Well, maybe not a few but definitely one of my new FAVORITE things! This cookbook was a Christmas gift from Ryan's Mom and I have read it and re-read it and tried LOTS of the recipes...so fun! My kids love "her" version of Egg-in-A-Hole and I'm in LOVE with the French Breakfast Puffs. Try them out, I swear they will not fail you! I'm taking her advise and freezing the leftovers, I will let you know how that works out!
Sunday is usually a big meal night and this Sunday was no exception...and we did it Pioneer Woman style. As a side note, Cooper will eat ANYTHING out of this cookbook because she's a rancher's wife...and she cooks for COWBOYS. Anyway, Sunday night I made her Perfect Pot Roast, PW's Creamy Mashed Potatoes AND Life by Chocolate Cupcakes!
Oh. My. Goodness. I know, roast? Who gets excited about roast? But really, make this the next time you have company...it was amazing! The mashed potatoes were great too, but we probably couldn't have eaten 1/2 the recipe...so don't make the full batch unless you are feeding your entire neighborhood. The cupcakes made 18 and I could have used 1/2 of the ganache...you can't possibly use the whole recipe unless you are slathering your body in it. Hope you enjoy...we did!
Perfect Pot Roast
3 to 5 pound chuck roast (generously salt on both sides)
2 onions (peel paper and chop in half)
8 carrots (rough chop...don't peel)
2 to 2 1/2 cups beef stock
4 fresh rosemary sprigs
3 fresh thyme sprigs
- Preheat oven to 275 degrees.
- Heat large pot and at 2 T. olive oil...get really hot.
- Toss onions in and brown about a minute on both sides...remove.
- Toss in carrots, brown about a minute on both sides and remove.
- Get pot hot again and add another T. olive oil.
- Place meat in and sear on both sides about 1 minute each and remove.
- Deglaze pot with 1 cup of beef stock and then add meet back in with carrots and onions.
- Pour in more stock to cover meat halfway.
- Put it thyme and rosemary.
- Cover and roast 3 to 5 hours, depending on size of roast.
PW's Creamy Mashed Potatoes
Here's the ingredients...I don't think you can mess up the preparation, but if you need exact recipe let me know!
5 pounds russet or Yukon gold (peeled and boiled)
12 T. Butter
8 oz. Cream Cheese
3/4 C. half-and-half
1/2 teas. seasoned salt
salt and pepper to taste