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Leftover Stuffing “Pancake” Bites Recipe

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The holiday season is nearly upon us. And celebrating with close family and friends in our circle has never been more important. One of the ways that my family and I like to celebrate is with food. There’s something extremely satisfying about making and sharing a meal together. Even better? Sharing all of the leftovers and thinking up fun and creative meals together. My favorite creation is my recipe for Leftover Stuffing “Pancake” Bites!

Making life easier

I try to make things as easy as possible when prepping for the holidays. I do all my holiday shopping at Walmart to stock up on all of our favorites. It’s easy to feed the whole family on a budget! We stock up on Stove Top® Stuffing, Heinz® Gravy, Oscar Mayer® Bacon, and even our Thanksgiving turkey.

LEFTOVER STUFFING “PANCAKE” BITES RECIPE

In addition to one-stop shopping, buying extra is key to a low-stress holiday season. You can avoid having to run out for any last-minute items by buying extras just in case you burn the rolls in the oven (I may be speaking from experience, friends!). Added bonus? If you make too much, you’ll have enough for those leftover recipes!

Walmart Kraft Heinz

How you can Share The Holiday

Need a little extra pick-me-up this holiday season? Enter the Walmart Kraft Heinz #ShareTheHolidaySweepstakes! By entering the sweepstakes you’ll be eligible for a chance to win daily prizes of $100 Walmart gift cards and a grand prize trip to visit your loved ones (valued at $2,500!).

Leftover Stuffing "Pancake" Bites

All of those who enter the sweepstakes will receive a free digital cookbook download of your favorite holiday recipes — including this one!

What you’ll need for Leftover Stuffing “Pancake” Bites!

The recipe itself is super easy, which you’ll totally appreciate after making a big holiday dinner. The ingredients consist mostly of leftovers. The other items will be ingredients you have on hand anyways (such as eggs). Here’s what you’ll need:

  • 2 cups leftover prepared STOVE TOP Turkey Stuffing Mix
  • 1 cup leftover mashed potatoes
  • 2 eggs, beaten
  • 6 slices OSCAR MAYER Naturally Hardwood Smoked Bacon
  • 4 tablespoons vegetable oil
  • ¼ cup of leftover cranberry sauce
  • 1 tablespoon orange zest or orange juice
  • ½ cup leftover turkey breast, shredded 
  • 1 jar (12 ounces) HEINZ Homestyle Roasted Turkey Gravy, for dipping
  • sprig of parsley as garnish (optional)

Making your Leftover Stuffing “Pancake” Bites!

Every single time I make these “pancake” bites the house smells absolutely incredible! Luckily, they don’t take long to make, so you won’t have to wait long to indulge.

Here are the instructions:

  1. Add stuffing mix, mashed potatoes and eggs to a large bowl. Stir ingredients together with a large spoon until well mixed. 
  2. Cook bacon according to the package directions (or air fry at 400°F for 10 minutes) and then set aside.
  3. Warm 1 tablespoon of oil in a large skillet or flattop over medium heat. 
  4. Using an ice cream scoop or ¼-cup measuring cup, scoop stuffing mixture and drop onto the skillet. Fry for 3 minutes per side or until lightly browned. Continue the process of adding oil and scoping stuffing mixture until all the pancake bites are cooked. 
  5. Heat leftover cranberry sauce in a small saucepan. Add orange zest (or juice) and simmer until heated through.
  6. Assemble pancake bites. Add half a slice cooked bacon to the top of one pancake bite, and top with some shredded turkey (either reheated or cold). Place a scoop of cranberry mixture on top. 
  7. Serve with gravy and enjoy!

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Yield: 12

Leftover Stuffing “Pancake” Bites

Leftover Stuffing “Pancake” Bites
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 cups leftover prepared STOVE TOP Turkey Stuffing Mix
  • 1 cup leftover mashed potatoes
  • 2 eggs, beaten
  • 6 slices OSCAR MAYER Naturally Hardwood Smoked Bacon
  • 4 tablespoons vegetable oil
  • ¼ cup of leftover cranberry sauce
  • 1 tablespoon orange zest or orange juice
  • ½ cup leftover turkey breast, shredded 
  • 1 jar (12 ounces) HEINZ Homestyle Roasted Turkey Gravy, for dipping
  • sprig of parsley as garnish (optional)

Instructions


Kraft Heinz Ingredients

  1. Add stuffing mix, mashed potatoes and eggs to a large bowl. Stir ingredients together with a large spoon until well mixed.
    stuffing and potatoes and egg
    stuffing and potatoes and egg
    stuffing and potatoes and egg
  2. Cook bacon according to the package directions (or air fry at 400°F for 10 minutes) and then set aside.
    Oscar Mayer Naturally Hardwood Smoked Bacon
  3. Warm 1 tablespoon of oil in a large skillet or flattop over medium heat.
  4. Using an ice cream scoop or ¼-cup measuring cup, scoop stuffing mixture and drop onto the skillet. Fry for 3 minutes per side or until lightly browned. Continue the process of adding oil and scoping stuffing mixture until all the pancake bites are cooked.
    pan
  5. Heat leftover cranberry sauce in a small saucepan. Add orange zest (or juice) and simmer until heated through.
    Cranberries and oJ
    Cranberries and oJ
  6. Assemble pancake bites. Add half a slice cooked bacon to the top of one pancake bite, and top with some shredded turkey (either reheated or cold). Place a scoop of cranberry mixture on top.
    Kraft Heinz Before stacking
  7. Serve with gravy and enjoy!
    Leftover Stuffing "Pancake" Bites

Notes

Yields 12, serves 4.

© Rachel

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Instant Pot Copycat Starbucks Cake Pops Recipe

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Hiiiiii… my name is Rachel and I am kinda, sorta, obsessed with cake pops. It’s true. Once, my ‘true love’ was cupcakes. But nowadays it’s those perfect little bite-sized perfections of dessert — cake pops. And, of course, I love my local pop-maker, I sometimes just like to spoil my kids with this homemade Instant Pot Copycat Starbucks Cake Pops Recipe.

Instant Pot Copycat Starbucks Cake Pops Recipe

Why the instant pot for cake pops?

If you’ve experimented with the Instant Pot you’ll know — pressure cooking any food — entree or dessert — makes it super moist and extra delicious. Pressure cooking holds the moisture of food and creates an extra boost of flavor. I could seriously use my Instant Pot for everything.

pop

Also, cake pops are expensive. Like, they can be really expensive — especially with three kids who want (at least) one! But making them in the Instant Pot? So incredibly inexpensive. I mean, I more than get my use out of my Instant Pot, especially with all of the dinners I make in it. But the other items, I mostly have on hand (minus the sticks

What you’ll need for this recipe:

For the cake:

1 cup butter, room temperature
2 cups granulated sugar
1/2 cup vegetable oil
4 eggs
2 tablespoons vanilla extract
2 teaspoons baking powder
1 teaspoon kosher salt
3 cups flour
1 cup milk

For the chocolate coating:

cake pop process

6 blocks of Almond Bark (12 oz)
1 tablespoon vegetable oil
1/2 container cream cheese frosting
1 drop pink gel food coloring
70 Treat sticks
1 package white round sprinkles

How to make Instant Pot Copycat Starbucks Cake Pops

How to make the cake

  1. In a large bowl, beat together your sugar and butter. Mix until incorporated.
  2. Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated.
  3. While alternating, in your flour and milk a little bit each time. Mix until incorporated.
  4. Prepare your instant pot spring form cake pan by placing Parchment paper on the flat plate. Put the springform pan on top of it and close shop. Remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray, or grease with butter.
  5. Fill your pan 3/4 of the way with the batter.
  6. Fill your instant pot with 2 cups of water. Placed the trivet inside and place your cake on top of the trivet.
  7. Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes. 
  8. Once your instant pot has finished cooking, do a manual released by pulling the ceiling valve towards you to remove any pressure.
  9. With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.

How to make the chocolate coating

  1. While your cake is cooling, add in a small bowl together your Almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted.
  2. Add one small drop of pink food coloring to your chocolate mixture. Stir well.
  3. Add your cake to a large bowl as well as your frosting. Mix well.
  4. Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet.
  5. Once this is done, transfer your cake balls to the freezer for about 15 minutes too hard and slightly and cool.
  6. After the 15 minutes, remove the cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot.
  7. Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl.
  8. I used a cake pop decorating stand, but you can use even a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate dries.
  9. Continue and repeat until you have made all your cake pops! Enjoy!

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Instant Pot Copycat Starbucks Cake Pops Recipe

Instant Pot Copycat Starbucks Cake Pops Recipe

Ingredients

Cake

  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 tablespoons vanilla extract
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 3 cups flour
  • 1 cup milk

Chocolate Coating

  • 6 blocks of Almond Bark (12 oz)
  • 1 tablespoon vegetable oil
  • 1/2 container cream cheese frosting
  • 1 drop pink gel food coloring
  • 70 Treat sticks
  • 1 package white round sprinkles

Instructions

In a large bowl, beat together your sugar and butter. Mix until incorporated.

Next add in your oil, eggs, vanilla, baking powder, and salt. Mix until incorporated.

While alternating, in your flour and milk a little bit each time. Mix until incorporated.

Prepare your instant pot spring form cake pan by placing Parchment paper on the flat plate. Put the springform pan on top of it and close shop. Remove any remaining parchment that is sticking out using scissors or ripping it off. Spray with cooking spray, or grease with butter.

Fill your pan 3/4 of the way with the batter.

Fill your instant pot with 2 cups of water. Placed the trivet inside and place your cake on top of the trivet.

Close the lid on your instant pot and make sure that the ceiling valve is closed and facing away from you. Set your instant pot to 45 minutes. 

Once your instant pot has finished cooking, do a manual released by pulling the ceiling valve towards you to remove any pressure.

With a towel or hot pads, pull the trivet out of the instant pot using the two handles. Transfer to cooling sheet and allow the cake to completely cool.

While your cake is cooling, add in a small bowl together your Almond bark and 1 tablespoon of oil. Microwave for 30 second intervals, stirring each time. Make sure that your chocolate is completely melted.

cake pop process

Add one small drop of pink food coloring to your chocolate mixture. Stir well.

Add your cake to a large bowl as well as your frosting. Mix well.

Using a cookie scoop, or eyeballing the size ball that you want, using the palm of your hand, form a round ball. Line each one of your cake balls on a cookie sheet.

Once done, transfer your cake balls to the freezer for about 15 minutes too hard and slightly and cool.

After the 15 minutes, remove your cake balls. Taking a treat steak, dip it slightly in your chocolate. This will help it stay in the cake pot.

Dip your cake pop in the chocolate and cover it completely. Give it a few seconds to drip off any excess chocolate into the bowl.

Copycat Starbucks Cake Pops Recipe

I used a cake pop decorating stand, but you can use even a block of Styrofoam to place the stick in to stand on its own while the chocolate dries and solidifies. Immediately add your sprinkles before the chocolate dries.

Instant Pot Copycat Starbucks Cake Pops Recipe

Continue and repeat until you have made all your cake pops! Enjoy!

Instant Pot Copycat Starbucks Cake Pops Recipe

© Rachel

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Instant Pot Dr. Pepper Pulled Chicken Recipe

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Y’all know how much I adore my Instant Pot. I mean, these meals are so. darn. easy! If it weren’t for my Instant Pot, I swear I wouldn’t want to cook at all. And this Instant Pot Dr. Pepper Pulled Chicken is such a delicious — and easy! — meal to add to your weeknight dinner menu.

Instant Pot Dr. Pepper Pulled Chicken Recipe

Why Dr. Pepper?

Dr. Pepper has such an interesting flavor. And, if you’ve tried beer can chicken before, you know that the flavors when adding these kinds of liquids can be amazing! My family is absolutely obsessed with this Dr. Pepper Pulled Chicken. We make little slider sandwiches with the chicken. But it can be added to a salad, too!

Instant Pot Dr. Pepper Pulled Chicken Recipe

What You’ll Need

You really do not need much to make this recipe. Besides the Instant Pot, you’ll need the following:

  • 4 pounds skinless chicken thighs
  • 1 (18 ounce) bottle of sweet barbecue sauce
  • 1 cup of Dr. Pepper

That’s it!

How to make Instant Pot Dr. Pepper Pulled Chicken

  1. Pour ¼ cup of Dr. Pepper into the pot of the electric pressure cooker. Place the chicken thighs over the Dr. Pepper.
  2. Stir together the remaining Dr. Pepper and barbecue sauce. Pour over the chicken thighs.
  3. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
  4. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before a quick release of the remaining pressure. 
  5. Carefully remove the chicken from the pot and using two forks, shred the chicken, removing any bones.
  6. Add about 1 cup of the sauce from the pot to the chicken, coating the chicken but not making it soupy.
  7. Serve with baked potatoes, buns, sliders, on a salad, or as it is!

It’s easy peasy, right?!

Instant Pot Dr. Pepper Pulled Chicken Recipe

The full process can be seen below:

Instant Pot Dr. Pepper Pulled Chicken

Instant Pot Dr. Pepper Pulled Chicken Recipe
Prep Time 1 minute
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 31 minutes

Ingredients

  • 1 family pack (about 4 pounds) skinless chicken thighs
  • 1 (18 ounce) bottle sweet barbecue sauce
  • 1 cup Dr. Pepper, divided

Instructions

  1. Pour ¼ cup of Dr. Pepper into the pot of the electric pressure cooker. Place the chicken thighs over the Dr. Pepper.
  2. Stir together the remaining Dr. Pepper and barbecue sauce. Pour over the chicken thighs.


  3. Cover the electric pressure cooker and set the valve to sealing. Program for manual or “pressure cook” for 20 minutes.
  4. When the cooking cycle is complete, allow the electric pressure cooker to naturally release the pressure for 10 minutes before a quick release of the remaining pressure. 
  5. Carefully remove the chicken from the pot and using two forks, shred the chicken, removing any bones.
  6. Add about 1 cup of the sauce from the pot to the chicken, coating the chicken but not making it soupy.
  7. Serve with baked potatoes, buns, sliders, or as it is.
    Instant Pot Dr. Pepper Pulled Chicken Recipe
© Rachel

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Witches Brew Bark Kids Halloween Recipe

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The Spooky Season is here! And I am here for the Spooky Season! I am, admittedly, not a super “Yay, Halloween!” person. I mostly feel like adults tend to overdo this holiday and get more into it than the kids. That being said, it has recently come to my attention that my nearly 8-year-old is VERY into Halloween. Thus, I suppose, I am very into Halloween on his behalf. So we’ve been doing all things Halloween around here. One of those things? Getting crafty with this Witches Brew Bark Kids Halloween Recipe!

Witches Brew Bark Kids Halloween Recipe

My kids are basically obsessed with anything creepy and spooky these days. We watch The Nightmare Before Christmas for 6-months out of the year. Ya know, because it’s basically a Halloween and Christmas movie all in one. So we basically are living all things funky in this house.

Why we get crafty!

Let’s be real — kids don’t need a lot to get excited. Something as easy as a quick and simple Halloween craft is enough to please them for days! I tend to stock up on craft supplies at the end of every season, knowing that the following year we will use them.

Witches Brew Bark Kids Halloween Recipe

What You’ll Need

This recipe is easy. If you’ve ever made chocolate bark before, you’ll know that it’s simple and you can get super creative. For this recipe in particular, you’ll need an assortment of chocolate melts. I buy my Wilton Candy Melts on Amazon. They’re inexpensive and ship free with Prime! For this I use lavender, turquoise, and lime green.

I also recommend using gummy worms (because they are ‘creepy’), candy eyeballs, and candy corn. You’ll need a baking sheet, three microwave safe bowls, and parchment paper. That’s all you need for this easy peasy recipe!

Witches Brew Bark Kids Halloween Recipe

Here’s the full recipe and details!

Witches Brew Bark Recipe

Witches Brew Bark Recipe

Easy and delicious Witches Brew Halloween Bark

Ingredients

  • Turquoise Wilton Candy Melts
  • Lavender Wilton Candy Melts
  • Lime Green Wilton Candy Melts
  • Orange Wilton Candy Melts
  • Gummy Worms
  • Candy Eyes
  • Candy Corn

Instructions

  1. Line a baking sheet with parchment paper.

  2. Pour half of each colored candy melts bag into a microwave safe bowl. Microwave each bowl at 30-second intervals. Stir in between. Continue until completely melted.
  3. Once the chocolates are all melted, pour the melted chocolates across the parchment-lined cookie sheet. Use a spatula to spread the base layer.

  4. Continue pouring the chocolate onto the baking sheet. Use a toothpick to swirl the chocolates around.

  5. Once all the chocolate has been poured, gently press the candies into the chocolate.

  6. Place baking sheet in the refrigerator for 20-minutes to cool. Then remove the chocolate from the parchment paper backing. Use both hands to break apart chocolate into bark-sized pieces.

  7. Store in airtight container and ENJOY!

© Rachel

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Copycat Starbucks Pumpkin Spice Latte Recipe

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Fall is OFFICIALLY here! So are you Team Pumpkin Spice or Team Apple Cider?! I will tell you I’m 100% Team Pumpkin Spice over here. But I can throw down some mega cash to keep my Pumpkin Spice Latte addiction in check. Instead, I developed a deliciously perfect copycat Starbucks pumpkin spice latte recipe of my own!

The Perfect Pumpkin Latte Recipe

This recipe is equal parts easy and delicious. You can make this recipe hot or over ice and it is incredible!

Perfect Pumpkin Latte Recipe

What you’ll need

Here’s what you’ll need to make your very own perfect pumpkin spice latte:

  • ¾ cup milk of choice (almond milk, coconut milk, coconut milk, cows milk)
  • ½ cup of hot coffee
  • 1 tablespoon of pumpkin puree
  • 2 teaspoons of brown sugar
  • 1 teaspoon pumpkin pie spice
  • Optional: caramel and whipped cream (I highly recommend adding on, if you so desire)

How to make this scrumptious drink!

  1. Mix your milk with pumpkin puree, spice, and brown sugar.  Heat it in a microwave for 1 minute, or over medium high heat on the stove.  When hot, stir ingredients together.
  2. Add a ½ of a cup of hot coffee.
  3. Top the delicious drink with whipped cream and caramel, if using.  Dust with another pinch of pumpkin pie spice.
Perfect Pumpkin Latte Recipe stirring

Guys. This recipe is amazing. It’s the absolute perfect recipe for Fall. I cannot get enough.

Perfect Pumpkin Latte Recipe

Pumpkin Spice Latte

Perfect Pumpkin Latte Recipe

The perfect drink for Fall!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • ¾ cup milk of choice
  • ½ cup of hot coffee
  • 1 tablespoon of pumpkin puree
  • 2 teaspoons of brown sugar
  • 1 teaspoon pumpkin pie spice
  • Optional: caramel and whipped cream

Instructions

  1. Mix milk with pumpkin puree, spice, and brown sugar.  Heat in a microwave for 1 minute, or over medium high heat.  When hot, stir ingredients together.
    Perfect Pumpkin Latte Recipe milk
    Perfect Pumpkin Latte Recipe
    Perfect Pumpkin Latte Recipe
    Perfect Pumpkin Latte Recipe stirring
  2. Add ½ cup of hot coffee.
    Perfect Pumpkin Latte Recipe
  3. Top with whipped cream and caramel, if using.  Dust with another pinch of pumpkin pie spice.
    Perfect Pumpkin Latte Recipe
    The Perfect Pumpkin Latte Recipe
    Perfect Pumpkin Latte Recipe
© Rachel

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Halloween Chocolate Thumbprint Cookies

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It’s starting to feel a little Spooky out there! That’s right — Halloween is right around the corner. While that might look a little different this year, we can still make Halloween fun for the whole family! One way I’m making Halloween fun is by getting my kids involved. Sure, ‘holiday baking’ is usually for Christmas. But why can’t it be for Halloween, too?! With these Halloween Chocolate Thumbprint Cookies, you can get a jumpstart on the spooky season!

Halloween Chocolate Thumbprint Cookies

Not only is this a delicious way to celebrate Halloween, but it’s a great way to practice math with your kids. Recently, I’ve been using all of the baking and cooking opportunities as learning opportunities with my 2nd grader. It helps us get in a little math practice and we get to enjoy a delicious snack afterward! That’s a win-win if you ask me!

Halloween Chocolate Thumbprint Cookies

Here’s what you’ll need

For the cookies

  • 2 sticks of butter, softened
  • ¾ cup of sugar
  • ⅓ cup of cocoa powder
  • 2 cups of all-purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 teaspoon of  baking powder
  • Favorite Halloween sprinkles

For the chocolate drizzle

  • 1 cup of powdered sugar
  • 3 tablespoons of cocoa powder
  • 1 teaspoon of vanilla
  • 3-4 tablespoons of hot water
Halloween Chocolate Thumbprint Cookies

How to make these delicious Halloween Chocolate Thumbprint Cookies

  1. Preheat the oven to 350 degrees F.
  2. Cream butter and sugar together.  Add in cocoa powder and mix well.
  3. In a separate bowl, whisk together flour, salt, baking soda and baking powder.
  4. Carefully add to the butter mixture. Roll dough into small balls and press down in the middle to create an indent.
  5. Bake for approximately 8-10 minutes.
  6. Remove from the oven and let cool.  If you need to press down in the center again, do so.
  7. In a bowl, mix together the ingredients for the chocolate drizzle.
  8. Spoon it in the center of your cookies.  Add sprinkles and let set.  
  9. ENJOY!

Halloween Chocolate Thumbprint Cookie Recipe

Halloween Chocolate Thumbprint Cookies

Halloween Chocolate Thumbprint Cookies
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes

Ingredients

For Cookie

  • 2 sticks of butter, softened
  • ¾ cup of sugar
  • ⅓ cup of cocoa powder
  • 2 cups of all-purpose flour
  • ½ teaspoon of salt
  • ½ teaspoon of baking soda
  • 1 teaspoon of  baking powder
  • Favorite Halloween sprinkles

For Chocolate Drizzle

  • 1 cup of powdered sugar
  • 3 tablespoons of cocoa powder
  • 1 teaspoon of vanilla
  • 3-4 tablespoons of hot water

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Cream butter and sugar together.  Add in cocoa powder and mix well.
  3. In a separate bowl, whisk together flour, salt, baking soda and baking powder.
  4. Carefully add to the butter mixture. Roll dough into small balls and press down in the middle to create an indent.
    Chocolate Thumbprints
    Chocolate Thumbprints
  5. Bake for approximately 8-10 minutes.
  6. Remove from the oven and let cool.  If you need to press down in the center again, do so.
    Chocolate Thumbprints
  7. In a bowl, mix together the ingredients for the chocolate drizzle.
  8. Spoon it in the center of your cookies.  Add sprinkles and let set.  
    Chocolate thumbprint
  9. ENJOY!
    Halloween Chocolate Thumbprint Cookies
© Rachel

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