Fall is here so I figured it was time for a slow cooked meal. I made these sandwiches yesterday and they were pretty good and extremely easy. You just put it in the oven and forget about it for 6 hours. My only complaint was it didn’t produce a lot of extra au jus for dipping, so you could probably add more liquid to the recipe or just make a separate saucepan of au jus.
Italian Drip Beef
- 3 lb chuck roast
- 1 package Good Seasons Italian Dressing
- 1 can beef broth
- 1/2 cup water
- 1 jar of pepperoncinis (I had 16oz jar)
- Salt/pepper as needed
- Preheat oven to 275 degrees.
- In a dutch oven, mix together broth, water, Italian dressing. Add in 1/2 the jar of pepperoncinis and 1/2 of the juice.
- Place roast in liquid mixture and cover.
- Bake for 6 hours.
- Once done, meet will be fall apart tender. Shred with two forks.
- To make sandwiches – I placed rolls on baking sheet, filled with meat and topped with mozzarella cheese. Put under the broiler just until cheese melts.
This can be made in advance and actually may even be better that way. After refrigerating, it will be easier to remove any excess fat, but mine wasn’t too fatty as I trimmed the roast well. You could also do in crockpot – I would probably do the low heat option.
It has been way too long since I added a recipe to the blog! I’m going to blame it on the fact that sewing dominates most of my free time. Plus, I don’t think I’ve made anything new for 6 months…guess I’ve been in a food rut.
This all changed when I needed a dessert for an office birthday last month. Being a Floridian, I thought I would try out a key lime recipe. Everyone enjoyed these bars and they were extremely easy to make. I highly recommend them for your next summer party. The picture isn’t very pretty, but the taste more than makes up for it!
Note: I doubled this recipe for a 9×13 pan
Key Lime Pie Bars
- 5 oz graham cracker crumbs
- 3 T light brown sugar
- 4 T butter, melted
- 2 oz cream cheese, softened
- 1 T grated lime zest
- 1 14 oz can sweetened condensed milk
- 1 egg yolk
- 1/2 cup key lime juice
- pinch of salt
- Preheat oven to 325 degrees F. Line an 8-inch square baking pan with foil, allowing the extra foil to hang over the edges of the pan. Lightly coat with non-stick cooking spray.
- For the Crust: Stir together graham cracker crumbs, brown sugar and salt in a bowl. Drizzle the melted butter over the crumbs and stir until the crumbs are evenly moistened. Press the crumbs evenly into the bottom of the pan. Bake until golden brown, 18 to 20 minutes. Allow the crust to cool while you prepare the filling.
- For the Filling: Stir together the cream cheese, lime zest and salt in a medium bowl. Add the sweetened condensed milk and whisk until completely incorporated and no lumps remain. Whisk in the egg yolk, then add the lime juice and whisk gently until incorporated. Pour the filling into the crust and smooth into an even layer.
- Bake until the filling is set and the edges are beginning to pull away slightly from the sides of the pan, 15 to 20 minutes. Allow the bars to cool to room temperature, 1 to 2 hours. Cover with foil and refrigerate until thoroughly chilled, at least 2 hours or overnight.
- When ready to serve, run a paring knife around the edges of the pan and lift the bars from the pan using the foil overhangs. Cut into squares and serve. Keep any leftovers refrigerated.
It is that time of year that pumpkin food items appear everywhere. I decided to try a new pumpkin bar recipe, as I usually just stick with my go to Pumpkin Gooey Cake. These were a hit and even my anti-pumpkin husband liked them. I really think adding cinnamon to the cream cheese icing is what makes these extra special.
(best if made a day in advance)
- 4 eggs
- 2 cups sugar
- 1 cup oil
- 1 15 oz can pumpkin
- 2 cups flour
- 2 t baking soda
- 1 t salt
- 1 t cinnamon
- 1/4 to 1/2 t nutmeg
- Preheat oven to 325 degrees
- In large bowl, beat eggs and add sugar.
- Mix in oil and pumpkin.
- Add remaining ingredients and mix to combine.
- Pour into greased jelly roll pan. Bake for 20 to 25 minutes.
- Allow to cool and then frost.
Cinnamon Cream Cheese Frosting
- 1 stick butter, room temperature
- 1 8oz package cream cheese, room temperature
- 2 cups powdered sugar
- 2 t vanilla extract
- 1 to 2 t cinnamon
- Cream together butter and cream cheese.
- Mix in remaining ingredients (start with 1 t cinnamon and add more to your liking). Beat on high for a few minutes to make it light and fluffy.
I am a huge fan of Biscoff spread and can’t believe I didn’t think to make a gooey cake version before now! Biscoff cookies are the cookies you get when on Delta flights. They are super tasty, with a cinnamon background…could maybe be classified as part of the gingerbread family. About a year or so ago they introduced Biscoff spread, which is the consistency of peanut butter and is made with the cookies. It is very addicting and perfectly acceptable to eat by the spoonful. In my area I can only find the cookies and the spread at Walmart, but I know they sell it at Publix for my Florida friends. I hear Trader Joe’s has their own version as well called Cookie Butter. Hope you give these a try!
Biscoff Gooey Cake
- 1 package yellow cake mix
- 4 eggs
- 2 sticks of butter – melted separately
- 8oz package cream cheese, softened
- 1 cup creamy biscoff spread
- 1 box (16oz) powdered sugar
- 1 t vanilla extract
- 2 to 3 t cinnamon
- Preheat oven to 350
- In large mixing bowl, combine cake mix with 1 stick melted butter, 1 egg and 1 t cinnamon. Press into the bottom of a greased 13×9 cake pan.
- In a large mixing bowl (I always use the same one that I just did the cake mix in without cleaning it) mix together the cream cheese and biscoff spread. Stir in 3 eggs, 1 stick melted butter, vanilla and 1 to 2 t cinnamon. Mix in powdered sugar until smooth.
- Pour cream cheese mixture on top of cake mix crust and spread evenly.
- Bake for 40 to 50 minutes – trying not to overbake. Mine usually take exactly 40 minutes but think I did this one for 45 min.
Variations for next time: Spread a thin layer of the biscoff spread on top of the cake base before adding the cream cheese mixture. It would maybe help add more biscoff flavor as I think it was pretty mild.
I was watching the Food Network this weekend and saw Trisha Yearwood make this casserole on her show. I changed up the recipe a little by using canned cream of chicken soup, but it had a great flavor and was very easy. This would be a great weeknight dinner, especially if you have your chicken already cooked or use a rotisserie chicken.
Chicken Tortilla Casserole (adapted from Trisha Yearwood)
- 24 soft corn tortillas
- 4 chicken breasts, cooked and shredded
- 2 cans cream of chicken soup
- 1 cup sour cream
- 2 cups chicken broth
- 1 onion, diced
- 1 clove garlic, minced
- 1 can diced green chiles, drained
- 1 t cumin
- 1/2 t salt
- 1/2 t pepper
- 3 cups shredded cheddar cheese
- Preheat oven to 350.
- In a medium saucepan, combine all ingredients except chicken, tortillas and cheese.
- Bring the mixture to a boil, stirring constantly. Allow to cook for a few minutes until onions are soft.
- Spray a large casserole dish with nonstick spray. Spread one cup of soup mixture on bottom of dish.
- Arrange 6 tortillas over the soup, top with 1 cup shredded chicken and 1/2 cup cheddar cheese. Top with soup mixture. Repeat these layers three more tops, ending with chicken/cheese and soup mixture on top. Make sure all tortillas are covered or they will get hard when baking.
- Bake uncovered for 30 minutes. Serve and enjoy!
I took a break this week from gooey cakes and made this Ho Ho cake for a work birthday and to take to another meeting. Everyone seemed to enjoy it, but I thought with all the work it would have a stronger flavor. It is a nice alternative to a super rich chocolate cake. I recommend keeping the cake refrigerated as it got soft really quickly outside of the fridge.
Ho Ho Cake (recipe from Brown Eyed Baker)
For the Cake:
- 1 box (18.25-ounces) chocolate cake mix
For the Filling:
- 1¼ cups whole milk
- 5 tablespoons all-purpose flour
- 1 cup granulated sugar
- ½ cup salted butter
- ½ cup vegetable shortening
For the Icing:
- 3 cups powdered sugar
- ½ cup salted butter, melted and cooled to room temperature
- 3 ounces semisweet chocolate, melted and cooled slightly
- 2 tablespoons whole milk
- 2 tablespoons hot water
- 1 teaspoon vanilla extract
- Make the Cake: Mix together the cake mix as directed on package and bake in a 10×15-inch jelly roll pan, greased and/or floured, as instructed on the box. Cool to room temperature.
- Make the Filling: Meanwhile, combine the milk and flour in a small saucepan and cook over low heat, whisking constantly, until the mixture thickens to the consistency of pudding, about 5 to 8 minutes. Set aside and cool to room temperature.
- Cream together the sugar, butter and shortening on medium speed until light and fluffy, about 3 minutes. Add the cooled flour/milk mixture and beat on high for 7 minutes. Spread on the cooled cake and refrigerate until set.
- Make the Icing: In a large bowl, mix together all of the icing ingredients on medium-high speed until creamy and smooth. Spread over the filling on the cake and serve. Cover leftovers with plastic wrap and refrigerate.