My Favorite Pot Roast Meal (Stovetop or Crockpot)

AAAHHH - MY.FAVORITE.MEAL.EVER!

There's something about comfort food....it often takes you back to your childhood.

This one does it for me, every single time!

I soo love a pot roast that is simmered long and low...with the veggies added toward the end.  Reminds me of many Sunday meals around the table when I was a kid. 

We lived on a farm and raised our own beef.  MMMM good!

I can't believe I didn't even think to make gravy...would have made for a prettier photo, but this meal was soo tasty just as it was.

There was plenty of broth for gravy, but my daughter and family were here visiting and we just didn't want to take the time.  

We even had biscuits!  I LOOVE biscuits & gravy. 

I'll give you the instructions for making the gravy, so you can do it.

I have often made this meal on top of the stove in a dutch oven, but this time  I did the crockpot thing, so I'll also share instructions for doing it both ways.  

BEEF POT ROAST MEAL  

3 - 4 lb. beef chuck roast

1 Tb. oil

1 onion, sliced

1 stalk celery, cut into 2" pieces

1 env. ranch dressing

1 env. brown gravy mix

(or use one env. dry onion soup mix)

about 2 c. water or beef broth 

2 garlic cloves, minced

salt & pepper to taste 

potatoes, carrots, onions, cabbage - your choice

cleaned and cut into chunks

In Dutch oven, brown roast in hot oil. (You might want to dry it with a paper towel first, so it doesn't spit at you when you place it in the oil).  Combine dry mixes with water, then add everything but the veggies to the pot, covering roast about 2/3 of the way with the liquid. Cover and simmer on low heat for 3 - 4 hours on stovetop (or if using crockpot, cook 6 - 8 hours on low, or 3 - 4 hours on high, so it will be nice and tender). 

About 1-1/2 hrs. before serving, add fresh veggies and let cook until tender. 

GRAVY: For 1-1/2 c. stock, mix 1/4 c. all purpose flour with 1/2 c. water to make a smooth paste; whisk into boiling broth (turn crockpot to high about 15 minutes before ready to make the gravy, or pour into saucepan and make it on the stovetop); stirring until smooth and thick. If you would like thicker gravy, add more flour/water mixture. 

SOUR CREAM GRAVY: For 1-1/2 - 2 c. stock, blend 1 c. dairy sour cream with 3 Tb. all purpose flour.  Bring stock to boil; slowly whisk in sour cream mixture.  Cook and stir just until gravy thickens.  

Be sure to serve with biscuits (Killer 7-Up Biscuits recipe here) and your meal is complete.

I love enjoying this dish with Ranch dressing over everything...
except for the biscuits of course.  *-* 

 

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Cake Mix Caramel Apple Toffee Cake with Caramel Drizzle

I know...I know that's such a long title, but I wanted folks to know what all this yummy cake involves. 

OH.SO.GOOD! 

Moist too - I made it the same day I first saw it at Table for 7 (new recipes oftentimes get added to the pile of 'to try's' on my countertop).  I made a caramel drizzle instead of using caramel ice cream topping.

(The recipe comes from a guest on Erin's blog - Mostly Homemade Mom.

She has recipes right up my alley!!  I consider myself to be mostly homemade too!) 

I took some of this yummy dessert to two of my neighbors and they were happy too! 

I love ALL things apple, this time of year.  And I love that it starts with a cake mix too.  I had some chocolate covered toffee bits on hand so I added a cup of those too.  Made a simple caramel and drizzled over the top.  I also added the caramel ice cream topping to the batter, but you can use that for the drizzle if you prefer.   

CAKE MIX CARAMEL APPLE TOFFEE CAKE WITH CARAMEL DRIZZLE 

1 (18 ozs) box yellow cake mix, dry

1 (4 serv. size) pkg. white chocolate instant pudding

(I used sugar free)

1 c. water

4 eggs, slightly beaten

(or use 2 eggs and 4 egg whites)

1/3 c. applesauce (or oil)

2 - 3 Tb. caramel ice cream topping

3 medium apples, peeled and diced into small pieces

(don't grate though, you want the chunks of apple

in the cake)

1 c. toffee bits, optional

Preheat oven to 350. Spray bundt pan with non stick cooking spray. 

In large bowl, combine dry cake mix and dry pudding mix. Add water, beaten eggs, applesauce and caramel topping. Beat for 2 minutes on medium speed until smooth and blended. Fold in apple pieces and toffee bits. Pour into prepared pan. Bake 50 - 55 minutes. Remove from oven; cool 30 minutes. Remove from pan, inverting onto a cake plate. When room temperature, make caramel drizzle (recipe below) and drizzle over top. 

Ready to serve!!!!!!  De-Lish!

CARAMEL DRIZZLE

3 (or 4) Tb. butter
3 (or 4) Tb. brown sugar
(use equal parts for both ingredients)

In small saucepan, combine butter and brown sugar. Over medium high heat,
stirring frequently, heat until it comes to a boil, then boil for 1 minute.  Drizzle over cake and enjoy! 

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Leader Enterprise - Sept. 18, 2013 - Apples

I do hope you enjoyed a great summer. Cooler days are ahead. Temperatures are dropping and leaves will soon begin changing colors. I love the splashes of orange pumpkins and leaves in my fall decorations throughout our home. It won't be long though and we'll be busy raking leaves and put away the summer furniture.

Fall is falling quickly along with the apples on the trees. Apples are thought to help reduce the risk of heart disease, cancer, stroke, type 2 diabetes and asthma. No wonder they say "An Apple a Day Keeps the Doctor Away"!

Select apples that are firm and bruise free. Store in refrigerator to slow ripening and keep the flavor. Chilled properly, they should last about 90 days. When I was a kid, we always wrapped apples separately in newspaper and stored them in a horse tank in our cool basement. That way, when one apple went bad, the ones around it were protected. There's another saying with much truth "One Bad Apple Spoils the Bunch". I know that refers to many other things besides the fruit itself.

Don't wash apples until ready to eat. Apples should be stored in the refrigerator. Keeping them at room temperature will allow them to get mushy more quickly. Fresh apples make a great snack or dessert. Dip slices in peanut butter or serve with crackers and cheese for a quick snack. I love apples baked alongside pork or chopped into stuffing or sauces. One apple provides almost 20% of the daily recommended amount of fiber.

Here are some yummy recipes using apples and applesauce for your fall enjoyment.

Slow Cooker Honey Dijon Pork Chops and Apples

SLOW COOKER HONEY DIJON PORK CHOPS AND APPLES

1-1/2 lbs. pork chops, boneless or bone-in

5 small apples, peeled and sliced

1 onion, sliced

3 Tb. honey

1 tsp. dijon mustard

1/2 tsp. kosher salt

generous grinds of black pepper

1/3 c. apple juice

5 small (unpeeled) apples, sliced

Place pork chops in bottom of crock. In small bowl, combine honey, dijon, salt and pepper together. Pour over apples and onions; toss to coat. Place onions (& apples) (*see note)on top of chops in slow cooker. Add apple juice. Cook 4-5 hours on high or 6-7 hours on low.(Note: May add apples after the first couple hours of cooking, so they will hold together better). If your chops are thin,cooking time will be reduced. We enjoy this dish served over rice. Yield:4-6 servings

APPLE CRISP PIZZA

Pastry for single crust pie (9-inch)

2/3 c. sugar

3 Tb. all purpose flour

1 tsp. ground cinnamon

4 medium gala apples, peeled and diced into 1/4" pieces

(use your favorite baking apple)

TOPPING:

1/2 c. all purpose flour

1/3 c. packed brown sugar

1/3 c. rolled oats

1 tsp. ground cinnamon

(I like to add a little bit of grated fresh nutmeg too)

1/4 c. butter, softened

1/2 c. caramel topping

Preheat oven to 350. Roll pastry to fit a 12"pizza pan; fold under or flute the edges. Combine sugar,flour and cinnamon in medium bowl. Add peeled, diced apples and toss. Arrange the apples in a single layer over the pie crust to completely cover it. Combine the first 5 topping ingredients in a bowl and sprinkle evenly over the apples. Bake 35-40 minutes or until apples are tender. Remove from oven and immediately drizzle with caramel topping. Cut into pizza slices and serve warm with ice cream. Yield:10 - 12 pieces

Here's a couple of easy and delicious"Lighter Choices".

BUTTERSCOTCH APPLE MOUSSE

1 1/2 c. fat free (or 1%) milk

1 pkg. (4-serv.size) sugar free butterscotch pudding

1 large apple, peeled and chopped (honey crisp or gala)

1 1/2 c. fat free cool whip

1 pkg. sugar free Reese's Peanut Butter Cups, chopped

Mix milk and pudding in a mixing bowl for 2 minutes. Pour into a bowl and mix in chopped apple. Fold in whipped cream and top with chopped peanut butter cups. Chill and then serve.

HEALTHY BAKED OATMEAL

2 c. dry oatmeal

1-1/2 tsp. baking powder

1/2 tsp. salt

1/4-1/2 c. sugar or Splenda (or brown sugar)

1 c. fat free skim milk

1/2 c. Egg Beaters (or use egg whites) (I used 3 extra large egg whites)

1/2 c. unsweetened applesauce

1 tsp. vanilla extract or maple flavoring (I used 2 Tb. sugar free pancake syrup)

1 Tb. ground cinnamon

Preheat oven to 350. Coat an 8" square baking dish with cooking spray. In large (or medium) bowl, combine dry ingredients. In another bowl, combine wet ingredients, then stir the two together. Pour into prepared pan and bake for about 35 minutes. Yield: 6 servings

Would love to have you stop by the Leader office on Thursday, September 19, from 5-7 for my booksigning, if even just for a chat.

Pumpkin Bread with Cream Cheese Filling & Weekend Potluck #85

WELCOME BACK TO WEEKEND POTLUCK!! 

We are always so happy to have you stop by!

AND....

When I share something worth sharing...again...

For me, a perfect 'marriage', especially during the fall months, is pumpkin and cream cheese. This bread is luscious! 

Perfect Pumpkin Bread with Cream Cheese Filling

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Chocolate Chip Coconut Blondies by The Home Heart

Recipes that caught our attention ~

Green Chile Chicken Enchilada Dip by Five Heart Home

Cracked Red Potatoes by Everyday Mom’s Meals

And, a personal favorite ~

Buttery Caramel Apple Almond Quick Bread by Hot Eats & Cool Reads

Your hostesses ~

• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie
• Sunflower Supper Club ~ Kim & Julie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

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If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
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3 Awesome Apple Recipes {Blast from the Past}

Sure wish I would have thought of this idea myself!
Wrap apple quarters in crescent rolls...pour a sugar/butter sauce over the top, then add soda pop and bake.  Luscious every.single.time! They're so easy to make, I've helped make over 100 at once! 

Simple Apple Dumplings 

I love streusel on everything, and this bread screams FALL!

Streusel Apple Pie Bread

 

My 'go to' recipe when I have apples that need to be eaten.

Faithful. Popular. Easy. Delicious.

I've even made it in the microwave!

Simple Apple Crisp

WaCkY Cake (no eggs, butter, milk or mixer)

Seems I have shared quite a few chocolate cake/brownie recipes as of late...this is just one more...and sooo easy!  

This is a super recipe if you need a quick chocolate fix!

I know this is a fairly common recipe in BlogLand, but I had to share it.

This recipe came from my mama's files, so that makes it very special to me.

In case you've not made one before, this is the easiest ever cake to make.

This recipe is from Depression Days...when they had to use what was on hand.  

You mix it in the pan you bake it in...with just a few simple ingredients, you've got a quick and easy dessert.

This is another one of those simple and easy recipes from my latest

cookbook.."Love at First Bite".  

Enjoy!

You can make your favorite frosting instead of sprinkling with powdered sugar...
here's a link to A Kitchen Addiction's Wacky Cake with Fudge Frosting.

OH MY! 
 

WACKY CAKE  

1 c. white sugar

1-1/2 c. all purpose flour

3 Tb. unsweetened baking cocoa

1 tsp. baking soda

1/2 tsp. salt

Preheat oven to 350. Spray 8" X 8" baking pan with cooking spray.

In prepared baking pan, mix these 5 ingredients. Make 3 'wells' in the mixture, one bigger than the other two.

In the large well, add 5 Tb. vegetable oil (or melted margarine)-

In a small well, add 1 tsp. vanilla extract-

In the last small well, add 1-1/2 tsp. vinegar-

Add 1 c. cold water to the pan and stir with fork until combined and smooth.  

Bake about 25 minutes or until top springs back when touched.

Cool; serve with a dusting of powdered sugar. 

YUMMMM!!

Linked to Weekend Potluck

Delicious & Easy Pumpkin Sheet Cake

I realize this is a fairly common recipe, but I don't have it on my blog, so I'm adding it now.

We surely enjoy this easy dessert. It's a moist cake and the cream cheese frosting sends it over the top. 

Hope you and yours enjoy it soon too.  It's that time of year!!

PUMPKIN SHEET CAKE 

2 c. all purpose flour

2 c. white sugar

(I use 1-1/2 c.)

1 c. vegetable oil

(or 1/2 c. oil & 1/2 c. applesauce)

4 eggs

2 c. canned pumpkin

(or 1 - 15 ozs. can)

1 tsp. baking powder

2 tsp. ground cinnamon

1 tsp. salt

1 tsp. baking soda

chopped nuts, optional

Preheat oven to 375. Grease jelly roll pan - 10" X 15" X 1".  

Mix flour, sugar and oil until well blended. Add eggs, then pumpkin and remaining ingredients.  Blend until smooth.  Pour into prepared pan and bake 15 - 20 minutes.  Cool to room temperature.  Top with cream cheese frosting; sprinkle with nuts if desired. 

May bake in 9" X 13" pan for 30 minutes if you prefer. 

CREAM CHEESE FROSTING:

4 ozs. cream cheese, softened

6 Tb. butter or margarine, softened

2 c. powdered sugar 

1/2 tsp. vanilla extract 

In small bowl, beat cream cheese and butter together until smooth.  Add powdered sugar and vanilla; beat until well blended.  Spread over cooled cake and sprinkle with nuts. 

Baked Honey-Date Apples (Microwave or Oven)

WOW these are yummy!

I found this recipe in our local newspaper.  The 'title' of the article read...

"A baked stuffed apple that is healthy, fast, festive, and tasty!

HOW COULD ANYONE RESIST??? 

I get very excited about yummy apple recipes this time of year!!

I changed up the method of making them, as the recipe called for coring an apple, then scooping out more of the apple from the middle to fill with the yummy filling.

I decided to cut the apples in half and core them. So since the original recipe called for 6 apples, I only used 5. 

I also used the microwave instead of the oven for a quick treat. 

I do love eating baked apples while they're still warm. 

If you like the looks of a whole apple, by all means, core it, leaving the bottom in tact, and then scrape out some of the apple in the middle to make room for filling. 

This filling is fabulous!  And sticky too - so you can pack it in. 

A wonderful way to enjoy some tasty apples this beautiful fall season!

BAKED HONEY-DATE APPLES

5 baking apples, such as Fuji or Gala

(Galas are my favorite apples and I had just found a 3# bag on sale!!)

1/2 c. pecans (or walnuts), toasted and chopped** see TIP below

3/4 c. chopped dates

zest of 1 orange

(this made the filling sooo tasty, but it can be omitted)

2 Tb. honey 

(I used agave nectar)

1 Tb. chopped fresh mint, optional 

1 Tb. water

Preheat the oven to 350*...(unless you are going to microwave them.)

Lightly spray 10" X 8" (or whatever size works best for your size of apples) baking pan, with cooking spray. 

Slice apples in half; core, then remove a little more apple. (A melon baller works nicely). 

In medium bowl, combine nuts, dates, orange zest, honey and mint.  With a spoon, mixture together until combined. 

Spoon some of the mixture into the cavity of each apple, packing it in the center.  Add water to the dish before cooking...it will help steam them nicely and make a little 'juice' to spoon over the apples. 

Bake in preheated oven for about 25 minutes.  But it will depend on how large your apples are, and what kind they are too.  You may have to bake larger ones a while longer.  Test apple with tip of a sharp knife; when apples are tender, they're done. 

I microwaved them on high for just about 10 minutes - with the cover of the pan sitting cockeyed (I don't know what else to call it...just leave openings around the corners of the pan...or cover - not completely - with a sheet of waxed paper). 

They are really really good!  I hope you enjoy them as much as we did.

TIP: to toast nuts, I place them in a microwavable bowl and zap for 45 seconds, stir, then for another 45 seconds.  After the 3rd 45 second interval and when you smell the fragrance of the nuts, you'll know they're toasted. 

Linked to
   GBP Roundup - Apples
Weekend Potluck  

Caramel Apple Cheesecake Squares & Weekend Potluck #84

WELCOME TO WEEKEND POTLUCK! 

We are always so happy to have you joining us! 

AND...

When I share something worth sharing...again...

These tantalizing and wonderful bars are perfect to enjoy this season of the year! Impressive too! 

Caramel Apple Cheesecake Squares

Now, let's take a quick peek back at last week...

The recipe with the most clicks was ~

Southern Style Black Eyed Peas by South Your Mouth

Recipes that caught our attention ~

M & M Apple Caramel Cheese Ball by Will Cook For Smiles

Reese’s Overloaded Peanut Butter Cookies by Made from Pinterest

And, a personal favorite ~

Caramelitas with Homemade Salted Caramel by The Crafting Foodie

Your hostesses ~

• Sunflower Supper Club ~ Kim & Julie
• The Better Baker ~ Marsha
• Frugal Family Favorites ~ Tabitha
• 4 Little Fergusons~ Tonya
• The Country Cook~ Brandie

Remember that when you link up, it shows on all FIVE blogs. Plus…

We TWEET. We PIN. We LIKE.

Linky Guidelines:

If you wish to be a featured recipe or for us to promote your recipe either on Facebook, Twitter, or Pinterest, you MUST follow these instructions.

1. Please link up to your exact post and not the main page to your blog.
2. LINK BACK HERE from your post so that others can find the fun. (Need help linking back? Read this or watch this great instructional videoPlease use a direct link within your post.

When you are kind enough to follow our guidelines, we work hard to get you as much exposure as possible so that your time here is well invested. We want this to be a fun and rewarding experience for everyone!

Nutty Brown Sugar Apple Dip

I think having dip for apple slices is about the coolest treat a kid can have for an after school snack.

And this dip is what you want for your kiddos!

I adapted a recipe found at Cindy's Skip to my Lou....I added applesauce, used less sugar and topped it with chopped peanuts.  

M-M-M-Good! 

The nuts are optional of course, but they add a nice crunch for those who don't have an allergy problem.

Simple & Easy! And your kids just may eat more apples because of it. 

I love any recipe with only a few ingredients - in this case, 5! 

NUTTY BROWN SUGAR APPLE DIP

1 (8 ozs) (lite) cream cheese, softened

1/2 c. packed brown sugar

1/4 c. applesauce

1 tsp. vanilla extract

chopped peanuts for garnish 

In medium bowl, combine cream cheese, brown sugar, applesauce and vanilla. Blend until smooth. Pour into bowl. Just before serving, top with chopped peanuts.  Refrigerate leftovers...if there are any!

3 "Shortcut" Dishes using Canned Biscuits {Blast from the Past}

Just a can of cinnamon roll dough and a waffle iron...and some
glaze...and you're all set for a fun treat! 

Speedy Cinnamon Roll "Waffles"

 

This is a delicious dish using canned biscuits for the fluffy dumplings.

I want some soon!

Crockpot Chicken & Dumplings

Tastes as good as it looks.  A sprinkle of oatmeal over the top gives it a nice crunch. A wonderful combo of YUUUMMMM!

Blueberry & Caramel Coffee Cake

Zucchini Crescent Pie

I REALLY wanted to get this posted sooner, but the computer went to the 'doctor' and then I had camera issues...UGH!

Finally!....And I am happy to share this great dish with you...

This recipe tends to have a lot of variations in Blog Land, but this is the one I choose to add to my first cookbook, and it's also a Pillsbury Bake off Contest Winner in 1980...

YOU KNOW IT'S GOTTA BE GOOD! 

You can eliminate or add ingredients to suit your family's tastes. 

I also think anything using crescent rolls rates 'Top Notch' in my book! 

I've even changed it up a bit from when it was printed in my cookbook 3 years ago.  

It's certainly a lovely dish to enjoy using up this fall produce. 

You could add ham to make it a delicious one-dish meal. 

ZUCCHINI CRESCENT PIE 

2 Tb. butter or margarine
4 c. thinly sliced zucchini, peeled or unpeeled
(I usually peel most of it, and leave some green for color)
1 c. chopped onions
2 Tb. dried parsley flakes (or 1/2 c. fresh) 
1/2 tsp. each - salt & pepper
1/2 tsp. garlic powder
1/4 tsp. dried basil leaves
1/4 tsp. dried oregano leaves
2 eggs, well beaten
2 c. shredded muenster or mozzarella cheese
1 (8 ozs.) can refrigerated crescent dinner rolls
2 tsp. yellow (or dijon) mustard

Preheat oven to 375*. In large skillet, melt butter over medium-high heat.
Add zucchini and onions; cook and stir for about 6 - 8 minutes, or until tender.  Stir in parsley flakes and seasonings. Allow to cool a few minutes.

In large bowl, combine eggs and cheese. Stir in cooked vegetable mixture. 

Separate dough into 8 triangles. In ungreased 10" pie plate, place points toward center (or use 9" X 13" baking dish and spread rolls in bottom and up sides) to form crust. Firmly press perforations to seal. Spread crust with mustard.  (I always add it to the veggie mixture). Pour egg mixture evenly into crust-lined pan. 

Bake about 20 - 25 minutes or until knife inserted near center comes out clean.  Watch closely; you may want to cover it with foil the last few minutes of baking so it won't overbrown. 

Allow to stand 10 minutes before serving. 

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