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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.
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: Cook ground beef over medium-high heat in 3-quart saucepan for 5 to 7 minutes, stirring occasionally, until no longer pink. Drain. 2: Add onions and taco seasoning mix. Mix and cook 1 minute. 3: Stir in tomatoes, corn and water. Heat to boiling then reduce heat and simmer 10 minutes. 4: Top each bowl of soup with cheese just before serving. Darlene’s Tips: Serve this soup with a side of nachos! You could even crush some nachos or cheetos and add to the soup as croutons. You could also add a dollop of sour cream to the soup. If you want to freeze for later, let the soup cool completely then fill some freezer bags and lay flat for easy stacking.
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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. Grease bottom of 9-inch square pan with shortening or cooking spray. 2: Mix brownie batter as directed on box. Stir in 1/2 cup chocolate chips (save remaining 1/4 cup) and 1/4 cup cherries. Spread in pan. 3: Bake 28 to 31 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Remove from oven and immediately sprinkle remaining 1/4 cup of the chocolate chips over top of baked brownies. Cool 30 minutes then remove from pan and cut. 4: Optional: You can sprinkle more chopped cherries on top and also drizzle melted chocolate on top after brownies are cooled. Darlene’s Tips: Serve warm with two scoops of ice cream, chocolate chip and cherry vanilla! You can warm individual brownies by heating in the microwave for 10 seconds at a time until warm. Drizzle with chocolate syrup. You can also add nuts to the brownie mix. These maraschino cherries are awesome! My mother always has these in her little fridge.
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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! Grain Free & Gluten Free Peanut Butter Cookies Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. 2: In large bowl, mix peanut butter, brown sugar, baking soda and egg until well combined. 3: Roll into 1 1/4-inch balls and place about 1 inch apart on ungreased cookie sheets. Flatten in crisscross pattern with fork. Optional: sprinkle salt on tops of cookies if desired. 4: Bake 9 to 11 minutes or until golden around edges. Cool 2 minutes then remove from cookie sheet to cooling rack. Darlene’s Tips: You can chopped peanuts to this recipe if you want, maybe 1/4 to 1/2 cup. You could also make peanut butter sandwich cookies by spreading peanut butter between two cookies. If you’re not looking for grain free or gluten free, also add any other ingredients you like!
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Check out my 14 New Penny Auctions with Free Shipping!* *Free shipping for USA only. Other countries must be part of eBay’s Global Shipping Program. I still cover the shipping charges to get the package to ebay, but then you must pay eBay the remainder of the shipping charges. 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! Snickerdoodle Poke Cake Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Preheat oven and prepare cake mix as directed on box. Pour into 9×13 inch pan and bake as directed. Cool completely, about 30 minutes. 2: Use a wooden dowel or end of wooden spoon to make holes in cake about 1 inch apart, pressing all the way down to bottom of pan. 3: Pour condensed milk over cake, using spatula to spread it over surface and encourage it down the holes. 4: Spread with whipped topping. Refrigerate 1 hour before serving. Darlene’s Tips: You could sprinkle the top with cinnamon just before serving. You could top with frosting instead of whipped topping but this cake will be very sweet so frosting might be too sweet, unless you love too sweet. lol You can use any flavor cake mix for this recipe.
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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! Easy Lemon Cake Mix Cookies Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 350°F. Line cookie sheet with cooking parchment paper. 2: In large bowl, beat cookie ingredients with electric mixer on medium speed or mix with spoon. Drop dough by tablespoonfuls about 2 inches apart onto cookie sheet. 3: Bake 12 minutes or until lightly golden. Cool 2 minutes then remove from cookie sheet to cooling rack. Cool completely. 4: Optional lemon glaze: Mix 1/2 cup powdered sugar with about 1 teaspoon lemon juice (or milk or water) and stir. If too thick, add more liquid a few drops at a time until you get the desired consistency. If too thin, add more powdered sugar. Drizzle glaze over cookies using a spoon. Darlene’s Tips: If you don’t have lemon juice for the cookie mix, you can just add 1/4 cup of water instead. Instead of glaze, you can just sprinkle powdered sugar on the cookies, or place cookies in a plastic bag while still a bit warm, add powdered sugar to the bag and shake until the cookies are coated. You can also use this recipe with any flavor cake mix. Simply replace the lemon juice with liquid of your choice.
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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! Chicken Pot Pie Biscuits Recipe INGREDIENTS: See my Darlene’s Concoctions videos! DIRECTIONS: 1: Heat oven to 375°F. In medium bowl, combine vegetables, chicken and soup and mix well. 2: Press each biscuit into 5 1/2-inch round. Place 1 round in each of 8 greased regular-size muffin cups. Firmly press in bottom and up side, forming 3/4-inch rim. 3: Spoon a generous 1/3 cup chicken mixture into each biscuit cup. Pull edges of dough over filling toward center. Pleat and pinch dough gently to hold in place. 4: Bake 25 to 30 minutes or until biscuits are golden brown. Cool 1 minute then remove from pan. Darlene’s Tips: You can sprinkle some shredded Cheddar cheese over each puff about 5 minutes before the end of the baking time. You can use any frozen (but thawed) veggies you want. Try this with other cooked meats, like ground beef, ham, turkey, whatever!
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