Sunday, December 29, 2013

Foolproof Rib Roast

This is a fantastic rib roast recipe! The cooking method is certainly unorthodox, but we tried this yesterday and followed it exactly and the roast was moist, tender, and absolutely delicious. My husband and son LOVED the way this came out - so good! It was a very nice treat for something different. If and when we have rib roast again, we will definitely use this same recipe and cooking method. The seasoning rub gave a nice flavor without being overpowering, and allowed the flavors of the roast to really shine through.

Foolproof Rib Roast by SALSIEPIE on AllRecipes

1 (5 pound) standing beef rib roast
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon garlic powder


  1. Allow roast to stand at room temperature for at least 1 hour.
  2. Preheat the oven to 375 degrees F (190 degrees C). Combine the salt, pepper and garlic powder in a small cup. Place the roast on a rack in a roasting pan so that the fatty side is up and the rib side is on the bottom. Rub the seasoning onto the roast.
  3. Roast for 1 hour in the preheated oven. Turn the oven off and leave the roast inside. Do not open the door. Leave it in there for 3 hours. 30 to 40 minutes before serving, turn the oven back on at 375 degrees F to reheat the roast. The internal temperature should be at least 145 degrees F. Remove from the oven and let rest for 10 minutes before carving into servings.

Saturday, December 28, 2013

Peppermint Bark

This is a SUPER easy and delicious holiday treat! My son loves this one and we've been making it at Christmas time the past couple years, and I imagine we will continue making it in the coming years! It is delightfully creamy with a delicious pepperminty taste. We like to put the peppermint candies in a ziploc bag wrapped in a hand towel and break the peppermints up with a meat mallet - it seems to work pretty well without making too much of a mess. We used a 12-oz bag of white chocolate chips and about 30 round peppermint candies. You can use more / less peppermint candy to taste - and make the pieces as big or small as you want. A little on the smaller side is best, in my opinion, so you don't end up with big pieces stuck in your teeth! I like the way the finer pieces blend into the white chocolate and infuse it with the peppermint flavor as well.

Morgan's Amazing Peppermint Bark by Foodlover on AllRecipes

1 (6 ounce) package white chocolate, chopped
3 peppermint candy canes


  1. Line a baking sheet with waxed paper.
  2. Place one gallon-sized resealable bag inside a second gallon-sized bag, creating a double-layered bag. Place candy canes inside the inner bag and seal. Crush the candy canes inside bag with a rolling pin. 
  3. Place white chocolate in a microwave-safe bowl; heat in the microwave until melted, 60 to 90 seconds. Stir until smooth.
  4. Stir crushed candy canes into melted white chocolate.
  5. Pour white chocolate mixture onto the prepared baking sheet. Chill in refrigerator until hardened, 1 hour.

Saturday, December 21, 2013

The Best Rolled Sugar Cookies



These are fantastic Christmas cookies!! The recipe is delicious and they make perfect cut-out cookies that are so much fun to decorate however you want.

My son and I had a great time baking these together and then decorating them. My cookie dough came out pretty wet, so I had to incorporate flour when I was rolling the dough out - if your dough is on the wet side, add a little flour at a time until you can roll the dough out without it sticking to the rolling pin.

We like our cookies on the soft side, so I left them fairly thick when rolled out - if you like them crunchy you can roll them thin, if you like them thick and soft leave the dough fairly thick. They'll come out great either way!

These make perfect gifts for family and friends - wrap them up in some clear cellophane or a gift bag and spread the Christmas cheer!

The Best Rolled Sugar Cookies by Jill Saunders on All Recipes

1 1/2 cups butter, softened
2 cups white sugar
4 eggs
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt


  1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
  2. Preheat oven to 400 degrees F. Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
  3. Bake 6 to 8 minutes in preheated oven. Cool completely.