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The Best Pot Roast....EVER!

The Best Pot Roast....EVER!
I live in a small town. Like really small. But I LOVE it! There are so many reasons why I love it... I could list them all for you, but I won't. But I am going to give you one of my favorite reasons. My local grocery store. Its called Barretts. I LOVE that they know me... We were looking to make a Roast for Sunday Dinner, We were standing at the meat counter, trying to decided what to get. Dave, the best meat counter guy, told us about this recipe. And it is SO GOOD, SO EASY, and SO TENDER!! You'll need: McCormicks slower cooker Savory Pot Roast season packet An Au Jus packet A Can of Pepsi (we use Coke because we always have coke in our house) And Boneless Cross Rib Roast and your crock pot Put your Roast in the crock pot. Mix the Slow cooker seasoning with 1 cup of Water. Pour on top of roast. Add the whole can of Coke. Cover with your lid for 8 Low or 4 hours on high. Its VERY important that you never lift the lid! Right before you are ready to pull it out, sprinkle your dry Au Jus packet over the roast. Related:  Main Dishes

Philly Cheese Steak Sloppy Joes Recipe These Philly cheese steak sloppy joes take your favorite ingredients of a Philly cheese steak sandwich and combine them with a classic sloppy joe. What I love about this recipe is that it is so easy to prepare and is great if you are looking for a quick meal. The process to preparing these sloppy joes is easy. Ground beef is cooked in the pan with onion and bell peppers. The mixture then gets flavor from steak sauce, beef broth, salt and pepper. A provolone cheese sauce is prepared by combining butter, flour, milk, and provolone. Ingredients: 1 tablespoon extra virgin olive oil 1lb ground beef 1 medium onion (chopped) 1 medium green bell pepper (seeded and chopped) ¼ cup steak sauce 1 cup beef broth salt and ground black pepper (to taste) 4 hamburger buns 1 tablespoon butter 1 tablespoon flour 1 cup milk 1 cup provolone cheese (shredded) Cooking Instructions: Step 1: Heat olive oil in a large skillet over medium-high heat.

Long Boy "Burgers" When I saw this recipe in Cook's Country, I knew this would be a home run with Ryan. Meatloaf and burgers are some of Ryan's favorite foods and since I don't make either very often they have risen to special treat status. While I was a bit hesitant about this dish (since I don't particularly like meatloaf or burgers), I was pleasantly surprised in the end. I preferred BBQ sauce to the extra ketchup and the zing of some jalapenos, but Ryan was happy with these "burgers" just the way they were. This recipe said it originally made four burgers, but that seems impossible to me. Would I make this again? Long Boy "Burgers" Ingredients: 2-4 (6-inch) sub rolls, split in half lengthwise 1 1/4 cup cornflakes, crushed 1/2 small onion, minced 1/2 cup whole or lowfat milk 6 tablespoons ketchup, separated 1 tablespoon Worcestershire sauce 1 teaspoon minced fresh thyme 1/2 teaspoon garlic powder 1 large egg, lightly beaten Salt and pepper 1 1/2 pounds 90% lean ground beef 2 cups shredded cheddar cheese

DIY Frozen Meals for the Slow Cooker Slow cookers are most often pulled out of storage and into dinner service in the fall, when schedules become busier and hearty; stick-to-your-ribs chilis, stews and soups are more well suited to the cool weather. But I think a slow cooker is a perfect tool for summertime use — it won’t heat up the kitchen like turning on the oven will, and it requires minimal prep, so you can toss ingredients in and get back outdoors to enjoy the sunshine. Frozen slow-cooker meals were a popular new grocery store item last year, but can easily be made at home, from scratch — simply toss ingredients for virtually any Crock Pot recipe into a durable Hefty Slider Bag and stash in the freezer. When you need a quick dinner, all you need to do is open the bag and dump the frozen block in your slow cooker in the morning, turn it on, and dinner will be ready when you get home from work or the pool. How easy is that? A big thanks to Hefty for sponsoring this campaign.

{meeeeeeeeeaaaat} How To Cook Steaks On Your Stovetop That Taste Better Than in a Fancy Restaurant | off the (meat)hook Is there anything more satisfying than a perfectly seasoned steak cooked to your exact liking? For a meat-lover like me, there is not. Unfortunately it can be hard to get that steakhouse taste at home, unless you know a couple of culinary secrets. Here is my tried and true method for cooking steaks. Once you start making them this way, you will never go back to your old habits! 1. 2. 3. 4. 5. 6. 7. 8. If you liked this post, you may also enjoy… Pork Tenderloin with Pan Sauce This recipe is not new to the blog. I posted it about 2 years ago but it definitely warrants a re-post and an updated picture. This is my "go-to" pork tenderloin recipe. It's pretty foolproof and sure to be a hit with all-ENJOY! I'm pretty happy with the time change from last week. I served this up with some roasted "teeny-tiny" baby potatoes and my daughter's favorite veggie, brussel sprouts! Ingredients: 1⁄2 cups olive oil 1⁄3 cup soy sauce 1⁄4 cup red wine vinegar Juice of 1 lemon 1-2 tbsp Worcestershire sauce 1-2 tbsp fresh parsley, finely chopped 2 tsp dry mustard Freshly cracked black pepper, to taste 4 cloves garlic, peeled and minced 1 1-lb. pork tenderloin (silver skin removed) Directions: Combine all marinade ingredients and reserve 2-3 Tbsp. Pan Sauce: Pan scrapings from pork tenderloin 1/2 cup of chicken broth 2-3 tbsp of pork marinade (thoroughly mixed) 1-2 tsp butter Meanwhile, place the skillet back on the stove over medium heat. Source: Adapted from For The Love of Cooking

Improv This is the home of the Improv Cooking Challenge, a monthly party where everyone takes the same two assigned ingredients and lets their imaginations run wild. It doesn’t matter what other ingredients we use, whether we make something savory or sweet. You do NOT have to be a blogger to participate. But if you are a blogger, please make sure these are New-to-Your-Blog recipes, not links to things you have already published. There is no obligation to participate every month. Once you sign up with the Facebook group, you can check in each month when I post the ingredient guidelines and linky codes (for bloggers). We begin posting every third Thursday of each month at 9am Eastern Time. Current and upcoming THEMES: Improv Dates: for international bloggers please feel free to use the following converter to get the right date and time for your post:

Simple Ground Beef Recipes Ground beef recipes are often the backbone of dinner at our house and likely at your house, too. My husband isn't a huge fan of chicken (I understand a lot of men aren't.) On the plus side, it's relatively inexpensive. I created this page to give you a variety of hamburger recipes. Hobo DinnersOne of my husband's favorite meals Meat and potatoes with onion all wrapped in a neat foil hobo sack. GoulashThis dish brings back memories of my childhood. Hamburger Beef StroganoffThis hamburger beef stroganoff is so easy and so delicious! Potato Beef Stroganoff Thanks Lynnette for this super easy recipe. Lazy Lasagna RecipeAn easy to make lasagna with meat sauce. Tacos Crispy or soft-shelled, sometimes a meal of tacos just hits the spot. Easy Chalupas These aren't necessarily beef, but they can be. Mexican Taco Salad I always make my taco salads one way, so I honestly thought this one couldn't be much different; it is!! Mandarin Meatballs Sweet and Sour Meatballs Mexi-Chili Mexican Buns Homepage

The Finger Test to Check the Doneness of Meat Print Photography Credit: Elise Bauer There are two basic methods to test for how done your meat is while you are cooking it—use a meat thermometer, or press on the meat with your fingertips. The problem with the meat thermometer approach is that when you poke a hole into the meat with a thermometer, it can let juices escape, juices that you would rather have stay in the meat. For this reason, most experienced cooks rely on a “finger test” method, especially on steaks (whole roasts are better tested with a thermometer). My mother has been trying to get me to test meat with my fingertips for years, and for years, being somewhat of a scaredy cat (won’t it burn my fingers?) Then my friend David showed me up. Now the point of this story is not to embarrass David (though that would be fun, if it were even possible) but to encourage you, if like me, you’ve been shying away from trying this approach. This is one of those things that gets easier with practice. MethodHide Photos Hello!

Improv Day! The Challenge this month was Peanut butter and jelly and this was a riot. Special thanks to Kristin our amazing host from: Do you ever start to make something and it turns into something totally different but that is totally fine too. I thought I would do a nice meatloaf but it didn’t really turn out that way. I mixed; 3 T. grape jelly, 1 clove garlic, 1 T. chilli garlic paste and 2 T. sweet chilli sauce. I mixed 1 lb. of beef with 1 cup of thai peanut sauce (that’s my peanut butter), 2 T. chopped cilantro and my jelly mix. I cooked the meat mixture like a sloppy joe. Then I had 2 cups of biscuit mix and 1/2 cup hot water and I patted it out. Put my meat in the middle. Folded up the sides and baked the whole thing up for 30 minutes at 350 degrees. I served it with a simple salad chopped cilantro, cherry tomatoes, avocado and a healthy shot of lemon. (Linkup closed) I love hearing from you.

Zesty Crock pot meatballs for Meatball sandwiches!! Occasionally when its been a pretty busy weekend, we will order out from a restaurant in our neighborhood called Leona’s. It’s an Italian restaurant, great pastas, pizza etc… but every time we order, my son and I will split the meatball sandwich. We split it, because the first time we ordered from there, we laughed because there were two meatballs per sandwich and each meatball was about the size of a grapefruit!! It was an unbelievably humongous serving! 1 egg1/2 tsp. salt1/2 tsp. In a large bowl, beat the egg with salt, Italian seasoning, red pepper flakes and garlic. Cauliflower Crust Pizza A co-worker of mine is currently on a special diet and has been experimenting with several low-carb dishes. One day a few weeks ago, she dropped by my office to tell me about a recipe she’d found – pizza crust made of cauliflower! Yes, it sounded a little strange, but I was definitely intrigued. She offered to bring a piece to the office the next day for me to sample and even day-old and reheated, it was really good! My husband is a pizza fanatic, so this new discovery was particularly exciting. With a hefty dose of veggies, I feel good about eating it myself and feeding it to him, which means he can get his pizza fix a lot more often now. I’m not going to lie and say it’s just like eating a flour pizza crust because it’s not. I’m interested to see what some of you think, so please, if you give it a go, come back and leave a comment! Ingredients: 1 cup cooked, riced cauliflower 1 cup shredded mozzarella cheese 1 egg, beaten 1 tsp dried oregano 1/2 tsp crushed garlic 1/2 tsp garlic salt Enjoy!