Recipes from Saturday, February 9th


3-4 lb chuck roast

Cut in half and put olive oil in pot, set to sautee.Salt and pepper the meat.Sear all over.Do the two separately.Set aside.1 cup chicken stock into the bottom of the pot … Deglaze what is on bottom of pot.Put one of the two pieces back in pot.Top with half of a pkg dry au jus and half a pkg dry ranch dressing. Put½ stick butter on top.Top with other piece of meat.Repeat layer.Add Onions, mushrooms and cabbage.Lid. Set to pressure cook for 1 hour and 15 minutes.



2 cups flour

2 cups sugar

¼ tsp salt

4 tbsp cocoa powder

2 sticks butter

1 cup boiling water

½ cup buttermilk

2 eggs

1 tsp baking soda

1 tsp vanilla extract


½ cup pecans

1-3/4 stick butter

4 tbsp cocoa powder

6 tbsp milk

1 tsp vanilla extract

4 cups powdered sugar

In a medium bowl combine flour, sugar and salt.In a saucepan melt te butter and add in the cocoa powder.Stir in the boiling water, allowing mixture to boil for about 30 minutes and then remove from heat.Pour over the flour mixture and stir lightly.In a small bowl add the buttermilk, eggs, baking soda and vanilla.Stir until combined.Pour into chocolate/flour mixture and stir until well combined.Pour into cookie sheet.Bake 19 to 21 minutes.While cake is baking make frosting by melting butter in pan.Add cocoa powder and stir until combined.Remove from heat and add in the milk, vanilla, and powdered sugar.Add in the pecans.Pour over the cake when it comes out of the oven.

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