Melt-in-Your-Mouth Pot Roast

METHOD: Slow Cooker

Ingredients:

1 pound medium red potatoes, quartered
1 cup fresh baby carrots
1 boneless beef chuck roast (3 to 4 pounds)
1/4 cup Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon garlic salt
1/2 teaspoon dried thyme
1/2 teaspoon pepper
1/3 cup chopped onion
1-1/2 cups beef broth
Directions: Place potatoes and carrots in a 5-qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender. Yield: 6-8 servings.

Mini meatloaves

These are really easy, but really good too!

1 lb. hamburger
1 pkg. stove top stuffing mix
1 c. water

Heat oven to 375. Mix meat, stuffing mix, and water.
Press into 12 muffin cups sprayed with cooking spray.
Make an indentation in the center of each meatloaf with spoon. Fill with sauce. Top with shredded cheese.
Bake 30 min. or until cooked through.
Sauce options :
Barbecue sauce
tomato soup
spaghetti sauce
salsa

Mini Maple Cinnamon Rolls

These are a great size for kids or for a little snack!

2/3 c. warm milk
1/3 c. maple syrup
1/3 c. butter, softened
1 egg
3/4 tsp. salt
3 c. bread flour
1 1/4 Tbsp. yeast

Filling:
1/2 c. packed brown sugar
2 T. flour
2 teaspoons cinnamon
6 T. butter

Maple Icing:
1 c. powdered sugar
3 T. melted butter
3 T. maple syrup
1 - 2 tsp. milk

Combine yeast, milk, and syrup and butter. Let sit 2-3 min. Add egg, salt and flour. Mix in mixer for at least 10 minutes. Check dough after 5 minutes and add water or flour if needed. Let raise until double, twice.

Roll into two rectangles. In small bowl combine brown sugar, flour, and cinnamon, and cut in butter until mixture resembles coarse crumbs. Sprinkle half over each rectangle. Roll up starting from a long side. Pinch seam to seal.
Cut each roll into 12 slices. Place cut side down in greased 13x9 pan. Cover and let rise in a warm place until doubled.
Bake at 375 for 20-25 minutes.
Frost with maple icing while rolls are still hot.

Banana Cookies

Kristi gave me this recipe and we all LOVE IT!

Cream together:
1/4 c. shortening
1/4 c. butter
1 c. brown sugar
2 eggs
1 c. mashed bananas

Add
2 c. flour
2 tsp. baking powder
1/4 tsp. soda
1/4 tsp. salt
1/2 tsp. cinnamon
Chocolate chips
Refrigerate 1 hour
Bake 375 for about 10 minutes
Frosting
1/3 c. butter
3 c. powdered sugar
2 T. milk
1 1/2 tsp. vanilla
2 T. cocoa

Chicken Enchiladas III

This is from Better Homes and Garden Cookbook, 1989 Edition. My friend, Dave Drowns, makes enchiladas with this recipe. They are so delicious.

8 flour tortillas
1/2 cup chopped onion
4 cloves garlic, minced
1 tsp ground coriander
1/4 tsp pepper
2 Tbsp butter
3 Tbsp all-purpose flour
1 8-ounce carton sour cream
2 cups chicken broth
1 4-ounce can diced green chili peppers, drained
1 cup shredded cheese
2 cups chopped chicken (or turkey)

For sauce, in a saucepan cook onion, garlic, coriander, and pepper in butter til onion is tender. Stir flour into sour cream; add to onion mixture. Stir in broth and diced chili peppers all at once. Cook and stir until thickened and bubbly. Remove from heat, stir in 1/2 cup cheese.

For filling, stir 1/2 cup of sauce into chicken. Place about 1/4 cup filling on each tortilla, spread around and roll up. Arrange rolls seam side down in a lightly greased 13x 9 baking dish. Top with remaining sauce. Bake, covered, in a 350 degree oven about 35 minutes or until heated through.

Sprinkle with remaining cheese. Bake, uncovered, about five minutes more until cheese melts. Can sprinkle with olives, tomatoes and green onions. Let stand 10 minutes.

Chicken Enchiladas II

Creamy Chicken and Chile Enchiladas

I found this recipe on the back of the green chile enchilada sauce can and it is GREAT!

1 pound uncooked chicken breast strips
1 package (8 ounces) cream cheese, cut into cubes
1 can (4.5 ounces) chopped green chiles
1 package (12 count) flour tortillas for soft tacos and fajitas
2 cans (10 ounces each) green chile enchilada sauce
¾ cup shredded cheddar cheese (3 ounces)

Heat oven to 400°. Lightly grease 13x9x2-9-inch baking dish.

Cook chicken in 10-inch skillet over medium high heat, stirring occasionally, until no longer pink in center. Add cream cheese and chiles; reduce heat to medium. Cook and stir until blended and cream cheese is melted.

Spoon chicken filing onto tortillas; roll up and place seam side down in baking dish. Pour enchilada sauce over top; sprinkle with cheddar cheese. Bake 15 to 20 minutes or until hot and cheese is melted.

Chicken Enchiladas I

This is a recipe that Michelle started making when we were in college... It is yummy. I'm going off of memory so hopefully I don't forget anything.

1 can shredded chicken or 1 lb of chicken, cooked and chopped or use Mexican Chicken
1 4-ounce can diced chilies
2 cups shredded cheese
1 package flour tortillas (enchilada or fajita size)
1 can cream of chicken soup
milk

Mix chicken, chilis and 1/2 cup of cheese together. Spread 1/4 cup of filling on tortilla. Roll up and place seam side down in 13 x 9 baking pan.

Mix 1 can cream of chicken soup and milk together, to consistency of sauce. Pour over enchiladas. Sprinkle remaining cheese on top. Bake at 350 degrees until bubbly.