Malted Milk Chocolate & Walnut Fudge
This Malted Milk Chocolate & Walnut Fudge has rich milk chocolate, marshmallows, crunchy walnuts and a little malty flavor that adds something a little extra to this fudge recipe.
The holidays always call for fudge! Don’t you agree? The thing that I love most about fudge too is that everyone makes it differently. Whether it’s a classic chocolate and nut combination or loaded with goodies I have to admit that I haven’t ever met a piece of fudge that I did not like.
Another great thing about fudge, it’s SO EASY TO MAKE!
The inspiration for this fudge recipe comes from my love of malted milk powder. It is something I always have on hand. It’s so good in plain or chocolate milk, shakes, even morning oatmeal.
Then I added marshmallows thinking of the hot chocolate that we make while it’s cold outside. Finally, add the nuts for a crunchy texture.
How to make Malted Milk Chocolate & Walnut Fudge:
In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
In an 8″x8″x pan add non-stick tin foil. Lightly grease the tin foil then add the fudge mixture to the pan.
Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
Cut into 25 pieces and serve.
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Passive Time | 1 hour |
| Servings |
pieces
|
- 1 12-ounce milk chocolate chips
- 1 14-ounce sweetened condensed milk
- 1/2 cup chopped walnuts
- 2 cup mini marshmallows
- 2 Tbs malted milk powder
Ingredients
|
|
- In a microwave proof bowl add the milk chocolate chips and sweetened condensed milk.
- Microwave the mixture in 45-second intervals, stirring in between to combine the ingredients. It should take about 4-5 rounds until everything is well combined.
- To the bowl add the marshmallows, walnuts and malted milk powder. Stir to mix everything together.
- Put the fudge into the refrigerator for at least 1 hour. Make sure the fudge has set before trying to cut.
- Cut into 25 pieces and serve. Enjoy!
Tips for making Malted Milk Chocolate & Walnut Fudge:
- Since the chocolate mixture is hot the marshmallows will melt some.
- Store any leftover fudge in a container in the refrigerator for up to 5 days.
Foodies Gift Guide
Have a friend or family member that is a total foodie? Give the gifts that they will love this holiday season with this Foodies Gift Guide!
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
*Affiliate links are included in this post. Please read my Discloser Policy.
Roll the dice and make diinertime fun with these Foodie Dice® Seasonal Dinners Tumbler from TwoTmbleweeds.
Keep the foodie in your life on schedule with this Foodie 2019 Pun Calendar Set from ilootpaperie.
This Big Lebowski spoon rest from LennyMud is a great gift for movie lovers and a foodies.
Plant then watch this Salsa Garden Kit from MountainlilyFarm grow! Salsa tastes even better when you make it yourself.
‘Because pizza’ is exactly right. Grab a slice and this Pizza Necklace from hopeonaropejewelry for the pizza lover in your life.
Good food can be an adventure. For the foodie traveler, this Foodie notebook from LouPaper will make a great gift.
Have spoon, wiill eat. Treat YO self hand stamped spoon from SouthernGatherings is always great to have around in foodie emergencies.
Easy, cheesy! Make your own Burrata & Mascarpone DIY Cheese Kit from UrbanCheesecraft.
What is better than being a foodie? Foodie jewelry! Foodie Charm Bracelet from Pammytail.
“One cannot think well, love well, sleep well, if one has not dined well.” ― Virginia Woolf
*Affiliate links are included in this post. Please read my Discloser Policy.
Fried Cheese Curds
Fried cheese curds are a Midwest pub staple that can easily be made right at home. Little balls of cheese fried until crunchy. Dip them into marinara sauce or ranch and you have an appetizer or snack that fills that cheese void you’ve been looking for.
We are on to the first Mitten Movie Night of the holiday season. The tree is up, stockings are hung and I have to admit that I am getting pretty jazzed about it. Along with the holidays, Christmas movie watching and football playoffs you should always have a great snack on hand for that extra binge-worthy, lazy on the couch kinds of days. That’s where these Fried Cheese Curds come into play.
What movie pairs well with fried cheese and beer?
In the mood for a new Christmas movie? Check out The Christmas Chronicles on Netflix. Kurt Russell as St. Nick is pretty genius casting. Super cute and perfect to watch with the family.
What beer pairs well with Fried Cheese Curds?
The beer: Wisconsin Dells Brewing Co., Sconnie Smash
We just spent a wonderful few days for our youngest’s birthday in Wisconsin Dells. Yes, Wisconsin Dells can still be fun in the winter.
While the town was pretty dead and not many businesses were open, we stayed at Mt. Olympus which had an indoor waterpark. After a day of play, we hit Moosejaw Pizza & Brewing Co. for some great food (I even remade my favorite there, Portobello Mushroom Burger), homemade pop for the kids and a cold glass of beer for the adults.
I went with the Sconnie Smash. This beer was part of the Sconnie Beer line. It was so tart and flavorful, almost tasted like cherry pop. Before heading home we picked up a few 6 packs at the local liquor store.
For these cheese curds, I made them in the way of Culver’s. Some recipes call for using a batter but I like the breading on Culver’s curds so it was an easy decision of what method I would use.
Here is a pro-tip for making cheese curds: It takes time! Don’t plan on having these hot and ready in 20 minutes. You are looking more like 3 hours.
How to make Fried Cheese Curds:
Open the package of cheese curds and place them on a plate. Let them ‘sweat’ for about half an hour.
Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
First, roll a cheese curd into the flour.
Next, dip the cheese curd into the egg.
Roll the cheese curd into the breadcrumb mixture.
Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
Set up a frying assembly line.
In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
Remove and add to the paper towel sheet to drain.
Work these fried cheese curds in batches.
Once they are all cooked serve immediately with rach or my favorite, marinara sauce.
Make fried cheese curds and these burger & hot dog recipes:
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Recipe adapted from CopyKat.com
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 10 minutes |
| Cook Time | 15 minutes |
| Passive Time | 90 minutes |
| Servings |
servings
|
- 1 pound cheese curds
- 1 cup flour
- 1/4 tsp salt
- 4 eggs
- 1 Tbs milk
- 2 cups breadcrumbs
- 1/2 tsp italian seasoning
- marinara or ranch dressing for dipping
Ingredients
|
|
- Open the package of cheese curds and place them on a plate. Let them 'sweat' for about half an hour.
- Set up an assembly line of 1 plate flour, 1 bowl of whisked eggs, 1 plate of breadcrumbs mixed with salt and Italian seasoning.
- First, roll a cheese curd into the flour.
- Next, dip the cheese curd into the egg.
- Roll the cheese curd into the breadcrumb mixture.
- Place on a large cookie sheet with a wire rack. Continue with the rest of the curds.
- Put the cookie sheet with the cheese curds into the freezer and let sit for 30-60 minutes.
- Set up a frying assembly line. In a cast iron pan add the oil. Bring to frying level. On another cookie sheet add paper towels.
- Add about 10 curds to the pan and fry for about 40 seconds, then flip. Fry another 10 seconds.
- Remove and add to the paper towel sheet to drain.
- Work these fried cheese curds in batches.
- Once they are all cooked serve immediately with rach or my favorite, marinara sauce. Enjoy!
Sausage Wrapped in Cinnamon Rolls
Looking for an easy breakfast or after school snack? Sausage Wrapped in Cinnamon Rolls with drizzled icing uses only two ingredients and will have kids and adults raving. Pre-cooked sausage and pre-made cinnamon rolls get breakfast or snack time wrapped up within 15 minutes.
I made these with my 12-year-old in mind. Like most kids his age I’m sure, he always comes home from school starving! Like, eat us out of house and home starving. I feel like sometimes I’m letting him down with no real good alternatives to ‘grab a yogurt’.
Since he loves to dip sausage into his syrup anytime I make my Swedish pancakes or even Pigs In a Blanket, it seemed like this recipe would be a no-brainer. Sweet cinnamon rolls wrapped around savory sausage then baked to perfection and drizzled with icing. Yes, it did go over just as expected. He loved them.
Not only is this breakfast really easy, but it can also be made in several different ways. Using different sausage and cinnamon roll combinations you can really change it up.
What combinations of cinnamon rolls and sausage work well together?
- Turkey Sausage wrapped in Orange Rolls with Orange Icing
- Maple Sausage wrapped in Pumpkin Spice Rolls with Pumpkin Spice Icing
How to make Sausage Wrapped in Cinnamon Rolls:
Preheat the oven to 400 degrees.
Place parchment paper on a large cookie sheet.
Lay the cinnamon rolls out on the top half of the pan and set the icing off to the side.
Open the package of pre-cooked sausage.
Unroll the cinnamon roll then starting at the top of the sausage link, start wrapping the dough around it.
Place the wrapped sausage back on to the cookie sheet.
Continue with the rest of the rolls.
Bake at 400 degrees for 15 minutes.
Take out of the oven and drizzle with the icing that comes with the cinnamon rolls.
And here you are….
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 15 minutes |
| Servings |
servings
|
- 1 9.6 ounce package fully cooked sausage
- 1 12.4 ounce tube of cinnamon rolls with icing
Ingredients
|
|
- Preheat the oven to 400 degrees.
- Place parchment paper on a large cookie sheet.
- Lay the cinnamon rolls out on the top half of the pan and set the icing off to the side.
- Open the package of pre-cooked sausage.
- Unroll the cinnamon roll then starting at the top of the sausage link, start wrapping the dough around it.
- Place the wrapped sausage back on to the cookie sheet. Continue with the rest of the rolls.
- Bake at 400 degress for 15 minutes.
- Take out of the oven and drizzle with the icing that comes with the cinnamon rolls. Enjoy!
‘Celebrate with 8’ Fantastic Beasts Gift Guide
Here is where you can find gifts for the Newt Scamander fans in your life.
Let’s ‘Celebrate with 8’ for the release of Fantastic Beasts 2.
Celebrate with 8’ is a weekly feature at Bottom Left of the Mitten – learn more here.
*Affiliate links are included in this post. Please read my Discloser Policy.
Take down all your adventures with this Magical Creatures Travelers Notebook from NotedTravelers. Bottom Left of the Mitten readers enjoy a 20% off any of the magic-themed printable notebooks with the code LEFTMITTEN.
For all the Newt lovers out there this Newt Scamander Fantastic Beasts Fan Art Watercolor Print from BenByrdArtwork is the perfect gift.
THis is one of my favorite quotes from the movie! This Fantastic Beasts Print from AmandaDockery makes the perfect home decor.
Get crafty with this Fantastic Beasts Bookmark Cross Stitch Pattern from HouseElfStitchery. This downloadable pattern gets you started stitching instantly!
Mr. Kowalski is as much of a main character in this story as Newt is. Celebrate his role with this Kowalski Quality Baked Goods Unisex T Shirt Inspired by Fantastic Beasts from BlackLabVinyl. Comes in 4 different colors and many different sizes.
Relax with this Fantastic Beasts Candle Set from AngryHare. Four ‘Fantastic’ candles to sooth the soul of a beast. Visit AngryHare.com for all the details.
Wear your Hufflepuff wherever you go with this Hufflepuff Niffler Enamel Pin from SwishAndFlickCompany. So cute and it goes with everything.
Want your own Mandrake at home? This Mandrake rootling from OneailFXStudios is ready to be a real conversation starter.
“I wish I was a wizard.” — Jacob
*Affiliate links are included in this post. Please read my Discloser Policy.
The BEST Marinade for Smoking Meat
A smoker is a great way to have amazing BBQ right at home. This Marinade for Smoking Meat is easy and leave whatever meat you are smoking so tasty!
A few years ago I got my husband a smoker for Christmas. It ended up being a great purchase because we use it a lot! Weekends are spent slowly smoking pork or beef for a great dinner and then we have plenty of leftovers to get us through the rest of the weekend.
This marinade is one that I’ve been using since we got the smoker. A great marinade is a key to tender meat, so don’t miss this step.
How to make the BEST Marinade for Smoking Meat:
To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
Over medium-high heat cook for 5 minutes, stirring as it cooks.
Turn off the heat and add the ice. Let the marinade cool.
In a dish add the meat then pour the marinade over it.
Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
Smoke meat as you like.
What ways are best to smoke meats?
- Low and slow – My husband made this pork roast below by just letting it go low and slow over 9 hours. It fell apart and had some amazing burnt ends on it.
- Texas Crutch – This involves smoking the meat for a time then wrapping it with foil. Check out this great article about it here.
What should you serve with smoked meats?
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Servings |
serving
|
- 16.9 ounces Coca-Cola or any dark soda, try to stay away from diet
- 1 cup water
- 1/4 cup coarse kosher salt
- 2 Tbs garlic powder
- 1 tsp onion powder
- 1/4 tsp black pepper
- 2 Tbs apple cider vinegar
- 1/4 cup dark molasses
- 2 cups ice
Ingredients
|
|
- To a pan add the Coca-Cola, spices, apple cider vinegar then the molasses.
- Over medium-high heat cook for 5 minutes, stirring as it cooks.
- Turn off the heat and add the ice. Let the marinade cool.
- In a dish add the meat then pour the marinade over it.
- Cover the pan with plastic wrap and refrigerate for up to 12 hours, flipping the meat about halfway through.
- Smoke meat as you like. Enjoy!
Pesto Fries
Want an out of this world french fry recipe for when you’re craving something salty and crunchy? Pesto Fries are drizzled with a buttery pesto sauce then sprinkled with cheese. The perfect snack or side to any main dish.
Who doesn’t love a big pile of hot, crispy french fries? They are like a really great little black dress, they go with everything and can be dressed up with a few accessories. The ‘accessories’ for these fries happen to be a delicious pesto sauce that is drizzled on then baked in. Sprinkle with some cheese and you’ve got a great dish for this Mitten Movie Night.
This recipe is inspired by a hot dog food truck that we had dinner from at our local energy cooperative customer appreciation day. I was sad that I didn’t get the name of it because if I had, I probably would be following it like a Grateful Dead groupie.
While waiting in line to order the smell coming out of the food truck was A-M-A-Z-I-N-G. Once I was up to the window I ordered a bacon-wrapped hot dog and for the side, pesto fries. They came out piping hot and loaded with pesto, cheese and tasted even better than I expected.
I locked the flavors away in my mind and knew that like most wonderful things I eat, I had to come home and recreate this Pesto Fries recipe and pair it with some great craft beer.
What movie or TV show pairs well with fries and beer?
I’m sure you have probably heard of a little show that is sweeping the horror scene called, The Haunting of Hill House. While Halloween is over this show will keep you in the creeps for a long time. My recommendation when you start watching is to plan for a binge session because you will NOT be able to turn away.
What beer pairs well with Pesto Fries?
The beer: Sunspot Hefeweizen Ale from Greenbush Brewing Company.
This beer was in a mixed 6 pack of Michigan beers that my husband picked up at one of his favorite beer store in Southwest Michigan.
What makes a Hefeweizen a great beer to pair food with?
This German beer is a drinkable beer that pairs well with nearly everything. It’s light and drinkable and you can enjoy it while you fill up on delicious food, not the beer.
Better yet, Hefeweizen has a fruity, lemony appeal so it may lend as a little breath refresher for all the garlic on these Pesto Fries.
How to make Pesto Fries:
Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
Cook according to package directions, mine took about 30 minutes flipping halfway through.
In the last 5 minutes of cooking, make the pesto sauce to go on top.
In a heatproof cup or glass measuring cup melt the butter.
To the melted butter add the minced garlic.
Add the prepared pesto sauce.
Finally, pour in the olive oil. Stir to combine completely.
Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
Take out and serve individually with parmesan-romano cheese sprinkled on it.
Looking for a dish to serve with Pesto Fries?
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Servings |
servings
|
- 1 28 ounce bag of french fries cooked according to package directions
- 1/4 cup butter melted
- 2 garlic cloves minced
- 2 Tbs prepared pesto
- 1/4 cup olive oil
- 1/4 cup parmesan-romano for topping
Ingredients
|
|
- Preheat the oven to 400 degrees or to the temperature that is on the package of fries.
- On a sheet place parchment paper. Spread the whole bag of frozen french fries to the pan in a single layer.
- Cook according to package directions, mine took about 30 minutes flipping halfway through.
- In the last 5 minutes of cooking, make the pesto sauce to go on top.
- In a heatproof cup or glass measuring cup melt the butter.
- To the melted butter add the minced garlic.
- Add the prepared pesto sauce.
- Finally, pour in the olive oil. Stir to combine completely.
- Take the french fries out the of the oven and pour the pesto sauce over the fries. Put back into the oven for 5 minutes.
- Take out and serve individually with parmesan-romano cheese sprinkled on it. Enjoy!
Pumpkin Spice Granola
This is the perfect breakfast for fall! Pumpkin Spice Granola is packed full of pumpkin spice flavor, dried cranberries, and walnuts. This granola is a happy medium between baked and crunchy Granola Recipes.
I cannot believe how much I’ve truly dug into pumpkin spice this year. I don’t know if it’s the colder weather we’ve had since early October or just really getting into the spirit of the season but I am Team Pumpkin Spice!
You know what else I love? Granola! One day I was craving some so I got out my usual ingredients of olive oil, honey, and oats. I had my coffee going and was thinking about some pumpkin recipes I could make for the blog and then immediately thought of the perfect substitute for my regular cinnamon that I add to the granola – pumpkin spice!
Then, what could be more ‘fall’ than dried cranberries? Nothing! Add my usual walnuts for that good brain health and voila! Breakfast is ready.
Love Pumpkin recipes? Check these out:
This Pumpkin Spice Granola recipe is so easy to make and ready in less than 25 minutes. I do like it a little on the warm side so I eat a big bowl of it right after making it. Such a great wholesome way to start the day.
How to make Pumpkin Spice Granola:
Preheat the oven to 300 degrees.
In a bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.
To the liquid ingredients add the oats. Stir to combine completely.
Add parchment paper to a 9×13 pan.
Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.
Take out of the oven and let cool.
Once the granola *has cooled completely* add the dried cranberries and walnuts.
Serve with milk or yogurt.
Tips & Variations for Pumpkin Spice Granola:
- Do not add the dried cranberries and walnuts until the granola has cooled all the way. You will end up with burnt nuts and hard as rocks cranberries if you add them any earlier.
- Do you like crunchy granola? Follow the same recipe just use a 12×18 sheet pan instead and spread out thinly over the whole sheet.
- How to store the granola: Store in an airtight container for up to 5 days.
And here you are…..
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 1/2 cup olive oil you can substitute for coconut or vegetable oil as well
- 1/2 cup honey
- 1/2 tsp salt
- 1 tsp pumpkin spice blend
- 1/2 tsp cinnamon
- 1/4 tsp turmeric
- 3 cups instant oats
- 1/4-1/2 cup chopped walnuts
- 1/4-1/2 cup dried cranberries
Ingredients
|
|
- Preheat the oven to 300 degrees.
- In a bowl mix the olive oil, honey, salt, pumpkin spice, and turmeric. Stir to combine.
- To the liquid ingredients add the oats. Stir to combine completely.
- Add parchment paper to a 9x13 pan.
- Bake in the oven for 10 minutes. Take the pan out of the oven and stir the granola, level back out and bake an additional 10 minutes.
- Take out of the oven and let cool.
- Once the granola *has cooled completely* add the dried cranberries and walnuts.
- Serve with milk or yogurt. Enjoy!
Tips & Variations for Pumpkin Spice Granola:
- Do not add the dried cranberries and walnuts until the granola has cooled all the way. You will end up with burnt nuts and hard as rocks cranberries if you add them any earlier.
- How to store the granola: Store in an airtight container for up to 5 days.
Mac and Cheese for a Crowd
This is the time of year for tailgates and holiday parties, so having a Quick Recipe that will feed lots of people is a must! This Mac and Cheese for a Crowd has only a few ingredients and comes together easily. Set it and forget it in the slow cooker so you can enjoy the party and not be stuck in the kitchen.
I’ve been making this mac and cheese recipe for years. It’s always my go-to when people are coming over. The pasteurized cheese spread melts perfectly with the pasta to create this deliciously cheesy dish that goes with literally any main dish that you are servings – hot dogs, hamburgers or smoked meats.
Did you just say ‘pasteurized cheese spread’?
Yes, yes I did. It still exists and it’s truly THE BEST way to make this mac and cheese. While I do not keep it in my fridge on a regular basis this recipe is one reason why you might want to keep it on hand.
This recipe calls for only half the amount of pasteurized cheese spread. I made this twice in a month for my son’s birthday and then a pool party so all I was out was 2 boxes of pasta and two cans of evaporated milk. Total cost for this macaroni and cheese for 2 parties: Less than $11.00. Double bonus: This mac and cheese for a crowd is very economical.
How to make Mac and Cheese for a Crowd: {VIDEO BELOW}
Cook the elbow pasta according to package directions and drain.
Add the drained pasta to a greased slow cooker.
Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
Shake the evaporated milk then open and pour over the pasta and cheese.
In a small bowl add the garlic powder, onion powder, black pepper, and parsley flakes. Stir to combine then pour over the pasta and cheese.
Stir to completely combine all the ingredients together.
Cover and set the slow cooker as follows:
Since the pasta will continue to cook in the slow cooker *do not* leave on high heat for very long.
- Serving immediately – set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes – set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour – set the slow cooker to keep warm, stirring every 20 minutes.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
servings
|
- 16 ounces elbow pasta cooked according to package directions
- 16 ounces pasteurized cheese spread this is 1/2 of the 32 ounce package
- 12 ounces evaporated milk shaken
- 1 tsp garlic powder
- 1/4 tsp onion powder
- 1/8 tsp black pepper
- 1 tsp parsley flakes
Ingredients
|
|
- Cook the elbow pasta according to package directions and drain.
- Add the drained pasta to a greased slow cooker.
- Cube 1/2 the package of pasteurized cheese spread. Place on top of the pasta in the slow cooker.
- Shake the evaporated milk then open and pour over the pasta and cheese.
- In a small bowl add the garlic powder, onion powder, black pepper and parsley flakes. Stir to combine then pour over the pasta and cheese.
- Stir to completely combine all the ingredients together.
- Cover and set according to timing below. Enjoy!
Cover and set the slow cooker as follows:
Since the pasta will continue to cook int he slow cooker *do not* leave on high heat for very long.
- Serving immediately - set the slow cooker to high for up to 10 minutes, stirring often.
- Eating within 30 minutes - set the slow cooker to low, stirring every 10 minutes.
- Waiting longer than an hour - set the slow cooker to warm, storring every 20 minutes.
Sugar Cookie and Apple Cobbler
Been apple picking yet this season? Have you been looking for a super Easy Apple Dessert to make with all the apples you’ve got hanging around? This Sugar Cookie and Apple Cobbler has a warm apple filling and a crunchy cookie crust and uses less than 7 ingredients!
A few months ago my step-mother stopped over with a HUGE shoebox full of recipe cards and books that she had. After going through all the wonderful recipes I landed on one that would be perfect for fall! It was in a Pillsbury/The Pampered Chef small cookbook called, Turning Out the Best Recipe Book.
The basics of this recipe require sugar, some spices, a tube of cookie dough and apples. That’s it. I only had to hit the grocery store for the sugar cookie dough. If you have a really good recipe to make your own dough you probably don’t even need to do that.
Since this apple dessert recipe bakes up nicely in a dish and can travel well it’s the perfect dish to bring to holiday parties or tailgates.
How to make Sugar Cookie and Apple Cobbler:
Preheat the oven to 350 degrees.
Core and chop the apples into bite-sized pieces then add the apples to a bowl.
To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
Add the apples to a greased 9×13 dish.
Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
In a bowl mix, the sugar and cinnamon then sprinkle over the top.
Put into the preheated oven and bake for 40 minutes. Serve warm.
Tips & Variations for this Sugar Cookie and Apple Cobbler:
- Don’t like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
- I used Gala apples but you can use any red apple variety.
- If you have apple pie spice on hand go ahead and substitute the cinnamon and nutmeg in the apples with 1/2 tsp.
And here you are……
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
*Affiliate links are included in this post. Please read my Discloser Policy.
- Preheat the oven to 350 degrees.
- Core and chop the apples into bite-sized pieces then add the apples to a bowl.
- To the apples add lemon juice, vanilla, nutmeg, cinnamon, brown sugar, and flour. Stir to combine.
- Add the apples to a greased 9x13 dish.
- Next, open the cookie dough and cut into about 18 slices. Place the slices over the top of the apple filling.
- In a bowl mix, the sugar and cinnamon then sprinkle over the top.
- Put into the preheated oven and bake for 40 minutes. Serve warm. Enjoy!
- Don't like apples with skin on them? I love cooking my apples with the skin on them but I know not everyone does so feel free to take the skin off before cooking with them.
About Me
Follow Me On Social Media
