Inspired

I thought I would share a couple of my favorite recipies since everyone has been talking cooking lately.

This is a Paula Deen recipie that I have amended.

Pot Roast (and I am not a pot roast type of girl)

3 lb chuck roast

salt, pepper, and garlic powder

1/4 cup of veggie oil

3 bay leaves

1 onion sliced thinly

3-5 pressed or crushed cloves of garlic

1 or 2 beef boulin cubes (hers calls for more, it is way to salty)

I can cream of mushroom soup (I use the low fat cause we are a little chunky to begin with!)

1/2 cup chardonnay (I have used whatever white wine I have around)

Season roast with salt, pepper, and garlic powder and brown in the oil. Place in slow cooker. Put everything else on top. Cover with just enough water to cover all of it. Cook on low for 8 hours.

This makes a kick butt gravy to, and I am not big gravy fan either. I serve with roasted potatoes.

These are Mary E. and I's all time favorite cookie to make!

Jello cookies!

3 1/2 c. flour
1 tsp. baking powder
1 1/2 c. butter USE REAL BUTTER
1 c. sugar
1 (3 oz.) pkg. Jello, any flavor THE SUGAR FREE JELLO RESULTS IN A MORE INTENSE FLAVOR
1 egg
1 tsp. vanilla AGAIN, TRY THE REAL, it makes a difference.

Mix flour with baking powder. Cream butter, gradually add sugar and gelatin, beating well. Beat in egg and vanilla. Gradually add flour mixture, mixing well. Force dough through cookie press onto ungreased baking sheet. Sprinkle with additional gelatin (same flavor). Decorate, if desired. Bake at 400 degrees about 8 minutes or until edges are golden brown.
If you do not have a cookie press roll into balls and flatten slightly with a fork. Green jellos brown more quickly than other colors.


Happy cooking!