Crock Pot Roast

3-5 lb beef roast

garlic salt to taste

1 can cream of mushroom soup (I used golden mushroom soup)

1 pkg dry onion soup mix

1 can beef gravy

1/2 c brown sugar (I didn't add this cause I didn't want it to be too sweet)

3 tbsp vinegar (I use balsamic)

2 tbsp soy sauce

1 tbsp worcestershire sauce

Galic salt the roast and place in crock pot. Mix together the rest of the ingredients and pour over roast. Cook on low for 12 hours (8 worked for me...). Take roast out when cooked, strain gravy to get rid of lumps (I don't do this) and thicken with a little cornstarch/cold water mixture.

Authentic Orange Chicken

-2 hour chicken marinating time needed for this recipe.

SAUCE
1 1/2 cup water
2 Tbs orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
1 cup brown sugar
1/2 tsp minced ginger root
1/2 tsp garlic, minced
2 Tbs green onions, chopped
1/4 tsp red pepper flakes (or less if you don't like spicy
2 1/2 Tbs soy sauce
1 Tbs grated orange zest (grate off orange part of orange peel)

3 Tbs cornstarch
2 Tbs water

CHICKEN
2-4 boneless chicken breasts, cut into 1/2 inch pieces
1 cup flour
1/4 tsp pepper
1/4 tsp salt
3 Tbs oil (or more if frying instead of sauteing chicken

Directions:

Pour water, orange juice, lemon juice, rice vinegar and soy sauce into sauce pan and set over medium high heat. Stir in orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to a boil. Remove from heat and cool 10-15 minutes. Place chicken pieces in zip lock bag. Pour in 1 cup cooled sauce and refrigerate 2 hours.

In another bag mix flour, salt and paper. Add marinated chicken and shake to coat.

Place oil in skillet and heat on medium high. Brown chicken and put in paper towel. (If frying, add more oil and do not move chicken while first side is browning. When first side is browned, turn chicken and do not move until 2nd side of chicken is browned. Remove from pan.)

Wipe out skillet. Add remaining sauce and bring to a boil. Make mixture out of cornstarch and water and add to sauce. Allow to thicken while stirring. Add chicken and serve over rice.

Roasted Carrots

Ingredients
12 carrots
3 TBSP olive oil
1 1/4 tsp salt
1/2 tsp ground black pepper
2 TBSP minced dill or parsley or dried thyme


Directions
1) Clean carrots
2) Peel if not organic or baby (real baby) carrots. You might want to peel even if organic since some peels give carrots a bitter taste.
3) Quarter
4) Put olive oil on baking sheet then put carrots on baking sheet and mix them around to coat carrots a bit. Add some salt, pepper (or dried thyme), if desired.
5) Bake 400 for about 20-35 minutes until desired tenderness
6) Add minced parsley or minced dill, if desired


OR


Ingredients
12 medium carrots
4 cloves of garlic
1/2 tsp. salt
1 tbsp. honey
1/4 tsp. ground cumin
1 tbsp. butter

Directions
1) Clean carrots

2) Peel if not organic or baby (real baby) carrots. You might want to peel even if organic since some peels give carrots a bitter taste.

3) Quarter

4) Combine carrots, honey, garlic, cumin, salt, butter and 1/4 cup water in a baking dish and cover. Bake at 350 for about 45 minutes.

Crepes

Ingredients:
2 cups warm milk
1/4 cup melted butter
1 1/4 cup flour
1/2 tsp salt
1/2 tsp sugar
3 eggs
3/4 Tbs oil

Directions:
Mix warm milk and melted butter together. Set aside. Mix dry ingredients. Make well in center and add eggs and oil. Mix with wooden spoon. Slowly add milk/butter mixture. When thin enough, use a whisk. Whisk well to get rid of all of the bumps. Let sit over night in fridge covered if there is time. Cook on medium heat for 2 minutes on the first side and 30 seconds on the 2nd side.

My favorite fillings:eggs with sausage, tomatoes and cheese; nutella with bananas and whipped cream.

Vegetable Pancakes

Ingredients:
-1/2 small cabbage, finely shredded
-1-2 carrots, grated
-8 mushrooms, diced (1/4 lb)
-1 chicken breast, cooked and shredded (opt)
-1 small onion, diced
-2 eggs (opt)
-2 cups pancake mix, aproximately
-water

Directions:
Combine all ingredients. Add enough water to make mixture slightly thicker than regular pancake mixture. Grease skillet with generous amount of oil and heat on med-high. Make pancakes using 1/2 cup batter for each pancake. Cook each side until brown. Serve with soy sauce, ketchup or mayonnaise.

Recipe by Lucia

Chicken Salad with grapes and slivered almonds

Ingredients:
-2 large cans chicken (or 3 chicken breasts, cooked and shredded)
-1/4 cup chopped green onions (opt)
-1 cup grapes (quartered), may use apples
-1/2 cup Craisins
-1/2 cup mayonnaise
-1/4 cup Ranch dressing
-1/2 cup (toasted) slivered almonds

Directions:
Combine ingredients. Can be used as a sandwich spread and is great on croissants.

Recipe by Lucia

Chicken Enchilada

Ingredients:
-big can cream of chicken
-1/2 to 1 cup sour cream
-1 Tbs margarine, butter or oil
-1/2 c chopped onion
-1 tsp chili powder
-2 c cooked chicken, cubed
-1 can (4 oz) chopped green chilies
-8 flour tortillas
-1 c shredded Monterrey Jack cheese
-fresh parsley for garnish

Directions:
Preheat oven to 375 degrees. Ina small bowl, stir together soup and sour cream until smooth; set aside. In a 2 quart saucepan over medium heat, cook onion with butter and chili powder until onion is tender. Stir in chicken, chilies, and 2 Tbs of soup mixture. Remove from heat. To make enchiladas spread about 1/4 cup chicken mixture in center of each tortilla. Fold sides over filling and place, seam side down, in greased 9 x 13 inch baking dish. Spread remaining soup mixture over enchiladas. Cover with foil and bake uncovered 5 minutes. Sprinkle with cheese and bake uncovered 5 minutes more or until cheese melts. Garnish with parsley.

Recipe by Lucia

Chicken Bowtie Pasta

Ingredients:
8 oz cream cheese
1 small or large can (26 oz) cream of mushroom soup
1 small or large can (26 oz) cream of chicken soup
1-2 Tbs Italian seasoning
4-6 chicken breasts, cubed
1-2 lbs cooked bowtie pasta

Directions:
Mix cream cheese, soups and Italian seasoning in a large bowl. Place cubed chicken in a 9 x 11 in pan and pour mixture over it. Bake for 45-60 minutes at 350 degrees. Pour cooked bowtie pasta into chicken mixture. (You can also use a crock pot).

Lucia's recipe

Whole Wheat Bread (Peggy's)

Makes 4 loaves

Ingredients

• 8 cups whole wheat
• 4 cups war water
• 4 TBSP salt
• 1/4 cup canola oil
• 1 cup honey or other sugar
• 1 1/3 cup powdered milk
• 3 TBSP dough enhander
• 2 TBSP yeast

Mix all ingredients together in a large bowl except flour. Turn mixer on low speed and slowly add in flour. Kneed 8 minutes with mixer. Raise until double in bulk. Punch down and form 4 loaves. Place in greased loaf pans. Raise about 1 hour. Bake 350 for 35 minutes.

Cheesecake Pudding Frosting

1 small 3.98 oz package powdered pudding (chocolate tastes best imo)
Milk to make chocolate pudding
4 oz tub cool whip thawed (1/2 normal tub)
1/3-1/2 tub cheesecake filling

Make pudding according to pie directions on package. Mix ingredients together. Layer in between a cake and/or on top of a cake or cupcakes Chill and serve.