Friday, September 26, 2014

If you are looking for a full-proof pot roast recipe, this is it! I like my roast tender, but not stringy or falling apart. I also highly reccommend roasting veggies in an iron skillet...they are beautiful and SO delicious!


1 (3 to 4 lb.) chuck roast

1 (12-ounce) can beer

1 envelope Lipton onion soup

Salt, pepper, garlic powder & onion powder

1 tablespoon Olive oil

½ cup water & 1 heaping teaspoon cornstarch (this is to thicken the gravy after the roast is cooked)

Pat the roast dry with paper towels.  Season both sides of the roast generously with the salt, pepper, onion powder and garlic powder.  Heat the olive oil in a large oven-proof Dutch oven with a tight-fitting lid.  Place the roast into the Dutch oven with the heated oil.  Sear the roast for 2 to 3 minutes and flip it on the other side and sear another 2 minutes.  Remove from heat.  Sprinkle the onion soup mix evenly over the roast then carefully pour the beer all around the roast and a little on top of the roast.  Cover and place in a 300 oven for 3 hours.  Remove from the oven and carefully remove the roast onto a cutting board.  I use 2 big spatulas to lift it out.  Let it rest for 10 minutes.  While the roast is resting, Heat the drippings from the roast on the stove until it comes to a boil.  Stir cornstarch into the water and pour into the drippings.  You may want to taste it and add more seasonings if you like.  Next, slice the roast (I like to use my electric knife).  Place the slices of roast back into the gravy, cover and place in the oven for 30 more minutes.  It will be delicious and tender!   This roast is wonderful with roasted veggies.  Serves 6.  See recipe below.


4 carrots, cleaned and cut into 1” pieces

8 red new potatoes, cleaned and quartered

1 small onion, cut into large pieces

1 lb. clean whole mushroom

2 tablespoons olive oil

1 teaspoon salt

1 tablespoon pepper

2 teaspoons sugar

Place all the veggies into a large bowl and add seasonings and olive oil and toss well, making sure all veggies are coated with the oil.  Place veggies in a large black cast-iron skillet and bake at 400 for 50 minutes or until veggies are tender.  I love the flavor of these vegetables so much better than just cooking them in the same pot as the roast.  Serves 6.  Enjoy!


Wednesday, September 24, 2014

New Orlean's Style of my favorites! I was born and raised in Louisiana and this has always been one of my favorite candies! Now, I must tell you: they are VERY sweet and rich! I hope you love them as much as I do! Enjoy :)


1 ½ cups sugar

¾ cup dark brown sugar

½ cup whole milk

1 teaspoon vanilla extract

6 tablespoons real butter

1 ½ cup pecans, rough chopped

Lay out wax paper and a tablespoon on your countertop before getting started on the pralines.  Next, combine all the ingredients in a 4 quart saucepan.  Heat over low heat, stirring often until butter is melted and sugars are dissolved.  Bring to a boil then turn the heat down to medium high –letting the mixture continue to boil for exactly 3 minutes, stirring constantly with a wooden spoon.  It will bubble up pretty high, so never leave it even just for a second.  After 3 minutes of boiling and stirring, remove the pot from the heat and stir constantly for 2 minutes.  It will start to thicken.  Now (using a tablespoon that you would eat soup with) drop onto the wax paper, working quickly.  Let them sit for 10 to 15 minutes.  Store in an airtight container.  This recipe makes 12-14 pralines.  These are delicious by themselves or broken over vanilla ice cream J  Caution:  Be very careful when making these as the candy mixture becomes scalding hot and be mindful of the weather.   Really humid days can make these difficult to set. 

Tuesday, September 23, 2014

If you love Buffalo Chicken Wings, you are going to LOVE this pasta salad! It makes for a great tailgaiting dish :) Enjoy!


1 cup of your favorite Ranch dressing

½ cup Frank’s buffalo wing sauce

2 cups cooked, chopped chicken

1 teaspoon each of salt, onion powder & pepper

½ cup each of chopped celery, red pepper & carrots

8-ounces mozzarella cheese, cut into small cubes

16-ounces rotini (or your favorite shaped pasta) cooked and drained

Mix the Ranch and wing sauce together in a large bowl, stirring well.  Next add remaining ingredients in the above order and stir very well.  Refrigerate for at least 2 hours.   Overnight is best.  Be sure to stir well before serving.

Sunday, September 21, 2014

Recipes from today's show...Ham, Bean & Turnip Green Soup, Cornbread, Creamy Mac & Cheese & Brownie Brittle Parfaits...enjoy :)








Melissa Friday

1 tablespoon olive oil

2 tablespoons butter

1 small onion, chopped

1 (1 ½ lb.) center-cut ham steak, cubed

1 (32-ounce) box chicken broth

1 cup water

2 cans great northern beans, drained and rinsed well

1 (27-ounce) can turnip greens ( I use the Glory brand)

1 tablespoon each of salt, pepper, garlic powder, onion powder and Cajun seasoning

    (Use more seasonings if you like)

Heat oil and butter in a soup pot and add onions.  Cook onions for about 7 minutes, stirring often, then add the ham and cook for 2 more minutes.  Add remaining ingredients, cover and simmer on low for 1 hour.  It’s great with hot sauce and cornbread on the side. J





1 (16-ounce) box elbow macaroni

2 pounds Velveeta cheese, cubed

Salt and pepper to taste

4 tablespoons butter

½ cup whole milk

3 cups of the macaroni water

8 ounces sharp cheddar, grated

Heat oven to 375 and grease a 13x9x2 baking dish.  Cook the macaroni according to package.  Before draining, take out 3 cups of the macaroni water and set aside.  Drain macaroni and place back in large pot.   Now add the Velveeta cheese, macaroni water, butter, milk and seasonings and cook over low heat just until cheese is melted.  It will be watery, but no worries because the macaroni will soak up the water as it bakes.  Place macaroni mixture in a 13x9x2 baking dish.   Bake at 375 for 30 minutes and then add sharp cheddar cheese and bake 5 more minutes  or just until cheese is melted.    If desired you can mix ½ cup bread crumbs with 3 tablespoons of melted butter and sprinkle on top the last 8-10 minutes of baking time.  This is so good!



A black skillet is a must for this recipe J

2 cups self rising cornmeal

2 tablespoons vegetable oil + 1 ½ tablespoons more

3 tablespoons sugar

1 ½ cups whole milk or buttermilk

1 egg, beaten

Place the 1 ½ tablespoons vegetable oil in a black skillet and heat on a burner for 2 to 3 minutes.  Meanwhile, mix cornmeal, 2 tablespoons of oil and the remaining ingredients together well.  Turn the heat off the skillet and carefully pour the cornmeal mixture over the hot oil.  Place in a 425 oven for 25 minutes.  Let cool for 10 minutes before serving.



½ package brownie brittle, broken into small pieces

1 small box white chocolate pudding

2 cups whole milk

Heath Bar toffee bites


Mix the pudding mix and milk together and refrigerate for 10 minutes.  Take 4 martini glasses and place about a tablespoon of brownie brittle pieces in the bottom of the glass.  Next add 2 tablespoons of pudding to each glass, then sprinkle toffee bites over pudding.  Add a little more brownie brittle to each glass and top with Redi-Whip or Cool Whip just before serving.