My sister made these brownies this last weekend and I ate two LARGE ones because they were so yummy. She got the recipe from a missionary she knew in Filer, and has no idea what the real name of the recipe is. So, she just calls them Elder Nash Brownies. It works! I am going to be making these for our Death by Chocolate Girls Night next week, because seriously girls....you will die when you eat them!
1 German Chocolate Cake Mix
1/2 cup evaporated milk
2/3 cube better, melted
Spread 1/2 the batter on bottom of a 9x13 pan. Bake at 350 degrees for 8 minutes.
Meanwhile, melt in saucepan the following ingredients:
50-60 caramels
1/2 cup evaporated milk
When cake is done, sprinkle with one bag of chocolate chips. Pour caramel syrup on top of chocolate chips and add remaining dough in clumps on top of the chocolate chips. Cook again for 16-18 minutes.
Eat! Enjoy!
Showing posts with label Crystal. Show all posts
Showing posts with label Crystal. Show all posts
Monday, March 31, 2008
Thursday, March 20, 2008
Flank Steak Tacos
This is another fabulous recipe from my sister, Crystal. She says she makes these once a month for a fairly quick and easy twist on your everyday tacos.
Flank Steak Tacos
8 flour tortillas, heated
1 1/2 pounds beek flank steak, trimmed of fat
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablesppons vegetable oil
1/4 head cabbage, shredded
2 green or red bell peppers, seeded and sliced
1 small onion,. sliced
salt and pepper
2 tablespoons hot sauce
2 limes, 1 juiced, 1 cut into wedges
1/2 pound cheddar cheese, shredded
2 sliced avacoados
sour cream
Mix the ground cumin and chili powder together, rub onto flank steak. Cook on grill or on the stove. In another pan put the onion, peppers, and cabbage and cook until tender. Juice a lime into the pan, then add the hot sauce and salt and pepper. Stir around and let sit for a few minutes. When the meat is done slice across the grain. Put together like a taco. Eat and enjoy.
Flank Steak Tacos
8 flour tortillas, heated
1 1/2 pounds beek flank steak, trimmed of fat
2 tablespoons olive oil
2 tablespoons ground cumin
1 tablespoon chili powder
2 tablesppons vegetable oil
1/4 head cabbage, shredded
2 green or red bell peppers, seeded and sliced
1 small onion,. sliced
salt and pepper
2 tablespoons hot sauce
2 limes, 1 juiced, 1 cut into wedges
1/2 pound cheddar cheese, shredded
2 sliced avacoados
sour cream
Mix the ground cumin and chili powder together, rub onto flank steak. Cook on grill or on the stove. In another pan put the onion, peppers, and cabbage and cook until tender. Juice a lime into the pan, then add the hot sauce and salt and pepper. Stir around and let sit for a few minutes. When the meat is done slice across the grain. Put together like a taco. Eat and enjoy.
Monday, March 10, 2008
Dinner Size Texas Chili Cheese Fries
My sister just sent me this recipe and it looks really yummy. She got it from her friend Rachael Ray :0)
4 Very Large Idaho potatoes, cut lengthwise into 6 wedges
2 tblsp grill seasoning
2 tblsps plus 1/4 cup extra virgin olive oil, plus additional, divided
2 -2 1/2 pounds hamburger
1 large onion, chopped
3-4 cloves garlic, finely chopped or grated
1 jalapeno pepper, seeded and chopped
2 tblsps chili powder
2 tsp ground cumin
salt and pepper
3 tblsp tomato paste
Hot sauce, to taste
2 tblsp Worcestershire sauce
1 1/2 cups beef or chicken broth
Preheat oven to 450. Place potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of olive oil. Toss to coat, then transfer to the oven and roast, until crispy and golden brown. Turn them over halfway through cooking time.
While potatoes are roasting, place a large pot over medium-high heat with 2 tablespoons of olive oil. Add meat to the pan to cook until brown. When done, push the meat to one side of the pan and addthe onion, garlic, jalapeno, chili powder and cumin to the pot. Cook until the veggies soften, and season with salt and pepper. Add the tomato paste to the pot and cook for about 1 minute, unitl it smells sweet and has caramelized slightly. Add the hot sauce, Worchestershire sauce adn stock to the pot. Bring everything to a bubble, then reduce the heat and simmer teh chili until thickened. To eat, Put your potatoes on your plate and pile on the chili and then some sour cream and cheese and mmm....it's a yummy dinner!!! Enjoy!!!
Ashlee side note: For a quick and easy version of this meal...just open up a couple cans of chili {I use the fat free kind} and dump on top of the potato wedges. Or, just use the pre-made fries from your freezer section and bake those up. They have some yummy fajita fries I like to buy. They would be yummy topped with chili and cheese. :0)
Homemade is always better...but if you are short on time this would work great!
Thanks Crystal!
4 Very Large Idaho potatoes, cut lengthwise into 6 wedges
2 tblsp grill seasoning
2 tblsps plus 1/4 cup extra virgin olive oil, plus additional, divided
2 -2 1/2 pounds hamburger
1 large onion, chopped
3-4 cloves garlic, finely chopped or grated
1 jalapeno pepper, seeded and chopped
2 tblsps chili powder
2 tsp ground cumin
salt and pepper
3 tblsp tomato paste
Hot sauce, to taste
2 tblsp Worcestershire sauce
1 1/2 cups beef or chicken broth
Preheat oven to 450. Place potatoes onto a baking sheet. Sprinkle them with the grill seasoning and a good drizzle of olive oil. Toss to coat, then transfer to the oven and roast, until crispy and golden brown. Turn them over halfway through cooking time.
While potatoes are roasting, place a large pot over medium-high heat with 2 tablespoons of olive oil. Add meat to the pan to cook until brown. When done, push the meat to one side of the pan and addthe onion, garlic, jalapeno, chili powder and cumin to the pot. Cook until the veggies soften, and season with salt and pepper. Add the tomato paste to the pot and cook for about 1 minute, unitl it smells sweet and has caramelized slightly. Add the hot sauce, Worchestershire sauce adn stock to the pot. Bring everything to a bubble, then reduce the heat and simmer teh chili until thickened. To eat, Put your potatoes on your plate and pile on the chili and then some sour cream and cheese and mmm....it's a yummy dinner!!! Enjoy!!!
Ashlee side note: For a quick and easy version of this meal...just open up a couple cans of chili {I use the fat free kind} and dump on top of the potato wedges. Or, just use the pre-made fries from your freezer section and bake those up. They have some yummy fajita fries I like to buy. They would be yummy topped with chili and cheese. :0)
Homemade is always better...but if you are short on time this would work great!
Thanks Crystal!
Monday, October 15, 2007
Pampered Chef Bean Dip
This is another recipe I got from my sister Crystal. She introduced me to it a couple of months back and I LOVE it! Of course, she got it from a home party, but still.....
1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.
Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.
1 9 oz can bean dip (or jsut a can of regular refired beans)
4 oz cream cheese1
1/2 cup sour cream
1 Tblsp. taco seasoning
1 clove garlic, minced
1/4 cup shredded cheese
1/2 med tomato
2 green onions
1/4 cup sliced olives
1 tblsp. fresh cilantro
additional sour cream
Preheat oven to 350. Place bean dip in bottom of dish, combine cream cheese, sour cream, and taco seasoning together. Spread over beans. Press garlic over cream cheese mixture. Grate cheese over top and bake for 15-10 mins. Add tomato, green onion, and olives on top. (Optional: You can add an addtional layer of sour cream before the toamtos if wanted). Serve with chips.
Ashlee side note: This is such a great twist on the usual 7 layer dip. It's nice and warm and gooey. So good! I didn't used minced garlic. I used garlic powder instead. Worked great. And I don't think that it needs an additional layer of sour cream. It's a little bit overkill and blocks the flavors of the other ingredients.
Wednesday, October 3, 2007
Chili's Chicken Enchilada Soup
Not sure how she got it, but this recipe is from my sister Crystal. It's literally the Chili's recipe for this soup I guess. It's "souper" yummy too. ;0) This is what I order whenever we go there. The soup and salad and that yummy queso dip. So, eat up!
1 Tbsp. vegetable oil
1 lb. chicken breasts
1/2 cup Diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa harina (flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish: shredded cheddar, crumbled tortilla chips, pico de gallo
1. Add oil to large pot over medium heat. Add chicken breasts to pot and brown. Set aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes. Add chicken broth.
3. Combine flour with 2 cups of water in a medium bowl and whisk until blended. Add this mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish.
1 Tbsp. vegetable oil
1 lb. chicken breasts
1/2 cup Diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup Masa harina (flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
1 tsp. salt
1 tsp. chili powder
1/2 tsp. cumin
Garnish: shredded cheddar, crumbled tortilla chips, pico de gallo
1. Add oil to large pot over medium heat. Add chicken breasts to pot and brown. Set aside.
2. Add onions and garlic to pot and saute over medium heat for about 2 minutes. Add chicken broth.
3. Combine flour with 2 cups of water in a medium bowl and whisk until blended. Add this mixture to pot with onions, garlic and broth.
4. Add remaining water, enchilada sauce, cheese and spices to pot and bring mixture to a boil.
5. Shred chicken into small, bite sized pieces and add it to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick. Garnish.
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