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.

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

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

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

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.

6 chicken breasts
1 cup sliced mushrooms
Butter for browning
Salt to taste
1 can artichoke hearts, cut in half or fourths

Sauce:
1/2 cup chicken broth
1/2 cup cream
1 cup chardonnay wine
Basil
Oregano
Slivered almonds, toasted

Brown chicken in butter and put in casserole dish.

Salt to taste.

Saute mushrooms, and add the chicken.

Distribute artichoke hearts on chicken.

Prepare sauce by combining chicken broth, cream, and wine.

Add a pinch or more of oregano and basil.

Add sauce to chicken.

Bake covered at 350 degrees for one hour.

Sprinkle with almonds and serve with rice.

An easy, very moist cake.

1 box cake mix
1 can pie filling
1 stick melted butter

Mix ingredients together in a greased rectangular cake pan.

Bake according to cake package directions.

Servings: 8 | Prep Time: 10 minutes

2 pounds asparagus
8 ounce can mandarin oranges, drained, juices reserved
1 tablespoon reserved mandarin orange juice
1/4 cup extra-virgin olive oil
1 cup crumbled blue cheese
Salt

Directions

Snap off the tough part of the asparagus.

Leave the asparagus as whole pieces.

Wash.

Microwave the asparagus with a little water for 6 minutes or until crisp tender.

Fill a large bowl with ice water and set aside.

Whisk together the mandarin orange juice and olive oil.

Drain the asparagus and plunge into the ice bath for 1 minute. Set aside.

Toss the asparagus, blue cheese, and mandarin oranges together.

Drizzle the mixture of mandarin orange juice and olive oil over the salad.

Toss gently and sprinkle with salt to taste.