Mississippi Roast

Have I said before that we get home from church so late?  Well, we do and we are all usually starving!  I love to use the crockpot on Sunday and my go to was always this roast.  Recently, I made something with onion soup mix and Jason had the unfortunate experience of catching a stomach bug after eating.  He has banned anything with onion soup mix until further notice.  I've been sad to not be able to make roast in the crockpot because it is so easy and a great meal to come home to.  I've seen this Mississippi Roast all over the internet, so I decided to finally give it a try.

Mississippi Roast

1 chuck roast
1 packet ranch dressing mix
1 packet McCormick au jus gravy mix
1 stick butter
5 pepperoncini peppers

In crockpot, place roast.  Sprinkle with ranch dressing mix and au jus gravy mix.  Place one stick of butter on top.  Then spread around the pepperoncini peppers.  Do not add any liquid.  Cook on low for 8 hours.  I also add potatoes and carrots to the crockpot and let them all cook together.  It was all very good and I'm glad to have a crockpot recipe again.

This pot roast still remains my all time favorite.

Savory Squash Pie

This weekend we attended our first Sunday school cookout with our new church in Tennessee.  I currently have squash in abundance, so in addition to taking S'mores Bars, I also said that I would bring a squash pie.  (Even though it really didn't seem to go with hamburgers.)  I've had a tomato pie similar to this, so I thought that even though I'd never made it before, it would taste good.  And it did!  I got a lot of compliments on it.  Win, win for using up squash and eating good food!

Squash Pie

1 unbaked pie crust

1 egg, lightly beaten

5 c. sliced yellow squash

1 tsp. olive oil

½ tsp. salt

½ tsp. dried thyme

¼ tsp. garlic powder
¼ tsp. paprika

¼ tsp. pepper

2 large tomatoes, sliced (I had cherry tomatoes so that is what I used)

1 c. shredded cheddar or shredded mozzarella cheese (I used white cheddar)

¾ c. mayo

Line pie crust with aluminum foil.  Bake at 450 for 5 minutes.  Remove foil and brush lightly with egg.  Bake for 5 minutes longer.  (Not going to lie, I struggled with the pie crust this go round.)  Reduce heat to 350. 

In a large nonstick skillet, saute squash in olive oil for 10 minutes or until very tender (but not mushy like I like fried squash).  Sprinkle with seasonings.  (You could stop here and just have yummy squash saute.)  Spoon squash into pie crust.  Top with sliced tomatoes.  Combine the cheese and mayo and spread over the top.  Bake at 350 for 25 minutes or until golden brown.  

Pie Crust

This is my favorite homemade pie crust.  It's very flaky and buttery, which I like.  I'm still no professional at making my pie crusts look pretty, but they are simple to make and easy to keep in the freezer whenever needed.

Pie Crust

3 c. all-purpose flour
1 tsp. salt
¾ c. vegetable shortening, cold and cut into pieces
¾ c. butter, cold and cut into pieces
1 egg
1 Tbsp. distilled white vinegar
5 Tbsp. cold water

Combine the flour, salt, shortening and butter into mixing bowl.  Using a pastry cutter (or fork), cut all the ingredients in together until you reach coarse crumbs.  Beat the egg with a fork and add it to the mixture.  Add vinegar and cold water.  Stir it all together until combined.  Form into two balls and wrap them in individual plastic freezer bags.  Remove them from the freezer 30 minutes before you need them.

*If using the pie crust the day you make them, freeze them for about 20 minutes before attempting to roll them out.

Savory Smothered Chicken

Savory Smothered Chicken

2 Tbsp. olive oil
1 lb. boneless, skinless chicken (I typically get chicken tenders for this recipe)
Salt, pepper and garlic powder to taste
1 onion, thinly sliced
2 Tbsp. all purpose flour
1 c. low sodium chicken broth
½ c. 2% evaporated milk
2 Tbsp. white wine (optional)
¼ tsp. dried thyme

In a large skillet, heat olive oil.  Season chicken on both sides with salt, pepper and garlic powder to taste.  (A little goes a long way on garlic powder!)  Brown chicken on both sides in oil and remove to a plate.  Stir in onion and cook until tender.  Sprinkle flour over onion and quickly stir together for about 1 minute.  Pour chicken broth over onions and stir, breaking up clumps until smooth.  Stir in evaporated milk, white whine and thyme.  Turn heat up to high and stir until thickened, about two minutes.  Reduce heat to medium low and return chicken skillet.  Cover and continue cooking about 10 minutes until chicken is cooked through.

Classic White Frosting

For Miller's last birthday cake, I decided to change up from my usual buttercream frosting and do a shortening based frosting.  Initially I thought it was a mistake, but once I tasted it with the cake it was delicious and will be my new go to for birthday cake.  It was also perfect for decorating.

Classic White Frosting

2 c. shortening
8 c. powdered sugar
¼ c. heavy whipping cream
1 ½ tsp. vanilla (I used clear to keep it extra white)

In a mixer, blend shortening and powdered sugar until smooth.  Add in whipping cream and vanilla and whip frosting until it reaches desired consistency.

Add in favorite color drops or gels to make desired color.

My Favorite Yellow Cake

• I've finally found the best homemade yellow (but more like vanilla) cake.  I made Miller's birthday cake and my family thought I got it from a bakery!  This cake is pretty high maintenance with room temperature ingredients, but definitely worth the trouble.

• My Favorite Yellow Cake
• 
  
• 1 cup butter, softened to room temperature
• 1 3/4 cups granulated sugar 
• 2 teaspoons vanilla
• 3 large eggs, room temperature
• 2 large egg yolks, room temperature
• 2 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda 
• 1/2 teaspoon salt
• 1/2 cup whole milk, room temperature
• 1/2 cup sour cream (light or regular), room temperature

1. To prep, whisk together the milk and sour cream together in a liquid measure and let come to room temperature.
2. Preheat the oven to 350 degrees F and make sure an oven rack is placed in the middle of the oven.
3. In a large bowl of an electric stand mixer or with a handheld electric mixer, whip the butter on medium speed for 1-2 minutes. Add the granulated sugar and beat for 4-5 minutes on medium speed. Mix in the vanilla.
4. One at a time, add the eggs and egg yolks, mixing just until combined in between additions. Scrape down the sides of the bowl as needed. 
5. Combine the cake flour, baking powder, baking soda and salt. Sift them together through a fine mesh strainer.
6. Add 1/3 of the dry ingredients to the batter and mix just until combined, scraping down the sides of the bowl as needed. Add 1/2 of the milk/sour cream mixture and mix. Add another 1/3 of the dry ingredients, mixing just until combined. Add the last 1/2 of the milk/sour cream mixture and beat until just combined. Add the final 1/3 of the dry ingredients and mix just until combined, scraping down the sides of the bowl if necessary. Give the batter one good, final stir with the rubber spatula.
7. Grease the cake pans and line the bottoms with a parchment round. Grease the parchment and sides of the pan again very well. I use regular cooking spray but you can also use butter or cooking spray with flour. If your cake pans tend to cause sticking, consider also flouring the pans.
8. Divide the batter evenly between the two pans. Drop each pan from about 3-inches onto the counter to minimize air bubbles while baking.
9. Bake for 25-28 minutes until lightly golden around the edges and a toothpick inserted in the center comes out with moist crumbs. Resist the urge to open and close the oven to check on the cake - this can cause the center of the cake to fall and never recover. And as with all cakes, don't overbake or the cake will be dry.
10. Let the cakes rest in the pans for 5-10 minutes before gently turning them onto a cooling rack to cool completely.

Frost with Classic White Frosting

Freezer Sandwiches

I made these for the first time right after Price was born, looking for an easy meal to grab in a hurry.  And then I forgot about them.  Until now.  We get home from church really late and by the time we walk in the door, everyone is tearing down walls trying to get something to eat.  Even if I rely on the crockpot, there is usually something else to do before we eat and I just don't have time for it.  So, I've loaded the freezer with these sandwiches and set them to bake while we are on our way home.

Freezer Sandwiches

1 stick butter, melted
3 Tbsp. mustard (I've used spicy brown and dijon, so choose your favorite)
2 Tbsp. prepared horseradish
2 Tbsp. poppy seeds
8 hamburger buns
1 lb. ham, thinly sliced (I like a sweet ham to cut the spice of the mustard and horseradish)
8 slices swiss cheese

Mix together butter, mustard, horseradish and poppy seeds until smooth.  Open the buns and spread the sauce on the inside of both sides of buns.  Lay ham on bottom piece and cheese on top piece of bread.  Close up and spread sauce on top of bread bun.  Wrap in foil and freeze.

When ready to eat, bake at 400 for 30-40 minutes.