Mississippi Roast

I’m always game for a new roast recipe that I can do in the crock pot. This might be my new favorite!! It’s SO delicious, moist and flavorful. 5 simple ingredients and you’re set for the perfect Sunday dinner!

1 3-pound chuck roast
1 1-ounce packet of dry ranch seasoning mix
1 1-ounce packet of dry au jus gravy mix
6 tbsp. butter
¼ cup water
5-6 pepperoncini

Add ¼ cup of water into the insert of your slow cooker then place the chuck roast on top. Sprinkle the dry ranch seasoning mix on top of the chuck roast, then sprinkle the dry au jus mix on top, then place 6 tbsp. of butter on top of the roast, and finally 5-6 pepperoncini around the roast.

Cook on low for 8 hours. Shred and serve with gravy.

*You can serve this with a side of mashed potatoes and vegetables, or serve it on top of white/brown rice, or make a sandwich out of it. The gravy can get pretty salty by itself so I’d go light on the salt for the side dishes that you’re serving with this roast.

* From Table For Two

Andes Mint Cookies

This is a fun dessert to do with the kids for St. Patrick’s Day. They loved that they were green and Justin loved them cause they were mint. I love that these cookies don’t require a mixer and the butter is melted. I never like to stray from my favorite cookie recipe, but this was way too interesting to skip.

We’ve made them several times with just vanilla and chocolate chips and they are SO good!! The cornstarch is also an interesting mix. It’s also a good cookie recipe to make with kids because they can stir at all stages.

They make a great, fluffy cookie…just how I like it.

2 1/4 cups flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
3/4 cup butter, melted
3/4 cup brown sugar, loosely packed
1/2 cup sugar
1 egg + 1 egg yolk
1/4 t peppermint extract
1 small bag Andes Mints, chopped

In a large bowl, whisk together the flour, baking soda, cornstarch and salt.
In a different medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the peppermint extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chopped Andes Mints. They may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough.

Preheat the oven to 325 degrees. Line 2 large baking sheets with parchment paper. Scoop 1T of the dough and roll it into a ball and put on the cookie sheet. After the cookie sheet is filled, place in the fridge for about 5-10 minutes. This helps the cookies stay fluffy instead of going flat.

Put in oven and bake for about 8-9 minutes. They will look underdone, but resist the urge to bake them longer. Remove from the oven and let sit for about 5 minutes then move to a cooling rack. Enjoy!!

*Adapted from Sally’s Baking Addiction

German Chocolate Cookies

Justin loves all things German Chocolate, so I’m always on the hunt for a variety of that. These cookies are delicious and sure to satisfy a German Chocolate craving without having to make an entire giant cake.

Cookies:
1 box German Chocolate cake
2 eggs
1/2 cup oil

Frosting:
1 can (14 oz.) sweetened condensed milk
3 egg yolks, slightly beaten
1/2 cup (1 stick) butter
1 t vanilla
1-1/3 cups Coconut Flakes
1 cup chopped pecans


For the cookies:
In a medium bowl, stir together the cake mix, eggs and and oil until moist. Mixture will be thick. Spoon about 1 teaspoon of batter onto parchment paper lined cookie sheets. (You can make them bigger, but I like to keep them bite-sized and plus it makes more. If you make them bigger, you’ll only get about 12-15 cookie sandwiches. If you make them smaller, you get about 20-25.) Bake at 350 degrees for about 8 minutes depending on the size. They’re ready to come out when the tops start to crack.
Let them sit for a few minutes on the cookie sheet before removing them to a cooling rack.


For the Frosting:
To start, spread the coconut flakes and pecans onto a cookie sheet and put in a 350 degree oven. Stirring every few minutes, let them toast in the oven until they are slightly browned and very fragrant, making sure not to burn them (about 5-8 minutes.) Remove and set aside.
Stir together sweetened condensed milk, egg yolks and butter in medium saucepan. Cook over low heat, stirring constantly, until mixture is thickened and bubbly - about 10-12 minutes. Remove everything from heat; stir in vanilla, coconut and pecans. Cool to room temperature.