10 EASY DINNERS You SHOULD MAKE This Year | Our FAVORITE Recipes

Welcome to Feeding the Byrds!

This week to start of the new year we are bringing you 10 dinners you will want to make this year. These recipes are absolutely our favorite easy dinners from the year and we know you are going to love them too!
In case you want more, I have the recipes linked, and also the videos the recipes are from.

What’s included in these 10 dinners you want to make this year:
00:00 Intro
0:05 Buffalo Ranch Meatballs – https://bit.ly/3UYCjt0
5:29 Cajun Chicken Pasta – https://feedingthebyrds.com/cajun-chicken-pasta
14:00 French Toast Roll ups – https://bit.ly/3iMHUUx
18:57 Garlic Chicken Gnocchi Skillet – https://bit.ly/425wtIw
26:57 Huevos Rancheros – https://bit.ly/3Ec30mV
32:16 Mediterranean Burgers – https://bit.ly/3BWKVrz
44:05 Creamy Parmesan Pesto Skillet – https://bit.ly/3tSYJlP
53:10 Chimichurri Meatballs – https://bit.ly/47fgHNt
58:49 Breakfast Stuffing Casserole – https://bit.ly/47hHmK4
1:05:53 Salted Caramel Apple Poke Cake – https://bit.ly/49UVECw

Items used in this video:
Glass Mixing Bowls – https://bit.ly/3GPMUki
Flip Lock Containers – https://bit.ly/3qC02Qf
Baking Sheets – https://bit.ly/3BhkrhB
1.5 TBSP Scoop – https://amzn.to/48gQyiM
Pots and pans – https://bit.ly/40zhC8m
Glass storage containers – https://bit.ly/3ehWhLI
Wood and silicone utensils – https://amzn.to/3S2hAEX
Herb Scissors – https://amzn.to/47kCdR8
Cutting Board – https://amzn.to/3RZujZ0
Black Measuring Spoons – https://bit.ly/43XJzcM
Salt Container – https://bit.ly/40naE64
Oil dispenser – https://amzn.to/3S0IkFL
Rolling Pin – https://bit.ly/3tV6owV
Air Fryer – https://amzn.to/47ivxTq
Tongs – https://amzn.to/47l3vXB
Glass Measuring Cups – https://bit.ly/3Leignn
Cheese grater – https://amzn.to/47lN25c
Plastic Hair Nets – https://amzn.to/3vduqXM
Scraper – https://amzn.to/3vc9VuA
Burger form – https://amzn.to/41J0m2H
Blender – https://amzn.to/3vduOFI
KitchenAid Mixer – https://bit.ly/3H6TDH4
Glass Baking Dishes – https://bit.ly/41vKWh8 https://bit.ly/40o5bvX
Blue Mixing Bowls – https://bit.ly/422hH6d
Whisk – https://amzn.to/3RKs0aZ
Can Opener – https://amzn.to/48fmu6V

KEVINS seasoning from Thrive Market:

Good Chop Discount Code:

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Watch these next:
Check out these easy dinners: https://bit.ly/3VHD88T
You probably already have these ingredients: https://bit.ly/3Fcz9vy

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Use Amber10 for 10% off.

*All of the make I use (except mascara) is RMS beauty. You can use this link for $20 off your first order. http://rwrd.io/mrirlgw?c

Favorite Amazon Products:
https://www.amazon.com/shop/housewifeglamlife

Cheese grater: https://amzn.to/3H1ncKl
My Pots and Pans: https://go.magik.ly/ml/1gxfg/
My Air Fryer: https://bit.ly/3D5qwQQ
My favorite knives: https://bit.ly/3vP9B1a
Our mixing bowls: https://bit.ly/3aq5LBj
My Baking Sheets: https://bit.ly/3GpCExh

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Get in contact here:
Amber@krewecompany.com
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Feeding the Byrds
PO Box 594
Mineral Springs, NC 28108

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My name is Amber and I spend lots of time in the kitchen making food for my family. My hope is that when you come here, you are inspired and encouraged and you get some new recipes to try for your own family. Thank you so much for stopping by and if you aren’t subscribed, I would love if you would considering subscribing and sticking around for more food content.

**This video is not sponsored. I will always give my honest opinion, regardless of sponsorship, products sent to me for review, and referral or affiliate links.

Tonight we are having appetizer night which you guys know is absolutely one of my favorite nights the first thing that we need to do is get started on the meatballs now I am going to be making my meatballs from scratch but please feel free to just buy pre-made meatballs that

Is completely okay we are going to make turkey meatballs and part of the reason is that I forgot to take out two packages of ground beef but I had thawed turkey that I actually bought in my grocery order today so we’re going to make turkey meatballs I think it’s going

To be delicious you could use ground turkey ground chicken this is one lb I actually was thinking I was going to make less but I’m going to go ahead and make the full pound like I said and we’ll have plann overs now whenever I make meatballs you guys know I usually

Make them from scratch and it’s not a specific recipe that I stick to there’s not a specific amount but I will do my best to kind of tell you and walk you through that so we’re going to add probably around 1/2 cup of breadcrumbs and when I make this with chicken or

Turkey whenever I make meatballs it’s more of a wet consistency so I do add sometimes I will end up going back in and adding a little bit more breadcrumbs so we’ll see how that goes I am going to add one egg instead of salt I’m going to add this Kevin’s allpurpose seasoning we

Have been loving this seasoning lately it’s so good so I’m probably going to add maybe a half teaspoon or so just to give it some flavor and then I love adding Italian seasoning to meatballs and I just restocked my Italian seasoning today I had been out all right

So we’ve got that now let’s just mix This Together feel free to use your hands if you would like foil line this baking sheet I’m using foil cuz we’re out of parchment paper all right let’s give this pan what did I do okay folded all that up let’s give this pan a

Spray typically when I make meatballs I will use my 1 and 1/2 tbspoon scoop just scoop them up and then roll them kind of into a ball they’re kind of already in that shape but this is probably one of my most used uh kitchen utensils actually just because we use it for so

Many different things so I love this one but I feel like it does make the perfect size meatball and I forgot to preheat my oven so we’re going to have to do that now I’m going to cook these on 400 for probably 20 minutes or so I usually just

Watch them I’m going to go ahead and mix together all of the ingredients that we need for the meatballs so it’s kind of the sauce that’s going on the meatballs so we are going to do a mixture of a couple of different hot sauces feel free

To just use like a Frank’s Hot Sauce or something like that if that’s what you want we need about a/2 cup of hot sauce so I’m going to use a mixture of chalula cuz this one is almost out we do have another one so um I’ll save the other

One for my husband and then I’m going to add in some of this truff hot sauce I now we love this truff hot sauce but but I want to say I do think that if you used all truff for this recipe it might be a little much in the flavors just

Because the other flavors that we’re adding to this are going to be really intense so you’re going to have a blue cheese crumble and ranch and stuff like that so I feel like that would be a bit too much all right let’s add in some ranch seasoning I did make my own but

You would just want to add in like a packet or whatever so you need a tablespoon of ranch seasoning and we’re going to add a couple tablespoons of butter this will simmer over on the stove top and once everything is mixed together and simmered nicely we’re going to toss the

Meatballs that we made in this mixture my sauce is cooked through all I did is was heat it now we’re going to add some of these meat balls in and toss them in that sauce I’m just going to let this sit over here on the stove top until we’re

Ready just so that they don’t get too cold or anything the heat is on very low and then right before we’re ready to serve we’ll add what we need to the top making sure that I get all that sauce because that is the liquid gold I just

Made up a little mixture of sour cream a little bit of milk and some of that ranch powder we’re just going to drizzle on the top like this you can make it a lot prettier than this I’m sure but yes please take some blue cheese and just crumble

Over the top obviously you could buy one that is already crumbled and that’s going to make this even faster and easier and then only really for the purpose of color like are you guys excited about this one cuz I feel excited about this one oh my goodness this is going in a best

Of I’m not even kidding I wish I had made triple the amount this is so good in my opinion it’s not too spicy it’s a little bit spicy you do get a little bit of heat but the mixture of flavors is phenomenal in this one it like I’m

Trying to think now what else can I do with these seasonings is very good tonight we’re going to make a one pot Cajun Chicken Pasta but don’t let the word Cajun fool you or don’t let the word Cajun scare you I should say you can make this as spicy as you want you

Can take out all the cayenne pepper so it’s really not going to be spicy at all it’s completely up to you and what you’re you like you know how much heat you like in your food I’m going to use chicken thighs because we kind of have

An abundance of that right now so feel free to use chicken breast chicken thighs whatever your preference is on this we’ve actually made something very similar to this and used sausage and it was so delicious so you could definitely use that too let’s make up this sort of

Cajun seasoning but again feel free to adjust all these spices so that you don’t have to worry about it being too spicy or not spicy enough I am starting with paprika and this is one that I really just love man this doesn’t fit in there okay we’re going with two

Teaspoons oh still did anyway a little less on the second teaspoon since that was a heaping te teaspoon for sure we need 1 teaspoon of oregano and looks like I’m almost out of this one I think fortunately I got I have a refill packet from my last Thrive Market order so I’ll

Make sure that I refill this none of these fit in there all right so one teaspoon one teaspoon of thyme one thing that I can say about this recipe this Cajun pasta the flavors there’s so much flavor I mean this is packed full of flavor you are not going

To eat this and think man I really that was kind of dull or kind of bland no no no no all right let’s switch to our half teaspoon measurer and we are going to do a/ teaspoon of onion powder and we will do a half teaspoon of garlic

Powder Now the recipe says to use a a/4 teaspoon of salt I disagree with that I do think that you should go closer to a half teaspoon of salt so I’m going to go with that feel free to adjust that if that’s too much for you that’s totally

Fine and I’m going to pull out my 1/4 teaspoon measurer this is where your heat happens okay so this is cayenne pepper very spicy so if you do not want a lot of heat you can adjust this one I am going to do a qu teaspoon which is

Not too much feel free to adjust that down I mean you guys have seen before that I’ve taken cayenne and literally went like this and I’m done because I want to make sure it’s not too spicy for our kids I know what this one ends up

Like with all the other flavors that are going in there so I’m comfortable with that that4 teaspoon I’m just going to take a fork and whisk all of this together okay now we can set this to the side but as I cut up my chicken which

I’m going to be cubing it up I’m going to go ahead and throw it right in there and we’re going to toss the chicken in the um seasoning in that Cajun seasoning cut these into little bite-sized pieces feel free to you know cut however large

You could do strips if you want to do okay let’s toss the chicken in this lovely spice mix that we have here making sure to coat the chicken we want to get all those amazing spices all over the chicken pretty much at this point everything is going to be done over at

The stove top so I’m going to move over there we’re going to get everything out and ready to go it’s a one pot thing so I’m going to pull out my big B pot and we’re going to get this going let’s turn our heat on and I’m going to go like a

Medium heat I’m going to add about a tablespoon of oil into my pot I’m using avocado oil but feel free to use whatever kind of oil you prefer and let’s add in about a tablespoon of butter okay so we’re starting on this medium heat I am going to oh that’s not

The one I wanted this is the one I wanted okay so we’re going to let the butter melt and then I’m going to Crate up the heat a little bit to more of like a medium high we want the butter to get nice and foamy

So we know it is nice and hot okay we want our pot to be hot okay so I’m going to turn that heat up to like a medium high it’s starting to Bubble already which is awesome see how our butter is nice and foamy that’s what you want okay

Let’s take the chicken since we’ve got good heat here I’m going to add it in and get it Browning I do want to separate it I don’t want want it to be all clumped together like that cuz I want it to get some color on all sides so we don’t want

It to be over crowded now you don’t have to cook the chicken all the way through at this point it’s going to have plenty of time to cook so you’re just trying to get a nice Char not Char sear that’s the word I’m looking for oh man this smells amazing

Y’all oh my goodness you could individually flip each one of these pieces but you know I’m I’m going to take the shortcut method I see some beautiful color Now the recipe does not call for this but I do really enjoy adding a little bit of minced garlic I

Like to wait until this point though when we’re about to add some other ingredients because I don’t want the garlic to be in there too long and then it burns at this point if you’re adding onion you would want to go ahead and do that now let those onions get softened

Maybe even before adding the garlic honestly but you guys know we’re not adding any onion oh you know what I just realized I don’t have any green onion for the top and it would look so pretty on the top of this one let’s turn the

Heat back down to medium that is a good amount of cook on that chicken right now I do want to add in a can of fire roasted diced tomatoes you can use the non-fire roasted kind if that’s what you prefer but I’m telling you the fire roasted just adds a whole different

Element of flavor I’m I’ve almost to the point now where I opt to do fire roasted over regular diced tomatoes if I can because they’re just so good and in addition to that we are going to add two cups of chicken bone broth feel free to use beef so we are adding two

Cups oh and I did not drain those Tomatoes I don’t know if I said that okay got all that in so we are going to I actually didn’t need to turn my heat down I don’t know what I was thinking I’m going to keep my heat up or

Turn it back up mix everything together let’s put a lid on this just to bring it up to a boil it’ll just come up to a boil faster also I didn’t say it before but I’m only making four servings of this just because I’ve already planned

Out everything that we need for the week if you know you’re going to like the flavors go ahead and double this because even with this recipe with making the amount for four I’m using a half box of pasta so if you’re the type of person that’s like you know what I’d rather use

The whole box of pasta and not have to worry about it or if you have a larger family obviously than four it’s really good and it also reheats well okay we are boiling we have a nice boil let’s add in that half box of pasta oh I totally forgot that I had um

These kind of noodles so they have some green in them which is going to be great since I don’t have that green onion it will add that element of color okay so like I said this is boiling we’re going to turn down our heat to a medium

Low and we’re going to let the pasta simmer for about 10 minutes you do want to stir stir this occasionally just to make sure that nothing sticks together it’s going to be so good all right you can see all of the liquid has been absorbed I’m going to

Add about 2 oz of cream cheese into this all right so we’re just mixing in that cream cheese and really once that’s uh melted in it’s going to be good to go we’re ready to eat this looks so good I did find Just a Touch of Green Onion in the fridge so

Was the perfect amount let’s give it a little try very good absolutely you can add some more Cayenne to this I like I showed you I went pretty light-handed on it but I like spice and my husband really like spice and the kids aren’t too sensitive

To it they will eat it to a degree but it’s really not spicy with that4 teaspoon of cayenne so if you are afraid of it being too spicy it’s not going to be with that very good flavors definitely a winner we are going to make these Cinnamon French toast rollup

Things they look really interesting the recipe calls for white bread but we are going to be using it’s it’s kind of a white bread but it’s the Dave’s Killer Bread which actually seems more like a wheat bread to me we’re going to use this one and I think it’s going to be

Fine before we do anything else let’s make up our butter mixture you need about 4 tablespoons of butter I probably have closer to three here I’m going to melt it it doesn’t need to be all the way melted but just really softened all right so not completely melted but

Pretty much almost melted there all right I’ve got my tablespoon measurer and we are going to add okay I’ve got my tablespoon measurer we’re going to add 2 tablespoon of brown sugar into our butter and we just need a pinch of salt in that so let’s just mix that together Now in this bowl we want to go ahead and make our dipping mixture now for this mixture I’m starting with three Egg I’m going to add 2 tablespoon of heavy cream you can use milk or half and half I just happen to have heavy cream in the fridge so I figured we would go with that let’s just do like 2 and 1/2 tablespoons cuz I did use an extra egg

And I’m going to add a tou of vanilla extract feel free to use almond you guys know we love almond extract so you need really it calls for 2 teaspoons so that you know a touch is let’s whisk all of this together and then we’ll just set it to the side so

That’s ready to go our butter mixure will be ready to go and we’ll move on to the rollup now for this part it’s probably best that you have a rolling pen if you don’t you can probably do it without one but if you have a rolling pen that’s what I would

Use oh and you you know what else I need to get out a bowl because we are going to be cutting the crust off of this bread and but I don’t want it to go to waste so we’re going to end up making a breakfast casserole later on I it

Probably I don’t know it might be on camera we’ll see and we are just going to take the rolling pin and start to roll each piece of bread out it doesn’t have to be perfect just kind of flattening it out a bit and then cut off your edges

And I’m going to do this more of like an assembly line so here you could do this and then go ahead and do your dipping and then move it to your air Fry Basket but I’m just going to go ahead and make a stack of these and then we’ll do all

Of that other stuff at the same time we’re going to spread the butter on the bread roll it up dip it in the egg mixture and then it’s going to go over to the air Fry Basket let’s do this so this is kind of like the inside of the cinnamon roll you know

Let’s just sprinkle with a little bit of cinnamon you don’t need much we’re going to roll it up which like I said if you’re using like a really fresh white bread it’s going to roll very easily since mine is more like a white wheat it’s a little harder to roll it

Shouldn’t be too much of an issue but just FYI all right we’ll dip this in the egg mixture let’s move the egg mixture a Little Closer sort of this and then that will go into the air Fry Basket okay quick tip already my suggestion would be

To go ahead and get all your butter on all of these roll them dip them all at the same time cuz otherwise you’re just washing your hands in between each one and that’s a lot okay let’s take these over to the air fryer they’re going in at 350° for around 8 to 10

Minutes this is your friendly Public Service Announcement remind reming you to spray your air fryer basket before you do this because I just thought I would flip them you know after they’ve been in there for a bit they don’t look quite as pretty as I wish they Did okay these look beautiful let’s give them a taste I’m going to taste one of these ones on the bottom these are delicious they would make the perfect breakfast obviously we’re having them for dinner but they would make a great dessert too it’s a cross between French toast and a cinnamon bun the

Flavors are so good I’m telling you they are so good you definitely need to make these the only suggestion is just just spray use some spray on your air fryer tonight for dinner we are having a garlic chicken Noki Skillet there is not one thing in this recipe that I am not

Excited about almost everything is going to happen over on the stove top I’ve already prepped all of my ingredients so we can take it all over there the only thing we have to do first is get this get these chicken thighs out of the package and season them up really nicely

All right we have six chicken thighs here I’ve already seasoned them with some onion powder some garlic powder and some salt and now I’m going to season with a little bit of paprika this is about a teaspoon and a half so I’m going to flip them obviously and season the

Other side as well but we want to get paprika all over them and I’m going to let my husband season the other side so that since my hands are already dirty I can do the Rub while he’s doing that I want to show you we already have everything prepped over here and ready to go because once we move over to to the stove this is all going to come together pretty quickly so I wanted to have it all so I wanted to

Have it all done and ready okay I have a total here of 5 tablespoons we’re going to add about two no this isn’t even 5 tablespoons honestly I said I was going to use less butter this is really like closer to 3 and 1/2 or four we’re going

To add about two into the skillet that I already actually started heating a minute ago we’re going to put in this chicken and sauté it on both sides for about 5 minutes Oh and we are using chicken thighs I mean I think you could do this with chicken breasts if you really want to but the thighs just have such good flavor are you ready to see this Color that is the good stuff okay friends so this is why I did not think the recipe would need a full 5 tablespoons of butter I still agree it doesn’t need that much we’re going to take the chicken out and just let it sit to the side it’s not fully cooked but

It’s going to go back in in just a little bit this is almost a one poot meal since we had to make the Noki separately it’s it’s not quite there but it’s close now I have my heat turned down just a little bit we’re on more like a

Me closer to a medium medium low now and I’m going to put in the rest of that butter not that we need a whole lot of butter here probably don’t even need that much you know what I’m going to take some out so that’s like a tablespoon okay now we’re going to add

In this Italian seasoning and it’s about a teaspoon and a half this is going to add such great fragrance we’ve got about a cup of sliced mushroom I’m going to add that in you could obviously skip that if you are not a mushroom fan my daughter is actually not really a

Mushroom fan but she I usually try and leave them big enough that she can just pick them out because everybody else in the family does really like them this is where you would also want to add onions if you’re adding those we’re going to add in about two tablespoons of garlic minced garlic

You guys could be in my kitchen right now to smell this oh my goodness these are just going to cook for a couple of minutes until the mushrooms have softened up just a bit also when they finally release smell a vision which you know is inevitably

Going to happen y’all are going to need it because our kitchen has been smelling so good lately okay we have 1 cup of chicken B broth we’re going to add that in you can just use chicken broth or chicken stock if that’s your preference and we have a/2 cup of heavy whipping

Cream add all that in still got my heat on medium I’m just going to let this work together for a couple of minutes now this recipe called for a/ cup of mozzarella we have about a fourth maybe so unfortunately we’re going to run a little short on the cheese but I’m going

To top this with an Asiago blend just to add extra cheese to the top somebody in our house used all the cheese today my fault I don’t know who that was but it was somebody okay now we don’t have the amount of cheese that we need so this

Might not thicken up quite as much as we would like it to we’ll see how this works I’ve got it on a sauté to reduce a little bit also whenever you’re adding cheese to something that has like a heavy whipping cream or any type of dairy

Already in it add slowly that’s kind of a tip because otherwise they can it I don’t know what you call it it almost looks like it’s curdled but it just kind of separates so that’s my tip of the day for this video just add slowly all right so we already we

Pre-cooked the Noki according to the package instructions it just goes into some boiling water for about 3 minutes and you want to stir and then you drain it off so we just put it into a colander and drained it off now we’re going to add the Noki back

Into this uh recipe here with this sauce now if you’re really ambitious you can make your own Noki too it’s actually not that hard but I am making this a quicker dinner so if you want to make it quick and easy then you can buy

It add this and just break it up it’s been sitting in that colander for a few minutes so it’s stuck together okay you guys we’re going to add in some spinach we’ve got we need about 3 cups of spinach and apparently there’s some controversy here about

Leaving the stems on the spinach this is baby spinach but feel free to cut the leaves off we’ve never had an issue with it but I need to know in the comments do you cut the stems off of your baby spinach or do you leave them on apparent

Like you guys really talked about it in the comments last time I did something with spinach okay we’re going to start to combine this and let that spinach Wilt okay we’ve got a nice combination here so I’m going to add the chicken back in and we’ll just set it on top we’re

Going to let all of this cook for just a few more minutes I let the chicken cook enough that the inside should be mostly done I may actually put a lid on this just for a couple of minutes just to make sure that chicken is completely

Done but we don’t want it to overcook either try and kind of nestle it in there let’s try this together I tasted a little bite of Noki when I was before it went in the sauce and it was already good it’s Perfection it’s like the perfect level

Of saltiness and the sauce is delicious okay we got to try this chicken I already know it’s going to be good with that sauce on it and the spinach let’s get a bite of chicken with a little bit of mushroom it is so good and guys you do

Not need 5 tablespoons of butter it just doesn’t need it it’s got the the chicken thighs have so much flavor in and ofs and then you put the heavy cream on top of that and the chicken broth you’ve got all the butter flavor that you need it

Is so good okay friends we are going to take these biscuits this roll and I’m going to go ahead and make all of them if you have leftover Carnitas or pork this is a great recipe let’s go ahead we’ll lay them all out on my parchment lined baking sheet

Here okay I’m going to take this shot glass and press into each one of them so that I’m creating kind of a cup shape here my oven is currently preheating to 400° we’re going to bake these for about 10 minutes take them out and repress them

Making sure that we really get this cup shape because we’re going to put some stuff in them while that’s in the first round of the oven we’re going to go ahead and get our eggs ready so I think I’m going to do six eggs go ahead and mix them up my husband

Will probably make the eggs because he’s just good at it okay I’m going to add a touch of milk into these it’s probably like a tablespoon and a/ half 2 tablespoons and there is this new seasoning seasoning that I’ve been trying it’s Kevin’s Natural Foods it’s an allpurpose like an everything type of

Seasoning so I’m just going to use this instead of salt and pepper it’s pretty good I tried it actually the other morning when I made a kiche and I really liked it so figured we would just try it in this one give it a shot let’s kind of

Whisk these together so that they’re ready to go for him okay now sometimes he will put um other things into our eggs like what is it called creme fresh or a Greek yogurt he still might do that even though I put the milk in there I’ll let him decide

And then we’re definitely going to add cheese to them when we cook them okay already I have an adjustment or a tip make your biscuits but only cook them for 5 minutes I just took them out at the 6 and 1/2 minute Mark and they’re

Almost done okay so you do not want to make them so that you do not want to leave them in for 10 minutes on the first round so we’re repressing these to get that cup in there look this is perfect this is working out really well

Okay so yeah 5 minutes would have been just like the ideal time these are going to be so good okay now these are going to go back in there but I’m I’m assuming they’re only going to cook for about five or so more minutes all right so you put what

Tablespoon of butter in there uh yeah about a tablespoon I thought he might use Greek yogurt you can see it over there all right that’s in place of crem fresh yeah creem fresh I said that earlier all right so he’s going to scramble up the eggs and get

Those ready and then after that the um the Carnitas are actually reheated everything’s ready to go so we’ll just assemble do you want cheese in these eggs yeah cheese in the eggs okay you could do it either way I’m sure you could just put the cheese on the top but

I I think cheese in the Eggs now we take the eggs and we’re going to put some eggs into each one was this from something that’s from Sam’s the really yeah the Carn we froze it or something Uh-huh speaking of if you haven’t had that it’s delicious it’s carnas it’s so good y’all carnas from Sam’s and it’s refrigerated you can reheat it in your oven you can reheat it in the crock pot that’s usually how we do it is in the crock pot it’s it has the best flavor

It’s 2 lbs of meat and I want to say it’s what is it 20 bucks I feel like it might even be less than 20 bucks honestly so we’re adding eggs like I said to each one I want to use all of the eggs cuz you

Know we’re not going to let eggs go to waste so now we’re going to add Carnitas I put a lot of eggs in these guys you probably could have gone Less on those but I was not going to waste those eggs I’m going to add salsa to uh let’s do half of them you can add salsa to all of them

But this is a medium and I just want to make sure it’s not too spicy so I’m just going to go salsa on four okay cilantro would be delicious on this but we’re going to use Parsley this looks really really pretty I’m going to move one to a plate so I can taste it we are having this for dinner oh also a really beautiful brunch option breakfast option came together really quickly the flavors are there especially if you use those caras from Sam’s Club

Because they are delicious this is very good I really like this one definitely suggest giving this one a try and it’s beautiful tonight for dinner we are going to have Burgers we actually were going to have chicken burgers with like a feta and spinach my store didn’t have

Any chicken so we did ground turkey it’ll be turkey it’ll be totally fine before we actually get started on making the burgers though I’m going to make the sauce that’s going to go with the burgers so I’ve got some cream cheese here and it’s it’s slightly softened

Which is about what we want so we need about 4 oz of cream cheese I’m probably going to go a little less on that it’s probably like three um just because I need the cream cheese for bagels tomorrow morning and to that we’re going to take feta cheese and add about 2 oz

Um I do want to reserve the rest of the feta cheese because cuz that’s going with the burgers I’m adding in some garlic some minced garlic about a clove you add whatever amount you like I really need to get some more garlic we’re running low and then we want to

Add some lemon juice feel free to add fresh lemon juice if that’s what you want just about a tablespoon okay so I am actually starting this at 1:00 just getting everything prepped and ready to go um these are I love meals like this that you can that you can kind of prep

Everything ahead of time so when it comes to dinner you’re really just throwing burgers on a grill so the the main reason that I’m prepping this now is because I am making dinner for my church tomorrow night so stay tuned I’m actually putting some of that in a in

And upcoming video so if you’re curious on seeing some of the recipes that feed a crowd really easily or if uh you can actually scale these back significantly for just your family so we’ve got here just some like Feta spread feel free like I said we’re fine with it kind of

Being thick like this but feel free to puree it so that you have a nice um whipped consistency to this that’s totally fine too you guys know that we love appetizers if you haven’t seen my video where I make whipped feta it is so incredibly good and this

Is very similar to some of the flavors that are in that there’s a couple other things in the whipped feta that oh my gosh like even just thinking about it I’m like should I just make some of that right now because it is so good I’ll have that video linked because you don’t

Want to miss it it is so delicious anyway so we love like a whipped feta type of thing anytime all right so this is ready to go this is going to be our feta spread and I’m just going to pop a lid on this and this will be ready to go

For later making dinner so easy all right the next thing that we’re going to make to go with dinner tonight is a taziki and y’all I know that I know that I know that that I ordered Dill you know when you’re 100% sure that you ordered something I’m I’m like 99% sure anyway

So we’re at of Dill so I’m going to be adding that into this recipe but I want to go ahead and make everything else I will run out and grab some dill because you can’t make tziki without Dill okay this recipe that I use um it’s just kind

Of one that I’ve worked on over time so I’ll have this whole recipe Linked In the description box but I do like to add a couple things to our taziki feel free to do that or not do that totally fine you guys have seen me make this before

We’ll open up a new Greek yogurt y’all we don’t play with Greek yogurt in this house we go through quite a bit of it okay so we always make at least a cup of tsiki so I’m starting with a cup of Greek yogurt and this is

Nonfat but feel free to use full fat Greek yogurt that’s totally fine I like to add in about a tablespoon of red wine vinegar I feel like there’s something about red wine vinegar in this recipe that adds it takes that flavor over to the over the top I’m going to add in the

Little bit of Dill that we have left because I’m going to go get some more and overall I will probably no joke use about a tablespoon of Dill it might be excessive but it’s a flavor that we love so much so I’m fine adding a little bit

More in there I like to add about a tablespoon of oil this is avocado oil but feel free to use olive oil it’s totally fine okay let’s add in about a tablespoon of lemon juice I always add in about a half teaspoon of salt feel free to add you

Know more less and you can also add pepper too that’s another great thing to add in there we do need to put some minced garlic I’m really going to have to like I really placed a grocery order I promise I don’t know what happened this week I don’t think I checked the

Fridge very well before placing that order raise your hand in the comments if you do the same thing let’s make mix this up so that it’s ready to go and I am going to use my handy dandy cheese grater to grate up this cucumber literally my most used kitchen appliance

People ask all the time do you really use it that often uh-huh okay so I am using the small grater there’s a larger one we are going to grate this just directly into the bowl oh another thing that I love about this you’ll be able to see it I I

Think maybe here it almost peels some of the Cucumber at the same time I think it’s really cool I don’t know if it’s supposed to do that but it’s kind of like an unintentional um plus about this but look not that I care I actually like

The Cucumber peel but it works all fine they will dry off their cucumber Like Pat it really dry before they add it in here and that is completely fine to do that so typically the way that I do it is I will dry it off really well if I

Know that we’re going to make a lot of this and it’s going to last us for a couple of days because then the water kind of separates and it just gets like not as pretty looking but listen I know every bit of this is going to get used

Tonight so I wasn’t quite as worried about it but feel free to um grate your cucumber into a bowl Pat it really dry with a paper towel or something before putting it in here so we are good to go on this until I get some more Dill also

A little tip trick buy plastic hair nuts they come in a pack of like 100 billion of them you’ll never need them again and then bowls that don’t have a lid there you go okay we are going to prep our Burgers turkey burgers in our case you

May want to use frozen spinach I ordered fresh spinach because I need it for this recipe and another recipe so I’m completely fine with using fresh but we’re going to cut it down like we’re going to really um chop it up okay so we’re just going to start the process of

Chopping feel free to cut your stems off okay got a nice Chop on this all right let’s just transfer the spinach here you need about 4 oz of spinach spinach this is feta cheese we’ve got the feta and the spinach and it actually looks beautiful I would probably eat it just like this

No joke I’m going to add about a four cup of breadcrumbs to this now if you are using a beef or a pork you may not need to add breadcrumbs what I found is that with um turkey or with chicken it’s like it’s a much more wet meat I know

That sounds weird but it really is like the consistency is it’s not as dry as your ground beef or even your ground pork so you may not need to add any of the breadcrumbs if you’re not using this now because I’m not using onion powder I mean because I’m not using

Onion we’re going to add a little bit of onion powder probably I don’t know half teaspoon is I do need to add some garlic so I actually found this one in a fridge totally forgot about this one but I need a bigger one cuz y’all know we don’t

Play we do not play when it comes to garlic there’s a whole lot of garlic so that’s maybe 2 and 1/2 teaspoons we do need to add a little bit of salt about a teaspoon and then oregano I feel like is a must have for this recipe okay so

We’re not going to be light-handed with the oregano okay oh we got this burger press thing that we got I think on Amazon about 100 years ago in my opinion this makes the best size Burgers so anytime I make burger patties I pull this thing out

Take a portion and just press it into this burger thing um I I really should probably throw the top of it away because I don’t use it I just press it into the burger molds and then we’re good to go literally like that so I

Don’t think we really need the top of it and I don’t know why I keep it I guess cuz they go together but we don’t really use it can you think of something in your house like that where you think why do I keep this burgers are done let’s

Wash everything up and I’m going to get ready to make the sides so that literally once it’s time to make dinner this is Flawless seamless minutes away so for the side I am uh cutting up some sweet potato and I’m going to cut them basically into like fry wedges but I

Don’t worry about them being perfect when we make sweet potato fries I love using coconut oil or MCT oil fractionated coconut oil okay so this one is really easy to use because it’s already in liquid form but this is massive and I get it at Sam’s Club if you can take a tablespoon

Or so out of this pop it in the microwave for like 10 seconds and it’s the same consistency as this right here I’m going to be using using this Kevin’s allpurpose seasoning you guys know this is not the first time that we’ve used this I really love the flavors here I’m

Really comfortable with all the ingredients in that so I love that one so what I do usually like this is do a little premix making sure that we’re getting some coconut oil and some seasoning um throughout them and then I’ll usually go in for a second Round To assemble these Burgers we’re going to take a bun the uh Burger should be coming in from the grill any second we’re going to take some of that whipped fetus bread and that’s going to go onto the bottom of the bun like I said then we will take a

Burger on top I’m going to put tomato on mine feel free to put tomato lettuce C cucumber whatever it is that you love let’s add some of that toiki to the top that would be better with a spoon and Bun on top and that is it for

The burger the um sweet potato fries are about to come out of the air fryer and that is it I’m cutting off just a little piece of this burger so that I can try it for you guys that is insanely delicious bold bold flavors oh my goodness so good love the taziki on

There you can definitely taste the feta but the flavoring everything that’s in there that is so good highly recommend and because I prepped everything earlier this took like 15 minutes once we got home from the things that we needed to do this afternoon I mean y’all the

Flavors this is really good oh man so good all right you guys will have to excuse my voice I know it doesn’t sound completely normal we were struggling a little bit on being sick but I feel great now we are making a creamy Parmesan pesto Skillet all right we’re

Going to make up the rub for this chicken we’ve got some basil pesto right here so we need about three tablespoons here in this bowl okay we need a little bit of oil although this pesto has a lot of oil in it so it calls for about a tablespoon

But I went a little less because there was already a lot in there all right we’ve got some Parmesan cheese we need about 2 tablespoons this is freshly shredded I’m going to start combining this let’s add in some Dijon mustard and for this we’re going to do about a

Tablespoon this is a new one so open that up you need about a teaspoon of honey but it’s just going to help to bring out the flavors of that chicken it’s just going to flavor it up so once you throw it in the pan it’s going to have all of this

Really good stuff on it add a pinch of salt we have these boneless skinless chicken breasts that we’ve been using from good shop they’re perfect because they’re not those huge chicken breasts that you feel like you have to cut in half I love the size of these all right

So I’m I’m going to take two of them actually before I do that let’s just take a little bit of our pesto mixture I mean a little bit really not much at all I’m going to spread it along the bottom here just to make sure we get a little

Bit of this rub on each piece I’m going to lay that down again take a little bit of that rub and just spread that around on this chicken breasts and then we’re just going to keep layering and obviously like I said you can do this in

A baggie if you want to I like I said I’m out of of the size baggies that would fit these chicken breasts so that is why I am just choosing to marinate them this way now you can marinate them for 30 minutes while you’re getting everything else prepped and ready for

This recipe you can marinate them overnight in the refrigerator for up to 8 hours if you’d like to do that so it really just depends on the amount of time that you have for this recipe for my asparagus what I have found is if you just snap them where they naturally snap

So for instance Bend wherever it naturally snaps that’s going to be the best um asparagus you can eat the entire thing it’s just that of the closer you get to the end the more tough it’s going to be for these end or for these pieces

We’re going to cut them into 1 in pieces they don’t have to be perfect but just around that kind of like bite size is these are good to to go they will go in there as we’re cooking all right we have 1 tbspoon of uh avocado oil you can use

Olive oil if that’s what you want let’s turn our burner on and get this nice and heated so that we can saut up that chicken we want our pan to be nice and hot so that when that chicken hits that oil it starts to sauté right away and

It’s just going to add such good flavor so we do have it on a medium high take the chicken that we had in the um oh you know that we were marinating and it’s going to go into the pan ooh this is going to crowd it a

Bit nice all right pour all that over the top that is the good stuff right there so we’re just going to cook it on one to two one to two minutes on each side just to get that nice sear on it I’m going to be honest because of the

Oil that you had in the mixture you may not need to add any more oil to your pan but after this step there’s another tablespoon of oil so I think I’m going to Omit that one so that that way we don’t have a lot of oil

Left in this case we actually are going to cook the chicken all the way through so we’re going to let this go for about 6 to 7 minutes if I do feel like it’s getting too much color on one side I’ll flip it again let’s reduce our heat to a

Medium to make sure we don’t burn these we just want them to cook all the way through okay the chicken is fully cooked so we’re taking it out and just setting it on a plate let’s add in 1 tbsp of butter and don’t worry about any of the

Stuff at the bottom of your pan that’s all good if it’s really burnt like there’s a little bit over here that I would consider to be too burnt you can pull that off but honestly anything that’s at the bottom of your pan is really just going to add good flavor now

I’m going to add in the asparagus and sauté it just for about a minute it’s not going to take very long in this little Bowl here I’ve got a half teaspoon of oregano 1/4 teaspoon of thyme a little bit of salt and some crushed red pepper flakes we’re going to

Mix all all of that in mix it all together if you want to avoid the heat all together then you can just leave out the crushed red pepper flakes that’s completely fine I lost a few there now I’ve got a tablespoon of flour we’re going to coat these just mix it all

Together we have 2 cups of broth but I separated them into two separate bowls so we’re going to do one at a time and just scrape the bottom of the pan as we are cooking still on a medium heat now like I said I have another

Thing another cup of broth I have 1 tbsp of tapioca flour which is the same thing as cornstarch basically so we’re going to mix that together and we’re going to add this this in as well and then our heat like I said it’s on a medium low we’re going to

Crank It Up just a bit we want to get oh it’s already starting to simmer so it’s probably won’t even have to turn up the heat just pour that in now bringing this to a simmer is going to thicken in thicken up this sauce which is what you

Want now depending on the amount of brown bits that you had at the bottom of your Skillet yours might be a little lighter in color than mine and that’s totally fine um either either one one is fine you can see it’s starting to take a little bit longer to come back together

When you run your spoon or your um spatula through and that letting you know it’s it’s starting to thicken up which is really nice this is going to be a really good sauce I have 1/4 cup of heavy cream we’re going to add that in we’ll lighten it up a little bit stir

All of that together at this point we’re working with a really beautiful full sauce I do want it to thicken just ever so slightly more so I’m going to let it go about one more minute maybe two and then it should be good for us to finish this up okay I

Have a 4 cup of pesto let’s add this in and stir that around at this point my heat is pretty much on low it’s like right in between low and medium low got about 1/3 cup of shredded parmesan and this is fresh shredded we’re going to add this in stir

It all together this is going to be so good all right now we can take the chicken and just Nestle that back in here until we’re ready to eat so it stays nice and warm we are going to serve ours over rice it’s in the rice maker right now I

Believe it is just finished so we’ll be ready to eat in just a minute here I do not have a taste test for you we sat down so quickly to eat dinner everybody was really hungry but let me tell you oh my goodness you have to make this one we all sat down at the dinner table and said this might be one of the best

Flavored meals we’ve ever had fabulous so incredibly delicious I’m talking talking like bursting every single bite just bursting with flavor so so so good I cannot wait to make this one again this is absolutely a best of for sure love this one you have to try it I am

Prepping this early because appetizer night because I’m making so many different things can get a little hectic in the kitchen so I’m going to go ahead and prep as much as possible now the first thing we need to do is make up a chimmy Cherry sauce and that is because

We are going to make chimy Cherry meatballs how good does that sound I love chimy Cherry it is absolutely one of my favorite sauces I have one shallot I’m going to cut off the ends and then get the outer n off the outer layer and I usually prefer to take off whatever

Layers tastes like paper same with an onion but you guys know we don’t use onion a whole lot here it’s pretty rare my husband for some reason doesn’t mind shallot though so whenever I have an opportunity I will use shallot we’re going to cut this into wedges and you can use your food

Processor if that’s what you want to use to make this I have a actually let me cut this a little smaller I have my blender cup we’re going to be using that also this is the perfect night to make this because my parsley is on its last leg here and we

Need three4 of a cup so we’re going to use quite a bit of this parsley now you can throw in some fresh garlic if you want just throw in the whole not the whole bulb but you know what I mean like when you take the clove out you can

Throw that in there um we don’t we actually don’t have any right now so I’m going to take what would be about two minced garlic cloves and put that in and unfortunately I’m out of fresh oregano right now that’s another thing that I feel like I could add to my garden that

We would probably use a lot so we’re going to use some dried oregano I’m going to maybe a teaspoon or so we need about a teaspoon and a half of salt in here and then I’m also going to add some pepper this is white pepper but you can

Use whatever you prefer about a half teaspoon or so I mean if you like it really peppery then use more about 3/4 of a cup of oil this is avocado oil but feel free to use an olive oil if that’s what you’re comfortable with what you

Normally have on hand I love red wine vinegar it adds the best flavor to things we’re going to add about A4 cup and about a half teaspoon of red pepper flakes now you can go less on this if you don’t want the added spice it’s so

Good though trust me it’s so good now the key here is pulsing a pulse it’s not a constant blend you want to pulse this and just pull it together okay now if you want this to look less uh combined so it looks more more olive oil is I don’t I don’t know

The best words to use here you can actually pulse together the shallot the the garlic The Parsley the oregano all of that then put that into a bowl and mix it with your oil you can do it whatever way you want that’s going to look more like a like a traditional um

Chimy Cherry I usually just keep it really easy and mix everything in here because then I can just store it in this in the refrigerator especially if I’m making it a day ahead in this bowl here I have one pound of sweet Italian sausage and one lb of ground beef I’ve

Actually been really loving panko breadcrumbs lately so that’s what we’re going to use a just a really finely ground uh Italian breadcrumb is completely fine so we need about 34 of a cup for this I’m going to add about 1/3 cup of this chimmy churry into the Panko

And we’re going to mix that together oo you can smell that salot and the garlic oh my goodness now I’m going to go ahead and mix together these two Meats because I need to reserve half of it for another meatball recipe so I’m going to mix together that pork and the

Beef the easiest way to do this is with your hands y’all add in oh I almost added two but we’re cutting this in half we only need one egg oh and you know what now that I think about it I may have mixed too much panko we’ll see

We’ll see how this how this works I think it’ll be all right because of the the type of panko that it is okay we need to mix all of this together and we might actually need to toss some over the side of the bowl we might actually

Need to add a little bit of salt I have this 1 and 1/2 tblspoon scoop that I absolutely love for meatballs it makes the perfect size meatballs for what we need I usually will just take a scoop and just kind of like lightly roll it because this rolls

One side of it obviously lay them on a parchment line to baking sheet this works so perfect and this guarantees that they’re pretty much all the same size so you’re going to get the same cook time on each one our oven will get preheated to 350° these will bake for 15 minutes then

You turn on the broil function and then you broil them for about 5 more minutes and it’s going to add that crispiness to the top so Good those are so packed full of flavor wow wow I’ve never thought to mix chimmy Cherry into a meatball but that is delicious you are getting flavor with every single bite it tastes like you spent all day making them that is so good you guys need to make this one for

Sure let’s make a breakfast stuffing casserole I’m starting by chopping up some bell pepper you do not have to have both colors you don’t have to have bell pepper at all but I’m going to use about a fourth of each one you guys know I

Love color so I got to have a little of both so we are just going to dice this I am cutting this recipe in half just based on the amounts that we need but as always I will have the links in the description box so you can change

The amounts to however many people you’re serving now obviously you can also add onion we’re not adding onion we are just doing the bell pepper we’re taking this over to the stove top I already have a half pound of sausage cooked up you can use a full pound if

You’re going with the full recipe so we are going to add this to the sausage with a little bit of butter and really sauté these vegetables and it’s going to be so good cuz it’s going to pull the flavor from that sausage and the butter and then I’ll just want to eat just

These bys all right my heat is on medium high and I’m really adding in just about a/4 tablespoon of butter and we’re just going to add in these peppers and get them sautéing it’s just going to take a few minutes for that to happen add just a touch of

Salt to this just to bring out those awesome flavors maybe a half teaspoon all right while that is cooking I’m going to shred up some cheddar cheese I actually meant to do this yesterday and totally forgot so I’m just going to shred that up so we have it for this

Recipe um you guys ask it’s probably the most commonly asked question where did you get your cheese grater there is a link in my description box so if you look below the video I always have this linked in here so right below the video it’ll say something like see more it’s

Right below the title everything that you need to know for links for things that I use in this video will be in the description box so I always have it in there because it is a very common question that I get and um the those of you that have purchased it definitely

Love it as much as I do now even though we didn’t add any onion to this I am going to add some onion powder because we do love the flavor of onion my husband just doesn’t like the texture so adding a little bit of that that was probably a half teaspoon or so

And then although the recipe doesn’t call for it I am changing the recipe up a little bit we’re making it our own which you guys know I love to do because we sometimes make completely new recipes that we love I’m going to add about a

Clove or so of garlic to this I just feel like those flavors are going to be so good and we’re almost done cooking so that was the perfect time to add it in just letting that garlic work for just a minute adding that flavor in there okay

You do not have to have a KitchenAid mixer for this portion you just need a bowl and you can mix it all together but since I have it it’s sitting right here I’m just going to use it we’re adding four eggs to this I’m just going to use my uh whisking

Attachment and just get those combined together I’m going to add in the sausage and peppers which I mean I could straight up just eat it like this it smells so good it looks so good and also we need to add in 3 oz of um stuffing

Mix and I think I’m going to switch to the paddle oh cheese we need cheese just about A4 cup of shredded cheese maybe maybe a little more cuz we like cheese mix This Together did y’all see that piece go flying let’s try one more egg but it

Might be two I just I don’t know I feel like it needs another Egg that looks so much better to me perfect now we are using an 8 by8 baking dish I am spraying it and this is going to get poured into the baking dish this is like a fiesta I mean look at all these colors evenly spread this

Out and now I am actually going to bake mine in the morning so this is you could probably bake it and then just reheat it in the morning it really only bakes for 20 to 25 minutes so I can make this in the morning and then it’s fresh and then

We’re going to make some Holland sauce to go on the top of it I actually think this would be a great dinner option too it’s a breakfast casserole but I think it would be delicious at dinner I’m Loosely covering the casserole with foil and this is going to

Go into my 350° oven for in between 20 and 25 minutes going to attempt this hollay so I’m going to turn my heat onto about a medium and I have a half stick of butter here in this pot there’s 5 minutes left on the casserole so I’m

Thinking this is a good time to start the Holland days now we’re going to start to add in the other ingredients I’ve got a half tablespoon of lemon juice obviously do a full if you are uh increasing this recipe a tablespoon and a half of milk and two egg

Yolks now we basically just whisk this for about 3 to 5 minutes it’s going to get nice and frothy and once that happens and it thickens up then you know that it’s ready you pretty much need to serve this uh immediately so as soon as possible after making this you want to

Serve it look it’s already thickening up so fast so we are going to go ahead and remove this from the heat you can see there you’ve got a nice thick sauce and oh nice the casserole is also done you can add cayenne pepper to this if you

Want and that is going to give it a little bit of heat too this casserole is done we are going to just serve it up put some of that hollay over the top and then you can top this with Paprika Cayenne whichever you like I mean you

Don’t have to top it with anything but just adding a little bit of color to the top I feel like looks so pretty with that sprinkle this is probably the best breakfast casserole I’ve ever had the flavors are so good and it’s shocking how easy it is to make a hollidays it’s

One of those things that you think is scary but it’s not scary at all it’s actually really easy to make the only suggestion I want to make on this casserole is you do not need to add any salt at all with the sausage and all the flavors of the stuffing extra salt just

Overdoes it but y’all it is so delicious absolutely fine without the hollidays but that took it over the top so good we’re making a caramel apple poke cake and I actually am going with a salted caramel versus just a regular caramel but you can go either way so we

Need to start by putting three eggs into this bowl oh we actually need to start by preheating our oven to 350° you can obviously use a hand mixer if that’s what you prefer now I’m going to be adding 1 can of apple pie filling let’s mix that together and I’m kind of smashing them a bit with my whisk as I do this cuz obviously they’re

Big Apple pieces I just want them to be a little smaller we are adding 1 and 1/2 teaspoon of ground cinnamon we’re adding a/ teaspoon of nutmeg and a/ teaspoon of vanilla extract we are also going to add in an entire box of of yellow cake mix and mix all of this

Together now this one is going to church so I’m going to take one of these type of pans so actually my husband is taking it to church tonight so that way they don’t have to worry about any dishes or anything cuz we don’t have a kitchen okay spray that pan and all the

Batter is going to go in there you’re spreading this out so that it is even and this is going to go in that 350° oven for 30 to 40 minutes all right our apple cake just came out of the oven we need to pretty quickly go ahead and

Pour on this caramel topping I’m going to heat it up just a bit just so it’s easier to pour out of the jar that’s it’s not it’s not a requirement by by any means while that’s heating we’re going to poke holes in our cake so I’m

Just using a chopstick I find that’s one of the easiest things to do just a couple inches apart you’re just going to poke holes keep it really simple they don’t have to look pretty or perfect you’re going to end up covering it with an icing layer anyway but this is just

Going to make sure that all the cake gets saturated in that caramel making sure you get the edges too don’t forget about those all right well my cake fell in the middle but it’s going to be okay it’s still going to taste good we’re going to take the salted caramel topping

And it’s going to go all over the top the whole jar now this is an 11 oz jar you can use up to 17 a 17 Oz jar it’s totally up to you now because it fell in the center I’m going to take a spoon and scoop it out of the dip there

Not ideal but it’ll still be okay it’ll still taste good it’s just annoying my daughter came in she was like uh I don’t think it’s supposed to do that I’m like you’re right okay we’re going to let this cool for a bit before we make the the icing like stuff that goes on

The top the caramel apple poke cake has cooled for long enough now so we’re going to move on to the icing frosting I guess so that we can put it in the fridge because you really want it to refrigerate until you’re ready to serve so I’m going to pour a cup and a

Half of whipping cream heavy cream into my measuring cup and then into the bowl we’re going to start this on medium and and gradually increase to a high speed we want to whisk this until we get to stiff peaks or close to stiff peaks and then we’re going to add in powdered

Sugar now you don’t want to you don’t want to mix it for too long cuz you’ll get butter so not too long but just until you start to see those stick sff Peaks form we’ve got those stiff peaks so we’re going to put in 34 cup of powdered

Sugar and mix that together so we are going to start on low so we don’t have a powder explosion okay I think that is a good amount it is goodness you can see it’s not falling off of the beater I’m going to add the whipped cream or the the frosting I guess all Over just spread this Around now somewhat for Taste but mostly for looks we’re going to sprinkle with some cinnamon and there you have it I mean come on come On how good does this look it it’s so pretty I feel like it’s going to be light and fluffy too let’s let’s give it a taste that is really good really really good oh I’m going to push it away so that everybody else can try it

When you get the bite of the salted caramel with it wow wow love the topping because it’s very light guys this is so so good you get the apples in there the ever so slightest bit of cinnamon The Salted Caramel really stands out now I don’t

Know what this would be like with the regular caramel but wow and then that light and fluffy whipped cream type topping this is so good our verse today comes from first John 4:19 we love because he first loved us I hope you guys enjoyed today’s video all of these

Are ones that we have absolutely loved I want to say a thank you so much for all of your love and support that you gave this year I am so looking forward to providing new and fun recipes in 2024 Happy New Year