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This cozy One Pot Broccoli Cheese Orzo is a creamy, comforting meal that blends the richness of cheese with the heartiness of broccoli and orzo. It’s a quick, nourishing dish perfect for busy weeknights.

Inspired by the flavors of broccoli cheddar soup, this one-pot wonder is kid-approved, veggie-packed, and comes together in under 30 minutes with minimal cleanup.

What You’ll Need for One Pot Broccoli Cheese Orzo

• Orzo pasta – A tiny rice-shaped pasta that soaks up flavor while staying tender and creamy.
• Broccoli – Finely chopped and stirred in toward the end, it brings fresh green flavor and texture.
• Sharp cheddar cheese – The star of the show, adding richness and that classic cheddar tang.
• Parmesan cheese – Adds a salty, nutty depth and enhances the overall cheesiness.
• Whole milk – Provides a creamy base to bind the orzo and cheese together.
• Chicken or vegetable broth – Adds savory depth and helps cook the orzo to perfection.
• Sweet onion – Sautéed until tender to form a savory, aromatic base.
• Garlic – Adds a gentle heat and fragrance that elevates the dish.
• Carrots – Bring a natural sweetness and extra color to the creamy base.
• Butter and olive oil – A flavorful start to the cooking process, adding richness and body.

Let’s Make It: How to Whip Up This Cheesy Broccoli Orzo

Start by sautéing sweet onion in a mix of butter and olive oil until it’s soft and translucent. Stir in garlic and carrots, letting them release their flavors.

Add the orzo and pour in your broth of choice. Cover and simmer until the orzo begins to soften and absorb the flavorful liquid.

Stir in the broccoli and milk, then cover again until the broccoli is tender and the orzo is perfectly al dente.

Finish with a generous handful of sharp cheddar and Parmesan, stirring until everything melts into a luscious, creamy sauce. Season to taste and dig in.

Cheesy Tips & Tasty Variations

For extra flavor, use a combination of sharp white cheddar and smoked cheddar. It creates a more dynamic cheesy base that pairs beautifully with the broccoli.

Want to sneak in more veggies? Chopped spinach or zucchini blends right in without changing the flavor much. Or swap the milk for half-and-half if you’re craving something extra creamy.

A pinch of red pepper flakes or a dash of hot sauce also adds a gentle kick, balancing the richness of the cheese with a bit of heat.

Keeping It Fresh: How to Store One Pot Broccoli Cheese Orzo

Let leftovers cool completely before transferring them to an airtight container. Store in the fridge for up to 3 days.

To reheat, add a splash of milk or broth and warm gently on the stove or in the microwave, stirring occasionally until creamy again. Freezing is not ideal due to the dairy content, as the texture may change once thawed.

One Pot Broccoli Cheese Orzo

A comforting, family-friendly dish that captures the essence of broccoli cheddar soup in a rich, cheesy orzo format. This simple, one-pan meal is quick to prepare, brimming with vegetables, and irresistibly creamy.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Total Time 25 minutes mins

Ingredients

  

• 1 tablespoon extra virgin olive oil
• 2 cups chicken stock or vegetable broth
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• 2 tablespoons salted butter
• 1.5 cups shredded sharp cheddar
• 4 cloves garlic finely chopped
• 1 cup shredded carrots
• 1 whole sweet onion finely chopped
• 2 cups finely chopped broccoli
• 1 cup uncooked orzo pasta
• 1 cup whole milk

Instructions

 

• Heat a heavy-bottomed pan over medium heat and add the butter along with the olive oil. Once the mixture is hot, incorporate the finely chopped onion and a small pinch of salt, allowing it to cook gently for 4 to 5 minutes.
• Introduce the garlic and carrots, stirring occasionally, and continue to cook until the garlic softens and its aroma becomes pronounced.
• Stir in the dry orzo and pour in the broth. Bring the mixture to a simmer, then cover with a lid and let cook undisturbed for approximately 6 minutes.
• Remove the lid, add the chopped broccoli and milk, stir to combine, and cover again. Cook for an additional 4 minutes or until the orzo reaches an al dente texture and the broccoli is tender.
• Turn off the heat, stir in the cheddar and Parmesan until melted and creamy. Season with salt and freshly ground black pepper according to preference. Serve immediately.

Crispy, golden, and dripping with melted mozzarella and provolone, Texas Toast With Cheese is the ultimate comfort food you didn’t know you needed. Thick-cut slices bring a chewy bite with buttery, garlicky flavor in every corner.

This semi-homemade favorite is ready in just 15 minutes and delivers restaurant-style taste with pantry-friendly ingredients. Whether it’s a side for pasta night or a snack all on its own, it always steals the spotlight.

Melted Magic: What You Need for Texas Toast With Cheese

• Texas toast – The thick slices give this recipe its signature chew and structure, perfect for holding all that cheesy goodness.
• Butter (melted) – Brushed on for richness and to help the toast crisp beautifully around the edges.
• Grated Parmesan – Adds salty umami and a little crunch when baked.
• Garlic powder – Infuses the toast with classic, comforting garlic flavor.
• Oregano – Brings a warm, earthy balance that enhances the cheese.
• Mozzarella cheese – Melts into creamy perfection for that irresistible cheese pull.
• Provolone slices – Layers on a smoky, smooth depth that complements mozzarella.
• Dried parsley (optional) – A light sprinkle adds color and a touch of herby freshness.

How to Make It: Texas Toast With Cheese in Just a Few Steps

Start by melting the butter and stirring in Parmesan, garlic powder, and oregano to create a savory, buttery spread. This mixture forms the flavor base for each slice.

Lay the bread in a single layer on a baking sheet or in your air fryer basket. Evenly brush the seasoned butter onto the slices, making sure to cover edge to edge.

Top each piece with shredded mozzarella and then lay a slice of provolone on top—it creates that gooey, melty top layer that makes this toast unforgettable.

Bake or air fry until the cheese is melted and bubbly, and the edges are crisped to golden perfection. Garnish with dried parsley if desired, and serve hot!

Toast Like a Pro: Tips & Flavor Twists

For a crispier finish, lightly toast your bread before applying the butter mixture. This step isn’t required, but it helps create an even sturdier base that holds up well to all that cheese.

If you’re a fan of heat, sprinkle a little crushed red pepper on top before baking. Want a smoky twist? Use smoked provolone or even add a thin layer of crumbled cooked bacon beneath the cheese.

Day-old bread works surprisingly well in this recipe, absorbing the buttery mix and crisping beautifully in the oven or air fryer. It’s a great way to cut down on food waste while saving a few bucks.

Keeping It Cheesy: How to Store & Reheat

Leftovers can be wrapped in foil and stored in the fridge for up to three days. For the best texture when reheating, skip the microwave and opt for a toaster oven or air fryer. This keeps the edges crisp and the cheese perfectly melty.

You can also freeze fully assembled (but unbaked) slices. Lay them flat in a freezer-safe container or bag with parchment between each piece. Bake straight from frozen at 375°F until the cheese is melted and the toast is heated through—about 8 to 10 minutes.

This Texas Toast With Cheese recipe turns simple ingredients into something spectacular—melty, garlicky, and satisfying every time.

Texas Toast With Cheese

A savory blend of melted mozzarella, provolone, and Parmesan with a touch of garlic and herbs transforms thick-cut bread into an irresistible, semi-homemade Texas toast.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Ingredients

  

• 1 teaspoon oregano
• 6 slices thick-cut Texas toast or similar bread
• 2 tablespoons grated Parmesan cheese
• 6 slices provolone cheese
• 1 cup shredded mozzarella cheese
• 4 tablespoons unsalted butter melted
• ½ teaspoon garlic powder
• ½ teaspoon dried parsley optional, for garnish

Instructions

 

• Toasting the bread beforehand is optional but enhances crunchiness; omitting this step yields a softer result.
• In a small bowl, combine the melted butter with Parmesan, garlic powder, and oregano, stirring until fully blended.
• Place the bread slices in a single layer either in an air fryer basket or on a baking sheet. Evenly coat each slice with the prepared butter mixture.
• Distribute the mozzarella evenly over each piece of toast. Top each with one slice of provolone.
• Cook at 350°F in an air fryer for 5 minutes or bake in a convection oven at 375°F for 6 to 7 minutes, or until the cheese is thoroughly melted.
• If desired, finish with a sprinkle of dried parsley before serving.

Notes

Using day-old bread from the discount shelf is both economical and effective for this recipe.
Leftover garlic toast can be easily reheated in a toaster oven in just a few minutes.

Make the holidays even sweeter with these irresistible Little Debbie Christmas Tree Snack Cake Truffles. Perfectly bite-sized and coated in creamy white chocolate, they’re a festive treat everyone will love.

Whether you call them truffles, cake bites, or cake pops without the stick, this no-bake dessert transforms a nostalgic snack into holiday magic in under 30 minutes of hands-on time.

What You’ll Need for These Christmas Tree Snack Cake Truffles

• Little Debbie Christmas Tree Cakes – The star of the show, these snack cakes provide the sweet vanilla cake and fluffy filling base.
• Cream Cheese Frosting – Adds creaminess and helps bind the mixture into rich, rollable truffle dough.
• Bright White Chocolate Melts – Creates the smooth, sweet outer coating with a snowy white finish.
• Red Chocolate Melts – For those signature stripes, adding a pop of festive color and fun decoration.
• Green Sanding Sugar – A sparkling finish that gives each truffle a holiday shimmer and texture.

How to Make Christmas Tree Truffles – Quick and Fun!Start by blending the snack cakes with frosting until smooth and creamy.

Roll into even truffle-sized balls and chill until firm — this step makes them easier to coat.

Dip each truffle in melted white chocolate, then set them on parchment to firm up again.

Decorate with a dusting of green sugar and red chocolate drizzle for that iconic tree look.

Let everything set, then they’re ready to serve or gift!

Tips & Twists to Make Them Extra Merry

Chilling the truffle balls before dipping is crucial — it keeps them from falling apart in the warm chocolate. If you want extra decadence, try adding a pinch of peppermint extract to the mix or use chocolate-flavored snack cakes for a twist.

Swap the red drizzle for gold or green if you’re customizing for a theme party or holiday platter. These truffles are also great made ahead — just store them chilled and decorate before serving for the freshest look.

You can even get the kids involved in the decorating — it’s a fun and festive holiday kitchen activity.

Storing These Sweet Treats Just Right

Keep your truffles in an airtight container in the fridge for up to 5 days — the chocolate shell helps lock in moisture.

If you want to freeze them, do so before decorating. Place in a single layer, freeze until solid, then transfer to a sealed container. Thaw in the fridge overnight, then decorate before serving for best results.

Reheating isn’t needed — they’re best served chilled or at room temperature for that perfect cake-and-frosting texture inside.

Little Debbie Christmas Tree Snack Cake Truffles

Transform festive Little Debbie Christmas Tree Cakes into indulgent, bite-sized truffles with this simple and delightful holiday treat. With just four main components, these charming sweets are both quick to prepare and crowd-pleasing.

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Prep Time 20 minutes mins

Chill time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Ingredients

  

• ½ a bag of red chocolate melts
• 2 boxes 10 cakes of Christmas Tree Cakes
• ½ cup cream cheese frosting
• 1 bag bright white chocolate melts
• Green sanding sugar

Instructions

 

• Combine the Christmas Tree Cakes and cream cheese frosting in a stand mixer and blend at high speed until the mixture is smooth and cohesive.
• Scoop out approximately two tablespoons of the mixture at a time and roll into uniform balls; you should produce 10 in total. Arrange the formed truffles on a parchment-lined tray.
• Transfer the tray to the freezer and allow the truffles to chill for one hour.
• Meanwhile, place the white chocolate melts in a large, microwave-safe bowl. Heat in 45-second bursts, stirring after each interval until fully melted and smooth.
• Retrieve the truffles from the freezer and immerse each one individually into the melted white chocolate. Roll each truffle to fully coat, then lift out using a fork, allowing excess chocolate to drip off. Set the coated truffles back onto the parchment paper.
• After all truffles are dipped, place them back into the freezer for roughly 10 minutes to let the coating firm up.
• Once the coating has solidified, melt the red chocolate melts and transfer the melted chocolate into a piping bag. Snip a small opening at the tip.
• Moisten the tops of the truffles lightly with water using a fingertip, then dust with green sanding sugar.
• Pipe red decorative lines in a gentle side-to-side motion over each truffle.
• Allow decorations to set completely before serving. Store any leftovers in an airtight container.

Notes

Ensure the truffle mixture is thoroughly blended for a smooth texture. Handle the dipped truffles carefully to preserve their round shape and decorative finish.

Fluffy, sweet, and glazed to golden perfection, this maple bar donut recipe brings the beloved West Coast bakery classic to your home kitchen. Each bite delivers soft, chewy bliss.

These rectangular yeast-raised donuts are dipped in a rich maple glaze that sets with a satisfying sheen. Perfect with morning coffee or as a nostalgic afternoon treat.

What You’ll Need for Perfect Maple Bar Donuts

• Bread flour – Provides the high gluten content needed for that ideal chewy-yet-airy donut texture.
• Active dry yeast – The leavening powerhouse that gives these donuts their signature rise and pillowy softness.
• Egg yolks – Adds richness, color, and softness to the dough, making every bite more indulgent.
• Shortening – Helps create a tender crumb while maintaining the structure during frying.
• Maple extract – The star of the glaze, delivering that unmistakable warm, woodsy sweetness that defines a true maple bar.
• Powdered sugar – The base of the glaze, it melts smoothly and sets beautifully over cooled donuts.
• Peanut oil – Ideal for frying thanks to its neutral flavor and high smoke point, resulting in crisp, golden donuts.

How to Make Maple Bar Donuts: A Sweet Journey

Start by activating the yeast with warm water and a bit of sugar. Once bubbly, blend in the remaining sugar, shortening, yolks, and vanilla. Add flour, salt, and baking powder, mixing until a sticky dough forms. Knead until smooth.

Shape the dough into a square and let it rise in a warm, steamy oven setup until doubled. Roll it out gently and slice into rectangles, then allow a second rise for maximum puff.

Heat the peanut oil and fry in small batches until golden and tender. Cool completely. Whisk together the maple glaze, adjusting thickness with water or sugar to get that perfect dip. Dunk each bar top-down and let the glaze set before serving.

Pro Tips for the Fluffiest, Glossiest Maple Bars

Proofing is everything—don’t rush it. Using a warm, humid oven environment ensures optimal rise and a lighter donut. Be gentle when handling the dough post-rise; even small pokes can deflate the delicate air pockets you’ve worked so hard for.

When frying, maintain a consistent oil temperature. Too cool and the donuts soak up oil; too hot and they brown before cooking through. And always wait until the donuts are completely cooled before glazing—warm donuts will cause the icing to slide right off.

Customize your glaze by adjusting the maple extract to taste. For a deeper flavor, consider adding a touch of brown butter or a pinch of cinnamon.

Keeping Them Fresh: How to Store Maple Bar Donuts

These maple bar donuts are best enjoyed the day they’re made, but they’ll keep their magic for up to three days. Store in an airtight container at room temperature to maintain softness.

If you’d like to freeze them, skip the glaze and wrap the donuts tightly. Once thawed, dip in fresh glaze to bring them back to life. To reheat, a quick 10 seconds in the microwave softens them up nicely—just avoid overheating, which can toughen the texture.

Maple Bar Donut Recipe

A classic Western delight, these Maple Bar Donuts boast a pillowy, yeasted interior encased in a golden exterior and crowned with a rich maple glaze. Their signature rectangular form and sweet, flavorful topping make them a sought-after treat that you can now recreate in your own kitchen with ease.

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Prep Time 30 minutes mins

Cook Time 2 minutes mins

Rising Time 2 hours hrs

Total Time 2 hours hrs 32 minutes mins

Ingredients

  

For the Dough

• 3 large egg yolks
• 2½ teaspoons kosher salt
• 3 tablespoons active dry yeast
• 3½ cups bread flour spooned and leveled, up to 4 cups if needed
• 1 teaspoon vanilla extract
• 1 tablespoon granulated sugar
• ½ teaspoon baking powder
• ½ cup granulated sugar
• 1 cup warm water approximately 105°F
• ¼ cup butter-flavored shortening or plain shortening
• Peanut oil for frying approximately 48 ounces

For the Maple Icing

• ½ teaspoon vanilla extract
• 1 teaspoon maple extract adjust to taste
• ⅓ cup hot water with more as needed
• 2 teaspoons light corn syrup
• ¼ teaspoon kosher salt
• 4 cups powdered sugar plus an additional ½ cup if needed

Instructions

 

• In the bowl of a stand mixer or a large mixing bowl, combine the warm water, yeast, and 1 tablespoon of sugar. Let the mixture sit until foamy, around 5 minutes. If it doesn’t foam, the yeast is inactive and should be replaced.
• Add the remaining ½ cup sugar, shortening, egg yolks, and vanilla to the foamed yeast. Mix using the paddle attachment until the shortening is dispersed but not fully incorporated.
• Sprinkle in 1 cup of the flour, followed by the salt and baking powder. Lightly stir the dry ingredients into the flour before incorporating them into the dough. Beat for 1 minute until fully integrated.
• Continue adding the remaining flour, 1 cup at a time. Switch to the dough hook or knead by hand once the mixture becomes too thick. Knead for about 5 minutes until the dough is smooth and pulls away from the bowl. A slightly sticky dough is preferred for a tender result—only add additional flour if absolutely necessary.
• Bring at least 2 quarts of water to a boil in a large pot. Lightly flour a baking sheet (avoid silicone mats). Shape the kneaded dough into a ball, transfer it to the sheet, then flatten it into a 6×6 inch square. Lightly dust the top with flour and cover with a cloth.
• Warm the oven by turning it on to 350°F for 30 seconds, then switch it off. Place the dough inside the oven on a rack above a 9×13 inch pan filled with the boiling water. Allow it to rise in this humid environment for 1 hour until doubled.
• Once risen, remove the dough and transfer it gently onto a floured surface. Use a rolling pin to flatten into an 11×12 inch rectangle. Slice the dough into four quarters, then divide each quarter into three long rectangles to yield 12 donuts. Trim edges for uniformity if desired.
• Transfer the shaped dough to two floured baking sheets, spacing each piece at least 2 inches apart. Reheat the oven as before and repeat the steam method using boiling water in a 9×13 inch pan. Let the dough rise again for 45 minutes or until doubled.
• Fifteen minutes before the second rise ends, heat about 2 inches of peanut oil in a deep, heavy pot to 350°F, monitoring with a candy thermometer.
• Carefully lower 2–3 dough pieces at a time into the hot oil using a spatula or scraper. Fry each side until golden, approximately 30–40 seconds on the first side and 20 seconds on the other. Transfer to paper towels to drain and let cool completely before glazing.
• In a mixing bowl, whisk together the powdered sugar, corn syrup, salt, vanilla, maple extract, and hot water. Adjust consistency with additional sugar or water as needed. The glaze should be thin enough for dipping but not runny.
• Dip the smooth side of each cooled donut into the glaze and allow excess to drip off. Place on a wire rack to set for 15–20 minutes before serving.

Notes

*All-purpose flour can be used in place of bread flour, though the texture may be slightly less chewy.
*Peanut oil may be reused—strain and store in its original container after cooling.

Impossible Cheeseburger Pie is the perfect fusion of comfort food and weeknight convenience that brings bold, cheesy, and beefy flavor in every bite.

This hearty, satisfying dish is a retro favorite that never goes out of style—easy to whip up, endlessly customizable, and always a crowd-pleaser.

What You’ll Need for This Impossible Cheeseburger Pie

• Lean ground beef – Savory and hearty, it forms the meaty base of this pie and pairs perfectly with melted cheese.
• Sweet onion – Adds a gentle sweetness and depth that balances the richness of the beef and cheese.
• Cheddar cheese – Melts into gooey perfection, delivering sharp, creamy goodness throughout the dish.
• Milk – Combines with the Bisquick to create a light, quiche-like texture.
• Onion soup mix – A pantry powerhouse that brings bold, savory depth with zero effort.
• Bisquick – The “impossible” magic that binds the filling into a tender, crustless pie.
• Eggs – Help the pie set and give it a satisfying, custardy structure.

How to Make This Retro Favorite

Start by browning the beef and onions until fully cooked and fragrant, then drain off any grease. This forms the flavorful foundation of the dish.

Layer the mixture into a greased pie dish and generously sprinkle with shredded cheddar cheese.

Whisk together milk, Bisquick, eggs, and onion soup mix until smooth, then pour it evenly over the meat and cheese.

Bake until golden and set—about 25 minutes. Let it cool just slightly before slicing into cheesy, beefy perfection.

Tips & Tasty Twists to Try

For extra flavor, try swapping the cheddar with pepper jack or a smoked gouda. A dash of hot sauce in the batter adds just the right kick if you’re feeling spicy.

Want a little veggie action? Stir in chopped bell peppers or mushrooms with the beef and onion. Bacon lovers can also toss in crumbled cooked bacon for a cheeseburger pie that leans into indulgence.

This recipe can easily be doubled for a crowd—just use a 9×13 baking dish instead of a pie pan. Leftovers are just as tasty, making it a smart make-ahead option.

Keep It Fresh: Storing & Reheating

To store leftovers, wrap the pie tightly or place slices in an airtight container in the fridge for up to 3 days.

For freezing, wrap individual slices in plastic wrap and then foil, or store in a freezer-safe container for up to 2 months.

Reheat in the oven at 350°F until warmed through, or microwave in 30-second bursts until hot. For best texture, skip the microwave when possible and opt for the oven.

Impossible Cheeseburger Pie

A delightfully simple dish packed with hearty beef and rich cheesy goodness, this savory pie is a crowd-pleaser that comes together quickly and satisfies every time.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Ingredients

  

• 1 cup shredded cheddar cheese
• ½ cup Bisquick
• 2 tablespoons onion soup mix
• 1 cup chopped sweet onion
• 1 pound lean ground beef
• 2 large eggs
• 1 cup milk

Instructions

 

• Preheat your oven to 400°F. In a large skillet over medium heat, combine the ground beef and chopped onion, cooking until the meat is fully browned and the onion is tender. Drain any excess grease and transfer the mixture into a greased 9-inch pie dish, spreading it evenly.
• Evenly scatter the shredded cheddar cheese over the beef layer.
• In a separate bowl, whisk together the milk, eggs, Bisquick, and onion soup mix until fully blended. Carefully pour this mixture over the contents in the pie plate.
• Place the dish in the oven and bake for 25 minutes, or until the center is set and the top is golden. Allow the pie to cool slightly before slicing and serving.

Notes

This dish can be easily doubled for larger gatherings. Serve with a side salad or steamed vegetables for a complete meal.

This easy ravioli sauce is creamy, rich, and bursting with bold tomato flavor—perfect for elevating store-bought ravioli into something truly memorable. It’s a weeknight dinner hero in disguise.

With a velvety blend of half and half, cream cheese, and Parmesan, this sauce clings to every bite. A touch of tomato paste and herbs brings out that comforting Italian flavor we all crave.

Flavor-Packed Ingredients That Make This Easy Ravioli Sauce Shine

• Salted butter – Starts the sauce with a rich, savory base and helps develop depth.
• Garlic – Adds a bold, aromatic kick right from the start.
• Tomato paste – Intensifies the tomato flavor and deepens the color of the sauce.
• Chicken broth – Balances creaminess with a light, savory foundation.
• Half and half – Creates the luxurious texture without overwhelming heaviness.
• Rotel tomatoes – Bring brightness and a subtle kick with green chilies.
• Cream cheese – Adds a silky, tangy touch that enhances the sauce’s creaminess.
• Parmesan cheese – Infuses the sauce with salty, umami-rich depth.
• Refrigerated ravioli – The ultimate shortcut—plush pockets of flavor made even better with this creamy coating.

How to Make It: Creamy Comfort in Every Bite

Melt the butter in a skillet, then add garlic for instant aromatic warmth. Stir in flour to create a roux, then whisk in tomato paste and seasonings for a flavor boost.

Next, slowly add chicken broth and half and half, whisking as the sauce thickens into a creamy dream. Stir in cream cheese and Rotel tomatoes, letting them melt into the base.

While the sauce simmers, cook your ravioli to al dente perfection. Reduce heat, stir in Parmesan cheese, and a pinch of red pepper flakes for a hint of heat.

Toss in the ravioli and gently stir to coat. Add reserved tomato juice if needed for a looser consistency. Serve immediately and savor every creamy, cheesy forkful.

Tips & Tasty Tweaks for Sauce Success

Let the cream cheese come to room temperature before mixing—it blends easier and melts faster. A quick microwave trick works wonders if you’re short on time.

Use freshly grated Parmesan for the best flavor and smoothest melt. Avoid the pre-shredded kind, which can be gritty and less flavorful.

For a veggie boost, stir in a handful of fresh spinach or torn basil just before serving. The greens wilt beautifully in the hot sauce and add color and freshness.

Prefer a bit more kick? A dash of hot sauce or extra red pepper flakes does the trick without overpowering the dish.

You can also swap in tortellini for ravioli if that’s what’s in your fridge—this sauce plays well with either.

Keep It Fresh: How to Store Leftovers

Store leftover ravioli and sauce in an airtight container in the fridge for up to three days. The sauce stays creamy and flavorful with a gentle reheat on the stove or microwave.

If you plan to freeze leftovers, keep in mind the texture of the ravioli may soften. For best results, freeze the sauce separately and add fresh-cooked pasta when ready to enjoy.

Easy Ravioli Sauce

A creamy, richly seasoned sauce crafted to complement both refrigerated and frozen ravioli. Infused with a subtle tomato essence, aromatic herbs, and the warmth of softened cheese, this simple yet flavorful dish delivers a restaurant-quality meal in just half an hour.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients

  

• ¾ cup chicken broth
• 3 tablespoons salted butter
• ½ teaspoon dried oregano
• ½ teaspoon onion powder
• 1 tablespoon tomato paste
• 10 oz. Rotel tomatoes with green chilies juices reserved
• 1 pinch red pepper flakes optional
• ½ teaspoon mustard powder
• ½ teaspoon dried basil
• 3 tablespoons cream cheese softened
• 1/3 cup Parmesan cheese grated
• 2 tablespoons all-purpose flour
• 1 ½ cups half and half
• 3 cloves garlic minced
• 20 oz. refrigerated ravioli

Instructions

 

• Measure all components before starting.
• In a large, high-sided skillet over medium-low heat, melt the butter. Incorporate the minced garlic and sauté for 2 minutes, stirring continuously. Add flour and continue to stir for another 2 minutes to form a roux. Blend in the tomato paste along with onion powder, basil, oregano, and mustard powder.
• Gradually pour in the chicken broth, stirring as you go to maintain a smooth consistency. Add the half and half using the same method. Allow the mixture to come to a gentle boil, then lower the heat to a simmer.
• Stir in the softened cream cheese followed by the drained diced tomatoes. Reserve the tomato juices to adjust the sauce’s thickness later if needed.
• Meanwhile, cook the ravioli according to package directions and drain.
• Reduce the sauce to low heat, then slowly fold in the grated Parmesan cheese, stirring until fully melted. Add red pepper flakes if a touch of heat is desired.
• Gently incorporate the cooked ravioli using a silicone spatula, ensuring even coating. If a thinner consistency is preferred, stir in reserved tomato juice. Serve warm.

Notes

Fresh or canned diced Roma tomatoes may substitute the Rotel.
A small amount of hot sauce adds flavor without overwhelming heat.
Enhancements like fresh basil or spinach are excellent optional additions.
Tortellini can be used in place of ravioli for variation.
Grating Parmesan from a block significantly improves melt and flavor.
To quickly soften cream cheese, microwave a bowl of water, then place the cream cheese inside the microwave with the water for 5 minutes (without turning it on).
Store leftovers in an airtight container in the fridge for up to 3 days. Freezing is possible but may alter texture.

Tender, sweet, and impossibly juicy, this slow cooker ham is the ultimate fuss-free centerpiece for your holiday feast or Sunday supper.

Simmered in a rich brown sugar and honey glaze, the spiral-cut ham absorbs deep flavor with minimal effort and maximum reward.

What You’ll Need for This Slow Cooker Ham

• Bone-in spiral cut ham (8 lb.) – The star of the show; pre-sliced for easy serving and perfect for absorbing flavor from the glaze.
• Brown sugar (½ cup) – Brings a deep molasses sweetness that caramelizes as it cooks.
• Honey (½ cup) – Adds floral notes and balances the saltiness of the ham with sticky sweetness.
• Dijon mustard (¼ cup) – Cuts through the sweetness with a tangy bite that enhances the overall glaze.
• Ground cinnamon (¼ teaspoon) – Offers subtle warmth and a touch of holiday spice.
• Ground cloves (¼ teaspoon) – Adds depth and earthiness that complements both the meat and the glaze.
• Water (½ cup) – Helps to dissolve the glaze ingredients and ensures moisture during the slow cooking process.

How to Make This Irresistible Slow Cooker Ham

Start by placing the ham cut-side down in the slow cooker, trimming if needed to fit snugly with the lid closed.

Next, make the glaze by heating the brown sugar, honey, mustard, spices, and water until smooth and glossy. Pour it generously over the ham.

Cover and cook on LOW for 4 to 6 hours, basting occasionally for maximum flavor infusion. Once done, the ham should reach an internal temp of 140°F.

For an optional finishing touch, reduce the leftover glaze on the stovetop to a syrupy consistency and drizzle over the ham before serving.

Pro Tips to Make Your Slow Cooker Ham Shine

For even cooking, make sure the ham fits well inside your slow cooker—trim a portion if necessary, then tuck it alongside the main cut. Basting once per hour helps layer on flavor and keeps the ham juicy throughout.

Using Dijon mustard might seem unusual, but it balances the sweetness with a tang that keeps the glaze from being cloying. For an extra depth of flavor, swap in maple syrup for half the honey or use a touch of apple cider in place of water.

For a beautifully browned top, pop the cooked ham under the broiler for 2–3 minutes just before serving. The glaze will caramelize and add a gorgeous finish.

How to Store and Reheat Your Slow Cooker Ham

Cool any leftovers completely before storing in an airtight container in the fridge for up to four days.

To freeze, slice the ham and store it with a bit of glaze in a freezer-safe bag or container for up to four months. Reheat gently in the microwave or oven, adding a splash of water or broth to keep it moist.

Leftover ham also makes incredible sandwiches, soups, and breakfast scrambles—don’t let a single slice go to waste!

Slow Cooker Honey Glazed Ham

A remarkably effortless way to prepare a festive ham, this slow cooker version yields succulent results with minimal oversight. Infused with a spiced honey-brown sugar glaze, the ham emerges exceptionally tender and richly flavored—ideal for holiday gatherings or celebratory feasts.

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Prep Time 15 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Ingredients

  

• ¼ teaspoon ground cloves
• 8 lb. bone-in spiral-cut ham
• ½ cup water
• ¼ teaspoon ground cinnamon
• ½ cup honey
• ¼ cup dijon mustard
• ½ cup brown sugar

Instructions

 

• Lightly coat the inside of the slow cooker with cooking spray. Position the ham inside the cooker with the cut side facing downward. Place the lid on top to confirm that the ham fits snugly; if the lid doesn’t close properly, trim a small portion from the top of the ham and nestle it beside the main portion.
• In a medium saucepan, blend together the brown sugar, honey, water, dijon mustard, cinnamon, and cloves. Warm over medium heat, stirring occasionally, until the sugar is fully dissolved, approximately 5 minutes. Evenly pour this glaze over the ham.
• Secure the lid and set the cooker to LOW. Let the ham cook undisturbed for 4 to 6 hours, spooning the juices over the meat once every hour during the cooking process. Ensure the internal temperature reaches a minimum of 140°F (60°C) before serving.
• For a thicker glaze, pour the cooking liquid into a saucepan and simmer over medium heat, stirring continuously until it reaches the desired consistency.

Notes

Store any remaining ham in the refrigerator within two hours of cooking. It may be refrigerated for up to 4 days or frozen for a maximum of 4 months.