The Best Pot Roast....EVER!

I live in a small town.  Like really small.  

But I LOVE it!

There are so many reasons why I love it...

I could list them all for you,

but I won't.

But I am going to give you one of my favorite reasons.

My local grocery store.

Its called Barretts.

I LOVE that they know me...

We were looking to make a Roast for Sunday Dinner, 

 We were standing at the meat counter, trying to decided what to get. 

Dave, the best meat counter guy, told us about this recipe. 

And it is 

SO GOOD, SO EASY, and SO TENDER!!

You'll need:

McCormicks slower cooker Savory Pot Roast season packet

An Au Jus packet

A Can of Pepsi (we use Coke because we always have coke in our house)

And Boneless Cross Rib Roast

and your crock pot

   Put your Roast in the crock pot. 

Mix the Slow cooker seasoning with 1 cup of Water.

Pour on top of roast.

      Add the whole can of Coke.

Cover with your lid for 8 Low or 4 hours on high.

Its VERY important that you never lift the lid!

Right before you are ready to pull it out, 

sprinkle your dry Au Jus packet over the roast.

Ahh.....

Pull it out and slice it up!

I promise you it is the most tender Roast EVER!!

ENJOY!!

Gingerbread Pudding Cake

1/4 cup butter, softened

1/4 cup sugar

1 egg

1/2 cup molasses

1/2 cup water

1 1/2 cups flour

3/4 tsp baking soda

1 tsp ground ginger

1/2 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp allspice

1/4 tsp ground cloves

1/4 tsp salt

Cream together butter and sugar. Mix in egg, molasses and water.  Stir together dry ingredients, then add to the molasses mixture and mix well.  Pour into a greases 8x8 baking dish.

3/4 cup brown sugar

1 1/2 cups hot water

5 Tablespoons butter, melted

Sprinkle the brown sugar over the top of the batter.  Mix together hot water and melted butter, then gently pour over the top of the brown sugar (do not stir).  Bake a 350 until gingerbread is cracked on top, center is set and pudding underneath has thickened, about 45 to 55 minutes.  Scoop into bowls and serve with whipped cream or vanilla ice cream.

A recipe from Pinterest...

I saw this recipe on Pinterest.

 It looked SO good. 

(really good, right?)

 

Here is the recipe: 

 I tweeked it a bit!!

Here is my version!

•6 tablespoons butter, plus more for baking dishes
• kosher salt and black pepper
•1 pound penne rigate
•1 teaspoon olive oil
•2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally
• 1/2 cup plus 2 tablespoons flour
•6 garlic cloves, finely minced
•6 cups milk
•10 ounces of mushrooms.
• 1 cup sliced oil-packed sun-dried tomatoes, drained
(The recipe called for sun-dried tomatoes...but they are expensive.  So I used a red pepper instead.)
•1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it)
•1 1/2 cup freshly grated Parmesan (about 6 ounces)

1. Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside.

While pasta is boiling season chicken with salt and pepper.  I brown my chicken on both sides in a cast iron pan, then put it into the oven to finish baking.  I also add the red pepper in the oven.  Coat it with olive oil and turn over.  When its done let it cool and peel off the skin. 

Saute the mushroomsuntil golden brown (3-4 minutes). 

Use a little extra olive oil if needed.

In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and sliced peppers; cook 1 minute.
Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan.

Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top.

Serve with toasted French bread!!

My family loves it!!

During the busy holiday season it is good to have something you can just pull out of the freezer and bake. 

This one freezes beautifully and is a good hearty meal!

Here are the Freezer instructions:

  Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months.

  To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours.

  Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

{Three Thanksgiving-ish Recipes}

Thanksgiving is just around the corner!

Since I have Thanksgiving Dinner on the brain...

I thought I would share a few of my favorite Thanksgiving-ish dishes with you.   They are actually all really good ANYTIME of the year.

Sorry no pics...I've had a really busy week,

but trust me...they are tried and true...and all soooo good.

So if you are looking for something new to try...

these are some yummy options.....

OK, Here we go...

Creamy Mashed Potatoes

(from The Pioneer Woman)

5 pounds Russet Potatoes

3/4 cup Butter

1 (8 oz) package Cream Cheese - softened

1/2 cup (to 3/4 cup) Half-and-Half

1/2 tsp-1 tsp Seasoned Salt

1/2 tsp - 1 tsp black pepper

Peel and cut the potatoes into small chunks.  Bring a large pot of water to a simmer and add the potatoes.  Bring to a boil and cook for 30-35 minutes until fork tender.  Drain.  Place the potatoes back into the dry pot and put back on the stove.  Mash them over low heat, allowing the steam to escape before adding all the other ingredients.

Turn off the stove and add 1 1/2 sticks of butter,the cream cheese, and about 1/2 cup of the half-and-half.  Mash together.  Add seasoning salt and pepper.

Stir well and place in a medium sized baking dish.  Throw a few pats of butter on top and bake at 350 until butter is melted and the potatoes are warmed through.

Serves 10

**You can make this the day before!  Just take it out of the fridge about 2-3 hours before serving time.  Bake at 350 for about 20-30 minutes or until warmed through.

Dinner Rolls

(These are so, so, SO good!! And easy...and I am NOT a bread of any kind maker...I am more of a brick maker...but I never fail this recipe!)

1/2 cup tap hot water

pinch of sugar

2 pkg yeast (or 4 1/2 tsp)

1 cup butter

2 tsp salt

3/4 cup sugar

1 cup boiling water

4 eggs (beaten)

1 cup warm milk

8 1/2 cup bread flour

Mix water, yeast and a pinch of sugar in a bowl...set aside until foamy.

Cream the butter, salt and sugar.  Add boiling water.  Mix until dissolved.

Cool to 105-115 degrees. 

Beat in yeast mixture and eggs.  Beat in flour gradually along with the warm milk.

Knead for 5 minutes or until silky...dough will still be pretty sticky.

Let rise until doubled in size (approx. 1 1/2 - 2 hours)

Punch down and divide into 4 balls.  Roll each one into a 14 inch circle, and cut with a pizza cutter into 12 slices.  Roll each piece from the big end to the small end.  (Like a croissant) and place on a greased cookie sheet with the point tucked under. 

Let rise, covered with a cloth until doubled in size (1 1/2 - 2 hours)

Bake at 400 for 10-12 minutes.

(Makes 48 rolls)

and last but not least, a fabulous fall dessert....

Pumpkin Cream Trifle

1 Spice cake mix

1 small package instant vanilla pudding mix

1 cup canned pumpkin

1/2 cup water

1/2 cup vegetable oil

3 eggs

1 tsp cinnamon

1/2 tsp ground ginger

2 cups cold milk

2 small packages instant cheesecake pudding mix

2 cups Whipped Topping

3/4 cup English toffee bits or almond brickle chips

Combine the first 8 ingredients in a large bowl.  Pour into a greased 9x13 baking pan.  Bake at 350 for 45-50 minutes or until a toothpick inserted comes out clean.  Cool.

In a large bowl whisk the milk and pudding mixes for 2 minutes.  Let stand for 2 minutes or until soft-set.  Fold in Whipped Topping.

Cut cake into 1 inch cubes.  In a 3 quart serving bowl or a trifle bowl, layer 1/3 of the cake cubes, pudding mixture and toffee bits.  Repeat layers twice.  Refrigerate until serving. 

Serves 15-20

The BEST Sugar Cookies

This is "hands down" the best sugar cookie recipe.  They are thick, soft, and delicious.  How could they not be...with 2 cups of shortening and 2 cups of sugar in them!

Happy Baking!

Chicken Pot Pie

After my husband came home and told me that Mom's Cafe has the BEST Chicken Pot Pie...I became obsessed with finding one that he would love.

 This is the one I tried 1st...

and we think it is a keeper.

(but only after a few tweaks)

Ingredients:

1 recipe for a 9 in. double pie crust

2 cups frozen mixed veggies

2 boneless skinless chicken breasts, cooked and cut

1 teaspoon dried thyme

1/2 can condensed cream of celery soup

1 can condensed cream of potato soup

You must always start with the cutest sous chef you can find.

  Once you have that you are ready to begin.

Preheat your oven to 400. 

Line your pie plate with your pastry. 

I usually make my own pie crust.  It is super easy.  But the pie pastry in the freezer section is pretty good and A LOT easier and A LOT less messy!

Blanch your veggies for 3 to 4 min. and drain them

In a separate bowl mix in your soups, veggies, thyme, and chicken.

Pour filling into your crust.

Add your top layer of crust.
 Seal and Flute the edges. 

(it sounds very Martha Stewart-ish)

But it isn't hard at all.

Cut slits in the top of the crust to allow steam to escape.

Beat 1 egg and brush over the top crust. 

 This makes it turn a beautiful golden color. 

 I also sprinkle a little salt over the egg wash. 

Place on a cookie sheet and cover edges with foil.

Bake for 30 minutes.  Remove foil and bake for 30 more minutes until golden brown.

Let it cool for 5 to 10 minutes before cutting. 

Happy Cooking!!

Pumpkin Bread

1/3 cup vegetable oil

5 eggs

1-16 oz can pumpkin

2 cups flour

2 cups sugar

1 tsp salt

1 tsp cinnamon

1 tsp nutmeg

1 tsp baking soda

2-3oz pkg INSTANT vanilla pudding mix

1 cup chopped nuts (optional)

1 recipe cream cheese frosting

Preheat oven to 350.  Grease 2 large loaf pans.  Set aside.  Mix oil, eggs, and pumpkin in mixing bowl and beat well.  Add flour, sugar, salt, cinnamon, nutmeg, and baking soda to the pumpkin mixture and stir until blended.  Stir in dry pudding and nuts.  Pour into prepared loaf pans.  Bake for 1 hour.  Frost the top with cream cheese frosting if desired.  Makes 2 large loaves.