Diva Tasting: Pot Roast and Vegetables….

Roast Beef and Vegetables

Ingredients

  • 3 cups water
  • 4 cubes beef bouillon
  • 1 Package of Dried Onion Soup Mix
  • 1 teaspoon sea salt
  • 3 teaspoons minced garlic
  • 2 tablespoons Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 pounds rump roast
  • 1/2 cup vegetable oil
  • 1 Small bag of baby carrots
  • 1 package slice cremini mushrooms
  • 1 bag Yukon gold fingerling potatoes

Directions

  1. Pour water into a large kettle, and add bouillon cubes.

  2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and onion soup mix on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.

  3. Place Vegetables around sides of pot.

  4. Bring water to a boil, reduce heat, and simmer approximately 3 1/2-4 hours. Meat should be tender and well done.

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Diva Tasting: Cloud 9….

CLOUD 9 

Oven 350 Degrees

Ingredients

  • 2 (16 Ounce) Package Pecan Shortbread Cookies, Crushed

  • 1 Cup Sweet Butter, Melted

  • 2 (8 Ounce) Package Cream Cheese, Softened

  • 1 Cup White Sugar

  • 1 Cup of Walnuts or Pecans Chopped

  • 2 (3.9 Ounce) Packages Instant Cheesecake Pudding Mix

  • 1 (3.9 Ounce) Packages Instant French Vanilla Pudding Mix

  • 4 Cups Cold Cream or Half n’ Half

  • 1 Container of Extra Creamy Frozen Whipped Topping, Thawed

Directions

  1. Lightly grease a 9×13 in pan. Reserve 1/4 cup cookie crumbs for garnish. In a medium bowl, mix together remaining cookie crumbs and melted butter or margarine. Press mixture into pan. Bake at 350 Degrees for 10 minutes and let cool.

  2. In a medium mixing bowl, beat cream cheese until fluffy. Add sugar and mix until smooth. Fold in nuts. Spread mixture into crust.

  3. In a medium bowl whisk together pudding mix and cream. Allow to set up 5 minutes, then pour over cream cheese layer. Spread whipped topping over top and sprinkle with cookie crumbs and nuts if desired. Cover with plastic wrap or foil and….

  4. Refrigerate at least 2 hours before serving.

Diva Tasting: Frito Pie….

Frito Pie 

Ingredients:

  • 2 Pounds Ground Beef
  • 1 Medium Onion, Chopped
  • 1 Small Green Bell Pepper, Chopped (optional)
  • 1 (28 Ounce) Can Tomato Sauce
  • 1 (10 Ounce) Can Diced Tomatoes With Green Chile Peppers
  • 2 (15 Ounce) Cans Ranch-Style Beans
  • 1 (14.5 Ounce) Can Stewed Tomatoes
  • 1/4 Cup Chili Powder
  • 2 Cups Corn Chips, Or To Taste
  • 2 Cups Shredded Cheddar Cheese, Or To Taste
  • 1 Small Container Sour Cream

Directions

  1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix onion and green bell pepper into ground beef.

  2. Mix tomato sauce, diced tomatoes with green Chile peppers, ranch-style beans, stewed tomatoes, and chili powder into beef mixture; bring to a boil. Reduce heat to medium and simmer until flavors have blended, 30 to 45 minutes. Add 1 Cup of Cheddar and stir until melted.

  3. Layer corn chips and hamburger mixture into serving bowls and top with Cheddar cheese and sour cream to taste.

Diva Tasting: North Carolina Crumb Pie..

Someone gave me this recipe over 40 years ago and I thought I’d lost it.  I just found it.  You’ll be surprised how good it is. 

North Carolina Crumb Pie.. 

Ingredients

  • 3 Egg Whites
  • 1 Cup White Sugar
  • 1 Teaspoon Baking Powder
  • 1 1/2 Teaspoons Vanilla Extract
  • 1 Teaspoon Cinnamon (optional)
  • 18 Buttery Round Crackers, Crushed
  • 1 Cup Chopped Pecans
  • 1 Cup Frozen Whipped Topping, Thawed
  • 2 Cups Fresh Strawberries, Sliced

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9 inch pie pan.

  2. In a large glass or metal bowl, beat egg whites until foamy. Mix together sugar and baking powder, then slowly add mixture to egg whites, continuing to beat until stiff peaks form. Beat in vanilla extract. Fold in crushed crackers and pecans. Spread mixture evenly into pie pan.

  3. Place pie in preheated oven and reduce temperature to 325 degrees F (165 degrees C). Bake for 30 minutes. Cool thoroughly. Top with whipped topping and fresh fruit or nuts.

Diva Tasting: Wild West in a Skillet …

Wild West in a Skillet 

Ingredients

  • 1 (14 ounce) package Smoked Sausage, diagonally cut into 1/4-inch slices
  • 3 cloves garlic, minced
  • 1 medium onion, 1/2-inch dice
  • 1 green bell pepper, 1/2-inch dice
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon Kosher salt
  • 1 (14 ounce) can diced tomatoes (with or without chilies)
  • 1 (14 ounce) can kidney beans, drained
  • 3 cups shredded Monterrey Jack cheese
  • 1 (8.5 ounce) package dry corn muffin mix, batter prepared as directed on the box
  • 1 Tablespoon of pickled diced jalapeno or to taste

Directions

  1. Preheat oven to 400 degrees F.

  2. Heat a 10-inch oven-safe skillet over medium-high heat and add smoked sausage, cook until browned. Add garlic, onion and bell pepper and cook until vegetables are soft, about 6 minutes.

  3. Stir in chili powder, cumin, salt, tomatoes with their juice and beans. Cook for 3 – 5 minutes, until mixture starts to bubble. Turn off heat and stir in 2 Cups of cheese.

  4. Mix jalapeno into the prepared corn muffin mix add the last cup of cheese. Spread corn muffin batter over the mixture and bake until golden brown and cooked through, 20 – 25 minutes.

Diva Tasting: Cheddar Zucchini Pie …..

Cheddar Zucchini Pie 

Ingredients

  • 1 (10 Inch) Unbaked Pie Crust
  • 2 Tablespoons Butter, Melted
  • 1 Cup Cooked Crumbled Bacon
  • 3 Cups Shredded Zucchini
  • 4 Eggs
  • 1/2 Cup Heavy Cream
  • 1/2 Teaspoon Dried Marjoram
  • 1 Teaspoon Onion Salt
  • 1 Dash Black Pepper To Taste
  • 1/4 Teaspoon Cayenne Pepper
  • 3 Cups Shredded Cheddar Cheese

Directions

  1. Preheat oven to 400 degrees F (200 degrees C).

  2. Brush crust with melted butter. Sprinkle bacon inside crust. Place zucchini, eggs and cream in a blender; puree until smooth. Pour zucchini mixture into a bowl and stir in marjoram, onion salt, pepper, and cayenne. Fold in cheese and pour mixture into pie crust.

  3. Bake in preheated oven for 15 minutes. Reduce heat to 300 degrees F (150 degrees C) and bake for an additional 45 minutes, or until set.

Diva Tasting: Cranberry Delight….

Cranberry Delight

Ingredients

  • 2 Cups Cranberries
  • 4 Cups Water
  • 1 Cup Butter
  • 1 1/2 Cups White Sugar
  • 3/4 Cup Packed Brown Sugar
  • 3 1/4 Cups All-Purpose Flour
  • 2 Teaspoons Salt
  • 2 Teaspoons Ground Cinnamon
  • 2 Teaspoons Baking Soda
  • 2 Cups Chopped Walnuts

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch pan.

  2. In a saucepan, combine cranberries and water. Bring to a boil and let boil for 10 minutes. Remove from heat and add butter, sugar and brown sugar. Stir to mix and allow to cool.

  3. In a large bowl, mix the flour, salt, cinnamon and baking soda. Add the cranberry mixture and the nuts. Stir together until smooth.

  4. Pour batter into a 9×13 inch pan. Bake at 350 degrees F. for 35 to 45 minutes, or until a toothpick inserted into the cake comes out clean. 

  5. Top with whip cream and chopped nuts if desired.