Root Beer Roast

4-6 lb pork roast
1 can root beer
1Tbsp liquid smoke
Rust seasoning blend
salt and pepper
BBQ sauce

Rinse pork roast and pat dry. Rub Rust into Roast.
Sprinkle with salt and pepper and put in slow cooker.
Pour root beer and liquid smoke around the roast.
Cook on low 8-10 hours until pork is tender.
Remove roast and discard liquid, remove fat and shred.
Place on hamburger buns and top with BBQ sauce.

Swedish Meatballs

Premade Meatballs
Linguine
Gravy

• 2 Tbs butter
• 2 Tbs flour
• 1 1/2 c beef broth
• 2 tsp Worcestershire sauce
• 1/4 c heavy cream
• salt and pepper to taste
• Parsley to garnish

Make Meatballs in oven according to package, Make Linguine acc. to pkg.

Make Gravy by Melting butter in skillet and then adding flour. Cook for a few minutes while whisking. Pour in beef broth and Worcestershire, bring to simmer. Add heavy cream. Let simmer until gravy thickens about 10 minutes. Season with salt and pepper to taste. Mix meatballs, linguine and gravy, sprinkle with parsley.

Carrot Cake

(This is not my recipe or even adapted, but it's a photocopied thing from someone's book I got years ago that I don't want to ever lose because it's the best carrot cake in the world--and I eat it without the frosting because it is plain good as is, but hubby wants the frosting so I'll include it.)

Ingredients:
Cake
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
3 eggs, beaten
3/4 cup vegetable oil (coconut oil can be subbed)
3/4 cup buttermilk
2 cups sugar
2 tsp vanilla
1 8 oz can crushed pineapple, drained
2 cups grated carrots
1 1/3 cups flaked coconut
1 cup chopped nuts, I use pecans or almonds

Buttermilk Glaze
1 cup sugar
1/2 tsp baking soda
1/2 cup buttermilk
1/2 cup butter
1 T light corn syrup
1 tsp vanilla

Cream Cheese Frosting
1/2 cup butter, softened
1 8oz pkg cream cheese, softened
1 tsp vanilla
2 cups powdered sugar
(1 tsp orange juice and 1 tsp grated orange peel - which I omit since I rarely have OJ in the house)

Directions:
Preheat oven to 350 degrees. Generously grease two 9 inch cake pans (or one 13x9).

Sift flour, soda, cinnamon, and salt together; set aside.

Combine eggs, oil, buttermilk, sugar, and vanilla; mix well. Add flour mixture, pineapple, carrots, coconut and nuts. Stir well, then pour into prepared pans.

Bake 55 minutes or until toothpick in center comes out clean.

While cake is baking, prepare glaze by combining sugar, soda, buttermilk, butter, and syrup in a small saucepan. Bring to a boil. Cook 5 minutes, stirring occaisionally. Remove from heat and stir in vanilla.

Remove cake from the oven and slowly pour glaze over hot cake. Cool in pans until glaze is totally absorbed, about 15 minutes. Remove from pans. Cool completely.

If you want frosting, cream butter and cream cheese until fluffy. Add vanilla, powdered sugar (and orange juice an peel). Mix until smooth. Frost cake.

Ranch Chicken Skillet

Ingredients:

2 tsp Olive oil
2 cups cooked chicken (bite sized pieces)
1 lb pkg of broccoli stir fry veggies
2 T ranch dressing mix
1 can black beans, drained
½ cup instant brown rice, uncooked
1 can fire roasted diced tomatoes, undrained
½ cup chicken broth
minced dried onion (to taste)
shredded cheese

Directions:

In deep skillet, heat oil, chicken, frozen stirfry, ranch dressing mix and saute for 2 minutes.

Stir in onion flakes, beans, tomatoes, rice and broth. Bring to a boil, then cover. Simmer on low for 5 minutes until rice is tender.

Sprinkle cheese over skillet and let stand covered for 5 minutes until liquid is absorbed.

Bacon Cheeseburger on Spaghetti Squash

Ingredients:

1 lb hamburger
½ lb sausage
3 cloves minced garlic
1 can diced tomatoes, drained
2 tsp Worcestershire sauce
minced onion (as much desired)
crumbled bacon (as much as desired)
muenster cheese slices

1 spaghetti squash
3 T butter
salt and pepper

Directions:

Preheat oven to 400. Half the squash and stick the two halves face down in a 9x13 baking dish, pour about 1/3 cup water into the bottom. Put in oven for 40 minutes. When done, shred squash to make noodles. Mix in butter. Salt and pepper to taste.

In skillet, mix up the hamburger and sausage until well blended and then brown. Once brown, mix everything else except cheese. Let simmer covered for 10 minutes. Cover meat mix with slices of muenster cheese, turn off heat and cover, letting cheese melt.

Serve meat mixture on top of spaghetti squash.

Ranch Dressing Mix

Ingredients:
 
1/3 cup dried buttermilk powder
2 T parsley
1 ½ t dill
2 t garlic powder
2 t granulated onion powder
2 t minced onion flakes
1 t pepper
1 t chives
1 t salt

Directions:
 
Mix and store in a sealed container in fridge.
3 T of mix is a “package” of commercial Ranch Dressing Mix

Crock Pot Cream Cheese Chicken Chili

http://rita-may-recipes.blogspot.com/2011/11/crock-pot-cream-cheese-chicken-chile.html

2 chicken breasts, still frozen
1 can Rotel tomatoes
1 can corn kernels, do not drain
1 can black beans, drained and rinsed
1 pkg. Ranch dressing mix
1 T cumin
1 t chili powder
1 t onion powder
1 8-oz pkg. cream cheese

Put the chicken in the crock pot.
Top with the tomatoes, corn,
the drained and rinsed beans,
ranch dressing, cumin, onion and chili powders,
stir to combine then top with the cream cheese.
Cook on low for 6-8 hours, stirring one or twice
 to blend in the cheese.
Shred the chicken into large pieces
and serve over rice.
Can also serve in tortillas or taco shells, with chips.