- 50-ish caramels (11-13oz)
- Chocolate Cake Mix (Devil’s Food)
- Evaporated Milk (divided)
- 1/2 c. butter (melted)
- Chocolate Chips (however much you want, but about 1 c.)
- Mix the cake mix with the butter and 1/3 c. evaporated milk
- Divide the mix into two, press half into the bottom of an ungreased 9×13 pan and bake for 6 minutes at 350°F
- Melt the caramels with 1/3 c. evaporated milk
- Pour the melted caramel mixture onto the baked brownie bottom
- Sprinkle chocolate chips over the caramel
- Drop the remaining cake mixture over the top
- Bake at 350°F for 15-20 minutes
- Try not to eat all of them in one-sitting (maybe this last step is only necessary for me, but we can all probably use the reminder. . .)
p.s. Thanks for the recipe Mom!
We have tried a few different naan recipes and so far this is our favorite.
1 3/4 c of flour
2 tsp sugar
1 tsp salt
3/4 tsp baking powder
2 tsp oil
1/2 cup milk
Mix all dry ingredients
Create a well in the middle of dry ingredients and add wet ingredients
Mix until ingredients come together, knead until smooth and elastic. Add more flour if necessary.
Let dough rest for 10 mins, divide into about 6 separate balls.
Heat skillet to medium heat.
Roll out balls until thin and flat.
Melt butter before cooking each naan.
Cook naan until browned on both sides. When they are cooked you can brush with butter and various seasonings.
recipe taken from thekitchenpaper.com
1 c. of quinoa
2 c. of chicken stock or broth
2 Chicken Breasts
Shake of Garlic Powder
1 can of black beans
1 can of corn
Lime Juice (optional)
Add quinoa and chicken broth to pot to boil.
Coat chicken with taco seasoning and grill. once cooked cut into slices or chunks.
Once quinoa is fully cooked, add black beans and corn to quinoa ( I personally don’t add the full cans, but it is up to preference). I also like to add a squirt of lime juice as well as the garlic powder now. Mix all together.
Place individual servings of quinoa mixture in bowls. Add to it chicken and avocado. Top with dressing such as a cilantro lime dressing , southwest ranch or ranch. serve.
I also like to use this recipe for meal prep of lunches for the week. Dividing the meal equally between lunch containers.
1 lb ground turkey
2-inch piece peeled carrots, diced into tiny squares
3 cloves garlic, chopped finely or a shake of garlic powder
2 Tbs cooking oil
1 Tbs soy sauce
1 Tbs oyster sauce
1/4 tsp salt or to taste
1/2 tsp sugar
1 tsp cornstarch
1 stalk scallion, finely chopped
1 fresh and cold iceberg lettuce or butter lettuce
Mix all ingredients, other than garlic (unless using garlic powder) and lettuce, together and let sit for 15 minutes to marinade.
Place chopped garlic cloves in a pan with oil, lightly brown. Add the turkey to the pan. Stir fry, breaking up lumps so that the turkey becomes small little pieces. Stir fry until cooked.
Carefully peel off lettuce leaves, being careful to not tear leaves. Scoop spoonfuls of the turkey into the lettuce leaves.
You can top the turkey with or dip the wrap in different condiments such as: sriracha or sweet chili sauce.
This recipe was adapted from http://rasamalaysia.com/lettuce-wraps/2/
– 1 cup flour
– 1 tsp salt
– 1 tsp baking soda
– 1 egg
– 1 1/8 cups buttermilk
– 2 Tbsp melted butter
– mix the dry ingredients together
– add the wet ingredients (don’t worry, the batter will be lumpy, it’s normal)
– cook until golden brown on each side
Recipe from http://www.allrecipes.com
1 box devil’s food cake mix
1/2 cup oil
Heat oven to 350. Combine cake mix, oil, and eggs in mixing bowl. Place rolo in the center of each scoop of cookie dough and roll/fold dough to cover the rolo and form a cookie dough ball. Place on cookie sheet and bake 8-10 minutes. Enjoy!
- 1 cup sugar
- 2 rounded tsp cornstarch
- 2 eggs
- Pinch of salt
- 1 tsp butter
- 1 tsp vanilla
- Heat milk.
- While milk is heating, whisk sugar, cornstarch, eggs, and salt together in a bowl, then add to milk.
- Bring to boil and add butter and vanilla.
Note: this doesn’t get very thick, it stays thin but tastes great, especially over bread pudding.
This recipe is adapted from Our Best Bites
12-16 oz of breakfast sausage (hot/spicy)
1/4 heaping cup flour
3 cups of milk
Brown the sausage in a large pan/skillet. Once the sausage is about brown coat it with the flour. Stir. Reduce heat to medium-low and add 1 cup of milk. Stir. Once the mixture is thick and bubbly add the remaining two cups of milk. Stir in however many shakes of hot sauce you prefer. Cover gravy and allow to thicken up, stirring occasionally. Season with salt and pepper.
*if your gravy isn’t thickening you can try adding either more flour or some cornstarch, just a little at a time.
Serve over biscuits. (Bisquick biscuits is what I make at the moment)
It’s my family’s tradition to top our biscuits and gravy with hard boiled eggs.
2 lbs chicken breasts
8 oz Zesty Italian dressing mix
1/2 tablespoon minced garlic
1 packet ranch dressing mix (mixed with 1/2 cup of water)
1/2 tablespoon chili powder
1/2 tablespoon ground cumin
directions: combine all ingredients in crock pot, cook on low for about 5 hours. Shred and serve on salads, burrito, tacos, etc.