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Slow-Simmered Pot Roast with GardenVegetables



Makes: 6 servings
Prep: 15 minutes
Cook: 10 hours
Ingredients:
4 medium potatoes, cut into quarters (about 4 cups)
2 cups fresh or frozen whole baby carrots
2 stalks celery, cut into 1-inch pieces (about 1 1/2 cups)
1 beef bottom round roast, trimmed of all fat (about 2 pounds)
1/2 tsp. ground black pepper
1 carton (18.3 ounces) Campbell's® V8® Butternut Squash Soup
1 tbsp. minced garlic
Fresh parsley
Directions:
Place the potatoes, carrots and celery into a 4 to 6-quart slow cooker.Season the beef with the black pepper and place on the vegetables.

Addthe soup and garlic andtoss to coat.

Cover and cook on LOW for 10 to 11 hours or until the beef is fork-tender.Garnish with parsley, if desired.

For thicker gravy: Stir 1/4 cup all-purpose flour and 1/2 cup water in a small bowl until it's smooth.Remove the beef from the slow cooker.Stir in the flour mixture.Cover and cook on HIGH for 10 minutes or until the mixture boils and thickens.

creamy chicken pasta

what you need:

- 1 lb. RAW boneless, skinless chicken breast or tenders (cut into bite size pieces)
- 1 package fresh (sliced) mushrooms (optional)
- 1 package pasta (like I said, I use whole wheat rotini or WW penne)
- 2 cloves crushed garlic
- extra virgin olive oil
- 1 tsp. dried basil
- 1/2 tsp. red pepper flakes
- 1/2 cup (finely chopped) sun dried tomatos
- 2 cups chicken broth
- 1 cup white wine (I use cooking wine, it's cheaper)
- 1 pint heavy whipping cream
- parmesan cheese

How to make:

- prepare pasta in boiling water according to package directions.
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- coat bottom of skillet with olive oil
- place on medium heat, add garlic, saute for just a minute.
- add chicken and mushrooms, raise heat just a bit.
- add basil and red pepper flakes, mixing thoroughly.
- cook through, then add chicken broth, white wine, and sun dried tomatos.
- let simmer 10 minutes.
- add heavy whipping cream.
- let simmer another 5 minutes or so.
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- drain pasta.
- in large pot, pour some of the sauce on the bottom, then add some pasta, then more sauce, then more pasta, then more sauce.
-mix thoroughly.
- add enough grated parmesan cheese (the real kind) to your liking, mix thoroughly again.

-pairs well with a salad and garlic bread.

serves 4-6 people.

steak n mushroom gravy

about 2 lbs breakfast steak (or any thinly sliced steake)
1 can cream of mushroom soup
1 package onion soup mix

toss all ingredinets plus one (soup) can of water into crock pot, place on hihg for about 4-5 hours and low for another 2-3

Cowboy Chili
(usually cooked for 5 people at my house)
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Ingredients:
-2.5 lb ground beef
-2 cans (26oz size) Ranch Style Beans
-1 (28oz) can Green Chile Enchilada Sauce
-About 6 green chiles (seeded & pureed)-Will equal about 1.5 cups pureed.
-1/2 or 1 Onion (chopped)
-Garlic
__________________________________________________
Directions:
Cookground beef with onions & garlic. (add desired spices)
Drain beef.
Add green chiles, green chile enchilada sauce, & beans.
Simmer about 1-2 hours.

**This is very good with flour tortillas..

Hope ya like it =]]

Pasta Salad

1 box of rotini pasta
1 - 2 cans of ham or chicken drained (I've tried both and I'd have to say chicken is better in this salad)
Shredded lettuce
Shredded carrots
Cherry tomatoes
1 can black olives

Boil the water for the rotini after the water boils add the pasta. When Pasta is done drain the water off of it and let the pasta cool all the way.
After the pasta is cooled all the way put it into a large bowl
Add the meat, shredded lettuce, shredded carrots, cherry tomatoes, and black olives then take a spoon to stir it just enough to mix it

After the salad is mixed all together put on a plate and if you want you can use salad dressing or you can eat it without the dressing it's your choice. I've tried it with and without and It's tastes good either way.

Linguine with Chicken, Ham, Peas and Parsley

Ingredients
1 lb linguine
2 cups whipping cream
1 1/3 cups frozen peas
1 clove garlic, crushed
pinch of nutmeg
1/2 barbecued chicken
7 oz sliced ham, cut into strips
3/4 cup loosely packed fresh flat-leaf parsley, finely chopped

1. Cook the linguine in a large saucepan of boiling water according to the package instructions. Drain and keep warm.
2. Meanwhile, pour the cream into a large skillet and bring to a boil. Reduce the heat, add the peas, garlic and nutmeg and simmer for 3 minutes. Season to taste.
3. Remove the skin and bones from the chicken and cut the flesh into bite-size pieces. Add the chicken, ham and parsley to the cream and bring to a boil. Reduce the heat and simmer until the sauce has thickened slightly.
4. Add the linguine to the cream sauce. Toss to coat, then transfer to a serving bowl. Top with grated parmesan, if desired, and serve with a fresh green salad.

Spiced Apples
Ingredients

1/4 tsp cinnamon
1/8 tsp cloves
1/8 tsp nutmeg
1 tbsp margarine
1/8 cup brown sugar
2 cups sliced apples (i use 2 medium granny smith apples which roughly are 2 cups when sliced)

-Preheat oven to 350
-Place apple slices in backing dish and spread out evenly
-Sprinkle the brown sugar and spices across the apple slices as evenly as you can manage
-Slice the margarine into several slices, and distribute across the dish as well.
-Bake 15 minutes, so that apples are tender!

***makes 2 servings, LOL me and my hubby split the whole dish ^_^

Nutritional Info
Fat: 6.2g
Carbohydrates: 32.9g
Calories:178.1
Protein: 0.3g

Number of Servings: 2

BREAKFAST PIZZA

On a pizza pan spread:
1 tube crescent rolls, to form 1 crust
1 lb. package thawed frozen hash browns
1/2 lb. sausage, browned
1 cup cheddar cheese grated
4 eggs beaten well with a little milk and salt and pepper
On top of crust place hash browns crumbles up, spread sausage next. Make sure that both go to the edges of crust. Slowly pour eggs over top of hash browns. Then sprinkle on the cheese all over the top. Bake at 350 degrees for 30 to 40 minutes. Cut in pizza slices and serve with fruit and juice.

Crockpot Chicken Stroganoff
4skinless, boneless chicken breast halves - cubed
1/8 cup margarine
1 (.7 ounce) package dry Italian-style salad dressing mix
1 (8 ounce) package cream cheese
1 (10.75 ounce) can cream of chicken soup

Place chicken, margarine and dressing mix in crockpot and mix well. Cook on low for 4- 41/2 hours. Add cream cheese and soup and stir until well blended. Cook on high another half-hour, or until heated through. Serve over rice or egg noodles.

I made the best tasting quesadillas last night!! Figured I'd share...

Cooking spray
3/4 cup canned chicken
1/4 cup chopped onion
1/2 cup shredded cheddar cheese
2 large tortillas
Garlic, salt & pepper to taste.

-In large fry pan use cooking spray to coat the bottom of the pan, bring to medium heat.
-Add chopped onions and chicken. Cook until onions are transparent and chicken is slighly darker in color.
-Remove chicken mixture and place in a small bowl (preferrably glass to retain some of the heat). Set aside.
-Sray pan again with cooking spray, just enough to coat.
-Place 1 totilla in pan, spread chicken mixture evenly on tortilla (you can add more chicken if needed), cover with cheese.
-Place remaining tortilla over chicken and cheese, press down lightly.
-Cook 3-5 mins, or until cheese is melted.
-Flip and cook for another minute.
-Cut with pizza cutter (for best results), enjoy!

Kicked Up Almond-Stuffed Green Olives

1 1/2 cups pitted large green olives*
1/2 cup Kicked Up Fried Almonds, recipe follows
2 tablespoons olive oil
4 large cloves garlic, thinly sliced
1 teaspoon dried hot pepper flakes

Stuff the olives with the almonds. In a glass bowl combine all the ingredients and stir well to mix. Marinate the olive mixture, at room temperature, stirring occasionally, for up to 1 day, before serving (the almonds will soften after several hours). *If olives are canned or from a jar, rinse and drain well before proceeding with recipe.

Kicked Up Fried Almonds: 1/2 cup olive oil or more, as needed 1 pound blanched almonds 1 teaspoon paprika 1/2 teaspoon cayenne 1/2 teaspoon garlic powder 1 teaspoon salt

In a large frying pan, heat the oil over medium high heat. Add half of the almonds to the pan, lower the heat, and saute until the color of light caramel, about 5 minutes. Remove with a slotted spoon to a paper towel to drain, and repeat with the remaining almonds. Place the almonds in a bowl and season with the spices and salt, tossing well to combine.

Olive Garden Italian Salad Dressing

Makes 1 1/2 cups

1/2 cup white vinegar
1/3 cup water
1/3 cup vegetable oil
1/4 cup corn syrup
2 1/2 Tablespoons grated Romano cheese
2 Tablespoons dry pectin
2 Tablespoons beatn egg or egg substitute
1 1/4 teaspoons salt
1 teaspoon lemon juice
1/2 teaspoon minced garlic
1/4 teaspoon dried parsley flakes
pinch of dried oregano
pinch of crushed red pepper flakes

Combine all of the ingredients with a mixer on medium speed or in a blender on low speed for 30 seconds. Chill at least 1 hour. Serve over mixed greens or use asa marinade.

Death By Chocolate

1 Chocolate cake mix
1 LARGE box of chocolate pudding
1 large container Cool Whip
Crushed up Heath Bar (or any other candy)

Make the chocolate cake and let it cool. Cut it into cubes. Make the chocolate pudding. Than you layer the chocolate cake, the chocolate pudding, cool whip, and candy into a glass dish until you run out of stuff. It usually has about 4 or 5 layers. You can double the recipe too, depending on how many people.
It's super easy to make and sooooo gooooood.

Chocolate Dream (modified Carrabas dessert. Modified for simplicity)

one box prepared brownies in 13x9 pan. Slightly underdone. Definitely DO NOT overcook. Cool to room temperature.

One jar hot fudge sauce. Spread thinly on cooled brownies. Or thickly

2 boxes chocolate mousse, prepared. Spread ontop of brownies immediately after mixing the mousse.

Refrigerate for 2 hours or more. covered. (note: one package called for one cup of milk. I need more mousse than just one cup!) 1 large tub extra creamy cool whip. Spread on and refrigerate or serve immediately. Drizzle reserve hot fudge on plate or overtop dessert. AMAZING.

Molten Chocolate Surprise
4 squares BAKER'S Semi-Sweet Baking Chocolate
1/2 cup (1 stick) butter
2 whole eggs
2 egg yolks
1 cup powdered sugar
1/3 cup flour
12 CHIPS AHOY! Real Chocolate Chip Cookies
1/2 cup thawed COOL WHIP Whipped Topping


PREHEAT oven to 425°F. Microwave chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir with wire whisk until chocolate is completely melted and mixture is well blended. Beat whole eggs, egg yolks, sugar and flour with wire whisk until well blended. Gradually add to chocolate mixture, beating constantly until well blended.

LINE 12 medium muffin cups with paper liners; spray with cooking spray.
Place 1 cookie, upside-down, on bottom of each cup; cover evenly with batter.

BAKE 8 min. or until cakes are firm around edges but still soft in centers. Let stand 1 min. Carefully remove cakes from muffin pan. Invert onto dessert dishes; remove paper liners. Serve with whipped topping.