1 package Hidden Valley Ranch Dressing Mix
1 package Italian Dressing Mix
1 package brown gravy mix
1 roast of choice
Place roast in the bottom of a crockpot. Empty contents of the three
packages on top of roast. Pour a little water into the bottom of the
crockpot. Cover and cook on LOW for 6 or 7 hours.
You can cook some whole potatoes and carrots with the roast if you want a one pot meal.
**This recipe comes from Kandyblossom's blog.**
Sunday, February 27, 2011
Friday, February 11, 2011
1 1/4 cups unbleached all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
2 cups Rice Krispies cereal
Preheat oven to 350 degrees.
Combine the flour, baking soda, and salt in a medium-size mixing bowl.
Cream the cooled melted butter and sugars together in a large mixing bowl with a wooden spoon until smooth. Add the egg and vanilla extract and beat until smooth. Stir in the flour mixture until just incorporated. Stir in the chocolate chips and Rice Krispies. Place the bowl in the refrigerator for 10 minutes (or up to 6 hours) to let the dough firm up.
Drop the dough by heaping tablespoonfuls onto ungreased baking sheets, leaving about 3 inches between each cookie. (Balls of dough may be placed next to each other on parchment paper-lined baking sheets, frozen, transferred to zipper-lock plastic freezer bags, and stored in the freezer for up to 1 month. Frozen cookies may be placed in the oven directly from the freezer and baked as directed.)
Bake the cookies until golden brown around the edges but still soft on top, 10 to 12 minutes (a minute or two longer for frozen dough). Let the cookies stand on the baking sheet for 5 minutes, then remove them with a metal spatula to wire rack to cool completely. Crispy Chocolate Chip Cookies will keep at room temperature in an airtight container for 2 to 3 days.
Makes about 32 cookies
**This recipe comes from Lauren Chattman's cookbook called 'Mom's Big Book of Cookies.'**
Thoughts~These cookies will never last 2 to 3 days in my house!!!
1 pound Ground Beef
1 green pepper chopped
1 cup finely chopped onion
1 29oz. diced tomatoes
1 29 oz. tomato sauce
1/4 cup brown sugar
2 14oz. cans chicken broth
1 tsp. thyme
salt and pepper to taste
1 cup cooked minute rice
In a large stockpot, brown beef and then drain fat. Add the peppers and onion and cook until transparent. Make sure not to brown onion. Add diced tomatoes, tomato sauce, chicken broth, thyme, sage, salt and pepper. Simmer for 30 to 45 minutes or until green pepper is tender. Add rice and enjoy.
Thoughts~My mom got this recipe from her friend Maria, and I am so glad she did. Delicious!