Terri's Pot Roast (Best one - hands down)

Seriously...so easy and so incredibly delicious!  My mom makes a killer pot roast!!

What you need:
Oven bags (usually on the baking aisle or by the plastic wrap)
1.5 lb roast (ideal is only 2-3 inches thick...any thicker and it'll be dry and take FOREVER to cook)
russet potatoes (if large, cut in half or thirds, if medium, just poke a few holes in them so they don't explode)
carrots
celery
onion - chopped
dried onions
1-2 cans cream of [something] soup (mushroom, chicken, celery, whatever)
1 pack brown gravy mix - the powder stuff
1 1/2 cups water
Seasonings (salt, pepper, thyme, whatever other flavors you like)

Sear the roast until browned with salt and pepper.

Place in oven bag (in a large roasting pan)
Place potatoes around the roast.
Add fresh veggies and place on top of the roast.
Mix together remaining ingredients and pour over the roast and veggies.
Cut 3 small holes in the bag so it doesn't explode.

Bake at 325 for 3.5 hours.  Remove carefully from bag (don't get burned by the steam), mix it around a little to make sure the gravy coats everything and serve.

Easy, easy!

Pumpkin Snickerdoodles

Pumpkin Snickerdoodles~ What you will need:

For the cookies:

3 3/4 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 sticks unsalted butter, room temperature
1 cup sugar
1/2 cup dark brown sugar
1 cup pumpkin puree
1 large egg
2 teaspoons vanilla extract

For the coating:

1/2 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Dash of allspice

In a medium bowl, combine flour, baking powder, salt, cinnamon, and nutmeg. Whisk together to blend. In a large bowl, beat together butter and sugars on medium speed until well combined. Next, still on medium speed, beat in pumpkin. Then, add the egg and vanilla extract. Lastly, add in the dry ingredients. Beat until combined, but do not over mix. Cover the dough, and refrigerate for one hour, until firm.

Preheat oven to 350 degrees.

Line baking sheets with parchment paper (or spray with nonstick spray). In a small bowl, mix together the sugar and spices for the sugar coating. Scoop dough (approximately 2 1/2 tablespoons) and roll into a ball. Roll the dough ball in the sugar mixture, and place on the lined baking sheet, leaving about 2 inches between each cookie. Take a drinking glass with a flat bottom and moisten with water. Dip the glass in the sugar mixture, and use it to flatten the dough balls. Re-sugar the glass as needed.

Bake the cookies for 10-12 minutes. Remove when the centers of the cookies have set. Let cool on the baking pan for approximately 5 minutes, and then transfer to wire cooling racks to cool completely.

(Compliments of recipegirl.com)

One Pot Tomato Basil Pasta

This one has been going around facebook like crazy.  Everyone has said it's delicious.  I haven't tried it yet, but I'm excited to.

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients
12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions
Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

White Chicken Enchiladas

Another Facebook Recipe

10 soft taco shells
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese ( I like the Kraft Tex Mex)
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream ( I use Greek yogurt)
1 (4 oz) can diced green chillies (these are not hot)
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Crash Hot Potatoes

I found this on facebook...one of those recipes people share around.

Boil some baby red potatoes until fork tender.
Preheat oven to 450 degrees.
Drizzle olive oil on a baking sheet, set potatoes on sheet, and using potato masher, gently smash each potatoe down, rotating masher both ways (so it looks like a thick cookie).
Drizzle with olive oil, season with S&P, and sprinkle fresh herbs and garlic over each.
Top with Parmesan cheese.
Bake for 20 minutes.

Betty Crocker Smothered Chicken with Gravy (Pork Chops, too)

I LOVE this recipe!!  It's incredible! (And incredibly easy.)  You can use any kind of chicken, or mix it up and use some pork chops, instead!

Ingredients

2

tablespoons vegetable oil

3- to 3 1/2-pound cut-up broiler-fryer chicken

3/4

teaspoon salt

1/2

teaspoon pepper

1/2

medium yellow onion, thinly sliced

3

green onions, cut into 1-inch pieces

3/4

cup Gold Medal® all-purpose flour

1/3

cup soy sauce

3 1/2

cups chicken broth

1

teaspoon onion powder

(I add some fresh garlic to it, as well.)

• In deep 12-inch skillet, heat oil over low heat 5 minutes. Sprinkle chicken with salt and pepper; place in hot skillet. Cover chicken with yellow and green onions. Increase heat to medium. Cook 10 minutes; turn chicken. Cook 10 minutes longer or until golden. Reduce heat to low; cook 5 minutes longer. Turn; cook 5 minutes. Remove chicken from skillet. Place in large pot or Dutch oven; set aside.
• 2Continue heating skillet over low heat. In medium bowl, stir flour, soy sauce, 2 cups of the hot water and the onion powder with wire whisk or fork until smooth.
• 3In hot skillet, cook flour mixture over medium heat, stirring constantly with wire whisk or fork, until mixture boils and thickens. Gradually stir in remaining 1 1/2 cups hot water until smooth.
• 4Pour gravy over chicken in large pot. Heat to boiling; reduce heat to low. Cover and simmer 1 hour, stirring occasionally. (Gravy may stick to pot.)

Orange Crock Pot Chicken with Veggies

Ingredients:

3-5 chicken breasts - frozen or fresh
2 cups chicken broth
1 tbsp mustard
1-2 tsp garlic, fresh, chopped
2 tsp soy sauce
1 cup orange juice
1/2 tsp ground ginger
1 tsp salt
1/2 tsp pepper

Place in crock pot on low for 5 hours.

Add:

1/4 cup cornstarch and 2 tbsp water (mix)

3 cups veggies (i.e. broccoli, cabbage, carrots, green onions, sweet onions, etc)

Cook on high for 20-30 minutes, stirring occasionally.

Serve with steamed rice or rice noodles.