Not long ago, as I was preparing one of my favorite dishes, I got to thinking about you. No kidding, I really did. As I was mulling over my short list of quick and easy recipes that make me look good, I made a mental note that I need to share these recipes with you. They’re quick, easy, very inexpensive and sure to make you look good.
Three-Packets and a Roast
This recipe makes me look like a much better cook than I really am. Give it a try soon, and you’ll know what I mean. You can use any cut of meat for this one, the tougher, the better, as that’s the one that will have the most flavor. Get ready to be amazed because this makes its own gravy. Seriously.
- 1 packet dry ranch dressing mix
- 1 packet dry Italian dressing mix
- 1 packet dry brown gravy mix
- 1 beef roast, any cut
Place the roast in the slow cooker. In a small bowl combine the contents of all three packets with 1 cup water. Mix to combine. Pour over the roast. Cover. Cook on Low for 7 to 8 hours depending on just how cheap that cut of meat is.
Get ready to change your mind about coleslaw. This recipe rivals anything you’ve eaten from a fast food joint (yep, it even beats the Colonel’s slaw). It makes a large batch and will be as good on day nine as it was the day you made it. Maybe even better.
- 3 pounds cabbage, shredded
- 1 medium onion, finely chopped
- 1 green bell pepper, finely chopped
- 2 cups sugar
- 1 cup vinegar (white or cider)
- 1/2 cup vegetable oil
- 2 teaspoons celery seed
- 2 teaspoons sugar
- 1/2 teaspoon salt
In a large bowl, combine cabbage, onion, bell pepper and 2 cups of sugar. Allow to stand a few minutes until sugar is dissolved. In a small sauce pan, combine vinegar, oil, celery seed, 2 teaspoons sugar and salt. Bring to a boil over medium heat. Remove from stove and allow to cool. Pour over the cabbage mixture, mix well and refrigerate. This slaw will keep well in the refrigerator for nine days, but here’s my little secret: It will keep even longer than that in the freezer.
Hot Fudge Sauce
Knowing how to make the perfect hot fudge sauce will also make you feel quite accomplished as a cook. This sauce is perfect served over ice cream or as a fondue for slices of bananas, pineapple, pieces of cake or any other treat you might imagine. I know from personal experience that you’re going to love being known for your hot fudge sauce.
- 1/4 cup unsweetened cocoa powder
- 1/2 cup white sugar
- 1/2 cup light corn syrup (like Karo)
- 1/4 cup light cream (half and half or evaporated milk will work, too)
- 1/8 teaspoon salt
- 1 1/2 tablespoons salted butter
- 1/2 teaspoon vanilla extract
Combine cocoa powder, white sugar, corn syrup, cream, salt and butter in a saucepan and cook over medium heat, stirring constantly until the mixture comes to a full boil. Boil the mixture briskly for 3 minutes, stirring occasionally, then remove from heat and stir in vanilla.
The sauce can be stored in the refrigerator for one week. To reheat, place the container of sauce in a pan of hot (not boiling) water until the sauce warms and thins to a pouring consistency.