Tuesday, July 31, 2012

this two step slow cooker beef brisket

this two step slow cooker beef brisket | #Crockpotbeefandbroccoli #Brisketrecipesoven #Slowcookerbeefandbroccoli #Beefbrisketcrockpot #Brisketrecipescrockpot #Steakcrockpotrecipes #Summerdinnerrecipes #Phillycheesesteaksloppyjoes #Phillycheesesteaksandwichrecipe #Blueberrycheesecakecrumbcake #Brisketrecipesoven #Beefbrisketcrockpot


Ingredients

  • 7-8 lb beef brisket
  • homemade barbecue rub
  • 2 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp liquid smoke

Instructions

  1. Combine the olive oil, apple cider vinegar, liquid smoke, and bbq rub.
  2. Once everything is mixed, rub it all over a 7-8lb beef brisket.
  3. Next, spray the slow cooker with nonstick spray.
  4. Place the beef brisket in the slow cooker.
  5. Set the slow cooker on low and let cook for 12 hours.
  6. Once done, carefully remove the brisket out of the slow cooker.
  7. Place the brisket in a foil line baked dish.
  8. Turn your oven on broil, then place the brisket in the oven. Let it stay in there long enough until the " bark" ( the rub) darkens.
  9. Once done, remove the brisket out of the oven, and cover it with foil.
  10. Let the brisket rest for 1 hour!
  11. Serve and enjoy!

RECIPE ADAPTED  >>>>>  here

Monday, July 23, 2012

SLOW COOKER CHOCOLATE LAVA CAKE

SLOW COOKER CHOCOLATE LAVA CAKE | #Crockpotdessertrecipes #Crockpotapplecobbler #Slowcookerapplecrisp #Crockpotrecipesdesserts #Slowcookerapplecobbler #Crockpotapplecobbler #Chocolatelavacakeincrockpot #Crockpotdessertrecipes #Crockpotapplecobbler #Slowcookerrecipes #Crockpotrecipesdesserts #Slowcookerapplecobbler



Ingredients

  • 1 15.25- oz box chocolate cake mix
  • 1 1/4 cups whole milk
  • 1/2 cup vegetable oil
  • 3 eggs beaten
  • 1 3.9- oz box instant chocolate pudding not cook & serve
  • 2 cups cold whole milk
  • 1 12- oz bag milk chocolate chips semi-sweet can also be used
  • Parchment paper


Instructions

  1. Line a slow cooker (4 quart or larger) with parchment paper. Liberally spray the parchment paper lining with nonstick spray.
  2. In a large mixing bowl, combine the cake mix, 1 1/4 cups milk, oil and eggs. With an electric mixer, mix on low for 1 minute. Increase the speed to medium, and continue to mix for 2 - 3 minutes or until the batter is smooth and glossy. Pour the cake batter into the prepared slow cooker.
  3. In a medium bowl, combine the pudding and 2 cups milk. With an electric mixer, beat on medium-low for 3-4 minutes or until the pudding thickens. Pour the pudding over the cake batter. Do not stir.
  4. Sprinkle the chocolate chips over the pudding. Do not stir.
  5. Put the lid on top of the slow cooker. Cook on low for 2 1/2 hours or until the top of the cake is set.
  6. Serve in individual bowls with vanilla ice cream!

RECIPE ADAPTED  >>>>>  here



Rated 4.4/5 based on 153 customer reviews

Friday, July 20, 2012

Dairy-free Chocolate Chip Shortbread

Dairy-free Chocolate Chip Shortbread | #Dairy-free #Chocolate #Chip #Shortbread #Cakecookies #Sugarcookiesdecorated #Cupcakecookies #Cookiedecorating #Cookingrecipes #Icedcookies #Vegandesserts #Vegansweets #Veganeating #Veganbaking #Veganfoods #Vegantreats

Ingredients

  • 200 g dairy-free butter, (make sure it's a good tasting one!)
  • 1 tsp vanilla extract
  • 100 g caster sugar
  • 300 g plain flour, sifted
  • 1 tbsp cornstarch, or arrowroot powder
  • 75 g dark chocolate chips, (dairy-free)

Instructions

  1. Cream the butter, vanilla and sugar Stir in the flour and corn flour and mix into a dough.
  2. Mix in the chocolate chips a small amount at a time, gently folding into the dough until it’s all combined.
  3. Wrap in cling film and chill in the fridge for at least 30 minutes to firm up.
  4. Meanwhile, preheat the oven to 160c / 140c (fan) and line a baking tray with parchment paper.
  5. Once the dough is chilled, roll out to approximately ½ cm thickness and cut into shapes.
  6. Place on the baking sheet, sprinkle with a little extra sugar and bake for 12-15 minutes until golden brown at the edges, turning half way through to ensure even baking.
  7. Leave to cool for at least 10 minutes before serving.

recipe adapted >>>>>  here

Sunday, July 1, 2012

EGG & CHEESE HASH BROWN WAFFLES

EGG & CHEESE HASH BROWN WAFFLES | #Easydinnerrecipes #Bakedchickenrecipes #Longhornparmesancrustedchicken #Cookingvideos #Chickencasserolerecipes #Delishvideos #Waffleironrecipes #Wafflemakerrecipes #Cookingrecipes #Breakfastdishes #Hashbrownwaffles #Yummybreakfast



Ingredients

  • 1 20-ounce package Simply Potatoes Shredded Hash Browns
  • 3 eggs
  • 1/4 cup milk
  • 1 cup shredded sharp Cheddar Cheese
  • 1/4 cup fresh chopped chives plus some for garnishing
  • Salt & pepper
  • Sour cream for serving, if desired

Instructions

  1. Heat waffle iron on the medium-high setting. Spray each side generously with non-stick cooking spray or brush with melted butter.
  2. In a medium-sized mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese, chives and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
  3. Depending on the size of your waffle iron, scoop a layer of the potato mixture onto the surface (for the round waffle maker, I used about 1 cup of the mixture). Spread to about 1/2 inch from the edges and close the waffle iron. Cook for about 5 minutes, checking every few minutes to avoid burning. When the entire waffle is golden brown in color, carefully remove from the waffle iron with a fork or tongs.
  4. *Tip: Turn your oven to the "warm" function and place finished waffles on a baking sheet in the oven to keep warm which the rest are cooking.

Recipe has been adapted from >>>>>  here