Beef Pot Roast

• this is from allrecipes.com
• 2 teaspoons olive oil
• 4 pounds boneless chuck roast
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 
  

1. Preheat oven to 325 degrees F (165 degrees C).
2. Heat a heavy Dutch oven on top of the stove over medium high heat. Add oil, and sear meat in the center of the pan for 4 minutes. Turn meat over with tongs; sear all sides for 3 to 4 minutes on each side. Remove meat from pan. Arrange onion, garlic, and 1 bay leaf in the bottom of the pan, and sprinkle with salt and pepper. Return meat to pan, place remaining bay leaf on top of meat, and cover.
3. Cook in the oven for 30 minutes at 325 degrees F (165 degrees C). Reduce the heat to 300 degrees F (150 degrees C), and cook for 1 1/2 hours. Remove roast to a platter to rest for 10 to 15 minutes. Slice, and top with onions and gravy.

Awesome Slow Cooker Pot Roast

• 2 (10 3/4 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 lbs pot roast

Change Measurements:

Directions:

Prep Time: 10 mins

Total Time: 1/2 day

1. 1 In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water.
2. 2 Place pot roast in slow cooker and coat with soup mixture.
3. 3 Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours.

again i got this off of food .com

Read more @ food.com

meat loaf

• 1 1/2 pounds ground beef
• 1 egg
• 1 onion, chopped
• 1 cup milk
• 1 cup dried bread crumbs
• salt and pepper to taste
• 2 tablespoons brown sugar
• 2 tablespoons prepared mustard
• 1/3 cup ketchup

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan, OR form into a loaf and place in a lightly greased 9x13 inch baking dish.
3. In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
4. Bake at 350 degrees F (175 degrees C) for 1 hour.

chocolate cheesecake

this is from the food networkCheesecake base:
1 1/3 cups graham cracker crumbs
1/2 stick butter
1 tablespoon cocoa
Cheesecake filling:
6 ounces bittersweet or semisweet chocolate, chopped small
2 1/2 cups cream cheese
3/4 cup superfine sugar
1 tablespoon custard powder
3 large eggs
3 large egg yolks
2/3 cup sour cream
1/2 teaspoon cocoa, dissolved in 1 tablespoon hot water
Sauce:
3 ounces bittersweet chocolate, finely chopped
1/2 cup heavy cream
1 teaspoon dark corn syrup
Special equipment: 9-inch springform pan
Directions
Preheat the oven to 350 degrees F.

To make the base, process the graham crackers to make rough crumbs and then add the butter and cocoa. Process again until it makes damp, clumping crumbs and then tip them into the pan. Press the crumbs into the bottom of the pan to make an even base and put into the freezer while you make the filling.

Put a kettle on to boil.

Melt the chocolate either in a microwave or double boiler, and set aside to cool slightly.

Beat the cream cheese to soften it, then add the sugar and custard power, beating again to combine. Beat in the whole eggs and then the yolks, and the sour cream. Finally add the cocoa dissolved in hot water and melted chocolate and mix to a smooth batter.

Take the springform tin out of the freezer and line the outside of the tin with a good layer of cling wrap, and then another layer of strong foil over that. This will protect it from the water bath.

Sit the springform tin in a roasting pan and pour in the cheesecake filling. Fill the roasting pan with just boiled water to come about half way up the cake tin and bake in the oven for 45 minutes to 1 hour. The top of the cheesecake should be set, but the underneath should still have a wobble to it.

Peel away the foil and cling film wrapping and sit the cheesecake in its tin on a rack to cool. Put in the refrigerator once it is no longer hot, and leave to set, covered with plastic overnight. Let it lose its chill before unspringing the cheesecake to serve.

To make the chocolate sauce: very gently melt the chopped chocolate, cream and syrup. When the chocolate has nearly melted, take off the heat and whisk it to a smooth sauce. Let it cool a little, and pour it over the chocolate cheesecake on its serving plate.

cherry cream pie

this is a Paula Deen recipe1 (8 ounce) package cream cheese, at room temperature
1 (14 ounce) can sweetened condensed milk
1/2 cup fresh lemon juice
1 teaspoon vanilla extract
1 (9-inch) graham cracker crust
1 (21-ounce) can cherry pie filling, chilled.
In either a stand mixer fixed with a paddle attachment or using a hand held electric mixer, cream the cream cheese until light and fluffy, about 3 to 5 minutes. Slowly add the milk mixing on low speed until well combined. Stir in the lemon juice and vanilla and pour into the crust. Place the pie into the refrigerator for at least 2 hours up to overnight, until well chilled and set.

Top the pie with the pie filling just before serving

cherry week

this weeks food of the week is cherries

banana sandwitch

on 1 piece of bread spread peanut butter, top it with banana pieces [how many you choose] cover with a piece of bread. this is a good healthy, yummy, fast so you can put it in lunches, picnics, and after school snack.

banana smoothie

put 2 banana's in a blender, along with 3 cups of ice cream, 1 Tbs milk, 1 tsp sugar.
blend, pour into cups and enjoy your treat.

frozen banana pops

you will first need a ripe banana, a table knife, 2 wooden ice cream sticks, 2 pieces of aluminum foil. they take about 5 to 6 hours to freeze. the top with coco, nuts, carmal, honey what ever you want.

fresh tomato salsa

3 fresh tomatoes, diced
1/4 white or yellow onion, diced
2-3 scallions with green tops, chopped
1 medium clove garlic, minced
2 tsp vinegar
1 tsp vegetable or olive oil
3-4 sprigs of cilantro, chopped
1 green or red Chile, diced
1 tsp salt
1 tsp pepper
mix all of this in a food processor to leave chunky or for extra chunky stir by hand.

fruit lazagna

this is the first banana post, tell me if you like it.
so first you need 1 banana cut in wheels. then cut about 10 strawberry's in halve lay them in a bowl. cover with whipping cream and sprinkle some sugar on top. then cover with banana wheels. cream, sugar. then cut up 10 more strawberry's put on top. cream, sugar. then one more banana, cut in wheels. top with sugar and a slice of a strawberry.

food of the week

i decided to give you a recipe every day of this week.
the food of the week is... Banana's. one banana holds 1 gram of protein and 3 grams of fiber. calcium -7 mg, iron -4 mg. vitamin a -95 %. vitamin c -11 %. vitamin e -67% potassium -467%.
banana's also have zinc and copper.

old fashion pickles

first you need to wash 2 jars and fill cucumbers, 3 per jar.
then get out a soup pan and add 8 cups of water, 1/2 cup apple cider,
1/3 c + Tbs sea salt. then put dill in the jar with the cucumbers.
leave for 3, 4 hours.

caramel corn

2 1/4 c brown sugar
1 c white Karo add 1 cube margarine
1 can eagle milk [no idea, my mom picked this one out]
cook to hard ball stage pour over 2 gallon popcorn

peanut butter snack

this a perfect snack for picnics, party, and the hot summer. four ingredients and super simple.
first you need 1 cup of peanut butter [your choice] then 1/2 cup of honey or agave nectar, 2 TBS butter.
add and mix to coat thoroughly the 6 CUPS of cheerios
lay out on tinfoil or wax paper too cool.
then eat, eat, eat.
store in ziploc bags or an air tight container.
this is healthy and yummy, and me being a kid i guessing your kids will like it to.

fresh blueberry pie

stir together until thickened
1 can blueberry pie filling, 1 cup sugar,
3 TBS corn starch, juice of 1/2 of a lemon, 1 TBS butter, pinch of salt
pour unto cool baked pie shell .cook util you think is done, sorry no time.

no bake cookies

2 c sugar, 1 c butter 1/2 milk 1/2 c peanut butter 4 Tbls coco, 1 tbls vanilla, 3 c oatmeal [ boil 1 1/2 min then add the rest of ingredients while cooking on low] drop by spoonful on to wax paper. wait till dry

SUGAR COOKIES!!!!!!

This recipe is by my aunt Ashley.
cream together, 1/2c shorting, 1 1/2c sugar, 2 eggs. add 1c sour cream, 1 tsp vanilla, 1/2 tsp baking soda, 1 tsp salt, 3c flour. roll thick, cut, bake at 375, for 10 minutes more or less.

ratatouille

slice thin zucchini, summer squash, tomato, eggplant, [for the eggplant cut in half and then do it across] and red pepper [set aside.] in the bottom of a pan spread a good layer of tomato sauce [not so much that you drowned the veggies, but a good amount that it doesn't dry out]stir in chopped onion and garlic, a tiny bit of olive oil and salt and pepper. then put a pattern of say, sum squash, red pepper, eggplant, tomato, zucchini. put them in stacks and lay the out at an angle.
bon appetit

grandma joy's shrimp cocktail

-can or fresh shrimp-rinse and crumble
-1 quart tomato juice
-1 grapefruit peeled & sectioned
-1 cup celery
-1 tsp grated onion
-1 Tbsp Worcestershire sauce
-1 Tbsp sugar
-1 cup ketchup