Slow Cooker Brown Butter Carrots

 

This is from the Food charlatan.com she has wonderful recipes

Slow Cooker Brown Butter Carrots

Serves Serves 10    

This sweet tender glazed carrots recipe gets a boost from brown butter. A secret ingredient puts these slow cooker carrots over the top!

Ingredients

•  2 pounds carrots, peeled and cut into 1-2 inch chunks
•  1/4 cup (half stick) salted butter
•  1/2 teaspoon salt
•  1/4 cup brown sugar or raw sugar
•  1 or 2 bay leaves
•  1 teaspoon  Mexican Vanilla
•  fresh parsley or sage, chopped (to garnish)

Instructions

1. Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don't go too crazy, just roughly chopped is fine. Set side.
2. In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown "bits" that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
3. Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
4. Cook on high for about 3 hours or until tender.
5. Sprinkle with chopped parsley or sage.
6. The glaze is really great drizzled over mashed potatoes too...just sayin.

you can find her post and picture of them here

Snickers Baked Oatmeal (vegan gluten free)

Snickers Baked oatmeal

2 cups rolled oats 

1 Tbsp ground flax seeds

1 tsp baking powder

1/2 tsp sea salt

1.5 cups macademia milk in unsweetened vanilla (or milk)

2 tsp vanilla extract

1/2 cup maple syrup

1/3 cup peanut butter

1/2 cup chocolate chips

1/3 cup peanuts

Preheat oven to 350  Prep a 9 x 9 inch pan by greasing it or lining with parchment paper

In a bowl, mix the oats, flax, baking powder, and sea salt

In a separate bowl mix the milk, vanilla, maple syrup, peanut butter, choc chips, and peanuts

Combine well.  Pour this into the dry ingredients

Mix

Pour mixture into the pan  Bake for 40 minutes

Let cool for 5 minutes

then enjoy !

Crack Chicken Noodle soup from Diane Worthen and pinterest!

 Crack Chicken Noodle Soup from Diane Worthen and pinterest

3 cups cooked shredded or chopped chicken breast (you can rotisserie chicken as well)

1 10.5 oz can condensed chicken soup

6 cups low sodium chicken stock

1 cup whole milk

1/2 cup chopped celery

2 medium carrots, sliced

1 1-oz package ranch dressing mix (*use 1/2 pckg)

1 cup crumbled bacon

1 1/2 cups shredded mild cheddar cheese

1/2 cup cream cheese, softened

8 oz thin spaghetti or angel hair, uncooked

Instructions:

Combine chicken, soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix and bacon in a large dutch oven over medium high head and bring to boil

Turn down heat to medium low and simmer for 20 to 25 min

Add noodles and cheese and simmer until noodles are fully cooked

top with extra crumbled bacon if desired

ENJOY!

Diane did say to not use the whole ranch package as it may be too strong. so start with 1/2

six sisters strawberry jello fluff salad

 Six sisters strawberry Jello Fluff salad

1 6 ox box strawberry jello

1 4.6 oz box of jello vanilla pudding (cook and serve, not instant)

in a saucepan heat 3 cups water, once it is boiling, add both boxes of jello and pudding, mix good with whisk, let it boil.  Once that is done, put in the fridge to let it thicken up.  stir it all around.  Add 8 oz cool whip into thickened mixture, can use mixer or mix by hand.  Add cut up strawberries (1 1/2 cup)  and sliced bananas (2 bananas)

add 1 cup mini marshmallows (optional but kids love it)

fold all together

(can do orange jello with mandarin oranges bananas, or lime jello with pineapple banana)

Thought for the day:

Today is a day to celebrate!!  Your greatness is not what you have, but what you give!!

Amberskitchen Chocolate Chip Cookies

 

anything Amber makes is yummy, so I am storing her recipes, I have not made these yet, but plan to (she is on instagram at amberskitchen)

AmbersKitchen Chocolate chip cookies

12 Tblsp unsalted butter, melted and cooled

3/4 cup packed brown sugar

1/2 cup granulated sugar

1 large egg yolk

1 large egg

1 tsp vanilla

2 cups plus 2 Tblsp flour

1 tsp baking soda

1/2 tsp salt

1 cup milk chocolate chips, plus more for top

Preheat oven to 325 degrees.  prepare 2 cookie sheets by lining with parchment paper  In a mixing bowl, add butter, and sugars.  Beat with an electric mixer until creamy and fluffy.  Add eggs and vanilla.  Beat together until combined.   Add flour, baking soda, and salt.   Mix together until combined.   Gently stir in the chocolate chips.  Take 1/4 cup of dough and shape it into a ball, but pinch the top half of the dough upwards as tall as it can go while still have a sturdy base (see picture of dough on her instagram) use your fingers to gently press the base of the dough to the cookie sheet so it doesn't fall over while baking.  Bake for 12 to 15 minutes.  Don't overcook  Immediately after baking, press 3 to 5 choc chips into the top of each cookie, just for looks!   Let cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool. Enjoy!

Thought for day:

"Every day is a new beginning.  Take a deep breath, smile and start again!"  (from gomcill on instagram)

And another thought:

"Not everyone will understand your journey.  That is okay.  You are here to live your life, not to make everyone understand"

Teresa Martin's Chicken Enchiladas

Teresa Martin's Chicken Enchiladas

5 to 6 boneless skinless chicken breasts -cooked, and diced or shredded, however you like your chicken

Shredded Cheese - Monterey Jack

1 large can Las Palmas Green Enchilada sauce

1 large can cream of chicken soup

1 16 oz sour cream

1 small can diced green chilis

Diced Green onion (about 7 green onions)

Yellow onion, diced (one)

Corn Tortillas

Salsa (she used El Sol Cacique Mild Homestyle Salsa in green container)

Seasonings of Garlic, cumin, mild chili powder or taco seasoning mix (in my video of her making it, she used Riley's sriracha Lime salsa seasoning, she uses Penzeys spices of granulated toasted onion, roasted garlic, and southwest seasoning and salsa salad seasoning)

Combine the diced chicken, diced green chilies, diced yellow onions and diced green onions, about 1/2 cup salsa and the seasonings listed above. She added a cup or so of the shredded monterey jack cheese.

In another bowl add the Green enchilada sauce, the cream of chicken soup, sour cream and mix it all together.

In 9 x 13 glass pan, pour a little of sauce in bottom to cover, then cut corn tortillas into quarters and halves.  Can tear them in bits and pieces.  Dip the tortilla pieces in green sauce and layer in pan, then sprinkle chicken mixture evenly all over the bottom of pan.  You will use 1/3 of mixture; there will be three layers.  After meat mixture, sprinkle shredded cheese over that layer, then start another layer of corn tortillas, chicken and cheese.  Top it off with layer of green sauces tortillas.  Sprinkle cheese and a few green onions on top.  Bake at 375 for 40 to 45 min

* note, when she made them for us, she fried the corn tortillas in oil and then filled them with chicken mixture and sauce and covered with sauce and cheese.  can make these either way!

They are amazing!

Easy Microwave caramel dip

 Easy Microwave Caramel Dip

(from Lisa Bingham)

1 cube butter, melted

1/2 cup white sugar

1/2 cup brown sugar

1/2 cup corn syrup

1/2 cup sweetened condensed milk

Stir all together until mixed really well, microwave for about 5 1/2 minutes without stirring, then add 1 tsp vanilla and voila. Done!

Cut your apples and dip.  If it hardens, reheat in the microwave!

julie clark recipe:

1 cup butter

1 pound or 2 1/4 cup brown sugar

1 cup light corn syrup

1 (15 oz) can sweetened condensed milk

1 tsp vanilla

dash of salt

stir continually , boil for one minute  remove from heat