Caramel Butter-Pecan Bars


























Ingredients
2 cups all-purpose flour
1 cup packed brown sugar
3/4 cup cold butter
1 1/2 cups chopped pecans
1 (12 ounce) jars caramel ice cream topping, warmed
1 (11 1/2 ounce) packages milk chocolate chips

Directions
Preheat oven to 350* F. Combine flour and brown sugar in a bowl; cut in butter until crumbly. Press into bottom of an ungreased 13x9x2 inch baking pan. Top with pecans; drizzle warmed caramel topping evenly over pecans.
Bake at 350* F for 15-20 minutes or until caramel is bubbly. Place on wire rack. Sprinkle with chocolate chips; let stand 5 minutes, then spread chocolate chips over caramel-pecan layer.
Cool for at least 6 hours at room temp or until chocolate has set (chilling may cause chocolate to appear dull). Cut into bars.


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Grandmas Banana Pudding






















2 boxes instant banana pudding
8 bananas
1 box vanilla wafers
sm tub sour cream
1 tub cool whip you will use 1/2 the tub

Mix the pudding using 1-1/2 cups milk per box
once thick add 3 heaping tablespoons sour cream and 1/2 tub cool whip, fold it in. Mix it gently by hand. Next layer cookies, bananas and mixture then repeat til gone. Keep the left over cookies in the bag and crush them up to sprinkle on top.



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Pulled pork Burritos


















This just made my mouth water! 

Pulled pork Burritos 

Put pork in the slow cooker on low for about 7 hours with a can of enchilada sauce (spiciness to your preference), pull out pork with a slotted spoon and shred with a cake mixer for fast shredding, heat up tortillas and fill with meat and a little bit of juice (you can add rice, beans, onions, etc to your liking), roll burrito and place on oven safe dish, add more juice and shredded cheese, bake until melted, add more juice if desired. Serve with Rice, beans, chips, salsa. Enjoy!


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Unstuffed Cabbage Rolls




INGREDIENTS

2 lbs lean ground beef
1 large onion, diced
1 garlic clove, minced
1 small cabbage, chopped
1 cup rice
2 (14 1/2 ounce) cans diced tomatoes
1 (8 ounce) cans tomato sauce
1/2 cup water
1 teaspoon ground black pepper
1 teaspoon sea salt

DIRECTIONS
In a large skillet or dutch oven, brown the ground beef and onions. Drain.
Add the garlic and cook an additional minute.
Add remaining ingredients.
Bring to a boil, cover, reduce the heat and simmer about 25 minutes or until the cabbage is tender.

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EXTREME LEMON BUNDT CAKE ✿























Servings: 16
Ingredients ~
1 (18 ounce) box Betty Crocker or Pillsbury lemon cake mix
1 (3 ounce) box instant lemon pudding
4 extra large eggs
1 cup sour cream
2 teaspoons lemon extract (optional)
1 lemon, juice of
1 lemon, zest of
1⁄2 cup oil

Directions ~
Preheat oven as directed.
Mix all ingredients and bake as directed.
NOTE: use a Bundt pan or you may also use 2 large loaf pans.
These cakes can be frozen for 30 days and still taste like you just baked them!

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Mexican Corn Bread




























Tastiest & Moistest Cornbread Ever!

Ingredients:
1⁄2 cup butter, melted
3⁄4 cup white sugar
4 eggs
1 (15 ounce) can cream-style corn
4.5 ounce can of chopped green chili peppers, drained
1⁄2 cup shredded monterey jack cheese
1⁄2 cup shredded cheddar cheese
1 cup all-purpose flour
1 cup yellow cornmeal
1⁄4 teaspoon salt
4 teaspoons baking powder

Procedure:
Preheat oven to 300 degrees F. Lightly grease a 9x13 inch baking dish.
In a large bowl, beat together butter and sugar. Beat in eggs one at a time. Blend in cream corn, chilies, Monterey Jack and Cheddar cheese. In a separate bowl, stir together flour, cornmeal, baking powder and salt. Add flour mixture to corn mixture; stir until smooth. Pour batter into prepared pan. Bake in preheated oven for 1 hour, until a toothpick inserted into center of the pan comes out clean.

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