Delicious, Fall Apart Roast

    I have to say, I make a really great roast.  I always purchase a Chuck Roast and look for decent marbling.  Then I coat it with salt, pepper, garlic salt and flour.  I place it in a large pot and sear it in hot oil on all sides. Then I add water until it is almost covered.  I throw in a chopped up onion and several crushed cloves of garlic.  After about 7-8 hours on a low simmer, the roast is done and fabulous!  Now......I have found a recipe that has all of the flavor (even more I might add), and is even easier!!!!
Here you go:
1 package Brown gravy
1 package Ranch dressing
1 package Italian dressing

Mix the three packages together with 2 cups of water.  Put your roast (my favorite is Chuck roast, but you could use whatever you have or like) in a crockpot and pour the seasoning mixed in the water over the roast.  The water/seasoning mixture should about cover the roast..you can add more water if needed.  Now cook it on low 8-9 hours or on high 3-4 hours.  YUMMY!!!!!!!!!   The drippings from this makes the most amazing gravy!!!!!

Dad: 9.5
Mom: 9.5
Jake: 9.5
Ryan: 8

Mexican Dorito Casserole

The Mexican Dorito Casserole looked so good on a pinterest post I saw.... I decided to give it a try.  This was a pretty good dinner.  It received solid "likes" from my family.  I used canned chicken, so it was super fast and easy.

Dad: 8
Mom: 8
Jake: 8.5
Ryan: 8

School Lunch Peanut Butter Bars

These are "School Lunch Peanut Butter Bars".  I made these the other day and they are pretty close to the actual chocolate frosted peanut butter bars I had back in the day while in school.  I have to admit, most of the time I brought lunch from home, but when these were on the menu, I'd get school lunch just to have one. The only thing I would do differently than the recipe, is the peanut butter you spread on the bars after they come out of the oven, is pretty measly.  I would spread 1 1/2 cups on top of the bars instead of the called for 3/4 c.  These are a delicious treat!

Ben: 9
Becky: 9
Jake: 9.5
Ryan:  didn't try....go figure?

Pumpkin Maple Cupcakes

Here is a new cupcake our family tried...Pumpkin Maple Cupcakes.  The cupcake is a rich pumpkin flavor while the icing is a delicious maple flavor.  Someone mentioned to me that the frosting tasted like the frosting on a maple iced donut.   Yep, these are SUPER good...and how perfect for this beautiful, festive time of the year.  I actually added a little more maple flavoring....maybe an extra 1/2 to 3/4 tsp.

Dad: 8.5
Mom: 9
Jake: 9
Ryan:

Brown Sugar and Balsamic Glazed Pork Loin

Wow!!!  This dinner was EXCELLENT!!!!  I have always cooked my pork tenderloin in the oven with bacon wrapped around it to keep it moist.  I think those days may be over.  I cooked this Brown Sugar and Balsamic Glazed Pork Loin in the crockpot as directed and it was so delicious!  The glaze is amazing!  The pork just fell apart.  YUM!  Usually I have leftovers for lunch the next day...not this time.  My sister-in-law, Emily, has cooked this before and she serves it shredded over rice.  This is definitely a recipe that will be used often in our family!

Dad: 9
Mom: 9.5
Jake: 9
Ryan:

Ingredients

2 lbs. Boneless Pork tenderloin

1 tsp ground sage

1/4 tsp black pepper

1 clove garlic, crushed

1/2 c water

GLAZE

1/2 c brown sugar

1 Tbsp cornstarch

1/4 c balsamic vinegar

1/2 c water

2 Tbsp soy sauce

Combine sage, salt, pepper and garlic. Rub over roast. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

Chicken Crescents

The boys were hungry and wanted lunch....so being mom, I decided to feed them.  I found this recipe on pinterest and since I had the ingredients decided to try it.  These are Chicken Crescents.  They were easy to make and pretty good for a warm lunch.  I used a can of chicken which made it even easier.

Dad:  7
Mom: 7
Jake: 7.5
Ryan: 7.5

Chocolate Chess Pie

Since Thanksgiving is only a few days away, I thought I'd do a  post on a pie we tried over the weekend.  It's, Chocolate Chess Pie.  We had our annual early Thanksgiving dinner at my Mother-In-Law's home on Sunday.  My assignment was to bring pies.  I brought my usual Pumpkin Pie, and German Chocolate Pie, but I wanted to try something different.  I came across this one on Pinterest.  It looked wonderful and very simple.   As we cut into it I was nervous since I hadn't had a chance to try it first.  The outside had a nice crunch to it, but inside it was gooey and moist.  IT WAS AMAZING!!!!!!!!!!!!!!  Everyone who tried it LOVED it!!!!  I highly recommend this pie.  It was so easy to make and was rich and delicious.

Dad: 10
Mom: 10
Jake: 9.9
Ryan: 9

Chocolate Chess Pie
(Recipe source: Apartment Therapy)
((Printable Version))

Ingredients:

Chocolate Graham Crust-
10-11 sheets graham crackers  
5 tablespoons unsalted butter, melted
3 tablespoons sugar
1 tablespoon dark cocoa powder


Filling-
1 stick unsalted butter
1 (1 ounce) square unsweetened chocolate (or 3 tablespoons cocoa)
1 cup sugar
2 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon kosher salt


Directions:
1. For the crust: Pulse the graham crackers in a food processor until finely ground.  Add the sugar and cocoa powder.  Give it another pulse.  Add the butter and combine until mixed. Press into a pie plate with the back of a spoon.

2. Chill for 20 minutes.  Bake in a preheated 325 degree F. oven for 15-20 minutes.  Cool for 20 minutes.

3. For the filling: Melt the butter and chocolate together.  Pour into a bowl and whisk together the sugar, eggs, vanilla and salt.  When the crust has cooled for 20 minutes, poor the filling into the crust and bake in a 325 degrees F. oven for about 40 minutes, until the top is set.

4. Top with whip cream or a dusting of powdered sugar.  (optional)