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Cooking Leader by Sara Kline, 522 S 26th Street, South Bend, IN (2026)

10/26/2026

Nothing screams weekend family dessert quite like pulling a fresh batch of sweet cherry bakes straight from the oven.
1.Cherry Cheesecake Dump Cake
Ingredients:
1 can (21 ounces) cherry pie filling
1 box yellow cake mix
1 cup unsalted butter, melted
8 ounces cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
Instructions:
Preheat the oven to 350 degrees Fahrenheit and grease a 9x13-inch baking pan.
Spread the cherry pie filling evenly across the bottom of the prepared baking dish.
Beat the softened cream cheese, granulated sugar, and vanilla extract together in a bowl until smooth and creamy.
Dollop the cream cheese mixture evenly over the top of the cherry pie filling.
Sprinkle the dry yellow cake mix evenly over the filling and cream cheese layers without stirring.
Pour the melted butter evenly over the top of the dry cake mix to cover as much dry powder as possible.
Bake for 45 to 50 minutes until the top is golden brown and the edges are bubbly.
Cool slightly before serving warm.

2. Cherry Delight
Ingredients:
1 can (21 ounces) cherry pie filling
8 ounces cream cheese, softened
1 cup powdered sugar
1 tub (8 ounces) whipped topping, thawed
1 cup graham cracker crumbs
1/4 cup melted butter
Instructions:
Mix the graham cracker crumbs and melted butter together in a bowl, then press firmly into the bottom of a 9x13-inch baking dish.
Bake the crust at 350 degrees Fahrenheit for 8 to 10 minutes, then let cool completely.
Beat the softened cream cheese and powdered sugar together until fluffy, then gently fold in half of the whipped topping.
Spread the cream cheese filling evenly over the cooled graham cracker crust.
Spoon the cherry pie filling carefully over the cream cheese layer and spread into an even layer.
Top with the remaining whipped topping or pipe dollops around the edges.
Refrigerate for at least 3 hours before slicing and serving chilled.

3. Cherry Pie Bars
Ingredients:
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, cold and cubed
1 can (21 ounces) cherry pie filling
Instructions:
Preheat the oven to 350 degrees Fahrenheit and line a 9x13-inch baking pan with parchment paper.
Whisk together the all-purpose flour, granulated sugar, baking powder, and salt in a large mixing bowl.
Cut the cold, cubed unsalted butter into the dry mixture using a pastry blender or your fingers until the texture resembles coarse crumbs.
Press half of the crumb mixture firmly into the bottom of the prepared baking pan to form the crust.
Spread the cherry pie filling evenly over the bottom crust layer.
Scatter the remaining crumb mixture evenly over the top of the cherry filling.
Bake for 35 to 40 minutes until the topping is golden brown and the filling is bubbling.
Cool completely in the pan before cutting into squares.

4. Cherry Fluff Salad
Ingredients:
1 can (21 ounces) cherry pie filling
1 can (20 ounces) crushed pineapple, drained
1 tub (8 ounces) whipped topping, thawed
1 cup mini marshmallows
1/2 cup chopped pecans
1/2 cup shredded coconut
Instructions:
Combine the drained crushed pineapple, mini marshmallows, chopped pecans, and shredded coconut in a large mixing bowl.
Gently fold in the thawed whipped topping until all ingredients are well incorporated and creamy.
Add the cherry pie filling and fold very gently to create a marbled red and white fruit mixture without breaking up the cherries too much.
Cover the bowl tightly with plastic wrap.
Chill in the refrigerator for at least 2 hours before serving to let the marshmallows soften and the flavors blend.
Serve cold in dessert bowls.

5. Cherry Chocolate Lasagna
Ingredients:
1 package chocolate sandwich cookies, crushed
6 tablespoons melted butter
8 ounces cream cheese, softened
1 cup powdered sugar
1 tub (8 ounces) whipped topping, thawed
1 package (3.9 ounces) instant chocolate pudding mix
2 1/2 cups cold milk
1 can (21 ounces) cherry pie filling
1 cup chocolate shavings
Instructions:
Mix the crushed chocolate sandwich cookies and melted butter together, then press firmly into the bottom of a 9x13-inch baking dish to form the crust.
Beat the softened cream cheese and powdered sugar until smooth, fold in 1 cup of whipped topping, and spread evenly over the cookie crust.
Whisk the instant chocolate pudding mix and cold milk together for 2 minutes until thickened, then spread gently over the cream cheese layer.
Spread the remaining whipped topping evenly over the chocolate pudding layer.
Spoon the cherry pie filling carefully across the top of the whipped topping layer.
Garnish the dessert with chocolate shavings.
Refrigerate for at least 4 hours before slicing and serving.

10/26/2026

Layering up a hearty lasagna is hands down my favorite way to feed a crowd pure comfort food on Sunday nights.
1. Classic Beef Lasagna
Ingredients:
1 pound ground beef
1 small onion, chopped
3 cloves garlic, minced
1 jar (24 ounces) marinara sauce
9 lasagna noodles, uncooked
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Boil the lasagna noodles in salted water according to package directions until al dente, then drain.
Brown the ground beef with the chopped onion and minced garlic in a large skillet, drain grease, and stir in the marinara sauce, Italian seasoning, salt, and black pepper.
In a medium bowl, mix together the ricotta cheese, egg, and grated Parmesan cheese until smooth.
Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking dish, top with 3 lasagna noodles, half the ricotta mixture, meat sauce, and shredded mozzarella.
Repeat the layers once more, then finish with the final 3 noodles, remaining meat sauce, and the rest of the mozzarella cheese.
Cover with foil and bake for 25 minutes, then remove foil and bake for 15 minutes until bubbly and golden brown on top.

2. Chicken Spinach Lasagna
Ingredients:
2 cups cooked shredded chicken
2 cups fresh spinach, chopped
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 egg
3 cloves garlic, minced
1 jar (24 ounces) Alfredo sauce
9 lasagna noodles, uncooked
1/2 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Cook the lasagna noodles according to package instructions until tender, then drain.
In a mixing bowl, combine the ricotta cheese, egg, chopped spinach, minced garlic, Italian seasoning, salt, and black pepper.
Spread a small ladle of Alfredo sauce across the bottom of a 9x13-inch baking dish.
Lay down 3 noodles, then spread half of the ricotta spinach mixture, half of the shredded chicken, Alfredo sauce, and shredded mozzarella.
Repeat with 3 more noodles, the remaining ricotta mixture, chicken, Alfredo sauce, and mozzarella.
Top with the last 3 noodles, the remaining Alfredo sauce, shredded mozzarella, and grated Parmesan cheese.
Bake covered with foil for 25 minutes, then uncover and bake for 15 minutes until the cheese is browned and bubbly.

3. Mexican Lasagna
Ingredients:
1 pound ground beef
1 small onion, chopped
1 packet taco seasoning
1 can (10 ounces) diced tomatoes with green chiles (Rotel)
1 can (15 ounces) black beans, drained and rinsed
1 cup corn, drained
9 lasagna noodles, uncooked
2 cups shredded cheddar cheese
2 cups shredded Mexican blend cheese
1 cup sour cream
1 can (10 ounces) enchilada sauce
1/2 teaspoon garlic powder
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Boil the lasagna noodles until tender and drain well.
Brown the ground beef and chopped onion in a skillet, drain excess fat, and stir in the taco seasoning, garlic powder, black beans, corn, and diced tomatoes with green chiles.
In a small bowl, stir together the sour cream and enchilada sauce until smooth.
Spread a thin layer of the enchilada sour cream mixture into the bottom of a 9x13-inch baking dish.
Layer 3 lasagna noodles, followed by half of the beef and bean mixture, a layer of sauce, and a cup of shredded cheeses.
Repeat the layer with 3 more noodles, the rest of the meat filling, sauce, and cheese.
Finish with the last 3 noodles, remaining sauce, and top generously with the remaining shredded cheddar and Mexican blend cheeses.
Bake covered for 25 minutes, then remove foil and bake uncovered for 10 to 15 minutes until melted and bubbly.

4. Seafood Lasagna
Ingredients:
1 pound shrimp, peeled and chopped
1 pound imitation crab meat or crab meat
15 ounces ricotta cheese
2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 jar (24 ounces) Alfredo sauce
9 lasagna noodles, uncooked
2 cloves garlic, minced
1 teaspoon Old Bay seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons fresh parsley, chopped
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Cook the lasagna noodles in boiling salted water according to package directions, then drain.
In a skillet over medium heat, sauté the chopped shrimp with the minced garlic and Old Bay seasoning for 2 to 3 minutes until pink, then remove from heat and fold in the crab meat.
In a bowl, mix the ricotta cheese, salt, black pepper, and half of the chopped fresh parsley together.
Spread a thin coating of Alfredo sauce across the bottom of a 9x13-inch baking dish.
Arrange 3 lasagna noodles on top, followed by half of the ricotta mixture, half of the seafood, Alfredo sauce, and shredded mozzarella cheese.
Repeat with another layer of 3 noodles, remaining ricotta, remaining seafood, sauce, and mozzarella.
Cover with the final 3 noodles, top with the remaining Alfredo sauce, grated Parmesan, and shredded mozzarella cheese.
Bake covered with foil for 25 minutes, uncover and bake for 15 minutes until bubbly, then garnish with the remaining fresh chopped parsley before serving.

10/26/2026

These slow cooker chicken dinners are my go-to lifesavers on busy days because dinner practically cooks itself.
1. Slow Cooker Chicken Alfredo
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts, sliced
1 3/4 cups heavy whipping cream
3/4 cup chicken broth
4 cloves garlic, minced
1 teaspoon Italian seasoning
1 1/2 cups grated Parmesan cheese, divided
10 ounces fettuccine pasta, uncooked
2 tablespoons chopped fresh parsley
Instructions:
Place the sliced chicken breasts in the bottom of the slow cooker.
Pour in the heavy whipping cream and chicken broth over the chicken.
Add the minced garlic, Italian seasoning, and half of the grated Parmesan cheese, stirring gently to combine.
Cover and cook on low for 4 to 5 hours until the chicken is tender and cooked through.
Cook the fettuccine pasta in boiling salted water on the stovetop according to package directions, then drain well.
Toss the drained pasta into the slow cooker sauce until completely coated.
Top with the remaining grated Parmesan cheese and chopped fresh parsley before serving.

2. Slow Cooker Honey Garlic Chicken
Ingredients:
8 boneless, skinless chicken thighs
1/4 cup honey
1/4 cup soy sauce
5 cloves garlic, minced
3 tablespoons ketchup
1 tablespoon rice vinegar
1 tablespoon cornstarch
1 tablespoon sesame seeds
2 green onions, sliced
Instructions:
Arrange the chicken thighs in an even layer in the bottom of the slow cooker.
In a small mixing bowl, whisk together the honey, soy sauce, minced garlic, ketchup, rice vinegar, and cornstarch until smooth.
Pour the honey garlic sauce evenly over the chicken thighs, making sure each piece is well coated.
Cover and cook on low for 4 to 6 hours until the chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit.
Stir the sauce gently to coat the chicken with the glossy glaze.
Garnish with sesame seeds and sliced green onions before serving warm over rice.

3. Slow Cooker Buffalo Chicken
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
2/3 cup hot buffalo sauce
3 tablespoons unsalted butter, melted
1 teaspoon garlic powder
2/3 cup chicken broth
4 ounces cream cheese, softened and cubed
6 brioche buns
Instructions:
Place the chicken breasts into the bottom of the slow cooker.
Whisk together the buffalo sauce, melted butter, garlic powder, and chicken broth in a measuring cup.
Pour the sauce mixture over the chicken breasts and scatter the cubed cream cheese around the chicken.
Cover and cook on low for 4 to 5 hours until the chicken is tender and shreds easily.
Shred the chicken breasts directly in the slow cooker using two forks, then stir until completely blended with the melted cream cheese and sauce.
Spoon the creamy buffalo shredded chicken generously onto toasted brioche buns and serve with celery sticks and dressing on the side.

4. Slow Cooker Tuscan Chicken
Ingredients:
1 1/2 pounds boneless, skinless chicken breasts
1 cup chopped sun-dried tomatoes
4 cups fresh baby spinach
4 cloves garlic, minced
3/4 cup chicken broth
3/4 cup heavy whipping cream
1 teaspoon Italian seasoning
1/2 cup grated Parmesan cheese
Instructions:
Place the chicken breasts into the bottom of the slow cooker.
Scatter the chopped sun-dried tomatoes and minced garlic evenly around the chicken.
Pour in the chicken broth and heavy whipping cream, then sprinkle the Italian seasoning over the top.
Cover and cook on low for 4 to 5 hours until the chicken is tender and fully cooked.
Stir the fresh baby spinach and grated Parmesan cheese into the warm liquid until the spinach wilts and the sauce turns creamy.
Serve the warm chicken and creamy sauce alongside thick slices of crusty bread for dipping.

5. Slow Cooker Chicken and Gravy
Ingredients:
8 boneless, skinless chicken thighs
1 yellow onion, sliced
3 cloves garlic, minced
2 cups chicken broth
2 tablespoons Worcestershire sauce
1 teaspoon dried thyme
3 tablespoons cornstarch
Instructions:
Scatter the sliced onion and minced garlic across the bottom of the slow cooker.
Place the chicken thighs on top of the onions.
In a bowl, whisk the chicken broth, Worcestershire sauce, dried thyme, and cornstarch together until the starch is completely dissolved.
Pour the broth mixture over the chicken thighs and onions.
Cover with the lid and cook on low for 5 to 6 hours until the chicken is tender and the rich gravy has thickened.
Ladle the warm chicken thighs and savory onion gravy over hot mashed potatoes and steamed peas.

10/26/2026

Poke cakes are my absolute favorite shortcut for gatherings because every single slice turns out unbelievably moist and packed with flavor.
1. Mint Chocolate Poke Cake
Ingredients:
1 box chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant mint pudding mix
1 container (8 ounces) whipped topping
1/2 cup crushed mint chocolate cookies
1/2 cup chocolate chips
Instructions:
Bake the chocolate cake mix in a 9x13-inch baking pan according to the package directions.
Poke holes all over the warm cake using the round handle of a wooden spoon.
Pour the sweetened condensed milk evenly over the cake so it seeps into the holes.
Prepare the instant mint pudding mix according to package instructions, fold in the whipped topping, and spread over the cake.
Garnish the top evenly with crushed mint chocolate cookies and chocolate chips.
Refrigerate for at least 2 hours before slicing and serving cold.

2. Cannoli Poke Cake
Ingredients:
1 box yellow cake mix
1 can (14 ounces) sweetened condensed milk
1 container (15 ounces) ricotta cheese
1 container (8 ounces) whipped topping
1/2 cup powdered sugar
1/2 cup mini chocolate chips
Instructions:
Bake the yellow cake mix in a 9x13-inch pan according to package instructions and let cool slightly.
Poke holes across the warm cake using the handle of a wooden spoon.
Pour the sweetened condensed milk over the surface to fill each hole.
Beat the ricotta cheese and powdered sugar together until smooth, then gently fold in the whipped topping.
Spread the ricotta mixture evenly over the cake and sprinkle mini chocolate chips on top.
Chill in the refrigerator for at least 2 hours before serving.

3. Boston Cream Poke Cake
Ingredients:
1 box yellow cake mix
1 can (14 ounces) sweetened condensed milk
1 package (3.4 ounces) instant vanilla pudding mix
1 container (8 ounces) whipped topping
1 cup chocolate ganache or fudge sauce
Instructions:
Prepare and bake the yellow cake mix in a 9x13-inch pan following the package directions.
Use the handle of a wooden spoon to poke holes evenly across the warm cake.
Pour the sweetened condensed milk over the top, letting it soak into the cake.
Whisk the instant vanilla pudding mix with cold milk according to package directions, fold into the whipped topping, and spread over the cake layer.
Warm the chocolate fudge sauce until pourable and spread smoothly across the pudding layer.
Refrigerate for at least 2 hours until fully set before slicing.

4. S'mores Poke Cake
Ingredients:
1 box chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 container (8 ounces) whipped topping
1 1/2 cups mini marshmallows
1 cup graham cracker crumbs
1 cup milk chocolate chips
Instructions:
Bake the chocolate cake mix in a 9x13-inch pan according to package instructions.
Poke holes across the surface of the warm cake with the handle of a wooden spoon.
Drizzle the sweetened condensed milk evenly over the cake to soak into the holes.
Spread the whipped topping across the cooled cake in a smooth layer.
Top with mini marshmallows, graham cracker crumbs, and milk chocolate chips.
Place in the refrigerator to chill for at least 2 hours before cutting into squares.

5. Turtle Poke Cake
Ingredients:
1 box chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 jar (12 ounces) caramel sauce
1 container (8 ounces) whipped topping
1 cup chopped pecans
1/2 cup chocolate chips
Instructions:
Bake the chocolate cake mix in a 9x13-inch baking dish as directed on the box.
Poke holes over the entire cake using the end of a wooden spoon.
Pour the sweetened condensed milk and half of the caramel sauce evenly over the warm cake.
Allow the cake to cool, then spread the whipped topping evenly across the top.
Drizzle the remaining caramel sauce over the whipped topping and sprinkle with chopped pecans and chocolate chips.
Chill in the refrigerator for at least 2 hours before slicing.

6. German Chocolate Poke Cake
Ingredients:
1 box chocolate cake mix
1 can (14 ounces) sweetened condensed milk
1 can (13 ounces) coconut pecan frosting
1 container (8 ounces) whipped topping
1 cup shredded coconut
1 cup chopped pecans
Instructions:
Bake the chocolate cake mix in a 9x13-inch baking pan according to the package directions.
Poke holes across the top of the warm cake using the end of a wooden spoon.
Pour the sweetened condensed milk over the cake so it fills the holes completely.
Fold the whipped topping together with the coconut pecan frosting and spread evenly over the cake.
Sprinkle the shredded coconut and chopped pecans evenly over the frosted surface.
Refrigerate for at least 2 hours before slicing and serving chilled.

10/26/2026

Whenever game day rolls around, setting down a big warm pan of loaded nachos always makes everyone gather around the counter.
1. Loaded BBQ Chicken Nachos
Ingredients:
12 ounces tortilla chips
2 cups cooked chicken, shredded
1 cup BBQ sauce
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup red onion, sliced
1/2 cup jalapenos, sliced
1/4 cup chopped cilantro
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Toss the shredded chicken with the BBQ sauce in a medium bowl until evenly coated.
Spread the tortilla chips evenly across the bottom of a large baking dish.
Layer the sauced chicken over the chips, then top with shredded cheddar cheese, shredded mozzarella cheese, sliced red onion, and sliced jalapenos.
Bake for 20 minutes until the cheese is completely melted and bubbly around the edges.
Sprinkle fresh chopped cilantro over the top before serving warm.

2. Beef Nachos Supreme
Ingredients:
12 ounces tortilla chips
1 pound ground beef
1 packet taco seasoning
2 cups shredded Mexican cheese blend
1 cup black olives, sliced
1 cup diced tomatoes
1/2 cup red onion, diced
1/2 cup sour cream
1/4 cup chopped green onions
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Brown the ground beef in a skillet over medium heat, drain excess grease, stir in the taco seasoning with water according to package directions, and simmer for 5 minutes.
Arrange the tortilla chips in an even layer inside a large baking dish.
Spoon the seasoned taco meat over the chips, followed by the shredded Mexican cheese blend and sliced black olives.
Bake for 18 minutes until the cheese is melted throughout.
Top immediately with diced tomatoes, diced red onion, dollops or drizzles of sour cream, and chopped green onions.

3. Beef & Black Bean Nachos
Ingredients:
12 ounces tortilla chips
1 pound ground beef
1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1/2 cup diced tomatoes
1/4 cup red onion, diced
1/4 cup chopped cilantro
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Cook and crumble the ground beef in a skillet over medium heat until browned, then drain any excess liquid.
Spread the tortilla chips evenly in a large oven-safe baking dish.
Scatter the cooked beef, rinsed black beans, and corn kernels over the chips.
Cover evenly with shredded cheddar cheese and shredded Monterey Jack cheese.
Bake for 18 minutes until the cheeses are fully melted and hot.
Garnish with diced tomatoes, diced red onion, and chopped cilantro just before serving.

4. Chicken Ranch Nachos
Ingredients:
12 ounces tortilla chips
2 cups cooked chicken breast, shredded
1/2 cup ranch dressing
2 cups shredded cheddar cheese
1 cup shredded Monterey Jack cheese
1 cup diced tomatoes
1/2 cup sliced green onions
1/4 cup jalapenos, sliced
1/4 cup chopped cilantro
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Toss the shredded chicken breast with half of the ranch dressing in a bowl until lightly coated.
Place the tortilla chips in a wide baking dish in an even layer.
Top with the chicken, shredded cheddar cheese, shredded Monterey Jack cheese, and sliced jalapenos.
Bake for 18 minutes until the cheeses are melted and bubbly.
Drizzle the remaining ranch dressing across the top and garnish with diced tomatoes, sliced green onions, and chopped cilantro.

5.Southwest Veggie Nachos
Ingredients:
12 ounces tortilla chips
1 can (15 ounces) black beans, drained
1 cup corn kernels
1 cup diced bell peppers (red and green)
1 cup diced tomatoes
2 cups shredded Mexican cheese blend
1/2 cup red onion, diced
1/4 cup sliced jalapenos
1/4 cup chopped cilantro
Instructions:
Preheat the oven to 375 degrees Fahrenheit.
Layer the tortilla chips across the bottom of a large baking dish.
Distribute the drained black beans, corn kernels, and diced bell peppers evenly over the chips.
Cover the vegetable layer completely with the shredded Mexican cheese blend and top with sliced jalapenos.
Bake for 18 minutes until the cheese is melted and bubbling.
Finish by garnishing with diced tomatoes, diced red onion, and chopped cilantro before serving war

10/26/2026

Nothing warms up the house on a chilly weeknight quite like coming home to the slow cooker bubbling away.
1. Creamy Chicken and Wild Rice Soup
Ingredients:
1 pound boneless, skinless chicken breasts
1 cup wild rice (uncooked)
1 cup diced carrots
1 cup diced celery
1 small onion, chopped
3 cloves garlic, minced
4 cups chicken broth
1 can (10.5 ounces) cream of chicken soup
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Place the chicken breasts in the bottom of the slow cooker.
Add the uncooked wild rice, diced carrots, diced celery, chopped onion, and minced garlic over the chicken.
Pour in the chicken broth and stir in the cream of chicken soup, dried thyme, salt, and black pepper.
Cover and cook on low for 6 to 7 hours until the chicken and rice are fully tender.
Remove the chicken breasts, shred with two forks, and return the meat to the slow cooker.
Stir in the heavy cream, cover, and cook for an additional 15 minutes before serving warm.

2. Slow Cooker Beef Stew
Ingredients:
2 pounds beef stew meat, cut into chunks
4 carrots, sliced
3 potatoes, cubed
1 large onion, chopped
3 cloves garlic, minced
4 cups beef broth
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons cornstarch
Instructions:
Place the beef chunks, sliced carrots, cubed potatoes, chopped onion, and minced garlic into the slow cooker.
In a small bowl, whisk together the beef broth, tomato paste, Worcestershire sauce, dried thyme, dried rosemary, salt, and black pepper.
Pour the liquid mixture over the beef and vegetables, stirring gently to combine.
Cover and cook on low for 7 to 8 hours until the beef is fork-tender.
Mix the cornstarch with 2 tablespoons of cold water, stir into the stew, and cook on high for 15 minutes to thicken.

3. Crockpot Chicken Pot Pie
Ingredients:
1 pound boneless, skinless chicken breasts
1 cup diced carrots
1 cup diced celery
1 small onion, chopped
3 cloves garlic, minced
1 can (10.5 ounces) cream of chicken soup
1 cup chicken broth
1 cup frozen peas
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1 can (16.3 ounces) refrigerated biscuits
Instructions:
Place the chicken breasts in the bottom of the slow cooker.
Add the diced carrots, diced celery, chopped onion, and minced garlic.
Pour in the chicken broth, cream of chicken soup, dried thyme, salt, and black pepper, stirring gently to coat.
Cover and cook on low for 6 hours until the chicken is tender.
Shred the chicken directly in the pot, then fold in the frozen peas.
Bake the refrigerated biscuits on a sheet pan at 375 degrees Fahrenheit for 12 to 15 minutes until golden brown, then serve over the creamy chicken filling.

4. Crockpot Chili
Ingredients:
1 pound ground beef
1 small onion, chopped
3 cloves garlic, minced
1 can (15 ounces) kidney beans, drained and rinsed
1 can (15 ounces) black beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
1 can (6 ounces) tomato paste
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
Instructions:
Brown the ground beef with the chopped onion and minced garlic in a skillet over medium heat until cooked through, then drain the grease.
Transfer the cooked beef mixture to the slow cooker.
Add the kidney beans, black beans, diced tomatoes, tomato paste, and beef broth.
Stir in the chili powder, ground cumin, paprika, salt, and black pepper until well mixed.
Cover and cook on low for 6 to 8 hours until thick and flavorful.

5. Crockpot Beef and Noodles
Ingredients:
2 pounds beef chuck roast, cut into chunks
1 small onion, chopped
3 cloves garlic, minced
4 cups beef broth
1 can (10.5 ounces) cream of mushroom soup
1 tablespoon Worcestershire sauce
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
12 ounces egg noodles, uncooked
2 tablespoons cornstarch
Instructions:
Place the beef chuck chunks, chopped onion, and minced garlic into the slow cooker.
Pour in the beef broth, cream of mushroom soup, Worcestershire sauce, dried thyme, salt, and black pepper, stirring to coat.
Cover and cook on low for 7 to 8 hours until the beef shreds easily.
Whisk the cornstarch with 2 tablespoons of water, stir into the pot, then add the uncooked egg noodles.
Cover and cook on high for 25 to 30 minutes until the noodles are tender, then serve warm.

10/26/2026

Every holiday season I look forward to making easy treats like these that bring everyone straight to the dessert table.
1. Peppermint Lush
Ingredients:
1 1/2 cups crushed chocolate cookies
6 tablespoons melted butter
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
2 cups whipped topping
1 package (3.4 ounces) instant chocolate pudding mix
2 cups cold milk
1 cup whipped topping (for topping)
1/2 cup crushed peppermint candies
Instructions:
Mix the crushed chocolate cookies and melted butter in a bowl, then press firmly into the bottom of a 9x13-inch dish to form the crust.
Beat the softened cream cheese and powdered sugar until smooth, fold in 2 cups of whipped topping, and spread evenly over the cookie crust.
Whisk the chocolate pudding mix and cold milk together for 2 minutes until thickened, then spread gently over the cream cheese layer.
Top with the remaining 1 cup of whipped topping and sprinkle the crushed peppermint candies over the top.
Refrigerate for at least 4 hours before slicing and serving.

2. Christmas Crack Bars
Ingredients:
1 sleeve (about 40) saltine crackers
1 cup unsalted butter
1 cup packed brown sugar
2 cups semi-sweet or milk chocolate chips
1/2 cup white chocolate chips (optional)
Christmas sprinkles (optional)
Instructions:
Preheat the oven to 350 degrees Fahrenheit and line a large rimmed baking sheet with parchment paper.
Arrange the saltine crackers in a single layer across the bottom of the prepared pan.
Melt the butter and brown sugar together in a saucepan over medium heat, bring to a rolling boil, and boil undisturbed for 3 minutes.
Pour the hot caramel mixture evenly over the crackers and bake for 5 minutes until bubbling.
Remove from the oven, immediately scatter the chocolate chips across the top, let sit for 3 minutes to melt, and spread smooth with a spatula.
Drizzle with melted white chocolate chips and top with holiday sprinkles if desired.
Cool completely until set, then break or cut into squares.

3. No-Bake Eclair Cake
Ingredients:
1 box (14.4 ounces) graham crackers
2 packages (3.4 ounces each) instant vanilla pudding mix
3 cups cold milk
1 container (8 ounces) whipped topping
1 tub (8 ounces) cream cheese, softened
1/2 cup powdered sugar
1 1/2 cups chocolate frosting
Instructions:
Beat the softened cream cheese and powdered sugar together in a bowl until smooth and creamy.
Add the instant vanilla pudding mix and cold milk, beating for 2 minutes, then gently fold in the whipped topping.
Arrange a single layer of graham crackers in the bottom of a 9x13-inch baking dish.
Spread half of the pudding mixture over the crackers, top with a second layer of graham crackers, add the remaining pudding mixture, and finish with a third layer of graham crackers.
Microwave the chocolate frosting for 15 to 20 seconds until easily pourable, then spread evenly over the top layer of crackers.
Refrigerate for at least 8 hours or overnight to allow the graham crackers to soften to a cake-like texture.

4. Cranberry Pretzel Dessert
Ingredients:
2 cups crushed pretzels
1/2 cup unsalted butter, melted
3 tablespoons brown sugar
1 package (8 ounces) cream cheese, softened
1 cup granulated sugar
1 container (8 ounces) whipped topping
1 can (14 ounces) whole berry cranberry sauce
Instructions:
Preheat the oven to 350 degrees Fahrenheit.
Combine the crushed pretzels, melted butter, and brown sugar in a bowl, then press firmly into the bottom of a 9x13-inch baking dish.
Bake the pretzel crust for 10 minutes, then remove and cool completely.
Beat the softened cream cheese and granulated sugar together until fluffy, then gently fold in the whipped topping.
Spread the cream cheese filling evenly over the cooled pretzel crust.
Stir the whole berry cranberry sauce until smooth, gently spread it over the cream cheese layer, and chill for at least 3 hours before serving.

5. Christmas Tree Dip
Ingredients:
1 package (8 ounces) cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped green onions
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup finely diced red bell pepper
Instructions:
In a medium mixing bowl, beat the softened cream cheese and sour cream together until completely smooth.
Fold in the shredded cheddar cheese, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper until well combined.
Spoon the cheese mixture onto the center of a large serving platter and shape it into a triangle to resemble a Christmas tree.
Garnish the surface with chopped green onions and arrange diced red bell pepper in diagonal lines across the tree to look like holiday garland and ornaments.
Surround the tree with your favorite crackers and pretzels before serving.

Cooking Leader by Sara Kline

10/26/2026

10/26/2026

10/26/2026

10/26/2026

10/26/2026

10/26/2026

10/26/2026

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