Do you ever go on the computer and google “most popular recipes on the internet?” Maybe it’s just me.
I think it’s fascinating to see what folks are clicking on and saving to their Pinterest boards. While church cookbooks are my absolute go-to for recipe inspiration, the internet runs a close second. There are lots of great recipes out there and it was hard to narrow down the list. But here are a few that are taking the internet by storm.
I have no idea why this is called the Mississippi Pot Roast but good gracious, thank you, Mississippi. It’s typically made with a chuck roast but I’ve used a sirloin tip roast as well. Both cuts yield a tender, tasty roast cooked low and slow in the crockpot. This roast has been pinned over a million times on Pinterest and the New York Times apparently declared it “the roast that owns the internet.”
Mississippi Pot Roast
1 3-pound chuck roast
1 (1 ounce) packet au jus gravy mix
1 (.4 ounce) packet dry buttermilk ranch dressing mix
1 stick (1/2 cup) butter
1 (12 ounce) jar pepperoncini pepper, add to taste
Salt and pepper, to taste
Put roast in the slow cooker. Sprinkle top with au jus and ranch dressing mixes. Cut the stick of butter in half and lay on roast along with the peppers. Add a little of the pepper juice, salt and pepper if desired. Cook on low until fork tender, about 8 hours.
Well, we “googlers” must be seeking some comfort food because this is another top pick, Cheesy Scalloped Potatoes. This dish is everything you didn’t know you needed.
Cheesy Scalloped Potatoes
6 slices bacon, chopped into 1-inch pieces
3 tablespoons butter
3 tablespoons minced garlic
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup low-sodium chicken broth
2 pounds russet potatoes, rinsed
2 cups shredded cheddar cheese
1/4 cup finely chopped chives
Salt and pepper, to taste
Preheat oven to 400 degrees. In a large skillet, cook bacon until crispy. Drain on paper towels. In another large skillet, melt butter; add garlic and cook about one minute. Stir in flour and cook another minute. Whisk in cream and chicken broth. Simmer until slightly thickened, about five minutes. Remove from heat. Peel potatoes and thinly slice crosswise. Spoon a thin layer of sauce into the bottom of a large casserole dish. Add a single layer of potatoes on top. Spoon more sauce over the potatoes and top with cheese and bacon. Repeat 3 to 4 times. Sprinkle with chives, salt and pepper. Bake until the sauce is bubbly and the potatoes are very tender, about an hour and 15 minutes. Let rest 15 minutes before serving.
You know I had to find the dessert that broke the interwebs. There are several but I think this one is perfect for the summer months: incredibly simple and sinfully delicious. You’re welcome.
Inside Out S’mores Bars
1 box fudge brownie mix (plus ingredients listed to prepare)
7-8 sheets graham crackers
2 cups chocolate chips
2 cups miniature marshmallows
Preheat oven to 350 degrees. Coat a 9x13-inch baking pan with nonstick cooking spray. Prepare brownie mix according to package directions. Pour half of brownie mixture into pan. Top with graham cracker sheets, breaking to fit if necessary. Sprinkle chocolate chips on graham crackers and then marshmallows on top of chocolate chips. Drizzle remaining half of brownie batter over marshmallows. Bake for 25-30 minutes until edges are crisp and center is set. Remove from oven and let cool for 15 minutes to set completely.
Crevolyn Wiley is a Gainesville resident with her first published cookbook “Cooking with Crevolyn” available at J&J Foods. She can be contacted at firstname.lastname@example.org