Roscoe's Recipes

Southern Recipes and Soul Food

Author: Roscoe

Slow Cooker Chili Cheese Dip
Are you looking for an easy way to make a hearty, crowd-pleasing appetizer? Look no further than this delicious Slow Cooker Chili Cheese Dip.

Are you ready to score big at your next party, especially during the football season or the special big game day?

Look no further than this Slow Cooker Chili Cheese Dip, a delicious way to elevate your game day (or New Year’s Eve) experience.

This easy chili cheese dip, perfect as a party dip or for a cozy movie night, is one of the easiest dip recipes you’ll ever make.

Baked Cheesy Dip

Let’s talk ingredients. This homemade chili cheese dip, a delightful alternative to Hormel chili cheese dip, combines the richness of Velveeta cheese dip with the heartiness of ground beef (or turkey), beans, and corn.

It’s a flavorful mix that goes perfectly with your favorite tortilla chips or Fritos Scoops. And guess what? It’s also a great use for any leftover homemade chili you might have!

The process? As easy as it gets. Just brown your meat, toss it into the slow cooker with the other simple ingredients, and let it work its magic.

The beauty of this slow cooker recipe is its minimal ingredients and the minimal effort it requires. Just a few minutes of prep, and you’re free to enjoy the entire game or your party without being stuck in the kitchen.

Now, let’s add some flair. Customize your dip with different kinds of cheese, like a Mexican cheese blend, pepper jack cheese, or sharp cheddar cheese.

Green onions, bell peppers, and a dash of hot sauce can add an extra kick. And for those who love a bit of extra creaminess, why not top the cream cheese with some sour cream or pico de gallo?

This cheesy dip isn’t just for chips. Try it over French fries or use it as a filling in a baking dish for a nacho bar.

The leftovers? They store beautifully in an airtight container, making this chili cream cheese dip a gift that keeps on giving.

And if you’re looking for a vegetarian option, simply swap the meat for a can of vegetarian chili.

Hosting a party during football games or looking for an easy appetizer for your next gathering?

This Slow Cooker Chili Cheese Dip is the perfect dip. Serve it directly from the slow cooker, which keeps it at the ideal warm setting, or transfer it to a serving dish. Don’t forget to wrap any leftovers with plastic wrap for later enjoyment.

For those who love to experiment, this recipe is versatile. Use it as a base and add your twist. Whether it’s adding celery sticks for dipping or experimenting with canned chili options, this recipe is a delightful playground for your culinary creativity.

Remember, this isn’t just a recipe; it’s a new recipe to add to your recipe box. So next time you’re at the grocery store, grab these ingredients and get ready to make the easiest recipe for a chili cheese dip that will surely earn a star rating from your guests at your next party.

It’s a guaranteed crowd-pleaser and a fantastic way to make the most of the football season or any time of year.

Slow Cooker Chili Cheese Dip

Ingredients:
- 1 lb. ground beef (or ground turkey)
- 1 medium onion, chopped
- 1 can kidney beans, drained and rinsed
- 1 can black beans, drained and rinsed
- 1 can Rotel
- 1 cup frozen corn, thawed
- ½ cup water
- 3 tsp. chili powder
- ½ tsp. oregano
- ½ tsp. hot pepper sauce
- ¼ tsp. garlic powder
- ¼ tsp. ground cumin
- 16 oz. Velveeta cheese
- corn chips or tortilla chips
Directions:

In a large skillet, brown beef or turkey and onion, drain if needed.

Pour meat mixture into a 4 quart slow cooker. Add beans, onion, Rotel, corn, water, chili powder, oregano, pepper sauce, garlic powder, cumin, and Velveeta cheese. Mix until combined.

Cover and cook on low for 4-5 hours.

Stir and serve.
Slow Cooker Chili Cheese Dip

Ingredients

1lb ground beef or ground turkey

1 medium onion, chopped

1 can kidney beans, drained and rinsed

1 can black beans, drained and rinsed

1 can Rotel

1 cup frozen corn, thawed

½ cup water

3 tsp chili powder

½ tsp oregano

½ tsp hot pepper sauce

¼ tsp garlic powder

¼ tsp ground cumin

16oz velveeta cheese, cubed

Corn chips or tortilla chips

Instructions

In a large skillet, brown beef or turkey and onion, drain if needed.
Pour meat mixture into a 4 quart slow cooker. Add beans, onion, Rotel, corn, water, chili powder, oregano, pepper sauce, garlic powder, cumin, and Velveeta cheese. Mix until combined.
Cover and cook on low for 4-5 hours.
Stir and serve.
© Roscoe
Frequently Asked Questions About Slow Cooker Chili Cheese Dip

Can I use a different type of meat instead of ground beef or turkey?

Feel free to substitute with your preferred meat. Just remember to cook it thoroughly before adding it to the slow cooker.

Is there a vegetarian option for this chili cheese dip?

For a vegetarian version, simply replace the meat with a can of vegetarian chili or additional beans and veggies of your choice.

How long can I store the leftover chili cheese dip?

Stored in an airtight container in the refrigerator, the dip should last for 3-4 days. Reheat on the stove top or in a microwave before serving.

Can I make this dip spicier?

Add more hot sauce, include chopped jalapeños, or use a spicier chili powder to increase the heat.

What can I serve with this dip besides chips?

This dip goes great with a variety of dippers, including celery sticks, bell pepper strips, bread chunks, or even spooned over baked potatoes.

Can I cook this dip on the stove top instead of a slow cooker?

Combine all ingredients in a medium saucepan and cook over medium-low heat until everything is well combined and heated through.

Is it possible to use different cheeses in this recipe?

Feel free to experiment with different kinds of cheese, like a Mexican blend, Colby jack, or pepper jack cheese, to find your favorite flavor combination.

Can I freeze the leftover chili cheese dip?

It’s not recommended to freeze this dip due to the texture changes in the cheese after thawing. It’s best enjoyed fresh or stored in the refrigerator.

How can I make this recipe healthier?

For a healthier version, you can use lean meat, low-fat cheese options, and increase the amount of beans and veggies.

Can this recipe be doubled for larger gatherings?

This recipe can easily be doubled. Just ensure your slow cooker is large enough to accommodate the larger quantity.

What’s the best way to reheat the dip?

Reheat the dip in a slow cooker on the warm setting or gently heat it on the stove top, stirring frequently to avoid burning.

How can I thicken the dip if it’s too runny?

If the dip is too runny, you can thicken it by adding a small amount of cornstarch mixed with water, or by simmering it on the stove top to reduce the liquid

Can I add other vegetables to this dip?

Feel free to add other vegetables like diced tomatoes, corn, or even spinach for added nutrition and flavor.

How do I know when the dip is ready in the slow cooker?

The dip is ready when it’s hot and bubbly, and the cheese is completely melted. This usually takes about 4-5 hours on low setting in the slow cooker.
December 14, 2023
Jalapeno Poppers with Sausage
Spice up your game day with this Jalapeño Poppers recipe!

Are you ready to add a delicious twist to your appetizer game? Look no further than this tantalizing Jalapeño Poppers recipe. It’s a classic appetizer with a flavor that’s sure to be your new game-day favorite.

At the heart of this recipe are the jalapeño peppers, providing the perfect spicy bite.

I use full-fat cream cheese, blending it with a mixture of freshly cooked breakfast sausage, finely diced onion, and a hint of garlic powder.

This cream cheese mixture turns into a creamy, rich filling that pairs wonderfully with the heat of the peppers.

Low Carb Sausage Balls

Sausage Pinwheels

Preparation

Preparing your jalapenos is a crucial step. Remember to wear gloves while handling these smaller peppers to avoid any spicy mishaps.

A paring knife works best for slicing the peppers in half and removing the seeds. Once you’ve prepared your jalapeno halves, it’s time to focus on the filling.

Cooking the sausage until it crumbles, and sautéing the onions to a translucent perfection, not only adds texture but also layers of flavor to your cream cheese filling.

The blend of these simple ingredients, combined with the creaminess of the cheese, creates a filling mixture that’s both flavorful and comforting.

Adding the Extras

Though this recipe is delicious as is, why not experiment with different flavors?

Adding a slice of bacon, especially thick-cut bacon, wrapped around the stuffed jalapeno halves, introduces a savory bacon note and a little extra kick.

For those who love cheese variety, mixing in some sharp cheddar or pepper jack cheese with the cream cheese mixture can add extra flavor and a delightful melted cheese experience.

Cooking to Perfection

Whether you choose to bake these poppers in the oven or cook them on a grill, the key is to achieve that perfect balance where the jalapeño popper filling is hot and bubbly, and the peppers are just soft enough.

If you have a Traeger pellet grill or a pellet smoker, smoking the poppers adds an unbeatable smoky jalapeno poppers flavor. Cooking them on indirect heat with some wood chips can also introduce new layers of smoky flavor.

For those who prefer a quicker method, using an air fryer can cut down on cooking times while still delivering that irresistible crunch and gooey center.

Place the poppers in a single layer on the wire rack or baking sheet, and watch as they transform into a mouth-watering appetizer.

Serving and Storing

Once cooked, these jalapeño poppers make great appetizers for any gathering, from a tailgate party to a cozy family get-together.

If you find yourself with leftover poppers, simply store them in an airtight container in the refrigerator.

They reheat well, so you can enjoy them the next day with the same vibrant flavors.

Share the Love

Don’t forget to share this favorite appetizer with your friends and family on social media.

Whether it’s your original recipe or this new game-day appetizer, food is always a good reason to come together and celebrate.

Conclusion: A New Twist on a Beloved Classic

This Jalapeño Poppers recipe is a perfect way to bring bolder flavors to your table.

With its combination of spicy jalapeños, creamy filling, and optional smoky bacon, it’s sure to become a popular appetizer at your next event.

Enjoy experimenting with the recipe, and don’t forget to print a recipe card to keep this gem handy for your next party!

Jalapeno Poppers with Sausage

Ingredients:
- 12-15 jalapenos
- 8 oz. of block cream cheese
- 1 small onion
- 12 oz. package of uncooked breakfast sausage
- ¼ tsp. garlic powder
Directions:

Note: Take cream cheese out of the fridge and place it on the counter for about 30 minutes to allow it to be easier to mix.

First, prepare the jalapenos. Caution: when working with spicy food, do not touch your eyes, nose, or face.

To prepare the jalapenos, cut off the tops and then slice each of them in half. Next, take out the seeds and veins from the inside of the jalapenos. This can be done with a spoon or a butter knife. If you do decide to use your hands, please wear gloves. Then set the jalapenos aside.

Next, cook the 12oz package of breakfast sausage. Rather than cut the sausage into patties, empty the entire roll of breakfast sausage into the frying pan, and stir until the sausage is cooked through and crumbled.

Then, finely dice an onion. Once diced, add the onion into the rendered pork sausage fat. Let the onions saute until they are translucent and the edges just start to become brown.

Next, in a large mixing bowl, add the cooked sausage, onions, and ¼ tsp of garlic powder to the softened cream cheese. Stir until mixed well.

Once the cream cheese, sausage, onion and garlic powder are mixed well, scoop a spoonful into each jalapeno half.

The size of your jalapenos and the size of the scoops will determine if you have any left over filling. If you do have any left over filling, don’t fret!

You can easily add the cream cheese as a topping or dip with corn chips at your dinner or party.

Finally, when the jalapenos are all filled, pop them into a pre-heated 350 degree oven for 20 minutes. Putting them in the oven or even on the grill for a few minutes softens the jalapeno and toasts the cream cheese and sausage filling.

Set them out at your next party and enjoy!
Jalapeno Poppers

Ingredients

12-15 Jalapenos

8 oz of block cream cheese

1 small onion

12 oz package of uncooked breakfast sausage

¼ tsp garlic powder

Instructions

Note: Take cream cheese out of the fridge and place it on the counter for about 30 minutes to allow it to be easier to mix.
First, prepare the jalapenos. Caution: when working with spicy food, do not touch your eyes, nose, or face.
To prepare the jalapenos, cut off the tops and then slice each of them in half. Next, take out the seeds and veins from the inside of the jalapenos. This can be done with a spoon or a butter knife. If you do decide to use your hands, please wear gloves. Then set the jalapenos aside.
Next, cook the 12oz package of breakfast sausage. Rather than cut the sausage into patties, empty the entire roll of breakfast sausage into the frying pan, and stir until the sausage is cooked through and crumbled.
Then, finely dice an onion. Once diced, add the onion into the rendered pork sausage fat. Let the onions sautee until they are translucent and the edges just start to become brown.
Next, add the cooked sausage, onions, and ¼ tsp of garlic powder to the softened cream cheese. Stir until mixed well.
Once the cream cheese, sausage, onion and garlic powder are mixed well, scoops a spoonful into each jalapeno half. The size of your jalapenos and the size of the scoops will determine if you have any left over filling. If you do have any left over filling, don’t fret! You can easily add the cream cheese as a topping or dip with corn chips at your dinner or party.
Finally, when the jalapenos are all filled, pop them into a pre-heated 350 degree oven for 20 minutes. Putting them in the oven or even on the grill for a few minutes softens the jalapeno and toasts the cream cheese and sausage filling.
Set them out at your next party and enjoy!
Frequently Asked Questions (FAQs) About Jalapeño Poppers

Can I make these poppers in advance?

You can prepare the jalapeño poppers up to the point of baking and store them in the refrigerator. When you’re ready to serve, simply bake them as directed. This is a great way to save time on game day or at your tailgate party.

How can I make my jalapeño poppers less spicy?

To reduce the heat, make sure to remove all the seeds and white membranes (the white stuff) inside the peppers, as they contain most of the heat. Choosing larger, milder jalapeño peppers can also help, as smaller peppers tend to be spicier.

What are some variations I can try for the filling?

The filling for jalapeño poppers is very versatile. Apart from the cream cheese and sausage, you can add ingredients like spinach dip, pimento cheese, chili powder, or cayenne pepper for different flavors. Experimenting with various cheeses, like sharp cheddar or pepper jack, can also add extra layers of taste.

Can I freeze jalapeño poppers?

You can freeze the stuffed jalapeño halves before cooking. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container. When you’re ready to enjoy them, bake from frozen, adding a few extra minutes to the cooking time.

Is there a vegetarian option for this recipe?

For a vegetarian version, you can omit the sausage and add more vegetables to the cream cheese mixture, like bell peppers, corn, or mushrooms. Alternatively, substitute the sausage with a vegetarian protein like soy chorizo or veggie crumbles.

Can I use bacon in this recipe?

Wrapping each jalapeno half with a half slice of uncooked bacon before baking adds a wonderful smoky flavor and crisp texture. You can use regular or thick-cut bacon. Just make sure the bacon cooks through in the oven.

What’s the best way to serve jalapeño poppers?

Jalapeño poppers are best served warm, straight from the oven or smoker. They can be served on their own or with dipping sauces like ranch, blue cheese dressing, or a spicy mayo for an extra kick.

How do I store and reheat leftover poppers?

Leftover poppers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or air fryer until they are warmed through and crispy again.

Can I make these poppers in an air fryer?

Air frying is a great option. Preheat your air fryer, and cook the poppers in a single layer for about 8-10 minutes at 370°F, or until they are golden and crispy.

Any tips for wearing gloves while handling jalapeños?

Wearing gloves is important to avoid skin irritation or accidentally rubbing your eyes with spicy fingers. Disposable kitchen gloves work best. Remember to dispose of them immediately after use to avoid cross-contamination.
December 14, 2023
Honey Bun Cake Recipe from Scratch
The Art of Crafting the Delicious Honey Bun Cake from Scratch

The South, known for its impeccable charm and hearty cuisine, houses numerous treats that become family favorites over generations.

One such gem, often reminiscing of the taste of cinnamon rolls, is the homemade honey bun cake.

This delicious honey bun cake isn’t just another simple cake recipe; it’s a delightful fusion of flavors, evoking memories of sitting on a porch with a cup of coffee, as the golden sun sets.

A Rich History, One Slice at a Time

From the boxed cake mix used in some versions to the true recipe crafted entirely from scratch, honey bun cakes have seen many variations.

NOTE: While this cake is mostly made from scratch, it does use 1 box of ready made cake mix for convenience. You can create your own cake mix from scratch, but it may alter the consistency and baking time. I do include a yellow cake mix recipe in the frequently asked questions at the bottom of this if you’d like to try a homemade version.

This recipe sits somewhere between a cinnamon coffee cake and a gooey butter cake, boasting of its distinct, buttery cake texture.

Simple Ingredients, Sumptuous Cake

To create this masterpiece, you don’t need a plethora of complicated ingredients. The magic lies in basic ingredients combined with love and patience.

Starting with cream cheese – often found in scratch recipes, this key ingredient ensures a moist cake that makes every bite better than the last.

And let’s not forget the role of brown sugar and cinnamon, which, when mixed in a small bowl, create a cinnamon mixture that feels like a warm hug.

Although some might prefer using sour cream for a little bit of tang, this particular recipe delights in the creaminess of cream cheese.

Additionally, while you might find almond extract in other cakes, our focus is the rich vanilla extract, especially in that sweet glaze, which complements the cake batter’s flavor.

The Perfect Technique for the Perfect Cake

You’ll find that making this cake is as enjoyable as consuming it. Using an electric mixer, you whisk the cream cheese till it’s creamy.

Remember, all ingredients, especially the eggs and cream cheese, should be at room temperature for best results. This ensures a fluffier cake texture.

The process is not complex, but there’s an art to layering half of the batter, then that brown sugar mixture, followed by the remaining batter.

This layering gives the cake its signature cinnamon swirl.

And the glaze?

That’s a simple mix in a large bowl of powdered sugar, heavy cream, and the aroma-filled vanilla extract.

The vanilla glaze drizzled on the warm cake ensures it seeps through, giving you a sweet treat that’s soft inside with a delicate, glazed crust.

Serving and Storage: The Icing on the Cake

After letting the cake cool on a wire rack, slice it using a butter knife. Enjoy this slice of cake with a glass of milk or a warm cup of coffee.

The taste and texture get even better if you let it sit for a while, allowing the glaze to set perfectly.

For those with a little extra sweetness on their palate, a glass of warm milk complements the honeybun cake recipe delightfully.

Any leftover slice (though it’s rare to have one) should be stored in an airtight container.

If you’re keen on keeping it for a day or two, wrapping it with plastic wrap before placing it in the container preserves its moistness.

Capturing the Essence

For those who lean towards the visual side, capturing the process can be a delightful way to share this favorite thing with the world.

And, if you’re keen on sharing this easy honey bun cake recipe, a printable recipe card, perhaps with a vintage design, would be an ideal touch.

In the realm of cakes, where bundt cakes and poke cakes have their charm, the honey bun cake stands tall with its unique flavor profile.

It’s not just a cake; it’s an experience – one that reminds you of homemade cinnamon rolls, but in cake form.

In conclusion, if you’re looking for a recipe that combines the charm of the South with the comfort of easy baking, the honey bun cake is your answer.

Whether it’s your first time or you’ve baked it countless times, the result is always a delicious cake that’s a testament to the power of simple ingredients and heartfelt cooking.

Honey Bun Cake Recipe from Scratch

Ingredients:

Cake
- 8 oz. cream cheese softened
- 4 large eggs
- ⅔ cup vegetable oil
- 15.25 oz. vanilla or yellow cake mix
- 3/4 cup packed brown sugar
- 2 tsp. cinnamon
Glaze
- 2 ½ cups powdered sugar
- 1/2 cup heavy cream
- 2 tsp. vanilla extract
Directions:

Preheat the oven to 350°F.

Grease baking dish and set aside.

Beat cream cheese in mixer until smooth.

Add in the oil and eggs, beat until smooth.

Add in the cake mix and mix until fully incorporated, it will be thick.

Mix brown sugar and cinnamon together in a small bowl.

Add half the cake batter to the pan.

Top with brown sugar and cinnamon mixture, spread equally over the entire top of batter.

Add dollops of the remaining batter and smooth as much as you can.

Bake for 35-40 mins or until a tooth pick comes out clean.

Allow to cool to room temperature.

Make the glaze:

Add all ingredients to a bowl and mix.

Pour evenly over cake and let set.

Slice, serve and enjoy!
Honey Bun Cake Recipe from Scratch

Ingredients

-Cake

8 oz cream cheese softened

4 large eggs

⅔ cup oil

15.25 oz vanilla or yellow cake mix

3/4 cup packed brown sugar

2 tsp cinnamon

-Glaze

2 ½ cups powdered sugar

1/2 cup heavy cream

2 tsp vanilla extract

Instructions

Preheat the oven to 350°F.
Grease baking dish and set aside.
Beat cream cheese in mixer until smooth.
Add in the oil and eggs, beat until smooth.
Add in the cake mix and mix until fully incorporated, it will be thick.
Mix brown sugar and cinnamon together in a small bowl.
Add half the cake batter to the pan.
Top with brown sugar/cinnamon mixture, spread equally over the entire top of batter.
Add dollops of the remaining batter and smooth as much as you can.
Bake for 35-40 mins or until a tooth pick comes out clean.
Allow to cool to room temperature.
Make the glaze:
Add all ingredients to a bowl and mix.
Pour evenly over cake and let set.
Slice, serve and enjoy.
© Roscoe
Frequently Asked Questions (FAQs) about the Honey Bun Cake

Can I use sour cream instead of cream cheese?

Sour cream can be used as a substitute, and it will give the cake a slightly tangy flavor. However, cream cheese is recommended for a richer and creamier texture.

Can I use melted butter instead of vegetable oil?

While vegetable oil typically results in a moister cake, melted butter can be used for a richer flavor. Make sure to use an equivalent amount.

How long can I store the honey bun cake?

Stored in an airtight container, the cake remains fresh for 3-4 days at room temperature. For longer shelf life, refrigerate it, but ensure it’s covered with plastic wrap to retain its moisture.

Is it necessary to wait for the cake to cool before adding the glaze?

It’s best to let the cake cool slightly but pouring the glaze over a warm cake allows it to seep in better, enhancing the flavors.

I don’t have an electric mixer. Can I still make this cake?

While an electric mixer makes the process quicker, using a large bowl and some elbow grease with a whisk works just as well.

Can I use almond extract in the glaze?

You can replace vanilla extract with almond extract for a nuttier flavor in the glaze. However, be cautious as almond extract is potent; use sparingly.

What if I don’t have a boxed cake mix?

While boxed cake mix offers convenience, you can replace it with a few basic cake ingredients: all-purpose flour, baking powder, sugar and more. However, this might alter the consistency and baking time slightly.

If you want to replace the 15.25 oz. box of vanilla or yellow cake mix with homemade ingredients, here’s a basic yellow cake recipe from scratch that should approximate that size of a boxed mix:

Yellow Cake Mix Substitute:

Ingredients:
1. All-purpose flour – 2 cups
2. Granulated sugar – 1 1/2 cups
3. Baking powder – 3 1/2 tsp
4. Salt – 1/2 tsp
5. Unsalted butter (softened to room temperature) – 1/2 cup (1 stick)
6. Milk or buttermilk – 1 1/4 cups
7. Pure vanilla extract – 1 tsp
8. Eggs – 2
Directions:
1. Sift together the dry ingredients: In a large mixing bowl, sift together the flour, sugar, baking powder, and salt. This ensures you won’t get any lumps and will aerate the mixture for a lighter cake.
2. Butter incorporation: Using an electric mixer or in a separate bowl, beat the softened butter until creamy. Slowly integrate the dry mixture into the butter, beating until the texture resembles coarse crumbs.
3. Wet ingredients: In a separate bowl, whisk together the milk, vanilla extract, and eggs. Slowly add this wet mixture to the dry ingredients, blending until smooth.
Now, you have a basic yellow cake batter from scratch! You can proceed with the honey bun cake recipe, replacing the boxed mix with this batter. Depending on the moisture content of the brand of cake mix you were using, you may need to slightly adjust the liquid ingredients to get the desired consistency. Always trust your instincts when baking, and aim for a batter that is smooth but not overly runny.

Remember, when making cake from scratch, the freshness of your ingredients and the accuracy of your measurements become even more critical for the best results.

Can this cake be converted into bundt cakes or cupcakes?

Adjust the baking time accordingly. Cupcakes usually take 18-22 minutes, while bundt cakes might take a little longer than the traditional cake.

Is the calorie count available for the honey bun cake?

While this specific post doesn’t mention calorie counts, it’s always a good idea to input the ingredients into a calorie calculator for specific dietary needs.

Why is my glaze too thick/thin? How can I fix it?

If your glaze is too thick, you can add a tablespoon milk or heavy cream to thin it out. If it’s too runny, add a bit more powdered sugar until you achieve the desired consistency.

I’ve heard of a gooey butter cake. Is this similar?

While both cakes have a rich and gooey texture, the primary difference lies in the flavor profile. The honey bun cake has a distinctive cinnamon and brown sugar mixture, making it unique.

Can I add nuts or other toppings?

Walnuts or pecans can be a delightful addition. Sprinkle them on top of the brown sugar mixture before adding the rest of the batter for a crunchy twist.

Crafting the perfect honey bun cake involves a blend of the right ingredients, love, and frequently, a touch of creativity.

These FAQs ensure that even a novice baker can achieve a delightful result.
December 14, 2023
Slow Cooker Autumn Beef Stew
The fall season is here! Get out your slow cooker and cook up this delicious Slow Cooker Autumn Beef Stew!

Warm Up with a Southern-Style Slow Cooker Autumn Beef Stew

As the air gets crisp and the leaves start to turn those brilliant shades of gold and red, there’s a hankering in the Southern soul for comfort food.

We’re not talking about just any kind of comfort food; we’re talking about that soul-warming, make-you-feel-good, remind-you-of-grandma’s-kitchen kind of food.

Today, I’m sharing something that’s gonna fill your homes with the kind of aroma that makes you close your eyes and sigh with happiness – the beloved Slow Cooker Autumn Beef Stew.

Slow Cooker Sweet Potatoes

Slow Cooker Chicken Chorizo Gumbo

Slow Cooker Southwest Chicken and Rice Soup

Now, for those of y’all that are new to the joys of Southern cooking or just need a little refresher, let’s take a lil’ walk through the magic behind this dish.

The Southern Touch

There’s something truly magical about the combination of beef and veggies, simmering away in a broth of rich, savory flavors.

This dish gives you a lil’ taste of the Fall season in every bite.

The hearty beef, paired with the earthiness of mushrooms and the subtle sweetness of carrots, creates a symphony of flavors that’s simply hard to resist.

Choosing the Right Stew Meat

The meat is where the magic starts. We’re talking 2 pounds of prime stew meat. Now, if you’ve got a trusted butcher, give him a holler and get yourself some good quality cuts.

A little salt and pepper go a long way to season this meat to perfection. This ain’t the time to skimp. Go on and get the best. It’s the base of your stew, after all!

The Veggie Medley

Mushrooms, carrots, celery, and onions – it’s like the fantastic four of the stew world.

The mushrooms, with their meaty texture, soak up all that glorious beefy broth, giving a bite that’s oh-so-satisfying.

Carrots, with their touch of sweetness, balance out the savoriness, and let’s not forget about our trusty ol’ celery and onions, providing that aromatic base that every good stew deserves.

A Broth Like No Other

What’s a stew without its broth, y’all?

A combo of beef broth mixed with the tangy tomato paste and Dijon mustard gives this stew a depth of flavor that’s bold yet comforting.

And here’s the kicker, that cream of golden mushroom soup? It’s like the secret ingredient that ties everything together.

It gives the broth a rich, creamy texture and a flavor that’s pure gold.

And let’s not forget the herbs. A touch of thyme, a bay leaf, and a sprinkle of parsley – it’s like a melody of herbs dancing in harmony with every bite.

Barley – The Unsung Hero

Now here’s where the Southern twist comes in. As we near the end of our cooking, in goes quick cook barley.

It’s like the little grains of happiness that soak up all the lovely juices and give our stew that lovely, hearty thickness.

Plus, it adds a nice texture contrast to our melt-in-your-mouth beef.

Letting the Slow Cooker Do Its Magic

The beauty of this recipe?

Your slow cooker does most of the hard work. You mix, you stir, you set, and you forget.

Well, not entirely forget, ’cause that aroma wafting through your home won’t let you. Let it bubble away on a low setting for about 6 hours.

That’s right! This ain’t fast food; this is slow-cooked perfection. And remember, patience is a virtue, especially when waiting for a stew that’s this divine.

Serving it Up Southern Style

Now when you’re ready to dive into this bowl of goodness, don’t forget the sidekick – a piece of crusty bread.

Tear it, dunk it, or just use it to scoop up every last bit of that stew. It’s like the cherry on top!

Wrap Up

So, there you have it folks! A classic dish with a Southern touch, ready to warm your hearts and souls this autumn season.

Next time the air gets crisp, and you’re craving something that feels like a hug in a bowl, remember this Slow Cooker Autumn Beef Stew.

Gather your family, call your friends, and let the slow cooker work its magic.

And as you all sit down to share a meal, remember to share stories, share laughter, and most importantly, share love.

Happy cooking, y’all!

Slow Cooker Autumn Beef Stew

Ingredients:
- 2 lbs. stew meat
- salt & pepper
- 8 oz mushrooms, diced
- 6 carrots, diced
- 2 tbsp. garlic, minced
- 1 yellow onion, diced
- 4 cups beef broth
- ¼ cup tomato paste
- 1 tbsp. Dijon mustard
- 1 tsp. thyme
- ¾ cup quick cook barley
- 1 bay leaf
- 1 tbsp. parsley
- 1 can cream of golden mushroom soup
- 1 can water
- 2 celery stalks, diced
Directions:

In the slow cooker, mix together broth, tomato paste, mustard, soup, water, and seasonings until well combined.

Stir in stew meat.

Stir in diced vegetables.

Add bay leaf.

Cover and cook on low 6 hours, adding barley at the last hour.

Serve with crusty bread and enjoy!

Frequently Asked Questions (FAQ) for Slow Cooker Autumn Beef Stew

Can I use regular barley instead of quick cook barley?

Yes, you can. However, regular barley takes longer to cook. If using regular barley, add it about 2-3 hours before the stew is done to ensure it’s cooked through.

What if I don’t have cream of golden mushroom soup?

You can substitute with regular cream of mushroom soup or even a can of French onion soup for a unique flavor. Adjust the seasonings as needed.

Can I cook this on high instead of low?

If you’re short on time, you can cook the stew on high for 3-4 hours. Just keep an eye on it to ensure the meat becomes tender.

What kind of beef cut should I use for the stew meat?

Chuck roast, cut into bite-sized pieces, works best for this recipe due to its fat content and tenderness when slow-cooked. However, other cuts like round steak can also be used.

Can I add other vegetables?

Feel free to add potatoes, green beans, peas, or any of your favorite veggies. Just be mindful of the cooking time they might require.

What if I don’t have a slow cooker?

You can cook this in a regular pot on the stovetop. Bring everything to a boil and then let it simmer on low heat for about 2-3 hours, or until the meat is tender. Remember to stir occasionally to prevent sticking.

How long can I store leftovers?

Stored in an airtight container, the stew can last in the refrigerator for 3-4 days. You can also freeze it for up to 2 months.

Is the Dijon mustard essential?

The Dijon mustard adds a nice depth and tanginess to the broth. However, if you’re not a fan or don’t have any on hand, you can omit it or replace it with regular mustard.

How do I know when the stew is done?

The stew is done when the beef is tender enough to be easily broken apart with a fork, and the vegetables are soft.

Can I brown the meat before adding it to the slow cooker?

Yes, browning the meat in a skillet before adding it to the slow cooker can enhance the flavor. However, it’s an optional step and the stew will still be delicious without it.

I find my stew too watery. How can I thicken it?

You can mix a couple of tablespoons of cornstarch with a little cold water to make a slurry. Stir this into the stew about 30 minutes before it’s done cooking to help thicken the broth.

I hope these answers help you create the perfect Autumn Beef Stew! Enjoy your cooking!
Slow Cooker Autumn Beef Stew

Ingredients

2 lbs. stew meat

salt & pepper

8 oz mushrooms, diced

6 carrots, diced

2 tablespoons garlic, minced

1 yellow onion, diced

4 cups beef broth

¼ cup tomato paste

1 tablespoon Dijon mustard

1 teaspoon thyme

¾ cup quick cook barley

1 bay leaf

1 tablespoon parsley

1 can cream of golden mushroom soup

1 can water

2 celery stalks, diced

Instructions

In the slow cooker, mix together broth, tomato paste, mustard, soup, water, and seasonings until well combined.
Stir in stew meat.
Stir in diced vegetables.
Add bay leaf.
Cover and cook on low 6 hours, adding barley at the last hour.
Serve with crusty bread and enjoy.
October 14, 2023
Shrimp Fried Rice
Shrimp Fried Rice: A Southern Twist on a Classic Dish

Hey y’all! Let’s dive into one of my favorite dishes that’s perfect for a hearty Southern supper – Shrimp Fried Rice.

Now, I know fried rice may sound like a far-out dish for our Southern kitchens, but trust me, with a little Southern flair, this recipe will be right at home next to your fried chicken and collard greens.

Why Shrimp Fried Rice?

We all know the South loves its seafood. From crawfish boils to grilled catfish, seafood is part of our culinary backbone.

So, why not shrimp in our fried rice? It’s tasty, and it adds a nice touch to a classic.

Creamy Shrimp Pasta

Pineapple Shrimp Skewers

Shrimp Deviled Eggs

Ingredients Matter

Alright, let’s get to the meat (or should I say, shrimp) of things! Start with good ol’ shrimp – make sure they’re peeled, deveined, and ready to go.

We’re pairing them with garlic (everything’s better with garlic, right?), peas, and carrots. Together, these ingredients give you a mix of sweet, savory, and just plain delicious.

And y’all, let’s talk rice. Use day-old, cold white rice. It fries up better and won’t get all mushy on ya.

Let’s Talk Flavor

We’re going a bit outside the box with soy sauce and rice vinegar. Don’t be put off! Soy sauce gives that salty goodness, and the rice vinegar?

Just a hint of tang to balance things out. And butter? Well, butter makes everything better.

It’s the Southern way!

Whip It Up

Cooking this dish is as easy as pie. Fry up the eggs, cook the shrimp with the veggies, then mix it all together with the rice and seasonings.

Toss in some chopped green onions at the end for a fresh crunch, and you’ve got yourself a meal!

Wrapping Up

Shrimp Fried Rice might sound exotic, but with this Southern twist, it’ll feel right at home on your dinner table.

It’s a filling, flavorful dish that’s sure to satisfy those Southern appetites.

So, next time you’re hankering for something a tad different but still comforting, give this recipe a try.

Happy eating, y’all!

Shrimp Fried Rice

Ingredients:
- 3 tbsp. butter, divided
- 3 eggs
- 2 cloves garlic, minced
- 30 frozen shrimp, thawed, peeled and deveined
- 1 ½ cups canned peas and carrots
- Salt and pepper, to taste
- 5 cups cooked white rice (must be cold)
- ¼ cup soy sauce
- 1 ½ tbsp. rice vinegar
- 3 green onions, chopped
Product Recommendation: If you don’t have a jumbo cooker yet, I highly recommend investing in one! I actually have three jumbo cookers and use them all regularly, especially for larger meals for my family.

Directions:

Melt 1 tbsp. butter on a non-stick skillet over medium heat.

Beat eggs in a bowl and cook in a buttered skillet until soft-set. Approx. 2-3 minutes. Set aside.

Melt remaining butter in a large skillet, over medium heat.

Add garlic and shrimp. As shrimp starts to turn pink, add peas and carrots. Season with salt and pepper.

Once shrimp is cooked through, set aside shrimp mixture on a separate plate.

Add cooked rice to the same skillet where shrimp was cooked. Pour soy sauce and rice vinegar over the top.

Toss rice until it is evenly coated with soy sauce and rice vinegar. Cook for about 3-4 minutes.

Add scrambled eggs and shrimp mixture. Toss together gently for about 2-3 minutes. Remove from heat.

Top off with chopped green onions. Serve hot and enjoy!

Frequently Asked Questions (FAQs):

Can I use fresh shrimp instead of frozen?

Fresh shrimp will work wonderfully. Just ensure they’re peeled and deveined before cooking.

What can I use if I don’t have day-old rice?

Day-old rice is preferred because it’s drier and fries up better. If you’re in a pinch, cook your rice, spread it on a baking sheet, and let it cool in the fridge for an hour or two.

Can I add other vegetables to the mix?

Feel free to toss in some bell peppers, corn, or even okra to give it an even more Southern twist.

How long will leftovers keep in the fridge?

This shrimp fried rice should be good for 2-3 days when stored in an airtight container in the fridge. Just reheat in a skillet or microwave when you’re ready to enjoy again.

I’m not a fan of rice vinegar. Can I skip it?

Yes, the rice vinegar adds a slight tang, but if it’s not your thing, you can leave it out or replace it with a squeeze of fresh lemon juice for a touch of brightness.

Can I make this dish spicy?

You betcha! Toss in some cayenne pepper or a few dashes of hot sauce to give it that Southern kick!

We hope these FAQs help you perfect your Southern-Style Shrimp Fried Rice.

Happy cookin’, y’all!
Shrimp Fried Rice

Ingredients

3 tbsp. butter, divided

3 eggs

2 cloves garlic, minced

30 frozen shrimp, thawed, peeled and deveined

1 ½ cups canned peas and carrots

Salt and pepper, to taste

5 cups cooked white rice (must be cold)

¼ cup soy sauce

1 ½ tbsp. rice vinegar

3 green onions, chopped

Instructions

Melt 1 tbsp. butter on a non-stick skillet over medium heat.
Beat eggs in a bowl and cook in a buttered skillet until soft-set. Approx. 2-3 minutes. Set aside.
Melt remaining butter in a large skillet, over medium heat.
Add garlic and shrimp. As shrimp starts to turn pink, add peas and carrots. Season with salt and pepper.
Once shrimp is cooked through, set aside shrimp mixture on a separate plate.
Add cooked rice to the same skillet where shrimp was cooked. Pour soy sauce and rice vinegar over the top.
Toss rice until it is evenly coated with soy sauce and rice vinegar. Cook for about 3-4 minutes.
Add scrambled eggs and shrimp mixture. Toss together gently for about 2-3 minutes. Remove from heat.
Top off with chopped green onions. Serve hot and enjoy!
© Roscoe
October 12, 2023