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Easy Slow Cooker Meatball Subs

August 11, 2024 by Rachel 1 Comment

Well we’re slowly getting into our back-to-school groove. And along with back-to-school is back to the busy evening routine that is having three children. I find that sticking to a routine works best for our family. From keeping a clear calendar on our whiteboard, to planning out dinners and nights for takeout meals, we function best when everyone is on the same page. Something we’re all always on the same page about is meatball subs. First, homemade meatballs are just delicious. Second, cover them with cheese and slap them on a bun? Sold! It’s a meal the whole family likes. Bonus points? It’s a slow cooker meal, which means this busy mom can set and forget. And it’s exactly why you need to add this easy slow cooker meatball subs recipe to your meal rotation.

Easy Slow Cooker Meatball Subs

Why the slow cooker?

So why make these in the slow cooker? You know I love using my Instant Pot, but a slow cooker is also right up there with my preferred kitchen gadgets. My love of my Instant Pot is beyond measure, but sometimes I need to just set a meal up and forget about it until dinner time. And that’s exactly why I love using my slow cooker (PS. this is my favorite one).

Easy Slow Cooker Meatball Subs

What you’ll need to make Easy Slow Cooker Meatball Subs

The key to this recipe is making a meatball that won’t fall apart while cooking. These meatballs have an incredible consistency and incredible flavor. Bonus points? The smell while they are cooking is divine!

Here’s what you’ll need:

  • Panko crumbs
  • Parmesan cheese
  • garlic powder
  • onion powder
  • Italian seasoning
  • salt
  • 2 eggs
  • milk
  • Italian sausage
  • ground beef
  • crushed tomatoes
  • split top hot dog buns
  • shredded mozzarella to top it off!

That’s all you’ll need for a delicious dinner!

Slow Cooker Meatball Subs Recipe

Yield: 8 sandwiches

Slow Cooker Meatball Subs

Slow Cooker Meatball Subs
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes

Ingredients

  • 1/2 cup of Panko crumbs
  • 1/2 cup of Parmesan cheese
  • 1 teaspoon of garlic powder, divided
  • 1 teaspoon of onion powder, divided
  • 2 teaspoon of Italian seasoning, divided
  • 1 teaspoon of salt, divided
  • 2 large eggs
  • 1/4 cup of milk
  • 1 pound of Italian sausage
  • 1 pound of lean ground beef
  • 2 cups of crushed tomatoes
  • 8 split top sliced hot dog buns
  • 1 cup of shredded mozzarella

Instructions

INGREDIENTS -

  1. In a small mixing bowl, combine the crumbs, Parmesan, and spices. Set this aside.
  2. In a larger mixing bowl, begin to mix the two ground meats.
  3. Add the eggs and milk and mix. 
  4. Finally, add the crumb mixture and mix until fully incorporated.

  5. Divide the meat into 1” - 2” balls and set aside for 15 mins. 
  6. While the meat is resting, mix the remaining spices into the crushed tomatoes and mix.
  7. Place the meatballs in the slow cooker and set it on high.

    Cook for 2 hours and then add the marinara sauce to cook for another hour.
  8. Once the meatballs are cooked, place 3 meatballs on a bun and top with mozzarella. you and even top it with fresh chopped basil. 


  9. ENJOY!

© Rachel

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meatball subs

Filed Under: easy recipes, recipes Tagged With: easy recipes, recipes

Copycat Twix Candy Bar

July 9, 2024 by Rachel Leave a Comment

I’ve confessed this secret before, but I need to say it again — I, in general, do not like chocolate. I know, I know! What kind of person doesn’t like chocolate?! Well, me… mostly. The one and only type of chocolate I will always say yes to is a sweet and salty combination. Enter Twix. I still remember the first time I had a Twix candy bar. It was Halloween. And it was love at first bite. The crumbly, salty, shortbread cookie, creamy caramel, mixed with the milk chocolate? Absolute heaven. To this day, it’s one of only a couple of candy bars that I will always, always eat (I’m looking at you, too, Payday!). If you like caramel and shortbread, you must try this Copycat Twix Candy Bar recipe.

Copycat Twix Candy Bar

What you’ll need for this recipe

I’m such a huge fan of shortbread. It’s easy and so delicious. And it’s a classic treat. The homemade shortbread in these Copycat Twix Candy Bars is the key to its deliciousness.

Copycat Twix Candy Bar

Here’s what you’ll need:

  • a stick of salted butter
  • granulated sugar
  • all-purpose flour
  • vanilla extract
  • caramel baking pieces
  • heavy cream
  • chocolate chips
  • coconut oil

Just a few ingredients and you’ll have the most delicious treat!

Copycat Twix Candy Bar

Yield: 14 bars

Copycat Twix Bars

Copycat Twix Candy Bar
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes

Ingredients

  • 8 tablespoons of salted butter
  • 3 tablespoons of granulated sugar
  • 1 cup + 1 tablespoon of all-purpose flour
  • 1 teaspoon of vanilla extract
  • 8 ounces of caramel baking pieces
  • 1 1/2 tablespoons of heavy cream
  • 2 cups of chocolate chips
  • 1 tablespoon of coconut oil

Instructions

INGREDIENTS -

  1. Set your oven to 350°F and prepare an 8x8-inch baking pan with parchment paper, cut two sheets of parchment 8x16 and layer them perpendicular in the pan.
  2. Using a stand mixer or a hand mixer, cream the butter and sugar together until smooth.
  3. Mix in the vanilla extract and flour until the dough forms.


  4. Spread the dough evenly into the bottom of the prepared baking pan.
  5. Cook for 18 minutes or until the crust turns golden brown.
  6. Let it cool. Once completely cooled, cut the short bread into 1 x 4 inch bars. You'll need to use a very sharp knife and move slowly to prevent cracking/breaking.
  7. While the crust is cooling, melt the caramel pieces in the microwave. Combine caramel and heavy cream in a heatproof bowl, and heat in 30-second intervals until fully melted and smooth.

  8. Add the cooled caramel to piping bag and then pipe the caramel onto the top of the cookie bars.
  9. Cool the bars for 30 minutes, until the caramel firms.
  10. Melt the chocolate chips and coconut oil together in the microwave. Stir until the mixture turns smooth, then allow it to cool. 

  11. Place the chilled bars on a baking rack over parchment.
  12. Spoon the melted chocolate over each bar until fully coated.
  13. Let the chocolate harden before refrigerating or freezing the bars. 
  14. ENJOY!

Notes

Store Copycat Twix bars in an air-tight container for up to 5 days.

© Rachel

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COPYCAT TWIX BAR
COPYCAT TWIX

Filed Under: Copycat Recipes, easy recipes, recipes Tagged With: Copycat Recipes, easy recipes, recipes

Instant Pot Potato Salad

July 3, 2024 by Rachel Leave a Comment

Have you ever committed to bringing something to a party or cookout and then completely forgotten about it? *Raises hand* I have done this several times. In those moments when I’m in a pinch, I need one thing — an easy AND delicious cookout side I can throw together in a hurry. This Instant Pot Potato Salad recipe is both easy and delicious.

Instant Pot Potato Salad

Why use the Instant Pot?

I get asked this question a lot. For me, the Instant Pot serves a dual purpose. First, they are quick. Second, you can use an Instant Pot for almost anything! In this particular scenario, the Instant Pot comes in handy because the entire dish takes about 20 minutes to cook. So even if you’re not bringing the potato salad to a last minute picnic, it’s perfect for busy weeknights when you need to throw something together in a pinch. If you haven’t purchased an Instant Pot, you can find my favorite here.

Instant Pot Potato Salad

What you’ll need to make Instant Pot Potato Salad

Besides your Instant Pot (or other electric pressure cooker, like a Chef IQ), you’ll need the following ingredients:

  • 8 potatoes
  • water
  • salt
  • 4 eggs
  • white onion
  • mayo
  • mustard
  • pepper
  • paprika
  • dill

That’s it! As I mention in the recipe below, you may want to add more paprika, dill, and salt at the end. My kids prefer the potato salad a little more bland, as where I prefer a lot of paprika and dill.

Instant Pot Potato Salad

How to make Instant Pot Potato Salad

Yield: 8

Instant Pot Potato Salad

Instant Pot Potato Salad
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 8 potatoes, peeled and cubed
  • 4 cups of water
  • 1 tablespoon of salt
  • 4 eggs
  • ½ white onion
  • 1.5 cup of mayo
  • 1 tablespoon of mustard
  • 1/2 teaspoon of pepper
  • 1 teaspoon of paprika
  • 2 tablespoon of dill

Instructions

INGREDIENTS -

  1. Peel and cube potatoes into 1-2 inch cubes.
  2. Place the potatoes in the instant pot. Add enough water to cover the potatoes. Add salt. 
  3. Place the eggs in the instant pot on top of potatoes and close the lid. Make sure the pressure value is set to close.
  4. Set the instant pot to pressure cook for zero minutes on high pressure.
  5. Chop onion to desired size.
  6. Mix onions, mayonnaise, mustard, pepper, and paprika to combine.

  7. Once the instant pot is done cooking, safely release the pressure by opening the pressure value using a towel or hot pad.
  8. Remove the eggs and soak in ice water. Peel and chop the eggs once cooled (after about 5 minutes of ice water soak).
  9. Drain the potatoes from the water and place back into instant pot. 
  10. Add eggs, mayonnaise mixture, and dill to the potatoes in Instant Pot.
  11. Mix until combined.
  12. Add salt to taste.
  13. ENJOY!
    Instant Pot Potato Salad

Notes

I prefer a bit more paprika and dill, but I make it this way because of my kids' preference. So add more paprika and/or dill as you'd like!

© Rachel

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PIN FOR LATER - INSTANT POT POTATO SALAD

Filed Under: easy recipes, Instant Pot Recipes, recipes Tagged With: easy recipes, Instant Pot Recipes, recipes

Copycat Hostess Cupcakes Recipe

June 27, 2024 by Rachel Leave a Comment

Have you ever had a snack that reminded you of your childhood? We didn’t have a lot of packaged foods in my house growing up. In fact, we rarely had any snacks other than tortilla chips and salsa. True story! Don’t get me wrong; I wasn’t a sheltered child. Hardly! Even if my mom didn’t buy those types of snacks, I had them at my friends houses. And that’s how Hostess Cupcakes became one of my favorite childhood ‘special’ snacks. So making this Copycat Hostess Cupcakes Recipe was a bit of nostalgia with a dash of delicious! And you absolutely must try them for yourself.

Copycat Hostess Cupcakes Recipe

Why I Made This Copycat Recipe

Don’t get me wrong — there is nothing wrong with the OG Hostess packaged cupcakes. NOTHING! But if you’ve never had the chance to recreate a favorite recipe, you’re missing out. Sure, the packaged stuff has something we can’t recreate (a little staleness that is, IMO, part of its appeal). But this copycat recipe has homemade ganache!

What you’ll need for this recipe

First things first — do not be intimidated by the amount of ingredients in this recipe. Sure, it seems like a lot. But it is truly easier than it looks.

Here are the ingredients you’ll want to have on-hand:

  • flour
  • sugar
  • cocoa powder
  • baking soda
  • salt
  • 1 egg
  • milk
  • vegetable oil
  • vanilla extract
  • water
  • butter
  • powdered sugar
  • marshmallow creme
  • semi-sweet chocolate chips
  • heavy whipping cream
Copycat Hostess Cupcakes Recipe

Be sure to check the recipe below for the the exact amounts needed. Some of these ingredients are used in several stages of the recipe. But the only special tool you may need is a cupcake corer, which you can find here. If you don’t have a cupcake corer, you can use a small teaspoon to scoop out the top of the cupcake. Additionally, if you do not have a piping bag, you can use a sandwich bag and cut the corner for that step of the process.

Copycat Hostess Cupcakes Recipe

Yield: 18

Copycat Hostess Cupcakes

Copycat Hostess Cupcakes Recipe

This copycat recipe is equal parts nostalgia and delicious!

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes

Ingredients

Cupcake Ingredients

  • 1 cup of flour
  • 1 cup of sugar
  • 6 Tablespoon of cocoa powder
  • 1 teaspoon of baking soda
  • ½ teaspoon of salt
  • 1 large egg
  • ½ cup of milk
  • ½ cup of vegetable oil
  • ¾ teaspoon of vanilla
  • ½ cup of hot water

Marshmallow Cream Filling Ingredients

  • ¼ cup of butter, softened
  • ½ cup of powdered sugar
  • 5 ounces of marshmallow creme

Chocolate Ganache Ingredients

  • 4 ounces of semi-sweet chocolate chips
  • 6 tablespoon of heavy whipping cream

Vanilla Icing Ingredients

  • 2 tablespoon of unsalted butter, softened
  • ½ cup of powdered sugar
  • 1 tablespoon of milk
  • ½ teaspoon of vanilla extract

Instructions

Ingredients

  1. Set oven to 300°F and ready a cupcake pan with liners.
  2. In a large bowl, combine and mix the flour, cocoa powder, salt and baking soda. Then set aside.
  3. In a separate bowl, mix egg, milk, oil, sugar and vanilla.
  4. Mix wet ingredients into dry ones until fully combined.
  5. Add water and mix well until the batter is thin.
  6. Fill the cupcake liners a little more than halfway and bake for 18-23 mins (or until a toothpick comes out with only a few wet crumbs).
  7. Cool for 2 minutes in the pan and then move to a wire rack to fully cool.
  8. Start the marshmallow cream in a separate bowl: Beat ¼ cup of butter until smooth. Then add half of powdered sugar and mix until smooth.
  9. Add the remaining sugar and mix until smooth.
  10. Blend in the marshmallow creme.
  11. Once the cupcakes have cooled, cut the cupcake centers using a cupcake corer or small spoon.
  12. Add the marshmallow cream to a piping bag and add about a tablespoon of filling to the cupcake center then replace top part of the cupcake.

  13. To make the ganache: Add chocolate chips and heavy whipping cream to a small bowl, microwave for 30 seconds, then let sit for 1 minute before mixing together to form the ganache frosting.

  14. Dip the top of the cupcakes into the ganache once, letting it drip, and then dip and drip for a second time to coat the top of the cupcake. Set the cupcake aside to allow the ganache to firm.
  15. While the ganache firms, make vanilla icing in a separate bowl: Beat 2 tablespoons of butter until smooth. Add the powdered sugar to the bowl and mix until lumpy.
  16. Add the milk and vanilla to the butter/powdered sugar mixture. Mix until smooth and firm.
  17. Add the frosting to a piping bag with a small hole.
  18. Practice piping loops onto an extra cupcake or onto a flat surface.Pipe icing loops on top of cupcakes. Refrigerate before serving.
  19. ENJOY!
© Rachel

If you’re looking for more incredible copycat recipes, check out this kid-approved Copycat McDonald’s Chicken Nuggets recipe and this Copycat Starbucks Vanilla Sweet Cream recipe.

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Filed Under: Copycat Recipes, easy recipes, recipes Tagged With: Copycat Recipes, easy recipes, recipes

Copycat Nothing Bundt Cakes Carrot Cake

February 7, 2024 by Rachel Leave a Comment

I have a confession to make. I’ve made several of these weird foodie confessions before, but the two that remain the most shocking for folks are: 1. I don’t like chocolate. And 2. I am not a fan of cake. Sure, I absolutely love to bake cakes. I’ll bake them, taste them, and then I’ll give away the cake as treats to friends, coworkers… basically anyone who has a sweet tooth. There is one exception — Nothing Bundt Cakes. Unlike other types of cakes, their cakes are so incredibly moist. And the frosting? Don’t even get me started on the cream cheese frosting! It’s the only time I’ll take globs of frosting. This Copycat Nothing Bundt Cakes Carrot Cake recipe will blow your mind just as much.

Copycat Nothing Bundt Cakes

What you’ll need

First and foremost, you’re going to need a bundt cake pan. This is the one I use, but there are plenty of other options. This pan is a traditional bundt shape. If a different bundt shape is your jam, check out this one. Another tool that you’ll need (but likely not think about until it’s time to ice the cake), is having the right size piping bag tip. For those signature Nothing Bundt Cakes thick frosting lines, you’ll want to use an extra large tip. It’s a 1A tip size if you’re looking for specifics.

Copycat Nothing Bundt Cakes

Here are the other ingredients you’ll need:

  • butter
  • eggs
  • sugar
  • milk
  • all-purpose flour
  • baking soda
  • baking powder
  • cinnamon
  • nutmeg
  • carrots
  • cream cheese
  • powdered sugar
  • vanilla extract
  • and chopped pecans!
Copycat Nothing Bundt Cakes

With all of that, you’ll get the exact replica of a Nothing Bundt Cakes Carrot Cake!

Copycat Nothing Bundt Cakes Carrot Cake

Copycat Nothing Bundt Cakes Carrot Cake

Copycat Nothing Bundt Cakes
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes

Ingredients

Cake

  • 1 stick of butter, softened
  • 1½ cups of granulated sugar
  • 4 large eggs
  • 1 cup of whole milk
  • 3 cups of all-purpose flour
  • 1 teaspoon of ground cinnamon
  • ¾ teaspoon of baking powder
  • ¾ teaspoon of baking soda
  • 2¼ cups of finely shredded carrots

Frosting

  • 8 ounces of cream cheese, softened
  • 4 tablespoons of butter, softened
  • 2 cups of powdered sugar
  • 1 teaspoon of vanilla extract
  • chopped pecans (optional)

Instructions

INGREDIENTS -

  1. Add the butter and sugar to an electric mixing bowl and whip until a creamy gritty mixture forms. 
  2. Add the eggs and milk, then mix until fully incorporated. 
  3. Add flour, cinnamon, nutmeg, baking powder, and baking soda, then start on mixing on low speed, increasing speed as needed until no flour pockets remain. 

  4. Gently fold in the shredded carrots by hand, using a wooden spoon or spatula, until evenly distributed throughout the batter. 

  5. Prepare the bundt pan by greasing it liberally. You can use cooking spray or shortening. 
  6. Pour the batter into the prepared bundt pan and smooth out the top. Drop the pan from 2” on a flat surface to shake any bubbles out.
  7. Bake for 45-55 minutes or until the cake is done and a toothpick inserted into the middle comes out clean. 
  8. Let cool for 10-15 minutes in the bundt pan before flipping onto a plate, cooling rack, or serving platter to cool completely. 
  9. To make the frosting, beat together the cream cheese, vanilla and butter until creamy and combined well. Gradually add in the powdered sugar and whisk until combined and creamy. 


  10. Add the frosting to a piping bag to frost the bundt cake. Start in the center on top of a ridge or between a ridge and pipe the frosting over the curve of your cake but not going all the way down the side.

    Repeat this around the whole cake. You can also use a knife or frosting spatula to spread it around the bundt cake. 
  11. Top with chopped pecans (optional!).
  12. ENJOY!
    Copycat Nothing Bundt Cakes
© Rachel

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Filed Under: Copycat Recipes, recipes Tagged With: Copycat Recipes, recipes

Sourdough Copycat Goldfish Crackers

February 5, 2024 by Rachel Leave a Comment

Raise your hand if you’ve been personally victimized by the cost of Goldfish Crackers! *Raises both hands* What is it about those delicious little fish crackers that collectively make all kids go nuts? Regardless of the reason, it’s easy to break the bank with near daily Target runs for endless bags of goldfish. I have a solution — why not make your own? These sourdough copycat goldfish crackers save time, money, and are, undoubtedly, a better-for-you choice. Bonus? You can use some of that sourdough discard you’ve been holding on to.

Sourdough Copycat Goldfish Crackers

What you’ll need for this recipe

For this recipe you’ll need a healthy sourdough starter. When you’re feeding your starter, hang on to just two tablespoons of discard. That’s all you’ll need to make a puffy, crunchy, little cracker. To give them the authentic shape, you can use these cookie cutters or something similar.

Sourdough Copycat Goldfish Crackers

Other than that, the recipe calls for a few simple ingredients:

  • shredded cheddar
  • unsalted butter
  • all-purpose flour
  • kosher salt
  • garlic powder
  • onion powder
  • and your sourdough discard!

Pretty straightforward, right? It is!

Sourdough Copycat Goldfish Crackers

The only other thing you’ll need (besides your oven) is a food processor. If you have a Vitamix, that will work just as well; just be sure to use your dry blade for this particular recipe.

How to make Sourdough Copycat Goldfish Crackers

Yield: 8 cups

Sourdough Copycat Goldfish Crackers

Sourdough Copycat Goldfish Crackers
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 20 minutes
Total Time 47 minutes

Ingredients

  • 8 ounces of cheddar cheese, shredded
  • 1/2 stick of cold unsalted butter, cut into 1/2-inch cubes
  • 3/4 cup of all-purpose flour
  • 3/4 teaspoon of kosher salt
  • 1/4 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 2 tablespoons of sourdough discard
  • Coarse kosher salt for topping, optional

Instructions

INGREDIENTS -

  1. In a food processor, blend cheese, butter, flour, salt, garlic powder and onion powder. Continue this process until the mixture takes on the consistency of rough sand.
  2. Continue to blend while gradually adding the sourdough discard to form a dough.
  3. Remove the dough from the food processor and shape it into a disk, then cover it tightly in plastic wrap and chill it for at least 20 minutes or if time allows, you can leave it for up to one day.

  4. While dough chills, preheat the oven to 350°F and prepare a baking sheet with parchment paper.
  5. Next, on a surface lightly dusted with flour, roll the dough until it's 1/4-inch thick.
  6. Using a small goldfish shaped cookie cutter, cut out your crackers from the dough.
  7. In each cracker, poke a "eye" hole using a toothpick, repeat this If there are any remaining scraps, re-roll once to get more crackers. 
  8. Arrange the crackers on the previously prepared baking sheet leaving 1/4-1/2 inch between each. If you wish, you can sprinkle kosher salt over the crackers prior to baking. 
  9. Bake the crackers for 11 to 13 minutes until they become golden and puff up. Allow the crackers to cool completely on the baking sheet.
  10. Enjoy! They can be stored in an airtight container for up to a week.
    Sourdough Copycat Goldfish Crackers
© Rachel

If you’re looking for more copycat recipes, check out these McD’s Nuggets and this Starbucks Pink Drink recipe.

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Filed Under: Copycat Recipes, recipes Tagged With: Copycat Recipes, recipes

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