A Bountiful Kitchen
Ingredients
1- 3-3 1/2 lb Roast pot roast, chuck roast
2-3 cups onion chunked ( I prefer yellow or sweet onion)
1 cup celery cut into 1 inch chunks
1 lb carrots baby carrots or whole carrots, peeled and cut up in large chunks
2 cloves garlic minced
2-3 tablespoon olive oil
salt and pepper garlic salt
2-3 tablespoons Worcestershire Sauce
2 tablespoons Balsamic Vinegar
2-3 cups beef broth
IF MAKING GRAVY FROM JUICE:
one package or tub of flavor enhancer I like Knorr brand "Homestyle Stock" beef flavor
Instructions
Pre heat oven to 225 if slow cooking (8 hours) OR 275 if cooking for 4 1/2 hours plus 1 hour in oven with heat off
Set rack in middle of oven.
Season meat generously on top and bottom of roast with salt, pepper and garlic salt. About 1 teaspoons salt and pepper each, and 1 teaspoon garlic salt per side. Rub seasoning into meat if desired.
Heat heavy pan on stove over medium high heat and add oil. This should be the same pan used to slow cook meat in oven.
Add meat to pan and brown on both sides about 2-3 minutes per side.
Remove meat to plate.
Add another tablespoon of oil to pan if needed. Add chopped onions, carrots, celery. Cook for about 3-4 minutes and loosen the bits of meat from the bottom of the pan. Season with additional salt and pepper.
Add minced garlic and reduce heat. Cook for about 1 minute.
Leave the vegetables in the pan and add the meat back to the middle of the pan, pushing the vegetables around the sides of the roast.
Sprinkle the Worcestershire Sauce and the Balsamic on top of the meat evenly.
Pour the beef broth around the edges of the pan, do not pour over the top of the roast (it will wash away the seasonings and sauces). The liquid should come about half way up the sides of the roast.
Drizzle the entire pan with a bit of olive oil.
Cover tightly with foil or lid.
If using a roasting pan that is not deep, place the pan on top of a jelly roll pan so any excess juice created while cooking will spill over onto the pan and not the oven.
Place in oven to bake.
If baking for 8 hours, oven temperature should be 225.
If baking for 4 1/2 hours, oven temperature should be 275. After 4-4 1/2 hours, turn off heat and leave roast in oven for an additional hour. The roast will be done at 4 hours but will tenderize as it sits in the oven with the oven off.
FOR GRAVY:
Pour the juice off of the roast and vegetables, or use a bulb and extract the juice.
Cover pan to keep meat and vegetables warm.
Melt 4 tablespoons of butter into a sauce pan over medium heat.
Add 3 tablespoons of flour, whisk until the flour and butter are a paste like consistency.
Cook for about 1-2 minutes.
Slowly add about 4 cups of the juice from the roast, Whisking while adding the liquid.
Add the concentrated stock tub and whisk until dissolved. Cook until gravy thickens.
Recipe Notes
-You may use either a roasting pan with a tight lid or a any type of pan where you can secure a seal using foil or a lid. The key is to keep liquid in the pan. -If you are doubling the recipe, and want to use the extra roast for French Dip sandwiches, it is not necessary to double the vegetables as well. Add an additional cup of beef broth to the pan.-You may add 1 lb mushrooms or 2 lbs scrubbed potatoes, cut into chunks to the vegetable mixture. -I like to add fresh or dried herbs such as rosemary, thyme, oregano to the roast as well before cooking in oven.
Wednesday, February 5, 2020
Perfect Pot Roast and Gravy
Mels Kitchen Cafe
INGREDIENTS
ROAST:
3 to 5 pound chuck roast, trimmed of extra fat
Coarse, kosher salt and pepper
2 tablespoons olive oil
1 to 2 large yellow onions, sliced in thick rings
3 cloves garlic, smashed
8 ounce can tomato sauce
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1/4 teaspoon allspice
1/4 teaspoon dried thyme
1/2 to 1 teaspoon coarse, kosher salt
1/4 to 1/2 teaspoon black pepper
1 bay leaf
6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
GRAVY:
6 tablespoons butter
1/2 cup all-purpose flour
3 to 4 cups juices/drippings from roast
INSTRUCTIONS
Season the roast on all sides with a few pinches of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
Nestle the carrots around the roast.
Cover and cook on low 8-9 hours until the meat is very tender.
Transfer the meat, carrots, and onions to a platter and tent with foil.
Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).
NOTES
I know the allspice might seem a little strange here, but it is one of the keys to absolute deliciousness. It's not overpowering - just a perfect addition to balance the flavors.
As I mentioned in the post, chuck roast is the best cut of meat for pot roast; rump roast would be a close second.
I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. All brands differ in salt content; it's better to salt later than have it too salty from the beginning.
INGREDIENTS
ROAST:
3 to 5 pound chuck roast, trimmed of extra fat
Coarse, kosher salt and pepper
2 tablespoons olive oil
1 to 2 large yellow onions, sliced in thick rings
3 cloves garlic, smashed
8 ounce can tomato sauce
3 cups low-sodium beef broth
2 tablespoons Worcestershire sauce
1/4 teaspoon allspice
1/4 teaspoon dried thyme
1/2 to 1 teaspoon coarse, kosher salt
1/4 to 1/2 teaspoon black pepper
1 bay leaf
6 to 7 large carrots, peeled and cut into 2- or 3-inch pieces
GRAVY:
6 tablespoons butter
1/2 cup all-purpose flour
3 to 4 cups juices/drippings from roast
INSTRUCTIONS
Season the roast on all sides with a few pinches of salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until hot and rippling. Add the roast, and brown on all sides, about 1-2 minutes per side.
Place the onions in the bottom of a 7-or 8-quart slow cooker, toss the smashed garlic on top, and transfer the roast to sit on top of the onions and garlic.
In the same skillet, reduce the heat to medium and add the tomato sauce, scraping up the yummy browned bits from the bottom of the skillet. Add the beef broth, Worcestershire sauce, allspice, thyme, salt and pepper (use less salt and pepper if you used regular beef broth and not low-sodium). Add the bay leaf.
Pour the mixture over the roast. All slow cooker sizes are different but it helps if the meat is mostly covered with liquid (or at least the liquid comes up nearly to the top of the meat).
Nestle the carrots around the roast.
Cover and cook on low 8-9 hours until the meat is very tender.
Transfer the meat, carrots, and onions to a platter and tent with foil.
Remove the bay leaf and pour the drippings/juice from the slow cooker into a large measuring cup (or into a fat separator if you want to pour off excess fat).
For the gravy, melt the butter in a medium pot until sizzling. Stir in the flour and cook for 30 seconds or so. Whisking vigorously and constantly (no lumps in our gravy!), gradually add 3 to 4 cups of the pot roast juices, until the desired consistency of gravy is reached.
Continue stirring quickly while the gravy comes to a simmer. Let it cook for 1-2 minutes. Season to taste with additional salt and pepper, if needed.
Serve immediately with the pot roast and vegetables (and mashed potatoes, of course!).
NOTES
I know the allspice might seem a little strange here, but it is one of the keys to absolute deliciousness. It's not overpowering - just a perfect addition to balance the flavors.
As I mentioned in the post, chuck roast is the best cut of meat for pot roast; rump roast would be a close second.
I mention this in the recipe, but take care with the salt and pepper if you are using regular beef broth and not low-sodium. All brands differ in salt content; it's better to salt later than have it too salty from the beginning.
5 Minute Hot Fudge Sauce
Mels Kitchen Cafe
INGREDIENTS
8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
3/4 cup heavy cream
4 tablespoons (2 ounces) butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar (optional)
2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
1 teaspoon pure vanilla extract
INSTRUCTIONS
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don't let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
Peanut Butter-Chocolate Variation: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
Butterscotch-Chocolate Variation: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don't let it boil or simmer) or in the microwave for 20-30 seconds at a time - thin with additional milk or heavy cream, if needed.
NOTES
The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I've tried, but ultimately, just use chocolate chips you love the flavor of!
As much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.
INGREDIENTS
8 ounces (about 1 1/3 cups) semisweet or bittersweet chocolate chips (see note)
3/4 cup heavy cream
4 tablespoons (2 ounces) butter
1/4 cup light corn syrup
2 tablespoons packed light brown sugar (optional)
2 tablespoons natural unsweetened or Dutch-process cocoa powder (sift the cocoa powder before using if it is extra lumpy)
1 teaspoon pure vanilla extract
INSTRUCTIONS
In a medium saucepan, stir together the chopped chocolate (or chocolate chips), heavy cream, butter, corn syrup, brown sugar (if using), and cocoa powder. Heat the mixture over medium heat, stirring constantly, until the chocolate is melted and the mixture is smooth, 3-5 minutes. Don't let the mixture overheat or scorch! Add additional milk or heavy cream, if needed, for a thinner consistency.
Remove the pan from the heat and stir in the vanilla.
Peanut Butter-Chocolate Variation: use milk chocolate chips (or half milk chocolate/half semisweet), add 1/3 cup creamy peanut butter to the mixture before heating, and increase the heavy cream to 1 cup.
Butterscotch-Chocolate Variation: use half milk chocolate/half semisweet chocolate, add 2/3 cup butterscotch chips (about 4 ounces) to the mixture before heating, decrease the cocoa to 1 tablespoon, and increase the butter to 6 tablespoons.
Use immediately or store the sauce in the refrigerator for 1-2 weeks. Reheat in a saucepan over low heat, stirring constantly just until heated (don't let it boil or simmer) or in the microwave for 20-30 seconds at a time - thin with additional milk or heavy cream, if needed.
NOTES
The hot fudge sauce (any flavor) will only be as good as the chocolate you use! I almost always use Ghirardelli or Guittard chocolate chips. They melt better than other brands I've tried, but ultimately, just use chocolate chips you love the flavor of!
As much as I love dark chocolate, in the PB and butterscotch versions, it really does help to lighten up and go with at least part milk chocolate, otherwise the chocolate flavor overwhelms the add-in flavors of peanut butter or butterscotch. The sauce is still very rich and chocolatey.
Blueberry Sour Cream Pie
So Festive Blog
INGREDIENTS
1 unbaked pie crust
3/4 cup white sugar
2 Tbsp. flour
1 cup sour cream
1 egg
1 1/2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (frozen or fresh)
INSTRUCTIONS
Mix sugar and flour together in bowl. Then beat in sour cream, egg, vanilla, and salt together until smooth. (about 5 minutes)
Fold in blueberries.
Pour into pie crust and bake at 400 degrees for 25 minutes.
Then combine 3 Tbsp. flour, 2 Tbsp. sugar, 1 1/2 Tbsp. butter and 3 Tbsp. chopped pecans together. Sprinkle on top of pie after it has baked for 25 minutes.
Return the pie to oven and bake another 10-12 minutes.
Chill before serving.
Serve with fresh whipped cream.
INGREDIENTS
1 unbaked pie crust
3/4 cup white sugar
2 Tbsp. flour
1 cup sour cream
1 egg
1 1/2 tsp. vanilla
1/4 tsp. salt
2 1/2 cups blueberries (frozen or fresh)
INSTRUCTIONS
Mix sugar and flour together in bowl. Then beat in sour cream, egg, vanilla, and salt together until smooth. (about 5 minutes)
Fold in blueberries.
Pour into pie crust and bake at 400 degrees for 25 minutes.
Then combine 3 Tbsp. flour, 2 Tbsp. sugar, 1 1/2 Tbsp. butter and 3 Tbsp. chopped pecans together. Sprinkle on top of pie after it has baked for 25 minutes.
Return the pie to oven and bake another 10-12 minutes.
Chill before serving.
Serve with fresh whipped cream.
Bacon Apple Pecan Salad with Maple Dijon Vinaigrette
Ingredients
Salad:
1 large salad bowl full of mixed spring greens or spinach
1 large apple (I love honeycrisp) chopped
4–5 slices bacon cooked crisp and crumbled
1/2 cup toasted pecans
Maple Dijon Vinaigrette:
1/4 cup pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 tablespoons canola oil (or sub your fave oil like avocado, olive, etc.)
1/2 tablespoons grated onion
1/2 clove garlic, grated on microplane or fine-hole grater
1/8 teaspoon kosher salt
1 pinch black pepper
Instructions
To make dressing, combine all ingredients in a mason jar and shake vigorously until combined. Set aside.
Combine all salad ingredients and drizzle on dressing to taste, tossing to coat everything.
Notes
This salad is also great with pears, toasted almonds, and avocado! Or try any other combination that sounds great to you.
Salad:
1 large salad bowl full of mixed spring greens or spinach
1 large apple (I love honeycrisp) chopped
4–5 slices bacon cooked crisp and crumbled
1/2 cup toasted pecans
Maple Dijon Vinaigrette:
1/4 cup pure maple syrup
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
4 tablespoons canola oil (or sub your fave oil like avocado, olive, etc.)
1/2 tablespoons grated onion
1/2 clove garlic, grated on microplane or fine-hole grater
1/8 teaspoon kosher salt
1 pinch black pepper
Instructions
To make dressing, combine all ingredients in a mason jar and shake vigorously until combined. Set aside.
Combine all salad ingredients and drizzle on dressing to taste, tossing to coat everything.
Notes
This salad is also great with pears, toasted almonds, and avocado! Or try any other combination that sounds great to you.
Creamy Make Ahead Mashed Potatoes
5 pounds Russet Or Yukon Gold Potatoes
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
INSTRUCTIONS
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
3/4 cups Butter
1 package (8 Oz.) Cream Cheese, Softened
1/2 cup (to 3/4 Cups) Half-and-Half
1/2 teaspoon (to 1 Teaspoon) Lawry's Seasoned Salt
1/2 teaspoon (to 1 Teaspoon) Black Pepper
INSTRUCTIONS
Peel and cut the potatoes into pieces that are generally the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook for 30 to 35 minutes. When they’re cooked through, the fork should easily slide into the potatoes with no resistance, and the potatoes should almost, but not totally, fall apart.
Drain the potatoes in a large colander. When the potatoes have finished draining, place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape, before adding in all the other ingredients.
Turn off the stove and add 1 ½ sticks of butter, an 8-ounce package of cream cheese and about ½ cup of half-and-half. Mash, mash, mash! Next, add about ½ teaspoon of Lawry’s Seasoning Salt and ½ a teaspoon of black pepper.
Stir well and place in a medium-sized baking dish. Throw a few pats of butter over the top of the potatoes and place them in a 350-degree oven and heat until butter is melted and potatoes are warmed through.
Note: When making this dish a day or two in advance, take it out of the fridge about 2 to 3 hours before serving time. Bake in a 350-degree oven for about 20 to 30 minutes or until warmed through.
Cranberry Bread Pudding
A Bountiful Kitchen Recipe
Ingredients
1 15-16 oz package Hawaiian Rolls I used either Sara Lee or King's brand
2 cups half and half
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 1/2 cups fresh cranberries, washed and drained
1/4 cup brown sugar for topping bread pudding
CARAMEL SAUCE
1/2 cup 1/2 cup unsalted butter
1 cup light or dark brown sugar
1 cup heavy whipping cream not whipped
1 teaspoon almond flavoring (optional)
1 teaspoon vanilla
1/4 teaspoon sea salt
powdered sugar for serving
Instructions
Preheat oven to 350 degrees and place rack in center of oven.
Spray a 9×13 pan with nonstick cooking spray.
Break each roll in quarters and place sideways to fill the pan.
Blend half and half, eggs, sugar and vanilla in a blender. When mixed well, pour over top of the rolls evenly.
Sprinkle cranberries and cinnamon on top. Cover with foil.
Bake for 35 minutes, then uncover and bake for 10-12 minutes until light brown.
FOR CARAMEL SYRUP
While bread pudding is baking, combine butter, brown sugar and whipping cream in a heavy saucepan.
Whisk sauce until smooth, bring to a boil for one minute, then remove from heat – add vanilla, almond and salt.
Pour 1/2 cup almond sauce over the top of the berad pudding after baking, reserving the remainder for individual servings. When ready to serve, sprinkle individual serving with powdered sugar and additional caramel sauce.
Recipe Notes
I place the rolls on their side instead of with the bottom of the roll directly on the bottom of the pan because the roll is already browned from cooking the first time! If you place the roll with the browned side down, it will most often get very dark brown on the bottom after the additional time to bake the bread pudding. This also applies to savory breakfast casseroles! The simple solution is to bake the rolls on its side.
If eggs are small, use enough eggs to equal 1 cup.
Use almond flavoring, vanilla, or both. I use both!
You can improvise and add chopped nuts and other berries as you like!
This recipe may be made up to 24 hours in advance. If the dish is going to sit in the fridge for over 6-8 hours, make sure to add an additional 1/3 cup of half and half to the egg mixture to prevent dryness!
Ingredients
1 15-16 oz package Hawaiian Rolls I used either Sara Lee or King's brand
2 cups half and half
4 large eggs
1 cup granulated sugar
1 tablespoon vanilla
1 teaspoon cinnamon
1 1/2 cups fresh cranberries, washed and drained
1/4 cup brown sugar for topping bread pudding
CARAMEL SAUCE
1/2 cup 1/2 cup unsalted butter
1 cup light or dark brown sugar
1 cup heavy whipping cream not whipped
1 teaspoon almond flavoring (optional)
1 teaspoon vanilla
1/4 teaspoon sea salt
powdered sugar for serving
Instructions
Preheat oven to 350 degrees and place rack in center of oven.
Spray a 9×13 pan with nonstick cooking spray.
Break each roll in quarters and place sideways to fill the pan.
Blend half and half, eggs, sugar and vanilla in a blender. When mixed well, pour over top of the rolls evenly.
Sprinkle cranberries and cinnamon on top. Cover with foil.
Bake for 35 minutes, then uncover and bake for 10-12 minutes until light brown.
FOR CARAMEL SYRUP
While bread pudding is baking, combine butter, brown sugar and whipping cream in a heavy saucepan.
Whisk sauce until smooth, bring to a boil for one minute, then remove from heat – add vanilla, almond and salt.
Pour 1/2 cup almond sauce over the top of the berad pudding after baking, reserving the remainder for individual servings. When ready to serve, sprinkle individual serving with powdered sugar and additional caramel sauce.
Recipe Notes
I place the rolls on their side instead of with the bottom of the roll directly on the bottom of the pan because the roll is already browned from cooking the first time! If you place the roll with the browned side down, it will most often get very dark brown on the bottom after the additional time to bake the bread pudding. This also applies to savory breakfast casseroles! The simple solution is to bake the rolls on its side.
If eggs are small, use enough eggs to equal 1 cup.
Use almond flavoring, vanilla, or both. I use both!
You can improvise and add chopped nuts and other berries as you like!
This recipe may be made up to 24 hours in advance. If the dish is going to sit in the fridge for over 6-8 hours, make sure to add an additional 1/3 cup of half and half to the egg mixture to prevent dryness!
Chocolate Chip Cookies- Big and Buttery
From the Kitchen of Judy Stanfield
1 cup butter softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 2/3 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 package (12 oz) chocolate chips
2 cups coarsely chopped walnuts, toasted
Cream butter, brown sugar and sugar until light and fluffy
beat in eggs and vanilla
Combine flour baking soda and salt
gradually add to creamed mixture and mix well
Stir in chocolate chips and walnuts
shape into cupful of dough balls
Place on parchment lined baking sheets
Press shallow indentation in the center of each with you thumb reshaping sides to smooth any cracks
Let stand at room temp for 30 minutes if they have been refrigerated
Bake 375 fir 10 min
cool for 2 minutes before removing from pans to wire rack
**Dough can be made ahead and frozen in balls of dough
1 cup butter softened
1 cup packed brown sugar
3/4 cup sugar
2 eggs
1 1/2 tsp vanilla
2 2/3 cups flour
1 1/4 tsp baking soda
1 tsp salt
1 package (12 oz) chocolate chips
2 cups coarsely chopped walnuts, toasted
Cream butter, brown sugar and sugar until light and fluffy
beat in eggs and vanilla
Combine flour baking soda and salt
gradually add to creamed mixture and mix well
Stir in chocolate chips and walnuts
shape into cupful of dough balls
Place on parchment lined baking sheets
Press shallow indentation in the center of each with you thumb reshaping sides to smooth any cracks
Let stand at room temp for 30 minutes if they have been refrigerated
Bake 375 fir 10 min
cool for 2 minutes before removing from pans to wire rack
**Dough can be made ahead and frozen in balls of dough
Mels Tater Tot Casserole
This is an amazing make ahead tater tot breakfast casserole. Perfect for a holiday breakfast morning!
INGREDIENTS
12 to 16 ounces breakfast sausage (see note)
1 cup small diced bell peppers (any color)
1/2 cup small diced onion
6 large eggs (see note)
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
24 ounces (about 6 cups) frozen tater tots
1 cup (4 ounces) grated cheddar cheese
1 cup (4 ounces) grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)
INSTRUCTIONS
In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
NOTES
Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.
Eggs: I continue to make this over and over and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).
INGREDIENTS
12 to 16 ounces breakfast sausage (see note)
1 cup small diced bell peppers (any color)
1/2 cup small diced onion
6 large eggs (see note)
1 cup milk
1/2 cup sour cream
1/2 teaspoon salt
Pinch of black pepper
24 ounces (about 6 cups) frozen tater tots
1 cup (4 ounces) grated cheddar cheese
1 cup (4 ounces) grated Monterey Jack cheese
Chopped green onion or chives, for garnish (optional)
Sour cream and salsa, for serving (optional)
INSTRUCTIONS
In a large skillet over medium heat, cook the sausage, peppers and onions, crumbling the sausage into small pieces as it cooks, until it is no longer pink and cooked through and the veggies are tender. Drain the grease (you can let the sausage/veggies hang out in the skillet for a minute or remove them to a plate).
In a medium bowl, whisk together the eggs, milk, sour cream, salt and pepper until smooth.
Lightly grease a 9X13-inch baking pan. Place the tater tots in a single layer across the bottom of the pan. (Use only as many tater tots as will fit in a single layer).
Sprinkle sausage over the tater tots followed by the veggies. Sprinkle cheese evenly across the top.
Pour the egg mixture evenly over and across the top. Cover the dish with lightly greased foil and refrigerate (overnight, up to 18 hours). OR you can bake it right away. The tater tots won't break down quite as much, but it is still delicious.
Preheat the oven to 350 degrees F. Bake covered for 25 minutes. Uncover and bake 20-25 minutes longer until golden, bubbly, and set. Sprinkle with green onions or chives, if using. Serve warm.
NOTES
Sausage/Meat: this recipe is super adaptable to changing what kind of meat you use OR it can easily be left meatless. Chopped ham or cooked bacon would work great, too, in place of the sausage or in addition to.
Eggs: I continue to make this over and over and it's easily adaptable to more eggs if you want to increase the quantity (I've done up to 10 large eggs).
Sabayon Sauce (For Topping Ice Cream)
From the kitchen of Judy Stanfield
10 egg yolks
1 cup white wine
1 cup Triple sec
1 cup (1/2pound) powdered sugar
Bring egg yolks, wine, and triple sec to a boil
Add powdered sugar to thicken sauce
Cook approximately 10 minutes stirring constantly
Strain the sauce, chill and serve with ice cream and fresh fruit.
10 egg yolks
1 cup white wine
1 cup Triple sec
1 cup (1/2pound) powdered sugar
Bring egg yolks, wine, and triple sec to a boil
Add powdered sugar to thicken sauce
Cook approximately 10 minutes stirring constantly
Strain the sauce, chill and serve with ice cream and fresh fruit.
Instant Pot Spaghetti
INGREDIENTS
1 pound lean ground beef or ground turkey
1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced)
Salt and pepper
16 ounces uncooked spaghetti noodles (see note)
1 teaspoon dried basil
40 ounces jarred spaghetti/marinara sauce (see note)
3 1/2 cups water
Freshly grated Parmesan and fresh basil, for serving (both optional)
INSTRUCTIONS
Select the sauté function on the Instant Pot and add the ground beef or turkey, garlic powder, 1/2 teaspoon salt, and a pinch of black pepper. Cook the meat, breaking into small pieces with a wooden spoon or rubber spatula, until it is no longer pink, 4-5 minutes.
Cancel the sauté function so the meat doesn't burn, and drain any excess grease. Give the meat a good stir to distribute evenly over the bottom of the Instant Pot.
Break the spaghetti noodles in half and layer them on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
Pour the spaghetti sauce over the noodles and sprinkle the dried basil on top. Pour the water around the edges of the pot. Don't stir.
Secure the lid of the Instant Pot and set the valve to seal. Select high pressure/manual and dial up or down to 7 minutes. The Instant Pot will start on its own.
When the cooking time is finished, quick release the pressure. Remove the lid and toss the noodles and sauce together. The sauce may seem thin at first; let the spaghetti rest for 4-5 minutes before serving so it thickens up a bit. Serve with Parmesan cheese and fresh basil, if desired.
NOTES
This recipe has been tested using spaghetti noodles that have package directions of 10-11 minutes to cook (until al dente), so look for a similar cooking time on the spaghetti noodles you use. I have not tested this recipe using whole wheat or gluten-free noodles (sorry!).
My favorite jarred spaghetti sauce to use in this recipe is the White Linen brand that I pick up at Costco (bonus: it comes in 40 ounce jars), but ultimately, it's important to use a sauce with a flavor you love - and also one that isn't too thin or the finished spaghetti may have a lot more liquid.
I haven't made this meatless yet, but I *think* you could. If it were me, I'd pour the water in first, layer the noodles, and then top with the spaghetti sauce.
1 pound lean ground beef or ground turkey
1/2 teaspoon garlic powder (or 2 cloves garlic, finely minced)
Salt and pepper
16 ounces uncooked spaghetti noodles (see note)
1 teaspoon dried basil
40 ounces jarred spaghetti/marinara sauce (see note)
3 1/2 cups water
Freshly grated Parmesan and fresh basil, for serving (both optional)
INSTRUCTIONS
Select the sauté function on the Instant Pot and add the ground beef or turkey, garlic powder, 1/2 teaspoon salt, and a pinch of black pepper. Cook the meat, breaking into small pieces with a wooden spoon or rubber spatula, until it is no longer pink, 4-5 minutes.
Cancel the sauté function so the meat doesn't burn, and drain any excess grease. Give the meat a good stir to distribute evenly over the bottom of the Instant Pot.
Break the spaghetti noodles in half and layer them on top of each other in 5-6 layers, alternating directions (see picture in the post for a visual) so they don't clump together while cooking.
Pour the spaghetti sauce over the noodles and sprinkle the dried basil on top. Pour the water around the edges of the pot. Don't stir.
Secure the lid of the Instant Pot and set the valve to seal. Select high pressure/manual and dial up or down to 7 minutes. The Instant Pot will start on its own.
When the cooking time is finished, quick release the pressure. Remove the lid and toss the noodles and sauce together. The sauce may seem thin at first; let the spaghetti rest for 4-5 minutes before serving so it thickens up a bit. Serve with Parmesan cheese and fresh basil, if desired.
NOTES
This recipe has been tested using spaghetti noodles that have package directions of 10-11 minutes to cook (until al dente), so look for a similar cooking time on the spaghetti noodles you use. I have not tested this recipe using whole wheat or gluten-free noodles (sorry!).
My favorite jarred spaghetti sauce to use in this recipe is the White Linen brand that I pick up at Costco (bonus: it comes in 40 ounce jars), but ultimately, it's important to use a sauce with a flavor you love - and also one that isn't too thin or the finished spaghetti may have a lot more liquid.
I haven't made this meatless yet, but I *think* you could. If it were me, I'd pour the water in first, layer the noodles, and then top with the spaghetti sauce.
Instant Pot Creamy Baked Ziti
This tastes just like a homemade hamburger helper when you add the beef. YUM!
INGREDIENTS
2 cups broth (I use low-sodium chicken broth)
2 cups cream (see note for lightened up substitutions)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
16 ounces uncooked ziti pasta or other tube-shaped pasta
15-ounce can crushed tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 to 1 cup freshly grated Parmesan cheese
Fresh basil, for serving (optional)
INSTRUCTIONS
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.
NOTES
Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).
If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!
For an extra saucy pasta, add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.
INGREDIENTS
2 cups broth (I use low-sodium chicken broth)
2 cups cream (see note for lightened up substitutions)
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, finely minced (or 1/2 teaspoon garlic powder)
16 ounces uncooked ziti pasta or other tube-shaped pasta
15-ounce can crushed tomatoes
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1/2 to 1 cup freshly grated Parmesan cheese
Fresh basil, for serving (optional)
INSTRUCTIONS
Lightly spray the bottom and sides of a 6-quart Instant Pot with nonstick cooking spray. Pour in the broth and cream and add the salt, pepper and garlic.
Add the pasta; don't stir, but if it's mounded in the center, arrange into an even layer. Pour the crushed tomatoes evenly over the pasta and sprinkle the oregano and basil over the top. Don't stir.
Secure the lid of the Instant Pot, set the valve to seal, and select "manual" or "pressure cook" and dial up or down to the minutes needed --> take the cooking time on the pasta package directions, cut it in half and subtract two more minutes. So for pasta that cooks to al dente in 12 minutes, the IP cooking time would be 4 minutes (add an extra minute if you like your pasta super soft).
Let the pressure release naturally for 10 minutes and then quick release the remaining pressure. Add the Parmesan cheese and stir thoroughly (it's ok if there are some darker, cooked spots on the bottom of the pot/bottom layer of pasta). Serve the ziti immediately with chopped, fresh basil, and additional Parmesan, if desired.
NOTES
Optional: adding a pound of ground beef or Italian sausage is fantastic with this recipe! Cook the meat on the saute function with a little salt and pepper, drain the grease, and proceed with the recipe (just make sure when you add the broth to scrape the bottom of the pot really well before adding the other ingredients).
If you want to lighten up the cream a bit, I've had great success making this with 1 cup milk + 1 tablespoon cornstarch (whisked together) + 1 cup cream. I haven't tried subbing all the cream for a milk + cornstarch mixture, but you could experiment!
For an extra saucy pasta, add 1/4 to 1/2 cup extra broth, cream or crushed tomatoes. Any variety of tube pasta will work great here! When I can't find ziti, I've used penne or rigatoni. Also, I've subbed in a 15-ounce can diced tomatoes blended with 2 tablespoons tomato paste for the crushed tomatoes with great results.
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