Monday, February 13, 2017

Slow Cooker Mississippi Post Roast

This is so good and easy!

Slow Cooker Mississippi Pot Roast

Ingredients:

1 Beef Roast - Regular size
2 TBS Ranch Dressing Mix
2 1/2 TBS Brown Gravy mix
2 TBS Mushroom soup mix
1/2 Cup water
1 stick of butter (unsalted or salted....doesn't matter)

Instructions:

Place your roast in your slow cooker
Add mixes to water and wisp until mixed well. Pour over meat.
Cut the butter into pieces and place on met.
Place the lid on, cook on LOW for 7-8 hours
If you don't have as much time, I've cooked on High for 3 hours, then turned it to LOW for an hour or so and it turned out fine.

Thanks for stopping by y'all please come again!

Friday, February 3, 2017

Honey Soy Chicken Thighs

This was sooo good, don't let the picture fool you, I've got to work on getting a better colored dish.

Honey Soy Chicken Thighs

Ingredients:

2 pounds organic skin and; boneless chicken thighs
3 tablespoons olive oil
1/2 teaspoon chopped ginger
5 tablespoons raw honey
3 tablespoons soy sauce
4 cloves of garlic, minced
salt and pepper to taste

Directions:

In a mixing bowl combine olive oil, ginger, honey, soy sauce, garlic, salt and pepper, set aside.

Rinse and trim off all the fat from the chicken, then place it in the bowl with the marinade.

Preheat the oven to 425F.
Marinade chicken for at least 1 hour. Place chicken thighs and marinade on a cast iron or baking dish and bake for 45 minutes, make sure to flip the chicken on the other side 1-2 times, that way the chicken will be juicy & tender without dry top.

*Easily made gluten free by using gluten free ingredients!

Serve with rice or mashed potato, and make sure to pour the sauce over the chicken when serving.  It is yum!

Thanks for stopping by y'all and please come again soon!

Friday, January 27, 2017

Chocolate Dream Chex Mix

I have not been blogging due to having an extensive hand surgery. I praise God that my hand is almost back to normal after many weeks of cast, braces and therapy.

I think this mix will be a new Christmas tradition for me. It did not last long both places I took it, I will make a double batch next time. It is simple and keeps a long time sealed in a tin for many Christmas parties, great for gift giving too!


Chocolate Dream Chex Mix

 Ingredients:

8 cups Chocolate Chex™ cereal
3/4 cup packed brown sugar
6 tablespoons butter or margarine
3 tablespoons light corn syrup
1/4 teaspoon baking soda
1 cup Reese's® Mini's Peanut Butter Cups
1 cup miniature marshmallows
1/2 cup Salted Carmel Chips
1/2 cup milk chocolate baking chips
1/2 cup vanilla (white) chocolate baking chips

Directions:

Into large microwavable bowl, measure cereal; set aside. Line cookie sheet with waxed paper or foil.

In 2-cup microwavable measuring cup, microwave brown sugar, butter and corn syrup uncovered on High 1 to 2 minutes, stirring after 1 minute, until melted and smooth. Stir in baking soda until dissolved. Pour caramel mixture over cereal, stirring until evenly coated. Microwave on High 3 minutes, stirring every minute.

Spread on cookie sheet. Cool 10 minutes. Break into bite-sized pieces.

Make sure Chex™ mixture is cool to the touch (so candy doesn't melt.) Evenly sprinkle mini peanut butter cups and miniature marshmallows over Chex™ mixture.

Microwave Carmel chips starting with 20 seconds and stirring, then at 20 second intervals until the mixture is completely smooth.

Microwave Milk Chocolate chips the same as above,  (microwave temps vary, so watch the chocolate and stir frequently until it's of drizzling consistency)
 
Drizzle over the snack mixture. Then microwave the vanilla and drizzle it over mix.
Refrigerate until set. Break apart and store in tightly covered container.

Thanks for stopping by y'all and please come again soon!

Saturday, December 17, 2016

Easy Carmel Apple Snack Cake

Before an extensive surgery on my hand I decided to make a snack cake, not dessert, to have on hand. This recipe sounded perfect so I altered it to be gluten free and made it yesterday. It is really good and will work great for a snack or dessert with the caramel topping.

It was very good and Honey and I loved having a treat for breakfast or snack.

With no added sugar or butter this also is a healthier treat.

Ingredients:

1 box gluten free yellow cake mix
3.4oz box instant white chocolate pudding
1 cup water
4 eggs
1 cup applesauce
3 apples, peeled and diced small
1/2 cup caramel ice cream topping


Instructions:
 
Preheat oven to 350 degrees and grease bundt pan, set to the side.
In a large bowl, combine dry cake mix and dry pudding mix. 
Add water, eggs and applesauce. Beat with electric mixer until combined well.
Bake for 55 - 60 minutes. Remove from oven and let cool completely.
Invert onto a cake place and drizzle with caramel or add caramel to each piece before serving.


Thank you for stopping by y'all please come again soon!