Delicious Pot Roast

I have received a few concerned emails and posts from my readers concerning the flood! Flood waters are still up but slowly receding. I am sorry to have worried some of you! I had surgery last Wednesday. Nothing serious, but it is taking a little while to recover from. My wonderful husband and boys have been pampering me and taking care of the animals. My husband went back to work this morning. I made it to the barn and fed everyone. (Yes, I was told to stay in the house and take it easy but that's hard to do when it's so beautiful outside, right??).

I thought I would share a delicious recipe for pot roast I found a couple of weeks ago.

It's easy to throw in the crock pot and have for supper while I'm recuperating!

Delicious Pot Roast
3 to 4 pound roast
8 medium potatoes
1 bag baby carrots
1 package Ranch dressing mix
1 package Italian dressing mix
1 package brown gravy mix
3-4 garlic cloves (pressed)
2 - 3 cups water

Peel and quarter your potatoes and put in the bottom of your crock pot, add carrots. Add thawed roast on top of vegetables.

Mix together the dry dressing mixes and the brown gravy mix. Pour this over the top of your roast and rub it in well. Add two cups of water to crock pot. Press 3 - 4 garlic cloves and add garlic to top of roast and rub in.

Set Crock pot on high for 6 - 8 hours or low for 8 to 10 hours. I do turn the roast once or twice while it's cooking and add a little more water if it's needed.

This is so good! You end up with a wonderful roast and gravy. We love to eat it served over homemade bread with a side of beef rice.

Enjoy!!!
Printable Recipe

Burrito Dish

6 meat burritos
1 pkg. shredded cheddar cheese, divided
1 can enchilada sauce
1 can Rotel diced chilies and tomatoes
1/4 c. chopped onion
1/4 c. chopped green pepper
Black olives (optional)
Sour cream

Layer burritos in a 9 x 13-inch baking dish. Top with onions and green peppers. Sprinkle with 1/2 cheddar cheese. Top with enchilada sauce. Bake for 15 minutes (20 if burritos are frozen). Remove from oven, top with Rotel, sprinkle with remaining cheese. Add black olives if desired. Return to oven, bake just long enough to melt cheese. Add sour cream when serving.

Mexican Spaghetti

MEXICAN SPAGHETTI

3 c. cooked, chopped chicken
1 can Rotel tomatoes
1 lb. Velveeta cheese
1 can cream of mushroom soup
1 can cream of chicken soup
1 sm. onion, finely chopped
1 (4 oz.) package spaghetti

Cook spaghetti. Add to other ingredients. Bake at 375 degrees for 30 minutes.

Aunt Carolyn's Chili

Another recipe from another aunt (Thanks Carolyn!)

CHILI
2 lb. ground beef
1 lg. onion, chopped
2 (15.5 oz) cans hot chili beans
1 1/2 qt. jar tomatoes
1 (1 oz.) pkt. chili seasoning
Add a little chili powder

In skillet, cook ground beef and onion until browned. Drain off excess fat. In a large pan or Crock Pot put chili beans, tomatoes, chili seasoning and a little chili powder then add ground beef with onions. Let simmer on low until thoroughly heated.

Poppy Seed Chicken

I published a family cookbook back in October of 2008 and I love to cook. I'm always looking for new recipes so I thought I'd share with you all. I'll post a recipe from my cookbook each day, or at least on the days that I make it in here to post one!

Today I think I will post a delicious chicken dish of my Aunt Deanna's.

POPPY SEED CHICKEN
4 boneless, skinless chicken breasts
1 can cream of chicken soup
1 can cream of mushroom soup
1 stick margarine
2 c. crushed Ritz crackers
2 tsp. poppy seeds
1 (8 oz.) ctn. sour cream

Boil chicken until tender and allow to cool. Butter bottom of a 2-quart baking dish. Mix soups with sour cream. Place chicken in dish and cover with soup mixture. Spread with Ritz crackers and poppy seeds over soup. Melt margarine and pour over crackers. Bake at 350 degrees for 30 minutes.