Perfect Prime Rib Roast - Holiday Favorite!

I hope for those of you that celebrated Christmas, it was a wonderful day shared with family and friends, and filled with lots of love and laughter.  

The holidays have always been so special to me.  It's the time to put everything else aside and spend quality time with family and those most dear to us.  Nothing is greater than that, in my book!  I do tend to feel a bit melancholy this time of year, thinking about my dad who is no longer with us and my grandmother, both of whom I treasured and played a large role in my life growing up.  But, life goes on, and although those not with us with always remain in our hearts and minds, we should be joyful of the times we had, and enjoy the days ahead with those here.

We were home for the holidays but I was so sick with food poisoning from a local restaurant.  I think I've just about resigned myself to the fact I will never eat salad out again.  Slowly recovering, I'm hopeful I'll be back to normal by next week.  I never knew I could be so sick. I feel like I'm finally on the mend!  Fortunately, my daughter came to the rescue and prepared a wonderful dinner for everyone, even though I couldn't eat much.  I was so proud of her.  I'll share her recipe next week.

New Years Eve is just 4 days away.  Maybe you're going out on the town, but if not, here's a recipe that's so simple but spectacular for a celebration, and delicious!  

What I love best is you don't have to slave over it all day.  In fact, you can prep it the day before, place in the refrigerator and take out an hour before placing in the oven, to get to room temperature.  It goes great with any kind of potato, veggie and salad, and is loved by all.  What more could you ask for?  

If you've never had Prime Rib you're in for a treat.  This recipe will make a luscious crust with a tender and moist interior.  It's so good! Just remember -  read the instructions at least 2 times so you're sure not to miss anything.  I hope you enjoy it!........

This recipe is for any size Prime Rib Roast  (figure 1/2 pound per person or more if you want leftovers). Just do your math and you'll have a perfect roast every time.

Herb Crusted Prime Rib Roast

Ingredients:

4 cloves garlic

8 fresh sage leaves

4 teaspoons fresh thyme leaves

4 teaspoons olive oil

4 teaspoons salt, (I use kosher)

1 1/2 teaspoons fresh ground black pepper

Prime Rib Roast - (boneless @ room temperature)

Horseradish Sauce (recipe below)

Directions:

With a food processor running, drop garlic into processor, blend until finely chopped. Add sage, thyme, oil, salt and pepper, process until paste forms.

Pat meat dry with paper towels. Rub meat all over with herb paste. Cover and chill at least 3 hours. (Can be made 1 day ahead. Keep refrigerated).

Approximately 1 hour prior to placing Prime Rib into the oven take beef out of the refrigerator and allow to get to room temperature - very important.

Preheat oven to 500F degrees.

Roasting time? To calculate the amount of time required for a perfectly Roasted Prime Rib, multiply the total weight of the roast by 5 minutes. 

Be accurate - the amount will be listed on your package.

Example: Roast weighs 5.42 pounds. Multiply 5.42 (pounds) by 5 (minutes) which equals = 27.10. 

This means the meat will roast for 27.10 minutes or approximately 27 minutes at 500F degrees.

After 27 minutes immediately turn oven off.

DO NOT open oven door during the next 2 hours, the roast is still cooking.

This method will cook any size prime rib roast to perfection.....Rare to medium rare, the classic way to prepare prime rib with a crispy crust.

Serve with horseradish sauce.

Horseradish Sauce

1/4 cup sour cream

1/2 cup prepared white horseradish

Blend together and serve with Rib Roast.

This recipe is so delicious and simple. It makes perfect Prime Rib Roast every time - your family and guests will be amazed!

Enjoy!!!

Chocolate Triple Decker Bar Sundae

This weekend my kids invited friends up to the mountains so we had a house full.  I decided since most were arriving around the dinner hour I'd have a nice big meal waiting for everyone that would provide plenty of leftovers.

The main course was my Sweet & Sour Brisket always a hit along with veggies, potatoes, and salad. The finale was an outrageously delicious, overly rich chocolate dessert with layers of something special for everyone, then smothered over a scoop of ice cold vanilla ice cream,ooey gooey hot fudge and heath bar bits.  I'm pretty sure this is a heart attack waiting to happen but hey, we all deserve a treat every once in a while. Plus it would provide leftovers for all to nibble throughout the weekend.

I have to tell you I saw a photo of this dessert on Pinterest and the moment I laid my eyes on it, I knew I had to make it.

Of course, the Pinterest dessert was made the Sandra Lee way, Semi-Homemade which is always great especially when you don't feel like fussing in the kitchen.  But fuss, is my middle name when it comes to cooking and primping in the kitchen, so I decided to make it totally from scratch.  However, I think it's only fair to share both versions with you so first - the Semi-Homemade way and second, my totally from scratch, homemade version.  Here they are:

Chocolate Triple Decker Bar Sundae

serves 12 -14

semi-homemade way:
Ingredients:


package refrigerated Toll House Chocolate Chip Cookie Dough
Double Stuffed Oreos
Family Size Box of Fudge Brownie Mix
Jar of Hot Fudge
Ice Cream of your choice


Directions:

In a 9x13 pan, sprayed with non-stick spray, take a refrigerated package of Toll House Chocolate Chip Cookie Dough and line the bottom of the pan with the cookie dough.

Then lay a single layer of double stuffed Oreos on top of the raw cookie dough.

Follow package directions on a family size box of Chocolate Fudge Brownies and spread over the top of the Oreos. 

Bake in a preheated 350F degree oven for 30-45 minutes until firm but not hard.  I prefer mine soft, however if you like your cookies crunchy you might allow for 45 minutes.

Let cool.  Then cut into squares and top with ice cream scoop of your choice, drizzled with Hot Fudge and topped with Heath Bar crumbles.  

So good and oh SO RICH!

MY HOMEMADE VERSION:

1. Ingredients and Instructions for Toll House Cookies

Note: I melt my butter instead of softening it. DO NOT BAKE YET

Prepare ingredients for cookie dough then spread out onto bottom of a 9x13 pan sprayed with non-stick spray.

2. Package of Double Stuffed Oreos - lay Oreos out in a single layer over the top of the cookie dough.

3. Make homemade Chocolate Brownies - Ever since The Silver Palate Cookbook came out in 1982 by Julee Rosso and Sheila Lukins their fudge brownie recipe has been my favorite.  So rich and full of fudge - they're simply the best.  Here's the recipe

Directions for Brownies: Prepare batter then spread over the top of the Oreos.  I didn't add any nuts to my brownie batter.

Now that you have all the layers together, place in a 350F degree oven and bake for 30 minutes or until done to your desired texture.

Hot Fudge - While the Chocolate Triple Decker Bars are baking in the oven whip up a batch of thick rich hot fudge.  So easy to make and perfect everytime.  This is a recipe I've been using forever.  I first tasted it as a little girl when my family use to vacation over the holidays and eat at Juniors Restaurant.  This is Juniors Hot Fudge recipe.

Hot Fudge Recipe

Ingredients:

---

• 1/2 C. unsalted butter
• 3/4 C. unsweetened cocoa powder
• 2 oz. bittersweet chocolate, chopped
• 1/4 tsp. salt
• 1 (14 oz.) can sweetened condensed milk
• 1/2 C. heavy cream
• 1 Tbsp. pure vanilla extract
• Directions:
• • Melt the butter in a small saucepan over medium heat. Stir in the cocoa, chocolate, and salt, and cook until the chocolate melts.
  • Slowly stir in the milk and cream and heat until the suace is smooth and warm. Stir the sauce constantly and watch it carefully so it does not boil or stick to the bottom of the pan. Remove the sauce from the heat and whisk in the vanilla.
  • Store any leftover sauce in a covered jar in the refrigerator. To reheat add an extra tablespoon or two of cream and stir constantly over medium heat until hot.
  • To finish the dessert:  Place a scoop of ice cream on square of the Chocolate Triple Decker Bar and smother in hot fudge, then top with crumbled health bars.
  • DELICIOUS & RICH - ENJOY!!!
  

  
  
  
  
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Whole Wheat Pasta with Fresh Tomato Sauce

With so much to do last week and this week I really haven't had much time to cook anything special for my husband and I.  Feeling exhausted, a big bowl of pasta sounded good to me.  Simple and quick to prepare plus packed with flavor and nutrients.

Here's all that's needed:

Whole Wheat Pasta with Fresh Tomato Sauce

Ingredients:

10 Roma Tomatoes

1-2 cloves of garlic

fresh basil

kosher salt and fresh pepper to taste

1 tablespoon extra-virgin olive oil

Whole Wheat Pasta

Directions:

Mince garlic and set aside

Dice Tomatoes.  Place olive oil in a large saute pan with garlic and heat briefly.  Add tomatoes and simmer for about 15 minutes or until all the juices are released and the tomatoes create a sauce.

Add fresh basil, chopped chiffonade style.  If desired add frozen peas, fresh veggies or prior to adding tomatoes add diced onions and saute until opaque then adding tomatoes. Season with kosher salt and fresh ground pepper.

Cook pasta, then add fresh tomatoes with basil.  Serve with freshly grated Parmesan.

Light, delicious and great cold the next day.

ENJOY!