This recipe has become one of my go-tos. It’s super easy, tasty, and makes me feel healthy because of all the vegetables I’m eating! It’s a great quick and low-maintenance dinner for your family—or, if you’re a college student like me, it can be […]
My family and I love these rolls; and the best part is, they’re super easy! I whip them up whenever I want to impress people with my cooking skills, but don’t want to stress about it. Bread, butter, cheese, garlic—mmm. You cannot fail with this recipe. Seriously, just take a look at that photo; no filter, no editing whatsoever—that is the true form of deliciousness.
1 bread dough recipe (You can use any bread dough. I usually use half a recipe of the bread dough featured on this blog a few weeks back. Alternately, I’ve also used rolled-out Rhodes Dinner Rolls freezer dough—just use what you have time for.)
½ cup butter
1 ½ tbsp garlic salt
1 ½ cups shredded cheese (You can use any cheese you want, really. I’m a fan of using classic cheddar, but I’ve also used mozzarella and it is just as divine.)
- Allow your bread dough to rise.
- While the dough is rising, combine softened butter and garlic salt.
- Spray your work surface with cooking spray, and roll the dough into an 18×6” rectangle (or do your best). Smear butter and garlic mixture evenly on the dough and sprinkle with cheese. Roll the dough up along the long edge to make a long tube of goodness.
- Use dental floss to cut it into individual rolls. I like to start in the middle of the tube and cut each piece in half until I have roll-sized pieces.
- There are two options for baking. You can place the rolls into a greased 10” pie plate, which works fine, but if you’re making a full recipe, I highly recommend putting each roll in a greased muffin tin. This way they stay contained, and they’re actually easier to serve and eat.
- Cover your rolls with a clean cloth and allow them to rise while the oven is preheating to 350°. 7. Bake for 20–25 minutes. If the tops are starting to look done before the rest of the rolls are done, cover them with aluminum foil and put them back in the oven.
BY CARI AVERETT
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I’ve never been to Mississippi, but I am oh so grateful for all of the amazing people that live there now, thanks to this pot roast. IT CHANGES LIVES.
I was on Pinterest, looking for fast, easy meals and this blessing popped up on my screen. As with all my Pinterest meals, I was a bit hesitant, but after the first bite I was sold. It’s honestly that easy and good—so good that my husband volunteers to make it for dinner at least once a month.
Some people serve it over mashed potatoes, others take leftovers to make a sub sandwich with a slice of mozzarella cheese and a diced up pepperoncini pepper. In the end, you do you, and enjoy! (But in my house, the only way we have leftovers of this particular meal is if we buy a 5 lb chuck roast . . . for the two of us. Anything less is eaten in one sitting. Oops.)
If you’re worried about the peppers burning your mouth off, there’s no need to stress. The peppers are more of a background flavor that make everything that much better. However, if you’re like me and love a meal that has a kick to it, you can also pour some of the pepper juice into the mixture to cook and then slice up the peppers into the meal when serving.
(1) 3-5 lb. chuck roast
2 tbsp. olive oil (or vegetable oil)
salt & pepper, to taste
1 packet ranch dressing mix
1 packet dry onion soup mix
1 stick butter (1/2 cup) – REAL salted butter, not margarine
8 pepperoncini peppers
*If you’re in a hurry you can skip steps 1–5 and just season the meat before putting it into the crockpot*
- Heat up oil in a large skillet on high. You want it really hot to brown the beef quickly.
- Dry both sides of the pot roast with a paper towel.
- Season with a little bit of salt and pepper and add the roast to the hot oil.
- Allow the roast to cook for 2–3 minutes.
- Flip the meat over and sear the other side of the roast for another 2–3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing & onion soup mixes over pot roast
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours (or high for 4.5–5 hours)
- Slice or shred meat before serving. Be sure to throw away any fatty pieces.
- ENJOY. ENJOY.
Cook’s Notes: If you are sensitive to sodium, you could use unsalted butter for this. Be sure to use butter and not margarine. Margarine is basically oil. We did not find this recipe salty at all if you use this exact recipe, but be sure to adjust to your preferences.
Credit to “The Country Cook” at https://www.thecountrycook.net/crock-pot-mississippi-pot-roast/
BY CARLY CALLISTER