Meat Lover's Pizza Pasta Bake

Meat Lover's Pizza Pasta Bake

Meat Lover’s Pizza Pasta Bake is exactly what I like to make when pizza comes up on a busy weeknight. It’s loaded with ooey gooey cheese, fun twisty pasta, seasoned beef, pepperoni, sausage and bacon… Need I say more? This is our family favorite choice for a weeknight “pizza night” and I am sure it will be yours, too!

We really love pizza and we could eat it everyday!  Munchkin goes crazy for pizza and she lets us know when we are driving past our favorite pizza place.  As in, "what are you doing?  The pizza is back there!!!".  We all love the meat lovers pizza; loaded with pepperoni, beef, sausage and bacon.  It makes my heart go pitter patter.


This Meat Lover's Pizza Pasta Bake is my spin on our favorite pizza.  My picky 3 year old squeals when she hears "pizza pasta for dinner" and gobbles it down as quick as I can get it on her plate.  Chad is no different he certainly loves it too!  And Me?  Well, let's just say you don't need to go gettin' all fancy on me and bother takin' it out of the pan.  Just give me a fork!   Just be glad I am civilized about this and using a fork.  Seriously I could dive into this pan.

Why do I love thee so???  Let me count the ways...   Pepperoni, sausage, beef, bacon and ooey gooey cheese.  I love it for so many reasons, it tastes unbelievable and it can be on the table in half an hour!

This bread is super simple, great for a party, and can be prepped ahead of time if you're in a pinch when party planning. It's a great touch on a holiday table as an alternative to traditional rolls.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Meat Lover's Pizza Pasta Bake:

• 
  

What you will need to make Meat Lover's Pizza Pasta Bake:

• A Medium skillet – 
• Blender- You can use any blender, but I absolutely love this one! I use it for ice cream, smoothies, soups, my tomato sauce and naturally this milk shake.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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Check out more of our favorite pasta recipes: 

One Pot Pasta 
One-Pot Cheese Italian Pasta and Chicken
One Pot Mexican Pasta and Sausage

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Yield: 8Author: Donna Elick

Meat Lover's Pizza Pasta Bake

Meat Lover’s Pizza Pasta Bake is exactly what I like to make when pizza comes up on a busy weeknight. It’s loaded with ooey gooey cheese, fun twisty pasta, seasoned beef, pepperoni, sausage and bacon… Need I say more? This is our family favorite choice for a weeknight “pizza night” and I am sure it will be yours, too!

prep time: 15 minscook time: 15 minstotal time: 30 mins

Ingredients

• 8 ounces dried cellentani pasta (or elbow)
• 20 slices pepperoni
• 2 cooked Italian sausage links (about 1/2 pound total)
• 5 slices uncooked bacon
• 1/2 pound lean ground beef
• 1 (14.5 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 1 tablespoon + 1 teaspoon Italian seasoning (divided)
• 1 teaspoon kosher salt (plus more for pasta water)
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 8 ounces Italian blend shredded cheese
• 5 ounces fresh grated Parmesan cheese

Instructions

1. Preheat oven to 425°F.
2. Bring a covered 8 quart pot of water to a boil over high heat. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.
3. Meanwhile, heat a medium skillet over medium-high heat. Brown ground beef with a sprinkle of kosher salt and a teaspoon of Italian seasoning.
4. On a microwave safe plate, cook bacon between 4 paper towels in microwave for 4-5 minutes or until cooked. Dice bacon. Set aside. Heat precooked sausage in microwave for 1 minute. Slice and set aside.
5. In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth.
6. Once pasta is drained, immediately add sauce, 3/4 of both cheeses, 1/2 of pepperoni, 1/2 of sausage, ground beef, and bacon to hot saucepan and stir with pasta until combined.
7. Pour pasta mixture into a 9” deep pie pan cover top of pasta with remaining sausage and pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly.
8. Serve and enjoy!

https://zeromediasystem.blogspot.com//search?q=one-pot-cheesy-pasta-and-sausage-recipe

Recipe developed by Donna Elick
Copyright ©2012 – All rights reserved.

 

  Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

Cheesy Taco Stuffed Meatballs

Cheesy Taco Stuffed Meatballs

Taco Cheese Stuffed Meatballs are a fun twist for Taco Tuesdays! This easy meatball recipe is taken to the next level with your favorite taco flavors and colby jack cheese.

Meatballs are great because they are simple to prepare, can be flavored in so many ways and are perfect for feeding a large crowd.

These Taco Meatballs can be made ahead for a party or meal prep. Who doesn’t love a good meatball?

Everyone is sure to enjoy these colby jack cheese stuffed meatballs.

Not only do they have that wonderful taco flavor, but, these meatballs have a hidden surprise. Ooey-gooey cheese just waiting to escape the meatball.

Hey, it’s Nicole from WonkyWonderful here to bring you another easy family recipe. I’m all about saving time and energy while making tasty recipes that the entire family will love.

You do not have to spend hours in the kitchen to make fresh, homemade meals. If you like this Bacon Shrimp Pasta Salad, check out my Spinach & Garlic Meatballs and Baked Spaghetti & Meatballs.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Taco Cheese Stuffed Meatballs:

• Do not overmix the meat or you can end up with tough meatballs.
• Use a cookie dough or ice cream scoop to get uniform meatballs.
• Be sure to fully seal the cheese within the meatballs or all of the cheese will ooze out while broiling.
• To make extra meatballs to keep in the freezer, double or triple this recipe. Transfer extra meatballs to a rimmed baking sheet and freeze completely. Then transfer frozen meatballs to a ziploc bag or container.
• This recipe makes a mild flavored taco meatball. If you prefer extra taco flavor, double the amount of taco seasoning.

What you will need to make Taco Cheese Stuffed Meatballs:

• Large mixing bowl- You will need a bowl large enough for the ingredients and your hands.
• Sharp knife- This recipe requires the cheese to be cut into cubes. A good, sharp knife is always handy to have in the kitchen.
• Rimmed baking sheet- used for everything from cookies to roasting, a good baking pan will last for years.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite meatball recipes: 

Italian Herb Baked Meatballs  
Chicken Parmesan Meatballs
Sriracha Honey Slow Cooker Meatballs
Crockpot Italian Meatballs and Marinara 
Creamy Swedish Meatballs   

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Taco Meatballs, Cheese Stuffed Meatballs, Stuffed Meatballs

Easy Dinner

American

Yield: 15 large meatballsAuthor: Nicole Harris

Taco Cheese Stuffed Meatballs

Taco Cheese Stuffed Meatballs are a fun twist for Taco Tuesdays! This easy meatball recipe is taken to the next level with taco seasoning and colby jack cheese.

Ingredients

• 2 pounds lean ground beef
• 1/2 cup bread crumbs
• 2 large eggs
• 1/4 cup whole milk
• 1 package taco seasoning (or 2 Tablespoons Homemade Seasoning)
• 6 ounces Colby Jack cheese - cut into cubes

Instructions

1. Mix beef, bread crumbs, eggs, milk and taco seasoning until just combined. Do not over mix.
2. Scoop out 4 tablespoons of beef mixture, flatten then place cheese cube into the center. Bring the edges together to form a ball. Ensure that the meatball is completely sealed.
3. Transfer meatballs to a greased rimmed baking sheet.
4. Freeze meatballs on baking sheet for 10-15 minutes to firm up.
5. Raise oven rack to top and preheat broiler on high.
6. Broil meatballs on high for 10-12 minutes or until cooked through. Some cheese may escape while broiling.

https://zeromediasystem.blogspot.com//search?q=italian-herb-baked-meatballs-recipe

Recipe developed by Nicole Harris for
Copyright ©2018 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

No-Knead Roasted Garlic Skillet Bread + VIDEO

No-Knead Roasted Garlic Skillet Bread + VIDEO

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made!

Baked bread is something that has always intimidated me - from rising, kneading, proofing, and all of the calculations that you need to work through to get perfect, bakery-style bread at home - it is just too much for the way I like to cook.

I love rustic, easy, and delicious recipes - ones that are adaptable to what you have on hand, can be changed up easily, and don't follow too many fussy rules. I have never been good with following rules!

This bread is super simple, great for a party, and can be prepped ahead of time if you're in a pinch when party planning. It's a great touch on a holiday table as an alternative to traditional rolls!

This easy roasted garlic bread bakes right in a heavy skillet, but is based off my Easy No Knead Bread recipe on Sweet C's - which is loaded with rosemary and other savory herbs! There is also a cheesy jalapeno no knead bread recipe that is one of my personal favorites, especially with sliced turkey or chicken for a spicy kick at lunch!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

HELPFUL TIPS TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:

• Weigh your flour. While I do have the amount of flour listed in cups below if you don't have a kitchen scale, you will get absolutely perfect results with a scale. Flour's weight can vary wildly depending on so many different factors (altitude, brand, humidity in the air, bleaching, your measuring cups...) so I find it is best to weigh my ingredients.
• Let the dough rise fully. Don't rush your rise - that is what is getting us light, chewy, and delicious bread, without all the work! (Unless you're at altitude, in which case, see the section below.)
• Don't skip preheating the skillet! This helps the bread's crust crisp, and will help your bread rise quickly.

WHAT YOU WILL NEED TO MAKE EASY ROASTED GARLIC NO-KNEAD SKILLET BREAD:

• Active Dry Yeast - This is my favorite. It is really important to have a really good yeast and it should be fresh. I keep mine in the freezer in a mason jar for optimum freshness.
  
• Cast Iron Skillet - There are a ton of brands out there, but this is my trusty inexpensive go-to.

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite bread recipes: 

The Best Ever Challah Bread
Red Lobster Copycat Cheddar Bay Biscuits
Copycat Texas Roadhouse Rolls 

---

See how easy this No-Knead Roasted Garlic Skillet Bread is to make. Watch the video!!!

Yield: 8

Author: Courtney O'Dell

Easy Roasted Garlic No Knead Skillet Bread

Easy Roasted Garlic No-Knead Skillet Bread is artisan style, bakery fresh bread at home with no special equipment or fussy kneading! Just mix, let rise, and bake for the most delicious bread you've ever made! Perfect for Thanksgiving!

Prep time: 3 hourCook time: 45 MTotal time: 3 H & 45 M

Ingredients

• 600 grams all-purpose flour (about 4 cups, lightly packed and leveled off)
• 2 cups (473.18mL) lukewarm water
• 1 1/2 tablespoons salt
• 1 envelope dry active yeast (7g, about 2¼ teaspoons)
• 1/4 cup lightly roasted garlic - whole or diced, depending on preference (pat dry if using jarred or deli-style pre roasted garlic)
• 1 tablespoon celtic sea salt (optional, but great sprinkled on top for extra crunch).
• 2 teaspoons Italian herb seasoning blend (rosemary, oregano, thyme), optional for topping

Instructions

1. In a small bowl, add water and stir yeast packet in (make sure water is warm, but not too hot - if it is too cold or too hot it will not bloom properly).
2. Let yeast bloom for about 5 minutes - it will have a light foam on it. In a large bowl, mix flour and salt with a spoon.Make a small well in the middle of the dry ingredients, and when yeast is proofed, slowly pour into flour.
3. Mix by hand (either with your hands, or a spoon). The dough will turn begin to come together and pull away from the bowl.
4. If the dough is too sticky, add more flour in small increments, about 1 tablespoon at a time. If the dough is too dry, add more water, 1 teaspoon at a time. (Be sure to reference high altitude directions for water above if you live over 4,000 feet.) Once the dough has come together, cover it and let it rise until it doubles in size (about 1.5 to 2 hours).
5. Uncover the dough and give it a few pokes with your finger. If the dough has risen correctly, it should indent under the pressure of your fingers and slowly deflate.Add roasted garlic to dough, mix well.
6. Gently scoop up the dough and make sure to remove it from the sides of the bowl (you want it to fully rise again, if it is still stuck to the sides of the bowl in parts, it won't). Place back in bowl, cover, and allow the dough to continue to rise for another 1.5-2 hours.
7. Preheat oven to 450 degrees (230 degrees C, gas mark 8) and add skillet to it, (you want it to be incredibly hot). Punch down dough. Generously flour a sheet of parchment paper; transfer dough to parchment and, with floured hands, shape into a ball.
8. Place dough on parchment paper and sprinkle top lightly with flour. Top with any extra herbs or a sprinkle of celtic sea salt. Top with a sheet of plastic wrap and let rest 30 minutes. Remove skillet from oven.
9. Uncover dough and carefully transfer to skillet, with or without parchment paper beneath (if bottom of skillet is not coated with enamel, keep parchment paper beneath dough- I always use parchment paper because it is just the easiest and I never have to worry about anything sticking).
10. Bake bread 45 minutes covered, then another 10 to 15 minutes uncovered until dough is baked through and golden brown on top. Cool slightly before slicing.

How To Make and Store Bread Dough For Cooking Later

1. If you want to make this bread for a party, a big dinner, or to have on hand without all of the prep work, you can pre-make the dough and save it in the refrigerator or freezer until you need it!
2. To have the best bread from pre-prepped dough, I like to make the bread all the way through the first rise.
3. When you would ready your bread for a second rise, tightly wrap the dough ball in plastic wrap (take care to get rid of any extra air bubbles), and place into a fridge immediately if you will be baking the bread in the next 2 days.
4. If freezing, wrap the dough tightly in plastic wrap (be extra sure to have a tight seal on the dough for the freezer - air pockets could cause freezer burn), and then pop that plastic wrap into a gallon sized plastic bag. I like to have it in plastic wrap inside a plastic bag because it helps stave off ice crystals even more - just like how placing ice cream container into a gallon sized plastic bag helps prevent ice crystals from forming, and makes it easily scoop-able!
5. When it is time to make your bread, remove from fridge or freezer, and place on a lightly floured sheet of parchment paper in a warm, dry place. Let dough come to temperature, and fully rise a second time (rise should be 1.5 - 2 hours, defrosting time will be anywhere from 1 hour - 3 hours, depending on numerous factors).
6. After the secondary rise, complete final dough resting period and baking instructions as listed in recipe below.

High Altitude No Knead Bread Adjustments

1. Since I live in Colorado, I am aware of the effect altitude has on my baking. While there are a lot of complicated answers to the how to cook bread at high altitude question, this bread is pretty easy to get right, from sea level to the mountains.
2. Add extra water. Add teaspoons full of water, 1 at a time, and mix into dough until it is slightly sticky to the touch (could be up to two tablespoons, but to prevent needing to add more flour, add teaspoons one by one.)
3. Reduce the rising time. Let the bread rise fully (1.5-2 hours for the first rise), and then only 1 hour for the second rise. If you are at very high altitude, you can skip the final resting period as well, and pop the bread into the oven after the second rise.
4. In the video for this recipe, you will notice my hands are slightly sticky from the dough - that is because I live at 5,000+ feet, and have found it works the best!

https://zeromediasystem.blogspot.com//search?q=easy-roasted-garlic-no-knead-skillet

Recipe developed by Courtney O'Dell for
Copyright ©2017 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

Sumber https://www.theslowroasteditalian.com

No-Churn Peaches & Cream Ice Cream +VIDEO

No-Churn Peaches & Cream Ice Cream +VIDEO

No-Churn 2-Ingredient Peaches & Cream Ice Cream is rich, thick and amazingly delicious. And it does NOT use sweetened condensed milk. This glorious ice cream is speckled with fresh peaches and it's so good you may never get store bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.

Last month I created a dreamy 2-Ingredient Strawberry Ice Cream and we are so head over heels over it that I decided to play with other flavor combinations.

Being it is peach season and peaches are ripe, delcious and readily available I knew peaches & cream was the next flavor I needed to share with you.

This time I started with coffee creamer which is basically the cream and sugar all in one product. Then I added some frozen peaches.

Blended together until it is thick and creamy, it comes out of the blender like soft serve ice cream. It was smooth, luscious and incredible.

However this time I wanted some fruit chunks. So, I diced up some frozen peaches and folded them in. Voila! Perfect. Toss it into a freezer container for about an hour and it is perfectly scoopable and utterly life changing.

Chad swears this is the best flavor 2-Ingredient ice cream I have ever made. Maybe that has to do with the fresh peaches.

But, he even loved it more than the strawberry. Either way, this one is a keeper!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make No-Churn 2-Ingredient Peaches & Cream Ice Cream:

• Try other frozen fruit like strawberries or blueberries.
• Pulse until the ice cream comes together.
• Blend until smooth.

What you will need to make No-Churn 2-Ingredient Peaches & Cream Ice Cream:

• Blender-
• Ice Cream Scoop-

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite ice cream recipes:

No-Churn 2-Ingredient Strawberry Ice Cream
Simple 2 Ingredient Chocolate Banana Ice Cream
Simple 3 Ingredient Peanut Butter and Chocolate Ice Cream 
5 Minute Strawberry Banana Ice Cream   

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See how easy this No-Churn Peaches & Cream Ice Cream is to make. Watch the video!!!

Yield: 8Author: Donna Elick

No-Churn 2-Ingredient Peaches & Cream Ice Cream

No-Churn 2-Ingredient Peaches & Cream Ice Cream is rich, thick and amazingly delicious. And it does NOT use sweetened condensed milk. This glorious ice cream is speckled with fresh peaches and it's so good you may never get store bought again! This simple recipe comes together in a flash and is sure to be your go-to summer ice cream recipe.

prep time: 5 minscook time: total time: 5 mins

Ingredients

• 2 cups (16 ounces) International Delight Cold Stone Sweet Cream Creamer
• 5 cups frozen peaches, divided

Instructions

1. Add creamer to blender. Top with 4 cups frozen peaches. Cover with blender lid and pulse until peaches and creamer come together. Use your ice cream setting, if your blender has one. Scrape down as needed.  Blend until ice cream is thick and creamy.
2. Meanwhile: Chop remaining peaches into small pieces. 
3. Fold chopped peaches into ice cream. 
4. Serve immediately or scrape into a freezer container (I use a bread loaf pan). Cover with wax paper to keep ice crystals from forming on the top. Freeze until ready to serve, 2 hours to 2 weeks.
5. Scoop and Enjoy!

Recipe developed by Donna Elick
Copyright ©2016 – All rights reserved.

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
Sumber https://www.theslowroasteditalian.com

Cracker Barrel Coca Cola Cake (With Video)

Cracker Barrel Coca Cola Cake (With Video)

Copycat Coca Cola Cake recipe is every chocolate lover’s dream and tastes like the one you can get at the Cracker Barrel Old Country Store! It’s so chocolatey, fudgy, and rich, your whole family will want seconds of this delicious homemade Coca Cola Chocolate Cake.

This Coca Cola Chocolate Cake is so easy to make from scratch and will be a new family favorite for sure!

If you are a fan of Cracker Barrel and love their fudgy coca cola cake you’ll love this delicious from scratch recipe.

It’s extra fudgy because we’re using melted butter which adds flavor in combination with oil which adds moisture and extra chocolatey because of the big amount of cocoa powder which gives this cake a rich and deep flavor.

Hey friends, it's Julia from Plated Cravings here. I’m happy to be a contributor on TSRI and share some of my favorite recipes with Donna and Chad's lovely readers.

You might know by now that I have the biggest sweet tooth and love everything chocolatey from Chocolate Mousse to Chocolate Banana Bread.

This Double Chocolate Fudge Coca Cola Cake is the perfect dessert for every chocolate lover. If you have a sweet tooth you definitely have to try this recipe!

This Copycat version of the famous Cracker Barrel Double Chocolate Fudge Coca Cola cake tastes so fudgy and delicious.

The secret of this famous recipe is that they accidentally used double the amount of cocoa during recipe testing but because everyone loved this new darker, richer and denser version of the Coca Cola Cake they added it to their menu.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today!  The Simple Kitchen <-- click here to order. 

WHERE TO ORDER:

🔥 Amazon   🔥 Barnes & Noble   🔥 Books-a-Million  🔥 IndieBound

Helpful Tips to make Cracker Barrel Coca Cola Cake:

• Use quality ingredients for the best taste and measure your ingredients correctly. Don’t scoop the flour and cocoa powder, spoon and level them instead.
• If you don’t have salted butter on hand, you can use unsalted butter instead and add 1 tsp of salt to the recipe.
• Instead of Dutch-process cocoa powder, you can also use the same amount of unsweetened cocoa powder. If using unsweetened cocoa powder reduce the amount of baking powder to 1/2 tsp and add 1 tsp baking soda to the flour mixture. Using Dutch-process cocoa results in a darker cake.
• Baking time depends on your oven. Test for doneness with a skewer about 5 minutes before the time is up.
• This cake can be made in advance and refrigerated for up to 3 days. Bring to room temperature before serving.
• If you want to serve it warm microwave single slices of cake for a few seconds.
• Serve this cake with a big scoop of vanilla ice cream! 

What you will need to make Cracker Barrel Coca Cola Cake:

• 13x9-inch Baking Pan - I love this baking pan! It’s super easy to clean, everything slides right off. I use this pan for all my 9×13-inch cakes, bars, and casseroles.
• Cocoa Powder - This cocoa powder gives an amazing, dark, rich chocolate flavor.
• Ice Cream Scoop -  My favorite ice cream scoop!

Enjoy!

With love from our simple kitchen to yours. 

Do you  ❤ love ❤ TSRI?  Don't miss another recipe.  Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤  

Check out more of our favorite cake recipes: 

Perfect Peach Cobbler Dump Cake  
Outrageous Cherry Dr Pepper Cake
Ooey Gooey Chocolate Insanity Cake  

---

See how easy this Cracker Barrel Coca Cola Cake is to make. Watch the video!!!

coca cola cake, cracker barrel coca cola cake recipe, coca cola chocolate cake, double chocolate coca cola cake, double chocolate fudge coca cola cake

copycat

American

Author: Julia Foerster

Cracker Barrel Coca Cola Cake

This Coca Cola Cake recipe is every chocolate lover’s dream and tastes like the one you can get at the Cracker Barrel Old Country Store! It’s so chocolatey, fudgy, and rich, your whole family will want seconds of this delicious homemade Coca Cola Chocolate Cake.

prep time: 20 minscook time: 30 minstotal time: 50 mins

Ingredients

For the Coca Cola Cake

• 1 3/4 cup granulated sugar
• 2 cups all-purpose flour
• 6 tablespoons dutch-processed cocoa
• 1 1/2 teaspoons baking powder
• 1/2 cup salted butter
• 1 cup coca cola
• 1/2 cup vegetable oil
• 2 large eggs
• 1/2 cup buttermilk
• 1 teaspoon vanilla extract

For the Frosting

• 1/2 cup unsalted butter
• 3 tablespoons unsweetened cocoa powder
• 6 tablespoons milk
• 1 teaspoon vanilla extract
• 4 cups powdered sugar

Instructions

1. Preheat oven to 350°F and grease and flour a 9x13-inch pan.
2. In the bowl of a stand mixer or using a large bowl and a hand mixer, combine sugar, flour, cocoa, and baking powder. Whisk until no clumps remain and set aside.
3. In a small saucepan combine butter, coca cola, and oil. Bring to a boil.
4. Pour mixture into the flour mixture and beat on medium speed for about 1 minute until combined. 
5. Add eggs, buttermilk, and vanilla extract. Beat until combined, about 1 minute.
6. Spread batter into the prepared pan and bake for 30 minutes or until a toothpick inserted in the center comes out with only a few moist crumbs attached.
7. Make the frosting immediately after removing the cake from the oven.
8. Combine butter, cocoa powder and milk in a saucepan and heat up until just boiling.
9. Remove from heat and add powdered sugar and vanilla extract. Whisk until smooth then spread over warm cake quickly.
10. Let cake cool to room temperature.

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Recipe developed by Julia Foerster for
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