Homemade Krispy Kremes

 

Ingredients

• 3 tablespoons milk
• 3 tablespoons boiling water
• 1 teaspoon dry active yeast
• 8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
• 1 1/2 ounces sugar ( about 3 tablespoons)
• 1 egg
• 1 ounce butter, cold to room temperature
• 1 dash salt
• oil
• Glaze
• 1/3 cup butter
• 2 cups confectioners’ sugar
• 1 1/2 teaspoons vanilla
• 4 tablespoons hot water ( or as needed)

Directions

In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Instant Pot Pot Roast

 

Ingredients

• 2 teaspoons seasoning salt (I use Lawry’s)
• 1 teaspoon garlic powder
• 1 teaspoon dried parsley
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• 3 lb beef chuck roast Or another, cut in half
• 1 tablespoon canola oil
• 1 cup low sodium beef broth
• 1 tablespoon tomato paste
• 2 tablespoons balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1.5 lb Little Potatoes
• 3 large carrots peeled and cut into thick slices
  OPTIONAL: corn starch to thicken juices

Instructions

In a small bowl, combine seasoning salt, garlic, parsley, onion powder and pepper. Sprinkle over roast to season.
Turn Instant Pot to saute. When it reads “hot”, add the oil and sear roast on all sides. To do this, place the roast in the pot and do not move for 2-3 minutes. When you flip it, it should release from the pan easily.
To the Instant Pot add broth, tomato paste, vinegar and Worcestershire sauce — if there are brown bits stuck to the bottom from the meat, give them a scrape and they should release easily. Stir to combine.
Put the lid on and turn the valve to sealing. Select Manual or Pressure Cook and set the cook time for 55-65*** minutes, depending how large your pieces are. (65 minutes to be safe)
When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 10 minutes before turning the valve to venting and opening the lid.
Add the Little Potatoes and carrots, put the lid back on, turn the valve to sealing and select Manual or Pressure Cook for 3 minutes.
When the cook time is over, let pressure release naturally for 10 minutes before moving the valve to venting, releasing remaining pressure and opening the lid.
Remove beef from the Instant Pot and slice or pull as desired. Serve with potatoes and carrots.
OPTIONAL: If desired, combine equal parts corn starch and water, stir into the remaining juices and turn the Instant Pot to saute. Whisk continuously until juices are thickened and serve with pot roast.

Domestic Goddess Cake

 

Ingredients

CAKE:

• 18 1/4 oz white or yellow cake mix
• 2 c melted butter pecan ice cream (measure melted not frozen)
• 3 large eggs

FILLING:

• 8 oz neufchatal cream cheese, softened (light cream cheese)
• 1/2 c powdered sugar
• 1 tsp vanilla extract

BANANA FOSTER FILLING:

• 1/2 c packed light brown sugar
• 3 Tbsp butter (no substitutions)
• 1 1/2 c finely chopped firm right bananas (about 2 large)
• 1/4 c pecans, chopped
• 1/2 tsp rum extract
• 1/4 tsp ground cinnamon

CARAMEL FROSTING:

• 1 c butter, room temp.
• 3 1/2 c powdered sugar
  1/3 c packed brown sugar
• 1 1/2 tsp water
• 1 tsp vanilla extract

OPTIONAL:

• 1 c heavy whipping cream
• 2 Tbsp granulated sugar
• pecans, chopped

Directions

1. Preheat oven to 350 degrees F. Spray to round cake pans with nonstick spray. Set aside.
2. For Cake: In a mixing bowl, combine cake mix, melted ice cream and eggs on medium speed for 3 minutes. Pour into prepared pans. Bake for 30-35 minutes or until toothpick inserted in center comes out clean. Do NOT over bake! Remove and allow to cool completely. Trim and level cakes as necessary.
3. For Filling: In a separate mixing bowl, beat cream cheese, powdered sugar and vanilla until smooth and creamy. Spread over top of bottom cake layer. (I prefer a thin layer but use as much as you like.) Now prepare frosting before the Banana Foster filling. You may wish to also prepare whipped cream topping and place in fridge until needed.
Domestic Goddess Cake
4. Caramel Frosting: In a mixing bowl, cream margarine (or butter) using a mixer. Slowly add in powdered sugar a little at a time until smooth and creamy. In a small separate bowl, microwave brown sugar and water 30-60 seconds, stirring once, just until the sugar is dissolved and mixture is bubbling. (You don’t want it gritty!) Let stand for a few minutes to cool. Pour into margarine mixture and beat on high speed. Beat in vanilla until all ingredients are well incorporated and smooth. Set aside.
5. Whipped Topping: (if desired) Preferably in a chilled mixing bowl with chilled beaters, beat whipping cream and sugar until stiff peaks form. Refrigerate until needed.
6. Banana Foster Filling: Melt butter in skillet over med-high heat. Stir in brown sugar. Add remaining ingredients and continue to stir until caramelized and sugar is well dissolved. Cool slightly. Pour half the mixture over cream cheese on bottom cake layer. Place top cake layer onto the banana filling on bottom layer and press lightly to set.
7. Frost with caramel frosting in two layers. (The crumb layer and the presentation layer.) Carefully pour remaining banana mixture on top of cake. Pipe whipped cream around top edge. If desired, press chopped pecans to sides of cake. Serve immediately.
Last Step: Don’t forget to share!

Mouthwatering ham and cheese party rolls

 

Ingredients

• 1 can Pillsbury refrigerated Classic Pizza Crust
• 3⁄4 lb deli ham (thinly sliced, but not shaved)
• 12 slices Swiss cheese (thinly sliced)
  Glaze
• 1⁄2 cup (8 tablespoons) butter
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 1 tablespoon poppy seeds

Instructions

1. Preheat oven to 350 degrees F. Coat a 9×13-inch baking dish with cooking spray.
2. Unroll the pizza dough onto a cutting board and press into approximately a 13×18-inch rectangle. Top
with ham and cheese slices. Starting on the longer side of the rectangle, roll up the edge tightly. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. Cut into 12 slices, approximately 1-inch wide. Arrange in prepared baking dish.
3. Next combine the butter, brown sugar, Worcestershire sauce, mustard, and poppy seeds in a sauce pan over medium heat. Whisk until the butter is melted and the glaze is smooth and combined. Pour evenly over the rolls.
4. Cover and refrigerate for up to 24 hours or bake, uncovered for 25 minutes until golden and browned. Enjoy!

CHOW CHOW (North American Pickled Relish)

 

Ingredients

• 1 small cabbage, chopped
• 6 to 8 green or red tomatoes, chopped
• 6 medium bell peppers, chopped
• 6 large onions, chopped
• 2 hot peppers, chopped
• 3 cups sugar
• 5 cups white vinegar
• 1/4 cup salt or pickling salt.

Instructions

Put all ingredients in a large pot and bring to a boil. Reduce heat and cook for 20 to 25 minutes or until desired tenderness is achieved.
This recipe is designed to be put in pint jars and sealed. Makes 8 to 9 pints. But you could cut recipe down to use for one night of dinner.

Good Old Fashioned Pancakes

 

Ingredients

8 servings – 158 cals

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk1 egg
• 3 tablespoons butter, melted

Directions

Prep 5 m – Cook 15 m – Ready In 20 m

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Rosemary And Thyme Peach Pork Chop Bake

 

Peach Pork Chop Bake
40 minutes to prepare serves 4-6

INGREDIENTS

• 4 boneless pork chops, about 1 1/2 pounds
• 1 (15 oz.) can peaches, juices reserved (or 2 fresh peaches, sliced)
• 1/2 cup yellow onion, sliced
• 2 tablespoons unsalted butter, melted
• 2 tablespoons brown sugar
  2 tablespoons bourbon, optional
• 1/4 cup reserved peach juice
• 1 tablespoon fresh rosemary leaves, minced, plus more for garnish, optional
• 2-3 sprigs thyme, stems removed, plus more for garnish, optional
• Kosher salt and freshly ground pepper, to taste

PREPARATION

Preheat oven to 350º F and season pork chops generously with salt and pepper, rosemary and thyme.
In a medium bowl, whisk together melted butter, brown sugar, bourbon, if using, and peach juice.
Spread onion slices on the bottom of a 9×13-inch baking dish, then arrange peach slices on top of the onion. Place pork chops on top of peaches.
Pour peach juice mixture over pork chops and peaches, trying to evenly cover everything in the dish.
Place in oven and bake for 35 minutes, then broil for another 3-5 minutes, or until internal temperature of pork reaches 145º F and pork and peaches have browned and caramelized slightly.
Remove from oven and garnish with fresh thyme or rosemary. Enjoy.