Crockpot Coca Cola Roast

Ingredients :

- 1 beef roast of choice (use the size roast and the amount of vegetables you need to feed your family. I used a 2.5 pound Chuck Roast)
-1 can Cream of Mushroom soup- 1 package dry onion soup mix- 1 (12 oz) can Coke
- Red potatoes, halved
- Carrots, cut in chunks


Place beef in crock pot and top with dry onion soup mix.
Place vegetables around roast.

Mix together the cream of mushroom soup and the Coke in a bowl and pour over roast.
Set crock pot on low, cook for 6-8 hours. The longer you cook, the more tender the meat becomes.

 

Fruit Salsa with Cinnamon Chips

Ingredients :

for the fruit salsa:

- 2 kiwis, peeled and diced
- 2 Golden Delicious apples – peeled, cored and diced
- 8 oz raspberries
- 1 (16 oz) carton of strawberries, diced
- 2 tbsp white sugar
- 1 tbsp brown sugar
- 3 tbsp fruit preserves, any flavor (I used strawberry; would only use 2 tbsp next time)

for the cinnamon chips:

- 10 (10 inch) flour tortillas
- melted butter or butter flavored cooking spray

cinnamon sugar:

- 1 cup white sugar
- 2 tbsp cinnamon


 In a large bowl, thoroughly mix kiwis, apples, raspberries, strawberries, white sugar, brown sugar, and fruit preserves. Cover and chill in the refrigerator at least 15 minutes while the oven preheats to 350 degrees.

Coat one side of each flour tortilla with melted butter or butter flavored cooking spray. Sprinkle tortillas with desired amount of cinnamon sugar, cut into wedges, and arrange in a single layer on a large baking sheet. Spray again with cooking spray (not necessary if using melted butter).

Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture. This salsa can also be served with cinnamon graham crackers or cinnamon pita chips. Best when made and eaten the same day otherwise the fruit gives off so too much juice and it gets runny.

Chocolate Whipped Buttercreme Frosting

Ingredients :

 

 

- 2/3 c. unsweetened cocoa powder

- 1 ½ c. milk

- 1 ½ T. pure vanilla extract

- 1 ½ c. salted butter, at cool room temperature

- 1 ¾ c. granulated sugar

- Pinch of salt

 

 

In a small saucepan, whisk cocoa powder into milk.
Heat, stirring constantly, until it thickens, about 10-15 minutes.

Remove from heat, and let it cool to room temperature.

Stir in vanilla.

While the mixture is cooling, cream the butter, sugar, and salt together until light and fluffy on medium high, about 5 minutes.

Add the completely cooled milk mixture.

Beat it for about 5 minutes on high until it looks like whipped cream. It may look separated at first, so keep beating it until it comes together and looks like a whipped cream.

 

 

 

Let the house smell awesome in the fall !

Kook enkele sinaasappelsschillen met een 1/2 theelepel kaneel op medium heat .

Christmas Eve Creamy Crockpot Hot Chocolate

Ingredients :

- 1.5 cups heavy cream
- 1 can of sweetened condensed milk (14oz),
- 2 cups milk chocolate chips
- 6 cups of milk
- 1 tsp vanilla extract.

Mix it all together in the crock pot on low until it's all mixed together

Christmas candy wrap

Simpel kerst decoratie idee om eens te maken .

  

Halloween vase

De bloemen zitten in een vaasje in de grote vaas .
Candy is hier jelly beans and marshmallows .
Met wat fantasie en aanpassing kleuren en snoepgoed kan je evengoed voor Pasen en Kerst ook zoiets creeeren .

 

 

Berry triffle with white chocolate creme

Ingredients :

- 1 pint blueberries
- 1 1/2 quarts strawberries
- 2 Tbsp granulated sugar
- 1 Tbsp lemon juice or 1 tsp almond extract
- 1 [2.6 oz] pkg whipped topping mix [such as Dream Whip]
- 2 [3.4 oz] white chocolate instant pudding mix
- 4 cups whole milk or half & half
- 1 white cake, pound cake or angel food cake, cubed
- 1 [8 oz] frozen whipped topping, thawed


Clean the berries, dry well. Hull and cube the strawberries. Sprinkle with 2 Tbsp of sugar, lemon juice or almond extract stir, then set aside to allow the strawberries to release their juice. Whip together both envelopes of whipped topping mix with 2 cups of milk or half & half until stiff peaks form [around 5 minutes] Add both packages of white chocolate pudding and the remaining milk or half & half. Whip for an additional 2-3 minutes until thickened. Divide all ingredients into thirds. Layer in a trifle bowl beginning with the cubed cake, white chocolate cream, and berries. Reserve some berries for garnishing. Frost with thawed whipped topping. Chill well. Yield: 12 servings

Cook's note:
White chocolate pudding mix is readily available at most grocery stores, including Target and Walmart. If you're unable to find it, cheesecake flavored pudding would be a great substitute.

Frozen hot chocolate

Ingredients :

- 1/2 cup chocolate syrup (I used Hershey’s)
- 1 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 3 cups ice cubes


Blend all ingredients in a blender or food processor until smooth. Serve immediately – pour into a glass and top with chocolate shavings (optional). Swirl the inside of the glass with chocolate syrup beforehand like I did if you want to! You can also add cool whip or whipped cream on top, if desired. Enjoy!

Cinnamon Sugar Pretzels

Ingredients:

 

Pretzels

 

- 1 ½ c. warm water (about 85 F)

- 1 ¼ tsp. active dry yeast

- 2 T. brown sugar

- 1 tsp. ground cinnamon

- 1 tsp. salt

- 2 c. bread flour

- 1-2 c. all-purpose flour

 

Water Bath

 

- 2 c. warm water (about 85 F)

- 2 T. baking soda

 

Topping

 

- 1/4 c. butter

- 1 c. granulated sugar

- 1 T. ground cinnamon

 

In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if mixing by hand), stir together warm water, yeast, and brown sugar. Let yeast mixture stand for 5-10 minutes or until foamy.
Once the yeast is foamy, stir in cinnamon, salt, and bread flour.

Stir in all-purpose flour 1/2 cup at a time until dough comes together. Dough will still be a little sticky. If you touch the dough, it should pull with your finger but shouldn't come off on your finger.

Cover the dough with plastic wrap, and let it rise for about 1 1/2 hours or until doubled.

Toward the end of the rising time, preheat oven to 425 F. Line baking sheets with parchment paper or silicone baking mats and spray with nonstick cooking spray.

To prepare the water bath, stir together remaining 2 cups warm water and 2 tablespoons of baking soda in a medium bowl.

Shape dough into knots, bites, or other desired shape.

Submerge dough in waterbath, and then place dough on prepared baking sheets.

Bake for 8-10 minutes for a 2-inch knot.

Toward the end of the baking time, melt butter in a small dish.

In a separate small dish, stir together sugar and cinnamon.

Remove pretzels from oven.

Immediately dip pretzels in melted butter and then into cinnamon sugar mixture.

Place on wire rack to cool.

 

One more thing to note – these pretzels are best eaten the day they’re made. They just don’t taste as good the next day. However, you can cover and chill the dough after it has risen. I’ve refrigerated mine for up to 2 days after I made it, and the pretzels were still good when I baked them. Just make sure that you leave some extra room in your container because the dough will continue to rise in the fridge.

 

 

Crockpot ranch pork chops

Ingredients:

- package of boneless pork chops
- 1 can of Cream of Chicken soup
- 1 packet dry Ranch dressing mix


In crockpot layer pork chops, add the cream of chicken soup, then sprinkle dry Ranch dressing all over.
Cover and cook on high for 4 hours OR Low for 6 hours.
The pork chops come out very tender and the flavor is amazing!

Freezed pickles

Dit recept lukt alleen als je verse augurken gebruikt . Verschil met onze komkommers is dat die augurken kleiner zijn , minder seeds inhebben en hun pel is niet zo glad als onze komkommers maar meer belegd met wratjes .

Ingredients:

- 7 cups sliced cucumber
- 3 medium size onions
- 2 cups Sugar
- 1 cup of apple cider
- 1 teaspoon selery seed
- 1 tablespoon salt

Hazel kwam tot ontdekking dat ze geen selery seeds in huis had dus heeft ze daar in plaats selery salt gebruikt ,iets meer dan een soeplepel .


Slice the cucumber thin in a bowl .Cut the onions in rings and put them with the cucumbers.
Poor Sugar ,cider and teaspoon of seleryseed and salt together. Stir it once in a while .

 

 

 

 

 

Keep it refridgerated overnight . Put it in small ziploc bags ,size you prefer and freeze them in .
Unfreeze and ready to eat .

Indian frybread

Ingredients:

- 4 cups of flour
- 1 tbs. baking powder
- 1 teaspoon salt
- 2 tbs. powdered milk
- 1 ½ cups warm water
- 1 cup shortening
Extra flour to flour your hands


Put flour in bowl, add baking powder, salt and powdered milk. Mix.
Mix in warm water to form dough.
Cover hands in flour.
Knead dough by hand until soft but not sticky. Cover with a cloth and let stand for 15 minutes.
Shape dough into balls about 2 inches across then flatten by patting and stretching the dough.
Melt shortening about an inch deep in frying pan. When hot put dough in pan. Fry one side till golden brown, then turn and fry the other.
This is a wonderful bread that can be used as a dessert by topping with honey, powdered sugar, etc. or can be used for main dishes such as topping with taco ingredients for an "Indian Taco".

 

Crunchy honey garlic pork chops

Ingredients:


- 6-9 pork chops (not too thick, you can use boneless pork loin)
- 2 eggs
- 4 Tbs water
- 2 cups flour
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. garlic powder
- Canola or vegetable oil for frying chops

Glaze:
- 1 1/2 cups honey
- 1/2 cup brown sugar (I added this)
- 1/2 tsp. ginger
- dash of cayenne pepper (to your taste)
- 1/2 cup soy sauce
- 1 Tbs chopped garlic
- 2 Tbs butter



Whisk the eggs and 4 Tbs. water together in a shallow dish.
Mix the flour, salt, pepper, and garlic powder in another shallow dish.
Dip the chops in the flour, then over into the egg.
Then back over into the flour mixture once again. This is what puts the extra crispy coating on the chops. Be sure to get plenty of flour on in this last coating, then shake them a little and place in a pan with about a half inch of oil. Be sure the oil is hot, but not too hot or the chops will cook too fast. You need to get it good and hot and then turn to about medium.
Cook for about 6 minutes on each side. Try not to turn more than twice or your breading will come off.
Remove from the pan to a 9"x13" baking dish.
Saute the garlic a little in the butter.
Add the honey, soy sauce, brown sugar, cayenne, and ginger. Bring to a boil then reduce to low and simmer for about 5 minutes. Watch this carefully because it will foam and might boil over.
Pour 1/2 of the glaze over the pork chops. Flip them over and pour the other 1/2 over the other side. Place uncovered in a preheated 350 degree oven for about 20-25 minutes. This sets the glaze and finishes them to be sure they are cooked through.

You can use chicken alswell instead of pork

Raspberry vanilla pudding salad

Ingredients:


- 1 box (5.1 oz) instant vanilla pudding
- 32 oz. container vanilla yogurt
- 8 oz. container Cool Whip (thawed)
- 1 pkg. frozen raspberries

Combine the pudding mix and the vanilla yogurt, stirring until well mixed. Fold Cool Whip into the mixture.
Lastly, fold in the raspberries.  I had set mine out for about 10 minutes before making the salad, but you can put them in frozen and they will thaw very quickly so you can serve the salad right after mixing.   If you don't serve the salad immediately, the raspberries will thaw more and the juices will add a raspberry flavor to the entire mixture - I like it both ways!