Reading My Schedule and List of Ideas – Chit Chat
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I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
See my 300+ Exclusive Video titles here! BE COOL -> Subscribe to my Youtube channel I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Spray slow cooker with cooking spray. Dump all the ingredients except the flour into the slow cooker and stir to mix. 2: Cover and cook on High heat setting 5 to 6 hours, or Low heat setting 8 to 10 hours. 3: Before serving (about 30 minutes before), remove 1/2 cup of the stew broth into small bowl and beat with 1/4 cup all-purpose flour, using whisk or fork, until smooth. Pour back into stew and mix. Continue cooking until thickened. Darlene’s Tips: Adding the flour to a cup of cold water or cold broth instead of hot broth will make it easier to mix. Hot liquid can make it lumpy. You can also just skip the thickening step. Add any other ingredients you want like onions, mushrooms, turnip, whatever! You can buy any roast you like and cube it yourself.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F (325°F for dark pan). In ungreased 13×9-inch pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan. Bake 13 to 15 minutes or until edges are golden brown. 2: Meanwhile, in large bowl, beat eggs with wire whisk. Stir in brown sugar, flour and syrup until well blended. Stir in walnuts. 3: Pour egg mixture evenly over partially baked crust. Bake 30 to 35 minutes longer or until filling is set. Cool completely on wire rack, about 1 hour 30 minutes, before cutting. Darlene’s Tips: Serve with a side of maple walnut ice cream and top with whipped topping and a drizzle of caramel syrup! If bringing to a holiday dinner, wait to cut just before serving.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, beat cake mix, butter and eggs with electric mixer on medium speed until smooth. Stir in chopped granola bars. 2: Drop mixture by the tablespoon onto ungreased cookie sheet. 3: Bake 10 to 12 minutes or until set and light golden brown around edges. Let cool on cookie sheet 2 minutes. Remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. 4: Optional: drizzle glaze or frosting or melted morsels on top if desired. Darlene’s Tips: You could maybe ise granola cereal instead of chopped up granola bars. You can also add additional chopped nuts, raisins, chocolate morsels, whatever! Use any cake mix flavor you want. For an easy yet different kind of glaze for decorating, try mixing a little bit of caramel or chocolate syrup with powdered sugar until it’s the right consistency. I have not tried this, so not sure how it comes out. My guess is it will be delish!
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 400°F. Mix the filling ingredients in a bowl then dump into an ungreased 9-inch glass pie plate. 2: Mix the crust ingredients with a fork until blended. Pour crust on top of the filling. 3: Bake 30 minutes or until golden brown. Darlene’s Tips: You can use any veggies you want. Great way to use up leftover rotisserie chicken. You could also use canned chicken. You could use cooked ground beef instead of chicken and use condensed cream of mushroom soup. Lots of possible combinations. Want a cheesy pie? Sprinkle the crust with shredded cheese for the last 5 minutes of baking.
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Fabric Frenzy 19 – Sneak Peek of Everything! See my 300+ Exclusive Video titles here! BE COOL -> Subscribe to my Youtube channel I use affiliate links in some of my posts. I may earn a commission if you use my links. Full disclosure.
Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. 2: In large bowl, stir all ingredients until soft dough forms. Spread dough evenly in pan. 3: Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool completely on cooling rack, about 1 hour. Cut into bars or squares. Store in airtight container. Darlene’s Tips: You can add some chopped nuts to this recipe. You can also try it with any flavor of cookie mix. Drizzle some melted morsels on the top of the cookies if desired.
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Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it! INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Shape cookie dough into 1 1/4-inch balls and place 2 inches apart on 2 ungreased cookie sheets. 2: Bake 8 to 9 minutes or until light golden brown. Cool on cookie sheets 5 minutes. 3: With buttered hands, shape each cookie into ball then refrigerate 10 to 15 minutes or until completely cooled. Meanwhile, line cookie sheet with waxed paper and set aside. 4: In medium bowl, microwave chocolate chips uncovered on High 60 to 90 seconds, stirring every 10 to 15 seconds, until smooth. 5: Dip cooled cookie balls, one at a time, into melted chocolate and place on cookie sheet. If necessary, reheat chocolate. Refrigerate truffles about 10 minutes or until coating is set. Darlene’s Tips: You can stir 2 tablespoons shortening into melted chocolate for easier dipping.
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