We went cross country skiing with a group at a wilderness center and it was actually a lot of fun. I wasn’t expecting to enjoy cross country skiing, but I did. What I didn’t love was the cold, so when we went to my sister-in-law’s afterwards and she had this spicy lentil soup ready, I was very thankful.

Once I tasted it, I immediately asked my sister-in-law for the recipe. I noticed that I wasn’t the only one that day who asked for the recipe. It’s that good!

This spicy red lentil soup is so delicious. It especially hits the spot on a cold winter day after cross country skiing!

Spicy Lentil Soup Recipe:

Saute 2 chopped onions in 2 tsp. olive oil.

Add 3 garlic cloves,
2 tsp. ground cumin,
1/2 tsp. paprika,
1/2 – 1 tsp. cayenne pepper.

Cook for 1 minute.

Add 7 cups chicken broth,
1 1/2 cups dry red lentils (rinse first),
2 Tbsp. tomato paste,
1 bay leaf.

Cover and bring to a boil, stirring occasionally.

Reduce heat and simmer 25-30 minutes or until lentils are tender.

Discard bay leaf.

Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.

Return to saucepan and stir in 1 can evaporated milk.

Simmer 5 minutes longer until hot.

Add salt and pepper.

Garnish with fresh cilantro.

If you are looking for a lentil soup that is less spicy and has more vegetables, my healthy lentil soup recipe is delicious as well.

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Spicy Lentil Soup Recipe

This spicy red lentil soup is perfect to come in to on a cold winter day.

Ingredients

• 2 onions in 2 tsp. olive oil. chopped
• 3 garlic cloves minced
• 2 tsp. ground cumin
• 1/2 tsp. paprika
• 1/2 - 1 tsp. cayenne pepper.
• 2 tsp. olive oil
• 7 cups chicken broth
• 1 1/2 cups dry red lentils rinse first,
• 2 Tbsp. tomato paste
• 1 bay leaf
• 1 can evaporated milk

Instructions

1. Saute 2 chopped onions in 2 tsp. olive oil.

2. Add 3 garlic cloves, 2 tsp. ground cumin, 1/2 tsp. paprika, 1/2 - 1 tsp. cayenne pepper and cook for 1 minute.

3. Add 7 cups chicken broth, 1 1/2 cups dry red lentils (rinse first), 2 Tbsp. tomato paste, and the bay leaf.

4. Cover and bring to a boil, stirring occasionally.
5. Reduce heat and simmer 25-30 minutes or until lentils are tender.

6. Discard the bay leaf.

7. Blend half the soup in the blender until smooth or use a hand blender in the pot for all the soup.
8. Return to saucepan and stir in 1 can evaporated milk.
9. Simmer 5 minutes longer until hot.
10. Add salt and pepper.
11. Garnish with fresh cilantro.

These no rise cinnamon buns are quick to make. This makes them the perfect thing to make for last minute visitors. They go well with tea or coffee. They also make a great Christmas morning breakfast since they require so little time to make.

Cinnamon buns are one of the first things that I learned to bake. They seemed like a big undertaking so I used to make the dough in my bread maker but over the years as my confidence has grown, I have tried many versions of cinnamon buns and haven’t found any yet that I don’t like because it’s hard to go wrong with delicious dough, cinnamon and sugar! What I like about this particular recipe is that they can be made much faster than my other recipes because you don’t need to leave time for them to rise and there is no yeast to contend with.

This recipe is based on one from my friend Jennifer’s mom who created it based on the dough in tea biscuits. I think that’s a pretty smart way to create a no-rise cinnamon bun for those times you’re in a hurry.

No Rise Cinnamon Buns Recipe:

2 cups all-purpose flour
1 Tbsp sugar
1 Tbsp baking powder
1 tsp salt
½ cup cold butter, cut into Tablespoons
¾ cup cold buttermilk

For the filling:

1/2 cup softened butter
1 1/4 cups packed brown sugar
2 1/2 Tbsp. ground cinnamon
2 Tbsp. cornstarch

Preheat oven to 375°.

In a large bowl, mix the flour, sugar, baking powder and salt.

Cut in the butter with a pastry blender until there are pea sized pieces.

Add the cold buttermilk all at once and mix until the dough forms a ball.

Roll the dough onto a lightly floured surface, shaping into a large rectangle.

In a separate bowl, mix together the ingredients for the cinnamon filling.

Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.

Cut the cinnamon bun log into 2-3″ pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.

Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

2 oz. cream cheese, softened to room temperature
1/4 cup softened butter
1 teaspoon vanilla extract
1/2 Tbsp. corn syrup
1 teaspoon fresh lemon juice
1 1/4 cups icing sugar (also called powdered sugar)

While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

These no rise cinnamon rolls are of course best served warm, but even if they are served once they have cooled, you won’t be hearing any complaints!

Some of our other popular recipes:

Zesty Zucchini Bread

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No Rise Cinnamon Buns Recipe

These no rise cinnamon buns are quick to make. This makes them the perfect thing to make for last minute visitors. They go well with tea or coffee. They also make a great Christmas morning breakfast since they require so little time to make.

Ingredients

• 2 cups all-purpose flour
• 1 Tbsp sugar
• 1 Tbsp baking powder
• 1 tsp salt
• ½ cup cold butter cut into Tablespoons
• ¾ cup cold buttermilk

For the filling:

• 1/2 cup softened butter
• 1 1/4 cups packed brown sugar
• 2 1/2 Tbsp.  ground cinnamon
• 2 Tbsp.  cornstarch

Cream Cheese Drizzle Recipe:

• 2 oz. cream cheese softened to room temperature
• 1/4 cup softened butter
• 1 teaspoon vanilla extract
• 1/2 Tbsp.  corn syrup
• 1 teaspoon fresh lemon juice
• 1 1/4 cups icing sugar also called powdered sugar

Instructions

1. Preheat oven to 375°.
2. In a large bowl, mix the flour, sugar, baking powder and salt.
3. Cut in the butter with a pastry blender until there are pea sized pieces.
4. Add the cold buttermilk all at once and mix until the dough forms a ball.
5. Roll the dough onto a lightly floured surface, shaping into a large rectangle.
6. In a separate bowl, mix together the ingredients for the cinnamon filling.
7. Spread the filling evenly on top of the cinnamon bun dough, then roll the shortest ends toward each other.
8. Cut the cinnamon bun log into 2-3" pieces and place them in a buttered casserole dish. I like to slice mine with a piece of string or dental floss as I find this saves time and makes less mess.
9. Bake for 18-22 minutes until golden brown.

Cream Cheese Drizzle Recipe:

1. While the cinnamon buns are cooling, whip together the cream cheese drizzle, adding more sugar if desired for a thicker drizzle or more corn syrup for a lighter drizzle.

As the mom of a large family, I love my crock pot! It saves me time on busy days. Another thing that I like about the slow cooker is that it frees up space in my oven. This is particularly true of making breakfast in the slow cooker.

On a day when we are hosting a large gathering of people for brunch or celebrating Mother’s Day with a special breakfast, cooking one recipe in the crock pot frees up the oven and stovetop for me to cook other recipes at the same time.

Slow Cooker Breakfast Casseroles:

Cheesy Slow Cooker Hash Brown Casserole from here on The Chaos and The Clutter

Smoked Sausage and Hash Brown Casserole from Lauren’s Latest (pictured)

Crock Pot Breakfast Casserole from The Typical Mom

Slow Cooker Overnight Breakfast Casserole from Crazy Adventures in Parenting

Bacon, Egg and Hash Brown Casserole from Sabrina and Company (pictured)

Sausage Egg Casserole from Recipes That Crock

Slow Cooker French Toast:

Cinnamon Roll Crock Pot French Toast from Mess for Less

Slow Cooker French Toast from Growing up Gabel

Crock Pot French Toast Casserole from Moms with Crock Pots

Chocolate Chip French Toast from Or So She Says (pictured)

Banana Blueberry French Toast from Fit Slow Cooker Queen

Slow Cooker Oatmeal:

Overnight Crock Pot Steel Cut Oatmeal from Mom Endeavors

Slow Cooker Apple Cinnamon Oatmeal from Raising Lifelong Learners

Gingerbread Oatmeal from Coffee Cups and Crayons (pictured)

Oatmeal Peanut Butter Parfait from The Sassy Slow Cooker

Slow Cooker Pancakes:

Easy Slow Cooker Pancakes from The Sassy Slow Cooker

Blueberry Vanilla Pancakes from Slow Cooker Gourmet

Cinnamon Swirl Pancake Bake from Homemaking Hacks

Slow Cooker Eggs:

Crock Pot Hard Boiled Eggs from Laura’s Little House Tips

Crock Pot Healthy Sausage Mediterranean Quiche from The Cookie Rookie

Slow Cooker Veggie Omelette from Diethood (pictured)

Spinach and Feta Quiche from Simply Stacie

Frittata with Broccoli, Ham and Swiss from Kalyn’s Kitchen

Other Slow Cooker Breakfast Ideas:

Crock Pot Orange Sweet Rolls from Kevin & Amanda

Sausage, Gravy and Biscuits from The Sassy Slow Cooker

I hope you enjoy these breakfast in the slow cooker recipes. You may also be interested in some of our other crock pot recipe collections:

Summer in the Slow Cooker

There is a saying that necessity is the mother of all invention. Well, necessity birthed this frozen Oreo pie! In our family, we have a tradition that the kids can pick anything they want to eat for their birthday supper and dessert. They sometimes choose the strangest combinations!

This week, it was our son Jonah’s birthday. He chose hot chicken and pasta in spicy sauce on top of Caesar salad (sounds strange, but it’s a family favourite recipe) and Oreo ice cream cake for dessert.

I went into town to buy the ingredients for the supper, four kids in tow, got home, started unpacking the groceries, and realized that I had forgotten to stop at Dairy Queen to pick up the ice cream cake on the way home.

That was a big oops! I did not want to pack the kids back up and drive back into town. I also knew that I wouldn’t have enough time to get the supper made in time if I did. I was stuck and needed a quick solution. I searched the pantry and freezer and thankfully found what I needed to invent my own 3 ingredient frozen Oreo pie.

3 Ingredient Frozen Oreo Pie Recipe:

• pre-made chocolate pie crust
  
• 4 oz. Cool Whip (1/2 of an 8 oz. container)
• 3 1/2 cups Oreo or Cookies & Cream ice cream (1/2 of a 1.66L tub)
• optional: chocolate cookie crumb topping

Let the ice cream sit out at room temperature for a few minutes to soften. Scoop 3 1/2 cups of the ice cream into a medium to large size bowl. Fold in the Cool Whip. Scoop the ice cream and Cool Whip mixture into the pre-made chocolate pie crust.

If desired, top with a sprinkling of chocolate cookie crumbs. Personally, I think it looks more appetizing with the cookie crumbs on top. Place the Oreo ice cream pie into the freezer.

Keep the pie in the freezer for 2 hours or until ready to serve.

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Frozen Oreo Pie

Prep Time

5 mins

freezing time

2 hrs

Total Time

2 hrs 5 mins

 

This 3 ingredient Oreo pie is easy to make and delicious to eat!

Keyword: frozen oreo pie, oreo ice cream pie, oreo pie

Ingredients

• 1 pre-made chocolate pie crust
• 4 oz. Cool Whip
• 3 1/2 cups Oreo or Cookies & Cream ice cream
• chocolate cookie crumbs optional

Instructions

1. Let the ice cream sit out at room temperature for a few minutes to soften. 

2. Scoop 3 1/2 cups of the ice cream into a medium to large size bowl. 

3. Fold in the Cool Whip. 

4. Scoop the ice cream and Cool Whip mixture into the pre-made chocolate pie crust.

5. (optional) Top with a sprinkling of chocolate cookie crumbs. 
   

6. Place the Oreo pie in the freezer for at least 2 hours or until ready to serve.

7. If not serving that day, cover with plastic wrap and tin foil before freezing. Can be frozen up to 3 months.

I have since made this simple dessert countless times now that I know how easy it was to make and how delicious it is. I now make 2 ice cream pies each time so that I don’t have disappointed kids who wanted seconds and couldn’t have them! It is also easiest to make two Oreo pies at once because you can use one tub of Cool Whip to make both.

If you have a smaller family than ours, making two pies will enable you to serve one and keep the other in the freezer for a time when you have unexpected company or are just craving a sweet treat.

For the second pie, cover it with a layer of plastic wrap and then a layer of tin foil so that it can stay frozen for up to 3 months.

I guess a trip to Dairy Queen wasn’t necessary after all. My homemade ice cream pie was just as good as theirs would have been and much cheaper too!

You may also be interested in these recipes:

Sugar Cookies with Maple IcingPeppermint Bark Christmas Oreos

The truth about these sugar cookies with maple icing is that the cookies are just an excuse to eat the icing. You may find yourself sampling the icing with a spoon before icing the cookies just to be sure that it passes the test. In my experience, this tasting may lead to you having to make a second batch of the icing!

Sugar Cookies with Maple Icing Recipe:

2 3/4 cups flour
1 tsp. baking soda
1/2 tsp. baking powder
1 cup softened butter
1 1/2 cups white sugar
1 egg
1 tsp. vanilla

Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.

Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.

For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.

Note that it is important to use real maple syrup for this recipe. I’m not just saying that because I’m Canadian either!

The simple two-ingredient maple icing can also be used on muffins (especially these pumpkin muffins), loaves or to top off ice cream. The icing is really the star of this show.

In the fall, I sometimes use leaf shaped cookie cutters and make rolled sugar cookies with maple icing. They look beautiful and taste like fall in the country.

Snickerdoodles Cookies

Eggnog Snickerdoodles

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Sugar Cookies with Maple Icing Recipe

The truth about these sugar cookies with maple icing is that the cookies are just an excuse to eat the icing. You may find yourself sampling the icing with a spoon before icing the cookies just to be sure that it passes the test. In my experience, this tasting may lead to you having to make a second batch of the icing!

Ingredients

• 2 3/4 cups flour
• 1 tsp. baking soda
• 1/2 tsp. baking powder
• 1 cup softened butter
• 1 1/2 cups white sugar
• 1 egg
• 1 tsp. vanilla

Instructions

1. Mix flour, baking soda and baking powder together in a medium sized bowl. In another bowl, cream together the butter and sugar. Beat in the egg and vanilla. Gradually blend in the dry ingredients. Make round balls of dough using about a teaspoon of the dough.
2. Bake in a preheated 375° oven for 8-10 minutes until the edges begin to brown slightly. Allow the sugar cookies to cool before icing.
3. For the icing, put some icing sugar in a bowl. Start with about one cup. Pour a bit of real maple syrup into the icing sugar and begin to stir. When it becomes icing consistency, spread it onto the cookies. You can adjust the consistency by adding more icing sugar or more maple syrup as needed.

Recipe Notes

Note that it is important to use real maple syrup for this recipe.