Oliver's Oven

𝐂𝐫𝐨𝐜𝐤 𝐏𝐨𝐭 𝐁𝐁𝐐 𝐂𝐡𝐢𝐜𝐤𝐞𝐧

This easy BBQ Chicken recipe is perfect for parties and gatherings. Made in a crockpot, it's both simple and delicious.

Ingredients:

4 boneless, skinless chicken breasts
1 bottle (18 ounces) barbecue sauce (your favorite brand)
1/4 cup brown sugar
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika (optional)
Salt and pepper to taste

Directions:

Prepare the Chicken:

Season the chicken breasts with salt, pepper, garlic powder, and onion powder.

Mix the Sauce:

In a medium bowl, combine the barbecue sauce, brown sugar, Worcestershire sauce, and smoked paprika (if using). Stir well to mix.

Add to Crockpot:

Place the seasoned chicken breasts in the bottom of your crockpot.
Pour the barbecue sauce mixture over the chicken, ensuring that all the chicken breasts are well coated.

Cook:

Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is cooked through and tender.

Shred the Chicken:

Once the chicken is cooked, remove it from the crockpot and shred it using two forks.
Return the shredded chicken to the crockpot and stir to mix with the sauce.

Serve:

Serve the BBQ chicken on buns, over rice, or with your favorite sides. It’s great for sandwiches, sliders, or even on its own.

𝐁𝐥𝐚𝐜𝐤𝐛𝐞𝐫𝐫𝐲 𝐃𝐮𝐦𝐩 𝐂𝐚𝐤𝐞

This easy Blackberry Dump Cake is a delicious and simple dessert perfect for any occasion.

Ingredients:

1 can (21 ounces) blackberry pie filling
1 box yellow cake mix
1/2 cup unsalted butter, melted
1/2 cup chopped pecans or walnuts (optional)

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Pan:

Grease a 9x13-inch baking dish with non-stick cooking spray.

Layer the Ingredients:

Spread the blackberry pie filling evenly in the bottom of the prepared baking dish.
Sprinkle the dry yellow cake mix evenly over the blackberry pie filling.
Drizzle the melted butter evenly over the cake mix.
If using, sprinkle the chopped pecans or walnuts on top.

Bake:

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the filling is bubbly.

Serve:

Allow the cake to cool slightly before serving.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

𝐂𝐫𝐨𝐜𝐤𝐩𝐨𝐭 𝐌𝐢𝐱𝐞𝐝 𝐁𝐞𝐫𝐫𝐲 𝐉𝐚𝐦 (𝐖𝐢𝐭𝐡 𝐏𝐞𝐜𝐭𝐢𝐧)

This delicious Crockpot Berry Jam is perfect for spreading on toast, pastries, and more. Here's how you can make it easily at home.

Ingredients:

4 cups mixed berries (such as strawberries, blueberries, raspberries, and blackberries)
2 cups granulated sugar
1/4 cup lemon juice
1 package (1.75 ounces) fruit pectin

Directions:

Prepare the Berries:

Wash the berries thoroughly and remove any stems or leaves.
If using strawberries, hull and slice them.

Mix the Ingredients:

Place the berries in the crockpot.
Add the granulated sugar and lemon juice.
Stir to combine.

Cook the Jam:

Cover the crockpot and cook on high for 2-3 hours, stirring occasionally.
After 2-3 hours, use a potato masher or the back of a spoon to gently mash the berries to your desired consistency.

Add the Pectin:

Stir in the fruit pectin until fully dissolved.
Continue cooking on high for an additional 30 minutes.

Check the Consistency:

To test the consistency, place a small spoonful of jam on a plate and let it cool for a few minutes. If it thickens to your liking, it’s ready. If not, continue cooking and checking every 10-15 minutes.

Store the Jam:

Once the jam reaches your desired consistency, turn off the crockpot and let it cool slightly.

Transfer the jam to sterilized jars and seal tightly.
Let the jars cool to room temperature before refrigerating.

𝐏𝐢𝐧𝐞𝐚𝐩𝐩𝐥𝐞 𝐔𝐩𝐬𝐢𝐝𝐞 𝐃𝐨𝐰𝐧 𝐃𝐮𝐦𝐩 𝐂𝐚𝐤𝐞

This Pineapple Upside Down Dump Cake is an easy and delicious dessert with just five ingredients, perfect for serving a crowd.

Ingredients:

1 box yellow cake mix
1 can (20 ounces) crushed pineapple, undrained
1 can (21 ounces) cherry pie filling
1/2 cup unsalted butter, melted
1 jar (6 ounces) maraschino cherries, drained

Directions:
Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Pan:

Grease a 9x13-inch baking dish with non-stick cooking spray.

Layer the Ingredients:

Pour the crushed pineapple with its juice evenly into the bottom of the prepared baking dish.
Spoon the cherry pie filling over the pineapple.
Sprinkle the dry yellow cake mix evenly over the fruit layers.
Drizzle the melted butter evenly over the top of the cake mix.
Place the maraschino cherries evenly on top.

Bake:

Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and the cake is set.

Serve:

Allow the cake to cool slightly before serving.
Serve warm, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.

𝐀𝐈𝐑 𝐅𝐑𝐘𝐄𝐑 𝐏𝐎𝐑𝐊 𝐂𝐇𝐎𝐏 𝐁𝐈𝐓𝐄𝐒

Enjoy these delicious and easy-to-make Air Fryer Pork Chop Bites, perfect for a quick and tasty meal.

Ingredients:

1 pound boneless pork chops
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
Fresh parsley, chopped (for garnish)

Directions:

Prepare the Pork Chops:

Cut the boneless pork chops into bite-sized pieces.
In a large bowl, toss the pork chop bites with olive oil until evenly coated.

Season the Pork:

In a small bowl, mix together the garlic powder, onion powder, paprika, salt, black pepper, and grated Parmesan cheese.
Sprinkle the seasoning mixture over the pork chop bites, tossing to ensure all pieces are well coated.

Preheat the Air Fryer:

Preheat your air fryer to 400°F (200°C) for about 5 minutes.

Cook the Pork Chops:

Place the seasoned pork chop bites in a single layer in the air fryer basket. Depending on the size of your air fryer, you may need to cook them in batches.
Air fry the pork chop bites at 400°F (200°C) for 8-10 minutes, shaking the basket halfway through, until they are golden brown and cooked through.

Serve:

Garnish the cooked pork chop bites with chopped fresh parsley.
Serve hot with your favorite dipping sauce or side dishes.

𝐄𝐚𝐬𝐭𝐞𝐫 𝐏𝐨𝐤𝐞 𝐂𝐚𝐤𝐞

This fun and festive Easter Poke Cake is a delightful treat perfect for celebrating the holiday with family and friends.

Ingredients:

1 box white cake mix (plus ingredients listed on the box)
2 packages (3 ounces each) instant vanilla pudding mix
4 cups milk
Food coloring (pink, yellow, green, and blue)
1 container (8 ounces) Cool Whip, thawed
Easter sprinkles or decorations

Directions:

Prepare the Cake:

Preheat your oven according to the cake mix instructions.
Prepare the cake mix according to the package directions and bake in a 9x13-inch baking dish.
Allow the cake to cool completely.

Make the Pudding:

In a medium bowl, whisk together the instant vanilla pudding mix and milk until smooth.
Divide the pudding into four separate bowls.
Add a few drops of food coloring to each bowl, creating four different colors of pudding.

Poke the Cake:

Using the handle of a wooden spoon, poke holes all over the cooled cake.

Fill the Holes:

Spoon the colored pudding into the holes, alternating colors to create a rainbow effect.

Chill the Cake:

Cover the cake with plastic wrap and refrigerate for at least 2 hours to allow the pudding to set.
Add the Topping:

Spread the thawed Cool Whip evenly over the top of the cake.
Decorate:

Add Easter sprinkles or decorations on top of the Cool Whip.
Serve:

Slice and serve your festive Easter Poke Cake.

𝐂𝐫𝐨𝐜𝐤 𝐏𝐨𝐭 𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐓𝐡𝐢𝐠𝐡𝐬

These Crock Pot Chicken Thighs are perfect for a simple and delicious meal. Here’s how you can make them at home.

Ingredients:

6-8 bone-in, skin-on chicken thighs
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon dried thyme
Salt and pepper to taste
1 cup chicken broth
1 tablespoon cornstarch (optional, for thickening sauce)
1 tablespoon water (optional, for thickening sauce)

Directions:

Season the Chicken Thighs:

In a small bowl, mix together the garlic powder, onion powder, paprika, dried thyme, salt, and pepper.
Rub the seasoning mixture all over the chicken thighs.

Sear the Chicken Thighs (Optional):

Heat the olive oil in a large skillet over medium-high heat.
Add the chicken thighs, skin-side down, and cook for 3-4 minutes on each side until they are browned. This step is optional but adds extra flavor.

Prepare the Slow Cooker:

Place the chicken thighs in the slow cooker.
Pour the chicken broth over the chicken.

Cook:

Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.

Thicken the Sauce (Optional):

If you prefer a thicker sauce, mix the cornstarch and water together in a small bowl to create a slurry.
Remove the chicken thighs from the slow cooker and set aside.
Stir the cornstarch slurry into the liquid in the slow cooker.
Cover and cook on high for an additional 10-15 minutes, until the sauce has thickened.

Serve:

Serve the chicken thighs hot, with the sauce spooned over the top.

𝐂𝐫𝐨𝐜𝐤 𝐏𝐨𝐭 𝐊𝐢𝐧𝐠 𝐑𝐚𝐧𝐜𝐡 𝐂𝐡𝐢𝐜𝐤𝐞𝐧

This delicious and easy Slow Cooker King Ranch Chicken recipe is perfect for a hearty meal.

Ingredients:

2 cups cooked chicken, shredded
1 can (10.5 ounces) condensed cream of chicken soup
1 can (10.5 ounces) condensed cream of mushroom soup
1 can (10 ounces) diced tomatoes with green chilies (Rotel)
1 cup chicken broth
1 medium onion, chopped
1 green bell pepper, chopped
2 cups shredded cheddar cheese
12 corn tortillas, cut into strips
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon ground cumin
Salt and pepper to taste

Directions:

Prepare the Ingredients:

In a medium bowl, mix together the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, and chicken broth.
Stir in the chili powder, garlic powder, ground cumin, salt, and pepper.

Layer the Ingredients:

In the bottom of your slow cooker, spread a thin layer of the soup mixture.
Add a layer of corn tortilla strips on top of the soup mixture.
Spread a layer of shredded chicken over the tortilla strips.
Add a layer of chopped onions and green bell peppers.
Sprinkle a layer of shredded cheddar cheese over the vegetables.
Repeat the layers until all ingredients are used, ending with a layer of cheese on top.

Cook:

Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the dish is heated through and the cheese is melted and bubbly.

Serve:

Serve hot, garnished with fresh cilantro or sliced jalapeños if desired.

𝐅𝐫𝐞𝐧𝐜𝐡 𝐎𝐧𝐢𝐨𝐧 𝐒𝐨𝐮𝐩 𝐒𝐚𝐥𝐢𝐬𝐛𝐮𝐫𝐲 𝐒𝐭𝐞𝐚𝐤

This easy and delicious Salisbury Steak recipe requires only four ingredients and is perfect for a quick and satisfying meal.

Ingredients:

1 pound ground beef
1 (10.5-ounce) can condensed French onion soup
1/2 cup breadcrumbs
1/2 cup water

Directions:

Prepare the Patties:

In a large bowl, combine the ground beef, breadcrumbs, and 1/4 cup of the condensed French onion soup.
Mix well until all ingredients are fully incorporated.
Shape the mixture into four patties.

Cook the Patties:

Heat a large skillet over medium-high heat.
Add the patties to the skillet and cook for about 4-5 minutes on each side, until they are browned and cooked through.

Make the Gravy:

In the same skillet, add the remaining French onion soup and 1/2 cup of water.
Bring to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally, until the gravy thickens slightly.

Serve:

Place the cooked patties back into the skillet and spoon the gravy over them.
Simmer for another 5 minutes to allow the flavors to meld.

𝐀𝐫𝐛𝐲’𝐬 𝐁𝐞𝐞𝐟 & 𝐂𝐡𝐞𝐝𝐝𝐚𝐫

Make the famous Arby's Beef & Cheddar sandwich at home with this easy recipe. Full of flavor, it's great for a quick homemade dinner.

Ingredients:

For the Sandwich:

1 pound thinly sliced roast beef
4 onion sandwich buns
8 slices cheddar cheese
1/2 cup water

For the Arby’s Sauce:

1/2 cup ketchup
1 tablespoon apple cider vinegar
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper to taste

For the Cheese Sauce:

1/4 cup milk
2 tablespoons butter
1 tablespoon all-purpose flour
1 cup shredded cheddar cheese

Directions:

Prepare the Arby’s Sauce:

In a medium saucepan, combine the ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, onion powder, garlic powder, paprika, salt, and pepper.
Bring the mixture to a simmer over medium heat, stirring occasionally.
Reduce the heat to low and simmer for 5-7 minutes until the sauce thickens. Set aside.

Prepare the Cheese Sauce:

In a small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for about 1 minute, until bubbly.
Gradually add the milk, whisking continuously until the mixture thickens.
Remove from heat and stir in the shredded cheddar cheese until melted and smooth.

Heat the Roast Beef:

In a skillet, add the water and heat over medium heat.
Add the sliced roast beef and cook until heated through, about 3-4 minutes.

Assemble the Sandwiches:

Preheat the broiler on your oven.
Place the bottom halves of the onion buns on a baking sheet.
Top each bun with a generous portion of the heated roast beef.
Drizzle the Arby’s sauce over the roast beef.
Place two slices of cheddar cheese on top of the sauce.
Broil for 1-2 minutes, until the cheese is melted.
Top with the other half of the onion bun.

Serve:

Serve the sandwiches hot with additional Arby’s sauce on the side if desired.

𝐎𝐧𝐞 𝐏𝐚𝐧 𝐇𝐚𝐦 & 𝐂𝐡𝐞𝐞𝐬𝐞 𝐏𝐚𝐬𝐭𝐚

This One Pan Ham & Cheese Pasta is a perfect weeknight meal, ready in less than 30 minutes and guaranteed to be a hit with everyone.

Ingredients:

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
2 cups diced cooked ham
2 cups chicken broth
1 cup milk
2 cups uncooked pasta (such as penne or rotini)
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Directions:

Sauté the Onion and Garlic:

Heat the olive oil in a large skillet over medium heat.
Add the diced onion and sauté until it becomes translucent, about 3-4 minutes.
Add the minced garlic and cook for another 30 seconds until fragrant.

Add Ham and Liquids:

Stir in the diced cooked ham and cook for 2-3 minutes to heat through.
Pour in the chicken broth and milk, and bring the mixture to a simmer.

Cook the Pasta:

Add the uncooked pasta to the skillet.
Stir to ensure the pasta is submerged in the liquid.
Cover and cook for 10-12 minutes, stirring occasionally, until the pasta is al dente and the liquid has mostly absorbed.

Add Cheese:

Stir in the shredded cheddar cheese and grated Parmesan cheese until melted and well combined.
Season with salt and pepper to taste.

Garnish and Serve:

Garnish with fresh chopped parsley before serving.

𝐋𝐞𝐦𝐨𝐧 𝐁𝐥𝐮𝐞𝐛𝐞𝐫𝐫𝐲 𝐂𝐚𝐤𝐞

This Lemon Blueberry Cake is touted as the best and easiest recipe, perfect for a delightful dessert.

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar
1/4 cup vegetable oil
1/2 cup dairy-free milk (such as almond or soy milk)
1/4 cup lemon juice
Zest of 1 lemon
1 teaspoon vanilla extract
1 cup fresh or frozen blueberries

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).
Grease a loaf pan or line it with parchment paper.

Mix the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix the Wet Ingredients:

In a large bowl, combine the granulated sugar, vegetable oil, dairy-free milk, lemon juice, lemon zest, and vanilla extract.
Mix until well combined.

Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Fold in the Blueberries:

Gently fold the blueberries into the batter.

Bake:

Pour the batter into the prepared loaf pan and spread it evenly.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

Let the cake cool in the pan for about 10 minutes.
Transfer the cake to a wire rack to cool completely.

Serve:

Once cooled, slice and serve your delicious Lemon Blueberry Cake.
Optionally, you can drizzle a simple lemon glaze over the top made from powdered sugar and lemon juice.

𝐇𝐚𝐰𝐚𝐢𝐢𝐚𝐧 𝐂𝐡𝐞𝐞𝐬𝐞𝐜𝐚𝐤𝐞 𝐒𝐚𝐥𝐚𝐝

Hawaiian Cheesecake Salad is a delightful and creamy fruit salad that combines tropical fruits with a rich cheesecake mixture. Here's how you can make it:

Ingredients:

1 (8-ounce) package cream cheese, softened
1 (3.4-ounce) package instant cheesecake pudding mix
1 cup heavy whipping cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 (20-ounce) can pineapple tidbits, drained
1 (11-ounce) can mandarin oranges, drained
1 cup sliced strawberries
1 cup sliced kiwi
1 cup fresh blueberries
1 cup diced mango

Directions:

Prepare the Cheesecake Mixture:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, and continue to beat until well combined.
In a separate bowl, whisk the heavy whipping cream until it starts to thicken.
Gradually add the instant cheesecake pudding mix while continuing to whisk until stiff peaks form.

Combine the Mixtures:

Gently fold the whipped cream mixture into the cream cheese mixture until fully combined and smooth.
Prepare the Fruit:

In a large bowl, combine the drained pineapple tidbits, mandarin oranges, sliced strawberries, sliced kiwi, fresh blueberries, and diced mango.
Mix Everything Together:

Gently fold the fruit mixture into the cheesecake mixture until all the fruit is evenly coated.

Chill:

Cover the bowl with plastic wrap and refrigerate for at least 1 hour before serving to allow the flavors to meld.

Serve:

Serve the Hawaiian Cheesecake Salad chilled. Optionally, garnish with additional fruit slices or a sprig of mint.

𝐀𝐢𝐫 𝐅𝐫𝐲𝐞𝐫 𝐏𝐞𝐚𝐧𝐮𝐭 𝐁𝐮𝐭𝐭𝐞𝐫 𝐂𝐨𝐨𝐤𝐢𝐞𝐬

This simple and quick recipe allows you to make delicious peanut butter cookies using just three ingredients and an air fryer.

Ingredients:

1 cup creamy peanut butter
1 cup granulated sugar
1 large egg

Directions:

Prepare the Dough:

In a medium bowl, combine the peanut butter, granulated sugar, and egg.
Mix until all ingredients are well combined and the dough is smooth.

Form the Cookies:

Roll the dough into small balls, about 1 inch in diameter.
Place the dough balls on a plate or tray and gently flatten them with a fork, creating a crisscross pattern on top.
Preheat the Air Fryer:

Preheat your air fryer to 350°F (175°C) for about 3-5 minutes.

Air Fry the Cookies:

Place a layer of parchment paper or a silicone baking mat in the bottom of the air fryer basket.
Arrange the cookies in a single layer in the air fryer basket, making sure they are not touching each other.
Air fry the cookies at 350°F (175°C) for 7-8 minutes, or until they are lightly golden and set.

Cool the Cookies:

Carefully remove the cookies from the air fryer and let them cool on a wire rack.
The cookies will firm up as they cool.
Serve:

Enjoy your homemade air fryer peanut butter cookies!

𝐎𝐫𝐞𝐨 𝐃𝐢𝐫𝐭 𝐂𝐚𝐤𝐞
Oreo Dirt Cake is a delightful no-bake dessert that combines the crunchy goodness of Oreo cookies with a creamy, decadent pudding and cream cheese mixture.

Ingredients:

For the Base:

1 package Oreo cookies (about 36 cookies)
1/2 cup unsalted butter, melted

For the Filling:

1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 (8-ounce) container Cool Whip, thawed
2 (3.4-ounce) boxes instant vanilla pudding mix
3 cups cold milk
1 teaspoon vanilla extract

For the Topping:

1/2 cup crushed Oreo cookies (optional)
Gummy worms (optional, for decoration)

Directions:

Prepare the Oreo Base:

Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing them with a rolling pin.
Reserve 1/2 cup of the crumbs for topping, if desired.
In a medium bowl, combine the remaining crushed Oreos with the melted butter.
Press the mixture into the bottom of a 9x13-inch baking dish to form the base.

Prepare the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and mix until well combined.
In a separate bowl, whisk together the instant pudding mixes, cold milk, and vanilla extract until the mixture thickens.
Gradually fold the pudding mixture into the cream cheese mixture until well combined.
Fold in the Cool Whip until the filling is smooth and creamy.

Assemble the Cake:

Spread the filling evenly over the Oreo base in the baking dish.
Sprinkle the reserved crushed Oreos over the top of the filling.

Chill:

Refrigerate the dirt cake for at least 2 hours, or until set.

Serve:

Optionally, garnish with gummy worms for a fun and whimsical touch.
Cut into squares and serve chilled.

𝐒𝐭𝐫𝐚𝐰𝐛𝐞𝐫𝐫𝐲 𝐃𝐞𝐥𝐢𝐠𝐡𝐭

Ingredients:

For the Crust:

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the Filling:

1 (8-ounce) package cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 (8-ounce) container Cool Whip, thawed
2 cups sliced fresh strawberries

For the Topping:

1 (3-ounce) package strawberry gelatin
1 cup boiling water
1/2 cup cold water
1 cup fresh strawberries, chopped

Directions:

Prepare the Crust:

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture evenly into the bottom of a 9x13-inch baking dish.
Refrigerate while preparing the filling.

Prepare the Filling:

In a large bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, and beat until well combined.
Fold in the Cool Whip until the mixture is smooth and creamy.
Spread the cream cheese mixture evenly over the graham cracker crust.
Layer the sliced strawberries evenly over the cream cheese filling.

Prepare the Topping:

In a medium bowl, dissolve the strawberry gelatin in 1 cup of boiling water.
Stir in the cold water and let the mixture cool to room temperature.
Once cooled, gently pour the gelatin mixture over the strawberries.

Chill:

Refrigerate the dessert for at least 2-3 hours, or until the gelatin is fully set.

Serve:

Cut into squares and serve chilled.
Optionally, garnish with additional whipped topping and fresh strawberries.

𝐒𝐓𝐑𝐀𝐖𝐁𝐄𝐑𝐑𝐘 𝐁𝐑𝐎𝐖𝐍𝐈𝐄𝐒

Strawberry Brownies are a delicious and colorful twist on the classic brownie. Perfect for dessert lovers who enjoy fruity flavors, these brownies are sure to be a hit!

Ingredients:

For the Brownies:

1 box strawberry cake mix
2 large eggs
1/3 cup vegetable oil

For the Glaze:

1 cup powdered sugar
2 tablespoons strawberry jam
1-2 tablespoons milk (as needed)

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Brownie Batter:

In a large mixing bowl, combine the strawberry cake mix, eggs, and vegetable oil.
Stir until well combined and a thick batter forms.

Bake:

Grease an 8x8-inch baking pan or line it with parchment paper.
Spread the batter evenly in the prepared pan.
Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely in the pan.

Prepare the Glaze:

In a medium bowl, whisk together the powdered sugar and strawberry jam.
Add milk, one tablespoon at a time, until the glaze reaches your desired consistency.

Glaze the Brownies:

Once the brownies have cooled, pour the glaze over the top.
Spread it evenly using a spatula or the back of a spoon.

Serve:

Let the glaze set before cutting the brownies into squares.
Serve and enjoy your delicious Strawberry Brownies!

𝐁𝐨𝐨𝐦 𝐁𝐨𝐨𝐦 𝐒𝐚𝐮𝐜𝐞

Boom Boom Sauce is a versatile and flavorful sauce perfect for fries, onion rings, and more. Here's how you can make it at home.

Ingredients:

1/2 cup mayonnaise
2 tablespoons ketchup
1 tablespoon sweet chili sauce
1 tablespoon sriracha (adjust to taste)
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Directions:

Combine Ingredients:

In a medium bowl, combine the mayonnaise, ketchup, sweet chili sauce, and sriracha.
Stir in the garlic powder, onion powder, paprika, salt, and black pepper.

Mix Well:

Mix all the ingredients until the sauce is smooth and well combined.

Adjust Seasoning:

Taste the sauce and adjust the seasoning if necessary. Add more sriracha if you prefer a spicier sauce.

Chill:

Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.

Serve:

Serve the Boom Boom Sauce with fries, onion rings, chicken tenders, or as a spread on burgers and sandwiches.

𝐓𝐚𝐜𝐨 𝐁𝐞𝐥𝐥 𝐍𝐚𝐜𝐡𝐨 𝐅𝐫𝐢𝐞𝐬 𝐑𝐞𝐜𝐢𝐩𝐞

Ingredients:

For the Fries:

4 large russet potatoes
2 tablespoons olive oil
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon salt
1/4 teaspoon ground black pepper

For the Nacho Cheese Sauce:

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 cup whole milk
1 cup shredded cheddar cheese
1/4 cup shredded Monterey Jack cheese
1/4 teaspoon salt
1/4 teaspoon cayenne pepper (optional)

Directions:

Prepare the Fries:

Preheat your oven to 425°F (220°C).
Wash and peel the potatoes, then cut them into thin strips resembling French fries.
In a large bowl, toss the potato strips with olive oil, paprika, garlic powder, onion powder, chili powder, cumin, salt, and black pepper until evenly coated.
Spread the seasoned fries in a single layer on a baking sheet lined with parchment paper.
Bake in the preheated oven for 25-30 minutes, turning halfway through, until the fries are golden and crispy.

Make the Nacho Cheese Sauce:

In a medium saucepan, melt the butter over medium heat.
Stir in the flour and cook for about 1 minute, until the mixture is bubbly and lightly golden.
Gradually whisk in the milk, continuing to stir until the mixture is smooth and thickened.
Reduce the heat to low and add the shredded cheddar cheese and Monterey Jack cheese, stirring until melted and smooth.
Season the cheese sauce with salt and cayenne pepper (if using), and continue to stir until well combined.

Serve:

Transfer the baked fries to a serving platter.
Drizzle the warm nacho cheese sauce over the fries or serve it on the side as a dip.
Garnish with chopped parsley if desired.

𝐏𝐞𝐚𝐜𝐡 𝐃𝐮𝐦𝐩𝐥𝐢𝐧𝐠𝐬

Ingredients:
2 large peaches, peeled and cut into 8 slices each
2 (8-ounce) cans refrigerated crescent roll dough
1 cup unsalted butter
1 1/2 cups granulated sugar
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 (12-ounce) can Mountain Dew soda

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Prepare the Peaches:

Peel the peaches and cut them into 8 slices each.

Wrap the Peaches:

Unroll the crescent roll dough and separate it into triangles.

Place a peach slice at the wide end of each triangle and roll up the dough, starting from the wide end.

Arrange in Baking Dish:

Place the wrapped peach slices in a 9x13-inch baking dish.

Make the Sauce:

In a medium saucepan, melt the butter over medium heat.

Add the sugar and stir until dissolved.

Remove from heat and stir in the vanilla extract and ground cinnamon.

Pour the Sauce:

Pour the butter mixture evenly over the peach dumplings.

Add the Soda:

Pour the Mountain Dew around the edges of the baking dish.

Bake:

Bake in the preheated oven for 35-40 minutes, or until the dumplings are golden brown and the sauce is bubbly.

Serve:

Serve the peach dumplings warm, optionally with vanilla ice cream or fresh whipped cream.

𝐂𝐡𝐢𝐜𝐤𝐞𝐧 𝐅𝐚𝐣𝐢𝐭𝐚 𝐂𝐚𝐬𝐬𝐞𝐫𝐨𝐥𝐞

Ingredients:

3 cups cooked chicken, shredded
1 (10-ounce) can diced tomatoes and green chilies
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce) can corn, drained
1 packet fajita seasoning mix
2 cups cooked rice
1 cup sour cream
1 1/2 cups shredded Mexican blend cheese
1/2 cup chopped green onions
1/2 cup chopped cilantro (optional)
Tortilla chips, for serving (optional)

Directions:

Preheat the Oven:

Preheat your oven to 350°F (175°C).

Combine Ingredients:

In a large mixing bowl, combine the shredded chicken, diced tomatoes and green chilies, black beans, corn, fajita seasoning mix, cooked rice, sour cream, 1 cup of shredded Mexican blend cheese, and chopped green onions.

Mix until all ingredients are well combined.

Prepare the Casserole:

Spread the mixture evenly into a 9x13-inch baking dish.

Sprinkle the remaining 1/2 cup of shredded cheese over the top.

Bake:

Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:

Remove the casserole from the oven and let it sit for a few minutes.

Garnish with chopped cilantro if desired.

Serve with tortilla chips if desired.

Enjoy your Fajita Chicken Casserole! This easy and flavorful dish is perfect for a weeknight dinner and is sure to be a hit with your family and friends.

𝐃𝐞𝐞𝐩 𝐅𝐫𝐢𝐞𝐝 𝐏𝐞𝐜𝐚𝐧 𝐏𝐢𝐞𝐬

Ingredients:

For the Pie Crust:

2 cups all-purpose flour
1 teaspoon salt
1 teaspoon sugar
1 cup unsalted butter, cold and cubed
1/4 cup ice water

For the Filling:

1 cup chopped pecans
1 cup light corn syrup
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup unsalted butter, melted
3 large eggs
1 teaspoon vanilla extract
1/4 teaspoon salt

For Frying:

Vegetable oil, for frying
Powdered sugar, for dusting (optional)

Directions:

Prepare the Pie Crust:

In a large bowl, whisk together the flour, salt, and sugar.

Cut in the cold, cubed butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.

Gradually add ice water, one tablespoon at a time, until the dough begins to come together.

Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 1 hour.
Make the Filling:

In a large mixing bowl, combine the chopped pecans, corn syrup, granulated sugar, brown sugar, melted butter, eggs, vanilla extract, and salt.

Mix until well combined.

Assemble the Hand Pies:

Roll out the chilled pie dough on a lightly floured surface to about 1/8-inch thickness.

Cut out 4-inch circles using a cookie cutter or a glass.

Place a spoonful of the pecan filling in the center of each dough circle.

Fold the dough over to create a half-moon shape and press the edges together with a fork to seal.

Fry the Hand Pies:

Heat vegetable oil in a deep fryer or large, deep skillet to 350°F (175°C).

Fry the hand pies in batches for 2-3 minutes on each side, or until golden brown.

Use a slotted spoon to transfer the fried pies to a paper towel-lined plate to drain.

Serve:

Optional: Dust the fried pies with powdered sugar before serving.
Enjoy your decadent Deep Fried Pecan Pies warm or at room temperature!