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Easy Christmas Day Cinnamon Roll Bake

I knew I wanted to do a Cinnamon Roll based dish for Christmas Day. I originally planned to do it for breakfast but I ended up making a ton of Biscuits and Gravy so I made this for dinner instead. It was sooooo good. So good. So so good. I used cans of cinnamon rolls because I didn’t have time to make them from scratch but it turned out so delicious that I doubt I will make the rolls from scratch the next time I make this. Everyone in my house loved it. They ate the entire pan in about 10 minutes!

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Ingredients:

Cinnamon Roll Bake:
2 cans cinnamon rolls
1/2 cup butter
1/3 cup sugar
2 eggs
3/4 cup half and half
3 tsp cinnamon
1/4 tsp cloves
3 tsp vanilla extract

Icing:
2 cups powdered sugar
2 Tbsp half and half
1 Tbsp milk
2 Tbsp pure maple syrup

Directions:
1. In large bowl, melt the butter with the sugar in microwave.
2. Add eggs, half and half, cinnamon, cloves, and vanilla; beat until smooth.
3. Cut each cinnamon roll into quarters and toss in bowl with egg mixture until well coated.
4. Pour mixture into a 13×9 baking dish sprayed with cooking spray and spread evenly.
5. Bake at 350 for 35 minutes.
6. For icing, combine all ingredients in bowl and whisk until smooth*
7. Pour over top of cinnamon roll bake and let set for 5 minutes before serving.

*If your icing is too thin, add little increments of powdered sugar until it reaches your desired consistency.

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This is just melt in your mouth good, y’all. It was moist and had the perfect amount of icing that was not too sweet but just sweet enough. I cannot wait to make this again!

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Easy Chicken Alfredo Stuffed Shells

This family loves pasta, seriously loves pasta. So I know any pasta dish I make is going to be well received and devoured. When I’m tired of hearing the grumbling about vegetable soup and chilis, I make pasta. This dinner came about because I forgot to do a Walmart pick up order so I had to scour the pantries for ingredients to throw together. And it was delicious! I’ll definitely make it again! I tossed 2 frozen chicken breasts into the crockpot, covered them with water, and cooked them on High for 3 hours. Super easy!

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Ingredients:
1 box jumbo shells, cooked
2-3 chicken breasts, cooked & shredded
1 large jar Alfredo sauce
1 container Ricotta cheese
2 cups shredded mozzarella cheese, divided

Directions:
1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
2. Fill each shell with 1 Tbsp chicken mix.
3. Pour enough Alfredo sauce in bottom on 13×9 baking dish to cover.
4. Lay filled shells inside.
5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
6. Cover with foil.
7. Bake at 350 for 30 minutes.
8. Remove foil and continue baking for 15 minutes.

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Look at all that creamy delicious Alfredo sauce. Yum! It was so good. The kids ate the whole pan. I got one plate and then it was gone! That’s the sign of a winner winner chicken dinner in our house. 

Chicken Alfredo Stuffed Shells
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Ingredients
  1. 1 box jumbo shells, cooked
  2. 2-3 chicken breasts, cooked & shredded
  3. 1 large jar Alfredo sauce
  4. 1 container Ricotta cheese
  5. 2 cups shredded mozzarella cheese, divided
Instructions
  1. In bowl, mix ricotta cheese, chicken and 1/2 cup mozzarella cheese.
  2. Fill each shell with 1 Tbsp chicken mix.
  3. Pour enough Alfredo sauce in bottom on 13x9 baking dish to cover.
  4. Lay filled shells inside.
  5. Pour remaining Alfredo sauce over top and cover with remaining mozzarella cheese.
  6. Cover with foil.
  7. Bake at 350 for 30 minutes.
  8. Remove foil and continue baking for 15 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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Easy 15-Minute Ice Cream Sandwich Cake

Tyler turned 16 last week and his birthday request was an ice cream cake. But he doesn’t like any of the pre-made ones from Dairy Queen and the like. He doesn’t like the cookie crumbly layer. I don’t understand this kid. That cookie crumbly layer is my favorite part. So I searched for a homemade ice cream cake recipe and found a few that looked good but not quite perfect. So I combined elements of all of them and ended up with the most delicious ice cream sandwich cake I’ve ever had. His friends raved about it, Matt raved about it (and he hates ice cream cake), and we had zero leftovers. Mason has already requested this cake for his birthday party in January. 

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Ingredients:
24 Ice cream sandwiches
1 jar (12oz) caramel sauce
1 jar (12oz) hot fudge sauce
1 jar Smuckers pecans in sauce
1 ctnr (8oz) cool whip, thawed
1 bag Twix candy topping

Directions:
1. Lay 12 ice cream sandwiches in bottom of 13×9 dish, cutting them to fit.
2. Spread jar of caramel sauce over top.
3. Spoon and spread pecans over caramel sauce.
4. Chill in freezer for 10 minutes.
5. Layer remaining 12 ice cream sandwiches over top of caramel sauce, cutting to fit.
6. Spread jar of hot fudge sauce over top.
7. Spread thawed cool whip over top.
8. Place in freezer for 1 hour or until ready to serve.
9. Garnish with Twix candy topping when you’re ready to serve.

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One word of advice, add the Twix candy topping to each individual slice as you serve. Otherwise, when you store the leftover cake in the freezer the Twix pieces will end up rock hard. Trust me. I almost lost a filling. Ha! This cake is so good, y’all. So so good! I can’t wait to make it again. 

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White Chocolate Pumpkin Earthquake Cake

We love pumpkin around here. Love it! I look forward to Fall all year long so I can consume all things pumpkin. I know I can technically make pumpkin treats whenever I want but it’s just not the same. Pumpkin is for Fall. I’ve had this pumpkin earthquake cake recipe for years but I decided to tweak it and fancy it up some this year. It’s delicious! I’ve made it twice in the last 2 weeks. I should be ashamed to tell you that, but I’m not because PUMPKIN! 

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Ingredients:
1 stick butter
8 ounces cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
1/2 cup butterscotch chips
1/2 cup white chocolate chips
1 box white cake mix
1 tsp pumpkin pie spice
1 can (15oz) pumpkin puree

Directions:
1. Melt butter in large bowl.
2. Combine melted butter, softened cream cheese, vanilla, and powdered sugar together by hand.
3. Add butterscotch and white chocolate chips and mix well.
4. In separate bowl, mix powdered cake mix, pumpkin pie spice, and pumpkin puree until well combined.
5. Pour into 13×9 baking dish sprayed with cooking spray.
6. Drop spoonfuls of cream cheese mixture over top of batter.
7. Drag a knife through batter to swirl cream cheese mixture.
8. Bake at 350 for 50 minutes and allow to cool.

Let me tell you how good this earthquake cake is- I meant to get a close up shot of a slice for you. But it didn’t last long enough! I took it with us to a friends’ house for dinner this last weekend and it was gone so fast! I highly recommend this one. I might even make it for Thanksgiving!

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Easy Crockpot Chicken Fajita Pasta

This last week has been crazy in our house. Between the younger 3 starting school and varsity football and all the things that come with the beginning of a new school year I’ve feel like I’ve been running through cement trying to get everything done. One thing that slipped through the cracks was grocery shopping. I’ve been winging it for the last week and we were getting down to the bowels of the freezer. This dinner came about out of sheer desperation and a random grouping of ingredients. And shockingly, it was delicious! The kids loved it, Matt loved it, and Tyler even took it for lunch the next day!

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Ingredients:
4-5 chicken breasts
1 bag frozen fajita vegetable mix
1 can fire roasted diced tomatoes
1 pkt fajita seasoning
2 cans cream of mushroom soup
2 cups shredded fiesta blend cheese
1 box pasta noodles
1/2 cup chicken broth, cooked

Directions:
1. Place chicken breasts in bottom of crockpot.
2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
3. Cook on High for 6 hours.
4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
5. Top with remaining cheese and continue cooking for 30 minutes.

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I think I’m actually going to add this one to my regular rotation, it was that good! Even my kids who don’t like vegetables of any kind ate this and loved it so if you have picky eaters they might actually enjoy this dinner!

Crockpot Chicken Fajita Pasta
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Ingredients
  1. 4-5 chicken breasts
  2. 1 bag frozen fajita vegetable mix
  3. 1 can fire roasted diced tomatoes
  4. 1 pkt fajita seasoning
  5. 2 cans cream of mushroom soup
  6. 2 cups shredded fiesta blend cheese
  7. 1 box pasta noodles
  8. 1/2 cup chicken broth, cooked
Instructions
  1. Place chicken breasts in bottom of crockpot.
  2. Top with frozen fajita vegetables, diced tomatoes, fajita seasoning, and mushroom soup.
  3. Cook on High for 6 hours.
  4. Shred chicken and return to crockpot. Add 1 cup shredded cheese, chicken broth, and noodles to crockpot and combine well.
  5. Top with remaining cheese and continue cooking for 30 minutes.
Confessions of a Semi-Domesticated Mama http://semidomesticatedmama.com/
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