Sunday, August 21, 2011

Pop Pop & Mimi Arrive!

Pop Pop & Mimi arrived today! We are so excited to have them here visiting for the next couple of days! We spent the evening hanging out at home & catching up. We look forward to a fun couple of days!

For dinner, I made a pot roast in the slow cooker, mashed potatoes & steamed carrots.

Pot Roast with Creamy Mushroom Sauce
**This recipe comes from the Fix It and Forget It cookbook. I love this recipe because I always have all the ingredients in the house & it is so yummy! I use the leftover mushroom sauce for gravy.**

2-2 1/2 lb boneless beef chuck roast
1 envelope dry onion soup mix
10 3/4 oz can condensed cream of mushroom soup

1. Place roast in slow cooker. Sprinkle with dry soup mix. Top with mushroom soup.
2. Cover. Cook on High 1 hour, and then on Low 8 hours, or until meat is tender.
3. Slice. Serve with mashed potatoes or cooked noodles.
Variation: Add cubed potatoes and sliced carrots to beef. Proceed with directions above.

I also made the Bread Machine Buttery Rolls I made earlier this week. For dessert, I made a pineapple upside down cake.

Pineapple Upside-Down Cake
**This recipe came from my Taste of Home Cake Mix Creations cookbook**

6 canned pineapple slices
6 maraschino cherries
1 cup chopped walnuts, divided
1 package (18 1/4 oz) white cake mix

1. Place pineapple slices in a greased and floured 10-inch tube pan. Place a cherry in the centr of each slice. Sprinkle half of the walnuts around the pineapple.
2. Prepare cake mix batter according to package directions; spoon batter over pineapple layer. Sprinkle with remaining nuts.
3. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before inverting onto a wire rack to cool completely.

Yield: 10 servings

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