Category: <span>Josmo’s Cafe</span>

Heath Bar Bundt Cake

Heath Bar Bundt Cake

1 box Duncan Hines yellow cake mix
1 box vanilla instant pudding
4 eggs
½ cup vegetable or canola oil
1 cup sour cream
1 ½ cups English toffee bits (Heath Bits ‘O Brickle)
1 cup chopped walnuts (optional)
½ cup mini semi-sweet chocolate chips
¼ cup sugar
1 teaspoon cinnamon

Directions:

  • Grease and flour a 10-inch Bundt pan. Set aside.
  • To make the streusel – in a small bowl, mix the toffee bits, walnuts, chocolate chips, sugar, and cinnamon. Set aside.
  • Beat together for 5 minutes on medium speed of electric mixer the cake mix, pudding, eggs, oil, and sour cream.
  • Spread a small amount of the batter in the bottom of the pan. Sprinkle with the ¼ cup of the streusel mixture. Add ½ of the remaining batter, ½ the remaining streusel, then add the rest of the batter and sprinkle with the rest of the streusel.
  • Bake 50-55 minutes at 350 degrees. Done when an inserted toothpick comes out clean.
  • Cool for 10-15 minutes then remove from pan.

Recipe found on Cook’n recipe app.

Baked Pumpkin Oatmeal Cups (Muffins)

Baked Pumpkin Oatmeal Cups (Muffins)

Ingredients

1 and 1/3 cups milk
2 large eggs
1/2 cup pure maple syrup
2/3 cup fresh or canned pumpkin puree
3 cups old-fashioned whole oats
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
1 teaspoon ground cinnamon
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt

1 cup optional add-ins: chocolate chips chopped pecans or walnuts or dried cranberries

Optional topping: coarse sugar for topping

Directions

  • Preheat oven to 350°F. Generously spray a muffin pan with nonstick spray. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them.
  • Whisk all of the ingredients together, except for the optional add-ins and coarse sugar, in 1 large bowl. Using a spoon or rubber spatula, fold in the chocolate chips and nuts (if using). Batter will be a little liquid-y. Spoon batter evenly into muffin cups, making sure both the oats/add-ins and liquid are in each. Fill all the way to the top. If desired for extra crunch, sprinkle the tops with coarse sugar.
  • Bake for 25-30 minutes or until the edges are lightly browned and tops appear set. If the tops appear to brown very quickly, tent a piece of aluminum foil on top.
  • Cool for 5 minutes before serving. Cover leftover oatmeal cups tightly and refrigerate for up to 1 week.

For more variations, freezing instructions, and nutrition info, go tohttps://sallysbakingaddiction.com/pumpkin-baked-oatmeal-cups/

Honey Mustard Dressing

Honey Mustard Dressing

1/4 cup Dijon mustard
3-4 tablespoons honey, to taste
1/4 cup white balsamic vinegar
1/4 cup extra virgin olive oil
3/4 teaspoon freshly ground Himalayan Sea salt
1/4 teaspoon fresh ground black pepper

Directions:

  • Combine all the ingredients listed in a small bowl and whisk until well blended and creamy. Taste. Adjust honey, salt, and pepper to taste.
  • Alternatively, add all the ingredients in a medium mason jar, secure the lid, then shake until blended.
  • Dressing will keep in the refrigerator up to three weeks.
  • Makes one cup.

Instant Pot Pot Roast

Instant Pot Pot Roast

Pot roast is high on our comfort food list. The Instant Pot makes is so easy to sauté and pressure cook in one pot for quick cooking and easy clean up.

Ingredients

  • 3 pounds beef chuck roast (I cut mine in two or three pieces)
  • Salt and pepper to taste
  • 4 tablespoons olive oil – divided
  • 2 cups beef broth
  • 1 packet dry onion soup mix
  • 1 white or yellow onion, coarsely chopped
  • 1 pound baby potatoes or cut up russet potatoes
  • 1 cup baby carrots

Instructions

  • Sprinkle pot roast with salt and pepper and set aside. Add 2 tablespoons olive oil to Instant Pot (I use a 6-quart pot) and set to “Saute”. When oil becomes hot and shimmery, add pot roast and sear for 4-5 minutes on each side. Turn Instant Pot off.
  • Pour the beef broth into the Instant Pot around the beef.
  • Mix together the vegetables, the last 2 tablespoons of olive oil and onion soup mix. Stir until all the vegetables are evenly coated. Put vegetables in the Instant Pot and distribute evenly around roast.
  • Place lid on the Instant Pot with steam valve closed. Switch Instant Pot setting to “manual” and set for 60-80 minutes (depending on the size of the roast) on “high” pressure. Do a natural release for at least 10 minutes, then quick release.
  • Remove roast from Instant Pot, slice, and serve with vegetables. Use extra drippings from the instant pot to make gravy or au jus.

Slow Cooker Balsamic Chicken

Slow Cooker Balsamic Chicken

This recipe is even better as leftovers if there is any left at all! Very flavorful. It can be served over pasta or a baked potato for a complete meal.

Ingredients:

2 tablespoons olive oil
4 skinless, boneless chicken breast halves or boneless, skinless chicken thighs
Salt and pepper to taste
1 onion, thinly sliced
4 cloves of garlic, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
½ teaspoon dried thyme
½ cup balsamic vinegar
2 cans crushed tomatoes
1 small can tomato paste

Directions

1. Drizzle olive oil into the slow cooker. (Use a slow cooker plastic liner bag for easy cleanup)
2. Place chicken on top of oil. Season each piece with salt and pepper.
3. Combine the dry spices in a small bowl and set aside.
4. Top chicken with onion slices, garlic, and dry spice mixture.
5. Combine crushed tomatoes and tomato paste in a bowl and set aside.
6. Drizzle balsamic vinegar over onions and chicken.
7. Top with tomato mixture.
8. Cook slow cooker on high for about 4 hours until chicken is no longer pink in the middle.

Recipe modified from a basic allrecipes.com recipe.

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

Sheet Pan Parmesan-Dijon Chicken Thigh Dinner

Parmesan-crusted chicken thighs, potatoes, and veggies all cook together in this sheet pan dinner so your entrée and sides are ready all at once. Perfect for busy nights when you need an easy and delicious meal.

Ingredients

  • ½ cup panko breadcrumbs
  • ¼ cup freshly grated Parmesan cheese
  • 4 (5 ounce) bone-in, skin on chicken thighs (or skinless and boneless)
  • ¼ cup melted butter
  • 2 tablespoons Dijon mustard
  • 1 ½ pounds tri-color baby potatoes (red, gold, and purple)
  • 1 pound fresh green beans, trimmed
  • 1 teaspoon dried thyme
  • freshly cracked salt and pepper to taste

Directions

 Preheat the oven to 425 degrees F (220 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.

  • Mix breadcrumbs and Parmesan cheese in a small bowl. Set aside.
  • Place chicken thighs on the prepared baking sheet. Stir together butter and Dijon in a large bowl. Brush the tops of the chicken thighs with some of the butter-Dijon mixture.
  • Add potatoes and green beans to the bowl and toss in the remaining butter-Dijon mixture. Spread vegetables around the chicken onto the baking sheet in an even layer. Season everything with thyme, salt, and pepper. Press the breadcrumb mixture onto the top of the chicken thighs.
  • Bake in the preheated oven until chicken is no longer pink at the bone and the juices run clear and the potatoes can be pierced easily with a fork, 25 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

© Copyright 2021 allrecipes.com by fabeveryday

Wild Rice and Sausage Stuffing

Wild Rice and Sausage Stuffing

1 Box Uncle Ben’s long grain wild rice original – use chicken stock instead of water and cool after cooking
1/2 to 3/4 pound pork sausage – crumbled and cooled (crumble the sausage in your hands and cook it in a skillet until done)
Keep drippings from sausage to cook onions and celery
1 full stock of celery – finely chopped
1 finely chopped large onion
Cook in drippings and add some butter, too. Cool.
Mix together rice and sausage and onions and celery. Salt and pepper to taste.

Stuff turkey or chicken or place in baking dish heat in oven until hot.

Serves 4. Can easily be doubled or tripled.

More delicious if it’s made ahead of time and refrigerated a day or two.

 

Recipe by Tommi White

Orange Pomegranate Salad with Honey

Orange Pomegranate Salad with Honey

5 medium oranges or 10 clementine or mandarin oranges – peeled, membrane removed, and coarsely cut
½ – ¾ cup pomegranate seeds
2 tablespoons honey

Directions

  • Combine oranges, pomegranate seeds, and honey.
  • Refrigerate several hours or overnight for flavors to blend.
  • Best when eaten within two days.

Cranberry Apple Raspberry Pie

Cranberry Apple Raspberry Pie

1 box refrigerated pie crust – 2 count – or homemade pie crust
3 cups cored, peeled, chopped granny smith apples (about 3 medium)
2 cups coarsely chopped fresh cranberries
1 10-oz package frozen dry pack raspberries thawed or 2 packages fresh raspberries (reserve the second package to add when tossing fruit before adding to pie shell)
1 ½ cup sugar
3 Tbs quick-cooking tapioca
1/8 tsp ground cinnamon
¼ tsp salt
¼ tsp almond extract
1 large egg
1 Tbs water
sugar

  • Combine apples, cranberries, and raspberries in large bowl. Cook in large pot for 20-30 minutes until cooked down.
  • Mix sugar, tapioca, cinnamon, salt, and almond extract in small bowl. Add to cooked fruit mixture, toss well. If using fresh raspberries, add the reserved package to this mixture. Spoon into unbaked crust.
  • Roll out dough for top crust. Place onto filled pie or create a lattice top crust. Trim 1/2 inch beyond edge. Fold top crust under bottom crust to seal. Crimp and flute edges. Cut slits in top crust or prick with fork to allow steam to escape.
  • Beat egg with 1 tablespoon water. Brush on surface of pie. Sprinkle with sugar. Cover edge with foil before placing in the oven.
  • Bake 25 minutes. Remove foil. Bake an additional 25-35 minutes or until filling in center is bubbly. Serve warm.

Cranberry Maple Shredded Chicken

Cranberry Maple Shredded Chicken

This slow cooker recipe is perfect for an easy winter day dinner. The house smells great while it’s cooking. Serve with a salad or coleslaw. Serves four.

Sauce:

¼ cup chopped onion
1 cup jellied or whole berry cranberry sauce
½ cup maple syrup
¼ cup ketchup
¼ cup cider vinegar

Mix the sauce ingredients together. Note: Double the sauce recipe if you want extra sauce to serve on the side.

Chicken – use two large boneless skinless chicken breasts or four-five boneless skinless chicken thighs

Directions:

Place the chicken in the slow cooker. Use a liner for easy clean up. Pour the sauce over the chicken. Cook on high for 4 hours or until done.

Remove the chicken from the slow cooker when done. Shred the chicken and place in a bowl. Pour the sauce over the chicken to serve.

Serve on a bun or over a baked potato.