Mardi Gras Toffee Crackers

1 sleeve saltine crackers (about 40)

1 cup butter

1 cup brown sugar

Pinch salt

1 teaspoon vanilla 

12 oz white melts, I like Ghirardelli 

Purple, green, and gold sprinkles 

 1. Line a half sheet pan with parchment paper. Place crackers in a single layer. DO THIS FIRST!

 2. Over medium heat, melt the butter, brown sugar, and salt. Bring to a boil, let boil for exactly 3 minutes.

 3. Remove from heat and stir in vanilla. Immediately pour this over the crackers. Spread evenly, then bake at 400°F for 4-5 minutes until bubbly.

 4. Microwave the vanilla melts for 30 seconds at a time, stirring in between, until smooth. Pour over the toffee layer and spread evenly.

 5. Sprinkle with purple, green, and gold sprinkles. Make swirl designs if you like!

 6. Let it cool completely, then break into pieces. Once cool, can be placed in the refrigerator to help it set faster.

Lambert's Cafe Macaroni and Tomatoes

I love the macaroni and tomatoes at Lambert's Cafe! It's one of the pass-arounds and it's one of my favorites. Once, after a visit, I wrote to them asking for the recipe. They responded right away!

Thanks for writing to us!! We're so glad to hear you enjoy eating with us. Now, we make our macaroni and tomatoes in a very large quantity, but I have tried to break it down for you, and it should be similar tasting to ours, hope it works for ya!! Come back soon!!

Macaroni and Tomatoes 

1 16oz bag macaroni 
1 8 oz can crushed tomatoes
1 8oz can tomato juice
2 tsp butter
1 tsp salt
1/2 to 3/4 cup sugar(depending on your preference)
1/4 cup diced green bell pepper
1/4 cup diced yellow onion

Boil noodles till tender, drain and set aside. Melt the butter in pan and saute the peppers and onions till tender. Mix everything together in larger pot and bring to a boil, then lower heat to a simmer for 10-15 minutes and enjoy!!

Lentil and Quinoa Salad

I made this on a Sunday and loved having it for lunch all week. Very refreshing! Add protein by adding chicken, cheese or boiled eggs. Mix it up by adding a different ingredient each day!

2 cups uncooked lentils

1/2 cup quinoa

Chop vegetables:

1 bell pepper, or equivalent multicolor small ones (really pretty!)

1/2 red onion

1 large cucumber, seeded

2 medium tomatoes, seeded

2 cups fresh kale or spinach

For the Dressing:

1/3 cup olive oil

1 clove garlic, minced fine or pressed

1/4 cup tahini

2 Tablespoons white vinegar

Juice of 1 lemon

1 teaspoon ground cumin

1 1/2 teaspoon salt (to taste)

1 teaspoon ground black pepper

INSTRUCTIONS

 

Cook lentils as directed on the package, until tender. Drain and cool completely.

Rinse quinoa and cook as directed on the package. Cool.

In a large bowl, add the cooked lentils and quinoa, chopped veggies, and parsley. Mix to combine.

Add dressing ingredients to a jar; Shake to mix thoroughly. Pour over salad, toss to combine.

Serve immediately.

Store in an airtight container in the fridge for up to 4 days.

Really Good Instant Pot Pot Roast

I highly prefer oven pot roast, but sometimes I just don't have time to think that far ahead. Enter the Instant Pot.

I don't care for just any pot roast from the instant pot. I like a rich gravy, and that doesn't come naturally if it's not low and slow. I've tried many recipes, and finally found one I really like. This is one I found online, heavily tweaked of course!

Seasonings I used, to taste, mixed with 1/2 cup flour:

Garlic Powder

Onion powder

Rosemary-garlic seasoning

Oregano

Salt and pepper

2 pound beef chuck pot roast, cut into large chunks

2 tbsp. olive oil

1 onion, sliced

6 garlic cloves, rough chopped

3 stalks celery, chopped

1/2 cup sliced mushrooms

1 cup dry red wine

1 cup beef broth

3 Tbsp, balsamic vinegar

2 Tbsp worcestershire sauce

2 Tbsp tomato paste

1 envelope dry onion soup mix

8 new potatoes, whole

1/2 pound baby carrots, or regular carrots sliced in 1 inch lengths

2 Tbsp beef broth

2 Tbsp corn starch

In a bowl, combine seasonings with flour. Dredge meat chunks until thoroughly coated.

Turn Instant Pot to saute. When hot, add the oil and sear roast on all sides. Remove the meat and set aside

Add the onion and celery and cook, stirring, until softened (adding more oil if necessary). Add the garlic and cook 1 minute.

Deglaze pot with wine, scraping up the bits that are stuck to the pot.

Combine broth, vinegar, tomato paste, Worcestershire sauce and onion soup mix. Add to pot and stir to combine.

Add the meat back into the pot, along with remaining vegetables. Put the lid on and turn the valve to sealing. Set the cook time for 60 minutes on high .

Release naturally for 15 minutes, then vent the remaining pressure before opening the lid.

Whisk together corn starch and 2 Tbsp. broth and stir into gravy.

Turn Instant Pot to saute and cook, stirring often, until gravy has thickened.

Serve and enjoy!