Peach and Blueberry Greek Yogurt Cake

I made this with apples and blueberries an it was awesome. Added some sugar & cinnamon to apples before placing on cake batter. It was a delightful dessert!!!

Recipe >> Peach and Blueberry Greek Yogurt Cake @ juliasalbum.com

Lemon Butter Cookies

I just got done baking these cookies and enjoy them!! The only substitute I made was using 4 tsp of lemon juice in place of the lemon zest–I didn’t have any lemons or oranges on hand. As a side note: If you are expecting these cookies to come out with the texture of a basic sugar cookie, you’re going to disappoint yourself. For me, these cookies almost have a tea-cookie-like consistency; melt-in-your-mouth and creamy/thick.

Recipe >> Lemon Butter Cookies @ ateaspoonofhappiness.com

Nanny's Famous Coconut-Pineapple Cake

This coconut pineapple cake recipe is sure to please family and friends, with its surprising blend of flavors and a "secret" ingredient: lemon-lime soft drink. 

Nanny's Famous Coconut-Pineapple Cake

Ingredients:

• 1 (15 1/4-ounce) can crushed pineapple in juice, undrained
• 1 1/2 cups butter or margarine, softened
• 3 cups sugar
• 5 large eggs
• 1/2 cup lemon-lime soft drink*
• 3 cups cake flour, sifted
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• Pineapple Filling
• Cream Cheese Frosting
• 1 (6-ounce) package frozen flaked coconut, thawed
• Garnish: fresh mint sprig

Directions:

Grease bottom and sides of 3 (9-inch) round cakepans; line bottoms with wax paper. Grease and flour wax paper.

Drain pineapple, reserving 3/4 cup juice. Remove 1/4 cup reserved juice for Cream Cheese Frosting, and reserve crushed pineapple for Pineapple Filling.

Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well. Add eggs, 1 at a time, beating until blended after each addition.

Combine 1/2 cup reserved pineapple juice and soft drink. Add flour to butter mixture alternately with juice mixture, beginning and ending with flour. Beat at low speed until blended after each addition. Stir in extracts. Pour into prepared cakepans.

Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans immediately; cool on wire racks.

Spread 3/4 cup Pineapple Filling between cake layers and remaining filling on top of cake. Spread Cream Cheese Frosting on sides of cake; pipe border around top, if desired. Sprinkle with coconut. Garnish, if desired.

*For lemon-lime soft drink, we used 7-Up. Its specific level of carbonation makes the layers rise beautifully.

Loaded Baked Potato & Chicken Casserole

I just made this, and it turned out SO well! I modified the heavy cream part after reading the reviews about it being too watery. I actually ended up just tossing the potatoes in the heavy cream in a bowl (separately from the chicken). Just wanted to say that I used a 2 1/2 qt casserole dish, replaced the potatoes with RED, and drained off some liquid after removing the lid. It may take little bit longer, but plan for it. This recipe was great. It came out perfect,, I also omitted the butter (although it probably would've been a little better with it in retrospect). But, overall, I didn't have any issues with it being too watery. Great recipe!

Recipe  >>  Loaded Baked Potato & Chicken Casserole @ deliciousasitlooks.com

Bakery Style Blueberry Muffins

I just made these muffins and they are so good! The recipe made enough for 12 regular sized muffins and 12 mini muffins and I may or may not have just eaten the entire tray of mini muffins straight out of the oven. Mmmm. Very blueberry-y.. :)

Recipe >> Bakery Style Blueberry Muffins @ mysweetmission.net

Smothered Chicken with Mushrooms and Spinach

This was AMAZING!!! absolutely SCRUMDILIUMCIOUS!!! my family couldn't stop raving about how it was true italian flavors! absolutely amazing! I marinated the chicken by poking holes in it and placing it in salty water with poultry seasoning and garlic powder for an hour or so, then I just followed your instructions on how to bake it, turned out to be SO MOIST! couldn't believe it was chicken breast! the creamed spinach was great too! I would have never imagined cream cheese in spinach!! definitely will be making it again!

Recipe >> Smothered Chicken with Mushrooms and Spinach @ Bacon, Butter, Cheese & Garlic

Caramel Apple Cheesecake Pudding Shots

Caramel Apple Cheesecake Pudding Shots
Ingredients:

•     1 (3.4 oz) box of instant cheesecake flavored pudding
•     1 cup Milk
•     3/4 cup Caramel flavored vodka or 3/2 cup butterscotch schnapps (depending on how strong you want them)
•     1 (8oz) tub of Cool Whip
•     1 can of apple pie filling
•     2 green apples
•     Caramel sauce for drizzeling on top

Directions:

Step 1: Mix your cheesecake pudding and milk in a large bowl with an electric mixer until combined. Will look semi thick.

Step 2: Add your 3/4 cup caramel vodka or butterscotch schnapps and cool whip. Fold the ingredients into the pudding mixture until combined. (Don't over mix it, just make sure there are no lumps). Cover and set aside in fridge or freezer to thicken up.

Step 3. Pour your apple pie filling in a separate bowl and make sure the apples in the filling are cut up small enough to fit in your shot glasses and then spoon them in, filling your shot glass about half way.

Step 4: Top the apple pie filling with the boozy cheesecake pudding.

Step 5: Slice up your green apples so they fit into your shot glass and can act as a spoon. Stick them in and the drizzle with caramel. (Do this right before serving or the apples with brown)

White Chocolate & Almond Amaretto Cheesecake

I made this for a group of friends yesterday. Big hit. Since I am Gluten Free, I did use all almond meal for the crust and left out the flour. I have been making cheesecakes for a while now and I never use a water bath, the wide tin foil is just to expensive for the number of cheesecakes I make. I lower the temp to 300 f. and 3/4 fill my 13×9 glass dish with very hot water, sometimes boiling. It takes longer but works great. The cake raises evenly so I never have the edges rise first and so high they burn and they are always nice and flat on top.. This is the first time I ever bought liquor just to bake with and it was worth it. I would not sub just almond extract since it is too strong..
 

Recipe >> White Chocolate & Almond Amaretto Cheesecake @ cozycountryliving.com

Classic Whipping Cream Pound Cake

I made this pound cake today and all I can say is it’s super YUMMY .. A total Delish! It was fluffy which is the first think I want in a pound cake. Was worried about the egg flavor in it but it didn’t taste anything like eggs. It’s very puffy and not too dense. Easy directions and most of all it is really really GOOD! I will be making it again.

Recipe >> Classic Pound Cake Recipe  @ ruchiskitchen.com

Beef Enchilada Dip Recipe

I love this recipe since most of the ingredients you should have in hand in your pantry ( I love not having to buy a bunch of extra ingredients) the cost of this dish is about $6 and is enough for 6 BUT my family of four ate it up FAST

It kinda ruined our lunch plans ( BUT IT WAS SO GOOD)

One thing you can change with this recipe is the amount of onions used – we are not a huge onion family so I used about 1/4 cup but you can easily use 1/2 cup

I also decided to use a cast iron skillet ( I love making dips in them) – use you can use a regular skillet if you would like..

Recipe >> Beef Enchilada Dip Recipe @ addapinch.com

White Chicken Enchilada Casserole

Made this tonight, so good even though I screwed up when I was making the sauce! I replaced the beans with some fire roasted corn too and that was delicious!And it definitely didn’t take 24 tortillas halved unless you were using the smallest ones possible, I used 11 halved. Family loved it (some of the little ones didn’t care for the beans), but definitely a family keeper!!!

Recipe >> White Chicken Enchilada Casserole @ gimmesomeoven.com

Orange Creamsicle Cake

If you Love the taste of Orange Creamsicle Popsicles, you’ll Love this cake! And nothing says that warmer weather is on the way than the bright taste of citrus!

Orange Creamsicle Cake

Ingredients

• 1 Pkg Yellow Cake Mix
• 2 Pk Orange Gelatin
• 1 Pk Vanilla Instant Pudding
• 1 Cup 2% Milk
• 2 Large Eggs
• 2 Tsp Vanilla
• 1 Tub Whipped Topping
• orange slices for garnish

Instructions:
Bake the cake as directed in a 9×13″ pan. Let cake cool completely. Poke holes in cooled cake. Mix 1 package orange gelatin dessert with 1 c. boiling water and 1 c. cold water. Pour over cake. Cover and refrigerate for 4 hours.
Mix pudding mix with cold milk the other package of orange gelatin dessert and vanilla. Beat by hand with a whisk until thickened. Fold in the whipped topping. Frost the cake with the pudding mixture.
Notes

For a layered Creamsicle Cake: Make the cake batter as directed, then batter pour evenly into 3 round 9″ cake pans. Bake cakes as directed and let cool. Then, make the orange gelatin as directed on the package — but with this version, you’ll let

The Best Doughnut Recipe Ever

If you've ever considered making homemade doughnuts this is the the recipe to try. Follow along as we fry the breakfast pastry and share our top secrets for coking your favorite morning treat.
 

Make homemade doughnuts that are even better  than the bakery. 

This basic breakfast recipe is a great one to share with friends. Start by combining your dry ingredients to 3 and a quarter cups of all- purpose flour in a mixing bowl. Add 1 tablespoon baking powder, 1 teaspoon ground cinnamon, 3 quarters of a teaspoon of salt, and a half teaspoon of ground nutmeg. Combine the flour mixture and set the bowl aside for now.

Next, mix one- third cup of milk and a half cup of melted butter. Stir the milk and butter together and set it aside. Now, to 4 eggs in a large mixing bowl, add two- thirds of a cup of sugar. Beat the eggs and sugar with an electric mixer on high until it thickens, about 5 minutes. Add the milk mixture and stir it with a wooden spoon.

Next, add the dry ingredients and stir the dough until it's smooth. Cover the dough with plastic wrap and let it chill in the refrigerator for at least 2 hours. The dough will remain slightly sticky. Lightly flour a work surface and turn the dough out on to it. Use a rolling pin to roll the dough evenly to a half inch thickness. To cut the dough, you can use a floured standard doughnut cutter if you have one on hand or use a two and a half inch round cutter and a one and a quarter inch cutter to make the hole in the center.

Meanwhile, in a deep fryer or a dutch oven, heat 1 quart of oil for deep frying to 375 degrees. Use a candy thermometer to check the temperature of the oil. Carefully place 2 or 3 doughnuts at a time in the oil. If the doughnuts are fried at the right temperature, they won't come out greasy. But too high and they'll turn. Fry them for 2 to 2- 1 / 2 minutes, turning them once halfway through. They should be golden brown. Drain the doughnuts on paper towels and repeat the process until all of the doughnuts and doughnut holes are cooked.

You can certainly eat them as is, but you can take them a step further by coating them with either powdered sugar or cinnamon sugar. Place a couple of tablespoons of powdered sugar in a paper bag. Add the warm doughnuts, close the top, and shake the bag a bit. Perfect. For cinnamon sugar dusted doughnuts, place half a cup of granulated sugar in a small bowl, add 1 teaspoon of ground cinnamon, and stir the two together. Add the cinnamon sugar to a second paper bag. Throw the doughnuts in and get shaken. The kids will love doing this part. And that's it. All the aromas and goodness of the doughnut shop and it couldn't get any fresher. The doughnuts are best served warm, so eat them quickly or just reheat them in the microwave for 8 to 10 seconds each.

Lemon Blueberry Pound Cake

I have made this twice in a Bundt pan, and both times it has stuck to the pan when I tried to remove it. The blueberries did sink to the bottom, so I will try it again using the suggestion to toss the blueberries with flour, and maybe leaving it sit in the pan longer than 15 minutes. It didn’t matter, I just scraped the cake out of the pan and glued it all together with the glaze. I took it to a friends house, and we decided to call it “Blueberry Bob,” so people wouldn’t think it was a disaster! It still tasted amazing and was a big hit :)

Recipe >> Lemon Blueberry Pound Cake @ chef-in-training.com

Grilled Pork Chops with Basil-Garlic Rub

When looking for inspiration on the grill, nothing beats the tender, juicy pork chop :)

Grilled Pork Chops with Basil-Garlic Rub

Ingredients:

• 4 bone-in pork loin chops, 3/4-inch thick
• 2 garlic cloves, peeled
• 1 cup fresh basil leaves, packed
• 2 tablespoons fresh lemon juice
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground black pepper

Directions:

With machine running, drop garlic through feed tube of food processor to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make a thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
Prepare medium-hot fire in grill. Brush grate clean and oil grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145°F, followed by a 3-minute rest.

Fire-Lover's Rub

Ingredients:

•         1 tablespoon chili powder
•         1 teaspoon dried oregano
•         1 teaspoon ground cumin
•         1 teaspoon coarse salt
•         1/2 teaspoon cayenne powder
•         1/2 teaspoon granulated garlic or garlic powder
•         1/2 teaspoon coarsely ground black pepper

Directions:

        Mix chili powder, oregano, cumin, salt, cayenne, granulated garlic and black pepper in small bowl. Rub both sides of pork chops with spice mixture. Let stand 15 to 30 minutes. Cook chops to an internal temperature of 145°F with a 3-minute rest.

Honey Garlic Pork Chops

4 ingredients, 20 minutes and dinner is served! If you're looking for the perfect boneless pork chops recipe, this is it!

Honey Garlic Pork Chops

Ingredients:

•     1/4 + 1/8 cup honey
•     3 tbsp soy sauce
•     6 cloves garlic, minced
•     6 pork loin chops, boneless, trimmed of excess fat, 4 oz each

Directions:

1. In a shallow dish, whisk together honey, soy sauce and garlic.
2. Coat chops in mixture.
3. Reserve left over honey mixture for basting.
4. Place chops on greased grill over med high heat, close lid and cook. basting 2 times.

The Best Chocolate Cake

This is seriously the best chocolate cake I have ever made from scratch! I wanted to do something different for my 35th birthday (Jan 9th, 2015) and so I found this recipe and my dad opted to make it for me. I wanted to help cause I like baking and so we made it together.

We used all the ingredients except for King Arthur Flour Black Cocoa. Also, we didn’t have buttermilk on hand and so I looked up on the computer how to replicate buttermilk. It said to use Homogenized milk (same amount as you would buttermilk) and then add 2 tablespoons of white vinegar to it, let it sit for 5 minutes or until thick and then it’s good to use for the batter. We also cooled the coffee until it was luke warm before adding it into the mixture as it didn’t specify if it should be poured in hot or not. We did exactly that and this cake turned out phenomenal!

The cake was everything you’d want: Moist, rich, the perfect amount of dense and fluffy, and the best part, chocolatey! I thought adding the coffee would make the cake mocha flavoured, but it didn’t.

At the end of January, there was another birthday in the house and I made the cake again as requested by the birthday boy (who is 56 haha). He loved it so much he wanted it again!

Recipe >> The Best Chocolate Cake @ mybakingaddiction.com

Honey-Garlic Slow Cooker Chicken Thighs

I have used it often. It's easy and uses pantry staples. Always a hit with adults and kids. Serve with basmati rice or quinoa and steamed or roasted vegetables."

Honey-Garlic Slow Cooker Chicken Thighs

makes 4 servings

Ingredients:

• 4 skinless, boneless chicken thighs
• 1/2 cup soy sauce
• 1/2 cup ketchup
• 1/3 cup honey
• 3 cloves garlic, minced
• 1 teaspoon dried basil

Directions:

1. Lay chicken thighs into the bottom of a 4-quart slow cooker.
2. Whisk soy sauce, ketchup, honey, garlic, and basil together in a bowl; pour over the chicken.
3. Cook on Low for 6 hours.

Lemony White Chocolate Cheesecake

Although it takes some time to prepare this eye-catching cheesecake, the combination of tangy lemon and rich white chocolate is hard to beat. It's always a hit!

Lemony White Chocolate Cheesecake

Yield: 12 servings.

Ingredients:

•     1-1/4 cups all-purpose flour
•     2 tablespoons confectioners' sugar
•     1 teaspoon grated lemon peel
•     1/2 cup cold butter, cubed

  
FILLING:

•     4 packages (8 ounces each) cream cheese, softened
•     1-1/4 cups sugar
•     10 ounces white baking chocolate, melted and cooled
•     2 tablespoons all-purpose flour
•     2 tablespoons heavy whipping cream
•     2 tablespoons lemon juice
•     2 teaspoons grated lemon peel
•     2 teaspoons vanilla extract
•     4 eggs, lightly beaten
•     White baking chocolate curls and lemon peel strips, optional

Directions:

1.     Preheat oven to 325°. Place a 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan; set aside.
2.     In a small bowl, combine the flour, confectioners' sugar and peel; cut in butter until crumbly. Press onto the bottom and 1 in. up the sides of prepared pan. Place on a baking sheet. Bake 25-30 minutes or until golden brown. Cool on a wire rack.
3.     In a large bowl, beat cream cheese and sugar until smooth. Beat in white chocolate, flour, cream, lemon juice, lemon peel and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
4.     Place pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 65-85 minutes or until center is just set and top appears dull.
5.     Remove pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour . Refrigerate overnight. Remove sides of pan. Garnish with white chocolate and lemon peel if desired.

Classic Apple Crisp

I love apple crisp! I wanted to make some but my cookbooks are in storage right now, so I checked out Pinterest & found this recipe. I made it tonight – it is AMAZING!!! Just like my mom’s. My boyfriend had never had apple crisp & hasn’t stopped complimenting me on it!!

Recipe >> classic Apple Crisp @ afamilyfeast.com

Coconut Lemon Bars (GF, DF)

I made these bars with a couple substitutions for my father to take hunting! Neither my father nor I have any food restrictions but one of the men in the hunting group has to eat GF.

I could not for the life of me find GF oats (even in the GF section of our grocery store) so I made them with rice flour instead. Also in my crust/base I used brown sugar instead of white!

I had to try one before sending them away and they are SOOOO good! I will def be making these again!!!! Yummy!!

Recipe >> Coconut Lemon Bars @ thesweet-toothlife.com

Queso Taco Bombs

Here comes another epic flavor combo to add to your arsenal: a crispy, taco-flavored, cheese-filled biscuit bomb. Dare I say this may be my favorite bomb yet? Snatch them up before they’re gone – anyone within range of these babies will be willing to do whatever it takes to get their hands on one!

 

Queso Taco Bombs

Ingredients:

•     2 cups taco-flavored tortilla chips
•     1 can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
•     16 cubes (1 inch) Mexican prepared cheese product with jalapeño peppers (about half of 16-oz loaf)
•     Canola oil for deep frying

Directions:

1. Using food processor or resealable plastic bag and rolling pin, crush tortilla chips into fine crumbs. Set aside.
2. Separate dough into 8 biscuits; cut each in half. Gently stretch each biscuit half around 1 cube of cheese; pinch to seal well.
3. Coat each stuffed biscuit evenly and completely with crushed chips.
4. In deep fryer or 3-quart heavy saucepan, heat oil to 350°F. Fry 2 stuffed biscuits at a time until golden brown on all sides. Remove from oil to paper towels to drain. Cool slightly before serving.

The Best Chocolate Sheet Cake..Ever..

I made this cake yesterday for my father’s birthday get together at his work. I have never been a big fan of sheet cakes, maybe because my mom made them alot when I was a child and she didn’t do a very good job! This cake was good, but HUGE. I couldn’t imagine making it for just my family. Also, I checked the cake at 18 min. at 350 and the toothpick came out perfectly clean. So it was probably done at 17 min. If I make it again, I will start checking around 15-16 min. I think the cake would be even more moist with less time in the oven. I love to make this cake as a layer cake and use a rich chocolate buttercream frosting inside and on outsides and then put a chocolate ganache on top…….really decadent and sexy!

Recipe >>  The Best Chocolate Sheet Cake @ thepioneerwoman.com

Mississippi Roast

I made it with a very lean pork roast instead of beef and I actually forgot to put the butter in the crockpot,,.. But when I came home the whole house smelled wonderful and it was the most awesome roast ever!!! Yes you MUST try this!!

Recipe >> Mississippi Roast @ tablefortwoblog.com

Cinnamon Crumble Apple Pie

A classic combination of pie crust bottom and apple crumble topping.

Cinnamon Crumble Apple Pie

Ingredients:

Pie Crust:

• 3/4 cup all purpose flour
• 1/2 tsp salt
• 6 tbsp butter
• 2-3 tbsp cold water
• Pie Filling
• 6 cups thinly sliced, peeled apples
• 3 tbsp flour
• 1 tsp ground cinnamon
• 1/8 tsp salt
• 1/4 cup brown sugar

Crumble Topping:

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

Directions:

Crust:

Preheat oven to 375F.

Add flour, salt and butter into a mixing bowl. Use a pastry cutter or two knives to cut into you have mixture the texture of coarse meal.

One spoonful at a time, sprinkle with cold water and mix until the dough holds together and cleans away from the bowl easily.

Lightly flour a surface and lightly flour a rolling pin.

Roll dough , using more flour if the dough begins to stick.

Transfer dough to a 9 inch pie plate, fluting the edges.

Grease some butter and flour into your uncooked pie crust.

In a medium bowl mix apples with sugar, cinnamon, flour and sea salt.


Add filling into crust:

Mix together crumble toppings in your used bowl and sprinkle crumble over filling.

Bake pie for 25-30 minutes until golden brown edges appear.

Almond Flour Brownies

Imagine my delight when I discovered that Dr. Campbell-McBride had decreed that cocoa powder was OK for us advanced GAPSters. Then imagine my sadness when I discovered that there were zero decent almond flour brownie recipes out there on the internet. Of course I had to fill the void. Some things are worth a little trial and error! I believe I have finally got it right. These babies could definitely give the old gluten-laden variety a run for their money. I made these today, and there is one left (only because I don't think anyone else realizes it!).

These make a dense, moist, chewy, chocolaty brownie.

So here it is in all it's simple glory :)

Almond Flour Brownies

Ingredients:

• 2/3 cup honey
• 1/2 cup melted butter or coconut oil
• 1 Tbsp. vanilla extract
• 3 eggs
• 1 cup almond flour
• 1/2 cup cocoa (I used raw cacao)
• 1/4 tsp. baking soda (this can be omitted)
• 1/4 tsp. sea salt (omit if using salted butter)

Directions:

Heat oven to 350 degrees F. Mix honey, butter, vanilla and eggs until smooth. (If omitting baking soda, beat eggs until foamy before adding in other wet ingredients.) Add almond flour, cocoa, baking soda and optional salt. Stir to blend. Pour into greased 8x8x2 inch pan. Bake for approximately 25 minutes, until center no longer jiggles and top feels cakey.

Cool on a wire rack at least until sides pull away from the edge of the pan before cutting.

Cilantro Thai Grilled Chicken

About a month ago my friend Robin sent me an email which read: "this chicken recipe is a keeper..." And boy was she right. It's hard to believe that such a simple marinade could bring out so much flavor and keep a common, bland chicken breast so moist.
I'll be trying it with tofu next, but for now here's this wonderful recipe, with some minor alterations, for you to enjoy.

Cilantro Thai Grilled Chicken (serves 4)

• 2 garlic cloves, coarsely chopped
• 1/2 cup cilantro
• 2 tablespoons asian fish sauce or 1 tablespoon of GF soy sauce
• 1 tablespoon toasted sesame oil

Place all the ingredients above in a food processor and process until smooth.

4 boneless skinless chicken breasts

Pour marinade over chicken breast and let flavors sink in for 15 minutes in the refrigerator.
Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Italian Red Wine Roast Beef

Just made this for dinner . Cooked all day. The dinner was incredible. Put some mushrooms in it for extra flavor, serve over mashed potatoes. Talk about comfort food. Awesome!

Recipe >> Italian Red Wine Roast Beef @ barefeetinthekitchen.com