You guys, Starbucks sells the Strawberry Açaí concentrate in stores! Which means we can make the famous Starbuck’s Pink Drink at home! And let me tell you, it’s spot on! With just three ingredients, it’s ridiculously easy to make year-round, and so good!

Copycat Starbucks Pink Drink Ingredients

• Stawberry Acai Concentrate: Starbucks now sells its actual product in stores! I found mine at Target or Kroger.
• Coconut Milk: This is not canned coconut milk. They use unsweetened coconut milk found in the refrigerator section of your grocery store. I sometimes use unsweetened vanilla coconut milk.
• Strawberries: Yes, use freeze-dried! This is exactly what Starbucks uses.

Starbucks Pink Drink Recipe

The minute I found out they sell the Strawberry Açaí Concentrate in stores now, it was over for me. If you’re as obsessed as I am, run, don’t walk, this tastes just like the real deal. My kids thought I had bought actual Starbucks’ drinks! You also need to make their lemon loaf, medicine ball, and egg bites!

1. Combine: In a large glass, pour 1 cup of Starbucks Strawberry Acai Concentrate, then add ¾ cup unsweetened coconut milk.
2. Stir & Serve: Stir to combine, and then add ice and ¼ cup freeze-dried strawberries. Enjoy immediately!

Print

Starbucks Pink Drink Copycat

Starbucks Pink Drink copycat made with Strawberry Açaí concentrate and creamy coconut milk. Just 3 ingredients, tastes like the real thing, and ready in minutes.

Course Drinks

Cuisine American

Keyword copycat starbucks pink drink recipe, pink drink, starbucks pink drink

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 Serving

Calories 791kcal

Author Alyssa Rivers

Ingredients

• 1 cup Starbucks strawberry acai concentrate
• ¾ cup unsweetened coconut milk
• ¼ cup freeze-dried strawberries
• ice

Instructions

• In a large glass, combine 1 cup Starbucks strawberry acai concentrate and ¾ cup unsweetened coconut milk.
• Stir to combine, then add ice and ¼ cup freeze-dried strawberries.

Nutrition

Calories: 791kcal | Carbohydrates: 92g | Protein: 5g | Fat: 43g | Saturated Fat: 38g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Sodium: 38mg | Potassium: 1341mg | Fiber: 10g | Sugar: 71g | Vitamin A: 315IU | Vitamin C: 732mg | Calcium: 105mg | Iron: 17mg

More Starbucks Copycat Recipes

If you want all of the Starbucks copycat recipes, I’ve got you covered! Which ones am I missing? What should I make next?

Beverages

Copycat Starbucks Strawberry Acai Refresher

5 minutes

Breakfast

Starbucks Cream Cheese Danish

22 minutes

Beverages

Copycat Starbucks Medicine Ball

8 minutes

Recipe Skill Levels

Copycat Starbucks Lemon Loaf

1 hour 15 minutes

Simple, classic, and downright magical, this iconic Marcella Hazan’s tomato sauce uses only 3 ingredients and proves that less is more. With just tomatoes, butter, and onion, it turns pantry staples into a rich, silky sauce you’ll make on repeat.

Marcello Hazan’s Tomato Sauce Ingredients

• Canned Tomatoes: Use canned tomatoes with no added salt or herbs. Cento San Marzano is a great brand!
• Onion: Use a white or yellow onion!
• Butter: The original recipe calls for unsalted butter, but if you only have salted, it will work.

Marcella Hazan’s Tomato Sauce Recipe

Once you try this, jarred sauce won’t stand a chance. With just a little simmer time and almost no prep, this simple tomato sauce delivers rich, classic flavor that works with just about any Italian dish. No garlic, herbs, or olive oil needed!

1. Add Ingredients: In a large saucepan, add the whole tomatoes, onion, and butter.
2. Simmer: Bring the mixture to a simmer over medium heat, then reduce the heat to low and continue cooking, uncovered, for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
3. Remove Onion: Discard the onion, or use it in another recipe! 
4. Blend: Use an immersion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with a pinch salt to taste, if needed, serve over pasta, and enjoy!

Print

3 Ingredient Tomato Sauce

This three ingredient tomato sauce is made with just tomatoes, butter, and onion, simmered slowly for pure, classic flavor.

Course Dinner

Cuisine American, Italian American

Keyword 3 ingredient marinara, 3 ingredient tomato sauce recipe, Magic pasta sauce, Marcella Hazen’s tomato sauce, Marcella Hazen’s tomato sauce recipe

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 126kcal

Author Alyssa Rivers

Ingredients

• 1 (28-ounce) can whole peeled tomatoes
• 1 medium onion peeled and halved
• 5 tablespoons unsalted butter

Instructions

• In a large saucepan, add 1 (28-ounce) can whole peeled tomatoes, 1 medium onion, and 5 tablespoons unsalted butter.
• Bring the mixture to a simmer over medium heat. Reduce the heat to low and continue to cook uncovered for 45-60 minutes. Stir occasionally, mashing any large pieces of tomato.
• Remove the onion. Discard the onion, or use it in another recipe!
• Use an emulsion blender or mash any large chunks of tomato to reach the desired sauce consistency. Season with salt to taste, if needed. Serve over pasta and enjoy!

Notes

Storage Instructions

• Refrigerator: Store leftover sauce in an airtight container in the fridge for 3-5 days.
• To Reheat: Reheat the sauce over the stove until warmed through. Add a splash of water or chicken broth to the sauce to help thin it, if needed!
• Freezer: The cooked and cooled sauce can be frozen in an airtight container for up to 1 month. Remove and discard the onion before freezing.

 

Nutrition

Calories: 126kcal | Carbohydrates: 0.2g | Protein: 0.2g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 113mg | Potassium: 7mg | Fiber: 0.04g | Sugar: 0.03g | Vitamin A: 438IU | Vitamin C: 0.1mg | Calcium: 5mg | Iron: 0.02mg

More Homemade Sauce Recipes to Try

Instead of long steps or complicated techniques, pasta sauces should rely on a few good ingredients to create real flavor. If you love this approach, try these other easy sauce recipes next.

Dressings, Sauces, and Dips

Easy Homemade Tomato Sauce

3 hours 5 minutes

Dinner

Slow Cooker Sunday Sauce (Sugo)

8 hours 45 minutes

Dinner

The Very Best Bolognese Sauce

2 hours 40 minutes

Recipe Skill Levels

Cherry Tomato Sauce

20 minutes

If you love coconut, chocolate, and almonds, these Almond Joy magic bars are the perfect mix. They’re gooey in the center, crisp on the edges, and built on a rich chocolate graham crust.

Almond Joy Magic Bars Ingredients

• Easier Drizzle Tip: Warm your sweetened condensed milk so it spreads over the top.
• No Chocolate Graham Crackers? Use chocolate Teddy Grahams or mix 1 tablespoon of cocoa powder with regular Graham crackers.
• Chocolate Chips: Mini or regular chips work well. Milk or semi-sweet are both great.
• Salted Butter: The salt balances the sweetness and brings out the chocolate.

How to Make Almond Joy Magic Bars

If you want a dessert that tastes like your favorite Almond Joy candy bars, you’re in the right place. These bars mix gooey coconut and chocolate with crunchy almonds and a chewy crust. The textures work together and make each bite great.

1. Prep & Make Graham Cracker Crust: Heat the oven to 350°F. Spray a 9×13-inch pan with nonstick spray, then line it with parchment. Stir the chocolate graham crumbs, sugar, and melted butter in a bowl. Press the mixture into the bottom of the pan.
2. Chocolate Chips: Sprinkle 1 – 1 ½ cups of the mini semi-sweet chocolate chips over the crust.
3. Coconut Layer: Then layer on shredded sweetened coconut.
4. Almond Layer: Sprinkle sliced almonds over the coconut.
5. Sweetened Condensed Milk Layer: Drizzle sweetened condensed milk evenly over the top.
6. Top & Bake: Sprinkle a few more mini chocolate chips over the top, then bake for 20 minutes. Allow almond joy magic cookie bars to cool completely before cutting.

Print

Almond Joy Magic Bars

Sweet, chewy Almond Joy magic bars layered with coconut, chocolate, and almonds on a chocolatey graham crust. Quick to make and always a favorite.

Course Dessert

Cuisine American

Keyword almond joy magic bars, almond joy magic bars recipe, almond magic bars, chocolate magic bars, magic almond joy bars

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 slices

Calories 289kcal

Author Alyssa Rivers

Ingredients

Crust

• 1 ½ cups chocolate graham cracker crumbs about 12 graham crackers
• ½ cup melted salted butter
• 2 tablespoons granulated sugar

Filling

• 2 ½ cups shredded sweetened coconut
• 1 ½ cups mini semi-sweet chocolate chips
• 1 cup sliced almonds
• 1 (14-ounce) can sweetened condensed milk

Instructions

• Preheat the oven to 350℉. Spray a 9 x 13 x 2-inch pan with nonstick cooking spray, line it with parchment paper, and set it aside.
• Combine 1 ½ cups chocolate graham cracker crumbs, 2 tablespoons granulated sugar, and ½ cup melted salted butter in a bowl and stir until combined. Press firmly into the bottom of the prepared pan.
• Sprinkle half of the 1 ½ cups mini semi-sweet chocolate chips over the crust. Then layer on 2 ½ cups shredded sweetened coconut. Sprinkle 1 cup sliced almonds over the coconut.
• Drizzle 1 (14-ounce) can sweetened condensed milk evenly over the top. Sprinkle a few more mini chocolate chips over the top. Bake for 20 minutes. Allow to cool completely before cutting.

Notes

Storage Instructions

• Room Temp & Fridge: Store cooled bars in an airtight container for up to 3 days at room temperature or up to 5 days in the fridge.
• Freezer: Freeze in an airtight container or wrap slices individually; they’ll keep for up to 3 months.

Nutrition

Calories: 289kcal | Carbohydrates: 32g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 123mg | Potassium: 147mg | Fiber: 1g | Sugar: 27g | Vitamin A: 225IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 1mg

Delicious Coconut Desserts to Try Next

If you loved these Almond Joy magic bars, try more coconut treats below. Tell me which on is your favorite in the comments below!

Desserts

Coconut Cream Lush

2 hours 25 minutes

Recipe Skill Levels

Old-Fashioned Oatmeal Cake

55 minutes

Desserts

Lemon Coconut Cake

1 hour 10 minutes

Desserts

Coconut Lime Butter Bars

25 minutes

This brown bag apple pie is simple, foolproof, and downright delicious! The secret? It bakes right inside a paper bag, keeping the crust golden, the filling perfectly tender, and your oven mess-free.

Brown Bag Apple Pie Ingredients

• Pie Crust: I love using Grandma’s perfect pie crust for this recipe, but an all-butter crust is a great swap if you prefer a richer, flakier base.

• Apples: Granny Smiths are my favorite; they stay crisp and add just the right tartness. Honeycrisp, Braeburn, Golden Delicious, or Pink Lady also work well.
• Brown Sugar: You can adjust the sweetness to your taste. I usually use ¾ cup, but ½ cup works well too. Light or dark brown sugar can be used, depending on your flavor preference.

How to Make a Brown Bag Apple Pie

Get ready for the easiest apple pie ever! The crust is simple, then you’ll fill it, top it, and pop it in the bag, then let the magic happen!

Crust

1. Start the Crust: Preheat the oven to 400ºF. Prepare the crust by combining the flour, sugar, and salt in a large bowl. Add the shortening and cut it into the flour mixture with a fork or a pastry cutter until the shortening is the size of small peas.
2. Knead the Dough: Add 3 tablespoons of ice water and use a fork to stir the mixture together until it begins to form a dough. Add 1-2 tablespoons of additional water until it’s mostly all sticking together. Use your hands to gently knead the dough together and form it into a disk.
3. Roll: Lightly dust a clean surface with flour and roll out the dough into a 12-14-inch circle.
4. Place in the Pie Dish: Press the dough into the pie pan, being careful not to stretch it too much; otherwise, it will shrink as it bakes. Trim off the edges with a sharp knife and add any details you would like to the edge.

Filling

5. Mix the Spices: Add the apples to a large bowl and set aside. Combine the brown sugar, flour, cinnamon, nutmeg, and salt in a medium bowl.
6. Toss the Apples: Add the sugar mixture to the apples along with the lemon juice and stir until completely combined and all of the sugar mixture is completely moistened by the apples. Set aside.

Topping

7. Make the Topping: Combine the flour and sugar in a medium bowl. Add the softened butter and use your hands to rub it in until fully incorporated.
8. Assemble: Assemble the pie by adding the apple mixture to the crust, arranging the apples so they fill in the crust completely without holes or gaps.
9. Add the Topping: Crumble the topping evenly over the top of the apples. Place the pie inside a large grocery paper bag so the pie does not touch the bag on the sides or on the top.
10. Bake: Carefully fold down the open end of the bag and secure it closed with staples or uncoated paperclips, then place the bag on top of a large baking sheet. Bake on the bottom rack of the oven for 1 hour. Once completely baked, carefully open the paper bag to avoid the steam that will escape from it. Let the pie cool for at least 30 minutes before serving.

Print

Brown Bag Apple Pie

A nostalgic apple pie baked right in a paper bag! You get flaky crust, gooey caramelized apples, and cozy, homemade magic!

Course Dessert

Cuisine American

Keyword apple pie, apple pie baked in a brown bag, apple pie recipe, apple recipe, Brown bag apple pie, Brown bag apple pie recipe, brown paper bag apple pie, how to bag an apple pie in a brown bag, Paper bag apple pie, paper bag apple pie recipe, pie recipe, pie recipes, thanksgiving, thanksgiving dessert

Prep Time 40 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 40 minutes minutes

Servings 8 servings

Calories 478kcal

Author Alyssa Rivers

Equipment

• 1 9-inch pie pan
• 1 large brown paper bag

Ingredients

Crust

• 1 ¼ cups all-purpose flour
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• ⅓ cup shortening
• 4-6 tablespoons ice water

Filling

• 8 cups peeled, cored, and sliced apples sliced into ¼-inch slices. About 3-4 pounds apples
• ⅔ cups packed brown sugar
• 3 tablespoons all-purpose flour
• 1 ½ teaspoons ground cinnamon
• ½ teaspoon ground nutmeg
• 1 tablespoon lemon juice
• 1 pinch salt

Topping

• ½ cup all-purpose flour
• ½ cup granulated sugar
• ½ cup room temperature salted butter

Instructions

• Preheat the oven to 400 degrees Fahrenheit.

Crust

• Prepare the crust by combining 1 ¼ cups all-purpose flour, 1 tablespoon granulated sugar, and ¼ teaspoon salt in a large bowl. Add ⅓ cup shortening and cut it into the flour mixture with a fork or a pastry cutter until the shortening is the size of small peas.
• Add 3 tablespoons of the 4-6 tablespoons ice water and use a fork to stir the mixture together until it begins to form a dough. Add 1-2 tablespoons of additional water until it's mostly all sticking together. Use your hands to gently knead the dough together and form it into a disk.
• Lightly dust a clean surface with flour and roll out the dough into a 12-14 inch circle. Press the dough into the pie pan, being careful not to stretch it too much otherwise it will shrink as it bakes. Trim off the edges with a sharp knife and add any details you would like to the edge.

Filling

• Add 8 cups peeled, cored, and sliced apples to a large bowl and set aside.
• Combine ⅔ cups packed brown sugar, 3 tablespoons all-purpose flour, 1 ½ teaspoons ground cinnamon, ½ teaspoon ground nutmeg, and 1 pinch salt in a medium bowl.
• Add the sugar mixture to the apples along with 1 tablespoon lemon juice and stir until completely combined and all of the sugar mixture is completely moistened by the apples. Set aside.

Topping

• Combine ½ cup all-purpose flour and ½ cup granulated sugar in a medium bowl.
• Add ½ cup room temperature salted butter to the flour/sugar mixture and use your hands to rub the butter into it until it's fully incorporated.
• Assemble the pie by adding the apple mixture to the crust, arranging the apples so they fill in the crust completely without holes or gaps.
• Crumble the topping evenly over the top of the apples.
• Place the pie inside a large grocery paper bag so the pie does not touch the bag on the sides or on the top. Carefully fold down the open end of the bag and secure it closed with staples or uncoated paperclips, then place the bag on top of a large baking sheet.
• Bake on the bottom rack of the oven for 1 hour.
• Once completely baked, carefully open the paper bag to avoid the steam that will escape from it. Let the pie cool for at least 30 minutes before serving.

Notes

Storage & Reheating Instructions

• In the Refrigerator: Cover with plastic wrap or store in an airtight container for up to 5 days. Enjoy cold or reheat in the microwave for 30–60 seconds.
• In the Freezer: Cool completely, wrap in plastic and foil, and freeze up to 3 months.
• To Reheat: Bake frozen pie at 350ºF for 20–30 minutes until heated through. Tent with foil if the edges brown too fast.

Nutrition

Calories: 478kcal | Carbohydrates: 73g | Protein: 4g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 31mg | Sodium: 177mg | Potassium: 198mg | Fiber: 4g | Sugar: 45g | Vitamin A: 424IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 2mg

More Pie Recipes to Try

Desserts

Easy Cherry Pie

1 hour

Pie

Chocolate Pecan Pie

1 hour 5 minutes

Recipe Skill Levels

Crustless Pumpkin Pie

6 hours 5 minutes

Desserts

Buttermilk Pie

1 hour 5 minutes

If you love classic bread pudding, you’ve got to try banana bread pudding. Sweet banana flavor, a soft custardy center, and golden edges that taste like heaven. It’s easy to throw together and is perfect for brunch or even dessert!

Ingredients for Banana Bread Pudding

• Bananas: The riper, the better. Let them get good and spotty for maximum sweetness, or speed it up by sealing them in a paper bag for a day or two.
• Bread: French bread works best, but any white bread is fine. Great for using up rolls, loaves, or even stale buns. Sourdough adds extra flavor.
• Topping: Optional, but a drizzle of caramel, lightly sweetened whipped cream, or creme anglaise takes it over the top.

How to Make Banana Bread Pudding

Okay, it’s time to bake up something sweet and comforting! Prep it ahead, pop it in the oven, and it’s the perfect addition to your holiday breakfast. Make my slow cooker breakfast casserole, and delicious bacon to go with it!

1. Toss Bread and Butter: Preheat the oven to 350ºF and spray a 2-quart baking dish with nonstick cooking spray. Set aside. Add the diced bread to a large bowl and toss with the melted butter.
2. Mix Eggs and Sugar: Add the eggs and sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
3. Finish the Custard: Add the milk, vanilla, cinnamon,  nutmeg, salt, and mashed bananas and mix until combined.
4. Toss Banana Slices with Bread: Add the sliced bananas to the bowl with the bread and toss to combine.
5. Cover the Bread with Custard: Pour the egg mixture over the bread, then use your hands to gently mix it until all the bread is soaked in the egg mixture.
6. Bake: Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the bread pieces as needed to evenly fill the dish. Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan. Remove the banana bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.

Print

Banana Bread Pudding

A cozy twist on classic bread pudding made with ripe bananas. Soft, sweet, and perfectly golden on top. It works for brunch or dessert!

Course Breakfast, brunch, Dessert

Cuisine American

Keyword Banana bread pudding, banana bread pudding recipe, banana bread pudding with caramel sauce, banana breakfast ideas, bread pudding, bread pudding ideas, bread pudding with bananas, easy banana bread pudding

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

resting time 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 375kcal

Author Alyssa Rivers

Ingredients

• 1 loaf dried bread, cut into 1 ½-inch pieces about 1 loaf of French bread (11-12 cups)
• 3 tablespoons melted unsalted butter
• 4 large eggs
• 1 cup granulated sugar
• 1 ½ cups milk
• 2 teaspoons vanilla extract
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon salt
• ½ cup mashed bananas about 1 large banana
• 1 ½ cups sliced bananas about 2 ½ large bananas

Instructions

• Preheat the oven to 350 degrees Fahrenheit and spray a 2-quart baking dish with nonstick cooking spray. Set aside.
• Add 1 loaf dried bread, cut into 1 ½-inch pieces to a large bowl and toss with 3 tablespoons melted unsalted butter.
• Add 4 large eggs and 1 cup granulated sugar to a medium bowl and beat with a hand mixer on medium speed for about 1 minute until it lightens in color.
• Add 1 ½ cups milk, 2 teaspoons vanilla extract, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ¼ teaspoon salt, and ½ cup mashed bananas and mix until combined.
• Add 1 ½ cups sliced bananas to the bowl with the bread and toss to combine.
• Pour the egg mixture over the bread and use your hands to gently mix it until all of the bread has been soaked in the eggs.
• Let this mixture sit for about 5 minutes before transferring it to the prepared baking dish. Rearrange the pieces of bread as needed to evenly fill the dish.
• Bake for 35-40 minutes, until the bread is golden brown and the edges of the pudding pull away slightly from the pan.
• Remove the bread pudding from the oven and let it cool for at least 10 minutes before serving with whipped cream, creme anglaise, or caramel sauce.

Notes

Make Ahead, Storage, & Reheating Instructions

• Make Ahead: Cover tightly with plastic wrap and refrigerate up to 1 day before baking. Add 10–15 minutes to the bake time since it’ll be chilled.
• Store: Keep leftovers covered or in an airtight container in the fridge for up to 5 days.
• Freeze: Wrap tightly in plastic and foil, then freeze up to 3 months. Thaw in the fridge for 1–2 days before baking.
• Reheat: Warm single servings in the microwave in 30-second bursts, or heat the whole dish at 350ºF for 10–15 minutes until hot in the center.

Nutrition

Calories: 375kcal | Carbohydrates: 63g | Protein: 11g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 110mg | Sodium: 428mg | Potassium: 317mg | Fiber: 2g | Sugar: 35g | Vitamin A: 368IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 3mg

More Easy Sweet Casseroles

Breakfast

Cinnamon Roll Casserole

45 minutes

Breakfast

Baked French Toast Casserole

3 hours 30 minutes

Breakfast

Croissant Breakfast Casserole

1 hour 5 minutes

Breakfast

Pancake Casserole

8 hours 55 minutes

Bring the taste of the tropics to your table with Crock Pot Huli Huli Meatballs! Juicy meatballs simmer in a sweet and tangy pineapple ginger sauce with the most incredible island flavors.

Crock Pot Huli Huli Meatballs Ingredients

• Ginger Paste: Feel free to use grated ginger if you prefer! You can also use 1 teaspoon of ground ginger, but for maximum flavor, use fresh!
• Pineapple Juice: Use the pineapple juice from the canned pineapple in this recipe.

Crock Pot Huli Huli Meatball Recipe

Getting dinner on the table doesn’t get much easier than this! Slow cooker Hawaiian meatballs recipe. Just toss everything in, let it cook, and come back to a saucy, flavorful meal.

1. Add: Spray the inside of the crock pot with non stick cooking spray, then add the frozen meatballs and pineapple chunks to the crockpot.
2. Whisk Sauce: In a medium bowl, whisk together the pineapple juice, soy sauce, brown sugar, ketchup, ginger, and garlic.
3. Add Sauce and Cook: Pour sauce over the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
4. Thicken: In the last 20 minutes of cooking, whisk together the cornstarch and water. Stir the slurry into the tangy sauce, then replace the lid and heat through. As it heats through, it will help thicken the sauce. Garnish with green onion, if desired. Serve crock pot huli huli meatballs over rice, noodles, or with toothpicks as an appetizer!

Print

Crock Pot Huli Huli Meatballs

Sweet, tangy, and tender, these crock pot huli huli meatballs simmer in a pineapple glaze that’s pure comfort. Set it and forget it for an easy weeknight dinner!

Course Appetizer, Dinner

Cuisine American

Keyword crockpot appetizer, crockpot huli huli meatballs recipe, easy, huli huli meatballs

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 10 minutes minutes

Servings 8 Servings

Calories 96kcal

Author Alyssa Rivers

Ingredients

• 1 (32-ounce) bag frozen meatballs
• 1 (20-ounce) can pineapple chunks drained
• 1 cup unsweetened pineapple juice
• ½ cup soy sauce
• ½ cup brown sugar
• ⅓ cup ketchup
• 2 teaspoons grated ginger or paste or 1 teaspoon dried
• 2 teaspoons minced garlic
• 2 tablespoons cornstarch
• 2 tablespoons water

Instructions

• Spray the inside of the crock pot with non-stick cooking spray. Add 1 (32-ounce) bag frozen meatballs and 1 (20-ounce) can pineapple chunks to the crock pot.
• In a medium bowl, whisk together 1 cup unsweetened pineapple juice, ½ cup soy sauce, ½ cup brown sugar, ⅓ cup ketchup, 2 teaspoons grated ginger or paste, and 2 teaspoons minced garlic.
• Pour the sauce mixture over the top of the meatballs. Cook on LOW for 4 hours or HIGH for 3 hours.
• In the last 20 minutes of cooking, whisk together 2 tablespoons cornstarch and 2 tablespoons water. Stir the cornstarch slurry into the crock pot liquid, then replace the lid and heat through. As it heats through it will help thicken the sauce.
• Garnish with green onion, if desired. Serve over rice, noodles, or with toothpicks as an appetizer!

Video

Notes

Storage and Reheating Instructions

• In the Refrigerator: Store the leftovers in an airtight container in the fridge for up to 4 days. 
• In the Freezer: Store in the freezer for up to 2 months.
• Reheating From Frozen: You can reheat the frozen leftovers in a crockpot on LOW for 2-3 hours, heated through.

Nutrition

Calories: 96kcal | Carbohydrates: 23g | Protein: 2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 906mg | Potassium: 121mg | Fiber: 0.3g | Sugar: 19g | Vitamin A: 53IU | Vitamin C: 4mg | Calcium: 21mg | Iron: 1mg

More Easy Crockpot Meals

Dinner

Savory Mississippi Pot Roast

8 hours 5 minutes

Side Dishes

Super Easy Crockpot Mashed Potatoes

5 hours 15 minutes

Recipe Skill Levels

Slow Cooker Chicken Cordon Bleu

6 hours 10 minutes

Recipe Skill Levels

Crockpot Salisbury Steak

3 hours 20 minutes

Don’t let the name fool you, Swamp Soup is anything but scary! This TikTok-famous bowl is hearty, healthy, and seriously so good! It’s loaded with sausage, potatoes, and veggies in a rich, cozy broth. Trust me, you need this in your life!

What’s in Swamp Soup?

• Greens: Turnip greens are traditional, but feel free to use any dark leafy greens you like, collard greens, kale, or Swiss chard.
• Freshness: You can replace the canned greens with about 4 cups of washed, trimmed, and chopped fresh greens.
• Swap Potatoes: You can use pasta instead of potatoes! Use 8 ounces of short pasta like ditalini or orzo.
• Veggie Boost: Don’t be shy, add more vegetables! Bell peppers, carrots, fresh tomatoes, jalapeños, or anything you love!
• Add Bacon: Cook 8 chopped slices of bacon in the pot before adding the sausage. Remove all but about a tablespoon of the grease to sauté the onions and celery, adding extra flavor.

How to Make Swamp Soup

This may have a funny name, but this hearty, flavorful soup is anything but silly. Ladle it into bowls, grab a slice of crusty bread, and dig into your very own unique pot of goodness!

1. Cook Sausage: Add the sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
2. Sauté Veggies: Add the onion and celery, and cook for 3 minutes before adding the garlic and cooking for an additional minute.
3. Potatoes and Broth: Add the potatoes and chicken broth and bring the soup to a simmer over medium heat.
4. Add Beans and Seasonings, and Simmer: Lower the heat to medium-low and stir in the turnip greens, Navy beans, tomatoes, and diced chiles, and Cajun seasoning. Season with salt and pepper to taste. Simmer swamp soup for 25-30 minutes before serving.

Print

Swamp Soup

Don’t let the name fool you, this hearty soup with sausage, potatoes, and veggies is cozy, comforting, and way tastier than it sounds!

Course Dinner, entree, Main Course, main dish, Soup

Cuisine American, Southern

Keyword soup recipe, soup recipes, southern swamp soup, swamp soup, swamp soup recipe, tiktok swamp soup, tiktok viral recipe, turnip greens soup

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 Large pot

Ingredients

• 1 pound smoked sausage cut into ¼-inch slices
• 1 cup diced onion about 1 small onion
• ½ cup diced celery about 1 large rib
• 1 tablespoon minced garlic about 3 cloves
• 1 pound Yukon gold potatoes peeled and diced into 1-inch pieces
• 4 cups chicken broth or vegetable broth
• 2 (15-ounce) cans turnip greens not drained
• 2 (14-ounce) cans drained and rinsed Navy beans
• 1 (14.5-ounce) can tomatoes and diced chiles not drained
• ½ teaspoon Cajun seasoning more or less to taste
• salt to taste
• ground black pepper to taste

Instructions

• Add 1 pound smoked sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
• Add 1 cup diced onion and ½ cup diced celery, and cook for 3 minutes before adding 1 tablespoon minced garlic and cooking for an additional minute. Add 1 pound Yukon gold potatoes and 4 cups chicken broth.
• Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and stir in 2 (15-ounce) cans turnip greens, 2 (14-ounce) cans drained and rinsed Navy beans, 1 (14.5-ounce) can tomatoes and diced chiles, and ½ teaspoon Cajun seasoning. Season with salt and ground black pepper to taste. Simmer for 25-30 minutes before serving.

Video

Notes

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 979mg | Potassium: 1313mg | Fiber: 17g | Sugar: 6g | Vitamin A: 12532IU | Vitamin C: 87mg | Calcium: 327mg | Iron: 6mg

More Cozy Soup Recipes

Dinner

Slow Cooker Beef Bourguignon

9 hours 20 minutes

Soup

Award Winning Cheeseburger Soup

45 minutes

Soup

Crock Pot Crack Potato Soup

3 hours 15 minutes

Dinner

Chicken and Sausage Gumbo

3 hours 20 minutes

My love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes. Fresh veggies, cheesy pasta, and a creamy broth, it’s comfort in a bowl. You’ve got to try it today!

Creamy Vegetable Tortellini Soup Ingredients

• Rich or Light? Heavy cream adds rich flavor, but you can use half-and-half for a lighter soup.
• Protein Options: Toss in chicken, sausage, or white beans for more protein.

How to Make Vegetable Tortellini Soup

Can we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here!

1. Cook Veggies: Heat olive oil in a large pot over medium high heat, then add onion, carrots, celery, and garlic. Cook for 5 minutes, until the veggies soften.
2. Boil & Simmer: Stir in the Italian seasoning, salt, black pepper, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.
3. Add Tortellini: Stir in cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
4. Add Spinach and Heavy Cream: Reduce the heat to low. Then stir in fresh baby spinach, heavy cream, Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.

Print

Creamy Vegetable Tortellini Soup

A cozy, comforting soup loaded with tender veggies and cheese tortellini in a creamy broth. It’s hearty, flavorful, and comes together easily

Course Dinner, Soup

Cuisine Italian American

Keyword creamy vegetable tortellini soup, creamy vegetable tortellini soup recipe, tortellini soup, vegetable tortellini soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 240kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 2 medium carrots, peeled and sliced
• 2 celery ribs, sliced
• 3 garlic cloves, minced
• 1 tablespoon Italian seasoning
• 1 teaspoon salt more to taste
• ½ teaspoon black pepper
• 3 cups vegetable broth
• 1 (14.5-ounce) can diced tomatoes undrained
• 1 (9-ounce) package refrigerated cheese tortellini
• 2 cups fresh baby spinach
• 1 cup heavy cream
• ½ cup shredded Parmesan cheese plus more for serving
• 2 tablespoons chopped basil plus more for garnish

Instructions

• Heat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium yellow onion, diced, 2 medium carrots, peeled and sliced, 2 celery ribs,sliced, and 3 garlic cloves, minced. Cook until the vegetables begin to soften, about 5 minutes.
• Stir in 1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 3 cups vegetable broth, and 1 (14.5-ounce) can diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.
• Stir in 1 (9-ounce) package refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.
• Reduce the heat to low and stir in 2 cups fresh baby spinach, 1 cup heavy cream, ½ cup shredded Parmesan cheese, and 2 tablespoons chopped basil. Cook until the spinach has wilted, about 2 minutes.

Video

Notes

Make Ahead, Storage, & Reheating Instructions

• Storage: Store leftovers in an airtight container in the fridge for 3–4 days.
• Make Ahead: Cook the soup without the tortellini, then add it in when you reheat.
• Reheating: Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1037mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5344IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg

More Cozy Tortellini Soups

If you enjoyed this creamy vegetable tortellini soup, you’ve got to try these other soup recipes!

Soup

Creamy Sausage Tortellini Soup

35 minutes

Soup

Slow Cooker Chicken Tortellini Soup

6 hours 20 minutes

Soup

Creamy Tuscan Garlic Tortellini Soup

25 minutes

Dinner

Slow Cooker Creamy Chicken Tortellini Soup

6 hours 10 minutes

This Apple Dump Cake is your new dessert BFF. You can just toss it together, pop it in the oven, and let the magic happen. Sweet, simple, and seriously so delicious.

Apple Dump Cake Ingredients

• Cake Mix Switch! You can change up the flavor of the cake mix. Apple dump cake would be delicious with a spice cake mix.

How to Make Apple Dump Cake

This is the dessert I turn to when my sweet tooth is calling, but I’m not in the mood for critical baking! You just dump, sprinkle, butter, and bake! You can also make my peach dump cake for a unique twist!

1. Prep: Preheat the oven to 350°F, then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray. Spread the apple fruit filling evenly into the bottom of the prepared pan.
2. Dry Ingredients: In a medium-sized bowl, combine yellow cake mix, cinnamon, and chopped pecans.
3. Cake Mix: Sprinkle the cake mixture evenly over the apple pie filling.
4. Butter & Bake: Place pieces of salted butter on top of the cake mixture, then bake for 50-60 minutes or until golden brown and bubbly. Serve the apple dump cake warm with caramel sauce and vanilla ice cream.

Print

Apple Dump Cake

With only a handful of ingredients, this Apple Dump Cake is as simple as it is delicious.

Course Dessert

Cuisine American

Keyword apple cake, apple dump cake, apple dump cake recipe, dump cake

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 Servings

Calories 324kcal

Author Alyssa Rivers

Ingredients

• 2 (21-ounce) cans apple fruit filling
• 1 (15.25-ounce) box yellow cake mix
• 2 teaspoons cinnamon
• ½ cup chopped pecans
• 1 cup cubed salted butter

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray.
• Spread 2 (21-ounce) cans apple fruit filling evenly into the bottom of the prepared pan.
• In a medium-sized bowl, combine 1 (15.25-ounce) box yellow cake mix, 2 teaspoons cinnamon, and ½ cup chopped pecans. Sprinkle the cake mixture evenly over the apple pie filling.
• Place pieces of 1 cup cubed salted butter on top of the cake mixture.
• Bake for 50-60 minutes or until golden brown and bubbly.

Video

Notes

Storing & Reheating

• Room Temperature: Wrap the pan with plastic wrap or foil and leave the dump cake on the counter for 1-2 days.
• Refrigerate: Place the leftover apple dump cake in an airtight container in the fridge for 3-4 days.
• Reheat: When ready to warm up, use a microwave or bake in the oven at 350 degrees Fahrenheit until warmed through.

Nutrition

Calories: 324kcal | Carbohydrates: 36g | Protein: 2g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 449mg | Potassium: 42mg | Fiber: 1g | Sugar: 19g | Vitamin A: 473IU | Calcium: 102mg | Iron: 1mg

More Apple Dessert Recipes to Try

If you love apple desserts, you’ve come to the right place. I LOVE apple dessert and have so many fun recipes. From apple fries to apple pies, check them all out!

Desserts

Caramel Apple Slab Pie

1 hour 25 minutes

Desserts

Caramel Apple Upside-Down Cake

1 hour 20 minutes

Desserts

Old Fashioned Apple Cobbler

1 hour

Desserts

Crumb-Topped Apple Coffee Cake

1 hour 15 minutes

Caramel Apple Pie Lush is the easiest fall dessert you’ll ever make! With layers of buttery crust, creamy cheesecake, spiced apples, caramel, and whipped topping, it’s a yummy fall treat that is so much easier than baking a pie from scratch!

Caramel Apple Pie Lush Ingredients

• Crust Alternatives: Swap out graham cracker crumbs for Nilla Wafers, Golden Oreos, gingersnaps, Biscoff, or even buttery shortbread cookies.

• Graham Cracker Crumbs: Crush about 28 graham crackers in a zip-top bag with a rolling pin, or pulse in a food processor until fine.
• Apple Pie Filling: Skip the canned stuff and use about 4 cups of fresh homemade apple pie filling for the best flavor and texture.
• Whipped Topping: Swap Cool Whip for whipped cream (richer flavor, but softens after 2 days). For a longer hold, use a double batch of my stabilized whipped cream.
• Crunchy Toppings: Sprinkle on toffee bits, chopped walnuts, pecans, or candied pecans for a little extra texture and flavor.
• Drizzle Options: Finish it off with a chocolate or butterscotch drizzle, or go classic with salted caramel for a special touch.

How to Make Caramel Apple Pie Lush

Making this apple dessert is an obvious choice for me. When I’m craving apple pie or fall flavors, but don’t want to make a pie crust. It’s like cheesecake and apple pie had a baby! It’s so good and everyone loves it!

1. Make the Crust: Preheat the oven to 350ºF. Combine the graham cracker crumbs, sugar, cinnamon, nutmeg, and butter in a medium bowl until the mixture resembles damp sand.
2. Bake and Cool Crust: Press the crumb mixture evenly into the bottom of the 9×13 pan using a flat bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown. Remove the graham cracker crust from the oven. Allow it to cool completely before adding the subsequent layers.
3. Mix the Cheesecake Layer: Add the cream cheese, sugar, vanilla, cinnamon, and nutmeg to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
4. Layer on the Cream Cheese Mixture: Spread the cream cheese mixture evenly over the cooled crust. Chill it in the fridge for 10-20 minutes before topping with the apple layer.
5. Add the Pie Filling: Chop the apples from the pie filling before spreading the pie filling evenly over the chilled cheesecake layer. Be sure to get as much of the pie filling off the cutting board as you can.
6. Add the Whipped Topping and Chill: Spread the whipped topping evenly over the top of the pie filling. Cover and refrigerate the apple pie lush for at least 4 hours, or overnight. Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.

Print

Caramel Apple Pie Lush

Caramel Apple Pie Lush is a fall dessert with layers of buttery crust, creamy cheesecake, spiced apples, caramel, and whipped topping.

Course Dessert

Cuisine American

Keyword apple dessert, apple lush, apple pie lush, apple pie lush recipe, apple pie yum yum, apple recipe, apple yum yum, caramel apple delight recipe, caramel apple dessert, caramel apple lush, caramel apple lush recipe, caramel apple pie lush, easy apple dessert, easy fall desserts, fall dessert recipe, fall desserts

Prep Time 35 minutes minutes

Cook Time 12 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 47 minutes minutes

Servings 16 servings

Calories 385kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish
• 1 hand mixer or stand mixer with a whisk attachment

Ingredients

Crust

• 2 ¾ cups graham cracker crumbs about 28 full graham crackers
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup melted salted butter

Cheesecake Layer

• 2 (8-ounce) packages softened cream cheese
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Apple Layer

• 2 (21-ounce) cans apple pie filling

Topping

• 1 (8-ounce) container thawed whipped topping
• caramel sauce for drizzling
• graham cracker crumbs for topping

Instructions

• Preheat the oven to 350 degrees Fahrenheit.

Crust

• Combine 2 ¾ cups graham cracker crumbs, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¾ cup melted salted butter in a medium bowl until the mixture resembles damp sand.
• Press the crumb mixture evenly into the bottom of the pan using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown.
• Remove the crust from the oven and allow it to cool completely before topping it with the subsequent layers.

Cheesecake Layer

• Add 2 (8-ounce) packages softened cream cheese, ⅔ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
• Spread the cream cheese mixture evenly over the cooled crust and chill it in the refrigerator for 10-20 minutes before topping with the apple layer.

Apple Layer

• Chop the apples from 2 (21-ounce) cans apple pie filling before spreading the pie filling evenly over the chilled cheesecake layer, being sure to get as much of the pie filling off the cutting board as you can.

Topping

• Spread 1 (8-ounce) container thawed whipped topping evenly over the top of the pie filling. Cover and refrigerate for at least 4 hours, or overnight.
• Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.

Notes

Make Ahead and Storage

• Make Ahead: Prepare the crust up to 1 day ahead; keep covered at room temperature until adding the cream cheese layer.
• Refrigerate: Cover tightly with plastic wrap and chill up to 5 days. Refrigerate at least 4 hours before serving.

Nutrition

Calories: 385kcal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 298mg | Potassium: 115mg | Fiber: 1g | Sugar: 29g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

More Favorite Fall Desserts

Recipe Skill Levels

No-Bake Pumpkin Cheesecake

6 hours 40 minutes

Recipe Skill Levels

Apple Cider Cookies

1 hour 7 minutes

Recipe Skill Levels

Apple Bread

1 hour 10 minutes

Desserts

Apple Brown Betty

1 hour 20 minutes