I first threw this together on a Sunday night when I had a bag of leftover pulled pork staring at me and no dinner plan. My family inhaled it. Now I always cook extra pork on purpose so that we can have this later in the week.

I love how this turns leftover night into something my family gets excited about. You’re not eating pulled pork sandwiches for the third night in a row, instead you’re building something new that tastes different.

And if you don’t want to make your own pulled pork, you can always make this with leftover restaurant pulled pork or store-bought. This casserole is also perfect for a potluck because it travels well, feeds a crowd, and always gets someone asking for the recipe.

Below, I’ll walk you through how to pull it all together, plus a few tips I’ve learned. Enjoy two comfort food classics made into one ridiculously good dinner.

Ingredient Notes

For exact amounts needed see the recipe card below

• Elbow pasta: Or another small pasta like shells or cavatappi.
• Butter
• Flour
• Salt
• Milk
• Sharp cheddar cheese
• Pulled pork: Use leftover pulled pork from last night’s dinner, pick some up from your favorite barbecue joint, or use store-bought pulled pork from the refrigerated section.
• BBQ sauce: Use your favorite brand, whether that’s a sweet Kansas City style or a tangier vinegar-based sauce
• French Fried onions: Optional

How to Make Pulled Pork Mac and Cheese

1. Preheat the oven to 350 degrees F.
2. Boil the elbow macaroni according to the package directions, usually about 7 to 8 minutes. You want it al dente since it’ll cook more in the oven. Drain it well and transfer it to a greased 9×13-inch baking dish.
3. In a saucepan over medium heat, melt the butter. Once melted, add the flour and salt, then stir until smooth and combined.
4. Slowly pour in the milk while whisking constantly to prevent lumps. Keep stirring as you bring the mixture to a boil. Once it’s boiling, continue cooking and stirring for about 2 minutes until the sauce thickens slightly.
5. Remove the pan from the heat. Stir in 1 ½ cups of the shredded cheddar cheese, saving the rest for later. Keep stirring until all the cheese melts into a smooth, creamy sauce. Pour the cheese sauce over the cooked pasta in the casserole dish and stir to combine.
6. In a medium bowl, mix the pulled pork with barbecue sauce. Spoon this mixture evenly over the mac and cheese. Sprinkle the reserved cheddar cheese over the pulled pork layer.
7. Cover the casserole dish with aluminum foil and bake for 20 minutes.
8. Remove the foil and bake for another 20 minutes, until everything is heated through and the cheese on top is golden and bubbly.
9. If you’re using the fried onions, sprinkle them over the top during the last 3-5 minutes of baking.

Serving Ideas

This pulled pork mac and cheese is a meal on its own, but I never say no to a few sides to round things out. Here’s what I like to put on the table with it:

• Coleslaw: The crunch and vinegar tang of coleslaw is the perfect contrast.
• Cornbread: Because is it really a barbecue-inspired meal without cornbread?
• A simple green salad: Effortless and healthy.
• Pickles: Add a few dill pickle spears on the side.

How to Store

Leftovers will keep in an airtight container in the refrigerator for up to 4 days. When you’re ready to eat, scoop out a portion and reheat in the microwave, stirring halfway through. If it looks a little dry, add a tablespoon or two of milk before reheating.

You can also freeze this dish if you want to stash some away for later. Skip the French fried onions before freezing since they won’t hold up well once thawed. Freeze in an airtight, freezer-safe container for up to 3 months. Thaw it in the refrigerator overnight before reheating in the oven or microwave.

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Pulled Pork Mac and Cheese

Pulled pork mac and cheese turns leftover BBQ pork into a creamy, cheesy baked casserole. Ready in about an hour and perfect for an easy family dinner.

Course Main Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 900kcal

Author Annie

Ingredients

• 3 cups elbow pasta uncooked
• 4 tablespoons butter
• 2 tablespoons flour
• 1 teaspoon salt
• 2 cups milk
• 2 cups shredded sharp cheddar cheese divided
• 4 cups pulled pork
• ½ – ⅔ cup BBQ sauce
• ½ cup fried onions optional

Instructions

• Preheat the oven to 350 degrees F.
• Cook the pasta according to package directions. Drain and transfer to a greased 9×13-inch baking pan.
  3 cups elbow pasta
• In a medium saucepan, melt the butter over medium heat. Add the flour and salt and then stir until smooth.
  4 tablespoons butter, 2 tablespoons flour, 1 teaspoon salt
• Gradually whisk in the milk, stirring constantly. Bring to a boil and cook, stirring, until the mixture thickens, about 2 minutes.
  2 cups milk
• Take the pan off the heat. Stir in 1 ½ cups of cheddar cheese, reserving ½ cup for later. Keep stirring until all the cheese is melted.
  2 cups shredded sharp cheddar cheese
• In a medium bowl, mix the pulled pork and barbecue sauce. Spoon the pulled pork evenly over the macaroni and cheese. Sprinkle it with the remaining cheddar cheese.
  4 cups pulled pork, ½ – ⅔ cup BBQ sauce, 2 cups shredded sharp cheddar cheese
• Cover the pan with foil. Bake for 20 minutes. Remove the foil and bake for another 20 minutes, or until heated through.
• About 3 minutes before taking the casserole out, sprinkle the top with French fried onions and cook until they are just browned.
  ½ cup fried onions

Notes

• The key to a smooth, creamy cheese sauce is patience. When you’re whisking in that milk, don’t rush it. Keep stirring constantly while the sauce comes to a boil, and you’ll be rewarded with a smooth sauce that covers the pasta.
• Leftover homemade pulled pork is fantastic, but so is store-bought from your favorite BBQ joint or even the pre-cooked stuff from the grocery store.
• If your pulled pork seems a bit dry, add an extra splash of barbecue sauce when you’re mixing it.
• Covering the dish with foil for the first 20 minutes traps steam and helps everything heat through evenly without drying out the top. Then, removing it for the second half lets that cheese topping get bubbly and slightly browned.
• This casserole is easy to make ahead. You can assemble the whole thing up to the baking step, cover it tightly, and refrigerate for up to 24 hours before baking. Just add about 10 extra minutes to the covered baking time since you’re starting from cold.
• Sharp cheddar is my favorite cheese, but you can mix it up. A combination of cheddar and smoked gouda is phenomenal. Monterey Jack makes it extra creamy.

Nutrition

Calories: 900kcal | Carbohydrates: 99g | Protein: 41g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 135mg | Sodium: 1953mg | Potassium: 367mg | Fiber: 3g | Sugar: 37g | Vitamin A: 1032IU | Vitamin C: 3mg | Calcium: 471mg | Iron: 3mg

The post Easy Pulled Pork Mac and Cheese Casserole appeared first on Upstate Ramblings.

The 23 recipes here run from shredded chicken and pot roast to creamy pasta and veggie-heavy soups, so there’s a match no matter what the week looks like. Keep this list close for the nights when takeout feels repetitive and the kitchen needs to run itself.

Slow Cooker Honey Mustard Chicken

Tender chicken thighs cook low and slow in a sweet, tangy honey mustard sauce, then shred easily for serving. It is a practical fall weeknight dinner for sandwiches, rice bowls, or a simple plate with vegetables.
Get the Recipe: Slow Cooker Honey Mustard Chicken

Crock Pot Chicken and Stuffing

Chicken and seasoned stuffing cook together for a comforting dinner with very little hands-on work. This is a smart pick for busy fall evenings when you want a filling meal without juggling several pans.
Get the Recipe: Crock Pot Chicken and Stuffing

Slow Cooker Brunswick Stew

Chicken, pork, vegetables, and tomato-based broth simmer into a hearty Southern-style stew. Make it for a busy weeknight when a hands-off dinner that feeds several people is needed.
Get the Recipe: Slow Cooker Brunswick Stew

Olive Garden Gnocchi Soup

Chicken, soft gnocchi, vegetables, and creamy broth make this slow cooker soup feel like a restaurant-style meal at home. It fits chilly fall nights because the pot handles the cooking while you take care of the rest of the evening.
Get the Recipe: Olive Garden Gnocchi Soup

Sloppy Joes

Ground meat simmers in a sweet-savory sauce with Dr Pepper adding a subtle depth. Serve these slow cooker sloppy joes on buns for an easy fall dinner that lets everyone build their own plate.
Get the Recipe: Sloppy Joes

Slow Cooker Cranberry Meatballs

These meatballs cook in a sweet-tart cranberry sauce that pairs well with rice, mashed potatoes, or roasted vegetables. They work for a busy weeknight because the slow cooker keeps dinner moving while you handle other plans.
Get the Recipe: Slow Cooker Cranberry Meatballs

Panera Broccoli Cheddar Soup

Broccoli and cheddar come together in a creamy, cheesy soup inspired by the popular café version. It is a low-effort option for fall nights, especially with bread or a simple sandwich on the side.
Get the Recipe: Panera Broccoli Cheddar Soup

Slow Cooker Loaded Potato Soup

Potatoes cook down into a creamy soup that is ready for toppings like cheese, bacon, and green onions. Set out the extras at dinner so everyone can finish their bowl the way they like.
Get the Recipe: Slow Cooker Loaded Potato Soup

Slow Cooker Pork Chops and Stuffing

Pork chops cook alongside savory stuffing for a full dinner from one slow cooker. This cozy fall meal is especially helpful on weeknights when side dishes are not in the plan.
Get the Recipe: Slow Cooker Pork Chops and Stuffing

Brown Sugar Pork Chops

Brown sugar gives these slow-cooked pork chops a sweet-savory finish while the meat becomes tender over time. Pair them with potatoes or green beans for a straightforward dinner after a packed day.
Get the Recipe: Brown Sugar Pork Chops

Crock Pot Baked Ziti

Layers of ziti, marinara, sausage, and cheese cook into a family-style pasta dinner without using the oven. It is a dependable choice for fall weeknights when you need a filling meal ready at dinnertime.
Get the Recipe: Crock Pot Baked Ziti

Slow Cooker Chicken Thighs

Chicken thighs cook until tender with simple pantry ingredients and plenty of flavor. This flexible slow cooker dinner works well for fall schedules since it can be served with grains, potatoes, or vegetables.
Get the Recipe: Slow Cooker Chicken Thighs

Slow Cooker Cranberry Pork

Cranberries bring a bright tart note to this tender slow-cooked pork roast. It is an easy way to put a roast-style dinner on the table during a busy fall week without constant checking.
Get the Recipe: Slow Cooker Cranberry Pork

Swamp Potatoes

Sausage, potatoes, and green beans cook together in this hearty slow cooker meal known as swamp potatoes. Toss the ingredients into the pot, then come back to a complete dinner for a crowded weeknight.
Get the Recipe: Swamp Potatoes

Slow Cooker Chicken Pot Roast

Chicken thighs, vegetables, and gravy cook together for a pot-roast-style meal with less prep than a traditional roast. It is made for fall evenings when you want a filling dinner waiting at home.
Get the Recipe: Slow Cooker Chicken Pot Roast

Mississippi Pot Roast

This five-ingredient beef roast cooks until tender in a rich gravy with barely any prep required. Add it to your fall dinner rotation for a hands-off meal that can stretch into leftovers.
Get the Recipe: Mississippi Pot Roast

Slow Cooker White Chicken Chili

Shredded chicken, beans, green chiles, and cream cheese create a creamy white chili with a little kick. It is a solid fall weeknight choice because everything cooks in one pot and bowls are easy to serve.
Get the Recipe: Slow Cooker White Chicken Chili

Lasagna Soup

This soup brings together pasta, tomato sauce, meat, and cheese in a spoonable version of lasagna. The slow cooker makes it easier to serve classic pasta-dinner flavors on a busy fall night.
Get the Recipe: Lasagna Soup

Slow Cooker Cranberry Pot Roast

Beef and cranberries cook together until the roast is tender and the sauce is rich with sweet-tart flavor. This recipe brings a little variety to fall weeknight dinners while keeping prep simple.
Get the Recipe: Slow Cooker Cranberry Pot Roast

Beef Stew with Squash

Tender beef and butternut squash simmer in a rich broth for a filling stew. It is a great slow cooker dinner for cool fall evenings when one bowl needs to carry the meal.
Get the Recipe: Beef Stew with Squash

Slow Cooker Smothered Steak

Steak cooks slowly in thick gravy until it is tender enough to serve over mashed potatoes or rice. Put it on the menu for a busy fall night when you want a hearty dinner with minimal hands-on time.
Get the Recipe: Slow Cooker Smothered Steak

Beef Goulash

Tender beef simmers with paprika in this Hungarian-inspired stew. The slow cooker does the long cooking, making it an easy fit for a fall weeknight with a full schedule.
Get the Recipe: Beef Goulash

Slow Cooker Boneless Turkey Breast

Boneless turkey breast cooks gently with gravy for a simple roast-style dinner. It works well on fall weeknights when you want a smaller meal that still feels special.
Get the Recipe: Slow Cooker Boneless Turkey Breast

The post 23 Fall Slow Cooker Dinner Recipes for Busy Weeknights appeared first on Upstate Ramblings.

I started making this because I got tired of turkey being a once-a-year event. My family loves it, but nobody wants to wrestle a whole bird on a weeknight. Now I make a boneless turkey breast in the crockpot every few weeks, and we eat it three ways: sliced with gravy the first night, in sandwiches the next day, and shredded into soup by Thursday. It is efficient and budget-friendly.

I think turkey actually tastes better in the slow cooker. Turkey breast is lean, and dry heat from the oven pulls the moisture right out of it. The slow cooker traps steam and holds a low, steady temperature, so the meat cooks in its own juices instead of drying out. Those juices become gravy. 

Now, the question everybody asks: won’t it dry out anyway? Not if you pull it at the right temperature. Turkey breast is safe at 165°F, so that’s your stopping point. Cook it past 175°F, and it turns chalky, which is what most people mean when they say slow cooker turkey didn’t work for them. A cheap instant-read thermometer solves this permanently. I’ll give you times by weight below, but the thermometer is the real answer.

Below you’ll find the cooking times by weight, how to make the gravy, what to do if your turkey breast comes with a netting, and some of my favorite ways to use the leftovers. This one’s a small-holiday dinner and a regular weeknight meal at the same time.

Ingredient Notes

For exact amounts needed see the recipe card below

• Boneless turkey breast: This recipe works for anywhere from a 3-pound to a 5-pound breast. The size affects where in the cook time range you land, more on that below.
• Brown gravy mix: You’ll use two envelopes, one whisked into the liquid that goes over the turkey at the start, and a second one whisked in at the end to make the finished gravy.
• Ranch seasoning
• Water or chicken stock
• Paprika
• Poultry seasoning
• Black pepper
• Butter

How to Make Crockpot Turkey Breast

1. Cut the netting off the turkey breast and pat it dry with paper towels, then place it in the slow cooker.
2. In a small bowl, whisk together 1 envelope of the brown gravy mix (save the second for later), the ranch seasoning, and the water. Pour it over the turkey.
3. In another bowl, mix the paprika, poultry seasoning, and black pepper, then sprinkle it over the meat.
4. Cut the butter into a few pieces and put it on top of the turkey. Put the lid on and cook on low for 3 to 5 hours.
5. When you think it is ready, check the internal temperature with a meat thermometer. The thickest part needs to hit 165 degrees F before it’s done.
6. Once it’s cooked, take the turkey out and let it rest for 10 minutes before slicing.
7. While it rests, whisk the second envelope of brown gravy mix into the liquid left in the slow cooker to make the gravy.

How Long to Cook Turkey Breast in the Slow Cooker

A boneless turkey breast cooks on low for 3 to 5 hours. A bone-in breast takes a bit longer, about 4 to 6 hours. Weight is what moves you around inside that range. A smaller breast, closer to 3 pounds, usually finishes toward the short end. A larger one, closer to 5 pounds, needs closer to the full 5 hours. 

I still check with a thermometer every time regardless of size, since slow cookers run hot or cool depending on the model, and the actual piece of meat in front of you is the real variable, not a stopwatch. If you let the turkey meat get above about 175 degrees F, it will not be as moist.

Serving Ideas

For the juiciest meat, let your Crockpot turkey breast rest at least 10 minutes before slicing. Then slice it, drizzle gravy over the top, and add a scattering of fresh herbs if you have some on hand.

I love serving this crock pot turkey breast with stuffing balls or cheesy mashed potatoes. The gravy soaks right into both. Add an easy green bean casserole, dinner rolls, and a vegan sweet potato pie for a full holiday spread. 

Or skip the Thanksgiving framing completely and slice the turkey for sandwiches instead.

How to Store

Store leftover turkey breast in the refrigerator for 3 to 4 days. It’s good cold on sandwiches, or reheated in recipes like turkey rice soup, turkey tetrazzini, or turkey broccoli casserole.

To freeze it, wrap the turkey tightly, sliced or whole, and freeze for up to about 4 months. Thaw it in the refrigerator before reheating.

Reheat gently, whether it came straight from the fridge or was frozen and thawed: a covered skillet on low, the microwave in short bursts, or a low oven all work. Add a splash of the leftover gravy or some broth so the meat doesn’t dry out while it reheats.

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Crock Pot Boneless Turkey Breast Recipe

This boneless slow cooker turkey breast takes 5 minutes to start and comes out juicy and sliceable, with gravy made right in the pot. Easy enough for a weeknight.

Course Main Course

Cuisine American

Keyword Thanksgiving

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 6

Calories 310kcal

Author Annie

Ingredients

• 3-5 pound boneless turkey breast
• 2 envelopes brown gravy mix (.87 ounces)
• 1 envelope ranch seasoning (1 ounce)
• 1 1/2 cups water or chicken stock
• ¼ teaspoon paprika
• ¼ teaspoon poultry seasoning
• ¼ teaspoon black pepper
• 4 tablespoons butter

Instructions

• Open the package and remove the netting from the meat. Pat it dry with paper towels.
• Place the turkey breast in the slow cooker.
  3-5 pound boneless turkey breast
• In a small bowl, combine 1 packet of the brown gravy mix, 1 envelope of ranch seasoning, and the water. Pour this mixture over the meat.
  2 envelopes brown gravy mix, 1 envelope ranch seasoning, 1 1/2 cups water
• Mix the paprika, poultry seasoning, and black pepper and sprinkle this seasoning mixture over the turkey. Then place the butter on top of the meat.
  ¼ teaspoon paprika, ¼ teaspoon poultry seasoning, ¼ teaspoon black pepper, 4 tablespoons butter
• Put the cover on the slow cooker and cook on low for 3-5 hours. Use an instant-read meat thermometer to check that the thickest part has reached 165 degrees F internally.
• Once the meat is cooked, remove the turkey from the slow cooker and set it aside to rest for 10 minutes before slicing.
• Meanwhile, whisk the second brown gravy envelope into the slow cooker with the remaining liquid to make the gravy.
  2 envelopes brown gravy mix
• Slice and serve with the thick gravy.

Notes

• Always verify the internal temperature of the meat has reached 165 degrees F before serving.
• If your turkey breast is frozen, thaw it before cooking.
• A bone-in breast needs a bit longer, about 4 to 6 hours on low. As always, check the temperature with a meat thermometer before serving.
• Plan on about ½ pound of meat per person. If you want extra for leftovers, plan on 3/4 of a pound per person instead.
• Tuck carrots, onion, or celery under the turkey before it cooks. They add flavor to the gravy, and you get a side vegetable without much effort.

Nutrition

Calories: 310kcal | Carbohydrates: 3g | Protein: 49g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 143mg | Sodium: 882mg | Potassium: 555mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 322IU | Vitamin C: 0.01mg | Calcium: 37mg | Iron: 1mg

The post Juicy Slow Cooker Turkey Breast (No Dry Meat) appeared first on Upstate Ramblings.

The recipes run from quick breads and muffins to cookies, bars, and cake, each one built to come together fast and fit into a normal weeknight. Most start with one can of pumpkin puree and a bowl or two, which keeps prep and cleanup short. Grab that can of pumpkin and get the oven going.

Pumpkin Donuts

Air frying gives these pumpkin donuts a golden crust without the mess of deep frying, and the pumpkin spice sugar coating locks in that classic fall flavor. This recipe fits right into the easy baking theme since the air fryer cuts down on both prep time and cleanup. They work great as a weekend breakfast or an after-school snack.
Get the Recipe: Pumpkin Donuts

Pumpkin Pie Crescent Rolls

Store-bought crescent dough wraps around a pumpkin pie filling here, so you get that classic flavor combo without rolling out any pastry from scratch. The whole thing bakes up in about 30 minutes, making it one of the fastest options on this list. Serve them for dessert or even alongside coffee for a fall-themed breakfast.
Get the Recipe: Pumpkin Pie Crescent Rolls

Chocolate Pumpkin Cake

Chocolate and pumpkin batters get swirled together in a bundt pan, then finished with cocoa powder and a chocolate glaze on top. The marbled look makes it feel special, but the steps stay simple enough for a regular weeknight bake. It’s a solid pick when you want something a little more dressed up for a fall gathering.
Get the Recipe: Chocolate Pumpkin Cake

Pumpkin Oatmeal Chocolate Chip Cookies

Adding pumpkin and oatmeal to a standard chocolate chip cookie recipe gives you a chewier texture with a mild spice flavor running through each bite. Semi-sweet or dark chocolate chips both work well here depending on how rich you want them. These come together in one bowl, so cleanup stays quick and easy.
Get the Recipe: Pumpkin Oatmeal Chocolate Chip Cookies

Pumpkin Cake Mix Cookies

Just three ingredients go into these cookies: cake mix, pumpkin puree, and chocolate chips. There’s no creaming butter or measuring out dry ingredients separately, which makes this one of the simplest bakes for anyone short on time. The result is a soft, chewy cookie that tastes like it took a lot more effort than it did.
Get the Recipe: Pumpkin Cake Mix Cookies

Pumpkin Snickerdoodles

These snickerdoodles get rolled in cinnamon sugar before baking, giving them that familiar crackled top with a soft center. Pumpkin and pumpkin spice mix into the dough itself, so the flavor runs all the way through instead of sitting on the surface. They’re an easy cookie to bake in batches for a fall bake sale or family gathering.
Get the Recipe: Pumpkin Snickerdoodles

Blueberry Pumpkin Bread

Blueberries fold into a classic pumpkin bread batter here, adding pops of flavor and turning the loaf a light purple color once baked. It’s a straightforward quick bread recipe, meaning no yeast or rising time is needed. Slice it up for breakfast or pack a piece for a snack on busy fall mornings.
Get the Recipe: Blueberry Pumpkin Bread

Pumpkin Cream Cheese Muffins

These muffins copy that popular coffee shop treat, with a pumpkin muffin base and a cream cheese filling baked right into the center. Making them at home costs less and lets you control how sweet or spiced they turn out. They’re easy enough to whip up on a weekend morning and store well for a few days after.
Get the Recipe: Pumpkin Cream Cheese Muffins

Pumpkin Dump Cake

As the name suggests, this cake comes together by layering ingredients into a baking dish and letting the oven do the rest. There’s no mixer or fancy technique involved, just a simple dump-and-bake method that works well for pumpkin season. It’s a good option when you want a dessert on the table without much hands-on time.
Get the Recipe: Pumpkin Dump Cake

Chocolate Chip Pumpkin Muffins

Pumpkin keeps these muffins moist and soft, while the chocolate chips melt through each bite for a little extra sweetness. Pumpkin spice ties the whole thing together, giving it that familiar fall flavor. They bake up fast and travel well, making them a solid choice for lunchboxes or a quick breakfast.
Get the Recipe: Chocolate Chip Pumpkin Muffins

Pumpkin Apple Cake

Apple chunks and pumpkin spice come together in this cake for a moist, tender crumb that leans into classic fall flavors. It’s based on an older recipe, so it has that familiar, old-fashioned quality without being complicated to make. This one works well for potlucks or family gatherings where you need a dessert that serves a crowd.
Get the Recipe: Pumpkin Apple Cake

Pumpkin Chocolate Chip Bread

This quick bread pairs moist pumpkin batter with chocolate chips scattered throughout for a treat that lands somewhere between dessert and snack. It mixes up in one bowl and bakes in a standard loaf pan, so there’s no special equipment needed. Slice it thick for an afternoon snack or thin for a light dessert after dinner.
Get the Recipe: Pumpkin Chocolate Chip Bread

Pumpkin Date Cookies

Dates and pecans add texture and natural sweetness to these soft, chewy pumpkin cookies. The combination gives them a heartier bite compared to a typical drop cookie, while pumpkin keeps them from drying out. They’re a good pick for anyone looking to bake something a bit different for the fall season.
Get the Recipe: Pumpkin Date Cookies

The post 13 Easy Pumpkin Recipes for Fall Baking appeared first on Upstate Ramblings.

The 21 recipes here run from creamy potato and taco soup to chicken noodle, so there’s a match for whatever your family will actually eat. A lot of them are one pot, which keeps cleanup short on the nights you’ve got nothing left. Whether you need something fast on the stove or a soup that simmers while you referee homework, there’s one here that fits.

Avgolemono Soup

If you’ve got leftover chicken sitting in the fridge, this Greek Avgolemono soup puts it to good use fast. The lemony, creamy broth comes together quickly on the stovetop, making it a solid school-night dinner the whole family will actually eat.
Get the Recipe: Avgolemono Soup

Broccoli Cheddar Soup

This copycat Panera broccoli cheddar soup skips the drive-through and lands a rich, cheesy bowl on your table with minimal effort. It’s a fall staple that hits the spot on nights when everyone’s tired and dinner needs to happen fast.
Get the Recipe: Broccoli Cheddar Soup

Russian Okroshka Soup

Okroshka is a Russian cold soup loaded with crisp vegetables, smoked sausage, and a tangy kefir broth — and since there’s zero cooking involved, it’s one of the fastest dinners you can put together on a hectic school night. It’s light but filling, and the bold flavors make it anything but boring.
Get the Recipe: Russian Okroshka Soup

Slow Cooker French Onion Soup

Set it up in the morning and come home to a pot of deep, rich French onion soup that’s been building flavor all day in the slow cooker. Topped with crusty bread and melted cheese, it’s the kind of no-stress fall dinner that feels way more impressive than the effort it took.
Get the Recipe: Slow Cooker French Onion Soup

Colcannon Soup

This Irish-inspired Colcannon Soup brings together creamy potatoes and tender cabbage in a hearty, meatless bowl that’s built for chilly fall evenings. It’s simple, budget-friendly, and comes together without a lot of fuss — perfect for a busy school night when you need something filling on the table.
Get the Recipe: Colcannon Soup

Lasagna Soup

All the cheesy, meaty goodness of classic lasagna gets packed into a slow cooker soup that practically makes itself while you’re handling school pickups and homework. It’s a crowd-pleasing fall dinner that’s big on flavor and short on active cooking time.
Get the Recipe: Lasagna Soup

Chicken Taco Soup

This slow cooker chicken taco soup is the definition of a dump-and-go dinner — toss everything in before school dropoff and come home to a bold, hearty meal ready to serve. Tender chicken, beans, and taco-seasoned broth make it a fall favorite that works for picky eaters and hungry adults alike.
Get the Recipe: Chicken Taco Soup

Potato Soup

The Instant Pot takes this creamy potato soup from raw ingredients to dinner-ready in a fraction of the usual time, which is exactly what school nights call for. Load it up with your favorite baked potato toppings and you’ve got a fall comfort meal that feels like more effort than it actually was.
Get the Recipe: Potato Soup

Chicken Tortilla Soup

This copycat Chick-fil-A tortilla soup brings bold, familiar flavors to your own kitchen with a recipe that’s easy enough for a weeknight. It’s a fall dinner staple that works well for back-to-back busy nights since it reheats beautifully the next day too.
Get the Recipe: Chicken Tortilla Soup

Zuppa Toscana

This Instant Pot Zuppa Toscana gets a creamy, hearty Italian sausage and potato soup on the table in about 30 minutes — a serious win on chaotic school nights. It quickly becomes one of those fall recipes your family starts requesting on repeat.
Get the Recipe: Zuppa Toscana

Crock Pot Ham and Potato Soup

Ham and potatoes slow-cook together all day to build a rich, creamy soup that’s ready and waiting when your school-night chaos finally settles down. Stir in some shredded cheese at the end and you’ve got a simple, stick-to-your-ribs fall dinner with barely any hands-on time.
Get the Recipe: Crock Pot Ham and Potato Soup

Italian Wedding Soup

Tender meatballs, pasta, and vegetables swimming in a rich broth — this slow cooker Italian Wedding Soup is a fall dinner that delivers big flavor without demanding much from you. It’s a hearty, well-rounded meal that holds up well for second helpings after a long day.
Get the Recipe: Italian Wedding Soup

Slow Cooker Chicken and Rice Soup

Chicken, rice, and vegetables come together in the slow cooker to create a nourishing, broth-based soup that’s ready when your school-night schedule finally slows down. It’s the kind of straightforward fall dinner that feels like a reset after a packed day.
Get the Recipe: Slow Cooker Chicken and Rice Soup

Split Pea Soup

This slow cooker split pea soup with bacon and vegetables is the kind of set-it-and-forget-it fall meal that fits perfectly into a hectic school-week routine. By the time homework is done and bags are packed for tomorrow, a thick, creamy pot of soup is already waiting for you.
Get the Recipe: Split Pea Soup

Turkey Rice Soup

Got leftover turkey in the fridge? This Instant Pot turkey rice soup turns it into a fast, flavorful fall dinner in about 30 minutes flat. It’s an easy, no-overthinking-required meal that makes the school-night dinner scramble a lot less stressful.
Get the Recipe: Turkey Rice Soup

Chicken Corn Chowder

This slow cooker chicken corn chowder loads up a creamy, hearty broth with sweet corn, tender chicken, and potatoes for a fall dinner that practically makes itself. It’s a reliable weeknight go-to that comes together with simple ingredients most families already keep on hand.
Get the Recipe: Chicken Corn Chowder

Italian Tortellini Soup

Stuffed tortellini and a savory broth come together in this quick Italian soup that’s on the table in about 30 minutes — no meat required. It’s a solid meatless option for fall school nights when you want something filling but don’t want to spend the evening at the stove.
Get the Recipe: Italian Tortellini Soup

Vegetable Soup

This Instant Pot vegetable soup packs a serious amount of nutrition into a fast, hearty fall dinner without keeping you stuck in the kitchen. It’s a straightforward one-pot meal that comes together quickly and earns a regular spot in the weeknight rotation.
Get the Recipe: Vegetable Soup

Pasta E Fagioli

This slow cooker take on Olive Garden’s Pasta e Fagioli lets tender pasta, creamy beans, and savory beef simmer in a rich tomato broth all day long. It’s a deeply flavorful fall dinner that’s built for busy school nights when a hands-off cooking method makes all the difference.
Get the Recipe: Pasta E Fagioli

Minestrone Soup

Packed with vegetables and ready in about 30 minutes, this one-pot minestrone is a fast and nourishing fall dinner that doesn’t require much planning. It’s the kind of weeknight recipe that proves a hectic school night and a genuinely good meal aren’t mutually exclusive.
Get the Recipe: Minestrone Soup

Chicken Gnocchi Soup

This slow cooker copycat of Olive Garden’s chicken gnocchi soup builds a creamy, veggie-packed broth that’s ready to go by dinnertime with almost no hands-on effort. It’s a fall school-night winner that feels a little special without adding anything to your already full plate.
Get the Recipe: Chicken Gnocchi Soup

The post 21 Easy Fall Soup Recipes for School Nights appeared first on Upstate Ramblings.

Most are make-ahead or slow cooker friendly, which means the work is done before kickoff and you actually get to watch the game. Whether you’re hosting ten people or thirty, these are built for crowds who came hungry and ready to eat. Set it all out and let everyone dig in.

Instant Pot Pulled Pork

Pulled pork is one of those game day staples that feeds a crowd without requiring you to hover over the stove all day. With the Instant Pot cutting the cook time down to about 2 hours, you get tender, well-seasoned shredded pork that’s ready to pile onto buns long before kickoff.
Get the Recipe: Instant Pot Pulled Pork

BBQ Chicken Sliders

When you’re feeding a group of hungry people on game day, sliders are one of the smartest moves you can make. These come together in just 30 minutes using rotisserie chicken, Hawaiian rolls, and tangy BBQ sauce — set out a tray and watch them disappear.
Get the Recipe: BBQ Chicken Sliders

Crockpot Chili Without Beans

This slow cooker chili skips the beans and loads up on extra vegetables instead, making it a hearty pot that works well for a game day crowd. Dump everything in before the pre-game show and come back to a rich, thick chili that’s ready when your guests are.
Get the Recipe: Crockpot Chili Without Beans

Buffalo Chicken Tacos

Buffalo chicken tacos bring bold heat and crowd-friendly appeal to game day without much work at all. They’re built on leftover or rotisserie chicken tossed in buffalo sauce and work great as a build-your-own taco bar for a group.
Get the Recipe: Buffalo Chicken Tacos

Slow Cooker Chili Mac

Chili mac takes two things people already love and combines them into one slow cooker dinner that practically makes itself. It’s cheesy, filling, and exactly the kind of hearty food a game day crowd wants to dig into.
Get the Recipe: Slow Cooker Chili Mac

Slow Cooker Buffalo Chicken Sloppy Joes

Buffalo sauce and sloppy joe filling might sound like an unlikely pairing but this slow cooker recipe pulls it off in a big way. It’s the kind of hands-off dinner that’s easy to scale up for a crowd and keeps well in the slow cooker throughout the game.
Get the Recipe: Slow Cooker Buffalo Chicken Sloppy Joes

Buffalo Chicken Meatballs

These air fryer buffalo chicken meatballs are ready in under 20 minutes and hit that spicy, tangy note that game day food is known for. They’re great as a standalone appetizer or served over rice for something more substantial when you’re feeding a group.
Get the Recipe: Buffalo Chicken Meatballs

Pulled Pork Sliders

Pulled pork mac and cheese sliders put two crowd favorites onto one pretzel bun, making them a standout choice for any game day spread. They’re easy to assemble in batches and hold up well on a table where people are coming back for seconds.
Get the Recipe: Pulled Pork Sliders

Walking Taco Casserole

Walking taco casserole takes the fun concept of a walking taco and turns it into a big baked dish that feeds a room full of people at once. Layered with seasoned ground beef, cheese, vegetables, and Fritos, it’s a no-fuss dinner that hits every note a game day crowd is looking for.
Get the Recipe: Walking Taco Casserole

Chicken Tortilla Soup

Chicken tortilla soup is a natural fit for game day — it’s easy to make in a big batch, keeps hot on the stove, and lets everyone customize their bowl with toppings. The combination of tender chicken, bold spices, and crispy tortilla strips makes it a crowd-pleaser that doesn’t need much effort to pull off.
Get the Recipe: Chicken Tortilla Soup

Buffalo Chicken Sliders

Buffalo chicken sliders are a go-to for game day because they’re fast, crowd-friendly, and require almost no cooking skill. Built with rotisserie chicken, Hawaiian rolls, and melty cheese, they come together quickly and disappear even faster.
Get the Recipe: Buffalo Chicken Sliders

Slow Cooker Pineapple Chili

This slow cooker Hawaiian chili brings a touch of sweetness to a classic game day dish, making it stand out from the usual lineup. It’s a set-it-and-forget-it recipe that’s ready when the game starts and feeds a group without any last-minute effort.
Get the Recipe: Slow Cooker Pineapple Chili

Pulled Pork Nachos

Sheet pan pulled pork nachos are one of the easiest ways to feed a hungry game day crowd in about 20 minutes. Pile leftover pulled pork over crispy chips with melted cheese and let everyone add their own toppings.
Get the Recipe: Pulled Pork Nachos

Crock Pot Hot Dogs

Hot dogs and game day go hand in hand and the slow cooker is honestly the best way to cook them for a big group. The steam keeps them perfectly juicy and you can set the cooker up before guests arrive and let it handle the rest.
Get the Recipe: Crock Pot Hot Dogs

Slow Cooker Country Style Ribs

Country style ribs cooked low and slow with peach preserves, honey, and BBQ sauce come out tender enough to fall apart on a fork. They take minimal prep and deliver the kind of rich, saucy results that make them a strong centerpiece for a game day dinner.
Get the Recipe: Slow Cooker Country Style Ribs

Slow Cooker BBQ Chicken Ranch Sandwiches

BBQ and ranch might be the most crowd-approved flavor combo out there and this slow cooker sandwich recipe leans into both. It’s budget-friendly, easy to prep ahead, and the kind of thing that works well when you’re feeding a full house on game day.
Get the Recipe: Slow Cooker BBQ Chicken Ranch Sandwiches

French Onion Meatballs

Five ingredients and a slow cooker are all you need to pull off this French onion meatball recipe that’s loaded with deep, savory flavor. It fits right into a game day spread because it basically cooks itself while you focus on everything else.
Get the Recipe: French Onion Meatballs

Slow Cooker Chicken Taco Soup

Chicken taco soup is a dump-and-go recipe that makes a lot of food with very little effort, which makes it a great pick for feeding a game day crowd. Packed with tender chicken, hearty beans, and bold taco seasoning, it’s the kind of pot that keeps everyone going back for another bowl.
Get the Recipe: Slow Cooker Chicken Taco Soup

Crock Pot Beer Brats

Beer brats slow-cooked with onions are a tailgate classic that translate just as well to a home game day setup. The slow cooker does all the heavy lifting so you can focus on the rest of the spread while the brats stay hot and ready to serve.
Get the Recipe: Crock Pot Beer Brats

Crock Pot Chicken Tacos

These slow cooker chicken tacos are cooked with honey and lime for a flavor that’s a little different from your standard taco night. They’re stress-free to put together and easy to set up as a taco bar so a crowd can serve themselves throughout the game.
Get the Recipe: Crock Pot Chicken Tacos

Buffalo Chicken Chili

Buffalo chicken chili takes the heat of buffalo sauce and channels it into a bold, protein-packed pot that’s built for game day. With tender chicken, hot sauce, and hearty beans, it’s a serious step up from standard chili and feeds a crowd just as easily.
Get the Recipe: Buffalo Chicken Chili

The post 21 Easy Game Day Dinners for a Hungry Crowd appeared first on Upstate Ramblings.

What really makes this work is that you build the whole thing in one pan. Just brown the beef, stir in the seasoning, add the rice and beans, then pile on the cheese and let it melt.

My shortcut trick is using rice that’s already cooked, like a microwave packet or leftovers, instead of cooking it from scratch. That’s the difference between a 20-minute dinner and a 45-minute one. The rest of the ingredient list is short and mostly stuff I already keep in the pantry, so I throw this together on nights I haven’t planned. 

It’s also easy to adjust. Swap ground turkey or chicken for the beef, use black beans or pinto beans, or add zucchini if you want more veggies in there. Everyone can top their own bowl with sour cream, avocado, or hot sauce, so picky eaters get a say without you cooking two dinners. 

Keep reading, and I’ll walk you through the ingredients, exactly how to build this in one skillet, and answers on storing leftovers, freezing it, and swapping in what you already have. This taco rice skillet with ground beef earns its spot in the regular rotation because it’s fast, it’s flexible, and everybody actually eats it.

Ingredient Notes

For exact amounts needed see the recipe card below

• Rice: Quick-cooking rice is what makes this a 20-minute dinner instead of a 45-minute one. I keep microwavable rice packets in the pantry as a shortcut. Leftover rice works too, and the type doesn’t matter- brown, white, or seasoned, whatever you’ve got on hand.
• Ground beef: I use 93% lean. Ground pork, chicken, or turkey all work here too.
• Onion
• Poblano pepper: I like poblano because it adds a little heat without taking over. Swap in bell pepper to keep it mild, or a jalapeño if you want more kick.
• Taco seasoning: I use a premade packet to keep things quick. Grab mild or spicy, whatever your family prefers.
• Tomato: Fresh or canned both work. Drain canned tomatoes before adding them.
• Frozen corn: It goes in straight from frozen, no need to thaw it first.
• Cheddar cheese: Shredded cheddar or a taco cheese blend both melt well on top.

How to Make Taco Rice Skillet with Ground Beef

1. Brown the ground beef in a large skillet over medium heat, breaking it up as it cooks. This takes about 10 minutes. I use 93% lean beef, so there’s not much fat to drain. If you use a fattier blend, make sure to drain it off before moving on.
2. Add the onion, poblano pepper, and the whole packet of taco seasoning once the beef is mostly browned. Cook for about 5 more minutes. This is where you can adjust the heat; pick a spicier seasoning or stir in a diced jalapeño if your family likes it hot.
3. Stir in the tomato and frozen corn. The corn cooks fast enough that you don’t need to thaw it first.
4. Heat the rice in the microwave if you’re using a packet, or straight from the fridge if it’s leftover, then stir it into the skillet. Let everything simmer together for about 5 minutes.
5. Spread the cheddar over the top and let it melt for a couple of minutes before serving.

Serving Ideas

My favorite way to serve this is straight out of the skillet with sour cream, diced tomatoes, and pickled jalapeños on top, plus a handful of tortilla chips on the side. For a casual get-together, put the skillet out with a bowl of tortilla chips next to it and let people build their own nacho plate instead of a bowl.

One reader, Simone, turns the filling into soft tacos or burritos with heated tortillas and toppings like olives, cheese, and sour cream. She also fries up potatoes in a separate pan and stirs them in when it’s just her and one other person eating, an idea I really like.

How to Store

Leftovers keep in the fridge for 3 to 4 days in a sealed container. This also freezes well for up to 2 to 3 months. To reheat, heat it in a skillet over medium heat or in the microwave, adding a splash of water so the rice doesn’t dry out.

Reader Questions

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Taco Rice Skillet Recipe

This taco rice skillet with ground beef, rice, beans, and melty cheese comes together in one pan in 30 minutes. All the flavor of taco night, half the cleanup.

Course Main Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 773kcal

Author Annie

Ingredients

• 2 cups rice microwave rice or leftover rice
• 1 pound ground beef
• ½ onion diced
• 1 poblano pepper diced
• 1 package taco seasoning 1 ounce
• 1 cup frozen corn kernels
• 1 tomato
• ¾ cup cheddar cheese shredded

Instructions

• Heat a large skillet over medium heat. Add the ground beef and stir to break up. Cook, stirring, until no longer pink, about 10 minutes.
  1 pound ground beef
• While the ground beef cooks, dice the onion and poblano pepper. Add them to the ground beef along with the packet of taco seasoning once most of the pink is gone and cook, stirring, for 5 minutes.
  ½ onion, 1 poblano pepper, 1 package taco seasoning
• Add the corn and tomato to the skillet and stir to mix well. If using leftover rice, add it now; otherwise, let the mixture continue to cook while you make the rice.
  1 cup frozen corn kernels, 1 tomato
• Follow the package directions and microwave the rice for 90 seconds.
  2 cups rice
• Add the heated rice to the skillet and stir to mix it all. Let it simmer for 5 minutes.
• Put the cheese on top of the skillet and cook for 2 minutes to let the cheese melt.
  ¾ cup cheddar cheese
• Serve the taco rice skillet as is or add any taco toppings you like – sour cream, guacamole, pickled jalapenos, olives and tomatoes are all delicious.

Notes

• I use 93% lean ground beef, so I skip draining it. If you use a fattier blend, drain the excess fat after browning.
• Adjust the heat with your taco seasoning. Pick a spicy blend or toss in a diced jalapeno if your family likes it hot.
• The corn goes in frozen, straight from the bag. There’s no need to thaw it first.
• One microwave rice packet makes 2 cups, the exact amount this recipe calls for, so there’s no measuring involved.
• Any rice works here: white, brown, or even a seasoned rice you have leftover in the fridge.

Nutrition

Calories: 773kcal | Carbohydrates: 89g | Protein: 33g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1012mg | Potassium: 628mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1418IU | Vitamin C: 34mg | Calcium: 207mg | Iron: 4mg

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Taco Rice Skillet Recipe

This taco rice skillet with ground beef, rice, beans, and melty cheese comes together in one pan in 30 minutes. All the flavor of taco night, half the cleanup.

Course Main Dish

Cuisine American

Keyword skillet dinner

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 4

Calories 757kcal

Author Annie

Ingredients

• 2 cups rice microwave rice or leftover rice
• 1 pound ground beef
• ½ onion
• 1 poblano pepper
• 1 package taco seasoning 1 ounce
• 1 cup frozen corn kernels
• 1 medium tomato
• ¾ cup cheddar cheese shredded

Instructions

• Heat a large skillet over medium heat. Add the ground beef and stir to break up. Cook, stirring, until no longer pink, about 10 minutes.
  1 pound ground beef
• While the ground beef cooks dice the onion and poblano pepper. Add them to the ground beef along with the packet of taco seasoning once most of the pink is gone and cook, stirring, for 5 minutes.
  ½ onion, 1 poblano pepper, 1 package taco seasoning
• Add the corn and tomato to the skillet and stir to mix well. If using leftover rice add it now, otherwise let the mixture continue to cook while you make the rice.
  1 cup frozen corn kernels, 1 medium tomato, 2 cups rice
• Follow the package directions and nake the rice in the microwave for 90 seconds.
• Add the heated rice to the skillet and stir to mix it all together. Let it simmer for 5 minutes.
• Put the cheese on top of the skillet and cook for 2 minutes to let the cheese melts.
  ¾ cup cheddar cheese
• Serve the taco rice skillet as is or add any taco toppings you like – sour cream, guacamole, pickled jalapenos, olives and tomatoes are all delicious.

Video

Notes

• I use 93% lean ground beef, so I skip draining it. If you use a fattier blend, drain the excess fat after browning.
• Adjust the heat with your taco seasoning. Pick a spicy blend or toss in a diced jalapeno if your family likes it hot.
• The corn goes in frozen, straight from the bag. There’s no need to thaw it first.
• One microwave rice packet makes 2 cups, the exact amount this recipe calls for, so there’s no measuring involved.
• Any rice works here: white, brown, or even a seasoned rice you have leftover in the fridge.

Nutrition

Serving: 1g | Calories: 757kcal | Carbohydrates: 84g | Protein: 33g | Fat: 31g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 326mg | Potassium: 628mg | Fiber: 3g | Sugar: 4g | Vitamin A: 621IU | Vitamin C: 30mg | Calcium: 207mg | Iron: 3mg

The post Cheesy Taco Rice Skillet Is an Easy One-Pan Dinner appeared first on Upstate Ramblings.

I’ve made snickerdoodles so many times I could probably do it in my sleep. That’s why I love this version. It’s a small change, but the apple butter makes a cookie I know by heart taste new again.

And because you use apple butter, it is super easy. You get real apple flavor without having to peel or chop any apples. Apple and cinnamon are always going to be good together, and this is just the easiest way I’ve found to get them into one cookie.

They come together in one bowl, bake in about 10 minutes, and lean on ingredients you probably already have if your pantry. Below, you’ll find the full recipe and a couple of swaps if you don’t have apple pie spice on hand. It’s time to turn a jar of apple butter into the best cookie in your fall lineup.

Ingredient Notes

For exact amounts needed see the recipe card below

• Apple butter
• Butter
• Sugar
• Egg
• Vanilla extract
• Flour
• Baking soda
• Cream of tartar
• Apple pie spice: If you don’t have apple pie spice, you can substitute with cinnamon, but the apple pie spice really amps up the fall flavor.

How to Make Apple Butter Snickerdoodle Cookies

1. Beat together the apple butter, softened butter, and 1 cup of sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes with an electric mixer.
2. Beat in the egg and vanilla extract until everything is well combined and smooth.
3. Add the flour, 1 teaspoon of apple pie spice, baking soda, and cream of tartar to the bowl. Mix just until combined and no flour streaks remain.
4. Cover the bowl with plastic wrap and refrigerate for at least two hours.
5. When you’re ready to bake, preheat your oven to 375 degrees F and line a baking sheet with parchment paper.
6. In a small bowl, combine the remaining ½ cup sugar and 1 tablespoon apple pie spice.
7. Use a tablespoon or small cookie scoop to portion out the dough. Roll each portion into a ball, then roll it in the cinnamon-sugar mixture until completely coated. Place the coated dough balls on your prepared baking sheet, spaced at least 1 inch apart.
8. Bake for 13 to 15 minutes. You’re looking for cookies with golden-brown bottoms but centers that still look slightly underdone and soft. They might look a little puffy and not quite set, which is exactly what you want. They’ll continue cooking as they cool.
9. Let the cookies cool on the baking sheet for 5 minutes before moving them. Then use a spatula to transfer them to a wire cooling rack to cool completely.

Serving Ideas

I love serving these cookies all fall. The apple butter and apple pie spice practically beg for a mug of hot apple cider or a cup of coffee on the side.

If you want to make these part of a bigger dessert spread, pile them on a platter next to some pumpkin bars or caramel apples. They also make a great addition to a holiday cookie tray since the cinnamon-sugar coating gives them a pretty, slightly crackled look that stands out next to plainer cookies.

These also travel well, so they’re a solid pick for lunchboxes, bake sales, or that friend who just had a baby and needs a treat. Wrap a few in a cute napkin and tie it with twine, and suddenly you have an adorable gift.

How to Store

Once your cookies have cooled completely, store them in an airtight container at room temperature. They’ll stay soft and fresh for up to 5 days.

If you want to keep them longer, these cookies freeze beautifully. Just layer them between sheets of parchment paper in a freezer-safe container or bag, and they’ll keep well for up to 3 months.

When a cookie craving hits, pull a few out and let them sit at room temperature for about 20 minutes, or pop them in the microwave for 10 to 15 seconds if you can’t wait. You can also freeze the raw dough balls before rolling them in the sugar mixture.

Just place them on a baking sheet, freeze until solid, then transfer to a freezer bag. When you’re ready to bake, roll the frozen dough in the cinnamon-sugar mix and add a couple extra minutes to the bake time. It’s a great way to get fresh-baked cookies on a weeknight without starting from scratch.

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Apple Butter Snickerdoodle Cookies

Apple butter snickerdoodles bake up soft and chewy with real apple flavor and no apples to peel. One bowl, crackly tops, ready for your fall cookie lineup.

Course Cookies

Cuisine American

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 24

Calories 113kcal

Author Annie

Ingredients

• ½ cup apple butter
• ¼ cup butter softened
• 1 cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon cream of tartar
• ½ cup sugar
• 1 tablespoon plus 1 teaspoon apple pie spice divided

Instructions

• Beat together the apple butter, butter, and 1 cup of the sugar until light and fluffy.
  ½ cup apple butter, ¼ cup butter, 1 cup sugar
• Add the egg and vanilla extract and beat to combine.
  1 egg, 1 teaspoon vanilla extract
• Add the flour, 1 teaspoon of apple pie spice, baking soda, and cream of tartar. Beat to mix.
  1 ¾ cups all-purpose flour, ½ teaspoon baking soda, 1 tablespoon plus 1 teaspoon apple pie spice, ½ teaspoon cream of tartar
• Cover and refrigerate for at least two hours.
• When ready to bake, preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Combine the remaining ½ cup sugar and 1 tablespoon apple pie spice in a small bowl.
  ½ cup sugar, 1 tablespoon plus 1 teaspoon apple pie spice
• Use a tablespoon or small cookie scoop to scoop out the dough. Roll each dough ball in the sugar mixture, then place on the prepared baking sheet at least one inch apart.
• Bake for 13 to 15 minutes, until the bottoms are golden brown, but the centers are still soft.
• Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool completely.

Notes

• If you don’t chill the dough, the cookies will spread everywhere.
• A tablespoon-sized cookie scoop keeps all your cookies the same size, so they bake evenly, and you don’t end up with some burnt and some underdone. 
• Every oven runs a little differently, so don’t just set a timer for 15 minutes and walk away. Start checking at the 13-minute mark by gently lifting a cookie with a spatula to peek at the bottom. Look for golden-brown bottoms with centers that still look slightly underdone. 
• Parchment paper isn’t just for easy cleanup. It also helps the cookies bake more evenly and prevents the bottoms from getting too dark. 
• If you don’t have apple pie spice, you can substitute with cinnamon. The cookies will taste more like traditional snickerdoodles with a hint of apple.

Nutrition

Calories: 113kcal | Carbohydrates: 22g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 42mg | Potassium: 31mg | Fiber: 0.4g | Sugar: 15g | Vitamin A: 71IU | Vitamin C: 0.1mg | Calcium: 6mg | Iron: 1mg

The post Easy Apple Butter Snickerdoodles for Fall appeared first on Upstate Ramblings.

Most need one pan and a handful of toppings, which keeps prep and cleanup short. Whether you’re feeding picky kids or just want dinner on the table fast, there’s a taco here that works. Set out the toppings and let everyone build their own.

Cilantro Lime Shrimp Tacos

Cilantro lime shrimp tacos are a fast, flavorful option that fits right into any taco night lineup. The shrimp cooks up in minutes and the bright, fresh toppings make this a crowd-pleaser that’s ready in just 30 minutes.
Get the Recipe: Cilantro Lime Shrimp Tacos

Taco Rice Skillet

When taco night needs a quick pivot, this one-pan taco rice skillet comes through with big Tex-Mex flavor using only 8 ingredients. Everything cooks together in about 20 minutes so dinner hits the table fast with almost no cleanup.
Get the Recipe: Taco Rice Skillet

Tater Tot Nachos

Tater tot nachos bring a fun, loaded spin to taco night by swapping chips for crispy tots topped with seasoned ground beef and all your favorite taco fixings. It all comes together on one sheet pan so prep is simple and everyone can pile on their own toppings.
Get the Recipe: Tater Tot Nachos

Instant Pot Fish Tacos

These Instant Pot fish tacos make a great addition to the weeknight taco rotation because they come together in about 30 minutes even with frozen fish. Tilapia keeps things light and flavorful and the Instant Pot does most of the heavy lifting.
Get the Recipe: Instant Pot Fish Tacos

Fish Taco Salad Bowls

Fish taco salad bowls take the flavors of taco night and serve them up in a lighter bowl format that’s ready in just 20 minutes. Flaky fish, crisp veggies, and a bright dressing make this one a solid go-to for busy nights.
Get the Recipe: Fish Taco Salad Bowls

Walking Taco Casserole

Walking taco casserole captures everything people love about taco night and bakes it into one hearty dish. Layers of seasoned ground beef, melted cheese, veggies, and crunchy Fritos make it a family-friendly dinner that’s easy to pull together on a weeknight.
Get the Recipe: Walking Taco Casserole

Sheet Pan Fajitas

Sheet pan steak fajitas are a no-fuss weeknight dinner that brings sizzling steak, colorful peppers, and caramelized onions together with bold Tex-Mex flavor. Everything roasts on one pan so you get all the fajita goodness without a pile of dishes at the end.
Get the Recipe: Sheet Pan Fajitas

BBQ Salmon Tacos

BBQ salmon tacos are a great way to shake up taco night with a healthier, protein-packed option that still delivers on flavor. Smoky salmon paired with a fresh mango salsa and bright toppings makes this a dinner worth adding to the weekly rotation.
Get the Recipe: BBQ Salmon Tacos

Blackened Shrimp Tacos

Blackened shrimp tacos are a quick and punchy addition to taco night that’s ready in under 15 minutes. Perfectly seasoned shrimp topped with a creamy garlic aioli packs a serious flavor punch without much effort at all.
Get the Recipe: Blackened Shrimp Tacos

Taco Bubble Up Bake

Taco bubble up bake is one of those weeknight dinners that feels a little special without requiring much work. Ground beef and taco toppings bake together with fluffy canned biscuits for a cheesy, comforting meal the whole family will dig into.
Get the Recipe: Taco Bubble Up Bake

Shrimp Fajitas

Air fryer shrimp fajitas are a quick and easy way to bring Tex-Mex flavor to the weeknight dinner table in just 20 minutes. Juicy shrimp with a generous load of veggies makes this a well-rounded meal that fits right into any taco night spread.
Get the Recipe: Shrimp Fajitas

Taco Pasta Casserole

Taco pasta casserole puts a fun spin on the classic taco night format by combining all those bold flavors with cheesy baked pasta. It’s ready in about 30 minutes, kid-approved, and easy to customize with whatever toppings your crew prefers.
Get the Recipe: Taco Pasta Casserole

Smashed Burger Tacos

Smashed burger tacos bring together two fan favorites — crispy, caramelized beef patties and soft tortillas loaded with classic burger toppings. This 20-minute dinner is a natural fit for taco night and a surefire hit with both kids and adults.
Get the Recipe: Smashed Burger Tacos

Air Fryer Chicken Fajitas

Air fryer chicken fajitas are a fast and reliable weeknight dinner that gets tender chicken and veggies on the table in just 15 minutes. The air fryer locks in great flavor and texture making this one of those easy Tex-Mex meals that earns a regular spot in the rotation.
Get the Recipe: Air Fryer Chicken Fajitas

Taco Tater Tot Casserole

Taco tater tot casserole is the kind of weeknight comfort food that checks every box — crispy tots on top, cheesy taco beef underneath, and bold flavor all the way through. It’s quick to put together and the kind of meal that disappears fast at the dinner table.
Get the Recipe: Taco Tater Tot Casserole

Mexican Chicken Salad

This Mexican chicken salad brings the vibrant flavors of Mexican street corn to taco night in a fresh, lighter format. Charred corn, colorful peppers, and crumbled queso fresco come together in just 15 minutes for a dish that works great as a taco filling or a standalone meal.
Get the Recipe: Mexican Chicken Salad

Chicken Tortilla Soup

Chicken tortilla soup is a hearty, comforting option that fits right into a taco night menu alongside all the classic fixings. Rich, flavorful broth loaded with chicken and topped with crunchy tortilla strips makes this a dinner the whole family will look forward to.
Get the Recipe: Chicken Tortilla Soup

Air Fryer Nachos

Loaded air fryer nachos bring crispy tortilla chips, juicy pulled pork, black beans, and melted cheese together in one seriously satisfying plate. They cook up fast in the air fryer and work perfectly as a taco night appetizer or a casual main dish for the whole crew.
Get the Recipe: Air Fryer Nachos

Buffalo Chicken Tacos

Buffalo chicken tacos are a spicy and flavorful way to keep taco night interesting especially when you’ve got leftover chicken on hand. Bold buffalo sauce, cool toppings, and soft tortillas make this a quick weeknight dinner that comes together without much planning.
Get the Recipe: Buffalo Chicken Tacos

Air Fryer Chicken Tacos

Air fryer chicken tacos deliver crispy, juicy shredded chicken in just 20 minutes making them one of the easiest additions to your taco night menu. A quick homemade salsa rounds out the flavor and the whole dish is simple enough for any night of the week.
Get the Recipe: Air Fryer Chicken Tacos

The post 20 Taco Night Recipes for Quick Weeknight Dinners appeared first on Upstate Ramblings.

They land right between cute “make-ahead holiday appetizer” and “how is this so easy,” which is exactly where I want to be in November and December. The dried cranberries give you that festive pop of red without the mess of cranberry sauce. Set them out alongside the turkey spread for Thanksgiving, then bring them back in December when you need a quick contribution to a cookie swap or a Christmas party.

One recipe covers you for the whole season, which is the kind of math I like. My favorite part is making them ahead on purpose. The rolled logs need a few hours in the fridge before slicing, so build in that chill time.

They also travel well and hold their shape on a platter, so they’re my go-to when I want something that hits the sweet, salty, and tangy notes all at once. I’ve made them for game day parties more than once, because they are so easy and always a hit.

Below, I’ll walk you through the short ingredient list, how to roll the pinwheels so they don’t unravel, and a few easy swaps if you want to change up the flavor. Whether you need a quick appetizer for a party or want something a little fancy for a weeknight snack, these hit the spot.

Ingredient Notes

For exact amounts needed see the recipe card below

• Cream cheese: Leave it on the counter for about 30 minutes before you plan to use it.
• Feta cheese: Buy a block and crumble it yourself, or buy it pre-crumbled.
• Dried cranberries
• Green onions
• Flour tortillas: Use large burrito-size tortillas for this recipe. I prefer the soft, fresh tortillas you find in the refrigerated section rather than the shelf-stable ones because they roll more easily without cracking. Make sure they’re at room temperature before you start rolling.

How to Make Cranberry Feta Pinwheels

1. Dice up 2-3 green onions, using both the white and green parts. Slice them thin so they distribute evenly throughout the filling.
2. In a large bowl, combine the softened cream cheese, feta cheese crumbles, dried cranberries, diced green onions, and a pinch of salt and pepper. Mix until well combined.
3. Lay out one tortilla on a clean work surface and spread about one-fourth of the cheese mixture over the entire surface, going all the way to the edges.
4. Starting from one end of the tortilla, roll it up as tightly as you can without squishing the filling out the sides.
5. Wrap each rolled tortilla in plastic wrap and refrigerate for at least 1 hour. This chilling time firms up the cream cheese and helps the tortillas hold their shape when you cut them.
6. When you’re ready to serve, unwrap the tortilla rolls and use a large serrated knife to cut them into 1-inch pieces. You’ll probably end up with some scraggly ends, so snack on them while you’re plating.
7. Place your pinwheels on a plate or platter cut-side up so everyone can see that pretty spiral of cranberries and cheese.

Serving Ideas

These pinwheels are basically perfect for any party platter. For a holiday gathering, I arrange the pinwheels in a circle on a white platter with some fresh rosemary sprigs tucked in between. The green and red flecks from the cranberries and onions already scream Christmas or Thanksgiving, so you don’t have to do much to make it feel festive.

If I’m setting out a bigger spread, I’ll pair these with other finger foods like:

• A simple veggie tray with ranch dip
• Crackers and sliced summer sausage
• Grape and cheese skewers

But you don’t have to save these for the holidays. They are also good for game day, believe it or not. They make a nice change from classic fried game day appetizers.

Put out toothpicks for serving, especially if you’re serving a crowd mingling with drinks in hand. It makes it much easier to grab them and go.

How to Store

Once you’ve rolled the tortillas, wrap them tightly in plastic wrap and refrigerate them; they will hold up for a day. I suggest not slicing them until right before serving. The tortillas stay together better as whole rolls.

If you end up with leftovers, wrap the sliced pinwheels tightly and refrigerate them. They’ll keep well for up to 3 days. The tortilla edges might dry out a bit the longer they sit, so I always try to eat these within the first day or two for the best texture. I don’t recommend freezing these.

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Cranberry Feta Pinwheels

Cranberry feta pinwheels are an easy make-ahead holiday appetizer. Just 5 ingredients and 10 minutes of rolling for a festive Thanksgiving or Christmas appetizer.

Course Appetizer

Cuisine American

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 24

Calories 73kcal

Author Annie

Ingredients

• 8 ounces cream cheese softened
• 1 cup feta cheese crumbles
• ½ cup dried cranberries
• 2-3 green onions diced
• Salt and pepper to taste
• 4 large flour tortillas

Instructions

• Dice the green onions into very small pieces.
• In a large bowl, mix the cream cheese, feta cheese, dried cranberries, green onions, salt, and pepper.
  8 ounces cream cheese, 1 cup feta cheese crumbles, ½ cup dried cranberries, 2-3 green onions, Salt and pepper
• Spread one fourth of the mixture onto each tortilla, making sure to go all the way to the edges.
  4 large flour tortillas
• Starting from one end, tightly roll the tortilla into itself, until it meets the other end.
• Wrap each tortilla roll in plastic wrap and refrigerate for 1 hour, or until ready to serve.
• Right before serving, unwrap the tortilla rolls, then use a large serrated knife to cut into 1-inch pieces, discarding (or snacking on) the ends.
• Arrange on a plate or platter to serve.

Notes

• If you forget to get your cream cheese out to soften you can unwrap it, cut it into smaller cubes, and microwave in 10-second bursts. Just don’t overdo it or you’ll end up with a melted puddle instead of something spreadable.
• Spread that cream cheese mixture all the way to the tortilla edges, so you get filling in every single bite.
• The tighter you roll these tortillas, the better they’ll hold together when you slice them. 
• The 1-hour refrigeration time is what holds everything together, so don’t skip it.
• A regular chef’s knife will squish the rolls and push all the filling out the sides. Use a serrated knife with a gentle sawing motion rather than pressing down hard.
• Once you’ve got the basic technique down, these pinwheels are incredibly forgiving. I’ve swapped the cranberries for chopped dried apricots, added a handful of chopped pecans for crunch, or mixed in some fresh herbs like dill or basil if your family doesn’t like feta, goat cheese works well here too.
• These pinwheels are perfect for prepping ahead. I always make them the night before I actually need them.

Nutrition

Calories: 73kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 138mg | Potassium: 27mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 163IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 0.3mg

The post Cranberry Feta Pinwheels (Easy Make-Ahead Appetizer) appeared first on Upstate Ramblings.

Just load up the slow cooker, put the lid on, and walk away. A few hours later you’ve got enough hot dogs to feed a backyard full of people, and you actually got to enjoy the party instead of sweating over the coals.

I figured this out years ago at one of my kids’ birthday parties, back when I used to spend the whole thing at the grill while everyone else had fun. One summer I gave the slow cooker a shot instead, and I never went back. Now it comes out for graduation parties, game days, and every last-minute gathering in between.

A bonus is the hot dogs stay hot for hours. So guests help themselves whenever they’re hungry, and you’re not running back and forth to restock. And if you’re picturing sad, waterlogged hot dogs, don’t worry. These steam gently in their own heat, so they stay juicy and keep that satisfying snap instead of splitting and getting mushy.

Below, I’ll walk you through how many hot dogs fit, how long they need, and a few topping ideas to set out so everyone can build their own. It’s the easiest way I know to feed a crowd without turning yourself into the short-order cook of your own party.

Ingredient Notes

For exact amounts needed see the recipe card below

• Hot dogs: Beef, turkey, chicken, or plant-based dogs all cook the same way in the crock pot. Use whatever your family eats.
• Buns: Standard hot dog buns, potato buns, or pretzel buns all work. Toast a batch ahead of time if you want something sturdier for a loaded topping bar.
• Toppings: Mustard, ketchup, and relish cover the basics, but check the recipe variations section below for combos worth setting out.

How to Cook Hot Dogs in a Crock Pot

1. Place the hot dogs in the crock pot. Stand them upright if they fit with the lid on, or lay them flat.
2. Skip the water. Don’t add water or any other liquid, just the hot dogs. They release their own moisture as they cook, so there’s nothing else to add.
3. Put the lid on and set the crock pot to low. Don’t use high (I’ll get into why below).
4. Cook for about 3 hours. Take the lid off every 30 to 45 minutes and stir so the ones on the bottom don’t overcook.
5. Check the internal temperature with a meat thermometer once you hit the 3-hour mark. You’re looking for 165 degrees F. Always check with a thermometer instead of guessing off the clock.
6. Once they hit 165 F, set out your buns, toppings, and condiments so everything is ready the second people start serving themselves.
7. Serve straight from the crock pot with tongs, or switch it to the keep-hot setting (the lowest hold setting on your crock pot, below low) and hold the hot dogs there for up to 2 more hours until your guests are ready to eat.

How Many Hot Dogs Fit in a Crock Pot

The number you can fit depends on the size and shape of your slow cooker and your hot dogs, but here’s a general guide by quart size:

• 2.5-quart mini crock pot: about 20 hot dogs.
• 4-quart standard slow cooker: about 48 hot dogs, standing upright.
• 6-quart large crock pot: about 60 hot dogs, standing upright.

Standing the hot dogs on end instead of stacking them flat gets you more per batch and cooks them more evenly.

What Crock Pot Hot Dogs Taste Like (and Why You Don’t Need Water)

Hot dogs cooked in a crock pot are basically steamed hot dogs. They come out juicy with a good snap to the casing, close to what you’d get from a hot dog cart or at the ballpark. What they won’t have is the crisp, browned skin you get off a grill. So if anyone at your table complains about a hot dog that got too dark on the grill, this method skips that problem completely.

The question I get most about this recipe is whether you need to add water. You don’t. The hot dogs release their own moisture as they cook, and stirring occasionally keeps them from sitting in one spot too long. Adding water on top of that dilutes the flavor and leaves you with a pot of broth instead of plump hot dogs, so leave it out.

Why This Is the Easiest Way to Feed a Crowd

A crock pot full of hot dogs solves the actual problem of a big cookout: one grill can only cook so much at once. Set the crock pot to low, and it does the work while your grill cooks some burgers, chicken, or whatever else is on the menu. It’s the move I reach for at graduation parties, potlucks, and any gathering where I’d rather be talking to people than standing over a flame.

Another benefit is that once the hot dogs hit temperature, you can switch the crock pot to the keep-hot setting for up to 2 hours, and people can serve themselves whenever they’re ready, instead of everyone needing to eat at the same minute.

The Number One Mistake: Cooking on High

Low heat is not optional here. Hot dog casings are thin, and high heat cooks them too fast from the outside in. Within about an hour on high, the casings on the outer layer of hot dogs start to split and leak fat into the pot. 

The ones closest to the edge dry out and toughen while the ones in the middle are still catching up. Low heat gives the whole batch time to heat through evenly without blowing out the casings, but it isn’t a free pass to leave them cooking indefinitely. 

Past about 4 hours on low, the casings start to split and dry out the same way they would on high, just slower. That’s why holding hot dogs after the 3-hour cook means switching to your crock pot’s lowest hold setting, instead of leaving them on low for hours longer.

The second most common mistake is overcrowding. If you cram a 4-quart crock pot past what it can hold, the hot dogs on the bottom and edges cook faster than the ones in the middle, and stirring only does so much to even that out. Match your hot dog count to your crock pot size using the guide above, and if you’re feeding a big group, run two crock pots instead of overpacking one.

Recipe Variations

Since the hot dogs themselves take almost no effort, this is a good time to set up a real topping bar and let everyone build their own. Here are combinations that hold up well:

• Chili cheese dog: chili, shredded cheese, and finely diced red onion.
• Chicago-style: poppy seed bun, tomatoes, mustard, relish, onion, celery salt, a dill pickle spear, and a pepperoncini on the side.
• BBQ dog: barbecue sauce, crispy fried onions, and shredded cheddar.
• Taco dog: beans, cheese, pico de gallo, pickled jalapenos, taco sauce, and queso.
• Reuben dog: sauerkraut, Swiss cheese, and Thousand Island dressing.
• Garden dog: tomatoes, cucumbers, lettuce, and mayonnaise.
• BLT dog: bacon, cherry tomatoes, lettuce, and mayonnaise.

You don’t have to pick just one. Set out a bunch of toppings in small bowls and let people build whatever they want.

Storage, Freezing and Reheating

Drain off any liquid in the bottom of the crock pot before storing leftovers. That liquid speeds up how fast the hot dogs turn soft and rubbery. If you have extras, you can keep them in an airtight container in the fridge for 3 to 5 days.

Or you can freeze them in an airtight container or freezer bag for 2 to 3 months. Reheat the hot dogs in a 350°F oven for 5 to 7 minutes, until heated through. Skip the microwave. It cooks the casings unevenly and leaves them rubbery instead of plump.

What to Serve with Slow Cooker Hot Dogs

A few sides that round out a hot dog spread without much extra work are potato salad, salt potatoes, or a blue cheese coleslaw.

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Crock Pot Hot Dogs Recipe

Feed a crowd with crock pot hot dogs. Cook a big batch in just 3 hours on low, skip the water, and free up your grill for the rest of the cookout.

Course Main Dish

Cuisine American

Keyword party

Prep Time 5 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 20

Author Annie

Ingredients

• Hot Dogs
• Buns
• Desired toppings

Instructions

• Add hot dogs to Crock Pot. Stand them up if they fit with the lid on, or lay them down.
  Hot Dogs
• Set the Crock Pot to low and for cook 2-3 hours, stirring occasionally. Check and make sure they have reached an internal temperature of 165 F.
• Serve immediately with toppings of your choice or turn the Crock Pot to low and keep them warm for up to 2 hours.
  Desired toppings, Buns

Notes

How Many Hot Dogs Fit in a Slow Cooker?

The number you can fit depends on the size and shape of your slow cooker and your hot dogs, but here’s a general guide by quart size:

• • 2.5-quart mini crock pot: about 20 hot dogs.
  • 4-quart standard slow cooker: about 48 hot dogs, standing upright.
  • 6-quart large crock pot: about 60 hot dogs, standing upright.

Notes

• I always stir every 30 to 45 minutes. It only takes a second, and it keeps the bottom layer from overcooking while the top catches up.
• Check the temperature with an actual thermometer. Guessing based on time alone is how you end up with an undercooked batch or an overcooked one.
• Set out buns, toppings, and serving tongs before the hot dogs are done so you’re not scrambling once people are hungry and lined up.
• If you’re feeding a big group, run two crock pots instead of overpacking one. It cooks more evenly, and you won’t run out halfway through the party.
• Standing the hot dogs upright fits more in the same crock pot than laying them flat, and I do this whenever the lid allows it.

If you are looking for creative hot dog ideas try some of these.

• Chili Cheese Dog – Chili, Shredded Cheese, Red Onions, finely diced
• Chicago Dog – Buns with Poppy Seeds, Tomatoes, sliced thinly, Yellow Mustard, Pickle Relish, White onions, finely diced, Dill pickle spears, Sport peppers or pepperoncini, Celery salt
• Taco Dog – Beans, Mexican cheese blend, shredded, Pico de Gallo, Pickled Jalapeno slices, Taco Sauce, Queso cheese, crumbled
• Reuben Dog – Sauerkraut, Swiss cheese, Thousand Island dressing
• Tex Mex – BBQ Sauce, French fried onions, Sharp Cheese, shredded
• Garden Dog – Tomatoes, thinly sliced, Cucumbers, diced, Lettuce, cut finely, Mayonnaise
• BLT Dog – Cherry Tomatoes, cut into quarters, Bacon, cooked and chopped, Lettuce, cut finely, Mayonnaise
• California Dog – Avocados, sliced thinly, Bacon, cooked and chopped, Pico de Gallo

The post Crock Pot Hot Dogs for a Crowd (3 Hours on Low) appeared first on Upstate Ramblings.

The soup recipes here cover everything from hearty stews and chilis to lighter broths and creamy soups, so there’s an option no matter what kind of week you’re having. Most start with pantry staples and a few minutes of prep, then run on their own for hours. Grab your slow cooker and make dinner the easiest part of your day.

Slow Cooker Chicken Taco Soup

This chicken taco soup earns its spot in a fall Crock Pot lineup with tender chicken, beans, corn, and bold spices in every bowl. Add the ingredients early in the day, then serve it for an easy weeknight dinner with tortilla chips or shredded cheese.
Get the Recipe: Slow Cooker Chicken Taco Soup

Slow Cooker Loaded Potato Soup

Loaded potato soup is a fall favorite because it turns simple potatoes into a creamy, filling dinner. The Crock Pot handles the cooking, and everyone can add bacon, cheese, green onions, or other toppings at the table.
Get the Recipe: Slow Cooker Loaded Potato Soup

Lasagna Soup

This slow cooker lasagna soup brings together pasta, tomato sauce, cheese, and hearty meat for a fall dinner that feels familiar. It gives you the flavors of a baked lasagna while keeping prep simple for a busy night.
Get the Recipe: Lasagna Soup

Slow Cooker Pasta E Fagioli

Pasta e fagioli fits right into fall soup season with beef, beans, pasta, and vegetables in a rich tomato broth. Let it simmer in the Crock Pot for a filling family dinner that needs very little hands-on time.
Get the Recipe: Slow Cooker Pasta E Fagioli

Slow Cooker Chicken Noodle Soup

Chicken noodle soup belongs on any fall Crock Pot list thanks to its tender chicken, vegetables, noodles, and creamy broth. Prep it ahead and let it cook slowly for an easy dinner when the day gets busy.
Get the Recipe: Slow Cooker Chicken Noodle Soup

Crock Pot Ham and Potato Soup

Ham and potato soup is a filling fall meal made with everyday ingredients and a creamy cheese finish. The slow cooker softens the potatoes and brings the flavors together while you take care of the rest of your day.
Get the Recipe: Crock Pot Ham and Potato Soup

Mexican Street Corn Soup

This Mexican street corn soup adds a fun change of pace to fall soup nights with sweet corn, creamy broth, and elote-inspired seasonings. Toss everything into the Crock Pot for a simple dinner that works well with crusty bread or tortilla chips.
Get the Recipe: Mexican Street Corn Soup

Broccoli Cheddar Soup

Broccoli cheddar soup is a classic choice for cool fall evenings, with tender broccoli in a creamy cheese base. Making it at home in the slow cooker keeps dinner simple and gives you a restaurant-style bowl without leaving the house.
Get the Recipe: Broccoli Cheddar Soup

Olive Garden Gnocchi Soup

Chicken gnocchi soup brings soft potato dumplings, chicken, and vegetables together in a creamy broth. It is a great addition to a fall Crock Pot collection because it cooks into a comforting dinner with little prep.
Get the Recipe: Olive Garden Gnocchi Soup

Slow Cooker Turkey Rice Soup

Turkey rice soup makes good use of cooked turkey while turning it into a filling fall meal. The Crock Pot slowly cooks the rice and vegetables in a flavorful broth, making it an easy option for dinner or lunch.
Get the Recipe: Slow Cooker Turkey Rice Soup

Italian Wedding Soup

Italian wedding soup brings tender meatballs, pasta, and vegetables to the table in a rich broth. It fits a fall Crock Pot menu because the slow cooker makes a simple, family-friendly meal that can simmer while you are busy.
Get the Recipe: Italian Wedding Soup

Slow Cooker Chicken and Rice Soup

Chicken and rice soup is a dependable fall dinner with tender chicken, vegetables, and fluffy rice in every serving. Start it in the Crock Pot and come back to a wholesome meal that is easy to portion for the family.
Get the Recipe: Slow Cooker Chicken and Rice Soup

Slow Cooker French Onion Soup

French onion soup makes a cozy fall dinner with deeply cooked onions, rich broth, and melted cheese. The slow cooker handles the long cooking time, so you can serve a special-feeling meal without standing over the stove.
Get the Recipe: Slow Cooker French Onion Soup

Slow Cooker Split Pea Soup

Split pea soup is a classic fall choice because it is thick, filling, and made from simple pantry staples. Bacon, vegetables, and peas cook together in the Crock Pot for an easy dinner that also reheats well for lunch.
Get the Recipe: Slow Cooker Split Pea Soup

Chicken Corn Chowder

This chicken corn chowder combines chicken, sweet corn, potatoes, and creamy broth for a hearty fall bowl. It is easy to set up in the slow cooker and works just as well for a weeknight dinner as it does for a relaxed weekend meal.
Get the Recipe: Chicken Corn Chowder

The post 15 Easy Crockpot Soup Recipes for Fall appeared first on Upstate Ramblings.