Crockpot BBQ

1 1/2 c. ketchup
1 c. packed brown sugar
1/4 c. red wine vinegar (I use balsamic vinegar)
2 Tbsp. Dijon mustard
2 Tbsp. Worcestershire sauce
1 tsp. liquid smoke
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. garlic powder
4 lb. boneless chuck roast

In a large bowl, combine ketchup, brown sugar, vinegar, mustard, Worcestershire sauce and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour mixture over roast. Cover and cook on low for 8 to 10 hours. Remove chuck roast, shred with a fork and return to crockpot. Stir meat and continue cooking for one hour. Note: I have halved this recipe before and cooked for 6 hours on low - turned out great. Tastes great on french rolls or even alone! Very mild BBQ flavor.

Skillet Pasta

Ingredients:

2 cups chopped tomatoes
1/2 cup chopped onion
3 garlic cloves minced
2 Tbsp olive oil
1 can (8 oz.) tomato sauce
1/2 tsp garlic salt
1/4 tsp oregano
8 oz. rigatoni, cooked and drained
2 cups shredded mozarella cheese

Directions:

In a large skillet, cook and stir tomatoes, onion and garlic in oil until tender. Stir in tomato sauce and seasonings. Cook over low heat 4 minutes. Serve over pasta - we like either farfalle (bow ties) or rotini. Use whatever pasta you like, but the sauce is thick and chunky, so it seems to be better with a larger pasta. Top with mozarella.

Died and gone to heaven brownies

You won't believe how wonderfully tasty they are. They are super rich but are great with ice cream and sprinkles. (This is probably why I haven't lost all of my baby weight)

Melt 1 cube of butter
Mix 3 Tbsp. cocoa powder into butter
In separate bowl mix :
1 cup flour
1 cup sugar
2 eggs
1/4 tsp salt
Add butter and cocoa to mixture and add 1 tsp vanilla
Beat until smooth
Pour into a 9x9 baking dish and bake at 350 for 25 minutes

Amazingly good frosting
melt 1/4 cup butter, add:
3 Tbsp. milk
2 Tbsp. cocoa powder
2 cups powdered sugar
1 tsp vanilla

Do not put frosting on until brownies are cool.

*I usually double the brownie recipe to make a 13x9 pan but do not double the frosting recipe. It is good for the 9x9 and the 13x9. (I don't know how that works it just does. We had a disaster when we doubled the frosting.

They are also good if you add a layer of mint between the brownie and the frosting.

Mint layer:
2 cups powdered sugar
1/2 cup butter, softened
1 Tbsp water
1/4 tsp mint
3 drops green food coloring

Beat until smooth and refridgerate until set before you put frostin on top.

Italian Beef Au Jus

3-5 lb. boneless beef roast
10 oz. pkg. au jus mix
1 pkg. Italian dressing mix (I just use Italian dressing)
14.5 oz. can beef broth
half a soup can water

Place beef in slow cooker
Combine ingredients and pour over roast.
Cover and cook on low for 8 hours.
Can serve on hard rolls, over noodles or rice, or just serve like a roast.
Juice makes excellent gravy for mashed potatoes.

This also works really well with deer if you ever have some. It is the best recipe I ever found for wild game.

Crockpot Chicken

4 boneless, skinless chicken breasts
1 Tbsp. butter or margarine, melted
2 Tbsp. Dry Italian Salad Dressing Mix
1 Tsp. minced onion
Salt & Pepper (to taste)
1 can cream of chicken soup
2 (3 oz.) pkg. cream cheese, cut in cubes

Place chicken into Crock Pot and brush with butter or margarine. Sprinkle Italian salad dressing mix, minced onion and salt and pepper on chicken. Cook on low for 4-6 hours.

Shred chicken. Add cream of chicken soup and cubed cream cheese. Cook on low for 30 minutes or until cream cheese is completely melted and stirs in easily with the creams of chicken soup. (Stir occasionally.) Serve over rice or pasta.

London Broil Tacos

Ingredients:

London Broil (enough for your family - we usually use about 2 lbs.)
2 garlic cloves, minced
1/3 bottle French's Worcestershire Sauce (about 3 oz.)

Preparation:

Place meat in foil and top with garlic and sauce. Wrap completely (seal in foil) and cook for 6-8 hours in a crock pot.

When cooked, place meat and juices in serving dish and shred for serving. Be sure to include juices as the meat absorbs them and it tends to be a little dry without.

Serve with your favorite taco toppings.

We usually serve with small corn tortillas warmed in a frying pan, guacamole, pico de gallo, lettuce, cheese, and salsa.