11

02/09

Random Deliciousness

10:44 am by Janelle. Filed under: News

I have found a few recipes lately that I thought I’d share…This first one is easy, healthy, and surprisingly good.

Peanut Butter Vegetable Chicken Soup

Ingredients

  • 8 cups chicken broth
  • 2 cups diced, cooked chicken meat
  • 1 cup peeled and cubed potatoes
  • 1 cup diced carrots
  • 1 cup broccoli florets
  • 1 cup canned whole tomatoes, chopped
  • 1/2 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green bell pepper
  • 2 cloves garlic, minced
  • 1/2 cup peanut butter
  • 1 tablespoon chopped fresh parsley
  • salt to taste
  • ground black pepper to taste
  • Dash of Soy sauce

Directions

    1. In a large stock pot, combine the broth, chicken, potatoes, and carrots. Bring the soup to a boil, and then reduce heat to medium. Cook for about 10 minutes, till vegetables are tender.
    2. Add zucchini, broccoli, tomatoes, celery, onion, green pepper, and garlic. Simmer for about 8 minutes.
    3. Add peanut butter, parsley, salt, pepper and soy sauce; stir until peanut butter is fully blended. Simmer for 3 minutes longer.

And this next recipe is just amazing. SUPER easy and we couldn’t stop eating these suckers…though, you may want to revise it a little to use less butter because wow, it’s a heart stopper.

Caramel Brownies

Ingredients

  • 1 (18.25 ounce) package German chocolate cake mix with pudding (we used Devil’s Food mix…any chocolate will probably work)
  • 3/4 cup melted butter
  • 1/3 cup evaporated milk
  • 1 cup chopped pecans (optional)
  • 13 ounces individually wrapped caramels, unwrapped
  • 1/3 cup evaporated milk
  • 1 cup semi-sweet or milk chocolate chips

DIRECTIONS

  1. Preheat oven to 350 degrees F (175 degrees C). Spray one 9×13 inch pan with non-stick coating .
  2. Combine the cake mix, butter and 1/3 cup evaporated milk. Mix well and pour 2/3 of the batter into pan.
  3. Press pecans into batter and bake for 8 to 10 minutes.
  4. In a saucepan over medium heat, combine the caramel and 1/3 cup evaporated milk. Stir until melted and smooth; pour over cooled cake mix.
  5. Sprinkle chocolate chips on top of caramel and top with spoonfuls of remaining cake mix. Bake for additional l5 to l8 minutes; cool and cut.

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