Monday, June 12, 2017

Slow Cooker Cinnamon Pecans

Ingredients:

4 cups of Pecan Halves
1 cup sugar
1 cup brown sugar
3 tablespoons cinnamon
¼ teaspoon salt
3 egg whites
2½ teaspoons vanilla
3 tablespoons water

Directions: 

In a large bowl whisk together egg whites and vanilla until foamy. In another bowl combine sugars, cinnamon, and salt and stir until all ingredients are mixed well.

Add pecans to the egg mixture and toss to coat. Next, add cinnamon sugar mixture to the bowl of pecans and toss to coat. Transfer coated nuts to a greased slow cooker.

Cook nuts on low for 3½ hours, stirring every 20-30 minutes. After they're done cooking, add water and stir. Transfer to a lightly greased baking sheet and allow to cool completely (It could take up to an hour or two for all of the sugar to crystalize.

Store in airtight container.

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

Monday, May 15, 2017

Gluten Free German Chocolate Bundt Cake


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Ingredients:
1 package Betty Crocker GF Chocolate cake mix
1 can Betty Crocker coconut pecan frosting
4 eggs
1 c. oil
½ c. water
1 (6-ounce) package milk chocolate chips
1 c. pecans; coarsely chopped

Instructions:
Preheat oven to 325 degrees. Mix all ingredients together by hand and pour into a well-greased bundt pan. Bake for 55-60 minutes. Cool in pan for 20 minutes before turning out.

This cake is wonderful, whether you make it gluten free or use a regular german chocolate cake mix.

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

Wednesday, April 26, 2017

Parmesan Ranch Broccoli

Honey and I like our vegetables well done so I used frozen broccoli instead of fresh and we loved it, so easy and super fast.

Ingredients:

  • 1 Family Size bag frozen Broccoli Florets if you want well done but if you desired crisp broccoli use 6 to 7 cups of fresh, stems removed
  • 2 teaspoons dry Ranch dressing mix
  • 2 tablespoons butter
  • 2 tablespoons fresh grated Parmesan

Instructions:

  1. Heat a large skillet over medium-high heat.
  2. Melt butter in the skillet, then add broccoli. Stir to coat and cook for about 4 minutes, until broccoli starts to soften but still has a crisp bite to it.
  3. Sprinkle Ranch mix over broccoli. Add about 2-3 tablespoons of water and stir to coat broccoli completely. Cook for about a minute. If you prefer broccoli to be very soft, cook a couple of minutes longer.
  4. Sprinkle Parmesan cheese over broccoli and serve hot.

Thank you for stopping by and please come again soon!

Tuesday, April 11, 2017

Chocolate Chip Pound Cake

A very easy moist delicious pound cake for those chocolate lovers in your family!

Chocolate Chip Pound Cake

An easy recipe that can be made with or without gluten! 

 Ingredients:

    •    1 (18.25 ounce) package yellow cake mix
    •    1 (3.9 ounce) package instant chocolate pudding mix 
    •    1/4 cup milk
    •    1 cup vegetable oil
    •    4 eggs, beaten
    •    1 cup sour cream
    •    1 tsp vanilla
    •    1 cup milk chocolate chips

Directions:

Mix together all ingredients. Stir in chocolate chips by hand. Bake at 325 degrees for 50 or 60 minutes in a bundt pan coated with Pam.

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