Friday, December 30, 2011

Peppercorn Roast Beef with Whipped Horseradish Cream

This easy-made dinner will absolutely impress your guests...or make the meat & potato lovin' man in your life very happy!

1 ½ teaspoons cracked black peppercorns
1 teaspoon salt
1 teaspoon thyme (fresh or dried)
½ teaspoon rosemary (fresh or dried)
1 3lb beef top round roast
4 garlic cloves, thinly sliced

1 cup whipping cream
½ cup horseradish cream 
¼ teaspoon salt
¼ teaspoon pepper
1 teaspoon parsley (fresh or dried)

Preheat oven to 325°

In a small bowl combine the peppercorns, salt,  thyme and rosemary. 

Cut several slits in roast; insert a garlic slice into each opening. Rub peppercorn mixture over roast. Place roast (fat side up) on a rack in a shallow roasting pan. 

Disclaimer: I used a chuck roast I had in the freezer (so the picture doesn't match the ingredient list). I would suggest sticking to the top round roast listed above if you want a "prettier" roast with larger slices of meat. 

Roast for 1 ¾ to 2 ½ hours or until thermometer registers 135°. About 30 minutes before roast is done, prepare Whipped Horseradish Cream.
Beat whipping cream at medium speed with a hand mixer for 2 minutes or until soft peaks form.

Fold in remaining ingredients. Cover and chill until ready to serve.
  1. Remove roast from oven and put on a cutting board. Cover with foil completely; let stand for 20 minutes. 
  2. I suggest serving with Roasted Asparagus Bundles to add in some greens, and a heaping spoonful of mashed potatoes - however you like 'em.

  1. Roasted Asparagus Bundles: toss asparagus in olive oil, salt & pepper. Wrap with one slice bacon each. Roast at 400° for 20 minutes.
Enjoy y'all!

  1. This meal was adapted from recipes in Better Homes and Gardens Magazine & Southern Living Magazine.
  2. Photobucket

Best Banana Bread

Today I am posting about Banana Bread. I made these mini-loaves as holiday treats for neighbors. You could make them for a New Year's treat...or for a no-excuse, anytime treat...

In case you can't tell...I love Banana Bread. There is no rhyme or reason to my love for BB but it is a strong relationship. I often let bananas get to the borderline of ripeness just so I have an excuse to make BB. You should make BB today. Trust me, it will make you happy.

2 cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt
½ cup butter (= 1 stick)
1 cup brown sugar
2 eggs, beaten
4 mashed overripe bananas
¾ cup chopped pecans (optional)

Preheat oven to 350°. Lightly grease 9x5 inch loaf pan (or 5 cute mini loaf pans as seen above... $1 each at Michaels and a great reusable gift!).

In a large bowl combine flour, soda and salt.

In a separate mixing bowl, cream together butter and brown sugar on medium speed with hand mixer. Consistency should look like this:
Stir eggs and mashed bananas into sugar mixture until well-blended. Then combine banana mixture into flour mixture, add in nuts (if using) and stir just to moisten. Be sure not to leave any big flour clumps!

Bake in preheated oven for 60-65 minutes if using large pan; 45-50 if smaller pans. Insert a toothpick into center; if it comes out clean it's done. Let bread cool in pan for 12-15 minutes then turn out onto wire rack . If leaving in mini pans let cool for at least 30 minutes before wrapping up. 

Enjoy a slice while it's still warm. There is no reason you should give it ALL away :)