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COMFORT FOOD RECIPES FOR WINTER


RECIPE ARCHIVES
BREAKFAST~LUNCH RECIPES
DINNER RECIPES
DESSERT RECIPES

*** Prior to the various Holidays we will add a new recipe daily. So, stop by often. ***

Yes it's still Winter, however we are bringing to you some great recipes for the coming of the Easter Holidays, and Spring Time!



recipe Dinner Recipe: Slow Cooker Pot Roast
Servings: 8-10
The Pioneer Woman ~ Step by Step

Family-friendly Crock-Pot recipes will never fall out of favor and this slow cooker pot roast is one of the best you'll ever try. Taken from the oven to the slow cooker, this fall-apart-tender pot roast becomes the ultimate fix-it-and-forget-it Sunday meal—complete with veggies, too! After all, chuck roast was practically made for the Crock-Pot. Lots of marbling throughout means big flavor, plus it becomes meltingly tender when cooked for hours at a low temperature. Serve it for Sunday dinner, for a simple holiday meal, or any time you crave truly classic comfort food. The whole family will beg for it again and again.
Recipe by: Sloane Layton


    Ingredients:
  • 1 whole (4- to 5-lb.) boneless chuck roast
  • 5 tsp. kosher salt, divided
  • 2 1/2 tsp. black pepper, divided
  • 4 Tbsp. olive oil, divided
  • 2 Tbsp. tomato paste
  • 1 cup beef broth
  • 2 tsp. Worcestershire sauce
  • 6 thyme sprigs
  • 3 rosemary sprigs
  • 6 garlic cloves
  • 1 yellow onion, cut into 1-inch wedges
  • 1 lb. baby yellow potatoes, halved if large
  • 3 large carrots, peeled and cut into 1-inch pieces

  • Preparation Instructions:
  • Sprinkle the chuck roast all over with 4 teaspoons of the salt and 2 teaspoons of the pepper.
  • In a large skillet, heat 2 tablespoons of the olive oil over medium-high. Place the meat in the skillet and sear it until browned on all sides, 12 to 16 minutes total. Transfer the meat to a 6 1/2-quart slow cooker.
  • Reduce the heat under the skillet to medium-low. Add the tomato paste and cook, stirring constantly, until slightly darkened in color, 30 seconds to 1 minute. Add the broth and cook, stirring constantly to loosen browned meat bits from the skillet and dissolve the tomato paste, about 1 minute. Pour the beef broth mixture over the roast in the slow cooker. Add the Worcestershire sauce, thyme, rosemary, and garlic to the broth mixture.
  • In a large bowl, toss together the onion, potatoes, carrots, remaining 2 tablespoons of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pile the onion mixture on top of and around the roast in the slow cooker.
  • Cover and cook on high until the roast is fork tender, 6 to 8 hours (or on low for 8 to 10 hours). Serve the roast with the vegetables and a drizzle of sauce from the slow cooker.


recipe Dessert Recipe: Carrot Cake
Servings: 6+
Food Network ~ Step by Step

A classic carrot cake will complete your Easter spread. Since this recipe requires a fair amount of preparation, we suggest making it ahead of time and storing in the refrigerator until you're ready to serve for stress-free hosting.
Recipe by: Robert Clinton
    Ingredients:
    Cake:
  • 2 cups granulated sugar
  • 1 1/2 cups vegetable oil
  • 4 fresh whole eggs
  • 2 cups pastry flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 3 cups raw finely ground carrots
  • 4 ounces finely chopped walnuts

  • Frosting:
  • 1 1/2 pounds powdered sugar
  • 12 ounces room temperature cream cheese
  • 1 tablespoon vanilla extract
  • 2 ounces room temperature margarine

  • Preparation Instructions:
    For the cake:
  • Preheat oven to 300 degrees F.
  • In a mixing bowl, mix sugar, vegetable oil, and eggs. In another bowl, sift together flour, baking soda, salt, and cinnamon. Fold dry ingredients into wet mixture and blend well. Fold in carrots and chopped nuts until well blended. Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased. There will be approximately 1 pound 5 ounces of batter per pan. Place in preheated oven and bake for 50 to 60 minutes. Cool layers in pans, for approximately 1 hour. Store layers in pans, inverted, in closed cupboard to prevent drying. Layers must be a minimum of 1 day old.
  • To remove layers from baking pan, turn upside down, tap edge of pan on a hard surface. Center a 9-inch cake circle on top of revolving cake stand. Remove paper from bottom of layer cake.
    For the frosting:
  • In a suitable bowl of large mixer, place powdered sugar, cream cheese, vanilla, and margarine. Beat at second speed until thoroughly blended. Hold refrigerated and use as needed. For the assembly:
  • Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down. Using both hands, press firmly but gently, all layers together to get one firm cake. With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. Display on counter or cake stand with a plastic cover.
COOK BOOKS WORTH HAVING:
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HOLIDAY TRADITIONS


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The MountainGnome Outdoors has put together Holiday Traditions that have been brought to America by our ancestors in England, Germany, France, Italy, Ireland, Poland, Russia, China, and so many other Countries throughout the world, who sought freedom and prosperity!

You will find cultural variations on Christmas, New Year's, Thanksgiving, and other holidays, relating to traditions, stories, foods, events, games for the kiddies, and more. You will also find the origins to these various traditions.

*** Please feel free to email us information on your special traditions. We will be happy to add them to our site. ***
We hope you enjoy exploring the Holiday Traditions site.
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