chicken broccoli rice

CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE !

May 11, 2020 by admin1234

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CREAMY CROCK-POT CHICKEN AND BROCCOLI OVER RICE :

3-4 boneless chicken breasts
1 10oz can cream of chicken soup
1 10 oz can cheddar soup
1 14 oz can chicken broth
½ teaspoon salt
¼ teaspoon garlic salt seasoning
1 cup sour cream
6 cups broccoli florets, just fork tender (cook it in boiling water for 3-4 minutes)
1 cup shredded cheddar cheese

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1. Place soups, chicken broth, salt, and garlic seasoning into a crock-pot over low heat. Whisk until smooth. Place chicken in, pressing to the bottom. Cover lid and cook on low for 6 hours or on high for 3 hours.
2. When chicken is cooked, use 2 forks to shred into bite size pieces. Stir in sour cream and broccoli.
3. Serve over steamed rice and sprinkle with cheese. 4-6 servings.

carrot cake

CARROT CAKE CHEESECAKE CAKE !

May 11, 2020 by admin1234

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CARROT CAKE CHEESECAKE CAKE :

INGREDIENTS:

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FOR THE CARROT CAKE LAYERS:

• 2 cups granulated sugar
• 1 cup canola oil
• 4 large eggs
• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/4 tsp kosher salt
• 2 tsp ground cinnamon
• 2 cups shredded carrots

FOR THE CHEESECAKE LAYER:

• 2 packages (8 oz each) cream cheese, softened
• 1 cup granulated sugar
• 1/4 tsp kosher salt
• 2 large eggs
• 1/4 cup sour cream
• 1/3 cup heavy whipping cream

FOR THE FROSTING:

• 1 cup unsalted butter, softened
• 1 package (8 oz) cream cheese, softened
• 1 Tbsp vanilla extract
• 1/4 cup heavy cream
• 4 cups powdered sugar
• 1 cup chopped pecans

DIRECTIONS:

FOR THE CHEESECAKE LAYER:

1. Prepare the cheesecake layer first. This can be done early in the day, or the night before. If freezing the cheesecake, can be stored 1-2 weeks in the freezer.
2. Preheat oven to 325 degrees. Using a large roasting pan, add 1 inch of water to the pan. Place it on the lower 2/3 of the oven! Allow it to preheat in the oven.
3. Prepare 9-inch springform pan by wrapping bottom of pan (outside) with double layer of foil. Line bottom (inside) with a circle of parchment paper.
4. Beat cream cheese with granulated sugar for 2-3 minutes until creamy. Add in salt and eggs, one at a time, beating well after each addition.
5. Beat in sour cream and heavy cream, until light and fluffy (about 2 minutes). Pour into prepared 9-inch springform pan. Place pan in center of preheated roasting pan in the oven, making sure to be careful not to spill water.
6. Bake cheesecake for 45 minutes. Turn oven off and let cheesecake sit in oven for an additional 30 minutes. Remove and cool completely on counter.
7. When cooled, remove outside portion of the springform pan and place into the freezer for several hours or overnight. I put it in freezer for about 2 hours. If using within 24 hours, feel free to just refrigerate cheesecake!

Doughnuts by Jim

  Jim’s Doughnuts
1 cup shortening        5 eggs
2 T.  yeast                                    2 c. mashed potatoes (instant is fine)
½ c. warm water                          1 T. salt
1 cup sugar                                  1 teaspoon vanilla
4 cups milk                                  12 – 15 cups flour
Scald milk, then cool slightly, add salt,
shortening and sugar. Add potatoes, beaten eggs,
yeast ,(dissolved in the warm water) vanilla and enough
flour to make a soft dough.  Let it rise until double
in size.  Punch down and let rise a second time until
double in size.  Roll out to ½ inch thick. Cut out and let
rise until light and fluffy.  Drop into hot oil with the raised side down. Flip.
Dip in glaze while still hot.  Makes 6 dozen.

Glaze: 2 lbs of powdered sugar, 1 teaspoon vanilla and
hot water to make a thin glaze.

chocolate shell

Ingredients

6 m32 servings89 cals

• 2 cups semisweet chocolate chips

• 2/3 cup coconut oil
• Add all ingredients to list

Directions

Add a notePrint

• Prep
  5 m
• Cook
  1 m
• Ready In
  6 m

1. Combine chocolate chips and coconut oil in a microwave-safe bowl; heat in microwave in 30-second intervals, mixing well each time, until mixture is smooth, 1 to 2 minutes. It takes about 1 minute of stirring until they fully mix together. Store at room temperature in an air-tight container.

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Footnotes

• Cook's Note:
• Add more oil for thinner, crispier hard shell and add less for a thicker hard shell.

Reese's Peanut Butter Cup Sundae Recipe

YVONNE RUPERTI

2     PRINTER-FRIENDLY VERSION

Published: July 11, 2012 Last Updated: April 15, 2020

[Photograph: Yvonne Ruperti]

If you can't resist best friends Mr. Peanut Butter and Ms. Chocolate, this re-creation of the Friendly's Ice Cream Shoppe classic is gonna rock your world. With gooey hot fudge, warm peanut butter, and chopped peanut butter cups, you might just want to forgo the ice cream all together.

Read more: Chocoholic: Reese's Peanut Butter Cup Sundae

• • 
    
  • 
    
  • For the Hot Fudge Sauce:
  • 6 ounces bittersweet chocolate, finely chopped
  • 1/2 cup light corn syrup
  • 1/2 cup water
  • 1/3 cup granulated sugar
  • 1/4 cup (3/4 ounce) cocoa powder
  • 2 tablespoons unsalted butter
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  YIELD:serves 4 to 5
• ACTIVE TIME:20 minutes
• TOTAL TIME:30 minutes

  Ingredients

  • For the Peanut Butter Sauce:
  • 1/2 cup heavy cream
  • 1/4 cup (about 1 3/4 ounces) granulated sugar
  • 2 tablespoons unsalted butter
  • Pinch salt
  • 1 teaspoon pure vanilla extract
  • 1/2 cup creamy peanut butter