Sweet Mustard Roast (beef or pork)

-Heather Jordan

3 pounds beef or pork roast (mine was still frozen when I put it in)
1/3 cup molasses
1/3 cup dijon mustard
1 teaspoon garlic powder
2 tablespoons white vinegar (apple cider vinegar would work well, too)


Use a 4 quart slow cooker. If you have a larger model, that's fine, but you won't need to cook it as long---I'd check after 5 hours on low.

Dump meat into cooker. Top with molasses, dijon, and vinegar. Toss in the garlic powder. Using tongs, flip the meat over a few times to coat it nicely with the sauce. Cover and cook on low for 6-8 hours or on high for about 4.
The meat will be more tender if you cook it on low for a longish time.

Great Gowiths: mashed potatoes and green beans

Chicken Enchilada Chili

-Heather Jordan


1 1/2 pounds chicken (boneless & skinless)
1 1/2 cups prepared enchilada sauce
2 chopped celery stalks
2 (14.5 oz) cans tomatoes with seasoning
2 (15 oz) cans pinto or kidney beans, undrained (or 1 cup dried pinto beans, soaked overnight)
1 onion, diced (or 1 tablespoon dried, minced onion flakes)
1-2 teaspoons chili powder
1 teaspoon cumin


Pour enchilada sauce and canned tomatoes into the bottom of a 6 quart slow cooker. Add beans, celery, onion and spices. Stir to combine. Place chicken on top.

Cover and cook on low for 7-8 hours, or until flavors have combined. If you are using dried beans, you may need to cook longer to fully soften the beans. Since I was using the chicken quarters I got on sale, I fished out the chicken after about 4 hours, and removed the bones. I then stirred the chicken back into the pot.

Italian Bread

-Krista Pendleton

1 1/2 c. warm water
1 TB yeast
2 TB sugar
1 tsp. salt
3 c. flour
EITHER:
2 tsp. rosemary
1 1/2 tsp. granulated garlic
1 tsp. crushed thyme
OR:
1 1/2 TB basil
1 TB oregano
Mix ingredients in mixer until smooth. Raise 1 1/2 hours or until double. Punch down (spray hand with Pam - dough is sticky). Form into either 1 large or 2 small balls and place on a cookie sheet sprayed with Pam. Let raise another 1/2 hour. Bake at 375 for 20 min. Remove from oven and brush tops with olive oil. Can be served with olive oil and balsamic vinegar.

Cherry Chip Bars

-Krista Pendleton

1 box cherry chip cake mix
1/4 c. water
1 c. (or more if desired) chocolate chips
1/4 c. flour
1/2 c. oil
1 egg

Mix ingredients together until well blended. Press into a greased 9x13 pan. Bake at 350 for 15-20 minutes until golden brown and toothpick comes out clean. Cut into squares.

Italian Pasta Salad

-Heather Jordan
1 box med. pasta shells
1 cucumber, peeled, chopped
2-3 roma tomatoes, chopped
2 cans sliced black olives, drained
4 pepper jack cheese sticks, chopped
10-15 slices pepperoni, chopped (optional)
1/4-1/3 bottle Italian dressing

Boil shells until done. Cool down with cold water and drain. Add all ingredients. Mix well and chill for 2-3 hours.

Meat Loaf

-Heather Jordan

2 lbs ground beef
1/2 C onion
1/4 C catchup
1 t mustard
2/3 C bread crumbs or oatmeal
dash of Worcestershire sauce

Form into loaf and place in glass loaf pan. Mix 1/4 C catchup and 3 T brown sugar. Pour over top. Microwave on high 12-14 minutes.

Chocolate Chocolate Chip Cookies

-Heather Jordan

2 C butter or margarine
3 C sugar
4 eggs
4 t vanilla
4 C flour
1 1/3 C cocoa
1 1/2 t baking soda
1 t salt
6-8 oz. chocolate chips.

Cream butter, sugar, eggs and vanilla. Add flour, cocoa, baking soda, salt and chips. Mix well. Drop by spoonfuls on cookie sheet. Bake at 350 for 10 minutes.