1 pkg german chocolate cake mix
2/3 cup evaporated milk
1 stick butter
50 caramels
1 (6oz) pkg chocolate chips
Combine cake mix, 1/2 cup evaporated milk, and melted butter. Pat out half the batter into a 9x13 inch pan. Bake for 6 minutes at 350. Melt caramels and 1/3 cup evaporated milk together on stove. Pour over baked brownie. Spread chocolate chips over caramels. Pat out remaining cake mix over caramels. Bake for 15 to 20 minutes at 350.
*half a bag of caramel bites (unwrapped) roughly equals 25 caramels.
Thursday, September 24, 2015
Sunday, May 17, 2015
Emily Healthy Salad
This salad has the best dressing. It comes from Emily Mortimor Carlie's good friend. She made it for a lunch play date! Its DELICIOUS!!
Dressing:
Equal parts Avocado oil and mix of lemon juice and white wine vinegar. About 1/8 tsp garlic powder, 1 tsp dijon mustard, 1 T honey, salt to taste. Mix together!!
Salad: The dressing pairs well with anything
Lettuce-spring mix or spinach
craisins
nuts
apple chunks
Cheese-your choice, feta or blue
Dressing:
Equal parts Avocado oil and mix of lemon juice and white wine vinegar. About 1/8 tsp garlic powder, 1 tsp dijon mustard, 1 T honey, salt to taste. Mix together!!
Salad: The dressing pairs well with anything
Lettuce-spring mix or spinach
craisins
nuts
apple chunks
Cheese-your choice, feta or blue
Monday, May 4, 2015
Balsamic Beef Roast
INGREDIENTS
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes (*omit if you don't want any heat)
4 cloves garlic, chopped
INSTRUCTIONS
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for another use.
NOTES
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
1 3-4 pound boneless roast beef (chuck or round roast)
1 cup beef broth
½ cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon honey
½ teaspoon red pepper flakes (*omit if you don't want any heat)
4 cloves garlic, chopped
INSTRUCTIONS
Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ - ½ cup of gravy over roast beef.
Store remaining gravy in an airtight container in the refrigerator for another use.
NOTES
If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.
Sunday, April 26, 2015
Taco Stuffed Peppers
(6 Sisters Stuff)
4 red bell peppers
1 pound lean ground beef (I used turkey)
1/2 cup cooked rice (I did brown rice)
10 oz RoTel Diced tomatoes with green chiles, drained
1.25 oz taco seasoning
1 cup shredded cheese
Wash peppers and remove tops. Remove all seeds and membranes from the inside. Place peppers in large pot and fill with water, bring to boil then remove from heat and let sit for 5 min. Remove peppers from water and set aside. In large pan brown beef or turkey, drain fat. Add rice, RoTel, and taco seasoning to the meat. Mix until combined. Place peppers in 8x8 dish and fill with meat mixture. Top with cheese bake at 350 for 30 min or until peppers are soft and cheese is melted.
4 red bell peppers
1 pound lean ground beef (I used turkey)
1/2 cup cooked rice (I did brown rice)
10 oz RoTel Diced tomatoes with green chiles, drained
1.25 oz taco seasoning
1 cup shredded cheese
Wash peppers and remove tops. Remove all seeds and membranes from the inside. Place peppers in large pot and fill with water, bring to boil then remove from heat and let sit for 5 min. Remove peppers from water and set aside. In large pan brown beef or turkey, drain fat. Add rice, RoTel, and taco seasoning to the meat. Mix until combined. Place peppers in 8x8 dish and fill with meat mixture. Top with cheese bake at 350 for 30 min or until peppers are soft and cheese is melted.
Cranberry Cake
Anji Heiner (Heiner christmas party)
3 eggs
2 cups sugar
3/4 cup butter or margarine softened
1 tsp almond extract
2 cups flour
2 1/2 cups fresh or frozen cranberries thawed
2/3 cup chopped pecans
whipped cream (optional)
In a mixing bowl beat eggs with sugar until slightly thickened and light in color about 5 min. Add butter and extract beat 2 min. Stir in flour just until combined. Sit in the cranberries and pecans. Spread in greased 9x13. Bake 350 for 45-50min. Serve with whipped cream if desired.
3 eggs
2 cups sugar
3/4 cup butter or margarine softened
1 tsp almond extract
2 cups flour
2 1/2 cups fresh or frozen cranberries thawed
2/3 cup chopped pecans
whipped cream (optional)
In a mixing bowl beat eggs with sugar until slightly thickened and light in color about 5 min. Add butter and extract beat 2 min. Stir in flour just until combined. Sit in the cranberries and pecans. Spread in greased 9x13. Bake 350 for 45-50min. Serve with whipped cream if desired.
Top Ramen Salad
Anji Heiner (Bear Lake Salad)
2 pkg top ramen noodles (chicken flavor)
3 chicken breasts cooked and cubed
1 small head of cabbage shredded (can use 2 pre packaged cabbage with carrots and red cabbage already shredded)
1 bunch of green onions chopped
3 T sesame seeds (toasted)
1/2 cup sliced almonds (toasted)
Dressing:
2 top ramen noodle packets
5 T lemon juice
9 T oil (1/2 cup plus 1 T)
9 drops sesame oil (can add more)
4 T sugar
1 tsp salt
1 1/2 tsp pepper
Mix and set aside till ready to toss salad
Mix cabbage with onions cubed chicken and dressing mixture. This can be done a day ahead of time. About 3 hours before serving salad mix in the noodles, toasted sesame seeds, toasted almonds and toss to coat!
2 pkg top ramen noodles (chicken flavor)
3 chicken breasts cooked and cubed
1 small head of cabbage shredded (can use 2 pre packaged cabbage with carrots and red cabbage already shredded)
1 bunch of green onions chopped
3 T sesame seeds (toasted)
1/2 cup sliced almonds (toasted)
Dressing:
2 top ramen noodle packets
5 T lemon juice
9 T oil (1/2 cup plus 1 T)
9 drops sesame oil (can add more)
4 T sugar
1 tsp salt
1 1/2 tsp pepper
Mix and set aside till ready to toss salad
Mix cabbage with onions cubed chicken and dressing mixture. This can be done a day ahead of time. About 3 hours before serving salad mix in the noodles, toasted sesame seeds, toasted almonds and toss to coat!
Spinach Salad
From Tabitha Jakes girlfriend
Dressing:
1 cup canola oil or Avacado oil
1/4 cup apple cider vinager
1/2 cup sugar
1/2 tsp paprika
1 tsp dry mustard
1 T garlic minced (less if real garlic bulb)
Blend everything and put in fridge for at least an hour.
Salad:
Nuts- 1 cup nuts, place in pan and add 1/4 cup butter and 1/2 cup sugar. Heat and stir, removed from heat and keep stirring until cool.
2 Bags spinach
craisins
feta cheese
bacon pieces
tomatoes
*Dress salad right before eating then add nuts!
Dressing:
1 cup canola oil or Avacado oil
1/4 cup apple cider vinager
1/2 cup sugar
1/2 tsp paprika
1 tsp dry mustard
1 T garlic minced (less if real garlic bulb)
Blend everything and put in fridge for at least an hour.
Salad:
Nuts- 1 cup nuts, place in pan and add 1/4 cup butter and 1/2 cup sugar. Heat and stir, removed from heat and keep stirring until cool.
2 Bags spinach
craisins
feta cheese
bacon pieces
tomatoes
*Dress salad right before eating then add nuts!
Friday, April 24, 2015
Frozen Peach Pie Filling
Judy Stanfield
9 pounds fresh peaches
2 tsp fruit fresh
3 1/2 cups sugar
1/2 cup plus 2 T quick cooking tapioca
1/4 cup lemon juice
1 tsp salt
1/2 stick (4T) butter
1 tsp cinnamon or nutmeg
To peel the peaches first bring a pot of water to a boil. Using a paring knife score the peaces with an x into the skins only. Gently drop the peaches in the boiling water for approx 30 sec to one min. Using slotted spoon remove and place in ice water for a min. The skins should slip off easily. If not place back in boiling water for another 30sec.
Slice the peaches and put them in a bowl. Sprinkle fruit fresh and sugar and stir into peaches. Stir in remaining ingred and mix well.
Line 4 pie pans with heavy foil or freezer paper placing a piece of plastic wrap over foil. Put 4-5 cups filling in each pan. Loosely fold wrapping around pie and freeze until firm. When filling is solid remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day for each pie simply place frozen filling in pie shell and add 1/2 stick of butter and sprinkle with cinnamon or nutmeg, Top pie with an additional pastry crust seal well and bake for 60 min in 375 oven.
*Needs to sit after baking to cool and set up!
*
9 pounds fresh peaches
2 tsp fruit fresh
3 1/2 cups sugar
1/2 cup plus 2 T quick cooking tapioca
1/4 cup lemon juice
1 tsp salt
1/2 stick (4T) butter
1 tsp cinnamon or nutmeg
To peel the peaches first bring a pot of water to a boil. Using a paring knife score the peaces with an x into the skins only. Gently drop the peaches in the boiling water for approx 30 sec to one min. Using slotted spoon remove and place in ice water for a min. The skins should slip off easily. If not place back in boiling water for another 30sec.
Slice the peaches and put them in a bowl. Sprinkle fruit fresh and sugar and stir into peaches. Stir in remaining ingred and mix well.
Line 4 pie pans with heavy foil or freezer paper placing a piece of plastic wrap over foil. Put 4-5 cups filling in each pan. Loosely fold wrapping around pie and freeze until firm. When filling is solid remove from pans and wrap tightly. Return to freezer until ready to use.
On pie baking day for each pie simply place frozen filling in pie shell and add 1/2 stick of butter and sprinkle with cinnamon or nutmeg, Top pie with an additional pastry crust seal well and bake for 60 min in 375 oven.
*Needs to sit after baking to cool and set up!
*
Sunday, March 22, 2015
Greek Yogurt Chicken Salad
From damn delicious blog
From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!
INGREDIENTS
1 pound cooked chicken breast, shredded
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving
Spread on Some Creamy Butter w/ Canola Oil
INSTRUCTIONS
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
Serve sandwiches on ciabatta bread with chicken mixture.
From the plump grapes and fresh apples to the sweet cranberries, this lightened up sandwich won’t even taste healthy!
INGREDIENTS
1 pound cooked chicken breast, shredded
1/2 cup diced red onion
1/2 cup diced apple
2/3 cup grapes, halved
1/3 cup dried cranberries
1/4 cup sliced almonds
1/2 cup plain Greek yogurt
1 tablespoon freshly squeezed lemon juice, or more, to taste
1/2 teaspoon garlic powder
Kosher salt and freshly ground black pepper
4 rolls ciabatta bread, toasted, for serving
Spread on Some Creamy Butter w/ Canola Oil
INSTRUCTIONS
In a large bowl, combine chicken, red onion, apple, grapes, dried cranberries or currants, sliced almonds, Greek yogurt, lemon juice, garlic powder, salt and pepper, to taste.
Serve sandwiches on ciabatta bread with chicken mixture.
Monday, March 16, 2015
Pioneer Woman Bruschetta
Ingredients
2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don't Oversalt!)
1 whole Baguette
8 Tablespoons Butter
Preparation Instructions:
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.
To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
2 Tablespoons Olive Oil
5 cloves Garlic, Finely Minced
1 pint Red Grape Tomatoes, Halved Lengthwise
1 pint Yellow Grape Tomatoes, Halved Lengthwise
1 Tablespoon Balsamic Vinegar
16 whole Basil Leaves (chiffonade)
Salt And Pepper To Taste (don't Oversalt!)
1 whole Baguette
8 Tablespoons Butter
Preparation Instructions:
In a small skillet, heat olive oil over medium-high heat. Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown (it can be golden.) Pour into a mixing bowl and allow to cool slightly.
Add tomatoes, balsamic, basil, and salt and pepper to the bowl. Toss to combine, then taste and add more basil if needed, and more salt if needed (don't oversalt, though!) Cover and refrigerate for an hour or two if you have the time.
Cut the baguette into diagonal slices to allow for the most surface area possible. Melt half the butter in a large skillet and grill half the bread on both sides, making sure they're nice and buttery. Cook till golden brown on both sides. Repeat with the other half of the butter and the other half of the bread.
To serve, give the tomato mixture a final stir, the spoon generously over the slices of bread. Serve on a big platter as a first course or appetizer.
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