Here’s a cozy, easy Slow Cooker Cheesy Bacon Ranch Chicken Casserole recipe — creamy, cheesy, hearty, and perfect for busy days.

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Slow Cooker Cheesy Bacon Ranch Chicken Casserole

Ingredients

• 2 lbs boneless skinless chicken breasts (or thighs)
• 6 slices cooked bacon, chopped
• 1 packet ranch seasoning mix (about 1 oz)
• 1 can (10.5 oz) cream of chicken soup
• 1 cup sour cream
• 1 cup shredded cheddar cheese (plus extra for topping)
• ½ cup mozzarella (optional)
• 3 cups cooked pasta or 2 ½ cups diced potatoes (raw; Yukon gold or baby potatoes)
• ½ small onion, diced
• 2 cloves garlic, minced
• ½ tsp black pepper
• ¼ tsp paprika (optional)
• Green onions for garnish

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Instructions

1. Prepare Chicken Base

Place chicken at the bottom of the slow cooker.
Sprinkle ranch seasoning over the chicken.

2. Mix the Sauce

In a bowl, stir together:

• cream of chicken soup
• sour cream
• black pepper
• garlic
• paprika

Pour over the chicken.

3. Add Potatoes or Pasta

• If using raw diced potatoes, add them now on top of the sauce.
• If using cooked pasta, wait and add it later (Step 6).

4. Add Cheese

Sprinkle 1 cup cheddar and ½ cup mozzarella over everything.

5. Cook

• Low: 5–6 hours
• High: 3–4 hours

Chicken should shred easily and potatoes (if using) should be tender.

6. Finishing Touches

Shred the chicken directly in the slow cooker.
If using cooked pasta, add it now and stir gently to coat.

7. Add Bacon

Stir in most of the bacon, saving some for topping.

8. Top & Serve

Sprinkle extra cheese on top, cover for 5–10 minutes to melt.
Finish with the remaining bacon and sliced green onions.

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Tips & Variations

• Add veggies: peas, broccoli, spinach, or corn during the last 30 minutes.
• Use thighs: They stay extra moist and shreddable.
• Spicy version: Add diced jalapeños or pepper jack cheese.
• Gluten-free: Use GF pasta or potatoes + GF ranch mix.
• Low-carb: Skip pasta/potatoes and add cauliflower florets (add for last 1–1.5 hours).

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If you'd like, I can turn this into a printable recipe card, convert to oven-friendly, or create a shopping list!

Cranberry Turkey Spinach Casserole

 

Here’s a delicious Cranberry Turkey Spinach Casserole recipe you can make with leftover turkey or as a cozy fall/winter meal:

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Cranberry Turkey Spinach Casserole

Ingredients

• 3 cups cooked turkey, shredded or cubed
• 3 cups fresh spinach (or 1 ½ cups frozen, thawed & squeezed dry)
• 1 cup dried cranberries or 1½ cups whole-berry cranberry sauce
• 1 can (10.5 oz) cream of chicken or cream of mushroom soup
• ½ cup sour cream or Greek yogurt
• 1 cup chicken broth
• 1 cup shredded mozzarella or Swiss cheese
• ½ cup grated Parmesan
• 2 cups cooked rice or cooked pasta (optional but recommended)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp olive oil or butter
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp thyme
• ½ tsp rosemary
• Optional topping: 1 cup panko or crushed Ritz crackers mixed with 2 tbsp melted butter

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Instructions

1. Preheat Oven:
   Preheat to 375°F (190°C). Grease a 9×13 baking dish.

2. Sauté aromatics:
   In a pan, heat oil/butter. Add diced onion and cook until soft (about 4 minutes).
   Add garlic and cook 1 minute more.

3. Combine casserole base:
   In a large bowl, mix:

   • soup
   • sour cream/Greek yogurt
   • chicken broth
   • thyme, rosemary, salt, pepper

4. Mix everything together:
   Add to the bowl:

   • turkey
   • spinach
   • cranberries or cranberry sauce
   • cooked rice/pasta (if using)
   • mozzarella or Swiss cheese

   Stir until evenly combined.

5. Assemble:
   Spread mixture into the baking dish.
   Top with Parmesan.
   Add optional buttery panko/cracker topping.

6. Bake:
   Bake 25–30 minutes, until bubbling and golden on top.

7. Rest & serve:
   Let cool 5–10 minutes before serving.

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Serving Suggestions

• Add toasted pecans or walnuts for crunch.
• Serve with a side salad or roasted veggies.
• Drizzle with extra cranberry sauce for brightness.

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If you'd like, I can also give you:
✔ a version without condensed soup
✔ a gluten-free option
✔ a low-carb version
✔ a printable recipe card
✔ nutrition info

What would you like?

 

Here is a large-print, easy-to-read recipe for a delicious Butter Pecan Praline Poke Cake:

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🍰🥜 BUTTER PECAN PRALINE POKE CAKE

LARGE PRINT RECIPE

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INGREDIENTS

FOR THE CAKE

• 1 box Butter Pecan cake mix
• 1 cup water
• ½ cup vegetable oil
• 3 large eggs
• 1 tub (16 oz) butter pecan frosting (optional but amazing)

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FOR THE PRALINE SAUCE

• 1 can (14 oz) sweetened condensed milk
• ½ cup heavy cream
• ½ cup brown sugar
• ½ cup butter
• 1 teaspoon vanilla extract
• 1 cup chopped pecans, toasted for extra flavor

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FOR THE TOPPING

• 1 container (8 oz) Cool Whip or whipped topping
• Extra pecans, chopped

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INSTRUCTIONS

1. BAKE THE CAKE

1. Preheat oven to 350°F (175°C).
2. Grease a 9×13-inch pan.
3. Mix together:
   • cake mix
   • water
   • oil
   • eggs
4. Pour into pan and bake 28–32 minutes or until done.

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2. POKE HOLES

• While the cake is still warm, use the handle of a wooden spoon to poke many holes all over the surface.

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3. MAKE THE PRALINE SAUCE

1. In a saucepan, combine:
   • sweetened condensed milk
   • heavy cream
   • brown sugar
   • butter
2. Heat over medium, stirring, until it begins to bubble.
3. Remove from heat and stir in vanilla and pecans.

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4. POUR OVER THE CAKE

• Slowly pour warm praline sauce over the warm cake, letting it soak into the holes.

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5. COOL COMPLETELY

• Allow the cake to cool at room temperature, then chill in the refrigerator.

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6. FROST

• Spread the butter pecan frosting (optional) on top.
• Then spread Cool Whip over the cake.

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7. ADD PECANS

• Sprinkle extra chopped pecans on top.

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SERVE & ENJOY

A rich, buttery, caramel-pecan dream!
Perfect for holidays, potlucks, or anytime you want a melt-in-your-mouth dessert.

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If you'd like, I can also make:
📄 a printer-friendly PDF
🔎 an extra-large-text version
📷 a step-by-step printable with images

Just tell me!

 

Here is a large-print, easy-to-read recipe for a dessert like the one in your photo — a creamy No-Bake Vanilla Biscuit Delight topped with chocolate shavings.

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NO-BAKE VANILLA BISCUIT DELIGHT

(Large Print Recipe)

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INGREDIENTS

FOR THE CREAM LAYER

• 4 cups (1 liter) cold heavy cream or whipping cream
• 1 cup sweetened condensed milk
• 1 cup cold milk
• 1 box vanilla pudding mix (or 4 tbsp cornstarch + 1 tsp vanilla)
• 1 tsp vanilla extract

FOR THE LAYERS

• 2–3 packs tea biscuits / Marie biscuits / graham crackers
• 1–1½ cups milk (for dipping)

FOR THE TOPPING

• Chocolate shavings (milk or dark)
• Optional: crushed nuts, cocoa powder, or caramel drizzle

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INSTRUCTIONS

1. MAKE THE CREAM

1. In a large bowl, whip cold heavy cream until thick.
2. Add condensed milk and mix gently.
3. In another bowl, whisk together:
   • 1 cup cold milk
   • vanilla pudding mix
4. Add this pudding mixture to the whipped cream.
5. Add vanilla extract and mix until smooth and fluffy.

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2. PREPARE THE BISCUITS

• Pour 1–1½ cups milk into a shallow dish.
• Dip each biscuit for 1 second only (do NOT soak).

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3. ASSEMBLE

1. Spread a thin layer of cream in a glass dish (9×13 inches).
2. Add a full layer of milk-dipped biscuits.
3. Cover with a generous layer of cream.
4. Repeat layers until the dish is full.
5. Finish with a thick top layer of cream.

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4. ADD TOPPING

• Cover the surface with chocolate shavings.

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5. CHILL

• Refrigerate at least 4 hours, or overnight for best results.

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6. SERVE

• Cut squares with a spatula and enjoy the creamy layers!

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If you'd like, I can also create:
✔ A printer-friendly PDF
✔ A large-print version with bold headings
✔ A step-by-step version with photos
✔ A sugar-free or low-carb version

Just tell me!

oklahoma nut candy

 

Here’s a classic Oklahoma Nut Candy recipe — a simple, old-fashioned Southern treat that’s buttery, nutty, and melts in your mouth. It’s sometimes called Oklahoma Pecan Candy or Southern Nut Fudge, and it’s perfect for holidays or gifting.

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🍬 Oklahoma Nut Candy

Yields: About 2 pounds
Prep Time: 10 minutes
Cook Time: 15 minutes
Cooling Time: 1 hour

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🧂 Ingredients:

• 2 cups granulated sugar
• 1 cup evaporated milk (not sweetened condensed)
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 2 cups chopped nuts (traditionally pecans or walnuts)
• Pinch of salt

(Optional: 1 cup miniature marshmallows or 1/2 cup shredded coconut for variation)

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🍯 Instructions:

1. Prepare the pan:
   Line an 8x8-inch or 9x9-inch baking dish with parchment paper or lightly butter it.

2. Cook the sugar and milk:
   In a medium saucepan over medium heat, combine sugar and evaporated milk. Stir constantly until the sugar dissolves and mixture begins to boil.

3. Boil to soft-ball stage:
   Continue boiling gently (stirring often) until the mixture reaches 236°F on a candy thermometer, or until a small drop forms a soft ball when dropped in cold water.

4. Add butter and vanilla:
   Remove from heat. Stir in butter and vanilla until smooth.

5. Add nuts (and optional extras):
   Quickly stir in nuts — and any extras like coconut or marshmallows — until evenly coated.

6. Pour and cool:
   Pour the mixture into your prepared pan and spread evenly. Let cool completely at room temperature.

7. Cut and serve:
   Once firm, cut into squares and store in an airtight container.

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🤎 Tips:

• Use fresh pecans or toasted walnuts for the richest flavor.
• For a creamier texture, stir in 1 tablespoon marshmallow crème after removing from heat.
• Store at room temperature up to a week, or freeze up to 2 months.

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Would you like me to include a variation for chocolate Oklahoma nut candy (like a fudge-style version)?

Homemade Butter (10-Minute Method)

 

Here’s a quick and easy 10-minute homemade butter recipe — perfect if you have heavy cream and want fresh, delicious butter without any special equipment!

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🧈 Homemade Butter (10-Minute Method)

Yields: ~1 cup butter (plus buttermilk)
Total Time: 10 minutes
Difficulty: Easy
Tools: Electric hand mixer, stand mixer, or jar with lid

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🧂 Ingredients:

• 2 cups heavy cream (cold or room temperature)
• 1/4 teaspoon salt (optional, for salted butter)
• Ice water (for rinsing the butter)

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⚡ Method 1: Mixer Method (Fastest)

1. Pour cream into a bowl:
   Add the heavy cream to your mixing bowl.

2. Whip the cream:
   Beat on medium-high speed. First, it’ll turn into whipped cream (about 3–4 minutes).

3. Keep whipping:
   Continue beating past the whipped cream stage. You’ll see the fat separate from the liquid (buttermilk). It’ll look grainy, then clump together.

4. Drain the buttermilk:
   Pour off the liquid (save it for pancakes, biscuits, or baking).

5. Rinse the butter:
   Pour in cold water and gently knead or press the butter to remove remaining buttermilk. Repeat with fresh cold water until the water runs clear.

6. Add salt (optional):
   Mix in salt for flavor.

7. Store:
   Shape and refrigerate in an airtight container. Lasts 1–2 weeks refrigerated, or up to 3 months frozen.

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🫙 Method 2: Jar Shake Method (No Mixer)

1. Pour 1 cup of heavy cream into a mason jar (fill only halfway).
2. Screw the lid on tightly and shake vigorously for 5–10 minutes.
   • It’ll turn into whipped cream around minute 3.
   • Keep shaking until you feel a solid lump form.
3. Drain, rinse, and salt as in the steps above.

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💡 Tips:

• Use high-fat, fresh cream for the best flavor.
• For flavored butter, mix in herbs, honey, garlic, or cinnamon after rinsing.
• Unsalted butter is best for baking; salted for spreading.

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Would you like me to include flavored butter variations (like honey-cinnamon or garlic-herb)?

Amish Vegetable Cream Cheese Tortilla Roll Ups

 

Here’s a classic Amish-style Vegetable Cream Cheese Tortilla Roll-Up recipe — simple, creamy, colorful, and perfect for snacks, potlucks, or lunch boxes. 🧀🌯

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🥕 Amish Vegetable Cream Cheese Tortilla Roll-Ups

Ingredients

For the filling:

• 8 oz (1 package) cream cheese, softened
• 1/2 cup sour cream or mayonnaise (Amish versions often use mayo)
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dill weed (optional but traditional in Amish recipes)
• 1/4 teaspoon salt (adjust to taste)
• 1/4 teaspoon black pepper

Vegetables (finely chopped):

• 1/4 cup red bell pepper
• 1/4 cup green bell pepper
• 1/4 cup carrot (grated)
• 1/4 cup cucumber (seeded and finely chopped)
• 1/4 cup green onions or chives

Wraps:

• 4–6 large flour tortillas (8–10 inch size)

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Instructions

1. Make the Filling:
   In a medium bowl, beat together cream cheese, sour cream (or mayo), and seasonings until smooth and creamy.

2. Add the Vegetables:
   Gently fold in the finely chopped vegetables until evenly distributed.

3. Assemble:
   Spread about 3–4 tablespoons of the filling evenly over each tortilla.

4. Roll Tightly:
   Roll each tortilla up tightly to form a log.

5. Chill:
   Wrap the rolls in plastic wrap and refrigerate for at least 2 hours (this helps them firm up and makes slicing easier).

6. Slice & Serve:
   Remove from the fridge and slice each roll into 1-inch pinwheels. Arrange on a platter and serve cold.

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🧂 Optional Add-Ins

• Shredded cheddar or Colby cheese (1/2 cup)
• A dash of hot sauce or ranch powder for flavor variation
• Fresh parsley or dill for a farmhouse touch

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🧺 Tips

• Use soft tortillas — if they’re stiff, warm them 10 seconds in the microwave before spreading.
• These keep well for 2–3 days in the refrigerator.
• Perfect for picnics, school lunches, or church gatherings — a real Amish community favorite!

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Would you like me to give you a version with meat (like ham or turkey) or a low-carb/keto variation too?