Roast in a Crockpot

1 boneless chuck roast, fresh or frozen
5-6 Irish potatoes, cut into chunks (I leave the peelings on)*
1-2 lbs. baby carrots (I leave the peelings on)

pearl onions**
1 package dry onion soup mix

Place liner in crockpot. Place roast in bottom of crockpot. Place carrots, potatoes, and onions on top of roast. Sprinkle onion mix on top of vegetables and roast. Cover with water. Place lid on top. Cook for 6-8 hours until potatoes and carrots are tender and roast is done.

*In more recent years, I have used the small Dutch potatoes instead of the Irish ones. They don't have to be cut or peeled.

**I use the pearl onions that are in a jar. Found in the pickle area. I drain the liquid off of them.

Easy and delicious!

Ambrosia

1 c. seedless grapes
1 1/2 c. fresh naval orange sections, halved
1 c. pineapple tidbits, drained
2 medium apples, chopped, (I used honey crisp apples)
1 c. maraschino cherries, halved
1 pkt.. splenda
1/2 c. flaked coconut
1 c. sour cream
2 T. mayo
1 T. light cream
lettuce, optional
1/2 c. sliced almonds, optional

Combine fruits. Add coconut and toss lightly. Combine 1 pkt splenda, sour cream, mayo, and cream. Fold into fruit just before serving. Serve on lettuce leaves and garnish with almonds.

Makes 6 servings

Grape Salad

2 lbs. white seedless grapes, washed and stems removed, set on paper towels to dry
2 lbs. red seedless grapes, washed and stems removed, set on paper towels to dry
8 oz. sour cream
8 oz. cream cheese, softened
1/2 c. splenda or sugar
1 t. vanilla
1/2 c. brown sugar blend or brown sugar
1 c. crushed pecans

Combine sour cream, cream cheese, splenda, and vanilla by hand until blended. Stir in grapes. Place in large serving bowl. Combine brown sugar and pecans. Sprinkle over top of grapes, cover and chill several hours before serving. Yummy!

Crockpot Loaded Potato Soup

6 slices bacon, cut into 1/2" strips, (I use 1 pkg real bacon bits)

1 onion, finely chopped

2 (10.5 oz) cans chicken broth

1 1/2 c. water

5 large potatoes, (I used 1 bag baby yellow potatoes), chopped (1.5 lbs = 3 c. chopped)

1/2 t. salt

1/2 t. dried dill weed, optional

1/2 t. ground pepper

1/4 c. flour (Wondra flour works well)

8 oz. cream cheese, cubed, softened*, optional
1 c. half-and-half cream

12 oz. can evaporated milk, optional (do not use if using cream cheese)

cheddar cheese, optional

Place bacon and onion in a large skillet. Cook over medium heat until bacon is evenly brown and onions are soft. Drain. Place bacon and onions inside lined crockpot. Stir in chicken broth, water, potatoes, salt, pepper, and dill weed. Cover. Cook on low for 6 hours minimum. Stir occasionally. Mash a few of the potatoes to help thicken the soup. Combine softened cream cheese, half-and-half, and flour**. Add to soup. Add the evaporated milk, (if not using cream cheese). Cover. Cook on low additional 30 minutes before serving. Place a small handful of cheese on top of each bowl of soup, if desired. Soup will thicken as it cools in bowls. Even better the next day! Serve with grilled cheese sandwiches, bread, crackers, or Melba toast. So yummy on a cold day : )

*The cream cheese doesn't melt completely (clumps) if you use a store brand. It melts fine if you use Philadelphia brand.

**I combined the flour, cream cheese, and half & half in a small bowl, heated it in the microwave for a minute, stirred it again and the added it to the soup in the crockpot. If you don't have half & half you can substitute evaporated milk instead. Use the same amount. (I made it with 1 c. + 1 can of evaporated milk & flour, and eliminated the cream cheese.)  I make it with 3 cans of evaporated milk & 1/2 c. flour for a double recipe. (Wondra flour dissolves best.)

***May also be made as Clam Chowder by adding 2+ cans of chopped clams, including the liquid, at the beginning and continuing as directed above.

Cherry Cheesecake

2 c. graham cracker crumbs
2 T. sugar
1 stick butter, melted

Combine crumbs, butter, and sugar. Press into bottom and up sides of 9" springform pan. Bake at 350 degrees for 10 minutes.

3, 8 oz. pkgs. cream cheese, softened
3/4 c. sugar
1 t. vanilla
3 eggs
16 oz. pie filling, any flavor

Combine 1st 3 ingredients on medium speed of mixer until well blended. Add eggs, one at a time, mixing well after each. Pour in pan. Bake at 450 degrees for 10 minutes. Reduce temperature to 250 degrees and bake 30-40 minutes more, until golden brown. Loosen cake from rim of pan with a table knife. Chill at least 3 hours before serving. Remove from pan and spread pie filling on top before serving.

*placing a pan of water in oven during baking may prevent it from cracking but covering it with pie filling will keep anyone from seeing them anyway : )

Enjoy!

Crockpot "Sauteed" Mushrooms

(photo above is before cooking)

3 pounds fresh whole mushrooms (I use 6, 8 oz. containers)
1 1/2 c. butter, melted
3 envelopes dry ranch salad dressing mix

Place all mushrooms in a sprayed or lined crockpot. Combine melted butter with dry dressing mix. Pour over top of mushrooms. Cook on low for 4 hours. The butter mixture will look like it won't coat the mushrooms at first. Do not add anything else to the crockpot. Mushrooms will cook down.

These are delicious!! Enjoy!

(photo above is after cooking)

Caramel Pecan Cake with Caramel Icing

Cake:
1 1/2 c. butter, softened (3 sticks)
2 c. brown sugar, packed (1 box)
1 c. sugar
3 c. SR flour (or you can use 1 c. SR & 2 c. plain)
1 c. milk
8 oz bag Heath toffee bits
1 c. pecans, chopped (I used Fisher's cookie pieces)

Caramel Icing:
14 oz. can Eaglebrand milk, or store brand is fine
1 c. brown sugar
2 T. butter
1 t. vanilla

Preheat oven to 325 degrees. Thoroughly spray a Bundt or angel food cake pan and a loaf pan. For cake: Beat butter until fluffy. Add eggs, one at a time. Add flour to batter, alternating with milk. Beat until combined. Stir in nuts and bits.Spoon batter into pans and bake 85+ minutes until wooden pick comes out clean. To prevent burning, cover cake with aluminum foil while baking. Let cake cool in pan for 10 minutes. Invert onto plate and cool completely. Make drizzle: In a medium saucepan, combine Eaglebrand milk and brown sugar. Bring to a boil over medium-high heat, whisking frequently. Remove from heat, whisk in butter and vanilla. Cool 5 minutes. Be sure to use the icing while it's still hot. When cooled, the caramel is harder to spread. Serve with vanilla ice cream or whipped topping, if desired. Yum! (I had enough to ice all of tube cake and most of loaf cake.)

Crockpot Beef Stroganoff

2 lbs. cubed stew meat
2 cans cream of mushroom soup
1 diced onion
2-4 T. Worcestershire sauce
1/2 c. water
8 oz cream cheese
1 t. garlic salt
half clove of diced garlic
1 can mushrooms, drained
sour cream, optional
egg noodles, cooked and drained, I used whole wheat

Place liner in slow cooker. Place meat in bottom. Stir all other ingredients together, except cream cheese, sour cream, and noodles, and place on top of meat. Cook on low for 6 hours. Cut up cream cheese in crockpot just before serving and turn up to high. Stir the cream cheese until all combined. Let set for 10 minutes. Serve over egg noodles or mashed potatoes if desired. Add dollop of sour cream.

Pizza Rolls

(before baking above)

3 cans buttermilk biscuits (10 ct per can)

pepperoni slices (I used turkey pepperoni)

block of cheese (I used Monterey Jack)

mushrooms, optional

1 beaten egg

Parmesan cheese

Italian seasoning

garlic powder

1 jar pizza sauce

Cut the cheese into squares. Flatten each biscuit out and spread thin layer of sauce on top. Stack pepperoni, cheese, and mushrooms on top. Gather up edges of biscuit and pinch closed. Line up rolls in sprayed 9x13 dish. Brush with beaten egg. Sprinkle with seasonings. Bake at 425 degrees for 18-20 minutes. Serve with more pizza sauce if desired.

*Different ingredients can be used, your choice. Enjoy!

(after baking photo)

Orange BBQ Ribs

1 c. Sweet Baby Rays bbq sauce
3 T. Kool-aid orange flavor sweetened drink powder
4 lbs pork spareribs

Preheat grill to medium-low heat. Combine bbq sauce and drink powder. Place half the ribs in a single layer in center of heavy duty aluminum foil. Spoon sauce over ribs. Bring up foil sides. Double fold top and ends to seal, leaving room for circulation inside. Place on grill, cover with lid. Grill 1 1/2 hrs, or until tender. Remove from foil and serve.