Best Ever Crock Pot Roast

Photo courtesy of Marie's Cooking Adventures

Okay seriously, this is the best roast I've had, hands-down. I love doing crock pot meals during church because the troops come home famished and I don't have to scramble to fix something. I am pleased and a little embarrassed to say that this whole meal only lasted my family of 4 one meal...My husband ate over half of the roast by himself. We've been married 6 years and I feel like that whole time I've been looking for the perfect roast recipe....he agreed I had finally found it. Anyway, give it a try! Thanks, Marie!

2-5 pound pot roast (any kind)--I used a 3-lb beef rib roast, bone-in, frozen
1 envelope ranch dressing (dried)
1 envelope Italian dressing
1 envelope brown gravy mix
Potatoes and Carrots
1 to 1-1/2 cup water (I actually added about 4 cups of water, just enough to cover the potatoes and carrots)

* If you wanted carrots and potatoes, cut them to your liking and put in the bottom of your CrockPot. Put Roast on top of vegetables. Sprinkle all 3 spice envelopes on top. Add the water. Cook on LOW for 6-10 hours until tender and veggies cooked through. (I cooked on high for about 5 hours, starting with a frozen roast).

Cheerio Treats

I saw this recipe and had to try it--my mom makes this same treat, except she uses plain Cornflakes instead of Cheerios, presses them into a 9x13 and calls them "Energy Saver Bars". I actually used Honey Nut Cheerios for this and we loved them so much we couldn't stay out of them!! They are super fast and the recipe is really easy to memorize. Either way you try you'll love!

• 1 cup sugar
• 1 cup corn syrup (can substitute with honey with little noticeable difference)
• 1 cup creamy peanut butter
• 1 tsp. vanilla
• 5 cups Cherrios

1. In a large sauce pan, combine sugar and corn syrup. Bring to boil over medium heat.
2. Allow mixture to boil for one minute and remove from heat.
3. Add peanut butter and vanilla to mixture and mix until smooth.
4. Add Cheerios and mix until all coated.
5. Drop mixture by spoonful onto waxed paper and allow to cool. Enjoy. (I get about 2 dozen from this recipe. It all just depends on how big you make them.)

Almond Roca Cookies

Thought of my father-in-law as I made these today--he loves almond roca. I have to say, these are a great substitute! They taste awesome and look pretty when served.1 cup butter
1/2 cup brown sugar
1/2 cup white sugar
1 egg yolk
1 tsp. vanilla
2 cups minus 4 Tbsp flour
1 Tbsp. cornstarch
1 package (about 2 cups) milk chocolate chips
3/4 cup finely chopped nuts (I used almonds)

*Cream together butter, sugars and egg yolk. Add vanilla, flour and cornstarch. Spread on greased jelly roll pan. Bake at 350 for 15-20 minutes, or until edges are lightly brown. While still warm, cover evenly with chocolate chips. Return pan to oven for about 30 seconds to soften the chocolate chips, then spread them like frosting. Sprinkle with ground nuts. When cool, cut into small rectangular cookies. Enjoy!

Dinner In a Pumpkin

This actually tasted really great--I'd never done a meal in a pumpkin before. My kids both had seconds and I liked how easy it was to make. Give it a try! Could be a Halloween dinner tradition!1 small to medium-sized pumpkin
1 small onion, chopped
2 Tbsp olive oil/butter
1-1/2 lbs. ground beef
1 Tbsp soy sauce
1 Tbsp brown sugar
1 can (4 oz) sliced mushrooms, drained
1 can cream of chicken soup
2 cups cooked rice

*Cut off pumpkin top and clean out all seeds and pulp. Saute onions in oil/butter in large skillet. Add meat and brown; drain off grease. Add soy sauce, brown sugar, mushrooms and soup. Simmer, stirring occasionally, for 8-10 minutes. Add cooked rice; simmer an additional 5 minutes. Pour mixture into prepared pumpkin. Replace top and place on a baking sheet. Bake at 350 degrees for 1 hour.