PAULA DEEN’S 5-MINUTES FUDGE

 

The holidays are not the same unless there is fudge in the house. I admit that i had quit making fudge due to the time it takes to do so. However, there is now a fudge that can be made in % minutes.

 

This is a recipe you need to try and keep handy. You can make this at any time and have fudge when you want.

 

I am a big fan of Paula Deen. She has been one of my inspirations! One of my favorite recipes is her 5-minute fudge. This recipe is pretty straightforward. All you need are just a couple of simple ingredients to whip this up. Prep this in five minutes and you’ll have the most delicious fudge ready in no time!

 

Making fudge is one of my obsessions. All it takes is one tiny step to tickle the taste buds. I love this Paula Deen’s 5-minute fudge recipe because I get to make my favorite fudge without spending eternity in the kitchen! This recipe is insanely simple, even a child could pull this off! This 5-minute fudge is the perfect dessert for busy days. The best part about this recipe is this is easily customizable according to your mood!

 

Ingredients

1 and ⅔ cups white sugar

2/3 cup evaporated milk

1 tablespoon unsalted butter

½ teaspoon salt

1 (6 ounce) packages milk chocolate chips

16 large marshmallows

1 teaspoon pure vanilla extract

1 cup chopped nuts

 

How To Make It

Step 1: Add the sugar, milk, butter and salt together in a saucepan. Then cook for 5 minutes, while stirring constantly.

Step 2: Add in chocolate chips while stirring and cook until it melts. Then remove from heat, add marshmallows, vanilla and nuts and stir well.

Step 3: Pour into an 8-inch pan, leave it to cool and cut into squares. Serve!

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Italian Crescent Casserole

 

I love it when I cook something and it is such a hit that I don’t have to worry about leftovers. It is sad though and a waste but leftovers tend to be forgotten about in our house and the dogs usually end up with a messy experiment or something tasty. They are dogs so they win either way. Well this recipe I made is very similar to the Pillsbury Italian Crescent Casserole Recipe but I changed the kind of sauce used but I am sure it is just as good either way.

 

I recently taught a cooking class for the youth in our church. I explained to them that if you can brown beef you can make so many meals. This one included.

 

Ingredients

1 lb ground beef, cooked, drained

1 cup Three Cheese Pasta Sauce (the original called for a different kind. I love this one more so I used it)

1 can (8 oz) refrigerated crescent dinner rolls

1½ cups shredded Italian cheese blend (6 oz)

¼ teaspoon dried basil leaves

 

How To Make Italian Crescent Casserole

 

In skillet, mix beef and pasta sauce. Heat to boiling over medium-high heat, stirring occasionally.

Separate dough into 8 triangles. Place dough in ungreased 9-inch glass pie plate in spoke pattern, with narrow tips overlapping rim of plate about 3 inches. Press dough in side and bottom to form crust; sprinkle with 1 cup of the cheese. Spoon meat mixture evenly over cheese. Bring tips of dough over filling to meet in center; do not overlap. Sprinkle with remaining ½ cup cheese and the basil.

Bake at 375°F for 20 minutes.

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Magic Chicken Pie

 

There’s something truly heartwarming about a homemade pie — and while this may not be your classic pastry-covered pie, Magic Chicken Pie delivers all the cozy satisfaction in a unique and delicious way.

This is one of those dishes I love to make every now and again. My husband especially lights up when I serve it (but then again, he’s a bit of a pie man — so maybe he’s biased!). Still, I can promise you: this dish is hearty, creamy, cheesy, and everything you want in a comfort meal.

It’s layered, baked, and slightly magical. You don’t stir it before baking, yet somehow it comes out beautifully structured and perfectly flavored. That’s the magic.

✨ What Makes This Pie “Magic”?

Unlike traditional pies with a crust, this one makes its own layers as it bakes. You simply pour each component in order, pop it in the oven, and wait for the transformation. The Bisquick mix rises to the top to create a golden, biscuit-like topping, while the chicken, vegetables, and creamy sauce stay beautifully layered below.

🧾 Ingredients

Here’s what you’ll need:

• 6 tablespoons butter, cubed

• 2 cups Bisquick baking mix

• 1 1/2 cups milk

• 1 1/2 cups chicken stock

• 1 (10.5 oz) can cream of chicken soup

• 2 cups cooked chicken, shredded

• 2 cups mixed vegetables, fresh or frozen

• 1/2 white onion, chopped

• 1 cup cheddar cheese, grated

👩‍🍳 How to Make Magic Chicken Pie

Step-by-Step:

1. Preheat your oven to 350°F (175°C).

2. Place the butter into a 9×13-inch baking dish. Put the dish in the oven for a few minutes to melt the butter, then remove.

3. In a bowl, whisk together the milk and Bisquick mix. Set aside.

4. In another bowl, whisk together the chicken stock and cream of chicken soup. Set aside.

5. Layer the ingredients in the baking dish without stirring:

   • First, spread the shredded chicken over the melted butter.

   • Top with the mixed vegetables, then sprinkle over the chopped onion.

   • Scatter the cheddar cheese evenly on top.

   • Slowly pour the Bisquick mixture over the cheese layer.

   • Finally, pour the soup-stock mixture evenly over everything.

6. Bake uncovered for 45–50 minutes, or until the top is golden brown.

7. Let it rest for 10 minutes before serving. This helps everything set nicely.

🍽️ Tips & Variations

• Make it spicy: Add a pinch of cayenne pepper or diced green chilies for a bit of heat.

• Swap the protein: Turkey or rotisserie chicken work just as well!

• Use different veggies: Try broccoli, peas, corn, or even mushrooms.

• Make it cheesy: Add a layer of mozzarella or pepper jack with the cheddar.

💬 Final Thoughts

This Magic Chicken Pie is a feel-good favorite. It’s easy to prepare, always crowd-pleasing, and perfect for weeknights, potlucks, or whenever you need a little comfort on your plate.

It’s not your traditional pie — but it might just become your new favorite.

Crockpot Corn on the Cob – Effortless & Flavorful

 

There’s nothing like fresh corn on the cob—especially when it’s buttery, tender, and seasoned to perfection. But did you know you can skip the boiling pot and make corn in your slow cooker? Crockpot Corn on the Cob is a no-fuss, hands-off method that delivers juicy, flavorful corn every time. Whether you’re prepping for a summer BBQ, a weeknight dinner, or just want a simple side, this recipe has you covered.

The best part? You can cook it in bulk, keep it warm in the slow cooker, and serve it straight from the pot.

Why You’ll Love This Recipe

• Hands-off cooking – the slow cooker does all the work

• Tender, juicy results without boiling

• Perfect for feeding a crowd or keeping warm for a party

• Customizable seasonings – from classic butter and salt to chili-lime, garlic-herb, and more

• No stove or grill needed – great for busy days or summer heat

Ingredients

• 6–8 ears of corn on the cob

• 1 tablespoon olive oil

• 3 tablespoons butter

• Kosher salt, to taste

• Freshly ground black pepper, to taste

• Other seasonings (optional): paprika, chili powder, garlic powder, smoked salt, fresh herbs

• ⅔ cup water

Instructions

1. Prepare the Slow Cooker

Pour ⅔ cup of water into the bottom of a 6-quart (or larger) slow cooker. This helps steam the corn and keep it moist during cooking.

2. Prep the Corn

Shuck the ears of corn, removing all the husks and silks. You can break each ear in half if you prefer smaller portions or if your slow cooker space is limited.

In a large bowl, toss the corn with olive oil and a generous pinch of kosher salt to lightly season them before cooking.

3. Cook in the Crockpot

Place the corn ears (or halves) into the slow cooker. It’s okay to stack them if needed. Cover with the lid and cook on HIGH for 2–3 hours, or until the corn is bright yellow, juicy, and tender. The time may vary depending on the size and freshness of the corn.

4. Season & Serve

Once the corn is cooked, open the slow cooker and add the butter—cut into small pieces and scattered over the corn. Let it melt, then gently toss the corn to coat it evenly in buttery goodness.

Add additional kosher salt and freshly ground black pepper to taste. If you like extra flavor, now’s the time to sprinkle on your favorite seasonings or chopped herbs.

Serve warm, directly from the slow cooker, or transfer to a platter. This recipe is also great for keeping corn warm during gatherings!

Flavor Ideas

• Chili-Lime: Add chili powder and a squeeze of fresh lime juice.

• Garlic-Herb: Toss with garlic powder and chopped parsley or basil.

• Parmesan-Pepper: Sprinkle with grated Parmesan and black pepper for a cheesy twist.

• Smoky: Add smoked paprika or chipotle powder for a bold flavor kick.

Serving Suggestions

Pair this crockpot corn with grilled meats, BBQ chicken, burgers, pulled pork, or even as a veggie side for tacos and fajitas. It’s a hit at summer cookouts and cozy enough for cool-weather comfort meals.

The Easiest Way to Cook Corn

Crockpot Corn on the Cob is a total game-changer. With minimal prep and no babysitting required, it’s one of the easiest and most reliable ways to enjoy fresh, buttery corn. Whether you keep it classic or add your own twist, this slow-cooked version will earn a permanent place in your recipe rotation.

Philly Cheese Steak Casserole Recipe

 

Philly Cheese Steak Casserole Recipe: The Ultimate Low-Carb Comfort Food

Craving something hearty, cheesy, and packed with bold flavor—but want to skip the carbs? Look no further than this Philly Cheese Steak Casserole, a delicious twist on the iconic sandwich. This one-pan wonder combines tender beef, melty provolone, and sautéed veggies in a savory, protein-packed bake. It’s the perfect weeknight dinner that brings the flavor of a Philly cheesesteak into a satisfying, keto-friendly form—without sacrificing a bit of taste.

Whether you’re on a low-carb diet, feeding a hungry family, or just need a comforting meal that’s quick and easy to throw together, this casserole is a guaranteed winner. It captures everything you love about the classic sandwich, minus the bread—and adds a creamy, eggy custard that makes every bite rich and filling.

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🧾 Ingredients & Their Purpose

Every ingredient in this recipe serves a vital role in creating that iconic Philly flavor and rich texture:

• 1½ lb. Ground Beef – The star of the show, offering juicy, savory protein that forms the hearty base of the casserole.
• 2 Bell Peppers (chopped) – Adds sweetness, color, and that signature cheesesteak veggie crunch.
• ½ Onion (chopped) – Brings savory depth and mild sweetness to balance the richness of the cheese and meat.
• 2 tsp. Minced Garlic – Infuses the dish with aromatic, bold flavor.
• 1 tsp. Seasoned Salt – Enhances all the other ingredients with just the right amount of spice and flavor.
• 8 Slices Provolone Cheese – Smooth, melty, and slightly tangy, provolone is a Philly staple and gives this dish its cheesy soul.
• 4 Large Eggs – Helps bind the ingredients together and forms a creamy, quiche-like layer when baked.
• ¼ cup Heavy Whipping Cream – Adds luxurious richness and keeps the casserole moist and custardy.
• 2 tsp. Worcestershire Sauce – A secret flavor booster that deepens the umami notes and brings complexity to the beef.

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👩‍🍳 Step-by-Step Instructions

1. Preheat & Prep

Preheat your oven to 350°F (175°C). Lightly grease a 9×9-inch baking dish with nonstick spray or butter to prevent sticking and ensure easy serving.

2. Brown the Ground Beef

In a large skillet over medium-high heat, start browning the ground beef. As it begins to lose its pink color, break it up with a spatula for even cooking.

3. Add Peppers & Onions

Once the beef is partially browned, stir in the chopped bell peppers and onions. Continue to cook until the vegetables begin to soften and the meat is fully browned.

4. Season & Sauté

Add the seasoned salt and minced garlic to the skillet. Sauté for an additional 30 seconds to let the flavors bloom. Drain off any excess grease to prevent a soggy casserole.

5. Assemble the Casserole

Spread the beef and veggie mixture evenly in the bottom of the greased baking dish. Layer the provolone cheese slices across the top, overlapping slightly for full coverage.

6. Make the Egg Mixture

In a bowl, whisk together the eggs, heavy cream, and Worcestershire sauce until well combined. Pour this mixture evenly over the cheese-topped beef in the baking dish.

7. Bake to Perfection

Place the dish in the oven and bake for 35–40 minutes, or until the egg mixture is set, and the top is lightly golden and bubbly.

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💡 Why This Recipe is So Loved

• Low-Carb & Keto-Friendly: All the flavor of a Philly cheesesteak without the bread.
• One Pan, No Hassle: Minimal cleanup, maximum flavor.
• Family-Approved: Kids and adults alike devour this cheesy comfort food.
• Versatile: Easily customizable with mushrooms, hot peppers, or even a topping of crushed pork rinds for crunch.

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🔥 Pro Tips for Philly Casserole Perfection

• Use freshly grated cheese if you want a creamier melt—pre-sliced works, but fresh is better.
• Drain the beef well to avoid a greasy casserole.
• Add sautéed mushrooms for a more authentic cheesesteak flavor.
• Don’t overbake—once the center is set and no longer jiggles, it’s done!

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🍽️ Serving Suggestions

Make it a full meal by pairing this Philly Cheese Steak Casserole with:

• A side salad with balsamic vinaigrette
• Roasted Brussels sprouts or broccoli
• Cauliflower rice or mashed cauliflower for a true low-carb feast

Feeling indulgent? Add a drizzle of sriracha mayo or a spoonful of caramelized onions on top after baking for an extra layer of flavor.

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✅ Conclusion: Simple, Satisfying, and Seriously Delicious

This Philly Cheese Steak Casserole takes all the mouthwatering elements of a cheesesteak and transforms them into a creamy, low-carb casserole that’s perfect for busy weeknights or meal prep. It’s easy to make, packed with flavor, and endlessly customizable. With minimal prep and maximum payoff, this recipe will quickly become a staple in your rotation.

So why wait? Fire up your oven and bring the bold, cheesy magic of Philly into your kitchen—without the bread and without the fuss.

Pin it, print it, and make it again and again—because this casserole is a keeper.

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Looking for more low-carb comfort food? Bookmark this recipe and check out our other keto-friendly casseroles and dinner ideas that the whole family will love!

Creamy withe chocolate delight

 

Silky, smooth, and indulgent—this no-bake dessert is a dream for white chocolate lovers. With just a few ingredients, you can create a rich yet airy mousse-like treat perfect for any occasion.

Ingredients

• 200 g (7 oz) white chocolate, chopped

• 1 cup heavy cream (chilled)

• 1/2 cup condensed milk (optional for extra sweetness & creaminess)

• 2 egg whites (or use whipped cream instead for egg-free version)

• 1 tsp vanilla extract

Instructions

1. Melt the chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or in the microwave (20-second intervals, stirring in between) until smooth. Let it cool slightly.

2. Whip the cream: In a large bowl, whip the heavy cream until soft peaks form. If using condensed milk, fold it in at this stage.

3. Beat egg whites: In a separate clean bowl, beat the egg whites until stiff peaks form. (Skip if going egg-free.)

4. Combine: Gently fold the melted chocolate into the whipped cream, then carefully fold in the egg whites (or extra whipped cream). Add vanilla extract.

5. Chill: Spoon mixture into a glass bowl or individual cups. Refrigerate for at least 2–3 hours, or until set and fluffy.

6. Serve & enjoy: Garnish with lime zest, berries, or white chocolate curls for an elegant touch.

Tips & Variations

• Add a splash of lime juice or zest for a tangy twist (like in your photo with limes in the background 🍋).

• Layer with crushed biscuits for a parfait-style dessert.

• Swap white chocolate for milk or dark chocolate if you prefer a richer flavor.

Mini Chicken Pot Pies – A 30-Minute, 6-Ingredient Weeknight Win!

 

Let’s face it — some nights you just need dinner to be easy. Not just “only one pot” easy, but “I can do this with my eyes half closed” easy.

Enter these Mini Chicken Pot Pies: warm, savory, flaky, and ridiculously simple. With only 6 ingredients and about 30 minutes from start to finish, they’re perfect for busy weeknights, hungry kids, or even casual entertaining.

Bonus: They bake right in a muffin tin, which means built-in portion control and zero fuss when serving.

🛒 Ingredients You’ll Need

This recipe makes 12 mini pot pies:

• 14 oz Cream of Chicken Soup (canned or homemade)

• ¼ cup Chicken Stock

• 3 packages Crescent Rolls (you’ll seal the seams before cutting)

• 9 oz Frozen Mixed Vegetables, thawed

• 1 cup Cooked, Shredded Chicken (rotisserie chicken works great!)

• Optional: Salt, pepper, or fresh herbs for extra flavor

👩‍🍳 How to Make Mini Chicken Pot Pies

Step 1: Preheat & Prep
Preheat your oven to 400°F (200°C). Spray a muffin tin with nonstick cooking spray.

Step 2: Prep the Dough
Unroll your crescent dough sheets onto a clean surface.
Pinch together the seams to create one solid sheet.
Use a biscuit cutter or a wide glass to cut out 12 rounds. Press each dough round into a muffin cup, making sure it comes up the sides like a mini crust.

Step 3: Make the Filling
In a large bowl, mix together:

• Cream of chicken soup

• Chicken stock

• Shredded chicken

• Thawed mixed vegetables
  Mix until well combined. You can season with salt, pepper, garlic powder, or fresh thyme for extra flair.

Step 4: Fill the Cups
Spoon the filling into each prepared dough cup. Don’t overfill — leave a bit of room for the topping.

Step 5: Add Dough Strips on Top
With the extra dough, use a pizza cutter to slice strips and crisscross them over the tops of each mini pie (like a mini lattice top — or just keep it rustic!).

Step 6: Bake to Golden Perfection
Bake for 18–20 minutes, or until the tops are golden brown and the filling is bubbly.
If the tops are browning too fast, tent with foil halfway through.

Step 7: Cool & Serve
Let cool slightly before using a knife to loosen and lift each pot pie from the tin. Serve warm!

🥗 Serving Suggestions

These mini pot pies pair beautifully with:

• A crisp side salad

• Roasted green beans or asparagus

• Mashed potatoes or a baked sweet potato (for comfort food overload!)

🧊 Storage & Reheating

Leftovers? Store them in an airtight container in the fridge for up to 3 days.
To reheat, pop them in the oven at 350°F for 10–12 minutes to restore that flaky crust.

Freezer tip: Wrap unbaked pies individually and freeze. When ready to cook, bake straight from frozen at 375°F for 25–30 minutes.

❤️ Why You’ll Love These Mini Pot Pies

✅ No fancy ingredients
✅ Perfectly portioned
✅ Great for meal prep or potlucks
✅ Kid-friendly and freezer-friendly
✅ Comfort food made effortless

Final Thoughts

These Mini Chicken Pot Pies prove that you don’t need a mile-long ingredient list or hours in the kitchen to make something comforting, satisfying, and seriously delicious. Whether it’s a weeknight dinner or a party platter favorite, this recipe checks every box.