Spice Cake Caramel Brownies

makes 16 brownies

Ingredients

• 1 (18.5 oz) box Spice Cake Mix
• 1/3 cup evaporated milk
• 1/2 cup butter, melted
• 1 cup mini chocolate chips
• 15 oz unwrapped caramels
• additional 1/2 cup evaporated milk

How to Make

1. Preheat oven to 350
2. Line a 9x9 pan with foil. Make sure foil comes up high on all sides. Spray very liberally with cooking spray.
3. In large bowl combine cake mix, 1/3 cup evaporated milk and melted butter. Stir until combined. Mixture will be thick.
4. Stir in chocolate chips.
5. Divide dough in half and press half into bottom of prepared pan.
6. Bake for 8-10 minutes.
7. While baking melt caramels and additional 1/2 cup evaporated milk over medium low heat in a medium saucepan until smooth.
8. When bottom layer is done, remove from oven and pour caramel over top.
9. Flatten remaining dough on a floured work surface and place on top of caramel. Mine ripped here and there, so place it as best you can.
10. Bake an additional 20-25 minutes.
11. Cool pan on a wire rack completely. Cover brownies and chill for at least 2 hours.
12. When ready to serve remove brownies from pan using the foil and cut into squares.

Cafe Rio Crockpot Chicken

Cafe Rio Crockpot Chicken
crumbs and chaos

2-3 chicken breasts
1 cup Zesty Italian dressing
1 ranch dressing packet
1/2 Tablespoon minced garlic
1/2 Tablespoon ground cumin
1/2 Tablespoon chili powder

Add day of 1/2 cup water

Put chicken breasts into a gallon freezer bag. Mix other ingredients (except water) in a small bowl. Pour liquid mixture over chicken in the bag. Seal. Mark the date on the bag. Freeze.

When ready to eat, place in slow cooker. Add water. Cover and cook on low for 6-8 hours. Serve with tortillas and taco toppings.

Orange Chicken - Freezer Meal

Orange Chicken (Crockpot)


2-3 chicken breasts, cut in bite-sized chunks
1/2 Tablespoon kosher salt
6 oz frozen orange juice concentrate, thawed
3 Tablespoons brown sugar
1 teaspoon balsamic vinegar
3 Tablespoons ketchup

Put chicken pieces in a gallon freezer bag. Mix the rest of the ingredients in a small bowl. Mix until well combined. Pour sauce into bag over the chicken. Seal the bag.

When ready to eat, cover and cook in a slow cooker on low for 6-8 hours. Serve with white or brown rice.

Ribs - Freezer Meal

Crock Pot Ribs

About 2 lbs of ribs
1/2 cup brown sugar
1 teaspoon pepper
1 Tablespoon garlic powder
¾ cup Coke (I saved a 2 liter with flat soda to use)
1 Tablespoons honey
Extra BBQ sauce, optional
Write on the bag:

Cook on high for 4-5 hours or  on low 8-9 hours. Cooking time varies according to the size of your crock pot.

Instructions

Add all the ingredients to the freezer bag.

After you have prepared them, you may want to drizzle about a ½ cup of BBQ sauce about 15 minutes before serving.  Do not use the juice that is inside the crock pot because it had a lot of grease. There was plenty of flavor on the ribs.

Chicken Ranch Tacos - Freezer Meal

Crock Pot Chicken Ranch Tacos

1 -1/2 pounds boneless, skinless chicken breasts
1 Packet taco seasoning
1 Packet Ranch Dressing powder
1/4 cup Ranch dressing (do not add to freezer bag)
Write on the bag:

Dump in the slow cooker and cook on high for 4-5 hours or low for 6-7 hours. When the meat is cooked, shred and add back to the crock pot with 1/4 cup ranch dressing until heated.

Instructions:

Dump all the ingredients except for the Ranch dressing into the freezer bag. On the day you serve the meal you will need the additional items:

taco shells (soft or hard)
lettuce
cheese
tomatoes
salsa

Southwestern Chicken - Freezer Meal

Southwest Chicken

1 can of corn, drained
1 can of black beans, drained
1 16oz jar of salsa
3-4 chicken breasts (about 2 pounds)
1 8oz brick of cream cheese

Instructions:
Add the corn, black beans, salsa, and chicken to the ziploc bag.

Write on the bag:

Dump ingredients into the crock pot. Cook on high for 6-7 hours and low for 7-8 hours.
About 30 minutes before the meal is going to be served remove and shred the chicken.
Cut up the cream cheese into chunks and add to the crock pot with the chicken.

Serve over rice. We also added some shredded cheese on top and it was delicious!
If you are not a fan of black beans you can omit them or just add half the can.

Crockpot Hawaiian Chicken

Crock Pot Hawaiian Chicken
(4-5 servings)

2-3 large boneless, skinless chicken breasts
½  cup white sugar
½  cup vinegar
3 garlic cloves, minced
2 Tablespoons soy sauce
½   cup of pineapple juice (use what’s in the can)
½  can of large pineapple chunks

 Cook 4-5 hours on high or 6-7 hours on low. Serve it over rice and enjoy. While I am cooking the rice I  like to shred the chicken and put it back in the juice before I serve it.

To make into a freezer meal, Add all the ingredients to the bag and stick in freezer!