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 for 60 minutes. If using loaf pan, cover with foil, remove half way through cooking time. If using loaf pan, it may take more time. 

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

*I have subbed the yogurt for sour cream with good results.

 

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.

 

Hearty Peach Crisp

Source: Ellingsons

4 cups peaches

2 cups flour

6 cups oats

2 tsp. cinnamon

1 1/2 tsp. salt

3/4 cup melted butter

1 cup honey 

 

Preheat oven to 375°. Place desired amount of peaches or other fruit in bottom of 9x13 pan. Combine remaining ingredients and spread evenly over fruit. Bake for 20 minutes.

 

*This peach crisp is heavy and hearty on the topping. Use more fruit if desired.

Tony Caputo's Sea Salt Chocolate Chip Cookies

1 1/4 cups butter, softened
1 1/3 cups brown sugar
1 cup plus 2 Tbsp white sugar
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp kosher salt
1 3/4 cake flour
1 3/4 cup bread flour
2 large eggs
2 tsp vanilla extract
16 oz high quality semi sweet chocolate
fleur de sel, or coarse sea salt


In mixer bowl beat together butter, sugars, baking soda, baking powder, and salt. Beat together for 5 minutes until batter turns a pale brown. Scrape the sides and bottom of the bowl.

In a separate bowl mix eggs and vanilla together. Slowly pour and incorporate into the sugar mixture until barely mixed in. Mix in both flours until barely fixed in. Do not over mix. Mix in chocolate until barely mixed throughout.

Scoop into .25 lb. balls, place on parchment lined tray.

Refrigerate cookie dough overnight or up to 6 days.

Preheat oven to 350° before baking.

Place 4-5 cookies on baking sheet. Bake the cookies for 9 minutes then rotate and bake other 8 minutes, until tops or golden.

*These are special occasion cookies, not everyday. They are ridiculously delicious! We used all purpose flour instead of bread flour (did use the cake flour called for) and they still turned out great. We used Guittard semisweet chocolate and it was great.

Herbed Orzo with Feta

source: Ina Garten

Salt and pepper
1/2 cup good olive oil
3/4 pound orzo (rice-shaped pasta)
1/2 cup lemon juice (3 lemons)
1 cup thin sliced scallion (green onion) green and white parts
1 cup small diced red onion
1 cup chopped fresh dill
1 cup chopped fresh parsley
1 cup diced cucumber
3/4 cup crumbled feta cheese

Boil pasta in large pot of water with 1 tsp salt and splash of olive oil. Add the orzo and simmer for 8-9 minutes, stirring occasionally, until it is cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, olive oil, 2 teaspoons salt, and 1 teaspoon pepper. Pour over the hot pasta and stir well.

Add the scallions, dill, parsley, cucumber, onion, 2 tsp salt, and 1 tsp pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste for seasonings and bring back to room temperature for serving.

*We discovered this recipe while searching for menu ideas for Kaitlyn's 20th birthday. It was a big hit! One of our all-time favorites now.

Sour Cream Enchiladas

Source: Magnolia Table

Two 10-ounce cans mild green enchilada sauce

One 10.5-ounce can cream of  chicken soup

8 oz sour cream

4 cups shredded chicken

4 ounces diced green chiles

3 1/2 cups shredded mozzarella cheese

Ten 10 inch flour tortillas, or corn tortillas

2 tomatoes, diced

1/2 cup chopped fresh cilantro

1 lime, cut into wedges

Preheat oven to 350°.  Spray 9x13 inch pan. In large bowl whisk together enchilada sauce, soup, and sour cream. Spread 1/2 cup of sauce in bottom of pan. In medium bowl, mix chicken, chilis, and 

1 1/12 cups of cheese.  Place small amount of chicken mixture in each tortilla, roll,  and place in pan. Top with remaining sauce, then sprinkle with remaining cheese. Tent with foil, bake for 35 min, removing foil for last 10 minutes of baking. Top with tomatoes and cilantro, serve with lime wedge.

*Notes- This is way too delicious. The tomatoes and cilantro on top are what take it over the top. I like to make four of these at a time and freeze them. From frozen they need to bake for 90 minutes.

Peanut Butter Oat Bars

6 cups old fashioned oats
2 cups peanut butter
1 cup honey 
1/2 cup chocolate chips

Toast oats at 350° for 15 minutes. Heat honey and peanut butter in microwave until warm, stir together. Mix oats and peanut butter mixture. Let cool slightly, mix in chocolate chips. Press into greased 9x13 pan. Chill for 15 minutes to set.

Chicken Gnocchi Soup

Source: therecipecritic.com

3 Tbsp butter
1 Tbsp olive oil
1 cup onion, diced (I use frozen)
2 cloves garlic, minced
1/4 cup flour
2 cups half-and-half
14 oz chicken broth
1 tsp dried thyme
1 cup shredded carrots
1 cup spinach leaves, chopped
2 cans Costco canned chicken
16 oz potato gnocchi
salt and pepper to taste

In large stock pot, sauté onion and celery in butter and olive oil until soft, but not browned. Add garlic and stir for one minute. Add flour and stir to create a roux, cook for one minute. Slowly add broth and cream while stirring, until thickened slightly. Add remaining ingredients, simmer 5 minutes.

*Melvin's favorite at the Olive Garden. Love to serve this with a big Olive Garden style salad and Harmon's garlic bread. I buy my gnocchi at Dollar tree- it's imported from Italy.

Warm Goat Cheese Salad

Arugula or spring mix
goat cheese
bread crumbs or walnuts blended to crumbs
olive oil
lemon juice
salt and pepper to taste
additions: chicken, beets, or blackberries

Slice cold goat cheese into rounds, press into crumbs. Lightly fry in olive oil until light brown and crispy. Serve on arugula salad. Top with drizzle of olive oil, fresh lemon juice, salt and pepper. Serve immediately.

*SO good. Had this simple salad at Les Madeleines in SLC and had to make it at home. The goat cheese melts over the salad as you cut into it and is too delish.

Amazing Salsa

Source: Christy Gerrard

1 can diced tomatoes
2 cans rotel tomatoes
2 cans green el pato Mexican sauce
3 cloves garlic
1 bunch cilantro
1 small onion
1 jalapeño
salt and pepper to taste
juice from one lime

Blend in blender.

*Gerrard's gave us this for Christmas, it was so good I thought it was from an amazing Mexican restaurant. It was too good to even share with my kids!

Spinach Salad

Source: Brooke Cook

1 bunch spinach
1 head iceberg lettuce
1 head romaine
1/2 red onion, thinly sliced
3/4 cup sliced mushrooms
1 can mandarin oranges
3/4 cup cooked crumbled bacon
1 cup Swiss cheese
1 cup sugared almonds

Sugared Almonds
4 Tbsp butter
6 Tbsp sugar
1 cup sliced almonds

Melt butter and sugar, add almonds mix well. Stirring constantly, cook over low heat until lightly browned-be careful-burns quickly! Spread onto parchment or wax paper to cool.

Poppy Seed Dressing
1/2 cup sugar
2 tbsp prepared mustard
1/2 tsp salt
1/2 cup white vinegar
1/4 cup onion, grated
1 cup olive oil
1 tsp poppy seeds

Combine in jar, shake well,

Sugar Cookies

Source: Brooke Cook

1 cup butter
2 eggs
1 tsp vanilla
4 tsp baking powder
1/2 tsp baking soda
1//2 tsp salt
2 cups sugar
1 cup sour cream
5 cups flour

Cream butter and sugar. Mix in eggs and vanilla. Mix in dry ingredients. Chill 2 hours, roll out on floured surface (not too thin). Cut out and bake at 350° for 10 minutes. Cool on cooling rack.

Simple Glaze:  Mix 2 cups powdered sugar with 2 Tbsp water until smooth. Add food coloring. Spoon onto cookies or dip face of cookies into glaze.

Thicker Glaze: Mix 1 cup powdered sugar, 1 Tbsp corn syrup, 2 Tbsp milk, 1 tsp vanilla, and food coloring. Stir until smooth.

Sheet Pan Omlettes

16 eggs
1 tsp salt
1/2 tsp pepper
desired toppings


Heat oven to °350. Whisk eggs with 2 Tbsp. water. Pour into sheet pan, lined with silicone baking mat, or spray pan then line with foil and spray foil. Pour in eggs. Add desired toppings. Bake for 20 minutes.

Toppings: Cheese, ham, sausage, bacon, feta with tomatoes and basil, mushrooms, herbs, peppers, spinach.

Variation: Put frozen hash browns in pan first drizzled with oil. Bake for 10 minutes, then add egg mixture and toppings.

*Simple way to feed lots of guests for breakfast. So fast and easy, great with cinnamon rolls to give something solid along with all the sugar!

Basic Meat Brine

1/4 cup salt
1 quart warm water
1/4 cup sugar- any kind, optional

Mix salt and sugar into warm water until dissolved. Place chicken or pork chops into large ziplock bag, pour in liquid. Keep refrigerated for 1-2 hours. Even 30 minutes is okay. Cook meat as desired.

*Brining chicken and pork makes such a difference! Even if you overcook the pork or chicken a little it will not dry out. I always brine before I grill pork chops or chicken breasts.  The sugar helps the meat brown.

Texas Sheet Cake

Source: Lavona Richardson

1 cup butter

1 cup water

4 Tbsp cocoa

2 cups flour

2 cups sugar

1 tsp soda

1/2 tsp salt

1/2 cup sour cream

2 eggs

Frosting:

1/2 cup butter

2 tsp cocoa

2 Tbsp milk

Pre-heat oven to 350°. Boil butter, water, and cocoa for one minute. Mix dry ingredients with sour cream and eggs, add cocoa mixture. Pour into greased sheet pan. bake 20 minutes.

Frosting: Boil all ingredients for one minute. Spread over cake while hot.