The best grandma’s Goulash

You need ;

2 onions, chopped

2 pounds lean ground beef

2 cloves garlic, minced

3 cups water

1 jar tomato based pasta sauce (approx. 26 oz.)

2 (14.5 oz) cans diced tomatoes, undrained

2 bay leaves

black pepper to taste

2 cups macaroni noodles, uncooked

How to make it :

First step is to cook ground beef, onion and garlic over medium high heat until no pink remains. Drain any fat.

Add water, pasta sauce, diced tomatoes, bay leaves and pepper. Allow to come to a boil, reduce heat and simmer covered for 15 minutes.

Add in the in the macaroni, cover and continue to simmer, stirring occasionally until pasta is tender (about 20-25 minutes).

Discard bay leaves and serve then enjoyeeeeeeeee yuumyyyyy

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Recipe:Double chocolate pudding cookies

You need :

1 cup margarine (or butter) softened

1/2 cup brown sugar

1/2 cup sugar

3.4 oz pkg instant vanilla pudding mix

2 eggs (at room temp)

1 tsp vanilla

2 1/4 cup flour

1 tsp baking soda

1/2 tsp baking powder

1 cup milk chocolate chips

1 cup white chocolate chips (could substitute for more chocolate chips)

How to make it ::

First step is to preheat oven to 350 degrees.

Cream together butter and sugar in a large mixing bowl. Stir in pudding mix (dry) and vanilla.

 Beat in one egg at a time.

In a separate bowl mix together flour, baking soda and baking powder. Then slowly stir into the wet ingredients. Stir in the chocolate chips.

Line baking with baking mat and then spoon cookie dough onto the baking sheet. Bake for 8-10 minutes.Enjoy with a cold glass of milk! yuumyyyyyyyyy

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Recipe:Sock It To Me Cake

You need :

For Cake:

1 package plain yellow cake mix

⅓ cup dark brown sugar

3 teaspoons ground cinnamon

1 cup sour cream

½ cup chopped pecans, optional

⅓ cup vegetable oil

¼ cup water

¼ cup sugar

4 large eggs

2 teaspoons vanilla

For Glaze:

1 cup confectioners sugar

2 tablespoons milk

How to make it :

Preheat oven to 350 degrees.

Grease and flour tube pan or Bundt pan. Set aside.

For struesel filling, place 3 tablespoons cake mix, brown sugar, cinnamon and pecans in small mixing bowl and stir until well combined.

Place remaining cake mix, sour cream, oil, water, sugar, eggs, and vanilla in large mixing bowl.

Beat one minute with mixer and stir down sides.

Continue beating two minutes on medium speed.

Pour half of the batter into prepared pan.

Top with struesel mixture.

Pour remaining cake batter over struesel and spread gently to sides of pan.

Place in oven and bake for 50 to 55 minutes or until golden and cake springs back when lightly pressed with your finger.

Let cool for 10 minutes and then turn out onto rack to cool completely.

For the glaze:

Place sifted confectioners sugar in small mixing bowl. Add milk, 1 tablespoon at a time, and whisk until smooth. More milk can be added if needed until glaze is thin enough to drizzle over cake. enjoyeeeeeeeeeeee yuuumuuuyy

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Recipe:4 Ingredient Paleo Nutella Cookies

You need :

2 cups hazelnut butter

2 cups coconut sugar

2 large eggs (for Vegan option, use 2 'flax' eggs- 2 T flax and 6 T water)

1/4- 1/2 cup cocoa powder, sifted

How to make it:

First you need to preheat the oven to 180 degrees Celsius.

In a small bowl, whisk the eggs until frothy. In a large mixing bowl, combine the hazelnut butter, coconut sugar, sifted cocoa powder and eggs (or pre mixed flax eggs). Mix very well until fully incorporated.

Place golf ball sized cookie dough on a lined baking tray. Press down on each cookie gently with a fork. Sprinkle sea salt over the cookies and place in the oven. Bake in the oven for 7-10 minutes, or until just golden brown. Remove from the oven (cookies should still be soft) and allow to cool completely on the tray. Cookies will firm up. enjoyeeeeeeeee yuuummuyyy

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Recipe:Best Buttercream Frosting

You need :

1 cup butter flavored shortening (room temperature)

1 cup unsalted butter (room temperature)

2 lbs powdered sugar, or about 8 cups (sifted for best results)

1/2 teaspoon salt

2 teaspoons vanilla extract

6 oz heavy whipping cream

How to make it :

In a mixing bowl, cream shortening  and butter until fluffy. Add sugar, one cup at a time, mixing a bit between each addition. When adding sugar, you will want to start the mixer slowly so it doesn’t explode everywhere. Continue creaming until well blended.

Add salt, vanilla, and 6 ounces whipping cream. Blend on low speed until moistened. Beat at high speed until frosting is fluffy, 1-2 minutes. enjoyeeeeeeeeeeeeeee yuuumuuyyy

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Recipe:Buttermilk Fried Chicken Tenders

You need :

For the Marinade

2 pounds chicken tenderloins

1 cup buttermilk

1-1/2 teaspoons salt

1/4 teaspoon cayenne pepper

1/4 teaspoon garlic powder

1/4 teaspoon paprika

For the Breading

1-1/2 cups all purpose flour

1 heaping teaspoon salt

3/4 teaspoon black pepper

3/4 teaspoon garlic powder

3/4 teaspoon paprika

1-1/2 teaspoons baking powder

3 tablespoons buttermilk

For Cooking

3-4 cups vegetable oil, for cooking

How to make it :

Combine the chicken tenders with all of the marinade ingredients in a large ziplock bag. Seal the bag tightly and smush it around to ensure chicken tenders are evenly coated with buttermilk and seasoning. Place in a bowl (in case of leakage) and refrigerate overnight, or at least 4 hours.

Make the breading by combining the flour, salt, pepper, garlic powder, paprika and baking powder in a large bowl. Whisk until well combined, then add the buttermilk and stir with a fork until mixture is evenly clumpy.

Line a baking sheet with aluminum foil. Remove the chicken tenders from the marinade a few at a time and toss into the flour mixture. Be sure to press the chicken firmly into the breading so clumps adhere to the meat. (It's best to use one hand to remove the tenders from the bag and the other to toss in the breading.) Set breaded tenders on prepared baking sheet.

Line another baking sheet with a few layers of paper towels and set aside. Add oil to a large, high-sided pot until the level reaches about 3/4-inch. Heat over high heat until oil is shimmering. (If a cube of bread sizzles when you drop it in, it's ready.) Using tongs, place several chicken tenders in the hot oil without crowding the pan. Cook until golden brown on the bottom side, a few minutes, then flip and cook until second side is also golden, a few minutes more. Set cooked tenders on baking sheet lined with paper towels to drain. Fry remaining tenders in batches. Serve hot.

Note: I find that it's hard to tell how golden the chicken is when it's immersed in the oil. It may only look lightly golden, but it's actually a perfect fried chicken golden brown. If you're unsure, simply pull a tender out of the oil and rest it on the paper towels to see the true color.

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Fall-Off-The-Bone Slow Cooker Ribs

You need :

About 3 pounds baby back ribs

rib rub

½ cup apple cider vinegar

⅓ cup soy sauce

1½ tsp liquid smoke

barbecue sauce

How to make it :

Trim the ribs and cut the rack into 4 sections. Rub the ribs generously with your favorite rib rub. If you don't have a rib rub, salt, pepper, and garlic powder will work just fine. Allowing the ribs to sit in the refrigerator a while (even overnight) will add more flavor, but it isn't required.

Mix the vinegar, soy sauce, and liquid smoke together and pour it into the bottom of the slow cooker. Add the rib sections, spreading them around the bowl of the slow cooker. Cook on low for 4 to 6 hours, or until tender and you can see the meat separating from the bone.

Preheat the grill to medium-high heat. Coat the ribs with the barbecue sauce and grill for 15 minutes, turning once, or until the barbecue sauce is charred a bit.

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