Monday, December 20, 2010

Crockpot Roast With a Kick...

1 (2-3 lbs.) sirloin tip roast
Garlic Powder
Worcestershire Sauce
1 envelope Good Season Italian salad dressing
1 envelope Au jus
1/3 cup white vinegar
1/2 jar pepperoncini
1/2-3/4 cup water

Rub Worcestershire sauce on roast then sprinkle with salth, pepper and garlic powder. Brown roast on both sides.  Mix both envelopes with vinegar and pepperoncini (juice and peppers).  Add water. Place in crockpot.  Cook all day on low.

Friday, December 17, 2010

Nutter Butter Ghost Cookies

From my friend Jinnie...

1 package of Nutter Butter cookies
1 package almond bark
Miniature chocolate chips

-Melt almond bark in microwave safe bowl per instructions on the package. 
-Submerge the cookies in the almond bark and then using a fork pull it out and shake of the excess almond bark and place cookie on wax paper.
-While the almond bark is still soft place mini chocolate chips in the place of the eyes and let harden.

People Chow

Chad loves this stuff and I try to make it for him each Christmas.  From

1 stick butter
1 cup creamy peanut butter
2 cups milk cocolate chips
1 box toasted rice cereal
1 box powdered sugar

-Make a double boiler by filling a pot about 1/3 full of water and turn the burner on medium.  Set a glass bowl on top.
-Add chips to the glass bowl constantly stir melting the chocolate chips. Once chips are melted add butter and stir until melted.  Once butter is melted add peanut butter and stir until melted.
-Pour box of cereal into big bowl and pour chocolate mixture onto cereal and stir carefully until cereal is well coated.
-Working quickly, get 3 gallon sized ziploc bags and pour some of the powdered sugar into each bag.  Evenly divide the chocolate coated cereal into each bag and then evenly top each bag with the rest of the powdered sugar.  Give each bag a good shake getting the powdered sugar all over the cereal.
-Once it is coated in powdered sugar store in an air tight container.