Mississippi Pot Roast

 

Kaitlyn sent me this recipe when she moved to Virginia. So flavorful!

Source: Allreicpes.com

1 (3 lb) chuck roast

½ (12 ounce) jar pepperoncini

½  (12 ounce) jar pepperoncini juice

½ cup butter

1 packet au jus gravy mix

1 packet ranch dressing packet

Salt and pepper

 

 

 

Season meat with salt and pepper. Brown in oil. Transfer to crock pot or dutch oven. Add remaining ingredients. Cook in crock pot on low for 8 hours, or in covered dutch oven at 350° for 3 hours.

 

I usually add carrots and potatoes halfway through cooking time.

Also makes great sandwiches!

Naan Bread

 

1 ¼ cup all purpose flour

1 cup Greek yoghurt

2 ½ teaspoons baking powder

¼ teaspoons salt

3 Tablespoons butter

 

Combine Flour, baking powder and salt in medium bowl. Mix. Add yoghurt and mix well to form dough.

 

Pinch off pieces off dough, form into a ball, stretch and flatten, or roll out. Cook on griddle until golden brown. Brush with butter.

 

Chicken Shawarma

 

 

A family favorite. Love it with easy homemade Naan.

 

Source: Food Dolls

 

 

8 chicken thighs

2 teaspoons smoked paprika

2 teaspoons cumin

1 teaspoon onion powder

1 teaspoon coriander

2 teaspoons salt to taste

1 teaspoons black pepper to taste

1 cup yogurt

3 Tablespoons tomato paste

juice of 1/2 lemon or 3 tbsp

1 Tablespoons olive oil

 

Place the chicken thighs in a bowl.

 

Sprinkle the seasonings on top of chicken. Follow by adding the yogurt, tomato paste, lemon juice and olive oil. Rub everything together so that the pieces of chicken are thoroughly coated.

 

Either slide chicken thighs onto a skewer shawarma pan, or pack chicken into a 9x5 loaf pan, cover with foil.

 

Bake in the oven at 425 degrees covered for 25 minutes. Remove foil and cook for an additional 25-30 minutes. If using loaf pan, it may take more time. 

Use a sharp knife to shave slices off the chicken and serve!

 

Sticky Toffee Pudding Bundt Cake

 

Such a delicious take on Sticky Toffee Pudding! We are obsessed!

 

Source: Bon Appetite

 

2 cups flour

1 ½ cups dark brown sugar

1 ½ tsp baking powder

½ tsp baking soda

1 tsp cinnamon

1 tsp kosher salt

1 cup butter, cut into pieces, room temp

1 cup sour cream

1 tsp vanilla

3 eggs

6 oz Medjool dates, chopped

 

Sauce:

¾ cup dark brown sugar

½ cup butter

1 tsp vanilla

¾ cup sour cream

1 ½ tsp sea salt

 

 

 

Preheat oven to 350 degrees. Coat Bundt pan with Baker’s Joy baking spray.

 

Beat brown sugar, baking powder, cinnamon, salt, baking soda and flour in mixer until mixed. Add butter and beat on medium until mixture resembles coarse sand. Add sour cream and vanilla and continue to beat until batter is thick and smooth, about 1 minute. Add eggs one at a time. Add dates, beat until incorporated.

 

Pour batter into prepared pan, bake 50 minutes or until cake tester comes out clean. Let cool at least 20 minutes and turn out of pan.

 

Sauce:

Melt brown sugar and butter in a small saucepan over medium heat, whisking constantly until mixture is thick and smooth and brown sugar is dissolved, 4-6 minutes. Remove pot from heat and whisk in vanilla, sour cream, and salt until smooth. Drizzle over cake.

Amy's Chocolate Cake

 

 

This is the best chocolate cake ever. The end.

 

Source: Amy Poulton

 

1 ¾ cups boiling water

6 oz semisweet chocolate

1 cup cocoa powder

2 cups flour

2 tsp baking soda

¼ tsp salt

1 ¼ cup butter

1 ¾ cups dark brown sugar

4 eggs

2 tsp vanilla

 

Frosting

1 ¼ plus 2 Tbsp butter

4 ½ cups powdered sugar

1 cup cocoa powder

2 tsp vanilla

¼ cup plus 2 Tbsp milk

 

 

 

Preheat oven to 350 degrees. Line two 9-inch cake pans with parchment paper, spray with cooking oil.

 

Pour boiling water over chocolate, add cocoa powder and stir until smooth. Set aside to cool.

 

Cream the butter and brown sugar, Add eggs, one at a time. Add vanilla.

 

Add dry ingredients and half of the chocolate mixture to egg mixture, beat for 1-2 minutes. Add remaining chocolate mixture.

 

Pour batter into pans and bake 25-30 minutes, until a cake tester inserted into the middle comes out clean with a few moist crumbs attached.

 

Cool for 15 minutes. Remove from pans.

 

Frosting:

Cream butter with mixer. Add powdered sugar and cocoa, a little at a time. Mix in vanilla. Add milk and beat until smooth.

 

For Bundt cake:  Spray Bundt pan with Baker’s Joy baking spray, bake at 350 degrees for 60 min.

Taco Soup

 

Source: Tami Richardson

 

1 lb ground beef

½ yellow onion, chopped

2 Tbsp taco seasoning

½ tsp cumin

2 cans mild Rotel tomatoes

2 cans kidney beans, drained

1 can corn

3 cups beef broth

 

In Dutch Oven or stock pot brown beef and onions. Add taco seasoning and cumin, cook for a minute or two. Add remaining ingredients, simmer for 10 minutes.

 

Top with sour cream, cheese, avocado, chips, etc.

 

 

Poppyseed Muffins

Source: yourcupofcake.com

 

3 cups flour

1 cup sugar

2 Tbsp. poppy seeds

1 Tbs. baking powder

½ tsp. baking soda

½ tsp. salt

1 ½ cup sour cream

1 tsp. vanilla

2 tsp. almond extract

2 eggs room temp

½ cup butter

 

Glaze:

½ cup powdered sugar

2 Tbs. milk

½ tsp. almond d extract

 

Preheat oven to 400°. Whisk together dry ingredients. In separate bowl, whick to combine wet ingredients. Combine with dry ingredients and stir just to combine. Scoop into lined muffin tin. TURN DOWN oven temp to 375°. Bake for 18-22 min, until toothpick inserted comes out clean.

 

Whisk together glaze ingredients. Brush onto hot muffins.