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.

Deviled Egg Chicks

Easy Deviled Egg Chicks are perfect for any springtime gatherings. They’re sure to be the star of your party spread! Need a cute and easy Easter appetizer? Try these crowd-pleasing hatching chick-deviled eggs.

Ingredients:

• Hard-boiled eggs 
• Mayonnaise – If you like a lot of tang, try using Miracle Whip instead of mayonnaise. 
• Salt
• Black pepper
• Dijon mustard – You could use any type of mustard for this. If you don’t have Dijon, spicy brown would give it a nice kick, or classic yellow would give it a vibrant yellow color. 
• Carrot
• Black olives – If you prefer, you could also use black cookie icing from the baking aisle of your grocery store for the eyes. 
• Curly parsley or lettuce – Optional garnish for serving. 

Recipe:

Create a flat surface. Cut the base of the egg. Using a small, sharp knife, slice off a small amount of the hard-boiled egg at the wide end, being careful not to slice into the yellow yolk. This will give the egg base a flat surface to stand upright so it won’t roll around.

Cut out the shell. Cut off the top portion of the egg about 1/3 of the way down. This will be the top of the chick’s egg, so set it aside and don’t discard it. When you make the cut, you can use one swift, smooth, straight cut, or you can add a jagged edge like a chick’s shell. To do this, use a small, sharp knife and cut zigzags.

Remove the yolks. Once your egg top is cut, gently scoop the egg yolks with a spoon or gently squeeze it to pop it out. Put the cooked yolks in a medium mixing bowl and set aside the whites.

Make the filling. Mash the yolks with a fork until they are finely crumbled. Add the mayonnaise, mustard, salt, and pepper, and continue to mash the yolks until all ingredients are incorporated and the egg yolk mixture has a smooth consistency.

Pipe the filling. Transfer the yolk filling to a piping bag, pastry bag, or zip-top plastic bag with a hole cut in the tip. Pipe the filling into the bottom of the egg bases until it is over the edge by about ½ inch.

Top with the top shell. Gently place the egg top on top of the yolk. Tilt the lids back at a 45° angle as you place it down so that it sits like a hat.

Make the eyes and beak. Peel a very thin layer of carrot using a vegetable peeler and cut it into tiny triangles using a small knife. Punch holes into the olives using a straw. Use the triangles as a beak and the olive dots as eyes. 

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Plate and serve. Place your deviled egg chicks on a serving platter and serve at room temperature or chilled over a bed of lettuce or some curly parsley for a spring touch.

More Easter Recipes

Bunny Buns

Bunny Butt Cheeseball

Easter Fruit Platter

Chocolate Egg Nests

Deviled Egg Chicks Recipe

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Deviled Egg Chicks

An adorable, delicious, and fun twist on the classic party appetizer. They are indeed the perfect recipe for Easter.

Course Appetizer

Cuisine American

Keyword Deviled Eggs, Easter

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 12

Equipment

• small sharp knife (like a paring knife)
• piping bag or plastic zip-top bag
• vegetable peeler
• straw
• serving platter

Ingredients

• 12 hard boiled eggs cooled and peeled
• ¼ cup mayonnaise
• 1 ½ teaspoon dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large carrot peeled and washed
• 2 black olives
• Curly parsley or bed of lettuce for serving

Instructions

• Create a flat surface. Using a small, sharp knife, slice off a small amount of egg at the wide end of the hard boiled egg, being careful not to slice into the yellow yolk. This will give the egg a flat base to stand upright so it won’t roll around.
• Cut out the shell. Cut off the top portion of the egg about 1/3 of the way down. This will be the top of the chick's egg so set it aside and don't discard. When you make the cut, you can use one swift smooth straight cut or you can add a jagged edge like a chick’s shell. To do this use a small sharp knife and cut zig zags.
• Remove the yolks. Once your egg top is cut, gently scoop out the yolk with a spoon or squeeze it gently to pop it out. Put the yolks in a medium bowl and set aside the whites.
• Make the filling. Mash the yolks with a fork until you have a fine crumble of yolk. Add the mayonnaise, mustard salt and pepper and continue to mash the yolk with the fork until all ingredients are incorporated and the mixture has a smooth consistency.
• Pipe the filling. Transfer the yolk filling to a piping bag or resealable bag with a hole cut in the tip. Pipe the filling into the bottom of each egg base until it is up over the edge by about ½ inch.
• Top with the top shell. Place the egg top gently on top of the yolk. Tilt the top back at a 45° angle as you place it down so that it sits like a hat.
• Make the eyes and beak. Using a vegetable peeler, peel a thick slice of carrot and then use a small knife to cut it into triangles. Use a straw to punch holes into the olives. Use the triangles as a beak and the olive dots as eyes.
• Plate and serve. Place your deviled egg chicks on a serving platter and serve at room temperature or chilled over a bed of lettuce or some curly parsley for a spring touch.

Notes

Storage Instructions:

If you have leftover deviled egg chicks, you can store them in the refrigerator. Transfer them to an airtight container, making sure to keep them upright. They’ll keep in the refrigerator for 3-4 days.

What does this taste like?

Creamy, tangy, and savory, these deviled egg chicks are a delightful balance of bold, traditional flavors. The yolk mixture is a silky blend of mayonnaise, mustard, and seasoning to create a rich and slightly zesty filling that complements the mild flavor of the egg whites. Everything comes together in the cute shape of a baby chick. Perfect for spring or Easter celebrations.

How to hard boil an egg.

Place eggs in a large pot of cool water. Make sure the water covers the eggs completely. Place your pot on the burner over medium high heat and allow the water to come to a rolling boil. As soon as the water boils, turn the heat off and remove the pot from the burner. Cover and let the eggs rest in the pot, covered for 12 minutes. Drain the eggs and transfer them to a bowl of ice water to stop the cooking process. Peel right away for a smooth peeling process.

The post Deviled Egg Chicks appeared first on The Blogette.

Bunny Butt Cheeseball

This Easter dessert is as tasty as it is adorable! Serve with cookies, graham crackers, or fresh fruit for a fun appetizer that will delight guests of all ages!

Ingredients:

• Cream cheese – Make sure that the cream cheese is very soft so it’s easier to mix into the cheese ball. 
• White chocolate chips – These are optional but they add a great texture. 
• Multicolored sprinkles (Jimmy’s): For this recipe, you’ll want to use Jimmy-type sprinkles rather than crunchy nonpareils. 
• Yellow cake mix – If you don’t want to use yellow cake mix, you could substitute it with vanilla cake mix, strawberry cake mix, Funfetti cake mix, or white cake mix. Just make sure that it’s a 15.25-ounce box. 
• Almond extract – Feel free to substitute with vanilla extract. 
• Sweetened coconut flakes – This creates texture and makes it look like fuzzy bunny fur. 
• Pink Skittles – You could also use pink or red M&M’s. 
• Sweet dipping treats – You can use anything you think will be a good dipper. Some of my favorites are Graham crackers, shortbread cookies, and fresh fruit.  

Directions:

Mix your cheeseballs. In a large mixing bowl, stir the cream cheese, white chocolate chips, sprinkles, cake mix, and almond extract and mix with a hand or stand mixer until all ingredients are well combined. The cheese ball mixture will be stiff and doughy.

Roll into balls. Separate into one large ball, two medium-sized balls, and one small ball. 

Chill. Flatten the 2 medium-sized balls just slightly and shape them into teardrops. Wrap each part in its own plastic wrap and place them in your refrigerator for at least 1 hour (up to overnight) or until firm.

Roll in coconut. Unwrap and roll each ball in coconut, packing the coconut tightly around the cheese to ensure it is completely covered.

Assemble. Assemble your bunny butt by using the two medium size teardrops for bunny paws and the small ball for a tail. Scrape the coconut away from the cheese in the spots where you plan to put your bunny feet and tail, then press them into each other so that they stick. 

Decorate. Use your pink Skittles to create toes by scraping away a small amount of coconut on the feet and pressing them into the cheese to make 3 toes and a heel. Don’t forget to press the “s” side into the feet so you don’t see the letter. Serve chilled.

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Bunny Butt Cheeseball

An Easter cheeseball that is both whimsical and delicious! Made with cream cheese, sprinkles, and a fluffy layer of shredded coconut.

Course Appetizer, Dessert

Cuisine American

Keyword Cheeseball, Easter

Prep Time 10 minutes minutes

Chill Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 8

Equipment

• Mixing bowl
• spatula
• Plastic wrap

Ingredients

• 16 oz cream cheese softened
• 2/3 cup white chocolate chips
• 1/3 cup multicolor sprinkles
• 1 15.25 ounce package yellow cake mix
• 1 teaspoon almond extract
• 1 14 ounce bag sweetened coconut flakes
• 8 pink Skittles

Instructions

• Mix your cheeseballs. To a large mixing bowl, add the cream cheese, white chocolate chips, sprinkles, cake mix, and almond extract and mix with a hand or stand mixer until all ingredients are well combined. It will be stiff and doughy.
• Roll into balls. Separate into one large ball, two medium-size balls, and one small ball.
• Chill. Flatten the 2 medium-sized balls just slightly and shape them into teardrops. Wrap each part in its own plastic wrap and place them in your refrigerator for at least 1 hour (or up to overnight) or until firm.
• Roll in coconut. Unwrap and roll each ball in coconut, packing the coconut tightly to the cheese to make sure each ball is completely covered.
• Assemble. Assemble your bunny butt by using the two medium size teardrops for feet and the small ball for a tail. Scrape the coconut away from the cheese in the spots where you plan to put your bunny feet and tail then press them into each other so that they stick.
• Decorate. Use your pink Skittles to create toes by scraping away a small amount of coconut on the feet and pressing them into the cheese to make 3 toes and a heel. Don’t forget to press the “s” side into the feet so you don’t see the letter.
• Serve chilled with sweet treats like graham crackers, nilla wafers, teddy grahams, fresh fruit, shortbread cookies, waffle cookies, or biscoff cookies.

Notes

Storage Instructions:

If you have leftovers from your bunny butt cheese ball, you can wrap them in plastic wrap or place them into an airtight container and keep them in the refrigerator. Your cheeseball will last for 2-3 days. If you need more time, you could try transferring to the freezer but it may not thaw well.

Can I make this ahead of time and freeze it?

You can make your cheese balls ahead of time and store them in the freezer for up to 3 months until you’re ready to use them. Make sure to wrap them tightly in plastic wrap and then place them in a resealable freezer bag to prevent them from freezer burn. Before assembling, allow the balls to thaw in the refrigerator overnight so the coconut sticks and the feet and tail stick to the body.

My bunny feet and tail won’t stick to the body.

If you’re having a hard time getting the feet and tail to stick, you can give it more structure by using toothpicks. Insert the toothpick into the body of the bunny and attach the appendages to the top of the toothpick. Just don’t forget to tell your friends and family that they are there so they don’t get a surprise toothpick in their mouth.

What else can I add for additional flavors?

This bunny butt cheese ball is a sweet dessert that is full of flavor and texture. If you are looking for other options to add to this cheese ball, here are a few of my favorites.

• extra coconut: Add ¼ cup coconut to the mixture as well as on the outside.
• powdered sugar: Add ¼ cup powdered sugar to the mix for a sweeter flavor

The post Bunny Butt Cheeseball appeared first on The Blogette.

Easter Fruit Platter

This Easter bunny fruit tray is fun to assemble and even more fun to eat, paired with a creamy cheese fruit dip. The dip is smooth, creamy, and sweet, perfect for pairing with all types of fruit. Perfect for Easter brunch!

Ingredients:

• Pineapple – You could also use banana slices or all apples for the bunny face. 
• Blueberries – You can use all blueberries or a mixed berry blend. 
• Strawberries – You could replace the strawberries with extra raspberries or red grapes. 
• Blackberries – Get creative and use any fruit that you have on hand.
• Raspberries – Replace with extra strawberries or use pink dragonfruit. 
• Kiwi – Green grapes are a great substitute for the kiwi. 
• Apple – Use any apple type. Red delicious is a sweet treat or granny smith is more sour. 
• Lemon juice – This helps to keep the apples from browning. 
• Cream cheese – You could also use mascarpone cheese. 
• Marshmallow fluff
• Almond extract – You could substitute vanilla extract for the almond extract. 

Instructions:

Make the bunny face. On a large platter, use the pineapple chunks to make the face of the bunny by forming 2 small round piles south of 1 large round pile. 

Outline the ears. Outline the large bunny ears north of the large round pile.

Create a background. Form the eyes using blueberries. Fill in the outline of the face and between the ears with blueberries and blackberries.

Easter Fruit Tray

Finish the ears. Fill in the middle part of the ears with raspberries. Next, fill in the inner part of the ears and use the rest under the bunny’s face (for a background). Strawberry chunks can be placed in the center of the face under the eyes, as in the bunny’s nose.

Detail the ears. Using the kiwi, outline the center of the ears between the raspberries and the pineapples.

Make whiskers and teeth. Lastly, peel and slice half of your apple and dice the other half. Toss all of the apple pieces in a bowl with lemon juice to prevent browning. Use slices of apple to cut long whiskers for the bunny face. Use diced apples to outline the bunny eyes.

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Make the Fruit Dip – With just three ingredients, this cream cheese fruit dip recipe is perfect for a fresh fruit platter, as well as cookies, vanilla wafers, graham crackers, and other snacks. Here is the full recipe for the fruit dip.

In a medium bowl, using a hand electric mixer or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract at medium speed until smooth and soft. 

More Easter Recipes

Fruit Dip

Bunny Buns

Carrot Rice Krispie Treats

Chocolate Egg Nests

Easter Fruit Platter Recipe

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Easter Fruit Platter

Shaped like a bunny, this Easter fruit tray has an assortment of colorful fruits like berries, kiwi, and pineapple.

Course Appetizer

Cuisine American

Keyword Easter

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Equipment

• Large flat platter
• Mixing bowl
• Electric mixer

Ingredients

For the Fruit Tray

• 3 cups pineapple cubed
• 4 cups blueberries washed
• 1 cups strawberries washed and sliced
• 1 cups blackberries washed
• 2 cups raspberries washed
• 1/2 cup kiwi peeled and sliced
• 1 apple any type
• 1/2 Tablespoon lemon juice

For the Fruit Dip

• 1 (8 ounce) block cream cheese, softened
• 1 (7 ounce) jar marshmallow fluff
• 1 teaspoon almond extract
• (Tap here for the full directions)

Instructions

• Make the bunny face. On a large platter, use the pineapple chunks to make the face of the bunny by forming 2 round small piles south of 1 large round pile. 
• Outline the ears. Outline the large bunny ears north of the large round pile.
• Create a background. Using the blueberries, form the eyes & blueberries and blackberries to fill in around the top of the face and between the ears to create a background. 
• Fill in the ears. Using the raspberries, fill in the inner part of the ears & use the rest under the face of the bunny (for a background). One halved strawberry can be placed in the center of the face under the eyes as the bunny nose.
• Detail the ears. Using the kiwi, outline the center of the ears between the raspberries and the pineapples.
• Make whiskers and teeth. Lastly, peel and slice half of your apple and dice the other half. Toss all of the apple pieces in a bowl with lemon juice to prevent browning. Use slices of apple to cut long whiskers for the bunny face. Use diced apples to outline the bunny eyes.
• Make the Dip. In a medium bowl, using a hand electric mixer or stand mixer, blend the cream cheese, marshmallow fluff, and almond extract at medium speed until smooth and soft. 
• Serve chilled with the fruit dip.

Notes

Storage Instructions:

If you have leftover fruit and dip from your Easter bunny fruit platter you can spoon the fruit and dip  into separate airtight containers and keep them in the refrigerator. They will both stay fresh for about 3-4 days. If you want to keep the dip longer, you can freeze it for up to 3 months.

What size platter did you use?

You can use any large platter that you have on hand. My platter is 13×16 but you could use something larger or smaller (but you might need more or less fruit depending on the size of the platter. If you don’t have a large platter you can make 2 bunnies and use dinner plates or use a large cutting board. Even a lipped baking tray would work.

The post Easter Fruit Platter appeared first on The Blogette.