Friday, February 5, 2021

Balsamic Roast Beef Recipe

I got this recipe from Amy Matassa who got it from Sheryl Rosedoff Bergman

Balsamic Roast Beef Recipe 


1 3-4 pound boneless roast beef (chuck or round roast)

1 cup beef broth

1/2 cup balsamic vinegar

1 tablespoon Worcestershire sauce

1 tablespoon soy sauce or coconut aminos

1 tablespoon honey

1/2 teaspoon red pepper flakes

4 cloves garlic chopped


Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)

Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about 1/4 - 1/2 cup of gravy over roast beef.

Store remaining gravy in an airtight container in the refrigerator for another use.


If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Friday, June 5, 2020

Aurora’s Apple Cider Pomegranate Scookies

1 ¼ Cups Apple Cider
1.5 Cups All Purpose Flour
1 Teaspoon Cream of Tartar (optional)
½ teaspoon baking soda
1.2 tsp ground cinnamon
1.3 tsp salt
½ cup unsalted butter at room temp
1/2 cup granulated sugar
¼ packed light brown sugar
1 large egg
2 tsp apple pie spices or cloves
1 large Pomegranate

Boil Apple Cider down to ¾ cup
Open Pomegranate and remove seeds (Half will be added to the mixture after the apple cider is added, the other half can be added or eaten)
Mix all try ingredients in a large bowl and mix well
Add Butter and Egg Mix Well
When Apple Cider is Boiled down remove from heat and let cool for 5 minutes. It should still be warm to hot when added to the mixture.
Mix well 
When smooth add pom seeds mix well
Put in fridge to cool 1 hour
Scoop on cookie sheet bake in oven 400 F for 12 to 14 minutes

Thursday, December 21, 2017

Honey Garlic Brown Sugar Injection


2 cups of water
1 cube chicken bouillon
12 oz honey
1/3 cup olive oil
2 tbl garlic powder
2 tbl brown sugar
1 tsp ground cloves
1/2 tsp ground thyme
1 tbl salt (to taste)

Notes: We used this on a turkey and it was great!

Wednesday, August 23, 2017

Lamb and Hummus Burger

Submitted by Marcia Van Camp
Inspired by:

The original recipe is for 4 patties, but we doubled it since they were so good!

4 oz crumbled feta
1 cup Greek yogurt
4 tbl milk
1 red onion
2 cucumbers
2 lbs ground lamb
Parsley - fresh or dried (you will use about an entire .25oz container
Ras el hanout seasoning (or make your own below)
Black pepper
8 pitas - we used whole wheat
Hummus - I like plain

Yogurt Sauce - Directions
Combine these ingredients, and refrigerate & cover until ready to serve
1 cup Greek yogurt
1 cup crumbled feta (4 oz)
4 tbl milk (I used 2%)
4 tbl grated cucumber
2 tbl chopped parsley
1/4 tsp salt
1/4 tsp black pepper

Burger - Directions
1. Turn on the grill to medium-high
2. Combine the below and form 8 patties.  Flattening them out will make it a little easier to eat with the pita
     2 lbs ground lamb
     6 tbl chopped parsley
     4 tbl grated red onion
     3 tsp ras el hanout
     1 tsp salt
3. Grill 4 to 5 minutes on each side.  During the last minute, grill the pitas, flipping once.
4. Spread 2 tbl hummus on each pita, then layer with sliced cucumber, red onion, burger, yogurt sauce and parsley

Ras el hanout - Directions 
Combine ingredients and mix.  You will have more than you need for this recipe which means you can make it again, or try it on something else.

1 tsp ground cumin
1 tsp ground ginger
1 tsp salt
3/4 tsp black pepper
1/2 tsp ground cinnamon
1/2 tsp ground coriander seeds
1/2 tsp cayenne
1/2 tsp ground allspice
1/4 tsp ground cloves

Tuesday, May 2, 2017

Apple Barley Pudding

Submitted by Marcia Van Camp
Inspired by

1 1/2 pounds tart apples, cored, peeled and thinly sliced
4 rounded tablespoons pearl barley
4 tablespoons lemon juice (fresh if possible)
4 tablespoons sugar 1 quart water
2 tablespoons heavy cream
1 container of Cool Whip (8 oz)

1. Add the water to a heavy pot, add the barley, and bring to a boil. Add the sliced apples and cook gently until both the barley and the apples are soft (normally about half an hour).

2, At this point the apples may have gone completely to pieces. This is just fine. Remove the mixture from heat and puree -- either in a blender, right in the pot with a stick mixer, or by pushing through a sieve. (I didn't use a sieve)

3. Return the mixture to the pot and stir in the sugar and lemon juice. Bring to a boil again. Boil for about five minutes: then remove from the heat and cool.

4. When cooled, put into another container and refrigerate until very cold. Serve cold with cream stirred in. Or (for a slightly fancier take on the presentation) whip heavy whipping cream with a teaspoon of sugar per cup of cream, and layer in parfait glasses with the cream, saving a dollop for on top.

Notes: When I first made it, I thought the lemon was way too strong, but the next day it was much more subtle. I love the pudding and cream but I do think there might be something that could bring the two flavors together even better..perhaps a smidge of raspberry syrup would do the trick.

Monday, May 1, 2017

Earthquake Cake

Submitted by Marcia Van Camp

German Chocolate Cake Mix (Pillsbury is best)
8 oz. cream cheese
1 stick of butter (1/2 cup)
1 lb powdered sugar (2 cups)
1 cup crushed pecans
1 cup shredded coconut

1. Grease a 9 x 13 cake pan and then sprinkle coconut and pecans on the bottom of the pan.

2. Make cake mix as directed and pour into pan and spread evenly.

3. Heat oven to 350 degrees

4. Start water to boil in a double boiler.  When ready, put cream cheese and butter in the double boiler and melt.  Then add the powdered sugar and stir with a whisk.  Pour this over the cake mixture (like long pieces of ribbon).  The cake is going to bubble up through the cream cheese so you don't want to cover the cake completely.

5. Bake at 350 degrees for 45 min and enjoy!

If you don't have a double boiler you can use a low heat setting and stir more often.  It will also help if the cream cheese and butter are softened ahead of time. My sister also served this to a family in Brussels and they absolutely loved it!

Monday, April 24, 2017

Blackened Salmon

Submitted by Marcia Van Camp
Inspired by "Saving Dinner" by Leanne Ely

1 tbl paprika
1/2 tsp cayenne pepper
1 tsp salt
1/2 tsp black pepper
1/2 tsp white pepper
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
1/2 tsp dried oregano
1 dash cumin

Notes: The original recipe has directions for cooking the salmon on high heat but we just usually generously sprinkle the seasoning on the fish and cook on the stove top. This seasoning mix is one we keep on hand at all times because it's our favorite for salmon. We usually just cook 2 fillets at a time, so we have some left over for the next time.