Aunt Bonnie's Chex Mix

Ingredients

2 sticks butter

3 T Worcestershire sauce

1 1/2 cups of cashews  

1 T Lawrys seasoned salt

8 cups of Chex cereal  (I use corn, rice and wheat)

Directions

Preheat oven to 250 degrees

Melt butter in oven in roasting pan

Add Worcestershire sauce and seasoned salt and stir to mix

Add the Chex cereal and cashews and stir until they are all coated

Bake for 1 hour stirring every 15 minutes

Slow Cooker BBQ Pulled Pork

1 Pork roast or 2 pork tenderloins
1 bottle Hunt's Hickory and Brown Sugar BBQ Sauce
Dry Rub (I use a Montreal seasoning but any dry BBQ rub is fine)

Pour 1/2 bottle of BBQ sauce into the slow cooker. Rinse pork with cold water and pat dry with a paper towel. Cover pork in dry rub seasoning. Place pork into crock pot (pork should not touch the sides, only the bottom of the cooker). Pour remaining BBQ sauce over pork, making sure the entire piece is covered with sauce.

Cook pork on low for at least 8-10 hours. Remove pork and use fork to pull pork (pork should be very moist and easy to pull). Serve with baked beans (I use Bush's baked beans, any flavor). Also goes well with potato salad or with rolls for a pulled pork sandwich!

Saint Theresa Cookies

My mom would make these cookies every Christmas. The smell of the walnuts and the tangy dough are delightful!

Ingredients:
Dough:
1 cup butter room temperature
8 ounces of cream cheese room temperature
1 cup sour cream
1 tablespoon honey
4 cups flour
pinch of salt

Filling:
1 pound ground walnuts
1/2 cup sugar
1/2 cup brown sugar
honey and cinnamon to taste

Directions:
To make dough:
Mix cream cheese, butter, and sour cream together in a mixer. Add honey. Add 3- 3 1/2 cups of flour to form a stiff dough. Divide into three flat balls, wrap in plastic wrap, store in refrigerator overnight.

To make filling:
Combine walnuts, sugar, brown sugar, honey and cinnamon to create a wet paste. Add water if needed.

To make cookies:
Preheat oven to 375 degrees. Sprinkle surface with flour and roll out dough to 1/4 inch. Cut dough into diamond shapes. Spoon filling onto one end of dough and roll into a crescent shape. Bake for 20 minutes. Let cool on wire rack. Sprinkle with powdered sugar when cool.

Crisp Rosemary Flatbread

Think of it as a cracker version of rosemary-flecked flatbread. But these are the easiest crackers you’ll ever make: Rather than cutting the dough into small pieces, you bake three large pieces, then break them into smaller ones to serve. The jagged edges invite nibbling.

 

Serves 4

• Active time:15 min
• Start to finish:45 min

• 1 3/4 cups unbleached all-purpose flour
• 1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup water
• 1/3 cup olive oil plus more for brushing
• Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

 

Cooks’ note: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.

Crock Pot Beef Roast

We tried this recipe yesterday and loved it. I changed the original version slightly and have posted my take on this classic dish. Great for a cold day!

Ingredients:

3-4 pound roast beef or round steak
1 onion, chopped
2 beef bouillon cubes
1 cup water
1 tbsp mustard (I use spicy brown)
1/2 cup Ketchup (Heinz)
2 tbsp Worcestershire sauce (Lee and Perrins)
1 tbsp gravy master
garlic powder and pepper to taste
3 tbsp Corn Starch

Place meat in crock pot. Sprinkle with pepper and garlic powder. Add chopped onion. Combine remaining ingredients and pour over meat. Cover and cook on low for 8-10 hours. Remove meat and slice. Add corn starch to a few ounces of cold water and mix, then add to sauce in crock pot and stir until it thickens.

Variations:

Option 1: Add 6 potatoes chopped and once pound of carrots to crock pot with meat and follow same directions for a complete meal.

Option 2: Serve meat and sauce over egg noodles.

Swedish Chef Recipe

This recipe was submitted to our blog by a "phantom" chef. Though I have not tried the recipe myself I encourage all our readers to send in feedback if they do! I have to say I am not certain if this is a recipe for froog's legs or english moofins. Perhaps our chef will write back and clarify for our readers!


Aweenda shmure da froog's legs. Börk, börk, börk!
Ingredients
1 english moofin
1 boom-boom

Directions
See de moofin? Und here mit de boome shooten!

Beef Paprika

Ingredients:

1/3 cup olive oil
3 pounds beef cubes (cut into 1 inch cubes)
2 cups sliced onions
1 1/2 cups of Heinz Ketchup
4 tbsp Worcestershire Sauce (Lee & Perrins)
4 tbsp dark brown sugar
4 tsp sweet paprika
3 1/2 cups water
1 pound of egg noodles
4 tbsp flour
2 cloves fresh garlic

Heat oil in a large dutch oven until hot. Add half of the beef cubes, brown well. Remove from pot, add rest of beef cubes and brown well and remove. Add sliced onion and garlic to pot. In a large bowl mix 3 cups of water, ketchup, Worcestershire sauce, brown sugar, and paprika. Mix and add to pot. Add browned beef cubes. Bring to a boil, lower heat and cover. Simmer for 2 1/2 hours. After the sauce has simmered mix flour and 1/2 cup of water. Slowly add to beef mixture stirring constantly for 1-2 minutes to thicken sauce.

Serve with cooked egg noodles.