Easy Garlic Butter Spread

 

Ingredients

• 1/2 cup softened Butter
• 1 tsp Garlic Powder
• 1/4 tsp Onion Powder
• 1/2 tsp Dried Parsley

Directions

Mix together ingredients until well blended
Spread on top of sliced bread (I used French)
Broil on low until browned.

Cucumber Salad

 

Ingredients:

• 2 cucumbers, very thinly sliced
• 1 red onion, very thinly sliced
• 2 tablespoons vinegar or 2 tablespoons lemon juice
• 2 tablespoons sour cream or 2 tablespoons yogurt
• salt and pepper, to taste (I like a lot of pepper)
• 1/2 teaspoon sugar
• 1 teaspoon chopped fresh dill

Directions:

Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve

Peanut Butter Brownie Trifle

 

Ingredients:

• 1 fudge brownie mix (13-inch x 9-inch pan size)2 packages (13 ounces each) miniature peanut butter cups
• 4 cups cold 2% milk
• 2 packages (5.1 ounces each) instant vanilla pudding mix
• 1 cup creamy peanut butter
• 4 teaspoons vanilla extract
• 2 cartons (8 ounces each) frozen whipped topping, thawed

Instructions:

Prepare brownie batter according to package directions. Bake in a greased 13-in. x 9-in. baking pan at 350° for 20-25 minutes or until a toothpick inserted near the center comes out with moist crumbs (do not overbake). Cool on a wire rack; cut into 3/4-in. pieces. Cut peanut butter cups in half; set aside 1/3 cup for garnish. In a large bowl, whisk milk and pudding mixes for 2 minutes (mixture will be thick). Add peanut butter and vanilla; mix well. Fold in 1-1/2 cartons whipped topping. Place a third of the brownies in a 5-qt. glass bowl; top with a third of the remaining peanut butter cups. Spoon a third of the pudding mixture over the top. Repeat layers twice. Cover with remaining whipped topping; garnish with reserved peanut butter cups. Refrigerate until chilled.

Bluebonnet Cafe Coconut Cream Pie

 

INGREDIENTS:

• 1 Cup Sugar
• 3 Tbsp of Butter or Margarine
• 1/4 Cup Cornstarch
• 1-1/2 Tsp Vanilla
• 1/4 Tsp Salt
• 1 (3-1/2 oz.) Can Flaked Coconut
• 3 Cups Milk
• 4 Eggs, Separated
  Your favorite pie crust, baked in a 9-inch pan
  Your favorite whipped cream

DIRECTIONS:

Separate the egg yolks from the egg whites. Reserve egg whites for a meringue topping or discard.

Combine sugar, cornstarch, salt and milk. Cook mixture over medium to low heat, stirring constantly. After mixture bubbles ups and thickens, cook an additional 2 minutes. Remove from heat.

Beat egg yolks slightly. Gradually stir 1 cup of hot mixture into yolks, being careful not to scramble the yolks. Return the egg mixture to saucepan; bring to a gentle boil. Cook and stir 2 minutes more. Remove from heat.

Add butter and vanilla; stir until butter is melted. Add the coconut and mix. Pour mixture into a baked 9-inch pie crust. Allow pie mixture to cool.

Root Beer Pot Roast

 

Ingredients:

• 1 (4 lb) eye of round roast (or another you prefer)
• 1 1/2 teaspoons salt, divided
• 1 teaspoon pepper, divided
• 1 tablespoon vegetable oil
• 1 large onion, thinly sliced
• 1 (12 ounce) bottles root beer ( not diet)
• 1 (12 ounce) bottles chili sauce
• 1 garlic clove, minced

Directions

Sprinkle roast evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
Brown roast on all sides in hot oil in a large ovenproof Dutch oven over medium-high heat. Add onion. Remove Dutch oven from heat.
Stir together remaining 1/2 teaspoon salt, remaining 1/2 teaspoon pepper, root beer, chili sauce and garlic until blended. Pour root beer mixture over roast mixture in Dutch oven.
Bake covered at 300 degrees for 3 hours or until tender.

VERY MOIST COCONUT SHEET CAKE

 

You’ll Need:

• 1 Duncan Hines white cake mix.
• 3 eggs.
• 1 cup of milk.
• ½ cup of vegetable oil.
• 1 small box of vanilla or almond pudding.
• 1 tsp of vanilla or almond extract.

How to:

In a bowl, mix all of the ingredients together and pour into a greased and floured 9×13 pan.

In a preheated oven to 350° bake for 32 to 35 minutes.

Texas Roadhouse Cinnamon Honey Butter

 

INGREDIENTS:

• 2 sticks of butter, at room temperature
• 1 c. powdered sugar
• 1 c. honey
• 2 tsp. ground cinnamon

DIRECTIONS:

Whip the butter so it’s nice and creamy.
This is where the room temperature part makes things easier)
Add the powdered sugar and mix it all in. Then add the honey and the cinnamon. Then whip it. Whip it good. (“Ba da ba da da. Crack that whip!”) Scrape the sides and whip it a little more.
Store the heavenly concoction in the fridge or leave it out at room temperature. It’s going to spread much easier at room temperature, but it’s up to you! Serve on rolls, toast, bagels, sweet potatoes, etc. Enjoy! And good luck not eating all of it!