Main Dishes, Recipes

Cast Iron Dutch Oven Pot Roast


3 – 4 lb roast
1 tablespoon oil
8 medium potatoes
16 oz bag of baby carrots
2 1/2 cups beef broth
1 cup water
2 tsp rosemary
1 tsp thyme
2 tbsp. Worcestershire sauce
2 tbsp. Red Wine Vinegar
2 Bay Leaves
Salt & Pepper to taste


Preheat oven to 300 degrees
Heat oil in Dutch oven over med-high heat.
Salt & Pepper both sides of roast.
Once hot, place roast in Dutch oven to sear.
Sear each side and remove from Dutch oven.
Add in beef broth, water, rosemary, thyme, Worcestershire sauce, red wine vinegar, bay leaves.
Stir and bring to a boil.
Once it reaches a boil, place the roast back in the Dutch oven.
Cover with lid and place in the oven for 1 1/2 hours.
After 1 1/2 hours remove from the oven and add in potatoes and carrots.
Also salt and pepper more if you would like.
Cover with lid and place back in oven for 2 – 2 1/2 hours or until roast falls apart with a fork.
Remove from oven and serve.

Desserts, Recipes

Vintage Recipe – Coconut Cream Pie

Baked Pie Crust – (I skipped the homemade pie crust and went with Pillsbury Pie Crust)
¾ cup sugar
½ cup flour
¼ tsp salt
2 eggs
3 cups scaled milk – (I used half milk, half cream)
1 tsp vanilla extract
1 cup shredded coconut

Topping Ingredients
2 cups of heavy whipping cream
1/4 tsp cream of tartar
1/3 cup sugar
1 tsp vanilla extract

Preheat oven to 350 degrees.
Mix together the sugar, flour, salt, and eggs.
Slowly add the scalded milk, stirring constantly.
Over med-low heat stir until it thickens. This will take about 20-25 minutes.
I stir constantly for about a minute and then rest a couple minutes and go back and stir again.
The reason it says to constantly stir, is so it doesn’t get lumpy, but you really don’t have to worry about lumps until it starts to thicken.
Once it starts to thicken, stir it constantly. It should get thick like pudding.
You want to make sure it is thick enough because it is not going to get any thicker in the fridge.
Once ready remove from the heat and add in the vanilla extract.
Fold ¾ cup of coconut into pie. (I toast mine, but you don’t have to. I think it gives it a better flavor).
Pour the custard in the pie crust and bake on 350 for 15 – 20 minutes.
Remove from oven and cool completely.

Topping Directions
Mix all ingredient together until soft peaks form.
Once pie is cool, top the pie.
Sprinkle with remaining coconut.
Keep refrigerated until ready to serve.

Main Dishes, Recipes

Potato Chip Chicken Casserole

2 cups cooked rice
3 boiled eggs sliced
2-3 cups cooked chicken
3 tsp lemon juice
¾ cup mayo
1 can cream of chicken soup
Salt & Pepper
1 cup shredded cheese
Potato Chips


Preheat oven to 375 degrees
Butter casserole dish
Mix everything except potato chips together in mixing bowl.
Pour into casserole dish.
Bake for 15 minutes. Remove and add potato chips and bake an additional 15 minutes.
Remove from oven and serve hot.

Tips – Keep an eye on the potato chips. If they start to get too brown then move to bottom rack or cover with aluminum foil.

Desserts, Recipes

No Sugar Added Lemon Blueberry Cheesecake

9 inch spring-form pan
For Crust
2 1/2 cups pecan flour or pecans to turn into pecan flour
1/2 cup melted butter
1 1/2 tablespoons Swerve Brown Sugar
1 1/2 tablespoons Stevia
2 tablespoons cinnamon

For Filling
3 – 8oz packages cream cheese (room temp)
1 cup Stevia
1 cup sour cream
3 tablespoons all purpose flour
The zest & juice of 1 lemon
3 large eggs (room temp)
2 large egg yolks (room temp)
2 cups blueberries

For Topping
1 – 2 tablespoons flour
2 tablespoons water
1 cup blueberries
1 teaspoon lemon juice

For Crust

Preheat the oven to 325 degrees F.
Pour pecan flour into mixing bowl. (To make pecan flour watch video. Blend pecans to flour consistency).
Mix in all ingredients.
Place parchment paper in the bottom of spring-form pan.
Spray the sides of pan with cooking spray.
Pour crust mixture into pan.
Pat the mixture out until the bottom is covered. If you want the crust to go up the sides of the cheesecake then pat up the sides on the pan.
Place crust in oven for 10 minutes.
Remove from oven and let cool.
Turn oven down to 300 degrees.
Once cooled prepare for a water bath.
I place the spring-form pan in an oven bag and then add a layer of aluminum foil over that for extra protection.
Then place the spring-form pan into a large pan. I use a larger cast iron skillet.

For Filling
Place cream cheese in a large mixing bowl.
Mix until smooth.
Add in flour & Stevia & mix until smooth.
Add in the sour cream, lemon zest, and lemon juice and continue to mix on low speed until combined.
Add eggs one at a time and mix before adding the next.
Fold in the blueberries.
Pour the filling onto the crust.
Double check to make sure spring-form pan is ready for water bath. Make sure everything is wrapped where it won’t leak.
I’m using a cast iron that I’m putting the spring-form pan in. I will fill the cast iron with water until the spring-form has water a little over half-way up the side.
Place in the oven for 1 hour and 15 minutes.
Turn oven off and leave the cheesecake in the closed oven for 30 minutes.
After 30 minutes, open the door slightly and leave the cheesecake in for another 30 minutes.
Once that time has passed, remove the cheesecake from the oven.
Remove the water bath materials as soon as it is cool enough to touch.
Place cheesecake in the refrigerator to continue cooling.

For the Topping
Over medium heat pour blueberries into sauce pan.
Mix together water and flour and pour in.
Mix in remaining ingredients.
Mix until the sauce thickens.
If it does not thicken enough add an additional tablespoon of water and flour mixed together.
Once thickened, remove from heat.
Place in the refrigerator to cool.

Once cheesecake and topping has cooled. Pour the topping on the cheesecake. Garnish with sugar free whipped topping.

Recipes, Side Dishes

Crunchy Hash Browns straight from a potato

1 medium russet baking potato
3 – 4 tablespoons clarified butter (video shows how to make clarified butter)
Salt & Pepper

Peel and rinse potato.
Using a 4 sided grater, grate the potato on the large side.
Place shredded potatoes in bowl of cold water.
Mix potatoes around in water with hands.
Drain water and replace with clean cold water.
Repeat this until water is clear.
Drain again and press potatoes on side of bowl to remove as much was as possible.
Put potatoes on a tea towel. Mash potatoes in towel to remove water. Keep moving potatoes to dry part of towel until as much water as possible is removed.
Heat cast iron skillet on medium high.
Add clarified butter. Once it starts to bubble add potatoes.
Shape potatoes into circle. Salt & Pepper
Place lid on skillet. Leave lid on 4 1/2 – 5 minutes. Do not remove lid early.
Check underside of potatoes. If browned, take a spatula and go around all edges to loosen potatoes from skillet. Then flip to other side. If not browned, replace lid and cook another minute or two.
Once flipped, salt & pepper. There is no need to replace lid when cooking other side. Cook for 3 – 4 minutes until browned. Turn off heat and serve.
These are crispy/crunchy and delicious! Enjoy!

Desserts, Recipes

White Chocolate Fudge Pie

1 stick butter (1/2 cup)
4 oz white chocolate bakers bar
1/2 cup sugar
2 beaten eggs
1 teaspoon vanilla extract
Unbaked 9 inch pie crust

Preheat oven to 375 degrees.
Over low heat melt the butter and white chocolate together.
Once completely melted remove from heat.
Mix in sugar, eggs, and vanilla extract.
Using a hand mixer, mix for about 2 minutes.
Pour into pie crust.
Bake for 25 minutes. I placed a pie shield (or aluminum foil) over the edges of the crust so they did not burn.
Remove from oven. The center will be a little jiggly. It will set as it cools.
I sprinkled red and green sugar sprinkles over the pie to give it a festive look for Christmas.
Serve with whipped topping or ice cream. Or eat plain. It is delicious either way.

Main Dishes, Recipes, Side Dishes

Southern Style Chicken & Dressing

Skillet of cornbread
12 oz bag of herb seasoned classic stuffing
8 chicken thighs
3 tablespoons minced garlic
1 teaspoon salt & pepper
3 hard boiled eggs
1 stick butter
1 cup heavy cream
2 eggs beaten
1 tablespoon Rosemary
1 teaspoon crushed sage
1 tablespoon olive oil


Place chicken thighs in a stock pot over medium heat.
Cover with water.
Add in 2 tablespoons garlic, salt, and pepper. (If you like celery add it now).
Heat to boiling and reduce to simmer. Cover. Let cook for 45 minutes.
Remove from heat. Place chicken thighs in a bowl to cool. Save broth.
Preheat oven to 350 degrees.
Remove chicken from bone.
In a skillet melt the stick of butter. Add in onions, garlic, rosemary, & sage. Cook until onions are soft.
Add in heavy cream. Boil for 2 minutes then remove from heat.
In a large mixing bowl crumble cornbread. Add in stuffing mix.
Mix in onion mixture.
Add chicken & beaten eggs. Mix well.
Add chicken broth 1/2 cup at a time. Dressing should be moist but not runny.
Cut up boiled eggs and mix into dressing.
Spread dressing in a hot oiled cast iron skillet or a greased casserole dish.
Cover with aluminum foil and bake for 1 hour. Remove foil and bake another 30 minutes.
Remove from oven and let cool a few minutes and then serve.
It is delicious topped with chicken gravy.

Main Dishes, Recipes

Pepperoni & Bacon Pizza in Cast Iron Skillet

3/4 cup warm water
2 tablespoons sugar
1 1/2 tsp active yeast
1 tsp salt
1 tbsp olive oil
2 cups all purpose flour

1 tablespoon olive oil
2 cups mozzarella cheese
2 tablespoons alfredo sauce
1 tsp red pepper flakes
1 tsp basil
2 tbsp grated parmesan
1 tablespoon melted butter
1 tsp garlic powder
6 slices bacon cooked
Lots of pepperoni
2 tablespoons cornmeal

Pour water in mixing bowl.
Add in sugar. Mix until dissolved.
Add in yeast. Leave it until yeast starts to bubble.
Add in salt, olive oil, and flour.
Put your hand in the middle of the bowl and move in a circular motion until all ingredients combine into a dough.
Pour dough out onto floured surface.
Knead for 3 – 5 minutes. (If you aren’t sure how to do this, watch the video.)
The dough will get less sticky and can easily be formed into a ball when it is ready.
Pour 1 tablespoon olive oil in mixing bowl.
Place ball of dough in mixing bowl and be sure to cover all sides of the dough with oil.
Place a warm damp towel over bowl and place in a warm area.
It takes 1 1/2 – 2 hours for the dough to rise.

After dough has risen, remove towel and punch dough in the center.
Preheat oven to 450 degrees.
Place cast iron skillet on stove over medium heat for 5 minutes.
Mix together melted butter and garlic powder.
Place dough onto a pizza pan and use your fingers to shape the dough.
Once cast iron has heated for 5 minutes pour a tablespoon or so of olive oil in skillet.
Make sure to coat skillet well.
Then sprinkle cornmeal over skillet.
Carefully transfer the pizza dough from the pan to the skillet.
Shape as quickly as possible. The skillet will be hot. This is why I shape the dough on the pizza pan first.
Take a basting brush and cover crust with garlic butter.
Add Alfredo sauce.
Sprinkle with red pepper flakes and basil.
Add cheese, crumbled bacon, and pepperoni.
Sprinkle with grated parmesan.
Top with a little more cheese.
Place in oven for 10 – 15 minutes or until crust if browned and cheese is melted.
Remove and enjoy!

Recipes, Side Dishes

Simple Sweet Potato Casserole

5 – 7 sweet potatoes
1/4 cup butter
1/2 cup brown sugar
1 teaspoon vanilla extra
Sprinkle of salt & pepper
1 tablespoon cinnamon
1/2 cup crushed pecans
1 – 2 cups miniature marshmallows

Preheat oven to 375 degrees
Peel, wash, dice, and boil sweet potatoes for about 20 minutes or until soft.
Drain and add in butter, brown sugar, vanilla extract, cinnamon, salt & pepper.
Mash everything together with a potato masher or mixer.
Pour into baking dish.
Bake uncovered for 20 – 25 minutes until marshmallows are toasted to your liking.
Cover to keep warm and serve.

Recipes, Side Dishes

Southern Style Green Beans

3 slices of bacon
3 cans of green beans – drained
2 medium russet potatoes chopped
1 tablespoon minced garlic
1 tsp black pepper
2 cups chicken broth

Cook bacon (I sliced each slice into thirds so I had 9 small slices of bacon)
Once done, add in green beans, potatoes, garlic, & black pepper. Mix.
Add enough chicken broth to cover the green beans.
Cover and simmer for 30 minutes or until potatoes are soft.