Mississippi Pot Roast

• a chuck roast
• ranch dressing mix
• au jus gravy mix
• butter
• jarred pepperoncini peppers

• Place the chuck roast in the bottom of your crock pot.
• Sprinkle the ranch and au jus mixes over the top of the roast.
• Add the butter and pepperoncini peppers.
• Place the lid on top and cook over low heat for 8 hours or more.

We’ve eaten this over rice and mashed potatoes and I loved it both ways. My mother-in-law also suggested it for sandwiches, so we might try that next!

 https://belleofthekitchen.com/mississippi-pot-roast/

Hawaiian Garlic Shrimp

 

• 1 pound shell-on Jumbo or Extra Jumbo Easy Peel
• 1 ½ Tablespoons paprika
• 1 Tablespoon all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon black pepper
• pinch cayenne pepper 
• 8 Tablespoons salted butter
• 1 large head of garlic about 15-20 cloves, minced

FOR SERVING:

• 1 cup long-grain rice -cooked
• lemon wedges

• Pat the shrimp dry with paper towels; set aside.
• In a pie dish whisk together paprika, flour, salt, black pepper, and cayenne (if using).
• Add the shrimp to the pie plate and toss the shrimp into the paprika mixture until all of the shrimp are evenly coated
• In a large skillet over low heat add butter and garlic and cook, stirring often, for 4 minutes.
• Turn the heat up to medium and add the shrimp in a single layer. Cook the shrimp for 2-4, or until the shrimp are no longer translucent on the side touching the pan, (the cooking time varies depending on how big your shrimp are). Then turn the shrimp over and cook for another 2-4 minutes.
• Remove the pan from the heat and spoon the garlic butter over the shrimp.
• Serve the shrimp with 2 scoops of rice, and spoon some of the garlic butter over the rice. Enjoy!

https://foodfolksandfun.net/hawaiian-garlic-shrimp/

Hawaiian Macaroni Salad

 

FOR THE DRESSING:

• 2 cups half-and-half
• 2 cups mayo- Duke's is best
• 1 ½ Tablespoons grated yellow onion
• 1 Tablespoon dark brown sugar
• 2 teaspoons pepper
• 1 teaspoon salt

FOR THE MACARONI:

• 1 pound elbow macaroni
• ¼ cup apple cider vinegar
• 5 green onions
• 2 large celery ribs chopped
• 1 cup grated carrots

MAKE DRESSING:

• In a medium bowl whisk together the half-and-half, mayonnaise, grated onion, dark brown sugar, 1 teaspoon of salt, and 2 teaspoons of pepper until smooth. Refrigerate until needed.

COOK MACARONI:

• Cook the macaroni as per the package instructions, except add 5 minutes to the cooking time on the package instructions (you want the macaroni to be very soft and plump so it absorbs the dressing better). Drain the macaroni into a colander and then dump it back into the pot. Add in the apple cider vinegar and stir until the pasta absorbs the vinegar. Cover the pot with a lid and cool for 20 minutes at room temperature.

TO FINISH:

• Add half of the dressing and stir to combine. Then, cover the lid and cool for another 20 minutes.
• Add in the remaining dressing, green onions, celery, and carrots to the pot and stir to combine, and season with salt and pepper if needed.
• Cool completely to room temperature, about 30 more minutes.
• Transfer the macaroni salad to a bowl and cover with plastic wrap. Chill in the refrigerator for at least 2 hours before serving.

https://foodfolksandfun.net/hawaiian-macaroni-salad/

Chicken Salad

*2 cooked chicken breast shredded

*2 ripe avocado

*16 oz box of rotini pasta

*1/2 cup chopped red onion

*1 Cup cherry tomatoes

*1/2 cup chopped fresh basil

* salt and pepper to taste

.......The Dressing.......

1/2 cup white wine vinegar

1 tbsp Italian seasoning

3/4 cup Extra Virgin Olive oil

Salt and pepper to taste

Pineapple upside down cake with pineapple chunks

 

Ingredients

• 1/2 cup butter melted
• 1 1/4 cup packed brown sugar
• 3 1/2 cups canned pineapple chunks, drained
• 2 2/3 cups flour
• 1 3/4 cups sugar
• 1 tbsp baking powder
• 3/4 tsp salt
• 2/3 cup vegetable oil
• 1 1/2 cups milk
• 2 eggs
• 1 tsp vanilla
• Maraschino cherries

Instructions

• Preheat the oven to 350F.
• Pour melted butter in a non-stick 9x13 baking pan and distribute evenly so the bottom of the pan is coated with butter. Sprinkle the brown sugar over the melted butter. Add the pineapple chunks to the pan and distribute them in an even layer. Add in cherries to suit.
• Put flour, sugar, baking powder and salt in a large mixing bowl and mix with a spoon to combine.
• Add oil, milk, eggs and vanilla to the flour mixture. Mix all the ingredients thoroughly until smooth.
• Pour the batter evenly into the pan over the pineapple layer.
• Put the pineapple cake in the oven and bake for 1 hour.
• Remove the cake for the oven and run a knife around the sides of the pan to make sure the cake sides are separated from the pan.
• Put a large platter or baking sheet over the cake pan and quickly flip the cake over. Carefully lift the baking pan off the inverted cake.
• Pineapple upside-down cake can be served warm or at room temperature.

15 layer cake with chocolate frosting like Grandma made

 15 layer chocolate cake ( the kind you cook the frosting on the stove top first)

Old fashioned 15 layer chocolate cake

1 cup shortening

1 stick butter, room temperature

4 eggs

4 cups plain flour

2 tbsp baking powder

1 tsp baking soda

2 1/2 cup sweet milk aka whole milk

1 tbsp vanilla flavoring

1 tbsp butter flavoring

2 1/2 cups sugar

Icing

5 cup sugar

3/4 cup cocoa

1 cup butter

1- 1/2 cans evaporated milk

Instructions

Sift flour and baking powder and baking soda...set aside.

Cream shortening, butter and sugar until fluffy.

Add 1 egg at a time, beat well.

Add flour mixture alternate with milk. Beat until well blended.

Stir in vanilla and butter flavoring.

You may use any 8 inch pan.

Use shortening to grease pans and sprinkle with flour. I use Baker's Joy.

Be sure to wash pans after each layers to prevent a build up in pans.

Spread 1/2 cup of batter in pans and bake at 375 in a preheated oven until lightly brown, about 8 to 10 minutes. Each oven varies, so watch your baking time so you will know exactly how long. My oven temp doesn’t get as hot as some.

You can eput layers on wire rack or clean towels until cool. I just start building my cake as I get them out.

FROSTING

l do my frosting first so it can cool down.

Melt butter in a 4 quart saucepan.

Mix cocoa and sugar and evaporated milk.

Bring to a rolling boil. Reduce heat and cook 5 mins. STIRRING CONSTANTLY while cooking. Remove from heat and cool. Spread generously between layers on top and sides of cake. — with Ann Hughes.

https://www.facebook.com/groups/214478897283140/?hoisted_section_header_type=recently_seen&multi_permalinks=243490041048692

Crockpot mac and cheese

 

• 1 pound elbow pasta uncooked (regular, NOT gluten free, NOT quick cook pasta)
• 2 1/2 cups milk whole is best
• 12 ounces evaporated milk
• 12 ounces Extra sharp cheddar 3 cups shredded (from the deli, shred yourself, don't buy bagged)
• 4 ounces American cheese (or Monterrey) 1 cup shredded (from the deli, not processed slices)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dry mustard
• 1/4 teaspoon garlic powder
• Dash of cayenne pepper to taste
• 1/4 cup butter cubed

 

• Spray 6-quart slow cooker with non-stick spray.
• Rinse the uncooked pasta well in cold water and drain.
• Add uncooked pasta to crockpot along with milks, cheeses, salt, pepper, mustard, garlic and cayenne pepper. Stir to combine, making sure macaroni is submerged in liquid as much as possible.
• Dot with cubed butter.
• Cover and cook on low heat for 1 hour. Remove lid and stir. Depending on your slow cooker, your dish could be done at this point or require UP TO 1-2 more hours.
• If not done, continue cooking and checking periodically (ever half hour or so).
• When done, pasta will be tender and liquid will be thick and creamy. Sauce will thicken even more after lid is removed and mac and cheese sits.

https://amandascookin.com/crockpot-macaroni-and-cheese/