FeMasy

Author: alex

  • Swirled Easter Cake

  • Southern Baked Mac and Cheese

  • Antipasto Squares

    Antipasto Squares

    Antipasto Squares are the ultimate party appetizer, layering savory deli meats, cheeses, and roasted red peppers between golden crescent rolls. This crowd-pleaser is impossible to resist and incredibly easy to make.

    These warm, cheesy squares are finished with a savory parmesan-egg-pesto topping that bakes into a golden crust. Ideal for potlucks, game days, or holiday spreads, they disappear fast.

    Star Ingredients That Make Antipasto Squares Irresistible

    • Refrigerated crescent rolls – Buttery and flaky, these form the perfect base and top crust for the layered filling.
    • Deli ham – Adds a mild, savory touch that balances out the stronger cured meats.
    • Salami – Brings bold, peppery depth to the filling with a hint of spice.
    • Pepperoni – Adds smoky, zesty richness and a crowd-favorite flavor.
    • Provolone cheese – Melts beautifully with a mellow sharpness that enhances the meat.
    • Swiss cheese – Offers nutty complexity and gooey texture between layers.
    • Roasted red peppers – Bring sweetness and a touch of smokiness for balance.
    • Eggs, parmesan cheese, and pesto – Whisked together, this trio creates a savory topping that bakes into a golden, cheesy finish.

    Let’s Layer It Up: How to Make Antipasto Squares

    Start by pressing one crescent roll sheet into your baking pan as the base.

    Layer the meats and cheeses in order, finishing with vibrant roasted red peppers. Add the second crescent sheet on top and seal the edges.

    Pour a whipped mixture of eggs, parmesan, and pesto over the entire top, cover with foil, and bake. Finish uncovered until beautifully golden and puffed.

    Once cooled slightly, cut into generous squares and serve warm or at room temperature.

    Tips, Swaps & Creative Twists for Antipasto Squares

    Antipasto Squares are as customizable as they are delicious. Switch up the meats with capicola, mortadella, or turkey if you’d like a lighter option. You can also experiment with cheeses—mozzarella or fontina work great for extra meltiness.

    If you love a bit of tang, add banana peppers or sliced pepperoncini for an extra zing. For a Mediterranean flair, try layering in a few olives or marinated artichokes.

    Make sure to drain your roasted red peppers well—excess moisture can make the bottom crust soggy. Pressing the top crescent layer firmly at the edges also helps seal in the goodness.

    Keep ‘Em Fresh: Storing Antipasto Square Leftover

    If you’re lucky enough to have any leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat them in a toaster oven or air fryer for best texture—this keeps the crust crisp.

    They also freeze well! Wrap individual squares tightly in foil or plastic, then place in a freezer bag. Reheat straight from frozen at 350ºF until warmed through.

    Antipasto Squares

    A savory layered pastry dish bursting with deli meats, cheeses, and roasted red peppers, encased in buttery crescent rolls and finished with a rich parmesan-pesto egg wash. A guaranteed crowd-pleaser perfect for gatherings.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes

    Ingredients
      

    • ¼ pound sliced provolone cheese
    • 1 tablespoon basil pesto
    • ¼ pound sliced salami
    • 2 8-ounce cans refrigerated crescent roll dough or sheet
    • 3 large eggs
    • ¼ pound sliced deli ham
    • ¼ pound sliced pepperoni
    • 3 tablespoons grated parmesan cheese
    • 1 12-ounce jar roasted red peppers, drained and sliced into strips
    • ¼ pound sliced Swiss cheese

    Instructions
     

    • Preheat the oven to 350ºF and lightly grease a 9×13-inch baking dish with cooking spray.
    • Unroll one can of crescent dough and press it into the base of the prepared dish, ensuring it evenly covers the bottom.
    • Create successive layers with the ham, Swiss cheese, salami, provolone, pepperoni, and roasted red peppers, spreading each component uniformly.
    • Unroll the second can of crescent dough and carefully place it over the layered ingredients, pinching the seams to seal the top.
    • In a small bowl, thoroughly whisk together the eggs, grated parmesan, and basil pesto. Pour the egg mixture over the dough-covered filling, distributing it evenly. Cover the dish with aluminum foil.
    • Bake for 30 minutes while covered, then remove the foil and continue baking for an additional 15 to 20 minutes until the top is golden and set.
    • Allow to cool slightly before slicing into squares for serving.

    Notes

    Feel free to substitute or add meats according to preference.
    Pepperoncini or banana peppers can be included for added tang.

  • Butterfinger Caramel Bars

  • Chicken Fajita Casserole

    Chicken Fajita Casserole

    Chicken Fajita Casserole is a quick, crowd-pleasing dinner that brings all the zesty Tex-Mex flavors together in a single dish. Perfect for busy weeknights or casual family meals.

    With juicy chicken, sweet peppers, and melted cheese baked to perfection, this casserole captures the sizzling flavor of fajitas—no skillet required. It’s hearty, satisfying, and ready in under 40 minutes.

    What You’ll Need for This Flavor-Packed Chicken Fajita Casserole

    • Chicken breasts – The heart of the dish, they soak up seasoning and stay tender as they bake under the veggies and cheese.
    • Fajita seasoning – A smoky, spicy blend that brings bold flavor to every bite and mimics classic fajita sizzle.
    • Vegetable oil – Helps the seasoning coat the chicken evenly and keeps everything juicy during baking.
    • Bell peppers – Sliced into colorful strips, they soften as they bake, adding natural sweetness and crunch.
    • Yellow onion – Brings savory depth and mild sweetness, tying the vegetables together beautifully.
    • Shredded cheese – Melts over everything to create a gooey, golden blanket of richness.
    • Fresh cilantro – A bright, herbal garnish that adds color and freshness to finish the dish.

    How to Make Chicken Fajita Casserole in a Flash

    Start by preheating your oven to 400°F. In a baking dish, coat the chicken breasts with fajita seasoning and oil—massage it in to ensure every inch is packed with flavor.

    Layer sliced bell peppers and onions on top of the chicken, and sprinkle a little extra seasoning for good measure. Finish it off with a generous handful of shredded cheese over the top.

    Bake uncovered for 25–30 minutes until the chicken is cooked through and the cheese is bubbling and golden. Serve hot with fresh cilantro scattered over the top.

    Tips, Tricks, and Tempting Twists

    To ensure your chicken stays juicy, avoid overbaking—an instant-read thermometer is your best friend here. If you’re pressed for time, cube the chicken to reduce cook time by several minutes without sacrificing flavor.

    Want to lighten things up? Skip the cheese and opt for a crisp topping of parmesan and panko. For a heartier twist, stir in cooked pasta before baking, or serve over rice for a more traditional pairing.

    Low-carb eaters can spoon this over cauliflower rice, while flavor seekers will love it paired with garlic butter noodles or Mexican rice. It’s endlessly customizable, making it a staple for every taste.

    Storing and Reheating Chicken Fajita Casserole Like a Pro

    Store leftovers in an airtight container in the fridge for up to 4 days. For best results, reheat in the oven at 350°F for 15–20 minutes to keep the texture of the veggies and cheese intact.

    Microwaving is quicker and still tasty, though the peppers may soften more. This casserole doesn’t freeze particularly well due to the fresh vegetables, but it’s usually gone before you need to worry about that!

    Chicken Fajita Casserole

    A hearty and vibrant one-dish dinner, Chicken Fajita Casserole delivers the bold flavors of classic fajitas with minimal cleanup. Ready in just under 40 minutes, it’s a quick and satisfying option for a weeknight family meal.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes

    Ingredients
      

    • 1 ½ cups shredded cheese
    • 2 tablespoons fajita seasoning
    • 2 medium bell peppers sliced into strips
    • 1 tablespoon vegetable oil
    • 1 ½ pounds 680 g boneless, skinless chicken breasts
    • 1 medium yellow onion thinly sliced
    • Freshly chopped cilantro for garnish

    Instructions
     

    • Preheat the oven to 400°F (200°C).
    • Place the chicken breasts directly into a baking dish and coat them evenly with vegetable oil and fajita seasoning, massaging the mixture to ensure thorough coverage.
    • Layer the sliced bell peppers and onion over the seasoned chicken. Lightly sprinkle additional fajita seasoning over the vegetables for enhanced flavor.
    • Evenly distribute the shredded cheese on top of the mixture.
    • Transfer the baking dish to the oven and bake, uncovered, for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
    • Once baked, remove from the oven and garnish with freshly chopped cilantro before serving.

    Notes

    Ensure the chicken is fully cooked by checking that its internal temperature reaches 165°F (74°C) using a kitchen thermometer.
    Any variety of melting cheese is suitable for this casserole.
    For a lighter option, omit the cheese and instead top with a blend of Parmesan and panko breadcrumbs, then mist with oil before baking.
    To expedite cooking, dice the chicken into smaller cubes, which will reduce overall bake time.
    This dish pairs well with garlic butter pasta, plain or Mexican-style rice, or cauliflower rice for a low-carb alternative.
    For leftovers, reheat in a 350°F (175°C) oven for 15–20 minutes or use the microwave for convenience.
  • Soft Lemon Oatmeal Cookies

    Soft Lemon Oatmeal Cookies

    Soft lemon oatmeal cookies are the perfect balance of bright citrus and comforting chew. These easy-to-make treats are a sunny twist on a classic favorite.

    Each bite delivers a refreshing pop of lemon against the hearty texture of oats, making them ideal for spring gatherings or cozy afternoon snacking.

    Bright & Buttery Ingredients Behind Soft Lemon Oatmeal Cookies

    • Old Fashioned Oats – Brings the chewy, hearty texture that defines these cookies.
    • Unsalted Butter – Provides richness and ensures a soft, tender bite.
    • All Purpose Flour – Gives structure while keeping the cookies soft and thick.
    • Lemon Zest – Adds aromatic, citrusy flavor that makes these cookies sing.
    • Lemon Juice – Infuses each bite with fresh, tangy brightness.
    • Baking Soda – Helps lift the cookies just enough for a light texture.
    • Salt – Balances the sweetness and enhances the citrus flavor.
    • Granulated Sugar – Sweetens and contributes to a crisp edge.
    • Powdered Sugar (for glaze) – Creates a silky lemon glaze that tops off the cookies with a zesty finish.

    How to Make These Zesty Bites

    Start by prepping your trays and preheating the oven to get a jump on things. Cream the butter and sugar until fluffy, then mix in the lemon juice and zest for a citrusy base.

    Gently fold in the dry ingredients, followed by the oats, creating a thick, textured dough. Scoop and flatten the cookies using a sugar-dipped glass for that signature crackled top.

    Bake just until golden and set, about 10 minutes. While they cool, whisk up a tangy glaze of powdered sugar, lemon juice, and zest. Once the cookies are cool, dip the tops in glaze and let them set.

    Tips for Cookie Success & Tasty Variations

    For extra lemon punch, double the zest or add a splash of lemon extract. To keep the cookies ultra-soft, avoid overbaking—they’ll continue to firm up as they cool.

    For a fun twist, stir in white chocolate chips or shredded coconut to complement the lemon. Want a more rustic texture? Swap in quick oats for part of the old fashioned oats.

    For a vegan version, use plant-based butter and a flax egg substitute—the bright lemon flavor still shines through beautifully.

    Storing These Sunshine Cookies Just Right

    Keep these cookies soft and fresh by storing them in an airtight container at room temperature for up to 4 days. To enjoy later, freeze unglazed cookies in a zip-top bag for up to 2 months.

    When ready to serve, thaw and glaze fresh. If you’ve already glazed them, freeze with parchment between layers and let them thaw at room temperature before serving.

    Soft Lemon Oatmeal Cookies

    A tender and citrus-infused treat, these cookies combine the heartiness of oats with the bright tang of lemon, finished with a delicate glaze that enhances their flavor and texture.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes

    Ingredients
      

    • 1 cup unsalted butter softened
    • ¾ teaspoon baking soda
    • 1 cup granulated sugar
    • 1 tablespoon freshly grated lemon zest
    • ¼ teaspoon salt
    • 1½ cups old-fashioned oats
    • 1 cup all-purpose flour
    • 2 tablespoons fresh lemon juice

    Glaze:

    • 2 tablespoons lemon zest
    • 3 tablespoons lemon juice
    • ½ cup powdered sugar

    Instructions
     

    • Preheat the oven to 350°F. Prepare baking sheets by lining them with parchment paper or coating with nonstick spray.
    • In a bowl, sift together the all-purpose flour, baking soda, and salt.
    • In a separate mixing bowl, cream the softened butter with the granulated sugar until light and fluffy.
    • Blend in the lemon juice and lemon zest until incorporated.
    • Gradually fold in the dry ingredients, mixing just until combined.
    • Stir in the old-fashioned oats, beating until the dough achieves a uniform consistency.
    • Using a small cookie scoop, portion dough onto the prepared baking trays, spacing evenly.
    • Fill a shallow dish with granulated sugar and another with water. Press a drinking glass into the water, then into the sugar, and use it to gently flatten each dough portion.
    • Bake the cookies for 10 minutes, then transfer to a wire rack to cool.
    • Meanwhile, prepare the glaze by whisking together powdered sugar, lemon juice, and lemon zest in a small bowl until smooth.
    • Once the cookies have fully cooled, dip the tops into the glaze. Allow the glaze to set before serving.
  • Samoa Truffles

    Samoa Truffles

    If you’re craving the sweet magic of Samoa Girl Scout Cookies, this Samoa Truffles recipe delivers all the indulgent flavors without the cookies. Each bite is chewy, rich, and full of caramel-coconut bliss.

    Perfect for gifting or party platters, these truffles blend creamy caramel, toasted coconut, and dark chocolate into irresistible bites of homemade candy perfection.

    Main Ingredients That Make Samoa Truffles Shine

    • Sweetened shredded coconut – Toasted to golden perfection, it brings nutty depth and classic Samoa cookie flavor.
    • Dulce de leche – Thick, velvety caramel that binds everything together with rich, luxurious sweetness.
    • Sweetened condensed milk – Adds creamy texture and boosts the caramel flavor with a smooth, sweet finish.
    • Crushed Nilla Wafers – The buttery, vanilla-scented base that adds structure and a soft cookie crumble texture.
    • Dark chocolate wafers – Ghirardelli’s silky chocolate gives a glossy coating and bold contrast to the sweet filling.

    How to Make Samoa Truffles (No Baking Experience Needed!)

    Start by toasting your coconut in the oven until it’s golden and fragrant—this is where the flavor really deepens. Mix the toasted coconut with crushed vanilla wafers, creamy dulce de leche, and condensed milk until sticky and thick.

    Scoop the mixture into small truffle balls and freeze them to set. While they chill, melt dark chocolate wafers until smooth. Dip each truffle bottom in chocolate, then finish with a gorgeous chocolate drizzle over the top.

    These bite-sized candies look like they came from a high-end confection shop—but they’re super easy to make at home.

    Sweet Tips & Variations to Savor Every Bite

    For a deeper roasted coconut flavor, let the coconut toast until it’s just shy of dark brown—but stir every few minutes to avoid burning. If you want a slightly firmer bite, reduce the sweetened condensed milk by a few tablespoons.

    Feeling adventurous? Swap the Nilla Wafers for shortbread cookie crumbs for even more buttery richness. Or add a pinch of sea salt on top after the chocolate drizzle for a salted caramel twist.

    If you can’t find chocolate wafers, semisweet or dark chocolate chips melt just fine—just add a teaspoon of coconut oil for a smoother consistency.

    Keeping Samoa Truffles Fresh and Fabulous

    Store your Samoa Truffles in an airtight container in the fridge, where they’ll stay fresh for up to two weeks. Planning ahead? Freeze them for up to three months. Let them sit at room temperature for 5–10 minutes before serving for the perfect chewy texture.

    They’re the kind of treat that disappears fast—so stash a secret stash if you want any for yourself!

    Samoa Truffles

    Inspired by the beloved Samoa (or Caramel deLites) Girl Scout Cookies, these indulgent truffles are a rich blend of toasted coconut, caramel, and dark chocolate. This no-bake treat captures all the signature flavors without requiring the original cookies.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Chill time 30 minutes
    Total Time 50 minutes

    Ingredients
      

    • 1 can 14 oz sweetened condensed milk
    • 7 oz sweetened shredded coconut
    • 1 can 14 oz dulce de leche
    • 1 box 11 oz, approx. 2 cups crushed Nilla Wafer cookies, finely crushed
    • 16 oz Ghirardelli dark chocolate melting wafers

    Instructions
     

    • Spread the shredded coconut in an even layer across a large baking sheet and place in a preheated 350°F oven. Toast for 10 to 15 minutes, stirring every 5 minutes, until lightly golden. Remove from the oven and allow to cool slightly.
    • In a mixing bowl, thoroughly blend the toasted coconut with the dulce de leche, sweetened condensed milk, and crushed Nilla Wafers until evenly incorporated.
    • Line another baking sheet with parchment paper. Using a tablespoon-sized scoop, portion out the mixture and form into rounded mounds on the lined sheet. Repeat until all the mixture is used. Transfer the sheet to the freezer and chill the truffles for about 30 minutes until firm.
    • Following the instructions on the package, melt the dark chocolate wafers, typically requiring about 1½ minutes in the microwave, stirring at 30-second intervals.
    • Dip the base of each chilled truffle into the melted chocolate and return to the parchment-lined tray.
    • Pour the remaining melted chocolate into a small resealable plastic bag, snip off a tiny corner, and drizzle the chocolate over the tops of the truffles for a decorative finish.
    • Store the completed truffles in an airtight container in the refrigerator or freezer, depending on preference.

    Notes

    Ensure the use of canned dulce de leche, not regular caramel sauce, for the correct texture and consistency. If melting wafers are unavailable, dark or semi-sweet chocolate chips may be substituted. These truffles remain fresh for up to 2 weeks when refrigerated and can be frozen for up to 3 months.
  • Leftover Turkey Soup

    Leftover Turkey Soup

    Leftover turkey soup is the perfect cozy solution after a big holiday meal, turning fridge leftovers into a flavorful, soul-warming dish. This comforting bowl is easy, hearty, and packed with goodness.

    Loaded with tender turkey, vibrant veggies, and pearl couscous, it delivers nourishing flavor with every spoonful. It’s the kind of meal that soothes and satisfies, with minimal effort and maximum reward.

    Cozy Cast of Ingredients for Leftover Turkey Soup

    • Cooked turkey – The hero of this soup, giving it heartiness and depth while putting leftovers to good use.
    • Giant couscous – Adds delightful texture and makes the soup feel like a full meal.
    • Carrot and celery – Classic soup veggies that bring sweetness, crunch, and balance.
    • Onion or shallots – Builds the base flavor with aromatic, mellow sharpness.
    • Turkey or chicken stock – The flavorful broth that binds all ingredients with warmth and richness.
    • Garlic and thyme – Fragrant and earthy, these enhance the savory profile beautifully.
    • Bay leaves – Add subtle herbal complexity and depth during simmering.
    • Olive oil and butter – For a rich, golden sauté that layers in extra flavor.
    • Fresh parsley – A bright, fresh finish that lifts every spoonful.

    How to Make It Happen – Instructions for Leftover Turkey Soup

    Start by gently sautéing onion, celery, carrot, and garlic with thyme in a blend of olive oil and butter. Let them soften and release their aroma for about five minutes.

    Pour in your turkey or chicken stock, then stir in the cooked turkey and bay leaves. Season generously with salt and pepper, then bring the pot to a gentle boil.

    Next, toss in your giant couscous (or noodles if you prefer) and let it cook for around 10 minutes until perfectly tender.

    Finish with a sprinkle of fresh parsley and serve it up hot – perfect for chilly nights or quick lunches.

    Kitchen Notes & Tasty Variations

    Leftover turkey soup is endlessly adaptable. Swap giant couscous with rice, small pasta shapes, or even barley for different textures. A handful of spinach stirred in at the end adds a hit of green goodness, or try a dash of lemon juice to brighten the flavors.

    Want a spicier kick? Add a pinch of red pepper flakes or a swirl of harissa. And if you’re using rotisserie chicken instead of turkey, this soup still delivers rich, satisfying flavor.

    Homemade stock will always give the best result, but a good-quality store-bought version works beautifully for busy weeknights.

    Storing and Reheating Leftover Turkey Soup

    Leftover soup stores like a dream. Keep it in an airtight container in the fridge for up to four days – the flavors only deepen over time.

    For freezing, let the soup cool completely, then portion it into freezer-safe containers. It will keep well for up to three months.

    To reheat, simply warm it on the stovetop or in the microwave until hot throughout. If it thickens, just add a splash of broth or water to loosen it up.

    Leftover Turkey Soup

    An inviting and hearty way to transform leftover turkey or rotisserie chicken into a nourishing meal, this soup balances savory broth with aromatic herbs and tender vegetables, complemented by pearl couscous or noodles for a wholesome finish.
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes

    Ingredients
      

    • 250 g / 2 cups cooked turkey or chicken
    • 1 tbsp olive oil
    • 1 tbsp chopped parsley
    • 2 bay leaves
    • 1 onion or 2 shallots
    • 1 tbsp butter
    • 1 clove garlic
    • 75 g / 1/2 cup pearl giant couscous
    • 4 sprigs thyme or 1/2 tsp dried thyme
    • 2 stalks celery
    • Salt and pepper to taste
    • 1.5 litre / 6 cups turkey or chicken stock
    • 1 large carrot

    Instructions
     

    • Warm the olive oil and butter in a pot over low heat, then sauté the chopped onion or shallots, diced carrot, sliced celery, and minced garlic with the thyme for five minutes until softened. Pour in the turkey or chicken stock and add the cooked turkey along with the bay leaves. Bring the mixture to a rolling boil, then season with salt and pepper.
    • Stir in the pearl couscous and simmer over medium heat for approximately ten minutes or until the couscous is fully tender. Garnish with freshly chopped parsley just before serving.

    Notes

    Either homemade or store-bought stock is appropriate.
    Noodles can be used as a substitute for pearl couscous if preferred.
  • Creamy Crockpot Chicken Spaghetti

    Creamy Crockpot Chicken Spaghetti

    This slow cooker creamy chicken spaghetti is comfort food at its easiest and most satisfying. The creamy, cheesy sauce soaks into every strand of pasta for a crave-worthy dinner.

    Let the slow cooker do the heavy lifting while tender chicken, vibrant veggies, and savory seasonings blend into a luscious, spoon-coating sauce perfect for busy weeknights.

    What You’ll Need for Slow Cooker Creamy Chicken Spaghetti

    • Boneless, skinless chicken breast – The heart of the dish, becoming fall-apart tender after hours in the slow cooker.
    • Yellow onion – Adds sweet, aromatic depth as it simmers down into the sauce.
    • Bell pepper – Brings mild sweetness and color that balances the rich, creamy flavors.
    • Garlic – Bold and fragrant, it infuses the sauce with savory complexity.
    • Diced tomatoes with herbs – A bright, tangy layer that also builds herbaceous notes from basil, garlic, and oregano.
    • Condensed cream of mushroom soup – Provides the savory, umami-packed backbone of the creamy sauce.
    • Condensed cream of chicken soup – Adds comforting richness and boosts the poultry flavor.
    • Dried oregano and basil – These classic herbs bring Italian warmth and subtle depth to the sauce.
    • Kosher salt and black pepper – Essential seasonings to bring out all the other flavors.
    • Dried spaghetti – Soaks up the luscious sauce for a forkful of cozy with every bite.
    • Shredded white cheddar cheese – Melts into a gooey, slightly tangy layer of cheesy goodness.
    • Heavy whipping cream – Rounds everything out with a final touch of decadence.
    • Fresh parsley – Brightens the plate visually and cuts through the richness with a pop of freshness.

    From Slow Cook to Creamy Perfection: How to Make This Dish

    Start by placing the chicken breasts into your slow cooker. Stir together a vibrant veggie sauce made from diced onions, bell pepper, garlic, tomatoes, and condensed soups, seasoned generously with dried herbs, salt, and pepper.

    Pour the sauce over the chicken, cover, and let it slowly cook on low for 6–8 hours until tender. Just before serving, shred the chicken and return it to the saucy base.

    Boil your spaghetti separately, then stir it into the chicken mixture along with heavy cream and shredded cheese. Let everything melt and meld together before finishing with a fresh sprinkle of chopped parsley.

    Tips, Tricks & Twists for the Creamiest Chicken Spaghetti

    For an extra layer of flavor, consider searing the chicken breasts lightly before adding them to the slow cooker. It’s not necessary, but it can bring out a deeper, savory edge.

    Want a little heat? Add a pinch of crushed red pepper flakes into the sauce mixture. For even more cheesiness, try a blend of white cheddar and Monterey Jack, or sprinkle freshly grated Parmesan on top before serving.

    If you’re not a fan of cream of mushroom, double up on the cream of chicken or swap in cream of celery for a milder base. And for veggie lovers, toss in a handful of spinach or peas during the final 30 minutes.

    Keeping It Delicious: Storing and Reheating Leftovers

    This creamy chicken spaghetti holds up beautifully for leftovers. Store it in an airtight container in the refrigerator for up to 4 days. When reheating, add a splash of milk or chicken broth to loosen up the sauce and keep it silky.

    For freezing, portion the cooled spaghetti into freezer-safe containers, leaving some space at the top for expansion. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stovetop or microwave until hot and creamy again.

    Slow Cooker Creamy Chicken Spaghetti

    A velvety and rich chicken spaghetti dish, crafted with ease in a slow cooker—effortless yet packed with comforting, savory depth.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 7 hours
    Total Time 7 hours 15 minutes

    Ingredients
      

    • 1/2 teaspoon black pepper
    • 1/4 cup heavy whipping cream
    • 1 cup shredded white cheddar cheese
    • 3 cloves garlic finely minced
    • 10 oz can condensed cream of mushroom soup
    • 1/2 teaspoon kosher salt
    • 1 medium yellow onion finely chopped
    • 1 teaspoon dried basil
    • 15 oz can diced tomatoes partially drained (preferably with basil, garlic, and oregano)
    • 10 oz can condensed cream of chicken soup
    • 1 teaspoon dried oregano
    • 1 1/2 pounds boneless skinless chicken breasts, patted dry
    • 1 medium bell pepper any variety, diced
    • 8 oz dried spaghetti
    • Chopped fresh parsley for garnish

    Instructions
     

    • Place the chicken breasts in the base of a slow cooker insert.
    • In a separate bowl, thoroughly mix together the diced onion, bell pepper, minced garlic, diced tomatoes, both condensed soups, dried oregano, basil, kosher salt, and ground black pepper.
    • Pour this combined mixture over the chicken in the slow cooker, ensuring the meat is well covered.
    • Secure the lid and cook on the LOW setting for 6 to 8 hours. Cooking on HIGH is not recommended and untested for this recipe.
    • Roughly 30 to 40 minutes prior to serving, remove the chicken and shred it using two forks or your preferred method. Return the shredded chicken to the slow cooker and mix it in.
    • Approximately 20 to 30 minutes before serving time, bring a generously salted pot of water to a rolling boil. Cook the spaghetti noodles according to package instructions, drain them well, then incorporate them into the slow cooker.
    • Add the heavy whipping cream and sprinkle in the shredded white cheddar cheese. Stir until evenly distributed. Cover once again and allow it to rest for about 5 minutes to gently heat the cream and melt the cheese.
    • Uncover, garnish with freshly chopped parsley, and serve immediately while hot.
  • Crab Rangoon

    Crab Rangoon

    Crispy, golden, and bursting with creamy, savory filling, this Crab Rangoon recipe is the ultimate appetizer for parties or cozy nights in. Crab Rangoon recipe lovers will appreciate this crave-worthy combination of textures and flavors.

    The luscious blend of cream cheese and imitation crab wrapped in a crunchy wonton shell makes each bite utterly addictive. Dip into sweet chili sauce, and you’ve got snack-time perfection.

    Must-Have Ingredients for Crab Rangoon

    • Cream cheese – The creamy base that binds the filling and gives that signature rich, tangy flavor.
    • Imitation crab (surimi) – Mild and slightly sweet, it adds seafood flavor without being overpowering.
    • Garlic – Freshly minced for an aromatic kick that rounds out the filling.
    • Scallions – Brings brightness and a gentle onion bite to balance the richness.
    • Soy sauce – Adds umami depth and saltiness to the mixture.
    • Toasted sesame oil – Just a dash infuses the filling with nutty, toasty aroma.
    • Wonton wrappers – These delicate, crispy shells hold the magic together.
    • Neutral oil (for frying) – Essential for creating that irresistible, golden crunch.
    • Sweet chili sauce – The perfect tangy-sweet dip to complement the savory filling.

    How to Make Crab Rangoon: A Quick Look

    Start by softening the cream cheese until it’s easy to mix. Shred the imitation crab, then blend it with garlic, scallions, soy sauce, sugar, sesame oil, and spices into the cream cheese.

    Double-stack your wonton wrappers for extra sturdiness, then fill each with about a tablespoon of the crab mixture. Choose between the classic triangle fold or the charming pyramid shape.

    To cook, either deep fry until golden brown and crisp, or air fry for a lighter version with still-crunchy results. Serve hot with a sprinkle of kosher salt and plenty of sweet chili sauce for dipping.

    Tips, Tricks, and Tasty Variations

    For maximum crunch, keep your assembled rangoons covered with a clean towel until ready to fry so the wrappers don’t dry out. If you’re short on time, assemble them in advance and refrigerate—just be sure they’re in a single layer to avoid sticking.

    Want to mix things up? Try blending in finely chopped shrimp or real crab meat for a luxurious upgrade. You can also experiment with seasoning—add a pinch of chili flakes or a dab of sriracha to the filling for some heat.

    Air frying is a great option for a lighter version, but for true restaurant-style flavor and texture, deep frying wins every time.

    Keeping Those Rangoons Crispy: Storage Tips

    To store leftovers, place cooled rangoons in a paper towel-lined airtight container in the fridge for up to two days. The paper towel helps absorb any lingering oil and keeps them crisp.

    Reheat in a low oven (around 300ºF) until warmed through—this will revive that irresistible crunch better than a microwave. If you want to make ahead, freeze uncooked rangoons in a single layer, then transfer to a freezer bag. You can fry or air-fry them straight from frozen—just add a minute or two to the cooking time.

    Crab Rangoon Recipe

    A savory fusion of creamy filling and crispy wonton wrappers, these Crab Rangoons offer a satisfying crunch with every bite. Ideal as an appetizer or party snack, they pair wonderfully with sweet chili dipping sauce.
    Print Recipe Pin Recipe
    Prep Time 30 minutes
    Cook Time 30 minutes

    Ingredients
      

    • 1/8 teaspoon ground white pepper
    • 1 12-ounce package square wonton wrappers (approximately 40 to 50 pieces)
    • 2 cloves garlic
    • 2 teaspoons soy sauce
    • 8 ounces cream cheese
    • 3 cups neutral oil such as canola for deep frying
    • Sweet chili sauce for serving
    • Kosher salt to taste
    • 1 teaspoon toasted sesame oil
    • 1/2 teaspoon garlic powder
    • Cooking spray for air frying
    • 2 medium scallions
    • 1 teaspoon granulated sugar
    • 8 to 9 ounces imitation crab or surimi preferably stick or “leg” style, thawed if frozen

    Instructions
     

    • Let the cream cheese soften at room temperature in a large mixing bowl. Meanwhile, unwrap the imitation crab, press out excess moisture, and shred using your hands or two forks. Mince or grate the garlic cloves finely. Thinly slice the scallions on a diagonal.
    • Combine the shredded crab, garlic, and scallions with the softened cream cheese. Add soy sauce, sugar, toasted sesame oil, garlic powder, and white pepper. Stir until the mixture is evenly incorporated.
    • Fill a small bowl with water. Lay out a single layer of wonton wrappers on a cutting board or tray, keeping a slight gap between them. Wet your finger and lightly moisten the center of each wrapper. Stack a second wrapper on top of each to form double layers.
    • For triangle folds: Place 1 tablespoon of the filling diagonally in the center of each stack and spread slightly. Wet the border with water and fold in half to create a triangle. Pinch the edges firmly to seal.
    • For tent/pyramid folds: Place 1 tablespoon of filling as a small mound in the center. Dampen the edges with water, lift two opposite corners to meet at the top and pinch together. Bring the remaining two corners up and seal all edges tightly.
    • To deep fry: Heat the neutral oil in a medium saucepan over medium heat to 350ºF, about 5 minutes. Check readiness by dropping a piece of wrapper—it should bubble instantly. Fry 2 to 4 rangoons at a time until light golden on each side, about 2 minutes per side. Drain on a wire rack or paper towels.
    • To air fry: Preheat the air fryer to 380ºF. Arrange the rangoons in a single layer with 1/2-inch spacing. Lightly mist with cooking spray and cook for 3 minutes. If needed, air fry for an additional minute until golden.
    • After cooking, sprinkle lightly with kosher salt. Serve hot with sweet chili sauce.

    Notes

    To prepare in advance, uncooked rangoons can be assembled and refrigerated for a few hours on parchment-lined trays. For freezing, place assembled rangoons on a baking sheet until solid, then transfer to a sealed bag or container. Cook from frozen, adding 1–2 minutes to frying time. Store leftovers in an airtight container lined with paper towels and reheat in a low oven to maintain crispness.