Apple Cider Doughnut Cake

 Apple Cider Doughnut Cake

Yellow cake mix

¾ cup apple cider

¼ cup water, room temperature

¼ teaspoon cinnamon

½ cup apple sauce

• 3 large eggs, room temperature

1 tablespoon brown sugar

1 teaspoon vanilla

2 tablespoons cinnamon

¼ cup sugar

¼ cup unsalted butter, melted

Optional Apple Cider Glaze Dip

1 cup powdered sugar

1/4 cup apple cider

Directions for Cake

1. Preheat oven to 350 degrees.

2. In a large mixing bowl, beat the dry

cake mix, apple cider, apple sauce,

water, and eggs.

3. Add in cinnamon (1/4 tsp), brown

sugar, and vanilla to the cake mix

batter.

4. Pour the mixture into a well-

greased AND floured bundt pan.

5. Place bundt pan on center rack and

bake for 45 minutes. Test with a

toothpick by sticking into the middle

of the cake, if it comes out clean it is

ready. Remove from heat and allow to cool on a wire rack for 20 minutes.

Olive Oil Bread Dip

Olive Oil Bread Dip

(AR 1 CUP OLIVE OIL

3 GARLIC CLOVES MINCED

1/2 TABLESPOON ITALIAN SEASONING

1 TEASPOON PARSLEY CHOPPED

1/2 A TEASPOON CRUSHED RED PEPPER

SALT AND PEPPER TO TASTE

French Toast

 French Toast

8 oz (8 slices) of Brioche bread

4 large eggs

3 tbsp heavy whipping cream

1 tsp pure vanilla extract

1 tbsp brown sugar

Pinch of salt

dash of cinnamon* optional*

Bonanza Bread

I remember my friend Cayla's mom bought an entire box of bananas. Unfortunately, a lot of them went bad and so she decided to make banana bread. She tried a few times and I don't think any of them worked out :( At the time, she liked the show Bonanza so I told her not to worry, she made Bonanza Bread! Anyway, I've had a similar experience with banana bread--I just haven't had the best luck. So I can't wait to try this recipe! 

Banana Bread

1 stick butter

1 cup sugar

2 eggs

1 1/2 cups flour

1 tsp. baking soda

1/2 tsp. salt

1 cup mashed bananas

1/2 cup sour cream

1 tsp. vanilla

1 cup walnuts (optional)

Lemon Cake

 Lemon Cake

FOR THE CAKE:

• 1 (15.25 ounce) box lemon cake

mix

• 1 (3.4 ounce) box instant lemon

pudding mix (just the dry mix

not prepared into pudding)

• ¾ cup water

• ¼ cup freshly-squeezed lemon

juice

• ½ cup vegetable oil

• 4 large eggs

FOR THE GLAZE:

• 1¼ cups confectioners sugar

sifted

• 2-3 tablespoons freshly-squeezed

lemon juice

1 teaspoon vanilla extract

Balsamic Pot Roast

 Apparently someone won a recipe contest with this. I like it!

Balsamic Roast Beef

Ingredients

1 (3-4 pound) boneless roast

beef (chuck or round roast)

1 cup beef stock or broth

1/2 cup balsamic vinegar

1 tablespoon Worcestershire sauce 

1 tablespoon soy sauce 

1 tablespoon honey

1/2 teaspoon red pepper flakes

4 cloves garlic chopped

DIRECTIONS:

Place roast beef into the insert of your slow cooker.

In a 2-cup measuring cup, mix together all remaining ingredients. 

Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8

hours on Low)

Once roast beef 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 roast beef.

Crockpot Chicken and Veggies

 Ingredients

• 2 pounds boneless skinless chicken breasts

•1 pound baby carrots

• 1 pound Yukon Gold potatoes cut in wedges

• 14.5 ounces chicken broth optional

1/2 cup salted butter 1 stick

• 3 tablespoons minced garlic

• 1/4 teaspoon pepper

• 1 teaspoon salt

1 teaspoon thyme

• 1 teaspoon parsley

Instructions

1. Place chicken in bottom crock pot.

2. Place butter in small microwavable bowl. Heat

for 1 minute or until melted.

3. Add Garlic, salt, pepper, thyme and parsley to

melted butter and mix.

4. Pour 1/4 of butter mixture over chicken.

5. Add carrots and potatoes. Pour remaining

butter over veggies and mix to cover.

6. Add 1/2 a cup of chicken broth to crock pot.

(optional just adds more delicious juices)

7. Cover and cook on high for 3-4 hours or low

for 6 hours.

Wimmer's Steak Marinade

 Laurie’s Flank Steak Marinade (via Michelle Wimmer)

INGREDIENTS:

1 ½ c oil

3/4 c soy sauce

1/4 c Worcestershire sauce

2 T dry mustard

(? T) 2 1/4 t. garlic salt

2 T coarse black pepper

½ c red wine vinegar

1 ½ T dry parsley flakes

½ c lemon juice