recipe

Slow Cooker Chipotle Beef Burrito Bowls

  • PREP TIME:20 MINUTES
  • COOK TIME:6 HOURS
  • TOTAL TIME:6 HOURS 20 MINUTES
  • YIELD:6

Ingredients

  • 2 tbsp coconut oil
  • 2.5lb beef chuck roast
  • 1 tbsp salt + more to taste
  • 1 medium white onion, sliced
  • 3 cloves garlic
  • 1 – 15oz can diced tomatoes
  • 1 – 4oz can Diced green chilies
  • 1/3 cup Apple cider vinegar
  • 1/3 water
  • 2 dried bay leaves
  • 1 tbsp cumin
  • 1/2 tbsp chipotle powder or chili powder
  • 1 tsp crushed red pepper flakes
  • 1 tsp dried oregano
  • 1/2 tsp paprika
  • sliced bell peppers and onions, for serving
  • romaine lettuce, for serving
  • salsa, for serving
  • cauliflower rice, for serving
  • guacamole, for serving
  • limes, for serving
  • jalapeños, for serving (optional)
  • cilantro, for serving

Method

  1. Heat a large heavy-bottomed skillet over medium-high heat. While the pan is heating, sprinkle a half tablespoon of salt on each side of the beef. When the pan is hot, add the coconut oil. Sear the beef for 7-8 minutes per side until it’s golden brown. Remove the meat from the skillet and place it in the slow cooker.
  2. Lower the skillet heat and then add the apple cider vinegar to deglaze. Next, add the onions and garlic to the skillet. Cook 3-4 minutes and then pour over the beef.
  3. Add all of the remaining ingredients to the slow cooker. Cook on high for 5-6 hours until the beef is tender and easily shreds with two forks.
  4. Make the fajita veggies by sautéing sliced bell peppers and onions in a skillet over high heat. Finish the veggies with a little salt and fresh lime juice.
  5. Assemble your burrito bowls. Start with romaine lettuce and then top with salsa, guacamole, cauliflower rice, fajita veggies, and the shredded beef. Serve with fresh limes and lots of cilantro.

Easy banana pudding


Ingredients

  • 1 1/2 quart milk
  • 5 eggs, beaten
  • 1/4 teaspoon vanilla extract
  • 1 1/8 cup flour
  • 1 1/2 cup sugar
  • 12 ounces vanilla wafers
  • 3 bananas, peeled
  • 8 ounces Cool Whip

Instructions

  1. Heat milk to 170 degrees F.
  2. Mix eggs, vanilla, flour, and sugar in a bowl.
  3. Slowly add the mixture to the milk and cook until thick and custard-like.
  4. Layer the vanilla wafers on the bottom of a baking pan.
  5. Slice the bananas and layer over the wafers.
  6. Pour the custard over the wafers and bananas. Cool for 1-1/2 hours. Spread the Cool Whip over the top.

Chicken on the ritz casserole

Ingredients

• 1 (10-1/2-ounce) can condensed cream of chicken with herbs soup • 1 cup sour cream • 1/2 cup sliced green onion • 1 cooked rotisserie chicken, deboned and shredded (about 3 cups) • 2 sleeves salted snack crackers, crushed • 1/2 cup (1 stick) salted butter, melted 

Directions

Step 1

Preheat the oven to 350 degrees F.Step 2

Spray a 2-1/2-quart baking dish (or a 9×9 square baking dish) with non-stick cooking spray.Step 3

In a large bowl, mix together the soup, sour cream and green onion. Stir in the chicken, and spread the mixture into the prepared dish.Step 4

In that same bowl, combine the crushed crackers with melted butter. Sprinkle the cracker mixture over the casserole.Step 5

Bake for about 25-30 minutes until the cracker topping is golden brown and the casserole is bubbly.

ANZAC BISCUITS

If golden syrup isn’t a regular in your pantry (Lyle’s is the brand if you’re in the US), you can substitute maple syrup or even honey. It will be a different flavour profile, of course, but it will work and still be very good.

Makes about 2 dozen.

125g (4½ oz) butter
2 tablespoons golden syrup
1 cup (90g) rolled oats
1 cup (80g) desiccated coconut
1 cup (150g) plain flour
½ cup (110g) caster sugar
¼ cup (55g) brown sugar
½ teaspoon bicarbonate of soda

Set your oven to 180°C (350°F) and line a baking tray (or two, if you have them) with baking paper.

In a small saucepan over low heat, melt the butter and golden syrup together. Remove from the heat and set aside.

In a roomy bowl, mix together the oats, coconut, flour and sugars with a wooden spoon.

Mix the bicarb with 2 tablespoons of boiling water in a small bowl. Stir into the butter-syrup mixture, then pour this into the oat mixture. Stir until all the ingredients are well combined.

Roll the mixture into heaped-tablespoon balls and place on the baking tray, leaving about 5cm (2 inches) between them. Bake for 12 minutes: they should be pale golden and quite soft. Leave on the tray for 5 minutes, where they will darken and set enough to be lifted to a wire rack. Leave to cool completely.

Mexican restaurants white sauce.

INGREDIENTS

  • 6 Cloves Garlic
  • Juice of half a lemon
  • 1 tsp Oregano, Dried
  • 4 dashes Hot sauce
  • 18 Pimento stuffed olives
  • 1/2 tsp Cayenne pepper
  • 1 tsp Garlic salt
  • 1/2 tbsp Red pepper flakes
  • 1/2 tsp Salt
  • 1 tsp Cumin
  • 1/2 cup Milk
  • 1 cup Sour cream
  • 30 oz Miracle whip jar
  • 1 tbsp Olive juice from jar

INSTRUCTIONS

  1. Easiest recipe ever!!
  2. Just put all of these ingredients into your food processor and blend till smooth!
  3. Here is the MOST IMPORTANT PART!
  4. You HAVE to refrigerate this sauce for 12-24 hours.
  5. You have to give it that time to meld together or it will not taste right so make sure to plan ahead!!
  6. It makes a ton and is good on everything!

Trader Joe’s cowgirl bark

Ingredients

  • 1/4 cup peanuts
  • 1/4 cup slivered almonds
  • 18 ounces white chocolate chips
  • 1/3 cup dried cranberries
  • 1/3 cup Rice Krispies Cereal
  • 1/2 cup pretzels
  • 5 gingersnap cookies, broken into chunks

Instructions

  1. Line a baking sheet with parchment paper.
  2. Chop the peanuts and almonds, or grind in a food processor for 20 seconds.
  3. Over a double boiler or in the microwave, melt the chocolate chips until smooth and fully melted.
  4. Using a spatula, spread the chocolate on top of the parchment paper until it is about 1/8″ thick.
  5. Sprinkle the warm chocolate with the dried cranberries, Rice Krispies, chopped nuts, pretzels, and pieces of gingersnap cookie. Press down on the pretzels and cookie pieces to make sure they hold.
  6. Let the bark harden for at least 1 hour or until solid.
  7. Once the bark is hard, remove the parchment paper and cut into chunks.

Better than sex cake

Ingredients

  • 1 box Angel Food Cake mix, or one premade Angel Food Cake
  • 1 small box of instant vanilla pudding mix
  • 1 tbsp slivered and toasted almonds
  • 1 cup of sour cream
  • 1 ½ cups of milk
  • 1 can cherry pie filling
  • 1 tub Cool Whip whipped topping, or home made, whichever you prefer

Instructions

FIRST STEP:

Bake the Angel Food Cake according to package directions

Allow to cool and then cut into cubes

SECOND STEP:

In a mixing bowl, combine the sour cream, pudding mix and the milk and beat until smooth and starting to thicken. Set to the side

In a 9 x 13 baking pan, using half of the cake cubes, place a layer of cubes in the bottom of the pan

THIRD STEP:

Spread ⅔ of the cherry pie filling over the cubes

Place the remaining cubes of cake over the cherry pie filling

FOURTH STEP:

Spoon the pudding mixture over the cake and spread evenly

Spread the whipped topping over the pudding mix evenly

FIFTH STEP:

Garnish the top of this with the remaining cherry pie filling and sprinkle the toasted almonds on top

Chill for 4 to 5 hours before serving

This recipe can be changed up. Put your own spin on it with different cakes, puddings,nuts and pie filling.

Easy Asian Beef and Noodles

What You’ll Need

  • 1/2 pound boneless sirloin steak
  • 2 teaspoons dark sesame oil, divided
  • 1 bunch green onions, sliced into 1-inch pieces
  • 2 cups prepackaged coleslaw
  • 2 (3-ounce) packages beef-flavored ramen noodle soup
  • 1 1/2 cup water
  • 2 tablespoons soy sauce

What to Do

  1. Cut steak diagonally across grain into very thin slices. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add steak and onions; stir-fry 1 minute. Remove steak mixture from pan; keep warm. Heat remaining 1 teaspoon oil until hot. Add slaw; stir-fry 30 seconds. Remove slaw from pan, and keep warm.
  2. Remove noodles from packages; reserve 1 seasoning packet for another use. Add water and remaining seasoning packet to pan; bring to a boil. Break noodles in half; add noodles to water mixture. Cook noodles 2 minutes or until most of liquid is absorbed, stirring frequently. Stir in steak mixture, slaw, and soy sauce; cook until thoroughly heated.

Pineapple and cherry dump cake

What You’ll Need

  • 1 (21-ounce) can cherry pie filling
  • 1 (20-ounce) can crushed pineapple, undrained
  • 1 (15-1/4-ounce) box yellow cake mix
  • 1 teaspoon cinnamon
  • 1/2 cup chopped walnuts
  • 1 stick butter, melted

What to Do

  1. Preheat oven to 350 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  2. Combine pie filling and pineapple with liquid in prepared baking dish; mix well.
  3. In a medium bowl, combine cake mix and cinnamon. Sprinkle dry cake mixture evenly over fruit. Top with walnuts and drizzle with butter.
  4. Bake 45 to 50 minutes, or until golden brown and bubbly. Serve warm or cold.

Cherry kuchen bars

What You’ll Need

  • 1 stick (1/2 cup) butter, softened
  • 1/2 cup shortening
  • 1 1/2 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 (21-ounce) can cherry pie filling

What to Do

  1. Preheat oven to 350 degrees F.
  2. In a large bowl, beat butter, shortening, and sugar until creamy. Add eggs and vanilla; mix well.
  3. In a medium bowl, combine flour, baking powder, and salt. Slowly beat flour mixture into butter mixture until well combined. Reserve 1-1/2 cups of dough; set aside. Spread remaining dough in a 15- x 10- x 1-inch baking sheet.
  4. Bake 10 minutes. Remove from oven and spread pie filling over crust. Spoon reserved dough in small mounds on top of pie filling.
  5. Continue baking 25 to 30 minutes, or until top is lightly golden. Let cool, then cut into squares.

Lemon and blueberry bread

1-1/2 cups plus 1 Tbsp. flour, divided

2 tsp. baking powder

1/2 tsp. salt

3 eggs

1 cup sugar

1 cup sour cream

1/2 cup oil

1 tsp. lemon zest

1/2 tsp. vanilla

1 cup blueberries

~~~~~~~~~~

Heat oven to 350°F

Combine 1-1/2 cups flour, baking powder and salt in large bowl.

Whisk eggs, sugar, sour cream, oil, lemon zest and vanilla until blended. Add to flour mixture; stir just until blended.

Toss blueberries with remaining flour; stir gently into batter.

Pour into greased and floured 9×5-inch loaf pan.

Bake 1 hour to 1 hour 5 min. or until toothpick inserted in center comes out clean. Cool 10 min. Remove bread from pan to wire rack; cool completely.

Oatmeal Peach Crumble Bars

INGREDIENTS

Oat Crumble – Crust

  • 1 cup all-purpose flour
  • 1 ⅓ cups rolled oats
  • ¾ cup granulated sugar
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • ⅔ cup unsalted buttermelted and cooled completely

Peach Filling

  • 2 ¼ cups peaches peeled and cut into small pieces (4-6 peaches, depending on size)
  • 2 tablespoons granulated sugar
  • ¼ teaspoon salt optional (brings out the flavor more)
  • 2 ½ teaspoons cornstarch
  • 1 teaspoon fresh lemon juice can also use orange juice
  • 1 teaspoon vanilla extract

INSTRUCTIONS 

  • Preheat the oven to 350°F. Grease an 8 inch baking pan and line the bottom and sides with parchment paper, leaving some overhang on each side for easy removal after it’s baked.

Peach Filling

  • Chop the peaches into small chunks about a ½ inch to 1 inch thick. Larger chunks result in peaches not being cooked through.
  • Mix the peaches with lemon juice and vanilla extract. Next, add in the cornstarch, sugar and salt (optional) and toss together. Set aside.

Oat Crumble – Crust

  • Mix the flour, rolled oats, sugar, cinnamon, and salt well in a medium bowl. Then add the cooled melted butter and stir with a spoon or spatula to mix together. Will resemble crumbles, but will stick together.
  • Place ⅔ of the mixture into the prepared baking pan. Spread and press the mixture evenly using your hands or the bottom of a measuring cup.
  • Next, cover the crust with the peach mixture, spooning out the peaches by leaving most of the juice in the bowl as much as possible. Over excess juice is not needed, so it’s better to drain the juice off.
  • Sprinkle the remaining dough over the peaches. Use your fingertips to press to the crumbles down a little so they can stick to peaches.
  • Bake for 35-37 minutes until the top becomes golden brown and the crumbles are crunchy.
  • Let cool at room temperature for almost 1 hour.
  • Keep bars in the fridge for extra 1,5 hours until it is completely cool so you can have nicely cut bars.

Spinach artichoke quesadillas

Ingredients

  • ½ tbsp olive oil
  • ½ cup cream cheese
  • 1 tsp garlic minced
  • 8 oz artichoke hearts chopped and drained (1 cup)
  • 2 cup baby spinach leaves
  • 2 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese shredded
  • 2 large tortillas

Instructions

  • In a large 12 inch frying pan over medium heat combine olive oil and cream cheese until cream cheese has melted, about 2 to 3 minutes.
  • Stir in minced garlic, artichokes, and spinach. Cook until spinach starts to shrink, about 2 to 3 minutes.
  • Add in mozzarella and parmesan cheese and stir until melted. Remove from heat.
  • In a clean and dry frying pan over medium heat, place one tortilla in the pan. Scoop out ¼ of the spinach mixture and spread it out across one half of the tortilla. Fold the other half of the tortilla over the filling side. Heat for 1 to 2 minutes per side, until lightly browned.
  • Cut into 3 triangles. Repeat steps with remaining mixture and tortillas.
  • Serve hot or warm.

Notes

Use a dry frying pan because the tortillas would soak up any grease. A dry pan ensures a crispy quesadilla.Be careful not to overfill the tortilla to ensure the filling heats evenly and doesn’t ooze out the sides.Tortillas burn easily; fry on medium heat. The result will be golden, crispy outsides, and melty insides.

Bisquick apple cobbler

Ingredients

  • FILLING:
  • 1 c . sugar
  • 2 tsp . cornstarch
  • 1/2 tsp . cinnamon
  • a pinch of nutmeg
  • 1/2 tsp . allspice
  • 1/4 cup water
  • 2 tsp . butter
  • 5 c . apples sliced
  • 1/2 tsp . grated lemon peel
  • TOPPING:
  • 1 c . homemade bisquick mix
  • 1/4 c . milk
  • 1/4 c . sugar
  • 2 tbsp . butter melted
  1. FILLING: In a sauce pan, blend sugar, cornstarch, cinnamon, nutmeg, allspice and water. Bring to a boil, stirring constantly. Remove from heat, add butter, apples and lemon peel. Pour into a buttered baking dish.
  2. TOPPING: Mix bisquick with milk, sugar and butter until well combined. Drop by spoonfuls on top of apple mixture.
  3. Bake Bisquick Apple Cobbler at 350 F (175 C) for 35-40 minutes (fan oven 25-28 minutes) or until golden brown.

Bisquick peach cobbler

Ingredients

  • 3 cups sliced fresh peaches
  • 1/2 cup granulated sugar
  • 1 teaspoon cornstarch
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon lemon zest
  • 1 cup homemade Bisquick mix
  • 1 cup milk, any kind
  • 1/2 cup butter or margarine, melted
  • 2 Tablespoons brown sugar, packed
  1. Preheat oven to 375 F (190 K).
  2. Combine peaches, 1/2 cup granulated sugar, cornstarch, nutmeg, cinnamon and lemon zest.
  3. Mix together bisquick, milk, butter and brown sugar. Add mixture to 7″ (18 cm diameter; 4 cups volume) baking pan. Pour fruit on top of the bisquick mixture, do not stir.
  4. Bake Bisquick Peach Cobbler for 45-60 minutes. Serve warm or cold, with vanilla ice cream or whipped cream.