I used to make my roasts in my crock pot and they were ALWAYS dry, until my sister-in-law taught me how to do it in the oven. And I will never go back! This seriously is the best, most tender, and easiest to make roast you will ever eat!
ROAST
3-4 pound Chuck Roast (Safeway and Costco have GREAT chuck roasts)
Meat Tenderizer
Mrs. Dash Original
Pam
Sprinkle the roast with the meat tenderizer on all sides and let sit for 5-10 minutes. In the meantime, preheat the oven to 250 degrees, and spray a large (oven safe) pot with Pam. I use the largest one I have but make sure it has a lid. If not, foil works too. Sprinkle the roast again with a desired amount of Mrs. Dash. Place roast in large pot on the stove and sear all sides over medium-high heat. Cover the pot and transfer to the oven. Let it cook for 5-6 hours.
GRAVY
Juices from roast
1 cup cold water
1/2 to 1 cup COLD water mixed with 3 tbls. flour (shake well to mix)
After roast is done cooking, remove from oven and poor juices into a sauce pan. Be sure to keep the roast covered while making the gravy so it doesn't dry out. Bring juices to a boil over high-heat and let it boil down almost to where you think it is about to burn. At that point pour 1 cup of water into the sauce pan and mix with a whisk. Then add the water mixed with the flour (this keeps the flour from clumping, but you have to make sure you mix it again before adding to the gravy). Mix together until it begins to thicken. There's no need to add salt, the Mrs. Dash keeps the gravy well flavored.
And Voila! Enjoy!
Tuesday, July 1, 2008
Wednesday, April 30, 2008
Magic Cookie Bars
1 package graham crackers
1 cube butter or margarine
1 can sweetened condensed milk
chocolate chips
coconut
walnuts, finely chopped
Preheat oven to 350. Melt butter in 9x9 baking dish in microwave. Finely crumble graham crackers. Add crackers to butter to make a crust. Pour sweetened condensed milk over crust, then layer chocolate chips (the more the better, in my opinion!), coconut and nuts over the milk. Bake for 25-30 minutes (more gooey at 25, that's the way we like 'em!)
1 cube butter or margarine
1 can sweetened condensed milk
chocolate chips
coconut
walnuts, finely chopped
Preheat oven to 350. Melt butter in 9x9 baking dish in microwave. Finely crumble graham crackers. Add crackers to butter to make a crust. Pour sweetened condensed milk over crust, then layer chocolate chips (the more the better, in my opinion!), coconut and nuts over the milk. Bake for 25-30 minutes (more gooey at 25, that's the way we like 'em!)
Coconut Cream Cake
This recipe is so good (thanks to Alyssa Frost!), and even if you don't care for coconut, it hardly has that flavor at all. It is just yummy, cold and delicious!
1 white cake mix
1 can sweetened condensed milk
1 can cream of coconut (found in the liquor section, but contains no liquor!)
1 tub whipped topping
coconut flakes, if desired
Mix sweetened condensed milk and cream of coconut in bowl and refrigerate for at least an hour. Mix and bake cake according to directions on box. As soon as the cake comes out of the oven, use the stick end of a wooden spoon to poke several holes throughout. Take mixture out of the fridge and pour over the top of the cake. Spread the excess mixture into the holes. Refrigerate cake for at least 3 hours to let it cool and soak up all the mixture. When ready to serve, spread one tube of cool whip over the top and garnish with toasted or raw coconut flakes.
1 white cake mix
1 can sweetened condensed milk
1 can cream of coconut (found in the liquor section, but contains no liquor!)
1 tub whipped topping
coconut flakes, if desired
Mix sweetened condensed milk and cream of coconut in bowl and refrigerate for at least an hour. Mix and bake cake according to directions on box. As soon as the cake comes out of the oven, use the stick end of a wooden spoon to poke several holes throughout. Take mixture out of the fridge and pour over the top of the cake. Spread the excess mixture into the holes. Refrigerate cake for at least 3 hours to let it cool and soak up all the mixture. When ready to serve, spread one tube of cool whip over the top and garnish with toasted or raw coconut flakes.
Monday, April 28, 2008
Creamy Artichoke Dip
8 oz. cream cheese
8 oz. sour cream
1 can diced green chiles (do not drain)
1 small jar marinated artichoke hearts, drained
6 oz. DiGiorno shredded parmesan cheese
Combine all ingredients together in a microwave-safe dish. Heat one minute in microwave, stir and continue to heat in 30 second increments until parmesan cheese is melted and dip is heated through. Transfer to a serving bowl, garnish with diced tomatoes and olives (if desired) and serve with shepherd's bread or tortilla chips. Quick and delicious!
8 oz. sour cream
1 can diced green chiles (do not drain)
1 small jar marinated artichoke hearts, drained
6 oz. DiGiorno shredded parmesan cheese
Combine all ingredients together in a microwave-safe dish. Heat one minute in microwave, stir and continue to heat in 30 second increments until parmesan cheese is melted and dip is heated through. Transfer to a serving bowl, garnish with diced tomatoes and olives (if desired) and serve with shepherd's bread or tortilla chips. Quick and delicious!
Sunday, April 20, 2008
Chocolate Chip Cookie Delight
1 tube (16.5 ozs.) refrigerated chocolate chip cookie dough
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 carton Cool Whip
3 cups milk
1 small package instant chocolate pudding
1 small package instant vanilla pudding
Chopped nuts and chocolate curls, optional
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 in pan. Bake at 350 for 14-16 minutes or until golden brown. Let cool.
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 and 3/4 cup Cool Whip. Spread over cookie.
Whisk together milk and pudding mixes for 2 minutes; let stand for 2 more minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with optional nuts and/or chocolate curls.
Cover and refrigerate for 8 hours or overnight until firm.
1 (8oz) package cream cheese, softened
1 cup powdered sugar
1 carton Cool Whip
3 cups milk
1 small package instant chocolate pudding
1 small package instant vanilla pudding
Chopped nuts and chocolate curls, optional
Let cookie dough stand at room temperature for 5-10 minutes to soften. Press into an ungreased 13x9 in pan. Bake at 350 for 14-16 minutes or until golden brown. Let cool.
In a mixing bowl, beat cream cheese and powdered sugar until smooth. Fold in 1 and 3/4 cup Cool Whip. Spread over cookie.
Whisk together milk and pudding mixes for 2 minutes; let stand for 2 more minutes or until soft-set. Spread over cream cheese layer. Top with remaining whipped topping. Sprinkle with optional nuts and/or chocolate curls.
Cover and refrigerate for 8 hours or overnight until firm.
Sunday, March 2, 2008
Mini Cheese Cake Baskets
These are so easy and everyone in our family loves them at Easter, the kids especially.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 NILLA Wafers
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
12 NILLA Wafers
1-1/2 cups BAKER'S ANGEL FLAKE Coconut, tinted green
36 small jelly beans
12 pieces shoestring licorice (4 inch each)
PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; beat just until blended.
PLACE wafer on bottom of each of 12 paper-lined medium muffin cups. Spoon cream cheese mixture evenly over wafers.
BAKE 20 minutes or until centers are almost set. Cool. Refrigerate at least 2 hours. Top evenly with coconut and jelly beans just before serving. Bend each licorice piece, then insert both ends into each cheesecake to resemble the handle of a basket. Store leftover cheesecakes in refrigerator.
Chipotle Tamale Pie
When I saw this on our local news one morning I couldn't resist. I love chipotle and found this to be easy and tasty.
1 tablespoon unsalted butter, at room temperature 1 tablespoon olive oil
1 pound, lean ground beef or you can use turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
2 chipotle chiles from the can, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves 1 (8.5-ounce) package cornbread mix
1 egg
1/3 cup milk
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish with the butter and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the ground beef or turkey, the onions, green peppers, and garlic and cook until the meat is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
Spread the meat mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
1 tablespoon unsalted butter, at room temperature 1 tablespoon olive oil
1 pound, lean ground beef or you can use turkey
1 medium yellow onion, chopped
1 green bell pepper, diced
2 garlic cloves, finely minced
2 teaspoons ground cumin
1 (15-ounce) can pinto beans, drained and rinsed
1 (8-ounce) can diced tomatoes
2 chipotle chiles from the can, plus 1 teaspoon adobo sauce, from can chipotle in adobo
1 cup grated Cheddar
1/2 cup chopped fresh cilantro leaves 1 (8.5-ounce) package cornbread mix
1 egg
1/3 cup milk
Preheat oven to 400 degrees F.
Grease an 8-inch baking dish with the butter and set it aside.
Heat the olive oil in a nonstick skillet over medium heat. Add the ground beef or turkey, the onions, green peppers, and garlic and cook until the meat is no longer pink and is cooked through, about 8 minutes. Drain off any excess fat and sprinkle the meat mixture with the cumin.
Add the beans, tomatoes, chiles and adobo sauce to the skillet and bring to a boil over high heat. Reduce the heat to medium and simmer until heated through and slightly thickened, about 5 minutes. Remove pan from the heat and stir in the cheese and cilantro.
Spread the meat mixture in the prepared baking dish, pressing down on it with the back of a spoon to make an even, compact layer.
Combine the cornbread mix with milk and egg. Spread the cornbread batter over the turkey mixture and bake until the cornbread is golden-brown, 20 to 25 minutes. Let the tamale pie stand for 5 minutes before cutting into squares and serving.
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