Sandee's (My Mom's) 17 Minute Cake AKA Brownies

This cake is really easy and good, it just has a lot of steps!
Step 1
 2 c. flour
 2 c. sugar
 1/2 tsp. salt
Sift together in a bowl

Step 2
1/2 c. milk
1 tsp. vinegar
1 tsp. baking soda
Let this mixture sit to sour

Step 3
2 eggs
1 tsp. vanilla extract
Beat together in a small bowl

Mix steps 1-3 together, set aside, and start step 4

Step 4
1/2 c. margarine
1/4 c. cocoa
1/2 c. oil
1 c. cold water (after the above 3 ingredients are dissolved)
Dissolve together in a soup pot, then add 1 cup of cold water, and then bring it to a boil. Take it off the heat and combine it with the above mixture. Pour steps 1-4 into greased cookie sheet. Bake at 400 degrees for 17 minutes (out here I only cook it for 10 minutes, so keep checking to know when your cake is done).

When the cake is done I usually poke a fork all around the cake, so the icing will seep down into the cake. Let it cool for about five minutes then pour on the icing.

Icing
1/2 c. margarine
1/4 c. milk
1/4 c. cocoa
1 tsp vanilla extract (after it is boiled)
1 pkg. powdered sugar (I don't usually use the whole package)
Dissolve together in a soup pot and bring to a boil. Take off heat. Then add vanilla, and slowly mix-in powdered sugar until the icing is a milk chocolate color and can pour easily.

There is usually some left over icing, so my mom puts the excess between graham crackers. It is a quick and delicious snack!

Salsa Chip Dip

16 oz. sour cream
8 oz. cream cheese
2 c. salsa
2 c. grated cheddar cheese
1 small can sliced olives (jalapeno olives if you want some spice)

Mix all ingredients together and serve with tortilla chips (or pizza rolls haha).

Salsa

1 tsp. salt
1/2 tsp. pepper
1 tsp. sugar
1 lemon or lime (juice)
2 Arbol peppers (de-stemmed)- these are dried and packaged peppers, they are red and skinny
1-2 clove(s) garlic
1/4-1/2 onion
1/2-1 jalapeno pepper
1 can whole tomatoes
1 can tomatoes w/green chilies
1/2 bushel/bunch cilantro-rinse

Blend the salt, pepper, sugar, lemon/lime juice, Arbol peppers, garlic, onion, and jalapeno together in a food processor or blender. Make sure everything is finely diced. Then add the 2 cans of tomatoes and cilantro, and pulse to however thick you like your salsa. Refrigerate. Serve with tortilla chips. If you don't like your salsa too spicy you can leave out the Arbol and jalapeno peppers.

Dirt Pudding

20 oz. pkg. Oreo cookies, crushed (I don't use the whole pack)
1 (8 oz.) pkg. cream cheese
1/2 stick butter
1 c. powdered sugar
2 (6 oz.) pkgs. instant chocolate pudding
3 1/2 c. milk
12 oz. Cool Whip

1 pkg. Gummy Worms

 

Cream together cream cheese, butter and powdered sugar. Mix instant pudding with milk. Mix creamed mixture and pudding mixture together. Fold in Cool Whip. Crush Oreo cookies on top of pudding mixture along with Gummy Worms to make the pudding look like dirt. You could even serve the pudding in a clean flower pot or a beach pail with the little shovel as the serving utensil to make it seem even more like dirt.

Grape Salad

4lbs of seedless grapes (green or purple)
1 tub Cool Whip (or 8oz package of cream cheese)
1 8 oz container sour cream
1/2 cup white sugar*
1 tsp vanilla extract
4 ounces chopped walnuts (or pecans) 
4 tbsp brown sugar

Wash and dry grapes. In a large bowl, combine Cool Whip, sour cream, vanilla, and white sugar. Add grapes and mix until evenly incorporated. Sprinkle with brown sugar and walnuts, mix again and refrigerate until serving.

* I do a little less white sugar if using Cool Whip, and usually mix about half the topping (brown sugar and nuts) into the salad and sprinkle the rest on top.  I usually add more nuts into it too :)

Ham & Swiss Melt
24 rolls
12 thick slices deli ham(black forest)
12 slices Swiss cheese
mayo
1/2 cup melted butter (I use less, like half)
1/2 tsp worcestershire sauce
1 1/2 Tbsp mustard
1 1/2 Tbsp poppy seeds

Spread mayo inside rolls. Assemble rolls with 1/2 slice of ham & a 1/2 slice of cheese inside the roll. Place all rolls on a baking sheet or casserole dish or cooking stone.

Mix butter, mustard, worcestershire sauce & poppy seeds with a wisk.
Brush mixture over tops of the rolls & cover with tin foil.

Bake 350 for 15-20 minutes or unti heated through.

Honey Curry Chicken

Brandon's ALL TIME FAVORITE!  He would eat it for dinner every night if I would make it that often :) Ingredients:

4 - 5Chicken Breasts cut into nugget size pieces. 1/2 c flour 1 tsp salt 1/2 tsp cayenne pepper a little less than 1/2 c butter melted (divided) 1/4 c brown sugar 1/4 c honey 1/4 c lemon juice 1 TB soy sauce  1 1/2 tsp curry powder (sometimes I do a little extra of all the ingredients to make it a little more saucy)

Directions:

Chop chicken into nugget size pieces. In a bowl place flour, salt and cayenne pepper. Pour half of butter over chicken and stir to coat.  Toss chicken into flour mixture. Put into 9x13 pan. Bake at 350* until barely cooked (about 20 mins) After 10 mins stir chicken. In a bowl mix brown sugar, honey, lemon juice, soy sauce and curry. Pour over chicken and let cook for another 20-40 min (you just have to watch it and when it is all caramelized and browned it's done) . Continue to toss the chicken about every 5 mins in the sauce until all sides are browned. Serve over rice.

Crock-Pot Lasagna

• 3 cans (14.4 ounces) crushed tomatoes
• 3 cloves garlic , finely chopped
• 2 Tbsp. dried oregano
• 1/2 tsp. kosher salt
• 1/4 tsp. red pepper flakes
• 1/4 tsp. freshly ground black pepper
• 2 containers (15 ounces each) fresh ricotta
• 2 cups (8 ounces) grated mozzarella
• 1/4 cup grated Parmesan
• 12 lasagna noodles (about three-quarters of a 1-pound box)
• 5 ounces (about 6 cups) baby spinach

Directions

In a medium bowl, combine the tomatoes, garlic, oregano, salt, red pepper and black pepper. In a separate bowl, mix the ricotta, 1 cup of the mozzarella and Parmesan.

In the bottom of a 5- to 6-quart slow cooker, spread a thin layer of the sauce. Top with 3 of the noodles (breaking to fit as necessary). Spread about 1 cup of the sauce over the noodles and layer with 2 cups of the spinach and 1 1/2 cups of the cheese mixture. Repeat twice more with the noodles, sauce, spinach and cheese mixture. Top with the remaining 3 noodles, sauce and 1 cup mozzarella.

Cook on low, covered, until the noodles are tender—especially in the center of the lasagna—about 3 to 3 1/2 hours.

Carmelita Bars

- 2 cups all-purpose flour

     - 2 cups oats ( quick or rolled)

     - 1 1/2 cups brown sugar

     - 1 teaspoon baking soda

     - 1/2 teaspoon salt

     - 1 1/2 cups butter ( melted)

     - 12 ounces milk chocolate chips

     - 1 (17 ounce) jars Mrs Richardson's caramel topping

  1. Mix flour, oats, brown sugar, baking soda, salt, and melted butter.

  2. Press half the mixture into the bottom of a 9x13 pan (coated with

  nonstick cooking spray).

  3. Bake for 17 minutes at 325 degrees.

  4. Remove from the oven and cover equally with chocolate chips and

  caramel topping.

  5. Crumble the rest of the oat mixture over the top and bake for another

  17 minutes at 325 degrees.

  6. Cool for at least 3 hours before cutting.

Pasta - Haley

Farfalle Pasta
Ham
Peas
Onion
Mushrooms
Alfredo:
   2 c. cream
   1 c. parm cheese
   1 tsp garlic salt
   1/2 cube butter
   1/4 c. flour
   little nutmeg (i didn't have this out here but it makes it good)
Cut ham into small pieces and brown in pan along with diced onion.  Saute mushrooms in same pan with a little butter, add peas at the end until warmed.  Mix everything together :)

Salad - Haley

Romaine Lettuce
Green Onions
Mozzarella Cheese
Mandarin Oranges
Crasins
Candied Almonds (chop almonds mix with sugar in frying pan on medium heat until caramelized)
DRESSING: (dressing will stay good in the fridge for a long time)
1/2 c. sugar
3 Tbs. Prepared Mustard
1 tsp salt
1/2 c cider vinegar
1/2 TBS onion chopped
3/4 c veg. oil
3/4 tsp poppy seeds

Chocolate Chip Cookies - Haley

2/3 cup shortening
2/3 cup butter
1 cup granulated sugar
1 1/4 c packed brown sugar
2 eggs
2 tsp vanilla
3 1/2 cup flour
1 1/4 tsp soda
1 1/2 tsp salt
1 pkg milk chocolate chips
Mix shortening, butter, sugar eggs and vanilla together.  Stir in remaining ingredients. Roll dough into balls and place on to cookie sheet.  Bake at 375* for 8 - 10 mins.  (just until bottoms of cookies are light brown - the top might not look done) let sit on cookie sheet for 3 mins, then place on cooling rack.  Makes a lot!!

Key Lime Tarts -- Jessica

Ingredients

* 1 package cream cheese (8 oz)
* 1 can sweetened condensed milk (14 oz)
* 1/2 cup Key Lime juice
* Mini pie crusts
* Fresh berries! Strawberries, Blueberries, Blackberries, Raspberries.

In a medium bowl, combine cream cheese, condensed milk and key lime juice. Blend till smooth and scoop into pie crusts. Top with fruit or whipped topping!

ALSO, make sure you let the cream cheese sit out till it is very warm. If it is cold at all it will turn out lumpy. Enjoy!

French Toast Strata-Shelby

6 oz cream cheese softened
8 eggs
1cube butter
1&1/2 cup milk
1 loaf French bread
1/4 cup maple syrup
Grease 9x13 pan or larger. Break bread into pieces and put in pan. Mix other ingredients together and pour over bread. Marinate for 24 hours or more. Bake at 325 degrees for 35-40 minutes. Make syrup fir the perfect topping
Syrup
2 cups sugar
1 cup white karo syrup
1/2 cup water
1 t cinnamon
Boil rapidly for 2 min. cool for 5 min. Add 1 can evaporated milk

Basil Chicken Pasta- Shelby

I got this yummy recipe from my sister-in-law.
Dressing
1/2 cup olive oil
1/4 cup balsamic vinegar
4T sugar2T grey poupon
2 pinches
3 cloves garlic or 1& 1/2 T minced garlic
Marinade 3 boneless skinless chicken breasts in 1/4 of the dressing mixture. Save the rest for sauce. Grill or bake chicken then cut in bites.
1 box penne pasta
1 cup parmesan cheese
1 carton grape tomataoes
1 packet of fresh bail
Cook pasta, add chicken, and other ingredients. Pour remaining sauce over pasta.
Can be served warm or chilled.

The Best White Enchilada Sauce - Haley

3 TBS Butter                1 cup Sour Cream                    

3 TBS Flour                 1 cup Chicken Stock

1 can green chilies

Melt butter in sauce pan, add flour and whisk for 1 min.
Add chicken stock and sour cream stir until thick. Add
green chilies. Put half in side tortillas and half on top

Granola

Granola

9 c. rolled oats                                                  1 ½ c. coarsely chopped almonds

1 ½ c. shelled sunflower seeds (not roasted)      ¼ c. pumpkin seeds

2 c. sesame seeds                                             1 1/2 c. raisins

1 1/2 c. crasins                                                 1 1/2 c. chopped dried apples

1/2 c. group flax seed                                       2 TBS Vanilla

2 TBS. cinnamon                                              1 1/2 c. honey

1/2 c. olive oil

Mix oats and all nuts and seeds (except ground flax seed).  Heat wet
ingredients over low heat in a sauce pan. Pour over dry ingredients. 
Pour on two cookie sheets and bake on 350* until toasted (turn once). 
Add raisins, crasins, apples, and flax seed. Mix well. Turn out onto foil
until cool. Store in an airtight container. 

Crock Pot Italian Chicken - Haley

1 Chicken Breast                      1 can cream of chicken

1 pkt Italian Dressing mix          8 oz. cream cheese

1 onion chopped                       milk

1 clove garlic mined

Place Chicken and Italian Dressing mix in crock pot on high
for 2-3 hours (or low if you need it to be longer) When Chicken
is done shred. Sautee onion and garlic in oil.  Add all ingredients
to crock pot except milk until all is melted (about 30 mins).  Add
milk to thin.  Serve over noodles or rice.

Chicken Pot Pie -Haley

Carrots                                     Broccoli

Peas                                         Corn

Onion                                       Chicken (cooked and seasoned)
½ cup cooked millet                 2 can cream of chicken soup 

Mrs. Dash                                Salt and Pepper

Crust:
1 ½ cups flour                          ¾ tsp salt

2 egg yolks                               3 tablespoons ice water

2/3 c. cold butter

In bowl mix flour and salt. Make a depression in the center, put in yolks
and ice water.  Slice butter into depression. Using fork cut wet ingredients
 into the dry ingredients, then use your hands to mix.  Roll dough into a ball,
cover and place in fridge for 1 hour.  Chop all veggies and steam over stove
until almost done.  Mix all ingredients together, pour into glass dish and
cover with crust. Bake at 425 for about 30 mins or until crust is done.

Spinach Pesto - haley

1 Cup Fresh spinach
1/8 cup walnuts (or other nuts)
Pulse in food processor until blended.

1/3 Cup olive oil
1/2 Cup parmesan cheese (sometimes I add a little more)
1 clove garlic minced and browned
salt and pepper
Blend altogether and use to top pasta. I like to add chicken too.

Breadsticks... by Karlie

In a big bowl mix together...
    1 T yeast
    1 1/2 C warm water
    2 T sugar
Then add...
    3 + C flour (You will need to add flour until it isn't too sticky to knead.)
    1/2 t salt
Knead it for 3 mins. Let it rest for 10 mins. (I just put it back in the bowl to rest.)
In the mean time get a cookie sheet all nice and buttery. I'd use 2-3 T of it. Use more than you normally would cause that gives the bottom the crunchy yumminess. While you are waiting you can also mix up the spread for the top.

    1/4 C mayo

    1/4 C parmesan cheese

    1/4 C softened butter

    (This is all the recipe calls for but I like to add parsley to the top to get the green flakey look and I also 

     add garlic powder if I'm feeling that.)

Now smash the dough into the cookie sheet so that it is even thickness all around and it gets to all the corners. Spread the spread on top and let the dough rise for 30 minutes. Before you stick it in the oven cut the bread sticks into strips going hamburger style across the pan. (Unless you want super long bread sticks!)
It bakes at 350 for 20 minutes. Just make sure the top looks all nice and golden before you take it out.

This looks like a really long recipe for such an easy thing.... I just like to add the little details that I find out as I go cause I often am begging someone to dumb down a recipe for me! ha ha I like details! :) 

Broccoli Salad- Kelsie

Ingredients

• 2 heads fresh broccoli
• 1 red onion
• 1/2 pound bacon
• 3/4 cup raisins (I used craisins)
• 3/4 cup sliced almonds (I used raw sunflower seeds)
• 1 cup mayonnaise
• 1/2 cup white sugar
• 2 tablespoons white wine vinegar

Directions

1. Place bacon in a deep skillet and cook over medium high heat until evenly brown. Cool and crumble.
2. Cut the broccoli into bite-size pieces and dice purple onion (make sure their cut pretty small). Combine with the bacon, raisins, your favorite nuts and mix well.
3. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth. Stir into the salad, let chill and serve.

*** I like it to have more dressing so I one and a half the dressing recipe if that makes sense :) I dont pour all the dressing in at once. I pour in the majority of it then if it needs more I dump it all in!

Roasted Potatoes - Haley

Potatoes
Olive Oil
Lipton Onion Soup (or at home the onion soup mix from Winco's bulk food is cheaper :)

Wash and dice potatoes.  Place on cookie sheet and drizzle olive oil on top, sprinkle lipton onion soup powder on.  Stir until everything is coated.  Bake at 425 until golden brown (about 30-45 mins) stirring occasionally.

Orange Rolls From Karlie

Start with regular white bread dough. You can add more sugar to it to make it a bit sweeter if ya want to.

• Let the dough rise and then roll it out into a rectangle of dough, like you do for cinnamon rolls. 
• While the dough is rising make the orange spread. 
• 8 T butter softened
• 3/4 cup Sugar
• 1 1/2 t Orange Peel (I just zest a whole orange. The more orange the more the flavor!
• Spread this on the rectangle of dough
• Roll it up lengthwise, slice it into little rounds and put them in greased muffin tins. 
• Let it rise for 15 mins. 
• Bake at 375 for 10-20 minutes (depending on how big of rolls you made)
• Pull em out of the oven and glaze them right away with the recipe below.
• 1 1/2 cup Powdered Sugar
• 2-3 T Orange concentrate
• 2 T butter softened 

(The spread and glaze are the right amount for a dough recipe that calls for 5 cups of flour.)

Granola! From Karlie

Mix dry and wet separately then add the wet to the dry slowly in a big bowl. 

Dry: 
6 1/2 cup Oats
1 1/2 cup Whole Wheat Flour
1/2 cup Coconut
4 T Sesame Seeds
1/2 cup Sunflower Seeds (already out of the shell ones)
1 t Salt
1/4 cup Wheat Germ
3/4 cup Almonds (Chop them up pretty small... use raw ones cause they toast up in the oven)
1/4 cup Wheat Bran
1/4 cup Flax Seed

Wet: 
When you mix this add the oil first or else the honey sticks to the bowl too much. I use a whisk to mix it real well.

3/4 cup Oil
1 1/4 cup Honey
2 t Vanilla

Bake this in a big pan or cookie sheet maybe. My mom cooks it in a turkey pan thing and I have a big ole sauce pan that I use. Bake at 300 degrees stirring it every 15 minutes. I do it for about an hour. It will start to turn a little bit more golden and you will know it is done. Cook it longer or shorter to make it crispier or softer. You can also play with the amount of oil and honey if you worry that there is so much in the recipe. Also if you don't have, can't find, or your husband doesn't like one of the dry ingredients just don't put it in. I don't use coconut cause Morgen doesn't like it.

We eat in with yogurt and fruit, in a bowl with milk, and on ice cream. The sky is the limit :)

Have fun!!

Jessica's Crunchy Romaine Strawberry Salad!

Prep/Total Time: 30 min.

Ingredients:

* 1 package (3 ounces) ramen noodles

* 1 cup chopped walnuts

* 1/4 cup butter

* 1/4 cup vegetable oil

* 1/4 cup sugar

* 2 tablespoons red wine vinegar

* 1/2 teaspoon soy sauce

* 8 cups torn romaine

* 1/2 cup chopped green onions

* 2 cups fresh strawberries, sliced

Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8-10 minutes or until golden; cool.

For dressing, in a jar with a tight-fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well. Just before serving, combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Enjoy!!

Lemon Bars-Shelby

1 pig lemon cake mix with pudding
1 pig cream cheese, softened
1/3 cup sugar
1 egg
1/2 cup oil
1 TB lemon juice

Mix cake mix, egg, and oil and blend well. Mixture will be dry. Reserve 1 cup mixture for topping. Bake cake mixture in a greased 9x13 baking dish for 15 min. In a 350* oven. When done cool cake mixture. In another bowl beat cream cheese, lemon juice, and sugar. Pour over baked cake and then crumble reserved mixture for topping. Bake an additional 15 min. Then refridgerate. Serve chilled.

Cowboy Salsa-Shelby

1 can sweet corn, rinsed and drained
1 can black beans, rinsed and drained
1 can diced tomatoes
1/2 medium onion, chopped
1 avacodo, diced
1 packet Italian dressing packet
3/4cup chopped cilantro, opt

Mix ingredients together in a large bowl and serve with tortilla chips.

Jessica's Caramel Toffee Fruit Dip!!

Ingredients

* 1/2 cup brown sugar
* 1/2 cup marshmallow cream
* 1 tsp. Vanilla
* 1 block cream cheese (8 oz)
* 3/4 cup toffee bits (I usually use a little more and I just buy some Heath candy bars and chop them up)

Combine brown sugar, marshmallow cream, vanilla & cream cheese in a bowl and beat at medium speed until smooth then add 3/4 cup toffee bits. Mix well, cover and chill!

Serve with assorted fruit; this is especially delicious with tart apple slices :) The recipe suggests tossing the apple slices in 1 cup lemon or pineapple juice then drain apples and serve!

Cream Puffs! Karlie and Kelsie

Cream Puffs:

1. Make the pudding so it can be chilling. We used a recipe from Karlie's mom for cream pie filling.

Cream pie filling:

Microwave: 2/3 cup sugar, 1/4 cup corn starch, 2 cups milk, and 3 egg yokes.
Cook on high for 2 minutes, then stir. Repeat that twice. Start cooking it for 1 minute then stir. Do this until it gets thick like pudding. I do it about 3 times.  (It will get thicker as it cools.)

Add: 2 Tablespoons butter and 1/2 teaspoon of vanilla.

Then chill it or serve it hot.  (With this recipe we serve it warm in a bowl with bananas and Nilla Wafers.) But for the cream puffs it needs to be chilled :)

2. Make the cream puffs.

Ingredients

• 1/2 cup butter
• 1 cup water
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 4 eggs

Directions

1. Preheat oven to 425 degrees F (220 degrees C).
2. In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4. When the shells are cool, either split and fill them with the cream pie filling, or use a pastry bag to pipe the pudding into the shells.

3. Make the Icing:

1/4 cup butter, melted
3 T cocoa
1 tsp. vanilla
2 T milk (may need more milk)
1/2 bag powdered sugar

Mix the melted butter and cocoa until the cocoa has dissolved completely. Add milk and vanilla. Mix well.

Add powdered sugar and beat until smooth. You may need to add more milk or more powdered sugar (usually its more milk). Once cream puffs are cooled and you have filled them with cream puff filling put Icing on top of each cream puff!

Breadsticks- Kelsie

Twisty Buttery Breadsticks

---

Skill: Beginning

Prep Time: 20

Bake Time: 15-20

Servings: 12

 
Ingredients:

12 Rhodes™ Dinner Rolls, thawed but still cold
1/4 cup butter, melted
1/4 cup grated Parmesan cheese
garlic salt

Directions:

Roll each roll into a 16-inch rope. Roll each end in opposite directions about 3 or 4 times. Pick up and pinch ends together. The breadstick will twist. Place butter and cheese in shallow bowls. Dip each breadstick in melted butter and then in Parmesan cheese.
Place on a sprayed baking sheet about 1-inch apart. Sprinkle with garlic salt. Cover with sprayed plastic wrap and let rise until double in size. Remove wrap and bake at 350°F 15-20 minutes or until golden brown.

Jiffy Cornbread- Kelsie

2 boxes Jiffy Mix Cornbread Mix
1 box regular yellow cake mix


Prepare each box according to package directions and gently fold together.
Pour into a greased 9x13 pan. Bake according to box directions on the back
of the yellow cake mix. Serve with honey butter

Taco Soup- Kelsie

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 1 (16 ounce) can chili beans, with liquid
• 1 (15 ounce) can kidney beans with liquid
• 1 (15 ounce) can whole kernel corn, with liquid
• 1 (8 ounce) can tomato sauce
• 2 cups water
• 2 (14.5 ounce) cans peeled and diced tomatoes
• 1 (4 ounce) can diced green chile peppers
• 1 (1.25 ounce) package taco seasoning mix

Directions

1. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside.
2. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chile peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours.

Let's see if this works...

Hey Girlies! 

Now we can share recipes by putting them on this blog. I made up a new email address so that we can all use this blog with the same username and password  Feel free to fancy up this little blog because I'm still a beginner! 

Have fun and post often!! 

Karlie :)