Best Recipes-flavor-packed Slow Cooker Honey Soy Chicken


  • ½ cup soy sáuce
  • ½ cup honey
  • 1 Tbsp. gárlic minced
  • 1 Tbsp ginger minced
  • 1 Tbsp sesáme oil
  • 1.5kg (3.3 lb) chicken drumsticks


  • 2 Tbsp cornstárch
  • 2 Tbsp wáter


  1. Mix the soy sáuce honey gárlic ginger ánd sesáme oil in the slow cooker.
  2. Ádd chicken drumsticks to the slow cooker báste them so they áre well coáted.
  3. Cook on low for 6-8 hours.
  4. Remove the chicken from the slow cooker.
  5. In á smáll bowl combine the cornstárch with the wáter until it forms á páste.
  6. Ádd the cornstárch mixture to the slow cooker ánd mix.
  7. Ádd the chicken báck in ánd cook on high for 15 minutes or until thickened.
  8. Optionál: Báste chicken with the sáuce ánd pláce it under á grill for á few minutes to cárámelize.
  9. Serve & Enjoy

Cooking Tips

  1. I recommended grilling the chicken ás it will help the márináde cárámelize. It’s still ámázing stráight out of the slow cooker.
  2. You use ány cut of chicken for this recipe. I máde use of chicken drumsticks. However you cán use chicken thigh breást wings or básicálly ány cut of chicken you wánt.
  3. Á thickener such ás cornstárch is perfect if you wánt á nice thick márináde. However you cán use something like árrowroot insteád. The sáuce is still pretty good without ány thickener.
  4. Soy sáuce bránds cán váry heávily in flávor ánd sáltiness. If you re unsure ábout the soy you re using then don t hesitáte to tinker the ámount of honey ánd soy you use.

This article and recipe adapted from this site


Lemon Blueberry Cheesecake Cake

IngredientsBlueberry Cheesecake:

  • ¾ cup fresh blueberries
  • 16 oz. cream cheese- room temperature
  • 1/2 cup granulated sugar
  • 2 Tablespoons all-purpose flour
  • 1 ½ teaspoons vanilla
  • 2 eggs + 1 egg yolk- room temperature
  • 1/4 cup sour cream
  • 1/4 cup heavy cream

Lemon Blueberry Cake:

  • 2 cups all-purpose flour
  • 2 Tablespoons corn starch
  • ¼ teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup unsalted butter-room temperature
  • 1 and 1/3 cups granulated sugar
  • 2 eggs + 1 egg white
  • 1 ½ teaspoons vanilla extract
  • 2 teaspoons lemon zest
  • ½ cup milk
  • 3 Tablespoons lemon juice
  • 1 ½ cups blueberries- fresh (if use frozen do not thaw)
  • 3–4 teaspoons of flour- to toss the blueberries

Lemon Cream Cheese Frosting:

  • 12 oz. full-fat brick style cream cheese- softened
  • 1 cup unsalted butter-softened
  • ¼ teaspoon salt
  • 3 ½ –4 ½ cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 Tablespoon lemon zest

For garnish:

  • lemon wedges
  • fresh blueberries

InstructionsBlueberry Cheesecake:

  1. Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
  2. To make the cheesecake pulse blueberries and cream cheese in a food processor then transfer the mixture in a mixing bowl.
  3. Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
  4. Add eggs one at the time mixing after each addition just to combine do not over mix.
  5. Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.
  6. Remove springform pan from water bath then run a thin knife around the cake and cool to a room temperature then place in the fridge for a few hours or overnight to cool completely.

Lemon Blueberry Cake:

  1. Preheat oven to 350 F butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
  2. Sift together 2 cups flour corn starch baking powder and salt and set aside.
  3. Stir together milk and lemon juice and set aside to curdle.
  4. Beat butter and sugar on medium-high until pale and fluffy about 4 minutes.
  5. With the mixer running on low add eggs one at a time and mix after each addition.
  6. Add vanilla extract and lemon zest and mix to combine.
  7. First add 1/3 of the flour mixture then add half of the milk mixture then 1/3 of the flour mixture then remaining milk mixture milk and finish with the flour mixture. Mix to combine after each addition but do not over mix.
  8. In a small bowl gently toss blueberries with flour to coat then gently fold blueberries into batter being careful not to break the berries.
  9. Divide batter evenly between pans smooth the top and bake for 30-35 minutes until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes then remove to wire rack to finish cooling.

Cream Cheese Frosting:

  1. Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
  2. Add vanilla salt and lemon zest and mix until combined.
  3. Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.

Assembling the Cake:

  1. Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
  2. Store in the fridge.

NotesYou can make the cake layers and cheesecake layer a day ahead. Cool completely to room temperature then cover with plastic wrap and store in the fridge overnight. The next day make the frosting and assemble the cake.This article and recipe adapted from this site


Cheesy Southwestern Chicken Tortilla Soup


  • 3 Chicken Breasts
  • 15 Ounce Jar Tostitos Salsa Con Queso
  • 1 Can Cream of Potato Soup
  • 1 Cup Sour Cream
  • 1 3/4 Cups Chicken Broth or 1 14.5 ounce can *see note
  • 1/2 Can Fire Roasted Diced Green Chiles * see note
  • 2 Cups Frozen Corn *see note
  • 1 Packet Taco Seasoning *see note
  • 1/4 Cup Chopped Cilantro fresh *see note plus more for garnish
  • Tostitos Scoops Chips


  1. Preheat the oven to 350 degrees.
  2. Sprinkle salt and pepper on each side of the chicken and place in a baking dish.
  3. Cover with foil and bake for 30 minutes.
  4. Remove from the oven and using two forks shred the meat and set aside.
  5. In a large pot over medium heat add the salsa con queso cream of potato soup sour cream and chicken broth.
  6. Whisk to combine.
  7. Switch to a wooden spoon and stir in the chiles corn taco seasoning cilantro and chicken.
  8. Bring to a simmer and serve or keep on low for an hour or two.
  9. Serve with Tostitos Scoops chips.
  10. Store in a plastic container sealed in the fridge for up to 1 week. Do not freeze.

Base Recipe adapted from this SITE


Brown Sugar-pecan Cheesecake Pie

IngredientsCrust and Topping

  • 1pouch (17.5 oz) Betty Crocker™ sugar cookie mix
  • 1/2cup butter softened
  • 1cup chopped pecans
  • 1tablespoon butter melted

Cheesecake Filling

  • 1package (8 oz) cream cheese softened
  • 1/4cup granulated sugar
  • 1tablespoon Gold Medal™ all-purpose flour
  • 1egg
  • 1teaspoon vanilla

Brown Sugar Sauce

  • 4tablespoons butter
  • 1/2cup packed brown sugar
  • 1/2cup heavy whipping cream
  • 1teaspoon vanilla
  1. Heat oven to 350°F. Generously grease 9-inch glass pie plate with shortening.
  2. In large bowl stir together cookie mix and 1/2 cup softened butter; mix with pastry blender or fork until crumbly. Press 2 1/2 cups of the crumbly mixture in bottom and up side of pie plate. Add pecans and 1 tablespoon melted butter to remaining crumbly mixture; toss to combine and set aside.
  3. In medium bowl beat cream cheese with electric mixer on medium speed until smooth. Add granulated sugar and flour; blend well. Add egg and 1 teaspoon vanilla; beat until smooth.
  4. Spread cream cheese mixture in cookie crust. Top with remaining crumbly pecan mixture. Bake 28 to 33 minutes or until top of pie is light golden brown. Cool 1 hour; refrigerate at least 3 hours before serving. One hour before serving make Brown Sugar Sauce.
  5. To make sauce: In 1 1/2-quart saucepan melt 4 tablespoons butter over medium heat. Add brown sugar; cook 3 to 5 minutes stirring frequently until sugar dissolves. Reduce heat to low; carefully stir in whipping cream and 1 teaspoon vanilla. Return heat to medium; heat to simmering. Cook 1 to 3 minutes stirring constantly until mixture is slightly thickened. Cool 45 minutes before serving. Sauce should still be pourable. Using sharp knife cut pie and serve drizzled with sauce.

Base Recipe adapted from this SITE


Oatmeal Lace Cookies

Made from a batter that spreads and separates as it bakes into lacy brittle see-through wafers these fancy-looking cookies crunch when you bite into them and immediately melt in your mouth with the rich taste of butter and brown sugar


Easy Slow Cooker Nihari (pakistani Beef Stew)

This Easy Slow Cooker Nihari recipe takes less than 30 minutes of prep time but does not compromise on the authentic taste of this traditional Pakistani Beef Stew! Layers of flavor in every bite!


The Ultimate Dark Chocolate Cream Cheese Frosting


  • 1 (8 ounce) block of cream cheese softened
  • 1/2 cup unsalted butter softened
  • 1 teaspoon vanilla extract
  • 1 cup unsweetened dark chocolate cocoa powder
  • 5 cups confectioners sugar
  • 5 tablespoons buttermilk


  1. Mix butter cream cheese vanilla and cocoa on medium until creamy (about 3 minutes). Alternate 1 cup of sugar and 1 tablespoon of buttermilk until both are added. Mix on medium high until light and fluffy (about 3 minutes).

Base Recipe adapted from this SITE


No Bake Pretzel Caramel Clusters


  • 3 Tablespoons butter
  • 2 3/4 cups miniature marshmallows
  • 2 cups pretzel sticks (break into small pieces)
  • 15 Kraft Caramels (unwrapped)
  • 1 Tablespoon water
  • 2 Tablespoons creamy peanut butter


  1. Melt the butter in a saucepan over low heat. Then add in the miniature marshmallows. Stir until melted and smooth. Remove from heat.
  2. Fold in the broken pretzel sticks and stir until combined.
  3. Read Full Recipe —> Click Here

Garlic Parmesan Baked Chicken Wings


  • 2 lbs wing portions
  • ½ tsp salt
  • 4 cloves garlic crushed
  • 1 tsp black pepper
  • ½ – 1 tsp red pepper flakes
  • 1 tsp lemon juice
  • 2 Tbsp olive oil
  • 2 Tbsp cornstarch
  • 1/3 c Parmesan cheese
  • Parsley finely chopped
  • Italian or Ranch dressing


  1. Preheat oven to 400 degrees.
  2. In a large bowl combine salt garlic both peppers lemon juice and olive oil. Whisk ingredients together until a slightly thick sauce forms. Add wing portions and toss to coat.
  3. Sprinkle cornstarch over wings to distribute evenly. Toss wings again to coat them completely.
  4. Lastly add parmesan cheese incrementally to try and cover all of the wings completely.
  5. Place wing portions on a parchment paper lined baking sheet that has been sprayed generously with non-stick cooking spray.* Sprinkle with additional Parmesan cheese if desired.
  6. Read Full Recipe —>>> CLICK HERE

No-bake Peppermint Cheesecake Recipe

INGREDIENTSFor the crust:

  • 2 ½ cups Oreo cookie crumbs ábout 26 Oreo cookies
  • 6 táblespoons unsálted butter melted

For cheesecáke filling:

  • 16 oz creám cheese softened
  • 1 cup powdered sugár
  • 2 cups heávy whipping creám
  • 1 teáspoon peppermint extráct
  • 1 teáspoon vánillá extráct
  • Red food coloring optionál
  • ½ cup crushed peppermint cándies

For Chocoláte topping:

  • ¾ cup heávy creám
  • 6 oz bittersweet chocoláte finely chopped
  • 1 táblespoon gránuláted sugár

For gárnish:

  • Crushed peppermint cándies or crushed cándy cáne optionál

INSTRUCTIONSTo máke crust:

  1. Finely crush the whole Oreo cookies in á food processor ádd melted butter ánd blend until it s áll moistened
  2. Press crumb mixture onto bottom of the prepáred 9-inch springform pán by lightly greásing the edges of the pán with cooking spráy
  3. Pláce in the freezer while you máke the filling

To máke cheesecáke filling:

  1. In á medium bowl mix creám cheese ánd powdered sugár until smooth ánd creámy
  2. In á sepáráte bowl whip heávy creám until soft peáks form
  3. Ádd creám cheese mixture into the beáten heávy creám mix on low speed just to combine
  4. Ádd peppermint extráct vánillá extráct ánd few drops red food coloring until the desired hue is reáched ánd beát until incorporáted
  5. Ádd crushed peppermint cándies ánd stir with á spátulá
  6. Spreád cheesecáke filling over the crust
  7. Set in the fridge to firm
  8. Refrigeráte for át leást 3-4 hours or until set

To máke chocoláte topping:

  1. In á medium sáucepán stir together creám chocoláte ánd sugár on low heát until the chocoláte is completely melted ánd the mixture is smooth
  2. Cool ánd pour over the cheesecáke ánd sprinkle with crushed peppermint cándies
  3. Serve

This article and recipe adapted from this site