Pull-Apart Garlic Bread

Ingredients

  • 1/4 cup butter, melted
  • 1 tablespoon dried parsley flakes
  • 1 teaspoon garlic powder
  • 1/4 teaspoon garlic salt
  • 1 loaf (1 pound) frozen white bread dough, thawed

Directions

  1. In a small bowl, combine the butter, parsley, garlic powder and garlic salt. Cut dough into 1-in. pieces; dip into butter mixture. Layer in a greased 9×5-in. loaf pan. Cover and let rise until doubled, about 1 hour.
  2. Bake at 350° for 30 minutes or until golden brown.
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Smoked Beef Tenderloin

Ingredients

  • 1 Beef Tenderloin Roast (4 to 5 pounds)
  • 2 Tbsp. Kosher salt
  • 2 Tbsp. coarse ground black pepper

Directions

  1. Season Beef Tenderloin Roast generously with salt and pepper.
  2. Lightly coat grates with vegetable oil spray. Close cooking chamber lids.
  3. Place 3-5 lbs. of charcoal, in center of the firebox. Open the firebox air vent approximately 1-2″, and smokestack damper halfway. With firebox lid open, stand back, carefully light charcoal and allow to burn until covered with a light ash. (Approximately 20 minutes)
  4. Once coals have ashed over, add wood chunks. Do not shut firebox lid until the smoke is clean, often called Blue Smoke.
  5. Close firebox lid. Adjust the firebox air vent and smokestack damper to regulate cooking temperature. The ideal smoking temperature is 300°F.
  6. Place Tenderloin on cooking grate in cooking chamber. Maintain a consistent cooking temperature by adding wood chunks as needed. Rotate Tenderloin a quarter turn every 20 minutes. About 45 minutes-1 hour. Monitor the internal temperature of the sparingly throughout the cooking process. The ideal finished internal temperature is 135°F.
  7. Remove Tenderloin from smoker and tent with foil. Allow to rest (Minimum 20 minutes).

Brown Sugar Ice Cream

Ingredients

  • 1 Cup whole milk
  • 3/4 Cup brown sugar
  • pinch of salt
  • 2 Cups heavy cream
  • 1 Tablespoon vanilla

Directions

  1. In the bowl of your mixer whisk together milk, brown sugar, and salt until the sugar is dissolved.
  2. Beat in heavy cream and vanilla and refrigerate 3 hours or overnight.
  3. Add chilled mixture to ice cream maker and churn according to directions.
  4. Once churned cover and freeze 2 hours until firm (if desired).

Teacher’s Post About A Gift From A Student Who Had “Nothing To Give” Goes Viral

Rachel Uretsky-Pratt, a 24-year-old elementary school teacher in Kennewick, Washington, receives gifts of all sorts from her students at the end of each calendar year, the Washington Post reports. But it was one child (and the gift she came up with) who particularly touched her this year.

That’s why, when “this student opened up her free breakfast cereal this morning, took the packaging of her spork, straw, and napkin, and finally took the time to take every marshmallow out of her cereal to put in a bag,” she was particularly astounded: “This kiddo wanted to get [me] something so badly, but had nothing to give.” Still, the child had gone out of her way to put together something special and sweet.

Since the post went up, it’s been shared more than 125,000 times and has received tens of thousands of comments. The overwhelming response prompted Uretsky-Pratt to update her story this week, explaining her “wish for all of you is to remember this kind and simple gesture of love from one of my school babies and carry it with you and continue to spread love and kindness to everyone you meet.”

Four-Way Slow Cooker Shredded Beef

Ingredients

  • 1 beef Shoulder Roast, Arm Chuck Roast Boneless or Blade Chuck Roast Boneless (2 to 2-1/2 pounds)
  • 1 tablespoon vegetable oil (optional)
  • 1 large onion, chopped
  • 2 tablespoons minced garlic
  • Salt and pepper

Directions

  1. For optional browning, heat 1 tablespoon oil in large nonstick skillet over medium heat until hot. Brown beef roast on all sides.

     

  2. Place onion and garlic in 3-1/2 to 5 quart slow cooker; place roast on top. Cover and cook on LOW 9 to 10 hours or on HIGH 5 to 6 hours or until roast is fork-tender.

     

  3. Remove roast from slow cooker. Skim fat from cooking liquid, if necessary and reserve 1 cup onion mixture. Shred beef with 2 forks. Combine shredded beef and reserved onion mixture. Season with salt and pepper, as desired. Continue as directed in Recipe Variations below, as desired.
    Recipe Variations:

     

  4. Mexican Shredded Beef: Combine tomato or tomatillo salsa and beef mixture, as desired. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in warmed flour or corn tortillas topped with pico de gallo, slice avocados, shredded cheese, chopped cilantro and/or chopped white or green onions, as desired.

     

  5. BBQ Shredded Beef: Combine prepared barbecue sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve on whole wheat rolls topped with creamy horseradish sauce, coleslaw, Cheddar cheese slices, chopped green bell pepper and/or canned French fried onion, as desired.

     

  6. Asian Shredded Beef: Combine prepared hoison or teriyaki sauce and beef mixture. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in lettuce or cabbage cups topped with shredded carrots, sliced cucumber, chopped fresh cilantro or mint, sriracha or crushed red pepper flakes and/or chopped peanuts, as desired.

     

  7. Indian Shredded Beef: Combine prepared Indian cooking sauce, such as Tikka Masala or Vindaloo. Place in large microwave-safe bowl. Cover, vent and microwave until heated through, stirring occasionally. Serve in naan or pita bread topped with toasted chopped pistachios or coconut, raisins, Greek yogurt or mango chutney, chopped fresh mint or cilantro and/or sliced cucumber or green onion, as desired.