I MADE POT ROAST!!!! I got this recipe from Semi-homemade with Sandra Lee off of the food network (I love her!)
2-3 lb chuck roast
1 can beef broth
1 can cream of mushroom soup
4-5 yukon gold potatoes chunked
1 bag baby carrots
1 onion, sliced
1. Place the onion slices in the bottom of the crock pot.
2. Put the roast on top of the onion slices.
3. Pour the beef broth over the roast and then the cream of mushroom soup (make sure the cream of mushroom soup coats the top of the roast)
4. Put the potatoes and carrots on top of the roast.
5. Cook for 8-9 hrs on low.
I added a little corn starch to all the drippings to make a gravy for the meat and veggies.
I aslo threw together a spinich salad as a side.
Tuesday, November 13, 2007
Escalloped Corn
Mom, I'm trying this out tonight (with bacon wrapped meatloaf) to see if it will work for Thanksgiving.
2 tablespoons butter or margarine
1/2 cup chopped onion
3 tablesppons all-purpose flour
1 cup milk
4 cups frozen corn, thawed
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1/8 tsp nutmeg
1. heat butter in small sausepan and saute onion for 5 minutes
2. add flour, cook over meduim heat for 1 minutes, stirring constantly.
3. Stir in milk and heat to a boil. Boil for 1 minute until thickened, stirring constantly.
4. combine milk mixture, corn and all the spices in the crock-pot.
5. cook on low for 3-1/2 to 4 hrs.
Variation: add 1/2 cup of shredded cheese and 2 tablespoons of grated parmesan cheese before serving; stir until melted.
2 tablespoons butter or margarine
1/2 cup chopped onion
3 tablesppons all-purpose flour
1 cup milk
4 cups frozen corn, thawed
1/2 tsp salt
1/2 tsp dried thyme leaves
1/4 tsp pepper
1/8 tsp nutmeg
1. heat butter in small sausepan and saute onion for 5 minutes
2. add flour, cook over meduim heat for 1 minutes, stirring constantly.
3. Stir in milk and heat to a boil. Boil for 1 minute until thickened, stirring constantly.
4. combine milk mixture, corn and all the spices in the crock-pot.
5. cook on low for 3-1/2 to 4 hrs.
Variation: add 1/2 cup of shredded cheese and 2 tablespoons of grated parmesan cheese before serving; stir until melted.
Monday, November 12, 2007
Pumpkin Cookies
Nelson brought this recipe home from school a week ago and I finally got around to making them this morning.
1/2 Cup butter or margarine
1-1/2 Cups sugar
1 egg
1 Cup cooked or canned pumpkin
1 tsp vanilla
2-1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup chocolate chips
1. Cream butter and sygar together until light and fluffy.
2. Beat in egg, pumpkin and vanilla.
3. Mix and sift flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to creamed mixture.
4. Add chocolate chips and mix thoroughly.
5. Drop by teaspoons onto well-greased cookie sheets. Bake 8-10 minutes at 350 degrees.
6. Remove from cookie sheets while still warm and cook on wire racks.**
** I line my cookie sheets with aluminum foil, remove the foil with the cookies on it to cool.
1/2 Cup butter or margarine
1-1/2 Cups sugar
1 egg
1 Cup cooked or canned pumpkin
1 tsp vanilla
2-1/2 cups all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp nutmeg
1 tsp cinnamon
1 cup chocolate chips
1. Cream butter and sygar together until light and fluffy.
2. Beat in egg, pumpkin and vanilla.
3. Mix and sift flour, baking powder, baking soda, salt, nutmeg, and cinnamon. Add to creamed mixture.
4. Add chocolate chips and mix thoroughly.
5. Drop by teaspoons onto well-greased cookie sheets. Bake 8-10 minutes at 350 degrees.
6. Remove from cookie sheets while still warm and cook on wire racks.**
** I line my cookie sheets with aluminum foil, remove the foil with the cookies on it to cool.
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