I made these one night with Ashlyn and one of my nieces. Now every time we see that niece she asks to make them again! They are easy enough for your kids to help with but yummy enough that no one will think they were made by kids.
-1 package German chocolate cake mix
-3/4 cup butter, melted
-1 can evaporated milk, divided
-1 14 oz. bag caramels
-1 bag Heath toffee bits
-1 bag milk chocolate chips
Grease a 9x13 baking pan. Preheat oven to 350. In a large bowl, mix together cake mix, melted butter, and 1/3 cup evaporated milk. Press half of this mixture in to the greased pan. Bake 6 minutes. Meanwhile, melt together caramels and remaining evaporated milk in a small saucepan over medium low heat, stirring very often. Remove brownies from oven after 6 minutes and sprinkle on half the bag of Heath toffee bits. Pour melted caramel over toffee bits. Sprinkle on half the bag of chocolate chips. Spread the remaining batter on top. (this is easiest if you take pieces of batter, flatten each individual piece in your hands and then place on top) Sprinkle remaining toffee bits and chocolate chips on top. Bake 20 minutes. Cool on a wire rack and then refrigerate for 3 hours before serving.
Wednesday, July 29, 2015
Garlic Rosemary and Mushroom Beef Roast
This is a great option if you want a variation on the traditional Sunday Roast dinner. It is great with mashed potatoes or roasted new potatoes. Also, everyone will think you are an amazing cook and really fancy.
-3-4 lb. boneless chuck or rump roast
-1 tsp. salt
-1/2 tsp. ground pepper
-1 onion, sliced
-2 Tbls. chopped, fresh rosemary leaves
-2 cloves garlic, finely chopped
-8 oz. small, whole fresh mushrooms
-1/2 cup light Italian dressing or light Balsamic dressing
Spray crockpot with nonstick cooking spray. If roast comes in a netting or tied, don't remove. Rub roast with salt, pepper, rosemary, and garlic. Put sliced onion on the bottom of the slow cooker then place beef over onion. Pour dressing over meat. Cover and cook on low 8 hours. Add mushrooms the last 1-2 hours so they won't be mushy. Before serving, remove netting or strings. Slice and serve mushrooms and juices with beef.
-3-4 lb. boneless chuck or rump roast
-1 tsp. salt
-1/2 tsp. ground pepper
-1 onion, sliced
-2 Tbls. chopped, fresh rosemary leaves
-2 cloves garlic, finely chopped
-8 oz. small, whole fresh mushrooms
-1/2 cup light Italian dressing or light Balsamic dressing
Spray crockpot with nonstick cooking spray. If roast comes in a netting or tied, don't remove. Rub roast with salt, pepper, rosemary, and garlic. Put sliced onion on the bottom of the slow cooker then place beef over onion. Pour dressing over meat. Cover and cook on low 8 hours. Add mushrooms the last 1-2 hours so they won't be mushy. Before serving, remove netting or strings. Slice and serve mushrooms and juices with beef.
Slow Cooker Teriyaki Chicken
This is a super easy dinner to throw in the crockpot. Other than roasts, it is what I make most often in my crockpot. Feeds a big group and is always a crowd pleaser.
-6-8 chicken thighs
-Veri Veri Teriyaki brand sauce, 1-2 cups
-1 onion sliced
-Steamed rice
-Shredded cabbage
-Thinly sliced green onion tops
Remove skin from chicken thighs. Spray crockpot with nonstick cooking spray and place thighs in. Put sliced onion over the top of the thighs. Cover with desired amount of sauce. Cook on low 6 hours. After it is done cooking the chicken will have fallen off the bones so remove all the bones and cartilage pieces with a slotted spoon. Serve chicken and sauce over rice and cabbage. Top with thinly sliced green onions for garnish.
-6-8 chicken thighs
-Veri Veri Teriyaki brand sauce, 1-2 cups
-1 onion sliced
-Steamed rice
-Shredded cabbage
-Thinly sliced green onion tops
Remove skin from chicken thighs. Spray crockpot with nonstick cooking spray and place thighs in. Put sliced onion over the top of the thighs. Cover with desired amount of sauce. Cook on low 6 hours. After it is done cooking the chicken will have fallen off the bones so remove all the bones and cartilage pieces with a slotted spoon. Serve chicken and sauce over rice and cabbage. Top with thinly sliced green onions for garnish.
Strawberry Pretzel Jello
This is our favorite jello. Or if you are like Jace you scrape the jello part off and just eat the filling and crust! : ) Anyway you want to eat it, it is delicious.
Crust
-1 1/2 cups crushed pretzels (I put pretzels in a blender until I have 1 1/2 cups of crumbs)
-4 1/2 Tbls. white sugar
-3/4 cups butter melted
-1 cup sugar
-2 8 oz. packages cream cheese
-8 oz. container Cool Whip, thawed
-6 oz. package strawberry Jello
-2 cups boiling water
-16 oz. package frozen sliced strawberries
Preheat oven to 350. Mix together pretzels, sugar, and melted butter. Press into the bottom of a greased 9x13 pan. Bake 10 minutes or until lightly toasted. Chill until room temp. In a medium bowl, beat sugar and cream cheese until smooth. Fold in Cool Whip. Spread evenly over cooled crust. In another bowl, stir together Jello and boiling water. Mix in frozen strawberries and stir until thawed. Pour over cream cheese mixture and refrigerate until Jello is set
Crust
-1 1/2 cups crushed pretzels (I put pretzels in a blender until I have 1 1/2 cups of crumbs)
-4 1/2 Tbls. white sugar
-3/4 cups butter melted
-1 cup sugar
-2 8 oz. packages cream cheese
-8 oz. container Cool Whip, thawed
-6 oz. package strawberry Jello
-2 cups boiling water
-16 oz. package frozen sliced strawberries
Preheat oven to 350. Mix together pretzels, sugar, and melted butter. Press into the bottom of a greased 9x13 pan. Bake 10 minutes or until lightly toasted. Chill until room temp. In a medium bowl, beat sugar and cream cheese until smooth. Fold in Cool Whip. Spread evenly over cooled crust. In another bowl, stir together Jello and boiling water. Mix in frozen strawberries and stir until thawed. Pour over cream cheese mixture and refrigerate until Jello is set
Best Pumpkin Bars Ever
Seriously. They are one of my most requested dessert recipes and no fall season is complete without several pans of them!
-3/4 cups butter
-2 cups sugar
-1 can pumpkin
-4 eggs
-2 cups flour
-2 tsp. baking powder
-2 tsp. ground cinnamon
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 tsp. ground nutmeg
Mix butter and sugar until fluffy. Add pumpkin and eggs. In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Slowly add the dry ingredients to the butter mixture. Spread into a greased and floured 15x10x1 baking pan. Bake at 350 for 30 minutes and let cool before frosting.
Frosting
-1 package cream cheese, softened
-1/3 cup butter
-1 tsp. vanilla
-3 cups powdered sugar
Mix cream cheese, butter, and vanilla in a large bowl until creamy. Gradually add sugar, mixing well after each addition. Spread on cooled pumpkin bars.
-3/4 cups butter
-2 cups sugar
-1 can pumpkin
-4 eggs
-2 cups flour
-2 tsp. baking powder
-2 tsp. ground cinnamon
-1/2 tsp. baking soda
-1/2 tsp. salt
-1/4 tsp. ground nutmeg
Mix butter and sugar until fluffy. Add pumpkin and eggs. In a separate bowl, mix together flour, baking powder, cinnamon, baking soda, salt, and nutmeg. Slowly add the dry ingredients to the butter mixture. Spread into a greased and floured 15x10x1 baking pan. Bake at 350 for 30 minutes and let cool before frosting.
Frosting
-1 package cream cheese, softened
-1/3 cup butter
-1 tsp. vanilla
-3 cups powdered sugar
Mix cream cheese, butter, and vanilla in a large bowl until creamy. Gradually add sugar, mixing well after each addition. Spread on cooled pumpkin bars.
Bacon Green Bean Bundles with Brown Sugar Glaze
This is a great fancy-dinner sidedish that looks beautiful and tastes delicious! Only makes 8, so I usually double it.
-8 slices bacon
-1 lb. fresh green beans, washed and trimmed
-4 Tbls. butter
-1 tsp. salt
- 1/2 tsp. garlic powder
-3 Tbls. packed brown sugar
-fresh ground black pepper
Preheat oven to 400. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 10 minutes or until bacon is just starting to brown on the edges while remaining underdone and pliable. Drain bacon on a plate lined with paper towels. While bacon cooks, bring a large pot of water to boil. Blanch green beans by plunging them into the boiling water for 3 minutes. Drain and immediately transfer beans to a large bowl of ice water to stop the cooking process. In a small pot, melt the butter. Mix in salt, garlic powder, and brown sugar until well blended. To assemble bundles, lay 8-10 beans in a pile (depending on the thickness of your beans). Wrap a piece of bacon around the beans, starting 1/4 way down and working down to 3/4 way down. Place the bundle on the baking sheet with the bacon seam side down. Repeat with all the beans. Using a spoon, evenly drizzle the butter sugar mixture over each bundle. Season with a small amount of the pepper. Roast at 350 for 20 to 25 minutes or until the bacon is crisp and cooked through. Allow to rest on the baking pan for 3 to 5 minutes before serving.
-8 slices bacon
-1 lb. fresh green beans, washed and trimmed
-4 Tbls. butter
-1 tsp. salt
- 1/2 tsp. garlic powder
-3 Tbls. packed brown sugar
-fresh ground black pepper
Preheat oven to 400. Line a large, rimmed baking sheet with heavy foil. Lay bacon strips on pan without overlapping. Bake for 10 minutes or until bacon is just starting to brown on the edges while remaining underdone and pliable. Drain bacon on a plate lined with paper towels. While bacon cooks, bring a large pot of water to boil. Blanch green beans by plunging them into the boiling water for 3 minutes. Drain and immediately transfer beans to a large bowl of ice water to stop the cooking process. In a small pot, melt the butter. Mix in salt, garlic powder, and brown sugar until well blended. To assemble bundles, lay 8-10 beans in a pile (depending on the thickness of your beans). Wrap a piece of bacon around the beans, starting 1/4 way down and working down to 3/4 way down. Place the bundle on the baking sheet with the bacon seam side down. Repeat with all the beans. Using a spoon, evenly drizzle the butter sugar mixture over each bundle. Season with a small amount of the pepper. Roast at 350 for 20 to 25 minutes or until the bacon is crisp and cooked through. Allow to rest on the baking pan for 3 to 5 minutes before serving.
$250 Cookie Recipe
This is our family's favorite chocolate chip cookie recipe. One batch makes around 8 dozen big cookies or around 10 dozen smaller cookies. If you don't need quite that many, you can easily half it.
-2 cups butter
-2 cups sugar
-2 cups brown sugar
-4 eggs
-2 tsp. vanilla
-4 cups flour
-5 cups blended oatmeal (measure and mix in a blender to a fine powder)
-1 tsp. salt
-2 tsp. baking powder
-2 tsp. baking soda
-24 oz. chocolate chips (I usually do 1 bag milk chocolate and 1 bag semi-sweet)
-1 8 oz. Hershey bar (grated)
Cream butter and both sugars in mixer. Add eggs and vanilla. In a large mixing bowl combine flour, blended oatmeal, salt, baking powder, and baking soda. Gradually add the four mixture to the butter mixture until well combined. Add chocolate chips and grated Hershey bar. Refrigerate at least an hour. Place balls of dough a few inches apart on a cookie sheet. Bake at 375 for 8 minutes (smaller cookies) or 10 minutes (larger cookies).
-2 cups butter
-2 cups sugar
-2 cups brown sugar
-4 eggs
-2 tsp. vanilla
-4 cups flour
-5 cups blended oatmeal (measure and mix in a blender to a fine powder)
-1 tsp. salt
-2 tsp. baking powder
-2 tsp. baking soda
-24 oz. chocolate chips (I usually do 1 bag milk chocolate and 1 bag semi-sweet)
-1 8 oz. Hershey bar (grated)
Cream butter and both sugars in mixer. Add eggs and vanilla. In a large mixing bowl combine flour, blended oatmeal, salt, baking powder, and baking soda. Gradually add the four mixture to the butter mixture until well combined. Add chocolate chips and grated Hershey bar. Refrigerate at least an hour. Place balls of dough a few inches apart on a cookie sheet. Bake at 375 for 8 minutes (smaller cookies) or 10 minutes (larger cookies).
Subscribe to:
Posts (Atom)