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This Slow Cooker Breakfast Casserole is quick and easy to put together! Breakfast can be cooked in the slow cooker while you’re sleeping! This casserole is loaded up with seasoned sausage, diced hash browns, tender vegetables, eggs, and cheese.

Ingredients for Slow Cooker Breakfast Casserole

I am so excited for you guys to have this recipe. It has simple, budget-friendly ingredients, feeds a crowd, and is perfect for serving this holiday season. Scroll to the bottom of the post for exact measurements.

Breakfast Sausage: A hearty, flavorful protein that goes perfectly with the eggs, cheese, and vegetables.

Diced Ham: My kids don’t care for sausage, so I double up on the ham!

Diced Frozen Hash Browns: Gives the dish a nice base that balances all the flavors.

Vegetables: I love adding Diced Onion and Red & Green Bell Peppers for the flavor and to help get my veggies in.

Shredded Cheddar Cheese: Adds a salty, flavorful cheese that melts to ooey gooey perfection.

Large Eggs: Provides a nice base that fluffs up and holds everything together.

Half & Half: Makes the egg mixture creamy and light.

Chopped Parsley: Provides flavor and a pop of beautiful green color.

Garlic Powder: The secret ingredients to flavor town! Give me all the garlic!

Salt & Black Pepper: Together, they perfectly enhance all of the flavors.

How to Make Slow Cooker Breakfast Casserole

You’ll love how easy it is to put this together! In just a few simple steps, you can create something that tastes absolutely amazing. Its so hearty and filling and full of flavor. You can adjust which veggies, meats, and cheese you use to make it just how you like. Let’s get started!

Prep: Spray the pot of a 4-quart or 6-quart slow cooker with pan spray, then set aside. Mix the sausage, ham, frozen hash browns, onion, bell peppers, and cheese in a large bowl.

Combine: Add the meat and potato mixture to the pot of the slow cooker.

Whisk: In another bowl, whisk together the eggs, half & half, parsley, garlic powder, salt, and pepper.

Cook: Pour the egg mixture over the top of the meat and potato mixture, then place the pot on the base of the slow cooker, cover, and cook on LOW for 6 hours or on HIGH for 3 hours. Serve warm, garnished with freshly chopped parsley or green onions.

Million Dollar Fudge is a rich, creamy treat that lives up to its name! Packed with decadent chocolate, marshmallow fluff, and crunchy nuts, it’s perfect for gifting, sharing, or savoring all to yourself.

What’s in Million Dollar Fudge?

Million Dollar Fudge has the best flavor and texture. The chocolate is rich and creamy with the perfect amount of sweetness. And the nuts add a delicious crunch. For exact measurements, scroll to the bottom of the post.

Granulated Sugar: For perfectly sweet fudge!

Unsalted Butter: Adds a smooth and creamy texture while enhancing the overall flavor.

Salt: Balances the sweetness.

Evaporated Milk: This helps dissolve the sugar and creates a velvety consistency.

Chocolate Chips: Semi-sweet chocolate chips provide a chocolaty flavor and a smooth texture.

German Baking Chocolate: This is what really elevates the fudge with an extra rich chocolate taste.

Marshmallow Fluff: Contributes to the creamy, melt-in-your-mouth texture.

Nuts: Chopped pecans or walnuts are mixed in for a satisfying crunch and nutty flavor.

Let’s Make Million Dollar Fudge!

This million dollar fudge recipe is super easy to whip up. Just make sure you give yourself enough time for it to set up properly—my recommendation is at least 2 hours.

Prep: Line a 9 x 13 x 2-inch pan with parchment paper, leaving a 1-inch overhang on either side. Either butter or spray lightly with pan spray. Add the sugar, butter, salt, and evaporated milk to a large saucepan, then heat over medium-low heat. Stir until the sugar fully dissolves.

Boil: Increase the heat to medium and bring the sugar mixture to a rolling boil. Stir as needed to ensure it does not boil over. Boil for 6-8 minutes. 

Add: Meanwhile, add the chocolate chips, German baking chocolate, marshmallow cream, and nuts to a large bowl. Set aside.

Combine: Once the sugar mixture is done boiling, then you can pour it into the bowl with the chocolate mixture.

Stir: Stir until all of the chocolate has melted and the marshmallow fluff is no longer leaving white streaks in the fudge. 

Let Set: Add the fudge to the prepared pan and smooth over the top. You will want to do this right away after everything is combined, as the fudge begins to set up quickly. Set aside and let the fudge sit for at least 2 hours before removing it from the pan and slicing it into pieces. I was able to get about 48 pieces of million dollar fudge.

This bacon ranch cheese ball will be your favorite go-to appetizer! The winning combination of bacon, ranch seasoning, and cheddar cheese really stands out in this tasty cheese ball. Serve with crackers and watch everyone devour it!

Ingredients For Bacon Ranch Cheese Ball

Gather these simple ingredients to make the tastiest cheese ball at the party! Everyone will love the combination of bacon, ranch, and cheddar. Follow the recipe card below for exact measurements!

Cream Cheese: Softened cream cheese is best!

Dry Ranch Dressing Mix: Seasons the cheese ball perfectly.

Cheddar Cheese: Shredded cheddar cheese pairs well with the bacon and ranch flavors.

Green Onions: Fresh chopped green onions add flavor and a pop of color.

Bacon: The best part of the cheese ball! It adds a salty and smokey flavor.

Pecans: Rolling the cheese ball in crunchy pecans adds flavor and texture.

Bacon Ranch Cheese Ball Recipe

Cheese balls are incredibly easy to make! It comes together quickly and is the perfect last-minute appetizer idea. It’s so addicting and you can never stop at just one bite!

Mix: In a medium bowl, mix the cream cheese and dry ranch seasoning using an electric hand mixer. 

Add: Add the shredded cheese, green onion, and crumbled bacon.

Combine: Mix to combine the ingredients together until incorporated.

Shape: Shape the mixture into a ball. I like to use saran wrap for an easy cleaner option!

Roll in Nuts and Serve: Place pecans on a plate then roll the cheese ball over the nuts to coat the outside. You can make one big ball or two smaller ones! Store in the refrigerator in an airtight container until you’re ready to serve. Enjoy with crackers or vegetables!

Crockpot Mississippi meatballs make the best little appetizer or side dish. The flavorful pepperoncini peppers mixed with the au jus and ranch seasoning packets with delectable butter make the most amazing sauce, and the tender meatballs perfectly soak that up.

Ingredients for Crockpot Mississippi Meatballs

You only need to pick up a few ingredients for this tasty little appetizer. If you already have these items, you will be amazed at how quickly they come together. Scroll to the bottom of the post for exact measurements.

Frozen Meatballs: The easiest way is to use store bought frozen meatballs. You can make your own homemade meatballs and use whatever kind of meat you prefer. I enjoy beef with this recipe.

Packet of Au Jus Gravy Mix: Adds a bold beef flavor that enhances the meatballs.

Ranch Seasoning Mix: Provides lots of herbal flavor. You can make your own ranch dressing mix.

Jar Sliced Pepperoncini Peppers: Give the dish a little bit of heat. Not spicy, just a kick of flavor.

Water: Creates the base for the sauce.

Butter: Adds a rich depth of flavor to the sauce.

How to Make Crockpot Mississippi Meatballs

You will love how quickly you can get everything into the crockpot, set it, and forget it! The nice thing is that the meat is already cooked. You’re basically just warming everything up together and creating a beautiful flavor pallet.

Add: Place the frozen meatballs in the bottom of a crockpot, then sprinkle the au jus gravy mix and the ranch mix over the meatballs.

Combine: Next, you’ll pour the pepperoncini peppers into the pot, then add the pepperoncini juice and water over the meatballs and seasonings.

Cook: Place the diced butter over the contents of the crockpot, then cover and cook on LOW for 3-4 hours. Stir the meatballs every 30 minutes or so to keep them from burning. When the crockpot Mississippi meatballs are heated through, serve them on their own or over potatoes.

Lion House Rolls are the best dinner rolls for holiday meals or any occasion. These buttery, super-soft rolls are the perfect vehicle for soaking up delicious soups, sauces, and gravies.

Homemade Lion House Rolls Ingredients

The foundation of these rolls consists of flour, milk, and butter, creating a soft, buttery texture and rich flavor. These ingredients are likely staples in your pantry. For precise measurements, refer to the bottom of the post.

Whole Milk: Used to activate the yeast and also a little bit in the egg wash. Whole milk is preferred, but you can use 2% milk.

Butter: Use softened unsalted butter for the dough and melted salted butter to brush on the rolls after baking.

Granulated Sugar: Feeds the yeast and adds sweetness to the dough. If you prefer your dinner rolls to be saltier, you can reduce the amount of sugar.

Active dry yeast: Makes the dough rise. You could also use the same amount of instant yeast, 2 1/4 teaspoons.

Egg: Used as a binding agent to give the rolls structure, moisture, and a rich depth of flavor.

Flour: All-purpose flour is fine in this recipe.

Salt: Enhances the flavors.

How to Make Lion House Rolls

These classic dinner rolls are simple to make, with easy steps that deliver bakery-quality results. Whether served fresh from the oven or saved for later, they are sure to become a family favorite.

Dough

Combine: Add the warmed milk, yeast, and sugar to the bowl of a stand mixer, cover it with a towel, and let it rest for about 5 minutes. The mixture should become frothy.

Mix: When the yeast is ready, add 1/2 cup of softened butter, egg, 3 cups of flour, and salt. Fit the mixer with the dough hook attachment and mix at medium-low speed until the dough begins to come together.

Mix: As the dough comes together, you may need to add more flour. Start with a few tablespoons at a time until the dough begins to pull away from the bowl. When the dough is formed, increase medium speed and mix for an additional 3-4 minutes.

Let Rise: Lightly oil a large bowl with butter or vegetable oil. Add the dough to the bowl, cover, and let it rest for about an hour until it doubles in size. While the dough rests, line a baking sheet with parchment paper and prepare a clean work surface where the dough can be rolled out.

Rolls

Roll: When the Lion House roll dough is doubled in size, dump it onto a lightly floured surface. Roll the dough into a 12×15-inch rectangle. Brush the melted butter onto the surface of the dough slab.

Cut: Cut the slab into four sections, in half vertically and then horizontally. Then, cut each of these quarters into three rectangles. They should be about 2 ½x6-inches.

Shape: Roll the little rectangles up and place them, seam side down, on the parchment-lined baking sheet about 2 inches apart. Cover and let the rolls rise for 45 minutes to 1 hour. The rolls should be larger and fluffy but not touching. While the rolls rise, preheat the oven to 375 degrees Fahrenheit. When the rolls are ready, bake them for 15-20 minutes until they are golden brown. Remove the rolls from the oven and brush the tops with additional butter.

Crab Rangoons are a fun, Asian-inspired appetizer filled with crab meat, smooth cream cheese, and seasoning. Wrapped in a wonton wrapper and deep-fried, they are irresistible!

Ingredients Needed for Crab Rangoon

This list is short, but you might not have everything on hand. No Worries, though; these can usually be found at most grocery stores. Scroll to the bottom of the post for exact measurements.

Imitation Crab Meat: The yummy meat that adds a nice texture and flavor.

Cream Cheese: Adds the perfect creamy tang that complements the crispy wonton and savory seasoning.

Green Onion: Gives the best savory flavor!

Worcestershire Sauce: Just a little bit adds the best depth of flavor you can’t get anywhere else.

Soy Sauce: Provides a nice umami flavor.

Garlic Powder: Give me all the garlic!

Wonton Wrappers: These fry up perfectly crispy and flavorful!

Oil: For frying.

How to Make Fried Crab Rangoon

My favorite things to order from Chinese takeout are egg rolls, kung pao chicken, fried rice, and crab rangoon. So, when we were stuck at home for months and were craving takeout, I decided to make my own crab rangoon recipe. And it was so much easier than I thought, and dare I say, even better than takeout because you can enjoy them freshly fried!

Combine: Add the crab, cream cheese, green onion, Worcestershire, soy sauce, and garlic powder to a medium bowl and mix until fully combined.

Add: Assemble up to four wonton wrappers at a time, adding about two teaspoons of filling to the center.

Wet: Wet the edges of the wrappers with water or a beaten egg.

Fold: Pinch two opposite corners together before bringing up the other two corners to form the shape.

Cover: Pinch all the edges together to seal and set aside. Cover the formed rangoons with a damp paper towel until you are ready to fry them. Continue to assemble rangoons until all of the filling has been used, about 30.

Fry: Heat about 3 inches of oil in a deep skillet or Dutch oven until the oil reaches 350 degrees Fahrenheit. Fry the rangoons in batches for 3-4 minutes until they are golden brown. Remove them from the oil to a paper towel lined plate. Serve immediately with the dipping sauce of your choice.

Crockpot monkey bread is an easy, gooey treat made in your slow cooker. It’s packed with soft biscuit pieces, cinnamon-sugar flavor, and a sweet buttery glaze. No oven needed!

Crockpot Monkey Bread Recipe

Traditional monkey bread is always a favorite, but sometimes I want to set it and forget it! This recipe is more convenient to prepare and perfect for saving precious oven space during the busy holiday season. Scroll to the bottom of the post for exact measurements.

Refrigerated Biscuits: These pre-made biscuits are the base of the recipe, making it quick and hassle-free. They bake into soft, fluffy layers that pull apart easily.

Granulated Sugar and Ground Cinnamon: For the cinnamon-sugar coating that gives each piece its signature flavor.

Brown Sugar: Adds a caramel-like sweetness to the sauce, making the bread gooey and irresistible.

Unsalted Butter: Melts into the brown sugar to create a rich, buttery mix that coats the bread.

Salt: Enhances all the flavors.

Glaze

Powdered Sugar: Creates a smooth, sweet glaze to drizzle over the monkey bread.

Milk: Thins the powdered sugar to the perfect consistency.

Vanilla extract: Enhances the flavor with a warm sweetness.

How to Make Crockpot Monkey Bread

Making this yummy dessert is a breeze! Just cut up the biscuits, toss them in cinnamon-sugar mixture and then pour the melted butter and brown sugar over the top. Then you can step away and let the slow cooker do all the work!

Prep: Spray the pot of a 4-quart slow cooker or CrockPot with non-stick cooking spray and set aside. Cut the biscuit dough into quarters.

Toss: Add the biscuits to a large ziplock bag along with the sugar and cinnamon. Close the bag tightly, allowing room for air, and shake until all the biscuits are fully coated in the cinnamon sugar.

Transfer: Add the coated biscuits to the prepared CrockPot. I sprinkled a small handful of the leftover cinnamon sugar over the biscuits and discarded the rest.

Melt: Heat the butter, brown sugar, and salt in the microwave in a medium bowl in 30-second increments until all the butter is melted and the sugar is mostly dissolved.

Cook: Pour the brown sugar mixture over the biscuits. Cover with lid and cook on LOW for 2-3 hours, or until the pieces around the edge are starting to brown and the center reaches an internal temperature of 190ºF.

Make the Glaze: Whisk the powdered sugar, milk, and vanilla together in a small bowl and drizzle over the top of the monkey bread before serving.

Tender braised short ribs will fall off the bone and leave you speechless! Seared then cooked in a red wine reduction, beef broth, and fresh herbs. Every bite is tender perfection and will melt in your mouth!

Ingredients You Will Need

It only takes a handful of ingredients to make these incredible braised short ribs! They turn out tender and flavorful every time. The sauce makes the most delicious gravy and takes these short ribs over the top!

Beef Short Ribs: 5-6 whole beef short ribs.

Salt and Pepper: Season to taste.

Flour: Coats the short ribs and creates a crust as it sears.

Olive Oil: For searing.

Carrots: Peel then dice whole carrots.

Onion: Diced onion adds so much flavor!

Celery: Diced celery softens as it cooks and adds perfect texture.

Garlic: 1 whole head of garlic! Leaving the skin on the garlic, simply cut the top off.

Beef Broth: To have an excellent beefy flavor don’t substitute for other broth.

Garlic: 3 cloves sounds like a lot but trust me it’s needed.

Red Wine: The secret to this recipe! It adds so much flavor and helps to tenderize the meat as it cooks. Also, the alcohol will cook out so the whole family can enjoy it.

Beef Broth: The base of the savory sauce the ribs cook in.

Tomato Paste: Adds flavor and helps to thicken the sauce.

Worcestershire Sauce: Gives an immense smokey flavor!

Rosemary and Thyme: The best combination of fresh herbs, it’s so good!

Braised Short Ribs Recipe

The cast iron pot does all the work once you prepare and sear the short ribs! It’s easy to prep in the morning and cooks all day for the tastiest results. Perfect for a Sunday meal or special occasion to impress family and guests.

Prepare and Season: Preheat the oven to 350 degrees Fahrenheit. Add the 2 tablespoons olive oil to a large heavy-bottom Dutch oven over medium-high heat. Season the ribs with salt and pepper, to taste.

Flour the Ribs: Place the flour on a plate and coat the short ribs in flour on all sides.

Sear the Ribs: Add the short ribs to the hot pot to sear the sides until brown. Sear for 1-2 minutes then turn with tongs to sear all sides. Remove the short ribs and set aside on a plate.

Cook the Vegetables: Turn the heat down to medium then add the carrots, onion, celery, and garlic. Cook for about 5 minutes until they start to soften.

Reduce the Wine/ Add Remaining Ingredients: Pour in the red wine. Bring to a boil for about 1 minute allowing the wine to reduce. Add in the broth, tomato paste, and Worcestershire sauce. Stir to combine.

Cook: Return the short ribs back to the pot then place the sprigs of rosemary and thyme on top of the meat. Cover the pot with a lid and place it in the preheated oven. Cook for 2 to 2 ½ hours, or until the short ribs are very tender and pull away from the bone.

Strain the Liquid: To make the gravy, remove the short ribs from the pot and set aside. Using a strainer, strain the veggies from the liquid. 

Boil and Thicken the Gravy: Return the strained liquid back to the pot over medium-high heat. Bring the mixture to a boil for 2-3 minutes or until it starts to thicken. Pour the gravy over the braised short ribs then enjoy!

Pretzel Christmas Crack is the best holiday treat! This addictive combination of salty pretzels, rich toffee, and chocolate is sure to be a hit at any party or gathering.

What’s in Pretzel Christmas Crack?

If you love my original Christmas Crack made with saltine crackers, you’ve got to try this pretzel crack recipe! You only need 6 ingredients to make this addictive treat recipe. It’s crunchy, buttery and chocolaty! You can find the exact measurements below in the recipe card.

Unsalted Butter: Cooks with the brown sugar to make the toffee layer.

Dark Brown Sugar: Provides a deep, molasses-like sweetness.

Salt: Enhances the flavor of the toffee.

Crushed Pretzels: The crunchy, salty base that complements the sweetness perfectly.

Semi-Sweet Chocolate Chips: Melts into a sweet topping that pairs deliciously with the pretzels and toffee. You can use milk chocolate if you prefer.

Flaky Sea Salt: A finishing touch that boosts the flavor.

How to Make Pretzel Christmas Crack

Pretzel crack or “pretzel toffee” is so easy to make and even easier to eat! Make a double batch because this stuff goes quickly! Here’s how simple it is to whip up.

Toffee: Preheat the oven to 400 degrees Fahrenheit. Line a 10×15×1 inch baking sheet with aluminum foil and spray with pan spray. Whisk together the butter, brown sugar, and table salt in a saucepan over medium-high heat, and let it boil for 4-5 minutes to make the toffee mixture. The toffee needs to reach 270-290ºF.

Add Pretzels: Stir the pretzels into the toffee mixture.

Bake: Pour the toffee mixture onto the prepared baking sheet. Spread out the pretzels as evenly as possible, but it’s alright if it’s not very even. Bake for 5 minutes.

Add Chocolate: Remove the baking sheet from the oven, immediately sprinkle the chocolate chips evenly over the toffee and let it sit for about 2 minutes until all the chocolate has melted.

Spread: Spread the melted chocolate over the pretzels and toffee.

Cool & Enjoy! Sprinkle with flakey sea salt. Let it cool completely before cracking into pieces and serving.

Mongolian Ground Beef and Noodles is a flavorful, spicy dinner that’s ready in 30 minutes! This dish combines tender noodles, savory ground beef, and a sweet and spicy Asian-inspired sauce for a meal that’s as comforting as it is delicious!

Ingredients For Mongolian Ground Beef and Noodles

Skip the takeout and make this incredibly flavorful Mongolian ground beef and noodles recipe at home! You only need a handful of pantry staple ingredients that come together with very little effort. All measurements are in the recipe card at the end of the post.

Ground Beef: I like to use lean ground beef for less grease and to keep the calories down. Any ground meat will work!

Udon Noodles: Thick noodles that have a soft, chewy texture and absorb the sauce wonderfully. 

Garlic: Minced garlic infuses the sauce with aromatic warmth and depth.

Soy Sauce: Gives this dish the perfect savory flavor. I used low-sodium soy sauce to better control the sodium.

Brown Sugar: To perfectly sweeten the sauce.

Beef Broth: Adds flavor while giving the sauce the right consistency.

Hoisin Sauce: For a sweet, salty and tangy taste. Use store-bought or try my delicious homemade hoisin sauce.

Ginger: Use either ginger paste or grated ginger for a zesty, slightly peppery kick. 

Red Pepper Flakes: Adds a bit of heat.

Cornstarch and Water: Mixed together to make a slurry that thickens the sauce.

How to Make Mongolian Ground Beef Noodles

Get ready for an amazing meal that’s on the dinner table in just 30 minutes! This is one of my go-to recipes to whip up for my family on busy nights. It’s adult and kid-friendly because it’s super tasty but not too fancy.

Cook the Noodles: Cook the noodles according to the package directions, drain them, and set them aside.

Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until it is mostly browned. Add the garlic and cook for a minute until fragrant. Drain the excess fat.

Make the Sauce: While the beef is cooking, whisk together the soy sauce, brown sugar, beef broth, hoisin sauce, ginger paste, and red pepper flakes.

Toss: Pour the sauce over the meat, then finish cooking the ground beef in the sauce. Add the noodles to the pan with the beef and sauce, then toss to coat.

Add the Slurry: Whisk the cornstarch and water together and pour over everything in the skillet. Continue cooking and stirring until the sauce thickens.

Enjoy: Remove the pan from heat and serve fresh!