Perfect Oven Roast

• I've tried many kinds of pot roasts in the slow cooker and the oven and this one was the most delicious one I've ever made! I used a 3 pound roast so I did a little math to adjust the times appropriately.
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• 1 (5 pound) standing beef rib roast (I used a regular roast and it turned out great!)
• 2 teaspoons salt
• 1 teaspoon ground black pepper
• 1 teaspoon garlic powder
  
  Allow roast to stand at room temperature for at least 1 hour.
  Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F (190 degrees C) to reheat the roast. The internal temperature should be at least 145 degrees F (62 degrees C). Remove from the oven and let rest for 10 minutes before carving into servings.

Chewy Nutella Cookies

½ cup unsalted butter, at room temperature
½ cup granulated sugar
½ cup firmly packed light brown sugar
½ cup Nutella
1 egg
1 tsp. vanilla
1 ½ cups flour
1 tsp. baking soda
¼ tsp. salt
1/3 cup mini chocolate chips

Preheat oven to 350F.
Cream butter with both sugars until light and fluffy. Stir in the egg, vanilla, and Nutella.
Add the flour, baking soda, and salt into the wet mixture until just combined. Fold in the chocolate chips. 
Drop the dough by tablespoons onto baking sheet and bake for 6-7 minutes.

Go-to Pancakes

I had thought I found the perfect pancake recipe a while back. It was good the first few times I made it but for some reason, after a while, every time I made them they were too thick and hard to eat without a gallon of syrup. So I went looking for a new recipe. I've now made this one a few dozen times (we have pancakes almost every Saturday morning). I can vouch for it's consistent perfection.

1 1/2 c milk
1/4c vinegar
2c flour
1/4c sugar
2t baking powder
1t baking soda
1t salt
2 eggs
1/4c butter
1t vanilla

Mix milk and vinegar in a measuring cup. Set aside to let "curdle."
In a larger mixing bowl stir together dry ingredients.
Stir in milk mixture and other wet ingredients.
Pour onto greased griddle for desired size. Flip over once they start looking cooked on the bottom size.
If you're making a large batch put on a cookie sheet in the oven at the lowest setting your oven has.

Shepherd's Pie

For the meat mixture:

1 1/2 lbs lamb or beef (cubed or ground is fine)
1 container mushrooms
1 large sweet onion, diced

3 large carrots, peeled and diced
4 cloves garlic, minced
3 tbsp butter
5 tbsp flour
1 cup Guinness stout
1 cup red wine
1 cup beef broth
1 tbsp Worcestershire sauce
2 tsp dried basil
2 tsp dried oregano
2 tsp dried sage
1 cup frozen peas, defrosted
salt and pepper

For the potatoes:2 lbs russet potatoes, peeled and cut into equal sized pieces
4 tbsp butter
1 1/2 cups grated white cheddar cheese
1/4 cup milk
1/4 cup fresh parsley, chopped
1/3 cup chives, chopped
salt and pepper

Preheat oven to 350. 

Place potatoes in a large pot and cover with water.  Bring to a boil and cook until potatoes are fork-tender, about 15 minutes.  Drain well and return to pot to remove any excess moisture.

Meanwhile, brown beef or lamb in a large dutch oven over medium heat.  Drain off any excess fat.  Add onions, carrots and garlic, and sauté until softened.  Add butter, stir until melted.  Sprinkle flour over meat and veggies, stirring to coat.  Cook 1 minute.  Deglaze pan with Guinness, red wine, and beef broth.  Bring to a simmer, then reduce heat to medium low.  Add Worcestershire sauce and spices, simmer about 15 minutes, or until carrots are tender.  Add peas, and season mixture to taste with salt and pepper.  Simmer until mixture has thickened.

Once potatoes are drained, stir in butter and milk and mash until consistency is smooth (add a little more milk if necessary).  Stir in cheese, parsley and chives.  Season with salt and pepper. 

Pour thickened meat mixture into greased casserole dish (I used an oval one, smaller than a 9×13).  Spoon potatoes gently over the top of the meat mixture, making irregular peaks with the back of your spoon.  Bake at 350 for 20-30 minutes, or until potatoes are golden brown and edges are bubbly.

Berry Muffins

2 cups all-purpose flour
3/4 cup sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup milk
1/2 cup vegetable oil
2 large eggs
1 1/3 cups fresh berries (I use frozen and it works just fine)

Position a rack in the center of the oven and preheat to 400°F. Lightly butter twelve muffin cups or place paper muffin cups in the muffin tin.

In a medium bowl, whisk the flour, sugar, baking powder, baking soda and salt to combine and make a well in the center. In another medium bowl, whisk the milk, oil and eggs. Mix well and pour into the well. Stir just until blended. Fold in the berries. Spoon equal amounts of the batter into the muffin cups, filling them about three-fourths full.

Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 20 minutes. Cool in the pan for 5 minutes. Remove the muffins and serve warm or cool on a wire rack.

Oatmeal Pancakes

Always eager to try new ideas for Saturday morning breakfast, I found this one. It was pretty delicious and it's definitely one we'll be bringing back to the table some other Saturday. 

• 1 1/2 cups quick-cooking oats

• 1 cup all-purpose flour

• 1 teaspoon baking soda

• 1 teaspoon sugar

• 2 eggs

• 2 cups buttermilk

• 6 tablespoons butter or margarine, melted
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• In a bowl, combine the oats, flour, baking soda and sugar. Combine the egg, buttermilk and butter; stir into the dry ingredients just until moistened. Cook in usual pancake fashion on your griddle or frying pan. We topped them with some cooked fresh peaches.
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Chicken Fried Rice

• 1 egg
• 1T water
• 1T butter
• 1T vegetable oil
• 1/2 onion, chopped
  1c frozen mixed veggies
• 3  green onions, chopped
• 2 cups cooked white rice, cold
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1c cooked, chopped chicken
  
  In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds.
  
  Heat oil in same skillet; add onion and saute until soft. Add veggies and saute until thawed. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.