Savory Splash

Savory Splash Cakes for Any Occasion

04/06/2026

Slow Cooker 4-Ingredient Tax Season Potatoes

Servings: 4–6

Ingredients
2 pounds frozen steak fries
1 (1-ounce) packet dry ranch dressing mix
2 cups shredded cheddar cheese, divided
1/2 cup bacon bits or crumbled cooked bacon, divided
Nonstick cooking spray (optional)
Instructions
Lightly spray the inside of a 4- to 6-quart slow cooker with nonstick cooking spray.
Pour the frozen steak fries into the slow cooker and spread them into an even layer.
Sprinkle the ranch dressing mix evenly over the fries.
Top with:
1½ cups shredded cheddar cheese
1/4 cup bacon bits
Cover and cook:
HIGH: 3–3½ hours
LOW: 5–6 hours
Once the fries are tender, stir gently from the bottom to combine the cheese, ranch seasoning, and potatoes into a casserole-like texture.
Sprinkle the remaining:
1/2 cup cheddar cheese
1/4 cup bacon bits
Cover and cook for an additional 5–10 minutes until the cheese melts.
Let sit for 5 minutes before serving.
Serving Suggestions
Green salad
Steamed broccoli
Raw vegetables with ranch dip
Grilled chicken
Meatloaf
Burgers
Fruit salad
Applesauce
Optional Toppings
Sliced green onions
Sour cream
Greek yogurt
Chopped parsley
Extra bacon
Extra shredded cheese
Hot sauce
Variations

Loaded Potato Style

Add sour cream before serving.

Chicken Ranch Potatoes

Stir in 1 cup shredded rotisserie chicken during the last 30 minutes.

Ham & Cheese

Add 1 cup diced cooked ham.

Spicy Version

Use Pepper Jack cheese and a few dashes of hot sauce.

No Ranch Option
Replace the ranch packet with:

1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon salt
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Reheat in the microwave, oven, or skillet until hot throughout.
Not recommended for freezing due to texture changes.

Prep Time: 5 minutes
Cook Time: 3–6 hours
Total Time: About 4 hours

04/06/2026

Chicken and Stuffing Casserole

Servings: 6–8

Ingredients
4 cups shredded cooked chicken
1 (10.5-ounce) can cream of chicken soup
1 cup chicken broth
1 cup sour cream
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1 (6-ounce) box stuffing mix (such as Stove Top)
1/2 cup unsalted butter, melted
1/4 cup chopped fresh parsley (optional)
Instructions
Preheat oven to 375°F (190°C).
Lightly grease a 9x13-inch baking dish.
Prepare the Chicken Layer
In a large bowl, combine:
Shredded chicken
Cream of chicken soup
Chicken broth
Sour cream
Garlic powder
Onion powder
Black pepper
Mix until well combined.
Spread evenly into the prepared baking dish.
Prepare the Stuffing Topping
In a separate bowl, combine stuffing mix and melted butter.
Stir until the stuffing crumbs are evenly moistened.
Assemble and Bake
Sprinkle the stuffing mixture evenly over the chicken layer.
Cover loosely with foil.
Bake for 25 minutes.
Remove the foil and bake an additional 10–15 minutes, until the topping is golden brown and the casserole is bubbling around the edges.
Serve
Let rest for 5 minutes before serving.
Garnish with fresh parsley if desired.
Serving Suggestions
Green beans
Steamed broccoli
Roasted carrots
Garden salad
Buttered corn
Cranberry sauce
Dinner rolls
Variations

Cheesy Chicken Stuffing Casserole

Add 1 cup shredded cheddar or mozzarella cheese to the chicken mixture.

Vegetable Version

Stir in 1 cup frozen mixed vegetables, peas, or broccoli.

Turkey Stuffing Bake

Substitute leftover turkey for chicken.

Extra Creamy

Add 4 ounces softened cream cheese to the filling.

Herb Lovers

Add 1 teaspoon dried thyme or poultry seasoning.
Storage
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze for up to 2 months.
Reheat covered at 350°F (175°C) until heated through.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Total Time: 50 minutes

04/06/2026

Slow Cooker 5-Ingredient Tax Day Ribs

Servings: 4

Ingredients
3–4 pounds pork baby back ribs, membrane removed if desired
1½ cups barbecue sauce
½ cup ketchup
¼ cup packed brown sugar
2 tablespoons Worcestershire sauce
Instructions
1. Prepare the Ribs
Place the ribs on a cutting board.
Remove the membrane from the back of the ribs if desired.
Cut the rack into 3- or 4-rib sections so they fit easily into the slow cooker.
2. Make the Sauce

In a medium bowl, combine:

Barbecue sauce
Ketchup
Brown sugar
Worcestershire sauce

Whisk until smooth and well combined.

3. Assemble
Arrange the rib sections in the slow cooker.
Pour the sauce mixture evenly over the ribs.
Turn the ribs slightly to ensure they are well coated.
4. Cook

Low: 7–8 hours
High: 3½–4 hours

The ribs are ready when they are tender and the meat pulls away from the bones easily.

5. Finish
Carefully remove the ribs from the slow cooker.
If desired, transfer some cooking liquid to a saucepan and simmer for 5–10 minutes until thickened.
Brush the reduced sauce over the ribs before serving.
Optional Broiled Finish

For sticky, caramelized ribs:

Place cooked ribs on a foil-lined baking sheet.
Brush with extra sauce.
Broil for 3–5 minutes until lightly charred and bubbly.
Serving Suggestions
Creamy mashed potatoes
Buttered egg noodles
Coleslaw
Corn on the cob
Green beans
Cornbread
Dinner rolls
Variations

Spicy Ribs

Add 1–2 teaspoons crushed red pepper flakes.

Tangier Version

Reduce brown sugar to 2 tablespoons.
Add 2 tablespoons apple cider vinegar.

Smoky Flavor

Add 1 teaspoon smoked paprika.

Less Sweet

Use 1 cup barbecue sauce and only 2 tablespoons brown sugar.
Storage
Refrigerate leftovers for up to 4 days.
Freeze for up to 3 months.
Reheat covered at 325°F (165°C) until warmed through.

Prep Time: 10 minutes
Cook Time: 7–8 hours
Total Time: About 8 hours

A simple slow-cooker recipe that delivers tender, fall-off-the-bone ribs with a sweet, tangy barbecue glaze and almost no hands-on work.

03/06/2026

White Chicken Enchiladas Recipe

📝 Ingredients

For the Enchiladas:
• 1 rotisserie chicken, shredded
• 1 (1 oz) packet taco seasoning, divided
• 6–8 medium flour tortillas
• 4 oz cream cheese, softened
• 2 cups Monterey Jack cheese, freshly shredded, divided
• 1 (4 oz) can diced green chiles, drained

For the White Sauce:
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups chicken broth
• 1 cup sour cream
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• Salt and black pepper, to taste

👩‍🍳 Instructions

Preheat oven to 350°F (175°C). Lightly grease a 9x13-inch baking dish.
In a large bowl, combine shredded chicken, half the taco seasoning, cream cheese, green chiles, and 1 cup Monterey Jack cheese. Mix until well combined.
Divide the chicken mixture among the tortillas. Roll tightly and place seam-side down in the prepared baking dish.
Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute.
Slowly whisk in chicken broth until smooth. Add remaining taco seasoning, garlic powder, and onion powder.
Simmer for 3–4 minutes, stirring frequently, until slightly thickened.
Remove from heat and stir in sour cream until smooth and creamy.
Pour the white sauce evenly over the enchiladas.
Sprinkle the remaining 1 cup Monterey Jack cheese over the top.
Bake uncovered for 25–30 minutes, or until hot and bubbly.
For a golden cheesy top, broil for 2–3 minutes before serving.
Let rest for 5 minutes before serving.

03/06/2026

Healthy Chinese Ground Beef and Cabbage Stir Fry

Ingredients

1 lb lean ground beef
5 cups green cabbage, thinly sliced
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 teaspoon honey or maple syrup (optional)
1/2 teaspoon black pepper
2 green onions, sliced
1 teaspoon sesame seeds (optional)

Instructions

Heat a large skillet or wok over medium-high heat.
Add the ground beef and cook until browned, breaking it apart as it cooks.
Drain excess grease if necessary.
Add the chopped onion and cook for 2–3 minutes until softened.
Stir in the garlic and ginger and cook for 30 seconds until fragrant.
Add the sliced cabbage and cook for 4–5 minutes, stirring frequently, until tender-crisp.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey (if using), and black pepper.
Pour the sauce over the beef and cabbage mixture.
Stir well and cook for 2–3 minutes until everything is evenly coated and heated through.
Remove from heat and garnish with sliced green onions and sesame seeds if desired.

Serving Suggestions

Serve over steamed rice.
Pair with cauliflower rice for a lower-carb meal.
Spoon into lettuce wraps.
Serve alongside steamed broccoli or snap peas.
Top with extra green onions and sesame seeds.

Optional Variations

Substitute ground turkey or ground chicken for the beef.
Add shredded carrots for extra color and sweetness.
Stir in sliced mushrooms or bell peppers.
Add a pinch of red pepper flakes or sriracha for heat.
Use coconut aminos instead of soy sauce for a soy-free option.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet or microwave until hot.

03/06/2026

Slow Cooker Amish Cranberry Chicken

Ingredients

2 pounds boneless, skinless chicken breasts
1 (14 oz) can jellied cranberry sauce
1 (1 oz) packet dry onion soup mix
1 cup French dressing or Catalina dressing

Instructions

Place the chicken breasts in a single layer in the bottom of a 4- to 6-quart slow cooker.
In a medium bowl, combine the cranberry sauce, onion soup mix, and French dressing.
Stir until well blended. Small cranberry pieces are fine.
Pour the cranberry mixture evenly over the chicken, coating all pieces.
Cover and cook on LOW for 4–6 hours or HIGH for 2½–3½ hours.
Cook until the chicken reaches an internal temperature of 165°F and is tender.
For a thicker sauce, remove the chicken and cook the sauce on HIGH for 10–15 minutes, or stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water).
Shred the chicken with two forks or leave the breasts whole.
Spoon the cranberry sauce generously over the chicken before serving.

Serving Suggestions

White rice
Mashed potatoes
Buttered egg noodles
Steamed green beans
Glazed carrots
Garden salad
Dinner rolls
Soft white bread

Optional Variations

Substitute boneless skinless chicken thighs for extra tenderness.
Use whole-berry cranberry sauce for more texture.
Add 1 cup sliced onions or baby carrots before cooking.
Stir in 2–4 tablespoons sour cream at the end for a creamier sauce.
Reduce dressing to 3/4 cup and add 1–2 tablespoons apple cider vinegar for a less sweet flavor.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop. Leftover shredded cranberry chicken also makes excellent sandwiches.

03/06/2026

Arroz Con Pollo Cheesy Chicken and Rice

Ingredients

For the Rice

2 cups long-grain white rice
2 tablespoons cooking oil
1 yellow onion, diced
4–5 garlic cloves, minced
1 red bell pepper, diced
1 green bell pepper, diced
1 teaspoon paprika
1 teaspoon cumin
1 teaspoon oregano
4 cups chicken broth
1 (14.5 oz) can diced tomatoes, drained
Salt and black pepper, to taste

For the Chicken

2 pounds boneless, skinless chicken thighs or breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1 tablespoon olive oil

For the Cheese

2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
Fresh parsley, chopped (optional)

Instructions

Season the chicken with salt, pepper, garlic powder, and paprika.
Heat olive oil in a large skillet or Dutch oven over medium-high heat.
Sear the chicken for 3–4 minutes per side until lightly browned. Remove and set aside.
In the same pan, heat the cooking oil.
Add the onion and cook until softened, about 3 minutes.
Stir in the garlic and cook for 30 seconds.
Add the bell peppers and cook for 3–4 minutes.
Stir in the paprika, cumin, and oregano.
Add the rice and stir for 1–2 minutes to lightly toast it.
Pour in the chicken broth and add the diced tomatoes.
Stir well and bring to a gentle simmer.
Return the chicken to the pan, nestling it into the rice mixture.
Cover and cook on low heat for 20–25 minutes, or until the rice is tender and the chicken is fully cooked.
Remove the lid and sprinkle the cheddar and mozzarella evenly over the top.
Cover again for 3–5 minutes until the cheese melts.
Garnish with fresh parsley if desired.
Serve warm.

Serving Suggestions

Green salad
Roasted vegetables
Black beans
Avocado slices
Warm tortillas
Corn on the cob

Optional Variations

Add frozen peas during the last 5 minutes of cooking.
Use pepper jack cheese for a spicy version.
Substitute brown rice (adjust liquid and cooking time).
Add diced jalapeños for extra heat.
Use rotisserie chicken for a quicker meal.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of chicken broth to keep the rice moist.

03/06/2026

Slow Cooker 5-Ingredient May Day Orzo

Ingredients

2 cups uncooked dry orzo pasta
4 cups low-sodium chicken broth
1 (10.5 oz) can condensed cream of chicken soup
1 cup shredded cooked chicken
1 cup grated Parmesan cheese, plus extra for serving (optional)

Instructions

Lightly grease the inside of your slow cooker with nonstick spray or a small amount of oil.
Pour the dry orzo into the bottom of the slow cooker and spread it into an even layer.
In a bowl, whisk together the chicken broth and cream of chicken soup until combined.
Pour the mixture over the orzo, ensuring all pasta is submerged.
Sprinkle the shredded cooked chicken evenly over the top. Do not stir.
Cover and cook on LOW for 2 to 2½ hours.
About 1½ hours into cooking, quickly stir the orzo to prevent sticking, then replace the lid.
When the orzo is tender and most of the liquid is absorbed, turn the slow cooker to WARM or OFF.
Stir in the Parmesan cheese until melted and creamy.
If needed, add a splash of warm broth to loosen the mixture.
Taste and adjust seasoning with salt and pepper if desired.
Serve hot with additional Parmesan on top.

Serving Suggestions

Green salad
Steamed broccoli
Garlic bread
Buttered toast
Rotisserie chicken
Grilled sausage
Roasted vegetables

Optional Variations

Stir in 1–1½ cups frozen peas or spinach during the last 20–30 minutes.
Substitute cream of mushroom or cream of celery soup.
Add 1 teaspoon Italian seasoning or garlic powder.
Mix in chopped roasted red peppers or sun-dried tomatoes.
Use vegetable broth and omit chicken for a vegetarian version.
Add shredded mozzarella for extra cheesiness.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat with a splash of broth or water to restore the creamy texture.

03/06/2026

Jersey Mike's Viral Pregnancy Sandwich Sliders

Ingredients

1 package (12-count) King's Hawaiian rolls
1/4 cup butter, melted
2 cloves garlic, minced
1 teaspoon dried rosemary
1/2 cup grated Parmesan cheese
1/2 pound deli turkey
1/2 pound deli ham
8 slices provolone cheese
1 cup shredded lettuce
2 tomatoes, thinly sliced
1/4 red onion, thinly sliced

For the Dressing

2 tablespoons olive oil
1 tablespoon red wine vinegar
1 teaspoon Italian seasoning
Salt and black pepper, to taste

Instructions

Preheat oven to 350°F (175°C).
Without separating the rolls, slice the entire package in half horizontally.
Place the bottom half of the rolls into a greased 9x13-inch baking dish.
Layer the turkey evenly over the rolls.
Add the ham and then the provolone cheese slices.
Place the top half of the rolls over the cheese.
In a small bowl, combine the melted butter, garlic, rosemary, and Parmesan cheese.
Brush the butter mixture generously over the tops of the rolls.
Cover loosely with foil and bake for 15 minutes.
Remove the foil and bake for an additional 5–8 minutes, until golden brown.
While the sliders bake, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
Remove sliders from the oven and allow them to cool slightly.
Carefully lift off the top layer of rolls.
Add shredded lettuce, tomato slices, and red onion.
Drizzle the dressing evenly over the vegetables.
Replace the tops and slice into individual sliders.
Serve immediately.

Serving Suggestions

Potato chips
French fries
Pickle spears
Pasta salad
Coleslaw
Fresh fruit salad

Optional Variations

Add banana peppers for extra tang.
Use roast beef instead of ham.
Add crispy bacon.
Swap provolone for Swiss cheese.
Add mayonnaise or Dijon mustard.
Use shredded mozzarella for extra cheese pull.

Storage
Store leftovers covered in the refrigerator for up to 2 days. For best results, add the lettuce and tomatoes just before serving to keep the sliders fresh.

02/06/2026

Slow Cooker Cherry Cola Pork Ribs

Ingredients

3–4 pounds St. Louis-style pork ribs
1½ cups cherry cola (not diet)
1 cup ketchup
2 tablespoons Worcestershire sauce
1/3 cup packed brown sugar
3 cloves garlic, minced
1 teaspoon liquid smoke
1 teaspoon kosher salt
1/2 teaspoon black pepper

Instructions

Pat the ribs dry with paper towels.
If necessary, cut the rack into 2–3 sections to fit your slow cooker.
Season both sides of the ribs with salt and pepper.
In a bowl, whisk together the cherry cola, ketchup, Worcestershire sauce, brown sugar, garlic, and liquid smoke.
Arrange the ribs inside the slow cooker.
Pour the cherry cola mixture evenly over the ribs, coating all sides.
Cover and cook on LOW for 7–8 hours or HIGH for 3½–4 hours.
When the ribs are tender and the meat pulls away from the bones, carefully transfer them to a foil-lined baking sheet.
Spoon some of the cooking liquid over the ribs.
For a thicker sauce, transfer 1–2 cups of the cooking liquid to a saucepan and simmer for 8–10 minutes until reduced.
Optional: Broil the ribs for 3–5 minutes after brushing with the reduced sauce for caramelized edges.
Serve warm with extra sauce spooned over the top.

Serving Suggestions

Mashed potatoes
Buttered egg noodles
Coleslaw
Green beans
Roasted broccoli
Cornbread
Dinner rolls
Baked beans

Optional Variations

Add 1/4–1/2 teaspoon crushed red pepper flakes for heat.
Use regular cola instead of cherry cola.
Substitute country-style pork ribs.
Reduce garlic and liquid smoke for a milder flavor.
Use leftover shredded rib meat for sandwiches.
Add a dash of hot sauce to the sauce mixture.

Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven, microwave, or slow cooker with extra sauce.

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3752

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