1 lb. ground beef, browned and drained 1.5 lbs potatoes, diced large 3 carrots, sliced 1 onion, diced 1 garlic clove, minced (I had this on hand already) 1 (6-oz.) can tomato paste 2 cups water 1 tsp. salt ¼ tsp. pepper 1 tsp. onion powder 1 tsp. dried oregano
Add the cooked ground beef, potatoes, carrots, onions, and garlic to a 5-quart or larger slow cooker. In a small bowl whisk together the tomato paste, water, salt, pepper, onion powder and oregano. Pour this mixture over everything in the slow cooker. Stir. Cover and cook on LOW for 6-7 hours, without opening the lid during the cooking time. Serve with buttered sandwich bread.
1 bunch of spinach 1 sachet of three cheese sauce Cream of your choice
METHOD DON’T BOIL YOUR SPINACH I REPEAT DON’T BOIL YOUR SPINACH
1. Fry onions sprinkle some black pepper & stir till golden brown 2. Add your chopped spinach & stir 3.Give it minutes to cook 4. Add cream about half a cup 5. Give it time to cook 6. Add the three cheese sauce powder, stir until it dissolve. There you have it.
You should have a cutting board made out of a hard plastic resin. Wooden cutting boards can and do develop cracks and you don’t want that, because it provides a place for bacteria to grow. That’s the last thing we want on our chicken. You will want a meat hammer made for tenderizing meat. Buy one as heavy as you can afford. You want one that is all metal and one piece if you can find it because it will be easy to clean up. You will want a roll of plastic wrap so you can cover your chicken with a layer of plastic before you beat it with your meat hammer. This way you will keep down the splatter and mess and make clean up so much easier. You’ll need one gallon plastic ziplock bag in which to marinate the chicken overnight. 1 pack of skinless, boneless chicken breasts Wet ingredients: 1 quart of buttermilk 1 small bottle of Texas Pete hot sauce 2 cups whole milk 2 large eggs Dry ingredients: 2 cups unseasoned bread crumbs 1 cup of flour 1 cup of fine crushed corn flakes 1 teaspoon sea salt 1 teaspoon black pepper You’ll also need enough vegetable oil to fill your cooking pot 2-3 inches deep.
How to Make it : You can thaw the chicken in its original package. Just be sure if any blood spills in your refrigerator to clean it up at once with a bleach and water solution. Open the package in your sink and drain away any juices or blood. Wash your chicken under cold running water then pat to dry. Move the chicken to your cutting board and cut each breast half into about 3 – 4 pieces, then lay it out on your cutting board and cover with plastic wrap. Beat the pieces flat with the meat hammer. Now place all your chicken into a ziplock bag and pour in the buttermilk and hot sauce. Close the bag and place it into your refrigerator overnight. The next day, whip the milk and eggs in a small bowl. In a large bowl add all the dry ingredients together very well. Take your chicken tenders out of their buttermilk solution and place them into the milk / egg mixture, then coat them very well with the dry mixture. Now it goes back into the milk / egg mixture and then back into the dry mixture. You will now have breaded your chicken tenders twice. When you take them out of the breading the second time, lay them side by side on a dish or baking pan. You will now want to use 2-3 inches of vegetable oil in a cooking pot. If you prefer to use a deep fryer, set it to 350°F. Now fry the chicken to a deep golden brown and drain on paper towels. You can now serve them with honey mustard or ranch dressing. Serve with carrot and celery sticks for a little temperature and texture variation.
Cake: 1 cup butter 1 cup water ¼ cup cocoa 2 cups sugar 2 cups flour ⅛ teaspoon salt 2 eggs 1 teaspoon baking soda ½ cup sour cream 1 teaspoon vanilla Icing (recipe below) Icing: ½ cup butter ¼ cup cocoa ¼ cup plus 2 tablespoons milk 1 box (1 pound) confectioners’ sugar (sift it first to remove lumps – otherwise icing remains lumpy) ½ teaspoon vanilla Chopped Pecans (optional) How to make it : For the cake: In a saucepan, combine the butter, water and cocoa over med. heat until the butter melts. Don’t let it cook too long. In a separate bowl, combine the sugar, flour, salt, eggs, and baking soda. Add the butter mixture to the dry ingredients. Careful, it’s hot. Add the sour cream and vanilla and mix well. Pour into a sheet cake pan or jelly roll pan. Bake at 350 degrees for 20 minutes. For the icing: In a saucepan, combine the butter, cocoa and milk over medium heat and bring to a boil. Immediately remove from heat and combine with confectioners sugar and vanilla. Mix well with a mixer to remove lumps. Spread over the sheet cake while it is STILL hot. You can either mix the chopped pecans into the icing before pouring it over the hot sheet cake, or sprinkle them over the top after you put the icing on (or omit all together).
FOR CRUST: 6 cups Rice Krispies cereal ¼ cup salted butter 1 pkg miniature marshmallows FOR FILLING: 1 (8 oz) pkg cream cheese, softened ½ cup sugar 1 tsp vanilla extract 1 (7 oz) jar marshmallow creme/fluff 1 (8 oz) pkg Cool Whip, thawed FOR GARNISH: Whipped cream Cubed & prepared Rice Krispy Treat Squares (I used the ones from the box) Instructions Liberally grease a 9″ or 10″ springform pan with cooking spray. Set aside. In a large bowl, add in the Rice Krispies cereal. Set aside momentarily. In a medium saucepan, melt the salted butter and marshmallows together over low heat, stirring constantly, until melted and smooth. Pour the melted marshmallow mixture over the cereal and toss until totally combined. Pour the cereal into the prepared pan and, using a greased glass cup, press the cereal mixture into the pan, forming a base and sides. Put aside to set, about 20 minutes. While crust sets, make your filling. In a large bowl of a stand mixer, cream together the cream cheese, sugar and vanilla until smooth, about 1 minute. Beat in the marshmallow creme until smooth. Lastly, fold in the Cool Whip by hand until combined. Spread the filling mixture into the crust, smoothing out the top. Garnish with whipped cream piped along the perimeter of the cheesecake and top with stacked prepared & cubed Rice Krispy Treats in the center. Chill for at least 2 hours in the fridge before cutting into slices.
INGREDIENTS CHOCOLATE CAKE 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box 14 oz sweetened condensed milk 1 cup semi sweet chocolate chips CHOCOLATE WHIPPED CREAM TOPPING 2 cups heavy whipping cream 1/2 cup powdered sugar 1/4 cup + 2 tbsp cocoa 1/2 tsp vanilla extract mini chocolate chips chocolate sauce
INSTRUCTIONS 1. Bake cake according to box directions in a 9×13 cake pan. 2. Once cake comes out of the oven, poke holes all over the top of the cake. 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate. 5. Pour chocolate mixture over the cake and spread to fill in holes. 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled. 7. To make whipped topping, whip heavy cream until it begins to thicken. 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. 9. Spread whipped topping evenly over cooled cake. 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
2 cups of flour1 1/2 tsp baking soda1/2 tsp salt1 cup of sugar (I used a little less)1/4 cup oil (I used vegetable)4 ripe bananas, mashed1/4 cup water1 tsp vanilla
How to make it
Preheat oven to 350 degrees F. Lightly grease a 9 in square baking pan.In a small bowl, combine the flour, baking soda and salt. In another bowl whisk together the sugar, oil and then add the bananas. Add water and vanilla, stirring to combine.Add the flour mixture and mix together just until wet.Bake for 45 to 50minutes or until a toothpick inserted in center comes out clean.
Dough Ingredients:3¼ cups flour2 tsp instant yeast¼ cup white sugar½ teaspoon salt1 egg¼ cup water¾ cup milk⅓ cup butter, softenedFilling Ingredients:21 ounce can Lucky Leaf Strawberry Pie Filling2 teaspoons cinnamon½ teaspoon sugarLemon Cream Cheese Frosting:4 ounce cream cheese, softened3 Tablespoons butter, softened1 cup powdered sugar¼ cup half and half2 teaspoons lemon juice1 Tablespoon lemon zest (one lemon)1 teaspoon vanillaAdvertisement
To make the dough: In a small saucepan over medium low heat add the milk and butter. Stir until the butter has melted and remove from heat. Let stand until luke warm temperature.In a large mixing bowl whisk together 2¼ cups flour, yeast, sugar, and salt. Add to the stand mixer with dough hook attached. (You can also make this by hand, just knead until smooth once all of the ingredients are added.) Add the egg and water and mix until just starting to combine. Slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth. Let the dough rest for 10 minutes.On a lightly floured surface, roll the dough into a large 9×15 square. About ¼-1/2 inch thick. Spread strawberry pie filling evenly on top of the dough. In a small bowl combine the cinnamon and sugar and sprinkle on top of the strawberry filling. Roll up the 15 inch side into a log and pinch the seams. Cut into 9-12 slices depending on how thick you want your cinnamon rolls. Place in a greased 9×13 inch pan and cover with a damp cloth and let rise for 30 minutes.Preheat oven to 375 degrees. Bake for 30 minutes or until just golden brown on the tops.To make the glaze: Beat together the cream cheese, butter, and powdered sugar until smooth. Add the half and half, vanilla, lemon juice and lemon zest until combined. Frost over warm cinnamon rolls and enjoy!