Salted Caramel Mocha Latte

Caramel and sea salt add a punch of flavor to this fun homemade latte. Thank you Inside Bru Crew Life

1 cup fat free milk
2 Tablespoons caramel ice cream topping + extra
2 Tablespoons hot chocolate mix (or chocolate syrup)
pinch of sea salt
1/2 cup strong coffee
Cool Whip
1 teaspoon turbinado sugar
1 teaspoon sea salt

• Mix together the turbinado sugar and sea salt. 
• Set aside.
• Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling.
• Pour into a blender and pulse until frothy. 
• Pour into a cup.
• Slowly pour the hot coffee into one side of the frothed milk. 
• Top with Cool Whip. 
• Drizzle with extra caramel topping. 
• Sprinkle with the sugar/sea salt mixture

Creamy Crock Pot Pork Chops Potatoes & Onions

A comfort food dinner that only takes a few ingredients and a few minutes to prepare. Thank you The Wholesome Dish

1 medium yellow onion sliced
2 lbs. red potatoes chopped
1.5 lbs. boneless pork chops 4 chops that are 3/4 inch to 1 inch thick
1 (10.5 oz.) can cream of mushroom soup
1 (1 oz.) package dry Ranch dressing mix
1/4 teaspoon ground black pepper

• Add the onion to a large crock pot. 
• Spread into an even layer. 
• Top with a layer of potatoes. 
• Top with a layer of pork chops.
• In a medium bowl, add the soup, ranch mix, and pepper. 
• Whisk until well combined. 
• Spoon out the sauce and spread it over the pork chops.
• Cover the crock pot. 
• Cook on low for 8 hours (RECOMMENDED) or high for 4 hours.

Pecan Pie Cheesecake Fudge

Starting with a salty crunchy crust made with saltines, then a layer of pecan pie filling and if that’s not enough a cheesecake fudge on top sprinkled with chopped pecans. A must have for the holiday dessert table, bake sale or as a gift!Thank you Lady Behind the Curtain

For the Crust and Filling:
16 saltine crackers
1/2 cup butter
1/2 cup light brown sugar, packed
2/3 cup sweetened condensed milk

For the Cheesecake Fudge:
3 cups white chocolate chips
1-1/2 tablespoons butter
pinch of salt
1 cup sweetened condensed milk
1-1/2 cups marshmallow cream (the equivalent of one 7 ounce jar)
1 - 3.4 ounce instant cheesecake (or vanilla) pudding mix, DRY
1 cup pecans, chopped

• Preheat oven to 425 degrees.
• Line a 8x8-inch baking dish with foil (I used non stick foil) and spray with non stick cooking spray.
• Arrange saltines in a even layer on the bottom of the baking dish overlapping some to anchor down the crackers.
• In a medium saucepan, bring butter and brown sugar to a boil over medium-high heat
• Make sure the sugar mixture is at a COMPLETE BOIL before cooking for 2 minutes.
• Remove from heat and stir in the sweetened condensed milk
• Slowly pour over crackers.
• Use a spatula to make sure all the crackers are covered.
• Bake 10 minutes.
• Set aside and make fudge topping.
• In a medium saucepan combine the white chocolate chips, butter, salt,condensed milk and dry pudding mix
• Heat until melted and smooth.
• Add the marshmallow and stir until melted and smooth.
• Pour hot fudge over filling. 
• Smooth using an off set spatula.
• Sprinkle on pecans, press down with the palm of your hand.
• Refrigerate until set (at least 2 hours or overnight).
• Remove from refrigerator.
• Carefully remove foil making sure to get all the pieces and cut into small squares.
• Store at room temperature.

Crockpot Cafe Rio Chicken

An easy and delicious chicken recipe that compliments any Mexican meal! Easy to freeze for a later time. Thank you Chef in Training

2 lbs chicken breasts
8 oz. zesty Italian dressing
½ Tablespoon minced garlic
1 packet ranch dressing mix (mixed with ½ cup of water)
½ Tablespoon chili powder
½ Tablespoon ground cumin

• Place all ingredients in a crock pot. 
• Cook on LOW for about 5 hours or until chicken is done.
• Shred with fork and serve in salads, burritos, tacos...etc.

Nutella Banana Oat Muffins

A delicious breakfast... or snack.. or anytime of day! The flavor combo is fantastic! Thank you Chef in Training

2 cups flour
1 cup old fashioned oats
¼ cup white sugar
½ cup brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
1 egg
½ cup milk
¼ cup vegetable oil
1 teaspoon vanilla extract
2 bananas, mashed
Nutella

• Preheat oven to 375 degrees F.
• In a medium bowl, combine flour, oats, white sugar, brown sugar, baking powder, baking soda and salt. 
• Stir until ingredients are well combined.
• In a large bowl, beat egg. 
• Add milk, oil, vanilla and mashed bananas. 
• Sir to mix ingredients until well combined.
• Add flour mixture to the banana mixture and stir until ingredients are incorporated, 
• Do no over stir.
• Line a 12 muffin pan with 12 muffin cases or spray muffin tin generously with cooking spray.
• Divide batter evenly among the 12 muffin cases
• Add a teaspoon of Nutella to the top of each muffin 
• Gently cut Nutella into batter with a knife or toothpick to produce pretty swirls.
• Bake for 17-20 minutes or until toothpick comes out clean.

Amazing Coconut Pie

Sweet- but not too sweet, with the perfect flavors of custard and coconut. A pie that makes it's own crust! Thank you My Retro Kitchen

2 cups milk
3/4 cup sugar
1/2 cup all-purpose baking mix... eg Besquick
4 eggs
1/4 cup (half a stick) butter, softened
1 teaspoon vanilla
1 1/3 cups Baker's Angel Flake Coconut (sweetened)

• Place milk, sugar, baking mix, eggs, butter and vanilla in blender; cover.
• Blend on LOW speed for 3 minutes.
• Pour into a greased 9-inch pie plate. 
• Sprinkle with coconut.
• Bake at 350 degrees for 40 minutes or until center of pie is set and top is golden brown.
• Serve warm or cool on a wire rack.
• Store leftover pie in refrigerator.

Sesame-Ginger Pork Patty with Grilled Pineapple

Ditch the bun and serve this Asian-inspired Sesame-Ginger Pork Patty with with sweet Grilled Pineapple on top of a zesty watercress-and-carrot salad.... or... just put it on a bun! Thank you Eating Well

3 tablespoons reduced-sodium soy sauce
2 scallions, chopped
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 teaspoons sesame oil, divided
1 pound ground pork
1 tablespoon rice vinegar
4 pineapple rings, ¼ inch thick
4 cups watercress (about 1 large bunch), tough stems removed

1 cup shredded carrot

• Combine soy sauce, scallions, garlic, ginger and 1 teaspoon sesame oil in a small bowl.
• Place pork in a medium bowl. 
• Add half of the sauce mixture to the pork and gently combine without over mixing. 
• Form into 4 patties, about ¾ inch thick. 
• Add the remaining 1 teaspoon sesame oil and vinegar to the remaining sauce mixture and set aside.
• Cook either on  a grill rack or in a non stick pan
• Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 155°F, 4 to 5 minutes per side. 
• During the last 3 minutes of cooking, add the pineapple rings to the grill and cook, turning once, until dark grill marks appear.
• Combine watercress and carrot in a large bowl. 
• Toss with 2 tablespoons of the reserved sauce. 
• Divide the salad among 4 plates. 
• Top each portion with a pineapple ring and a burger. 
• Drizzle any remaining sauce on top.