Bacon & Cheese Muffins
Ingredients:
• 2 c. flour
• 2 t. baking powder
• 1/4 t. salt
• 1/4 t. black pepper
• 1 1/4 c. milk
• 1/4 c. butter or margarine, melted and cooled
• 1 egg
• 1/2 lb. bacon, diced, cooked and degreased (I’ll probably just used pre-cooked)
• 3/4 c. shredded cheddar cheese
Directions:
1. In a large mixing bowl, stir together flour, baking powder, salt and pepper. In a small bowl, mix together the milk, melted butter or margarine and eggs. Add the wet ingredients to the dry ingredients and stir just until moistened.
2. Fold in the bacon and cheese just until combined. Scoop into greased or lined muffin tins. Bake at 400 degrees for 20-25 minutes, until lightly golden brown. Yum!
Tuesday, August 31, 2010
Sunday, August 8, 2010
French Dip Sandwiches
(Find the original recipe, complete with pictures, HERE.)
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water {I used one beef broth can; 14 oz. was close enough.}
2 cans beef broth
8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth around roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler.
Ladle juices into small cups for dipping and enjoy!
1 2.5-3 lb. beef roast (you can use a frozen roast if you want)
2 Tbsp. olive oil
salt and pepper
2 1-ounce packages dry onion soup mix
2 c. water {I used one beef broth can; 14 oz. was close enough.}
2 cans beef broth
8 large buns
Swiss, provolone, or mozzarella cheese, shredded or sliced.
Heat oil in a large pot over medium-high heat and rub roast with salt and pepper.
When very hot, carefully place roast in pan and sear on all sides. You're not cooking the meat, you're just browning it quickly on all sides to add flavor and seal in the juices.
Place in crockpot and sprinkle with onion soup mix. Pour water and beef broth around roast.
Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. It's hard to screw this part up; basically, the longer it cooks, the more tender it will be. But you know it's done when you pop a fork in it and the meat just falls apart. When meat is ready, shred with a fork.
Place meat in crusty rolls. Top with cheese and broil open-faced in the oven or toaster oven for a few minutes, until bread is golden and cheese is melty. And don't even think about walking away--things can go from lightly-toasted to on fire within a matter of seconds when you're using your broiler.
Ladle juices into small cups for dipping and enjoy!
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