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    YW Camp Shrinky Dink Keychains

    May 14, 2025 By Brandy 4 Comments

    yw camp shrink art keychains

    Colorful and cute, these YW camp shrinky dink keychains are easy to make! There are four sheets of camp and young women-themed designs to choose from! This post contains affiliate links.

    Looking for more ideas? Check out my entire YW camp craft collection!

    Watch our step by step video!

    I've been the craft coordinator for our church camp for 5 years. The camp is for girls ages 12-18 and is called Young Women's Camp (YW camp). It's been a lot of fun coming up with simple projects for them to make! We've done stamped jewelry, Morse code bracelets, yarn macrame, and even Russian nesting dolls! I typically have 2 main crafts that I spend more of my budget on, and 3-4 filler crafts that come back every year.

    This year, the main crafts are leather bracelets and stamped rings, and the filler crafts are hair tinsel, diamond art stickers, friendship bracelets, watercolor postcards, and shrinky dink keychains!

    yw camp shrink art keychains

    Shrinky Dink Keychains

    I have two types of shrink art sheets in my craft closet. Printable sheets and regular sheets. The printable sheets are fun because you simply run them through an inkjet printer to add photos or designs. Today I'm using regular sheets. Regular sheets allow for more creativity and are more affordable. They also come in different sizes to reduce waste.

    shrinky dink art templates in LDS designs

    YW Camp Keychain Designs

    We have so many creative girls who will have a great time drawing and designing their own shrink art images, but I wanted to have a few pre-printed sheets that can be used for inspiration, too. All you have to do is trace the design onto the shrink sheet and color it in!

    There are 4 sheets to choose from. Click here to download a set!

    shrinky dink keychain with "let your light shine" phrase on the front

    YW Camp Shrinky Dink Keychain Supplies

    (Click on each item below to shop the link on Amazon)

    • Shrinky Dink Sheets
    • Toaster Oven
    • Scissors
    • Permanent Markers (It's a good idea to have fine-tip and ultra-fine-tip for outlining)
    • Hole Punch
    • Jump Rings (optional---see note)*
    • Key Chains
    • Printable YW Camp shrink art designs (click here for all 4 sheets!)

    *The keychains already have jump rings on the ends, so you don't necessarily need to use additional ones. I found that my holes sometimes weren't as close to the edge as they could have been, and the jump rings on the keychains were oval and narrow in shape, making it harder to attach the shrinky dink. I used a slightly larger 8mm round jump ring that I already had, and it worked like a charm.

    Shrink Art Tips and Tricks

    1. Use colored pencils or Sharpie permanent markers. There are all sorts of art supplies that you can use for shrink art (paint, pastels, alcohol pens, etc.), but the easiest ones are colored pencils or permanent markers. Especially if you are making these with a group. I always try to keep things as simple as possible for camp crafts, so I am only offering two options to help the girls get the best results.

    hand holding colored permanent markers, coloring the front and back of shrinky dink sheets

    2. Use both sides of the shrink sheet. There is typically a shiny side and a matte side. I outline the image using a black permanent marker on the shiny side, then flip the sheet over and color the design in on the matte side. This prevents the color from bleeding with the outline and gives the design a sharp, bold look.

    hole punch in shrinky dink design

    3. Punch a hole near the edge BEFORE BAKING. Don't forget to punch a hole using a standard-sized hole punch if you plan on making your design into a charm or keychain. Once baked, the plastic will be too thick to add a hole.

    white toaster oven

    4. Use a toaster oven. I've had the best results baking my shrink art designs in a toaster oven or a regular oven. Heat guns are hit and miss for me, but many people use them. I'm making these at camp with 100 girls and need a dependable and portable option to keep in the craft cabin, so I bought a small toaster oven. It works great!

    shrink art in toaster oven, bubbled up

    5. Have patience. Don't freak out if you see the shrinky dink curling in the oven. It's supposed to do that! It'll flatten out, just give it time.

    shrink art in oven, flattened and shrunk

    If it's still a little warped at the end, you can flatten it slightly with a bowl before it cools.

    3 YW camp shrinky dink keychains in varying designs

    How To Make Shrinky Dink Keychains

    yw camp shrink art keychains
    Print Pin
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    YW Camp Shrinky Dink Keychains

    Colorful and cute, these YW camp shrinky dink keychains are easy to make! There are four sheets of camp and young women-themed designs to choose from!
    Prep Time 5 minutes minutes
    Cook Time 10 minutes minutes
    cook 2 minutes minutes
    Total Time 17 minutes minutes
    Cost <$1

    Equipment

    • Toaster Oven
    • scissors
    • jewelry pliers
    • hole punch

    Ingredients

    • shrink art sheets
    • permanent markers
    • jump rings 8mm
    • keychains
    • printable tracing templates

    Instructions

    • Use a permanent marker to trace the outline of the design onto the SHINY side of the shrink art sheet.
      black and white tracing sheet
    • Flip the sheet over and color in the design on the matte side of the shrink art sheet.
      hand coloring back of shrinky dink sheet
    • Cut around the edge of the design, leaving a space to punch a hole.
      scissors cutting around edge of YW camp shrinky dink
    • Punch a hole using a regular-sized hole punch.
      hole punch in shrinky dink design
    • Place the shrink art design onto a small baking sheet, lined with a piece of parchment paper.
      Preheat oven to 325 degrees.
    • Bake for 1-2 minutes, watching carefully. The sheet will curl up then flatten.
      shrink art in toaster oven, bubbled up
    • Once flattened, let it bake for 20-30 additional seconds, then remove from the oven.
      Cool completely before handling.
      shrink art in oven, flattened and shrunk
    • Add a jump ring and keychain to each design using jewelry pliers.
      3 YW camp shrinky dink keychains in varying designs

    Video

    Homemade 100 Grand Bars (3 Ingredients!)

    May 13, 2025 By Brandy 1 Comment

    100 grand bar with bite taken out of it

    These three-ingredient homemade 100-Grand bars are made with caramel, crispy rice cereal, and chocolate. They're easy, delicious, and taste like the real deal!

    You might also like our homemade Butterfingers, Twix bites, or Almond Joy bites!

    Watch our step by step video!

    Yes, you can simply buy a 100 Grand candy bar, but there's something satisfying about making your favorite treats at home. I have a whole collection of homemade candy bar recipes. From peppermint patties to Twix and Butterfingers to Take 5. These 100 grand bars only require 3 ingredients! Make 8 full-size bars or 16 snack-size bars with this quick and easy recipe.

    100 grand bars cut in half on plate

    Homemade 100 Grand Bars

    100 Grand bars are traditionally made with milk chocolate, caramel, and crispy rice cereal. The caramel is coated in cereal and dipped in chocolate, giving it a bumpy texture. I found it easiest to mix the caramel and cereal together, cut them into bars, and then dip them into chocolate. They have a smoother outer texture than the original candy bar, but the same combo of crisp rice and caramel, and are delicious all the same.

    100 grand bar with bite taken out of it

    You can easily customize them by using your favorite chocolate (milk, semisweet, dark) and caramel (caramel bits, squares, or soft chews).

    bowl of caramel bits

    (Caramel bits are a great choice because they melt easily, and you don't need to unwrap them. You can also use caramel squares. Kraft is my preferred brand.)

    3-Ingredient 100 Grand Ingredients

    • 1 (11-ounce) bag Kraft caramel bits (or squares---unwrapped)
    • 1 Tbsp. water
    • 1 ½ cups crispy rice cereal
    • 8-10 ounces of chocolate (Ghirardelli wafers, chocolate almond bark, Wilton melts, or chocolate chips)

    bowl of homemade 100 grand bars

    How To Make 100 Grand Bars

    process shots of caramel bits, bowl of melted caramel with rice cereal, and mixture pressed into loaf pan

    Line a loaf pan with parchment paper.

    Pour caramel bits into a microwave-safe bowl. Add water.

    Heat in microwave for 30 seconds, stir. Heat for an additional 30 seconds, stir. Heat for 15 more seconds, if necessary. Caramel should be melted and smooth.

    Note: You can also heat the caramel bits in a saucepan on low heat over the stove.

    Mix cereal into melted caramel. Pour mixture into prepared loaf pan. Spread evenly.

    Freeze for 30 minutes.

    caramel filling sliced into bars and dipped in chocolate

    Melt chocolate according to package instructions. DO NOT overheat the chocolate.

    Slice the caramel mixture into 8 full-size bars or 16 smaller bars.

    Dip bars into melted chocolate, then place on a parchment-lined baking sheet to set up.

    Chill until set.

    5 100 grand bars on platter

    Store candy bars in an airtight container at room temperature for up to 2 weeks.

    Homemade 100 Grand Bars Recipe

    100 grand bars cut in half on plate
    Print Pin
    5 from 1 vote

    Homemade 100 Grand Bars

    These three-ingredient homemade 100-Grand bars are made with caramel, Rice Krispies, and chocolate. They're easy, delicious, and taste like the real deal!
    Course Dessert
    Cuisine American
    Keyword 100 grand, chocolate caramel, hundred grand bars, kraft
    Prep Time 10 minutes minutes
    Cook Time 2 minutes minutes
    chill 30 minutes minutes
    Total Time 42 minutes minutes
    Servings 16 bars
    Calories 165kcal

    Ingredients

    • 11 ounces Kraft caramel bits (1 bag)
    • 1 Tbsp. water
    • 1 ½ cups crispy rice cereal
    • 8-10 ounces of chocolate chocolate wafers, chocolate chips or almond bark

    Instructions

    • Line a loaf pan with parchment paper.
    • Pour caramel bits into a microwave-safe bowl. Add water.
    • Heat in microwave for 30 seconds, stir. Heat for an additional 30 seconds, stir. Heat for 15 more seconds, if necessary. Caramel should be melted and smooth.
      Note: You can also heat the caramel bits in a saucepan on low heat over the stove.
    • Mix cereal into melted caramel. Pour mixture into prepared loaf pan. Spread evenly.
    • Freeze for 30 minutes.
    • Melt chocolate according to package instructions. DO NOT overheat the chocolate.
    • Slice the caramel mixture into 8 full-size bars or 16 smaller bars.
    • Dip frozen bars into melted chocolate, then place on a parchment-lined baking sheet to set up.
    • Chill until set.

    Video

    Notes

    Store candy bars in an airtight container at room temperature for up to 2 weeks.

    Nutrition

    Calories: 165kcal

     

    Classic Toffee Bars Recipe

    May 7, 2025 By Brandy Leave a Comment

    Toffee bars are a classic treat made with a few ingredients. Everything you love about English toffee in cookie bar form!

    Want the real deal? Check out our amazing toffee recipes! English toffee, churro toffee, and Take 5 toffee.

    Watch our step by step video!

    Toffee bars are a childhood favorite treat. My mom would make these, and they were so buttery and good. She would mix the chocolate chips right into the cookie dough then bake into bars. I had no idea that classic toffee bars were made by spreading the chocolate on top until I was an adult. I've made them both ways and they are equally delicious, but if you want bars that LOOK like toffee, make them the way that Betty Crocker does---with the chocolate on top.

    toffee bar squares on parchment paper

    What are toffee bars?

    Despite the name, there isn't an ounce of toffee inside these bars. They are a cookie bar with all of the same elements as English toffee: butter, sugar, chocolate, and nuts. The base is a brown sugar shortbread cookie spread with chocolate and topped with chopped pecans (or walnuts or almonds), just like toffee. If making toffee intimidates you, these are a delicious alternative.

    hand holding two classic toffee bars

    Classic Toffee Bar Ingredients

    • 1 cup butter (salted or unsalted)
    • 1 cup brown sugar
    • 1 egg
    • 1 teaspoon vanilla extract
    • ¼ teaspoon salt
    • 2 cups flour
    • 1 cup milk chocolate chips
    • ½ cup chopped nuts

    Cookie Dough Base

    Combine butter, brown sugar, an egg, and vanilla. Then add flour and salt. No leavening ingredients (baking powder or bakid soda) needed. This makes the base more like shortbread. Buttery and delicious.

    Press the dough into a 9x13" baking pan and bake at 350 degrees for 20-25 minutes.

    baked toffee bars sprinkled with chocolate chips

    Melting The Chocolate

    Once the cookie bars have baked until light brown, sprinkle with chocolate chips and let sit for 5 minutes. This will give the chocolate chips time to soften, no need to melt them in the microwave or double boiler.

    toffee bars spread with melted chocolate and sprinkled with chopped pecans

    Use a spatula or butter knife to spread melted chocolate evenly across the cookie bars. Sprinkled with chopped pecans, if desired. Let bars cool for 30 minutes then cut into squares (the chocolate will still be soft). Allow the chocolate to harden completely before serving.

    baking dish full of toffee bar squares

    This recipe makes at least 24 delicious bars. Cover with plastic or store in an airtight container for up to 2 days for best results.

    3 More Cookie Bar Recipes You'll Love!

    Sugar Cookie Bars

    Cake Mix Cookie Bars

    Pecan Pie Bars

     

    dish with parchment paper filled with toffee bars

    Classic Toffee Bars Recipe

    Print Pin
    4.50 from 2 votes

    Classic Toffee Bars Recipe

    Everything you love about toffee, in cookie bar form! These pecan toffee bars are loaded with pecans and chocolate and are simply the best.
    Course Dessert
    Cuisine American
    Keyword butter toffee, cookie bars, english toffee, toffee bars
    Prep Time 10 minutes minutes
    Cook Time 25 minutes minutes
    cooling 1 hour hour
    Total Time 1 hour hour 35 minutes minutes
    Servings 24
    Calories 166kcal

    Ingredients

    • 1 cup butter
    • 1 cup brown sugar
    • 1 teaspoon vanilla
    • 1 large egg
    • 2 cup flour
    • ¼ teaspoon salt
    • 1 cup milk chocolate chips
    • ½ cup chopped pecans

    Instructions

    • Preheat oven to 350 degrees.
    • Cream butter and sugar. Mix in egg and vanilla.
    • Add dry ingredients and stir until cookie dough forms.
    • Press cookie dough into an ungreased 9x13 baking dish.
    • Bake 20-25 minutes or until golden brown.
    • Sprinkle with milk chocolate chips. Let sit 5 minutes. Spread chocolate evenly over bars.
    • Sprinkle with pecans.
    • Let cool 30 minutes. Slice into 24 bars.
    • Allow chocolate to set completely before serving.

    Video

    Notes

    This recipe makes 24 delicious bars. Cover with plastic or store in an airtight container for up to 2 days for best results.
    You can double this recipe and bake in a half sheet pan. 

    Nutrition

    Calories: 166kcal

    Oreo Ice Cream Sandwich Cake

    May 5, 2025 By Brandy 1 Comment

    slice of ice cream cake on spatula

    The easiest dessert to make with 3 ingredients! Oreo ice cream sandwich cake is delicious, easy to customize, and made with ice cream sandwiches!

    You might also like our strawberry ice box cake, brownie trifle, or homemade It's It ice cream sandwiches!

    Watch our step by step video!

    pan of ice cream sandwich cake

    An ice cream sandwich cake is the easiest cake you'll ever make! Use whatever kind of ice cream sandwiches you'd like and switch up the toppings! If you'd like to make a taller ice cream sandwich cake that looks like a birthday cake, check out this one! Today I'm sharing a quick and easy recipe for a cookies and cream ice cream sandwich cake.

    slice of ice cream cake on spatula

    Oreo Ice Cream Sandwich Cake

    You don't need anything special, just a cake pan, ice cream sandwiches, whipped cream, and Oreos! Everything is layered and then frozen. The cake is best served after freezing for a couple of hours, but even better the next day, so it's a great dessert to make in advance. A 9x13 pan can easily be sliced into 12-18 portions. To make a smaller cake, use an 8x8 pan and fewer ice cream sandwiches.

    two boxes of ice cream sandwiches, bowl of crushed oreo cookies and container of cool whip topping

    Oreo Ice Cream Sandwich Cake Ingredients

    • 24 ice cream sandwiches
    • 1 (16-ounce) container whipped topping
    • 24 Oreo cookies, crushed/chopped

    How To Make Oreo Ice Cream Sandwich Cake

    pan of ice cream sandwiches lined up and second photo of ice cream sandwiches covered with cool whip and crushed cookies

    • Place half of the ice cream sandwiches into the pan. I find that placing 6 on one side and then trimming the other 6 to fit the other side works best, but you can do whatever you'd like as long as the bottom is covered with ice cream sandwiches.
    • Spread with half of the whipped topping.
    • Sprinkle with half of the crushed Oreo cookies.

    ice cream sandwiches layered in metal pan with cool whip and crushed cookies

    • Place the remaining ice cream sandwiches on top, in the same manner as the bottom layer.
    • Spread with the remaining whipped topping.
    • Sprinkle with remaining crushed cookies.

    oreo ice cream sandwich cake in pan

    Freeze for 2-3 hours before serving. If serving the next day, freeze for 2 hours, then cover with plastic wrap.

    Note: If you cover it with plastic wrap before freezing, the whipped topping will stick to the plastic. It's best to freeze the cake first, then cover.

    slice of layered ice cream sandwich cake on plate

    One cake easily yields 12-18 slices. Store in the freezer for up to a week.

    Cookies and Cream Ice Cream Sandwich Cake Recipe

    slice of ice cream cake on spatula
    Print Pin
    5 from 1 vote

    Oreo Ice Cream Sandwich Cake

    The easiest dessert to make with 3 ingredients! Oreo ice cream sandwich cake is easy to customize and made with ice cream sandwiches!
    Course Dessert
    Cuisine American
    Keyword cookies and cream, ice cream cake, ice cream sandwich cake, oreo cake, oreo ice cream
    Prep Time 15 minutes minutes
    Freeze 3 hours hours
    Total Time 3 hours hours 15 minutes minutes
    Servings 18 slices
    Calories 310kcal

    Ingredients

    • 24 ice cream sandwiches
    • 16 ounces whipped topping
    • 24 chocolate sandwich cookies crushed/chopped

    Instructions

    • Place half of the ice cream sandwiches into the pan.
      Note: I find that placing 6 on one side and then trimming the other 6 to fit the other side works best, but you can do whatever you'd like as long as the bottom is covered with ice cream sandwiches.
    • Spread with half of the whipped topping.
    • Sprinkle with half of the crushed Oreo cookies.
    • Place the remaining ice cream sandwiches on top, in the same manner as the bottom layer.
    • Spread with the remaining whipped topping.
    • Sprinkle with remaining crushed cookies.
    • Freeze for 2-3 hours before serving.

    Video

    Notes

    If serving the next day, freeze for 2 hours, then cover with plastic wrap.
    Note: If you cover it with plastic wrap before freezing, the whipped topping will stick to the plastic. It's best to freeze the cake first, then cover.

    Nutrition

    Calories: 310kcal

     

    Copycat Famous Amos Chocolate Chip Cookies (Crispy!)

    May 2, 2025 By Brandy 3 Comments

    baking sheet with parchment paper and batch of copycat famous amos chocolate chip cookies

    If you like small and crispy cookies, you'll love these copycat Famous Amos chocolate chip cookies! Perfectly tiny and perfectly crispy!—just as good as mini Chips Ahoy or Famous Amos cookies!

    You might also like my copycat Chick-fil-a Chocolate Chunk Cookies, Copycat Subway Chocolate Chip Cookies, or Copycat Gideon's Bakehouse Chocolate Chip Cookies!

    Watch our step by step video!

    close up of mini crispy chocolate chip cookies

    Research shows that  65% of people prefer soft and chewy cookies, while only 35% prefer crispy cookies. These cookies are for my crispy cookie lovers. I'm not talking crispy on the edges and chewy in the center, I'm talking crispy cookies that SNAP perfectly in half. Research also shows that 54% of people prefer homemade cookies to store-bought. If you like Famous Amos chocolate chip cookies or mini Chips Ahoy, you'll LOVE these homemade mini chocolate chip cookies.

    crispy chocolate chip cookies broken in half

    Famous Amos Style Chocolate Chip Cookies

    Are these an exact replica of Famous Amos crispy cookies? No. This is my copycat version for the 35% who like perfectly crispy cookies.  I don't think they've ever shared the actual recipe from the 1970s, nor the recipe made and sold today. The zero-preservative recipe with chocolate chips and chopped pecans originally sold by Wally Amos has gone through a few versions over the years as the company changed hands. One thing has remained the same, however: these cookies are flavorful, teeny tiny, crispy, and loaded with chocolate chips. My homemade version is all of those things, but made with zero preservatives like the original. You can add chopped pecans if you really want to go old school.

    This recipe makes 8 dozen tiny cookies that will stay crispy and fresh for days! They actually taste better on the second day. You can't say that for most cookie recipes.

    metal mixing bowl of chocolate chip cookie dough

    Crispy Chocolate Chip Cookies Ingredients

    • ½ cup butter
    • ½ cup brown sugar
    • ½ cup white sugar
    • 3 Tbsp. oil
    • 1 large egg
    • 2 teaspoons vanilla extract
    • ½ teaspoon molasses
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 ¾ cup flour
    • 1 ½ cups chocolate chips (I used a combination of mini chocolate chips and regular chocolate chips)

    tray of copycat famous amos chocolate chip cookies

    How To Make Famous Amos Style Chocolate Chip Cookies

    Cream butter, brown sugar, and sugar. Beat until light in color and fluffy. Mix in oil, egg, vanilla, and molasses. Add dry ingredients. Mix in chocolate chips.

    Chill the dough in the refrigerator for 30-60 minutes.

    Preheat the oven to 350 degrees and line baking sheets with parchment paper.

    cookie sheet with mini balls of cookie dough

    Roll the cookie dough into TEASPOON-sized balls (not tablespoon).

    Place on a cookie sheet.

    Note: You can easily bake 24 cookies at a time on a half sheet pan.

    Bake cookies for 11-12 minutes. Cookies will be golden.

    baking sheet with parchment paper and batch of copycat famous amos chocolate chip cookies

    Let cookies cool on the baking sheet. They will crisp as they cool.

    Store cookies in an airtight container to keep them crispy and fresh.

    hand holding 3 copycat famous amos chocolate chip cookies

    More Crispy Cookie Recipes

    Small and Crispy Gingersnaps

    Chocolate Chip Cookie Dunkers

    Copycat Famous Amos Chocolate Chip Cookie Recipe

    baking sheet with parchment paper and batch of copycat famous amos chocolate chip cookies
    Print Pin
    5 from 2 votes

    Famous Amos Style Chocolate Chip Cookies

    If you like small and crispy cookies, you'll love these copycat Famous Amos chocolate chip cookies! Perfectly tiny and perfectly crispy!
    Course Dessert
    Cuisine American
    Keyword chips ahoy, crispy chocolate chip cookies, famous amos, tiny cookies
    Prep Time 15 minutes minutes
    Cook Time 11 minutes minutes
    chill 30 minutes minutes
    Total Time 56 minutes minutes
    Servings 96 cookies
    Calories 30kcal

    Ingredients

    • ½ cup butter softened
    • ½ cup brown sugar
    • ½ cup white sugar
    • 3 Tbsp. oil
    • 1 large egg
    • 2 teaspoons vanilla extract
    • ½ teaspoon molasses
    • ¼ teaspoon salt
    • ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 ¾ cup flour
    • 1 ½ cups chocolate chips

    Instructions

    • Cream butter, brown sugar, and sugar. Beat until light in color and fluffy.
    • Mix in oil, egg, vanilla, and molasses. Add dry ingredients. Mix in chocolate chips.
    • Chill the dough in the refrigerator for 30-60 minutes.
    • Preheat the oven to 350 degrees and line baking sheets with parchment paper.
    • Roll the cookie dough into TEASPOON-sized balls (not tablespoon).
    • Place on a cookie sheet. Note: You can easily bake 24 cookies at a time on a half sheet pan.
    • Bake cookies for 11-12 minutes. Cookies should be lightly golden.
    • Let cookies cool on the baking sheet. They will crisp as they cool.

    Video

    Notes

    This recipe makes 8 dozen tiny cookies.
    Store cookies in an airtight container to keep them crispy and fresh.

    Nutrition

    Calories: 30kcal

    Dutch Apple Slab Pie (Apple Crumb Pie)

    April 29, 2025 By Brandy 1 Comment

    slice of dutch apple pie on spatula

    Everything you love about Dutch apple pie, baked in a sheet pan! One slab pie easily yields 18-24 slices, perfect for sharing with friends.

    You might also like our blueberry crumb slab pie, our banana bread bars with frosting, or our lemon hand pies!

    Watch our step by step video!

    pan of dutch apple pie

    Dutch Apple Slab Pie

    Dutch apple slab pie is absolutely delicious. It’s sturdy enough to pick up a slice with your hands, although I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and stays fresh for up to three days, so it makes great leftovers.

    I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It’s smaller than the half-sheet baking pans that I typically use for baking, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust (top and bottom).

    slice of dutch apple pie on spatula

    WHAT MAKES THIS RECIPE A KEEPER

    Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor. You can use canned pie filling if you’d like (you’ll need 3 cans), but I like making apple pie filling from scratch. The crumb topping is super easy to make and is the perfect texture. Made with melted butter, sugar, and flour.

    The crust is forgiving: Not great at making pie crust? That’s ok. With a crumb pie, you only have to roll out one pie crust for the bottom. And nobody will really see it anyway. Do your best to roll it into a rectangular shape, but just know that once it’s baked up, the golden crumble top and bubbly filling will hide imperfections. If you’d prefer a regular crust on top, follow the crust measurements and directions in my original apple slab pie recipe.

    Feeds a crowd: One jelly roll pan of Dutch apple pie yields 18-24 slices.

    Stays fresh for several days: Mine have been kept for at least 3 days, making this a great dessert to make the night before you need it.

    slice of dutch apple slab pie on white plate with scoop of vanilla ice cream

    TIPS FOR BAKING SLAB PIE CRUST

    Fruit pies, if not baked properly, can end up with an underbaked bottom crust or one that goes soggy after a few hours—don’t ask me how I know. This is because fruit fillings break down during baking and leak juice. Having a properly thickened filling (using flour) and making sure your crust is baked properly is key. This is especially important with slab pie because it has a large surface area. Here are 5 tips for perfectly baked pie crust:

    tablespoon of crust dust

    Use Crust Dust: I first learned about the miracle of CRUST DUST from King Arthur Flour. It’s super easy to make, too! Crust dust is a 1:1 ratio of all-purpose flour and sugar. You simply mix the two ingredients together, then sprinkle it over the bottom crust in a THIN layer before adding the pie filling. As the pie bakes, the flour and sugar create a barrier, preventing the juices from soaking into the crust. It really works, too, and once baked, you won’t even know it’s there.

    Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second-to-bottom rack position) helps the bottom crust to bake evenly.

    Use a Baking Stone: I swear by baking my pies on top of a preheated baking stone (pizza stone). If you don’t have one, that’s ok! The first two tips will still yield a delicious crust. The baking stone just helps center the heat evenly for the bottom crust.

    Use a Metal Pan: Metal pie pans work better than glass for a golden bottom crust.

    Don’t Worry About Overbaking Your Pie: yep, that’s what I said. It’s better to slightly overbake the crust vs. to underbake. I bake my crumb slab pies for 30 minutes, then loosely cover with foil for another 20-25 minutes. Covering the pie during the last part of the baking process will prevent the crumble topping from getting too brown. And a tip for making fruit pies: if the filling isn’t bubbling up and almost coming out of the pie, it’s not done! 

    fork with bite of apple pie on it

    Dutch Apple PIE INGREDIENTS

    PIE CRUST

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • ⅔ cup shortening
    • ¼ cup COLD butter (I use salted), cut into small cubes
    • 2 teaspoons vegetable oil
    • ⅓ cup milk
    • 1 ½ teaspoons lemon juice

    Apple PIE FILLING

    • 10-12 cups peeled and chopped apples, about 4 pounds (I used a combination of Granny Smith and Gala)
    • ⅔ cups sugar
    • ¼ cup all-purpose flour
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg

    CRUST DUST

    • 2 Tbsp. all-purpose flour
    • 2 Tbsp. sugar

    CRUMBLE TOPPING

    • 1 ½ cup flour
    • ¼ cup sugar
    • ¾ cup brown sugar
    • ¾ cup melted butter (1 ½ sticks)

    baked dutch apple pie in pan cut into squares

    HOW TO MAKE A Dutch Apple SLAB PIE

    • Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
    • Combine the milk and lemon juice in a small bowl.
    • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.

    pie dough in disc and rolled out

    • Flatten the dough into a disc and wrap with plastic. Refrigerate while you make the pie filling and crumb topping (30 minutes).
    • Mix crumble topping ingredients together. Place the bowl in the refrigerator and chill until the pie crust is done chilling.
    • Combine apples, sugar, flour, cinnamon, and nutmeg.
    • Preheat the oven to 400 degrees. If you have a pizza stone, place it on the oven rack to preheat.
    • Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13×18″ rustic-looking rectangle. It won’t be exact, and that’s ok.
    • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
    • Sprinkle crust dust over the pie crust bottom.
    • Pour the apple filling over the bottom crust.
    • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place).

    crumble topping in bowl

    • Remove crumble topping from the refrigerator. It will be solid, and that is what you want. Break it up with a fork into small crumbs (pea-sized). Sprinkle the crumble over the apple pie filling.

    unbaked dutch apple pie

    • Bake the slab pie for 30 minutes.
    • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
    • The top should be GOLDEN and the filling should be bubbling.
    • Allow the pie to cool for at least 2 hours before slicing.

    pan of dutch apple pie

    Storage: Store leftover pie in the pan, covered with plastic wrap, to keep fresh for 2-3 days.

    Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

    slice of apple pie on plate with vanilla ice cream

    Dutch Apple Slab Pie Recipe

    slice of dutch apple pie on spatula
    Print Pin
    5 from 1 vote

    Dutch Apple Slab Pie

    Everything you love about Dutch apple pie, baked in a sheet pan! One slab pie easily yields 18-24 slices, perfect for sharing with friends.
    Course Dessert
    Cuisine American
    Keyword apple pie, apple slab pie, dutch apple pie, rustic apple pie
    Prep Time 45 minutes minutes
    Cook Time 55 minutes minutes
    cooling 2 hours hours
    Total Time 3 hours hours 40 minutes minutes
    Servings 24
    Calories 220kcal

    Ingredients

    Pie Crust

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • ⅔ cup shortening
    • ¼ cup COLD butter I use salted, cut into small cubes
    • 2 teaspoons vegetable oil
    • ⅓ cup milk
    • 1 ½ teaspoons lemon juice

    Apple Pie Filling

    • 10-12 cups diced and peeled apples about 4 pounds
    • ⅔ cup sugar
    • ¼ cup all-purpose flour
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground nutmeg

    Crust Dust

    • 2 Tbsp. all-purpose flour
    • 2 Tbsp. sugar

    Crumble Topping

    • 1 ½ cup flour
    • ¼ cup sugar
    • ¾ cup brown sugar
    • ¾ cup melted butter 1 ½ sticks

    Instructions

    • Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
    • Combine the milk and lemon juice in a small bowl.
    • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
    • Flatten the dough into a disc and wrap with plastic. Refrigerate while you make the pie filling and crumb topping (30 minutes).
    • Mix crumb topping ingredients together. It will look like a ball and not crumbly, that's what you want at this point. Refrigerate the crumb mixture until the pie crust is done chilling.
    • Combine apples, sugar, flour, cinnamon, and nutmeg. Coat evenly.
    • Preheat the oven to 400 degrees. Lower the baking rack to the bottom ⅓ of the oven. If you have a pizza stone, place it on the oven rack to preheat.
    • Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13×18″ rustic-looking rectangle. It won’t be exact, and that’s ok. The crust will be thin.
    • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
    • Sprinkle crust dust over the pie crust bottom.
    • Pour the apple filling over the bottom crust.
    • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place).
    • Remove crumble topping from the refrigerator. Break it up with a fork into small crumbs (pea-sized). Sprinkle the crumble over the apple pie filling.
    • Bake the slab pie for 30 minutes.
    • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
    • The top should be GOLDEN and the filling should be bubbling.
    • Allow the pie to cool for at least 2 hours before slicing.

    Video

    Notes

    Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.
    Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

    Nutrition

    Calories: 220kcal

    Blueberry Crumb Slab Pie

    April 29, 2025 By Brandy Leave a Comment

    pan of sliced blueberry pie

    Everything you love about blueberry crumb pie, baked in a sheet pan! One blueberry slab pie easily yields 18-24 slices, perfect for sharing with friends.

    You might also like our cherry slab pie, honey bun sheet cake, or Texas sheet cake!

    Watch our step by step video!

    blueberry crumb slab pie in pan

    Blueberry Crumb Slab Pie

    Blueberry slab pie is absolutely delicious. It’s sturdy enough to pick up a slice with your hands, although I prefer eating it with a fork. Slab pie is easier to serve than a regular pie and stays fresh for up to three days, so it makes great leftovers. Slab pie is the ultimate comfort dessert.

    I make my slab pies in a 10×15″ jelly roll pan. This is a great all-around size. It’s smaller than the half-sheet baking pans that I typically use for baking, but easier to work with when rolling out the dough.  You can turn any pie recipe into a slab pie by doubling your favorite two-crust pie crust recipe and making about 1 ½ batches of pie filling. Make sure to follow my tips and tricks for achieving a perfectly baked crust (top and bottom).

    slice of blueberry slab pie on spatula

    WHAT MAKES THIS RECIPE A KEEPER

    Basic ingredients: My pie crust recipe is a keeper, a variation of my favorite pie crust recipe from Betty Crocker. It uses shortening, butter, and oil for the best texture and flavor. You can use canned pie filling if you’d like (you’ll need 3 cans), but I like making blueberry pie filling from scratch. The crumb topping is super easy to make and is the perfect texture. Made with melted butter, sugar, and flour.

    The crust is forgiving: Not great at making pie crust? That’s ok. With a crumb slab pie, you only have to roll out one pie crust for the bottom. And nobody will really see it anyway. Do your best to roll it into a rectangular shape, but just know that once it’s baked up, the golden crumble top and bubbly filling will hide imperfections. If you'd prefer a regular crust on top, follow the crust measurements and directions in my cherry slab recipe, but use the blueberry filling recipe from this post.

    Feeds a crowd: One jelly roll pan of slab pie yields 18-24 slices.

    Stays fresh for several days: Mine have been kept for at least 3 days, making this a great dessert to make the night before you need it.

    slice of blueberry crumb slab pie with scoop of vanilla ice cream

    TIPS FOR BAKING SLAB PIE CRUST

    Fruit pies, if not baked properly, can end up with an underbaked bottom crust or one that goes soggy after a few hours—don’t ask me how I know. This is because fruit fillings break down during baking and leak juice. Having a properly thickened filling (using flour) and making sure your crust is baked properly is key. This is especially important with slab pie because it has a large surface area. Here are 5 tips for perfectly baked pie crust:

    tablespoon of crust dust

    Use Crust Dust: I first learned about the miracle of CRUST DUST from King Arthur Flour. It’s super easy to make, too! Crust dust is a 1:1 ratio of all-purpose flour and sugar. You simply mix the two ingredients together, then sprinkle it over the bottom crust in a THIN layer before adding the pie filling. As the pie bakes, the flour and sugar create a barrier, preventing the juices from soaking into the crust. It really works, too, and once baked, you won’t even know it’s there.

    Bake In Bottom ⅓ of Oven: Baking the pie lower in the oven (I bake on the second-to-bottom rack position) helps the bottom crust to bake evenly.

    Use a Baking Stone: I swear by baking my pies on top of a preheated baking stone (pizza stone). If you don’t have one, that’s ok! The first two tips will still yield a delicious crust. The baking stone just helps center the heat evenly for the bottom crust.

    Use a Metal Pan: Metal pie pans work better than glass for a golden bottom crust.

    Don’t Worry About Overbaking Your Pie: yep, that’s what I said. It’s better to slightly overbake the crust vs. to underbake. I bake my crumb slab pies for 30 minutes, then loosely cover with foil for another 20-25 minutes. Covering the pie during the last part of the baking process will prevent the crumble topping from getting too brown. And a tip for making fruit pies: if the filling isn’t bubbling up and almost coming out of the pie, it’s not done! 

    slice of pie with scoop of ice cream and bit of pie on a fork

    Blueberry Crumb Pie Ingredients

    PIE CRUST

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • ⅔ cup shortening
    • ¼ cup COLD butter (I use salted), cut into small cubes
    • 2 teaspoons vegetable oil
    • ⅓ cup milk
    • 1 ½ teaspoons lemon juice

    Blueberry PIE FILLING

    • 36 ounces of fresh blueberries (about 8 cups)
    • 1 cup sugar
    • ⅓ cup all-purpose flour
    • 3 Tbsp. corn starch
    • 3 Tbsp. lemon juice

    CRUST DUST

    • 2 Tbsp. all-purpose flour
    • 2 Tbsp. sugar

    Crumble Topping

    • 1 ½ cup flour
    • ¼ cup sugar
    • ¾ cup brown sugar
    • ¾ cup melted butter (1 ½ sticks)

    sheet pan of blueberry crumb pie

    HOW TO MAKE A BLUEBERRY SLAB PIE

    • Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
    • Combine the milk and lemon juice in a small bowl.
    • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.

    process shot collage of pie crust, crust dust, rolled pie crust and blueberry filling in pie crust

    • Flatten the dough into a disc and wrap with plastic. Refrigerate while you make the pie filling and crumb topping (30 minutes).
    • Mix crumble topping ingredients together. Place the bowl in the refrigerator and chill until the pie crust is done chilling.
    • Combine blueberries, sugar, flour, corn starch, and lemon juice. Coat evenly.
    • Preheat the oven to 400 degrees. If you have a pizza stone, place it on the oven rack to preheat.
    • Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13×18″ rustic-looking rectangle. It won’t be exact, and that’s ok.
    • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
    • Sprinkle crust dust over the pie crust bottom.
    • Pour the blueberry filling over the bottom crust.
    • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place).
    • Remove crumble topping from the refrigerator. It will be solid, and that is what you want. Break it up with a fork into small crumbs (pea-sized).unbaked blueberry crumble slab pie in pan
    • Sprinkle the crumble over the blueberry pie filling.
    • Bake the slab pie for 30 minutes.
    • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
    • The top should be GOLDEN and the filling should be bubbling.
    • Allow the pie to cool for at least 2 hours before slicing.

    pan of sliced blueberry pie

    Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.

    Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

    slice of blueberry slab pie with vanilla ice cream

    Blueberry Crumb Pie Recipe

    slice of blueberry slab pie on spatula
    Print Pin
    No ratings yet

    Blueberry Crumb Slab Pie

    Everything you love about blueberry crumb pie, baked in a sheet pan! One blueberry slab pie easily yields 18-24 slices, perfect for sharing with friends.
    Course Dessert
    Cuisine American
    Keyword blueberry crumb, blueberry pie, blueberry slab pie, blueberry streusel
    Prep Time 45 minutes minutes
    Cook Time 55 minutes minutes
    cooling 2 hours hours
    Total Time 3 hours hours 40 minutes minutes
    Servings 24
    Calories 220kcal

    Ingredients

    Pie Crust

    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • ⅔ cup shortening
    • ¼ cup COLD butter I use salted, cut into small cubes
    • 2 teaspoons vegetable oil
    • ⅓ cup milk
    • 1 ½ teaspoons lemon juice

    Blueberry Pie Filling

    • 36 ounces of fresh blueberries 2 (18-ounce) containers
    • 1 cup sugar
    • ⅓ cup all-purpose flour
    • 3 Tbsp. corn starch
    • 3 Tbsp. lemon juice

    Crust Dust

    • 2 Tbsp. all-purpose flour
    • 2 Tbsp. sugar

    Crumble Topping

    • 1 ½ cup flour
    • ¼ cup sugar
    • ¾ cup brown sugar
    • ¾ cup melted butter 1 ½ sticks

    Instructions

    • Mix flour and salt in a large bowl. Cut in shortening using a pastry cutter. Cut in butter until the particles are the size of small peas.
    • Combine the milk and lemon juice in a small bowl.
    • Add oil and milk/lemon mixture to the flour mixture and stir until a soft dough forms. You may need to use your hands to form the mixture into a dough.
    • Flatten the dough into a disc and wrap with plastic. Refrigerate while you make the pie filling and crumb topping (30 minutes).
    • Mix crumb topping ingredients together. It will look like a ball and not crumbly, that's what you want at this point. Refrigerate the crumb mixture until the pie crust is done chilling.
    • Combine blueberries, sugar, flour, corn starch, and lemon juice. Coat evenly.
    • Preheat the oven to 400 degrees. Lower the baking rack to the bottom ⅓ of the oven. If you have a pizza stone, place it on the oven rack to preheat.
    • Roll the pie crust on a lightly floured surface. Keep rolling until it is a 13×18″ rustic-looking rectangle. It won’t be exact, and that’s ok.
    • Place the rectangle into a 10×15″ jelly roll pan, allowing the excess to hang over the edge of the pan.
    • Sprinkle crust dust over the pie crust bottom.
    • Pour the blueberry filling over the bottom crust.
    • Tuck the excess pie crust into the pan (rolling it forward or behind to tuck into place).
    • Remove crumble topping from the refrigerator. Break it up with a fork into small crumbs (pea-sized). Sprinkle the crumble over the blueberry pie filling.
    • Bake the slab pie for 30 minutes.
    • Cover/tent loosely with foil and bake for an additional 20-25 minutes.
    • The top should be GOLDEN and the filling should be bubbling.
    • Allow the pie to cool for at least 2 hours before slicing.

    Video

    Notes

    Storage: Store leftover pie in the pan, covered with plastic wrap to keep fresh for up to 3 days.
    Baking Sheets: I only bake on light-colored baking sheets. If you bake on dark sheets, you may need to adjust the baking time.

    Nutrition

    Calories: 220kcal

    Honey Bun Sheet Cake

    April 24, 2025 By Brandy 1 Comment

    honey bun sheet cake cut into squares

    A sheet cake version of the viral honey bun cake. Easy to make, honey bun sheet cake is soft and rich and feeds a crowd! Made with a boxed cake mix, it couldn't be easier! This post contains an affiliate link.

    You might also like our apple slab pie, rocky road Texas sheet cake, or banana bread bars.

    Watch our step by step video!

    9x13 cakes are great, but there is just something about a sheet cake that I love! The slightly thinner slices of cake, the option to feed more friends, and the quicker bake time. Sheet cakes are easy to make, and I'll show you how to adjust the measurements for a basic box cake mix to turn it into a honey bun sheet cake, baked in a half sheet pan.

    honey bun cake in sheet pan

    Honey Bun Sheet Cake

    Honey buns are a Little Debbie treat. They are big, sticky cinnamon rolls that are a bit sweeter than traditional cinnamon rolls. Honey bun sheet cake incorporates the delicious flavors of the sticky rolls, but it's easier to make and quicker, too! Yellow cake, brown sugar, cinnamon, butter---this cake is loaded with flavor and couldn't be simpler to make.

    There are quite a few versions of honey bun cake online. Some use cream cheese, others sour cream. Some have you swirl the brown sugar filling, and others have you simply place it between the cake layers. No matter how you prepare it, honey bun cake is easy to make. I prefer it in sheet cake form and think you'll love my version too.

    slice of cake on spatula

    Honey Bun Sheet Cake Ingredients

    (Bake in a half. sheet pan. A half sheet pan is 18"x13"x1)

    Yellow Cake

    • 1 box yellow cake mix
    • 1 cup flour
    • ½ cup sugar
    • 4 eggs
    • 1 cup sour cream
    • 1 Tbsp. vanilla extract
    • ½ cup water
    • ¾ cup melted butter (1 ½ sticks)

    Brown Sugar/Cinnamon Filling

    • 1 cup brown sugar
    • 2 teaspoons ground cinnamon

    Vanilla Icing

    • 2 cups powdered sugar
    • 3 Tbsp. milk
    • 1 teaspoon vanilla extract

    slice of cake and fork with bite of honey bun cake on it.

    Box Cake Mix Extender

    You might notice in the ingredients list that I call for a cake mix AND flour and sugar. Don't worry, that isn't a mistake. One cake mix isn't quite big enough to fill a half sheet pan, but two boxed cake mixes are too much! I know this because I've tried baking a double batch in a half sheet pan in the past, only to have it bubble over and make a mess in the oven. This leaves you with two options. 1: Add an additional ½ of a box of cake mix and save the rest to use another time. 2: Use a cake mix extender. I typically use an extender. You can use this trick anytime you'd like to squeeze out a couple more cups of cake batter to make a few more cupcakes or, in this case, to fill up the sheet pan.

    It sounds fancy, but to extend a cake mix, you simply add a bit more flour and sugar, as well as a bit more of the basic ingredients that you were already adding to the cake mix (water, eggs, etc). That's it.  You can learn more about cake extenders and a couple of variations here.

    slice of honey bun sheet cake on plate

    Since I've already done the measurements for the cake mix extender, you don't need to do anything. Just grab a yellow cake mix and bake the honey bun cake as directed in your half sheet pan.

    honey bun sheet cake cut into squares

    How To Make a Honey Bun Sheet Cake

    Preheat the oven to 350 degrees. Grease an 18"x13"x1" half sheet pan.

    Place all cake ingredients in the bowl of a stand mixer. Beat on medium speed for 3 minutes. Scrape the sides of the bowl periodically to make sure everything is mixed in.

    process shots of honey bun cake in pan with brown sugar coating

    Pour half of the cake batter into the pan, spread evenly with a rubber spatula.

    Mix brown sugar and cinnamon together in a small bowl. Sprinkle mixture over cake batter.

    Spoon remaining cake batter on top of the brown sugar/cinnamon mixture.

    Spread cake batter with a metal spatula until the filling is covered. If the top batter mixes a little with the brown sugar mixture, it's ok.

    Bake the cake for 25-28 minutes*. The inserted toothpick should come out clean.

    *Note: I only bake on light colored baking sheets. If you use a dark sheet, you may need to adjust and reduce the baking time.

    hand spreading icing over

    Mix icing ingredients together and spread over warm cake.

    Let the cake cool COMPLETELY before slicing.

    honey bun sheet cake in pan

    This cake yields 24 generous slices. Store cake in pan and cover with plastic wrap to keep fresh for up to 5 days.

    slice of cake on plate

    Honey Bun Sheet Cake Recipe

    (printable version)

    honey bun sheet cake cut into squares
    Print Pin
    5 from 1 vote

    Honey Bun Sheet Cake

    A sheet cake version of the viral honey bun cake. Easy to make, honey bun sheet cake is soft and rich and feeds a crowd!
    Course Dessert
    Cuisine American
    Keyword honey bun cake, honey buns, little debbie cake
    Prep Time 10 minutes minutes
    Cook Time 28 minutes minutes
    cool 1 hour hour
    Total Time 1 hour hour 38 minutes minutes
    Servings 24 slices
    Calories 262kcal

    Ingredients

    Yellow Cake

    • 1 box yellow cake mix 13 or 15 ounce
    • 1 cup all-purpose flour
    • ½ cup sugar
    • 4 large eggs
    • 1 cup sour cream
    • 1 Tbsp. vanilla extract
    • ½ cup water
    • ¾ cup melted butter 1 ½ sticks

    Cinnamon Filling

    • 1 cup brown sugar
    • 2 teaspoons ground cinnamon

    Vanilla Icing

    • 2 cups powdered sugar
    • 3 Tbsp. milk
    • 1 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 350 degrees. Grease an 18"x13"x1" half sheet pan.
    • Place all cake ingredients in the bowl of a stand mixer. Beat on medium speed for 3 minutes. Scrape the sides of the bowl periodically to make sure everything is mixed in.
    • Pour half of the cake batter into the pan, spread evenly with a rubber spatula.
    • Mix brown sugar and cinnamon together in a small bowl. Sprinkle mixture over cake batter.
    • Spoon remaining cake batter on top of the brown sugar/cinnamon mixture.
    • Spread cake batter with a metal spatula until the filling is covered. If the batter mixes a little with the brown sugar mixture, it's ok.
    • Bake the cake for 25-28 minutes. The inserted toothpick should come out clean.
    • Mix icing ingredients together and spread over warm cake.
    • Let cake cool COMPLETELY before slicing.

    Video

    Notes

    This cake yields 24 generous slices. Store cake in pan and cover with plastic wrap to keep fresh for up to 5 days.

    Nutrition

    Calories: 262kcal

     

     

     

    Easy Pork Chops and Rice (Slow Cooker and Stove Top)

    April 22, 2025 By Brandy 1 Comment

    a plate with pork chops over rice, broccoli and a roll

    Simple and comforting, these easy pork chops and rice come together quickly with only a few ingredients. Slow cooker and stove top instructions.

    You might also like our restaurant-style orange chicken recipe, shortcut stroganoff, or skillet lasagna. 

    Watch our step by step video!

    Easy Pork Chops With Cream Of Mushroom Gravy

    This is one of my husband's favorite meals from his childhood. It's so easy to make, easy to customize, and is loaded with flavor. I love the combination of cream of mushroom soup and onion soup mix. It makes a delicious gravy that is so flavorful.

    pork chops served over rice with a roll and steamed broccoli.

    If you have an aversion to using canned cream of mushroom soup, there is no reason to tell me. To each his own 🙂 You can make your own or find a healthier recipe!  I like making these pork chops in my slow cooker so I can set it and forget it, but I've made them on the stove plenty of times, too! I'll share instructions for both.  Serve over rice, mashed potatoes, or noodles, and feel free to add in things like sliced mushrooms or veggies.

    pork chops in a bowl, covered with gravy

    Easy Pork Chops and Rice Ingredients

    • 6-8 boneless pork chops (I used regular cut ribeye chops)
    • 2 cans of cream of mushroom soup
    • 1 packet/envelope onion soup mix (Lipton)
    • steamed white rice

    slow cooker with raw pork chops covered with cream of mushroom soup and onion soup mix

    How To Make Pork Chops and Rice in a Slow Cooker

    This method yields tender pork chops that fall apart and are easily shredded.

    1. Place pork chops at the bottom of a slow cooker.
    2. Cover with cream of mushroom soup.
    3. Sprinkle onion soup mix over the soup.
    4. Cover and cook on LOW for 6-8 hours.

    Serve over rice with extra gravy spooned over top. The onion soup mix is salty; no additional salt is needed to season the pork chops.

    pork chop and rice on fork

    How To Make Pork Chops and Rice on The Stove

    This method yields tender pork chops that are easy to cut with a fork, not quite as fall-apart-tender as a slow cooker.

    1. Heat a large skillet on medium-high heat. Add 2 tablespoons of olive oil.
    2. Once the oil is hot, add pork chops to the skillet and brown pork chops on both sides (2-3 minutes per side).
    3. Pour cream of mushroom soup over pork chops and spread to cover evenly.
    4. Sprinkle onion soup mix on top. Stir gently to combine the soup and seasoning.
    5. Cover, reduce heat to LOW, and let simmer for 10-15 minutes.

    Serve over rice with extra gravy spooned over the top. The onion soup mix is salty; no additional salt is needed to season the pork chops.

    a plate with pork chops over rice, broccoli and a roll

    Easy Pork Chops and Rice Recipe

    (printable version)

    pork chops served over rice with a roll and steamed broccoli.
    Print Pin
    5 from 1 vote

    Easy Pork Chops and Rice

    Simple and comforting, these easy pork chops and rice come together quickly with only a few ingredients. Slow cooker and stove top instructions.
    Course Main Course
    Cuisine American
    Keyword campbells, cream of mushroom, pork chops, pork chops and rice, tender
    Cook Time 6 hours hours
    Total Time 6 hours hours
    Servings 6
    Calories 345kcal

    Ingredients

    • 6-8 boneless pork chops
    • 2 cans cream of mushroom soup
    • 1 packet onion soup mix Lipton
    • steamed white rice

    Instructions

    HOW TO MAKE PORK CHOPS AND RICE IN A SLOW COOKER

    • Place pork chops at the bottom of a slow cooker.
    • Cover with cream of mushroom soup.
    • Sprinkle onion soup mix over the soup.
    • Cover and cook on LOW for 6-8 hours.

    HOW TO MAKE PORK CHOPS AND RICE ON THE STOVE

    • Heat a large skillet on medium-high heat. Add 2 tablespoons of olive oil.
    • Once the oil is hot, add pork chops to the skillet and brown pork chops on both sides (2-3 minutes per side).
    • Pour cream of mushroom soup over pork chops and spread evenly.
    • Sprinkle onion soup mix on top. Stir gently to combine the soup and seasoning.
    • Cover, reduce heat to LOW, and let simmer for 10-15 minutes to allow pork chops to finish cooking and sauce to heat through and look like gravy.
      If you'd like to thin out the sauce, add a few tablespoons of water or chicken broth. I don't do this until the end, as the sauce will thin down as it simmers anyway.

    Video

    Notes

    Serve over rice with extra gravy spooned over the top. The onion soup mix is salty; no additional salt is needed to season the pork chops.
    Calories do not include rice.

    Nutrition

    Calories: 345kcal
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