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Whoopie Pies stacked on top of each other sitting on a tray.

Cake Mix Pumpkin Whoopie Pies

October 20, 2022 by Missy Rakes Leave a Comment

These Pumpkin Cake Mix Whoopie Pies make an indulgent fall dessert and are easy to put together since they use cake mix and store-bought frosting!

Close up of a pile of pumpkin whoopie pies.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Cake Mix Pumpkin Whoopie Pies

I’ve been on a roll lately with all the apple-y, pumpkin-y recipes because who can really resist them this time of year, right?? Tis’ the season people!

The leaves are changing and there’s a nip in the air, so here’s yet another pumpkin dessert for you. I’ll post some savory dishes soon, but for now the desserts just keep coming!

These Pumpkin Whoopie Pies are an easy treat because they’re made with cake mix and store-bought icing, making them the perfect dessert for busy families.

If you’re like me, then you can’t resist a whoopie pie in any flavor, let alone one that is made with pumpkin, cream cheese and all of the right spices. I know you’re going to enjoy this recipe. Happy Baking Friends!

Want more fall desserts? Here are a few of our favorites:

  • Apple Spice Upside Down Cake
  • Pumpkin Spice Coffee Cake
  • Air Fryer Pumpkin Spice Donuts
  • Oven Baked Apple Cider Donuts

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What’s in Cake Mix Pumpkin Whoopie Pies?

  • cream cheese
  • butter
  • pumpkin puree
  • yellow cake mix
  • pumpkin pie spice
  • cream cheese frosting

How to Make Pumpkin Whoopie Pies:

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

In mixing bowl, beat the cream cheese, butter, and pumpkin until smooth.

Add the cake mix and pumpkin spice, then beat until a thick dough forms.

Use a tablespoon to form the dough into balls.

Place the dough on the prepared baking sheet.

Cookie dough balls on a cookie sheet with parchment paper.

Bake for 13 to 15 minutes or until the edges of the cookies are golden brown.

Allow the cookies to cool on the pan for five minutes, then transfer to a wire cooling rack to cool completely.

Aerial view of the cookies cooling on a black cooling rack.

To prepare the icing, beat the cream cheese frosting and pumpkin spice together until well combined.

When the cookies are cooled completely, pipe the icing on the bottom of one cookie and place a second cookie on top to form a sandwich.

Close up of the whoopie pies on a cooling rack.

Whoopie Pies stacked on top of each other sitting on a tray.
Print Recipe

Cake Mix Pumpkin Cake Mix

Pumpkin spice cream cheese icing sandwiched between two fluffy, pumpkin cookies.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: cake mix, Cream Cheese, Pumpkin
Servings: 18
Calories: 269kcal

Equipment

  • Piping Bag
  • Cooling Racks

Ingredients

For the Cookies:

  • 1 - 8 ounce package cream cheese softened
  • 1/2 cup butter softened
  • 1/2 cup pumpkin puree
  • 1 box yellow cake mix
  • 1 tablespoon pumpkin pie spice

For the Frosting:

  • 1 jar cream cheese frosting
  • 2 teaspoons pumpkin spice

Instructions

  • Preheat oven to 350 degrees and line a baking sheet with parchment paper.
  • In mixing bowl, beat the cream cheese, butter, and pumpkin until smooth.
  • Add the cake mix and pumpkin spice, then beat until a thick dough forms.
  • Use a tablespoon to form the dough into balls.
  • Place the dough on the prepared baking sheet.
  • Bake for 13 to 15 minutes or until the edges of the cookies are golden brown.
  • Allow the cookies to cool on the pan for five minutes, then transfer to a wire cooling rack to cool completely.
  • To prepare the icing, beat the cream cheese frosting and pumpkin spice together until well combined.
  • When the cookies are cooled completely, pipe the icing on the bottom of one cookie and place a second cookie on top to form a sandwich.

Nutrition

Calories: 269kcal | Carbohydrates: 36g | Protein: 2g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 26mg | Sodium: 311mg | Potassium: 59mg | Fiber: 1g | Sugar: 23g | Vitamin A: 1387IU | Vitamin C: 0.4mg | Calcium: 83mg | Iron: 1mg

 

Filed Under: Desserts, Easy Recipes, Recipes

A half pint of pear butter sitting on a brown mat with whole green pears in the background.

Slow Cooker Pear Butter

October 17, 2022 by Missy Rakes Leave a Comment

This Slow Cooker Pear Butter is made with sugar, cinnamon, nutmeg and orange peel which makes it the perfect autumn spread for your morning toast, biscuit or bagel.

A half pint of pear butter sitting on a brown mat with whole green pears in the background.

This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Slow Cooker Pear Butter

Every year we get an abundance of pears from my husband’s family farm, so I’ve had to learn how to preserve them in a multitude of ways.

Pears are kind of a funny fruit because they don’t ripen on the tree, so you have to collect them and let them sit for a couple of days. They go from under to overripe in a hurry, so you have to catch them in the right window to be able to eat them fresh.

Some of the ways that I like to use up pears are by making pearsauce, dehydrated pears, pear pie or this Slow Cooker Pear Butter.

I love that this recipe uses the slow cooker because you can basically just set it and forget it until the butter is done. It’s great to start before you go to bed and wake up to a delicious smelling kitchen and a crock full of pears ready to be blended into delicious butter.

If pears aren’t your thing or you have apples instead, then you may want to try out my recipe for Overnight Slow Cooker Apple Butter. Trust me, you won’t be disappointed. Also, if you need more fall recipes, then be sure to check out the links below.

Want more fall dessert recipes? Here are a few of our favorites:

  • Apple Spice Upside Down Cake
  • Butternut Squash Pie
  • Sweet Potato Bread
  • Pumpkin Spice Coffee Cake

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What’s in Slow Cooker Pear Butter?

  • pears
  • sugar
  • cinnamon
  • nutmeg
  • orange peel

How to Make Pear Butter:

Wash, core, and slice the pears. (Peeling is optional. This peeler comes in handy.)

A bowl full of pears next to an orange and small glass bowls fulls of spices.

Place the sliced pears into the slow cooker.

Add the sugar and spices over the top and toss the pears to coat.

Place the orange peel on top.

Sliced pears spinkled with spices in a white slow cooker.

Cover the slow cooker and cook on high for 6 to 8 hours.

Remove the orange peel and purée the pears with an immersion blender or transfer the pears to a blender and purée well.

Pear butter in a white slow cooker with an immersion blender sitting in it.

Place the pear butter into clean jars and allow to cool completely before placing in the refrigerator.

Serve on bread, biscuits, English Muffins or bagels.

Using USDA safe canning practices, process in water bath canner for 10 minutes or store in the refrigerator for 2-3 weeks.

Pear Butter in a half pint jar with a spoonful sitting next to it and pears in the background.

A half pint of pear butter sitting on a brown mat with whole green pears in the background.
Print Recipe

Slow Cooker Pear Butter

Pears, spices and sugar cooked down and blended together to make a thick and creamy pear butter.
Prep Time15 mins
Cook Time8 hrs
Total Time8 hrs 15 mins
Course: Breakfast, condiment
Cuisine: American
Keyword: Fruit Butter, Pear Butter, Preserving
Servings: 8 half pint jars
Calories: 234kcal

Equipment

  • 1 Slow Cooker
  • 1 Immersion Blender
  • 8 Half Pint Jars
  • 1 Apple Peeler, Corer, Slicer

Ingredients

  • 5 pounds Bartlett pears roughly 3-4 pears per pound
  • ½ cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 large strip orange peel

Instructions

  • Wash, core, and slice the pears. (Peeling is optional. This peeler comes in handy.)
  • Place the sliced pears into the slow cooker.
  • Add the sugar and spices over the top and toss the pears to coat.
  • Place the orange peel on top.
  • Cover the slow cooker and cook on high for 6 to 8 hours.
  • Remove the orange peel and purée the pears with an immersion blender or transfer the pears to a blender and purée well.
  • Place the pear butter into clean jars and allow to cool completely before placing in the refrigerator.
  • Serve on bread, biscuits, English Muffins or bagels.

Notes

Using USDA safe canning practices, process in water bath canner for 10 minutes or store in the refrigerator for 2-3 weeks.

Nutrition

Calories: 234kcal | Carbohydrates: 57g | Protein: 1g | Fat: 0.5g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Sodium: 7mg | Potassium: 309mg | Fiber: 9g | Sugar: 41g | Vitamin A: 82IU | Vitamin C: 13mg | Calcium: 47mg | Iron: 1mg

Filed Under: Easy Recipes, Preserving Food, Recipes, Slow Cooker

A close up view of a slice of Apple Upside Down Cake.

Apple Spice Upside Down Cake

October 10, 2022 by Missy Rakes Leave a Comment

I know you’re going to love this Apple Spice Upside Down Cake that is light, fluffy and full of all of the sweet and spicy flavors of fall.

A close up of a slice of Apple Upside Down Cake on a red and white striped plate with an apple in the background.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Apple Upside Down Cake

Apple Cinnamon is one of my absolute favorite flavors of the season. I know everyone else seems to be pumpkin crazy, but give me an apple flavored treat any day of the week. That’s why I absolutely love this recipe for Apple Upside Down Cake.

Upside down cakes are fun because during the baking process, the fruit and sugar at the bottom gets all crispy and caramelized, plus they make a pretty presentation at the table and don’t require icing.

I hope you enjoy this flavorful autumn recipe and if you are in need of more fall desserts, be sure to check out some of our favorites below. Happy Baking Friends!

Want more apple desserts? Here are a few of our favorites:

  • Apple Pie Crescent Ring
  • Oven-Baked Apple Cider Donuts
  • Apple Dumpling with Lemon Sauce
  • Old-Fashioned Applesauce Cake

What is an Upside Down Cake?

An upside down cake is a cake that is baked, “upside down” with it’s toppings (normally fruit, brown sugar and butter) placed at the bottom of the cake pan, then covered with the cake batter. It is then baked normally and allowed to cool for a few minutes before being removed from the pan upside down onto a cooling rack, making the cake right-side up with the fruit on the top.

What are the Most Common Toppings on an Upside Down Cake?

  • Sliced Pineapples
  • Sliced Apples
  • Sliced Peaches
  • Pitted Cherries

What is in Apple Spice Upside Down Cake?

  • apples
  • flour
  • cornstarch
  • baking powder
  • ground ginger
  • ground cinnamon
  • ground nutmeg
  • ground allspice
  • ground cloves
  • salt
  • butter
  • brown sugar
  • eggs
  • vanilla extract
  • milk

How to Make Apple Upside Down Cake:

Preheat the oven to 350 degrees and grease a 9×13 baking pan with nonstick cooking spray.

In a small bowl, mix together the melted butter, brown sugar, and cinnamon.

Spread the mixture into the bottom of the greased baking pan.

Layer the sliced apples over the top of the sugar mixture and set the pan aside.

Apples and brown sugar in the bottom on a rectangle cake pan.

In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.

In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy.

Add the eggs one at a time, beating between each addition.

Beat in the vanilla.

Add the dry ingredients and milk to the egg mixture, alternating the two ingredients and beating after each addition, until all the ingredients have been added.

Carefully spread the cake batter over the top of the apples in the baking pan.

Cake batter in a rectangle cake pan.

Place the pan in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.

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Top view of the Apple Upside Down Cake on parchment paper.

A close up view of a slice of Apple Upside Down Cake.
Print Recipe

Apple Spice Upside Down Cake

A spice cake topped with sliced apples, cinnamon, butter and brown sugar.
Prep Time15 mins
Cook Time40 mins
Total Time55 mins
Course: Dessert
Cuisine: American
Keyword: apple, cake, spice
Servings: 15
Calories: 408kcal

Ingredients

Ingredients for the Topping:

  • 1/4 cup butter melted
  • 2/3 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 2 medium apples peeled and sliced

For the Cake

  • 2 ½ cups flour
  • ¼ cup cornstarch
  • 4 teaspoons baking powder
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground allspice
  • ½ teaspoon ground cloves
  • ½ teaspoon salt
  • 1 cup unsalted butter softened
  • 2 cups brown sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup milk

Instructions

  • Preheat the oven to 350 degrees and grease a 9x13 baking pan with nonstick cooking spray.
  • In a small bowl, mix together the melted butter, brown sugar, and cinnamon.
  • Spread the mixture into the bottom of the greased baking pan.
  • Layer the sliced apples over the top of the sugar mixture and set the pan aside.
  • In a medium bowl, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, allspice, cloves, and salt. Set aside.
  • In a separate bowl, beat together the butter, brown sugar, and white sugar until light and fluffy.
  • Add the eggs one at a time, beating between each addition.
  • Beat in the vanilla.
  • Add the dry ingredients and milk to the egg mixture, alternating the two ingredients and beating after each addition, until all the ingredients have been added.
  • Carefully spread the cake batter over the top of the apples in the baking pan.
  • Place the pan in the preheated oven and bake for 40 minutes, until a toothpick inserted in the center comes out clean.
  • Allow the cake to cool in the pan for around 10 minutes, then run a knife around the edges and carefully invert the pan onto a serving dish and allow the cake to cool completely before serving.

Nutrition

Calories: 408kcal | Carbohydrates: 62g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 135mg | Potassium: 257mg | Fiber: 1g | Sugar: 41g | Vitamin A: 561IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 2mg

Filed Under: Desserts, Easy Recipes, Recipes

Butternut Squash Pie

October 6, 2022 by Missy Rakes Leave a Comment

This Butternut Squash Pie is full of all of the fall flavors that you crave and makes a great substitute for pumpkin pie!

A slice of butternut squash pie sitting on a white plate with a glass of milk behind it.

Butternut Squash Pie

  I heard a rumor that canned “pumpkin” is really squash because it has a better texture. I can’t say if this is true or not, but this butternut squash pie tastes an awful lot like pumpkin pie in my opinion.

Anyways, we grew butternut squash for the first time this year and had to pick them before they were ripe because the squash bugs were killing the vines.

I let them ripen in the sun for a few weeks and then froze about 8 cups of puree and made this pie. It’s really good. I plan on making another one for Thanksgiving with my frozen puree. I hope you enjoy the recipe and happy baking friends!

Want more Thanksgiving Recipes? Here are a few of our favorites:

  • Air Fryer Boneless Turkey Breast
  • Instant Pot Mashed Potatoes
  • Slow Cooker Sweet Potato Casserole
  • Homemade Pecan Pie Bars

What’s in Butternut Squash Pie?

  • butternut squash puree
  • eggs
  • sugar
  • salt
  • cinnamon
  • cloves
  • nutmeg
  • ginger
  • evaporated milk

Can you Substitute Canned Pumpkin for the Butternut Squash?

Yes! You can substitute pumpkin for the butternut squash in this recipe if you need too. The butternut squash is runnier than the pumpkin, so you may have to reduce the cooking time.

How to Make a Butternut Squash Pie:

Preheat oven to 450.

Combine eggs, sugar, salt and spices. Beat well.

Blend in squash puree, add milk and beat well.

Pour into uncooked pie crust.

Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes. Pie is done when knife, inserted in center, comes out clean. Let cool completely before cutting or refrigerating.

Print Recipe

Butternut Squash Pie

Butternut squash cooked with eggs, sugar, milk and spices to make a delicious pie.
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Dessert
Cuisine: American
Keyword: Butternut Squash Pie
Servings: 8
Calories: 282kcal

Ingredients

  • 1 3/4 c. butternut squash puree or 1 can pumpkin
  • 1 - 9" deep dish pie crust
  • 3 eggs slightly beaten
  • 1 cup sugar brown will work too
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp. cloves
  • 1/4 tsp nutmeg
  • 1/4 tsp ginger
  • 1 c. evaporated milk

Instructions

  • Preheat oven to 450.
  • Combine eggs, sugar, salt and spices. Beat well.
  • Blend in squash puree, add milk and beat well.
  • Pour into uncooked pie crust.
  • Bake at 450 for 10 minutes and then reduce heat to 350 and bake for an additional 60 minutes.
  • Pie is done when knife, inserted in center, comes out clean.
  • Let cool completely before cutting or refrigerating.

Nutrition

Calories: 282kcal | Carbohydrates: 45g | Protein: 6g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 290mg | Potassium: 319mg | Fiber: 2g | Sugar: 29g | Vitamin A: 5662IU | Vitamin C: 11mg | Calcium: 119mg | Iron: 1mg

This post was originally published in November of 2014. It has been updated for your convenience.

Filed Under: Desserts, Easy Recipes

Sliced sweet potato bread on a white plate.

Sweet Potato Bread

September 29, 2022 by Missy Rakes 13 Comments

Try this flavor filled Homemade Sweet Potato Quick Bread for a delicious and easy treat that is sure to satisfy anyone on a brisk autumn morning! Close up of two slices of sweet potato bread on a round, white plate with a white coffee cup that says, "milk" in the background.This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support!

Homemade Sweet Potato Quick Bread

I really enjoy making homemade quick breads like this one for breakfasts and snacks. This sweet potato bread is like fall in a loaf pan. It’s sweet, spicy and delicious.

The nutmeg is pretty strong so, if you don’t happen to like that flavor, I would reduce the amount. You could mix things up by adding dried fruit, nuts or making them into muffins. I know you and your loved ones will enjoy this recipe as much as we did. Happy fall friends!

Can I substitute pumpkin in this recipe?

Yes, you can substitute pumpkin or butternut squash puree, although it may change the consistency of the batter and you may also need to adjust cooking times.

What’s in Sweet Potato Bread?

  • sugar
  • oil
  • eggs
  • sweet potatoes
  • vanilla
  • nutmeg
  • cinnamon
  • salt
  • baking soda
  • flour

How to Make Sweet Potato Bread:

In medium bowl, mix nutmeg, cinnamon, salt, baking soda and flour.

In separate bowl, mix sugar, oil, eggs, sweet potatoes and vanilla.

Add wet ingredients to dry and mix until just combined. It will be thick.

Pour into greased loaf pan and bake for 1 hour at 350 or until knife inserted in the middle comes out clean.

Looking for more homemade bread recipes? Here are a few of our favorites:

  • Slow Cooker Chocolate Chip Pumpkin Bread
  • Instant Pot Banana Nut Bread
  • Bread Machine Cinnamon Raisin Bread
  • Homemade Blueberry Bread

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Sliced sweet potato bread on a white plate.
Print Recipe

Sweet Potato Bread

A homemade quick bread using spices and mashed sweet potato puree.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Bread
Cuisine: American
Keyword: Sweet Potato Bread
Servings: 1 loaf
Calories: 2631kcal

Equipment

  • 9"x5" Loaf Pan

Ingredients

  • 3/4 cup sugar
  • 1/2 cup oil
  • 2 eggs
  • 1 cup mashed sweet potatoes
  • 1 tsp vanilla
  • 1/2 tsp nutmeg
  • 1 tsp cinnamon
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 3/4 cup flour

Instructions

  • In medium bowl, mix nutmeg, cinnamon, salt, baking soda and flour.
  • In separate bowl, mix sugar, oil, eggs, sweet potatoes and vanilla.
  • Add wet ingredients to dry and mix until just combined. It will be thick.
  • Pour into greased loaf pan and bake for 1 hour at 350 or until knife inserted in the middle comes out clean.

Nutrition

Calories: 2631kcal | Carbohydrates: 347g | Protein: 36g | Fat: 123g | Saturated Fat: 12g | Cholesterol: 327mg | Sodium: 2626mg | Potassium: 804mg | Fiber: 11g | Sugar: 157g | Vitamin A: 19344IU | Vitamin C: 3mg | Calcium: 148mg | Iron: 13mg

This recipe was originally published in November of 2015 and has been updated for your convenience.

Filed Under: Breads, Easy Recipes, Recipes

Pumpkin bread sliced and stacked on a white plate.

Slow Cooker Chocolate Chip Pumpkin Bread

September 16, 2022 by Missy Rakes Leave a Comment

This Slow Cooker Chocolate Chip Pumpkin Bread is quick to put together and full of delicious fall flavors that will make your house smell amazing, plus since it’s in the crock pot, you can just set it and forget it!

A close up of sliced bread on a white plate and a photo of the bread out of the slow cooker cut up.

This post contains affiliate links, if you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Slow Cooker Chocolate Chip Pumpkin Bread

Oh baby, this recipe is a good one, if you love chocolate and pumpkin together of course. This is the first time that I’ve made any kind of bread in the slow cooker and it turned out so well that I’ll definitely be trying it again.

This Chocolate Chip Pumpkin Bread is tender, moist and full of the delicious flavors of fall that we all crave this time of year. As the weather gets colder and the leaves start to fall, nothing satisfies quite like a slice of warm pumpkin bread and a cup of coffee, does it?

I hope you enjoy this recipe and have a wonderful fall season friends.

Benefits of Making Bread in the Slow Cooker:

  • You can set it, forget it and come back later to homemade bread.
  • It turns out extremely moist. (Sorry to those who don’t like that word.)
  • It doesn’t heat up your kitchen.
  • Your oven is free to use for something else.
  • It’s fun to use your slow cooker in unconventional ways!

Want more pumpkin recipes? Here are a few of our favorites:

  • Pumpkin Spice Coffee Cake
  • Air Fryer Pumpkin Spice Donuts
  • Cinnamon Pumpkin Waffles
  • Oven-Baked Cake Mix Pumpkin Donuts

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What’s in Chocolate Chip Pumpkin Bread?

  • butter
  • white sugar
  • brown sugar
  • eggs
  • vanilla
  • can pumpkin puree
  • flour
  • baking powder
  • baking soda
  • pumpkin pie spice
  • salt
  • mini chocolate chips

How to Make Slow Cooker Chocolate Chip Pumpkin Bread:

In mixing bowl, stir the butter, sugar, and brown sugar until well combined.

Add the eggs and vanilla and whisk to combine.

Next, stir in the pumpkin puree.

Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.

Fold in the chocolate chips.

Pumpkin bread batter in a mixing bowl with chocolate chips on top.

Spray the bowl of the slow cooker with nonstick cooking spray.

Add two pieces of parchment paper to the bowl to form an + shape.

Spread the batter out evenly over the parchment paper. You may need to trim the top of the parchment paper.

Pumpkin bread batter in the slow cooker before cooking.

Place the lid on the slow cooker and cook on low for 5 to 6 hours or until a toothpick or knife inserted into the bread comes out clean.

When the bread is done, remove the lid from the slow cooker and turn it off.

Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot.

Finished pumpkin bread in hte slow cooker.

Transfer it to a wire cooling rack to cool before slicing and serving.

Pumpkin bread out of the slow cooker sliced into pieces.

Pumpkin bread out of the slow cooker sliced into pieces.
Print Recipe

Slow Cooker Chocolate Chip Pumpkin Bread

Chocolate chip pumpkin quick bread cooked in the slow cooker.
Prep Time10 mins
Cook Time6 mins
Total Time16 mins
Course: Bread, Dessert, Snack
Cuisine: American
Keyword: Chocolate, chocolate chip, dessert bread, Pumpkin, Pumpkin Spice, Sweet Bread
Servings: 12
Calories: 310kcal

Equipment

  • Slow Cooker 6 or 8 qt

Ingredients

  • 1/2 cup melted butter
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 15- ounce can pumpkin puree
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips

Instructions

  • In mixing bowl, stir the butter, sugar, and brown sugar until well combined.
  • Add the eggs and vanilla and whisk to combine.
  • Next, stir in the pumpkin puree.
  • Add the flour, baking powder, baking soda, pumpkin pie spice, and salt to the bowl. Stir until just combined.
  • Fold in the chocolate chips.
  • Spray the bowl of the slow cooker with nonstick cooking spray.
  • Add two pieces of parchment paper to the bowl to form an + shape.
  • Spread the batter out evenly over the parchment paper. You may need to trim the top of the parchment paper.
  • Place the lid on the slow cooker and cook on low for 5 to 6 hours or until a toothpick or knife inserted into the bread comes out clean.
  • When the bread is done, remove the lid from the slow cooker and turn it off.
  • Allow the bread to cool in the pot for 10 to 15 minutes, then pull the ends of the parchment paper up to remove the bread from the pot.
  • Transfer it to a wire cooling rack to cool before slicing and serving.

Notes

A 6 or 8 qt slow cooker will work best in this recipe.

Nutrition

Calories: 310kcal | Carbohydrates: 47g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 228mg | Potassium: 154mg | Fiber: 2g | Sugar: 28g | Vitamin A: 6193IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 2mg

Filed Under: Breads, Desserts, Easy Recipes, Recipes, Slow Cooker

Slice of Cinnamon Roll Casserole on a round white plate.

Slow Cooker Cinnamon Roll Casserole

September 9, 2022 by Missy Rakes Leave a Comment

Try this quick and easy Slow Cooker Cinnamon Roll Casserole using store-bought cinnamon roll dough for sweet and delicious breakfast or after dinner dessert.

Slice of Cinnamon Roll Casserole on a round white plate.

This post contains affiliate links, if you make a purchase with one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Slow Cooker Cinnamon Roll Casserole

If you’re in the mood for a sweet breakfast or after dinner dessert that requires little effort and has lots of flavor, then look no further than this Cinnamon Roll Casserole that is made using a Crock Pot.

This recipe uses store-bought cinnamon roll dough, making it quick to put together and easy to make. It’s a great recipe to make with kids who, I’m sure, would love to help cut up the dough, crack the eggs and stir the batter.

Want more slow cooker recipes? Here are a few of our favorites:

  • Slow Cooker Pumpkin Hot Chocolate
  • Easy Overnight Slow Cooker Apple Butter
  • Slow Cooker Cranberry Meatballs
  • Slow Cooker Pumpkin Butter

What’s in Slow Cooker Cinnamon Roll Casserole?

  • jumbo cinnamon rolls
  • eggs
  • milk
  • vanilla extract

How to Make Cinnamon Roll Casserole:

Remove cinnamon rolls from the package and set aside the icing.

Cut each roll in half, then into thirds, making six small pieces out of each roll.

Grease the bowl of the slow cooker with nonstick cooking spray.

Spread the cinnamon roll dough in an even layer in the slow cooker.

Pieces of cinnamon roll dough in slow cooker.

In small mixing bowl, whisk the eggs, milk, and vanilla extract until well combined.

Eggs, milk and eggs in a mixing bowl with a whisk.

Pour the mixture over the top of the cinnamon roll dough

Cover with the slow cooker lid and cook on low for 6 to 8 hours or until the dough is cooked through in the middle of the casserole.

Cinnamon roll casserole covered with icing in slow cooker.

Top with icing, slice and serve warm. Enjoy!

Slice of Cinnamon Roll Casserole on a round white plate.

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Slice of Cinnamon Roll Casserole on a round white plate.
Print Recipe

Slow Cooker Cinnamon Roll Casserole

Cinnamon roll dough covered with an egg mixture cooked in the slow cooker and topped with icing.
Prep Time10 mins
Cook Time7 hrs
Total Time7 hrs 10 mins
Course: Breakfast, Dessert
Cuisine: American
Keyword: Casserole, Cinnamon, Slow Cooker
Servings: 10
Calories: 302kcal

Equipment

  • Slow Cooker

Ingredients

  • 2 8 count packages jumbo cinnamon rolls
  • 6 eggs
  • 1/2 cup milk
  • 1 teaspoon vanilla extract

Instructions

  • Remove cinnamon rolls from the package and set aside the icing.
  • Cut each roll in half, then into thirds, making six small pieces out of each roll.
  • Grease the bowl of the slow cooker with nonstick cooking spray.
  • Spread the cinnamon roll dough in an even layer in the slow cooker.
  • In small mixing bowl, whisk the eggs, milk, and vanilla extract until well combined.
  • Pour the mixture over the top of the cinnamon roll dough
  • Cover with the slow cooker lid and cook on low for 6 to 8 hours or until the dough is cooked through in the middle of the casserole.
  • Top with icing, slice and serve warm. Enjoy!

Nutrition

Calories: 302kcal | Carbohydrates: 38g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 570mg | Potassium: 55mg | Sugar: 17g | Vitamin A: 162IU | Calcium: 30mg | Iron: 2mg

Filed Under: Breakfasts, Desserts, Easy Recipes, Recipes, Slow Cooker

A slice of Pumpkin Spice Coffee Cake sitting on a small, round, white plate.

Pumpkin Spice Coffee Cake

September 1, 2022 by Missy Rakes 3 Comments

The sweet and spicy flavors of fall really shine in this delicious homemade Pumpkin Spice Coffee Cake that is light, fluffy and pairs amazing with, of course, coffee.A slice of Pumpkin Spice Coffee Cake sitting on a small, round, white plate.

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Pumpkin Spice Coffee Cake

It’s officially September, which means pumpkin spice is going to be all over the place for the next couple of months. Do you love it? Does it annoy you?

If you’re reading this post, then I’m going to assume that you’re a pumpkin spice lover and in need of more recipes with this amazing seasonal flavor.

This Pumpkin Spice Coffee Cake is packed full of the sweet and spicy flavors of the season. It’s light, fluffy, pumpkin-y and delicious.

This cake makes the perfect pairing with a cup of coffee in the morning, afternoon or evening, so turn on some jazz, light a candle and get to baking. Happy Fall Friends!

What can I substitute for the pumpkin in this recipe?

You can substitute sweet potato or butternut squash puree for the pumpkin in this recipe. It will give it a slightly different flavor and texture, but shouldn’t be too noticeable.

What’s in this Pumpkin Spice Coffee Cake?

  • butter
  • granulated sugar
  • brown sugar
  • eggs
  • vanilla extract
  • flour
  • salt
  • baking soda
  • baking powder
  • pumpkin pie spice
  • pumpkin puree

How to Make Pumpkin Spice Coffee Cake:

Preheat the oven to 350 degrees and grease a 9×9 baking dish with nonstick cooking spray.

Combine the softened butter, sugar, and brown sugar in a large mixing bowl.

Beat with mixer until smooth and creamy.

Add eggs in one at a time.

Next, add the vanilla and pumpkin, beating between each addition.

In separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin spice.

Add the flour mixture to the butter mixture and beat until well incorporated.

Prepare the pumpkin spice filling by combining the butter, pumpkin spice, flour, and brown sugar in a medium bowl.

Stir until the mixture is well combined and resembles coarse sand.

Spread the half of the cake batter in the bottom of the prepared pan. Top with the filling mixture.

Pumpkin Spice Coffee Cake batter topped with Pumpkin Spice filling in a square baking dish.

Spread the remaining cake batter over the top of the filling.

Coffee cake batter in a square baking dish.

Prepare the topping by blending the butter, flour, brown sugar, and pumpkin spice in a medium bowl until pea-sized crumbles form.

Sprinkle the mixture over the top of the cake.

Assembled Pumpkin Spice cake in a square baking dish before it goes into the oven.

Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.

Pumpkin Spice cake in a square baking dish.

Allow the cake to cool completely before slicing and serving.

A slice of Pumpkin Spice Coffee Cake sitting on a small, round, white plate.

A slice of Pumpkin Spice Coffee Cake sitting on a small, round, white plate.
Print Recipe

Pumpkin Spice Coffee Cake

Spice cake with a pumpkin spice filling and a sweet, crumbly topping.
Prep Time20 mins
Cook Time50 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: cake, coffee cake, Pumpkin Spice
Servings: 12
Calories: 425kcal

Ingredients

Ingredients for the Cake:

  • 1/2 cup butter softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 2 cups flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 2 teaspoons pumpkin pie spice
  • 1 15- ounce can pumpkin puree

For the Pumpkin Spice Filling:

  • 3 tablespoons butter softened
  • 1 tablespoon pumpkin spice
  • 1/2 cup flour
  • 1/2 cup packed brown sugar

For the Streusel Topping:

  • 5 tablespoon butter softened
  • 3/4 cup flour
  • 1/2 cup brown sugar
  • 1 tablespoon pumpkin spice

Instructions

  • Preheat the oven to 350 degrees and grease a 9x9 baking dish with nonstick cooking spray.
  • Combine the softened butter, sugar, and brown sugar in a large mixing bowl.
  • Beat with mixer until smooth and creamy.
  • Add eggs in one at a time.
  • Next, add the vanilla and pumpkin, beating between each addition.
  • In separate bowl, stir together the flour, baking soda, baking powder, salt and pumpkin spice.
  • Add the flour mixture to the butter mixture and beat until well incorporated.
  • Prepare the pumpkin spice filling by combining the butter, pumpkin spice, flour, and brown sugar in a medium bowl.
  • Stir until the mixture is well combined and resembles coarse sand.
  • Spread the half of the cake batter in the bottom of the prepared pan. Top with the filling mixture.
  • Spread the remaining cake batter over the top of the filling.
  • Prepare the topping by blending the butter, flour, brown sugar, and pumpkin spice in a medium bowl until pea-sized crumbles form.
  • Sprinkle the mixture over the top of the cake.
  • Bake in the preheated oven for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the cake to cool completely before slicing and serving.

Nutrition

Calories: 425kcal | Carbohydrates: 65g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 68mg | Sodium: 331mg | Potassium: 209mg | Fiber: 2g | Sugar: 37g | Vitamin A: 6395IU | Vitamin C: 2mg | Calcium: 70mg | Iron: 3mg

Want more Pumpkin Spice Recipes? Here are a few of our favorites:

  • Air Fryer Pumpkin Spice Donuts
  • Cinnamon Pumpkin Waffles
  • Homemade Pumpkin Spice Latte
  • Pumpkin Chocolate Chip Bread

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Filed Under: Desserts, Easy Recipes, Recipes

Three pumpkin spice donuts stacked on a white plate with a cup of coffee and a green pumpkin in the background.

Air Fryer Pumpkin Spice Donuts

August 11, 2022 by Missy Rakes 1 Comment

If you’re craving the flavors of fall then you’ll want to try these quick and easy Air Fryer Pumpkin Spice Donuts that are made with store-bought biscuit dough.

Stack of three pumpkin spice donuts sitting on a round white plate.

This post contains affiliate links. If you make a purchase through one of these links we will get a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Air Fryer Pumpkin Spice Donuts

Pumpkin Spice Season is well on its way and that means its time to try all of the fall recipes, right? I love a good comforting fall dessert and these pumpkin spice donuts are quick and easy without making a mess because they’re made in the air fryer and they use store-bought biscuit dough.

These would make a delicious fall breakfast or quick after school snack that I know your family will enjoy. If you want more fall dessert ideas then don’t forget to check out the recipes below. Happy Baking Friends!

Want more fall dessert recipes? Here are a few of our favorites:

  • Oven Baked Cake Mix Pumpkin Donuts
  • Oven Baked Apple Cider Donuts
  • Homemade Apple Dumplings with Lemon Sauce
  • Slow Cooker Pumpkin Hot Chocolate

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What’s in Air Fryer Pumpkin Spice Donuts?

  • biscuit dough
  • butter
  • sugar
  • pumpkin spice

How to Make Air Fryer Pumpkin Spice Donuts:

Preheat the air fryer to 375 degrees.

Separate the biscuit dough into eight biscuits. Use a small cookie or biscuit cutter or large piping tip to cut out the center of each biscuit.

Biscuit dough with holes cut out sitting on a wooden cutting board.

Layer the biscuits in an even layer in the air fryer basket or tray.

Brush each biscuit with melted butter.

Biscuit dough sitting on the air fryer tray.

Bake in the air fryer for 5 to 6 minutes.

You can also cook the donut holes for 3 minutes. Don’t waste that dough!

Allow the donuts to cool slightly, then brush the donuts with remaining melted butter.

Donuts after being in the air fryer sitting on the air fryer pan.

Next, dip the donuts in the pumpkin spice sugar mixture, coating both sides and serve immediately.

Three pumpkin spice donuts stacked on a white plate with a cup of coffee and a green pumpkin in the background.

Three pumpkin spice donuts stacked on a white plate with a cup of coffee and a green pumpkin in the background.
Print Recipe

Air Fryer Pumpkin Spice Donuts

Biscuit dough cooked in the air fryer, then brushed with butter and dipped in a sugar pumpkin spice mixture.
Prep Time5 mins
Cook Time6 mins
Total Time11 mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Air Fryer, Donut, Doughnut, Fall Baking, Pumpkin, Pumpkin Spice
Servings: 8
Calories: 300kcal

Equipment

  • Air Fryer

Ingredients

  • 1 package biscuit dough
  • 1/2 cup melted butter divided
  • 1/2 cup sugar
  • 1 tablespoon pumpkin spice

Instructions

  • Preheat the air fryer to 375 degrees.
  • Separate the biscuit dough into eight biscuits. Use a small cookie or biscuit cutter or large piping tip to cut out the center of each biscuit.
  • Layer the biscuits in an even layer in the air fryer basket or tray.
  • Brush each biscuit with melted butter.
  • Bake in the air fryer for 5 to 6 minutes.
  • You can also cook the donut holes for 3 minutes. Don't waste that dough!
  • Allow the donuts to cool slightly, then brush the donuts with remaining melted butter.
  • Next, dip the donuts in the pumpkin spice sugar mixture, coating both sides and serve immediately.

Nutrition

Calories: 300kcal | Carbohydrates: 33g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 473mg | Potassium: 99mg | Fiber: 1g | Sugar: 14g | Vitamin A: 357IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 1mg

Filed Under: Air Fryer, Breakfasts, Desserts, Easy Recipes, Recipes

Close up of Ground Beef Gnocchi in a stainless steel skillet.

One Pan Creamy Ground Beef Gnocchi

July 29, 2022 by Missy Rakes Leave a Comment

This Ground Beef Gnocchi made with diced tomatoes and cream comes together quickly and will fill you up. It’s full of delicious, comforting flavors that everyone is sure to enjoy.

Close up of Ground Beef Gnocchi in a stainless steel skillet.

Ground Beef Gnocchi

I’ve only started cooking with gnocchi recently and I don’t know why I waited so long. I’ve really come to love them because they’re shelf-stable, inexpensive, filling and versatile. Plus, you can get them at the Dollar-Twenty-Five Tree making them fit into just about anyone’s budget. (If you’re looking for inexpensive meal ideas check out my post 15 Cheap Pantry Meals with 4-Ingredients or Less.)

What are Gnocchi?

Gnocchi are dumplings made of flour, semolina, or potatoes, boiled or baked and generally served with grated cheese or a sauce.

They will take on the flavors of what you put them with similar to pasta or rice. They’re like little potato pillows that work great in stir-fry, stew or even in a sheet pan dinner.

Today, I’m going to share my go-to quick and easy Ground Beef Gnocchi, that requires few ingredients and can be made in as little as 10 minutes.

I’ve found myself turning to this recipe over and over in the past few months because it’s just so easy and tastes amazing. I’d love for you to give it a try and let me know what you think!

Want more quick and easy weeknight dinner recipes? Here are a few of our favorites:

  • Chili Cheese Dog Casserole
  • BLT Pasta Salad
  • Slow Cooker Dr. Pepper Pulled Pork
  • Homemade Chicken Tetrazzini

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What’s in Ground Beef Gnocchi?

  • ground beef
  • onion
  • garlic
  • creole seasoning
  • diced tomatoes with juices
  • chicken or beef broth
  • heavy whipping cream (may sub. half and half)
  • uncooked potato gnocchi
  • fresh diced green onion
  • fresh minced parsley (optional)
  • salt & pepper

How to Make Ground Beef Gnocchi:

In large saucepan, cook ground beef and diced onion over medium heat until beef is no longer pink.

Drain grease as desired.

Add garlic, creole seasoning, tomatoes, broth, whipping cream, gnocchi, green onion, parsley and salt/pepper to pan.

Uncooked gnocchi, diced tomatoes and cooked beef in pan before being stirred together.

Allow mixture to come to a boil.

Reduce heat to medium and cover.

Allow to cook for 5 minutes or until gnocchi are soft and cooked through.

Serve warm and enjoy!

Close up of Ground Beef Gnocchi in a stainless steel skillet.

Close up of Ground Beef Gnocchi in a stainless steel skillet.
Print Recipe

One Pan Creamy Ground Beef Gnocchi

Gnocchi, ground beef and tomatoes cooked in a cream sauce.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: American, Italian
Keyword: gnocchi, ground beef, one dish dinner, one pan dinner, tomato
Servings: 4
Calories: 660kcal
Cost: $11.00 total ($2.75 per serving)

Ingredients

  • 1 pound ground beef
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 tsp creole seasoning
  • 1 - 14 oz can diced tomatoes with juices
  • 1/3 cup chicken or beef broth
  • 3/4 cup heavy whipping cream may sub. half and half
  • 1 pound uncooked potato gnocchi
  • 1/4 cup fresh diced green onion
  • 1 tsp fresh minced parsley optional
  • Salt & pepper to taste

Instructions

  • In large saucepan, cook ground beef and diced onion over medium heat until beef is no longer pink.
  • Drain grease as desired.
  • Add garlic, creole seasoning, tomatoes, broth, whipping cream, gnocchi, green onion, parsley and salt/pepper to pan.
  • Allow mixture to come to a boil.
  • Reduce heat to medium and cover.
  • Allow to cook for 5 minutes or until gnocchi are soft and cooked through.
  • Serve warm and enjoy!

Nutrition

Calories: 660kcal | Carbohydrates: 50g | Protein: 27g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 131mg | Sodium: 700mg | Potassium: 626mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1054IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 8mg

 

 

Filed Under: Easy Recipes, Main Dishes, Recipes

A bowl of cream cheese corn topped with green onion.

Stovetop Cream Cheese Corn

July 7, 2022 by Missy Rakes 1 Comment

Try this delicious Stovetop Cream Cheese Corn side dish that is full of the creamy, comforting flavors that you love!

A bowl of cream cheese corn topped with green onion.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Stovetop Cream Cheese Corn

If you haven’t tried cream cheese corn, then you better get ready for an amazingly delicious treat! I love this recipe because it’s really quick to pull together and takes less than 10 minutes to make.

It’s a filling side dish that is sure to please even the pickiest of eaters. It pairs well with chicken, pork or beef and can also be used as a dip for chips or crackers or served over rice.

If you want to make this recipe ahead of time, then simply throw it in the slow cooker on low for an hour or two and mix everything together before serving. It makes a great dish to take to parties because of this as well.

If your feeling extra and want to take this recipe over the top then try adding bacon bits, diced summer sausage or a can of diced tomatoes. I know you’ll enjoy the recipe and if you need more side dishes, then be sure to check out the recipes below.

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Want more quick and easy side dishes? Here are a few of our favorites:

  • Quick and Easy Fiesta Corn
  • Old-Fashioned Brown Sugar Baked Beans
  • Instant Pot Garlic and Herb Carrots
  • Instant Pot Green Beans and Bacon

What’s in Cream Cheese Corn?

  • butter
  • cream cheese
  • corn
  • red pepper flakes
  • green onions

A bowl of corn, a green onion, a stick of butter, a block of cream cheese and a jar of red pepper flakes sitting on a white surface.

How to Make Cream Cheese Corn:

Melt butter in a large skillet over medium heat.
Add the cream cheese and stir until melted. It will look lumpy.

Butter melting in a pan with a block of cream cheese on top.
Add corn and stir until mixed.

Butter and cream cheese mixture in pan with corn dumped on top.
Add red pepper flakes and chopped green onions, stir.
Serve immediately.

A bowl of cream cheese corn topped with green onion.

A bowl of cream cheese corn topped with green onion.
Print Recipe

Stovetop Cream Cheese Corn

Cream cheese, butter and corn melted and mixed together. Served Warm.
Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Side Dish
Cuisine: American
Keyword: corn, Cream Cheese
Servings: 6
Calories: 185kcal
Cost: $3.30 total (.55 per serving)

Equipment

  • Cast Iron Skillet

Ingredients

  • 4 tbsp butter
  • 8 oz block cream cheese
  • 2 - 15 oz cans of corn
  • 1/2 tsp red pepper flakes
  • 2 green onions chopped (optional)`

Instructions

  • Melt butter in a large skillet over medium heat.
  • Add the cream cheese and stir until melted. It will look lumpy.
  • Add corn and stir until mixed.
  • Add red pepper flakes and chopped green onions, stir.
  • Serve immediately.

Nutrition

Calories: 185kcal | Carbohydrates: 20g | Protein: 9g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 330mg | Potassium: 297mg | Fiber: 2g | Sugar: 6g | Vitamin A: 554IU | Vitamin C: 5mg | Calcium: 141mg | Iron: 1mg

Filed Under: Appetizers & Sides, Easy Recipes, Recipes

Stack of four sugar cookies.

Lemon Sugar Cookies

June 27, 2022 by Missy Rakes 2 Comments

These Lemon Sugar Cookies are melt in your mouth delicious with the sweet flavor of sugar and the tart flavor of lemon, they’re sure to please anyone who tries them.

A close up of four lemon sugar cookies in a stack.

This post may contain affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Homemade Lemon Sugar Cookies

Lemon is one of my favorite flavors and of course, paired with sugar it’s simply delicious in almost anything. These melt in your mouth lemon sugar cookies are soft, fluffy and taste amazing.

Not much can beat the flavor of freshly squeezed lemon juice and zest. You could try substituting bottled lemon juice, but it really won’t be the same as fresh. (In my humble opinion, bottled lemon juice tastes like Windex and I avoid it at all costs, but maybe that’s just me.)

If you want more recipes with amazing lemony flavor, then be sure to check out the recipes below. (The Sparkling Lemonade with Basil is out of this world good!) I know you’ll enjoy this fresh summertime recipe. Happy Baking Friends!

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Want more lemon recipes? Here are a few of our favorites:

  • Sparkling Lemonade with Basil
  • Homemade Glazed Lemon Pound Cake
  • Amish Lemon Bars
  • Lemon Blueberry Cream Cheese Danish
  • Apple Dumplings with Lemon Sauce

Want more homemade cookie recipes? Here are a few of our favorites:

  • Cake Mix Sugar Cookies
  • 4-Ingredient Peanut Butter Cookies
  • Chocolate Chip Peanut Butter Cookies
  • Amish Chocolate Chip Cookie Bars
  • Reese’s Pieces Monster Cookies

How to Make Lemon Sugar Cookies:

Preheat oven to 375 F

Line two cookie sheets with parchment paper.

In large mixing bowl, add butter, oil, vanilla extract, granulated and powdered sugars. Mix well to combine.

Add eggs. Mix on medium speed until blended.

In a separate bowl, combine flour, cream of tartar and baking soda.

Gradually add dry mixture to liquid mixture, mixing until thoroughly combined.

Stir in lemon zest and lemon extract.

Cookie dough in a glass mixing bowl.

Using a cookie scoop or a tablespoon measure, drop dough onto lined cookie sheet two inches apart.

Sprinkle each cookie with granulated sugar.

Lemon Sugar Cookie dough sitting on a baking sheet lined with parchment paper.

Bake on center rack of oven for 20 minutes or until lightly browned.

Remove cookies to cooling rack to cool.

Lemon Sugar Cookies sitting on a cooling rack.

Enjoy fresh or store in airtight container.

Stack of four sugar cookies.

Stack of four sugar cookies.
Print Recipe

Homemade Lemon Sugar Cookies

Soft, chewy sugar cookies with a fresh lemony flavor.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: cookies, lemon, sugar cookie
Servings: 48 cookies
Calories: 144kcal

Equipment

  • 2 Baking Sheets
  • 1 Cookie Scoop
  • 2 Cooling Racks
  • Parchment Paper

Ingredients

  • 1 c butter softened
  • 1 c oil
  • 1 c granulated sugar
  • 1 c powdered sugar
  • 1 tsp vanilla extract
  • 2 lg eggs
  • 4¼ c all-purpose flour
  • 1 tsp baking soda
  • 1 tsp cream of tartar
  • 2 tsp lemon extract
  • 1 tbsp lemon zest

Instructions

  • Preheat oven to 375 F
  • Line two cookie sheets with parchment paper.
  • In large mixing bowl, add butter, oil, vanilla extract, granulated and powdered sugars. Mix well to combine.
  • Add eggs. Mix on medium speed until blended.
  • In a separate bowl, combine flour, cream of tartar and baking soda.
  • Gradually add dry mixture to liquid mixture, mixing until thoroughly combined.
  • Stir in lemon zest and lemon extract.
  • Using a cookie scoop or a tablespoon measure, drop dough onto lined cookie sheet two inches apart.
  • Sprinkle each cookie with granulated sugar.
  • Bake on center rack of oven for 20 minutes or until lightly browned.
  • Remove cookies to cooling rack to cool.
  • Enjoy fresh or store in airtight container.

Nutrition

Calories: 144kcal | Carbohydrates: 15g | Protein: 1g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 56mg | Potassium: 26mg | Fiber: 0.3g | Sugar: 7g | Vitamin A: 128IU | Vitamin C: 0.2mg | Calcium: 4mg | Iron: 1mg

Filed Under: Desserts, Easy Recipes, Recipes

Mini Cherry Cheesecakes in a white plate.

Mini Cherry Cheesecakes

June 9, 2022 by Missy Rakes Leave a Comment

These Mini Cherry Cheesecakes are sure to leave an impression at any party with their sugar cookie crust, homemade cheesecake filling and cherry pie topping.

Mini Cherry Cheesecakes sitting on a wire cooling rack.

This post contains affiliate links. If you make a purchase through one of these links, we will make a small commission at no extra cost to you. See our Disclosure Policy for more information. Thank you for your support.

Mini Cherry Cheesecakes

If you’re like me, then you’ll eat just about anything with cherry pie filling on it. Cherry is one of my favorite flavors and this recipe for Mini Cherry Cheesecakes doesn’t disappoint.

Regular Cherry Cheesecake can be messy and hard to serve at events, which is why these bite-sized cups work amazingly well.

They have a sugar cookie crust, homemade cheesecake filling and are topped with canned pie filling, making them quick to put together and make ahead of time. I know you’ll love this recipe. Enjoy!

What’s in Mini Cherry Cheesecakes?

  • sugar cookie dough
  • cream cheese
  • sour cream
  • powdered sugar
  • vanilla extract
  • whipped topping
  • cherry pie filling

How to Make Mini Cherry Cheesecake Cups:

Preheat the oven to 350 degrees and grease two muffin pans with nonstick cooking spray.

Open the sugar cookie dough package and squeeze two cookie dough pieces together to form one larger disk.

Place the disk in one cup of the muffin pan. Continue until all the cups are filled (you should have 24 in total).

Raw sugar cookie dough in mini muffin tin.

Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookie cups are just beginning to brown.

Allow the cookie cups to cool completely in the pan. After a few minutes of cooling, the cookies should deflate and form a cup shape. If they don’t, press the back of a tablespoon into each cookie to create a cup.

When the cookies are cool, transfer them to a wire cooling rack.

Baked sugar cookie cups on a cooling rack.

Prepare the cheesecake filling by beating tougher the cream cheese, sour cream, powdered sugar, and vanilla until smooth.

Cheesecake filling mixed together in a glass mixing bowl.

Fold in the frozen whipped topping until mixed completely.

Transfer the cheesecake mixture to a large piping bag and pipe it into each cookie cup OR gently spoon the mixture into each cup.

Sugar cookie cups filled with a cheesecake filling, sitting on a cooling rack.

Store the cookie cups in the refrigerator for at least an hour to set, then top with cherry pie filling before serving.

Mini Cherry Cheesecakes sitting on a wire cooling rack.

Want more summertime desserts? Here are a few of our favorites:

  • Cherry Limeade Bundt Cake
  • S’mores Pudding Parfaits
  • Red, White and Blue Dump Cake
  • Cherry Cheesecake Bars

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Mini Cherry Cheesecakes in a white plate.
Print Recipe

Mini Cherry Cheesecake Cups

Sugar cookie cup filled with homemade cream cheese filling, chilled and topped with cherry pie filling.
Prep Time15 mins
Cook Time15 mins
Chill Time1 hr
Total Time1 hr 30 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake, cherry
Servings: 24 mini cheesecakes
Calories: 195kcal

Equipment

  • 1 Piping Bag
  • 2 muffin pan

Ingredients

  • 2 - 24- count packages already shaped sugar cookie dough
  • 6 ounces cream cheese softened
  • ¼ cup sour cream
  • 2/3 cup powdered sugar
  • ½ teaspoon vanilla extract
  • 4 ounces frozen whipped topping thawed
  • 1 can cherry pie filling

Instructions

  • Preheat the oven to 350 degrees and grease two muffin pans with nonstick cooking spray.
  • Open the sugar cookie dough package and squeeze two cookie dough pieces together to form one larger disk.
  • Place the disk in one cup of the muffin pan. Continue until all the cups are filled (you should have 24 in total).
  • Bake in the preheated oven for 12 to 15 minutes or until the edges of the cookie cups are just beginning to brown.
  • Allow the cookie cups to cool completely in the pan. After a few minutes of cooling, the cookies should deflate and form a cup shape. If they don’t, press the back of a tablespoon into each cookie to create a cup.
  • When the cookies are cool, transfer them to a wire cooling rack.
  • Prepare the cheesecake filling by beating tougher the cream cheese, sour cream, powdered sugar, and vanilla until smooth.
  • Fold in the frozen whipped topping until mixed completely.
  • Transfer the cheesecake mixture to a large piping bag and pipe it into each cookie cup OR gently spoon the mixture into each cup.
  • Store the cookie cups in the refrigerator for at least an hour to set, then top with cherry pie filling before serving.

Nutrition

Calories: 195kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 12mg | Sodium: 106mg | Potassium: 81mg | Fiber: 0.4g | Sugar: 14g | Vitamin A: 174IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

 

 

Filed Under: Desserts, Easy Recipes, Recipes

Woman in an apron holding a loaf of freshly baked bread surrounded by a tea towel.

15 Creative Ways to Fight Inflation in the Kitchen

May 27, 2022 by Missy Rakes 3 Comments

Learn to fight inflation and save money with these fifteen pro tips including cooking from scratch, growing your own food and buying in bulk!

Woman in an apron holding a loaf of freshly baked bread surrounded by a tea towel.

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Fight Inflation in the Kitchen

According to the US Inflation Calculator, the US has seen an inflation rate of 8.5% from April 2021-March 2022 and this rate is expected to continue to rise.

This is the highest rate of inflation since the early 80s and if you aren’t paying attention yet, you should be because it’s not going to get better anytime soon. It’s time for everyone to start making some cuts and tightening their belts, so to speak.

I’m sure we’ve all noticed prices going up in the last year, pretty much across the board in all categories, but one place (besides the gas pump and energy bills) that it’s the most noticeable, is at the grocery store. I’ve seen many products go up by thirty, forty or even fifty percent.

What is Inflation?

Inflation is a persistent, substantial rise in the general level of prices related to an increase in the volume of money and resulting in the loss of value of currency (opposed to deflation).

So basically our money is worth less and less as prices go up, which means we need to make some changes in order to be able to afford our daily expenses. One place that you can save a ton of money by making changes is in the kitchen.

Today I’m going to share a list of ways that you can implement to lower your grocery bill and fight inflation. I hope these tips help and if you have any to add to the list, be sure to add them in the comment section below.

Want More Money Saving Tips? Here are some of our favorites:

    • 40 Groceries You Should Make at Home to Save Hundreds
    • 15 Cheap Pantry Meals with 4-Ingredients or Less
    • 30 Frugal Meals (For When You’re Broke)
    • 7 Frugal Cooking Tips from the Great Depression

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Buy Generic

If you aren’t already buying generic or store-brands of most items, then you need to start immediately. These are actually made by name brand companies and in many cases they taste just as good or even better.

Of course, we all have our favorite products and sometimes, generic just doesn’t cut it, but I’ve found that at least 90% of the time, I’m perfectly happy buying generic and pocketing the extra money.

Buy in Bulk

Buying in bulk can save you quite a bit of money, if you’ll actually eat what you’re buying. The more you can buy in large quantities and either store or separate into smaller quantities yourself, the more you will save.

For example, I just made up several packs of these Homemade Instant Oatmeal. They’re not only a larger quantity than the store-bought variety, but they taste better, are healthier and cost only a fraction of the cost of the prepackaged varieties.

Another example would be buying ground beef or chicken breast in bulk packages, instead of 1 lb packages. Pound for pound, the bulk packages are almost always cheaper.

If you’re interested in making spice mixes in bulk then check out these recipes:

  • Homemade Taco Seasoning
  • Homemade Chili Seasoning
  • Homemade Ranch Seasoning
  • Homemade Italian Seasoning

Shop Sales

Shopping sales to save money seems obvious, but how many people decide what they’re going to make and then go to the store, not even glancing at the sales. The smarter way to meal plan is to make meals with what you already have in the house and to use your grocery budget each week to stock up based on sales and not what you might feel like eating.

Eliminate Convenience Foods

The quickest way to save money at the grocery store is to simply buy less, do you really need three boxes of granola bars, two boxes of goldfish and a box of fruit snacks for your kids to survive the week? I think not.

We’ve been conditioned to believe that we must be stocked up on convenience or snack foods in order to live, but that’s simply not the case. Believe it or not, your family can survive without snacks or they can eat carrots or apples to get through instead of expensive prepackaged food.

If you want to save money, then live without the cookies, chips and soda. Your wallet and your waistline will thank you.

A rustic loaf of bread wrapped in a blue plaid towel.

Eat at Home

Grocery stores aren’t the only places that have been affected by rising costs and inflating prices. I’m sure you’ve noticed that some of your favorite fast food and restaurant establishments have been forced to change their prices. This means that eating at home will save you even more these days. Is it really worth spending $30-40 on one fast food meal for you family? Most of the time I’d say absolutely not.

Each time you eat at home instead of eating out you’ll save a large sum of money. A good tip for learning to eat at home more is to keep several frozen pizzas, nuggets or other quick meals in the freezer for those nights that you don’t have time to cook. It will end up saving you money in the long run, even though cooking from scratch is cheaper.

Drink at Home

What is a post about saving money without mentioning cutting out Starbucks, right? This seems to be the number one tip that everyone gives and of course it will save you thousands, if you’re someone who spends $5-10 per day on coffee or any other kind of specialty drink. So instead of hitting the drive-thru for drinks, learn to make your favorites at home such as this Homemade Pumpkin Spice Latte.

A small vegetable plant in a black plastic cup with a trowel sitting next to it in the dirt with green plants in the background.

Grow Your Own Food

Anything that you can grow at home instead of buying at the store is a savings. Of course, if you don’t eat a lot of fresh produce, then growing your own probably won’t save you much. The crops that you need to focus on to save the highest amount are those that you’re family eats the most.

In our family these are things like eggs, pinto beans, tomatoes, apples, sweet potatoes and garlic. You will have to see what grows best in your climate and make a list of the items that your family eats the most frequently to see your grocery bill really go down. Check out my 15 Money-Saving Gardening Tips That will Save you Hundreds to learn to save even more!

Stock Up Now for Future Savings

In our current economy, with inflation running rampant, today’s regular price is tomorrow’s sale price. This means that buying the most of whatever you can now will save you money in the future. It’s a good idea if possible to stock up on what you can each week.

I’m not saying you should spend money you don’t have or clear the shelves, but what I am saying is to buy one or two extra of the items that you use the most each time that you go to the store.

This habit will help you to stay ahead of any future inflation by purchasing as much as you can at the current price. In today’s world, it is wise to keep extra food, water and emergency supplies on hand, so that you and your family can be prepared for any bumps that might be in the road up ahead.

Visit FEMA for a list of emergency supplies to have on hand for you and your family at all times.

Use Reward or Coupon Apps

Another way to cut down on your grocery bill is to take advantage of any apps that offer coupons, rewards or rebates on things that you already buy or use. I’m sure there are a lot of different apps available, I will list the ones that I use personally below.

  • Ibotta – This is a rebate app that you can use at most of your favorite chain stores such as Wal-Mart, Target, Dollar General, etc. All you do is add any rebates that you want to take advantage of on the app, purchase the products and upload the receipts to earn gift cards. You can also sync the app to your Wal-Mart account to earn money on grocery pick-up orders. If you sign up using my referral link, then you’ll get a $10 bonus once you upload your first receipt!
  • Dollar General – I use this app quite frequently, because they offer a ton of manufacture coupons that can be stacked with store coupons making for great savings. They also have special coupons that can be used on Saturdays only such as $5 off your purchase of $25. When used wisely, this can be a great savings tactic. Check out the Dollar General Digital Coupon group on Facebook to learn more.
  • Fetch – I’m new to this app, but I’ve been using it for a few months now and it’s easy enough to use. All you do is scan your receipts to earn points that can be redeemed for gift cards. They also offer bonus points if you buy specific products. This one hasn’t been a high earner for me yet, but I’m still trying to take advantage little by little of the earnings that do come. If you sign up using my referral link, then you will earn 2,000 bonus points when you scan your first receipt.
  • Swagbucks – This one is an oldie, but a goodie. I’ve been using Swagbucks for almost a decade now and it’s actually the first way that I started earning money online. They have a ton of different ways for you to earn Swagbucks which can be turned in for gift cards, such as earning cashback for making purchases, signing up for programs, watching videos, searching, playing games, taking surveys, referring friends and more. If you sign up using my referral link, then you will earn an extra 300 SB after you earn your initial 300.

Let NOTHING Go to Waste

Modern America is notorious for wasting food. I think the statistic is something like 40% of our food goes to waste, which sounds like an impossibly huge number to me. However, I’m sure its true.

I try my best to let nothing go to waste in my kitchen by making sure that we’re always eating leftovers, using scraps to make chicken broth and feeding the rest to our dog and chickens.

If you help in this area, be sure to check out my post 10 Ways to Reduce Food Waste.

Add Fillers to Stretch Meat

A great tip to make your dollar stretch is to use fillers in your ground meats to make them go farther. A few ways that you can do this is to add dried oats, cooked lentils or cooked beans to your ground beef, pork or turkey. Doing this allows you to fill more bellies for less money and most of the time, no one will even notice because it takes on the flavor of the meat. Check out this tutorial on how to add oats to your ground beef for more information.

Oatmeal in a round bowl sitting on a blue gingham towel.

Learn to Eat Simple Food

A big reason that us Americans spend more on our food than we need to is because we have so many options, too many in my opinion. It’s like we think we have to have a different meal every day of the month or we’ll starve. Of course this isn’t true.

I know they say that variety is the spice of life, but the more you can simplify your diet and learn to eat basic, simple, cheap foods, the more money you will save. Eating things like beans (cooked from dried), rice, lentils, corn, potatoes, etc. will help to make your grocery budget go further.

I know all of the healthy people out there just had a heart attack from me suggesting so many evil carbs, but doing this a couple of times per week isn’t going to kill anyone. If you need help cooking dried beans, the check out my recipe for Slow Cooker Pinto Beans.

Wooden shelves lined with homecanned food.

Preserve Everything That You Can

If you grow any significant amount of food, then it isn’t long before you start to ask yourself, “What am I going to do with all of this?”. The best answer is to preserve as much of your abundance as you possibly can. The most common ways to preserve are through canning, dehydrating, freezing and fermenting. There are tons of books or internet tutorials out there to get you started in this area if you need them. As they say, grow what you can and can what you grow!

Check out these easy preservation recipes:

  • Strawberry Freezer Jam
  • Dried Apple Rings
  • Slow Cooker Apple Butter
  • Oven-Roasted Cherry Tomato Sauce
  • How to Freeze Celery

Learn to Reverse Meal Plan

Most people know how to make a traditional meal plan where you write down the meals that you want to make and then buy food accordingly, but if you want to save the most money, then this isn’t the way to do it.

The better way is to plan meals based on what you already have in the house and then spend your grocery budget each week on basic necessities and what’s on sale. If you find a good deal on something that your family eats regularly, then buy as many as your budget permits to save the most in the long run. If you do this each week, you’ll be amazed at how much you can save.

Limit Trips to the Grocery Store

My last tip might seem obvious, but I’m not sure many people actually implement it. The more you go into the store, the more you spend on impulse buys that you don’t really need.

If you can survive doing a once a month shop with a smaller fill in haul mid-month, that will save you the most, but even going every other week is best. If you run out of something between shops, find a substitute or learn to go without. Also, NEVER GO TO THE GROCERY STORE HUNGRY!

I hope these inflation fighting tips help you to get the most of out of your grocery budget. If you have any tips to add, feel free to leave them in the comment section below. Happy Saving Friends!

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Filed Under: Cooking Tips & Tricks, Frugal Living, Popular Frugal Living

Close up of jalapeno poppers on a white plate.

Cheesy Bacon Jalapeno Poppers

May 13, 2022 by Missy Rakes 14 Comments

These Cheesy Bacon Jalapeno Poppers are so good! They’re great for serving as an appetizer at any get together. Everyone will be asking for more after they’ve tried these cheesy, salty, spicy little bites of deliciousness.

Close up of Cheesy Bacon Jalapeno Poppers

Cheesy Bacon Jalapeno Poppers

  We love to grow jalapenos for making Cowboy Candy and these Cheesy Bacon Jalapeno Poppers. They make the perfect appetizer for BBQs and really any type of event.

Once you try one, you won’t be able to stop eating them. They’re full of cheesy, salty, spicy deliciousness that is sure to please your guests.

Try making them on the grill for an event more flavorful side dish. I know you and your family will love these little bacon wrapped goodies as much as mine does.

How to Make Cheesy Bacon Jalapeno Poppers:

makes 36 poppers

Preheat oven to 325. Wash peppers and remove ends.

Wearing gloves, cut peppers in half lengthwise. Remove seeds and white part in the middle.

Jalapenos sliced in half lengthwise with seeds removed, sitting on a foiled lined baking sheet.

In medium bowl, mix together cream cheese, shredded cheese, green onion, garlic powder and onion powder.

Shredded cheese, green onion and cream cheese in a small mixing bowl.

Fill peppers with cheese mixture.

Jalapenos stuffed with cream cheese sitting on a foiled lined baking sheet.

Wrap bacon around jalapeno (not too tight) and secure with toothpick if desired.

Jalapenos wrapped in bacon sitting on a foil lined baking sheet.

Cook jalapeno poppers for 1 hour.

Let cool and ENJOY!

Close up of jalapeno poppers on a white plate.

Want more easy appetizers? Here are a few of my favorites:

Sausage Pinwheels with Cream Cheese
Low Carb Cheeseburger Bites
Homemade Ranch Party Mix
Ham and Swiss Sliders

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This post was originally published in November of 2016 and has been updated for your convenience.

Close up of jalapeno poppers on a white plate.
Print Recipe

Cheesy Bacon Jalapeno Poppers

Easy Cheesy Jalapeno Poppers
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Quick, Easy
Servings: 36 poppers
Calories: 79kcal

Equipment

  • Toothpicks
  • Gloves

Ingredients

  • 18 fresh medium-sized jalapenos
  • 1 - 8 oz cream cheese
  • 1/2 cup shredded cheddar
  • 2 green onions sliced thin
  • 18 slices bacon cut into halves
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder

Instructions

  • Preheat oven to 325. Wash peppers and remove ends.
  • Wearing gloves, cut peppers in half lengthwise. Remove seeds and white part in the middle.
  • In medium bowl, mix together cream cheese, shredded cheese, green onion, garlic powder and onion powder.
  • Fill peppers with cheese mixture.
  • Wrap bacon around jalapeno (not too tight) and secure with toothpick if desired.
  • Cook jalapeno poppers for 1 hour.

Video

Nutrition

Calories: 79kcal | Carbohydrates: 1g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 106mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 197IU | Vitamin C: 8mg | Calcium: 20mg | Iron: 1mg

Filed Under: Appetizers & Sides, Easy Recipes, Low-Carb, Recipes, Snacks

Close up of the Kale Crunch Salad in a round white bowl.

Copycat Chick-fil-A Kale Crunch Salad

May 2, 2022 by Missy Rakes 2 Comments

If you like Chick-fl-A’s Kale Crunch Salad, then you’re going to love this copycat recipe that has all of the delicious, crunchy flavors that you enjoy!

Close up of the Kale Crunch Salad in a round white bowl.

Chick-fil-A Kale Crunch Salad

Chick-fil-A is my favorite fast food chain and I’m lucky that I don’t live too close to one, otherwise I’d probably spend an unhealthy amount of time and money there. Since, I don’t live right down the street from one, it’s nice to be able to make some of my favorites at home.

This salad gets it’s crunch from the shredded kale, cabbage and slivered almonds and is covered in a homemade honey Dijon vinaigrette. Once you make this, you’ll definitely want to add it to your regular rotation.

Whats in Kale Crunch Salad?

  • chopped kale
  • shredded green cabbage
  • roasted almond slivers
  • olive oil
  • apple cider vinegar
  • Dijon mustard
  • honey
  • finely minced shallot
  • salt
  • black pepper

How to Make Kale Crunch Salad:

Place all ingredients for the dressing into a blender until smooth and set aside.

Honey Dijon vinagrette dressing in a mason jar.

In a large mixing bowl, toss together the kale, cabbage and almonds.

Shredded kale, cabbage and sliced almonds in a large glass mixing bowl.

Just before serving, toss the salad with the dressing and serve immediately.

Close up of the Kale Crunch Salad in a round white bowl.

Want More Salad Recipes? Here are a few of our favorites:

  • BLT Pasta Salad
  • 7-Layer Salad
  • 4-Ingredient Warm Kale and Bacon Salad
  • Ham, Bacon and Ranch Green Pea Salad

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Close up of the Kale Crunch Salad in a round white bowl.
Print Recipe

Copycat Chick-fil-A Kale Crunch Salad

Kale, cabbage and almonds dressed in a homemade honey Dijon vinaigrette.
Prep Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: almond, cabbage, kale
Servings: 4
Calories: 272kcal

Ingredients

For the salad:

  • 6 cups chopped kale
  • 4 cups shredded green cabbage
  • ¼ cup roasted almond slivers

For the dressing:

  • ⅓ cup olive oil
  • ¼ cup apple cider vinegar
  • 2 teaspoons Dijon mustard
  • 3 teaspoons honey
  • 1 teaspoon finely minced shallot
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Place all ingredients for the dressing into a blender until smooth and set aside.
  • In a large mixing bowl, toss together the kale, cabbage and almonds.
  • Just before serving, toss the salad with the dressing and serve immediately.

Nutrition

Calories: 272kcal | Carbohydrates: 15g | Protein: 5g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 386mg | Potassium: 539mg | Fiber: 7g | Sugar: 8g | Vitamin A: 10111IU | Vitamin C: 120mg | Calcium: 305mg | Iron: 2mg

Filed Under: Appetizers & Sides, Easy Recipes, Low-Carb, Recipes

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