Dr Pepper Slow Cooker Roast Beef or Instant Pot

 

A wonderful slow cooker recipe for Dr Pepper Roast Beef. Ideal for quick midweek suppers.

 

 

1 3-5 pound boneless roast beef (chuck or round roast)

1 can Dr Pepper

1 cup water

2 dashes Worcestershire sauce

salt and pepper

3 cloves garlic

 

Put the beef roast in the slow cooker.

Combine all of the other ingredients.

Cook on low for 7 hour

 

 

 

Serve hot, with pan juices spooned on top.

Marsha’s Homemade Buckeyes Review

 

Today's review is a first for me, tasting some buckeye candy. And the company that is giving me this chance is, Marsha's Homemade Buckeyes, from Ohio.

The business started from Marsha Smith, founder, wanting to bring in some extra money to help out for her family. And now today, we all can enjoy the profits. She makes these buckeye candies, that started from being sold at a garage sale, to now being offered to us at our homes. Now 36 years later, everyone can enjoy these confections, that Marsha has blessed the confections world with.

If you don't know what a buckeye confection is, like me, it is a peanut butter dipped in chocolate and a circle of peanut butter is visible on the top. You might say they look similar to peanut butter balls, completely covered in dreamy chocolate!

The recipe for these creamy, dreamy confections, is one that Marsha created all herself back in 1984. And if you can let go from keeping them all to yourself, they make a wonderful gift for family and friends. In fact for gifts they come ready to give in a tin container of 32, and each wrapped individually.

Marsha's buckeye confections are so good, they have been featured and talked about on, USA Today, and many other places.

One bite and you will want to eat them all up! Every bite you take is so creamy, almost like eating peanut butter chocolate frosting. They are truly a treat you will want more of.

If you want to experience this creamy delicious confection of Marsha's Homemade Buckeyes, please do. You can grab some online or on Amazon.

 

www.marshashomemadebuckeyes.com

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Zucchini & Tomato Casserole

 

Oven baked dish that is easy, nutritious, and tasty.

 

 

 

Ingredients

 

4 medium zucchini, sliced thin

3 medium tomatoes, sliced & seeds removed

2 teaspoon garlic, minced

½ cup walnuts, chopped

1 tsp fresh thyme leaves or ¼ tsp dried thyme leaves

½ tsp salt

pinch black pepper

½ cup Parmesan Cheese, grated

 

Preheat the oven to 375 degrees Fahrenheit. Lightly grease an 8x8 baking pan.

In a baking dish, arrange sliced zucchini, sliced tomatoes, 1/4 tsp sea salt, pinch black pepper, 1 tsp garlic, 1/4 cup chopped walnuts, 3/4 tsp fresh thyme, and 1/2 cup Parmesan cheese. Repeat until all of the ingredients have been used. This should only take two layers, but it's fine if you continue. Wrap with foil. Cook for 45-50 minutes, or until the zucchini is tender. Remove the cover and brown the cheese on the broiler setting for 2-3 minutes.  Allow it rest for 10 minutes before serving, uncovered.

How To Make Restaurant Style Homemade Belgian Waffles

 

Big, crispy, buttery Belgian waffles, much like the ones you get in restaurants.

 

PREP TIME

10 minutes

COOK TIME

4 minutes

TOTAL TIME

14 minutes

 

 

INGREDIENTS

A waffle iron hot and ready to go

2 cups all-purpose flour

3/4 cup sugar

3-1/2 teaspoons baking powder

2 large eggs

1 1/2 cups milk

2 sticks butter, melted

1 teaspoon vanilla extract

Topping of your choice

 

In a medium mixing bowl, combine the eggs, sugar, vanilla, and melted butter. Mix in the flour, baking powder, and half of the milk. Continue mixing after adding the remaining milk. The batter should not be too thick. If necessary, add additional milk.

As soon as your waffle iron is ready, pour 3/4 cup of batter (or the amount specified by your iron) onto the center of the iron. Cook according to the manufacturer's directions.

Pork Loin Chops with Apples and Onions

 

So, fast and delicious dinners are still appreciated, and this fits right in!

 

2 pork loin chops, 8 to 10 ounces, 1 inch thick

freshly ground pepper and kosher salt

1 tbsp. each of butter and olive oil

2 apples, big and firm

1 medium onion

13 fresh thyme bundle - leaves removed from stems, with a few sprigs retained for garnish

 

Pound the chops to a uniform thickness if necessary. Set aside after liberally salting and peppering either side. You may prepare this up to 24 hours ahead of time; if left for more than an hour, cover and refrigerate, then bring out about an hour before cooking. They don't have to sit at all, but planning ahead of time will result in a juicier, more tender outcome.

Peel and cut the apples and onions into wedges, cutting from top to bottom - make the onion wedges approximately half the size of the apples - around 12 slices from each apple, and double that with the onions. Place aside.

Heat the butter and oil in a heavy skillet over high heat until the butter foams. Place the chops in the pan and sear on each side until they have a beautifully browned crust, leaving the heat on high. Don't forget to brown the edges as well.

Put the chops on a platter and set away.

There should be enough fat left in the pan, but if necessary, add a little extra butter and oil. Arange the apple slices in a single layer, cut sides down. Spread the onions over equally.

When one side of the apples is thoroughly cooked, flip them over and toss in the onions. Thyme leaves can be sprinkled on top. Return the chops to the pan after a few minutes, nestling them into the apples with the initial side you browned. Cook for about 5 minutes, covered.

You may use an instant-read thermometer to check the temperature of the pork if you like. The center should be around 140o, but a bit less is good as well. We prefer it pink, but if you prefer it well-done, cook it until it reaches 145o.

Serve with the apples and onions spooned over the chop and topped with a sprig of fresh thyme. A green salad and mashed winter squash are excellent side dishes.

Apricot Almond Mini-Cheesecakes

 

Crust:

½ cup crushed graham crackers

¼ cup ground almonds

2 tablespoons melted butter

2 tablespoons sugar

Filling:

8 oz. cream cheese

1 egg

1 teaspoon vanilla

1/3 cup sugar

Dash salt

Apricot pie filling

White chocolate chips

Sliced almonds

 

Preheat oven to 375º F.

 

Make the crust:

Combine the crust ingredients in a small mixing bowl. Distribute the mixture equally throughout the cavities of the Mini-Cheesecake Pan. Press the crust mixture into the bottom and partially up the sides of the cavities using a shot glass or tiny measuring cup (such as a medicine cup).

Make the filling:

Cream cheese and egg should be combined in a mixer until smooth. Mix in the vanilla, sugar, and salt. Combine thoroughly. Distribute the mixture evenly over the crusts. 20-25 minutes in the oven Cool. Remove from pan by using a wooden spoon or similar item to remove the pan bottom from beneath. Remove the cheesecake from the pan's bottom gently. Refrigerate.

To assemble:

Spoon apricot pie filling on top of mini-cheesecake. Melt white chocolate chips. Drizzle melted white chocolate over apricot pie filling with a fork. Garnish with sliced almonds.

Goulash

 

There are many recipes for this, but this is the one I cook.

 

Ingredients

 

2 lbs - Lean Ground Beef

1 lb - Elbow Macaroni

2 Large - Yellow Onions (chopped)

1 Large - Bell Pepper (chopped)

4 - Garlic Cloves (chopped)

6 cups - Water

2 - 15 oz Cans Diced Tomatoes

2 - 15 oz Cans Tomato Sauce

4 TBS - Soy Sauce

2 TBS - Italian Seasoning

3 Bay Leaves

Salt and Pepper to taste

 

Brown ground beef in a large pan over medium-high heat and drain excess grease. Saute' the onions, bell pepper, and garlic for 2-3 minutes. Combine the tomatoes, tomato sauce, water, soy sauce, Italian seasoning, and bay leaves in.

Bring to a boil, then lower to a low heat, cover, and cook for 30 minutes. Stir in the elbow macaroni, cover, and simmer for another 25 minutes, or until the pasta is tender and the liquid has been absorbed.

Instant Pot Roast Beef Dinner Or Crockpot

 

In approximately 90 minutes, you can make Instant Pot Roast Beef Dinner with Brown Gravy in your instant pot. Pressure cooking the roast beef is a simple way to prepare it without having to keep an eye on it!!!

 

Here’s All the steps of this Instant Pot Roast Beef dinner:

Braise the beef in oil

deglaze the pot with broth

add in the prepped veggies

cook it all under pressure.

finally plate the beef and veggies while making a brown gravy from the delicious flavorful broth left in the pot. Serve and enjoy.

 

Ingredients

 

3 lb. beef, chuck, round or brisket cut.

4 large carrots, cut into large chunks

2 medium onions, cut into chunks

6 medium red potatoes, if small keep whole. Cut large ones in half

3 cloves garlic, peeled and crushed

2 cups beef broth

2 tablespoons oil

2 tablespoons Worcestershire sauce

2 Tablespoons Montreal Steak Seasoning

2 Tablespoons cornstarch

 

Instructions

Turn the Instant Pot to saute-more mode. Fill the container halfway with oil. In the instant pot, place the roast meat.

All sides of the roast meat should be browned. Remove the meat from the pan and put it aside. To cancel, use the cancel button. Combine the prepared veggies and the beef broth in a mixing bowl. On top of the veggies, place the meat. Season with salt and pepper and top with Worcestershire sauce. The cover should be closed and sealed. Select the manual option. Set the pressure to HIGH. Using the +/- keys, set the time to 55 minutes. 

When the Pot beeps to indicate that the roast is done, allow it to naturally release for at least 15 minutes to allow the roast to rest and improve in taste and tenderness.

 

Brown Gravy Instructions: 

Remove the meat and place it on a plate with the vegetables to rest.

Choose Sauté and bring the cooking fluids to a gentle boil.

2 tablespoons cornstarch whisked with 1/4 cup cold water

Incorporate the roux into the cooking liquid.

Bring the gravy to a boil, whisking continually, for approximately a minute, or until it reaches the desired thickness.

Serve the gravy in a gravy boat with the meal.

Kasemeister Creamery Product Review

 

What a fun day I had today, cooking with some products sent to me by, Kasemeister Creamery, located in, Lane Frankfort, SD.

KasemeisterCreamery, is are communal people that live on hundreds of bruderhöfe or colonies spread over the grasslands of northwestern North America On a typical Hutterite colony, fifteen families live and work, and  cultivate, rear animals, and create manufactured items for a living.

And their products that I get to cook with today that was sent over ore their cheese's, that are made with milk right from their farmland. The milk comes from clean cows, the cheese a wonderful selection of flavors. And me, I was so excited to create some delicious dish's.

Let me tell you how I had the best day, cooking with Kasemeister Creamery cheese's.

Of course breakfast was the first dish, and for that I made a breakfast casserole with Kasemeister Creamery mild cheddar cheese curds. The cheese curds added a smooth and creamy flavor to my casserole. Every bite was just divine. Cheese curds just for some facts are the absolute youngest form of cheese. And the taste of Kasemeister Creamery, mild cheddar cheese curds have a wonderful mild flavor and a nice firm springy texture, that paired perfectly for my breakfast dish.

I decided to have a buffet for a family dinner so that is where the rest of, Kasemeister Creamery cheese came into play.

First up was a few appetizers, and the first being a nice salad. A broccoli salad with shavings of hard gouda cheese from, Kasemeister Creamery. It was easy to get the shavings on top of the salad, and the taste was amazing. The semi hard cheese, had a wonderful character of aromatics and a caramel like flavor to it. Then you have a nice dense and springy texture as well. The gouda cheese was very well coagulated, and formed into a dense thick slice. Having enough left over, it will go well next time in a nice mac and cheese or with some delicious crusty bread!

The next appy was some mini Reuben's made with, Kasemeister Creamery, baby Swiss cheese. Talk about a delicious appetizer! The baby Swiss cheese was nice and light and had a nice light sweetness to it, not like your store brand Swiss cheese. The flavor was mild and also had a little nuttiness to it. A wonderful smooth and creamy way about it.

Oh what fun and great dish's these are turning out to be!

The next appy was some cheesy garlic pull apart bread made with gouda. Taking the cheese and carefully putting into the sliced bread was easy to do. The cheese cut perfectly, and the end result was a amazing pull apart bread. The cheese was mild, soft and had a slight sweet taste. It melted like butter into the bread, and the end note even had a tinge of nutty flavor. It was a wonderful pairing, and aromatic as well when baking.

A nice dip for some corn tortillas was my next dish. The dip was Hoosier corn queso, made with Kasemeister Creamery, sharp cheese. The cheese brought all the flavor to the dip, it had the perfect sharp taste to it, nice and pungent. A truly earthy flavor in every bite you took. And it melted perfectly, and creamy. Kasemeister Creamy, sharp cheese was fully mature and had the perfect concentrated flavor, and every bite was distinct and memorable.

My grandson helped me with the next finger food idea I had. Some cheeseburger spring rolls, with Kasemeister Creamery applewood smoked cheddar cheese. This cheese is packed with, the wow factor. It is a nice semi firm cheese with a natural smoke flavoring to it. Even though it is a smoked cheese, the flavor was nice and delicate, with the most loveliness smooth texture. Paired with the ground beef and other ingredients, it was the highlight of the spring rolls.

Another dish that was a hit was a small casserole of creamy green Chile chicken cobbler, made with Kasemeister Creamery co jack cheese. Co Jack cheese if you are not familiar with it, is Colby and jack cheese combined. And this meld from Kasemeister Creamery is truly one of a kind. It is a nice classic cheese that melted perfectly in my dish, and gave one hundred percent flavor to it. It's a nice semi hard textured cheese, with a wonderful mild flavor that is a party in your mouth. If you have never tasted this blend before, you must. It will surely become a permament staple in your fridge.

With the, Kasemeister Creamery, special reserve cheddar, I decided to do a fondue, with chicken cubes. And so happy I did. Every one could not believe how wonderful this cheese tasted. The special reserve cheddar had a tangy, bold flavor, and you could taste the experience Kasemeister had for making the cheese. It melted so creamy in the fondue pot, so pretty you didn't want to disturb it. But then you just wanted to dive into it. The color was bright, and the melt, so creamy. Just the perfect choice for the fondue.

The next dish on the buffet table was a small casserole of mac and cheese. And my choice for the cheese, was Kasemeister Creamy, reserve cheddar. Again the cheese brought the flavor to the dish. It was so buttery, and slightly tangy, and creamy all at the same time. The color of the cheese is bright, and also had a little fruit an citrus note to the taste. It is a pleasing flavor to your palate.

It was nearing the end and I had two cheese's to go. So my next idea to make and serve was some chicken and cheese quesadillas made with, Kasemeitser Creamery, pepper jack cheese. I love pepper jack cheese, and use it often. But this pepper jack cheese is by far no way like store brand. It is just divine and melts so perfectly. Pepper Jack is a derivative of Monterey Jack, and just taste so wonderful. The Kasemeister pepper jack cheese, has a wonderful semi softness to it, with a open texture and spice that is perfect. Not overly spiced at all!

The last dish, was some bacon potato pancakes mixed with smoke gouda cheese from Kasemeister Creamery. The texture was nice and creamy, almost like it became butter when melted. It has a amazing nutty taste, but nothing over powering. It was buttery, creamy, and smooth, with sweetness and a slight salty taste. And of course was the star of the potato pancakes. Every bite you got a good amount of cheese.

Any of these cheese products can compliment a dish, look great on a fruit and bread platter, enjoyed with a glass of wine, served any time for any occasion. Great on sandwiches, used for baking, or just sliced and ate.

If you would like to taste these delicious cheese's, head over to Kasemeister Creamery and order some today. You won't be disappointed!

 

www.kasemeister.com

 

 

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Bacon & Egg Brunch Cups Great for any Brunch

 

Bacon & Egg Brunch Cups are one of my choices to include in brunch, primarily because they are fast and easy to cook, giving me more time to enjoy my brunches.

 

The coconut oil makes this even a healthy dish.

 

Coconut oil about 2 tbsp

12 eggs

6 strips bacon

6 rings red onion, sized small enough to fit the cups

Green bell pepper, diced thin

Salt

Cracked pepper

 

Preheat the oven to 400 degrees Fahrenheit.

Grease a 6-cup muffin tray with coconut oil. 2 tbsp coconut oil should be plenty for all 6 cups.

Cook the bacon until it begins to crisp but still pliable. I microwave mine for 1 minute each slice on the dish. Wrap 1 piece of bacon around each cup  it's alright if they don't form a perfect circle! 1 egg, cracked into each cup, in the center of the bacon wrap Season with salt and pepper to taste. Fill each cup with onion rings and bell pepper. Crack a second egg into each cup and place it on top of the vegetables.

Season with salt and pepper to taste. Bake for 20 minutes, or until the egg whites are springy to the touch but not runny.

Venita's Gourmet Sweets Review

 

Today I got to try some delicious confections, and also had the opportunity to incorporate them into some dish's.

The confections came from the company, Venita's Gourmet Sweets, located in, Frazier Park, CA.

The company was created from a idea for Holiday gifts, and now we can tray their amazing products. All of which are made in small batches. This not only insures freshness but quality. Every product made is done with quality and love!

The way that the products come, are fantastic for passing on as gifts, for any occasion or holiday.

First taste was the, Venita's Gourmet Sweets, chocolate caramel double crunch toffee. These tasty confections are always made in small batches to ensure that each bite you take, you taste the quality. When you bite in, you not only get a nice soft crunch, but a hard crunch as well, and the end note it melts in your mouth. They are a nice sweet toffee, with the perfect creation. After taking a bite of some of the toffee, from Venita's Gourmet Sweets, I made a milkshake, and topped it with some broken pieces of the chocolate caramel double crunch toffee. The end result was a perfect dessert.

The next treat from, Venita's Gourmet Sweets, was their peanut brittle, that had a hidden surprise that I have never tasted before. A hint of ghost pepper, giving you a nice warm tongue at the end of the bite. The peanut brittle is made of peanuts and candied bacon jerky as well. This was a first for me, I have never had a unique confection as this before. To some chocolate cupcakes I decided to break up some of the brittle and top the cupcakes for a chocolate cupcake surprise, and it worked.

The last product sent over from, Venita's Gourmet Sweets, was their Jacked up peanuts. Another first for me to taste. Not only tasting them out of the can, but making a chocolate milkshake with them blended with a nice chocolate shaved on top. A nice sweet taste, with some unique pumped up flavor and heat. The peanuts in the can are candied, with a unique mixture of ingredients. Such as single barrel Tennessee whiskey, and a hint of ghost pepper. Finishing with some bacon jerky and small chunks of Venita's peanut brittle. The taste of them are incredible, crunchy, sweet, and a heat from the ghost pepper that is in perfect meld to the rest of the ingredients. They truly are a very unique blend of peanuts. And the size of them are huge. You will not want to stop eating them. And after they are all gone, you can reuse the flask tin they come in. Venita's Gourmet Sweets, really know their stuff!

You have to try these confections, that are one of a kind special.

 

www.venitasgourmetsweets.com

 

 

 

Disclaimer: Momzdailyscoops has personally reviewed the product listed above. Momzdailyscoops has not received any monetary compensation for her review. Momzdailyscoops did receive a free product to try out so Momzdailyscoops could evaluate and use it for her review. Momzdailyscoops thoughts & opinions in this review are unbiased & honest and your opinions may differ. Camera and lighting might effect appearance of product/products.