1 large onion, sliced
1/2 tsp black pepper
1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2 cups all-purpose flour
3/4 cup granulated white sugar
1 Tbsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup canned pure (unsweetened) pumpkin
3 Tbsp. half and half cream
1 large egg
6 Tbsp. cold butter, cut into cubes
1/2 cup powdered sugar (sifted)
1 Tbsp milk (any kind)
3/4 cup powdered sugar (sifted)
1 to 2 Tbsp. milk (any kind) 1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
pinch of ground ginger
pinch of ground cloves
1. Preheat oven to 425°F. Spray baking sheet with cooking spray or line with parchment paper. Give it a light dusting of flour on top of that.
2. In a large bowl, whisk together dry ingredients (through ginger)
3. In a separate bowl, whisk together pumpkin, half and half and egg.
4. Use a pastry cutter or two knives to cut butter into the dry ingredients. Continue cutting until the mixture resembles fine crumbs. (You may also use a food processor for this step. Pulse until the mixture resembles fine crumbs).
5. Fold wet ingredients into dry ingredients, then form the dough into a ball. The dough will be wet, but if it seems super sticky... just go ahead and sprinkle a little more flour into the dough until it's easier to handle. Remember, you want it to be somewhat sticky, and that's okay- but you also don't want it to stick to the baking sheet. Pat out dough onto the lightly floured baking sheet and form it into a 1-inch thick rectangle that is about 9-inches long and 3-inches wide. Use a large knife or a pizza cutter to slice the dough twice through the width, making three equal squares. Cut through the three squares diagonally so that you have 6 triangular slices of dough. Gently pull the triangles apart, leaving about 1/2-inch space between each one.
6. Bake 14 to 16 minutes on prepared baking sheet. Scones should begin to turn light brown.
7. While scones are cooling, prepare plain glaze by whisking ingredients in a medium bowl. Mix until smooth.
8. When scones are cool, use a knife to cut them apart and then pull them apart so that they are ready for glazing. Use a brush to paint a coating of the glaze over the top of each scone.
9. As the white glaze firms up, prepare spiced icing by whisking the ingredients in another medium bowl until smooth. Drizzle this thicker icing over each scone (or brush it on) and allow the icing to dry before serving.
2 Tbsp. butter
1/4 c. all-purpose flour
1 c. water
2 1/2 c. milk (skim or 1% work just fine and lighten it up considerably)
2 regular-sized chicken bouillon cubes, 1 Knorr chicken bouillon cube, or 2 tsp. chicken base
1/2 lb. bacon (optional)
1 small onion, minced
2 red potatoes, diced into small cubes
2-3 cloves garlic, minced
1 can corn, drained or about
1 1/2 C frozen fresh corn
Salt and pepper to taste
A few dashes of hot sauce (like Tabasco or Cholula)
Fry bacon until crisp. In the meantime, melt butter over low heat in a soup pot. When melted, add flour to make a roux and whisk until it comes together in a little ball. Add water and whisk until completely combined and there are no lumps. Add milk and chicken base or bouillon and bring to a simmer. Add potatoes, onions, and garlic, and simmer (but don’t boil!), stirring very frequently, for about 20 minutes or until potatoes are tender. Add crumbled bacon and corn and heat through. Add a few drops of hot sauce and then salt to taste. The reason why I don’t have an exact measurement is that while the soup REALLY needs salt, bacon also really differs in its saltiness, so it can be super easy to make this soup waaaaay too salty. Start with about 1/4 tsp., give it a few minutes, and then add more if you need it. Ladle into bowls and sprinkle with extra bacon and/or cheese if you want
1 cup seasoned bread crumbs
1 cup grated Parmesan cheese
3 teaspoons Italian seasoning
2 pounds ground beef
3 loaves (1 pound each) frozen bread dough, thawed
3 cups (12 ounces) shredded part-skim mozzarella cheese
1 egg white, lightly beaten
Additional Italian seasoning
1 jar (14 ounces) spaghetti sauce, warmed
In a large bowl, combine the eggs, bread crumbs, Parmesan cheese and Italian seasoning. Crumble beef over mixture and mix well. Shape into 1-in. balls.
Place meatballs on a rack in a shallow baking pan. Bake, uncovered, at 400° for 10-15 minutes or until no longer pink. Drain on paper towels. Reduce heat to 350°.
On a floured surface, roll each portion of dough into an 18-in. x 12-in. rectangle. Spoon a third of the meatballs and mozzarella cheese down the center of each rectangle. Fold dough over filling; press edges firmly to seal.
Place seam side down on greased baking sheets. Brush tops with egg white; sprinkle with Italian seasoning. Let stand for 15-30 minutes. Bake for 25-30 minutes or until golden brown. Serve with spaghetti sauce. Yield: 3 calzones (4 servings each)
Yellow cake mix - 1 cup reserved
1/2 cup melted butter
Press into greased cake pan
In seperate bowl mix:
3 cups pumpkin
2/3 c. milk
2 1/2 tsp. pumpkin spice
1/2 c. brown sugar
Pour over cake mix
Add to reserved cake mix :
1/4 c sugar
1 tsp. cinnamon
1/4 c butter (cold)
1 tsp. vanilla
Sprinkle on top of pumpkin mix. Bake at 350 for 55-60 minutes. Serve with whip cream.
One of my favorite things of all time is Bavarian Cream. There is soooo many things you can do with Bavarian cream and I have eaten most of them and never been disappointed.... seriously my waist line is proof enough lol.
8 ounces cream cheese, softened
2 (3 1/2 ounce) packages instant pudding mix
3/4 cup cold milk
12 ounces Cool Whip, thawed
Mix together cream cheese and dry pudding mix.
Slow beat in milk.
Fold in Cool Whip.
* Note: You can make a chocolate version by using chocolate puddings and chocolate flavored whipped topping
Do you ever get sick of hot chocolate all the time during the winter?? My kids do so I was looking to switch it up a little and you all know how much I love Our Best Bites :)
I give you Caramel Apple Cider that is just as good as it sounds!!!! It was a big hit by both kids & adults!!
1/2 gallon apple cider (64 oz or 8 C)
1/2 C orange juice, fresh squeezed or good quality bottled like Simply Orange
2 cinnamon sticks
1/4 t ground allspice
1/3 C jarred caramel sauce* more to taste if needed
optional: caramel flavored syrup sweetened whipped cream (or from a can is fine!) *For a delicious twist, substitute maplesyrup for the caramel sauce in this recipe.
Pour 8 cups of apple cider into a large stock pot on the stove pot. Set heat to medium-high. Add orange juice, cinnamon sticks, and allspice.
Thoroughly wash your orange and then gently stab the whole cloves into it. If you find it hard to do that without destroying the cloves, use a toothpick to poke little hole first and then insert the cloves. (If you are doubling the recipe, you can still just use one orange, just double the number of cloves you poke into it).
Gently drop the whole orange into the pot. Bring cider toa boil and then reduce heat to a low simmer. Simmer on low for 60 minutes and longer if you wish. If you’re keeping the pot on the stove for an extended period, keep an eye on the orange. If at any time it splits open, remove it from the pot. If the white pith is exposed it will add a bitter taste to your cider. If you’re going to have the pot warming for hours on end, take out the orange. After you’ve simmered for an hour, add caramel sauce and stir to combine and dissolve. Add more caramel to taste if needed.
When ready to serve, ladle into mugs, top with whipped cream, and give it a drizzle of caramel and a sprinkle of cinnamon.
3 tablespoons dried basil
3 tablespoons dried oregano
3 tablespoons dried parsley
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried thyme
1 teaspoon dried rosemary
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes
Mix all ingredients in a spice grinder.
OR put in a small bowl and crush with the back of a spoon.
Store in an airtight jar for up to 6 months
1/2 cup shortening
1 cup packed brown sugar
1 cup white sugar
1 tsp. vanilla extract
1/2 cup butter
2 cups all-purpose flour
1/2-1pkg chocolate chips
1 cup flaked coconut
1 tsp. baking powder
1 tsp. baking soda
2 cups rolled oats
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium mixing bowl cream shortening, butter, and sugars. Add eggs and vanilla until blended. Set aside.
3. In a separate bowl, combine dry ingredients, withholding the coconut until all other dry ingredients are blended. Add coconut.
4. Combine wet and dry ingredients until moist. Drop on greased cookie sheet about 1-2 inches apart. Bake for 10 minutes or until golden.
Remove from oven immedietly- if overcooked cookies get HARD.
There is a little sandwich shop here in town that I absolutely LOVE!! They have a sandwich that has Raspberry Jalapeno Jelly on it and I wasnt too sure about it but gave it a go and WOW!!!! It was love at first bite!! So of course I had to try and make some ;)
1 green bell pepper
1 cup frozen raspberries or 1 cup fresh raspberry
5 jalapeno peppers
3 cups sugar
3/4 cup cider vinegar
3 ounces pectin
Sterilize jelly jars and lids according to manufacturer's instructions.
Remove seeds from green pepper and chilies Be very careful with chiles -- don't touch your eyes.
Fit the steel knife blade into the bowl.
Chop green pepper into 1/4-inch pieces.
Measure 1/2 cup.
Reserve rest for another purpose.
Chop jalapenos into 1/4 inch pieces.
Measure 1/4 cup for jelly.
Place the Raspberries, 1/2 cup green pepper and 1/4 cup jalapenos, sugar and vinegar in a large saucepan.
Bring to a boil.
Continue to boil 1 minute.
Remove from heat; let cool 5 minutes.
Stir in pectin.
Strain mixture through a fine strainer to remove pieces of peppers.
Pour strained liquid into sterilized jars.
Cover tightly and store in a cool place up to 6 months
My lil boy came in the other night asking me to make some more cupcakes. I was in the baking mood and but was also trying to clean so I whipped out a 2 handy dandy cake mixes (yes I too use these) BUT I couldn't just make plain cupcakes so I started pulling stuff out of the pantry to experiment with and here is some of our ideas.
Strawberry pie filling
Raspberry pie filling
Cherry pie filling
Man this was so much fun, it was like a cupcake sundae :) It would be super fun to do for a birthday party!!!
So all we did was make a cake mix according to the directions on the box. Then poured it into cupcakes leaving room for toppings & room to grow. Then we put a spoonful of peanut butter, strawberry, etc. If your putting the candy in you have to cover it with just a little bit of cake mix.
Bake according to directions on box. When cooled frost with frosting or eat without :)
Or you can make cake pops:
Make & bake cake according to directions on box. When cake has completely cooled crumble it into a bowl. Mix one tub of prepared frosting with cake. Form into silver dollar sized balls. Place in fridge for 30 minutes. When ready melt some chocolate. Dip sucker sticks in chocolate 1/2" the stick in cake balls. Let cool then dip balls in chocolate, making sure to cover the whole ball. Tap stick to shake off excess chocolate. Roll in sprinkles, crushed candy bars or cookies, or let set up then drizzle with white chocolate. Chill.
1 large can tomato juice
1 pkg. elbow noodles cooked until almost done
1 lb ground beef, browned & seasoned with salt & pepper
1-2 cans corn drained or 1 pkg frozen corn
1 can tomato paste
1 can diced tomatoes optional
1/2 tsp garlic powder
mix all together until hot. Serve
I love how my kids think I am a superhero when they wake up to homemade donuts. Then for about a week after this AWESOME treat everyone that comes to our house gets told about Moms aka SUPERMOMS, donuts!!! Come on you know you want to be a super hero too!!! this does take a couple hours set be prepared!
2 (.25 ounce) envelopes active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp. salt
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying
1/3 cup butter
2 cups confectioners' sugar
1 1/2 tsp. vanilla
4 Tbsp. hot water or as needed
1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of flour.
Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic.
Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
4. Melt butter in a bowl. Stir in confectioners' sugar and vanilla until smooth. Stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
1 cup Milk
6 Tablespoons Butter
2-1/2 tsp Active Dry Yeast
2 whole Eggs
1/3 cup Sugar
3-1/2 cups All-purpose Flour
1 teaspoon Salt
1/3 cup Sugar
2 Tablespoons Cinnamon
Egg And Milk, Mixed Together, For Brushing
Softened Butter, For Smearing And greasing
Melt butter with milk. Heat until very warm, but don't boil. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes.
Combine flour and salt.
In the bowl of an electric mixer, mix sugar and eggs with the paddle attachment until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes. If dough is overly sticky, add 1/4 cup flour and beat again for 5 minutes.
Heat a metal or glass mixing bowl so it's warm. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm, hospitable place for at least 2 hours.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you're going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and smear over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make cinnamon french toast.
Ok THIS IS ONE OF THE BEST PEACH DESSERTS EVER!!!!!!
The recipe says the cobbler will rise to the top and mine didnt but we still loved it!!!!
4 cups peeled, sliced peaches
2 cups sugar, divided
1/2 cup water
8 tablespoons butter
1 1/2 cups self-rising flour
1 1/2 cups milk Ground cinnamon, optional
Preheat oven to 350 degrees F.
Combine the peaches, 1 cup sugar, and water in a saucepan and mix well. Bring to a boil and simmer for 10 minutes. Remove from the heat.
Put the butter in a 3-quart baking dish and place in oven to melt.
Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if using. Batter will rise to top during baking. Bake for 30 to 45 minutes.
To serve, scoop onto a plate and serve with your choice of whipped cream or icecream
Ok honestly how many of you use Shake N Bake??? This recipe is similiar to that only better ;)
4 pork chops, trimmed
2 tablespoons butter, melted 1 egg, beaten
2 tablespoons milk
1/4 teaspoon black pepper
1 cup herb-seasoned dry bread stuffing mix
Preheat oven to 425 degrees F. Pour butter into a 9x13 inch baking pan. Stir together egg, milk and pepper. Dip pork chops in egg mixture, coat with stuffing mix and place in pan. Bake in preheated oven for 10 minutes. Turn chops and bake for another 10 minutes, or until no pink remains in the meat and juices run clear
My mom made this one day (when nobody beat her to the rhubarb ;)and it was great! I was really skeptical about the rhubarb with caramel but after much twisting of my arm I tried it and kept trying it lol!
2 Tbsp. butter softnened (not margarine)
1 cup sugar
2 cups flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
2 cups chopped fresh or frozen (thawed) rhubarb
1/4 sup flour
1/4 cup sugar
2 Tbsp butter melted
1/2 cup butter
3/4 cup sugar
1/2 cup evaporated milk
1 tsp. vanilla extract
In a mixing bowl cream butter & sugar. Beat in egg. In a seperate bowl combine flour, baking powder, baking soda, and salt. Add to cream mixture. Alternately add buttermilk beating just until moist. Fold in rhubarb. Pour into greased 9" square baking dish.
Combine topping ingredients. Sprinkle over batter. Bake at 350 for 40-45 minutes, or until toothpick comes out clean. Cool.
melt butter in a saucepan. Add sugar & milk. Bring to a boil. Cook & stir for 2-3 minutes or until thick. Remove from heat. Stir in vanilla. Serve over cake.
Yep I made another taco meal!! This was a TOTAL last minute meal!! But it was easy, it worked, and the kids and hubby were happy so I was happy :)
5 chicken breasts
1 (24 oz) jar of salsa
2 cans corn- drained
1 can black beans, rinsed & drained
1 taco seasoning packet (optional)
Shredded cheddar cheese
Mix corn, salsa, and beans. Place chicken in crock pot, dump salsa over the top. Cook on low 6-8 hours or high 4 hours. When chicken is cooked, shred this is done really easy if you have a mix master with a preetzel tool or you can do it with a fork. Serve on tortilla with cheese & sour cream
My sister made this soup a couple years ago and brought it down and everyone fell in love with it. This uses a TON of stuff out of your garden which most of you are probably picking like crazy right now before everything freezes.
6 cups water
3 potatoes chopped
1 3/4 cup carrots
2 cups celery
3/4 cup onion
4 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. dill weed
3/4 cup butter
3/4 cup flour
3 cups milk
1 1/2 cups chicken broth
3 1/2 cups cheddar cheese, grated
1 cup zucchini, chopped
1 cup crookneck chopped
1 1/2 cups corn
1 cup broccoli*
1 cup cauliflower*
Combine water, potatoes, carrots, celery, onions, broccoli, cauliflower, salt, pepper, & dill weed. Bring to a boil. Add squashes & corn, cover & simmer 15 minutes. In a seperate pan melt butter, add flour, milk, & chicken broth. Stir gently and constently until well combined. Add cheese melt into sauce. Mix with veggies.
*If you don't want to use broccoli & cauliflower just use extra squash.
Ok so this is the snicker doodle recipe I was talking about before. The one with the snickers wrapped inside Mmmmmm!!!!
1 cup butter
1 1/2 cups sugar
1/2 tsp. Salt
2 tsp cream of tartar
1 tsp. Baking soda
2 3/4- 4 cups flour
Bite size Snickers cut into half
Cinnamon & sugar
Mix well. Let chill for about an hour or until not too sticky.
Roll dough around snickers then in cinnamon & sugar. Place on a greased cookie sheet. Bake at 400 for 8-10 minutes.
1 lb ground beef
Drain & season with garlic salt
Put in crock pot with :
1 can corn with liquid
1 can stewed tomatoes + liquid
1 can kidney beans, rinsed + 1 can water
1 can black beans, rinsed
1 can tomato sauce
1 pkg. Taco seasoning
Cook on low for 6-7 hours
Serve with sour cream, shredded cheddar cheese, and corn chips
wash and clean jalapenos, then slice them in half lengthwise.
Stuff with cream cheese then wrap with bacon.
Bake at 350 for about an hour or until bacon is cooked.
Easy and Good!! I took these to a baseball game a couple years ago and the MEN loved them! I like to dip mine in ranch to tone down the heat a little. Hope you like these or at least your hubby does :)
So I thought this is the perfect time to try so why not and I threw a recipe together and YUM!!!!! It was a HIT!!!
2 lbs ground beef
1 onion chopped
1 green pepper chopped
1 Tbsp. Worchestershire sauce
1-2 tsp. Tabasco sauce (or more
depending on preference)
1 1/2 tsp. Garlic salt
1 pkg. Chili seasoning
4 cans 15 oz. Tomato sauce
4 cans 15 oz. Kidney beans
So since the weather is yucky why not give this a try???
lots of fun, and full of lots of yummy food. These are the memories that I want my kids to remember forever and maybe one day do with their kids.
My kids love caramel popcorn but sticky fingers & books don't mix well.
Soooooo I thought we would try a baked aka less sticky caramel popcorn. It
was a hit!!!
The kids lasted until 11:30 and thats about how long the popcorn lasted
1 cup butter
2 cups brown sugar
1/2 cup corn syrup
1/2 teaspoon baking soda
1 teaspoon vanilla extract
3 bags microwave popcorn
Mix butter, brown sugar, corn syrup in the microwave. Until boiling.
Remove from microwave and add vanilla & baking soda (be prepared this will make your caramel rise)
Pour over cooked popcorn. Stir until coated well. Place on a cookie sheet.
Bake at 250 stirring every 15 minutes. The longer you cook, the crispier
it gets. Don't cook longer than 1 hour. I prefer 30-45 minutes, its crunchy
but not too hard!!
She just celebrated her 2nd year blogiversary. I have been following her for over a year now and she has some pretty dang good recipes including this one.
As soon as I seen this I thought my kids are going to love it!!! But little did I know my hubby and I would love it too!!! Check out her blog today and tell her I sent you!!
4 boneless skinless chicken breasts cut into bitesize chunks
2 cups milk
2 eggs, beaten
2 cups pancake mix of choice 1/2-1 tsp salt (this can be omitted if you're watching your sodium! :)
1 tsp pepper
Trim your chicken breasts and cut into bitesize chunks. In a medium bowl, mix together milk and eggs. Add chicken and make sure all chicken is coated.
Cover and refrigerate for at least two hours.
When you are ready to start cooking your chicken, heat oil to 360 degrees.
Mix pancake mix, salt and pepper in a shallow bowl. Take your chicken out of the milk mixture and drain. Drop into flour mixture and coat well. Drop in hot oil and cook until browned. Serve while warm with your favorite dipping sauce.
Guilty of contributing to an addict!!
My hubby came home the other day with a couple recipes from a co-worker. He knows I have an addiction for recipes so my eyes lite up and I went to the grocery store the next day for a few ingredients and viola!!! Buns
Hamburger Patties or ground beef to shape your own
Bacon (peppered is best)
Cook patties brushing teriyaki on both sides while cooking. Cook bacon. When patties are almost done put the pineapple on top of patty and put a jalapeno in the middle of the pineapple ring. Cover with cheese. Butter buns & toast them. Serve with toppings.
* cheese could be whatever you prefer. I like pepperjack or provolone.
This is a great burger that tastes different than the norm.
1 (10-ounce) bag each frozen strawberries, frozen blueberries, frozen raspberries
1/3 to 2/3 cup sugar
1/2 cup baking mix
2 1/4 cups baking mix
1/4 cup sugar, plus 1/4 cup
4 tablespoons butter, melted
1/2 cup milk
2 teaspoons cinnamon
Spray the insert of a slow cooker with cooking spray. In a large mixing bowl, toss together all the frozen fruit, sugar and 1/2 cup baking mix. Transfer the fruit to the slow cooker. In another large mixing bowl, stir together 2 1/4 cups baking mix, 1/4 cup sugar, melted butter and milk with a wooden spoon. Drop bits of dough on top of the fruit. In a small mixing bowl, stir together the remaining 1/4 cup sugar and ground cinnamon. Sprinkle the cinnamon sugar on top of the dough. Turn the power onto high and slow cook for 3 to 4 hours until the topping has puffed and the fruit is bubbling(watch this carefully around 3 hours so it doesn't over cook) .Serve warm with whipped cream or ice cream
2 cups sugar & 1 cup oil
Add in 3 eggs, 1/2 cup milk, & 2 Tbsp. Vanilla
then add 2 cups peeled & shredded zucchini.
After that's mixed well add:
1/4 tsp. Baking powder 1/4 c. Baking Cocoa 1 tsp. Baking soda 1 tsp. Salt 2 1/2 cups flour
When its all mixed, pour into a greased 9x13 pan. Bake @ 350 for 45 minutes.
6 Tbsp. Unsweetened cocoa
1/4 c margarine
2 cups powdered sugar
1/4 c. Milk
1/2 tsp. Vanilla
Melt butter, add cocoa. Set aside to cool. In bowl combine remaining ingredients. Stir in cocoa mix. Spread over brownies. You can also add nuts to the brownies if you'd like. I like to add walnuts to ours. Happy Eating :)
Anyways I got this recipe years ago and have added to it as the years go on. This is so easy... its also crock pot YES!!! Simple!!
12 boneless pork chops
1 large RED enchilada sauce
Shredded cheddar cheese
Green enchilada sauce
Opt. Toppings: Corn, jalapenos, etc.
Ok the big cooking instructions. Place pork chops in crock pot. Pour enchilada sauce over it and let it cook 7-8 hours on low heat. The longer you cook them the more tender the meat will be. After its cooked pull out pork & shred with fork. Put on tortilla top with cheese, sour cream, (or opt. toppings) and drizzle with GREEN enchilada sauce. Roll up and enjoy. The plates always end up clean :) Yields: 6-8 servings DONT FORGET TO TELL YOUR FRIENDS ABOUT OUR GIVEAWAY!!! AS SOON AS WE HIT 125 FOLLOWERS WE WILL DRAW A # FROM OUR COMMENTS ON THE GIVEAWAY POST. IF YOU GET PEOPLE TO FOLLOW YOU GET TO POST ONCE FOR ALL OUR NEW FOLLOWERS YOU BROUGHT US AFTER THEY POST AND PLEASE TELL US YOU SENT THEM :)
18 gingersnap cookies
12 oz. cream cheese, softened*
3/4 cup sugar
1 Tbsp. corn starch
1 tsp. Pumpkin pie spice
1 cup canned pumpkin
1/3 c. Karo light corn syrup
Beat cream cheese, sugar, corn starch, & pumpkin spice until well mixed. Add eggs, blend well. Add pumpkin & syrup. Beat for 1 more minute. Place baking cups in muffin tins. Place 1 gingersnap in each cup. Pour filling into cups on gingersnap. Bake @ 325 for 30-35 minutes. Chill for 1 hour. Garnish with cool whip & caramel topping. Yields: 18 cheesecakes * pay attention to the ounces. A reguar cream cheese is only 8 oz. I usually double this so I use 3 cream cheeses
2 cucumbers peeled & sliced
1 onion sliced
1 c. vinegar
1 c. water
1 Tbsp. sugar
1/2 tsp salt
1/2 tsp pepper
Mix all together except veggies. Stir until sugar is dissolved. Add veggies. Let sit overnight. You can use as many cukes & onions you want.
I am the kind of gal that's all about summer grilling, along with anything that is fast & easy & these potatoes are so quick & easy but yet so good!! NOTE: This makes a lot of Potatoes you may want to cut back
10 lbs of RED potatoes
1 1/2 Cubes of Butter
1/3 C.California Style Coarse Grind Blend
Salt & Pepper
1 LG Block Velveeta Cheese
Take two pieces of tin foil to double the strength & make a grilling bag. Take your desired amount of Potatoes wash thoroughly DO NOT PEEL & dice them up into medium sized chunks, place all the chunks into grilling bag, add all butter & as much California Blend & Salt & Pepper as desired. Cook on Low/Med Heat for about 1/2 hour maybe 45 Min Open grill bag & check Potatoes to see if they are soft all the way through. When soft cut Velveeta in LARGE chunks and place over top of Potatoes & reclose bag until cheese if fully melted. Serve up Potatoes.
2 cucumbers peeled & diced
1/2 c. onion or jalapeno chopped
24 oz. Cottage cheese
1 c. mayo
1/4-1/2 tsp. Accent (or salt)
1/4 tsp garlic salt
Pepper to taste
Mix all together & chill. Serve with chips or veggies
1/4-1/2 tsp garlic salt
1(approx. 27 oz) can chicken
2 c. sliced grapes (I used green this time but any work)
1 1/2 -2 c. mayo
1/4 tsp Italian seasoning
you can also put celery in it if you prefer
Mix all together and serve on bread or eat plain. Goes great with chips & salsa. Good eats :)
Preheat your oven to directions on crescent rolls. Form a pocket with the crescent rolls then cook for approximately 8-10mins so they are barely golden brown and spread on your desired amount of peanut butter (which melts if you put it on when they are still warm) finally drop a spoonful of jelly in. You do need a fork for these pb&j's but what kid doesn't love something new. I had my neighbors grand kids over playing one day when we had these & they thought they were so yummy & i was SUPER COOL (i swear it had nothing to do with me letting them jump from our tramp into the creek & mud! hehe) for making these yummy "treats" which is always a great thing when kids consider their lunch a treat. I hope you enjoy & don't forget to feel free to leave your comments. - Jackie
1 bag frozen corn (cooked) Grated cheddar cheese Jalepenos (I use the bottle of tamed for my kids) Diced tomatoes Tortillas Fried onions Guacamole Sour Cream Slice cooked steaks in strips. Place on tortillas. Top with all the toppings you prefer, any would work I just had shredded cheddar. Microwave til cheese is melted. Viola!!!