Saturday, June 9, 2012

3 Recipes to Try!

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Last week we had Joe's parents over for Sunday dinner and I decided to try a couple of my 'pinned' recipes from Pinterest.  We grilled steaks and so I knew I wanted some type of potato-ey side. When I discovered that THIS potato recipe was whipped up in a crockpot, it was a win win situation. I was giddy with excitement to try it out.

Family Fresh Meals

I am pleased to say that this recipe was a HUGE hit and super simple.  
I even used my new Crockpot liners for less mess....man those things are pure GENIUS! 
How is it that I JUST discovered those?

The next recipe I decided to try was THIS one from 

These carrots are amazing!  Roast in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil.  Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar.  Pop them back into the oven for about 5 more minutes to achieve sweet, salty, still slightly cruchy perfection!

Honey Glazed Balsamic Roasted Carrots

Roast in the oven at 400 degrees for about 20 minutes with some seasoning and a little olive oil. Then drizzle with about 2 tablespoons of olive oil, 3 tablespoons of honey, and about 1 teaspoon of balsamic vinegar. Pop them back into the oven for about 5 more minutes to achieve sweet, salty, still slightly crunchy perfection!

And last but not least.....DESSERT!
I made a Lamoreaux family staple...but don't be fooled by the name.

DUMP CAKE
{aka the easiest Peach cobbler ever!}

1 can of peach pie filling
1 can of crushed pineapple
1 box of yellow cake mix
1 stick of butter, melted
1/2 c. nuts chopped, optional

Grease a 9x13 pan.  Spread pie filling on bottom of pan.  Spoon pineapple over filling {use the juice}. Sprinkle dry yellow cake mix over all ingredients.  Pour melted butter over top.

Bake at 350 Degrees for 60 minutes.  
Serve with vanilla ice-cream or Cool Whip.

***Notes on Cake. This cake can actually be used with ANY type of pie filling.  My mom always makes it with cherry.  I think I'm going to try blueberry next time. As for the peaches...I would almost use 2 cans of the pie filling.  1 seemed not quite enough. I'd also use 1 1/2 sticks of butter to coat the top really well.  

Enjoy!  And can you please invite me over for Sunday dinner if you try these? {Smile!}




7 comments:

  1. Marci, I will make it tomorrow, come on over!!

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  2. Thanks for the shout-out! I am so glad the potatoes were loved by all! XO

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  3. Thanks so much for the mention!

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  4. PS Posting a little shout out to you on my Facebook page.

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  5. I want to try the Honey glazed carrots for thanksgiving, but running out of oven space. How can I convert this recipe to a crockpot?
    I need to make about 4 lbs of carrots for my large family.

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    1. Hey Sherri! I would just put the carrots in the crockpot...coat it with all the ingredients and cook for a few hours..until they are the tenderness that you like. Just stir and season right before serving! Hope they turn out for you! xoxo Marci

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  6. Those carrots look seriously yummy! Thanks for sharing the recipe!

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