Juicy Pork Roast 

Tender juicy pork roast with colorful vegetables.  This is an all-in-one meal, perfect to serve for family and friends. Use the pan drippings to make a delicious gravy, and you have a complete meal.
 

Ingredients

1 tsp. salt
1  tsp. pepper
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. oregano
1/2 tsp. thyme
3 to 4 lb. pork roast  with some excess fat removed
2 to 3 potatoes, peeled and quartered
2 onions, chopped
2 carrots, chopped
1 celery rib, chopped
2 to 3 cloves garlic, minced
3 c. beef or chicken broth
1/3 c. brown sugar
2 to 3 Tbs. flour

Directions

Preheat oven to 325°.

Combine thyme, garlic powder and onion powder together in a small bowl.  Rub the seasoning over all sides of the pork roast. 

Arrange vegetables in the bottom of a Dutch oven or roasting pan.  Place pork roast in the bottom of a cast iron Dutch oven or roasting pan.

Pour in beef broth.

Bake uncovered for 90 minutes.  

Remove the roast from the oven. Sprinkle brown sugar over the top of the roast.  Bake another 20 to 30 minutes, or until the internal temperature of the roast reads 140°.

Remove the roast and vegetables and place on a serving platter.  Cover with a lid or a sheet of foil. Let stand 15 minutes before slicing.  As the roast is resting, it is time to make the gravy.

Strain off fat from the liquid contents in the Dutch oven. 

Pour in enough beef or chicken broth to measure 1 1/2 cups liquid in the Dutch oven or roasting pan.  Bring to a simmer. 

In a small bowl or cup, combine flour and 1/3 cup cold water.  Mix until smooth. Slowly pour the contents into the broth, whisking constantly. Turn the heat to medium high. Stirring constantly, bring to a boil.  Cook and stir until mixture thickens.  Season with salt and pepper to taste.  Serve with the roast and vegetables.

Creamed Sweet Peas

 

This is a dish that I grew up with as a child.  It was not made very often, but when it was, my mother used fresh peas out of the garden! It was so yummy and good.  Sometimes she would make extra sauce and add new potatoes that she dug out of her garden.  It was a treat to find that meal on the table.

Ingredients

1 Tbs. butter
1 Tbs. flour
1 tsp. sugar (you can use more if you want a sweeter sauce)
1 onion, chopped (optional)
2/3 c. whole milk, half and half or heavy cream
2 c. frozen sweet peas, thawed or canned peas, drained
salt and pepper to taste

Directions

In a large saucepan, cook peas according to package directions. Drain and put them into a bowl.  Set aside.

In the same saucepan that you cooked the peas in, melt butter over low heat.  Add the onion and cook until the onion is tender. Whisk in flour.  Cook and stir for 1 minute to remove the flour taste.

Gradually pour in the milk, stirring constantly.  Stir in the sugar.  Cook until thickened over medium heat. This can take 1 to 2 minutes.

Add the peas into the creamed mixture.  Cook over low heat until heated through. Season with salt and pepper.

Serve and enjoy.

Sweet And Spicy Chicken Thighs

This recipe is one of our favorites for sweet and spicy chicken.  You can make it as spicy as you like by adding more or less cayenne pepper. It is quick and easy to put together and sure to be a hit with your family.

Ingredients

1 c. BBQ sauce
1/2 c. honey
1/2 c. brown sugar
2 tsp. garlic powder
2 tsp. chili powder
1 tsp. cumin
1 tsp. paprika
1/2 tsp. cayenne pepper
1 1/2 lbs. chicken thighs or legs

Directions 

Preheat oven to 350°.  Spray a baking sheet with cooking oil. Or you can use a large cast iron skillet.

In a bowl, combine barbecue sauce, honey, brown sugar, garlic powder, chili powder, cumin, paprika, and cayenne pepper. Mix until smooth. Remove about half of the sauce to a separate bowl to use for dipping the chicken into after the chicken is fully cooked. Use the other half for basting the chicken as it cooks.

Season both sides of the chicken with salt and pepper.  Place the chicken on the prepared baking sheet or skillet. 

Rub or brush some of the honey mixture over the chicken. 

Bake for 60 minutes, basting the chicken with the sauce every 10 minutes.  Bake until the chicken is fully cooked with an internal temperature of 165°.

Serve with reserved dipping sauce. To complete the meal, serve some cornbread, mashed potatoes and a salad.

Pumpkin Pie Spice

It is so  easy to put together your own pumpkin pie spice and a lot cheaper as well. This spice isn't just for making pumpkin pies. It is great to use all year long. You can add it to cookies, muffins, coffee, cakes . . .Anytime you want that remarkable blended taste of cinnamon, nutmeg, cloves ginger and allspice.

Ingredients

5 tsp ground cinnamon
1 tsp ground nutmeg
2 tsp ground ginger
1 tsp ground cloves
1 tsp allspice
1/2 tsp. cardamon

Directions

In a jar, combine cinnamon, nutmeg, ginger, cloves, allspice, and cardamon.

Put the lid tightly on the jar.  Shake the jar to thoroughly mix the ingredients.  

Store in a cool, dry place. Use as needed when a recipe calls for Pumpkin Pie Spice.

Notes

You can also combine the contents in a bowl. Mix thoroughly, then pour into a container that has a closable lid.

 Pumpkin Cinnamon Rolls

This is a different twist to the traditional cinnamon rolls.  By adding some pumpkin puree and pumpkin pie spice in the dough, you can transform them into a delicious treat.  These rolls are soft and fluffy that your family and friends are sure to love and request often.

Ingredients

Dough

1 Tbs. yeast
1/2 c. very warm tap water
1 Tbs. sugar
4 1/2 to 5 c. flour
2 Tbs. pumpkin pie spice
1/3 c. sugar
1 tsp. salt
1 c. warm whole milk
5 tbs. butter, melted
1 egg
3/4 c. pumpkin puree

Filling

4 Tbs. butter, softened
2/3 c. brown sugar
1 Tbs.cinnamon

Frosting

4 oz.. cream cheese
3 Tbs. butter, softened
1 tsp. vanilla
2 c. powdered sugar
1 to 2 Tbs. milk

Directions

Set oven temperature to 350°. Grease a 9 x 13-inch baking pan, or cake pan.

In a large bowl, combine yeast, water, and sugar. Set the bowl in a warm location for 10 minutes to allow the yeast to bloom and show it is alive.

Add 1 c. flour, sugar, salt, butter, egg, and pumpkin puree.  Beat for 2 minutes with a wooden spoon, or use an electric mixer with a dough hook attachment. 

Stir in the remaining flour, or until it gets too stiff to mix by hand.  Turn the dough out onto a floured surface.  Knead enough flour into the dough until the dough is only slightly sticky.  Knead for 8 to 10 minutes, or until the dough is smooth and elastic.

Place the dough in a greased bowl and cover with a sheet of plastic wrap, or a tea towel. Set the bowl in a warm location.  Allow the dough to rise until doubled in size. This can take around 60 minutes or more, depending on how warm the location is. 

Turn the dough out onto a floured surface. Roll dough out into a 15 x 12-inch rectangle. Spread softened butter over the dough, leaving at least a 1/4 inch section all around the outside edges unbuttered.

In a small bowl, combine brown sugar, and pumpkin pie spice. Sprinkle the mixture evenly over the top of the buttered surface.

Starting at the narrow end, roll the dough up tightly. Seal the edges of the dough with your fingertips.

Cut the dough into 1-inch slices or 12 equal sized rolls.  Use a serrated knife to cut through the dough, or you can use a piece of unflavored dental floss to cut through the dough.

Place dough into prepared baking pan with the cut side down.  Cover and let rise in a warm location until the dough is doubled in size. This takes about an hour.

Bake for 25 to 30 minutes, or until the rolls are golden brown. 

While the rolls are cooling, it is time to make the frosting.

In a bowl, combine cream cheese, butter, and vanilla. Beat until light and fluffy.  Slowly add the powdered sugar, beating well until thoroughly mixed.  

Add milk, 1/2 tablespoon at a time, until the frosting is at a desired consistency you want to spread over the rolls.  Spread the frosting over rolls and serve. You can sprinkle the tops with cinnamon if desired.

One Pot Beef and Pasta Soup

This soup is easy to put together and serve for supper.  It cooks together in one pot, and it tastes great. Perfect for those times when you want to settle down with a bowl of comforting soup.

Ingredients

1 lb. ground beef or use half ground beef and half spicy or Italian sausage
3 cloves garlic
1 onion, chopped
1 sweet bell pepper, chopped
8 c beef broth
2 (14.5 oz.) cans diced tomatoes with green chilies **
1 can chili beans or white beans
1 tsp. dried basil
1/2 tsp. pepper
1/2 tsp. oregano
1/4 tsp. salt or more to taste
3 c. macaroni pasta in your favorite shape
Parmesan cheese

Directions

In a large pot or Dutch oven, cook ground beef, cloves, onion, and green pepper over medium heat until the beef is no longer pink inside.  Drain off excess fat.

Add beef broth, tomatoes, chili beans, basil, pepper, oregano, and salt.  Stir well to combine and bring to a boil.

Stir in macaroni pasta and chili beans.  Return to a boil.  Cook, stirring occasionally, uncovered until the pasta is tender. This can take between 7 and 10 minutes.

Serve.  Sprinkle with grated Parmesan cheese.  

Notes

Use Rotel instead of the canned tomatoes.  They have a lot more flavor.

Easy Pumpkin Dessert

This is an easy pumpkin dessert that mixes up fast and tastes delicious. 

Ingredients

1 (15 oz. ) can pumpkin, solid pack
1 can evaporated milk
3 eggs
1 c. sugar or half brown sugar and half granulated sugar
2 tsp. cinnamon
1 tsp. ginger
1/2 tsp. nutmeg
1/2 tsp. allspice
1/4 tsp. ground cloves
1 pkg yellow cake mix
3/4 c. butter, melted
1 1/2 c. walnuts, chopped (optional)
Whipped Cream

Directions

Preheat 350°. Grease a 13 x 9-inch cake pan. 

In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, and pumpkin pie spice. 

Pour the mixture into the prepared cake pan.

Sprinkle the dry cake mix over the top of the batter. 

Pour the melted butter over the top of the dry cake mix, but do not mix in. 

Bake for 1 hour and 15 minutes or until done.  You can test the cake to make sure it is done by inserting a knife in the center of the cake. If the blade comes out clean, the cake is done. 

You can use pumpkin pie spice instead of the cinnamon, ginger, nutmeg, allspice, and cloves. 

Serve with whipped cream if desired.