Crock Pot Beef and Broccoli

You don't have to go out for Beef and Broccoli. This Crock Pot Beef And Broccoli is oh so delicious. The sauce on this is better than any take out place I have ever been.

Ingredients

1. 1 pound boneless beef chuck roast, sliced into thin strips

2. 1 cup beef broth

3. 1/2 cup soy sauce

4. 1/3 cup brown sugar

5. 1 tablespoon sesame oil

6. 1 tablespoon minced fresh garlic

7. 2 tablespoons cornstarch

8. 2 tablespoons cooled sauce from the crock pot after being cooked

9. Fresh broccoli florets (as many as desired)

Hot cooked rice

Directions

1. Place beef in a crock pot.

2. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

3. In a cup, stir cornstarch and sauce from the crock pot until smooth. Add to crock pot. Stir well to combine. (If your sauce is not thickening, try bringing your sauce to a boil on the stove top with the corn starch mixture. Boil until your desired consistency is reached).

4. Add broccoli to the crock pot. Stir to combine.

5. Cover and cook an additional 30 minutes on high (the sauce has to boil for it to thicken).

6. Serve over hot cooked buttered rice.

I hope you'll get to make the Crock Pot Beef And Broccoli real soon. This is a really delicious dish and people are really surprised that you made it in the crock pot.

Best Brownies You'll Ever Taste

Here are truly the best brownies you'll ever make and eat in your life. These brownies were first made in a school cafeteria in a small town in Idaho. Let me tell you that these are truly some of the best brownies that your ever going to taste in your life.

These are made from scratch brownies. No mix is used here and these brownies are so wonderful.

If you'll follow the below instructions you will end up with the best brownies you'll ever taste. You want to frost these brownies while they are still warm but not hot. If you'll do that you'll end up with wonderfully delicious brownies.

Ingredients For Your Homemade Brownies

1. 1 cup of Butter

2. 1/2 cup of Cocoa

3. 2 cups of All Purpose Flour

4. 2 cups of Sugar

5. 4 Large Eggs

6. 4 teaspoons of Vanilla

7. 1 cup of Chopped Nuts (optional)

Directions: I melt the Butter in the microwave and put into my mixing bowl, then I add cocoa and mix together until smooth. Add flour, and sugar. Beat together and then add eggs, vanilla, and nuts. Mix until combined. Do not over stir. Pour into greased, floured 9x13 baking pan.

An additional part of this recipe says that if you want to double the recipe, use a large baking sheet. If you do shake that pan to make sure the brownies are well settled before you cook your pan of brownies.

Additional Note , This batter will not be runny like a cake mix. You might have to spread it out over your pan with a rubber spatula. Bake 20-25 minutes @350 F or until done. I would check at it at 20 minutes. Wait only about 10 minutes to frost brownies. Frost them while they are warm (not hot).

The Chocolate Icing Recipe:

To make while the brownies bake 1/4 cup of softened Butter, 1/4 cup of canned Milk ,(regular milk is fine) ,1/4 cup of Cocoa, 3 cups of Powdered Sugar ,Dash of Salt. Mix all together and frost as desired.

Be sure that the oven is pre-heated when the brownies go into the oven.

Almond Joy Coconut Brownies

Here's another little twist on the classic boxed brownie mix for you. I didn't have much time to throw together a dessert for our party last week so I just picked up a few Almond Joy candies at Walgreens and whipped these up. The touch of coconut in the frosting is so refreshing.

What You'll Need:

1. 1 boxed brownie mix + all listed ingredients

2. 1 extra egg

3. 2 TBSP cream (can use milk)

4. 2 drops of coconut extract

5. 2 packages of Almond Joy Candies

6. 1/2 C coconut flakes

7. 2 C Powdered Sugar

8. 2 TBSP hot water

What You'll Do:

Mix brownies as directed on box. Add the additional egg, cream, and coconut flakes. Pour mix into a greased baking pan.

Chop up the Almond Joy Candies (any size you want really, I did small chunks) and place in batter. Use finger or spoon to cover each candy completely by surrounding batter.

Bake as directed on box.

For the frosting: Whip powdered sugar, water, and coconut flavoring.

For frosting the brownies, you can stripe the pan with the frosting and sprinkle with additional Almond Joy crumbs, or you can cut each brownie out as pictured. For the second serving option (great for parties), wait until the brownies have completely cooled. Then, use a cup or cookie cutter to cut out circles. Pipe frosting onto each brownie and top with a candy piece.

Tip's, Hints, And Tricks

I would use Betty Crocker Brownie Mix if you want your brownies to turn out just perfect. Your brownies are done when a toothpick inserted in the center of the brownies are done. Be sure not to over cook your brownies.

Baking Smart

For the best results when baking always make sure that your oven has been pre-heated for at least 10 minutes before placing the product in the oven. In some instances it is also best to bake on the center shelf so that you will get an even circulation of the heat.

Coconut Pound Cake Recipe

Here you have a delicious coconut pound cake that you just have to make. If your looking for a really quick and easy pound cake recipe then you need to make this delicious coconut pound cake. I think this is one of if not the best pound cake that I've ever made and tasted in my life.

Ingredients For The Coconut Pound Cake

FOR THE CAKE:

1. 2 cups all-purpose flour 2. 1½ tsp baking powder 3. 1/2 tsp salt 4. 1 cup unsalted butter (at room temperature) 5. 2 cups sugar 6. 5 eggs (at room temperature) 7. 1 cup whole (or low-fat) milk 8. 1 tsp coconut extract 9. 3½ oz Angel Flake sweetened, shredded coconut

FOR THE GLAZE:

1. 2 tbsp unsweetened coconut milk 2. 1 tsp coconut extract 3. 1 cup confectioners’ sugar

This is what your pound cake will look like cooked in the tube cake pan. I like to cook these kind of pound cakes in tube spring form pans. They always turn out perfect cooked this way.

Instructions

Preheat oven to 325°F. Grease and lightly flour a 9- or 10-inch tube pan. This cake is delicate so I wouldn’t recommend using a bundt pan.

In a large bowl, whisk together flour, baking powder and salt.

In a separate bowl, use an electric mixer (on medium speed) to cream the butter and sugar until fluffy (about 3 minutes). Add in eggs, one at a time, and mix well. Stir in the milk, coconut extract and shredded coconut. Finally, add the flour, baking powder and salt mixture, and stir to combine. Pour batter into prepared pan and bake until golden brown, about 1 hour.

Meanwhile, prepare the glaze. Whisk together the coconut milk, coconut extract and confectioner’s sugar until smooth, adding more sugar as needed to thicken the glaze (or more milk if you want to thin it out).

Above Is The Coconut Pound Cake With The Glaze On It

Cool cake in pan for 5-10 minutes before removing. Drizzle with glaze while cake is still warm.

If you love coconut like I do then you just have to make this delicious cake real soon. It is truly one of the best pound cakes you'll ever taste in your life.

World's Best Coconut Cake

Here is the recipe for what is known as the World's Best Coconut Cake. You Just have to make and taste this wonderful cake. You are supposed to make it and keep it in the refrigerator for three days before you eat it. I've never been able to wait three days but it is a wonderful coconut cake.

Click Here For The Worlds Best Coconut Cake

Removing Breads And Cakes From Pans

When breads and cakes are cooked they build up steam inside which needs to be released after they are removed from the oven. If the steam is not allowed to escape it will convert to water as it comes in contact with the cooler air and be absorbed back into the product, thus making the product soggy. To avoid this problem, remove the pan from the oven and allow the product to remain in the pan and to just rest for a few minutes. The product should then be removed and placed on a cooling rack which will allow more of the area to release additional steam and stop any moisture from going to the bottom of the product, causing the bottom to be soggy.

Throw In The Cold Towel

When your baked food gets stuck to the bottom of the pan, try wrapping the cake pan in a towel when it is still hot or place the pan on a cold, wet towel for a few minutes.

Pop Eyes Red Beans And Rice Copycat Recipe

Here we have a copycat recipe for Pop Eyes Red Beans And Rice that is simply marvelous. If your looking for a really delicious recipe for red beans and rice then you need to make this delightfully delicious recipe for red beans and rice.

1. 1 (15 ounce) can red beans

2. 1 slice salt pork (about 1-inchx4-inch) or 1 slice pork fatback (about 1-inchx4-inch)

3. 2 tablespoons oil

4. 2 tablespoons diced onions

5. 1 tablespoon bell pepper

6. 1/2 teaspoon sugar

7. 1/2 teaspoon liquid smoke

Pinch of each

garlic powder

onion powder

cumin powder

celery seed, powder

paprika

chili powder

cayenne powder

1/2 cup water

Directions:

1. Cook oil, pork, onion, and green pepper over low-med heat until meat is translucent & fat is rendered. Don't brown or overcook meat.

2. Put meat mixture (incl. all the fat & oil) in food processor with a little water and about 25 beans and mix until blended & smooth. Place back in cooking pot.

3. Mix or pulse remaining beans in food processor with enough water until it has consistency of salsa. Add to cooking pot.

4. Add remaining ingredients to cooking pot (spices, liquid smoke, sugar) and enough water to make a loose, soupy mixture (the beans will thicken the mixture as it cooks).

5. Cook over low-med heat for 10 minutes, stirring, and adding water as necessary to end up with the consistency of thick gravy. Serve over quality white rice.

Garlic & Lemon Chicken with Green Beans & Red Potatoes! Yum!

Ingredients

1. 6 tablespoons olive oil

2. 2 lemons, 1 thinly sliced,1 juiced

3. 1 tablespoon minced fresh garlic

4. 1 teaspoon kosher sea salt

5. 1/2 teaspoon freshly ground black pepper

6. 3/4 pound trimmed green beans

7. 8 small red potatoes, quartered

8. 4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

9. Salt And Pepper To Taste Directions

Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.

Roast for 50 minutes. Remove the chicken from the dish or skillet.

Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.

This is some of the best lemon chicken you will ever eat in your life. It is so delicious. With the potatoes and green beans this is one of the best meals you'll ever make and eat in your life. There is no better meal than this one.

You Just Have To Make Cheddar Bay Biscuits To Go With This Chicken

Click Here For The Cheddar Bay Biscuits To Go With The Chicken

Ginger Snap Cookies, Best Ginger Snap Cookies Ever

Ingredients For Your Ginger Snap Cookies

1. 1 ¾ cups all purpose flour

2. 1 ½ teaspoons baking soda

3. 5 teaspoons ground ginger

4. 1 teaspoon cinnamon

5. ¾ teaspoons ground cloves

6. ½ teaspoon salt

7. ¾ cup dark brown sugar

8. 4 ounces (1 stick, ) butter, softened

9. ¼ cup molasses

10. 1 large egg

Instructions

1. Preheat oven to 350° for soft, chewy cookies or 325° for crispy cookies. Grease two cookie sheets or line them with parchment paper.

2. In a medium bowl, blend together the flour, baking soda, ginger, cinnamon, cloves, and salt.

3. In a large mixing bowl, combine the brown sugar and butter. Beat on medium-high speed until pale and fluffy. Add the molasses and egg then blend on medium speed for 1-2 minutes until well combined.

4. Slowly add the flour mixture and mix on low speed for 1 to 2 minutes until combined (be sure to scrape the bottom of the bowl to ensure all the batter is blended well).

5. Place rounded teaspoons of dough on the prepared cookie sheets, spacing them 1 ½ inches apart.

6. Bake the cookies in the center of the oven at 350° for 8-10 minutes for chewy cookies or at 325° for 12-15 minutes for crisp cookies.

7. Remove from oven and cool on wire cooling racks. Use large plates or trays if you don't have wire racks.

Hershey's Perfectly Chocolate Cake

Below are various ways to make this wonderfully delicious chocolate cake including making it into cup cakes. Kids just simply love this wonderful chocolate cake made into cup cakes. I bet if you ever make them you'll make these wonderful cup cakes again and again.

Ingredients

Cake:

1. 2 cups white sugar

2. 1 3/4 cups all-purpose flour

3. 3/4 cup HERSHEY®'S Cocoa Powder

4. 1 1/2 teaspoons baking powder

5. 1 1/2 teaspoons baking soda

6. 1 teaspoon ground sea salt

7. 2 large eggs

8. 1 cup whole milk

9. 1/2 cup vegetable oil

10. 2 teaspoons vanilla extract

11. 1 cup boiling water

Frosting:

1. 1/2 cup butter

2. 2/3 cup HERSHEY®'S Cocoa Powder

3. 3 cups confectioners' sugar

4. 1/3 cup milk

5. 1 teaspoon vanilla extract

Instructions

Heat oven to 350 F. Grease and flour two 9-inch round baking pans.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.

Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.

Frost with "Perfectly Chocolate" Chocolate Frosting.

To make "Perfectly Chocolate" Chocolate Frosting: Melt butter. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency. Add small amount additional milk, if needed. Stir in vanilla.

One Pan Cake: Grease and flour 13x9x2-inch baking pan. Heat oven to 350 F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.

Three Layer Cake: Grease and flour three 8-inch round baking pans. Heat oven to 350 F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.

Cupcakes: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350 F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.

Loaded Baked Potato Soup

Loaded Baked Potato Soup Recipe

Loaded Baked Potato Soup Recipe

1. 1 pound bacon, roughly chopped

2. 1 medium yellow onion, diced

3. 1 large carrot, peeled and diced

4. 3/4 cup diced celery

5. 4 large Russet potatoes, peeled and diced

6. 4 medium red potatoes, diced

7. 1/4 cup flour

8. 2 cups chicken or vegetable stock

9. Coarse salt, freshly ground pepper, to taste

10. 4 cups heavy whipping cream

Optional garnishes: chopped chives, bacon bits, sour cream, shredded cheddar and Monterey Jack cheese

In a 6- to 8-quart stockpot over medium heat, fry bacon until crisp. Remove bacon and drain on paper towels, reserving half for garnish. In bacon fat, cook onions, carrots, and celery until the onions are translucent. Add potatoes and cook for 4 minutes, stirring occasionally.

Whisk in flour and stir constantly over low heat until the flour is cooked and the mixture has thickened slightly, about 5 to 7 minutes. Add chicken stock and half of the bacon. Season with salt and pepper.

Over medium-high heat, bring the soup to a simmer and cook for 25 minutes or until the potatoes are soft. Mash some of the potatoes for thicker, creamier texture. Add whipping cream and simmer for 5 minutes.

Adjust thickness by adding water or stock. Soup should have a creamy consistency. Season to taste, and garnish with toppings.

Cooks’ notes: Soak diced potatoes in cold water until ready to use to keep them from turning brown. To make bacon easier to chop, lightly freeze.

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Olive Garden Alfredo Sauce {copy cat}

1. 1 pkg Pasta (we like penne, instead of fettuccine)

2. 1 stick of butter

3. 1 teaspoon of fresh minced garlic

4. 1 pint of heavy cream

5. 1 cup of fresh Parmesan cheese

6. 2 tbsp cream cheese

7. 1 tsp ground sea salt

8. 1 tsp white pepper

9. Pinch of Nutmeg

Make Pasta to your liking. In a sauce pan over medium heat – melt butter and add garlic and cook for two minutes, then add in heavy cream and cream cheese and heat until bubbling, but do not boil. Add in Parmesan Cheese and mix until the cheese melts. Sprinkle in salt and pepper to taste (you don;t need to use all of this, do to your liking). Mix the hot sauce into the noodles and serve. Just like Olive Garden.

Click Here For A Delicious Recipe For Copycat Cheddar Bay Biscuits

Cheesy Bacon Potato Rounds

Cheesy Bacon Potato Rounds Recipe

This is a perfect recipe for potatoes. I like to make these to go with either steaks or pork chops. They taste just perfect with either and people just love the wonderful flavor combinations.

Cheesy Bacon Potato Rounds

Ingredients:

1. 4 baking potatoes, cut into 1/2 inch slices

2. 1/4 cup melted butter

3. 8 slices bacon - cooked and crumbled

4. 8 ounces shredded Cheddar cheese

5. 1/2 cup chopped green onions

Directions:

Preheat oven to 400 degrees F.

Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake for 30 to 40 minutes or until lightly browned on both sides, turning once. When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted.

These potatoes are really delicious and can be served with almost any meat dish. I especially like them with pork chops and steak.

Worlds Best Chocolate Chip Cookie Recipe

Worlds Best Chocolate Chip Cookie Recipe

These are truly the best chocolate chip cookies in the world. You won't believe how good these cookies are until you make them and eat them. I like them hot from the oven with a glass of very cold milk. Oh man those are some wonderfully delicious cookies.

Worlds Best Chocolate Chip Cookie Recipe

Makes twenty-six 5-inch cookies or 8 1/2 dozen 1 1/4-inch cookies

Ingredients For Your World's Best Chocolate Chip Cookies

1. 1 pound unsalted butter

2. 1 3/4 cups granulated sugar

3. 2 1/4 cups packed light-brown sugar

4. 4 large eggs

5. 3 cups plus 2 tablespoons pastry flour

6. 3 cups bread flour

7. 1 tablespoon salt

8. 2 teaspoons baking powder

9. 2 teaspoons baking soda

10. 1 tablespoon pure vanilla extract

11. 2 pounds bittersweet chocolate, coarsely chopped

Directions

- Preheat oven to 350 degrees. Line baking sheets with parchment paper or nonstick baking mats; set aside.

- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugars.

- Add eggs, one at a time, mixing well after each addition.

- Reduce speed to low and add both flours, baking powder, baking soda, vanilla, and chocolate; mix until well combined.

- Using a 4-ounce scoop for larger cookies or a 1-ounce scoop for smaller cookies, scoop cookie dough onto prepared baking sheets, about 2 inches apart.

- Bake until lightly browned, but still soft, about 20 minutes for larger cookies and about 15 minutes for smaller cookies.

- Cool slightly on baking sheets before transferring to a wire rack to cool completely.

Crockpot Tomato Basil Parmesan Soup Recipe

Crockpot Tomato Basil Parmesan Soup Recipe

This is some of the best tomato soup that you'll ever make and taste in your life. If you love tomato soup like I do then you need to try this Crockpot Tomato Basil Parmesan Soup.

Ingredients For Your Tomato Basil Parmesan Soup

1. 2 (14 oz) cans diced tomatos with juice

2. 1 cup finely diced celery

3. 1 cup finely diced carrots

4. 1 cup finely diced onions

5. 1 tsp dried oregano or 1 tbsp fresh oregano

6. 1 tbsp dried basil or 1/4 cup fresh basil

7. 4 cups chicken broth

8. 1 bay leaf

9. 1/2 cup flour

10.1 cup parmesan cheese

11.1/2 cup butter

12.2 cups half and half, warmed

13.1 tsp ground sea salt

14.1 tsp black pepper

Instructions For Making Your Tomato Basil Parmesan Soup

Add tomatoes, celery, carrots, chicken broth, onions, oregano, basil, and bay leaf to a large slow cooker.

Cover and cook on LOW for 5-7 hours, until flavors are blended and vegetables are soft.

About 30 minutes before serving prepare a roux. Melt butter over low heat in a skillet and add flour. Stir constantly with a whisk for 5-7 minutes. Slowly stir in 1 cup hot soup. Add another 3 cups and stir until smooth. Add all back into the slow cooker.

Stir and add the Parmesan cheese, warmed half and half, salt and pepper. Add additional basil and oregano if needed (the slow cooker does a number on spices and they get bland over time, so don't be afraid to always season to taste at the end).

Cover and cook on LOW for another 30 minutes or so until ready to serve.

Click Here For The Best Recipe For Cheddar Bay Biscuits Ever

I love to serve the Cheddar Bay Biscuits with this delicious homemade soup. They are so good to dip in this delicious soup.

Or You Can Make Homemade Grilled Cheese Sandwiches To Serve With Your Homemade Soup

Here we have everything you could ever want to know about making the best grilled cheese sandwiches in the world. They are so very delicious.

Click Here For The Grilled Cheese Sandwich Recipes

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Red Lobster Cheddar Bay Biscuits Copycat Recipe

Top Secret Restaurant Recipes: Red Lobster's Cheddar Biscuits, Copycat Recipe

Order an entrée from America's largest seafood restaurant chain and you get a basket of some of the planet's tastiest garlic cheese biscuits served up on the side. For many years this recipe has been the most-searched-for clone recipe on the Internet, according to Red Lobster. As a result, several versions are floating around, including one that was at one time printed right in the box of a baking mix.

The problem with making biscuits using a baking mix is that if you follow the directions from the box you don't end up with a very fluffy or flakey finished product, since most of the fat in the recipe comes from the shortening that's included in the mix.

On its own, room temperature shortening does a poor job creating the light, airy texture you want from good biscuits, and it contributes little in the way of flavor. So, we'll invite some cold butter along on the trip-with grated cheddar cheese and a little garlic powder. Now you'll be well on your way to delicious Cheddar Bay. Wherever that is.

Ingredients For Your Red Lobster Cheddar Bay Biscuits Copycat Recipe :

1. 2 ½ cups Bisquick baking mix

2. ¾ cup cold whole milk

3. 4 tablespoons cold butter (1/2 stick)

4. ¼ teaspoon garlic powder

5. 1 heaping cup grated cheddar cheese

Bush on Top:

1. 2 tablespoons butter, melted

2. ¼ teaspoon dried parsley flakes

3. ½ teaspoon garlic powder

4. pinch ground sea salt

Directions:

1. Preheat your oven to 400 degrees. 2. Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. You don't want to mix too thoroughly. There should be small chunks of butter in there that are about the size of peas. Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix. 3. Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop. 4. Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown. 5. When you take the biscuits out of the oven, melt 2 tablespoons butter is a small bowl in your microwave. Stir in ½ teaspoon garlic powder and the dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter. Makes one dozen biscuits.

Genius 1-2-3 Cake In A Mug

This is one of the best discoveries ever made. Here we have one of the easiest ways to make a cake in a coffee mug that you'll ever see in your life. If you want cake then you can have it in just a few minutes. Doesn't that sound wonderful. All you have to do is make your cake in the coffee mug and when its done pour it out into a bowl and put s scoop of vanilla ice cream with some chocolate syrup over that, then put cool whip topping on top of that. You'll have the best dessert you'll ever have in your life. Yes the best dessert you'll ever eat in your life. There is no better dessert than this.

Genius! ------1-2-3 Cake. I LOVE this idea!!! You need two boxes of cake mix. One can be any flavor you prefer, but the other MUST be Angel Food cake mix. Mix them together (shake them in a big ziploc bag or stir them together in a big bowl). Then simply store the mixture in an airtight container until you get the urge for dessert. Then just put three tablespoons of the dry mixture in a big coffee mug and stir in two tablespoons of water. Microwave it for one minute and you will have a single serving of cake! Top with fruit, ice cream whipped cream or whatever. Awesome for those of us who want something sweet every now without making an entire cake!!

Some Things You Can Do To Jazz Up Your Cake In A Mug

1. Add 6 Miniature Marshmallows.

2. Add a tablespoon of Fine Ground Pecans.

3. Add a tablespoon of Chocolate Syrup.

4. Add a tablespoon of Sour Cream.

5. Add a tablespoon of Expresso Drink Mix.

You can add 1-2 of any of those items if you want a jazzed up Cake in a Mug. You can't add more than 1-2 items or it won't fit in your coffee mug.

I suggest spraying your coffee mug on the inside with vegetable cooking spray before you add any ingredients to your coffee mug. This will help the cake to easily slip out of the mug when it is done and it will make clean up so much easier.

I hope you get to make this delicious cake in a mug real soon. It is so very delicious. I promise you that kids will love these so very much. What are you waiting on. Lets make a delicious cake in a mug.

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Fudge Brownie Pie Recipe

Fudge Brownie Pie Recipe, Ingredients, And Instructions

Yes I'm into chocolate right now but this is the best Fudge Brownie Pie that you'll ever make and eat in your life. I made two of these yesterday and I only got to eat half of a piece of it. It was all eaten in about twenty minutes. I'm going to make 4-6 of these this coming weekend. I can't believe that this Fudge Brownie Pie is as delicious as it is. You just have to make this one.

1. 3/4 cup flour

2. 1 cup of regular sugar

3. 1/4 cup unsweetened cocoa powder,sifted

4. 1 teaspoon baking powder

5. 1/4 tsp ground sea salt

6. 4 ounces butter, melted

7. 2 large eggs, beaten

8. 2 teaspoons vanilla

9. 1/2 cup chopped toasted pecans

10. 2 handfuls of mini marshmallows

FOR THE FROSTING:

1. 2 ounces butter, melted (1/4 cup)

2. 1 ounce cocoa powder, sifted (1/4 cup)

3. 2 ounces evaporated milk (1/4 cup)

4. 1 cup powdered sugar, sifted (8 ounces)

Directions

1. Preheat the oven to 350 degrees. Butter a 9 inch spring form pan set aside.

2. Whisk together the flour, sugar, cocoa powder, baking powder and salt in a bowl. Beat together the butter, eggs and vanilla. Add to the dry ingredients and mix until smooth. Stir in the toasted nuts. Pour into the prepared pan.

3. Bake on a middle shelf of the oven for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Immediately sprinkle the marshmallows on top and return to the oven for a few minutes to melt the marshmallows. Remove from the oven and carefully spread the chocolate frosting over top.

4. To make the chocolate frosting mix all ingredients together in a bowl, beating with an electric whisk until smooth and thick. Spread on the hot marshmallows. Let cool completely. Cut into wedges to serve.

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The Best Chocolate Cake You Will Ever Eat

Here we have for you the best chocolate cake you will ever eat. This cake is so very delicious. If you ever make any chocolate cake be sure to make this one. It is so very delicious.

The Best Chocolate Cake Recipe {Ever}

Ingredients

Chocolate Cake Ingredients

1. 2 cups all-purpose flour

2. 2 cups sugar

3. ¾ cup cocoa

4. 2 teaspoons baking powder

5. 1½ teaspoons baking soda

6. 1 teaspoon salt

7. 1 teaspoon espresso powder

8. 1 cup milk

9. ½ cup vegetable oil

10. 2 large eggs

11. 2 teaspoons vanilla extract

12. 1 cup boiling water

Chocolate Frosting

1. 1½ cups butter (3 sticks), softened

2. 1 cup cocoa

3. 5 cups confectioner’s sugar

4. ½ cup milk

5. 2 teaspoons vanilla extract

6. ½ teaspoon espresso powder

Instructions

Preheat oven to 350º F. Prepare two 9-inch cake pans by spraying with baking spray or buttering and lightly flouring.

For the cake:

1. Add flour, sugar, cocoa, baking powder, baking soda, salt and espresso powder to a large bowl or the bowl of a stand mixer. Whisk through to combine or, using your paddle attachment, stir through flour mixture until combined well.

2. Add milk, vegetable oil, eggs, and vanilla to flour mixture and mix together on medium speed until well combined. Reduce speed and carefully add boiling water to the cake batter. Beat on high speed for about 1 minute to add air to the batter.

3. Distribute cake batter evenly between the two prepared cake pans. Bake for 30-35 minutes, until a toothpick or cake tester inserted in the center comes out clean.

4. Remove from the oven and allow to cool for about 10 minutes, remove from the pan and cool completely.

5. Frost cake with Chocolate Frosting.

For the Chocolate Frosting:

1. Add cocoa to a large bowl or bowl of stand mixer. Whisk through to remove any lumps. Cream together butter and cocoa powder until well-combined.

2. Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added.

3. Add vanilla extract and espresso powder and combine well.

4. If frosting appears too dry, add more milk, a tablespoon at a time until it reaches the right consistency. If it appears to wet and does not hold its form, add more confectioner’s sugar, a tablespoon at a time until it reaches the right consistency.

Worlds Best Chocolate Cake Recipe

Double Chocolate Sour Cream Cake makes two 9-inch round layers

For the cake:

1. 2 cups flour

2. 2 teaspoons baking soda

3. 1/2 teaspoon ground sea salt

4. 1/2 cup unsalted butter, at room temperature

5. 1 cup sugar

6. 1 cup light brown sugar

7. 3 large eggs

8. 1 cup sour cream

9. 1 tablespoon vanilla extract

10. 4 ounces dark chocolate , melted

11. 1 cup strong brewed coffee

Preheat oven to 350°F. Grease and flour two standard 9-inch cake pans and set aside.

In a medium-sized bowl, mix the flour, baking soda and salt. In the bowl of a stand mixer (or using beaters), cream the softened butter with the sugars until light and fluffy. Mix in the eggs, one at a time on low speed, then add the vanilla extract and sour cream. On medium speed, mix in the melted chocolate and coffee.

Finally add the dry ingredients into the wet mixture in about 2 or three batches. Mix until batter is uniform; it will look light brown and turn much darker in the oven as it bakes.

Bake for about 30 minutes, until a toothpick comes out clean. Let cool on wire rack and wrap with plastic wrap until you're ready to frost and serve cake.

For the frosting:

1. 3 cups powdered sugar

2. 1/2 cup (1 stick) butter, at room temperature

3. 2/3 cup sour cream

4. 2/3 cup cocoa powder

5. Pinch of ground sea salt

6. 1 teaspoon vanilla

In the bowl of a standing mixer, sift the powdered sugar. Cream the soft butter into the sugar until fully mixed. Add the sour cream, cocoa powder, pinch of salt and vanilla and mix on medium speed until uniform in color. Taste and sweeten if you like by adding a little more powdered sugar (I like my frosting not too sweet).

To assemble the cake:

Use a few strips of wax paper to line a cake stand or plate. Frost generously between the two layers and the exterior; I just used a spoon and made simple swirls. Serve immediately. You won't have to worry about left overs. This cake will be eaten quickly.

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Sweet Chicken Bacon Wraps

1. 1 1/4 pound skinless, boneless chicken breasts (about 4 breast half's)

2. 1 pound sliced bacon

3. 2/3 cup brown sugar

4. 2 TBSP chili powder

5. 1/4 tsp cayenne pepper

Instructions

Preheat oven to 350 degrees F.

Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar, chili powder and cayenne pepper. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

TIPS

Do yourself a favor and line your pan with aluminum foil. It makes for much easier cleanup. Also, spray the baking rack thoroughly with cooking spray to help with the cleanup as well.

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Bacon Wrapped Smokies with Brown Sugar and Butter

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If your looking for something really special for New Years or really any time you have a lot of guests coming over and you want to serve something delicious then you need to make these oh so delicious bacon wrapped smokies (little sausages ) with brown sugar and butter.

I made this today and I almost didn't get one. They ate them up so fast that a huge pan of them were gone before I even realized it and I had to think quick and cook up some pizzas I had on hand. Some of my friends tonight said these little bacon wrapped smokies were one of the best things they had ever tasted in their life. Now that's saying something isn't it.

Ingredients For Your Bacon Wrapped Smokies

1. 1 pound Bacon, Cut Into Thirds

2. 1 pound Smokies

3. 1 stick Butter

4. 2 cups Brown Sugar

Instructions For Making Your Bacon Wrapped Smokies

Preheat oven to 375F.

Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy. Watch them real careful at this point because they can burn real quickly.

I guarantee if you make these, they will be gone! I made them for a gathering and everyone just kept eating them, and eating them until they are all gone. These are one of the best appetizers I've ever eaten in my life. So be sure to make plenty of these.

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Slow Cooker Apple Crisp

Ingredients

5 Granny Smith apples, coarsely chopped

1/2 cup granulated sugar

1/2 cup brown sugar

1 teaspoon ground cinnamon

1/2 cup butter, melted

1 box yellow cake mix

Directions

1. Spray 2- to 3 1/2-quart slow cooker with cooking spray.

2. In large bowl, toss apples, granulated sugar, brown sugar and cinnamon. Add to slow cooker.

3. In medium bowl, mix melted butter and dry cake mix. Sprinkle on top of apples.

4. Cover; cook on High heat setting 2 to 3 hours or until apples are soft, removing cover for last 30 minutes of cooking.

This is a very easy recipe to make and its oh so delicious. Serve it in a bowl with a scoop of vanilla ice cream on it.

Slow Cooker Beef ’n Beer Chili

Slow Cooker Beef ’n Beer Chili Recipe

Ingredients For Your Slow Cooker Beef ’n Beer Chili

1. 1 lb beef chuck roast, trimmed of fat, cut into 3/4-inch pieces

2. 2 tablespoons all-purpose flour

3. 1 tablespoon vegetable oil

4. 1 bottle (12 oz) dark beer, room temperature

5. 1 large onion, chopped (1 cup)

6. 1 tablespoon minced fresh garlic

7. 2 cans (14.5 oz each) diced tomatoes, undrained

8. 1 can (16 oz) pinto beans, drained, rinsed

9. 1 can (15 oz) red kidney beans, drained, rinsed

10. 2 tablespoons tomato paste

11. 2 tablespoons chili powder

12. 1 tablespoon unsweetened baking cocoa

13. 1 teaspoon ground sea salt

14. 1 cup shredded sharp Cheddar cheese (4 oz)

Directions For Making Your Chili

1. Spray 5- to 6-quart slow cooker with cooking spray. In large resealable food-storage plastic bag, place beef and flour; seal bag and shake to coat. In 12-inch skillet, heat oil over medium-high heat. Cook beef in oil, stirring occasionally, until browned on all sides. Place beef in slow cooker.

2. Add beer to skillet, stirring and scraping to loosen brown particles. Cook 1 minute. Pour over beef in slow cooker. Add remaining ingredients except cheese.

3. Cover; cook on Low heat setting 8 hours. Sprinkle individual servings with cheese.

This chili is wonderful served over a square of corn bread in a large soup bowl. This is a really delicious chili that everyone loves.

Slow Cooker Party Tacos

Here we have a recipe for Slow Cooker Party Tacos that are oh so delicious. Don't scrimp on the ingredients for these tacos because they are truly the best tacos I've ever made and tasted in my life.

Ingredients For Your Tacos

1. 3 lb ground beef

2. 2 large onions, chopped

3. 2 packages (1 oz each) taco seasoning mix

4. 1 1/2 cups Thick 'n Chunky salsa

5. 1 cup water

6. 3 boxes taco shells

Taco Toppings:

1. 3 (11-oz.) cans Whole Kernel Sweet Corn, drained

2. 1 (10-oz.) pkg. (5 1/2 cups) shredded lettuce

3. 2 cups chopped red, yellow and/or green bell pepper

4. 1/2 cup sliced green onions

5. 2 cups chopped Italian plum tomatoes

6. 1 medium avocado, pitted, peeled and chopped

7. 1 cup mayonnaise

8. 1/2 cup Salsa

9. 8 oz. (2 cups) finely shredded Mexican cheese blend

10. 1/4 cup chopped fresh cilantro

Directions For Making Your Tacos

1 Cook ground beef in 2 batches. For first batch, spray 12-inch skillet with cooking spray. Add half of the ground beef and 1 chopped onion. Cook over medium heat 8 to 10 minutes or until beef is thoroughly cooked, stirring frequently. Drain.

2 Stir in 1 package taco seasoning mix, 3/4 cup salsa and 1/2 cup water. Reduce heat to low; simmer 8 to 10 minutes or until most of liquid is absorbed.

3 Cool first batch of beef mixture 15 minutes. Spoon into refrigerator or freezer container; cover tightly. Repeat to make second batch. Serve immediately, or refrigerate up to 24 hours or freeze up to 1 week.

4 To serve immediately, place beef mixture in slow cooker; keep warm on Low setting. If beef mixture is frozen, thaw before heating. Place beef mixture in slow cooker; cover and cook on High setting for 1 hour or until hot. Reduce heat to Low to keep warm. To serve, spoon beef mixture into taco shells. Top with Taco Toppings.

5 To make Layered Taco Toppings, heat oven to 425°F. Spray 15x10x1-inch baking pan with nonstick cooking spray. Dry corn on paper towels; spread corn in sprayed pan. Bake at 425°F for 15 minutes. Stir; bake an additional 10 minutes. Cool 5 minutes or until slightly cooled.

6 In ungreased 13x9-inch (3 quart) glass baking dish, layer lettuce, bell pepper, roasted corn, onions, tomatoes and avocado.

7 In small bowl, combine mayonnaise and salsa; mix well. Spread over vegetables. Sprinkle with cheese and cilantro. Cover tightly; refrigerate at least 2 hours or overnight.

Roasting the corn is one of the real secrets to making these tacos extra special.

I usually offer the below items on the side so people can add what they want to on their tacos.

Guacamole

Sour Cream

Diced Sweet Onions

Sliced Fresh Jalapenos

Refried Beans

People love being able to add what they want to their tacos. I love these tacos. I think they are some of the best tacos ever.

Slow Cooker Meatloaf

Slow Cooker Meatloaf Recipe

Above Is How Your Meatloaf Will Look In The Crock Pot

You'll want to line your crock pot or slow cooker with tin foil and then put your meat loaf in the tin foil in the crock pot. This is one of the few recipes where you should line your crock pot with tin foil before you cook your food in it

Meat Loaf Is The All American Food

I think of meatloaf as the All American Food. I remember my late Grandmother Hattie Propst and my late Mom her daughter Virginia Walker making wonderful meatloafs. My Grandmother Hattie Propst would cook all day every Saturday to serve a feast every Sunday after church and meatloaf was always one of the things she would make.

Later on my Mom Virginia Walker made almost the same meatloaf but not quite. My Mom made a tomato gravy that she served with her meatloaf and it was so delicious. My Mom's meatloaf is still made all over the south today because she taught cooking classes for years.

Later on I became a Chef and started making and serving what I considered to be some of the best meat loaf ever at cafes all over the south. I came up with my own recipes for meatloaf and I've even made meatloaf out of alligator and it was delicious.

Today people are so busy so they need a really good and quick way to make a delicious meatloaf in the crock pot.

Ingredients For Your Crock Pot Meat Loaf

1. 2 tablespoons of olive oil

2. 2 cups of diced onions

3. 2 teaspoon of ground sea salt

4. freshly ground pepper to taste

5. 2 tablespoons of tomato paste

6. 1/3 cup of low-sodium chicken broth

7. 3 tablespoons of soy sauce

8. 3 pounds of 85 percent ground beef

9. 1/2 cup of fresh parsley, minced

10. 2 eggs

11. 1/2 cup of plain dry breadcrumbs

12. 1 cup of ketchup

Instructions For Putting Your Meatloaf Together

Pour olive oil in a sauté pan and cook unions until soft and translucent over medium low heat. You don't want them to start browning.

Add salt and pepper to the onions.

Stir in chicken broth, soy sauce, and tomato paste.

In a large bowl, combine onion mixture, parsley, eggs, and breadcrumbs.

Use a fork to gently combine.

Don't overwork the meat mixture as this will make the meatloaf dense.

Prepare the slow cooker.

Use three sheets of foil laid over each other to line the slower cooker.

Fold sides of foil down to create handles you can use to remove the meatloaf from the slow cooker.

Place meatloaf mixture into slow cooker and form into loaf shape.

Pour ketchup over the top.

Cook meatloaf until it reaches160 degrees. About 4 hours on low.

Once meatloaf is cooked, remove from slow cooker using the handles of the foil.

Optional : You can place the meatloaf under the broiler for about 5 minutes to caramelize the ketchup.

Above is what your meat loaf will look like when it comes out of the crock pot. The tin foil makes it easy for you to use the tin foil to lift the meat loaf out of the crock pot.

I like to serve my meat loaf with green bean casserole and mashed potatoes. If you click those links you'll find wonderful recipes for those items. Cheddar Bay Biscuits go great with this meal also. Click Here for that recipe.

Thomas Byers The Author Of This Blog

Thomas Byers who is the author of this blog has been an award winning Chef now for almost fifty years. He has won over $150,000 at Chili Cook Offs. CLICK HERE for his Chili Blog.

Slow Cooker Salisbury Steak

Ingredients For Your Salisbury Steak

1. 2 lb ground beef

2. 1 envelope (1 ounce) dry onion soup mix

3. 1⁄2 cup Italian seasoned bread crumbs

4. 1⁄4 cup milk

5. 1⁄4 cup all-purpose flour

6. 2 tbsp vegetable oil

7. 2 can (10.75 ounces each) condensed cream of chicken soup

8. 1 packet (1 ounce) dry au jus mix

9. 3⁄4 cup water

Instructions For Making Your Salisbury Steak

In a large bowl, mix together the ground beef, onion soup mix, bread crumbs, and milk using your hands. Shape into 8 patties.

Heat the oil in a large skillet over medium-high heat. Dredge the patties in flour just to coat and quickly brown on both sides in the hot skillet. Place browned patties into the slow cooker stacking alternately like a pyramid. In a medium bowl, mix together the cream of chicken soup, au jus mix, and water. Pour over the meat. Cook on the Low setting for 4 or 5 hours until ground beef is well done.

This is a really easy recipe and it turns out perfect everytime you make it.

I like to serve the Salisbury Steaks with Parmesan Mashed Potatoes and Cheddar Bay Biscuits. Click those links for those recipes.

Two Ingredient Easy Cream Biscuits

Here Is A Biscuit Anyone Can Make

“A respectable homemade biscuit is an essential art of the Southern table, and this scandalously simple recipe makes turning out the perfect biscuit a snap. This recipe breaks all the rules of Southern biscuit making; there’s no shortening to cut in, and you don’t even roll out the dough. The results are remarkable and even a novice can turn out fluffy, perfect biscuits in minutes. Would a respectable Southern lady bend recipe rules, defy convention and use sneaky shortcuts all in the name of turning out a hot, homemade biscuit? You better believe it!”

Ingredients

Butter for the baking sheet and brushing

2 1/4 cups self-rising White Lilly Flour

1 1/4 cups heavy cream, divided

Directions

1. Preheat the oven to 450°F (232°C). Adjust the oven rack to one of the top positions, setting the rack one shelf above the middle shelf, but not so close to the top of the oven that the biscuits will bump into it as they rise.

2. For a soft exterior, select an 8- or 9-inch cake pan, pizza pan, or ovenproof skillet. The biscuits will nestle together snugly, helping each other stay tender but rise while baking. Brush the pan with butter.

For a crisp overall exterior, select a baking sheet or large baking pan where the biscuits can be spaced wide apart, allowing air to circulate and creating a crisp exterior. Brush the pan with butter.

3. Fork-sift or whisk 2 cups of the flour in a large bowl. Make a deep hollow in the center of the flour with the back of your hand. Pour 1 cup of cream into the hollow and stir with a rubber spatula or large metal spoon, using broad circular strokes to quickly pull the flour into the cream. Mix just until the dry ingredients are moistened and the sticky dough begins to pull away from the sides of the bowl. If there is some flour remaining on the bottom and sides of the bowl, stir in 1 to 4 tablespoons of the reserved cream, just enough to incorporate the remaining flour into the shaggy, wettish dough. If the dough seems too wet, use more flour when shaping.

4. Lightly sprinkle a cutting board or other clean surface with some of the reserved flour. Turn the dough out onto the board and sprinkle it lightly with flour. Flour your hands and then fold the dough over in half. Pat the dough into a round about 1/3- to 1/2-inch-thick, using a little additional flour if the dough is sticky. Fold the dough in half a second time. If the dough is still clumpy, pat and fold it a third time.

5. Pat the dough into a 1/2-inch-thick round for a normal biscuit, 3/4 inch thick for a tall biscuit, and 1 inch thick for a giant biscuit. Brush off any visible flour from the top. Dip a 2 1/2-inch biscuit cutter into the reserved flour and cut out the biscuits, starting at the outside edge and cutting very close together, being careful not to twist the cutter. Re-flour the cutter after each biscuit. (The scraps may be combined to make additional biscuits, although these scraps make tougher biscuits.)

6. Using a metal spatula, move the cream biscuits to the pan or baking sheet. Bake the biscuits for 6 minutes, then rotate the pan so the front is now turned to the back. If the bottoms are browning too quickly, slide another baking pan underneath to add insulation. Continue baking another 4 to 8 minutes until the cream biscuits are lightly golden brown. When the biscuits are done, a total of 10 to 14 minutes, remove from the oven and lightly brush the top of the biscuits with softened or melted butter. Turn the biscuits out upside down on a plate to cool slightly. Serve hot, right side up.

If you'll follow those directions you, yes you can make perfect biscuits each and every time that you make them.

How About Biscuits And Chocolate Gravy

Here's another really great recipe for homemade biscuits and chocolate gravy. Have you ever heard of chocolate gravy served over homemade biscuits.

Click Here For Homemade Biscuits And Chocolate Gravy

Crock Pot Pulled Pork Tenderloin

1/2 medium onion, sliced

1 lb pork tenderloin

1/2 cup ketchup

1/4 cup apple cider vinegar

1/4 cup packed brown sugar

1/4 cup tomato paste

1 tsp soy sauce

2 TBSP spicy brown mustard

1 TBSP minced fresh garlic

3/4 tsp salt

1 tsp pepper

pinch cayenne pepper

Scatter the sliced onion in the base of your slow cooker. Lay the pork on top of the onion.

In a bowl, whisk to combine all remaining ingredients. Pour evenly over the pork. Cover and cook on low for 7-8 hours. Shred the meat by using two forks and pulling against the grain. This pulled pork has some of the best flavor in the world.

Serve the pulled pork on buns with slaw. Slaw recipe is below.

Ingredients For Your Carolina Cole Slaw:

1 large head of cabbage, finely shredded

1 medium bell pepper, finely chopped

1 medium sweet onions, finely chopped

2 carrots, grated

Dressing:

1 cup sugar

1 teaspoon salt

2/3 cup vegetable oil

1 teaspoon dry mustard

1 teaspoon celery seed

1 cup cider vinegar

I like to make the pulled pork and the homemade Carolina Cole Slaw and serve it on potato rolls ( Sandwich Buns ). It is one of the best sandwiches you'll ever make and eat in your life.

Fried okra as shown in the top photo with the barbecue sandwich is really good with barbecue.

Delicious Fried Okra With Chili Sauce

I have for you a recipe for delicious fried okra with chili sauce. If your looking for a delicious fried okra recipe then you need to check out this recipe.

Click Here For The Fried Okra With Chili Sauce Recipe

Crockpot Brown Sugar and Balsamic Glazed Pork Tenderloin

Ingredients

2 pounds Pork tenderloin

1 teaspoon Ground sage

½ teaspoon Salt

¼ teaspoon Pepper

1 clove Garlic; crushed

½ cup Water

½ cup Brown sugar

1 tablespoon Cornstarch

¼ cup Balsamic Vinegar

½ cup Water

2 tablespoons Soy sauce

Instructions

Mix together the seasonings: sage, salt, pepper and garlic.

Rub over tenderloin. Place ½ cup water in slow cooker; place tenderloin in slow cooker.

Cook on low for 6-8 hours.

hour before the roast is finished, mix together the ingredients for the glaze in a small sauce pan: brown sugar, cornstarch, balsamic vinegar, water, soy sauce.

Heat over medium and stir until mixture thickens, about 4 minutes.

Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust: remove from crockpot and place on aluminum lined sheet pan, glaze, and set under broiler for 1-2 minutes until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved.)

Serve with remaining glaze on the side.

This tenderloin is really delicious. I like to serve it with garlic parmesan mashed potatoes, broccolli with cheese, and cheddar bay biscuits. Those flavors are just perfect together.

The Best Crock Pot Meatballs You Will Ever Eat

Southern Meatballs, These Are The Best Meatballs You Will Ever Eat

Ingredients

1. 1 1/2 cups chili sauce (I used a whole bottle - works fine)

2. 1 cup grape jelly (or you can use cranberry sauce - just as delicious!)

3. 1 tablespoon of Dijon mustard

4. 1 tablespoon of garlic powder

5. Pinch of red pepper flakes

6. 1 package of frozen meatballs

Directions

In a crock pot, combine the chili sauce, grape jelly, Dijon mustard, red pepper flakes and garlic powder and mix well.

Add package of frozen meatballs and stir until the meatballs are coated with the sauce mixture.

Cook for 6 - 7 hours on low.

Enjoy!

Serve these meatballs on a platter as a appetizer. They are so delicious. I made these today and I have been eating them all afternoon. I can't believe how very good these are.

Cheese, Potato & Smoked Sausage Casserole

Here we have a delicious casserole made of smoked sausage,potatoes, and cheese and its one of the best casseroles you'll ever eat in your life. Its so delicious, easy to make and it turns out perfect every time you make it.

Ingredients For Your Casserole

1. 3 cups idaho potatoes, peeled, boiled and cut into cubes when cool, approx. 1 lb

2. 4 tablespoons butter

3. 4 tablespoons flour

4. 2 cups whole milk

5. 1 teaspoon ground sea salt

6. 1 teaspoon black pepper

7. 1/2 lb Velveeta cheese, diced

8. 1/2 cup sharp cheddar cheese, shredded

9. 1 lb skinless smoked sausage cut in very small pieces

10. 1 teaspoon paprika

1. Cut skinless smoked sausage in half, lengthwise, and then chop into 1/2 inch "half moon" cuts. Cook in a frying pan for about 15 minutes, turning frequently to SLIGHTLY brown.

2. Meanwhile, put cooked & diced potatoes in 2 quart casserole. Add cooked meat and give it a gentle toss.

3. Mix all remaining ingredients (except for shredded cheddar cheese & the paprika) in a saucepan over medium heat until warm, melted and smooth. (Use a whisk and stir constantly.

4. Pour white/cheese sauce over potatoes and meat. Sprinkle shredded sharp cheddar cheese on top, and then sprinkle paprika evenly over the top.

5. Bake in preheated 350°F oven for 35-45 minutes (watch, until golden brown on top).

NOTE, You can substitute: 1/2 lb. hot dogs, sliced into 1/2-inch slices OR 1/2 lb. ham diced into 1/2-inch dices OR 12 oz. can of Spam diced into 1/2-inch dices, instead of the smoked sausage.

Thomas Byers is an award winning Chef who was named number 3 out of the top ten Chefs in Florida in 1998. He has won many chili cook off contests and has won over $150,000 in cash prizes at chili cook offs. Be sure to check out his Chili Blog with all kinds of great Chili Recipes.

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Biscuit Taco Casserole Recipe

Don't you just love homemade delicious casseroles and tacos. Well guess what? Here we put together a casserole with tacos and biscuits and let me tell you. This is one of if not the best casserole your ever going to make and enjoy in your life. It is so yummy.

1. 1 -1 1/2 cup shredded sharp cheddar cheese

2. 1 -1 1/2 cup shredded mozzarella cheese

3. 1 (2 1/4 ounce) can sliced ripe olives, drained

4. 1/2 lb ground beef

5. 1/4 cup chopped red bell pepper

6. 1/4 cup chopped green pepper

7. 4 ounces mushroom stems and pieces, drained

8. 1 16 Oz. Jar Of Taco Sauce

Olives Or No Olives Is The Question?

If you or your family doesn't like olives leave them out and double the amount of mushrooms called for. I often saute a 8 oz. container of sliced mushrooms and make this casserole with out the olives. If you like olives like I do then by all means add in the olives.

Instructions For Making Your Biscuit Taco Casserole

1. Heat oven to 400 degrees.

2. Lightly grease 13 x 9 baking dish.

3. Spread taco sauce evenly over bottom of greased dish.

4. Separate dough into 10 biscuits; cut each biscuit into 4 pieces.

5. Place biscuit pieces in taco sauce, turn to coat.

6. Sprinkle biscuits with l/2 cup to 1 cup of each of the cheeses and olives. Mix gently.

7. Bake 15 to 18 minutes or until bubbly.

8. Meanwhile, in large skillet, combine ground beef, peppers and mushrooms. cook until beef is thoroughly cooked, drain.

9. Once baked, sprinkle remaining cheeses over mixture in casserole; top with ground beef mixture.

10. Bake additional 5 to 7 minutes or until mixture is bubbies vigorously around edges.

This is a really delicious casserole and people eat this casserole up quickly.

I usually offer sour cream and guacamole on the side in small bowls so people can add it to their serving of casserole if they so desire.

Slow Cooker Pinto Beans Recipe

Here we have the best recipe ever for Slow Cooker or Crock Pot Pinto Beans. This is truly the best recipe your ever going to find for cooking pintos in a slow cooker or crock pot. Plus if you'll read on below you'll find one of the best and tastiest recipes ever for Mexican Corn Bread.

1. 1 lb dry pinto beans

2. 1 teaspoon chili powder

3. 1/2 teaspoon dried oregano

4. 1/2 lb ham hock

5. 4 cups water

6. 1 onion, chopped up fine

House Seasoning, Make It Yourself

1. 1 cup ground sea salt

2. 1/4 cup black pepper

3. 1/4 cup garlic powder

Instructions For Making Your Pinto Beans In The Crock Pot Or Slow Cooker

1. Wash the beans and soak overnight in cold water. Be sure to look them for very small rocks. Drain the beans and dump into slow cooker. Stir in chili powder and oregano.

2. Pre-soak ham in a separate pot, for at least 2 hours, or refrigerated up to 24 hours, depending on how salty you want your stock to be. Add ham hock to slow cooker with beans and pour in ham soaking liquid. Add more water until ham hock is completely covered.

3. Add onion to slow cooker with beans and meat. Stir well. Season, to taste, with House Seasoning, cover the pot, and cook on high until beans are very tender, about 5 hours.Be sure that you use sweet onion and that you chop it up very fine.

How To Make House Seasoning

Mix ingredients together and store in an airtight container for up to 6 months. House seasoning is excellent in beans, greens, fried chicken, fried fish and etc.

And if your going to make crock pot pintos then you just have to cook Mexican Corn Bread to serve with them. I usually make Mexican Corn Bread and I put a square of the corn bread in the bottom of a large soup bowl and put a large ladle of pinto beans and juice over the corn bread. You can offer shredded cheddar cheese, sour cream, guacamole, sliced or diced fresh jalapenos, diced sweet onion, and etc. on the side so people can add what they want to in their bowl of pintos.

Mexican Cornbread Recipe

1. 1/2 lb. cheddar cheese

2. 4 - 5 jalapeno peppers, remove the seeds and membranes for less heat.

3. 1 lb. ground beef cooked brown and drained very well

4. 1 c. corn meal

5. 1 lb. can cream corn

6. 1/2 c. vegetable oil

7. 1 c. milk

8. 2 eggs, beaten

9. 1/2 tsp. baking soda

10. 1 tsp. ground sea salt

Instructions For Making Your Mexican Corn Bread

Grease a large cast iron skillet and place in 350°F oven to heat.

Grate cheese; chop peppers; partially cook meat; set aside. Combine corn meal, cream style corn, vegetable oil, milk, eggs, baking soda, and salt.

Place 1/2 of corn mixture in hot skillet, then meat, then cheese, then peppers. Top with remaining corn mixture.

Bake for 45-60 minutes.

The ground beef in this Mexican Corn Bread makes it into some of the best Mexican Corn Bread that your ever going to taste in your life. When you serve it in a bowl with pintos over it you have the perfect meal that you have been looking for. It is so delicious.

I have been told for years that these pinto beans cooked in the crock pot are the best Pinto Beans that you'll ever cook in your life. With the Mexican Corn Bread they are truly the best pinto beans that you'll ever eat in your life. You just have to make these pintos and the Mexican Corn Bread. Together they make one of the best home cooked meals your ever going to taste in your life.

Homemade Biscuits Anyone Can Make

Here we have a recipe for a biscuit that anyone should be able to make. The recipe for these southern biscuits is quick and easy and if you'll follow the recipe carefully you'll be able to make delicious southern biscuits.

Ingredients Needed For Your Biscuits

1. 2 cups all-purpose flour

2. 1 teaspoons sugar

3. 1 tablespoon baking powder

4. 1 teaspoon ground sea salt

5. 8 tablespoons butter, cubed in very small cubes

6. 3/4 cup butter milk

Directions For Making Your Biscuits

1. Preheat oven to 425 degrees.

2. In a large bowl combine flour, sugar, baking powder and salt together. Cut butter into mixture until it begins to look like cornmeal.

3. Make a well with flour mixture and slowly add milk into the middle. Knead dough with your fingers and add milk when necessary. Roll out dough onto a lightly floured surface and roll out to desired thickness. Cut with small biscuit cutter.

4. Butter bottom of skillet and place biscuits in pan. Bake for 12 minutes or until golden brown.

Try making biscuit dough in your food processor. Combine dry ingredients in the processor bowl. Add the butter and pulse 6 - 7 times, until the mixture resembles course meal. Slowly add the liquid through the food chute, with the processor running, just until the dough forms a ball and leaves the sides of the bowl. The processor can easily overwork the dough, so watch it closely. Then shape your biscuits with floured hands and bake.

If you like biscuits with crusty sides, place them 1 inch apart on a shiny baking sheet. For soft sides, arrange them in a shallow baking dish or pan.

I've found that sticky, slightly wet dough makes the best biscuits. Try it this way and you will be rewarded with delicious flaky biscuits.

You should now be able to make delicious homemade southern biscuits.

Have You Ever Heard Of Chocolate Gravy?

My Grandma Hattie and my Mom Virginia Walker both made delicious Chocolate Gravy and we had that chocolate gravy over homemade hot from the oven biscuits.

Chocolate Gravy

Makes about 2 cups

Ingredients

1. 1/4 cup cocoa powder

2. 1 cup granulated sugar

3. 3 tablespoons all-purpose flour

4. Pinch of ground sea salt

5. 2 cups whole milk

6. 4 tablespoons butter, cubed

Good biscuits, for serving your chocolate gravy over. See biscuit recipe above.

Sift the cocoa, sugar, flour, and salt into a large skillet, preferably cast-iron. Add the milk in a slow, steady stream, whisking until smooth.

Cook over medium heat, stirring continuously with a heatproof spatula or wooden spoon, until the gravy thickens to the consistency of thin pudding, about 8 minutes. The gravy will thicken around the edge first, so keep it stirred up from the bottom and sides.

Remove the skillet from the heat and drop in the butter. Stir until melted and smooth.

Serve the warm gravy with the biscuits.

Note: The gravy thickens as it sits and cools. Thin it with a little more milk if needed when rewarmed.

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