Old Man Winter finally made his way to Ohio and we have begun to see some cold and even a little snow. Cold days and long winter nights are a great time to enjoy comfort foods. Sadly, with work, school and extracurricular activities, we don’t always have time to cook a meal. So we have compiled a few easy recipes to enjoy without breaking a sweat.
All of the ingredients can be found at your local grocery or maybe in your own pantry.
Three Step Pot Roast
- 4 pounds Chuck Roast
- Salt and Pepper to taste
- 1 packet Dry Onion Soup Mix
- 1 cup Water
- 3 Carrots, chopped
- 1 Onion, chopped
- 3 Potatoes, peeled and cubed
- 1 stalk Celery, chopped
- Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about four minutes per side.
- Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery.
- Cover and cook on low setting for 8 to 10 hours.
The Pioneer Woman’s Perfect Potato Soup
- 6 slices thin Bacon, cut into 1-inch pieces
- 1 whole medium Onion, diced
- 3 whole Carrots, scrubbed clean and diced
- 3 stalks Celery, diced
- 6 whole small Russet Potatoes, peeled and diced
- 8 cups Low Sodium Chicken or Vegetable Broth
- 3 tablespoons All-purpose Flour
- 1 cup Milk
- 1/2 cup Heavy Cream
- 1/2 teaspoon Salt, more to taste
- Black Pepper to taste
- 1/2 teaspoon Cajun Spice Mix
- 1 teaspoon Minced Fresh Parsley
- 1 cup Grated Cheese of your choice
Add bacon pieces to a soup pot over medium heat and cook bacon until crisp and fat is rendered. Remove the bacon from the pot and set it aside. Pour off most of the grease, but do not clean the pot.
Return the pot to medium-high heat and add the onions, carrots, and celery. Stir and cook for 2 minutes or so, then add the diced potatoes. Cook for 5 minutes, seasoning with salt, pepper, and Cajun spice.
Pour in the broth and bring it to a gentle boil. Cook for 10 minutes, or until the potatoes are starting to get tender. Whisk together the flour and the milk, then pour into the soup and allow the soup to cook for another 5 minutes.
Remove half to 2/3 of the soup and blend in batches in a blender or food processer until completely smooth. (***USE CAUTION WHEN BLENDING HOT SOUP; IF POSSIBLE, ALLOW THE SOUP TO COOL BEFORE BLENDING***) Pour it back into the soup pot and stir to combine. Let it heat up as you taste for seasonings, adding more of what it needs. Stir in cream, then stir in parsley, reserving a little for garnish.
Serve in bowls garnished with parsley, grated cheese and crisp bacon pieces.
Homemade Pan Rolls
- 2 1/2 to 3 cups All-purpose Flour
- 1/4 cup Sugar
- 1/4 cup Shortening
- 1 teaspoon Salt
- 1 package Regular or Quick Active Dry Yeast
- 1/2 cup very warm Water (120°F to 130°F)
- 1/2 cup very warm Milk (120°F to 130°F)
- 1 Egg
- Butter or Margarine, melted
- Mix 2 cups of flour, the sugar, shortening, salt and yeast in medium bowl. Add warm water, warm milk and egg. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle.
- Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
- Grease bottoms and sides of two nine-inch round pans
- Punch down dough. Cut dough in half; cut each half into 24 pieces. Shape into balls. Place close together in pans. Brush with butter. Cover and let rise in warm place about 30 minutes or until double.
- Heat oven to 400°F.
- Bake 12 to 18 minutes or until golden brown.
Help dinner prep go smoothly by making these rolls the night before. Just reheat and enjoy!
Hershey’s Homemade Pudding
- 2/3 cup Sugar
- 1/4 cup HERSHEY’S Cocoa
- 3 tablespoons Cornstarch
- 1/4 teaspoon Salt
- 2-1/4 cups Milk
- 2 tablespoons Butter or Margarine
- 1 teaspoon Vanilla Extract
- Whipped topping (optional)
Stove Top Instructions
Stir together sugar, cocoa, cornstarch and salt in medium saucepan; gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Remove from heat; stir in butter and vanilla. Pour into individual dessert dishes. To avoid a skin from forming on top, press plastic wrap directly onto surface; serve warm or refrigerate at least 2 hours. Garnish with whipped topping, if desired.
Stir together sugar, cocoa, cornstarch and salt in large microwave-safe bowl; gradually stir in milk.
Microwave at HIGH (100%) 7 to 10 minutes or until mixture comes to full boil, stirring every two minutes. Stir in butter and vanilla. Pour into dishes and serve as directed above.