This recipe is a family favorite from a friend of the family. I absolutely love this dish because it’s beef and sauce and full of good memories. It’s good with rice and steamed broccoli. Each year I ask for it on my birthday. Check out the Soup Diva’s site to check out the recipe.
Tag Archives: recipes
Mississippi Pot Roast
This pot roast is good in Mississippi or anywhere. Awesome stuff!
- 1 3-4 pound chuck roast
- 3-4 pepperoncini peppers
- 4-6 whole peeled garlic cloves
- 1 packet ranch dressing mix
- 1 packet onion soup mix
- 1/2 stick butter
- Salt and black pepper to taste
- Cornstarch and flour for gravy (optional)
Pat roast dry with paper towels and sprinkle lightly with salt and pepper. Place in slow cooker, put all other ingredients on top of and around roast, and cook on low for 8 hours. Remove meat to plate and remove peppers (they will likely have split open during cooking, and you may squeeze out the insides into the pot if desired).
To make gravy: stir 1 tbsp cornstarch and 2 tbsp flour into the liquid in the pot until blended. Shred or slice meat if desired and put back into the pot until ready to serve.
This is my adaptation of this famous recipe that has been going rampant on Pinterest…
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Brown Sugar Chicken
This brown sugar chicken is savory and sweet. I enjoyed the subtle flavors of it. Try it sometime.
- 1 to 1 1/2 lb boneless chicken breasts or strips
- 1/3 cup brown sugar
- 1 tsp salt
- 1 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp black pepper
Preheat oven to 450 degrees. Line baking dish with aluminum foil and coat with cooking spray. Mix dry ingredients in shallow bowl. Pat chicken dry, dip in mixture and coat well on both sides, and place in dish. Sprinkle any remaining coating over top. Bake 15-20 minutes; spoon or brush sauce over the top, then switch oven to broil to allow coating to caramelize (2-5 minutes). Allow to cool 5 minutes before serving.
Creamy Tomato Basil Pasta
- 8 oz pasta (or pasta substitute)
- 2 tbsp butter
- 2 tsp minced garlic
- 1 tsp dried basil
- 1 small (7-9 oz) can tomato sauce
- 1 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan
- 2 tsp salt (for pasta water)
Cook pasta in salted water according to directions; drain and return to pot over medium-low heat. Stir in butter until melted, then seasonings and tomato sauce, then cream and cheese. Serve when cheese is melted and incorporated.
Supper Tonight: Sloppy Tots
This looks like a strange concoction but its a great combination of a deconstructed Sloppy Joe on top of tater tots. We first came upon this dish on a church mission trip to Marion, Virginia where we had to eat up leftovers. We made Sloppy Joes and heated up tater tots. Our trip leader Dave had the idea to combine the two and Sloppy Tots were born.
Most folks will use a canned sauce for the Joe’s but I use a recipe I found online years ago called Ma Fosters Sloppy Joes and I use ready made tater tots that heat in the oven. They are better with a little crispness to them.
As you see we put some cheese on top to give it some extra flavor. Try it, it’s delish!
Cheese Blintzes
We had this for breakfast this morning. These blintzes are slightly sweet, somewhat savory and all good. Enjoy them any time of year.
Cheese Filling:
- 8 oz small-curd cottage or ricotta cheese, drained
- 8 oz farmer’s cheese or cream cheese, softened
- 1 egg
- 3 tbsp sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla
- Pinch of salt
- Zest of 1 lemon (optional, but adds a nice bright flavor)
Crepe Batter:
- 2 eggs
- 2 Tbsp. vegetable oil
- 1 cup milk (can also use cream, half-and-half, or egg nog)
- ¾ cup all-purpose flour
- ½ tsp. salt
- About 2 Tbsp. butter or margarine (for coating skillet)
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