I was recently talking to a friend about recipes and dinner ideas and she shared this great recipe with me. I knew as soon as she started describing it that it would be something my family would like. I prepared it last night, and just as I expected, it was a hit! I love that it cooks in the crock pot all day! I had a lot to do yesterday, so it was nice to come home to a dinner that was essentially ready and waiting. I fixed a nice green salad to go with it.

Thanks Angel for the great recipe! With her permission I’m sharing it with you. Enjoy!

Chicken Stroganoff

Use as many chicken breasts as you normally would for your size family (I used 4), place them in the crock pot and cover them with cream of mushroom soup, approx. 2-3 cans. You can thin out the soup mix with a bit of chicken broth or milk. I used 2/3 a can of chicken broth. Add in some salt, pepper, italian seasoning, and red pepper flakes. Cook over low heat for 6-8 hours or over high heat for 4-5 hours. Just before serving stir in a couple tablespoons of sour cream. Serve over buttered egg noodles.

I have a confession to make. I love chocolate syrup! I love mixing it in milk to drink, I pour it on ice cream, and I think it’s great on waffles. How about a waffle, cooked crispy on the outside and nice and soft on the inside, topped with a scoop of vanilla ice cream, then drizzled with chocolate syrup? Serve that warm with a glass of ice cold chocolate milk. I’ll be right back… lol.

Chocolate syrup is so easy to make! It tastes out-of-this-world good and keeps in the fridge for a while. It is rather thick so keep that in mind when you make it. Here’s my recipe:

1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 tsp salt
1/4 tsp vanilla

Mix the cocoa powder and water in a saucepan. Heat and stir till dissolved. Add the sugar; stir till dissolved. Boil over medium heat for 3 minutes, careful not to over boil. Remove from heat and add the salt and vanilla. Cool completely. Pour into a jar with tight-fitting lid. Keeps for several months in the fridge. If, of course, you can keep from eating it!

I think vanilla extract is the most widely used flavoring of all. I bake a lot therefore I tend to use vanilla quite often. Of course, it just has to be the real stuff! I’ve tried the imitation vanilla before and the real is so much better.

I came across a recipe on how to make vanilla a while back but I never got around to purchasing the ingredients to make it. Just recently though, during a conversation with one of my aunts, it came up about making vanilla extract. My aunt had made some and said it was so good! She was kind enough to give me some vanilla beans so I could make my own! So, off to the liquor store I went! Yes, I know, that sounds terrible, however, vanilla is made using vodka.

To the best of my knowledge that’s the only way to make it. At least, I’ve never seen an alcohol-free recipe. So, I purchased the vodka. I must say I felt an overwhelming need to tell the cashier just why I was purchasing it; though I’m sure he really didn’t care, lol. I made the vanilla with the assistance of my kids. I love getting them in the kitchen with me! It’s super easy to prepare and only takes a few minutes. The waiting begins once it’s mixed together. It takes a few months of sitting to allow all the flavors to blend together to actually make the extract. So, if you’re thinking about making some and bottling it up for Christmas gifts, you should get started on it now.

Before I post the recipe I’d like to add one more note. Don’t taste the vanilla! First of all, vanilla straight is just awful. I found out the hard way. I mean something that smells so great should taste great too, right? Wrong! It’s best just used as a flavoring in food. Trust me on this one!!

6 vanilla beans (only 3 pictured, but you’ll need 6)
2 cups vodka
1 jar with a tight fitting lid (I used a mason jar)

Split the vanilla beans lengthwise about 3/4 the length. Don’t completely separate. Place the vanilla beans in the jar and cover with vodka; approx. 2 cups. Close tightly and place in a dark, dry area for 3 months. Shake the jar occasionally during this time; I do this once every couple of weeks.

Lasts for years! When it gets low, just add some more vodka to top it off and give it a good shake.

We had pasta last night, and what’s pasta without garlic biscuits? It’s still good of course, but garlic biscuits make it even better. I love biscuits; really I love bread. Right out of the oven, steaming hot with some butter drizzled on it. How good is that?!

These garlic biscuits are so easy to make and can I tell you, they’re so delicious! I start out with a can of biscuits; I use Pillsbury Grands, but any kind will do. Cut each biscuit into quarters

melt one stick of butter and pour it into a pan, then mix in some garlic

Then place the biscuit pieces in the butter mixture

Bake according to package directions. Serve warm.

These are so good! I planned on taking another picture to show you what they look like pulled apart outta the pan…but, we kinda ate ‘em all up.

Enjoy!

Warning:  If you’re watching what you eat you may not want to continue reading.  I can not be held responsible for any chocolate attacks.

 

I made chocolate cupcakes the other night.  Tasty, chocolaty, mouth-watering cupcakes.  I used my secret ingredient in them and I’m gonna share it with you.  You’ll never guess what it is.  Oh my!  It just makes chocolate cupcakes so much creamier.  Then if it wasn’t yummy enough, I made my vanilla buttercream frosting to top off the cupcakes.  Seriously, it doesn’t get much better.

 

 

Yes, that’s a picture of one of the cupcakes. I purposely made them miniature size so I could eat more than one at a time; it makes me feel better. I can’t help it.

So to start with I used a chocolate cake mix. Make it according to package directions, BUT, in place of the water (not the oil) use….

are you ready for it?

ice cream! That’s right, chocolate ice cream. I used two small single serve containers of chocolate brownie ice cream in place of the water. I placed them in the microwave for 20 seconds to soften them then mixed in just like I would the water.

Portion the cake mix into your cupcake pans, lined with paper cupcake liners. Then bake according to package directions.

When the cupcakes are done baking and have cooled you’re ready to add the icing. I used vanilla buttercream icing that I made myself. It’s super easy to make and it tastes so good! You could also use chocolate icing if you really like chocolate! Yummy!

Mix butter till fluffy in your stand mixer or by hand

Then add in powdered sugar, vanilla extract and milk. So simple.

Use your piping bag or spatula to spread the icing over the cupcakes. Yay! Now you’re ready to enjoy them.

Want one? Here ya go…

Okay, here are the recipe’s:

Double Chocolate Brownie Cupcakes

1 package double chocolate cake mix
ingredients for cake mix including
2 single serve containers chocolate brownie ice cream

Mix cake mix according to package directions, but, substitute the water with the ice cream. Melt ice cream in microwave for 20 seconds to soften so it will be easier to stir in. Using a scoop or spoon divide the mixture evenly among your cupcake pans that are lined with paper cupcake liners. Bake according to package directions. Allow to cool completely before frosting.

Vanilla Buttercream Frosting

1 cup (2 sticks) softened butter
3 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons milk

In a stand mixer fitted with the whisk attachment mix the butter till light and fluffy. Gradually add the powdered sugar to the butter. Mix on low speed till well blended. Add the vanilla extract and the milk, mix for about 1 minute longer. Add another tablespoon milk if needed to get the frosting to spreading consistency.