That’s a mouthful, in more ways than one. I wasn’t quite sure what to call this yummy cake. I thought about “Gain 5 lbs Instantly Cake”.. “Straight to the Hips Cake”.. “Instant Cavity Cake”.. you get the idea. It will definitely satisfy your sweet tooth.

Sinful!

What You’ll Need

1 Box Chocolate Fudge Cake Mix (plus any ingredients to prepare according to box directions)

1 Jar of Caramel Topping

1 Jar of Fudge Topping

1 Bag of Heath Chips (found by chocolate chips in baking aisle)

1 Box Jello Instant Chocolate Pudding

1 Tub of Cool Whip

In large mixing bowl combine dry cake mix, and instant pudding mix. Add ingredients that the cake mix calls for plus an extra 1/3 cup of water. If you aren’t using jumbo eggs, add 1 extra egg. Beat with mixer until combined. Pour into 9×13 pan and bake until toothpick comes out clean. Heat caramel in microwave until it pours easily. While cake is still hot, take a wooden spoon handle and poke holes all over the cake… or you can use what I used.. the handle of a knife. 😉 Drizzle caramel sauce all over the hot cake making sure to get plenty in the holes. Let cool completely. Top with cool whip then sprinkle heath chips all over. Drizzle with caramel and warmed fudge. Store in refrigerator.

I may need to invest in a treadmill. 😉

These crackers are so addicting.. you won’t be able to stop at just one. I promise. If you like to give your tastebuds a little kick, these are a must try.  Trust me. 😉 This Fire Crackers Recipe is the bomdiggity… and so, so, easy. Yum!

What you’ll need

1 Box of Saltine Crackers

1 1/4 Cup of Canola Oil

1 pkg of Hidden Valley Ranch Dressing Mix

1 Tsp Garlic Powder

3 Tbsp Crushed Red Pepper Flakes (most recipes call for 2 Tbsp but I like extra pepper in mine)

2 Gallon Size Ziplock Bags

1/4 cup grated Parmesan cheese divided evenly between bags (optional)

Place 2 sleeves of crackers in each bag.  In separate bowl, add oil, ranch seasoning mix, crushed pepper and garlic powder. Stir until mixed well. Pour 1/2 of the mixture over the crackers in each bag. Seal and tumble until all crackers are coated. Then add (optional) Parmesan cheese and tumble again. I usually set the bags flat on the counter and just tumble them a few times over the course of an hour or so. You can tell when they’re ready because you won’t see any of the liquid pooling in the bottom of the bags.  The longer they sit, the more the crackers will absorb all of the yummy goodness. You can store them in the baggies or transfer to an airtight container. That’s it! You might want to make a double batch, because one doesn’t last very long around this house. 😉

CLICK TO CHECK OUT MY OTHER RECIPES

I remember my grandmother making these and they were always so good. I love stuffed bell peppers, so this was what was for dinner tonight and they were a big hit!

4 large bell peppers (can use green, red, yellow)

1 small yellow onion – chopped

2 cloves of garlic – minced

1/2 tsp italian seasoning

1 lb (ish) lean ground beef (I had a little more than a pound so I used it all)

1 small can of sliced mushrooms

1/2 cup cooked minute rice

1 small tomato diced (or 1/2 can of diced tomatoes)

1/4 cup sour cream

shredded cheddar cheese

salt & pepper to taste

1/4 cup Bisquick

Cut bell peppers in half and remove stems, seeds, and membranes. Boil in water for 5 minutes then drain and set aside. Brown hamburger meat with onion, garlic, salt and pepper. Add tomatoes, italian seasoning, mushrooms, sour cream, rice, and Bisquick. Mix well. Arrange peppers in casserole dish and fill each halve with mixture and bake at 350 for 25 minutes. Top with shredded cheddar cheese and place back in oven long enough for cheese to melt.

This is an ‘approximate’ but very close recipe. 

3 cups okra sliced a little less than 1/4 inch thick

1/2 cup flour

A little over 1/2 cup of yellow cornmeal

1/2 cup of vegetable oil

Cast iron skillet if you have it, if not I guess that’s ok too. 😉

Heat oil on med/high heat. While your oil is heating up, pour cornmeal and flour into a gallon baggie. Add okra and shake until completely coated. Drop one piece of okra into skillet and it will sizzle when the oil is hot enough. Add okra one handful at a time shaking off excess flour/cornmeal. Stir okra really well and add salt and pepper to taste. Stir occasionally until crisp. Lower heat a smidge if you need to as it cooks. I like mine just this side of burned, but that’s me.  Enjoy. I could seriously eat the whole skillet full. I won’t… but I could.

If you need a cast iron skillet, here is a great price on one. They are great to cook with. Plus, it ships free.