August 23, 2009

Delicious Pot Roast

1. pot roast, pork or beef variety
2. dijon mustard.

Smear the mustard (about 4 tablespoons) across the top and bottom of the pot roast. Place the pot roast in a pan that does not lose moisture. Put tin foil across the pan under the lid if necessary. Place in oven and cook for 5 hours at 250 degrees. If desired add vegetables for last 2 and 1/2 hours. Remove from oven and let stand 20 minutes. Serve.

(I made this today and just left the oven on while we went to church. It turned out great and was ready to eat as soon as we got home. Wondeful.)

Best Chocolate Fondue Ever

This is a recipe I found here, after panicking when I realized I was out of chocolate chips and therefore couldn't do my usual shortcut method. It is delish.

1 cup of sugar
3/4 cup of unsweetened cocoa
1/3 cup of water
1 cup of milk
1 can of condensed milk
1/4 cup of butter
1 teaspoon vanilla

Combine the sugar and cocoa in a medium saucepan. Add in the water and stir until completely blended. Turn to medium heat. Stir in both types of milk and the butter. Stir constantly until it begins to boil, and then stir while it lightly boils for about 10 minutes. (When I made this it took the full 10 minutes to thicken). Remove from heat. Add the vanilla.

Pour into a fondue pot to serve, or be awesome like us and dunk everything straight into the saucepan. This makes 3-4 cups!

August 17, 2009

A Different Sort of Salad...

We had this for lunch today. It's different, refreshing, and fun! Logan and Sophie ate so much I had to take it away. I think it's the corn chips.

Some of the ingredients look weird, I know, but trust's fabulous!

Mexican Salad
1 large head lettuce chopped, romaine or iceberg
2 or 3 tomatoes chopped
1 bell pepper chopped
1 onion chopped
1 can kidney beans, rinsed well
1 bottle Catalina French dressing
1 ½ lbs grated cheddar cheese
1 large bag Frito Lay Corn Chips

Toss together the first 5 ingredients, cover and refrigerate until needed. Mix in the remaining ingredients when ready to serve.



Funeral Potatoes

Here's a funeral potato recipe that we really like. I hope it works for you, Amy, and that you start feeling better soon!

Funeral Potatoes
32 oz pkg hashed browns
2 cans cream of chicken soup
1 c sour cream
1 ½ Tbsp chopped green onions
1 c cheddar cheese

Put potatoes in a greased pan. Add soup, sour cream, onions, and cheese; mix well. Thin out with milk if needed. Bake covered in oven for 45 minutes at 350 degrees. Top with Corn Flakes and 4 Tbsp butter if desired.

Greek Shrimp Kebabs

I've never made anything with shrimp before and there was a random sale at WINCO the other day so...voila!

These were pretty good and easy to make. I hope you try them before summer runs out!

Greek Shrimp Kebabs
1 ½ lb shrimp, uncooked
1 onion, chopped
¼ c fresh lime juice
¼ c olive oil
1 tsp salt
½ tsp freshly ground pepper
1 clove garlic, minced
1 lb bacon, uncooked

Peel and devein shrimp. Tails may be left on. Combine onion, lime juice, olive oil, salt, pepper, and garlic. Add shrimp. Cover. Refrigerate for 2 hours, stirring occasionally. Discard liquid. Wrap each shrimp in ½ strip of bacon. Thread 5 to 8 shrimp on each skewer. Grill over low heat (bacon burns easily) just until shrimp are opaque and firm. Yield: 4 servings.



August 04, 2009

Popcorn Balls

This recipe was really easy to make!

1/4 cup popping corn
2 tablespoons of vegetable oil
1/4 cup butter
1/2 teaspoon salt
1 cup white sugar
1/3 cup corn syrup
1/3 cup water

Pop the popping corn and place it on a cookie sheet that you've greased with butter. Set it aside while you make the syrup. In a saucepan combine the butter, salt, sugar, corn syrup and water. Stir it until it starts to boil. Then stop stirring and let it cook until it hits 270 on a candy thermometer. Pour it over the popcorn. Stir it up to coat all the pieces evenly.

Grease your hands with butter and as soon as it cools enough start forming the mixture into balls. Place them on wax paper. Eat after they've cooled or wrap in plastic and enjoy later!