspoons baking powder
• 2 teaspoons vanilla extract
• ¼ teaspoon salt
• ¼ cup butter, melted

Top Layer:

• 1 cup butter, softened
• 1 cup brown sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon ground cinnamon

Glaze:

• 2 cups confectioners’ sugar
• 5 tablespoons milk
• 1 teaspoon vanilla extract

How To Make Cinnabon Cinnamon Roll Cake

Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking pan.
Mix 3 cups flour, milk, white sugar, eggs, baking powder, 2 teaspoons vanilla extract, and salt together in a large bowl until well-combined. Stir in 1/4 cup melted butter. Pour batter into the prepared baking pan.
Beat 1 cup softened butter, brown sugar, 2 tablespoons flour, and cinnamon together in a large bowl until smooth. Drop by spoonfuls over the batter in the baking pan.
Swirl the top layer into the bottom layer with a knife to create a marble effect.
Bake in the preheated oven until a toothpick inserted into the center comes out nearly clean, 25 to 30 minutes.
Mix confectioners’ sugar, milk, and 1 teaspoon vanilla extract in a large bowl until smooth.
Drizzle over warm cake.

Sauerkraut Caserole

 

INGREDIENTS

• 2 pounds ground beef
• 1 medium white onion, chopped
• 2 teaspoons garlic powder
• 2 teaspoons dried parsley
• 2 cans (10.75 oz) tomato soup
• 1 can (10.75 oz) warm water
• 1 package wide egg noodles
• 2 cans (14 oz) sauerkraut, drained very well
• 3/4 cup brown sugar
• 2 cups swiss cheese, shredded
• Salt & Pepper to taste

PREPARATION

Preheat oven to 350°F. Grease a 9×13 pan, set aside.
In a large skillet, add ground beef, onion, garlic powder, parsley, and salt and pepper. Brown the hamburger and cook onion until it’s translucent.
Prepare egg noodles according to package directions.
While noodles are cooking, drain sauerkraut and pour into the bottom of the prepared pan. Sprinkle with brown sugar.
Next, pour drained (but not rinsed) egg noodles over the sauerkraut and brown sugar layer, followed by the hamburger mixture.
In a separate bowl, mix 1 can of warm water with 2 cans of tomato soup.Stir until smooth. Pour over the hamburger mixture, making sure the soup spreads into the corners of the pan. Top with cheese.
Bake at 350° for 30-45 minutes until cheese is brown and edges are bubbling. Let stand 5 minutes before serving.

Crispy Butter Chicken

 

Ingredients

• 2 large eggs beaten
• 1 cup Ritz cracker crumbs
• 1/2 teaspoon garlic salt
• 1/4 teaspoon black pepper
• 4 chicken breasts , boneless skinless (6 ounces each)
• 1/2 cup butter , cut into pieces

Instructions

Preheat oven to 375 degrees.
Place eggs and cracker crumbs in two separate shallow bowls.
Mix cracker crumbs with garlic salt and pepper.
Dip chicken in the eggs, then dredge in the crumb mixture to coat.
Arrange coated chicken in a 9×13 inch baking dish.
Place pieces of butter on top of the chicken.
Bake in the preheated oven for 30-35 minutes or until golden brown.

COCONUT CHEWIES

 

INGREDIENTS

• ½ cup butter
• 2 cups brown sugar
• 2 eggs
• 2 teaspoons vanilla
• 1 ½ cups flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 ½ cups shredded sweetened coconut

PREPARATION

Preheat oven to 350 degrees F and grease an 8×8 baking dish.
Add butter to a large saucepan over medium- high heat. Once butter begins to boil, continuously swirl pan to prevent burning. Continue until butter darkens to an amber color, then remove from heat.
Add the brown sugar to the warm butter and stir until fully integrated. Mix in the eggs and vanilla.
Add the flour, baking powder, and salt to the wet ingredients. Stir until combined.
Fold coconut into the batter and then transfer to the prepared baking dish.
Bake for 40-45 minutes, covering with foil for the last 10 minutes. Let bars fully cool before slicing.

Sauerkraut Soup

 

Ingredients

• 2 tablespoons sunflower oil
• 1 large onion, diced
• 1 medium leek, white and light green parts only, finely sliced
• 1 medium carrot, diced
• 1 medium parsnip, diced
• 2 large garlic cloves, finely chopped
• 1/2 teaspoon caraway seeds
• 1 teaspoon dried marjoram
• 1 teaspoon allspice
• 6-8 juniper berries
• 2-3 bay leaves
• 400 g (1 lb) sauerkraut, drained
• 3 potatoes, peeled and cut into 1-inch cubes (about 500 g)
• 1.5 litres (6 cups) vegetable stock
• Salt and freshly ground pepper to taste

PREPARATION:

Heat the oil in a large stockpot or Dutch oven and sauté the onion for 2-3 minutes over medium heat.
Add the leek, carrot and parsnip and continue to cook for 8-10 minutes until the veggies soften.
Stir in the garlic, caraway seeds, marjoram, allspice, juniper berries and bay leaves and continue to cook for 1-2 minutes, stirring occasionally.
Add the sauerkraut and continue cooking for 1-2 minutes. Next, add a ladle of veggie stock and simmer for 10 minutes.
Add the potatoes and the rest of the stock and simmer on a low heat for 25 minutes or until the potatoes are fork-tender.
Season to taste and serve with rye bread or your favourite crusty bread.
Enjoy !

BLENDER CINNAMON ROLL CHEESECAKE BARS

 

FOR THE CRUST:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup light brown sugar
• 6 tablespoons butter, melted
• 1/2 teaspoon salt

FOR THE FILLING:

• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1/2 cup sour cream, at room temperature
• 2 teaspoons vanilla extract

FOR THE CINNAMON SWIRL:

• 6 tablespoons butter, melted
• 1 cup dark brown sugar
• 1 teaspoon cinnamon
• 1/4 cup all-purpose flour

FOR THE CRUST:
Preheat oven to 350°F.
In a medium bowl, combine the melted butter, graham cracker crumbs, 1/4 cup brown sugar, and salt and mix until combined.
Press into a square 8-inch baking dish firmly. Bake 8 minutes.
Set aside to cool.
FOR THE FILLING:
Reduce oven temperature to 325°F.
In a blender, combine cream cheese, sugar, and vanilla and blend until smooth.
Add sour cream and blend once more. Add eggs, one at a time, blending in between until smooth.
Set aside.
MAKE THE CINNAMON SWIRL:
In a medium bowl, stir together the melted butter, brown sugar, cinnamon, and flour until smooth.
TO ASSEMBLE:
Pour half of the cheesecake filling over the cooled crust. Dot with cinnamon mixture, then swirl together gently with a knife.
Add remaining filling and remaining cinnamon mixture, then swirl once more.
Bake until center is mostly set, 35-40 minutes.
Chill until firm, 2 hours. Slice, serve, and enjoy!