SLOW COOKER DINNER ROLLS

INGREDIENTS:

1 ¼  Cups Warm Milk (water can be substituted)

1 Tablespoon Yeast

1 Tablespoon Sugar

½ teaspoon Salt

1 ½ Tablespoons Oil

½ cup sugar

3 – 3 ½  Cups Flour

Butter flavored cooking spray

½ cube of butter

DIRECTIONS:

First:  Add yeast and then sprinkle the sugar over the 1 1/4 cups of milk.  Stir until sugar dissolves.  Let it sit for about five minutes until you see the yeast get all bubbly on top.
Next:  Stir in the salt, oil, sugar and flour.
Then:  Knead (or use the pastry hooks on a blender) the dough for a few minutes until it is smooth and pulls away from the bowl.

Get out your slow cooker and line with parchment paper.  Spray parchment paper with cooking spray.

Roll the dough into Golf Ball sized balls.

Place dough balls into the slow cooker and pack tightly.  Turn the Slow Cooker to low and let rise for 1 hour and 15 minutes. 

Soften ½ cube of butter.  Place softened butter between the risen dough balls.  Turn the slow cooker on high and let cook for 1 hour and 15 minutes.

Remove from slow cooker and place on a baking sheet. Spread/brush more butter on top.  Broil in the oven on high for about 1 or 2 minutes, turning frequently to brown evenly.

Serve immediately with butter or jam.

*MELODY’S COOKIES* (CORN FLAKE, PEANUT BUTTER AWESOMENESS)

INGREDIENTS:

1/2 c. corn syrup
1/2 c. sugar
1 cup peanut butter
1 teaspoon vanilla
5 cups corn flakes

DIRECTIONS:

Put corn syrup and sugar in heavy pan and boil gently until sugar dissolves. 

Add: peanut butter, vanilla and corn flakes. Stir until well mixed. 

Drop by spoonfuls on waxed paper or spread in 9X13 pan. Cool.

*This recipe started out as "Chela's Cookies", a recipe given to Chela by her grandmother, Ninetta LaVern Griggs. She came to visit after a baby (Catrin) was born and Chela being 5 was bored. Ninetta was always more concerned about the older siblings than she was with the baby. I guess she thought the Mom could take care of the baby, but the older siblings needed a little TLC. She created this recipe and named it after Chela.

To share this recipe you MUST name the cookie after the child the cookies are given to... ie. Melody, Jane or Peter. You can change the recipe by changing the cereal or adding chocolate chips, nuts, coconut, dried fruit, frosting, melted chocolate on top etc. Literally making "Their cookie" because it's about out their favorite things. Enjoy and please spread the love Chela’s grandmother gave to her around a bit.

ORANGE JELLO SALAD

Ingredients:

2 Large (6 oz.) packages orange Jell-o

4 - 6 cans mandarin oranges, drained

1 package mini marshmallows

1 cup whipping cream, whipped

Directions:

Prepare the day before serving: To make gelatin: Pour the orange gelatin powder into  a very large mixing bowl.  Use the speed-set method to dissolve the gelatin.

Mix 3 cups boiling water into the gelatin.

In a separate bowl or measuring cup, Add ice to 1 cup water and 1 cup orange juice to make 5 cups (of cold liquid).  

Stir into gelatin until slightly thickened.  Remove any unmelted ice.

Add the drained mandarin oranges.  

Stir in.

Add the mini marshmallows and stir in.  The marshmallows will float to the top.

Place in the refrigerator and let set overnight.  Just before serving, remove from the refrigerator and stir.

Add the whipped whipping cream. 

 Place in a serving dish and add to your festive table.

PRIME RIB (CROSS RIB ROAST) UPDATED*

Ingredients:

1 Cross Rib Roast, Cradled with Bones*

¼ cup butter, melted

1 tablespoon Cracked peppercorns – season to taste

1 tablespoon Cajun Jerk Seasoning – season to taste

1 tablespoon Garlic Pepper Seasoning – season to taste

1 tablespoon Garlic Salt – season to taste

1 tablespoon prime rib/roast seasoning – seasoning to taste

1 whole garlic (peel and mince each clove)

1 Sprig of  fresh Rosemary

Preparation:

Order your cross rib roast from the butcher in the meat department about 1 week in advance.  Plan one and a half servings per rib (so for 6 people, plan for 4 ribs.  That will give you leftovers, too.  This year my roast was 10.77 pounds)

 Schedule to pick it up the day before or early in the morning on the day that you plan to cook your roast.  Once you have your meat, make the seasoning rub with a mortar and pestle.  Combine all the seasonings and mix them together with the pestle (awakening the cracked peppercorns).  Melt the butter.  With a pastry brush, brush the melted butter onto a small surface of the roast.  Quickly rub the seasoning onto the roast.  Continue with the butter and the seasoning until the entire roast is covered.  Turn it over to get all of the surfaces of the roast seasoned (especially the end pieces).   Rub the minced garlic over the seasoning.   Wrap tightly in plastic and return to the refrigerator until about a half hour before baking it (to let it get to a little warmer before baking)

Cooking Directions:

Preheat oven to 400 degrees F.  For a well done roast, plan 17 -20 minutes per pound.  For a medium rare roast, plan 10 – 13 minutes per pound.  To check the doneness, insert a meat thermometer that is oven safe.  Well done is 160 – 170 degrees Fahrenheit.  Medium is 140 – 145 degrees Fahrenheit.  Remove your roast from the refrigerator and remove the plastic wrap.  Place your roast fat side up in a roasting pan (the cradled ribs act as your rack).  I use a disposable aluminum foil roasting pan for easy clean up. To brown nicely, Place in the 400 degree F oven for 30 minutes.  Next, without opening the oven, turn the temperature to 325 degrees F and bake until the internal temperature of the meat is cooked to your desired degree of doneness.  The roast will continue to cook after it is removed from the oven.    So, you may remove it about (about 20 minutes) 10 degrees early if you would like to let the juices settle back into the center of the roast (if you do this, cover completely with aluminum foil) , or you can begin carving immediately .  If you carve immediately it will not continue to cook.  You can choose your preference.

*Note, a cross rib roast is what is known as prime rib when ordered at a restaurant.   Prime indicates the grade of the beef.  Most grocery stores only sell the choice grade of beef for cross rib roasts.  Some sell “prime”, but it is over twice as expensive  as Choice.  The difference is that Prime has more marbling.  Choice is a great option.  I’ve never had any disappointed guests.

Ingredients

Roast on Rack

Mortar and Pestle

Spices

All Rubbed

Rubbed and with Garlic, Ready to Bake

Just Out of the Oven

Tented

Carved on a Platter

PEANUTTY & CHOCOLATELY PEANUT TOFFEE

Ingredients:

1 ½ cups dry roasted peanuts, divided

½ cup milk chocolate pieces

¼ cup white baking pieces

1 cup cups peanut butter chips

1 ½ cups butter (3 cubes), cubed

1 ½ cups sugar

4 ½ tablespoons water

Directions: 

1.Line a 13x9x2-inch baking pan with foil or parchment paper, extending it over edges of pan.  Lightly Spray with cooking spray. In a bowl combine ½ cup of the peanuts, milk chocolate pieces, peanut butter and white baking pieces. Set aside.

2. Pour 1 cup of the peanuts into a prep bowl.  Place near your range to have ready when the toffee mixture has reached 290 degrees. In a 2-quart heavy saucepan combine  the cubed butter, sugar, and water.

Cook over medium heat to boiling, stirring to dissolve sugar. Clip a candy thermometer to the pan. Cook, stirring frequently, until thermometer registers 290 degree F (soft-crack stage), about 15 minutes.

Mixture should boil at a steady rate over the entire surface. (Adjust heat as necessary so that mixture does not boil over.)

3.Remove from heat; remove thermometer.  Pour toffee (butter and sugar) in baking dish. Sprinkle the toffee (butter & sugar) mixture with 1 cup of peanuts, then immediately sprinkle nut/chocolate piece mixture over toffee.  Using the bottom of a measuring cup or a clean flat utensil, gently press the chips and nuts into the hot toffee.  The chips will melt and it will make a nice swirl pattern on the toffee as you use the flat utensil.  Cool about 1 hour before breaking into pieces. If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings)

If necessary, chill 15 minutes or until chocolate is firm. Makes about 2 pounds (36 servings)