Pot Roast with Rosemary and Garlic

Another recipe for lanascooking.com

1 center cut chuck roast (or 7-blade roast), about 3 pounds

salt and pepper

oil

1 quart beef stock or broth

3-4 springs fresh rosemary

5 cloves garlic, peeled

2 tblsp corn starch

Preheat oven to 400 degrees. Generously season both sides of the roast with salt and pepper.  Pour just enough oil into a Dutch oven to cover the bottom and heat over medium-high heat.  Brown the roast on both sides. Remove from the heat. Add the beef stock or broth. If necessary, add enough water to bring the level of liquid halfway up the side of the roast. Add the rosemary and garlic.

Cover tightly and place in preheated oven. Cook for 1 ½ hours.  Remove from oven and allow to stand for 10-15 minutes before slicing.

To make the gravy – Remove the roast from the pot. Place the pot over medium-high heat and bring the liquid to a boil. Dissolve corn starch in ¼ cup water and stir into boiling liquid. If desired, mash the softened, cooked garlic and add to the gravy.

This recipe works well with a venison roast. But, even with this recipe, my mom still doesn't like venison.  

Clam Chowder

4 cans minced clams
1 onion chopped
2 c chopped carrots
2 c chopped celery
6 small diced potatoes
2 cubes butter
1 1/2 c flour
4 c milk
4 c half & half
salt & pepper

Place cut veggies in a large pan.  Darin claim juice & pour over veggies.  Add a small amount of water to cover the veggies and simmer 15-20 minutes.  In a separate large pan melt butter then stir in flour.  Add milk & cream gradually while stirring.  Cook until thick then add the cooked undrained veggies and the clams.  Heat through.  Add salt and pepper to taste. 

Michelle's Carrot Cake & Cream Cheese Frosting

4 eggs
2 c. sugar
3 small baby food jars of carrots
1 1/2 c. oil (or 3/4 c. applesauce & 3/4 c. oil)
2 1/2 c flour
2 tsp baking soda
2 tsp cinnamon

Mix in order.  Pour in greased cookie sheet.  Bake at 350 degrees for 25-30 minutes.

Cream Cheese Frosting
1/2 c butter
1 8 oz brick cream cheese
1 tsp vanilla
powdered sugar (add until desired consistency)

Michelle's Quick & Delicious Chocolate Chip Cookies

1/2 c butter
1/2 c sugar
1/2 c packed brown sugar
1 egg
1 c flour
1 c quick cooking oats
1/2 tsp baking soda
1/2 tsp cinnamon
1 pkg chocolate chips

Heat oven to 375 degrees.  Beat butter, sugars, and egg until well blended.  Beat in flour, oats, soda, and cinnamon on low until just combined.  Stir in chocolate chips.  Bake 9 minutes or until lightly browned.  Cool on sheet for 2 minutes. 

Kim's Navajo Tacos

1 to 1/2 c. flour
1 tsp baking powder
1 Tbsp sugar
1/2 tsp salt
1/2 c HOT tap water

Mix ingredients in mixer.  Start with 1 c. flour & gradually add until dough is not sticking to sides of bowl.  Divide dough into 4 pieces.  Stretch it like a scone, bigger than hand.  Cook in oil.  Top with heated chili, grated  cheese, lettuce, tomato, olives, sour cream, & salsa. 

Four Layer Dessert

1st layer
1 1/2 c. flour
3 Tbsp sugar
3/4 c. butter

2nd layer
8 oz softened cream cheese
2/3 c powdered sugar
12 oz cool whip

3rd layer
lg pkg instant chocolate pudding
2 3/4 c. milk
1 tsp vanilla

4th layer
additional cool whip
chopped nuts or chocolate chips

Mix & cut in 1st layer ingredients until crumbly.  Press into a 9x13" pan & bake at 350 degrees for 13-15 minutes.  Cool completely.  Whip together cream cheese & powdered sugar.  Fold in cool whip.  Spread over cooled crust.  Mix together 3rd layer ingredients.  When thick spread over 2nd layer.   Frost with additional cool whip & sprinkle with chopped nuts or chocolate chips.

Variation:
Replace the 3rd layer with this berry mixture: Prepare 1 package of Danish Delight according to package directions.  Add 1 package frozen berries.  Spread over 2nd layer. 


 

Crepes

1 1/2 cup flour
1 Tbsp sugar
1/2 tsp baking powder
1/2 tsp salt
2 cups milk
2 Tbsp margarine or butter, melted
1/2 tsp vanilla
2 eggs

Mix dry ingredients.  Add remaining ingredients & beat with hand beater until smooth.  Lightly butter a 6-8 inch skillet; heat over medium heat until bubbly.  For each crepe pour scant 1/4 cup batter into skillet; immediately rotate skillet to coat with batter.  Cook until lightly brown.  Turn and cook other side until light brown.  Fill with applesauce, yogurt, fruit, nutella, whipped cream, jam, etc.  Roll up.  Sprinkle with powdered sugar if desired.

Makes approximately 12 crepes.

Never Fail Pound Cake

Another great recipe from lanascooking.com

1 cup butter at room temperature

2 cups sugar

4 eggs at room temperature

½ tsp. baking soda

1 cup buttermilk

3 cups all-purpose flour

1/8 tsp. salt

2 tsp. vanilla extract

Cream butter and sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.

Dissolve soda in buttermilk. Combine flour and salt. Add buttermilk and flour to creamed mixture alternately beginning and ending with flour mixture. Mix well after each addition. Stir in vanilla flavoring.

Pour batter into a greased and floured 10-inch tube pan. Bake at 350 for 1 hour or until a wooden pick inserted in center comes out clean. Remove from oven and cool in pan for 10-15 minutes. Remove from pan and cool completely on a rack.

Warm Berry Compote

2 cups frozen, mixed berries

¼ cup sugar

Juice of 1 lemon

1 tsp. cornstarch

Place all ingredients in a small saucepan. Bring just to a boil over medium to medium-high heat. Reduce heat and simmer for a few minutes until thickened.

Enjoy!

Roast Chicken

3-4 lb. chicken
1 lemon, halved or quartered
1 head garlic, cut crosswise
1 bunch thyme (25-30 stems)
2 tblsp. butter
Salt
Pepper
Carrots
Potatoes
Onions
¼ cup chicken broth

Preheat the oven to 425 degrees.

Dry the chicken with paper towels before beginning. It helps the butter, salt and pepper stick to the surface of the skin. You could use olive oil if you want, but the butter gives the skin a richer color and helps it crisp up better than oil.

Start by lightly salting and peppering the inside of the chicken. Then place the lemon, garlic and about 2/3 of the thyme into the chicken. Spread the butter all over the surface of the skin (I just use my fingers) and then liberally salt and pepper the skin.

Prepare the vegetables by cutting the carrots and potatoes into bite-size chunks. Roughly cut the onions into large pieces. Place all the vegetables in the bottom of a roasting pan. Add the chicken broth and scatter the remaining thyme over. Place the chicken on top of the vegetables in the pan. The vegetables act like a roasting rack to keep the chicken off the surface of the pan. Pretty neat, huh?

Cook for 1 to 1 ½ hours or until the internal temperature reaches 165 degrees. Remove the chicken from the pan and cover with foil. Allow the chicken to rest at least 10 minutes before slicing. If desired, return the vegetables to the oven for an additional 10-15 minutes while the chicken rests.

This recipe is from lanascooking.com & has become one of my favorite meals.  It's also good cooked in a crock pot. 

Turnovers

There are four easy steps to making your pies: roll out the dough, add the filling, bake the pies, and glaze them.  It’s easy and it doesn’t take long.

Step 1—roll and cut the dough:  Roll the dough out until it is no thicker than 1/4 inch—a little thinner is perfect.  Using your dough press or a lid from a pan, cut the dough into six-inch circles.
Step 2—Add the filling:  For the filling, use either a fruit filling—a commercially canned one works fine—or pudding for a cream filling.  We used Jell-O® brand pudding mixes in both instant and cooked varieties.   Both worked.  The cooked pudding seemed to set up a little more.  The pudding is less likely to leak during baking if you cool it for an hour before using it.  We made lemon turnovers, banana cream turnovers, and chocolate turnovers as well as fruit-filled turnovers.  Place a dough circle on the dough press.  The dough will follow the bowl-shaped contour of the press.  Place 1/4 cup filling in the formed bowl.  Brush the edges of the dough with a little water to help create a seal.  Using the dough press, fold the dough over to make a turnover and press firmly to seal.  (A good seal is necessary so that the filling does not leak out.)  Repeat with the other circles.
Step 3—Bake the pies:  Place the turnovers on a lightly greased baking sheet and bake in your preheated oven at 375 degrees for 15 minutes or until lightly golden.  Remove the pan from the oven and remove the turnovers to a wire rack to cool for 15 minutes.
Step 4—Glaze the pies:  Make a glaze from powdered sugar and water.  One cup powdered sugar is about right for this size recipe.  Add enough water, about 1 1/2 tablespoons, to reach drizzling consistency and brush the glaze on the tops of the turnovers while still warm.

Fruit filled turnovers can be served warm.  Cream filled turnovers should be cooled to let the filling become firmer.  Most cream filled turnovers should be refrigerated.