Tuesday, September 22, 2009

Crockpot Roast

I do not know about ya'll but on Sundays, I love to have a big family meals but do not want to cook for 2 hours after church. Bob usually has to work on Sunday afternoons so there is not much time to really cook a big meal. So I decided it was time to dig out the crockpot. I searched all over for an easy recipe and I found one. The ingredient list is a budgeters dream.
Crockpot Roast
Rump Roast
1 can of cream of chicken soup
1 can cream of mushroom soup
(if you roast is bigger than 5lbs then just use 2 cans of each soup)
That is it!

What do you do?
1. Pull out the crockpot, if your a newlywed like me unpack it from the box
2. Put the roast in the crockpot fat side up
3. Pour in the cans of soup
4. Set the crockpot on low and leave it for 8-10 hours
Bob and I are night owls so I just set the crockpot up the night before. So the next day after church we had a wonderful roast that was very tender and delicious gravy. I served it with leftover mashed potatoes, steamed green beans and creamed corn. It was wonderful! A great Sunday lunch. Give this dish a try!!

Happy Cooking!

Monday, September 14, 2009

Easy Cheesy Taco Pie

Hey y'all. I was on vacation for two weeks, but now I am happy to be home and back in my kitchen. This post is about a great easy meal to make. My husband loves tacos we have them atleast every two weeks. So I came across this recipe and thought I might make it as a substitute for one of his favorite dishes.

Easy Cheesy Taco Pie
What you need:
1 can of Crescent Rolls
1 lb. lean ground beef
1 8 oz. container of sour cream
1 8 oz. package of finely shredded mild Cheddar cheese
1 package taco seasoning (dry)
1/2 package water (use taco seasoning package)
1/2 bag crushed tortilla chips

1. Spray a 9 inch glass pie plate with cooking spray. Line the pie plate with the Crescent Rolls, making sure to overlap, Fill any gaps and bring up to edge.
2. Sprinkle with half the tortilla chips. Brown and drain beef. Add Taco Seasoning and water. Simmer for 10 minutes.
3. Top crescent rolls and chips with meat mixture. Top with sour cream and shredded cheese and the remaining tortilla chips.
4. Bake in a 350°F oven for 20-25 minutes.
5. Then serve it with extra sour cream, salsa or salsa con queso and shredded lettuce, tomatoes or other toppings of your choice.

It is a yummy dish, that got my husbands stamp of approval. Plus it is fast for those nights when you need a quick easy meal!

Enjoy and Happy Cooking!