Coffee-Braised Pot Roast with Caramelized Onions

Ingredients 

 1 4-pound beef chuck roast, trimmed of fat

 1/2 teaspoon salt to taste 

 Freshly ground pepper, to taste

 4 teaspoons extra-virgin olive oil, divided

 2 large onions, halved and thinly sliced (4 cups)

 4 cloves garlic, minced

 1 teaspoon dried thyme

 3/4 cup strong brewed coffee

 2 tablespoons balsamic vinegar

 2 tablespoons cornstarch mixed with 2 tablespoons water      

  

  

         

                             

Directions  

1. Preheat oven to 300°F. 

 2. Season beef with salt and pepper. Heat 2 teaspoons oil in a Dutch 

oven or soup pot over medium-high heat. Add beef and cook, turning 

from time to time, until well browned on all sides, 5 to 7 minutes. 

Transfer to a plate.

 3. Add the remaining 2 teaspoons oil to the pot. Add onions, reduce 

heat to medium and cook, stirring often, until softened and golden, 

5 to 7 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Stir 

in coffee and vinegar; bring to a simmer. Return the beef to the pot 

and spoon some onions over it. Cover and transfer to the oven.

 4. Braise the beef in the oven until fork-tender but not falling apart, 

2 1/2 to 3 hours. Transfer beef to a cutting board, tent with foil and 

let rest for about 10 minutes.

 5. Meanwhile, skim fat from the braising liquid; bring to a boil over 

medium-high heat. Add the cornstarch mixture and cook, whisking, 

until the gravy thickens slightly, about 1 minute. Season with pepper. 

Carve the beef and serve with gravy.

Ham and Cheddar Cheese Muffins

Ingredients 

 1 1/4 cups all-purpose flour

 1/4 cup cornmeal

 2 1/2 teaspoons baking powder

 1/2 teaspoon baking soda

 3 green onions, sliced

 1/2 cup shredded sharp Cheddar cheese

 3/4 cup diced ham

 1 large egg

 1 cup milk

 2 tablespoons melted butter       

  

  

         

                              

 Directions

 1. Preheat oven to 375°.

 2. In a mixing bowl combine flour, cornmeal, 

baking powder and soda, onions, cheese, and the ham.

 3. In another mixing bowl whisk milk with egg and 

melted butter. Blend milk and egg mixture into the 

dry ingredients, mixing until all dry ingredients are 

moistened.

 4. Fill muffin cups about to 3/4 full.

 5. Bake for 20 to 30 minutes or until done.

Apple Pecan Pancakes

Ingredients 

 2 cups flour

 1 tsp. baking soda

 1/2 tsp. salt

 2 tbsp. sugar

 2 eggs

 2 cups buttermilk, room temperature

 2 tbsp. butter, melted

 1 tsp. vanilla

 1 1/2 cups apples, peeled and finely chopped

 1/2 cup pecans, finely chopped

 vegetable oil       

  

  

         

                              

 Directions

 1. Preheat a griddle to 350 degrees.

 2. In a large mixing bowl, combine flour, 

baking soda, salt and sugar. 

 3. In a small bowl, beat the eggs. Add 

buttermilk, butter, vanilla and mix. 

 4. Gradually add egg mixture to dry ingredients 

and stir until well combined. Fold in apples and 

nuts. Let mixture stand for 15 minutes.

 5. Pour about 1-2 tsp. of vegetable oil onto 

heated griddle.

 6. For each pancake, pour 1/4 cup of batter 

onto the griddle. Bake for about 2-4 minutes.

 7. Turn and brown the other side.

Crockpot Bacon and Beans

Ingredients

 1 pound bacon, chopped
 2 15-oz cans pork and beans
 2 16-oz cans red kidney beans, drained and rinsed
 2 15-oz cans pinto beans, drained and rinsed
 1 cup firmly packed brown sugar
 1/2 cup cider vinegar
 1 tablespoon maple syrup
 2 teaspoons garlic powder
 1/2 teaspoon dry mustard    


       
                           

 Directions

 1. In a large skillet over medium heat, cook the
bacon until crisp, around 5 to 6 minutes. Drain on
paper towels.

 2. Combine the pork and beans, kidney beans, and
pinto beans in a lightly greased medium crockpot.

 3. Stir in the brown sugar, vinegar, maple syrup,
garlic powder, mustard, and bacon.

 4. Cover and cook on low for 6 hours.

Crockpot Chicken Santa Fe

Crockpot  Chicken Santa Fe


Ingredients

 1 can (15 oz) black beans, rinsed and drained
 2 cans (15 oz) whole kernel corn, drained
 1 cup thick and chunky salsa
 5 or 6 skinless, boneless chicken breast halves
 1 cup shredded Cheddar cheese  


       
                           

 Directions

 1. In a 3-1/2- to 5-quart slow cooker, mix together
the black beans, corn, and 1/2 cup of the salsa.

 2. Top with the chicken breasts, then pour the remaining
1/2 cup salsa over the chicken. Cover and cook on HIGH for
2 1/2 to 3 hours, or until the chicken is tender and white
throughout; do not overcook or the chicken will be dry .

 3. Sprinkle cheese on top; cover and cook until the cheese
melts, about 5 to 15 minutes.

Easy Chocolate Mint Smoothie

Easy Chocolate Mint Smoothie 

Ingredients 

 2 scoops of peppermint chocolate chip ice cream

 1/2 cup milk

 2-3 drops peppermint extract     

  

  

         

                              

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and sm

Ingredients 

 2 scoops of peppermint chocolate chip ice cream

 1/2 cup milk

 2-3 drops peppermint extract     

  

  

         

                              

 Directions

 1. Combine all ingredients into a blender. 

Blend at high speed until thick and sm

Bacon Cheeseburger Pizza

Ingredients 

 1 can Refrigerated Pizza Crust 

 1/2 pound ground beef

 1 small onion, chopped

 8 ounces can pizza sauce

 8 bacon strips, cooked and crumbled

 20 dill pickle coin slices

 2 cups shredded mozzarella cheese

 2 cups shredded cheddar cheese

 1 teaspoon Italian seasoning    

  

  

         

                              

 Directions

 1. In a medium skillet, cook beef and onion until meat 

is lightly brown and drain then set aside.

 2. Place crust on a ungreased 12-inch pizza pan.

 3. Spread the sauce, top with beef mixture, bacon, 

pickles and cheeses; sprinkle with Italian seasoning.

 4. Bake at 450 degrees for 10-12 minutes or until 

cheeses have melted.