Reesie's PB honey cake

2 sticks butter, softened
3/4 C. honey
3 eggs
1 tsp. vanilla
2 C. flour
2 tsp. baking soda
1/4 tsp. baking powder
2/3 C. greek yogurt
1/2 C. peanut butter chips

Ganache:
1/2 C. peanut butter chips
1/4 C.  heavy cream

Preheat oven to 325 degrees. Grease a bundt pan. 

In your mixer, mix together the butter and honey. Mix for about 3 minutes until creamy. Mix in the vanilla and eggs, one at a time. 

Mix in flour alternating each cup with the greek yogurt. Mix in the baking soda and powder. Fold in the peanut butter chips. 

Spoon batter into the bundt pan and spread evenly. Place in oven and bake for 40-45 minutes until toothpick comes out clean. 

Cool cake in the pan for about 20 minutes and invert onto a plate to finish cooling. To make the ganache, mix together the peanut butter chips and cream into a small bowl. Microwave for 30 seconds and stir. Keep microwaving at 10 second intervals and stirring until the chips are melted and the mixture is combined. Spoon over the top of your cake. 

Reesie's Sunday Roast Beef

2-3 lbs. beef roast
1 large onion, sliced
5 carrots, peeled and cut in to large sticks
3 of stalks celery, cut in to large sticks
1/2 cabbage, cut into small wedges
5 medium red potato , quartered
1 pkg beef onion soup mix
1tsp mrs. Dash
2 cups water

Season meat with salt and pepper. Place meat in the bottom of a large roasting pan with a lid. Place onions on top of the seasoned meat. Place cabbage around the roast. Then add your other vegetables around the rest of the outside of the roast. Sprinkle the top with the dried soup mix and the Mrs. Dash. Then pour the water over the top. Bake at 250 degrees for 2 hours. Check for doneness. If needed, cook for a little bit longer.

Serving Suggestions:
- Use beef stock instead of water in the recipe.
- Serve with bread and butter.

Leftover Recommendations:
- Make beef stew with the leftover beef and vegetables.
- Make Beef Pate