Pot Roast

I make this Pot Roast in the Crock-Pot all the time. It's super easy!

1 large onion, peeled and cut into quarters

4 ribs celery, cleaned and cut in half

1 Roast (I like the English Roast cut of beef best)

3-4 large carrots, peeled and chopped up

12 to 14 baby red potatoes, cleaned and chopped in half or thirds

1 large carton beef broth

salt & pepper

*oval Crock-Pot

Sear the salt and peppered roast in a HOT, oiled pan until all sides are browned well.

Place the onions and celery in the bottom of the Crock-Pot. Place half of the potatoes and carrots in next, on top of the onion and celery. Place the seared roast on top. Add the remaining potatoes and carrots on top of the roast. Add the carton of beef broth.

Cook on LOW for approximately 8 hours or until the meat reaches an internal temperature of 170° (well done)

When roast is done, remove the meat and veggies from the Crock-Pot. Strain the broth into a saucepan, and bring to a boil. Whisk in a flour/water mixture to make gravy.

* BEEF STEW the next day? Combine leftover meat (chopped up) with the potatoes, carrots and gravy in a stock pot. Add frozen peas and corn if desired. Heat through...yum!

Sausage Stars

My friend made these sausage stars for a Pampered Chef party that I had at my house recently. She sells Pampered Chef and loves this recipe. I have made it a few times since, for various parties, and everyone loves them.

1 lb. sausage

1 package (2 cup) Monterey Jack and Cheddar cheese mix

1- 16 oz. container sour cream

1 package Hidden Valley Ranch dry dip mix

1 package wonton wrappers (found in the produce aisle)

Fry the sausage, chopping it finely as it cooks, and drain.

Mix the ranch dip mix and sour cream together. Add the sausage and shredded cheese.

Press the wonton wrappers into a mini muffin pan (I used the Pampered Chef mini muffin pan and the mini tart shaper)

Bake the empty wontons in a 350° oven for 4 minutes. Remove from the over and scoop a spoonful of the sausage/cheese mixture into each wonton. Bake for another 5 minutes until the cheese is melted and the filling is heated through.

Serve warm and ENJOY!

MONSTER COOKIES!

My Mom makes these monster cookies every Christmas. It is a recipe that my Grandma used to make. I knew that a "batch" made a ton of cookies... but making these for the first time was CRAZY! The one batch made over 200 cookies, and since I didn't have a bowl large enough to mix all that dough in, I had to use a roasting pan!!!

12 eggs

2 lbs. brown sugar

4 cups white sugar

3 tsp. vanilla

1 Tbsp. white corn syrup

8 tsp. baking soda

1 lb real butter, melted

3 lbs. peanut butter

18 cups Old Fashioned oats

1 lb. semi-sweet chocolate chips

1 lb. M&M's (I use the holiday colored ones)

Mix ALL ingredients in the above order. I suggest letting the dough sit about 20-30 minutes before beginning to scooping and rolling into 1 inch balls. Letting the dough rest prior to baking helps the oats absorb the butter and corn syrup. I then add a little flour (about 1/4 cup) to make the dough not quite so sticky.

Place the rolled balls of dough on baking sheets and press down gently to flatten slightly.

Bake at 350° for 11-12 minutes. Do not over bake... they will look undercooked when you take them out, but will set up once cooled.

Chicken and Dumplings

4 or 5 chicken breast

2 qt. water

1 tsp poultry seasoning (I use chicken bouillon powder... and I use more than 1 tsp... just do it to taste)

2 large eggs

1/4 cup milk

flour

1 onion, chopped

2 ribs celery, chopped

1 tsp. salt (if you use the chicken bouillon, go easier on the salt)

1/4 tsp. pepper

1 Tbsp. parsley flakes

Boil chicken in to water until tender; remove to cool (and save the broth). While the chicken is cooking, beat the eggs and milk until fluffy. Gradually add flour until a ball forms that is not too sticky. Sprinkle flour on wax paper and roll out all the dough to 1/4-inch thick. If dough gets sticky, add flour on top and underneath. Let set until you add vegetables and seasonings to the broth. Boil the broth. Cut dumplings into 2 x 2" squares (a pizza cutter does this easily) and place one by one into hot broth, stirring as you drop the dumplings so they do not clump together.

Turn the heat down and simmer until dumplings are tender. Add the chopped chicken back and cook until it's heated through.

* I sample the broth numerous times to make sure it's seasoned OK with the chicken bouillon.

* You can always add more water if the dumplings get too thick.

* Stir OFTEN... these tend to stick easily

* Use a BIG enough pot... the dumplings "grow" as they cook and I have overflowed many pots making these!?!

Smashed Potatoes

I made these smashed potatoes for my "Friends Thanksgiving" and they were a hit! I have also made this recipe with Swedish meatballs, to which it paired well.

2 1/2 lbs. red potatoes, peeled and quartered

4 oz. reduced fat cream cheese

1/2 cup sour cream

onion powder

salt and pepper

Place potatoes in a saucepan, cover with water, and bring to a boil. Reduce the heat, cover, and cook for 15-20 minutes until tender.

Drain the potatoes and return to pan (off the heat). Add remaining ingredients and mix well with a potato masher or heavy spoon... AND SERVE!

* You can also transfer the finished potatoes to a greased 8" square pan and bake at 350° for 30 minutes.

Friends Thanksgiving 2010

Since moving into my first home in April, I have prepared many meals for friends and family. One of the most elaborate was my "Friends Thanksgiving 2010". I had 4 of my best friends over and prepared the whole meal. I even decorated the table... which was very "Sandra Lee Tablescape" of me! My friend even made an appetizer cheese ball that was shaped like a turkey.

I had never baked a turkey before, so opted for the easier turkey breast.

The turkey was pared with Mom's Dressing, Smashed Potatoes, Chicken and Dumplings, Green Bean Casserole, Yams, and Rolls.

For dessert one friend made a Pumpkin Cheesecake with a gingersnap crust, and another friend picked up a Kentucky Bourbon Derby Pie from a local pie shop.

Taco Soup

I make this taco soup often and it's great. It includes minimal ingredients and comes together quickly.

1 lb. chicken tenders, boiled and chopped up (I boil these with salt, pepper, and onion... then save the broth in case the soup gets too thick, you can add some back)

1 large jar medium salsa (I put my salsa in the blender to get rid of the tomato chunks!)

1 large carton chicken broth

1 can corn OR mexicorn, drained

1 can black beans, drained and rinsed

1 packet taco seasoning mix

Mix all ingredients and cook for about 30-45 minutes until slightly thickened. (Add the reserved chicken broth from the boiled chicken if you need to.)

* Ladle into a bowl over tortilla chips. Top with sour cream and shredded cheddar cheese.