Better than sexy cake

Ingredients

• Devil’s Food Chocolate cake mix plus ingredients listed on the cake box
• 1 14- ounce can sweetened condensed milk
• 1 16- ounce jar caramel sauce
• 1 8- ounce tub of Cool Whip
• 4 Heath bars chopped

Instructions

• Preheat oven to 350 degrees. Prepare a 9x13 dish by spraying with nonstick spray.
• Make the cake according to the package directions for a 9x13 cake.
• When the cake is done baking use the round handle end of a wooden spoon and poke holes all throughout the cake.
• Pour the sweetened condensed milk all over the top of the cake and spread it out.
• Then pour the caramel sauce over the top of the cake and spread it out.
• Refrigerate the cake for at least two hours.
• Spread the Cool Whip on top of the cooled cake and sprinkle with chopped Heath bars.

It’s simple but delicious 

Caramel Cinnamon Rolls

Ingredients

• 2 cups warm water barely warm to your wrist
• 1/4 cup sugar white, granulated sugar
• 2 Tablespoons yeast active dry yeast
• 1/4 cup butter melted
• 2 large eggs
• 1 Tablespoon Salt
• 
  
• 5.5-6 cups Flour

Ingredients for the Cinnamon and sugar filling

• 1/2 cup butter melted
• 1 cup brown sugar
• 2 Tablespooons Cinnamon 

Caramel Sauce for Cinnamon Rolls

• 1/4 cup butter
• 1 cups brown sugar
• 1/2 cup karo syrup 
• 1/2 can sweetened condensed milk

Instructions

• in a large bowl ( I like to use my Kitchen Aid for this recipe And use the kneading hook.  If you aren't using an electric mixer and plan to knead the dough by hand, no worries, just double the kneading time) add the warm water, sugar, and yeast. Stir and let the yeast activate for a couple of minutes. By activating you will see it start to foam.
• Add the melted butter, eggs, salt, and 2 cups of flour.  Stir in the electric mixer with the bread hook for 2 minutes or until everything is mixed and the dough is stringy.
• Add 2 more cups of flour while stirring.  Add up to 5.5-6 cups total.  You will know you've added enough flour when the dough pulls away from the sides of the mixing bowl.  (if you are mixing by hand, it's when you can knead the dough and the dough isn't sticking to your hands.)
• Continue to knead for 3 minutes.  
• Let the dough rest in a warm place, about 30 minutes until double.
• Roll the dough out onto a floured surface and roll out with a rolling pin until the dough is evenly about 1/2" thick.  
• Spread the 1/2 cup of butter out onto the rolled dough. Sprinkle the cinnamon on the butter and spread the brown sugar on it too. 
• Rolls the dough up into a long tube and cut into 1" slices.
• Lay the slices in a greased 9 by 13" baking pan. Let the cinnamon rolls rise for another 30 minutes or until double and touching in the pan.
• Bake in a 350 degree oven for 18-22 minutes or until the bottom and the top is golden brown.  

How to make Caramel Sauce for Cinnamon Rolls

• In a non-stick saucepan, melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. Constantly stir and bring the caramel mixture to 220 degrees measuring with a candy thermometer. 
• Use a non-stick pan. Melt the butter. Add the brown sugar, Karo Syrup, and Sweetened Condensed milk. 
• Stir while the ingredients dissolve and melt together. Bring to a rapid boil.  Bring the mixture to 215-220 degrees. This will leave the caramel sauce nice and pourable for the cinnamon rolls. 
• Pour the caramel sauce on the cinnamon rolls when they come out of the oven. Hot sauce and hot cinnamon rolls.
• The final cooking temp of the caramel is a result of the amount of liquid left in it. Caramel sauce is best when cooked to 215 degrees. It's pourable and saucy at that temperature. If you'd like to be able to pour it when it's cool or just out of the fridge, cook the caramel to 210-215 degrees. If you'd like it to have a bit of a chew on it when poured over ice cream, take it a little closer to soft-ball stage and cook it to 225 degrees. 

Chicken Flautas w/ sour cream and Guacamole

Ingredients
2 cooked chicken breasts , cut into small chunks
1 cup salsa
1 onion , minced
1 jalapeno pepper , cored and minced
1 tsp cumin
1 lime , juiced
3/4 cup grated monterey jack cheese
3/4 cup grated cheddar cheese
24 corn tortillas
vegetable oil
Instructions
In a large bowl, mix together the chicken, salsa, minced onion, jalapeño pepper, cumin, lime juice and grated cheeses.
Fill skillet with oil so that it is about 1 inch deep. Heat to medium, around 350-375F.
Wrap corn tortillas in a towel and place on a plate. Heat in a microwave for 1 minute. Remove from the microwave and let the tortillas rest in the towel for 1-2 more minutes. This allows the tortillas to soften and be more pliable.
Spoon one heaping tablespoon in the middle of a tortilla. Spread it in a line across the middle of a tortilla. Tightly roll the tortilla into a cylinder. If desired, stick a toothpick in the tortilla to hold it in place.
Using tongs, place the flauta into the hot oil. If not using toothpicks, try to place the folded part of the tortilla at the bottom so that it does not open up during frying.
Let the flauta fry for 2-3 minutes (or until browned), then flip. Fry for another 2-3 minutes . Make sure that the flauta is nicely browned before removing from the hot oil.
Using tongs, remove the flauta from the oil and place on a paper towel to drain excess oil.
Prepare remaining flautas.
Serve with sour cream.

Homemade Pancakes

Ingredients

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup sugar
• 1 1/4 cups whole milk
• 1 egg
• 3 tablespoons unsalted butter melted
• 1 tsp vanilla extract optional

Instructions

• Melt the butter in microwave for 30 seconds, set aside.
• In a medium bowl, mix together flour, sugar, salt, and baking powder.
• Stir milk and egg together.
• Create a well in the center of the flour mixture.
• Pour the butter, vanilla, and milk mixture into the well.
• Use a wire whisk to stir everything together until just combined. It will be slightly thick and lumpy, but should be well incorporated.
• Allow the batter to rest while heating a lightly oiled skillet or griddle to medium high heat.
• Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.
• Cook each side for 3-6 minutes, until lightly golden brown.

Cinnamon rolls

Ingredients

• 1 1/2 tablespoons Active Dry Yeast
• 1 1/2 tablespoons granulated sugar
• 1/2 cup warm water 115 degrees F.
• 8 tablespoons 1stick unsalted melted butter
• 3/4 cup warmed whole milk or heavy cream 115 degrees F.
• 3/4 cup granulated sugar
• 1 large egg
• 4 cups All-Purpose flour plus more for dusting counters
• 1 teaspoon kosher salt

Cinnamon/Sugar Layer

• 8 tablespoons 1stick unsalted softened butter
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 3 tablespoons ground cinnamon
• 4 tablespoons softened unsalted butter for buttering pan
• 1/4 cup packed light brown sugar for sprinkling over buttered pan

Frosting

• 8 ounces softened cream cheese
• 8 tablespoons 1 stick softened unsalted butter
• 2-3 cups powdered sugar

Instructions

• Place yeast and sugar into stand mixer then add warm water and gently stir. Let sit until yeast has doubled, about 10 minutes. In a medium bowl, mix melted butter and warm milk. Add butter and milk mixture to yeast mixture with the dough hook attachment on low speed then add sugar and egg mixing until combined. In a large bowl, stir together the flour and salt. 
• Add 2 cups of flour mixture to the mixer at a time scraping sides of bowl, continuing to add remaining flour until the dough starts to clean sides of mixing bowl. Kneed dough on low speed for 7 minutes. Place dough onto a floured counter and kneed dough until it does not stick to your hands. Place dough into a large bowl that has been sprayed with cooking spray. Cover with a damp cloth and let rise in a barely warm oven for 45-60 minutes, until dough doubles in size. 
• Remove dough from bowl and place onto a floured counter top. With a floured rolling pin, roll dough into an approximate 14x24 inch rectangle, about 1/4 inch in thickness. Spread softened butter over entire surface of dough. In a medium mixing bowl, stir together the brown sugar, sugar and cinnamon. Sprinkle evenly over buttered dough. Starting at long end of dough, carefully roll into a log shape. Using dental floss or knife, cut rolls into 1 1/2 inch pieces. 
• Take 4 tablespoons softened butter and spread on bottom of 9x13 inch pan then sprinkle with brown sugar. Place 4 rolls per row close to each other, about 1/2 inch apart. Place into a barely warm oven (turn oven to warm for 5 minutes, then turn off right before placing rolls in oven to let rise) for 45-60 minutes or until rolls have doubled in size. Remove rolls from oven and preheat oven to 350 degrees F. Bake rolls for 15-17 minutes or until rolls are golden brown and baked through. Set aside to cool slightly. 
• Place cream cheese and butter into your clean stand mixer bowl and beat until smooth and combined. Slowly add powdered sugar until desired consistency is achieved. I prefer 2-3 cups. Spread cream cheese frosting over warm rolls. Serve warm or let cool and enjoy room temperature. If serving the next day refrigerate then warm in the microwave individual rolls for 10-15 seconds in the microwave.
  
  

Garlic Parmesan wings

S

• 3 lbs. chicken wings (I like a mix of wings and drums) see notes
• 1 tbsp canola oil (or olive oil)
• 1 tsp kosher salt
• 1 tsp black pepper
• cooking spray for spraying wire rack for cooking

PARMESAN GARLIC SAUCE

• 1 tsp canola oil (or olive oil)
• 6 cloves garlic miced, or 3 tsp bottled minced garlic
• 1/2 cup mayo
• 3 tbsp parmesan cheese (bottled is great) *more to taste if desired
• 1 1/2 tbsp light corn syrup
• 1 tsp garlic powder
• 1/2 tsp dried basil leaves
• 1/2 tsp kosher salt
• 1/4 tsp ground oregano 
• 1/4 tsp black pepper
• 1-2 pinches dried red pepper flakes *optional, add more or less to taste

Sauce makes about 3/4 cup – perfect for 3 lbs of wings. Sauce can be doubled if you want sauce for dipping or heavily sauced wings.

Instructions

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper (this is not necessary but it makes for easy clean up so the wings drip on the parchment paper). Place an oven safe wire rack on the baking sheet. Spray wire rack with cooking spray.
• Using a paper towel, pat the wings to get them as dry as possible.
• Drizzle canola oil over the wings and toss to make sure they are evenly covered.
• Mix your kosher salt and pepper together. Sprinkle the salt and pepper over the wings with oil and toss gently. Try and get the wings as evenly covered with the salt and pepper as you can.
• Line the wings up on the wire rack, trying to make sure they are not touching each other for even cooking. You can also bake them wings in batches if you don't have enough room all at once on the wire rack.
• Place the wings in the oven. Bake for 25 minutes. Flip the wings and bake for another 25 minutes.
• After the 50 minutes of baking, keep the wings in the oven and turn the oven temperature up to 450° and set your oven on broil. Let the wings broil for 3-5 minutes, then flip them over and let them broil for another 2-3 minutes or until they get crispy and browned to your liking.

  Remove from the oven when done

PARMESAN WING SAUCE

• While the wings are baking, in a small saucepan add the canola oil and garlic. Saute the garlic on medium heat until the garlic becomes fragrant. Remove from heat and set aside.
• In a small bowl add all of the sauce ingredients. Add in the sautéed garlic. Mix the ingredients well. Add more or less parmesan cheese to taste. Add more or less red pepper flakes to taste.
• After the wings have baked and broiled, toss the wings in the Parmesan Garlic Sauce and enjoy! 
• We love our wings dipped in ranch dressing.

Chicken fried steak and gravy

Ingredients

• 4 cubed steaks
• sea salt and pepper
• 2 large eggs
• 2 tablespoons heavy cream
• 1 cup crushed pork rinds
• 1 cup powdered Parmesan cheese
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 cup ghee or coconut oil

Gravy

• 1/4 cup minced onion
• 1 garlic clove minced
• 4 ounces cream cheese softened
• 1/3 to 1/2 cup beef broth
• chives or parsley for garnish optional

Instructions

1. Season cubed steak with salt and pepper. Only use a pinch of salt since both the Parmesan cheese and pork rinds will add lots of salt.
2. Whisk together eggs and heavy cream in a shallow bowl. Set aside.
3. In a shallow dish, combine pork rinds, Parmesan cheese, paprika, and garlic powder. Mix well and transfer half of it to a second shallow dish.
4. Coat cubed steaks in pork rind mixture, dip in egg and then coat in the second pork rind mixture.
5. Place ghee in cast-iron pan over medium heat. When hot, add cubed steak. Cook 2 to 3 minutes per side, or until cooked through. Remove steak to a plate.
6. Discard all but 1 tablespoon of grease from pan. Add onion and garlic and cook for 2 to 3 minutes to soften the onion.
7. Add cream cheese and whisk until it is melted. Gradually whisk in beef broth. Simmer gently for a few minutes to thicken. Season to taste with salt and pepper.
8. Serve steak topped with gravy. I like it with Cauliflower mashed.

Shrimp burrito bowl

Ingredients

• Spicy Shrimp:
• 2½ teaspoons chili powder
• 2½ teaspoons cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper
• 1½ pounds raw shrimp, deveined & shelled
• Corn Salsa:
• 2 cups corn, (thawed if frozen)
• ½ red onion, diced
• 1 can black beans, drained and rinsed
• 1 cup diced tomatoes (I used cherry)
• 1 lime juiced
• ½ teaspoon garlic powder
• Cilantro Rice:
• 4 cups, cooked rice
• 2 limes, juiced
• ⅓ cup chopped cilantro
• 1 Tablespoon sugar
• ½ teaspoon salt
• Optional Toppings:
• fresh cilantro, avocado, shredded cheese, sour cream, or hot sauce

Instructions

1. Cilantro Rice:
2. Start by cooking the rice according to the package directions. Once the rice is done mix in the lime juice, sugar, cilantro, and salt.
3. Corn Salsa:
4. In a medium sized bowl mix the corn, black beans, red onion, tomatoes, lime juice and garlic powder.
5. Spicy Shrimp:
6. Mix the spices together in a small bowl and set aside.
7. In a large skillet over medium-high heat add 1 tablespoon of coconut oil or olive oil. Add the shrimp and sprinkle the spice mixture over the shrimp, stir. Cook the shrimp until cooked through, about 3-5 minutes (depending on the size). remove from heat.
8. To assemble the bowls layer rice, corn salsa, and shrimp. Top with any of the toppings that you desire.

Fried crab legs

2 lbs crab legs 
38 saltine crackers (1 whole sleeve)
1 -2 teaspoon garlic powder
cayenne pepper
1⁄2 cup butter
2 -3 eggs, beaten
flour (for dredging)
chopped parsley(optional)
chives (optional)
lemon wedge, cut up

How to make it :

crack legs and remove meat trying to get out whole pieces.
crush crackers in a food processor (preferred method) until fine or use a freezer bag and crush with a rolling pin or a bottle (this method doesn’t get them as fine as i like though).
season one side of legs with garlic and cayene (or use the.
seasonings you like).
roll crab in flour then egg and last in crackers, place on a plate or cookie sheet until all are ready to fry.
heat butter in a non-stick skillet on med heat until melted and add crab to pan cook a few minutes and turn. Should be a light brown.
turn again to allow further browning, remove to paper towles to drain excess grease
serve while hot with lemon wedges and garnish with chives or parsley if desired.

Buttered Lobster tails

INGREDIENTS

• 4 6oz (170g) lobster tails
• 1 teaspoon salt or to taste
• Cracked pepper to taste
• 2 tablespoons cooking oil
• 1/2 cup unsalted butter, divided
• 2 tablespoons fresh lemon juice, (adjust to your taste)
• 4 large cloves garlic crushed
• Lemon slices to serve
• 1 tablespoon fresh chopped parsley to garnish

INSTRUCTIONS

• Thaw out lobster tails, if frozen, in a pot of cold water for 30 minutes or more, until fully thawed. Rinse and pat dry with paper towels. 
• Using sharp kitchen shears, cut the top shell down the centre of the back to the end of the tail, leaving tail fan intact. Remove vein or shell shards, if any. Run your finger between the meat and the shell to loosen it. Spread the meat slightly open. Pull and lift the lobster meat off of the bottom of the shell, being careful not to pull the tail out completely.
• Season lobster tails generously with salt and pepper. 
• Heat 2 tablespoons butter and oil in a pan or skillet over medium-high heat. Swirl in 1 tablespoon of lemon juice and sear lobster, flesh side down on the pan, for 2 minutes until edges are crisp and golden.
• Flip all tails, cover pan and let cook for a further 1-2 minutes, or until shells are pink and meat has just cooked through (opaque) -- be careful not to overcook!

  (TIP: If shells have not completely changed color, simply use tongs to rotate the lobster in the hot pan juices until shells have changed colour.)
• Melt the remaining butter in the centre of the pan; sauté the garlic until fragrant (about 1 minute). Squeeze in remaining lemon juice and spoon pan juices over the lobster meat.
• Take off heat immediately and garnish with parsley

  Serve immediately