All Things Kitchen

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Giant Krispy Kreme Glazed Spiced Apple Cider Donut Cake - Caramel Praline Frosting  |  by Cindy's Online Recipe Box  |  HERE

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Crust

1 stick unsalted butter, melted

1 1/3 cups granulated sugar

1 egg

2 cups all-purpose flour

1 teaspoon baking powder

3/4 teaspoon kosher salt

Filling

16 ounces cream cheese, softened

2 1/2 cups powdered sugar

2 eggs

1/2 teaspoon vanilla extract

1 tablespoon all-purpose flour

3/4 cup jarred lemon curd

Make Crust: Preheat oven to 375°F. Line a square 9-inch metal baking pan with parchment paper. Combine butter, sugar, and egg in a bowl with a spoon until well incorporated. Add flour, baking powder, and salt. Stir until no dry pockets remain. Sprinkle dough in prepared pan and press to make an even layer. Bake until lightly browned across surface, 12-15 minutes. Set aside to cool.

Make Filling: Lower oven temperature to 350°F. In a stand mixer, beat together cream cheese and powdered sugar until well combined, about 2 minutes. Scrape down sides of bowl; add eggs, vanilla, and flour. Beat on low until combined. Increase speed and beat on medium-high until lightened and airy, about 3 minutes.

Pour cream cheese mixture evenly over crust. Stir lemon curd to make sure it’s loosened and dollop curd across surface of cream cheese mixture. Use a butter knife to make swirls in the lemon curd and cream cheese. Bake until evenly browned, rotating the baking pan halfway through baking, about 50 minutes. Allow to cool completely before removing from pan and slicing.

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1 cup firmly packed light brown sugar

1/2 cup butter, melted

1 (14-oz.) can whole-berry cranberry sauce

1 (12-oz.) package fresh cranberries

1 (16-oz.) package pound cake mix

3/4 cup milk

2 large eggs

1/2 teaspoon almond extract

Vanilla ice cream (optional)

Lightly grease a 5-quart slow cooker. Stir together first 3 ingredients in a small bowl until blended. Pour mixture into prepared slow cooker. Top with cranberries.

Beat pound cake mix, milk, and next 2 ingredients at low speed with an electric mixer 30 seconds, scraping bowl constantly. Beat on low speed 2 minutes. Pour batter over cranberries. Cover and cook on HIGH 2 hours and 10 minutes or until a wooden pick inserted in center comes out clean. Turn off slow cooker; let cake stand, covered, 20 minutes. Invert cake onto a serving platter. Cut into wedges, and serve with ice cream, if desired.

Welcome to the Classy Flamingos Blog Party!

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3 cans buttermilk biscuits (the non-flaky ones)

1 c. sugar

2 tsp. (to 3 teaspoons) cinnamon

2 sticks butter

1/2 c. brown sugar

Preheat the oven to 350 degrees.

Open up all three cans of biscuits and cut each biscuit into quarters.

Next, combine the white sugar with 2-3 teaspoons of cinnamon. (3 teaspoons of cinnamon gives it a fairly strong cinnamon flavor. If you’re not so hot on cinnamon, cut it back to 2 teaspoons.) Dump these into a 1 gallon zip bag and shake to mix evenly.

Drop all of the biscuit quarters into the cinnamon-sugar mix. Once all the biscuit quarters are in the bag seal it and give it a vigorous shake. This will get all those pieces unstuck from one another and nicely coated with cinnamon-sugar. Spread these nuggets out evenly in the bundt pan.

At this point, you’re going to want to melt the two sticks of butter together with ½ cup of brown sugar in a saucepan over medium-high heat. This can be light or dark brown sugar. Cook butter/sugar mixture, stirring for a few minutes until the two become one. Once the brown sugar butter has become one color, you can pour it over the biscuits.

Bake for about 30-40 minutes until the crust is a deep dark brown on top. When it's finished cooking, remove it from the oven. If you have the willpower, allow it to cool for about 15-30 minutes before turning it over onto a plate.

Welcome to the Classy Flamingos Blog Party!

Party starts Tuesday at 7 pm EST thru Saturday. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.

4 (4-oz.) boneless, skinless chicken thighs, cut into 1-inch pieces

1 teaspoon kosher salt, divided

1 tablespoon canola oil

3/4 cup peeled and diagonally sliced carrot (about 1 medium carrot)

3/4 cup coarsely chopped yellow onion (about 1 small onion)

3/4 cup diagonally sliced celery (about 2 stalks)

3 large garlic cloves, finely chopped

3 tablespoons all-purpose flour, plus more for work surface

3 1/2 cups chicken stock

1 small (4 oz.) russet potato, peeled and cut into 1/2-inch pieces

1 1/2 cups (about 6 oz.) self-rising flour

3/4 cup whole buttermilk

1/2 teaspoon pepper

1 tablespoon chopped fresh thyme

Sprinkle chicken with 3/4 teaspoon of the salt. Select SAUTÉ setting on a programmable pressure multicooker (such as Instant Pot). (Times, instructions, and settings may vary according to cooker brand or model.) Select HIGH temperature setting, and allow to preheat 2 to 3 minutes. Add oil and chicken to cooker, and cook, without stirring, until well browned, about 7 minutes. Remove chicken from cooker. Add carrot, onion, celery, and garlic to cooker, and cook, stirring occasionally, 5 minutes. Sprinkle all-purpose flour over mixture in cooker, and cook, stirring often, 1 minute. Add stock to cooker; bring to a boil, stirring and scraping bottom to loosen any browned bits. Return chicken to cooker, and add potato. Press CANCEL.

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Select MANUAL/PRESSURE COOK setting. Select HIGH pressure for 3 minutes. (It will take 10 to 15 minutes for cooker to come up to pressure before cooking begins.) Carefully turn steam release handle to VENTING position, and let steam fully escape (float valve will drop). (This will take 2 to 3 minutes.) Remove lid from cooker. Press CANCEL.

Stir together self-rising flour and remaining 1/4 teaspoon salt in a medium bowl. Add buttermilk, stirring to combine. Place dough on a lightly floured surface, and knead gently once or twice until dough comes together. Pat into 1/2-inch thickness, and cut into 8 equal pieces. Round edges of dumplings to make a uniform shape. Stir pepper into chicken mixture in cooker. Place dumplings on top of mixture in cooker. Select SAUTÉ and HIGH temperature setting, and, if necessary, allow to preheat 2 to 3 minutes. Cover cooker with lid, and lock in place. Cook until dumplings are tender, about 5 minutes. Carefully remove lid, and sprinkle with thyme.

*I normally use a can of biscuits for my dumplings

Recipe Credit Southern Living 

Welcome to the Classy Flamingos Blog Party!

Every Tuesday at 7pm EST thru Saturday. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

Tuesday 7pm EST thru Saturday Blog Party. We invite you to share up to 3 of your favorite recipe posts, projects, giveaways, and blog parties. Come and join the fun!

A mention somewhere on your blog about this party.
By entering a link, you give us permission to feature your image on our blog and social media sites. Proper credit and links will always be given.