Wednesday, November 30, 2011

Recipe #139: Crock Pot Pot Roast

Super easy, super hearty.  'Nuff said.


3-5lb beef roast, fatty/marbled is better for flavor
1 packet Lipton onion soup mix
2 cans cream of mushroom soup
1 1/4c water


In a crock pot, combine soup mix, soup and water.  Put roast into pot and cover with soup mix.  Cook on low 8-9 hours.

Sunday, November 20, 2011

Recipe #138: Reuben Pizza

I can't remember what inspired this one, something on tv maybe, but I knew I had to try it.  I came up with the recipe on my own and was relieved that not only did I not ruin it, but it was freakin good!!


Pre-made pizza crust
Thousand Island Dressing
Shredded Swiss cheese (about a cup)
Sauerkraut, to taste (I recommend soaking up some of the juice with paper towels)
Thinly sliced corned beef from the deli, torn into pieces
Black pepper


Preheat oven to 450.  Brush crust with olive oil.  Top crust with thousand island dressing and spread around evenly (use about what you would for regular pizza sauce).  Top with cheese.  Top that with sauerkraut and corned beef.  Season with black pepper.  Bake for 10 minutes.

Wednesday, November 2, 2011

Recipe #137: Beer Cheese Soup

 Heavenly, hearty, easy, thick, creamy, flavorful, luscious.......  Served this awesome soup with hot crusty sourdough bread.  Another great recipe from a friend, perfect for colder weather.


1/2 cup butter
1.5 med carrots, finely chopped
1 med rib of celery, finely chopped
1 small onion, finely chopped
3 cups chicken broth
1 cup bisquick
1/8 teaspoon black pepper
1/8 teaspoon cayeene pepper 
1 cup milk
4 cups shredded sharp cheddar cheese
1/2 cup beer  (I used Yuengling!!)


1. In large pot, melt butter over medium heat. add carrots, celery and onion; cook about 10 minutes, stirring occasionally until tender-crisp

2. In a large bowl, mix broth, bisquick, black pepper, cayenne until smooth; gradually stir into vegetable mixture. bring to boil over med heat, stiring occasionally

3. Stir in milk, beer and cheese; heat until cheese is melted