The Chewy Chocolate Cookie

 

This recipe I made in my single days, I had forgotten about it until I was going through my old recipes and found this.  I also made these in my young married years and we loved them as something different from the usual and these mix up in 5 minutes !

Ingredients:  

* 1 1/4 c. butter, softened

* 2 c. sugar

* 2 eggs

* 2 tsp. vanilla

* 2 c. all purpose flour (I had to add 1/4 c. to this as they flattened too much with only 2c. flour)

*  3/4 c. unsweetened cocoa

*  1 tsp baking soda

*  1/2 tsp. salt

*  1 c. finely chopped nuts (optional, I always leave this out)

Instructions: 

Preheat oven to 350 F. 

Cream butter and sugar in large mixing bowl.  Add eggs and vanilla; blend well.  combine flour, cocoa, and baking soda and salt; blend into creamed mixture.  Stir in nuts (if using).  Drop by teaspoonfuls onto ungreased cookie sheet or parchment lined sheet.  Bake at 350 F. for 8 to 9 min.  DO NOT OVERBAKE!  cookies puff up during baking and flatten when cooling.  Cool on cookie sheet until set, about 1 minute; remove to wire rack to cool completely.  Makes about 4 1/2 doz. 

Instant Pot Mississippi Pot Roast by Simply Happy Foodie

 

I haven't used my Instant Pot for this roast, but wow what a game changer!  This cooked up so fast, flavorful and so tender!  My whole house smelled a little like heaven!

Ingredients:

* 3-6 lbs. Chuck Roast, cut into 1 lb. chunks for even thickness ( like to use a rub on my roast before it's sauteed and this time I used Kinder's buttery steakhouse rub and I put it on before I cut the roast)

* 3 Tbsp. oil

* 1 small onion, chopped (optional, I didn't use it)

* 9 pepperoncini's, whole or chopped (I omitted these)

*1/2 c. pepperoncini juice from jar(I also omitted this)

* 3/4 c. beef broth (can use water)

* 1 (1oz.) packet dry Ranch dressing mix

* 1 (1oz.) packet Au jus ( or packet of brown gravy mix)

* 4 Tbsp. butter

For Gravy:

* 3 Tbsp. flour

* 3 Tbsp. butter, unsalted

( I just did 1/3 c. flour and added water to make a paste and then whisked it in the liquid to thicken it after the roast is cooked and removed)

Instructions:

1. Turn pot on sauté mode (normal). When display reads, "HOT", add the oil

2. When oil heats up, place meat in one layer into the pot and don't move it for 5 full minutes each side (don't brown for less than that - I made sure it had a light brown crusty topping all over)

3. Remove the meat to a dish and cover, wrap it to keep it warm

4. DEGLAZE THE POT: Add onion (if using) to pot and stir, add a bit of the beef broth or a small amount of water if there isn't enough moisture to loosen the brown bits from the bottom of the pot.  Stir, scaping the bottom of the pot until the bottom is free of the stuck on brown bits.

5. Add the pepperoncini's and their juice, beef broth, au jus and ranch packets, and butter.  Stir to combine.

6. Turn off sauté mode

7. Add the meat back into the pot.

-- the above steps are optional.  You can just add everything to the pot (except oil) and start pressure cooking it.  Browning the meat first gives an added depth of flavor.--

A.  Close lid and set the steam release knob to the sealing position.

B.  Press the pressure cook or manual button (or use dial) then the +/- button to select 60 minutes.  High Pressure.  It will take several minutes to build pressure.

C.  When the cooking cycle ends, let the pot sit undisturbed and count up to 15 min. (15 min. natural pressure release, or NPR)

D.  After the 15 min. NPR, turn off the pot and manually release the remaining pressure by turning the steam release knob to the venting position.

E.  When the pin in the lid drops back down, open the lid.

Make the Gravy:

1. remove the pot roast to a plate and cover

2. turn the sauté function back on

3. mix the flour and butter together until well combined (I used water instead of the butter)

4. when the liquid is starting to simmer, add the mixture to the pot, stirring well until thickened, if too thick, add water until desired thickness.  Then turn off the pot and add the roast back in. or serve separately.

BEST Potato Wedges Recipe by Creme De La Crumb

 

I just made these to go with our Sunday dinner and they were spectacular!  I had to make them again these are sooo good!

* 2 lbs. red potatoes, I used yellow potatoes **

* 2 Tbsp. oil

* 1 tsp. salt

* 1 tsp. smoked paprika, I only had regular on hand

* 1 tsp. garlic powder

* 1/2 tsp. onion powder

* pinch black pepper

---- I doubled the seasonings 

Dipping Sauce:

* 1/3 c. mayonnaise

* 1/3 c. barbeque sauce (your choice)

Instructions:

1. preheat oven to 450 F. Line large cookie sheet with parchment paper.

2.** cut potatoes into wedges less than 1/2 inch thick on wide edge (I also peeled my potatoes, cut them and then soaked them in salt water for about 2 to 4 hours, then drained them)

3. In a large bowl, combine potato wedges and oil, toss to coat

( I just put everything including seasonings in a gallon bag, then put the potatoes in and just shake until thoroughly coated.

4. Stir together all the seasonings (if not putting them in a gallon bag) and sprinkle over the potato wedges and toss to coat.

5. Put on prepared cookie sheet making sure they are in a single layer and not overlapping, it's ok if some of them are touching

6. Bake 15 minutes.  Remove from oven, turn the wedges over with fork or tongs, and put back in oven for 15 minutes.  Potatoes should be browned and crispy on edge and fork tender.

7. Make dipping sauce and serve with them.