Sunday, February 8, 2009

Crockpot Coconut Beef

Head on over to the Year of Crockpotting (an AMAZING site, full of creative, delicious-sounding recipes) for a yummy Coconut Beef recipe that I made this week. Couldn't be easier, and for those that like the sweet, milky flavor of coconut, this is a good fit.

Wednesday, January 21, 2009

King Arthur's Beautiful Burger Buns

Oh these were terrific, my new go-to recipe. They did make 8 HUGE buns, I may make 10-12 smaller buns next time. I did the dough in my bread machine & it was perfect. These would be perfect buttered & grilled a bit before putting a juicy burger on them!

Beautiful Burger Buns

Tuesday, January 20, 2009

SL Chuck Roast BBQ

Here is the recipe "as is". We didn't really like the flavor of the bbq sauce that you make up at the end with the ketchup, so I simply mix up the cola thru the red pepper dump the entire amount of marinade over the roast & onions. It gives the beef the BEST flavor with that alone. I shred & return to the au jus to soak a bit. We usually eat it just like that on buns or add bbq sauce if you want.

  • 1 (2- to 2 1/2-pound) boneless chuck roast, trimmed
  • 2 medium onions, chopped
  • 3/4 cup cola carbonated beverage
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 cloves garlic, minced
  • 1 teaspoon beef bouillon granules
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground red pepper
  • 1/2 cup ketchup
  • 2 teaspoons butter or margarine
  • 6 hamburger buns

Combine roast and chopped onion in a 4-quart slow cooker.

Combine cola and next 7 ingredients; reserve 1/2 cup in refrigerator. Pour remaining mixture over roast and onion.

Cook, covered, on LOW 10 hours or HIGH 6 hours or until roast is very tender; drain and shred roast. Keep warm.

Combine reserved 1/2 cup cola mixture, ketchup, and butter in a small saucepan; cook mixture over medium heat, stirring constantly, just until thoroughly heated. Pour over shredded roast, stirring gently. Spoon onto buns, and serve with potato chips and pickle spears, if desired.

Southern Living, MARCH 1996

Tuesday, November 25, 2008

Caramel (or Peppermint) Thumbprint Cookies

  • 66 HERSHEY'S KISSES Brand Milk Chocolates filled with Caramel
  • 1 family size (13x9-in. pan) original supreme brownie mix with HERSHEY'S Syrup Pouch
  • 1/4 cup HERSHEY'S Cocoa
  • 2 eggs
  • 1 tablespoon vegetable oil
  • 1 tablespoon water
  • 1 cup ground pecans (optional)
  • 2 teaspoons milk


1. Remove wrappers from chocolates. Lightly grease cookie sheets.

2. Beat brownie mix, pouch of syrup, cocoa, eggs, oil and water in medium bowl until well blended. Cover; refrigerate about 1 hour or until thoroughly chilled (dough will still be sticky).

3. Heat oven to 350°F. Shape dough into 48 1-inch balls. (Return dough to refrigerator if necessary or drop by rounded teaspoons onto wax paper-lined trays and refrigerate about 10 minutes.) Roll balls in pecans, if desired. Place on prepared cookie sheet; press thumb gently in center of each cookie. Bake 9 to 11 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

4. Place 18 caramel filled chocolates and milk in small microwave-safe bowl. Microwave at MEDIUM (50%) 30 seconds; stir. If necessary, microwave at MEDIUM an additional 10 seconds at a time, stirring after each heating, until chocolates are melted and smooth when stirred. Spoon slightly rounded 1/4 teaspoon caramel filling in each indentation. Lightly press chocolate in center of each cookie. 48 cookies.

I wanted to use the seasonal white chocolate peppermint/candy cane kisses. So, I modified the recipe by using those instead of the caramel, and leaving off the crushed nuts. I do have to warn you that the batter is extremely sticky! However, the cookies are really good and the chocolate/peppermint combo is tasty!

Monday, October 27, 2008

Peanut Butter Chocolate Chip Cookies

Peanut Butter Cookies
Adapted from the Magnolia Bakery Cookbook

1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup peanut butter at room temperature (smooth is what we used, but I am pretty sure they use chunky at the bakery)
3/4 cup plus 1 tablespoon (for sprinkling) sugar
1/2 cup firmly packed light brown sugar
1 large egg, at room temperature
1 tablespoon milk
1 teaspoon vanilla extract
1/2 cup peanut butter chips
1/2 cup chocolate chips

Preheat oven to 350 degrees.

In a large bowl, combine the flour, the baking soda, the baking powder, and the salt. Set aside.

In a large bowl, beat the butter and the peanut butter together until fluffy. Add the sugars and beat until smooth. Add the egg and mix well. Add the milk and the vanilla extract. Add the flour mixture and beat thoroughly. Stir in the peanut butter chips. Place sprinkling sugar on a plate. Drop by rounded teaspoonfuls into the sugar, then onto ungreased cookie sheets, leaving several inches between for expansion. Using a fork, lightly indent with a crissscross pattern (I used the back of a palette knife to keep it smooth on top), but do not overly flatten cookies. Bake for 10 to 12 minutes. Do not overbake. Cookies may appear to be underdone, but they are not.

Cool the cookies on the sheets for 1 minute, then remove to a rack to cool completely.

Thursday, October 23, 2008

Anita's Peanut Butter Brownies

Heaven in a pan!

1/2 c peanut butter
1 c sugar
2 eggs
1 baking powder
1/2 t vanilla
6 T butter
1/4 c packed brown sugar
1 c flour
1/4 t salt
6 oz peanut butter chips

1 c powdered sugar
2 T peanut butter
Enough milk to make a medium-thick icing (3-4 T)

Cream the peanut butter, sugars, butter and eggs well. Add vanilla. Stir in dry ingredients and chips. Pour into a greased 9x9 pan. Bake at 350 for 30-40 min. Cool and glaze.

Elvis Cake

If you like bananas, you'll like this cake!

1 white cake mix
2-3 ripe bananas, mashed
6oz chocolate chips

Mix cake according to package directions, adding bananas and chips. Pour into a 9x13 pan (greased according to box directions). Sprinkle with streusel (see below), and bake at 325 for 30-45 minutes.


1/2 c flour
1/2 c sugar
1/2 c peanut butter
Mix these until crumbly, and spread over cake.

Anita's Apple Bread

1/2 c sour cream
2 c sugar
3/4 c oil
3 eggs
1 t cinnamon
2 t vanilla
1 t salt
1/2 t nutmeg
2 c shredded apples
3 c AP flour
1 t baking soda

Topping: 2T butter, melted; 1/2 c sugar, 1 t cinnamon, 1/4t nutmeg

Preheat oven to 350. Grease and flour 2 loaf pans. In a large bowl, mix sour cream, sugar, oil, eggs, spices and apples. In a separate bowl, combine the flour and the baking soda. Add dry ingredients to the wet mixture and stir only until moist. Divide evenly between the two pans.

Pour butter over batter in pans, dividing evenly. Sprinkle with sugar mixture.

Bake 50-60min or until a tester inserted in middle comes out clean.

Wednesday, October 22, 2008

Loaded Mashed Potato Casserole

5 1/2 c mashed potatos (can use real or instant)
1/2 c milk
1 8oz pkg cream cheese (can use lite)
1 c sour cream (can use lite)
2 t parsley flakes
1 t garlic salt
1/4 t nutmeg
3/4 c cheddar cheese, shredded
1/2 c cooked/crumbled bacon

Beat the first 7 ingredients until smooth. Pour into a lightly greased 9x13 baking dish. Sprinkle with cheese and bacon. Cover and bake at 350 for 30 minutes. If you like your bacon extra crispy, wait and sprinkle it on the last 5-10min of baking.

Amazing Cornmeal Muffins

1 3/4 cups cornmeal
3/4 cup all-purpose flour
4 teaspoons baking powder
1/4 teaspoon baking soda
1 teaspoon salt
1/4 cup white sugar
2 cups buttermilk
2 eggs
1/4 cup vegetable oil

Preheat oven to 450 degrees and grease 12 muffin pans.

In a large bowl, mix together the dry ingredients. In a separate bowl, mix together the buttermilk, eggs and vegetable oil. Add the wet ingredients to the dry and mix only until moistened. Pour into prepared muffin cups. Bake 15min or until done.