Cooking

Killer Chocolate Making Tips

/ Jodi / 17 Comments

chocolate class colleen and jodi

I got a new nickname Thursday night…  “Killer”

It all started out quite innocently.  (Isn’t that what they all say?!)

I’m pretty sure Mary, the instructor at the Chocolate-Making Class I attended at our local community college Thursday evening, dubbed me this because of my “killer” chocolate tasting making skills.  Or – maybe it was because she recognized my “killer” charm, wit and personality.  Or it could have possibly been for my “killer” fashion sense (I mean who doesn’t envy an aging 50+ in jeans, pink Keds, and an Old Navy funnel neck fleece?!).

But alas, I’m not sure any of the above apply.  I actually was a bit of a hot mess Thursday night…

Colleen, my daughter-in-law, and I were texting about something earlier this week, when she asked,  “Hey, don’t we have some kind of chocolate-making class coming up soon here in December?”

I had completely forgotten!

Several months ago when the local community college published their “Fall/Winter Continuing Education” pamphlet, I had registered us for this as something fun to do together.  It was this Thursday evening.

Thursday started out like many others these days with rising early and every intention of jumping in the shower before jumping into my work (from home) day.  But, as is more often the case than not lately, that didn’t happen.  Dang if I didn’t open my laptop first to start working, and next thing you know, Marty is home, and I am still in my pajama pants and hoody, bed head, yesterday’s mascara, and with a half cup of cold coffee on my desk – – – at 5 o’clock!

Colleen was coming at 5:30 for our 6:00 class.  YIKES!

Jump in the shower, slap on some makeup, gargle with a bit of Listerine, and come out smiling.  Ready with two minutes to spare.  Score!

As we were driving to class, and I was secretly praying that I was heading to the correct campus location, my friend and neighbor, Tracy, called.  I answered (on speaker – hands free!) trying to be witty with, “Do you have a visitor?”

(You see, Tracy is Mikey’s and my walking buddy – and when I leave and he is left to his own accord with doggie door freedom – my little 37 lb furry son likes to take the beaten path through the woods to Tracy’s house and whine at her door until she lets him in for some “poor little ole’ me” ear scratches and belly rubs.)

But Tracy said, “No…  Did you forget we have a chocolate-making class tonight?”

I looked at Colleen.  OH YEAH!  Tracy is the one that told me about this class, and we were meeting her and her sister there.  Sometimes I seriously think I am developing early onset Alzheimer’s!  (But then one of my boys will charmingly question:  “Early? onset?” GRRR!  Some day they will be 50+, and I hope their kids remind them often how ancient they are too!)

We showed up for class, with another amazing two minutes to spare, after choosing the farthest parking lot from the Arts & Hospitality Building we could find just so we could run  walk briskly through the freezing cold and dark charming campus paths and arrive ready to rumble create magnificent sugary confections.

Mary was wonderful – and so was her daughter and chocolate-melting assistant, Ashley.  Mary has been making homemade chocolate for over 30 years and works professionally in the food industry.  At first, reserved and professional, her true wit and humor unraveled as the evening progressed.  We learned some great tips for melting and molding and filling chocolates, while making new friends and laughing along the way.

chocolate class mary instructor 1

TIP:  Mary taught us to completely fill the plastic mold with melted chocolate (i.e. for chocolate covered cherries) to thoroughly coat all sides of each individual mold.  You then turn it over onto parchment paper and let the inside drip out.  Place in refrigerator or cool spot to let set, then repeat a second layer.  Fill it full again and turn over and dump.  Let harden again, then place a cherry inside and fill to top with chocolate.  (Roll in fondant if you like.)

TIP:  Use a squeezie bottle to fill molds.  In the past, I had always spooned into the mold and made a bit of a mess.  Squeezing it in is a breeze and much neater…….

Unless you are “Killer!”

I think I must have been showing off and trying to finish filling my molds first.  I was humming along smiling and laughing and squeezing and filling, when SPLAT! – the lid popped off the squeezie bottle and all the chocolate was splattered atop the mold!

I was so embarrassed I forgot to take a picture (imagine that!?)
If Mary wanted to kill me was frustrated, she sure didn’t show it.  She simply instructed me to grab a spatula to scoop it off onto the parchment and kindly refilled my squeezie bottle.  (THANK YOU MARY!)

I continued on, and my chocolate covered caramels turned out quite yummy – you never would have known if I didn’t tell you here what a total mess I made!

chocolate class caramelsThis photo is AFTER the cleanup!

The next time Mary made her rounds checking on all of our progress, she politely and slyly asked,

“How are you making out, Killer?”

She said it so sincerely and innocently and quietly, I couldn’t help but burst out laughing!

And being one to “not let it go,” I continued on all night with my new nickname.   I also dubbed my sidekick chocolate-making aficionado, Colleen as “Killer Junior.”

TIP:  Use “melting” chocolate – not chocolate chips (i.e. Nestle). Mary mentioned they put something in chocolate chips to help them keep their “chip” shape that prevents them from melting completely and smoothly.  I have found this to be true, and there is a big difference in the end product when using “melting” chocolate!

TIP:  We used Merckens brand chocolate, and it was pretty good.  I would give it a medium/average rating.  It’s not the cheapest, but far from the most expensive also.  It did melt beautifully, but the taste was not as creamy and milky as I personally like if I am going to indulge in chocolate treats such as this.  I look forward to trying out some other higher quality chocolates, but this was not too shabby.  (Marty and Nick were pleasantly surprised at what I brought home!)

chocolate class mary instructorMary showed us how to make peanut and coconut clusters.

TIP:  Use FREEZE-DRIED coconut as opposed to the typical sweetened, flaked coconut you might typically use for baking.  It turns out much better!  Less moisture content to “confuse” (for lack of a more technical term) the chocolate and result in a delightful treat.

While Colleen was busy making her favorite white chocolate covered peanut butter cups, I was flitting around being disruptive to everyone taking pictures and offering my own tips….

chocolate class colleen making white chocolate peanut butter cups

While Colleen was making our dark chocolate covered fudge fondants, I took a few more photos, offered a few more tips, and did accomplish a bit of chocolate making too!  (note those beautiful caramels on the right in my spot below… though Colleen did do the white drizzle part… I know I know – I have the best D-I-L ever!)

TIP:  Once all of your chocolate and filling is in the mold, tap it lightly a few times on the table or lightly shake back and forth horizontally a few times to even and smooth out the chocolate before it sets.  It makes the WORLD of DIFFERENCE in the finished product!

chocolate class colleen chocolate fudgeI did manage to make chocolates, and look at what we ended up with!

TIP:  A great way to melt chocolate and keep it melted is to do it in a crockpot.  Who would’ve thought?

chocolate class our boxesNot too shabby – eh?

We had a BLAST!  We learned some great TIPS…  We made chocolate (which Marty and Nick are thoroughly enjoying)…

But most of all – we made memories!

TIP:  Clean-up is much easier if you let the chocolate cool and harden.  Place the squeezie bottles that are all but empty, but coated with chocolate, in the refrigerator for several minutes.  When the chocolate hardens, all you need do is squeeze the bottle several times and the hardened chocolate cracks and releases from the sides into a pile of broken up pieces in the bottom of your bottle.  This can be saved and remelted.  Much more cost-effective than washing and throwing out all of that delicious chocolate – and A LOT less messy too!

And after all that fun, Colleen and I were both thinking candy making and cookie baking the next day.   I found the 40+ molds I had boxed up in the attic from about 20 years ago when Marty’s Mom and sister and I used to do all this together and texted Colleen to see if she wanted to come borrow to use for her baking and cooking this weekend.  It brought back a flood of happy memories….

and I hope Colleen will remember our day and many more to come as we enjoy spending time and making memories!

chocolate class colleen and jodi

Killer, Jr. & Killer

Of course she is the cute one on the left!

Cheers and Sweet Hugs,

Jodi

Comfort Food & Best Friends: Homemade Potato Soup & Crusty Bread

/ Jodi / 19 Comments

My BFF was coming for dinner one night this week, and I wanted to make one of her favorites.  Jill loves creamy potato soup, especially on these cold winter evenings, so I was excited to make it for her to enjoy for dinner with Marty and I since her hubby is out of town.  How lucky for me to get to have extra time with her!!!

HoI found a recipe for Crockpot Potato Soup and thought that would be perfect – I could prep it in the morning, let it cook while I work, then finish it up after work and enjoy the evening with Jill.

So I started peeling and dicing the potatoes.  The recipe called for 3 to 3 1/2 lbs, but I decided to double it to assure there would be plenty leftover for Jill to have for the rest of the week to take for lunch or have for dinner at home.

potato soup 1

And as a side note:  Marty would be so proud that I actually used the vegetable peeler tool to peel all 7 lbs. of potatoes!  What a hassle!  I usually just use a paring knife to be quicker, but I do waste an awful lot that way…   I had a bag of red potatoes and several loose russet and Yukon Golds.  I used every single one of them.

potato soup 2

Then I chopped two wonderfully large sweet Vidalia onions.   I’m not the best chopper/dicer.  I just don’t have the patience to “finely” chop or dice.  Marty and Jake are so much more precise.  I like to refer to my style of chopping as “rustic.”  Doesn’t that sound so much more artistic and purposeful than “too lazy to bother?”  🙂

Next the recipe called for chicken broth.  I didn’t have any canned or boxed, but I did have chicken base, which makes a wonderful and much less expensive broth.

potato soup 3

Since I was doubling the recipe, I needed 10 cups of chicken broth.

potato soup 4

Well – I have a pretty large crockpot, but wasn’t thinking straight (Disclaimer:  it was like 7:30 am, and I was only on my first cup of coffee), so 7 lbs. of diced potatoes and 10 cups of chicken broth…. well – not happening in the crock pot…. And there was more to add….

The recipe didn’t call for garlic, but c’mon – what savory dish doesn’t taste better with some freshly minced garlic in it?  Again – note the “rustic” mincing job I do with my garlic…

potato soup 7

And just because I had it – – and because it is yummy – – – I wanted to throw in some fresh “rustically” chopped rosemary and sage.  Oh the wonderful aroma!!!!

potato soup 8

So before I had a huge mess, I dumped it all in a LARGE pot – way too large – but whatever – it fit – and too big is better than too small (for soup pots)!

potato soup 6

Next – the recipe called for a cup of evaporated milk.   I had one can.  I needed 2 cups (doubling – remember?)  One can does NOT equal two cups….

potato soup 5

… so I just filled the remaining half cup with Half and Half.  I dumped poured it in the pot, then added a dash of salt and pepper.

According to the crockpot recipe, this is all to simmer on HIGH for 4 hours or LOW for 8 hours…. I put a lid on the pot, set the burner to simmer, and it only took about an hour of simmering for the potatoes to be fully cooked and soft.  So it just sat there (and the flavors melded) for the day once done.

After work, when I was ready to finish the soup, I melted 2/3 cup butter in a medium saucepan.  Once melted, I whisked in 2/3 cup flour and cooked for a couple minutes.  I then whisked in 4 cups of the potato soup broth.

potato soup 9This was then added to the big pot and cooked for about 10 minutes.  While that was cooking, I fried up a pound of sliced bacon, chopped a handlful of green onions, and grated some cheddar cheese.

potato soup 10I stirred half the bacon, onion and cheese into the pot, along with a cup of sour cream…

potato soup 11I reserved the rest of the bacon, green onions and cheese for garnishing on top of the soup.

potato soup 13

And because nothing goes better with warm, creamy soup than rustic crusty homemade bread, I made a loaf for dunkin’.  (You can find the recipe for this super-easy, no-knead, three ingredient crusty bread here from a previous post.)

potato soup 12We filled and warmed our bellies, and then……  the best part….. my favorite holiday show was on!  RUDOLPH the Red-Nosed Reindeer!  And I got to watch it with my bestie!

And Jill got to take a big container home to enjoy for the rest of the week.  It was a pretty great Tuesday! 🙂

Here is the recipe (the SINGLE recipe that FITS in the crockpot!) as posted by www.CookingClassy.com.

Make it however you like, add whatever spices you like, substitute whatever you need…. That’s the beauty and fun of cooking!

Yield: About 6 servings

Ingredients

  • 3 to 3 1/2 lbs russet potatoes, peeled and diced into 1/2-inch to 3/4-inch pieces (about 7 medium potatoes, 8 – 9 cups)
  • 1 medium yellow onion, finely diced (1 cup)
  • 3 (14.5 oz) cans low-sodium chicken broth
  • 1 cup evaporated milk
  • Salt and freshly ground black pepper, to taste
  • 1/3 cup butter
  • 1/3 cup all-purpose flour
  • 1/2 cup sour cream
  • 1 1/2 cups shredded cheddar cheese (6 oz)
  • 9 oz bacon, cooked and diced or crumbled
  • 4 green onions, diced

Directions

  • To a 6 or 7-quart slow cooker, add potatoes, onion, chicken broth, evaporated milk and season with salt and pepper to taste. Cover with lid and cook on HIGH heat for 4 hours or LOW heat for 8 hours (poke potatoes with a fork to check make sure they’re soft).
  • Ladle out 2 cups liquid from soup mixture in crock pot into a liquid measuring cup, set aside. In a medium saucepan, melt butter over medium heat. Add flour and cook, stirring constantly, 2 minutes. While whisking, slowly pour 2 cups liquid in measuring cup into butter mixture (it will thicken quickly). Pour butter mixture into slow cooker and stir to blend. If desired, mash potatoes with a potato masher to break down into smaller pieces or use an emulsion blender to puree. Cover and cook on HIGH heat until thickened, about 10 minutes. Turn heat off (or to warm), stir in sour cream. Serve warm topped with cheddar, bacon and green onions (you can just mix in those three remaining ingredients into slow cooker or top individual servings).

Ho

Cheers & Warm Hugs,

Jodi

I am submitting this post as part of my #Writing201 Assignment: A How-To How-To – We all have something we can teach others. This week, dig into your bucket of expertise to pen an instructional post.

Snowman Oreo Cookie Balls

/ Jodi / 5 Comments

Since the Thanksgiving Turkey Oreo Cookie Balls I made a couple weeks ago were such a big hit, I was excited to try these cute little Snowman Oreo Cookie Balls using the same technique to take to a party we are going to on Saturday.  Didn’t they turn out cute?

snowman oreo cookie balls 2

They were super easy to make, and I got the idea from the original Turkey Oreo Cookie Ball Inventor/Blogger, Jennifer West at Pink When.  Thanks for the great creativity and inspiration Jennifer!

snowman oreo cookie balls

These quick, easy, and adorable little just-starting-to-melt snowball faces would be great to take to your child’s school party, for a winter sledding party, holiday get-togethers, and as a fun addition to your holiday cookie trays.

Here’s the recipe (as created by Jennifer at Pink When)

Snowman Oreo Cookie Balls

1 Package Oreo cookies, finely crushed (about 36 cookies)
1 package (8oz.) cream cheese (softened)
16-20 oz White Chocolate, Melted
Black and Orange Icing
Mini Rolo Candies
Deocorative Candy Snowflakes

Crush OREO cookies to a fine crumbly mixture (I placed in a Ziploc Freezer bag and rolled a marble rolling pin over them).  Mix in the softened cream cheese.

Roll into one inch cookie balls, and freeze for 10 minutes.

Dip cookie balls into melted chocolate and place on a prepared cookie sheet covered with wax paper.

Place into the refrigerator for 15 minutes to an hour before decorating.

Add an orange carrot nose with icing and black coal eyes and mouth.

With an additional dab of white chocolate (I used a toothpick), adhere a decorative candy snowflake to the hat (of course this is optional or you could use whatever fun thing you have), then with one more dab of the white chocolate, adhere the rolo “hat.”

Enjoy!

Cheers & Snowy Hugs,

Jodi

 

Welcome

/ Jodi / 2 Comments

https://i0.wp.com/cdn.shopify.com/s/files/1/0251/1351/files/Welcome_large.jpg

I’ve been blogging a little over six months now here at lifeinbetween.me, and I can’t believe how much I am enjoying it and how much I am learning…

about blogging, writing, technology, but most of all about MYSELF!

I thought it high time I build a Welcome (Home) Page for those that may visit and wonder what this is all about here.

It was fun pulling photos and linking them with the posts that I thought summed up my blog and my lifeinbetween.

Check it out HERE, and let me know if you think I hit the highlights or if I missed something important or should do something different. I did it very late at night and kept falling asleep in the middle of working on it!  🙂

I would LOVE your feedback, comments, questions, whatever you’d like to say or share –  as I grow on this journey of blogging and the never-ending journey of self-discovery.

Cheers & Hugs,

Jodi

 

Thanksgiving Reflections

/ Jodi / 14 Comments

thanksgiving 2014 group turkey shot

I hope everyone that celebrated yesterday had a wonderful Thanksgiving!
(It still blows my mind that people read my blog from all over the world, so there are places that don’t celebrate this American holiday!)

Today is a day of relaxing and reflecting for me – on an amazing day spent with this crazy coop of turkeys that I so adore!

thanksgiving place settings

My crafty and stampin’ friends might appreciate the table setting complete with hand-stamped fall wreath place settings :).

But…  as much as I love to dress up the table, decorate, and prepare creative dishes, I have to say – Thanksgiving is no time for breaking tradition!

turkey

No messin’ with the traditional turkey, stuffing, mashed potatoes, canned jellied cranberry sauce (though Jill did cut them into adorable little stars that made them taste even better!), Pillsbury crescent rolls (or Nick would be seriously upset), pumpkin and apple pie.

desserts thanskgiving 2014

A couple veggies took on a little twist this year – like my new favorite Roasted Butternut Squash with Rosemary, and the amazing Brussells Sprouts with Chorizo and Almonds that Joyce and Rob brought (still need to get that recipe!), but I did get in a bit of trouble with Marty (and only Marty!) for not making that disgusting green bean casserole with (GAG!) cream of mushroom soup…

table

We toasted family and friends, and of course Oh Rob had a story for us!

rob at table

It just wouldn’t be the same if he didn’t!  (Love you Oh Rob!) 🙂

vino

and homemade Reflection Wine – for in wine there is life.

cheesey turkey

Colleen made this cute cheesey turkey – complete with brussells sprouts eyes straight from Jake’s garden, which was devoured immediately.

bacon wrapped blue cheese stuffed dates

I also made this super easy, but TO DIE FOR appetizer:  Bacon Wrapped Dates stuffed with Blue Cheese.  Every single person L O V E D them, so don’t judge by the interesting combination of ingredients!  I simply cut a slit in each date, removed the pit and replaced with a pinch of crumbled blue cheese, wrapped it in a half strip of bacon, jabbed with a toothpick to hold together and make for easy serving afterwards, and baked at 400 degrees F for about 30 minutes.  Even those that claimed to not like dates or not like blue cheese adored them!  Highly recommend these for your next get together – just saying.  🙂

finger prints

Sweet Jackie brought the most adorable gift.  A print of a tree and a frame, to which we each stamped a fingerprint or two and labeled with our name and something we are thankful for.

fingerprint tree

I already have it hanging right outside my dining room.  What an amazing memory I will always have of this day and these peeps I love.  Thank you so much, Jackie!

turkey wine bottles

And how cute are these?  Isn’t this a fun way to take wine as a hostess gift?  Dress them up for the holiday.  Jackie also made these adorable bottles of red and  white into boozy turkeys.  I LOVE THEM!

thanksgiving hostess gifts

Colleen and Jake brought me the most awesome smelling winter holiday candle – who doesn’t love a wonderful smelling candle – and Joyce and Rob brought a crock stuffed with bags of pistachios and a festive apron and hot mitt along with a Bountiful Blessings calendar with a note written on it saying, “Looking forward to spending more time together in the new year.”  Now isn’t that a great idea?!  Such creative peeps I hang out with – eh?

calendar

I share these for those looking for great ideas for hostess gifts around the holidays.  Wine, candles, nuts, aprons, calendars – all very appreciated gifts!

And Jill handmade all of us these adorable turkey t-shirts.  Is she amazing or what?!!  And look how cute they all look.

hendy

They even had turkey feathers on the back!

turkey backs

It was wonderful to SKYPE with Julie, who if you look really close at the iPad Jackie is holding, is also wearing a turkey shirt that Jill sent ahead of time.  🙂  We only missed connecting with Jayme :(.

thanksgiving 2014 group turkey shot

We ended the evening with board games, including Cards Against Humanity…

cards against humanity

and laughed until our cheeks hurt!

cards rob jill

We were even fortunate enough to have Marty’s 91 year-old Aunt Francie with us, who is such a good sport.

Marty and Aunt Francie

I am simply stuffed with thankfulness and reflecting on my many blessings.

Wishing you all the same!

Cheers & Hugs,

Jodi

Closed for Thanksgiving

/ Jodi / 3 Comments

thanksgiving closed

I’m busy Roasting Turkey,

Mashing Potatoes,

Chopping, Slicing, Smiling, Laughing, Sharing, Clinking Glasses….

Being Thankful!

Happy Thanksgiving!

May you be thankful for everything you have at Life in Between and always.

Cheers & Hugs,

Jodi

Thanksgiving Crack Snack Mix

/ Jodi / 7 Comments

Are you looking for a simple little way to give a little Thanksgiving gift to a co-worker or neighbor, as a hostess gift, something for your friendly delivery person or grocery clerk or……  (whoever you are looking to give a little gesture of Thanksgiving to)?

thanksgiving crack snack mixI came up with a quick Thanksgiving Crack Snack Mix.    Easy Peasy Stuff Here!

Just grab a bag of Mini Pretzels, Bugels, Cheez It Crackers, Peanuts, Candy Corn, and Reese’s Pieces.  Mix it all together in a huge bowl (and if you want to get fancier 🙂 – drizzle some white or milk chocolate or dark chocolate over it – I did not this time).

thanksgiving crack snack mix bowlYou can then package it up in cute jars or bags, dress it up with a cute tag and a bow, and a sweet little treat is created.

thanksgiving crack snack mix 2

Easy, thoughtful, homemade, and yummy!

Hope your Thanksgiving is STUFFED with HAPPINESS!

Cheers & Hugs,

Jodi

 

Un-Thanksgiving

/ Jodi / 14 Comments

un 7We had the pleasure of spending an unforgettable Un-Thanksgiving with some of our undeniable favorites this past Saturday.

Now before you get all, “What the heck?  Aren’t you thankful?  Are you anti-Thanksgiving?” on me…un 6I LOVE Thanksgiving, and I am unbelievably thankful for so many un-deserved blessings in my life.un 3It’s just that it is impossible to be with everyone you want to be with on that one certain day for that one certain meal at that one certain time.  Right?un 1So my unparalleled cousins, Nikole and Michael, undertook the task of preparing an unforgettable Un-Thanksgiving feast and family celebration.un 2Unlike your traditional Thanksgiving meal, we had the most unequivocally sumptuous pork roast with an unbearably amazing vinaigrette, roasted potatoes, the most unfathomably incredible roasted brussels sprouts with chorizo and chopped almonds, roasted fresh carrots, and fresh baked bread with oil for dipping.un 4We uncorked unlimited bottles of vino (apparently too many as I certainly did not have my camera focused for this timer-set group shot!)…un 9We laughed unstoppably….un 8We even unleashed our inner Broadway talents while singing and dancing to “Frozen” after unsparingly stuffing our tummys and snuggling on the couch.

The unlimited love unraveled that day was unmistakable.un 5So think about doing something untimely and unexpected like an Un-Thanksgiving or Un-Christmas or Un-Whatever…… You might just unravel some unexpectedly untouchable moments and memories.

Now do you understand?  🙂

Until next time…
Cheers & Hugs,
Jodi

Thanksgiving Turkey Oreo Cookie Balls

/ Jodi / 10 Comments

I had some googly candy eyes left from making Peanut Butter & Chocolate Spider Cookies for Halloween, so I thought I would make these cute little Thanksgiving Turkey Oreo Cookie Balls.

thanksgiving turkey oreo ballWith just a few simple ingredients, you can create these little critters for your Thanksgiving turkeys.

thanksgiving turkey oreo balls

I had some fun little “turkeys” to share mine with.  Like this one….

Mason Turkeyand this one. Who each gave them a big thumbs UP!  🙂

ella turkey

Here is the recipe, which I tweaked slightly from the original found on Pink When:

Thanksgiving Turkey Oreo Cookie Balls

1 Package Oreo cookies, finely crushed (about 36 cookies)
1 package (8oz.) cream cheese (softened)
1 Bag Nestle’s Semi Sweet Chocolate Chips, Melted
1 Bag Candy Corn
Candy eyes

Crush OREO cookies to a fine crumbly mixture (I placed in a Ziploc Freezer bag and rolled a marble rolling pin over them).  Mix in the softened cream cheese.

Roll into one inch cookie balls, and freeze for 10 minutes.

Dip cookie balls into melted chocolate and place on a prepared cookie sheet covered with wax paper.

Place into the refrigerator for 15 minutes to an hour before decorating.

Add 5 candy corn to the back of the ball as tail feathers by gently poking into the cookie ball.

Use additional melted chocolate as glue to attach the candy eyes, nose and feet.  (For each turkey, cut a piece of candy corn – using the white tip as the nose, and the orange part (cut in half) as feet.)

Gobble Gobble!
Cheers & Hugs,
Jodi

Perfect Pot Roast

/ Jodi / 10 Comments

I always thought I made a decent pot roast.

Throw a frozen chuck roast in a crock pot or enamel roaster pan, add an envelope of Lipton onion soup, onions, carrots, water….

Not bad….

But then……. (drum roll please)…… I discovered Ree Drummond (aka The Pioneer Woman)’s Perfect Pot Roast recipe.

(Trumpets Sound and Angels Sing)

No turning back after you try this!

perfect pot roast

I forgot to take some nice pictures of the finished product (BAD BLOGGER Jodi!!!!), but hopefully these will begin to get your mouth watering.

And since when did Chuck Roast become such a premium price cut of beef?!!???!!!  It used to be CHEAP, but then I think people discovered the wonderful marbling and bits chunks of fat actually create A-M-A-Z-I-N-G flavor!

perfect pot roast 2

Here is the recipe I will use forever and ever from this day forward – love without end, amen.

You are going to LOVE it!

Perfect Pot Roast (original recipe from Ree Drumond, Pioneer Woman)

  • 1 4-5 lb. Chuck Roast
  • 2-4 Tbsp. Olive Oil
  • 3-4 cloves of fresh chopped garlic (I added this because garlic always makes it better!)
  • 2 Onions
  • 6-8 carrots
  • Salt & Pepper
  • 1 cup Red Wine (this is what MAKES it! – though Ree says you can use beef stock if you prefer)
  • 2-3 Cups Beef Stock (I used beef bouillon dissolved in water to make the “stock”)
  • 3 sprigs Fresh Thyme, coarsely chopped
  • 3 sprigs Fresh Rosemary, coarsely chopped (oh my obsession with fresh Rosemary! – this is #2 item that TOTALLY makes it!)

Generously salt and pepper your chuck roast.

Heat a large pot or Dutch oven over medium-high heat.  Add olive oil.

When the oil is hot, add the chopped garlic and quartered onions.  Brown nicely, then remove to a plate.  Do the same with carrots, adding additional olive oil as needed.

Place the meat in the pan and sear it for about a minute on all sides until it is nice and brown all over. Remove to a plate.

With the burner on high, deglaze the pan with the red wine – scraping the bottom with a whisk to get all of that wonderful flavor up.

When the bottom of the pan is sufficiently deglazed, place the roast back into the pan and add enough beef stock to cover the meat halfway (about 2 to 3 cups). Add in the onion and the carrots, as well as 3 or 4 sprigs of fresh rosemary and about 3 sprigs of fresh thyme.

Cover and roast in a 275F oven for 3-4 hours.

ENJOY!

Cheers & Hugs,

Jodi