Pioneer Woman's Pot Roast

Every Sunday we try to invite people from our church for lunch. This past week we made the Pioneer Woman's pot roast. With Rosemary and thyme to give it flavor it cooked all morning and was ready for us in the afternoon. It was served with mashed potatoes and rosemary olive oil bread. Doesn't it look delicious?

Today I decided to find out how to make a tomato sauce.

Gluten Free Cupcakes

Last week we made gluten free cup cakes for a birthday.

It was from a box but we added fresh lemon juice and frosted them with cream cheese frosting. They were awesome.

We followed the recipe on the back of the box but added the juice of a fresh lemon. Then baked them in decorative cupcake holders. Cream cheese frosting finished this birthday treat.

Monster Cookies

My family makes these all the time so I thought I'd share them with you.

• 3 eggs
• 1 1/4 cups packed light brown sugar
• 1 cup granulated sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1 1/2 -ounce jar creamy peanut butter
• 1 stick butter, softened
• 1/2cup multi-colored chocolate candies
• 1/2 cup choclate chips
• 1/4 cup raisins optional
• 2 teaspoos baking soda
• 4 1/2 cups quick-cooking oatmeal

Directions
Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or nonstick baking mats. In a very large mixing bowl, combinde the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter. Mix well. Stir in chocolate chips, raisins,if using, baking soda, and oatmeal. Drop by tablespoons 2 inhes apart onto the prepared cookie sheets. Bake for 8 to 10 minutes.

Chicken, Black Bean & Goat Cheese Tostadas

Last week we made Chicken, Black Bean & Goat Cheese Tostadas. It has tortillas, onion, chili powder, black beans, chicken, and goat cheese. We toasted the tortillas and cooked the onion, chili powder and beans in the iron skillet. Then we mashed the beans with a fork and when the tortillas were done, we sliced the chicken and put the black beans on it. Then we added the chicken and goat cheese.

Eight people loved it and had seconds. I really like cooking for others and I love it when they want more.

My Newest Cookbook

Thanks Steiningers for my cookbook

Sweet Potato Corn Chowder

I made this for my family and grandma.

Sweet Potato Corn Chowder

• 6 oz. bacon, chopped
• 2 small onion
• 1 cup chopped sweet red pepper
• 1 cup chopped leek
• 2 tsp. dried thyme
• 2 tsp. marjoram
• 1 tsp. salt
• 1 tsp. pepper
• 4 sweet potatoes, peeled & cut in small chunks
• 2 cups whole kernel corn
• 2 (14 oz.) can chicken broth
• 3 cups water
• 4 tsp. cornstarch
• 1 cup heavy cream

Directions:
In a 4 qt. saucepan, saute bacon until crisp. Remove and set aside. Add onion, red pepper, leek, marjoram, thyme, salt and pepper to bacon drippings. Saute 10 minutes. Add sweet potatoes, corn, chicken broth and 2 1/2 cups of water. Cook until sweet potatoes are tender 15-20 minutes. Mix cornstarch with remaining 1/2 cup water; stir into soup mixture. Heat to boiling, stirring constantly, cook until thickened. Reduce heat low, stir in cream and bacon; heat just until bubbles appear at side of pan. Serve immediately.