Mississippi Pot Roast

Brown a 3 lb chuck roast

Put it in a crockpot with:

Packet of Ranch Seasoning

Packet of Au Jus Gravy Seasoning

1/2 stick of butter, cut up

5-6 pepperoncini

Cover and cook on low for 8 hours.

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Big 'ol fatty cheap chuck roast put in a crockpot in the morning, done that evening.

Great Value 100% Beef Burgers 80/20: 4 frozen, in an air fryer, 8 minutes, 400 degrees

Any steak, sear each side, eat

Eggs, scramble, fry

Chicken Wings, thawed, on a lined cookie sheet, 30 minutes, 365 degree oven

Chunks of steak or flanken ribs, air fryer, 7 minutes, 400 degrees

Most any meat, 7 minutes, 400 degrees

New York Strip, air fryer, 6 minutes

Carnivore ice cream: 3 cups heavy cream, 3 eggs yolks, pinch of salt

Blueberry Rhubarb Crumble

Preheat oven to 350 degrees.

Filling:

In a bowl, whisk:

1/4 cup brown sugar

1/4 cup white sugar

1/4 cup quick oats

1 teaspoon flour

1 pinch ground cinnamon

Add:

1 cup chopped rhubarb

1 cup blueberries

Mix to combine and pour into a small baking dish

Topping:

In a bowl, whisk:

1/2 cup flour

1/3 cup oats

2 Tablespoons brown sugar

1 pinch cinnamon

1 pinch nutmeg

Add:

1/4 cup melted butter

Mix to combine and sprinkle over the filling.

Drizzle an additional 1/4 cup of melted butter over the top.

Bake in preheated oven until golden and bubbling, 20-30 minutes.

Cool for 5 minutes before serving.

Great topped with vanilla ice cream.

Bee Sting Delight (no-bake dessert)

8 oz cream cheese, room temp

8 oz heavy cream (whipped with 2 Tablespoons sugar)

2 oz sliced almonds (toasted about five minutes over medium heat in a skillet) divided - 1-oz for crust, 1-oz to sprinkle on top)

6 whole graham cracker sheets

1/2 teaspoon kosher salt (divided - 1/4 t for crust, 1/4 t for filling)

6 Tablespoons unsalted butter, melted

1 1/2 cups cold whole milk (divided 3/4 cup, then 3/4 more for filling)

1/4 cup honey (plus a little more to drizzle when serving)

1 (3.4-ounce) box instant vanilla pudding mix

• Line an 8x8-inch baking pan (about 2 inches high) with 2 sheets of parchment paper, positioning them perpendicular to each other.

• Break graham crackers into a food processor. Add 1-oz toasted almonds, and 1/4 teaspoon kosher salt. Pulse until fine crumbs form, 12-15 (1-second) pulses.
• Drizzle melted unsalted butter over the crumbs. Pulse until it resembles wet sand and holds together when squeezed, about 5 (1-second) pulses.
• Transfer the mixture to the baking pan. Press into edges and corners to make an even layer. Refrigerate while making the filling.

• Wipe out the food processor with a damp paper towel.
• In the food processor, process 8 ounces room temperature cream cheese, 3/4 cup milk, 1/4 cup honey, and 1/4 teaspoon kosher salt, about 2 minutes, scraping down the sides as needed.
• Transfer mixture to a large bowl. Whisk in the remaining 3/4 cup milk and box of instant vanilla pudding until smooth.
• Let sit until thickened, about 5 minutes.
• Gently fold in 1 cup of the whipped cream until just combined.

• Dollop the cream cheese mixture over the crust and spread into an even layer.
• Dollop the remaining 2 cups of whipped cream on top and spread into an even layer.
• Cover and refrigerate for at least 4 hours or up to overnight.

• To serve, sprinkle the remaining almonds over the top, then drizzle with honey.