Marinade for Beef Roast
—Submitted by Rachel Burkholder, Lowville, NY
- 3 lb beef roast
- 2 c water
- ½ c vinegar
- 1 T salt
- ½ T garlic powder
- ½ T onion powder
- 2 T Worcestershire sauce
Combine brine ingredients. Soak roast up to a week in brine, keeping refrigerated.
When ready to bake, pour off half the brine. Bake, covered, at 200° F. for 8-10 hours or just until tender.
Hot Bacon Dressing
—Submitted by Rachel Burkholder, Lowville, NY
- 6 slices bacon
- 1 egg, well beaten
- 1½ T flour
- ¼ c sugar
- 1 c milk
- ¼ c vinegar
- ½ tsp salt
- Spinach
Cut bacon in small pieces and fry. Reserve 2 tablespoons bacon grease. Mix remaining dressing ingredients well in a saucepan and cook till thickened. Then add bacon and reserved grease. Drizzle hot dressing over fresh, chopped spinach. Serve immediately.
Power Bowl
—Submitted by Michelle Gehman
- Rice
- Chicken
- Black beans
- Pico de gallo
- Guacamole
- Lettuce
- Cheese
- Sour cream
Bake rice until tender. Season and grill chicken. Slice chicken once cooked. Season beans, and prepare pico de gallo and guacamole.
Layer ingredients in bowl in order listed. Enjoy!
Mint Chocolate Cupcakes
—Submitted by Ava Reinhard, Geneva, IN
- 2 c all-purpose flour
- 1½ c evaporated cane sugar
- ½ c cocoa
- 2 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 c butter
- 2 eggs
- 1 c milk
- ½ tsp almond extract
- ½ tsp vanilla
- 1 c hot water
Icing
- 4 c Cool Whip
- 1/3 c instant vanilla pudding
- A few drops mint flavoring
- A few drops green cake coloring
In a large bowl, combine dry ingredients. Stir in butter and eggs; add milk, almond flavoring, and vanilla. Last add hot water and stir until combined. Fill cupcake papers ¾ full with batter. Bake at 350° F. for 20-25 minutes or until toothpick inserted comes out clean.
For icing, whip together all ingredients until smooth and creamy.
Yields 24-28 cupcakes.