Friday Recipes

Here are today's six recipes to help you through the weekend. Enjoy!

AWESOME SLOW COOKIER POT ROAST PLUS EXTRAS

This was posted on Allrecipes.com by “The Boss of Sauce (TBOS)”. The recipe begins, "This simple pot roast makes its own gravy in the slow cooker. As a single parent to girls, I am always trying to get the food groups into my abbreviated meals. I threw in potatoes, carrots, yellow squash, and zucchini to add to the original base recipe. They love stew, so this leads them in that direction, but is still a roast. It was a hit. I hope you enjoy it!" Time: 3 hours 15 minutes; makes 16 servings.

To view this online, click here.

Ingredients

2 (10.75 ounce) cans condensed cream of mushroom soup

1 1/4 cups water

1 (1 ounce) package dry onion soup mix

5 1/2 pounds pot roast

2 potatoes, cut into cubes

2 carrots, sliced and halved

1 yellow squash, sliced

1 zucchini, halved lengthwise and sliced

Directions

Stir cream of mushroom soup, water, and dry onion soup mix together in a slow cooker. Set pot roast into the soup mixture and spoon liquid over the meat. Add potatoes, carrots, yellow squash, and zucchini.

Cook on High until the beef is cooked through, 3 to 4 hours. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). You can also cook on Low for 5 to 6 hours.

DEVIL’S FOOD MARSHMALLOW CUPCAKES

This comes from Nichelle Stephens, About.com’s Cupcakes expert. Nichelle wrote, “Ding Dongs, Ho Hos, and Cocoa Cremes are the chocolate snack cakes that have been the dessert for kids and adults lunches for decades. However, there's a better way to get a chocolate fix by baking the cakes from scratch. The essential components are chocolate cupcake, marshmallow filling and chocolate ganache frosting.

“Tip: An easy way to make chocolate ganache is to use chocolate candy melts. I have used Chocoley's Bada Bing dark chocolate candy melts.

“This chocolate cupcake recipe is from the cookbook, Home Baked Comfort by Kim Laidlaw.

Prep Time: 20 minutes; Cook Time: 20 minutes; Total Time: 40 minutes; Yield: 18 cupcakes

To view this online, click here.

Ingredients

Devil’s Food Cupcakes

1 3/4 cup all-purpose flour

3/4 cup natural cocoa powder

2/3 cup boiling water

1 cup buttermilk

1 1/2 tsp baking soda

1/2 tsp kosher salt

3/4 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup light brown sugar

3 large eggs

2 tsp pure vanilla extract

Cream Filling

3/4 cup confectioners' sugar

3 tbsp unsalted butter, room temperature

1 tbsp heavy cream

1/2 cup of marshmallow fluff

1/2 tsp pure vanilla extract

Chocolate Ganache

1 cup of dark chocolate candy melts

6 tbsp of heavy cream

Preparation

Preheat oven to 350F degrees. Place one 12 cupcake cavity and one 6 cavity pan with cupcake liners. In a small bowl, whisk the cocoa powder into the boiling water. Let cool to lukewarm, then whisk in the buttermilk. In a small bowl, pour the cocoa powder into the boiling water and whisk. Let cool and set aside. Using another bowl, sift together the flour, baking soda and salt.

In the mixing bowl of a stand mixer, use the attachment to butter and sugars together on medium until well combined.

Add the eggs one at a time, beating well with each addition. Add the vanilla along with the final egg. Reduce speed to low to add the dry ingredients ins 3 additions alternately with the cocoa buttermilk mixture in 2 additions. Beat until just combined. Scrape the sides of the bowl with a spatula. Use a scoop to divide the batter evenly into 18 wells of the baking pans.

Bake until the cupcakes are puffed and slightly springy to the touch and toothpick inserted into one of the cupcakes comes out clean which will be about 20 minutes. Let cool in pans for about 5 minutes. Then remove from pans and let cool completely on a wire rack.

To make the filling, in the mixing bowl, sift the sugar over the butter. Use the paddle attachment and beat on medium speed until light and fluffy. Add the marshmallow fluff, vanilla and cream. Beat until light and fluffy.

Using a paring knife or an apple corer, create a hollow about 1 1/2 inches in diameter and 1 inch deep in the center of each cupcake. Fill each hollow with a spoonful of the filling.

To make the ganache, in a heatproof bowl set over barely simmering water in a saucepan. Melt the butter and chocolate with the corn syrup and cream, stirring constantly with a whisk until smooth. Remove from the heat and whisk until smooth. Let cool slightly.

Spread the filled cupcakes with the ganache. The filled and frosted cupcakes can be refrigerated in an airtight container for up to 4 days. Bring to room temperature before serving.

APPLE CINNAMON MUFFINS

Servings: 12

View recipe: http://diabeticgourmet.com/recipes/html/170.shtml

Print Friendly: http://diabeticgourmet.com/recipes/bin/print.cgi?ID=170

Ingredients

1-1/4 cup oat bran cereal; uncooked

1 cup whole wheat flour

2 tsp ground cinnamon

1 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

3/4 cup unsweetened applesauce

1 cup apple, peeled, cored, diced

1/2 cup honey

1/2 cup vegetable oil

1 egg

1 tsp pure vanilla extract

Directions

Preheat oven to 375.

Coat 12 medium-size cups with vegetables oil or line with paper baking cups.

In a medium bowl combine oat bran cereal, flour, cinnamon, baking powder, soda, and salt.

In large bowl combine applesauce, honey, oil, egg, and vanilla. Stir in dry ingredients; mix well. Stir in apple.

Fill prepared muffin cup almost full. Bake 15-20 minutes or until golden brown. Serve warm.

Nutritional Information Per Serving: Calories: 160; Protein: 3 g; Fat: 7 g; Carbohydrates: 22 g; Exchanges: 1 Starch/Bread; 1 Fat; 1/2 Fruit

ONE-POT CHICKEN AND POTATOES

This comes from The TODAY Show, and begins, “Get all the homey, satisfying flavors of a roast chicken dinner in one pan -- no carving or trussing necessary. Aromatic garlic, shallots and herbs bring the best out of simple chicken breasts for a filling weeknight meal.” Makes 4 servings.

To view this online, click here.

Ingredients

2 (1 pound) boneless, skinless chicken breasts

1 pound Yukon Gold or red potatoes, cut into 1-inch chunks

Kosher salt

2 cloves large garlic, thinly sliced

Freshly ground black pepper

1 medium shallot, thinly sliced

1 tablespoon unsalted butter

1 teaspoon minced fresh rosemary

1 tablespoon olive oil

1 teaspoon minced fresh sage

Parsley, for optional garnish

Rosemary sprigs, for optional garnish

Preparation

Preheat the oven to 375.

Pat the chicken breasts dry and sprinkle with salt and pepper.

Heat the butter and oil in an ovenproof 10- to 12-inch skillet or 4-quart saute pan over medium-high heat until bubbling and steaming. Add the chicken breasts and cook about 2-3 minutes per side until just golden brown.

Remove the chicken from the skillet and add the potatoes, garlic, shallot, rosemary, and sage, tossing to coat in the butter and oil.

Place the chicken on top of the potatoes and transfer to the oven. Bake for 30 minutes or until a thermometer inserted into the thickest part of the chicken reads 165.

Let the chicken rest for 5 minutes before serving.

SKILLET PUMPKIN CORNBREAD

This comes from Judy Kim on Delish. Judy wrote, “”Pumpkin bread goes the savory route.” Total Time: 35 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings.

Note: According to the footnote with the recipe, “Judy Kim is a NYC-based food stylist, recipe developer, and photographer. She also writes recipes for her website The Judy Lab.” If you’ve never been to her sit, I highly recommend doing so. Very nice site!

To view this online, click here.

Ingredients

1 c. pumpkin purée

1 c. buttermilk

1 egg, room temperature

1/2 c. brown sugar

1/4 c. plus 2 tbsp. unsalted butter, divided

1 1/2 c. cornmeal

1/2 c. all-purpose flour

1 tsp. ground cinnamon

1/4 tsp. ground nutmeg

1 tbsp. baking powder

1 tsp. baking soda

1 tsp. salt

Directions

Preheat oven 375 degrees F. Grease 10" cast iron skillet with 1 tablespoon butter, set aside.

In a medium mixing bowl whisk together cornmeal, flour, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a large mixing bowl whisk together pumpkin, buttermilk, egg, brown sugar and 1/4 cup melted butter. Pour in cornmeal mixture and whisk together. Transfer to skillet and bake 25 to 30 minutes. (Test doneness by pricking center with a toothpick—it should come out clean.) Immediately spread remaining tablespoon butter all over.

Cool for 5 minutes and serve immediately.

GARLICKY GREEN BEANS WITH CRISPY ONIONS

This also comes from Judy Kim on Delish. Judy wrote, “Crispier and quicker than mushy casserole.” Total Time: 25 minutes; Prep Time: 5 minutes; Level: Easy; Yield: 6 servings

Ingredients

Canola oil, for frying

1 large onion, thinly sliced using a mandoline

1/4 c. all-purpose flour

kosher salt

3 tbsp. unsalted butter

3 garlic cloves, minced

1 lb. green beans, trimmed

1/2 c. low-sodium chicken broth

Freshly ground black pepper

1 c. Grated Cheddar

Directions

Heat a large pot with 2" oil over medium-high heat. In a large mixing bowl separate onions into rings and toss with flour and 1/4 teaspoon salt. Shake onions and discard excess flour. When oil is hot but not smoking, add handful of onions; fry until golden brown. Transfer to a paper towel-lined plate. Repeat with additional batches.

Meanwhile in a large sauté pan over medium-high heat melt butter with garlic. Add green beans and chicken broth; season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir and cover with lid to steam; cooked until al dente, about 5 to 7 minutes. Sprinkle cheese all over and cover with lid until melted.

Top with crispy onions and serve immediately.