Strawberry Chocolate Chip Bundt Cake

Prep Time: 30 minutes

Cook Time: 50 minutes

Yield: 12 slices of cake

Ingredients

• 1 strawberry cake mix
• 1 - 3.4 ounce box instant strawberry pudding
• 1 cup milk
• 2 Tablespoons instant strawberry Nesquik powder
• 1/2 cup sour cream
• 4 eggs
• 1/2 cup oil
• 1 1/2 cup mini chocolate chips, divided

Chocolate Covered Strawberries
• 12 strawberries
• 3/4 cup white chocolate melts, divided
• 1/4 cup chocolate melts
• mini chocolate chips

Instructions

1. Combine the cake mix, pudding mix, milk, strawberry powder, sour cream, eggs, and oil. Beat on low for 1 minute, then beat on medium for 2 minutes.
2. Stir in 1 cup mini chocolate chips by hand.
3. Spoon the batter into a 12 cup bundt pan that has been sprayed with non-stick spray with flour.
4. Bake at 350 degrees for 50-55 minutes. Let cool for 15 minutes in the pan, then flip out onto a plate. Cool completely.
5. Melt 1/2 cup white chocolate melts according to the package directions. Spoon into a plastic bag and cut one tip off. Drizzle over the top of the cake.
6. Melt the chocolate melts according to the package directions. Dip the strawberries in the chocolate and place on wax paper. Roll a few in mini chocolate chips, if desired.
7. Melt the remaining white melts and place in a plastic bag. Cut one tip off and drizzle the strawberries. Place on wax paper and let dry. Drizzle a little bit of chocolate on the bottom of each strawberry and place on the top of the cake. Cut into 12 slices. Store in a tightly sealed container in the refrigerator.

From: https://insidebrucrewlife.com/strawberry-chocolate-chip-bundt-cake/

Other Strawberry Cake options:
* https://palatablepastime.com/2017/02/16/strawberry-cream-bundt-cake/

Crepes

• Level: Intermediate
• Total: 1 hr 25 min

• Prep: 5 min
• Inactive: 1 hr
• Cook: 20 min

• Yield: 17 to 22 crepes
• Nutrition Info

Ingredients

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

Butter, for coating the pan

Directions

WATCH

Watch how to make this recipe.

1. In a blender, combine all of the ingredients and pulse for 10 seconds. Place the crepe batter in the refrigerator for 1 hour. This allows the bubbles to subside so the crepes will be less likely to tear during cooking. The batter will keep for up to 48 hours.
2. Heat a small non-stick pan. Add butter to coat. Pour 1 ounce of batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone. After they have cooled you can stack them and store in sealable plastic bags in the refrigerator for several days or in the freezer for up to two months. When using frozen crepes, thaw on a rack before gently peeling apart.

Cook’s Note

*Savory Variation Add 1/4 teaspoon salt and 1/4 cup chopped fresh herbs, spinach or sun-dried tomatoes to the egg mixture. *Sweet Variation Add 21/2 tablespoons sugar, 1 teaspoon vanilla extract and 2 tablespoons of your favorite liqueur to the egg mixture.

RECIPE creator: ALTON BROWN

From: https://www.foodnetwork.com/recipes/alton-brown/crepes-recipe-1911037

Pressure Cooked Pinto Beans

INGREDIENTS

• 1 pound Pinto Beans (2 cups)
• 6 cups water
• 1 teaspoon fine sea salt
• 1 small to medium onion, peeled and halved
• 2 bay leaves (optional)
• Cilantro for garnish (Optional)

INSTRUCTIONS

1. Sort and rinse the beans: Sort the pinto beans, removing any broken beans, stones, and dirt clods. Put the beans in a strainer and rinse under running water.
2. Pressure cook the beans for 40 minutes with a quick pressure release: Put the rinsed beans in the Instant Pot or pressure cooker pot. Pour in the 6 cups of water, then stir in the teaspoon of salt and add the onion and bay leaves. Lock the lid on the pressure cooker. Cook on high pressure for 40 minutes in an electric pressure cooker or 35 minutes in a stovetop PC. (In an Instant Pot, use “Manual” or “Pressure Cook” mode set for 40 minutes). Quick release the pressure in the pot.
3. Serve: Remove the pressure cooker lid – open it away from you to protect yourself from the hot steam. Discard the onion and bay leaves. Ladle the beans into bowls, and serve.

NOTES

• Want even thicker bean broth? Scoop a cup of beans and broth out and puree them with a blender (I use my stick blender), then stir the pureed beans back into the pot.
• Freeze leftovers in 2-cup containers for up to 6 months; each 2-cup container is the equivalent of a 15-oz can of beans.
• Want to soak your beans? Do the sort and rinse step, then cover the beans with water overnight. Drain the beans, and continue with the recipe, cutting the pressure cooking time to 18 minutes.

My Notes:

Cooked for 32 minutes based upon Hip Pressure Cooking suggested times (including altitude adjustment) for firmer beans. They were still plenty soft. First time following this recipe I halved it. Beans tasted fantastic.

From: https://www.dadcooksdinner.com/instant-pot-pinto-beans/

Sweet Potato & Bean Quesadillas

Ingredients

1 Sweet Potato
1/4 can of diced tomatoes with green chilies
1 cup (or so) thawed sweet corn
1/4 diced onion
Minced Garlic
Beans (used pinto beans cooked in instant pot)
Corn tortillas
Shredded cheese
chili powder
Cumin
Coriander
Salt & Pepper
Olive oil
butter

Preheat over to 425. Peel and dice sweet potato. Toss with chili powder, cumin, coriander, salt, pepper, and olive oil and place on rimmed baking sheet. Roast for 25 minutes, stirring halfway through. Saute onion in olive oil, add corn, when caramelized a bit add garlic and saute for an additional 30 seconds or so. Add tomatoes (with just a little bit of juice) and beans and simmer about 10 minutes.

When sweet potatoes are soft smash to make a paste (or use whole if using a flour tortilla) and spread on top of a corn tortilla. Top the sweet potato with the bean mixture and then cheese and finish with a corn tortilla on top. Grill in a non stick frying pan with a bit of butter until golden brown on both sides and cheese is melted.

Based upon the following recipes:

• https://hurrythefoodup.com/sweet-potato-burritos/
• https://www.bonappetit.com/recipe/sweet-potato-black-bean-burritos
• https://cookieandkate.com/2016/sweet-potato-black-bean-quesadillas-recipe/

Reverse Sear Bottom Round Roast with Roasted Root Vegetables

Serves 8-10

Ingredients

• 1 (4 1/2-pound)Certified Angus Beef ^® bottom round or rump roast
• 2 tablespoons kosher salt
• 1 tablespoon black pepper
• 2 tablespoons fresh minced parsley
• 2 teaspoons fresh minced rosemary
• 2 teaspoons fresh minced sage leaves
• 2 teaspoons fresh minced thyme
• 2 teaspoons granulated onion
• 1/3 cup olive oil
• 2 parsnips, peeled and cut into 1-inch pieces
• 6 red potatoes, cut into sixths
• 4 carrots, peeled and cut into 1-inch pieces
• 1 large onion, peeled and cut into 1-inch pieces
• Roasting pan

Instructions

1. Preheat oven to 225°F.
2. Combine salt, pepper, parsley, rosemary, sage, thyme, granulated onion and olive oil in a mixing bowl and whisk to incorporate. Coat roast with half of the herbed oil.
3. Combine parsnips, potatoes, carrots and onion in a mixing bowl and toss with 2-3 tablespoons herb oil. Cover bottom of roasting pan with vegetable mix. Coat roast with remaining herb oil and lay roast atop vegetables.
4. Roast for 2 hours uncovered (or until roast reaches 110°F internally). Remove from oven and tent with foil. Increase oven temperature to 500°F.
5. Remove foil and return pan to oven when it reaches 500°F, roast 10-15 minutes or until internal temperature reaches 125°F for medium rare. Remove from oven and tent with foil, let rest for 15 minutes.

From: https://www.certifiedangusbeef.com/recipes/recipedetail.aspx?id=811

Herb-Crusted Eye of Round Roast

• For the Beef:
• 3-pound beef eye of round roast, trimmed of fat
• 2 1/2 tablespoons olive oil, divided
• 1/2 teaspoon fresh thyme leaves
• 1 tablespoons chopped fresh sage
• 1 1/2 tablespoons chopped fresh parsley
• 1/2 teaspoon dried oregano
• 1/4 teaspoon Spanish smoked paprika
• 3 medium cloves garlic, minced (about 1 tablespoon)
• 1 tablespoon grainy mustard

1. For the Beef: While popovers bake, season roast with salt and pepper. Heat 2 tablespoons olive oil in a Dutch oven or heavy-bottomed, oven-safe roasting pan until shimmering. Add roast and cook, turning occasionally, until wall-browned on all sides, about 8 minutes total. Transfer meat to large platter and set aside.
3. Add thyme, sage, parsley, oregano, paprika, garlic, mustard, and remaining 1/2 tablespoon olive oil to a blender or food processor. Season with a pinch of salt and pepper and pulse until it forms a paste. Generously rub herb mixture on meat. Return roast to Dutch oven or roasting pan. When popovers are done, reduce oven to 350°F. Transfer Dutch oven or roasting pan to oven and roast until an instant-read thermometer inserted in the thickest part registers 125°F for medium rare or 135°F for medium, about one hour. Remove from oven and transfer to a cutting board. Tent with foil and allow to rest 10 to 15 minutes.

From: Serious Eats