Pot Roast

 

Ingredients

• 2 cups beef broth
• 3 pound beef chuck roast
• salt and pepper, to taste (about a teaspoon of each)
• ½ teaspoon garlic powder (more or less to taste)
• 1 onion diced
• 1 orange bell pepper diced
• 3 celery ribs diced
• 3 garlic cloves minced
• ½ cup tomato sauce
• ½ cup bbq sauce
• 2 Tablespoons Worcestershire sauce
• 2 beef bouillon cubes
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary

Homemade Gravy

• 4 cups drippings from slow cooker (liquid) from the slow cooker after roast is done cooking
• 4 Tablespoons butter
• 3 Tablespoons flour

Instructions

• Spray slow cooker with non-stick cooking spray.
• Pour beef broth into the slow cooker.
• Season all sides of the roast with salt, pepper and garlic powder. Place roast in the bottom of the crock pot.
• Add in onions, peppers, celery, and garlic on top of and all around the roast.Pour tomato sauce, BBQ sauce, and Worcestershire sauce on top of roast. Then place bouillon cubes on top of roast with thyme and rosemary.
• Place the lid on top of the slow cooker and set timer for 8-10 hours on low heat (it will vary based on your slow cooker – mine is done in 8 hours, but some will take longer) or 4-5 hours on high heat (I highly recommend cooking this roast on low – I have never had it turn out as well when I have cooked it on high. Also, you want your house to smell good alllllll day long).
• Remove roast from slow cooker and slice into pieces (it should pretty much fall apart by this point).
• Serve with mashed potatoes and gravy on the side and of course with Texas Roadhouse Rolls.

If making the gravy

• When the roast is done cooking, use a baster (or whatever method you want) to remove the liquid from the slow cooker. To make gravy, you will want to get at least 3 cups of drippings from the slow cooker. If you don't have quite enough drippings, you can supplement with a can of beef broth or beef stock (I like to use beef stock for gravy because it's a little more flavorful).
• Place a small saucepan on the stovetop over medium heat.
• Add butter to the saucepan and let it melt.
• Add flour and use a whisk to whisk flour and melted butter together until it makes a paste (takes about a minute).
• Pour in the drippings, whisking the entire time.
• Cook for about 4-5 minutes minutes or until the gravy reaches the thickness you prefer.
• Serve roast with gravy on top and on top of mashed potatoes.

ChickFilA Grilled Chicken

 

• 1 Pound Boneless, skinless chicken breasts cut into small pieces
• 1/2 Cup Dill Pickle Juice
• 1/4 Cup Milk
• 2 tsp Powdered Sugar 
• 1 1/2 tsp Salt
• 1/2 tsp Black Pepper
• 1/4 tsp Garlic Powder 
• 1/4 tsp Paprika
• 1/4 tsp Seasoned Salt
• A Drizzle of Olive Oil

1. First, start by cutting up your boneless skinless chicken breasts. You want to make sure they are bite-sized. Also, this is a good time to remove any fat from the chicken and discard it.
2. Next, take your chicken and place it into a large baggie or bowl along with the pickle juice and milk. Allow to marinate for a minimum of 30 minutes although overnight is ideal.
3. Next, remove your chicken from the mixture and lay onto paper towels. Pat dry. Drain the excess milk and pickle juice.
4. Next, heat your saucepan to medium-high and drizzle in some olive oil or sunflower oil.
5. Now, add your powdered sugar, salt, pepper, garlic powder, paprika, and seasoned salt into a bowl with the chicken. Combine.
6. Now, throw your chicken into the heated pan and cook about 8-10 minutes while constantly tossing to cook evenly. Depending on your stove, you may need more time to cook to ensure it’s cooked throughly.
7. Once cooked, remove from heat and serve up with some homemade honey mustard sauce. You can of course, use up all those extra sauce packets you have lying around!

Orange Fruit Dip

 

• 1 (8 oz) package of cream cheese, softened 
• 1 (7 oz) jar of marshmallow creme
• 1/4 cup fresh orange juice (from 1 medium-sized orange)
• 2 tsp orange zest
• 1/4 tsp vanilla
• Fresh fruit for dipping

Oreo Cream Pie

Ingredients

• 1 ready-to-use Oreo cookie crust
• 1 cup heavy whipping cream
• 1 bar (8 oz) cream cheese softened
• 1/3 cup granulated sugar
• ½ teaspoon vanilla extract
• 1½ cups chopped Oreo cookies or a little extra is fine!
• additional whipped cream and chopped Oreos for garnish optional

Instructions

• In medium mixing bowl, beat cream cheese until fluffy {to avoid lumps make sure cream cheese is really soft or place in microwave for 20 seconds}. Add in vanilla extract and granulated sugar. Beat until combined and creamy.
• In separate bowl, beat the heavy whipping cream until stiff peaks form. This will take several minutes. 
• Using a rubber spatula, add the whipped cream into the cream cheese mixture and gently mix together. Fold in the crushed Oreo cookies and combine.
• Dump into the pie crust and smooth the top. Refrigerate for at least 6 hours before serving. I prefer to refrigerate overnight. 
• Before serving, garnish with additional whipped cream and crushed Oreos if wanted.

Creamy Broccoli Chicken Noodle Casserole

Ingredients

• 5 boneless skinless chicken breasts
• 16 ounces frozen broccoli 1 bag
• 2 cups milk
• 16 ounces cream cheese 2 ( 8 oz packages )
• 2 teaspoons garlic salt
• ¾ cup shredded Parmesan cheese
• 1 sleeve Ritz crackers crushed

Instructions

• Cook the chicken, then slice or break it into bite size pieces.
• Cook broccoli in salted water.
• Place the broccoli in a 9 x 13 inch greased casserole dish.
• Heat the milk, cream cheese, garlic salt and Parmesan cheese over low heat, stirring till the mixture is smooth.
• Pour 1 cup of sauce over the broccoli.  Add the chicken into the pan and pour rest of sauce over it.  Sprinkle the top with 1/4 cup Parmesan cheese and Ritz cracker crumbs.
• Bake at 350 degrees for 25 to 30 minutes. 
  I add noodles!

Extra Fluffy Pancakes

 Dry

• Two cups flour (10oz)
• 3 tbsp sugar
• 4tsp baking powder
• 1/2 tsp baking soda
• 1 tsp salt

Whisk together

Wet

• 1/4 cup vegetable oil
• 2 eggs 
• 1/2 tsp vanilla
• 1 1/2 cups milk

Combine wet into dry, then stir gently until just combined

Let sit for 10 minutes

Medium low heat (approx 300 degrees)

First side,  2-3 minutes, edges just about done and bubbles begin to break

Flip 1-2 minutes

Korean Beef

• 1 lb ground beef
• 3 cloves minced garlic
• 1 tablespoon sesame oil
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/4 teaspoon ground ginger
• salt and pepper
• Brown Rice (cooked)

Asian Lettuce Wraps

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Spice Cake

Ingredients

Cake

• 1 and 1/4 cups (170 g/6 oz.) all-purpose flour, sifted
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 2 large eggs
• 1/2 cup (100 g/3.5 oz.) granulated sugar
• 1/4 cup (50 g/1.7 oz.) dark brown sugar
• 1/4 cup (60 ml) canola or another flavorless oil
• 1/2 cup (120 ml) unsweetened applesauce
• 1/2 cup (120 ml) buttermilk
• 1/2 teaspoon vanilla extract

Cream Cheese Frosting (optional)

• 4 oz. (115 g) cream cheese, softened to room temperature
• 1/4 cup (1/2 stick/55 g) unsalted butter, softened to room temperature
• 1 and 1/2 cups (175 g) powdered sugar, sifted
• 1/2 teaspoon pure vanilla extract
• pinch of salt

Instructions

1. Preheat oven to 350°F/180°C. Grease an 8x8-inch pan.
2. In a large bowl sift together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. In a medium bowl whisk eggs, granulated sugar, and brown sugar until well combined for about a minute. Add oil and whisk until combined. Add applesauce, buttermilk, and vanilla extract and mix until well combined. Pour the mixture into the flour mixture and mix as little as possible, just until combined and smooth.
4. Pour the batter into prepared pan. Bake for 30-40 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow cake to cool completely.
5. Make the frosting: In the bowl of an electric mixer fitted with the paddle attachment, beat cream cheese and butter on medium speed until smooth and creamy, 1-2 minutes. Add 1 cup powdered sugar, vanilla extract, and salt, and beat on low speed for 30 seconds, then on high speed for 1-2 minutes until smooth and fluffy. If you want a thicker frosting, add 1/2 cup more powdered sugar. Frost cake with the frosting.
6. Store cake in an airtight container in the refrigerator for up to 5 days. Cake is best served at room temperature.

My Chocolate Cake

Cake

Sift-

-1 1/2 C. flour
-1 C. sugar
-1/4 C. cocoa
-1 tsp. baking soda
-1/2 tsp. salt

Stir-

-1 C. water
-1/3 C. oil
-1 tsp. vanilla extract

Mix wet & dry ingredients together and pour into greased 8x8 or round 9" pan. Bake for about 30 min at 350'.

Chocolate Buttercream Frosting

-3/4 C. cocoa powder
-1 tsp. vanilla extract
-2 3/4 confectioner sugar
-6 Tbsp. butter
-5-6 Tbsp. milk

Cream butter with cocoa. Add confectioner sugar and milk alternately, beating to consistency. Add vanilla and mix. Spread over cooled cake.

Banana Pudding

1 (8 ounce) package cream cheese

• 1 (14 ounce) can sweetened condensed milk
• 1 (5 ounce) package instant vanilla pudding mix 
• 3 cups cold milk

• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed (I use my own whipped cream)
• 4 bananas, sliced
• 1/2 (12 ounce) package vanilla wafers

1. In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping.
2. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.

Cranberry Apple Streusel Pie

Filling

4

cups sliced peeled apples (4 medium)

2

cups fresh or frozen cranberries

1/2

cup granulated sugar

1/4

cup all-purpose flour

1/4

cup packed brown sugar

1/2

teaspoon ground cinnamon

1/4

teaspoon ground nutmeg

Topping

1/2

cup all-purpose flour

1/3

cup packed brown sugar

1/4

teaspoon ground cinnamon

Dash nutmeg

1/4

cup butter 

• 1

  Heat oven to 375°F. Place pie crust in 9-inch glass pie pan as directed on box for One-Crust Filled Pie.
• 2

  In large bowl, gently mix apples and cranberries. In small bowl, mix remaining filling ingredients. Add dry ingredients to fruit; toss to coat. Pour into crust-lined pan.
• 3

  In small bowl, mix all topping ingredients except butter and pecans. With pastry blender or fork, cut in butter until crumbly. Stir in pecans. Sprinkle evenly over filling.
• 4

  Bake 45 to 55 minutes or until apples are tender, and crust and topping are golden brown. After 15 to 20 minutes of baking, cover crust edge with strips of foil to prevent excessive browning.