mississippi

There are versions of this Mississippi roast everywhere and for good reason. This recipe couldn't be simpler and it makes an amazing chuck roast. The butter slowly melts and mixes with the seasoning and natural juices of the roast. It makes the best sauce. Pouring ranch seasoning and au jus mix over the roast creates a tasty...

Mississippi Roast Slow Cooker Recipe

chuck roast

pkg Hidden Valley Ranch dressing mix

pkg McCormick au jus mix

butter

pepperoncini peppers

This really is the ultimate chocolate mud cake. This high-rise mud cake is ridiculously dense, rich and fudgy. A silky chocolate ganache topping makes this cake the perfect chocolate indulgence.

The Ultimate Chocolate Mud Cake

(63 mL) thickened (pouring) cream

¼ cup (63 mL) milk

200 g (8 oz) dark chocolate block, finely chopped

200 g (8 oz) dark chocolate block, roughly chopped

(240 g) caster sugar / superfine sugar

(220 g) brown sugar, packed

coffee

½ cups (375 mL) milk

eggs (approx. 55 g / 2 oz each)

vanilla

½ cups (225 g) plain / all-purpose flour

½ cup (50 g) unsweetened cocoa powder

(16 g) baking powder

(5 g) salt

Preheat the oven to 150°C / 300°F (fan/convection)...

Preheat the oven to 150°C / 300°F (fan/convection) or 160°C / 320°F (standard). Grease and line a 20 cm (8 inch) round cake tin. The cake rises very high when baking, so make sure that the baking paper rises at least 6 cm (2 inches) above the top of the tin.

Place chopped butter and chocolate in a large...

Place chopped butter and chocolate in a large heat-proof bowl. Microwave for 1 minute on high power. Stir well. Microwave for another 30 seconds. Stir until the chocolate is completely smooth and melted. Microwave in further 10 second bursts, if needed, to completely melt the chocolate.

Add sugars and instant coffee granules. Stir well....

Add sugars and instant coffee granules. Stir well. Add milk, eggs and vanilla. Stir until well combined.

Sift over flour, cocoa powder, baking powder and...

Sift over flour, cocoa powder, baking powder and salt. Stir until the batter is well combined.

Pour into the prepared tin. Bake for 80-90...

Pour into the prepared tin. Bake for 80-90 minutes (1 hr 20 mins - 1 hr 30 mins) or until a  skewer inserted in the middle of the cake comes out with only a few moist crumbs clinging to it. Avoid opening the oven door during cooking as much as possible or the cake will sink in the middle.

Allow to cool for 20 minutes in the...

Allow to cool for 20 minutes in the tin before transferring to a wire rack to cool completely.

Stir together milk and cream in a small...

Stir together milk and cream in a small heat-proof jug. Microwave for 1 minute on high power or until it just begins to bubble (but is not boiling over).

Place the finely chopped chocolate in a separate...

Place the finely chopped chocolate in a separate small bowl. Pour the hot cream and milk over the chocolate and allow to stand for 5 minutes. Stir together until smooth and well combined. If the chocolate doesn't melt completely, microwave the ganache in 10 seconds bursts until smooth.

Using a large serrated bread knife, level out...

Using a large serrated bread knife, level out the top of the cake so it is completely flat. Pour the ganache over the top of the cooled cake, using the back of a spoon to spread it evenly over the sides of the cake. Refrigerate for 2 hours or until ganache is firm and matte. The ganache can also set at room temperature (if your house is reasonably cool), but it may take longer.

Slice up and enjoy! I find that this...

Slice up and enjoy! I find that this cake tastes even fudgier on the second day.

Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, “comeback sauce”.

Fried Green Tomatoes Recipe with Comeback Sauce

green tomatoes

buttermilk

vinegar-based hot sauce, (I use Crystal)

cornmeal

all-purpose flour

Kosher salt, (as needed)

black pepper, (as needed)

Vegetable oil, (as needed, for frying)

mayonnaise

sriracha

ketchup

vegetable oil

red onion

garlic, (minced)

Worcestershire

Creole mustard, (or spicy brown mustard)

½ teaspoon freshly ground pepper

Cut the tomatoes into ¼” slices.

In one large mixing bowl whisk together the buttermilk, egg and hot sauce. In another medium mixing bowl whisk together the cornmeal and flour then season with salt and pepper.

Add the tomatoes to the buttermilk mixture and let sit for about 10 minutes.

Add enough oil to a large cast iron skillet to fill 1” up the side of the pan. Heat the oil to 375ºF (190ºC).

Working in batches, add tomatoes to the cornmeal batter and coat on both sides, pressing gently to adhere the cornmeal.

Shake excess batter off the tomatoes and add to the skillet, frying until golden brown on both sides, about 3 to 4 minutes total.

Remove to a paper towel lined plate to drain. Repeat with the remaining tomatoes until all have been fried.

For the fried green tomatoes:

In a small bowl whisk together the mayonnaise, sriracha, ketchup, oil, onion, garlic, Worcestershire, mustard and pepper until combined.

Cover and refrigerate until ready to use. This sauce can be made up to 2 weeks in advance.

For the comeback sauce:

Serve the tomatoes hot with the sauce for dipping.

For serving:

https://content.jwplatform.com/videos/CocctBl0.mp4

Slices of green tomato are tossed in buttermilk and fried in a flour and cornmeal batter to crunchy golden-brown perfection and then paired with the Southern favorite, Mississippi “comeback sauce”.

Fried Green Tomatoes

A classic and easy Mississippi mud cake recipe! It’s a moist chocolate sheet cake with marshmallow creme and chocolate frosting on top. An incredibly rich and decadent treat!

Recipe for Mississippi Mud Cake

eggs

white sugar

butter (melted (2 sticks))

vanilla extract

flour

cocoa powder

salt

coconut (optional)

pecans (optional)

(7-oz) jar marshmallow crème

butter (melted (1 stick))

milk

sugar

Preheat oven to 350 degrees F. Use butter to grease a 9x13 inch cake pan.

Beat 4 eggs in a large bowl or stand mixer, until thick. Beat in 2 cups sugar and 1 teaspoon vanilla.

In another medium bowl (or large one, if you intend to add pecans and coconut), melt 1 cup of butter.

Whisk in 1 cup flour (spooned and leveled), 1/2 cup + 1/3 cup cocoa, and 1/2 teaspoon kosher salt. (stir in the pecans and coconut as well.)

Add the butter-flour mixture to the egg mixture and beat well until combined.

Pour batter into the prepared pan.

Bake at 350 for 25-28 minutes, or until a toothpick comes out of the center dry.

Meanwhile, prepare the Levee frosting.

Clean the mixing bowl and melt 1/2 cup of butter in it. Beat in 1/2 cup cocoa powder.

Add 1 teaspoon vanilla, 2 cups powdered sugar, and 1/4 teaspoon kosher salt. Beat well.

Add half of the milk, about 3-4 tablespoons. Add the remaining 2 cups of powdered sugar, and beat well. Add more milk as necessary to reach the consistency you like.

When the cake is done, remove from the oven and immediately spread the marshmallow creme over the top. (see note)

Spread the frosting over the warm cake and marshmallow creme. Use a spatula or knife to swirl it.

I like to serve this cake warm, but it is quite messy. It will set up as it reaches room temperature.

Love this recipe!! Everyone always raves about it and it’s so easy! I love that you only need melted butter, I don’t have to fight with my microwave for a solid five minutes lol! 

I was wondering why you chose milk instead of heavy cream. It’s not as common and I was curious 😁

Made this for a 5th birthday party - my son loved it! Easy to make and delicious!

Looking for easy slow cooker dinners? Try these flavorful Mississippi Meatballs! You need just 6 simple ingredients and 5 mins of prep.

Mississippi Meatballs

frozen meatballs (precooked)

ranch dressing mix

au jus mix (or brown gravy mix)

beef broth

pepperoncini peppers (without the juices)

butter (sliced)

Rice potatoes

Add the frozen meatballs to a 6-quart slow cooker and sprinkle evenly with ranch seasoning and au jus mix (or brown gravy powder).

Pour in the beef broth, then top with the pepperoncini peppers and sliced butter.

Cover the slow cooker with a lid and cook on “LOW” for 5-6 hours, or on “HIGH” for 2.5-3 hours.

Serve hot with mashed potatoes, rice, egg noodles, or your favorite side dishes!

If you love Misissippi Pot roast, you'll love this ultra easy (and budget friendly) version even more. We love it because we always keep a bag of frozen meatballs in the freezer, so we have everything we need for a last minute slow cooker dinner.

Top 6 mississippi recipes from across the web

The most viewed mississippi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mississippi Roast Slow Cooker Recip...

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Top 6 mississippi recipes from across the web

The most viewed mississippi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mississippi Roast Slow Cooker Recip...

The Ultimate Chocolate Mud Cake

Fried Green Tomatoes Recipe with Co...

Recipe for Mississippi Mud Cake

Mississippi Meatballs

Mississippi Pot Roast Recipe

The most viewed mississippi recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine