Crockpot Beef and Broccoli

 

Ingredients

1 pound boneless beef chuck roast, sliced into thin strips

1 cup beef consomme

1/2 cup soy sauce

1/3 cup brown sugar

1 tablespoon sesame oil

3 garlic cloves, minced

2 tablespoons cornstarch

2 tablespoons cooled sauce from the crock pot after being cooked

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 form 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 stovetop 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 rice. Brown is best for your health!!

Chocolate-Peanut Butter Keto Cups

 Ingredients

1 cup coconut oil

1/2 cup natural peanut butter

2 tablespoons heavy cream

1 tablespoon cocoa powder

1 teaspoon liquid stevia

1/4 teaspoon vanilla extract

1/4 teaspoon kosher salt

1 ounce chopped roasted salted peanuts

Directions

Melt coconut oil in a saucepan over low heat, 3 to 5 minutes. Stir in peanut butter until smooth. Whisk in heavy cream, cocoa powder, liquid stevia, vanilla extract, and salt.

Pour chocolate-peanut butter mixture into 12 silicone muffin molds. Sprinkle peanuts evenly on top. Place molds on a baking sheet.

Freeze chocolate-peanut butter mixture until firm, at least 1 hour. Unmold chocolate-peanut cups and transfer to a resealable plastic bag or airtight container.

Mounds Brownies

Ingredients:

1 brownie mix (9×13 size)…mixed and baked according to box directions.

5 cups shredded coconut

1 can sweetened condensed milk

Mix the coconut and milk together.

Instructions:

As soon as you take the brownies from the oven, spread the coconut/milk mixture over hot brownies.

1 container chocolate frosting..microwaved just longer enough to make the frosting pourable. Pour over the brownies topped with coconut mixture. Spread to seal edge

Skillet Blackberry Cobbler

Ingredients:

1 box of 2 refrigerated pie crusts (I prefer Pillsbury)

2 (14-16 oz) bags frozen blackberries

1 stick butter, melted

1⅓ cups sugar (for berries)

½ cup flour

¾ cup sugar (for crust)

½ stick butter, cut into small cubes

½ cup water

Instructions:

1.Heat oven to 350 degrees.

2.Unroll one pie crust and place in bottom and up sides of 12 ” cast iron skillet.

3.Pierce bottom and sides of crust with a fork.

4.Bake 7 minutes; remove from oven.

5.Increase oven temp to 400 degrees.

6.In a large bowl, mix melted butter, 1⅓ cups sugar, and flour.

7.Put berries in bowl with butter/sugar/flour mixture; toss until berries are covered and mixture is crumbly.

8.Gently pour berries into skillet; sprinkle water over berries.

9.Unroll second pie crust over top of berries, sealing at the edges of the skillet.

10.Scatter the small pieces of butter on top of the crust.

11.Sprinkle ¾ cups sugar on top of crust.

12.Cut tiny slits in top of pie crust.

13.Bake approximately 45 minutes or until bubbly at edges and beginning to brown on top.

Coffee Jelly Recipe

 

Ingredients:

1 pack unflavored gelatin (we used Mr. Gulaman)

1.5 liters water

2 tablespoons instant coffee powder

3/4 cup sugar

1 pack all-purpose cream (250ml)

1 pack condensed milk (250ml)

Procedure:

1. Dissolve the in gelatin 1.5 liters of water (or you may follow instructions on the gelatin’s packaging).

2. Bring to a boil until dissolved, then add sugar.

3. Remove from heat. Stir in the instant coffee and dissolve thoroughly.

4. Transfer the gelatin in a shallow container. Spread about 1 inch thick. Set aside.

5. When the gelatin sets, cut into cubes.

6. Blend the all-purpose cream and condensed milk in a separate container. Pour the mixture to the gelatin and refrigerate.

8. Serve chil

led and enjoy!

Classic Cookie Salad

 

INGREDIENTS

2 (3.4 oz) packages instant vanilla pudding mix

2 cups milk

1 (12 oz) tub cool whip

1 (20 oz) can pineapple chunks, drained

1 (11 oz) can mandarin oranges, drained

10-15 fudge stripe cookies

PREPARATION

In a large bowl, combine both pudding mixes and milk. Stir for 1-2 minutes, then fold in cool whip.

Fold in pineapple and mandarin oranges.

Cover with plastic wrap and refrigerator for 1 hour.

Right before serving, roughly crush cookies and mix them in.

Garnish with additional fruit and cookies if desired.

Peanut Butter Chocolate Eclair Cake

 Ingredients:

Cake:

1 box chocolate graham crackers

2 – 3 1/4 oz. packages instant vanilla pudding

1 C creamy peanut butter

3 1/2 C milk

1 – 8 oz. contain Cool Whip, thawed

Frosting:

1/2 C. semi-sweet chocolate chips, melted

2 Tbsp melted butter

2 Tbsp white corn syrup

1/2 C powdered sugar

2-3 Tbsp milk

Directions:

Cake:

Spray the bottom of a 9×13 inch cake pan with cooking spray.

Place one layer of graham crackers on the bottom, cutting to completely cover the bottom.

In mixing bowl mix the pudding, peanut butter and milk with electric mixer. Mix for 2 minutes. Fold in the Cool Whip.

Spread half the pudding mix on top of the first layer of crackers. Place a second layer of graham crackers on top. Spoon the remaining pudding mix on 2nd layer of crackers. Finish with a third layer of graham crackers.

Spread frosting on top of the last layer of graham crackers all the way to the edge. Place in the fridge overnight so that the crackers become soft and moist.

Slice and serve. Garnish with peanut butter cups if desired.

Frosting:

In small mixer bowl combine all ingredients and beat until smooth.

This pic looks like they may have used chocolate graham crackers instead of the original flavor.”