Italian Beef - crock pot

• 3 cups water
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon onion salt
• 1 teaspoon dried parsley
• 1 teaspoon garlic powder
• 1 bay leaf
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 1 (5 pound) rump roast

Directions

1. Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
2. Place roast in slow cooker, and pour salad dressing mixture over the meat.
3. Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.

Apple Cake

Preheat oven 350

1/2 c butter, melted

2 c flour

1 c sugar

1/2 c light brown sugar

1 1/4 tsp baking soda

1/2 tap salt

2 tsp ground cinnamon

1 1/2 tsp ground ginger

1/4 tsp nutmeg

1 1/2 lbs apples - peeled, cored and cut in 1" chunks

1/2 c chopped walnuts

2 large eggs

Butter 9x13 pan. Whisk together flour, sugars, baking soda, salt and spices. Add apples, walnuts, butter and eggs. Stir until just combined. (Mixture will be thick and won't look like enough liquid. The apples cook down and provide juice that will be cooked into the batter.) Spoon into pan and smooth with a spatula. Bake 40 - 45 minutes. Cool in pan and can be dusted with powdered sugar or served with fresh made whipped cream.

Olive Garden Style Chicken Gnocchi Soup

1/3 c olive oil or butter

2 cloves minced garlic

1 lb chicken cut up in bite size pieces

1/3 c flour

1/2 carrot shredded

1 celery stick

1/2 c fresh chopped spinach

2 1/2 c whole milk

1 1/2 c heavy cream

3 chicken bullion cubes

cracked pepper to taste

Package of gnocchi - either frozen or packaged

On medium heat melt butter and add garlic and saute, add chicken and cook through out. Stir in flour well and mix until flour is cooked into the chicken. Add milk and heavy cream. Add veggies and bullion cubes. Stir and heat together. Add Gnocchi last and cook package directions. Mix ingredients well until soup thickens. Simmer about 10 minutes and stir occasionally.

Posole - Mexican Soup

12oz ground turkey or sausage

2 - 14oz cans chicken broth

1 - 15oz can black beans drained

2 - 14oz cans hominy, drained

1 - 14oz can Mexican style stewed tomatoes chopped or Rotel

1/2 c chopped green pepper

1/3 c chopped onion

1 clove garlic, minced

1/2 tsp chili powder

1 tsp oregano

Brown meat then add green pepper, onion, garlic, oregano and chili powder. Cook until tender. add rest of ingredients and simmer for 30 minutes. Garnish with lime wedges.

Potato Cheese Soup

4 oz bacon, chopped

2 TBSP butter

2 slices leaks

2 tsp dried sage

2 tsp dried thyme

4 cups chicken broth

1 1/2 cups cream

1 bay leaf

3 chopped potatoes

8oz shredded sharp cheddar cheese

chives

Saute bacon til brown and crispy. Add butter and saute leeks, sage and thyme. Add chicken broth, cream, bay leaf and potatoes. Simmer until tender. Mash some of the potatoes til the consistency is what you like. Add cheese and stir til melted. Top with fresh chives.

Beef Stroganoff - crock pot

• 1 TBSP veggie oil
  2 pounds beef stew meat - cut up in 1 inch pieces
  1/4 pound sliced fresh mushrooms ( I use one container)
  2 TBSP chopped onion
  2 cloves minced garlic
  1 tsp salt
  1 tsp dried oregano leaves
  1/2 tsp pepper
  1/4 tsp marjoram leaves
  1 bay leaf
  1 1/2 cups beef broth
  1/3 cup red wine
  1 cup sour cream
  1/2 cup flour
  1/4 cup water
  Hot cooked noodles
  
  Brown beef on all sides in oil. Drain and discard fat. Combine beef, mushrooms, onions, garlic,salt, oregano, pepper, marjoram and bay leaf in crock pot. Pour beef broth and wine over top. Cover and cook on LOW for 8 -10 hours or HIGH for 4 - 5 hours.
  
  Combine sour cream, flour and water in a small bowl. Stir in about 1 cup hot liquid. Add mixture to crock pot. Cook uncovered on HIGH for 30 minutes or until thick and bubbly. Serve over noodles

Roasted Pumpkin with Sage and Shallots

1 medium sugar pumpkin peeled seeded and cut into 2" pieces
4 shallots peeled and 1/4 lengthwise
3 TBSP olive oil
3/4 cup fresh sage leaves
coarse salt and ground pepper

Mix all ingredients and place on a large rimmed baking sheet. Roast until tender...about 30-35 minutes. Toss once and rotate baking sheet 1/2 way thru.