HIDDEN VALLEY ITALIAN CROCK POT ROAST
to 5 LB. Chuck Roast
1 Pkg. HIDDEN VALLEY Original Ranch Salad Dressing and
Seasoning Dry Mix
1 Pkg. Dry Au Jus Gravy Dry Mix
1 Unsalted Stick of Butter
the chuck roast in the crock pot. (TIP: Use a crock pot liner for easier clean up!)
Make a dent in the top of the roast and add the whole stick of unsalted butter.
Arrange the Pepperoncini peppers around the stick of butter.
Sprinkle the Hidden Valley Ranch Mix all over the top of the roast.
Next sprinkle the Dry Au Jus Gravy Mix.
Add around the edges
of the chuck roast:
Small Red or White potatoes
1/8 Cup Pepperoncini
Hours on LOW.
Serve with ITALIAN BREAD
B'S FAMOUS WHITE PIE
1 Baked Pie Shell
1 Tablespoon Cornstarch
1/2 Cup Cake Flour minus 1 Tablespoon
3/4 Cup Sugar
1/8 Teaspoon Salt
1 Teaspoon Vanilla
2 Cups Milk
3 Egg Whites
1/4 Cup Sugar
1 Container of COOL WHIP
1/2 Cup Chopped Pecans
Put 1 TABLESPOON of cornstarch
in a measuring cup, then fill it with cake flour until it measures 1/2 CUP.
Cook the flour mixture, sugar, salt,
vanilla and milk over medium heat until thick; stirring constantly. Set aside to cool.
Beat the 3 egg whites
until stiff; gradually adding 1/4 Cup of sugar.
Fold the beaten egg whites into the cooled mixture, and pour into the baked pie shell.
Top with COOL WHIP and
sprinkle chopped pecans on top.
GRANNIES EASY YEAST ROLLS
Preheat oven to 400 degrees.
In a large bowl ADD:
2 Pkg. Yeast
4 Cups Flour
Beat air in.
in warm area for 15 minutes; covered.
1/4 t. Salt
Cup Crisco Shortening
4 Cups Flour
well cutting in the shortening.
Add 2 Cups of flour on dough board.
Add 1 Cup at a time while kneading.
Knead until it doesn't stick to the board.
Grease 2 large bowls, divide dough and let rise until the dough doubles in a warm area.
Punch down and knead on lightly floured dough
board. Form dough into cloverleaf rolls by rolling three balls and placing them in greased muffin pans.
Or if you prefer; form into loaves of bread.
Let rise until it doubles in a warm area.
Bake until brown at 400 degrees.
WINTER is upon us, and I thought I would share
some of my favorite "COMFORT FOOD" recipes! ENJOY!
LuAnn's COMFORT MEAT LOAF
2 LB. Ground Beef
1 LB. Lean Ground Beef and 1 LB. Lean Ground Pork
Box Savory Herb STOVE TOP STUFFING
1 C. Water
1/2 C. "Your favorite" BBQ SAUCE
1/4 C. Green Pepper, finely
1/4 C. Red Pepper, finely diced; Optional
1/2 C. Sweet Yellow Onion, finely diced; Optional
Mix well together all ingredients; adding only 1/4 cup BBQ SAUCE.
In an 9 X 13 baking pan sprayed with
Pam; pat mixture into a meatloaf shape.
Score the top with a blunt knife using a criss-cross design.
(See example below.)
Spread the rest of the reserved 1/4 C. BBQ SAUCE on top.
Bake at 350 to 375 degrees for 1
hour and 15 minutes or until done.
CROCK POT PUMPKIN STEEL CUT OATS
2 cups Steel Cut Oats
1 - 15 oz. Can Pumpkin
3 1/2 C. Fat Free Milk
3 1/2 C. Water
1 Tablespoon Pumpkin Pie Spice
1/4 C. Baking Splenda
Combine all ingredients in slow cooker (I used 5 quart and
it worked perfectly). Cook on low 4-6 hours.
Makes 8 - 1 cup servings.
1 Small Head Cabbage
2 T. Canola Oil
1 LB. Ground Turkey
1 Small Onion Diced
1 C. Instant Minute Rice
1 t. Pepper
1 t. Ground Corriander
1 t. Caraway Seed
1 t. Oregano
2 - 10 oz. Cans Tomato Soup
1 - 15 oz. Can Diced Tomatoes
1/2 C. Grated Italian Parmesan Cheese
Preheat oven to 350 degrees. Finely chop the
cabbage. Layer the cabbage in a 13 X 9 glass
sprayed well with PAM.
Add 2 T. Canola Oil to a sauce pan and heat to medium.
Add the ground turkey and the diced onion. Stir
turkey has lost it's redness and onions are opaque.
Stir in the Minute Rice and all the seasonings.
Spoon turkey mixture evenly over the cabbage.
Mix soup and water well, and pour evenly
over the top.
Spread diced tomatoes over the top of meat
Sprinkle with Parmesan Cheese.
Cover with foil and bake 90 minutes.
LU LU'S STUFFED PEPPERS
6 Large Uniform Green Peppers
2 Lb. Reduced Fat Ground Beef
1 Large Sweet Yellow Onion, finely chopped
1 C. Long Grain White Rice
Salt and Pepper to taste
4 Stalks of Celery
46 Oz. Can Red Gold Fresh Squeezed
14.5 Oz. Can Red Gold Garlic & Olive Oil Dice Tomatoes
2 Large Fresh Bay Leaves (in the produce aisle)
t. Garlic Powder
1/2 t. Onion Powder
Cut off the tops of the green peppers. Run a sharp knife around
the stemmed part and remove.
Remove the white membrane from
the inside of the peppers, being careful not to puncture the pepper.
and set aside to drain.
In a large pyrex mixing bowl, add the ground beef and two eggs.
Finely chop the onion and add it to the
beef. Add the white rice, salt
and pepper. Mix well.
Stuff the drained peppers. Put the tops back on the peppers.
Layer the celery stalks and if you have extra onions in the bottom of
the Dutch oven. (Prevents
peppers from burning on the bottom.)
((I use a heat pad under mine to prevent the peppers from burning or sticking.))
In a large dutch oven, arrange the peppers, it will be a tight fit.
Pour the diced tomatoes gently around the stuffed peppers.
Add the onion powder and garlic powder.
Pour the tomato juice over all ... it should almost cover to the tops, but not quite.
Add Bay Leaves.
Bring to a slow boil, turn back the heat to a simmer and cover. Cook until peppers are
meat is cooked through.
OPTIONAL.... My girlfriend likes hers creamier. She uses 2 cans of tomato soup