Recipes By Lexx

Cinnamon Apple melt🍎

What you’ll need-
-2 can apple pie filling
-2 can cinnamon rolls
-Heavy cream (quarter cup)
-Brown Sugar
-Cinnamon

What to do-
1.) Pour 1 can apple pie filling into your crockpot, then add cut cinnamon rolls (cut into fourths), add another can of apple pie filling
2.) Pour about a quarter cup of heavy cream
3.) Stir
4.) Top with brown sugar & cinnamon
5.) Cook on high 2-4 hrs or low 3-7 hrs
6.) Add icing on top when finished

Apple Cinnamon Donut Cake

What you’ll need-
-1 1/4 c. Sugar/divided
-1/2 c. Light brown sugar
-1 c. Chunky applesauce (room temp)
-3 large eggs (room temp)
-1 1/2 tsp baking powder
-1/2 tsp kosher salt
-Baking spray with flour
-3/4 c. Vegetable oil
-2 tsp Vanilla extract
-3 c. Flour
-2 1/2 tsp ground cinnamon/divided
-1/2 tsp baking soda
-1/4 tsp ground nutmeg
-1/4 c. Unsalted butter

What to do-
1.) Preheat oven 350 degrees. In large bowl whisk together 1 c. Sugar, light brown sugar, applesauce, eggs, vegetable oil & vanilla until combined.
2.) In med bowl whisk together flour (gradually add flour), 1 1/2 tsp cinnamon, baking powder, baking soda, salt & nutmeg until combined.
3.) Spray Bundt pan with baking spray, pour batter into pan & bake for about 50-55 min, let cool in pan for 10 min.
4.) In a small bowl combine 1/4 c. Sugar with 1 tsp cinnamon.
5.) Brush cake with melted butter, sprinkle cinnamon & sugar thoroughly, let cake cool completely.
6.) Cut into and enjoy:)

Pumpkin Caramel Frappe (Pumpkin caramelicious blender from Scooters copy cat, only better🤩)

What you’ll need-
1 cup crushed ice
1 scoop (or 1 & 1/2 scoop) Vanilla ice cream
Milk (about 8 oz)
Pumpkin spice creamer (about 2 pours)
Caramel macchiato creamer (about 2 pours)
Pumpkin pie spice cold foam (about 3 sec pour)
Caramel macchiato cold foam (about 3 sec pour)
Pumpkin spice coffee syrup (about 2 pumps)
Salted caramel coffee syrup (about 2 pumps)
Blonde gold espresso (1 spoonful, 2 if you need)
Cinnamon (a few dashes)
Nutmeg (a few dashes)
Whip cream (optional for topping)
Caramel sauce (optional for topping)

What to do-
Add your ice to your blender. Add ice cream. Pour in your milk. Add both creamers and cold foam. Add syrups and espresso. Add cinnamon and nutmeg. Blend (add more or take away for your desired consistency, this is all estimated measurements). Top with whip cream, cinnamon, nutmeg, and caramel sauce.

Screenshots of the exact items I use in comments!
Can also post a caramelicious blender copy cat.

Cajun Sausage over Peppers & Rice

What you’ll need-
Cajun sausage
Red pepper
Green pepper
Onion
White rice
Salt & pepper
Montreal steak seasoning
Butter

What to do-
Cut your sausage in slices. Slice your peppers thinly 3/4 of the whole pepper. Slice up about half of your onion thinly. Cook 3 cups of white rice in a pot follow box instructions. In a pan throw in some butter, sausage, and peppers. Season to taste with salt & pepper, and Montreal steak seasoning.

Tips-
You can add more rice & sausage if desired.
Best made fresh and not leftover.

New (& Improved) Menu 🍽️
Available anytime ⏰

EASIEST Chicken & Noodles + Beef & Noodles

Chicken & Noodles
What you’ll need-
One bag of noodles (I prefer Amish egg noodles)
1 big can cream of chicken (26oz)
1 big container of chicken broth (48oz)
One big can of canned chicken (I like to use Keystone brand, 28oz)
Butter to taste
Salt and pepper to taste

What to do-
Warm up your canned chicken in the pot. Pour bag of noodles into pot, and add cream of chicken and chicken broth. Let cook on medium until noodles are cooked. Add butter, salt, and pepper to taste.

Beef & Noodles
What you’ll need-
1 bag of noodles (I prefer Amish egg noodles)
1 big container of beef broth (48oz)
1 big can of beef (I like to use keystone brand 28oz)
1 tbs of broth base beef (I use Orrington farms brand)
Butter to taste
Salt & pepper to taste
Add little flour to thicken if you desire

What to do-
Warm up your canned beef in the pot. Pour bag of noodles into pot, and add beef broth, and broth base beef. Let cook on medium until noodles are cooked. Add butter, salt, and pepper to taste. If you want it to be thicker add a little flour.

These meals are so delicious and so quick to make on a time crunch! And can feed an entire family!

Homemade Salsa

5 Roma tomato’s, cut
1 (14.oz) can petite diced tomato (or rotel)
2 green onions, chopped
1/3 cup chopped red onion
1 jalapeño pepper (optional)
1/3 cup fresh cilantro
1 large garlic clove, chopped
2 tbsp fresh lime juice
1/2 tsp chili powder
1/4 tsp ground cumin
1/2 tsp granulated sugar (optional)
Salt & pepper to taste

Combine all ingredients in food processor (I used a regular blender) and pulse.

Notes -
Salsa tastes better after being refrigerated for a few hours to allow flavors to mix.
Can be stored in refrigerator for 1 week.

So fresh and yummy✨

Crockpot Pot Roast
1.) 2lb-3lb Chuck Tender Roast
2.) 1 pack of little potatoes (Little potato co. Brand)
3.) Two packs of brown gravy mix (I used great value brand)
4.) 1 32oz carton of beef broth
5.) Salt & Pepper
6.) Carrots
7.) Chili seasoning & Paprika
8.) Onion powder & Garlic powder
9.) Onion (optional)

Season the meat, let sit in crockpot while you make the gravy then add gravy.
Cut up your potatoes and add to pot.
Add carrots to pot.
Slice up onion to add taste and add.
Pour beef broth in so everything soaks.
Cook on low 6-8 hours or high 4-6 hours

Garlic Parm Chicken & Potato
1.) 1 bottle of garlic Parmesan sauce from Buffalo Wild Wings
2.) 2 packs of little potatoes (Little potato co.)
3.) 1 pack Chicken tender filets
4.) 8oz block of cream cheese
5.) smoked paprika
6.) minced garlic
7.) salt
8.) black pepper
9.) 1 carton of heavy cream (16oz carton) (pour into garlic parm bottle after you use the sauce)

Cook in a crockpot on high for 4-6 hours

This is my dinner tonight, turned out phenomenal and I would like to share my recipe🍽️
Creamy Tuscan Chicken
^^^What you’ll need^^^
•1 tbsp extra virgin olive oil (I used veg. Oil)
•Salt & Pepper
•4 boneless chicken breast skinless (I used 10 small)
•1 tsp dried oregano
•3 tbsp butter (I used 5 for my own preference)
•3 cloves garlic, minced
•1 1/2 c cherry tomatoes, halved
•3 c spinach (I used 4 c)
•1/2 c heavy cream (I used about a full cup)
•1/4 c fresh grated Parmesan (I used about 1/2-3/4c)
•Lemon wedges for serving (optional)
^^^Instructions^^^
1.) In a skillet over med. heat, heat oil and add chicken, then season w salt & pepper & oregano, cook until golden & no longer pink, remove from skillet and set aside
2.) In same skillet over med. heat, melt butter & stir in garlic, cook until fragrant (about 1 min)
3.) Add cherry tomatoes, season with salt & pepper. Cook until tomatoes begin to burst & add spinach, cook until wilted
4.) Stir in heavy cream & Parmesan, bring mixture to simmer. Reduce heat to low & simmer for about 3 min. Return chicken to skillet and cook until heated (5-7 minutes)
5.) Serve with lemon wedges (optional)

I upped some of my ingredients as I prefer it to be creamier, and I also used more chicken than original recipe called for.

I wanted to share my all time favorite chili recipe, this recipe is from a friend, and I have tweaked it just a tad.
This is what I call “Christin’s Chili”
^^^What you’ll need^^^
•1 Yellow pepper & 1 Orange pepper
•1/3 of a whole onion (or half, up to you)
•1 lb Ground beef
•1 or 2 seasoning packets (McCormicks chili)
•1 can diced tomatoes
•1 can Rotel (diced tomato & Green chilies)
•1 can chili beans & 1 can red kidney beans
•1 46oz Tomato juice
•Salt & Pepper (to taste)
•Ground Cu**in & Paprika (to taste)
•Box of noodles (if desired)

Instructions^^^
1.) Dice up peppers & onion, sauté for 2-3 minutes
2.) Add ground beef to pot, brown & drain fat
3.) Add rotel, diced tomatoes, beans, & chili packet(s)
4.) Add tomato juice to desired thickness
5.) Season with Salt & pepper along with paprika and ground cu**in to taste
6.) Add in cooked noodles (if desired)
7.) Let simmer, serve & enjoy 🙂
Garnish with sour cream & cheese if desired