1 Super Moist Butter Pecan cake mix
1/2 C vegetable oil
2 eggs
10 oz. bag Heath toffee brickle bits*
Mix cake mix, oil and eggs well. Add package of brickle. Form into small balls; place on cookie sheet. Flatten balls gently with the bottom of a glass. Bake at 350 for 12 minutes.
My friend Kim shared this recipe with me, and it's now one of our favorite cookies. Enjoy!
*You can also use the milk chocolate toffee bits if you need a touch of chocolate. Sometimes, you just do.
Tuesday, September 23, 2008
The Lady & Sons Mashed Potatoes
8 to 10 medium red new potatoes, skin on
1/2 C hot milk
1 stick butter
1/2 C sour cream*
salt and pepper to taste
Slice potatoes 1/4 inch thick. Cook in boiling water for 15 minutes or until fork tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't over beat. Add hot milk, butter and sour cream. Salt and pepper to taste. Adjust thickness by adding more milk, if desired.
Serves 8
* I used reduced fat sour cream. A pitiful attempt to make these slightly more health conscious.
1/2 C hot milk
1 stick butter
1/2 C sour cream*
salt and pepper to taste
Slice potatoes 1/4 inch thick. Cook in boiling water for 15 minutes or until fork tender. Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Don't over beat. Add hot milk, butter and sour cream. Salt and pepper to taste. Adjust thickness by adding more milk, if desired.
Serves 8
* I used reduced fat sour cream. A pitiful attempt to make these slightly more health conscious.
The Lady & Sons Pot Roast
1 3-4 lb. boneless chuck roast
1 tsp. The Lady's House Seasoning
1 tsp. The Lady's Seasoned Salt
1/2 tsp. black pepper
2 T vegetable oil
1 T beef bouillon granules
1 onion, sliced in wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup (I used Healthy Request version)
1/4 c red wine
2 T Worcestershire sauce
Preheat oven to 350 degrees. Rub roast with House seasoning, Seasoned slat, and pepper. Heat oil in large skillet, brown the roast on all sides. Transfer to roasting pan. Sprinkle roast with bouillon, cover with onions, garlic and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water; pour over roast. Cover and bake 2-21/2 hours, or until tender. Remove and discard bay leaves. To thicken gravy, pour into saucepan; bring to a boil and thicken by adding 2 T cornstarch mixed with 1/4 c cold water, stirring constantly.
Serves 8
Serve with salad, The Lady & Sons mashed potatoes and a green vegetable.
1 tsp. The Lady's House Seasoning
1 tsp. The Lady's Seasoned Salt
1/2 tsp. black pepper
2 T vegetable oil
1 T beef bouillon granules
1 onion, sliced in wedges
3 cloves garlic, crushed
2 bay leaves
1 can cream of mushroom soup (I used Healthy Request version)
1/4 c red wine
2 T Worcestershire sauce
Preheat oven to 350 degrees. Rub roast with House seasoning, Seasoned slat, and pepper. Heat oil in large skillet, brown the roast on all sides. Transfer to roasting pan. Sprinkle roast with bouillon, cover with onions, garlic and bay leaves. Combine the mushroom soup, wine, Worcestershire sauce, and half a soup can of water; pour over roast. Cover and bake 2-21/2 hours, or until tender. Remove and discard bay leaves. To thicken gravy, pour into saucepan; bring to a boil and thicken by adding 2 T cornstarch mixed with 1/4 c cold water, stirring constantly.
Serves 8
Serve with salad, The Lady & Sons mashed potatoes and a green vegetable.
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