Home Style One Pot Roast- Its Thursday One Pot Dish!

With the holiday season right around the corner, maybe we need one really good comfort dish to savor. If you have a lot of root vegatables around this dish is for you. Enjoy!

1 (2-lb.) boneless beef rump roast, trimmed of fat
3/4 teaspoon salt
1/4 teaspoon pepper
3 medium onions, quartered
2 garlic cloves, minced
1/2 dried thyme leaves
1/2 teaspoon dried basil leaves
1 (14-oz.) can beef broth
2 large Yukon Gold or russet potatoes (about 1 lb.), quartered
2 medium parsnips, peeled, halved lengthwise and cut into 3-inch pieces
1 (16-oz.) pkg. fresh baby carrots
1/4 cup cold water
2 tablespoons cornstarch

1. Heat oven to 350°F. Place beef roast in Dutch oven; sprinkle with 1/2 teaspoon of the salt and pepper. Add onions, garlic, thyme and basil. Pour broth over top. Cover.
2. Bake at 350°F. for 1 hour 30 minutes.
3. Dutch oven from oven. Turn roast over and add potatoes, parsnips and carrots. Cover; bake an additional 45 to 60 minutes or until vegetables are tender.
4. With slotted spoon, remove roast and vegetables from Dutch oven; place on serving platter. Cover to keep warm.
5. In small bowl, combine water, cornstarch and remaining 1/4 teaspoon salt; blend well. Place Dutch oven over medium-high heat. Slowly add cornstarch mixture to drippings in Dutch oven, stirring constantly. Cook and stir until bubbly and thickened. Serve gravy with roast and vegetables.

High Altitude (3500-6500 ft): Increase beef broth to 2 cans. In Dutch oven, combine onions, garlic, thyme and basil. Bring to a boil. Remove from heat. Add beef roast; cover and bake at 375°F. for 3 hours. Turn roast over; add potatoes, parsnips and carrots. Bake covered an additional hour or until vegetables are tender.

Cornbread and sausage dressing

From Pillsbury! Cornbread and sausage dressing with spice!

2 pouches (6.5 oz each) Betty Crocker® cornbread and muffin mix
2/3 cup milk
1/4 cup butter or margarine, melted
2 eggs
3 medium stalks celery, chopped (1 1/2 cups)
1 large onion, finely chopped (1 cup)
4 cloves garlic, finely chopped
1 lb bulk hot pork sausage
1/4 teaspoon crushed red pepper flakes
1 jalapeƱo chile, seeded, finely chopped
2 cups Green Giant® Valley Fresh Steamers™ Niblets® frozen corn, thawed
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried sage leaves
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 3/4 to 2 cups Progresso® chicken broth (from 32-oz carton)

1. Heat oven to 400°F. Spray 15x10x1-inch pan with cooking spray. In large bowl, stir muffin mixes, milk, butter and eggs just until moistened (batter will be lumpy). Spread batter in pan. Bake 10 to 12 minutes or until golden brown. Cool in pan 10 minutes. While still in pan, cut warm cornbread into 1/2-inch cubes. Fluff cubes. Bake 10 minutes. Stir cubes; bake 10 to 15 minutes longer or until golden brown on top.

2. Meanwhile, in 10-inch skillet, cook celery, onion, garlic and sausage over medium-high heat 7 to 10 minutes, stirring frequently, until sausage is until no longer pink; drain if desired. Stir pepper flakes and chile into sausage mixture.

3. In another large bowl, place cornbread cubes, sausage mixture and remaining ingredients. Stir gently, adding enough broth to moisten bread cubes but not make mixture mushy.

4. Spoon dressing into ungreased 13x9-inch (3-quart) glass baking dish. Cover with foil; bake 25 to 30 minutes or until hot in center.

High Altitude (3500-6500 ft): Use 2 cups chicken broth. In step 1, after stirring cubes, bake 7 minutes; stir again and bake 3 to 8 minutes longer.

Thanksgiving pies! Ginger-Spice Cranberry pie

For the streusel

4-1/2 oz. (1 cup) unbleached all-purpose flour

3/4 cup packed light brown sugar

1/2 cup chopped lightly toasted walnuts

1/4 tsp. table salt

3 oz. (6 Tbs.) unsalted butter, melted

For the filling 4 tart baking apples, such as Granny Smith or Pink Lady (11/2 to 2 lb.)

6 oz. fresh or thawed frozen cranberries (1-3/4 cups)

3/4 cup plus 6 Tbs. granulated sugar 1 oz.

(3-1/2 Tbs.) all-purpose flour

1 Tbs. finely chopped crystallized ginger

1/4 tsp. ground cardamom

1/4 tsp. ground cinnamon

1 blind-baked All-Butter Piecrust

Position a rack in the center of the oven, set a heavy-duty rimmed baking sheet on the rack, and heat the oven to 350°F.

Make the streusel
In a medium bowl, combine the flour, sugar, walnuts, and salt. Using your fingers, blend the butter into the flour mixture. Set aside.

Make the filling
Peel, quarter, and core each apple. Cut each quarter lengthwise into 1/4-inch-thick slices and then cut each slice crosswise at 1/4-inch intervals to make tiny rectangles. In a food processor, pulse the cranberries with 3/4 cup of the sugar until coarsely chopped. In a large bowl, combine the remaining 6 Tbs. sugar with the flour, ginger, cardamom, and cinnamon, breaking up ginger clumps with your fingers. Toss in the cranberry mixture and apples.

Mound the filling into the piecrust. Sprinkle the streusel topping over the apple mixture, pressing the streusel between your fingers into small lumps as you sprinkle.

Put the pie on the heated baking sheet and bake until the streusel is deeply browned and the filling is bubbling vigorously at the edges of the pie, 65 to 75 minutes. Check every 20 minutes, and if the pastry edge or the streusel browns before the filling is done, loosely cover the top or edges of the pie as needed with aluminum foil.

Transfer to a rack and cool completely before serving. The pie can be stored at room temperature for up to 2 days.


Sirius Satellite Radio is offering a free download of Martha Stewart’s Thanksgiving Cookbook. You must copy & paste this link: http://www.sirius.com/marthastewartlivingradio

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More Thanksgiving recipe-Whipped Sweet Potato Bake

It's from kraft!

3 cans (15 oz. each) sweet potatoes, drained
1/4 cup (1/2 stick) butter or margarine, melted
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground nutmeg
3 cups JET-PUFFED Miniature Marshmallows
HEAT oven to 350°F. Beat sweet potatoes, butter, cinnamon, ginger and nutmeg with mixer until blended.
SPOON into lightly greased 1-1/2-qt. casserole dish; top with marshmallows.
BAKE 15 to 20 min. or until mixture is heated through and marshmallows are lightly browned. \

Kraft Kitchens Tips
Substitute 24 JET-PUFFED Marshmallows (about 3 cups) for the JET-PUFFED Miniature Marshmallows.

Use Your Microwave
Mix all ingredients except marshmallows as directed. Spoon into lightly greased microwaveable 1-1/2-qt. baking dish or bowl. Microwave on HIGH 8 to 10 min. or until heated through, stirring after 5 min. Top with marshmallows; let stand 2 to 3 min. or until marshmallows begin to melt.

Substitute 2 tsp. pumpkin pie spice for the cinnamon, ginger and nutmeg.

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