Tuesday, March 16, 2010
Posted by Grandma Jeanne on March 8, 2010
3 to 4 pound chuck roast or eye of round roast
1 12-ounce can of beer
1 envelope Italian dressing mix
Place all ingredients in crockpot and cook until tender or in the oven covered at 300 degrees for 3 hours.
Serve with vegetables.
Posted by Grandma Jeanne on March 1, 2010
1 large onion, sliced into rings
1 (3- to 4-pound) sirloin beef roast
1/2 cup water
2 (1.25-ounce) packages taco seasoning mix, divided
16 (6-inch) flour tortillas
4 cups (16 ounces) shredded Cheddar or Monterey Jack cheese
Toppings: diced tomatoes, diced onions, sliced jalapeño peppers, sour cream, black beans, Pico de Gallo
Place onion in bottom of a 5-quart slow cooker.
Add roast and 1/2 cup water.
Sprinkle 1 package taco seasoning mix over top of roast.
Cover and cook on high 5 hours.
Remove roast, and shred with two forks; return to slow cooker, and stir in remaining package of taco seasoning mix.
Cover and cook on high for 30 more minutes or until boiling.
Heat tortillas according to package directions.
Using a slotted spoon, spoon beef mixture evenly down center of each tortilla; top with cheese and desired toppings, and roll up.
Serve with Pico de Gallo.
Makes 8 to 10 servings
Posted by Grandma Jeanne on February 22, 2010
This cold salad is perfect for summer get togethers.
2 1/2 cups broccoli, cut up
2 1/2 cups cauliflower, cut up
1 small red onion, sliced
5 slices bacon, cooked and cut
Dressing:
1 cup mayonnaise
1/3 cup parmesan cheese
1/4 cup sugar
Black pepper to taste
Toss vegetables and cut up bacon in a large bowl.
Mix dressing in separate bowl.
Toss with vegetables.
Chill for 3 hours or overnight.
Servings: 10 | Prep Time: 10 minutes
Posted by Grandma Jeanne on February 21, 2010
2 packages crescent rolls
1 package Hillshire Farm cocktail sausages
6 tablespoons brown sugar
6 tablespoons honey
1 cup butter
1 cup chopped pecans
Melt brown sugar, honey, and butter in a saucepan.
Add pecans.
Pour into a 9×13 buttered pan.
Unroll crescent rolls. Cut each triangle intp 3 pieces.
Wrap around sausage.
Lay on top of pecans.
Bake at 400 degree oven for 15 to 20 minutes.
Makes 36 pieces
Posted by Grandma Jeanne on February 20, 2010
A friend of mine served this after Bible study one night, and we all loved it. She got the recipe from her mom. It is excellent!
1 29-ounce can of sliced peaches, drained
1/2 cup butter or margarine, softened
1 package lemon cake mix
1/2 cup flaked coconut
1/2 cup sugar
1 teaspoon cinnamon
1 cup dairy sour cream
1 egg
Heat oven to 350 degrees.
Drain peaches thoroughly on paper towels.
Cut butter into dry cake mix until crumbly.
Stir in coconut.
Pat mixture lightly in ungreased 9×13 pan, building up slight edges.
Bake for 10 minutes.
Arrange peach slices on warm crust.
Mix sugar and cinnamon. Sprinkle on peaches.
Blend sour cream and egg. Drizzle on peaches. Topping will not completely cover peaches.
Bake 25 minutes or until edges are light brown.
Do not over bake.
Serve warm.
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