Garlic Chicken with Roasted Tomatoes

Ingredients

---

• 6 chicken things
• 1 cup olive oil
• 2 medium onions, sliced
• 18 cloves garlic, thinly sliced
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon chopped fresh thyme
• 2 tablespoons olive oil
• kosher salt and ground black pepper
• 1 cup red cherry tomatoes
• 1 cup tiny yellow pear tomatoes
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme

Cooking Steps

---

1. For the marinade, in a medium bowl combine the 1 cup oil, half of the onions, half of the garlic, the 1 tablespoon rosemary, and the 1 tablespoon thyme. Place chicken in a resealable bag set in a shallow bowl. Pour marinade over chicken. Seal bag. Marinate the chicken in the refrigerator for 24 hours.
2. Preheat oven to 350 degrees F. In a large heavy roasting pan heat the 2 tablespoons oil. Once the oil is hot, remove the chicken from the marinade, discarding the marinade. Season the chicken with salt and pepper. Place the chicken in the roasting pan, skin side down. Sear the skin for 3 minutes. Turn chicken over and cook for another 4 to 5 minutes, adding the remaining onions and garlic, all the tomatoes and the rosemary and thyme sprigs.
3. Transfer to the oven and roast for 15 to 20 minutes or until chicken is cooked through (180 degrees F) 
4. Note: Great if served over brown rice or with sautéed broccoli

Brown Sugar Carmel Pound Cake

Brown Sugar Carmel Pound Cake

Ingredients:
1 ½ cups butter softened
2 cups light brown sugar, packed...
1 cup granulated sugar
5 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup whole milk
1 8oz bag toffee chips
1 cup pecans, chopped

Carmel Drizzel:
1 – 14 oz can sweetened condensed milk
1 cup brown sugar
2 tablespoons butter
½ teaspoon vanilla extract

Directions:
Preheat oven to 325 spray a 12 cup Bundt pan with cooking spray with flour

Beat butter until creamy. Add sugars beating until fluffy. Add eggs one at a time. In medium bowl combine flour, baking powder and salt. Add flour mix to batter alternately with milk, beat until just combined. Stir in toffee buts and pecans. Spoon batter into pan and bake 85 minutes or until wooden pick comes out clean. To prevent excess browning, cover cake with foil while baking.

Let cake cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Spoon Caramel Drizzle over cooled cake.

Directions for Caramel Drizzle
In a medium saucepan, combine condensed milk and brown sugar; bring to a boil over medium-high heat, whisking frequently. Reduce heat, and SIMMER for 8 minutes, whisking frequently. Remove from heat; whisk in butter and vanilla. Let cool for 5 minutes before using. NOTE: Make sure you drizzle the caramel while it’s still HOT. When cooled the caramel does somewhat harden.

Blood Orange Mojito

Ingredients 1   lime, juiced 2   blood oranges 3   fl oz rum 2   tbsp sugar 11   mint leaves 1   c sparkling water 1   c ice cubes

155 Calories 02:00m 0 Reviews

INSTRUCTIONS

Peel and cut oranges in half. Add ingredients to jar in order listed and secure lid. Select “Ice Crush.”

-

Best Ever Brownies

Ingredients 3⁄4   c butter 2⁄3   c semisweet chocolate chips 3   large eggs 1⁄2   c cocoa powder 11⁄2   c granulated sugar 1   tsp vanilla extract 7⁄8   c all-purpose flour

270 Calories 50:00m 0 Reviews

INSTRUCTIONS

Preheat oven to 350⁰F. Add butter and chocolate chips to WildSide jar. Secure lid and select "Batters." Add eggs, cocoa, sugar, and vanilla to jar and secure lid. Press "Pulse" 3–5 times. Add flour and secure lid. Pulse 3–5 times, and use spatula to scrape down sides of jar. Pour into greased 9" x 9" or 11" x 7" pan. Bake for 30 minutes or until wooden toothpick inserted in center comes out clean.

- See more at: http://www.blendtec.com/recipes/best_brownies?utm_source=Facebook&utm_medium=Social&utm_campaign=recipe#sthash.ztMZQIpc.dpuf

Old Fashioned Carrot Cake

2 1/2 cups all-purpose flour

2 teaspoons baking soda

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon salt

1 1/4 cups oil (I use Canola)

1 1/2 cups sugar

4 eggs

1 teaspoon vanilla extract

2 cups carrots, grated (Remove ends and scrape carrots before grating)

1 cup nuts or raisins, Optional

 

In a large mixing bowl mix flour, baking soda, baking powder, cinnamon and salt together with a wire whisk.  In a small bowl cream oil, sugar, eggs and vanilla with a mixer.  Add creamed mixture to dry ingredients and mix well with mixer.  Add carrots and keep on mixing.  If using nuts or raisins fold them in with a spoon. (I don’t use nuts or raisins in my cake. We like it without them better.)  Spray 2 round cakes pans or a 9 x 13 pan and add batter.  Bake in preheated 350 degree oven for 35 to 40 minutes until toothpick comes out clean.  Let cool before frosting. Frost with cream cheese frosting below.

Cream Cheese Frosting

 

1 (8 oz.) package cream cheese, softened

1 stick butter or margarine or 1/2 cup or 8 tablespoons

1 box confectionary sugar (16 oz) or about 2 cups

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Enjoy!

Hummingbird Cake

3 cups all-purpose flour

1 1/2 cups white sugar

1 teaspoon baking soda

1 teaspoon salt

1 1/2 teaspoons ground cinnamon

3 eggs

2 teaspoons vanilla extract

1 1/2 cups oil (I used Canola)

1 (8 ounce can) crushed pineapple, undrained

2 cups bananas, mashed or about 3 large bananas

1 1/2 cups pecans, chopped

 

Combine flour, sugar, soda, salt, cinnamon.  Mix together with whisk.  Add eggs, vanilla extract, oil, pineapple, bananas and pecans and mix with a spoon until all ingredients are wet.  Spray 3 (9 inch) round cake pans or a 9 x 13 inch pan.  Add batter and bake in preheated 350 degree oven 30 to 35 minutes until cake is done in center.  Frost with cream cheese frosting.  Enjoy!

Cream Cheese Frosting:

 

1 (8 oz.) package cream cheese, softened

1 stick butter or margarine or 1/2 cup or 8 tablespoons

2 cups confectionery sugar

1 tsp. vanilla

Whip all frosting ingredients together with mixer until smooth and of spreading consistency.

Taco Casserole

Easy Taco Casserole

1 pound lean ground beef
1 can Ranch Style beans
1 10-12 oz bag tortilla chips, crushed...
1 can Ro-tel tomatoes (hot)
1 small onion, chopped
2 c shredded cheddar cheese, divided
1 pkg taco seasoning
1 can cream of chicken soup
1/2 c water
sour cream and salsa for serving

Preheat oven to 325 degrees. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through.

Grease a 9×13 casserole dish. Put down a layer of crushed tortilla chips, followed by a layer of the meat/bean mixture, then half of the cheddar cheese. Repeat layers. Cover with foil and bake for 20-30 minutes, or until bubbly.

Let sit for 5-10 minutes before serving. Top with sour cream and salsa.