And even if you love baking, December already comes with a long list of things to do, and a complicated dessert doesn’t need to be one of them. The first year I made this cake, I felt kind of apologetic about using a cake mix.

But no one but me cared, because they were too busy ooh-ing and aah-ing over it. The pan’s ridges and ring shape mean every slice shows off a different swirl pattern. And even though it isn’t homemade, it has some homemade touches, like almond extract in the batter and coffee creamer in the glaze.

This cake also takes some pressure off your holiday schedule. You can bake it a day ahead; it travels well to parties and family dinners, and feeds a crowd. It’s the kind of dessert that makes you look like you planned for weeks when you really grabbed a box off the shelf.

Below, you’ll find step-by-step instructions and tips for getting clean swirls. Once you see how little work this cake takes, it’ll become a yearly tradition.

Why This Christmas Bundt Cake Works

The base is a plain box cake mix with a splash of almond extract stirred in, so you don’t have to measure flour or cream butter. The only extra step is splitting the batter into three bowls and coloring two of them, which takes about five minutes.

Everything else, from the bake time to the glaze, is exactly like a regular cake mix cake. You get a showpiece dessert for the without much effort.

Ingredient Notes

For exact amounts needed see the recipe card below

• White cake mix: Use a standard 15.25-ounce box.
• Water
• Eggs
• Vegetable oil
• Almond extract: This ingredient keeps the cake from tasting like a plain box mix straight out of the pan. If you’re not an almond fan use vanilla extract instead.
• Red and green food coloring: Gel or paste coloring gives you bright, true holiday colors without thinning out the batter.
• Powdered sugar
• Vanilla coffee creamer
• Holiday sprinkles: Totally optional, but they dress up the top of the cake once the glaze sets. Use whatever you already have in the pantry.

How to Make Christmas Bundt Cake

1. Preheat your oven to 350 degrees F. Grease your Bundt pan well, including all the grooves and the center tube. This is the step people skip, and it’s the reason cakes stick, so don’t rush it.
2. Prepare the cake mix according to the directions on the box, and stir in the tablespoon of almond extract along with the rest of the wet ingredients.
3. Split the batter evenly between three bowls. I eyeball it, and it doesn’t need to be exact.
4. Leave one bowl white and add food coloring to the other two, one red and one green.
5. Pour the white batter into your prepared pan first to form the base layer.
6. Drop spoonfuls of the red and green batter on top, then run a skewer or butter knife through it in a gentle pattern to swirl the colors together. Go easy here, too much swirling will muddy the colors.
7. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.
8. Let the cake cool in the pan for 10 minutes, then invert it onto a cooling rack and let it come out on its own. Let it cool completely before you touch the glaze, or it will slide right off.
9. Whisk the powdered sugar with two tablespoons of the coffee creamer in a medium bowl. If it’s too thick to drizzle, add more creamer a little at a time until it moves off the whisk in a ribbon.
10. Drizzle the glaze over the cooled cake and add your sprinkles right away, while the glaze is still wet enough for them to stick.
11. Let the glaze sit for about 15 minutes until it hardens before you slice into the cake.

How to Get Clean Red and Green Swirls

If you’ve never made a swirled cake before, read this section twice, because it’s the one part of this Christmas swirl cake that can go wrong if you rush it.

Drop the red and green batter onto the white base in spoonfuls. Don’t pour it or stir it into the white layer; dollop it around the top so the colors sit in distinct patches. Then take a skewer or a butter knife and pull it through the batter in loose figure-eight motions, going down into the pan and back up. You want maybe six to eight passes total, not more.

The single biggest mistake people make with a red and green Christmas cake is over-swirling. Once you go past a few gentle passes, the colors start blending, and by the time it bakes, what should be bright red and green comes out muddy and brown.

Less is more here. It should look a little messy and uneven before it goes in the oven. That’s exactly what gives you clean, distinct swirls once it’s baked and sliced.

Gel or paste food coloring makes a real difference too. Liquid coloring is mostly water, so getting a deep, true red or green means adding enough to thin your batter, which can throw off the cake’s texture. A small amount of gel coloring gets you vibrant color without changing the batter at all.

No Bundt Pan? Here’s What to Do

A tube pan works as a straight swap for a Bundt pan, since the shape and the way the cake bakes around the center tube are basically the same. Grease it the same way and use the same bake time as a starting point.

If you don’t have either, you can bake this in a loaf pan instead. You’ll lose the classic Bundt shape, but the swirl still shows when you slice it. Use one 9×5-inch loaf pan or two 8×4-inch loaf pans.

This cake will take about 50-60 minutes to bake in a 9×5-inch loaf pan and about 45-50 minutes in an 8×4-inch loaf pan. Start checking with a toothpick at the low end of the baking time and pull it as soon as the toothpick comes out clean.

Serving Ideas

This cake is a good addition to a dessert table alongside cookies and other holiday treats, since it adds some height and color to the spread instead of another plate of bars or cookies.

A cup of coffee or hot cocoa on the side is really all this cake needs. It’s sweet enough on its own that I don’t bother with ice cream or whipped cream, though nothing is stopping you if you like.

How to Store

Once it’s glazed, keep the cake in an airtight container. It’ll stay good at room temperature for two to three days, or in the fridge for four to five days if you want it to last through more of the holiday week.

This cake also freezes well, whole or in individual slices, for up to three months. Wrap it tightly so it doesn’t pick up any freezer smell, then thaw it at room temperature before serving.

If you’re trying to get ahead on holiday baking, you can bake the cake itself a day or two in advance and hold off on the glaze and sprinkles until the day you’re actually serving it. The glaze looks its best fresh, and it saves you a step on a day that’s probably already busy.

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Christmas Bundt Cake Recipe

This Christmas Bundt cake starts with a box cake mix and swirls together bright red and green batter for a showpiece holiday dessert in about an hour.

Course Dessert

Cuisine American

Keyword christmas

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Calories 312kcal

Author Annie

Ingredients

• 1 box white cake mix 15.25 ounces
• 1 tablespoon almond extract
• Red food coloring
• Green food coloring

Ingredients called for on cake mix box

• 1 cup water
• 3 eggs
• ⅓ cup vegetable oil

Glaze

• 2 cups powdered sugar
• 2-3 tablespoons vanilla coffee creamer
• holiday sprinkles

Instructions

• Preheat oven to 350 degrees F and grease your Bundt pan.
• Prepare the cake mix according to the box directions, adding 1 tablespoon of almond extract.
  1 box white cake mix, 1 tablespoon almond extract, 1 cup water, 3 eggs, ⅓ cup vegetable oil
• Separate the cake batter into three separate bowls.
• Dye one bowl green one bowl red, and leave one white.
  Red food coloring, Green food coloring
• Pour the white cake mix into the prepared Bundt pan.
• Drop the red and green cake batter over the top and gently swirl the batter together with a skewer or knife.
• Bake for 45-55 minutes until an inserted toothpick comes out clean.
• Cool the cake for 10 minutes. Then, invert the Bundt pan over a cooling rack until the cake comes out of the pan. Let the cake cool completely.
• Whisk together the powdered sugar and two tablespoons of coffee creamer in a medium bowl. Add more creamer if the glaze is not a thick, drizzle consistency.
  2 cups powdered sugar, 2-3 tablespoons vanilla coffee creamer
• Drizzle the glaze over the top of the cake. Then, add your holiday sprinkles.
  holiday sprinkles
• Let the glaze set for about 15 minutes until hardened.

Notes

• Make sure your Bundt pan is well-greased. This is vital for easy cake removal. Use a pastry brush to get into all those nooks and crannies.
• Don’t over swirl the batter. When you drag the skewer through too many times, the red, green, and white all blend instead of staying distinct, and what bakes up is a grayish brown instead of clean colors. Do fewer passes, six to eight, and stop as soon as you see color running through the batter.
• If you don’t have vanilla coffee creamer, heavy cream or regular milk works in the glaze in the same amount. You’ll lose a little of the vanilla flavor the creamer adds, so stir in a splash of vanilla extract if you go this route.
• Check the cake at the 45-minute mark and go from there. Every oven runs a little different, and a Bundt pan holds heat differently than a regular cake pan, so start checking early rather than assuming the full time is right for your oven.
• Let the cake cool fully before you remove the pan, then let it cool the rest of the way before glazing. I’ve rushed this before and ended up with a glaze that just ran straight down the sides and pooled on the plate instead of setting on top.
• Drizzle the glaze with a spoon instead of pouring it from the bowl.

Nutrition

Calories: 312kcal | Carbohydrates: 55g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 316mg | Potassium: 44mg | Fiber: 0.5g | Sugar: 38g | Vitamin A: 59IU | Calcium: 101mg | Iron: 1mg

The post Easy Christmas Bundt Cake with Red and Green Swirls appeared first on Upstate Ramblings.

You’ll find crisp, handheld bites you can grab on the way past the counter, plus creamy dips that keep everyone gathered around the table. They work for hosting friends, a game day spread, a packed snack for a busy afternoon, or the 4 p.m. pantry raid when dinner is still an hour out. Start strong, stay full, and nobody’s circling the kitchen asking when we eat.

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Buffalo Wings

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The post 20 High Protein Appetizers That Actually Fill You Up appeared first on Upstate Ramblings.

Beef and Cheddar Sandwiches

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Slow Cooker Sausage and Peppers

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Slow Cooker French Dip Sandwiches

This slow cooker French dip delivers tender beef and rich au jus that rivals any restaurant version. Crusty bread soaked in the flavorful juices makes this the kind of dinner sandwich that feels like a treat but requires minimal effort.
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Coca Cola Pulled Pork Sandwiches

This Coca-Cola pulled pork proves that dinner sandwiches can be both ridiculously easy and packed with flavor. The soda helps tenderize the meat while adding a subtle sweetness that makes these sandwiches stand out from the usual weeknight lineup.
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Buffalo Chicken Sloppy Joes

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Crock Pot Beer Brats

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Slow Cooker BBQ Chicken Ranch Sandwiches

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Crock Pot Italian Beef Sandwiches

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Crock Pot Hot Dogs

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The post 13 Slow Cooker Sandwich Dinners That Cook While You’re at Work appeared first on Upstate Ramblings.

You’ll find hearty pastas, standout lamb mains, and rich beef dishes, all big enough to hold down the middle of the table. Every one still feels like a holiday meal, just without the usual turkey. And there’s a good chance someone goes back for a second plate.

Sirloin Tip Roast

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Get the Recipe: Sirloin Tip Roast

Cranberry Chicken Thighs

Cranberry chicken thighs bring a bright seasonal touch to a turkey-free dinner table. With just 10 minutes of prep and one pan to wash, they are a practical pick for smaller gatherings.
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Sous Vide Rack of Lamb

Sous vide rack of lamb is a polished choice for a dinner that calls for something beyond turkey. The water-bath method helps the lamb cook evenly, leaving you more time to handle sides and table prep.
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Instant Pot Leg of Lamb

Instant Pot leg of lamb brings rosemary, garlic, carrots, and potatoes together in one hearty main. It gives you a substantial alternative to turkey while cutting down the cooking time for a large roast.
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Slow Cooker Cranberry Pot Roast

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Slow Cooker Cranberry Pork

Slow cooker cranberry pork gives the table a sweet-and-savory main without roasting a whole turkey. Start it early and let the pork cook until tender, then serve it with the sauce over potatoes or stuffing.
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Slow Cooker Pork Chops and Stuffing

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Crock Pot Spiral Ham

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Air Fryer Prime Rib

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Ham in Roaster Oven

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Air Fryer Whole Chicken

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Copycat Honey Baked Ham

This copycat honey baked ham brings a crisp sweet-and-savory glaze to a turkey-free meal. It makes an impressive main at a lower cost than a prepared ham, with leftovers ready for sandwiches.
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Crock Pot Chicken and Stuffing

Chicken and stuffing brings familiar comfort-food flavor to the table without making turkey the main event. The Crock Pot keeps the chicken tender and makes this an easy choice for a laid-back group meal.
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Air Fryer Cornish Hens

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Oven Roasted Pork Loin with Cabbage and Potatoes

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The post 17 Turkey Alternatives for Thanksgiving, From Beef to Pasta appeared first on Upstate Ramblings.

It’s my go-to for holiday mornings and any weekend when I want a hot breakfast without standing at the stove. On Christmas, you can put this together on Christmas Eve and let it bake while everyone opens their presents.

The bread soaks up the eggs and milk, so it bakes into something closer to a savory bread pudding than a plain egg bake. The sausage adds salty, peppery flavor to every bite, and the cheese melts through the layers and browns on top. If you can brown sausage and whisk eggs, you can make this.

And sure, sometimes prepping the night before seems like just one more chore on your list. But it takes about 15 minutes, and you’ll thank yourself at 8 a.m. when breakfast is already in the oven, the kitchen’s clean, and you get to enjoy the morning with your family.

Below, you’ll find step-by-step instructions, easy swaps for different meats and cheeses, how to tell when it’s done, and how to store and reheat leftovers. This one feeds a crowd without keeping you out of the conversation, and that’s what a holiday morning needs.

Ingredient Notes

For exact amounts needed see the recipe card below

• Breakfast sausage: Regular breakfast sausage works fine, but I usually use for spicy.
• Ham: Diced deli ham or leftover baked ham both work here.
• French or Italian bread: Cube it the day before if you can. Slightly dried-out bread soaks up the egg mixture better than soft, fresh bread, so day-old is a good choice.
• Eggs
• Milk
• Seasoning: Season the eggs with garlic powder, onion powder, salt, and black pepper.
• Cheddar cheese
• Parsley: Optional

How to Make Sausage Breakfast Casserole

1. Grease a 9×13-inch baking dish with nonstick spray. If you didn’t cube the bread ahead of time, do it now so it’s ready to go. Preheat the oven to 350°F if you aren’t prepping the casserole ahead of time.
2. Cook the sausage in a large skillet over medium heat, breaking it into small crumbles as it browns. Drain it well, since leftover grease pooling under the bread is one of the main reasons a casserole ends up soggy instead of set.
3. Spread the bread cubes in an even layer across the bottom of the dish, then scatter the sausage and ham over it and sprinkle on 1 ½ cups of the cheddar. Save the remaining cheese for the top.
4. Whisk the eggs, milk, garlic powder, onion powder, salt, and pepper in a large bowl until slightly frothy, then pour evenly over everything in the dish.
5. Press the bread down gently with a spatula or the back of a spoon so it’s sitting in the egg mixture instead of floating on top. Give it a minute and press again if the top pieces still look dry. Top the casserole with the last ½ cup of cheddar.
6. You can bake the casserole now or cover it and refrigerate it overnight.
7. When you are ready to bake it, bake at 350°F for 40 to 45 minutes, until the center is set (not jiggly) and the top is golden. If it is cold from the refrigerator, add 5 to 10 minutes to the cook time. Once done, let it rest for 5 to 10 minutes before you cut into it. That short rest lets the eggs finish setting so your slices hold together instead of running. Sprinkle on the parsley if you’re using it.

How Long to Bake Breakfast Casserole with Sausage

At 350°F, this casserole needs 40 to 45 minutes when it goes into the oven fresh. If you assembled it the night before and it’s coming straight from the fridge, add 5 to 10 more minutes since it’s starting cold.

Either way, check it for doneness the same way. The center should be set with no wet egg pooling when you press it, and a knife inserted in the middle should come out clean. If you have an instant-read thermometer, 160°F in the center tells you it’s fully cooked, since that’s the safe temperature for both eggs and ground sausage.

Serving Ideas

This one’s made for a table full of people, so I keep the sides simple and let the casserole do the work. A big bowl of fresh fruit on the side adds some color and cuts through all that cheese without any extra cooking on your part.

For a bigger holiday spread, I’ll add a basket of biscuits or toast and a pitcher of orange juice, then let everyone build their own plates. Leftover squares also make a solid grab-and-go breakfast for the next couple of mornings, which comes in handy when you’ve got a full house for more than one day.

How to Store and Make-Ahead

Store leftovers in an airtight container in the fridge for 2 to 3 days. Reheat individual slices in the microwave in 30-second bursts until hot in the middle, or cover a larger portion with foil and heat in a 350°F oven until hot all the way through.

This is a real make-ahead recipe, not just a “technically you could” one. Assemble the whole thing the night before, right up add the cheese on top, then cover it tightly and refrigerate it overnight. In the morning, you uncover it and put it in the oven, adding 5 to 10 extra minutes to the bake time.

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Sausage Breakfast Casserole

Make this sausage breakfast casserole the night before in 15 minutes. Bread, sausage, ham, eggs, and cheddar bake up puffed and golden in the morning.

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 1184kcal

Author Annie

Ingredients

• 1 pound breakfast sausage
• 1 cup diced ham
• 6 cups French bread or Italian bread cubed
• 8 large eggs
• 2 cups whole milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon salt
• ½ teaspoon black pepper
• 2 cups shredded cheddar cheese
• 1 tablespoon chopped fresh parsley optional

Instructions

• Preheat the oven to 350°F if you aren’t prepping this ahead of time. Lightly grease a 9×13-inch baking dish with nonstick cooking spray.
• Cook the breakfast sausage in a large skillet over medium heat, breaking it apart as it cooks. Drain any excess grease. Spread the cubed bread evenly across the bottom of the prepared baking dish.
  1 pound breakfast sausage
• Sprinkle the cooked sausage and diced ham evenly over the bread. Sprinkle 1 ½ cups of the shredded cheddar cheese over the meat.
  1 cup diced ham, 2 cups shredded cheddar cheese
• In a large bowl, whisk together the eggs, milk, garlic powder, onion powder, salt, and black pepper. Pour the egg mixture evenly over the casserole.
  8 large eggs, 2 cups whole milk, 1 teaspoon garlic powder, 1 teaspoon onion powder, ½ teaspoon salt, ½ teaspoon black pepper
• Use a spatula to gently press the bread down into the egg mixture so it can soak up some of the liquid. Sprinkle the remaining ½ cup of cheddar cheese over the top.
  2 cups shredded cheddar cheese, 6 cups French bread or Italian bread
• You can bake the casserole now or cover it and refrigerate it overnight. If it is cold from the refrigerator, add 5 to 10 minutes to the cook time.
• Bake at 350°F for 40 to 45 minutes, or until the center is set and the top is golden. Let the casserole rest for 5 to 10 minutes before slicing. Sprinkle with fresh parsley before serving, if desired.
  1 tablespoon chopped fresh parsley

Notes

• If you only change one thing, use hot breakfast sausage. It adds just enough heat to wake up the whole dish.
• When checking for doneness, check the center, not the edges. The edges will look done well before the middle is, and the middle is where a casserole like this goes wrong. Slide a knife into the very center before you pull it out.
• If the top is getting darker than you’d like before the center sets, lay a piece of foil loosely over the dish for the rest of the bake.
• You can use bacon instead of ham, or just skip the ham.
• Switch up the cheese if you prefer. Pepper jack, Colby Jack or Monterey Jack melt nice and gooey. Swiss works too, especially with the ham. Keep the total at 2 cups, split the same way (1 ½ cups in the middle, ½ cup on top), so the casserole still sets up the same.
• If you add vegetables like peppers, onions, or spinach, saute them with the sausage. Raw vegetables release water as they bake, which will turn the casserole watery instead of set.

Nutrition

Calories: 1184kcal | Carbohydrates: 129g | Protein: 59g | Fat: 47g | Saturated Fat: 18g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 330mg | Sodium: 2708mg | Potassium: 711mg | Fiber: 5g | Sugar: 16g | Vitamin A: 940IU | Vitamin C: 2mg | Calcium: 532mg | Iron: 11mg

The post Sausage Breakfast Casserole (Easy Overnight Recipe) appeared first on Upstate Ramblings.

Slow Cooker French Dip

Indulge in the ease of making Slow Cooker French Dip sandwiches, which promise tender beef and a savory au jus. This recipe is a simple path to achieving a comforting and satisfying meal.
Get the Recipe: Slow Cooker French Dip

Crock Pot Beef and Noodles

The Crock Pot Beef and Noodles recipe is the epitome of comfort food made easy. Beef is slow-cooked until tender and then paired with noodles for a satisfying, simple dish that’s perfect for unwinding after a long day.
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Slow Cooker Chili Mac

Slow Cooker Chili Mac is a convenient combination of hearty chili and comforting mac & cheese, making it a superb choice for an easy family meal. This dish is a cinch to prepare, letting the slow cooker do the work to create a harmonious fusion that’s perfect for a relaxed evening.
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Taco Meatloaf

Merge the zest of tacos with the comfort of meatloaf in this slow cooker Taco Meatloaf. It’s a playful take on traditional dishes, offering a simple yet hearty meal that can be garnished with your chosen taco fixings.
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Slow Cooker Short Ribs

These Slow Cooker Short Ribs are the answer to a busy family’s needs, offering tender ribs in a rich sauce with the convenience of slow cooking. They’re a minimal-prep dish that results in fall-off-the-bone meat.
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Beef Stew with Squash

Discover the ultimate comfort food with this slow cooker beef soup with butternut squash recipe. Tender chunks of beef, velvety squash, and a rich, flavorful broth make this hearty soup perfect for chilly days.
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Slow Cooker Barbacoa

Capture the essence of Chipotle’s Barbacoa with this straightforward slow cooker recipe. It’s an excellent way to enjoy tender, flavor-packed beef at home, suitable for satisfying your taco desires with ease.
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Slow Cooker BBQ Beef Sandwiches

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Slow Cooker Beef Ramen

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Slow Cooker Beef Stew

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Slow Cooker Beef Tips

Slow Cooker Beef Tips yield a succulent and hearty meal with a rich gravy, showcasing the convenience and excellence of slow-cooked beef. This dish is the essence of set-it-and-forget-it cooking, providing a comforting meal at the end of the day.
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Crockpot Chili Without Beans

This bean-free Crockpot Chili is a straightforward recipe that packs a punch, substituting extra vegetables for a hearty experience. It’s an uncomplicated dish that delivers flavor without the beans.
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Slow Cooker Chuck Roast

The Slow Cooker Chuck Roast is a testament to the simplicity of slow cooking, producing beef that’s tender enough to cut with a fork. This recipe is an easy way to enjoy a meal infused with deep, rich flavors.
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Arby’s Beef ‘n Cheddar

This home-cooked version of Arby’s Beef ‘n Cheddar brings the restaurant experience to your kitchen with minimal effort. Tender beef and a creamy cheese sauce come together in the slow cooker for a sandwich that’s both cost-effective and a hit with the family.
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Slow Cooker Beef Stroganoff

Slow Cooker Beef Stroganoff
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Crock Pot Italian Beef Sandwiches

These Crock Pot Italian Beef Sandwiches are a breeze to prepare, featuring beef seasoned with rich spices and finished with melted provolone. They’re a top pick for an easy yet hearty meal that melts in your mouth.
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Beijing Beef

This slow cooker Beijing Beef is the solution for those craving takeout with a healthier, budget-friendly angle. It’s a simple recipe that brings the taste of your favorite restaurant to your dining table, perfect for hectic weeknights.
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Shredded Beef Tacos

These slow cooker shredded beef tacos are juicy, tender, and packed with Mexican-inspired flavor. Easy to make with a chuck roast, they’re perfect for taco night, parties, or meal prep leftovers!
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Slow Cooker Teriyaki Beef

Slow cooker teriyaki beef simmers low and slow with pineapple and soy sauce into fork-tender, sweet-and-tangy bites. An easy crockpot dinner over rice or mashed potatoes.
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The post 19 Slow Cooker Beef Dinners Worth Coming Home To appeared first on Upstate Ramblings.

Everything here is low-effort and easy to pass around. A lot of them can be prepped ahead, so you’re not adding one more project to an already full afternoon. Set them out, let people help themselves, and watch them disappear fast.

Taco Cups

Crisp wonton cups hold seasoned beef and melted cheese in a hand-held bite that works well on a crowded appetizer table. They cook quickly and are easy for guests to grab while mingling.
Get the Recipe: Taco Cups

Shrimp Cocktail

Plump chilled shrimp and homemade cocktail sauce bring a familiar seafood option to a large gathering. It can be prepared ahead, so there is less to manage once guests arrive.
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Bacon-Wrapped Stuffing Balls

These bacon-wrapped stuffing balls turn a classic dinner-side favorite into a bite-sized appetizer. Their crisp outside and savory center make them a smart addition when feeding a full room.
Get the Recipe: Bacon-Wrapped Stuffing Balls

Bacon Ranch Deviled Eggs

Bacon ranch deviled eggs update the familiar party staple with ranch seasoning and a bacon topping. Make a large platter ahead for an easy cold appetizer that disappears quickly.
Get the Recipe: Bacon Ranch Deviled Eggs

Bacon Wrapped Little Smokies

Bacon-wrapped little smokies are small, savory bites that fit right in with a big-game or family gathering spread. They require simple ingredients and can be served straight from the baking pan.
Get the Recipe: Bacon Wrapped Little Smokies

Brats in a Blanket

Brats in a blanket use crescent dough to wrap hearty bratwurst into easy hand-held portions. They are filling enough to keep a crowd going before the main meal is served.
Get the Recipe: Brats in a Blanket

Spinach Puff Pastry

Flaky puff pastry and creamy spinach filling make these bites feel a little more special without adding much work. Bake a few trays for a crowd-friendly appetizer that is easy to pass around.
Get the Recipe: Spinach Puff Pastry

Cranberry Feta Pinwheels

Cranberry feta pinwheels pair creamy cheese with bright cranberries in a colorful no-bake bite. With five ingredients and quick prep, they are handy for making ahead for a large group.
Get the Recipe: Cranberry Feta Pinwheels

Slow Cooker Cranberry Meatballs

Cranberry meatballs cook in the slow cooker, leaving oven space free for the rest of the meal. Their sweet and tangy sauce makes them a reliable choice for serving a crowd.
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Crockpot Little Smokies

These three-ingredient little smokies are a low-effort option for any large appetizer table. Let them cook in the Crockpot, then keep them there for easy serving throughout the gathering.
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Baked Brie with Honey

Baked brie with honey and pistachios brings creamy cheese and crunch to a shareable appetizer board. It takes little prep but looks polished enough for a larger get-together.
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Coca Cola Meatballs

Coca-Cola meatballs need six ingredients and only a few minutes of hands-on prep. The slow cooker handles the rest, making them convenient when several dishes need attention.
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Rotel Sausage Balls

Rotel sausage balls pack cheese, sausage, and a little heat into crisp bite-sized snacks. The five-ingredient recipe is easy to scale up for guests, and the air fryer speeds up cooking.
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Korean BBQ Meatballs

Korean BBQ meatballs simmer in a sticky gochujang sauce that adds bold flavor to a crowd-sized spread. Using frozen meatballs keeps prep short while the slow cooker does the work.
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Blue Cheese Dip

This blue cheese dip comes together in five minutes with real blue cheese, garlic, and lemon. Set it out with vegetables, crackers, or chips for a quick appetizer guests can share.
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Antipasto Skewers

Antipasto skewers layer salami, mozzarella, olives, pepperoncini, and tomatoes into neat grab-and-go servings. They can be assembled ahead, which helps make large gatherings easier to manage.
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Ham and Cheese Pizza Rolls

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Parmesan Crusted Spinach Dip

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Caprese Skewers

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Pepper Jelly Pinwheels

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Garlic Cheese Balls

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The post 21 Easy Thanksgiving Appetizers for a Crowd appeared first on Upstate Ramblings.

Most of them just need time to chill, so you can get dessert done before Thanksgiving morning even starts. That’s one big job off your plate on the busiest cooking day of the year. Whether you’re planning ahead or dodging a last-minute baking pileup, dessert’s taken care of.

Banoffee Pie

This no-bake pie layers bananas, toffee, and whipped cream over a crumb crust for a rich make-ahead dessert. It fits an oven-free dessert lineup because it chills until set, leaving your kitchen appliances free for the rest of the meal.
Get the Recipe: Banoffee Pie

Peanut Butter Pie

This six-ingredient peanut butter pie comes together without baking and brings a creamy finish to the dessert table. Make it ahead, let it chill, and spend less time prepping when guests arrive.
Get the Recipe: Peanut Butter Pie

Icebox Cake

Graham crackers, berries, and whipped cream soften into neat cake-like layers as this dessert rests in the fridge. It is a smart no-bake pick for a crowd because the hands-on prep is short and there is no oven timing to manage.
Get the Recipe: Icebox Cake

Caramel Cheesecake Jars

These individual jars pair creamy cheesecake filling with rich caramel and need only refrigerator time to set. Their single-serve format makes them easy to portion and handy for a dessert spread.
Get the Recipe: Caramel Cheesecake Jars

Peanut Butter Dip

This creamy peanut butter and chocolate dip skips baking entirely and comes together quickly for sharing. Serve it with cookies, fruit, or pretzels when you need a simple sweet option alongside a larger meal.
Get the Recipe: Peanut Butter Dip

Blueberrry Fluff

Blueberry pie filling, pineapple, and whipped topping make this five-minute fluff light and creamy. Since it is chilled instead of baked, it works well when counter space and oven space are already busy.
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Mini Pumpkin Tiramisu

These mini tiramisus layer pumpkin filling, coffee-soaked ladyfingers, and mascarpone in an easy no-bake format. Prep them ahead in small servings for a dessert that looks polished without adding baking to the schedule.
Get the Recipe: Mini Pumpkin Tiramisu

Mandarin Orange Pie

Mandarin oranges and fluffy whipped cream give this chilled pie a bright, creamy texture. It belongs in an oven-free dessert collection because it sets in the refrigerator and keeps prep straightforward.
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No Bake Pumpkin Cheesecake

A gingersnap crust and smooth pumpkin filling make this cheesecake feel right at home on a fall dessert table. There is no baking involved, and it can chill ahead of time so serving is simple.
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Banana Split Pie

This pie turns banana pudding, a graham cracker crust, and classic sundae toppings into a cool sliceable dessert. With about 15 minutes of prep and no oven required, it is helpful for make-ahead entertaining.
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Chocolate Lush

Chocolate Lush stacks an Oreo crust with peanut butter cheesecake, chocolate pudding, and whipped topping. The layered dessert chills in the fridge, making it a low-effort choice when you want something rich for a group.
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Pumpkin Cheesecake Trifle

Angel food cake, pumpkin cheesecake filling, and whipped cream create clear layers in this individual trifle. It skips the oven and can be assembled ahead in jars for easy serving.
Get the Recipe: Pumpkin Cheesecake Trifle

Mini Oreo Cheesecakes

These mini Oreo cheesecakes need five ingredients and about 15 minutes of active prep. Their chilled, no-bake method and small size make them convenient for parties or buffet-style meals.
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Cranberry Fluff

Cranberries, whipped topping, and marshmallows make a creamy, colorful fluff with very little prep. It is a refrigerator dessert that can be made ahead, freeing up time for the rest of the menu.
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No Bake Blueberry Cheesecake

This blueberry cheesecake has a creamy filling and bright berry flavor without any baking. Let it set in the fridge for an easy make-ahead dessert that slices neatly at serving time.
Get the Recipe: No Bake Blueberry Cheesecake

Tiramisu Trifle

Coffee-soaked cake and smooth mascarpone create the familiar layers of tiramisu in a simple trifle. Because it rests in the refrigerator rather than the oven, it is practical for preparing a dessert ahead.
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Frozen Lemonade Pie

This frozen lemonade pie uses four ingredients and takes only a few minutes to assemble. Its cool, creamy filling brings a lighter contrast after a big meal, with no baking needed.
Get the Recipe: Frozen Lemonade Pie

Kool Aid Pie

This colorful Kool-Aid pie comes together with four ingredients and chills into a creamy dessert. It is especially useful for last-minute plans since the prep takes about five minutes and the oven stays off.
Get the Recipe: Kool Aid Pie

Creamy Eggnog Dip

Cream cheese, whipped topping, and eggnog make this dip creamy and easy to share. Mix it ahead and pair it with cookies, fruit, or graham crackers for a no-bake addition to the dessert table.
Get the Recipe: Creamy Eggnog Dip

The post 19 Easy No Bake Thanksgiving Desserts You Can Make Ahead appeared first on Upstate Ramblings.

You’ll find sides, sauces, and a few dishes you might not expect, all cooking along on their own while you deal with everything else. Plug one in, free up some counter space, and let it do its thing. It’s one less thing to juggle and a lot less last-minute scrambling before everyone sits down to eat.

Slow Cooker Boneless Turkey Breast

Boneless turkey breast cooks gently in the slow cooker and finishes with gravy, making it a practical centerpiece for a smaller family meal. It also keeps the oven open for sides, which is helpful when several dishes need to be ready at once.
Get the Recipe: Slow Cooker Boneless Turkey Breast

Slow Cooker Queso Dip

Slow cooker queso dip is an easy starter for guests to scoop up while the main meal comes together. Set it out with chips or veggies for a creamy, cheesy addition to a larger spread.
Get the Recipe: Slow Cooker Queso Dip

Crockpot Little Smokies

With only three ingredients, Crockpot Little Smokies are a low-effort appetizer that works well for a crowd. They can stay in the cooker on low, so guests can serve themselves while you handle the rest of the meal.
Get the Recipe: Crockpot Little Smokies

Crock Pot Baked Ziti

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Get the Recipe: Crock Pot Baked Ziti

Slow Cooker Pork Chops and Stuffing

Slow cooker pork chops and stuffing pair a savory main dish with a familiar side in one pot. This easy recipe is helpful when you need a filling dinner without taking up extra stovetop or oven space.
Get the Recipe: Slow Cooker Pork Chops and Stuffing

Slow Cooker Cabbage

Cabbage and bacon cook down slowly into a rich, savory side dish that pairs well with roasted meats and casseroles. It is a simple way to add a vegetable to a big meal without needing another pan.
Get the Recipe: Slow Cooker Cabbage

Slow Cooker Cranberry Pork

Cranberry pork roast brings sweet-tart flavor to a tender slow-cooked main dish. It is easy to prepare ahead, making it a great choice when the table already has plenty of sides.
Get the Recipe: Slow Cooker Cranberry Pork

Crock Pot Sweet Potato Casserole

Crock Pot sweet potato casserole cooks brown sugar sweet potatoes under a marshmallow and pecan topping. Making it in the slow cooker leaves room in the oven and keeps this classic side simple to manage.
Get the Recipe: Crock Pot Sweet Potato Casserole

Crock Pot Chicken and Stuffing

Crock Pot chicken and stuffing creates a complete, comforting dinner with minimal cleanup. The chicken cooks alongside seasoned stuffing, so it is an easy pick for a busy family meal.
Get the Recipe: Crock Pot Chicken and Stuffing

Slow Cooker Scalloped Potatoes

Slow cooker scalloped potatoes turn thinly sliced potatoes and a creamy sauce into a hands-off side dish. They are especially helpful for large dinners when oven racks are already full.
Get the Recipe: Slow Cooker Scalloped Potatoes

Slow Cooker Hashbrowns

Cheesy slow cooker hashbrowns are creamy, filling, and easy to serve from the pot. This make-ahead side fits right into a large breakfast, brunch, or family dinner spread.
Get the Recipe: Slow Cooker Hashbrowns

Slow Cooker Cranberry Meatballs

Slow cooker cranberry meatballs bring a sweet and tangy bite to the appetizer table. They need little attention once they are cooking and can also be served over rice for a simple dinner.
Get the Recipe: Slow Cooker Cranberry Meatballs

Coca Cola Meatballs

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Get the Recipe: Coca Cola Meatballs

Crock Pot Green Bean Casserole

Crock Pot green bean casserole keeps a familiar vegetable side off the oven schedule. The slow cooker handles the cooking, leaving you more space for mains, breads, and other dishes.
Get the Recipe: Crock Pot Green Bean Casserole

Crockpot Stuffing

Crockpot stuffing is a simple way to make a seasoned side without crowding the oven. Crispy bacon adds extra savory flavor, while the slow cooker helps keep the stuffing moist.
Get the Recipe: Crockpot Stuffing

Crock Pot Mac and Cheese

Crock Pot mac and cheese delivers creamy pasta without constant stovetop stirring. It is an easy, kid-friendly side that can stay ready to serve while the rest of the meal wraps up.
Get the Recipe: Crock Pot Mac and Cheese

Slow Cooker Mashed Potatoes

Slow cooker mashed potatoes free up a burner and save you from watching a pot of boiling water. They cook until soft, then mash into a creamy side for a big family dinner.
Get the Recipe: Slow Cooker Mashed Potatoes

Crock Pot Creamed Corn

Crock Pot creamed corn is a sweet, creamy side that needs very little attention while it cooks. It is a helpful addition to a larger meal because it can stay in the cooker until serving time.
Get the Recipe: Crock Pot Creamed Corn

Crockpot Apples

Crockpot apples cook until soft with butter and cinnamon for a simple fall side or dessert. Serve them alongside pork or turkey, or add a spoonful to a bowl with ice cream after dinner.
Get the Recipe: Crockpot Apples

The post 19 Easy Thanksgiving Slow Cooker Recipes to Free Up the Oven appeared first on Upstate Ramblings.

A few minutes of prep is all this recipe takes, and then the slow cooker does the work. And I know a three-ingredient recipe can feel too easy to count as “real” cooking, but nobody circling the bowl is going to notice (or care) how little effort went into it.

I love making these for the holidays, but they are great for football Sundays too, or any time you don’t want to spend the whole party stuck at the stove. Once they are done, you can set the Crockpot on warm, and they will stay good for hours.

If you’re worried they’ll come out too sweet, don’t be. The cranberry sauce melts down into the BBQ sauce while it cooks, so you end up with a glaze that’s equal parts sweet and tangy, and it coats every single piece. And because it’s all sausage, it’s a high-protein appetizer, so people can actually snack and feel like they ate something instead of filling up on chips.

Below, I’ll walk you through the quick sear that makes all the difference, whether you grab jellied or whole-berry cranberry sauce, plus all my best tips. Whether you’re serving these on toothpicks at a party or keeping them warm for grazing all afternoon, they’re about as low-stress as party food gets.

Ingredient Notes

For exact amounts needed see the recipe card below

• Kielbasa
• BBQ sauce
• Cranberry sauce
• Oil

How to Make Slow Cooker Cranberry Kielbasa Bites

1. Heat a large skillet over medium-high heat and add the oil. Let it heat up before adding the sausage, so the pieces sear instead of steam.
2. While the pan heats, slice the kielbasa into rounds about half an inch thick. Much thicker and they take longer to heat through; much thinner and they get lost in the sauce.
3. Brown the sausage in batches, giving each round a little room. Don’t crowd the pan or they’ll steam instead of getting a good sear. A minute or two a side is plenty since the sausage is already cooked, so you’re just after some color and a little crisp edge.
4. Move the browned sausage into the slow cooker. Pour in the cranberry sauce and BBQ sauce, then stir to break up the cranberry sauce so it starts melting into the BBQ sauce right away.
5. Cover and cook on low for 4 hours, stirring once or twice along the way so every piece gets coated in the glaze.

Serving Ideas

I’ve set these out every way you can think of, and the toothpick-and-a-napkin route is hard to beat. Leave them right in the slow cooker with a little cup of toothpicks next to it and let people help themselves.

For a party spread, they go well next to meatballs, a cheese board, or anything else people can grab in one bite. On Thanksgiving, I put the slow cooker out mid-morning so there’s something hot and substantial to pick at while the turkey finishes and everyone’s circling the kitchen.

If you want to stretch them into a full meal, spoon the sausage and glaze over rice. It turns a party appetizer into an easy dinner without any extra work.

How to Store

Leftovers keep in the fridge for up to 4 days in an airtight container, and the glaze actually settles in nicely overnight. To reheat, heat them back up on the stovetop over low heat, in the microwave, or right back in the slow cooker if you’re feeding people again.

You can also make the whole batch a day ahead, then reheat it before your guests arrive, which is what I do when the day of an event is already busy. If you want to keep them longer, they freeze well for up to 3 months. Thaw in the fridge overnight and reheat gently.

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Slow Cooker Cranberry Kielbasa Bites

Slow cooker cranberry kielbasa bites need just 3 ingredients and a few hours to turn sticky and sweet. The easy holiday appetizer that feeds a crowd.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 20

Calories 196kcal

Author Annie

Ingredients

• 28 ounces kielbasa 2 packages
• 12 ounces BBQ sauce note that this is probably not a whole bottle
• 14 ounces cranberry sauce either jellied or whole berry
• 1 tablespoon oil

Instructions

• Heat a large skillet over medium-high heat.
  1 tablespoon oil
• Chop the kielbasa into rounds about half an inch thick.
  28 ounces kielbasa
• Quickly brown the sausage in your skillet. Work in batches, don’t do it all at once.
• Put the browned sausage into a slow cooker. Add the cranberry sauce and BBQ sauce. Stir to break up the cranberry sauce a bit.
  14 ounces cranberry sauce, 12 ounces BBQ sauce
• Cover and cook on low for 4 hours. Stir once or twice during the cooking time.

Notes

• Don’t skip the sear if you have a few minutes. On a rushed day, you can dump everything in, and it still works, but the sear makes a difference.
• Break up the cranberry sauce as soon as it hits the pot. Whether it’s jellied or whole berry, stirring it at the start helps it melt into the BBQ sauce evenly instead of sitting in one clump.
• Pick your BBQ sauce with the sweetness in mind. Cranberry sauce is already sweet, so if you don’t want the whole pot going sugary, reach for a smoky or vinegar-forward BBQ sauce to balance it out.
• Have the toothpicks out before people arrive. These get sticky and disappear fast, so it helps to have everything ready to grab rather than scrambling once the crowd hits.
• Doubling is easy as long as your slow cooker has the room. Keep the cranberry-to-BBQ ratio the same, and you’re set. Brown the extra sausage in batches so you don’t crowd the pan.

Nutrition

Calories: 196kcal | Carbohydrates: 16g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 524mg | Potassium: 139mg | Fiber: 0.4g | Sugar: 12g | Vitamin A: 46IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 1mg

The post 3-Ingredient Slow Cooker Cranberry Kielbasa appeared first on Upstate Ramblings.

They work as a quick breakfast before work, a grab-and-go snack for the afternoon slump, or something to have on the counter when people stop by. Every one keeps things simple without cutting corners on flavor. And honestly, a fresh batch from your own oven just hits differently.

Chocolate Zucchini Muffins

These rich chocolate muffins pack shredded zucchini right into the batter, keeping every bite incredibly moist without giving away the secret. They’re a smart way to use up garden overflow and make a breakfast or snack that kids will actually get excited about.
Get the Recipe: Chocolate Zucchini Muffins

Air Fryer Blueberry Muffins

Your air fryer turns out golden, fluffy blueberry muffins in just 20 minutes — no oven preheating required. These are a go-to for busy mornings when you want something homemade without a big time commitment.
Get the Recipe: Air Fryer Blueberry Muffins

Ham and Cheese Muffins

Packed with savory ham, melted cheese, and a hint of whole grain Dijon mustard, these muffins work hard as both a breakfast and a lunchbox staple. They’re hearty enough to keep kids full and easy enough to throw together on a weekday morning.
Get the Recipe: Ham and Cheese Muffins

Apple Monkey Bread Muffins

These pull-apart muffins use refrigerator biscuits as the base, making them one of the easiest things you can put together with only six ingredients. Caramelized apples and a gooey coating make them feel like a special treat at breakfast or snack time.
Get the Recipe: Apple Monkey Bread Muffins

Bisquick Banana Muffins

Bisquick does the heavy lifting here so you can have bakery-style banana muffins on the table in just 20 minutes. Fluffy, moist, and loaded with real banana flavor, they’re a reliable pick for breakfast or an afternoon snack.
Get the Recipe: Bisquick Banana Muffins

Cherry Muffins

Fresh cherries and almonds come together in these moist, flavorful muffins that work just as well at breakfast as they do alongside dinner. Using fresh fruit gives them a brightness that you just don’t get from a box mix.
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Bisquick Blueberry Muffins

With Bisquick as your shortcut, you can have golden-topped blueberry muffins bursting with juicy berries on the table in about 30 minutes. They’re low-effort enough for a hectic weekday morning but good enough to serve at a weekend brunch.
Get the Recipe: Bisquick Blueberry Muffins

Chocolate Chip Pumpkin Muffins

Pumpkin keeps these muffins incredibly moist and fluffy while pumpkin spice and gooey chocolate chips take care of the flavor. They’re a solid breakfast or snack option that comes together quickly with pantry staples.
Get the Recipe: Chocolate Chip Pumpkin Muffins

Bisquick Chocolate Chip Muffins

Soft, melty chocolate chip muffins in just 20 minutes with no mixer needed — Bisquick makes it that straightforward. These are the kind of easy homemade muffins that work for breakfast, an after-school snack, or even dessert.
Get the Recipe: Bisquick Chocolate Chip Muffins

Cinnamon Roll Muffins

Canned cinnamon rolls get a quick upgrade when you bake them in a muffin tin for gooey, pull-apart results in just minutes. It’s a clever mashup that delivers all the sticky sweetness of a cinnamon roll with the portability of a muffin — great for rushed mornings or midday snacking.
Get the Recipe: Cinnamon Roll Muffins

Double Chocolate Chip Muffins

These bakery-style muffins are built for serious chocolate lovers, with a rich double-chocolate batter that’s tender, moist, and deeply chocolatey. They come together with a simple homemade recipe that skips the box mix without adding extra effort.
Get the Recipe: Double Chocolate Chip Muffins

Blackberry Muffins

Tender and loaded with juicy blackberries, these muffins are easy to pull off and taste like something from an actual bakery. They’re a great way to use fresh berries and fit right into a breakfast or snack spread.
Get the Recipe: Blackberry Muffins

Pumpkin Cream Cheese Muffins

These muffins are a copycat of the Starbucks pumpkin cream cheese muffin, and they hit all the same notes — spiced pumpkin batter with a creamy swirl on top. Making them at home means you get that coffee shop experience without the coffee shop price tag.
Get the Recipe: Pumpkin Cream Cheese Muffins

Banana Coconut Muffins with Chocolate Chips

Ripe bananas and shredded coconut come together in these muffins for a flavor combination that’s a step beyond your standard banana muffin. Chocolate chips scattered throughout make them a hit at breakfast or as an afternoon snack.
Get the Recipe: Banana Coconut Muffins with Chocolate Chips

Peanut Butter Banana Muffins

Made with peanut butter, bananas, and applesauce, these muffins keep the sugar low while still tasting like a real treat. They’re a smart grab-and-go breakfast or snack that holds up well and comes together without much effort.
Get the Recipe: Peanut Butter Banana Muffins

The post 15 Easy Homemade Muffin Recipes for Breakfast and Snacks appeared first on Upstate Ramblings.

My family loves spinach artichoke dip, and it is the first bowl to get scraped clean at any party. So I figured, why not make it dinner? The cream cheese melts into a sauce as it cooks, the artichokes soften and get a little tangy, and the spinach wilts right in. You’re not making a dip and a dinner; it’s both in one.

Now, I’ll be upfront with you, this isn’t strictly a dump-and-go recipe. The sauce is so rich and creamy that ravioli won’t cook right sitting in it. I tried that once and ended up with a gummy mess. So boil the ravioli separately and stir it in at the end.

It’s one extra pot and a few minutes on the stove, but I promise, the sauce is that good, so it’s worth it. And if ravioli isn’t your favorite, you can swap in whatever pasta you have on hand.

Below I’ll walk you through the simple steps for this recipe, plus how to store and reheat leftovers so they taste just as good the second night. This one’s mostly hands-off, feeds the whole table, and sneaks in some veggies without a fight.

Ingredient Notes

For exact amounts needed see the recipe card below

• Chicken breasts
• Onion
• Garlic
• Chicken broth
• Cream cheese: Cut it into cubes before it goes in the slow cooker so it melts into the sauce faster instead of sitting there as one solid block.
• Cream of chicken soup
• Artichoke hearts: Use the canned kind, drained, and chop them small.
• Baby spinach: Fresh spinach wilts right into the sauce in the last stretch of cooking. If all you have is frozen, thaw it first and squeeze out as much water as you can before adding it.
• Parmesan cheese
• Mozzarella cheese
• Frozen cheese ravioli: Cook this in its own pot of water first, not tossed into the slow cooker raw. You can also use pasta if you prefer.
• Heavy cream
• Parsley
• Seasoning: Season the chicken with salt, pepper, garlic powder, and Italian seasoning.

How to Make Slow Cooker Spinach Artichoke Chicken Ravioli

1. Place the chicken breasts in the bottom of a 6-quart slow cooker and season with salt, pepper, and garlic powder. Scatter the diced onion and minced garlic over the top, then pour in the chicken broth.
2. Add the cubed cream cheese, the cream of chicken soup, and the Italian seasoning. Cover and cook on low for 4 to 5 hours, or on high for 2½ to 3 hours, until the chicken is fork-tender and reaches 165°F. That’s the temperature that makes chicken safe to eat, and both cook times here should get you well past it.
3. Take the chicken out, put it on a cutting board and shred it with two forks. It should fall apart with almost no effort. Return the shredded chicken to the slow cooker so it can sit in the sauce and soak some of it back up.
4. Stir in the chopped artichoke hearts, spinach, parmesan, and mozzarella. Cover and cook another 15 to 20 minutes on low, until the spinach wilts and the cheese melts. Adding the cheese here instead of earlier keeps the sauce smooth, rather than letting it break or turn grainy over hours of cooking.
5. While that finishes, cook the ravioli in its own pot of boiling water for about 1 minute less than the package directions. Don’t add it to the slow cooker raw. The sauce is already thick and rich by this point, and trying to cook raw pasta in it will turn gummy instead of tender.
6. Add the cooked ravioli to the slow cooker and pour in the heavy cream. Stir gently so you don’t tear up the ravioli, just until everything is coated and the sauce turns glossy.
7. Cover for another 10 minutes on low to let everything settle and come together, then sprinkle with the chopped parsley right before serving.

Serving Ideas

I usually serve this straight out of the slow cooker in bowls. You don’t really need a side, but at my house garlic bread is required. Once the ravioli’s gone, you’ll want something to drag through what’s left of the sauce.

Since the sauce is rich, I keep the sides simple when I add one. Steamed green beans or roasted broccolini add crunch and color without competing with all that cheese, and a green salad with a sharp vinaigrette does the same job if you want something a little more filling.

How to Store

Leftovers keep in an airtight container in the fridge for up to 4 days. When you reheat it, stir in a splash of milk or broth first. The sauce thickens as it sits, and that splash loosens it back up before you heat it through.

If you want to freeze it, freeze only the chicken and sauce mixture, not the ravioli. Pasta doesn’t hold up well after time in the freezer, so it turns soft and loses its texture. The mixture keeps for up to 2 months. When you’re ready to eat it, thaw it in the fridge, reheat it, and stir in a fresh batch of cooked ravioli instead of freezing the pasta with everything else.

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Slow Cooker Spinach Artichoke Chicken Ravioli

Slow cooker spinach artichoke chicken ravioli turns the party dip into dinner. Creamy sauce, shredded chicken, and cheese ravioli, ready in a few hours.

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 940kcal

Author Annie

Ingredients

• 1 pound chicken breasts boneless, skinless
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 small onion diced
• 1 tablespoon garlic minced
• 2 cups chicken broth
• 8 ounces cream cheese cubed
• 1 can cream of chicken soup 10.5 ounces
• 1 teaspoon Italian seasoning
• 1 can artichoke hearts 14 ounces, drained and roughly chopped
• 3 cups fresh baby spinach
• 1 cup parmesan cheese grated
• 1 cup mozzarella cheese shredded
• 25 ounces frozen cheese ravioli
• ½ cup heavy cream
• 2 tablespoons parsley chopped

Instructions

• Place chicken breasts in the bottom of a 6-quart slow cooker. Season the chicken with salt, pepper, and garlic powder.
  1 pound chicken breasts, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder
• Add the diced onion and minced garlic over the chicken, then pour in the chicken broth.
  1 small onion, 1 tablespoon garlic, 2 cups chicken broth
• Add cubed cream cheese, cream of chicken soup, and Italian seasoning.
  8 ounces cream cheese, 1 can cream of chicken soup, 1 teaspoon Italian seasoning
• Cover and cook on low for 4-5 hours or high for 2½-3 hours, until the chicken is tender and cooked through.
• Remove chicken and shred into bite-sized pieces. Return the shredded chicken to the slow cooker and turn to low if you started on high.
• Stir in chopped artichoke hearts, spinach, parmesan, and mozzarella.
  1 can artichoke hearts, 3 cups fresh baby spinach, 1 cup parmesan cheese, 1 cup mozzarella cheese
• Cover and cook for 15-20 minutes on low, until spinach is wilted and cheeses are melted.
• Meanwhile, cook ravioli for about 1 minute less than the package directions.
  25 ounces frozen cheese ravioli
• Add the cooked and drained ravioli to the slow cooker.
• Pour in heavy cream and stir until creamy and well combined. Cover and cook for 10 more minutes on low to let the flavors blend.
  ½ cup heavy cream
• Sprinkle with chopped parsley before serving.
  2 tablespoons parsley

Notes

• Keep the slow cooker on low once you add the parmesan and mozzarella cheese. This keeps the sauce from getting grainy.
• Chop the artichoke hearts small. If you leave them in big chunks, some bites get loaded with artichoke, and others get none.
• Add the parmesan a handful at a time while stirring instead of dumping it all in at once. It melts smoother that way instead of clumping at the bottom of the pot.
• Cook the ravioli a minute or two under the package time. It keeps softening once it sits in the hot sauce for those last 10 minutes, so starting it slightly underdone works well.
• If the sauce looks too thick when you’re ready to eat, stir in a splash of chicken broth before serving. It loosens it up without watering down the flavor.
• Don’t worry if the spinach looks like way too much when you first stir it in. It wilts down fast in the hot sauce, and after 15 minutes there’s a lot less of it than you started with.

Nutrition

Calories: 940kcal | Carbohydrates: 63g | Protein: 50g | Fat: 54g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 204mg | Sodium: 2624mg | Potassium: 555mg | Fiber: 6g | Sugar: 7g | Vitamin A: 3359IU | Vitamin C: 23mg | Calcium: 423mg | Iron: 15mg

The post Creamy Slow Cooker Spinach Artichoke Chicken Ravioli appeared first on Upstate Ramblings.