Basic Pot Roast

I have made this several times and have loved it!!

1 (4-pound) boneless Chuck pot roast, neatly tied
Salt and ground pepper
2 tablespoons vegetable oil
1 cup finely chopped onions
1 cup finely chopped carrots
1 cup finely chopped celery
2 bay leaves
2 teaspoons thyme
4 cups beef stock
4 tablespoons all-purpose flour
4 tablespoon butter, softened

1. Pat roast dry and season with salt and pepper.
2. In a Dutch oven, heat the vegetable oil over moderately high heat until hot but not smoking.
3. Add the roast and brown on all sides, about 15 minutes total.
4. Transfer the roast to a plate and pour out all but 1 tablespoon of fat from the pan.
5. Add the onions, carrots, and celery to the pan and cook over moderate heat, stirring until golden.
6. Place the roast back in the pan along with the bay leaves, thyme, and enough of the beef stock to come up 2/3 of the way up the beef
7. Bring the pot roast to a simmer on top of the stove, skim, cover tightly, and set in the lower third of a 350 degree preheated oven.
8. Regulate heat so that the liquid remains at a gentle simmer for 2 1/2 to 3 hours, until the beef is tender.
9. Turn the roast over several times during its braising.
10. Transfer roast to a cutting board and let stand 10 minutes, covered with aluminum foil to keep warm.
11. Skim off any fat from the surface of the liquid. Strain the liquid.
12. To thicken the sauce slightly, bring the liquid to a boil.
13. For each cup of liquid, stir together 1 tablespoon butter and 1 tablespoon flour.
14. Whisk the butter mixture into the liquid. Simmer, stirring constantly, until thickened.
15. Slice the pot roast and serve with the sauce and boiled new potatoes.

**Recipe from my sister Tanya

Mashed Garlic and Red Potatoes

2 lb. red potatoes
3 garlic cloves
¼ c. olive oil
¾ tsp. salt
¼ tsp. pepper

1. In medium pot add potatoes and garlic. Fill with water until covered
2. Bring to a boil; reduce heat and cover for 15-20 minutes
3. Reserve ½ c. water; drain the rest
4. Mash into big chunks, add oil, salt and pepper and enough water to make potatoes fluffy

Note: This goes good with a roast.

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.

Black Bean Salsa Dip

2 (8oz.) pkg. cream cheese (fat free or regular)
¾ c. mayo
3 Tbs. taco seasoning
2 green onions; sliced
1/3-1/2 c. red bell pepper; chopped
1/2 large can sliced olives
¾ c. salsa
1 pressed garlic
1 can black beans; rinsed and drained
1 can corn; drained
1 small can chopped jalapeno (only use about 1-2 Tbs.)

1. Mix cream cheese, mayo, and taco seasoning
2. Spread on a platter
3. Mix the remaining ingredients
4. Spread over cream cheese layer
5. Serve with tortilla chips

Note: This dip looks kind of gross but once you try it you can't stop eating it. It makes a lot so for just a family size serving cut the recipe in half (or as close as you can)

Craisin Spinach Salad w/ Red Wine Vinaigrette

Salad:
1 bag spinach
½ c. diced red onion
Candy almonds (make the same way as Apple Spinach Salad)
Craisins

Dressing:
¾ c. olive oil
1/8 c. water
¾ c. red wine vinegar
1 c. sugar

1. Place dressing ingredients in blender and mix until well blended.
2. Toss with salad and serve

Note: This makes a good amount of dressing but will keep in the fridge for about a week or so.

VERY Easy Salsa

1 (28 oz) can of diced tomatoes
1-2 jalapenos, seeded
½ medium onion
½ bunch chopped cilantro
¾ tsp. salt
¾ tsp. sugar
¼ tsp. pepper
¼ tsp. garlic powder
¼ tsp. ground cumin
2-3 drops liquid smoke (optional)

1. Put everything in a blender and mix.
2. Taste and adjust as needed.

Note: I used 1 ½ jalapenos and it gives a kick, but not too hot. This salsa is great with chips. We buy the Tia Rosa Mega Thin chips.

Apple Spinach Salad

Salad:
1 bag spinach
1 bag romaine
7 slices cooked bacon, crumbled
1 bag slivered almonds
1 green apple, sliced

1. Sugar coat the almonds by placing the almonds in a medium saucepan with about a ½ cup of sugar.
2. Stir over medium heat until sugar melts and coats almonds. Let cool on a glass pan so they won’t stick.
3. Will last for about a week in an airtight container.

Dressing:
1/8 red onion very thinly sliced
1/3 c. oil
¼ c. sugar
¼ tsp. salt
3 Tbs. white vinegar

4. Mix together and toss with salad.

Tanya's Chocolate Chip Cookies

2/3 c. butter flavored Crisco
2/3 c. butter (real butter)
1 c. white sugar
1 c. brown sugar
2 tsp. vanilla
2 eggs
3 1/2 c. flour
1 tsp. salt
1 tsp. baking soda
chocolate chips

1. Combined first 6 ingredients together one at a time.
2. Mix together dry ingredients
3. Add flour mixture about 1 cup at a time mixing well between each addition
4. Add chocolate chips
5. Bake at 375 degrees for 10-12 minutes.

Note: My sister uses half milk chocolate chips and half peanut butter chips. They are incredible. Also, using half crisco/butter makes the cookies soft inside and slightly crispy on the outside.

Potato Cheese Soup with Sausage

3 cans fat-free chicken broth
4 medium -large baking potatoes; peeled and diced
1 large onion; peeled and diced
3 turkey Italian sausages; mild or hot
10 oz. light Velveeta cheese
1 can Rotel tomatoes

1. Cook potatoes and onion in broth until tender; do not drain broth.
2. Use potato masher and mash vegetables into desired chunks.
3. Remove casings from sausage and brown in skillet; stirring until done and crumbled.
4. Slightly melt cheese and add to broth/potatoes mixture
5. Add tomatoes and mix.

Makes about (8) 1 cup servings

Note: This is very good. It is an approved weight watchers recipe and is healthy if you follow the correct ingredients.

Steak, Bean, and Rice Burritos

1-2 lbs. steak meat; cut into thin strips
1 Tbls. spoon oil
Salt
Pepper
Fajita Seasoning
Burrito Size tortillas
Refried Beans (La Costena brand are awesome!)
Rice
Tomato Bouillon
Cheese
Sour Cream
Guacamole
Salsa

1. Cook rice according to package; adding 2 tsp. tomato bouillon to every 1 c. of water
2. Heat oil and add steak; season to taste
3. Heat beans
4. Heat tortillas
5. Add beans, rice, steak, and cheese to tortillas and roll up like a burrito
6. Place burrito in warm skillet until slightly brown on both sides
7. Top with sour cream, salsa, and guacamole

Lyssa's Luscious Sugar Cookies

Honestly...these are the most incredible sugar cookies I have EVER had. Highly recommend trying these at least once!

1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1 tsp. vanilla
½ tsp. baking soda
4 tsp. baking powder
4 ½ - 5 cups flour; enough so it isn’t too sticky
½ tsp. salt

1. Preheat oven to 350°
2. Cream together butter & sugar. Add eggs, sour cream and vanilla.
3. Sift dry ingredients together and add to butter mixture.
4. Chill for at least 1/2 hour. Roll out dough to about 1/2 inch thick.
5. Bake for 11-13 min. (cookies will be softer the next day and after frosting them)

Makes about 2½ dozen cookies

Caramel Bubble Rolls

There's always a request for this one...

2 loaves frozen bread dough
½ c. butter or margarine
1 c. brown sugar
1 small box vanilla or butterscotch pudding mix (NOT instant)
2 Tbs. milk
1 ½ tsp. cinnamon (optional but recommended)

1. Thaw bread in refrigerator over night, but do NOT let them rise
2. Break 1 loaf in pieces (about 2 inch chunks) and place in a greased 9x13 in. pan.
3. Melt butter, add sugar, pudding mix, milk, and cinnamon
4. Bring to a boil and remove promptly from stove.
5. Pour over bread
6. Break up second loaf and place on top.
7. Let rise until it's about even or slightly over the edge of the pan
8. Bake in 350° oven for 30 minutes.

Note: My mom has been making this recipe since the early 80's!! Once you have them, you'll want them again. I promise!!! These are really good for dessert or breakfast sweet roll.

Lyssa's Luscious Sugar Cookie FROSTING

A must for Lyssa's sugar cookies!! Don't even think about using your grandma's recipe!

¼ cup water
¾ cup shortening
½ cup butter
½ tsp salt
½ tsp vanilla
5 cups powdered sugar

Add first 5 ingredients and mix. Slowly add powdered sugar in about 1 cup at a time. Mix well and add color as needed!!