My Broccoli Slaw Recipe

My Broccoli Slaw Recipe

2 (12 ounce) package shredded broccoli slaw mix (found w/ the Packaged salads in produce section)
³⁄₄ cup white vinegar
1 teaspoon seasoning salt (or use white salt to taste)
1 tablespoon brown sugar (or to taste)
1 ¹⁄₂ teaspoons celery seeds
2 -3 tablespoons prepared mustard (Dijon Mustard)
¹⁄₂-1 teaspoon garlic powder (optional)
²⁄₃ cup vegetable oil
¹⁄₂ cup white sugar (can add up to 3/4 cup)
black pepper (optional)

Combine all ingredients in medium bowl, cover and refrigerate for at least an hour.

Slow Cooker Beef Stew

Slow Cooker Beef Stew!

 

Ingredients

• 2 pounds beef stew meat, (cut into bite-sized pieces)
• 1 tsp Salt
• 2 tsp pepper
• 1/2 tsp paprika
• 1 cup ketchup
• 1 can of cream of celery soup
• 1 tsp Adobo (found in the Spanish isle)
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 6 oz can garlic tomato paste
• 32 oz beef broth
• 2 Tablespoons Worcestershire sauce
• 2 cups baby carrots carrots
• 4-5 small potatoes, cut into bite-sized pieces
• 1 tablespoon dried parsley
• 1 teaspoon oregano
• 1 cup Corn
• 1/4- 1/2 cup of cornstarch

 

        1. Place your all ingredients in the slow cooker -EXCEPT the corn

        2.Stir to make sure everything is mixed well with the seasonings.

        3.Cook on LOW for 10 hours or on HIGH for 6-7 hours.

        4.Once cooked (About 30 minutes before you plan to serve) add in the 1/4- 1/2 cup of cornstarch depending on how much you would like to thicken the stew, start with the 1/4 mix well, add more to thicken further.

     5.Lastly, add in your corn. Continue cooking covered for 30 or so minutes.

 

Big Cats Rescue

You know how good it feels to make a difference for lions, tigers and other exotic cats, so please share that goodness with your family and friends.

I just made the pledge to be a Big Cat Friendly Tourist. It's easy and it feels so good to know that we can help save lions, tigers and other big cats with a quick phone call or email. Please check out the issue and take action here:
http://bigcatact.com

We would love to have you join us on social sites too:

Facebook

Twitter @BigCatRescue

Google +

YouTube

SnapChat @BigCatRescuer


https://bigcatrescue.org/

Chocolate Peanut Butter Poke Cake

Happy World Baking Day!

Chocolate Peanut Butter Poke Cake

• 1 box yellow cake mix, plus ingredients to make cake
• 2/3 cup peanut butter
• 1 1/2 cup chocolate syrup (Hershey’s)
• 1 can sweetened condensed milk
• 8 regular Reese’s peanut butter cups, divided
• 8 oz cool whip, thawed
  Coupons
  
  
• 1 (16oz) can chocolate frosting

Prepare cake according to package directions, adding in 2/3 cup peanut butter before mixing. Bake cake in a 9×13-inch pan.
While cake is baking, mix milk and chocolate syrup until well blended.
When the cake is done and while it’s still hot, poke holes in it with a fork or straw. Pour milk mixture over the cake. Allow cake to cool completely.
Chop Reese’s cups into small pieces. Sprinkle half of the Reese’s cups over cake.

Pesto Ranch Crock Pot Chicken

Pesto Ranch Crock Pot Chicken

I've made this recipe tons of times.

Ingredients

• 8 boneless skinless chicken thighs (I used Boneless Skinless Chicken Breasts)
• 6 ounce jar of pesto
• 1 package Ranch Dressing
• 1/2 cup of Chicken Broth

Place chicken breasts in a single layer in the bottom of your slow cooker.

• Sprinkle ranch seasoning over chicken.
• In a small bowl whisk together pesto and ½ cup water and pour over chicken. (Water isn’t in the ingredient list because, well, it’s water…)
• Cover and cook for 2-3 hours on high or 4-5 hours on low.

Broccoli Cheddar Baked Potatoes

Broccoli Cheddar Baked Potatoes

Ingredients

 

BAKED POTATOES

• 4 russet potatoes (2 lb. total)                    
• 1 Tbsp. olive oil                   
• Salt                   

 

BROCCOLI CHEESE SAUCE

• 1/2 lb frozen broccoli florets                   
• 3 Tbsp. butter                   
• 3 Tbsp. all-purpose flour                   
• 3 cups whole milk                   
• 1/2 tsp salt                   
• 1/4 tsp garlic powder                   
• 6 oz medium cheddar, shredded                   

Instructions

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Whisk the milk into the butter and flour mixture. Bring the milk up to a simmer, whisking frequently. When it reaches a simmer, it will thicken. Once thick enough to coat a spoon, turn the heat down to the lowest setting. Season the white sauce with the salt and garlic powder.
5. Add a handful of the shredded cheddar to the sauce at a time, whisking until it has fully melted before adding the next handful. Once all of the cheddar has been melted into the sauce, stir in the chopped broccoli. Leave the sauce over a low flame, stirring occasionally, to keep it warm.
6. When the potatoes are finished baking, carefully slice them open. Use a fork to slightly mash the insides of the potatoes. When ready to serve, place each potato on a plate and ladle the broccoli cheese sauce over each potato. Garnish with extra shredded cheddar, if desired.

GORP

 GORP Recipe

Ingredients:

1 Bag M & Ms
1 Bag M & Ms w/Peanut
1 Bag Reese's Pieces
1 Large can of Peanuts
1 Box of Cheerio's
1 Container of Raisins
1 Box of Crispix cereal
1 Bag of Mini Marshmallows

Equipment:
1 small Trash Bag
1 Box Ziploc sandwich bags

Instructions:
Place all of the ingredients into the trash bag. Shake the bag. Scoop portions into individual sandwich bags.


Good enough for Snacks, Camping, Travel, Party's, Work, Nature Walk, Hiking.

Peach Cobbler

National Peach Cobbler Day

Quick and Easy Peach Cobbler

So easy that's  Its simple
I was able to substitute All Purpose Flour + 2 tsp. Baking Powder


 1 cup self-rising flour

 1 cup white 

1 cup milk

2 (16 ounce) cans sliced peaches in heavy syrup

1/2 cup butter

 

1. Melt butter or margarine in 9 x 13 inch pan.                            
2. Mix together the flour, sugar, and milk. Pour mixture into the pan. Spread peaches, including syrup, evenly around the pan.                            
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, until the crust turns golden brown. Let cool for about 10 minutes before serving.

Serve with some vanilla  ice cream

Note : You can add 1/4 tsp. Nutmeg and 1/2 tsp. Cinnamon to your flour mixture.

Hashbrown Hamburger Casserole with Veggies and Cheese Recipe

Hashbrown Hamburger Casserole with Veggies and Cheese Recipe

2 tsp olive oil

1 onion, chopped

1 pound lean ground beef

2 Tbsp flour

2 Tbsp ketchup

1 cup beef broth

3 Tbsp Worcestershire sauce

salt and pepper to taste

2 cups frozen mixed vegetables

1 20 oz. package of refrigerated hash brown potatoes (appx 3 1/2 cups)

1 cup shredded cheddar cheese

1/4 cup butter, melted

Heat oven to 375 degrees. Coat a 9×13 baking pan with cooking spray.

In a skillet, cook onion in olive oil over medium high heat until translucent. Add in ground beef and cook until browned. If there is a lot of fat from the ground beef, pour it off at this time.

Add in the flour and cook for one minute, stirring.

Add in ketchup, broth, Worcestershire, salt and pepper and veggies. Cook for 5 minutes.

Spread mixture in bottom of 9×13 baking pan.

In a medium bowl, mix potatoes, cheese and butter.

Spread potato mixture over beef/veggie mixture.

Bake 45 minutes or until hash browns are golden brown.

 

Beef & Black Bean Chili

Beef & Black Bean Chili

1 lb. ground Beef
2 (15oz)cans no-salt added Black Beans, undrained
1 Tbs. Chili Seasoning Mix
low fat sour cream (optional)
1 c. Med or Hot Salsa Chunky Style
2 (8oz) cans no salt added Tomato Sauce
Shredded Reduced Fat Cheddar Cheese(optional)

Cook meat in a large sauce pan over medium-high heat until meat is browned, stirring until it crumbles. Drain if necessary
While meat cooks, drain and mash 1 can of beans. Add mashed beans, undrained beans, salsa, tomatoes sauce and seasoning mix to sauce pan; stir well. Cook over medium heat 10 minutes or until thoroughly heated. Spoon into serving bowls. If desired top with sour cream and shredded cheese.