Slow Cooker Mulled Cider with Caramel Pecan Rim

Slow Cooker Mulled Cider with a Caramel Pecan Rim will be the hit of your parties or dinner parties all Fall and Winter long! The combination of the caramel and nutty pecans with the warming cider is perfection, and made with no added sugar.. Have it without any alcohol, or spike it as desired with your favorite liquor! Made in partnership with the American Pecan Council!

Slow Cooker Mulled Cider with Caramel Pecan Rim

No sugar added, simple to make, and definitely a new go-to drink when entertaining for the holidays! I put this out and let everyone add in their favorite alcohol: caramel vodka, brandy, bourbon, or wine!

If you love the combination of cinnamon + warm apple cider + a touch of cranberries, this is definitely a must-try! The best part? All you have to do is toss everything in a slow cooker and BOOM. Mulled cider perfection.

Get creative with this recipe for holiday entertaining by creating an individual spiked cider bar! Simply place liquor such as bourbon, red wine, or rum next to the slow cooker and let friends or family create their own spiked mulled cider beverage!

I’m back with another fabulous recipe in partnership with my friends at the American Pecan Council! Pecans are my favorite nut! They are lower in carbs and higher in fiber compared to many other nuts, and they’re a “good” source of monounsaturated fat, including the beneficial oleic acid that’s found in olive oil! A handful of pecans (about 19 halves) is a good source of fiber, thiamin, and zinc, and an excellent source of copper and manganese – a mineral that’s essential for metabolism and bone health. Plus, they have that yummy, buttery flavor! I love using pecan pieces to make my life easier during the chopping of them!

5.0 rating

1 reviews

Slow Cooker Mulled Cider with Pecan Rim

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Yield 8
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes

Course:

Make Ahead:
Author: Lexi

Scale This Recipe

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Ingredients

Mulled Cider Ingredients

• 1.5 liters of fresh apple cider
• 4 star anise
• 3 cinnamon sticks, or 1/2 teaspoon ground cinnamon
• 1 orange thinly sliced, used half of the slices on serving glasses and 1/2 of the slices for the mulled cider
• 1/2 lime, thinly sliced
• 1-inch knob of ginger, skin removed
• 1 cup fresh cranberries

Pecan Caramel Rim

• 1 cup coconut milk, only the cream used
• 1/2 teaspoon vanilla extract
• 2 tablespoons butter
• Pinch of sea salt
• 1 cup pecan pieces, finely chopped or ground

Add-In Alcohol Options

• Bourbon, 2 ounces per glass
• Dark rum, 2 ounces per glass
• White wine, to taste
• Caramel Vodka or Regular Vodka, 2 ounces per glass

Directions

1. Place all mulled cider ingredients into a slow cooker. Set on low for 4 hours.

2. While cider cooks, make a batch of caramel. Place coconut milk, vanilla, butter and sea salt in a small saucepan over medium-high heat. Bring to a boil. Turn down heat to low and let simmer, whisking often, for about 30 minutes or until thick enough to coat the back of a spoon. Take off heat and let cool. Store in the refrigerator until the mulled cider is ready.

3. Pour caramel onto a small, shallow plate.

4. On a separate shallow plate, place crushed pecans.

5. Dip your glass of choice in the caramel until the entire rim is well covered. Dip the caramel rim into the pecan mixture. Pour mulled cider into glasses and spike your drink with the desired alcohol if using, then stir and enjoy!

Recipe Notes

1. Storage: Leftover cider can be stored in the refrigerator for up to three days.
2. Make It On The Stovetop: Simmer the mulled cider ingredients in a large saucepan over low heat. Cover and let simmer for about 1 hour. Make sure that the cider stays at a low simmer, if it comes to a boil, the cider can separate!

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For more information, visit the American Pecan Council’s website! All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!

Slow Cooker Mulled Cider with Caramel Pecan Rim

This Four Ingredient Lightened Up Piña Colada is the perfect simple and refreshing Summer drink! Simply toss all of the ingredients into a blender, buzz, and sip!

I am so excited to partner with my friends at Pacific Foods to bring you today’s recipe. I love to lighten up dishes with their coconut milk instead of using canned coconut milk! It makes the dish, or cocktail, lighter, while still being super creamy!

We had so much fun testing this recipe. We could not get over how fun and customizable this drink was! Want to turn it into popsicles? Pour it into a popsicle mold, freeze overnight and devour! Want to spice it up a bit? Add some lemon or lime juice for an extra zing!

No added sugar, dairy-free, and paleo-friendly! A cocktail WIN in my book!

This drink is GREAT without the rum as well for a cooling and flavorful Virgin Piña Colada! Simply ditch the rum to make these mocktails for the non-drinkers in your life!

Definitely, a new go-to Summer cocktail to make for weekend entertaining!

0.0 rating

Four Ingredient Lightened Up Piña Colada

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Yield 2
Prep Time 10 minutes
Cook Time
Total Time 10 minutes

Course:

Make Ahead:
Author: Lexi

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Ingredients

• 3 ounces white rum
• 1/4 cup Pacific Foods Organic Coconut Milk**
• 3 cups frozen pineapple
• 2 cups ice, add more as needed
• Optional: Pinch of sea salt

Directions

1. Place all ingredients in a high-speed blender.
2. Blend on high until well combined. You should not be able to see any pinneaple pieces.
3. Taste and adjust ice as needed. The consistency should be very thick but smooth enough to drink!

Recipe Notes

• *Triple this recipe to serve a crowd!
• **You can use any Pacific Foods Coconut Milk you like. This is different than full-fat canned coconut milk!
• ***I like adding a pinch of sea salt, but you can omit this step!

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This recipe is sponsored by Pacific Foods. I love the integrity of their products and think you’ll love them too. All opinions are always 100% my own! Want a free e-cookbook? Download the Non-Dairy Made Easy e-book here!

Four-Ingredient Lightened Up Piña Colada

If you are looking for a simple side-dish to feed a crowd for weekend BBQing or a great on-the-go lunch, this Cold Asian Noodle Salad is perfect! Simply chop up all of the veggies, mix together the sauce, add in some rice noodles and BOOM. Your Summer salad is complete.

Watch the video here:

All the veggies! They add a great crunch and beautiful colors. This salad will be on repeat for every summer gathering! Mark my words!

Add some optional chicken to take this from a side dish to a hearty main!

5.0 rating

1 reviews

Cold Asian Noodle Salad

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Yield 8
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes

Course:

Make Ahead:
Author: Lexi

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Ingredients

Sauce

• 1/3 cup coconut aminos
• 3 tablespoons peanut butter or almond butter
• 1/2 teaspoon fish sauce 
• 2 teaspoons rice vinegar
• 2 teaspoons fresh ginger, grated, more to taste
• 2 teaspoons garlic, grated, more to taste
• 2 teaspoons chili sauce
• 2 teaspoon toasted sesame oils, plus more to put on noodles
• 1/2 lime juiced, more to taste
• Optional 1/8 teaspoon red pepper flakes, more to taste

Other Ingredients

• 1 8.8 oz package Vermicelli Rice noodles, cooked based on package instructions
• 2 carrots, sliced thin
• 1 Red bell pepper, sliced thin
• 1 Yellow bell pepper, sliced thin
• 1/4 cup scallions, sliced thin
• 1/4 purple cabbage, sliced thin
• 1 cup snap peas
• 1 cucumber, sliced thin
• 2 tablespoon cilantro, roughly chopped, more to taste
• 1 tablespoon sesame seeds
• optional: shredded rotisserie chicken
• optional edamame 
• optional: add peanuts

Directions

1. Add all sauce ingredients to a high-speed blender and blend until combined. Set aside.
2. Toss chopped veggies, rice noodles, cilantro, and sesame seeds into a medium mixing bowl. Add in chicken if using. Pour in sauce and mix well. Taste and adjust seasoning as needed.
3. Serve cold topped with scallions and peanuts if using.

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Cold Asian Noodle Salad [VIDEO]

This Cauliflower Baked Ziti from the No Excuses Detox Cookbook is the perfect LOW-CARB vegetarian meal! I love the idea of using cauliflower as a lower carb and higher nutrient alternative! This dish is so creamy, dreamy, and a great gluten-free, nut-free, grain-free, and vegetarian meal the kiddos will LOVE!

I was super excited when my friend Megan from The Detoxinista’s newest book arrived! It’s filled with so many family friendly recipes that I cannot wait to make. I started with this Cauliflower Baked Ziti since we are in a grove with our Meatless Monday series! If you tolerate cheese, this recipe is for you!

Here are a few others that I have my eye on:

Butternut Mac n’ Cheese

Sweet Potato Queso

Loaded Nacho Dip

Creamy Mushroom Soup

Avocado Caesar Salad

Strawberries & Cream Freezer Pops

Frosty Chocolate Shakes

Carrot Cake Cupcakes

5.0 rating

1 reviews

Cauliflower Baked Ziti

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Yields 4
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Course:

Make Ahead:
Author: Lexi

Scale This Recipe

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Ingredients

• 1 head of cauliflower, cut into florets and chopped
• 2 cups pizza sauce (store-bought or homemade)
• 4 eggs
• 1 cup ricotta cheese
• 2 teaspoons Italian seasoning
• 1/3 cup grated Pecorino Romano cheese
• 1/2 teaspoon fine sea salt
• 2 cups fresh baby spinach
• 2 ounces shredded cheddar cheese

Directions

1. In a large Dutch oven, combine the cauliflower and pizza sauce and stir well to coat. Bring the sauce to a boil over medium-high heat and, once at bubbling, lower the heat to a simmer. Cover the pot to let the cauliflower cook until fork-tender, about 15 minutes.
2. Preheat the oven to 350°F. In a medium bowl, beat together the eggs, grated Romano cheese, ricotta cheese, Italian seasoning and salt. Set aside.
3. After the cauliflower is tender, stir in the spinach and simmer to cook off any excess moisture in the pot, to ensure that the final result isn’t watery. Remove the pot from the heat and stir in the egg and cheese mixture. Top with the shredded cheese.
4. Bake for 30 minutes, until the eggs have set and the cheese is bubbly on top. Allow the dish to cool for 10 minutes, then serve warm. Store leftovers in an airtight container in the refrigerator for up to 5 days.

Recipe Notes

• *If you want to add meat, sauté it separately, and then add it to the mixture before baking!
• *Make this a freezer-friendly meal: Follow steps 1-3, instead of baking it, pour the ingredients into an oven-safe dish. Cover well and freeze for up to 3 months. When ready to serve, thaw in the fridge overnight and bake!
• *Adapted with permission from the No Excuses Detox Cookbook by Megan Gilmore

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