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Chocolate Peppermint Pound Cake

This festive Chocolate Peppermint Pound Cake is a delicious holiday dessert that is rich and decadent. Perfect combination of deep chocolate flavor with a cool peppermint twist.

Chocolate Peppermint Pound Cake

Take this Chocolate Peppermint Pound Cake to you next holiday party. It’s rich and moist and full of flavor! It’s always a hit and everyone loves it.

I love the chocolate peppermint flavor combo and it goes so well together in this pound cake!

Ingredients

¾ cup unsweetened cocoa powder
¼ cup semi-sweet chocolate chips
½ cup boiling water
1 cup flour
1 teaspoon salt
1 cup butter, room temperature
1 ¼ cup sugar
5 eggs, room temperature
1 teaspoon peppermint extract

Ingredients For The Topping:
5 tablespoons unsalted butter
6 tablespoons unsweetened cocoa powder
1 cup powdered sugar
½ teaspoon peppermint extract
2-3 tablespoons hot water
1/3 cup crushed peppermint candy

How To Make Chocolate Peppermint Pound Cake

Preheat oven to 375 degrees and grease a bread pan with nonstick cooking spray.

In a medium bowl, combine the cocoa powder, chocolate chips and boiling water. Stir until well combined and the chocolate chips are melted. Set aside and allow to cool.

In a medium bowl, whisk together the flour and salt. Set aside.

In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each addition.

Mix in the chocolate mixture and peppermint extract until well combined.

Add the flour mixture and beat to combine.

Pour the batter into the prepared bread pan and bake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for five to 10 minutes, then remove from pan and allow to cool on a wire rack until completely cool.

When the cake is cool, prepare the topping by melting the butter and cocoa powder in a small saucepan, stirring constantly. When the butter is melted and the chocolate is well combined, remove from heat and add the powdered sugar, peppermint extract, and one tablespoon of hot water. Stir to combine. Add more water as needed until desired consistency is reached.

Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.

Peppermint Chocolate Pound Cake with crushed peppermint candy on top on wooden serving board

Chocolate Peppermint Pound Cake

This festive Chocolate Peppermint Pound Cake is a delicious holiday dessert that is rich and decadent.

Course Dessert

Cuisine American

Keyword Chocolate Peppermint Pound Cake

Prep Time 15 minutes

Cook Time 1 hour

Servings 10

Author Recipes Simple

Ingredients

¾ cup unsweetened cocoa powder
¼ cup semi-sweet chocolate chips
½ cup boiling water
1 cup flour
1 tsp salt
1 cup butter, room temperature
1¼ cup sugar
5 eggs, room temperature
1 tsp peppermint extract

For the Topping:

5 tbsp unsalted butter
6 tbsp unsweetened cocoa powder
1 cup powdered sugar
½ tsp peppermint extract
2-3 tbsp hot water
⅓ cup crushed peppermint candy

Instructions

Preheat oven to 375 degrees and grease a bread pan with nonstick cooking spray.
In a medium bowl, combine the cocoa powder, chocolate chips and boiling water. Stir until well combined and the chocolate chips are melted. Set aside and allow to cool.
In a medium bowl, whisk together the flour and salt. Set aside.
In a large bowl, beat together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating between each addition.
Mix in the chocolate mixture and peppermint extract until well combined.
Add the flour mixture and beat to combine.
Pour the batter into the prepared bread pan and bake in the preheated oven for 60 to 70 minutes, until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for five to 10 minutes, then remove from pan and allow to cool on a wire rack until completely cool.
When the cake is cool, prepare the topping by melting the butter and cocoa powder in a small saucepan, stirring constantly. When the butter is melted and the chocolate is well combined, remove from heat and add the powdered sugar, peppermint extract, and one tablespoon of hot water. Stir to combine. Add more water as needed until desired consistency is reached.
Spread the mixture over the top of the cooled cake, then top with crushed peppermint candy.

Chocolate Peppermint Pound Cake Pinterest Pin

Easy Layered Taco Dip In A Jar

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Easy Layered Taco Dip In A Jar is a delicious party dip or quick lunch with refried beans, sour cream, cream cheese and salsa topped with shredded cheese, tomatoes and lettuce.

This is great to serve for game day parties or any social event you need to take food. Layered taco dip in a jar is packed with lots of flavor and it travels well when you need to take it to a party.

Easy Layered Taco Dip In A Jar

This Layered Taco Dip is perfect served with tortilla chips or with big scoop Fritos. No need to worry about double dipping because everyone has their very own taco dip in individual jars!

What Ingredients Can I Add Or Substitute?

This is so easy to make substitutions and add your favorite ingredients.

Ground meat (beef, chicken or turkey) cooked with Taco Seasoning
Black Olives
Guacamole
Chopped Jalapeño’s
Pico de gallo
Black beans
Chopped avocado

Ingredients

8-ounce package cream cheese, room temperature
1 cup sour cream
1 can refried beans or bean dip
½ cup salsa or taco sauce
2 cups shredded taco blend cheese
1 medium tomato, diced
1 package shredded lettuce
12 small mason jars or jelly jars

How To Make Layered Taco Dip In A Jar

Place cream cheese and sour cream in a medium bowl and mix until combined.

Spread a layer of refried beans in the bottom of each small mason or jelly jars.

Top the beans with a layer of cream cheese and sour cream mixture.

Add a thin layer of salsa on top of the cream cheese.

Spread a thick layer of shredded cheese on top of the salsa.

Finish by garnishing with lettuce and chopped tomatoes.

Try our other delicious Mexican recipes! Taco Skillet Dinner is a one dish meal that is one the table in 30 minutes. A must try recipe is our Instant Pot Chicken Burrito Bowls which is our most popular recipe on the blog! And we have a slow cooker Shredded Chicken Burrito Bowl version if you don’t have an Instant Pot.

Easy Layered Taco Dip In A Jar

Easy Layered Taco Dip In A Jar is a delicious party dip or quick lunch with refried beans, sour cream, cream cheese and salsa topped with shredded cheese, tomatoes and lettuce.

Course Appetizer

Cuisine Mexican

Keyword Taco Dip In A Jar

Prep Time 20 minutes

Cook Time 0 minutes

Servings 12

Author Recipes Simple

Ingredients

8 ounce package cream cheese, room temperature
1 cup sour cream
1 can refried beans
½ cup salsa
2 cups shredded Mexican blend cheese
1 large tomato, diced
1 package shredded lettuce
12 small mason jars or jelly jars

Instructions

Place cream cheese and sour cream in a medium bowl and mix until combined.
Spread a layer of refried beans in the bottom of each small mason or jelly jars.
Top the beans with a layer of cream cheese and sour cream mixture.
Add a thin layer of salsa on top of the cream cheese.
Spread a thick layer of shredded cheese on top of the salsa.
Finish by garnishing with lettuce and chopped tomatoes.

Chicken Meatballs With Zucchini Noodles

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Chicken Meatballs With Zucchini Noodles is a simple and healthy dinner that is easy to make for busy weeknights.

Chicken Meatballs With Zucchini Noodles

Serve these Chicken Meatballs With Zucchini Noodles to make pasta night a little more healthy.

Variations And Substitutions

For even more flavor add a jar of your favorite marinara sauce and top with Parmesan and fresh chopped Parsley.
Serve over cauliflower rice instead of Zucchini Noodles.
To spice it up add a dash of cayenne pepper.
Mix a spoonful or two of Pesto into the Zucchini Noodles.

Ingredients

1 pound ground chicken
1 egg
1/2 teaspoon pepper
1/2 teaspoon salt
1 teaspoon minced garlic
1 teaspoon Italian Seasoning
1 cup grated Parmesan cheese
4 medium zucchini, spiralized
4 tablespoons olive oil
2 tablespoon butter

How To Make Chicken Meatballs

Combine the ground chicken, egg, pepper, salt, Italian seasoning, minced garlic and Parmesan cheese.

Heat the olive oil to a large pan. Form small 2-3″ meatballs from the chicken mixture and place in heated pan.

Cook meatballs about 15 to 20 minutes until golden on all sides and cooked through.

Once the meatballs are cooked through, remove from the pan and transfer to a plate. Cover to keep warm.

How To Make Zucchini Noodles

Slice the ends off the zucchini and place on your spiralizer.
Turn the spiralizer to create your noodles.
Add 2 tablespoons of butter to the pan you used for the meatballs and add the Zucchini noodles.
Cook 5 to 10 minutes until tender. (Cook time varies depending on size of zucchini used.)
Remove and serve with the chicken meatballs.

Making your own Zucchini Noodles or “Zoodles” is easy but to save time you can also use frozen zucchini noodles or prepackaged Zucchini spirals. To cook them just follow the package directions.

Chicken Meatballs In White Bowl Over Zucchini Noodles

Chicken Meatballs With Zucchini Noodles

Chicken Meatballs With Zucchini Noodles is a simple and healthy dinner that is easy to make for busy weeknights.

Course Main Course

Cuisine American

Keyword Chicken Meatballs With Zucchini Noodles

Prep Time 10 minutes

Cook Time 15 minutes

Servings 4

Author Recipes Simple

Ingredients

1 lb ground chicken
1 egg
½ tsp pepper
½ tsp salt
1 tsp Italian Seasoning
1 tsp minced garlic
1 cup grated Parmesan cheese
4 medium zucchini, spiralized
4 tbsp olive oil
2 tbsp olive oil

Instructions

Combine the ground chicken, egg, pepper, salt, Italian seasoning, minced garlic and Parmesan cheese.
Heat the olive oil to a large pan. Form small 2-3″ meatballs from the chicken mixture and place in heated pan.
Cook meatballs about 15 to 20 minutes until golden on all sides and cooked through.
Once the meatballs are cooked through, remove from the pan and transfer to a plate. Cover to keep warm.

Zucchini Noodles

Slice the ends off the zucchini and place on your spiralizer.
Turn the spiralizer to create your noodles.
Add 2 tablespoons of butter to the pan you used for the meatballs and add the Zucchini noodles.
Cook 5 to 10 minutes until tender. (Cook time varies depending on size of zucchini used.)

More Delicious Recipes To Try

Squash Zucchini and Tomato Casserole
Easy Shrimp Fajitas Skillet Recipe
Instant Pot Shredded Chicken Burrito Bowls
One Pot Chicken Teriyaki Rice Bowls

Instant Pot Stuffed Pepper Soup

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This Instant Pot Stuffed Pepper Soup is packed with all of the flavors you love in stuffed peppers and it is so easy to make in the pressure cooker.

Instant Pot Stuffed Pepper Soup

If you love stuffed bell peppers but don’t want to go through the process of making them, then make this delicious stuffed pepper soup instead.

It’s all the flavors for the same great taste in a soup! Perfect for Fall and winter months.

This soup has simple ingredients that yield lots of flavor – ground beef, colorful diced peppers, red kidney beans, rice, diced tomatoes, and Italian spices!

Ingredients

1 pound lean ground beef
1 onion, diced
3 teaspoons garlic, minced
5 cups beef broth
3 peppers, diced (I like to use a green, red and yellow pepper)
5 ounces tomato paste (small can)
19 ounce can red kidney beans, drained
15 ounce can diced tomatoes
3/4 cup uncooked long grain rice (not instant rice)
2 teaspoons Italian seasoning
¼ teaspoon dried chili flakes (optional)
grated Parmesan cheese for garnish

How To Make Stuffed Pepper Soup In The Instant Pot

Set Instant Pot to Saute and cook the ground beef. Drain any grease then add onions and garlic and cook until onions are softened.

To avoid the burn notice make sure you Deglaze the Instant Pot after cooking ground beef by adding a little of the beef broth and scraping the bottom with a spatula to remove any brown bits that are stuck. Deglazing also adds to the overall flavor of the soup.

Add the tomato paste to the beef broth and mix well. (Optional step but it helps to better distribute the flavors.)

Add diced tomatoes, red kidney beans, diced peppers, salt, pepper and Italian seasoning to the instant pot insert.

Rinse rice under cold running water until water runs clear and then add the rice to the Instant Pot.

Add the beef broth tomato paste mixture and stir to mix well.

Place the lid on the Instant Pot and lock in place. Set the steam release knob to the sealing position. Cancel the Sauté function and cook on Manual high pressure for 10 minutes. After 10 minute cooking cycle ends let is sit for 5 minute natural release.

After the 5 minutes is up, turn the steam release knob to the Venting position and Quick Release any remaining steam in the pot.

After the pin drops unplug the pressure cooker and carefully open the lid away from you and stir the soup.

Serve in bowls and garnish with grated Parmesan cheese.

Instant Pot Stuffed Pepper Soup

This Instant Pot Stuffed Pepper Soup is packed with all of the flavors you love in stuffed peppers and it is so easy to make in the pressure cooker.

Course Main Course

Cuisine American

Keyword Instant Pot Stuffed Pepper Soup

Prep Time 15 minutes

Cook Time 10 minutes

Servings 8

Author Recipes Simple

Ingredients

1 lb lean ground beef
1 onion, diced
3 tsp garlic, minced
5 cups beef broth
3 peppers, diced (I like to use a green, red and yellow pepper)
5 ounces tomato paste
19 ounce can red kidney beans, drained
15 ounce can diced tomatoes
¾ cup uncooked long grain rice (not instant rice)
2 tsp Italian seasoning
¼ tsp dried chili flakes (optional)
grated Parmesan cheese for garnish

Instructions

Set Instant Pot to Saute and cook the ground beef. Drain any grease then add onions and garlic and cook until onions are softened.
To avoid the burn notice make sure you Deglaze the Instant Pot after cooking ground beef by adding a little of the beef broth and scraping the bottom with a spatula to remove any brown bits that are stuck. Deglazing also adds to the overall flavor of the soup.
Add the tomato paste to the beef broth and mix well. (Optional step but it helps to better distribute the flavors.)
Add diced tomatoes, red kidney beans, diced peppers, salt, pepper and Italian seasoning to the instant pot insert.
Rinse rice under cold running water until water runs clear and then add the rice to the Instant Pot.
Add the beef broth tomato paste mixture and stir to mix well.
Place the lid on the Instant Pot and lock in place. Set the steam release knob to the sealing position. Cancel the Sauté function and cook on Manual high pressure for 10 minutes.
After 10 minute cooking cycle ends let is sit for 5 minute natural release.
After the 5 minutes is up, turn the steam release knob to the Venting position and Quick Release any remaining steam in the pot.
After the pin drops unplug the pressure cooker and carefully open the lid away from you and stir the soup.
Serve in bowls and garnish with grated Parmesan cheese.

Stuffed Pepper Instant Pot Soup Pinterest Pin

Slow Cooker Pork Tenderloin With Gravy

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Tender Slow Cooker Pork Tenderloin With Gravy is so easy to make and delicious. This fork-tender melt-in-your-mouth pork roast with made from scratch gravy is pure comfort food at it’s best!

Whether you call it a slow cooker or Crock Pot this Pork Tenderloin slow cooks all day in gravy made from scratch with no canned soup or gravy packets!

Slow Cooker Pork Tenderloin With Gravy

Slow cooked Pork Tenderloin is the perfect weeknight meal or weekend dinner for busy families!

It’s easy on your budget because it’s an inexpensive cut of meat that’s perfectly tender and full of flavor when slow cooked all day.

This Slow Cooker Pork Tenderloin will fill your house with a delicious tempting aroma and your family won’t be able to wait to dig in at dinner time!

Ingredients

2 to 3 pound pork tenderloin
½ teaspoon salt
½ teaspoon garlic powder
½ teaspoon parsley
½ teaspoon oregano
¼ teaspoon black pepper
1 can chicken broth
2 tablespoons apple cider vinegar
3 teaspoons soy sauce
3 tablespoons corn starch

How To Make Pork Tenderloin In The Slow Cooker

Place the pork tenderloin in the pot of your slow cooker and season with salt, garlic powder, parsley, oregano, and black pepper on both sides.

Using a knife, poke holes throughout the tenderloin to allow the liquid to soak into the inside of the roast.

In a measuring cup, mix chicken broth, vinegar, and soy sauce.

Pour over the top of the tenderloin.

Cover and cook on high for 4 to 5 hours or low for 7 to 8 hours. (I prefer to cook it on low for 7 to 8 hours.)

After cooking, remove tenderloin from slow cooker. Place on a platter and allow to cool before slicing.

To make the gravy, transfer the juice from the slow cooker to a medium saucepan. Strain the fat from the juice and reserve ½ cup of the liquid.

Stir the corn starch into the reserved ½ cup of liquid until corn starch has dissolved.

Add the corn starch mixture into the sauce pan and cook over medium heat, stirring frequently. Simmer until desired thickness is reached.

Slice tenderloin and serve with gravy on top.

What Is Safe Way To Cook Pork

The USDA recommends cooking pork tenderloins to an internal temperature of 145° F, followed by a three-minute rest. Click here for more information.

Pork Tenderloin with Gravy poured over it on white plate

Slow Cooker Pork Tenderloin With Gravy

Tender Slow Cooker Pork Tenderloin With Gravy is so easy to make and delicious. This fork-tender melt-in-your-mouth pork roast with made from scratch gravy is pure comfort food at it's best!

Course Main Course

Cuisine American

Keyword Slow Cooker Pork Tenderloin With Gravy

Prep Time 10 minutes

Cook Time 4 hours

Servings 6

Author Recipes Simple

Ingredients

2 to 3 lb pork tenderloin
½ tsp salt
½ tsp garlic powder
½ tsp parsley
½ tsp oregano
¼ tsp black pepper
14.5 ounce chicken broth
2 tbsp apple cider vinegar
3 tsp soy sauce
3 tbsp corn starch

Instructions

Place the pork tenderloin in the pot of your slow cooker and season with salt, garlic powder, parsley, oregano, and black pepper on both sides.
Using a knife, poke holes throughout the tenderloin to allow the liquid to soak into the inside of the roast.
In a measuring cup, mix chicken broth, vinegar, and soy sauce. Pour over the top of the tenderloin.
Cover and cook on low for 6 to 8 hours or high for 4 hours.
After cooking, remove tenderloin from slow cooker. Place on a platter and allow to cool before slicing.
To make the gravy, transfer the juice from the slow cooker to a medium saucepan. Strain the fat from the juice and reserve ½ cup of the liquid.
Stir the corn starch into the reserved ½ cup of liquid until corn starch has dissolved. Add the corn starch mixture into the sauce pan and cook over medium heat, stirring frequently. Simmer until desired thickness is reached.
Slice tenderloin and serve with gravy on top.

Recipe Notes

The USDA recommends cooking pork tenderloins to an internal temperature of 145° F, followed by a three-minute rest.

Grilled Asian Glazed Pork Kabobs

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Grilled Asian Glazed Pork Kabobs make a delicious meal that is perfect for summer grilling. The sweet and tangy marinade makes the pork so tender and gives it lots of flavor.

These Asian Glazed Pork Kabobs are perfect grilled or baked in the oven.

Grilled Asian Glazed Pork Kabobs

Step up your grilling game with these delicious Pork Kabobs. They are just right – a little savory, sweet, tangy and finger licking good.

We like to serve these with fried rice and grilled vegetables. They are also great with grilled potatoes and a fresh garden salad.

To make clean up quicker when using the grill try these Grillaholics mats. The mats have a nonstick surface that makes it easier to flip food that have a sticky marinade or sauce on it.

Can I Cook These Inside?

If you don’t have a grill or the weather is bad outside, you can cook these indoors on a stove top grill or in your oven.

If baking in the oven, line a baking sheet with foil and spray with cooking spray (such as Pam) to prevent sticking. Bake at 375° for 25-30 minutes or until meat is tender and cooked all the way through. Turn halfway through baking time and baste with remaining marinade during the last 10 minutes of baking.

What Is The Best Skewers To Use

If using wooden skewers soaking them in warm water for 15 to 30 minutes before threading to keep them from burning. If you prefer wooden over metal try buying high-quality bamboo skewers. They are thicker and tend to have a higher heat tolerance.

Metal skewers are great because you can wash them and use them over and over again if you grill a lot.

Scroll to the bottom for the printable recipe!

Ingredients

2 pounds pork tenderloin, cut into 1-inch chunks
¼ cup soy sauce
¼ cup brown sugar
2 tablespoon apple cider vinegar
1 tablespoon Hoisin sauce
1 tablespoon vegetable oil
2 teaspoons minced garlic
½ teaspoon ground ginger
½ teaspoon dried parsley

How To Make Grilled Pork Kabobs With Asian Glaze

Makes 5 pork kabobs
Prep time: 15 minutes
Marinating time: 1 hour
Cook time: 15 minutes

Combine the soy sauce, brown sugar, apple cider vinegar, hoisin sauce, vegetable oil, minced garlic, ginger, and parsley. Whisk until well mixed.

Reserve 1/3 cup marinade, then add the pork to the remaining sauce. Toss to coat, cover, then place the bowl in the refrigerator to marinate for at least one hour.

While the meat is marinating, prepare the sauce by adding the reserved marinade to a small saucepan and simmer over medium low heat for around 10 minutes, until slightly thickened.

When the meat is finished marinating, thread the pork onto kabob skewers and place on a hot grill for 15 to 20 minutes, until meat is cooked through.

Halfway through the cook time, brush the reserved marinade over the pork kabobs and flip the kabobs to cook the other side. Make sure it’s cooked all the way through.

Follow the guidelines from FoodSafety.gov for safe minimum cooking temperature for Pork.

Grilled Pork Kabobs on wooden serving tray

Grilled Asian Glazed Pork Kabobs

Grilled Asian Glazed Pork Kabobs make a delicious meal that is perfect for summer grilling. The sweet and tangy marinade makes the pork so tender and gives it lots of flavor.

Course Main Course

Cuisine Asian

Keyword Grilled Asian Glazed Pork Kabobs

Prep Time 15 minutes

Cook Time 15 minutes

Servings 5

Author Recipes Simple

Ingredients

2 lbs pork tenderloin, cut into 1-inch chunks
¼ cup soy sauce
¼ cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Hoisin sauce
1 tbsp vegetable oil
2 tsp minced garlic
½ tsp ground ginger
½ tsp dried parsley

Instructions

Combine the soy sauce, brown sugar, apple cider vinegar, hoisin sauce, vegetable oil, minced garlic, ginger, and parsley. Whisk until well mixed.
Reserve 1/3 cup marinade, then add the pork to the remaining sauce. Toss to coat, cover, then place the bowl in the refrigerator to marinate for at least one hour.
While the meat is marinating, prepare the sauce by adding the reserved marinade to a small saucepan and simmer over medium low heat for around 10 minutes, until slightly thickened.
When the meat is finished marinating, thread the pork onto kabob skewers and place on a hot grill for 15 to 20 minutes, until meat is cooked through.
Halfway through the cook time, brush the reserved marinade over the pork kabobs and flip the kabobs to cook the other side. Make sure it’s cooked all the way through.

More Delicious Grilling Recipes To Try

Here are a few more recipes for the grill.

Chocolate Peppermint Pound Cake

Ingredients

How To Make Chocolate Peppermint Pound Cake

Chocolate Peppermint Pound Cake

Ingredients

For the Topping:

Instructions

Easy Layered Taco Dip In A Jar

What Ingredients Can I Add Or Substitute?

Ingredients

How To Make Layered Taco Dip In A Jar

Easy Layered Taco Dip In A Jar

Ingredients

Instructions

Chicken Meatballs With Zucchini Noodles

Variations And Substitutions

Ingredients

How To Make Chicken Meatballs

How To Make Zucchini Noodles

Chicken Meatballs With Zucchini Noodles

Ingredients

Instructions

Zucchini Noodles

More Delicious Recipes To Try

Instant Pot Stuffed Pepper Soup

Ingredients

How To Make Stuffed Pepper Soup In The Instant Pot

Instant Pot Stuffed Pepper Soup

Ingredients

Instructions

Slow Cooker Pork Tenderloin With Gravy

Ingredients

How To Make Pork Tenderloin In The Slow Cooker

What Is Safe Way To Cook Pork

Slow Cooker Pork Tenderloin With Gravy

Ingredients

Instructions

Recipe Notes

Grilled Asian Glazed Pork Kabobs

Can I Cook These Inside?

What Is The Best Skewers To Use

Ingredients

How To Make Grilled Pork Kabobs With Asian Glaze

Grilled Asian Glazed Pork Kabobs

Ingredients

Instructions

More Delicious Grilling Recipes To Try

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