Every day a recipe for you

Easy Homemade Chocolate Turtle Cake

Ingredients

1 cup chocolate chips

2 cups pecans

3/4 cup melted butter

1/2 cup evaporated milk

1 (14 ounce) bags caramels

1 1/3 cups water ( or as called for by your cake mix)

1/3 cup oil ( or as called for by your cake mix)

3 eggs ( or as called for by your cake mix)

1 (18 ounce) boxes German chocolate cake mix

Directions

Prepare cake mix as directed.

Pour 1/2 of the batter in a 13x9 inch pan.

Bake at 350 for 15 minutes.

Remove and let cool.

In a double boiler, add carmels, milk and butter and stir constantly till melted.

Pour melted carmel over cooling cake.

Sprinkle on top 1 cup of pecans& chocolate chips.

Pour remaining batter on top and bake for an additional 20 minutes.

Enjoy

The Best No-Bake Bars

It's still a dessert so eat in moderation!

1 cup natural peanut butter

1/2 cup honey

1/2 cup unrefined coconut oil (be sure to use unrefined for the coconut flavor)

2 cups dry oats (not instant)

1 C shredded coconut

1/2 C chopped walnuts (optional)

1 1/4 cups dark chocolate chips

1 t vanilla extract

Melt peanut butter, honey and coconut oil over medium-low heat. Once melted, remove from heat and add oats, shredded coconut, chocolate chips and vanilla. Stir until chocolate is entirely melted. Pour into a 9x13 pan and cool in the fridge. When it's set, cut into bars and enjoy. Store in the fridge. If they last that long!!!!!

3 INGREDIENT CHICKEN

3 INGREDIENT CHICKEN Recipe !!!

CHICKEN

PACKET DRY ITALIAN SEASONING MIX

1/2 CUP BROWN SUGAR

Instructions:

First step to prepare this recipe is to mix THE ITALIAN SEASONING PACKET & THE BROWN SUGAR.

Step 2 : After all that now you need to COAT CHICKEN ON ALL SIDES then make sure to LINE PAN IN FOIL BECAUSE THE DRESSING/SUGAR WILL CARAMELIZ Fianlly step bAKE 350 F till IT'S GOLDEN BROWN between 22 to 25 MINS ON EACH SIDE.serve and enjoye :D

Fan comm "Loved this dish.... only made a few changes based on my family's preference:

30-Minute Chocolate Fudge Cake

for the cake

– 2 cups all-purpose flour

– 2 cups sugar

– 2 sticks butter

– 1 cup water

– 5 Tablespoons cocoa powder

– 2 eggs

– 1/2 cup buttermilk

– 1 teaspoon baking soda

– 1 teaspoon vanilla

Mix flour and sugar in a large bowl. In a medium saucepan, combine butter, water, and cocoa over medium heat. Bring mixture to a boil and pour over the flour/sugar mixture. Mix well. Add eggs, buttermilk, baking soda, and vanilla. Pour into a well-greased 9×13 pan, and bake at 350 for 30 minutes.

for the fudge icing

– 1 stick butter

– 4 Tablespoons milk

– 4 Tablespoons cocoa powder

– 1 (16-ounce) box powdered sugar

– 1 teaspoon vanilla

– 1 cup chopped pecans

In a medium saucepan, combine butter, milk, and cocoa and bring mixture to a boil. Remove from heat and add powdered sugar, stirring well with a whisk or wooden spoon until the sugar melts and the mixture is smooth. Stir in vanilla and pecans, then pour over hot cake.

{serves 12 to 16}

FRENCH DIP SANDWICHES

1 (3 1/2- to 4-pound) boneless chuck roast, trimmed

1/2 cup soy sauce

1 beef bouillon cube

1 bay leaf

3 to 4 peppercorns

1 teaspoon dried rosemary, crushed

1 teaspoon dried thyme

1 teaspoon garlic powder

12 French sandwich rolls, split

**add cheese-optional

Preparation

Place trimmed roast in a 5-quart slow cooker. Combine soy sauce and next 6 ingredients; pour over roast. Add water to slow cooker until roast is almost covered.

Cook, covered, on low 7 hours or until very tender. Remove roast, reserving broth; shred roast with a fork. Place roast in rolls, and serve with reserved broth for dipping.

Balsamic Pork Tenderloin

1 2-3 pound boneless pork tenderloin

1 cup chicken or vegetable broth

½ cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce

1 tablespoon honey

½ teaspoon red pepper flakes

2 cloves garlic, chopped

INSTRUCTIONS

Place pork tenderloin into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over pork and set the timer for your slow cooker. (6-8 hours on Low)

Once pork tenderloin has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over pork tenderloin.

Store remaining gravy in an airtight container in the refrigerator for another use.