Green Chile Creamed Corn

This is one of the many recipes I got from pinterest (my new addiction by the way). DJ loves creamed corn so I made this recipe for him. Although not one of my favorites (I much prefer corn prepared with butter and a little salt and pepper), it was still pretty tasty. I think that if I make this again, however, I would probably cut back on the cream cheese a little. It was just a little too creamy for me. 

Green Chile Creamed Corn

Ingredients:
1 10 oz bag frozen corn
1 8 oz package reduced fat cream cheese
1 small can chopped green chilies

Directions:
1. Preheat oven to 350 degrees.
2. Prepare corn according to directions on bag
3. In a separate bowl combine cream cheese and green chilies. Stir until creamy.
4. Add prepared corn to cream cheese mixture. Season with salt and pepper.
5. Spoon into small casserole dish. Bake at 350 degrees for 15-20 minutes or until bubbly.

Peanut Butter Oatmeal Cookies

These are one of my favorite cookies! I'm a huge peanut butter fan and these definitely fit the bill. The recipes makes about 60 cookies. The last time I made them I froze half the batch and they were just as delicious as the first day!

Peanut Butter Oatmeal Cookies


Ingredients

1 cup peanut butter
1 cup butter, softened
2 cups packed brown sugar
1 tsp baking soda
3 eggs
1 tbsp vanilla
1 1/2 cup all-purpose flour
4 cups rolled oats
1 cup Reese's pieces
1 cup Reese's mini peanut butter cups, chopped (about 15)

Directions

1. Preheat oven to 350 degrees
2. In a large bowl beat peanut butter and butter on medium speed for 30 seconds
3. Add brown sugar and baking soda. Beat until combined, scraping sides of bowl occasionally.
4. Beat in eggs, one at a time until combined. Beat in vanilla and as much flour as you can.
5. Stir in any remaining flour, oats, Reese's pieces and peanut butter cups.
6. Drop dough by spoonfuls (I used a small cookie scoop)2 inches apart onto ungreased cookie sheet
7. Bake for 10-12 minutes or until edges are light brown

Makes about 60 cookies

To freeze: place cookies into Tupperware, cover with plastic wrap, then Tupperware cover. Can freeze for up to 3 months.
To thaw: place cookies on counter until they reach room temperature

Mom's Roast and Veggies

This is the recipe for the delicious roast my mom used to make when I was growing up. Although I've tweaked it a little it is still as delicious as my mom's. I've added my dad's twist to it by stuffing cloves of garlic into the roast while it is cooking. I think this gives the roast such an added boost of flavor. Hope you love it as much as I did!

Mom's Roast and Veggies

Ingredients: 
1 4-5 pound rump roast
3-4 cloves of garlic, peeled and cut in half
1 can golden mushroom soup mix
2-3 cans beef broth
1 onion, sliced
1 package Lipton onion soup mix
4-5 large carrots, peeled and sliced
1 small package sliced mushrooms

Directions:
1. Trim excess fat off roast. Stuff roast with cut pieces of garlic. It's easiest to pierce the roast with a knife then stuff the garlic down the hole.
2. Season roast with salt, pepper, garlic powder, onion powder, and tony chacheries. Set aside.
3. In a large dutch oven, whisk together golden mushroom soup mix and one can of beef broth.
4. Add roast and cover with onions and lipton onion soup mix
5. Bake at 350 degrees for about 3 hours.
6. At hour 3 take roast out and add sliced mushrooms and carrots. If most of the liquid has evaporated add another can of beef broth at this time.
7. Bake for another hour or until veggies are cooked all the way through.

To make gravy:

1. Remove roast and veggies from pot
2. Scrape sides of pot to remove any "brown" goodness stuck to the side. Add one can of beef broth to the pot.
3. Place on stove-top and bring to a rolling boil.
4. Meanwhile, combine 1/4 cup flour and 1 cup hot water in a measuring cup. Whisk to remove any lumps.
5. Add flour and water mixture to boiling drippings. Whisk to ensure you get no lumps in your gravy. Let cook, while whisking, for about 5 minutes or until thickened.

Serve with brown rice and enjoy!