Wednesday, September 28, 2011

3 envelope roast beef sliders

3 to 4 pound beef chuck roast
1 cup of water
One envelope of dry onion soup mix
One envelope of dry Italian dressing mix
One envelope of dry brown gravy mix
1 (8 ounce) jar of Pace Original Mild Picante Sauce
1 sweet onion, sliced and sauteed until browned
Swiss Cheese, shredded
12 Dinner rolls


Whisk together the water with ingredients from all 3 of the envelopes.
Pour about 1/4 cup of the liquid on the bottom of the crockpot, place the roast on top.

Pour the remaining liquid mixture all over the top and all around the roast. Pour the jar of picante sauce on top of the roast, cover and cook on low for 8 hours, or on high 4 to 5 hours.

To thicken gravy, remove the roast and tent with foil to keep warm. Transfer the contents of the crockpot to a saucepan and stir in one tablespoon of cornstarch with just enough water to loosen. Stir into the sauce, bring up to a boil, reduce and simmer until thickened.
This would be used as a gravy over roast and potatoes for first meal.

Sliders will be 2nd meal.
If you only want to make sliders just drain the extra contents and only
shred the roastfor the sliders.

To Make Sliders: Preheat oven to 400 degrees.
Butter the insides of dinner rolls and toast, butter side down, on a baking sheet in the oven just until warmed through and browned on the bottoms.
Meanwhile in a skillet, caramelize a sliced onion in a tablespoon of canola oil and one tablespoon of butter. Use a fork to shred the meat. Place a scoop of beef on the bottom half of dinner rolls, then top with caramelized onion, and some finely shredded Swiss cheese. If you like, stack all the sliders back on the baking sheet and cover the whole pan tightly with aluminum foil. Return to the oven just long enough to melt the cheese.

Sour cream horseradish sauce:
1/4 cup of mayonnaise
1/4 cup of sour cream
1 tablespoons of horseradish
2 tablespoons of chili sauce
1/4 teaspoon of cayenne pepper

Prepare and refrigerate till needed.

Wednesday, September 14, 2011

EASY peach cobbler- did I mention easy!

1 big can of peaches with juice (29 oz)
1 package of yellow cake mix with pudding
(the pudding in the cake mix, I believe Betty Crocker)
1 stick melted butter
Vanilla and cinnamon if desired

Pour peaches in a 9x13 dish. Combine cake mix, butter and vanilla. Crumble over
top of peaches. Sprinkle with cinnamon.
Bake at 350 degrees for 30-40 minutes
(bake until done and not runny)

Serve ala mode!
{that's with vanilla ice cream silly!}

Cheesy Enchilada Casserole

1 lb ground beef
1 onion, chopped
2 1/2 cups salsa
1 can black beans {drained}
1/4 cup italian dressing
2 T taco seasoning
1/4 t cumin
tortilla {corn or flour}
3/4 C sour cream
2 C shredded cheese
lettuce and tomato
*cilantro if desired

  • In a large skillet, cook beef and onion.
  • Stir in the salsa, beans, dressing, sour cream, taco seasoning and cumin.
  • Spoon a generous layer of meat mixture on bottom of 2 quart baking dish.
  • Sprinkle with grated cheese.
  • Place a flour or corn tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese. Repeat as many layers as you like.
  • The last & final layer should be a healthy dose of grated cheese.
  • Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly.
  • Let stand for 5 minutes before topping with lettuce and tomato.

Thursday, September 1, 2011

Creamy Spaghetti Squash

Spaghetti Squash

One large spaghetti squash [feeds two, get more if you have more people]
salt and pepper for taste
Extra Virgin Olive Oil
Parmesan Cheese

Preheat oven to 400 Degrees
  1. Slice Spaghetti Squash down the middle lengthwise into 2 halves.
  2. Scoop out strings and seeds with a spoon and throw away [don't dig too deep you need that flesh to eat it at the end].
  3. With squash cut side facing up - drizzle liberally with olive oil and season with salt, pepper
  4. Place squash CUT SIDE DOWN on metal baking sheet
  5. Bake for 45 mins to 1 hour
  6. Remove from oven and let cool for a moment
  7. Using a fork, gently rake the inside of the spaghetti squash causing the "meat" to turn into lots of "spaghetti like" noodles for your dinner
  8. Once you have "shredded" the inside of each half of the squash, top with creamy pasta sauce and sprinkle with parmesan cheese.
Creamy Pasta Sauce

1 Can of Petite diced tomatoes
1 Can of Quartered artichokes
1/2 cube of cream cheese
Salt, Pepper and Garlic Salt
Half & Half

Simmer tomatoes for about 5 mins.
Add the artichokes.
Salt, Pepper and Garlic Sauce to taste.
Add Cream Cheese
Simmer on low until ready to serve
Add Half & Half until you get the consistency that you want and simmer until warm.