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Recipes
Slow Cooker Creamy Ranch Pork Chops and Potatoes
By lakecar
Directions: In a bowl, mix together the soups, milk, and ranch dressing mixes and pour into a resealable gallon-siz...
- 1 1/2 lbs pork chops, boneless (about 4-6 chops, thick sliced)
- 6-8 medium potatoes, chopped into large pieces
- 2 (10.75 oz each) cans cream of chicken soup
- 2 (1 oz each) packages dry Ranch dressing mix
- 1 cup milk
- Dried parsley to sprinkle on top (optional)
Short Cut Chicken Gnocchi Soup
By lakecar
In a soup sized pot, saute your onions, celery, and garlic in the butter and olive oil on medium heat until the ve...
- ◾4 Tbsp butter
- ◾1 Tbsp extra virgin olive oil
- ◾1 cup onion, finely diced
- ◾1/2 cup celery, finely diced
- ◾3 cloves garlic, finely minced
- ◾1/4 cup all purpose flour
- ◾3 cups half and half
- ◾1 cup finely shredded carrots
- ◾1 1/2 tsp kosher salt (not table salt)
- ◾1 Tbsp fresh chopped parsley
- ◾1 tsp fresh thyme, leaves only
- ◾1/4 tsp finely grated nutmeg
- ◾1/2 tsp black pepper
- ◾1 (32oz) box chicken stock
- ◾1 (16oz) container of gnocchi
- ◾my kids say two containers would be better
- ◾3 cups cooked chicken
- ◾I used a rotisserie chicken
- ◾2 cups fresh spinach, coarsely chopped
Cake Mix Italian Cream Cake
By lakecar
1.Preheat oven to 350 degrees
- Cake:
- 1 (18 1/4 ounce) white cake mix
- 1 (3 1/2 ounce) package instant vanilla pudding
- 1 1/2 cups water
- 4 eggs
- 1/2 cup canola oil
- 1 cup chopped pecans or 1 cup walnuts, etc
- 2 cups flaked coconut
- Frosting:
- 3 tablespoons butter, softened
- 6 ounces cream cheese, softened
- 1 -2 tablespoon cream
- 2 1/2 cups confectioners' sugar
- 1 1/2 cups flaked coconut
Green Bean Casserole
By lakecar
Preheat the oven to 350 degrees F
- 2 pounds fresh green beans, ends cut off
- Salt
- 4 slices bacon, cut into 1/4-inch pieces
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1/2 whole large onion, chopped
- 4 tablespoons (1/2 stick) butter
- 4 tablespoons all-purpose flour
- 2 1/2 cups whole milk, plus extra for thinning if needed
- 1/2 cup half-and-half
- Freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 1 cup grated sharp Cheddar
- 1 cup panko breadcrumbs
Strawberry, Banana, and Spinach Smoothie
By lakecar
In a blender, combine all of the ingredients
- 1/2 cup unsweetened coconut milk beverage
- 1/4 cup nonfat honey Greek yogurt
- 1 medium apple, peeled, cored, and chopped (I used Fuji)
- 1 cup frozen sliced strawberries
- 1/2 medium ripe banana
- 1 cup packed baby spinach leaves
Herb Garden Potatoes
By lakecar
#1 Soak potatoes in cold water for 5 minutes, this will help scrape off the skin much easier
- 2 pounds Baby Potatoes
- 12 ounces Bacon
- 1 cup Scallions chopped
- 3 tablespoons Fresh DIll; chopped
- 1 tablespoon Sea Salt
Candied Bacon Chocolate Chip Cookies
By lakecar
1.Preheat oven to 350 degrees
- For the candied bacon:
- 8 slices center cut thick bacon
- 1/2 cup brown sugar
- For the cookies:
- 2 1/4 cups flour
- 1/2 teaspoon baking soda
- 3/4 cup butter, melted and slightly cooled
- 1/2 cup white sugar
- 1 cup brown sugar
- 1 Tablespoon pure vanilla extract
- 1 whole egg
- 1 egg yolk
- 2 cups semi-sweet chocolate chips
Pumpkin Gingerbread Trifle
By lakecar
Bake the gingerbread according to the package directions; cool completely
- 2 (14-ounce) packages gingerbread mix
- 1 (5.1-ounce) box cook-and-serve vanilla pudding mix
- 1 (30-ounce) can pumpkin pie filling
- 1/2 cup packed brown sugar
- 1/3 teaspoon ground cardamom or cinnamon
- 1 (12-ounce) container frozen whipped topping
- 1/2 cup gingersnaps, optional
Salted Caramel “Ding Dong” Cake
By lakecar
1.Preheat the oven to 350
- For the cake
- 1 cup natural unsweetened cocoa powder
- 4 oz semisweet or bittersweet chocolate, chopped
- 1 cup hot strong coffee
- 3/4 cup buttermilk
- 1 1/2 tsp vanilla extract
- 2 cups cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp kosher salt
- 2 cups sugar
- 1 cup unsalted butter, room temperature
- 3 large eggs
- For the caramel ganache
- 9 oz semisweet or bittersweet chocolate, chopped
- 1 1/8 tsp kosher salt
- 1 cup sugar
- 1 1/2 cups heavy cream
- 1 tsp vanilla extract
- For the filling and assembly
- 1 1/4 tsp unflavored (kosher/vegan) gelatin
- 1 1/2 cups chilled heavy cream
- 1/2 cup powdered sugar
- 1 tbsp vanilla bean paste
- flaky sea salt
Tuscan Roasted Chicken and Vegetables
By lakecar
Preheat the oven to 375 degrees F
- 6 Roma tomatoes (about 1 pound)
- 3 medium zucchini (about 1/2 pound each)
- 1 bulb fennel
- 3 tablespoons oil, divided
- 3/4 teaspoons salt, divided
- 4 cloves garlic, finely minced
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 4 chicken breast halves skinless, bone-in (about 2 1/2 pounds)
- Freshly ground black pepper
- 1 tablespoon fresh chopped rosemary leaves or 1 teaspoon dried