Crisp-Cup Chicken Pot Pie Is A Comfort Food Classic

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If you love delicious comfort food, but don’t want to spend hours in the kitchen, then this is the recipe for you! This chicken pot pie is made entirely in an Instant Pot, which means you get dinner on the table fast.

For the Chicken Pot Pie

  • 2 sheets frozen puff pastry dough thawed
  • Cooking Spray
  • 1 tablespoon canola oil
  • 1 cup onion chopped
  • 1 cup carrot chopped
  • 1/2 cup celery chopped
  • 1 3/4 cups broth from Pressure Cooker Rotisserie-Style Chicken
  • 2 teaspoons all-purpose flour
  • 3 cups Pressure Cooker Rotisserie-Style Chicken chopped skinned and boned
  • 2 ounces cream cheese 1/3-less-fat
  • 2 tablespoons flat-leaf parsley chopped
  • 2 teaspoons fresh thyme chopped
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper freshly ground

For the Rotisserie-Style Chicken

  • 1 whole frying chicken 3 1/2 – 3 3/4 pound
  • 1 tablespoon Greek seasoning
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon paprika
  • 1/2 teaspoon dried Italian seasoning
  • 1 tablespoon olive oil
  • 1 can chicken broth 14.5-ounce can

For the Crisp-Cut Chicken Pot Pie

  1. Cook the Rotisserie-Style Chicken prior to cooking the Chicken Pot Pie (recipe below)
  2. Preheat oven to 400°F.
  3. Place 1 sheet of pastry dough on a work surface lightly dusted with flour.
  4. Cut the dough with a 4-inch round cutter into 3 rounds (about 1 1/4 ounces each).
  5. Gently roll each round into a 6-inch circle.
  6. Place dough on a baking sheet coated with cooking spray. Bake at 400°F for 15 minutes or until golden brown; set aside.
  7. Repeat procedure with remaining puff pastry.
  8. Remove the lid from a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil. Add onion, carrot, and celery; cook, stirring constantly, 4 minutes or until lightly browned.
  9. Gradually whisk 1⁄4 cup of the broth into flour in a medium bowl. Whisk in remaining broth. Add broth mixture to vegetables, scraping pot to loosen brown bits.
  10. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 2 minutes. When time is up, open the lid using Quick Pressure Release.
  11. Add chicken; cook 1 minute, stirring occasionally, or until thoroughly heated. Turn cooker off. Remove inner pot from cooker.
  12. Add cream cheese to chicken mixture, stirring until cheese melts. Stir in parsley and remaining ingredients. Serve with pastry.

To Cook the Rotisserie-Style Chicken

  1. Rinse chicken, and pat excess moisture with paper towels. Combine Greek seasoning and next 3 ingredients (through Italian seasoning) in a small bowl. Rub seasoning over entire chicken and inside body cavity.
  2. Remove the lid of a 6-quart Instant Pot. Press Sauté. When the word “Hot” appears, swirl in oil.
  3. Place chicken, breast side down, in pot. Cook 5 minutes to brown. Turn chicken over, and cook 2 minutes. Pour chicken broth around chicken to avoid washing off the herb mixture.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Cook at High Pressure 25 minutes. Turn cooker off.
  5. Open cooker using Natural Pressure Release. Remove chicken from pot. Let stand 10 minutes before carving. If desired, you may remove skin and bones and chop chicken for another use.

Recipe Credit: Time Inc.

Tater Tot Chicken Pot Pie is Anything but Boring!

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This recipe is definitely a winner! I hate to admit it, but I might actually like it more than the traditional pot pie I grew up on (don’t tell my Mom!). The Tater Tot crust is so delicious and full of flavor, and the whole meal is super quick and easy to make. Serve this for dinner tonight and your whole family will be begging for seconds.

  • 2 cups mixed veggies
  • 10.5 ounce can cream of chicken soup
  • ¼ cup milk
  • 1 teaspoon onion, finely diced
  • ½ teaspoon dried thyme
  • ½ teaspoon freshly ground black pepper
  • 1 bag frozen tater tots
  1. Preheat oven to 425 degrees.
  2. In a large mixing bowl, mixed veggies, soup, milk, onion, and spices, then spread evenly into a baking dish or cast-iron skillet.
  3. Cover the mixture with a layer or tater tots.
  4. Bake 25-30 minutes, or until the filling is hot and bubbly, and the tater tots are cooked through and golden brown. Let sit 5 minutes, then serve. Enjoy!

Spice Rubbed Cauliflower Steaks Are The Perfect Addition To Any Meal

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Cauliflower is so versatile! You can eat it raw, roast it, puree it, add it to soup, casseroles and pasta…it’s basically the perfect vegetable.

If you’re looking for a lighter meal option, these Spice Rubbed Cauliflower Steaks are exactly what you need to be making. Not only are the packed with flavor, but they’re quick and simple to make. Throw them in the Instant Pot and they’re done in 5 minutes! Easy peasy!

Get your Instant Pot HERE with the Coupon Code SHAREDFOOD

  • 1 large head cauliflower about 2 pounds
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons paprika
  • 2 teaspoons ground cumin
  • 3/4 teaspoon kosher salt
  • 1 cup cilantro fresh, chopped
  • 1 lemon quartered
  1. Insert the steam rack into the Instant Pot. Add 1 1⁄2 cups water.
  2. Remove the leaves from the cauliflower and trim the core so the cauliflower sits flat. Place on the steam rack.
  3. In a small bowl, combine the olive oil, paprika, cumin, and salt. Drizzle over the cauliflower and rub to coat.
  4. Lock the lid. Press [Manual] and cook on high pressure for 4 minutes. Use the “Quick Release” method to vent the steam, then open the lid.
  5. Lift the cauliflower onto a cutting board and slice into 1-inch-thick (2.5 cm) steaks. Divide among plates and sprinkle with the cilantro.
  6. Serve with the lemon quarters. Enjoy!

Recipe credit: Sara Quessenberry and Kate Merker by Instant Pot

This Ingredient Will Change The Way You Make Cookies

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My mind has been blown! Did you know that you can make deliciously soft cookies using boxed cake mix? It’s basically the most amazing hack ever! The best part is that no one will ever know you had a little help in the kitchen, because these cookies are totally tasty.

Ingredients

  • 1 box spice cake mix
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup pumpkin pie filling

Directions

  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the dry cake mix, vegetable oil, eggs, and pumpkin pie filling.
  3. Using a cookie scoop or a spoon, drop scoops of dough on the prepared baking sheet, at least 2 inches apart. Bake about 10-12 minutes, or until set in the middle.
  4. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely or until just slightly warm. Enjoy!

Ingredients

  • 1 box white cake mix
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup M&Ms

Directions

  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the dry cake mix, vegetable oil, eggs, and M&Ms.
  3. Using a cookie scoop or a spoon, drop scoops of dough on the prepared baking sheet, at least 2 inches apart. Bake about 10-12 minutes, or until set in the middle.
  4. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely or until just slightly warm. Enjoy!

Ingredients

  • 1 box chocolate cake mix
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup Reese’s Peanut Butter Cups, chopped coarsely

Directions

  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the dry cake mix, vegetable oil, eggs, and chopped peanut butter cups.
  3. Using a cookie scoop or a spoon, drop scoops of dough on the prepared baking sheet, at least 2 inches apart. Bake about 10-12 minutes, or until set in the middle.
  4. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely or until just slightly warm. Enjoy!

Ingredients

  • 1 box red velvet cake mix
  • ½ cup vegetable oil
  • 2 eggs
  • ½ cup white chocolate chips

Directions

  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. In a large mixing bowl, beat together the dry cake mix, vegetable oil, eggs, and white chocolate chips.
  3. Using a cookie scoop or a spoon, drop scoops of dough on the prepared baking sheet, at least 2 inches apart. Bake about 10-12 minutes, or until set in the middle.
  4. Cool 2 minutes on the baking sheet, then transfer to a wire rack to cool completely or until just slightly warm. Enjoy!

You Haven’t Lived Until You’ve Tried These 3 Ingredient Fudge Recipes

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Have you got desserts on the mind? I know I do! These fudge recipes are perfect for anyone with a sweet tooth, and they’re super easy to make. Give them a try and let us know what you think!

Ingredients

  • 3 cups dark chocolate chips
  • ½ cup heavy cream
  • 6 tablespoons coffee

Directions

  1. Prepare an 8×8-inch pan with parchment paper, allowing some overhang on all sides to remove the set fudge later.
  2. In a pan over low heat, melt down the chocolate chips and cream until smooth. Stir in the coffee.
  3. Transfer chocolate/coffee mixture into prepared pan. Chill in the refrigerator until firm, about 4 hours-overnight.
  4. Remove from pan and cut up into squares to serve. Enjoy!

Ingredients

  • 3 cups milk chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 10 cups Reese’s Peanut Butter Cups, coarsely chopped

Directions

  1. Prepare an 8×8-inch pan with parchment paper, allowing some overhang on all sides to remove the set fudge later.
  2. In a pan over low heat, melt down the chocolate chips and sweetened condensed milk until smooth.
  3. Transfer quickly into the prepared pan, then top evenly with chopped peanut butter cups, pressing down as needed to make sure they stick. Chill in the refrigerator until firm, about 4 hours-overnight.
  4. Remove from pan and cut up into squares to serve. Enjoy!

Ingredients

  • 3 cups white chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • 1 ½ cups Oreo cookies, coarsely chopped

Directions

  1. Prepare an 8×8-inch pan with parchment paper, allowing some overhang on all sides to remove the set fudge later.
  2. In a pan over low heat, melt down the chocolate chips and sweetened condensed milk until smooth and creamy.
  3. Remove pan from the heat, then stir in about half of the chopped Oreos, stirring until just-combined. Transfer quickly into the prepared pan, then top evenly with remaining chopped Oreos, pressing down as needed to make sure they stick. Chill in the refrigerator until firm, about 4 hours-overnight.
  4. Remove from pan and cut up into squares to serve. Enjoy!

Ingredients

  • 3 cups white chocolate chips
  • 1 (14-ounce) can sweetened condensed milk
  • Assorted rainbow/pastel sprinkles

Directions

  1. Prepare an 8×8-inch pan with parchment paper, allowing some overhang on all sides to remove the set fudge later.
  2. In a pan over low heat, melt down the chocolate chips and sweetened condensed milk until smooth and creamy.
  3. Transfer melted chocolate/sweetened condensed milk mixture into prepared pan, then top evenly with sprinkles, pressing down as needed to make sure they stick. Chill in the refrigerator until firm, about 4 hours-overnight.
  4. Remove from pan and cut up into squares to serve. Enjoy!

Crockpot Meatloaf Is A Dinner That Your Whole Family Will Love

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My whole family loves meatloaf, but sometimes I dread turning on the oven and want to pull out my trusty crockpot instead.

This Crockpot Meatloaf is so simple to make in the slow cooker, and it’s just as moist and delicious as the classic you know and love. Serve this with your favorite fixin’s for a meal full of flavor.

  • 2 tablespoons olive oil
  • 2 cups onions, diced
  • 2 teaspoons kosher salt
  • Freshly ground pepper, to taste
  • 2 tablespoons tomato paste
  • ⅓ cup chicken broth
  • 3 tablespoons soy sauce
  • 3 pounds lean ground beef
  • ½ cup fresh parsley, finely chopped
  • 2 eggs
  • ½ cup breadcrumbs
  • 1 cup ketchup
  1. In a medium pan over medium heat, heat up the olive oil, then saute the onions until soft but not yet browned. Season with salt and pepper, then mix in the chicken broth, soy sauce, and tomato paste until well-combined. Set aside.
  2. In a large mixing bowl, mix together the ground beef, sauteed onion mixture, parsley, eggs, and breadcrumbs until just combined – do not overmix.
  3. Prepare your slow cooker with a lining of 3 sheets of foil, directly on top of each other. Fold the sides over to create a handle you can later use to remove the meatloaf.
  4. Add the meatloaf mixture to the slow cooker on top of the foil and form into a loaf. Evenly spread ketchup on top, then cover and cook meatloaf on low about 4 hours, or until it reaches 160 degrees.
  5. When meatloaf is cooked, carefully remove from the slow cooker using the foil handles. If desired, broil the meatloaf in the oven 2-5 minutes, or until the ketchup has caramelized. Enjoy!

The Whole Family Will Love This Pumpkin Breakfast Treat

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This is one of the best breakfasts you will ever make! This Pumpkin Pecan Braid is so delicious – it tastes just like cinnamon buns and pumpkin pie…yum! Serve it warm with some glaze drizzled on top for a mouthwatering breakfast you’ll want to eat every day!

  • 1 can crescent dough
  • 1 egg, whisked with 1 teaspoon water, for egg wash

For the pumpkin pie filling:

  • 4 ounces cream cheese, softened
  • 1 can pumpkin pie filling
  • 1 egg

For the pecan pie filling:

  • 2 tablespoons maple syrup
  • 1 ½ tablespoons packed brown sugar
  • 1 egg
  • ½ tablespoon sugar
  • ½ tablespoon butter, melted
  • ½ teaspoon flour
  • ¼ teaspoon vanilla extract
  • ½ heaping cup pecans, coarsely chopped

For the glaze:

  • ½ cup powdered sugar
  • 1 tablespoon milk
  • ½ teaspoon maple syrup
  • Dash of cinnamon
  1. Preheat oven to 350 degrees. Prepare a large baking sheet with parchment paper.
  2. In a large bowl, beat the cream cheese using a hand mixer until light and fluffy. Mix in the pumpkin puree until well-combined. Add in the egg, continue to beat until well-combined. Set in fridge.
  3. In a medium bowl, whisk together the maple syrup, brown sugar, egg, sugar, butter, flour, vanilla extract, and pecans. Set in the fridge while you prepare the crescent dough.
  4. Unroll crescent dough onto prepared baking sheet, then press dough into a rectangle.
  5. With a sharp knife or pizza cutter, cut 1 ½-inch long slices 1-inch apart on both sides of the rectangle. Leave the center uncut – there should be the same amount of slices on each side.
  6. Spread the chilled pumpkin pie filling down the middle third portion of the crescent dough,  then scoop the chilled pecan pie filling on top, trying to mix both evenly.
  7. Fold the slices on each side over, alternating from side to side over the filling to form a braid, then brush the braid with egg wash.
  8. Place in oven and bake for 20-22 minutes (until golden brown).
  9. In a small bowl mix together the ingredients for your glaze.
  10. Once braid is removed let sit for 5 minutes to cool, then drizzle the glaze on top. Enjoy!

Did You Know You Can Make This Delicious Dessert In An Instant Pot?

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Have you ever made a cake like this before? This Slow Cook Spiced Carrot Cake is SO GOOD…and it’s all made in a nifty Instant Pot.

If you haven’t heard of these amazing gadgets, well let me be the first to tell you that they’re a lifesaver in the kitchen. They’re basically a slow cooker on steroids that cuts down cook times for dishes that would take hours to make. It’s a definite must have for your kitchen.

Buy one for your kitchen here.

  • 1 cup all-purpose flour
  • Cooking Spray
  • 1/3 cup golden raisins
  • 1/3 cup granulated sugar
  • 1/3 cup light brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg grated whole
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs lightly beaten
  • 1 1/2 cups carrot finely shredded
  • 1 cup Water

Frosting:

  • 3 ounces cream cheese softened, 1/3-less-fat
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  1. To make the cake: Lightly spoon flour into a dry measuring cup; level with a knife.
  2. Coat an 8-inch round (thin-rimmed) cake pan with cooking spray. Line cake pan with parchment paper; coat parchment paper with cooking spray, and dust with 1 tablespoon of the flour.
  3. Combine raisins and a second tablespoon of the flour in a small bowl; toss well.
  4. Combine remaining flour, granulated sugar, brown sugar, baking soda, cinnamon, salt, ground ginger, nutmeg, cloves and allspice in a large bowl; stir with a whisk.
  5. Combine oil, vanilla, and eggs in a small bowl; add to flour mixture, stirring until blended. Stir in carrot and raisins. Pour batter into prepared pan.
  6. Remove inner pot from a 6-quart Instant Pot. Place steam rack in inner pot; fold handles under rack. Pour 1 cup water into pot, and place prepared pan on rack.
  7. Tear off a 10 1/2-inch-long piece of aluminum foil; lay foil on top of inner pot, gently smoothing it down the side of the pot. Trim pointed corners even with the rest of the foil, and tightly tuck it in under the rim.
  8. Cut 1 (1 1/4-inch-long) slit in foil about 1 inch from edge with a thin, sharp knife. Cut a second 1 1/4-inch-long slit parallel to and about 1 inch to the inside of the first. Repeat this procedure 3 times, creating 2 concentric slits in foil at intervals of 12, 3, 6, and 9 o’clock. Set inner pot inside cooker.
  9. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Venting” position. Press [Slow Cook], and use [Adjust] to select “More” mode. Press [-] or [+] to choose 1 hour 30 minutes cook time. (Cook additional time, if necessary, until a wooden pick inserted in center comes out clean.)
  10. Carefully remove lid from Instant Pot. Blot any water that has collected on top of foil with a towel. Carefully remove foil from inner pot, so as to keep condensation from dripping onto cake.
  11. Transfer pan to a wire rack. Lightly blot top of cake with a paper towel, if necessary, to remove any collected moisture. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.
  12. To make the frosting: Beat cream cheese with a mixer at medium speed until smooth; add powdered sugar and vanilla, beating until smooth. Garnish slices of cake with frosting.

Recipe Credit: Instant Pot by Time Inc.

Pecan Pie Rolls Are The Easy-To-Make Dessert You Need For The Holidays

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Pecan Pie Rolls are totally delicious and super easy to make. They’re actually the perfect alternative to making regular pecan pies (because they’re so much less work!). Feed them to your family and friends this holiday season and watch as they get devoured in an instant!

  • 1 pound caramel squares
  • 3 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons heavy cream
  • 2 cups marshmallow cream
  • 2 cups pecans, toasted
  1. In a large bowl, combine the marshmallow cream, powdered sugar, and vanilla extract. Stir with a wooden spoon until it becomes too difficult, then knead with your hands inside the bowl until all of the sugar is incorporated and you have a smooth ball.
  2. Divide the candy into 6-8 equal parts, and roll them into thick logs about 1 inch in diameter. Place the logs on a baking sheet lined with waxed paper, and freeze the logs for 1 hour.
  3. Place the unwrapped caramels in a large microwave-safe bowl with the cream. Microwave for one minute, then stir the caramels. Stir until the caramel is smooth.
  4. Place the chopped pecans on a pie tin or plate.
  5. Remove the logs from the refrigerator. Using a fork dip one in the melted caramel until it is completely covered. Remove it from the caramel, then roll it in the chopped pecans until completely covered with nuts. Repeat until all logs are done.
  6. Once all of the logs have been coated in caramel and nuts, return them to the freezer for 30 minutes. Slice into coins and serve!

Satisfy Your Chocolate And Peanut Butter Cravings With These Easy Reese’s Turkey Bites

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If you love chocolate and peanut butter, then this is the dessert for you. Easy Reese’s Turkey Bites are the perfect little mouthfuls of chocolate and peanut butter delight…plus they’re adorable! Serve them at your Thanksgiving dinner for a treat everyone will love.

  • Full size Reese’s Peanut Butter Cups
  • Mini Reese’s Peanut Butter Cups
  • Reese’s Pieces
  • Candy eyes
  • Chocolate chips
  1. Melt your chocolate chips and place in a ziptop bag. Cut the corner off the bag and use like a piping bag.
  2. Use your melted chocolate to secure Reese’s Pieces around one side of your large Reese’s Peanut Butter Cup. These will be your turkey’s tail feathers.
  3. Next, take a mini peanut butter cup and secure it to the larger one using the melted chocolate. Place it just below the row of Reese’s Pieces. This will be your turkey’s head.
  4. Use the melted chocolate to secure two candy eyes to the smaller peanut butter cup.
  5. Take an orange Reese’s Pieces and place melted chocolate on one of the edges of the candy. Place between the eyes. This will be your turkey’s beak.
  6. Once the chocolate has hardened your little turkeys are ready to be gobbled up!

Turkey Pops Are The Cutest Thanksgiving Dessert…Ever!

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Who says you can’t have turkey for dessert? These adorable turkey pops are just what your Thanksgiving dinner needs this year. They’re easy to make, delicious and super adorable! What’s not to love?

  • Rice Krispies Treats (either homemade or store bought)
  • Melted chocolate (use candy melts or chocolate chips)
  • Fondant (orange, black and red)
  • Straws or popsicle sticks
  1. Dip your Rice Krispies Treat squares into the melted chocolate so that they’re fully coated. Place on a baking sheet lined with parchment paper.
  2. Cut your turkey’s eyes, pupils, beak and waddle out of the colored fondant. Place the pieces on the chocolate covered treat to form your turkey’s face.
  3. Your Turkey Pops are now ready to be gobbled up!

[youtube https://www.youtube.com/watch?v=n0Re7UtB66Y?feature=oembed]

Pumpkin Cake Will Feed Your Entire Halloween Party

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This cake is sooooo good! It may look like a giant pumpkin, but it tastes like moist, delicious carrot cake with cream cheese icing…yum! Everyone is guaranteed to love this and it will be gobbled up before you know it!

  • ¾ cup canola oil
  • 3 cups all-purpose flour
  • 1 Tbsp pumpkin pie spice
  • 2 tsp baking powder
  • 1 tsp kosher salt
  • ½ tsp baking soda
  • 3 large eggs
  • ¾ cup granulated sugar
  • ¾ cup dark brown sugar
  • 1 can pure pumpkin
  • ¼ cup whole milk
  • 2 tsp pure vanilla extract
  • 2 medium carrots
  • 1 cup walnuts
  • 4 package cream cheese
  • 1 cup unsalted butter
  • 4 tsp pure vanilla extract
  • 6 cups confectioners’ sugar
  • Orange and green gel or paste food color
  • 1 flat-bottom wafer ice cream cone
  1. Preheat oven to 350 degrees. Lightly oil a bundt pan and dust with flour.
  2. In a large bowl mix together the flour, pumpkin pie spice, baking powder, salt and baking soda.
  3. In another bowl mix together the eggs, oil, sugars, pumpkin, milk and vanilla.
  4. Add your wet ingredients into your dry ingredients and mix. Once totally mixed add the carrots and walnuts.
  5. Pour the cake batter into your bundt pan and bake for 55-60 minutes. Let cake cool in the pan for 15 minutes before transferring to a wire rack.
  6. Repeat this process again so that you have a second cake.
  7. Once both cakes have cooled it’s time to make the icing. Beat together the cream cheese, butter and vanilla. Add the confectioners’ sugar and beat for 3 minutes.
  8. Cut each cake in half horizontally. Spread 3/4 cup frosting on the bottom half of each and sandwich the tops.
  9. Put 1/2 cup of frosting in a bowl and add green food coloring.
  10. Add orange food coloring to the remaining frosting.
  11. Place one cake, rounded side down, onto a serving platter or large plate. Spread 1/2 cup of orange frosting on the top and sandwich with the remaining cake, rounded side up.
  12. Next, frost the entire cake with orange frosting and set in fridge for 15 minutes.
  13. Cover your ice cream cone in green frosting. When you’re ready to serve the cake add the green frosted cone to the center of the cake.

[youtube https://www.youtube.com/watch?v=k1vzfdd6ZPA?feature=oembed]

Your Kids Will Love These Rice Krispies Turkey Legs

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It won’t be a struggle to get your kids to eat their turkey if you’re serving them these! Although they may not be as healthy as the real thing, Rice Krispies Turkey Legs are delicious and look just like an actual turkey leg.

  • 8 cups Rice Krispies Cereal
  • White candy melts
  • 1 bag of mini marshmallows
  • 6 pretzel rods
  • 1/4 cup butter
  1. Break the pretzels in half.
  2. In a small bowl, melt your white chocolate according to package instructions.
  3. Dip the ends of the pretzels into your white chocolate and press two mini marshmallows on the end of each pretzel. Set on parchment paper to let chocolate set.
  4. Dip your pretzels into the white chocolate again, making sure to coat the pretzel almost all the way to the end. Place on parchment paper to let the chocolate harden.
  5. Make your Rice Krispies mixture (either on the stove or microwave).
  6. Take a handful of the mixture and shape into a ball. Press the end of the pretzel into the ball and shape to make it look like a turkey leg.
  7. Place all your turkey legs on parchment paper for about 15 minutes to let set.
  8. Your turkey legs are now ready to be eaten, enjoy!

[youtube https://www.youtube.com/watch?v=5gBTzMUPLDk?feature=oembed]

This Purple People Eater Cocktail Will Get Your Halloween Party Started!

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Check out the color of this cocktail! If you’re looking for a tasty, creepy and easy-to-make drink this Halloween, then this Purple People Eater Cocktail is the recipe for you! Don’t forget to share with all your friends who love Halloween!

  • Purple sugar
  • Simple syrup
  • 1.5 oz vodka
  • 1 oz blue curacao
  • 1 oz sour and sour mix
  • 1 oz grenadine
  • 1 oz cranberry juice
  1. On a small plate pour some simple syrup. Dip the rim of your glass into the simple syrup.
  2. On another small plate pour your purple sprinkles. Dip the rim of the glass into the sprinkles (the simple syrup with make them stick!).
  3. Combine the rest of the ingredients in a shaker filled with ice. Shake!
  4. Fill the glass with ice and pour your purple cocktail over the ice until the glass is full. Enjoy!

[youtube https://www.youtube.com/watch?v=iiQmFPG-2Go?feature=oembed]

You’re Going To Love These Spooky Strawberry Ghosts For Halloween

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This dessert is absolutely delicious! I mean, who doesn’t love chocolate covered strawberries – and the addition of white chocolate and candy eyes are a fun twist on that classic dessert. Not only do these little spooky, fruity ghosts taste amazing, but they’re incredibly quick and easy to make. What’s your favorite Halloween treat?

  • Strawberries (cleaned and dried)
  • White chocolate (you can use candy melts or chips)
  • Candy eyes
  • Parchment paper
  1. Clean and dry your strawberries. Set aside.
  2. Melt your white chocolate as per package directions.
  3. Dip your strawberries in the melted chocolate. Make sure to drag out some of the chocolate when placing berries on parchment paper. This creates a cute little ghost tail.
  4. Once all your strawberries and coated, place two candy eyes on the front of each berry. Let chocolate harden before eating, enjoy!

[youtube https://www.youtube.com/watch?v=vP5Dggp5ChA?feature=oembed]