Savory Crock Pot Roast

Pot Roast is always a favorite Sunday dinner at our

 house. I have several crock pot roast recipes.

This one is so easy and delicious.

Just 3 ingredients along with the pot roast.

It  makes a well seasoned, tender roast.

 It makes lots of flavorful brown gravy.

It makes everybody happy!

Rub the mixes on each side of the meat. Add 

 water to about halfway around roast. 

Cover and cook on low about 8 hours.

That's it! 

Now wait for your house to smell wonderful!

 We like it with mashed potatoes and a vegetable. 

It's a lick your plate clean dinner!

You could also add cut-up potatoes, carrots and

 onions to the pot at the beginning of cooking.

Savory Crock Pot Beef Pot Roast

3-5 pounds chuck pot roast

1 pkg. brown gravy mix

1/2 pkg. Italian dressing mix

1/2 pkg. Ranch dressing mix

1/2-1C water

Place the beef in the crock pot and sprinkle with

the gravy mix and about 1/2 of each package

of the Italian and Ranch dressing mixes. 

No need to measure. Turn meat and rub 

on both sides. Add water around the 

meat to submerge it about halfway, 

(1/2C - 1C). Cover and cook on

low for 8 hours until fork tender. 

Enjoy!

Links: Stone Gable,
Coastal Charm, Designs By Gollum,
Savvy Southern Style

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PEANUT BUTTER CREAM BARS

I've been making these bars since my kids were little; now I make them for my grandchildren. I think that is the mark of a great recipe, don't you? 

This cookie bar has a creamy (peanut butter and sweetened condensed milk) layer between two chewy oatmeal cookie layers. As if that wasn't enough, the finished bars are drizzled with a peanut butter frosting glaze. They are SO GOOD and they make a great bake sale item.

 2 cups raw quick oats
1¾ cups brown sugar
1½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
1 cup butter
2 cups chocolate chips (or 1 cup mini chocolate chips)
1 beaten egg
14 ounce can sweetened condensed milk (not evaporated)
1/3 cup creamy peanut butter

Combine the first 5 ingredients in a large bowl and then cut in the butter (like you would for a pie crust). I do this step with an electric mixer, but don't do it with a food processor because it will chop the oatmeal to finely.

Remove 1¾ cups of these crumbs and put them in a small bowl with the chocolate chips and set it aside.

Mix the beaten egg into the remaining crumb mixture (not the part with the chocolate chips) and mix well. Press this mixture into a greased (I use parchment paper instead of grease) 10" x 15" x 2" baking pan and bake in preheated  350 oven for 15 minutes.

While the base is in the oven, whisk the sweetened condensed milk together with the creamy peanut butter and set aside.

When the partially baked crust comes out of the oven, drizzle the milk-peanut butter mixture evenly over the crust. Sprinkle evenly with the reserved crumb-chocolate chip mixture and bake, at 350, for another 15 minutes.

Drizzle the baked bars with peanut butter frosting while they are still warm. Cool completely in the pan before cutting into squares.



NOTE: For ease of cutting, I line the pan with parchment paper and leave the sides a little long, so I can grab the COOLED bars and lift them out of the pan for slicing.

PEANUT BUTTER GLAZE

1/2 cup creamy peanut butter

2 tablespoons butter soft

1 teaspoon vanilla extract

2 cups powdered sugar

4 tablespoons milk

Now keep in mind, I NEVER, and I mean NEVER measure ingredients for a cake glaze, so I'm hoping these amounts work for you.  Heat the peanut butter and butter in the microwave until it is nice and soft.  Add the vanilla, milk and sugar and whisk till smooth.  If it seems a little dry, just add another tablespoon or so of milk. If it seems too soupy, add a tablespoon or so more powdered sugar.  When the glaze is nice and smooth, drizzle it over the warm bars.

 

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HANDY KITCHEN TIPS

I love handy kitchen tips, don't you?  I don't know how many times I've had one of those Homer Simpson "D'oh!!" moments when I see something that I never thought of...yet seems so obvious...like this tip:

Did you know that the plastic lid from a Parmesan container will also fit a regular mouth mason jar?  How handy is that !?!??

This next tip is super handy for gift wrapping season, never have to "find" the end of the tape....D'ho!!

Did you know that cranberry sauce freezes well? We are empty nesters and I hate opening a can of cranberry sauce, (or worse yet...make it) and then not be able to use it all.  I found that if you put it in a mason jar (with plenty of head room) it freezes well. It never freezes solid, so you can scoop out what you need (completely frozen it is still the consistency of ice cream) and then put the rest of the jar back in the freezer.  15-20 minutes at room temp or an hour in the fridge and it is just as good as fresh cranberry sauce!! We use a lot more these days (for baked chicken) because its always in the freezer!!

Remember Tang?  I buy it in gallon cans from Costco and once a month or so, I put 2 cups of it in my dishwasher and run a super hot cycle through. The dishwasher gets sparkling clean and smells fantastic!!

I buy ground beef in bulk packages, then divide and freeze it.  I found that if you wrap the ground beef (tightly) with plastic wrap BEFORE you put it into a Ziploc bag, there will be ZERO freezer burn or ice crystals. Also, since there is just the 2 of us, I divide the burger into a wide range of sizes...some as little as 1/4 pound; I then put all of the mini-packages into one big Ziploc bag and freeze...it works great and a lot less waste.

Do you need room temperature cream cheese in a hurry?  Take an 8 ounce block out of the wrapper and microwave it, on high, for 13 seconds. Do you need room temperature butter in a hurry?  Grate the butter onto a piece of waxed paper and let it sit for a few minutes.

This little refrigerator magnet, in the shape of a Pyrex measuring cup has been on my fridge for at least 20 years and I refer to it all of the time.  I've had it so long that I can't even remember where it came from, I just know that it has been ultra handy and has answered many cooking questions for me over the years. If you ever see one, or find a similar one...grab it, you will not be sorry.

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Spinach Cheese Quiche

Another favorite quiche, Spinach!

It's another easy mix and pour filling.

Micro the spinach for about 4 minutes in a
covered casserole. Break up with a fork and when
it's cool enough to handle, squeeze out the liquid.

 Scatter onto the bottom of an unbaked pie shell.

 Combine the seasonings and sprinkle half on top.
Top with the shredded cheese. I used all cheddar
this time, but you can use any combination of
 cheddar, Swiss and a little Muenster is good too.

 Whisk the eggs with the half&half and the
remaining seasonings and carefully
pour over the cheese.

alternately...
You can also just combine everything is a large bowl

 Redistribute with a fork if needed.

 Bake @ 350 for 35  minutes.

 Let rest 5 minutes before cutting.

A nice lunch.

Spinach Quiche

1/2 package frozen chopped spinach, (about
 1/2 C cooked with liquid squeezed out).

2 C shredded cheese, any/or combo of;

Cheddar, Baby Swiss, Muenster

4 XL eggs

1-1/2 C half&half

1/2t salt, 1/8t pepper, pinch nutmeg

unbaked pie shell

Scatter the spinach over the bottom on the pie
shell. Season with half the seasoning mixture.

Cover with cheese. Combine the eggs and
half & half with the remaining seasonings
and evenly pour over. Bake @350 for 35 minutes.
 let sit 5 minutes before cutting.

Enjoy!

Links: Stone Gable

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DAIRY FREE COLESLAW

There are a zillion coleslaw recipes on-line; there are creamy ones; there are spicy ones; there are slaws made with broccoli; I even saw one with Gorgonzola cheese the other day!! Personally, I have been looking for a basic, no frills, "please everyone" coleslaw recipe to make for large family gatherings.

In my search, I found this quick and easy "recipe gem" over at MGCC, and truly IS a keeper. Not only is it delicious, but there is no dairy in it and it lasts in the fridge for up to a week; as a matter of fact, it just keeps getting tastier and it goes well with everything!!

Thank you for sharing the recipe, Charlotte!!!

3 cups shredded cabbage
1/4 cup diced onion
1/4 cup diced green pepper
1 carrot shredded
3 tablespoons sugar
3 tablespoons vinegar
3 tablespoons oil
1/2 to 1 teaspoon salt
1/4 teaspoon black pepper (my variation)
1/2 teaspoon celery seed (my variation)

How small you chop the veggies is a matter of personal preference. We prefer pieces about twice the size of a grain of rice and my food processor (using the steel blade) makes short work of this step.

In a small saucepan, mix the sugar, vinegar, oil, salt, pepper and celery seed and bring to a boil, stirring just until sugar has dissolved then remove from the heat.

Pour the hot dressing over the vegetables and mix well.  Let this cool a little before covering it and putting it in the fridge to chill until ready to serve. 
NOTE: Toss salad again, just before serving to distribute the dressing.

NOTE: This recipe make four generous side servings (adult size).  When I make it for a crowd, I quadruple the recipe.

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Garlic Shrimp and Cheese Grits

Shrimp and grits is a classic southern dish. 

There are many variations and I probably 

would love them all! 

This one is a favorite because the shrimp are baked

 on top of the grits. No separate sauteing. 

It's a one pot dish. 

 Peel the shrimp and remove the tails too.
I used 20 L shrimp for two generous servings.

Toss the shrimp with olive oil, salt, pepper, 

garlic and cayenne. Cover and refrigerate 

while you prepare the grits.

 Chop the onion and thinly slice the 

scallion for the garnish.

 Ingredients: grits, chopped onion, butter, water,

 cream, Franks hot sauce, salt, pepper and cheese. 

 Saute the onion in the butter until soft.

 Add the water, cream, hot sauce, salt and pepper.

Bring to a boil.

 Slowly whisk in the grits, reduce heat and cook

 until thickened. Remove from heat.

 Whisk in the cheese.

Stir until combined.

Lay the marinated shrimp in a pinwheel pattern

 on top of the grits, pressing in halfway.

 Bake in a 375 oven for about 7 minutes, until the 

shrimp are cooked through.They will turn
opaque  and pink. Remove from the oven. 

Garnish with the sliced scallions.

 Say yes to Garlic Shrimp and Cheese Grits!

Pour the wine and enjoy!

Garlic Shrimp and Cheese Grits
8oz large shrimp (31-40 per pound),
about 18-20 shrimp
1 T olive oil
1 L garlic clove, minced
pinch cayenne pepper
salt & pepper
Toss together in a small bowl, cover and
refrigerate while you prepare the grits.
1 T butter
1 small onion, minced (about 1/2 C)
1-1/2 C water
1/2 C cream, or half&half
1/2 t salt & 1/4 t pepper
1/2 t hot sauce
1/2 C quick grits
1 C sharp cheddar cheese, grated (1 C)
1 scallion, thinly sliced for garnish
Melt butter in a 10" skillet over medium heat.
Add onion and cook, stirring often until softened,
3-5 minutes. Stir in the water, cream, salt, pepper,
and hot sauce. Bring to a boil then slowly whisk in
the grits. Reduce heat to low and cook, stirring
often until the grits are thick and creamy.
(about 5-7 minutes for quick grits)
Remove from heat and stir in the cheese until
combined. Lay the shrimp on top in a pinwheel
formation pushing into the grits about halfway.
Drizzle with any leftover marinade ingredients.
Transfer the skillet into a preheated 375 oven
and bake for about 7 minutes until the shrimp
are cooked thru. They will be opaque and pink.
Remove from oven and scatter the chopped
scallions over the top
serves 2-3
Enjoy!

variation with bacon:
cook 2 strips of bacon in the skillet
until browned and crisp. Remove from the pan
and drain on a paper towel. Discard all but
 1 T bacon grease. Proceed as above
replacing the butter with the bacon grease.
Crumble the bacon and sprinkle on top along with
the sliced scallions.

Links: Stone Gable,
Savvy Southern Style,
Between Naps On The Porch,
My Romantic Home, Designs By Gollum

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BLUEBERRY-EST MUFFINS EVER !!

Blueberry-est...is that a word? Why yes, I think it is!! These muffins are super easy to make with just a bowl and spoon. They are ready for the oven before it even gets up to the right temperature and they are made with frozen blueberries (no need to thaw)...it doesn't get any easier than that AND... they are VERY moist and delicious.

1½ cups all purpose flour
3/4 cup granulated sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/3 cup vegetable oil
1 egg
1/3 cup milk
2 cups frozen blueberries

Preheat oven to 375 and line a cupcake pan with paper liners.

Mix the flour, sugar, salt, cinnamon and baking powder in a large bowl.  Place 1/3 cup of vegetable oil in a 1 cup measuring cup; add one egg to the same measuring cup; add enough milk to fill the same measuring cup (recipe says 1/3 cup...but it make take an extra tablespoon if you have a smaller egg... just make sure the egg, oil and milk equal 1 cup total). Mix with fork to break the egg.

Mix the egg,oil, milk mixture into the dry flour mixture, just until its all wet, don't over-mix, batter will be pretty thick, but don't add any more liquid. Stir in 2 cups frozen blueberries.

Fill paper liners 2/3 full (I used an ice cream scoop) and bake for 30-35 minutes or until done. Right after they come out of the oven, sprinkle each muffin with a pinch of sugar.

This recipe makes a dozen blueberry muffins

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PEANUT BUTTER BROWNIES with CHOCOLATE-PEANUT BUTTER FROSTING

We are huge fans of peanut butter and chocolate together, are you? This peanut butter brownie has peanut butter and miniature chocolate chips in the batter and a peanut butter - chocolate frosting on top...oh my, it was good!!!

1½ cups all purpose flour

1 teaspoon baking powder

¼ teaspoon salt

6 tablespoons butter, room temperature

½ cup smooth peanut butter

2/3 cup granulated sugar

2/3 cup brown sugar

3 eggs

1 teaspoon vanilla extract

1 cup miniature semi-sweet chocolate chips

Preheat oven to 350 and spray a 8" x 11" baking dish with vegetable spray.

After you measure the flour, remove a tablespoon of it and toss it with the miniature chocolate chips...set aside (this will keep the chocolate chips from sinking in the batter as they bake).

Cream the peanut butter and room temperature butter until smooth.  Add the sugars, vanilla and eggs and beat until smooth with electric mixer.

Add the flour, baking powder and salt and beat on low until combined (don't over-beat). Stir in the flour coated miniature chocolate chips.

Spread in the prepared baking dish and bake 35-40 minutes. NOTE: At 35 minutes, my brownies looked a little dark, so I just shut the oven off and let them sit in there for another few minutes. Use toothpick to test for done-ness.

Remove from oven and place pan on a cooling rack for 20 minutes or so before frosting. 

If you let these frosted brownies cool completely, they will cut cleanly like this.  

I frosted these with my chocolate - peanut butter frosting...posted HERE

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The Easiest Most Amazing Way To Cook Corn-On-The-Cob!

If you love corn on the cob, but hate shucking 

and cleaning it, today is your lucky day!

No shucking! No pots! No boiling water!

No mess! No pesky silks!

Ready?

 This will change your life it's so easy!

(The corn on the cob part of your life anyway.)

 Put the corn into the microwave. 

Don't do anything to it.  

 Cook about 3-4 minutes per ear, 

depending how crunchy you like it..

 Use a pot holder to remove from the microwave.

 Cut off the bottom. About 1-2 inches.

 Now, grab the top silky end and give it a 

few shakes, maybe a little squeeze and 

VIOLA!

 It will slide right out!!!! 

It comes out clean with no silks attached.

 A-MAZE-ING!

Sweet crunchy corn on the cob!

Ready to slather with butter, and salt and pepper.

It's great if I want to make only one ear of corn

with no fuss.  So easy and so good!

Hope you try this and let me know!

Enjoy!

Links: A Stroll Thru Life,
Coastal Charm, Jam Hands,
Between Naps On The Porch,
Stone Gable, Tip Junkie,
Savvy Southern Style

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