Beef and Butter
Butter and Beef

I’m not really sure which one drew my attention first but my Facebook scrolling came to a screeching halt this summer when one of my fave mamas in business posted this picture on her social media.

Anything with beef and butter has my seal of approval, especially if you throw a crock pot in the picture. Having never heard of a Mississippi Roast, I asked for the recipe and quickly threw it in the notes of my phone where it sat for the last few months.

Until….

One afternoon I ran (not literally) to the grocery store for a couple things and out of the corner of my eye I spotted a brand I know and love, love, love. Seeing it in our local grocery store made me so excited and proud that I had to take a picture and then quickly threw one in the cart.

Having worked for and grown to love the family that owns Humboldt Grass Fedbeef I couldn’t wait to make something yummy with their product.

Word on the street is that Mississippi Roast is made with pepperoncinis annnd pepperoncinis are very much green. Making a habit of steering clear of green peppers because of their high oxalate content I grabbed a jar of roasted red peppers from the cupboard and set out to make a Red Pepper Mississippi Roast.

Once it was all cooked and shredded a bit I served it and it's yummy juices over white rice, rather than potatoes or bread, as a low oxalate starch.

Side-Note for you Leftover Lovers: When you put your leftover meat and juices in the refrigerator fat will rise to the top. Once it solidifies in the fridge you can easily scrape that off before reheating.

You'll find the recipe below.

Happy low-oxalate crock pot cookin'!

print recipe

Low Oxalate Sunflower Butter Cookies

by Melanie Satterlee {Old School Modern Mama} October-11-2017

These cookies are a wheat-free and peanut-free alternative to your standard peanut butter cookies.

Ingredients

2 1/4 Cups Oat Flour
1 Cup White Rice Flour
1 Cup Whole Grain Rolled Oats
1 Cup Sunflower Butter
1 Cup Butter Flavored Crisco
3/4 Cup White Granulated Sugar
3/4 Cup Brown Sugar
2 Eggs
1 Teaspoon Vanilla
1 Teaspoon Baking Soda
1 Teaspoon Salt
1/2 Cup Sunflower Kernels

Instructions

Pre-Heat Oven to 375 DegreesMix White Sugar, Brown Sugar, Crisco, and Vanilla until smooth. Add Sunflower Butter and mix.Add Eggs and Mix.In separate bowl stir White Rice Flour, Oat Flour, Whole Grain Rolled Oats, Baking Soda, and Salt.Gradually add dry ingredients to the wet ingredients. Mix until combined.Mix in Sunflower Kernels until just combined.Scoop dough into 4 ounce balls. Place on Cookie Sheet. 12 cookies for a standard cookie sheet. Bake about 9 Minutes 30 Seconds to 10 Minutes depending on how dark your pan is or how dark you like your cookies.

Details

Prep time: 10 mins Cook time: 10 mins Total time: 30 mins Yield: 15 - 4 Ounce Cookies

You might also like Low Oxalate White Chocolate Chip Cookies. Try them out too!

Enjoy!

Old School Modern Mama,