Brownie “Cake” with Chocolate Chip Cookie Dough Filling & Dulce de Leche Topping

I asked my husband for a brownie cake with chocolate chip cookie dough filling from my birthday. Then I thought, let’s top it with Dulce de Leche. Then this delicious monstrosity was born.

It was SO FREAKING GOOD!

Nevermind the calories. It was worth every calorie it contained. It was my birthday, so time to splurge! YUM! So good. This may be my dessert every year for my birthday! Mmmmm….

To make this, he made my Favorite Homemade Brownie recipe. He baked them in round baking pans instead of the traditional 13×9

Then we made my Chocolate chip cookie dough recipe – only since we weren’t baking it, we simply removed the eggs and mixed in milk until the consistency was right. You can also leave out the baking soda/powder, since you don’t need it to rise! Tasted sooo good! We used mini chocolate chips too.

Then made a batch of my slow cooker Dulce de Leche

Then simply layer the “cake”

Soooo good! You’re welcome. If you’re really going ALL out, add some vanilla bean ice cream. Oh.my. Die from a diabetic coma, but sooo worth it!

 

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Instant Pot Bourbon Chicken

I love my slow cooker bourbon chicken recipe. So delicious, it is usually made about once a month here.

So I made it in the Instant Pot. Equally as delicious! YUM! Made in a fraction of the time. I made it with frozen cubed chicken too. Make it in your slow cooker or instant pot and enjoy! Serve over rice

 

Ingredients:

  • 2 lbs of cubed chicken
  • 2-4 cloves of minced garlic
  • 1 tsp ginger or 1 inch of freshly grated ginger
  • pinch of red pepper flakes
  • 1/4 cup apple juice
  • 1/2 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

 

Directions:

Place all ingredients into your Instant Pot.

Place on the chicken setting for 15 minutes.

If using whole chicken breasts (And then shredding), do 20 minutes. If doing whole chicken breasts and they are frozen, do 25 minutes. Allow to depressurize naturally, or you can do the quick release, if in a hurry.

If you want a thicker sauce, place some cornstarch in a cup, add and stir in some of the sauce, creating a slurry. Add into Instant Pot. Use the saute button and cook for a couple of minutes until thickened.  Serve over rice

YUM!

Instant Pot Bourbon Chicken

Ingredients

  • 2 lbs of cubed chicken
  • 2-4 cloves of minced garlic
  • 1 tsp ginger or 1 inch of freshly grated ginger
  • pinch of red pepper flakes
  • 1/4 cup apple juice
  • 1/2 cup brown sugar
  • 2 tbsp ketchup
  • 1 tbsp apple cider vinegar
  • 1/2 cup water
  • 1/3 cup soy sauce

Instructions

  1. Place all ingredients into your Instant Pot.
  2. Place on the chicken setting for 15 minutes.
  3. If using whole chicken breasts (And then shredding), do 20 minutes. If doing whole chicken breasts and they are frozen, do 25 minutes.
  4. Allow to depressurize naturally, or you can do the quick release, if in a hurry.
  5. If you want a thicker sauce, place some cornstarch in a cup, add and stir in some of the sauce, creating a slurry. Add back into Instant Pot. Use the saute button and cook for a couple of minutes until thickened.
  6. Serve over rice
http://mismashedmom.com/2017/04/instant-pot-bourbon-chicken.html

 

 

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Instant Pot Dal Makhani (Butter Lentils or Lentil Makhani)

 

So it is obvious that I have a deep love for lentils. I also love Indian Butter Chicken – it is one of my favorite dishes ever. I always choose it at Indian restaurants or ask my husband to make it for my birthday – YUM! LOVE it! I decided to make it with Lentils and it was equally as yummy!

As I’ve said many times, lentils do not photograph well! But they do taste delicious! Easy to make and always delicious.

 

Ingredients:

  • 1 cup lentils
  • 1 tbsp cumin
  • 1 large onion, finely chopped or grated
  • 1 bay leaf (optional)
  • 6 minced garlic cloves
  • 1.5 inch ginger, minced or finely grated or 1.5 tsp ginger
  • 1 tsp garam masala
  • 1/2 tsp cayenne
  • 1 tsp tumeric
  • 1 tsp salt
  • fresh cracked pepper
  • 1 14oz can diced tomatoes
  • 3 cups of water
  • 2 tbsp butter
  • 1/2 cup cream
  • Serve with Naan and warm rice

 

Directions:

Place all the ingredients, except the cream, into your instant pot.  Set the beans setting for 20 minutes.

I allowed the pressure to release naturally, and this is what I saw when I opened the pot

Remove the bay leaf. Then stir in your cream and it will look more like this:

Yum!! Serve with some Naan and rice!

 

Instant Pot Dal Makhani (Butter Lentils or Lentil Makhani)

Ingredients

  • 1 cup lentils
  • 1 tbsp cumin
  • 1 large onion, finely chopped or grated
  • 1 bay leaf (optional)
  • 6 minced garlic cloves
  • 1.5 inch ginger, minced or finely grated or 1.5 tsp ginger
  • 1 tsp garam masala
  • 1/2 tsp cayenne
  • 1 tsp tumeric
  • 1 tsp salt
  • fresh cracked pepper
  • 1 14oz can diced tomatoes
  • 3 cups of water
  • 2 tbsp butter
  • 1/2 cup cream
  • Serve with Naan and warm rice

Instructions

  1. Place all the ingredients, except the cream, into your instant pot.
  2. Set the beans setting for 20 minutes.
  3. I allowed the pressure to release naturally
  4. Remove the bay leaf.
  5. Then stir in your cream
  6. Serve with naan and rice
http://mismashedmom.com/2017/04/instant-pot-dal-makhani-butter-lentils-lentil-makhani.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

French Onion Chicken

I think I have mentioned how much I LOVE caramelized onions. I haven’t made them in awhile, because they take so long/need to be babysat, but I was needing some again! Plus my baby is old enough to not be held constantly, so I can make recipes that are a little more complicated.

Now, it’s not complicated to make caramelized onions, it just takes time. I tried one of the shortcuts on Pinterest, and it failed spectacularly.  So now I just know if I want my delicious caramelized onions, I have to take the time to make them. They are totally worth it, when I have the time to make them.

This was soooo yummy! Chicken, Caramelized Onions, cheese – YUM! I served it with/over a loaf of french bread. So good! This will be made anytime I have the time to make some caramelized onion or when sweet onions are on sale. Mmmmm…

 

Ingredients:

  • 3 large sweet onions, thinly sliced
  • 2 tsp balsamic vinegar
  • 1-2lbs cubed chicken breast
  • salt/pepper or Montreal steak seasoning
  • 2 cups beef broth or 1 can
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup shredded swiss or 1/2 lb sliced swiss cheese
  • french bread – if desired

 

Directions:

Caramelize your onions in a large skillet. To do this, cook the sliced onions in the skillet for about 20 minutes, Stirring occasionally to prevent burning. As the liquid leaves the onions and the onions condense, you will need to stir more often to prevent burning. This is the point that the onion starts to caramelize. Once they start to turn golden brown, you’re set. Stir in the balsamic vinegar. Take the onions our of the pan and set aside for a few minutes.

Place the cubed chicken in the skillet and cook the chicken with the salt/pepper or Montreal steak seasoning. Use a bit of olive oil, if needed. Once the chicken is browned and cooked through, remove from pan and set aside.

Heat oven to 350. Melt the butter in the skillet and deglaze the skillet. Whisk in the flour, creating a roux. Slowly whisk in the beef broth, incorporating the broth thoroughly before adding more. Cook until it starts to thicken. Then add the chicken and onions back into the skillet. Stir until combined. Sprinkle with the swiss cheese (or layer like I did, since I had slices) and place in oven for about 10 minutes until cheese is melted and bubbly. (see pictures)

Serve over slices of french bread. YUM!!!

 

 

French Onion Chicken

Ingredients

  • 3 large sweet onions, thinly sliced
  • 2 tsp balsamic vinegar
  • 1-2lbs cubed chicken breast
  • salt/pepper or Montreal steak seasoning
  • 2 cups beef broth or 1 can
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup shredded swiss or 1/2 lb sliced swiss cheese
  • french bread - if desired

Instructions

  1. Caramelize your onions in a large skillet.
  2. To do this, cook in the skillet for about 20 minutes, Stirring occasionally to prevent burning.
  3. As the liquid leaves the onions and the onions condense, you will need to stir more often to prevent burning.
  4. This is the point that the onion starts to caramelize.
  5. Once they start to turn golden brown, you're set.
  6. Stir in the balsamic vinegar.
  7. Take the onions our of the pan and set aside for a few minutes.
  8. Place the cubed chicken in the skillet and cook the chicken with the salt/pepper or Montreal steak seasoning.
  9. Use a bit of olive oil, if needed.
  10. Once the chicken is browned and cooked through, remove from pan and set aside.
  11. Heat oven to 350.
  12. Melt the butter in the skillet and deglaze the skillet.
  13. Whisk in the flour, creating a roux.
  14. Slowly whisk in the beef broth, incorporating the broth thoroughly before adding more.
  15. Cook until it starts to thicken.
  16. Then add the chicken and onions back into the skillet.
  17. Stir until combined.
  18. Sprinkle with the swiss cheese (or layer like I did, since I had slices) and place in oven for about 10 minutes until cheese is melted and bubbly.
  19. Serve over slices of french bread.
http://mismashedmom.com/2017/04/french-onion-chicken.html

 

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Egg Roll in a Bowl

I had seen several friends share this recipe on Facebook and it actually looked tasty. I am not a big egg roll fan, but I do enjoy cabbage and carrots, and I have been wanting more low carb, low calorie recipes. I was pleasantly surprised that is this was really good! And a totally low calorie dinner!

I made noodles to eat it with. I didn’t eat the noodles, because I’m trying to cut the calories, and it was delicious even without the pasta! I used turkey sausage to make it even healthier and low fat – totally yummy still. I think it would be delicious with ground chicken and paprika too (instead of sausage).

We’ll totally be making this again. Especially on days I want a low calorie meal so I can pig out on some yummy dessert! Plus super fast and EASY to make!

 

Ingredients:

  • 1lb ground sausage (pork, turkey, chicken)
  • 1/4 cup soy sauce (more if needed)
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • or instead of the cabbage and carrots, use 2 bags of coleslaw mix
  • 2-4 cloves minced garlic
  • 1 tsp sesame oil
  • 1 inch finely grated fresh ginger or 1 tsp ground ginger
  • green onions for top
  • Noodles or rice – if desired

 

Directions:

Heat and brown your sausage in a large skillet or wok with some sesame oil. Add in soy sauce, garlic, and ginger. Mix. Add in the Cabbage and carrots. Cook 5-10 minutes, until veggies are tender, but cabbage still will have a bit of crunch to it. Top with green onions. Serve with more soy sauce if needed. Serve with Noodles or Rice as desired.

Yum! Enjoy!

 

Egg Roll in a Bowl

Ingredients

  • 1lb ground sausage (pork, turkey, chicken)
  • 1/4 cup soy sauce (more if needed)
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • or instead of the cabbage and carrots, use 2 bags of coleslaw mix
  • 2-4 cloves minced garlic
  • 1 tsp sesame oil
  • 1 inch finely grated fresh ginger or 1 tsp ground ginger
  • green onions for top
  • Noodles or rice - if desired

Instructions

  1. Heat and brown your sausage in a large skillet or wok with some sesame oil.
  2. Add in soy sauce, garlic, and ginger.
  3. Mix.
  4. Add in the Cabbage and carrots.
  5. Cook 5-10 minutes, until veggies are tender, but cabbage still will have a bit of crunch to it.
  6. Top with green onions.
  7. Serve with more soy sauce if needed.
  8. Serve with Noodles or Rice as desired.
http://mismashedmom.com/2017/04/egg-roll-bowl.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Oregon State Capital

Have you ever visited the Capitol of the State that you live in? We’ve been to the Capitol of the US in DC many times and toured it – even rode the trains that the Senators take underground (that is cool!) – but we have never toured the Oregon State Capitol, where our kids have always lived.

I decided to change that. The Capitol is only about 30 minutes from where we live and we have driven by it many, many times. I even worked for the State in college, and never bothered to tour the Capitol! For shame!

We went and parking was simple. Plenty of parking out front. I was shocked when we could just walk right into the building. I guess I am used to DC where you must have everything and everyone go through x-rays and metal detectors!

It was completely empty the Friday afternoon we went. They let you just come in and walk around. They offer tours, but my kids didn’t want to wait for a tour, so we got a self-tour map and set on our way. Someday, I’d love to do a guided tour. The door knobs are really cool. The ceilings and wall paintings are amazing. The designs in the carpet and floors are really fun! FYI – the bathrooms were clean and nice!

It was fun to see the state senate and representative rooms. Then we got to see the governor’s office (ceremonial only, I’m sure). It had a cool table. The kids got to sit at the desk and stand at the podium for press conferences. It was quite a bit of fun for the kids! They gave the kids special pencils to take home too! Score! A fun, free souvenir!

It was surprisingly a really fun time! I am already planning when we can go back and tour it again. It is a free and easy tour, that teaches kids about government and the history of your state. I highly encourage you to give the Capitol of your state a visit – I want to do it for other states that we visit too!

 

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter

Instant Pot Lentil Chili

Again, lentils do not photograph well. They are brown and don’t look good, but they are oh.so.tasty! I LOVE Lentils. I think I’ve been singing the praises of Lentils for awhile now. Seriously, if you have not tried lentils yet, do it! You won’t regret it.

We wanted some lentil chili and cornbread this time. YUM! It turned out great. Sweet Potato is always such a good addition to lentils. Just toss a sweet potato in for extra deliciousness and added vitamins! Lentils and sweet potato are a marriage made in dinner heaven!

 

Ingredients:

  • 1 chopped onion
  • 1 chopped sweet potato
  • 3-4 cloves of minced garlic
  • 2 chopped carrots
  • 1 celery stalk (optional – I don’t like celery)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp oregano
  • 1/2 tsp dry mustard
  • 1 15oz can tomatoes
  • 2 cups lentils
  • 4 cups vegetable or chicken broth

 

Directions:

Add all the ingredients to pressure cooker

Put lid on and make sure vent is set to seal. Set pressure cooker on beans setting for twenty minutes

Use Quick Pressure release by moving the vent to steam. Let out steam and open pot. Here is what mine looked like when I opened it.

Stir and serve with some cornbread. YUM!

 

Instant Pot Lentil Chili

Ingredients

  • 1 chopped onion
  • 1 chopped sweet potato
  • 3-4 cloves of minced garlic
  • 2 chopped carrots
  • 1 celery stalk (optional - I don't like celery)
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1/2 tsp coriander
  • 1 tsp oregano
  • 1/2 tsp dry mustard
  • 1 15oz can tomatoes
  • 2 cups lentils
  • 4 cups vegetable or chicken broth

Instructions

  1. Place all ingredients in pressure cooker
  2. Put lid on and make sure vent is set to seal.
  3. Set pressure cooker on beans setting for twenty minutes
  4. Use quick pressure release by moving vent to steam.
  5. Open, stir, and serve with cornbread!
http://mismashedmom.com/2017/04/instant-pot-lentil-chili.html

Share the MismashPin on PinterestShare on Google+Share on FacebookPrint this pageEmail this to someoneShare on TumblrTweet about this on Twitter