Easy Crockpot Stuffing That Frees Up Your Oven

There is no separate sautéing step and no baking dish to squeeze into the oven. Add the ingredients to your crockpot, scatter the butter over the top, and let everything cook together.

Serve this buttery stuffing with turkey and gravy for Thanksgiving, or spoon it alongside roast chicken for a cozy Sunday dinner. It is a simple way to bring those familiar holiday flavors to the table.

Seasoned stuffing cubes: Use dry, seasoned bread cubes intended for stuffing. Pepperidge Farm is one option mentioned in the original recipe.

Onion and celery: These give the stuffing its classic flavor. Chop them into small, even pieces so they soften as the stuffing cooks.

Italian seasoning and garlic: These add extra savory flavor to the seasoned bread cubes.

Chicken stock: Moistens the bread and adds flavor. Turkey stock, vegetable stock, or broth can also be used.

Butter: Slice it into pats so you can distribute it over the stuffing before cooking.

Tip: Seasoned stuffing cubes and stock already contain salt. Taste the finished stuffing before adding any extra.

How to Make Crockpot Stuffing

1. Add the Stuffing Cubes

Place the seasoned stuffing cubes in the bottom of a 6-quart or larger crockpot.

2. Stir in the Vegetables and Stock

Add the chopped onion, celery, minced garlic, Italian seasoning, and chicken stock.

Stir gently to distribute the vegetables and moisten the bread cubes evenly.

3. Add the Butter

Slice the butter into pats and arrange them over the top of the stuffing.

4. Cover and Cook

Cover and cook on low for about four hours. Slow cookers vary, so check that the vegetables are tender.

What to Serve With Crockpot Stuffing

Serve this stuffing alongside roast turkey, baked ham, or roast chicken. Add mashed potatoes, green beans, cranberry sauce, and gravy for a classic holiday plate.

For a smaller dinner, pair it with chicken and a simple vegetable side. A spoonful of gravy brings everything together.

Can You Prepare Crockpot Stuffing Ahead of Time

To get a head start, chop the onion and celery the day before and refrigerate them in a covered container. Keep the stuffing cubes dry and separate, and measure the Italian seasoning so it is ready to add. Wait to combine the bread, vegetables, and stock until you are ready to cook.

You can also fully cook the stuffing ahead, refrigerate it promptly, and reheat it before serving.

How to Store and Reheat Leftover Stuffing

Refrigerate: Transfer leftovers to shallow containers and refrigerate within two hours of cooking or removing them from hot holding. Store covered and use within three to four days.

Freeze: Portion the cooked stuffing into freezer-safe containers or bags. Label with the date and use within one month for best quality. Thaw in the refrigerator before reheating.

Reheat: Place the stuffing in an oven-safe dish, add a small splash of stock if needed, and cover. Reheat at 350°F. Individual portions can also be reheated in the microwave.

More Crock Pot Thanksgiving Recipes

Crock Pot Ham

Crock Pot Turkey Breast

Cream Cheese Mashed Potatoes

Make-Ahead Apple Pie Filling

Crockpot Stuffing Recipe

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Crock Pot Stuffing

Make easy crockpot stuffing with seasoned bread cubes, onion, celery, garlic, and butter. A simple Thanksgiving side that frees up precious oven space.

Course dinner

Cuisine American

Keyword crock pot, Thanksgiving

Servings 13 cups

Equipment

• 6-quart or larger crockpot

Ingredients

• 1 bag 12 ounces seasoned stuffing cubes
• 1½ cups chopped onion
• 1½ cups chopped celery
• 1 tablespoon minced garlic
• 2 tablespoons Italian seasoning
• 2 cups chicken stock
• ½ cup butter or 1 stick

Instructions

• Add the Stuffing Cubes – Place the seasoned stuffing cubes in the bottom of a 6-quart or larger crockpot.
• Stir in the Vegetables and Stock – Add the chopped onion, celery, minced garlic, Italian seasoning, and chicken stock.
• Stir gently to distribute the vegetables and moisten the bread cubes evenly.
• Add the Butter – Slice the butter into pats and arrange them over the top of the stuffing.
• Cover and Cook – Cover and cook on low for about four hours. Slow cookers vary, so check that the vegetables are tender and the center of the stuffing reaches 165°F. Food Safety and Inspection Service
• Stir and Serve – Gently stir the stuffing to distribute the melted butter and fluff the bread cubes. Serve warm with your favorite holiday main dish.

Notes

Can You Make Stuffing in a Crockpot

Yes! This recipe cooks seasoned stuffing cubes with vegetables, stock, herbs, and butter in a covered slow cooker on low for about four hours.

Do I Have to Cook the Onion and Celery First?

No. This recipe adds them directly to the slow cooker. Chop them finely and check that they are tender before serving.

Does This Crockpot Stuffing Need Eggs?

No. This recipe uses stock and butter to moisten the seasoned bread cubes and does not include eggs.

Can I Use a Boxed Stuffing Mix?

Choose a product that matches the dry seasoned stuffing cubes specified in the recipe. A smaller stovetop stuffing mix with a separate seasoning packet may have different liquid requirements and is not a direct substitute.

Can I Keep Stuffing Warm in the Crockpot?

Yes. Once fully cooked, use the warm setting. Keep the lid on between servings.

The post Crockpot Stuffing appeared first on The Blogette.

Make-Ahead Apple Pie Filling (Easy Crock Pot Recipe)

The slow cooker handles the cooking while you tackle the rest of your holiday prep. With tender apple slices and a sweet, warmly spiced sauce, this filling is also delicious spooned over vanilla ice cream or a stack of pancakes.

Ingredients:

Granny Smith apples: Their tart flavor balances the sweet sauce. Measure the apples after peeling, coring, and slicing.

White sugar and dark brown sugar: Both sweeten the filling, while dark brown sugar adds a deeper molasses flavor. This recipe makes a sweet, generously spiced filling.

Cinnamon, nutmeg, and vanilla: These give the apples their familiar apple pie flavor.

Cornstarch: Thickens the sauce surrounding the apples.

Lemon juice: Helps slow browning while you prepare the apples.

Butter and salt: Round out the flavor of the filling.

How to Make Make-Ahead Apple Pie Filling

You’ll need an 8-quart or larger crock pot, a large mixing bowl, measuring cups and spoons, and a spoon or spatula.

1. Prepare the Apples

Peel, core, and slice the apples into pieces of similar thickness. Measure 10 cups and place them in the bottom of your crock pot.

Add the lemon juice and gently toss to coat the slices.

2. Mix the Sauce

In a large bowl, whisk the cornstarch with the 2 cups of cool water until smooth.

Stir in the white sugar, dark brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.

3. Combine and Add Butter

Pour the sauce over the apples. Stir carefully to coat the slices without breaking them.

Cut the butter into pats and place them over the top.

4. Slow Cook

Cover and cook on low for about 6 hours or high for about 3 hours, until the apples reach your preferred tenderness.

Cooking time can vary with apple thickness and your slow cooker. Stop cooking when the apples are tender but still hold their shape, especially if you plan to bake them into another dessert.

5. Check the Sauce

Gently stir the filling to coat the apples. They will release liquid during cooking, and some batches may need additional thickening.

Follow the instructions below if the sauce seems watery.

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6. Cool and Store Promptly

Divide the filling into shallow containers and refrigerate promptly, within 2 hours of finishing cooking. Avoid leaving the entire batch in the crock pot to cool to room temperature.

Chill before using the filling in pie pastry.

How to Thicken Watery Apple Pie Filling

Before adding more cornstarch, check a small spoonful after it cools slightly. Hot filling may look thinner than chilled filling.

How to Store Make-Ahead Apple Pie Filling

In the Refrigerator

Store in airtight containers at 40°F or below. Use within 3–4 days as a conservative guideline for cooked leftovers.

Refrigerate in shallow containers so this large batch cools more quickly.

In the Freezer

For longer storage, place chilled filling in freezer-safe containers or bags. Portion it according to your baking plans, leave room for expansion, and label each portion with its date and amount.

Freezing may change the consistency. Cooked cornstarch can lose thickening power after freezing, leaving the sauce thinner. Refrigeration is the better option when maintaining the freshly cooked texture is your priority.

Thaw completely in the refrigerator before using. Stir gently and check the sauce. If necessary, reheat and thicken using the slurry method above, then chill again before assembling a pie.

More Crock Pot Freezer Recipes

Freezer Chicken Enchiladas

Beans in the Crock Pot (Freezer-Friendly)

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Make-Ahead Apple Pie Filling in the Crock Pot

Make-ahead apple pie filling with Granny Smith apples, brown sugar, and cinnamon. An easy crock pot recipe with storage tips for pies and desserts.

Course Dessert

Cuisine American

Keyword crock pot, pie, slow cooker

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 cups

Equipment

• 8-quart or larger crockpot
• stirring spoon or spatula
• Large Bowl

Ingredients

• 10 cups Granny Smith apples peeled and sliced
• 3 tablespoons lemon juice
• 2 cups white sugar
• 2 cups dark brown sugar
• 2 tablespoons vanilla extract
• ¼ cup cornstarch
• 1½ tablespoons ground cinnamon
• 3 teaspoons ground nutmeg
• 1 teaspoon salt
• 2 cups water
• ¼ cup butter or ½ stick

Instructions

• Prepare the Apples – Peel, core, and slice the apples into pieces of similar thickness. Measure 10 cups and place them in the bottom of your crock pot. Add the lemon juice and gently toss to coat the slices.
• Mix the Sauce – In a large bowl, whisk the cornstarch with the 2 cups of cool water until smooth. Stir in the white sugar, dark brown sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
• Combine and Add Butter – Pour the sauce over the apples. Stir carefully to coat the slices without breaking them. Cut the butter into pats and place them over the top.
• Slow Cook – Cover and cook on low for about 6 hours or high for about 3 hours, until the apples reach your preferred tenderness. Cooking time can vary with apple thickness and your slow cooker. Stop cooking when the apples are tender but still hold their shape, especially if you plan to bake them into another dessert.
• Check the Sauce – Gently stir the filling to coat the apples. They will release liquid during cooking, and some batches may need additional thickening. Follow the instructions below if the sauce seems watery.
• Cool and Store Promptly – Divide the filling into shallow containers and refrigerate promptly, within 2 hours of finishing cooking. Avoid leaving the entire batch in the crock pot to cool to room temperature. – Divide the filling into shallow containers and refrigerate promptly, within 2 hours of finishing cooking. Avoid leaving the entire batch in the crock pot to cool to room temperature. Chill before using the filling in pie pastry

Notes

Storage

In the Refrigerator

Store in airtight containers at 40°F or below. Use within 3–4 days as a conservative guideline for cooked leftovers.

Refrigerate in shallow containers so this large batch cools more quickly.

In the Freezer

For longer storage, place chilled filling in freezer-safe containers or bags. Portion it according to your baking plans, leave room for expansion, and label each portion with its date and amount.

Freezing may change the consistency. Cooked cornstarch can lose thickening power after freezing, leaving the sauce thinner. Refrigeration is the better option when maintaining the freshly cooked texture is your priority. 

Thaw completely in the refrigerator before using. Stir gently and check the sauce. If necessary, reheat and thicken using the slurry method above, then chill again before assembling a pie.

The post Make-Ahead Apple Pie Filling appeared first on The Blogette.

Crock Pot Ham

Whether you are preparing Easter dinner, Christmas lunch, Thanksgiving, or a comforting Sunday meal, this slow cooker ham makes entertaining simple. Since the spiral ham is already fully cooked, the crock pot gently warms it while allowing the sweet glaze to soak between every slice.

Crock Pot Ham Ingredients

1. Spiral-cut, fully cooked boneless ham
2. Butter
3. Brown sugar
4. Maple syrup
5. Pineapple juice
6. Fresh thyme, plus more for garnish (optional)

The Best Maple Brown Sugar Ham Glaze

The glaze is what makes this slow cooker ham so special. Brown sugar adds a deep caramel flavor, while pure maple syrup gives the glaze a smooth sweetness. Pineapple juice adds a bright, slightly tangy flavor that balances the richness of the butter.

As the ham warms, the glaze runs between the spiral-cut slices and collects in the bottom of the slow cooker. Spoon this sauce over each serving for even more flavor.

How to Make Ham in the Crock Pot

Place the ham cut side down in the bottom of an 8-quart or larger crock pot. Melt ¼ cup of the butter in a medium microwave-safe bowl. Add ¾ cup of the brown sugar, maple syrup, pineapple juice, and fresh thyme. Stir until thoroughly combined.

Pour the brown sugar mixture evenly over the ham. Carefully lift the ham slightly so the glaze can seep underneath and cover all sides. Sprinkle the remaining ¼ cup of brown sugar over the top of the ham.

Cover and cook on low for approximately 3 hours, or until the ham is heated throughout. Check the center with a meat thermometer to ensure it reaches 140°F, or the reheating temperature directed on the package.

What to Serve With Crock Pot Ham

Serve this maple brown sugar ham with classic holiday and comfort-food side dishes, such as:

• Mashed potatoes
• Stick of Butter Rice
• Green bean casserole
• Squash casserole
• Macaroni and cheese
• Roasted vegetables
• Dinner rolls
• Deviled eggs
• Scalloped potatoes
• Broccoli casserole

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Ways to Use Leftover Crock Pot Ham

Turn leftover ham into another easy meal with these ideas:

1. Ham and cheese sliders
2. Breakfast casserole
3. Ham and potato soup
4. Omelets or scrambled eggs
5. Scalloped potatoes with ham
6. Ham salad sandwiches
7. Macaroni and cheese with ham
8. Cheesy ham pasta
9. Homemade pizza
10. Ham fried rice

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Crock Pot Ham Recipe

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Crock Pot Ham

Make Crock Pot Ham with a butter brown sugar maple glaze. An easy holiday ham recipe made in the slow cooker!

Course dinner

Cuisine American

Keyword Christmas, crock pot, Thanksgiving

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 10

Equipment

• 8-quart or larger crockpot
• Medium bowl
• stirring spoon

Ingredients

• 1 spiral-cut, fully cooked boneless ham, 5 to 8 pounds
• ½ cup butter, divided
• 1 cup brown sugar, divided
• 1 cup pure maple syrup
• ¼ cup pineapple juice
• 2 teaspoons fresh thyme, plus more for garnish (optional)

Instructions

• Place the ham cut side down in an 8-quart or larger crock pot.
• Melt ¼ cup of the butter in a medium bowl.
• Add ¾ cup of the brown sugar, maple syrup, pineapple juice, and thyme. Stir until combined.
• Pour the glaze over the ham, lifting it slightly so the mixture can run underneath and around all sides.
• Sprinkle the remaining ¼ cup of brown sugar over the ham.
• Cut the remaining butter into pats and arrange them over the brown sugar.
• Cover and cook on low for approximately 3 hours, or until heated throughout.
• Check the center with a meat thermometer. It should reach 140°F or the temperature specified on the ham’s package.
• Spoon the sauce over the ham, garnish with fresh thyme, and serve warm.

Notes

Can I use a bone-in spiral ham?

Yes, as long as it is fully cooked and fits inside your slow cooker with the lid closed. A bone-in ham may take slightly longer to heat than a boneless ham.

Can I cook the ham on high?

Low heat is recommended because it gently warms the ham and helps prevent it from drying out. If you must use high heat, check the ham frequently and follow the heating instructions provided on its package.

Do I need to add water?

No. The maple syrup, pineapple juice, butter, and natural juices from the ham create plenty of moisture.

Should the ham be covered with liquid?

No. The ham does not need to be submerged. Pour the glaze over all sides and spoon the collected sauce over the ham before serving.

Can I prepare Crock Pot Ham ahead of time?

You can combine the glaze ingredients ahead of time and keep them refrigerated in a covered container. When you are ready to cook, place the ham in the crock pot, add the glaze, brown sugar, and butter, then cook as directed.

The post Crock Pot Ham appeared first on The Blogette.

Cherry Cheesecake Shots (Easy RumChata Dessert Shooters)

This recipe is the definition of easy entertaining: 10 minutes of prep, no baking, and guaranteed to get everyone talking. These mini dessert shooters also travel well and can be made ahead, making them ideal for parties, potlucks, and celebrations.

Why You’ll Love This Recipe

• No-bake
• Perfect for parties
• Easy to transport
• A crowd-pleasing dessert everyone recognizes
• Just the right touch of boozy RumChata flavor
• Beautiful layered presentation

Ingredients

1. Cheesecake pudding mix
2. Milk
3. RumChata
4. Cool Whip
5. Graham crackers
6. Cherry pie filling

How to Make Cherry Cheesecake Shots

1. Mix the pudding:
   In a bowl, whisk together the cheesecake pudding mix, cold milk, and RumChata until smooth and thickened.
2. Fold in Cool Whip:
   Gently fold in the Cool Whip to create a fluffy cheesecake mousse.
3. Layer the shots:
   Add a spoonful of crushed graham crackers at the bottom of each shot glass.
4. Add the cheesecake filling:
   Pipe or spoon the cheesecake mixture over the graham layer.
5. Top with cherries:
   Finish each shot with a spoonful of cherry pie filling.
6. Chill & serve:
   Refrigerate for at least 30 minutes before serving.

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More RumChata Recipes

RumChata Dirty Cherry Coke

RumChata Apple Pie Cocktail

Pistachio Pudding Shots

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Cherry Cheesecake Pudding Shots

Print

Cherry Cheesecake Shots

A no-bake dessert shooter perfect for parties, holidays, and entertaining with make-ahead convenience!

Course Dessert, Drinks

Cuisine American

Keyword jello shot, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant cheesecake pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 1 cup cherry pie filling

Instructions

• In a mixing bowl, whisk together cheesecake pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Gently fold in half of the Cool Whip until light and fluffy.
• Spoon graham cracker crumbs into the bottoms of 12–14 small 2 oz cups.
• Pipe or spoon the cheesecake filling over the crumbs.
• Top with a spoonful of cherry pie filling and a swirl of remaining Cool Whip if desired.
• Chill for at least 1 hour before serving. **See Notes**

Notes

Make-Ahead Tips

• Make the cheesecake filling up to 24 hours ahead
• Keep layers separate until assembling
• Assemble the shots 2-3 hours before serving for best texture

 

How long do Cherry Cheesecake Shots last?

Once assembled, they’re best eaten within 24 hours. If stored separately (cheesecake filling, graham crumbs, cherries), they can last 2-3 days.

The post Cherry Cheesecake Shots appeared first on The Blogette.

Pistachio Pudding Shots

These boozy pudding shots take just a few minutes to mix together and chill beautifully in the fridge before serving. Top them with crushed graham crackers, chopped pistachios, and bright maraschino cherries for the cutest and tastiest presentation!

Why You’ll Love This Recipe

1. Perfect no-bake party dessert
2. Creamy, boozy, and sweet with a subtle pistachio flavor
3. Budget-friendly and made with simple ingredients
4. Fun for holidays like St. Patrick’s Day, Easter, Christmas, or summer gatherings
5. Easy to garnish and customize

Ingredients:

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers (about 6 full sheets)
• 2 tablespoons chopped pistachios
• Maraschino cherries, for garnish

How to Make Pistachio Pudding Shots

In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.

Fold in half of the Cool Whip until fully incorporated and light.

Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.

Top each with a dollop of the remaining Cool Whip.

Garnish with chopped pistachios and a maraschino cherry.

Chill for at least 1 hour before serving to allow flavors to set.

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These Pistachio Pudding Shots with RumChata are quick, creamy, and guaranteed to disappear fast. Whether you’re hosting a holiday party, backyard BBQ, birthday, or cozy girls’ night in, they bring the perfect mix of sweetness and fun. Save this recipe and make it again and again!

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RumChata Dirty Cherry Coke

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Cherry Cheesecake Shots

Print

Pistachio Pudding Shots

Creamy Pistachio Pudding Shots made with RumChata, Cool Whip, and crushed graham crackers. An easy no-bake party dessert perfect for holidays and gatherings.

Course Dessert, Drinks

Cuisine American

Keyword drink, shot

Prep Time 15 minutes minutes

Chill Time 1 hour hour

Servings 12

Equipment

• Mini plastic cups
• Mixing bowl
• Mixing spoon

Ingredients

• 1 (3.4 oz) box instant pistachio pudding mix
• 1 cup cold milk
• ¾ cup RumChata
• 1 (8 oz) tub Cool Whip, thawed
• ¾ cup crushed graham crackers about 6 full sheets
• 2 tablespoons chopped pistachios
• Maraschino cherries for garnish

Instructions

• In a mixing bowl, whisk together pistachio pudding mix, milk, and RumChata until smooth and slightly thickened, about 2 minutes.
• Fold in half of the Cool Whip until fully incorporated and light.
• Spoon or pipe the pudding mixture over a layer of crushed graham crackers into 2oz small dessert cups or shot glasses.
• Top each with a dollop of the remaining Cool Whip.
• Garnish with chopped pistachios and a maraschino cherry.
• Chill for at least 1 hour before serving to allow flavors to set **See notes below**

Notes

Make Ahead for Stress-Free Hosting

These pudding shots keep perfectly in the fridge for up to 48 hours. Make them the night before your event so all you have to do is garnish and serve!

The post Pistachio Pudding Shots appeared first on The Blogette.

RumChata Apple Pie Cocktail (Easy Holiday Drink)

Whether you’re hosting a crowd or mixing a single drink to enjoy by the Christmas tree, you’ll love how comforting and flavorful this RumChata cocktail is. It’s festive, creamy, and feels like a seasonal dessert, but with a grown-up twist!

Why You’ll Love This Recipe

• Tastes like apple pie à la mode
• Only a few ingredients
• Ready in under 2 minutes
• Perfect for fall and winter holidays
• Easy to batch for parties

Ingredients:

• 2 oz RumChata
• 1 oz spiced rum (such as Captain Morgan)
• 3 oz apple cider (or apple juice)
• Ice
• Optional garnish: cinnamon stick or apple slices
• Optional topping: pinch of ground cinnamon or nutmeg

How to Make a RumChata Apple Pie Cocktail

1. Fill a cocktail glass or mason jar with ice.
2. Pour in the RumChata, spiced rum, and apple cider (or apple juice).
3. Stir gently until chilled and creamy.
4. Top with a pinch of cinnamon or nutmeg for extra warmth.
5. Garnish with an apple slice or cinnamon stick for a festive finish.
6. Serve immediately and enjoy!

Holiday Hosting Tips

• Serve in mason jars with cinnamon sticks for a rustic, fall-inspired vibe.
• Create an Apple Pie Cocktail Bar with RumChata, spiced rum, cider, ice, and fun garnishes (apple slices, whipped cream, caramel drizzle).
• Make a big batch using a pitcher:
  • 2 cups RumChata
  • 1 cup spiced rum
  • 3 cups apple cider
  • Keep chilled and stir before serving.
• Pair with desserts like cinnamon rolls, sugar cookies, apple crisp, or holiday pies.
• Add a caramel rim by dipping the glass in caramel sauce and cinnamon sugar.

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Print

RumChata Apple Pie Cocktail

Creamy, cozy, and perfect for fall! This easy RumChata Apple Pie Cocktail is made with RumChata, spiced rum, and apple cider. A delicious holiday drink for Thanksgiving, Christmas, and winter gatherings.

Course Drinks

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Equipment

• Cocktail glass

Ingredients

• 2 oz RumChata
• 1 oz spiced rum like Captain Morgan
• 3 oz apple cider or apple juice
• Ice
• Optional: cinnamon stick or apple slices for garnish
• Optional: pinch of ground cinnamon or nutmeg for topping

Instructions

• Fill a cocktail glass with ice.
• Pour in the RumChata, spiced rum, and apple cider.
• Stir gently to combine until well mixed.
• Garnish with apple slices or a cinnamon stick, and sprinkle with a touch of cinnamon if desired. Enjoy!

Notes

Make a big batch using a pitcher:

• 2 cups RumChata
• 1 cup spiced rum
• 3 cups apple cider
• Keep chilled and stir before serving.

Pair with desserts like cinnamon rolls, sugar cookies, apple crisp, or holiday pies.

Add a caramel rim by dipping the glass in caramel sauce and cinnamon sugar.

The post RumChata Apple Pie Cocktail appeared first on The Blogette.

Easy Christmas Magic Bars Recipe

These festive layered cookie bars, also called holiday seven-layer bars, easy Christmas cookie bar desserts, and no-fail Christmas baking recipes for kids, are a guaranteed crowd-pleaser. The combination of buttery graham cracker crust, sweetened condensed milk, melty chocolate, and red and green M&M’s makes every bite taste like pure Christmas cheer.

Why You’ll Love These Christmas Magic Bars

1. They’re a quick holiday dessert recipe ready with almost no prep.
2. Perfect for Christmas cookie platters, easy treats for school parties, and last-minute holiday baking.
3. Highly customizable with your favorite holiday candies or chocolates.
4. No mixer needed!

Pour the melted butter into the crumbs and stir until well combined. Add the crumbs to the baking dish and press down until the bottom is covered and a solid layer. 

Pour the sweetened condensed milk over the crust until covered evenly. Sprinkle the semi-sweet chocolate chips, followed by the white chocolate and butterscotch chips.

Add the coconut flakes last, completing the top layer. Bake for 25-30 minutes or until the coconut is beginning to brown.

How to Store Christmas Magic Bars

Magic bars store wonderfully, making them perfect for holiday prep!

Room Temperature:
Store in an airtight container for up to 3-4 days.

Refrigerator:
Keeps well for 1 week.

Freezer:
Freeze individually or by the pan for up to 2 months. A great option for make-ahead Christmas desserts.

These Christmas Magic Bars truly live up to their name, they’re effortless, delicious, and bring instant holiday joy to anyone who tries them. If you’re searching for easy Christmas desserts to make with kids, or a festive cookie bar recipe for holiday parties, add this one to your baking list. They disappear fast, so you might want to make a double batch!

More Christmas Recipes

Lofthouse Christmas Cookies

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Christmas Magic Bars

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Christmas Magic Bars

Easy Christmas Magic Bars made with graham crackers, sweetened condensed milk, chocolate chips, coconut, and festive M&M’s. A quick holiday dessert everyone loves!

Course Dessert

Cuisine American

Keyword Christmas

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 16 Bars

Equipment

• Square baking dish
• mixing bowls
• Knife

Ingredients

• 1 ½ cup graham cracker crumbs
• ½ cup unsalted butter melted
• ½ tsp cinnamon
• 14 oz can sweetened condensed milk
• ½ cup semi-sweet chocolate chips
• ½ cup white chocolate chips
• ⅓ cup butterscotch chips
• ¾ cup unsweetened coconut flakes
• M&M’s for topping red and green

Instructions

• Preheat the oven to 350 degrees and grease a 8×8 baking dish.
• Mix the cinnamon into the graham cracker crumbs.
• Pour the melted butter into the crumbs and stir until well combined.
• Add the crumbs to the baking dish and press down until the bottom is covered and a solid layer.
• Pour the sweetened condensed milk over the crust until covered evenly.
• Sprinkle the semi-sweet chocolate chips, followed by the white chocolate and butterscotch chips.
• Add the coconut flakes last, completing the top layer.
• Bake for 25-30 minutes or until the coconut is beginning to brown.
• Remove from heat and allow to cool for 4-5 minutes.
• Gently press the holiday colored M&M’s into rows on top of the bars.
• TIP: After adding the M&M’s on top, run a knife around the edges of the dish to keep the bars from sticking. 
• Allow the bars to cool fully for 45 minutes to an hour before cutting and serving.
• Cut into 16 squares to serve.

Notes

Notes:

• Best served warm or at room temperature.
• Store leftover bars in an airtight container for up to 3-4 days.
• Make it simple by only using chocolate chips or use any combination of chocolate chips.
• You must allow the bars to fully cool before cutting. They will be too gooey to cut while hot.They firm up as they cool.

The post Christmas Magic Bars appeared first on The Blogette.

Ritz Cracker Sandwiches

Everyone loves Ritz crackers because because they’re buttery and crunchy. This easy recipe transforms everyone’s favorite cracker into an irresistible snack or appetizer. The combination of textures—crisp crackers and salty ham and cheese creates a deliciously indulgent bite.

Ingredients:

• Ritz crackers – Any type of butter cracker will work great for this recipe. 
• deli ham – Any deli meat would work here. Turkey is a great option. 
• Swiss cheese – Any cheese will work. Provolone is a great choice.
• salted butter
• Dijon mustard – Yellow mustard is fine, too. 
• Worcestershire sauce
• Garlic powder
• poppy seeds- optional

Supplies:

1. 12×16 baking sheet – You could also use a cookie sheet if you prefer. 
2. parchment paper – You could also use baking spray or brush the pan with melted butter or oil. 
3. pastry brush
4. measuring cups and spoons

Directions:

Preheat and prep your baking pan. Preheat your oven to 350°F and line a 12×16 baking sheet with parchment paper.

Place the crackers. Place 48 Ritz crackers on the baking tray, flat side up.

Layer the ham and cheese. Place the ham slices over each cracker, followed by a cheese slice.

Top the crackers. Cover the sandwich with another Ritz cracker, flat side down.

Make the topping. In a small bowl, combine the butter, mustard, Worcestershire sauce, and garlic powder until well-mixed and smooth. Brush the tops of the sandwiches with the melted butter mixture, and then sprinkle a pinch of poppy seeds over each sandwich.

Bake. Bake for 10 minutes or until the cheese is melted and the sandwiches are heated through.

Cool and serve. Remove from the oven and let them cool slightly before serving.

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Ritz Cracker Sandwiches Recipe

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Ritz Cracker Sandwiches

Ritz Cracker Sandwiches are a quick and delicious snack made by layering sweet or savory fillings between buttery Ritz crackers.

Course Appetizer, Snack

Cuisine American

Keyword Ritz Crackers, sandwich

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 48 sandwiches

Equipment

• 12×16 baking sheet – You could also use a cookie sheet if you prefer.
• parchment paper – You could also use baking spray or brush the pan with melted butter or oil.
• pastry brush
• Measuring cups and spoons

Ingredients

• 96 (about 3.5 sleeves) Ritz Crackers
• 1 pound Deli ham, cut into cracker-sized squares
• 1 pound Thin sliced Swiss cheese cut into cracker-sized squares
• ¼ cup Salted butter, melted
• 1 Tablespoon Dijon mustard
• 1 teaspoon Worcestershire sauce
• ½ teaspoon Garlic powder
• 2 Tablespoons poppy seeds (optional)

Instructions

• Preheat and prep your baking pan. Preheat your oven to 350°F and line a 12×16 baking sheet with parchment paper.
• Place the crackers. Place 48 Ritz crackers on the baking tray, flat side up.
• Layer the ham and cheese. Place the ham slices over each cracker, followed by a cheese slice.
• Top the crackers. Cover the sandwich with another Ritz cracker, flat side down.
• Make the topping. In a small bowl, combine the butter, mustard, Worcestershire sauce, and garlic powder until well-mixed and smooth. Brush the tops of the sandwiches with the melted butter mixture, and then sprinkle a pinch of poppy seeds over each sandwich.
• Bake. Bake for 10 minutes or until the cheese is melted and the sandwiches are heated through.
• Cool and serve. Remove from the oven and let them cool slightly before serving.

The post Ritz Cracker Sandwiches appeared first on The Blogette.

Brownie Cookies

Chocolate brownie cookies taste like a cross between a rich, fudgy brownie and a soft, chewy cookie. They have an intense chocolate flavor with a decadent, melt-in-your-mouth texture.

Ingredients:

• dark chocolate
• salted butter
• vanilla extract – You can use almond extract, but it’s stronger in flavor than vanilla, so reduce the amount to ½ teaspoon. 
• granulated sugar
• dark brown sugar – You can use light brown sugar for a less fudgy cookie. 
• large eggs – It’s important that the eggs are at room temperature. If they are cold, the chocolate will start seizing and won’t incorporate into the rest of the batter. 
• all-purpose flour
• cocoa powder
• baking powder
• salt
• semi-sweet chocolate chips – Substitute for milk chocolate chips, or you can also use a chocolate bar, chopped into chunks. 
• coarse sea salt – Omit if desired. 

Instructions:

Melt Chocolate and Butter: Combine the chopped dark chocolate and butter using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.

Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).

Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.

Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.

Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.

Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
Remove from the oven and sprinkle with coarse salt, if desired

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Brownie Cookies Recipe

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Chocolate Brownie Cookies

Chocolate Brownie Cookies combine the rich, fudgy flavor of brownies with the soft, chewy texture of cookies.

Course Dessert

Cuisine American

Keyword Brownies, Cookies

Prep Time 15 minutes minutes

Cook Time 14 minutes minutes

Cool Time 10 minutes minutes

Total Time 39 minutes minutes

Equipment

• 12×16 baking sheet
• parchment paper – If you don’t have parchment paper, you can spray your baking sheet with baking spray or brush with oil or butter. 
• heat proof bowl – You could also melt your butter in the microwave in 15 second increments (stirring between each increment) until fully melted and combined.
• pot
• spoon
• mixing bowls
• electric hand mixer
• Rubber spatula
• Measuring cups and spoons

Ingredients

• 1¼ cups dark chocolate, chopped
• ¼ cups salted butter, melted
• 2 teaspoons vanilla extract
• ¾ cup granulated sugar
• ½ cup dark brown sugar
• 2 large eggs, room temperature
• ¾ cup plain (all-purpose) flour
• 2 Tablespoons cocoa powder
• 1 teaspoon baking powder
• ¼ teaspoon salt
• ½ cup semi-sweet chocolate chips
• 2 Tablespoons coarse sea salt

Instructions

• Preheat the Oven: Set your oven to 350°F and line a 12×16 baking sheet with parchment paper. 
• Melt Chocolate and Butter: Using a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water), combine the chopped dark chocolate and butter. Stir until the chocolate and butter are fully melted and incorporated into each other. Mix in the vanilla extract and set aside.
• Mix the eggs and sugars: In a separate medium bowl, use an electric hand mixer on high speed to beat the granulated sugar, brown sugar, and eggs until the mixture becomes pale, thick, and fluffy (about 2-3 minutes).
• Combine Dry Ingredients: In another large bowl, sift together the flour, cocoa powder, baking powder, and salt. This will help ensure there are no lumps and that the dry ingredients are evenly mixed. Stir in the chocolate chips.
• Incorporate the chocolate and eggs: Use a rubber spatula to gently fold the melted chocolate mixture into the egg mixture. Stir gently to maintain the airiness of the whipped eggs.
• Fold in Dry Ingredients: Use a rubber spatula to carefully fold the dry ingredients into the wet mixture. Mix only until just combined to keep the batter light.
• Bake the cookies: Scoop tablespoons of batter onto the prepared baking tray, spacing them 2 inches apart to allow for spreading. Bake for 12-14 minutes, or until the cookies are set and crackly on top.
• Cool and Finish: Remove from the oven and sprinkle with coarse salt immediately, if desired. Allow the cookies to cool on the baking sheet for 10 minutes before you move them to a cooling rack to cool completely.

Notes

Can I make this ahead of time and freeze it?

Yes! make these chocolate brownie cookies ahead of time and freeze them so you can have them whenever you like. Make the cookies as directed and allow them to cool completely. Transfer them to an airtight container or freezer bag and freeze for up to 3 months. Thaw and allow to come to room temperature before serving.

Storage Instructions:

If you have leftover chocolate brownie cookies, you can store them in an airtight container or resealable plastic bag. Keep your cookies on the counter for 3-5 days. If you want to store them longer, you can transfer them to the freezer.

The post Brownie Cookies appeared first on The Blogette.

Coffee Cake Cookies

A signature crumb topping made from flour, sugar, and butter adds a sweet, crunchy texture on top, giving them that unmistakable coffee cake feel. The aroma while baking these TikTok famous Coffee Cake Cookies is heavenly, filling the kitchen with the warm delicious scent.

Ingredients:

• salted butter
• vegetable oil – Any neutral cooking oil will work. Vegetable oil, corn oil or avocado oil are great choices.  
• dark brown sugar – You can use light brown sugar for a less intense molasses flavor. 
• large eggs
• vanilla extract
• cinnamon
• all-purpose flour
• baking soda 
• baking powder
• salt
• powdered sugar
• heavy cream – Whole milk or half and half are great substitutions for heavy cream. 

Recipe:

Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes). 

Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again.

Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside.

Make the steusel crumbles. In a medium-sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency. 

Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.

Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. 

Bake the cookies at 350°F for 10-12 minutes. 

Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature. 

Perfect for pairing with a cup of coffee or tea, Coffee Cake Cookies are ideal for breakfast, a cozy afternoon snack, or even as a dessert. They bring the comfort of home baking and are sure to be a favorite among friends and family.

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More Cookie Recipes

Cream Cheese Chocolate Chip Cookies

Chocolate Chip Cookies

White Chocolate Chip Cookies

Nutella Stuffed Chocolate Chip Cookies

Print

Coffee Cake Cookies

Coffee cake cookies are soft, buttery cookies topped with a cinnamon-sugar streusel crumble and a sweet glaze.

Course Dessert

Cuisine American

Keyword coffee cake, Cookies

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 12 cookies

Equipment

• 12×16 baking sheet
• Parchment paper – If you don’t have parchment paper, you can spray your pan with baking spray or brush with oil or melted butter. 
• mixing bowls
• Whisk
• Cookie scoop
• Measuring cups and spoons

Ingredients

For the Cookies

• 1 cup light brown sugar 
• ½ cup salted butter, softened but not melted
• ½ cup vegetable oil
• 1 egg, room temperature
• 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 2½ cups all-purpose flour
• 2 teaspoons cinnamon
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

For the Streusel

• ⅓ – ¾ cup all- purpose flour 
• ⅓ cup dark brown sugar
• ¼ cup butter softened but not melted
• 1½ teaspoon cinnamon
• ¼ teaspoon salt

For the Icing

• ½ cup powdered sugar
• 1 Tablespoon heavy cream
• ½ teaspoon vanilla extract
• ½ teaspoon cinnamon

Instructions

For the Cookies:

• Preheat the oven to 350°F and line a 12×16 baking sheet with parchment paper. 
• Make the base. In a large mixing bowl, whisk together the brown sugar, butter, and oil until smooth (about 3 minutes). 
• Make the cookie dough. When the mixture is lighter in color and fluffy, add the egg, egg yolk, and vanilla and mix again. Add the all- purpose flour, cinnamon, baking powder, baking soda, and salt. Mix until just combined and set aside. 

For the Streusel:

• Make the crumbles. In a medium sized bowl, use a spoon or clean hands to combine ⅓ cup all-purpose flour, brown sugar, butter, cinnamon, and salt. The mixture should stick together but remain crumbly. If it is too sticky, you can add 1 tablespoon of flour at a time until you reach a crumbly consistency.

For the Icing:

• Make the icing. In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth and runny.

To Assemble:

• Scoop the dough. Using a large cookie scoop, scoop a ball of dough onto a lined baking sheet. Using the back of your cookie scoop or your fingers, make an indent on the top of the dough. Sprinkle a couple tablespoons of the streusel on the top of the cookie, into the indent.
• Bake the cookies at 350°F for 10-12 minutes. 
• Add the drizzle. Once the cookies have cooled slightly, drizzle on lots of icing! Eat warm or allow to cool to room temperature. 

Notes

Storage Instructions:

If you have leftover coffee cake cookies, you can store them in an airtight container. Keep them at room temperature for 4-5 days or in the refrigerator for up to 2 weeks. If you want to keep them longer, you can move them to the freezer for up to 3 months.

Can I make this ahead of time and freeze it?

You can make these coffee cake cookies ahead of time and freeze them (without the icing) to use on another day. Make the cookies as directed but wait until you are about to serve them to drizzle with frosting. Allow the cookies to cool completely before storing them in an airtight container in the freezer for up to 3 months. When you’re ready to serve, thaw completely and drizzle with icing.

The post Coffee Cake Cookies appeared first on The Blogette.