From Betty Crocker.
4-pound beef arm, blade, or cross rib pot roast
1-2 tsp. salt
1 tsp. pepper
1 8-oz. jar prepared horseradish
1 C. water
1 medium onion, cut into 8 wedges
1 small bag baby carrots
Cook beef in 12-inch skillet over medium heat until brown on all sides. Place carrots and onion wedges in 4- to 6-quart slow cooker. Place seared beef on vegetables. mix horseradish, salt, and pepper; spread evenly over beef. Pour water into slow cooker. Cover and cook on low heat setting 8-10 hours or until beef and vegetables are tender.
Sweetened Whipped Cream
From Betty Crocker.
FOR 1 CUP WHIPPED CREAM: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 1-1/2 CUPS WHIPPED CREAM: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 2 CUPS WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form.
FLAVORED SWEETENED WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or powdered sugar and one of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.
1 tsp. grated lemon or orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 tsp. peppermint extract
1/2 tsp. rum extract
1/4 tsp. maple extract
Notes: Well-chilled cream will whip the best, so keep the cream refrigerated until ready to use. Put the mixing bowl and mixer attachments in the freezer for a few minutes to chill. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled.
To freeze whipped cream, place waxed paper or aluminum foil on cookie sheet. Drop whipped cream by spoonfuls onto waxed paper. Freeze uncovered at least two hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than two months.
FOR 1 CUP WHIPPED CREAM: Beat 1/2 cup whipping (heavy) cream and 1 tablespoon granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 1-1/2 CUPS WHIPPED CREAM: Beat 3/4 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled small bowl with electric mixer on high speed until soft peaks form.
FOR 2 CUPS WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 2 tablespoons granulated or powdered sugar in chilled medium bowl with electric mixer on high speed until soft peaks form.
FLAVORED SWEETENED WHIPPED CREAM: Beat 1 cup whipping (heavy) cream and 3 tablespoons granulated or powdered sugar and one of the following ingredients in chilled medium bowl with electric mixer on high speed until soft peaks form.
1 tsp. grated lemon or orange peel
1 tsp. vanilla
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/2 tsp. ground nutmeg
1/2 tsp. almond extract
1/2 tsp. peppermint extract
1/2 tsp. rum extract
1/4 tsp. maple extract
Notes: Well-chilled cream will whip the best, so keep the cream refrigerated until ready to use. Put the mixing bowl and mixer attachments in the freezer for a few minutes to chill. When the cream begins to thicken as you beat it, reduce the mixer speed so you can watch carefully and beat just until soft peaks form. Overbeaten cream will look curdled.
To freeze whipped cream, place waxed paper or aluminum foil on cookie sheet. Drop whipped cream by spoonfuls onto waxed paper. Freeze uncovered at least two hours. Place frozen mounds of whipped cream in a freezer container. Cover tightly and freeze no longer than two months.
Asiago Bread
From Betty Crocker.
3-1/2 to 3-3/4 C. bread flour
1 tsp. sugar
1 pkg. regular or quick active dry yeast (2-1/4 tsp.)
1-1/4 C. very warm water (120-130 degrees)
2 Tbsp. olive oil
2 tsp.dried rosemary
1 tsp. salt
1 C. shredded Asiago cheese
1/4 C. shredded Asiago cheese
Mix 1-1/2 C. of the flour, the sugar, and yeast in a large bowl. Add warm water. Beat with wire whisk on low speed one minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about one hour or until bubbly.
Stir in oil, rosemary, and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
Place dough on lightly floured surface. Knead 5-10 minutes or until dough is smooth and springy. Knead in one cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45-60 minutes or until double. Dough is ready if indentation remains when touched.
Line cookie sheet with parchment paper. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on parchment-line cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45-60 minutes or until almost double.
Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450 degrees.
Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
Bake 10 minutes. Reduce oven temperature to 400 degrees. Bake 20-25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Note: If you do not have parchment paper, lightly grease cookie sheet with shortening so the loaf does not stick to the pan.
3-1/2 to 3-3/4 C. bread flour
1 tsp. sugar
1 pkg. regular or quick active dry yeast (2-1/4 tsp.)
1-1/4 C. very warm water (120-130 degrees)
2 Tbsp. olive oil
2 tsp.dried rosemary
1 tsp. salt
1 C. shredded Asiago cheese
1/4 C. shredded Asiago cheese
Mix 1-1/2 C. of the flour, the sugar, and yeast in a large bowl. Add warm water. Beat with wire whisk on low speed one minute, scraping bowl frequently. Cover tightly with plastic wrap and let stand about one hour or until bubbly.
Stir in oil, rosemary, and salt. Stir in enough remaining flour, 1/2 cup at a time, until a soft, smooth dough forms. Let stand 15 minutes.
Place dough on lightly floured surface. Knead 5-10 minutes or until dough is smooth and springy. Knead in one cup cheese. Place dough in large bowl greased with shortening, turning dough to grease all sides. Cover bowl tightly with plastic wrap and let rise in warm place 45-60 minutes or until double. Dough is ready if indentation remains when touched.
Line cookie sheet with parchment paper. Place dough on lightly floured surface. Gently shape into football-shaped loaf, about 12 inches long, by stretching sides of dough downward to make a smooth top. Place loaf with smooth side up on parchment-line cookie sheet. Coat loaf generously with flour. Cover loosely with plastic wrap and let rise in warm place 45-60 minutes or until almost double.
Place square pan, 8x8x2 or 9x9x2 inches, on bottom rack of oven; add hot water to pan until about 1/2 inch from the top. Heat oven to 450 degrees.
Spray loaf with cool water; sprinkle with flour. Carefully cut 1/2-inch-deep slash lengthwise down center of loaf with sharp serrated knife. Sprinkle 1/4 cup cheese into slash.
Bake 10 minutes. Reduce oven temperature to 400 degrees. Bake 20-25 minutes longer or until loaf is deep golden and sounds hollow when tapped. Remove from cookie sheet to wire rack; cool.
Note: If you do not have parchment paper, lightly grease cookie sheet with shortening so the loaf does not stick to the pan.
Whole Wheat Waffles
From King Arthur Flour's website. As advertised, no one will suspect these are made with whole wheat flour because they are so light and crisp. And the recipe is almost as simple as using a pre-made mix!
1-1/2 C. 100% whole wheat flour
2 tsp. baking powder
1/2 tsp. salt, optional
2 Tbsp. sugar
1 large egg
1-1/2 C. lukewarm milk
1/3 C. vegetable oil
Preheat the waffle iron. Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and oil. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy. Cook the waffles as directed in the instructions for the waffle iron.
Makes 3-1/2 round Belgian-style (deep-pocket) 7-inch waffles.
Notes: The recipe on the website includes the following tip: If you or your family is very sensitive to whole wheat's sometimes assertive flavor try substituting 2 Tbsp. orange juice for 2 Tbsp. of the milk. The orange juice tames whole wheat's potentially tannic taste without adding any citrus flavor of its own.
I heated the milk in the microwave until it was lukewarm.
I want to try to modify this recipe to use less vegetable oil. I am also interested in adding cinnamon to the batter.
1-1/2 C. 100% whole wheat flour
2 tsp. baking powder
1/2 tsp. salt, optional
2 Tbsp. sugar
1 large egg
1-1/2 C. lukewarm milk
1/3 C. vegetable oil
Preheat the waffle iron. Whisk together the flour, baking powder, salt, and sugar. In a separate bowl, whisk together the egg, milk, and oil. Mix together the wet and dry ingredients, stirring just until combined. The batter will be a bit lumpy. Cook the waffles as directed in the instructions for the waffle iron.
Makes 3-1/2 round Belgian-style (deep-pocket) 7-inch waffles.
Notes: The recipe on the website includes the following tip: If you or your family is very sensitive to whole wheat's sometimes assertive flavor try substituting 2 Tbsp. orange juice for 2 Tbsp. of the milk. The orange juice tames whole wheat's potentially tannic taste without adding any citrus flavor of its own.
I heated the milk in the microwave until it was lukewarm.
I want to try to modify this recipe to use less vegetable oil. I am also interested in adding cinnamon to the batter.
Beef & Quinoa Bell Pepper Enchilada Skillet
From Sweet Treats & More.
1 Tbsp. extra virgin olive oil
1 small onion, chopped
1 lb. ground beef or ground turkey
2 bell peppers, seeds removed and diced
1 15-oz. can black beans, drained and rinsed
1 10-oz. can red enchilada sauce
1 C. water
1/2 C. quinoa
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt, optional
1/2 tsp. pepper
Over medium heat, saute chopped onion in olive oil until tender. Add ground beef or turkey and cook until browned.
Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.
Remove skillet from heat. Serve with shredded Mexican cheese, guacamole, sour cream, cilantro, etc.
Notes: I ran out of black beans and substituted red kidney beans. I also used red bell peppers.
1 Tbsp. extra virgin olive oil
1 small onion, chopped
1 lb. ground beef or ground turkey
2 bell peppers, seeds removed and diced
1 15-oz. can black beans, drained and rinsed
1 10-oz. can red enchilada sauce
1 C. water
1/2 C. quinoa
1 tsp. garlic powder
1 tsp. chili powder
1 tsp. ground cumin
1/2 tsp. salt, optional
1/2 tsp. pepper
Over medium heat, saute chopped onion in olive oil until tender. Add ground beef or turkey and cook until browned.
Add diced bell peppers, black beans, quinoa, enchilada sauce, water, and seasonings. Stir together and bring to a simmer. Reduce heat to medium-low. Cover and cook for 15-20 minutes until liquid is absorbed and quinoa is cooked.
Remove skillet from heat. Serve with shredded Mexican cheese, guacamole, sour cream, cilantro, etc.
Notes: I ran out of black beans and substituted red kidney beans. I also used red bell peppers.
Pulled Chicken Sandwiches
From Cooking Light Slow Cooker Tonight. I thought this was best when reheated the next day as the flavors have time to meld. Tastes like a sloppy joe.
3 C. thinly sliced onion (from about 3 medium-sized onions)
1 tsp. oil
1-3/4 lb. (28 oz.) skinless, boneless chicken breast halves
1 C. ketchup
2 Tbsp. cider vinegar
2 Tbsp. molasses
1 Tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. hot sauce
8 whole-wheat hamburger buns, toasted
Place onion in a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken and cook 3-4 minutes on each side, or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
Combine ketchup, vinegar, molasses, mustard, spices, and hot sauce. Pour mixture over chicken. Cover slow cooker and cook on LOW for 4 hours until chicken is tender and sauce is thick.
Remove chicken from slow cooker. Shred chicken with two forks and stir back into sauce. Spoon 3/4 C. chicken mixture onto each toasted bun.
Notes: Adjust the onions according to your preference. I like onions and they mellow out in the cooking process, but the texture might not be something everyone likes.
3 C. thinly sliced onion (from about 3 medium-sized onions)
1 tsp. oil
1-3/4 lb. (28 oz.) skinless, boneless chicken breast halves
1 C. ketchup
2 Tbsp. cider vinegar
2 Tbsp. molasses
1 Tbsp. Dijon mustard
1 tsp. onion powder
1 tsp. ground cumin
1/2 tsp. garlic powder
1/2 tsp. hot sauce
8 whole-wheat hamburger buns, toasted
Place onion in a 4-quart oval electric slow cooker. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add half of chicken and cook 3-4 minutes on each side, or until golden brown. Place chicken in a single layer on top of onion. Repeat procedure with remaining chicken.
Combine ketchup, vinegar, molasses, mustard, spices, and hot sauce. Pour mixture over chicken. Cover slow cooker and cook on LOW for 4 hours until chicken is tender and sauce is thick.
Remove chicken from slow cooker. Shred chicken with two forks and stir back into sauce. Spoon 3/4 C. chicken mixture onto each toasted bun.
Notes: Adjust the onions according to your preference. I like onions and they mellow out in the cooking process, but the texture might not be something everyone likes.
Chocolate Mousse
It was my nephew's birthday again. Last year he requested a vanilla cake with vanilla filling and vanilla frosting. This year it was vanilla cake with chocolate filling and vanilla frosting. I used this cake recipe and this frosting recipe from last year. For the chocolate filling, I found this recipe. This mousse was so good. I would be happy eating it with or without cake!
1 C. semisweet chocolate chips
2 C. heavy whipping cream, divided
1/2 C. powdered sugar
1/4 C. granulated sugar
2 tsp. vanilla
In a medium saucepan, combine 1/2 C. heavy whipping cream and powdered sugar. Stir over low heat. Add chocolate chips, stirring frequently as they melt and the mixture becomes well blended. Remove mixture from heat, add vanilla and set mixture aside.
In a large mixing bowl, mix remaining 1-1/2 C. heavy whipping cream on medium speed while gradually adding granulated sugar. When all the sugar has been incorporated, beat the mixture on high speed until stiff peaks form.
Fold the whipped cream into the chocolate mixture, taking care to not over mix. Refrigerate for at least one hour.
1 C. semisweet chocolate chips
2 C. heavy whipping cream, divided
1/2 C. powdered sugar
1/4 C. granulated sugar
2 tsp. vanilla
In a medium saucepan, combine 1/2 C. heavy whipping cream and powdered sugar. Stir over low heat. Add chocolate chips, stirring frequently as they melt and the mixture becomes well blended. Remove mixture from heat, add vanilla and set mixture aside.
In a large mixing bowl, mix remaining 1-1/2 C. heavy whipping cream on medium speed while gradually adding granulated sugar. When all the sugar has been incorporated, beat the mixture on high speed until stiff peaks form.
Fold the whipped cream into the chocolate mixture, taking care to not over mix. Refrigerate for at least one hour.