Pot Roast & Gravy

This is the best pot roast I have ever eaten. The gravy is delicious. I made a few changes to the original recipe. Your family will LOVE it!

Ingredients
1 beef bottom round roast
6 Tbsp balsamic vinegar, divided
1 tsp salt
1/2 tsp garlic powder
1/4 tsp pepper
3 garlic cloves, minced
4 bay leaves
1 large onion, thinly sliced
3 teaspoons beef bouillon granules
1/2 cup boiling water
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 to 5 tablespoons cornstarch
1/4 cup cold water

Directions
Rub roast with 2 tablespoons vinegar. Combine the salt, garlic powder and pepper; rub over meat. Transfer to a 5-qt. slow cooker. Place the garlic, bay leaves and onion on roast. In a small bowl, dissolve bouillon in boiling water; stir in soup and remaining vinegar. Slowly pour over roast. Cover and cook on low for 7-8 hours or until meat is tender.
Remove roast; keep warm. Discard bay leaves. Whisk cornstarch and cold water until smooth; stir into cooking juices. Cover and cook on high for 30 minutes or until gravy is thickened. Slice roast; return to slow cooker and heat through.

Pork Piccata

I thought I would share this recipe. I have made it twice & it is so delicious. It came from Paula Deen's magazine but I made a few tweaks.

1 pork tenderloin (I use peppercorn)
1/2 c. flour
salt & pepper
2 Tbsp olive oil
4 Tbsp butter, divided
2 Tbsp capers
2 tsp minced garlic
1/2 c. chicken broth
1/4 c. dry white wine or white cooking wine
1/4 c. lemon juice
Hot cooked linguine noodles

Cut tenderloin into 1/2"thick medallions
Combine flour, salt & pepper in a shallow dish
Coat pork in flour mixture, shake off excess
Heat olive oil & 2 tbsp of butter over med-high heat
Cook pork until golden brown on both sides
Remove from pan & keep warm
Return pan to heat.
Add capers & garlic, cook for 1 minute
Add broth, wine & lemon juice, cook for 4 minutes, stirring frequently
Add 2 tbsp butter, cook & stir until butter has melted & sauce has thickened slightly, about 1 minute
Remove from heat

Pour half of sauce over linguine & toss gently
Place pork back in pan & serve with sauce

Roni Rollers

Ingredients
Pizza Dough (recipe can be found in my blog)
1 pkg. pepperoni
3-4 c. shredded mozzarella cheese
1 can/jar favorite pizza sauce (we like Hunt's Traditional sauce in a can)

Directions
Using a sharp knife pull dough & cut a 7 ounce ball of dough. If you don't have a scale just eyeball it. Place the dough ball on a olive oiled surface. Pat dough until you form a circle (about 10 inches). Sprinkle center with cheese & pepperoni.

Start rolling dough as shown below.


About halfway through fold both sides into the center as shown here. Then complete roll until you form a complete roller.

Place roni roller (seam side down) on a greased baking sheet.

Once you roll all the dough you will have a nice full sheet of roni rollers (careful they are heavy). Place in a 425 degree oven.

After 10-12 minutes and rollers start to slightly brown, take a paper towel & scoop shortening onto towel & rub rollers with shortening. This will give the rollers a nice crispy, brown crust.

Bake an additional 10-12 minutes or until they look nice & brown, like this.

Serve roni rollers with pizza sauce - YUMMY, YUMMY!!!

Pizza Dough

My brother, Shane, is the world's best pizza maker. He spent several years in high school working at a pizza place called Pizza Joe's. He was what we called the dough boy. He made all the dough for the pizza place every day. Now he does it for fun. The number one menu request when we go to Gulf Shores is pizza or roni rollers. After years of watching Shane make pizza dough, I finally attempted it myself several months ago. It's wasn't as hard as I thought it would be. So here it is - try it out!

Ingredients
6-7 c. all purpose flour
2 packs of yeast
2 1/2 c. lukewarm water
1 tsp salt
1 tsp sugar

Directions
Place lukewarm water in a large mixing bowl. Add sugar, salt, and yeast. Mix well until yeast is completely dissolved. Add 2 cups of flour at a time until 6 cups have been added. Then with the last 1 cup, add a little bit at a time until the dough is not wet. You will not need the entire cup & be careful not to get the dough too dry. At this point the dough ball should start pulling away from the bowl. If it is not then add a little more flour. You do not want to add too much as your dough will get dry. Once it's too dry there is nothing you can do but start over. Now lightly flour your counter and remove dough from mixing bowl. Work the flour into the dough by lightly kneading. Do not over work the dough. The dough should now be perfect and no longer sticky. Take another bowl and drizzle olive oil on the bottom of bowl. Take the ball of dough and coat on all sides with the oil. Cover bowl with dish towels. Allow dough to rise 25-30 minutes. I set my dough on the stove so that the heat from the warming oven helps speed up the process. Now you are ready to cut out portions of dough for pizza, roni rollers, etc.

Crock Pot Ravioli

This recipe comes from my sister, Becky. I believe she acquired this one from a neighbor. It is yummy & soooo easy. You basically through it in the crock pot & forget about it until you are ready to eat.

Ingredients
1 pkg frozen cheese ravioli (I use the 5 cheese from Wal-Mart)
1 jar spaghetti sauce (or your homemade sauce)
2 c. shredded mozzarella cheese

Directions
Layer the ingredients in this order: sauce, cheese, ravioli. End with sauce on top & sprinkle with remaining cheese. Cook on low for 6 hours or on high for 3 hours (be careful if your crock pot gets really hot).

Kielbasa Pepper Bow Tie Skillet

Ingredients
1 16 oz box uncooked bow tie pasta
1 julienned green pepper
1 julienned sweet red pepper
1/2 c. chopped onion
1-1/2 teaspoons butter
1 pound fully cooked kielbasa or Polish sausage, cut into 1/4-inch slices
1/8 tsp salt
1/8 tsp pepper

Directions
Cook pasta according to package directions. Meanwhile, in a large skillet, saute the peppers and onion in butter until tender. Add the sausage, salt and pepper; cook and stir until sausage is heated through. Drain pasta and add to skillet; toss to coat.

Easy Chicken Fried Rice

Kids LOVE this meal & it is so simple to make. You can throw whatever vegetables you have in your refrigerator. This one is not as colorful as usual but I just used what I had in the kitchen.

Ingredients
2-3 boneless, skinless chicken breasts
2-3 c. cooked minute rice
1/2 c. diced onion
2 beaten eggs
1 can baby corn
1 can sliced water chestnuts
Pepper & soy sauce, to taste

Directions
Cook minute rice. Cook chicken until slightly brown & juices run clear (I dice mine after it's cooked). Remove chicken from pan. Add onion. Cook until tender. Push to side. Add beaten egg. Cook until done. Add rice, chicken, baby corn, and water chestnuts. Season with soy sauce & pepper. Cook until all is warmed.

Groceries

I really love to cook, but I don't like making out the menu. I don't mind going to the grocery store, but I don't like unpacking the bags & putting things away. Today was grocery day.

I plan a menu for 2 weeks worth of eating (yes, that's 14 dinners). I look through cookbooks, my favorite magazine http://www.tasteofhome.com/Simple---Delicious-Magazine, and ask the family as I prepare the menu. Sometimes it is a quick process but most of the time it takes me awhile. I like to make things different so I think that is why it can take me so long. I don't like to eat the same things over & over & over again.

After I prepare the menu, I create my grocery list. I do the bulk of my grocery shopping at Super Wal-Mart. However, I don't care for their meat department so I buy my meat at Publix or Winn Dixie. It usually takes me about 1.5 hours (I can get a little sidetracked at Wal-Mart).

When I get home I dread the carrying of all those bags from the garage into the kitchen. Then I have to put everything away & I always get on a tangent of organizing or re-arranging the cupboards. Finally once everything is put away I feel like I accomplished so much. In 2 weeks I will repeat the process again!

Hot Dog Bean Soup

My son absolutely LOVES this dish. I have modified the original recipe to allow for leftovers. I also added more beans as my family loves them & I can get more fiber in their diets. Feel free to add other beans that your family likes. I promise your kids will ask for seconds!

Ingredients
3-5 hot dogs, halved lengthwise and cut into 1/4-inch pieces
1 tsp vegetable oil
1-2 cans (16 ounces) kidney beans, rinsed and drained
1-2 cans (11-1/2 ounces) condensed bean and bacon soup, undiluted
1-2 cans Navy beans
1-1/4 - 2-1/2 cups water
1-2 tsp dried minced onion
1/4-1/2 tsp pepper


Directions
In a large saucepan, cook hot dogs in oil over medium heat for 3-4 minutes or until browned. Add all other ingredients & stir until combined. Cover & allow to simmer for 10 minutes. Serve with fresh rolls.

Pita Pizza

For a super fast lunch, dinner or snack try these delicious pita pizzas. The kids love to make their own.


Ingredients

Pita bread (not sliced)
Pizza Sauce
Shredded Mozzarella
Pepperoni
Other favorite pizza toppings


Directions
Preheat oven to 420 degrees
Place pita bread on baking sheet
Layer sauce, cheese & toppings on pita
Bake 8 minutes or until cheese is melted & pita is crispy

Easy Chicken Parmesan

For a quick yummy dinner - try this. Bake Tyson breaded chicken patties according to the package directions. Add your favorite spaghetti sauce (I make my own) & shredded mozzarella cheese on top. Place under the broiler until cheese is melted. I serve with whole wheat angel hair pasta.

Chocolate Cherry Cake

This recipe comes from my high school friend, Rebecca. Rebecca lives in Ohio with her husband Don, college aged son Tony & 2 year old daughter, Hannah. Rebecca & I have been friends for 19 years. We haven't seen other since November 2004. I hope we can get together soon! Thanks, Rebecca for sharing this recipe. I can't wait to try it.

Cake:
- 1 box of Devil's food cake
- can cherry pie filling (I would like to try with strawberry but haven't yet!)
- 2 eggs
- 1 teaspoon almond flavoring (optional)

Mix all ingredients together by hand. Pour batter into greased 13x9 pan and bake at 350 for 30 minutes or until wooden pick comes out clean.

Frosting:
- 1 cup sugar
- 5 tablespoons butter
- 1/3 cup milk
- 6 oz semi-sweet chocolate chips.

Place sugar, butter, and mild in saucepan. Bring to a boil stirring constantly and boil for 1 minute. Remove from heat and stir in chocolate chips until smooth. Pour over warm cake.

Cheddar Spirals & Hamburgers

A lot of people love my macaroni & cheese. I have changed the recipe over time. Sometimes I try some new cheeses or take something out. I am not sure if I ever make it the same way twice. This version is one of MY favorites.

Ingredients
1 package (16 ounces) spiral pasta
2 c. half-and-half cream
1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
1/2 c. butter, melted
4 c. (16 ounces) shredded cheddar cheese

Directions
Cook pasta according to package directions; drain. In a 5-qt. slow cooker, combine the cream, soup and butter until smooth; stir in the cheese and pasta. Cover and cook on low for 2-1/2 hours or until cheese is melted. Yield: 12-15 servings.

I served this with grilled hamburgers on whole wheat buns. For a variation of the regular grilled hamburger, try this. Before making your hamburger patties, add Dale's, dehydrated minced onion, salt & pepper to your ground meat (I always buy ground chuck or ground round). Then mix well & allow to marinate in the fridge. When you are ready to eat, light the grill, patty out the hamburgers & grill away (or send your husband out to grill). They are delicious. Thanks Brandee & Chris for the great idea!

Puppy Chow

I have recently heard people say they have never heard nor ever tried "puppy chow" aka "muddy buddies". I was shocked! I decided to post the recipe for all those who have never tried it & also for all those who absolutely LOVE it. Enjoy!

Ingredients
9 c. Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 c. semisweet chocolate chips
1/2 c. peanut butter
1/4 c. butter or margarine
1 tsp. vanilla
1 1/2 c. powdered sugar

Directions
1. Into large bowl, measure cereal; set aside.
2. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag (or in a large bowl that has a lid).
3. Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool (I have never done that. I just leave it in the bowl or zipper bag). Store in airtight container in refrigerator.

Be sure you have evenly coated the cereal with the chocolate

Finished product - yummy!

Stuffed Peppers

Ingredients

Stuffing:
3-4 bell peppers
1.75-2 pounds ground chuck
1 c. catsup
salt & pepper
1/2 c. bread crumbs (I use Italian)
1 Tbsp. dehydrated minced onion
2/3 c. Minute Rice
Garlic salt

Sauce:
1 1/2 cans tomato soup
3/4 can water
1 Tbsp. dehydrated minced onion

Directions
Wash peppers & cut in half. Clean out seeds. Set aside.
Combine soup, water & onion in a medium bowl. Stir until soup is no longer lumpy. Set aside.
In a large bowl combine meat, catsup, salt, pepper, rice, bread crumbs, onion & garlic salt. Stuff pepper halves & place in a glass or metal dish. Use leftover meat to form large meatballs & place in dish. Pour sauce over all. Cover pan with foil & bake in a 375 degree oven for 1 hour.

I served these with mashed potatoes, corn & whole wheat dinner rolls. We always have enough to eat for two days.

Monterey Barbecued Chicken

Ingredients:
4 bacon strips
4 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon butter
1/2 cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese

Directions:
Cut bacon strips in half widthwise. In a large skillet, cook bacon over medium heat until cooked but not crisp. Remove to paper towels to drain; keep warm.
Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side or until chicken juices run clear. Top each chicken breast with barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with cheese. Cover and cook for 5 minutes or until cheese is melted. Yield: 4 servings.

I served this with baked beans & buttered whole wheat egg noddles.