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Brown Butter Toffee Cookies
Chewy brown butter cookies with homemade saltine cracker toffee will become your new favorite cookie. The saltine toffee (aka Christmas crack) gives the cookies a salty, caramel flavor and a crunchy texture. The extra step of making your own toffee takes 15 minutes and is 100% worth it for these toffee cookies!
Old Fashioned Venison Goulash
This delicious one-pot goulash uses ground venison, tomatoes, and macaroni for a budget-friendly family meal. My recipe riffs on a Michigan classic, using venison instead of beef for a saucier, heartier take. Enjoy it on cold winter days.
Venison Fajitas
This is THE recipe for you if you have a few steak cuts laying around that you don’t know what to do with. This easy and healthy venison fajita recipe will KNOCK your socks off.
Christmas Crack Cookies (Brown Butter Toffee)
Chewy brown butter cookies with homemade saltine cracker toffee will become your new favorite cookie. The saltine toffee (aka Christmas crack) gives the cookies a salty, caramel flavor and a crunchy texture. The extra step of making your own toffee takes 15 minutes and is 100% worth it for these toffee cookies!
White Chocolate Peppermint Cookies (Christmas Cookies)
White Chocolate Peppermint Cookies - easy and festive Christmas cookies for your holiday baking needs! Soft, thick and chewy cookies filled with white chocolate chips and peppermint pieces. Fun dessert for holiday parties, cookie exchange and more!
This may contain: a chocolate peanut butter cup dump cake on a plate
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Peanut Butter Cup Dump Cake
Preheat the oven to 350'F (175'C). Grease a 9° baking dish. In a large mixing bowl, combine the chocolate cake mix, melted butter, and evaporated milk. Stir until well combined. Spread half of the cake batter into the prepared baking dish. Drop spoonfuls of creamy peanut butter evenly over the batter. Sprinkle half of the mini peanut butter cups over the peanut butter layer. Spread the remaining cake batter over the peanut butter cups layer. Sprinkle the remaining mini peanut butter cups over the top. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool for a few minutes before serving. Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream if desired. Servings: 12