Classic Pot Roast

This is a dinner for meat and potato lovers.

Tender, flavorful beef roast with lots of good gravy
for the mashed potatoes. 

The pot roast is browned and then slowly braised
 for hours making it fork tender.

 Pat the meat dry with a paper towel.

This is very important for the browning process.

 Seasonings and cut up vegetables add
 depth of flavor.

 Use a pan that is just large enough to hold the
meat and liquid. One that has a nice tight fitting
 lid. Brown the roast well, about 5 minutes on each
side then remove to a platter.

 Roughly chop the vegetables.
Have the seasonings ready.

 Add the vegetables to the pot and saute
 for about five minutes

 until slightly softened. Then add the garlic
and saute for another minute. Sprinkle
on the seasonings.

 Add the broth to the pot. Stir to loosen up any
browned bits on the bottom.

Return the roast to the pot.

Cover tightly and roast for 3 hours.

I like to use a piece of foil to give it a good seal,

 and then add the top.

 Remove the roast to a platter while you make the gravy.

 Shake the flour and water in a jar and
add to the drippings in the pan.

 Bring to a boil whisking until thickened.

Taste and add more salt and pepper if needed.

 Serve the roast with mashed potatoes, a vegetable,
 and lots of gravy.

My pot is ready for another dinner. 

I love how my Le Creuset pat cleans so easily

with just a quick wash in hot soapy water.

Classic Pot Roast

chuck roast 3-4 lbs

1 T oil

1 onion, cut up

1 carrot, cut up

1 celery, cut up

2 cloves garlic, smashed

1 t salt

1/2 t pepper

1 t thyme

1 t sugar

2 C beef broth

to thicken the gravy

1 T flour

1 C water

Dry the meat and brown in hot oil on

both sides, about 8-10 minutes.

Remove to a platter. Add the cut up

 vegetables to the pan and saute until soft

and golden. Add the garlic and saute another

minute. Add the seasonings and the broth 

(I use 2C water and 1 bullion cube). Bring to

a boil stirring to loosen up any browned bits 

on the bottom of the pan. Remove from heat.

 Return the meat to the pan and spoon some 

of the liquid over the meat. Liquid should 

just about cover the meat. Cover the pan 

with the lid and bake for about 3-4 hours

 @300º. Flip meat after 1-1/2 hours. 

Remove the meat to a platter and slice into

serving pieces. Shake the flour and water

 in a jar; add to the pot liquid and bring to

 a boil, stirring constantly to thicken the gravy.

 Return the meat to the pot, or pour the gravy

 over the meat on the platter, saving some for 

a gravy boat. Serve with mashed potatoes

 and a vegetable. 

Enjoy!

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The Easiest Cranberry Sauce

This is so easy and yummy you'll never

serve that canned stuff again. 

 Just 2 ingredients: cranberries and sugar.

 Put the cranberries in an ungreased casserole. 

Sprinkle the sugar on top but don't stir. 

Bake @350º for 30-35 minutes.

Stir about 3 times while cooking.

A delightful sauce recipe from

 Susan Branch. 

Good hot or cold. 

The next day you can make...

CHRISTMAS JAM

Mix extra cranberry sauce

with equal parts orange marmalade.

Great on toast, biscuits, scones...

Cranberry Sauce

3 cups fresh cranberries,

about 1 bag rinsed

1 C sugar

(or 3 parts berries to 1 part sugar)

Put the cranberries in an ungreased

casserole. Sprinkle on the sugar but

 don't stir. bake in a 350º oven for 35

minutes, stirring 3 times. 

Enjoy!

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Red Velvet White Chocolate Chip Cookies

These are very pretty Christmas cookies.

These are so easy to make because they use a 

Red Velvet cake mix. Keep them in mind for

Valentine's Day too.

 In a large bowl mix up the ingredients.

Stir in the white chocolate chips.

 Drop by mounts onto parchment lined baking sheets.

 Bake for 10  minutes @350º.

Remove from oven and sprinkle with

powdered sugar.

 Let cool for 5  minutes, then remove 

from the cookie sheet.

 Another idea would be to also use a few 

green M&Ms or mint chips.

Pretty with chocolatey goodness.

 A good cookie for a Cookie Swap Party,

or for Santa!

Red Velvet White Chocolate Chip Cookies

1 box Red Velvet cake mix

1 t baking powder

1 t vanilla extract

2 eggs

1/3 C vegetable oil

1 C white chocolate chips

powdered sugar for sprinkling

In a large bowl mix the eggs, oil, and vanilla.

Add the cake mix and baking powder through

a sifter. Mix well. Stir in the white chocolate

chips. Drop dough by rounded tablespoons onto

a parchment lined baking sheet. Bake @350º 

for about 10  minutes. remove from oven and

sprinkle with powdered sugar. Let cool 5 minutes

then remove from baking pan. 

Makes 2 dozen cookies.

Enjoy!

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Leftover Turkey Makeover

Here are three great recipes that will give
 that leftover turkey a makeover.

Crock-Pot Turkey Chili

Turkey Tetrazzini

Marshall Field's Special Turkey Sandwich

Click on any of the captions and it will take

you to my recipe....Enjoy!

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Chicken Hurry

Prepare it fast and cook it slow.

You can assemble this chicken in minutes and then

either bake it in the oven for 1 hour or put it in

 a crock pot. Whichever method works best

for your kind of busy day.

So easy. Just 3 ingredients and chicken.

You'll get tasty fall off the bone chicken with

 a slightly sweet and tangy sauce. 

You can use a whole cut-up chicken, 4-5 chicken

legs, or about 6 thighs, whatever you like.

I skin the chicken pieces. 

Serve with rice, or potatoes and a green vegetable or salad.

Hurry Chicken

2 to 2-1/2 lbs chicken parts

1 packet onion soup mix

1/2 C ketchup
1/2 C water

1/4 C brown sugar

Put the skinned chicken in a sprayed

casserole or crock pot. Combine the

remaining ingredients and pour over

the chicken. Cover and bake @350º
for 1 hr. If using the crock pot cook on
 high for 3-4 hours, or on low 5-7 hours.

Enjoy!

Pumpkin Pancakes

I had buttermilk and pumpkin leftover from
baking Pumpkin Maple Coffee Cake and
Pumpkin Chocolate Chip Oatmeal Cookies,
so it was the perfect time to make
a batch of pumpkin pancakes.

These pancakes bring back memories of a trip we
took to Mansfield, New Hampshire for fall
leaf-peeping years ago. A very charming town.
 We found this  little cafe with stairs going up the
 outside of an old  brick building to the second
floor. The sign said "Up For Breakfast". 

As we ascended the stairs we were greeted 

with the most marvelous breakfast smells;

 coffee, omelets, and definitely something

 pumpkin spicy. The place was packed and busy.

 Obviously the best place in town for breakfast.

Don't you just love the smells of breakfast? 

 Begin by melting the butter in the microwave.

Mix in the rest of the wet ingredients.

In another bowl combine the dry ingredients.
I just put a mesh shifter over the wet
ingredients and shake it in.

 Combine both, stirring just until blended.

 Drop 1/4 C unto a hot, greased griddle.
Flip when bubbles appear and the edges start to
dry. Peek underneath to make sure it's golden.

Cook until golden on the other side.

Treat yourself and someone you love.

Pumpkin Pancakes

1-1/4 C flour

1/4 C sugar

1/2 t baking soda

1/2 t baking powder

1/4 t salt

1/4 t cinnamon

1/4 t allspice

Combine the dry ingredients with a whisk.

1/4 C butter (4T) melted

2 eggs

1-1/4 C buttermilk

3 T pumpkin puree

Whisk wet ingredients then combine with 

dry ingredients stirring just until mixed. 

----Do not over-mix----

Drop by 1/4 C unto a hot greased griddle

or skillet. Flip when the edges seem dry and

bubbles appear on top 1-2 minutes; flip and

cook the other side until golden. Serve

on warmed plates with butter and syrup

(*If you don't have allspice, use nutmeg.)

Enjoy!

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Crock Pot Taco Chili

A big mugful topped with sour cream

and shredded cheddar cheese.

I found this recipe at my Publix. 

They were giving out samples and I

 just picked up whatever was needed 

and made it when I got home.

It was ready to go in no time leaving

the rest of the fall afternoon open 

for tackling the to-do list. 

 After you've browned and seasoned the beef

with the taco packet, all that's left to do

is to combine the cans in the crock pot.  

 Mix everything else in the crock pot.

(You only need to drain the corn)

 I've never used hominy before, but added

 that too. It adds fiber and color variety.

 Dinner is cooking away. Of course, if
you don't have a crock pot you can just
let it all simmer on the stove top.

 It makes a lot so I'll freeze half.

 Serve with your favorite toppings.

Crock Pot Taco Chili

1-1/2 lbs ground beef

2 (10-oz) cans diced tomatoes with chilies

1 can chili beans in sauce (15-16 oz)

1 can red kidney beans (15-16 oz)

1 can Southwest corn with peppers

 (15-oz) drained

1 can (15-oz) hominy

1 can (10-oz) enchilada sauce

1 packet taco seasoning mix

Brown ground beef in a large pan until crumbly. 

Stir in taco seasoning packet.

Combine remaining ingredients in a crock pot.

Stir in meat. Cover and cook on low 6-8 hrs

or on high for 3-4 hrs. 

Enjoy!

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