When I make a pot roast in the slowcooker, I like to brown the meat first in order to get a nice, golden color and a good rich flavor to the dish.  It also makes a better gravy flavor.

2 tablespoon butter
1 tablespoon cooking oil
1 large onion, cut into wedges
3 pound boneless top round or rump roast
3 carrots, peeled and thinly sliced
3 medium Yukon Gold potatoes, cubed
2 bay leaves
1/2 teaspoon salt
2 envelops onion soup mix
1 tablespoon cornstarch

Over medium heat melt butter in cooking oil.  Place the beef and onion wedges in the hot oil.  Brown the beef on both sides.

Arrange the carrots, potatoes and bay leaves in the crock pot, then top with browned beef roast and onions and sprinkle with salt.

Mix onion soup mix in 3 cups of boiling water until completely dissolved.  Pour over top of the meat and vegetables.

Cook on High for about 3 to 4 hours or until meat is fork tender.

To make gravy, place cornstarch and 1 teaspoon of cold water in a medium saucepan.  Stir until mixture becomes a paste.  Add 2 cups of liquid from crock pot.  Turn on burner and bring mixture to a boil, boiling gently until liquid thickens into desired consistency.

Set out a big platter of these savory cheese sticks and watch your family and friends go crazy for them!  You just thought those cheese sticks you get at the sports grill were good… wait until you get a taste of these!

oil for frying
1 (8 ounce) package mozzarella cheese sticks
3 tablespoons all purpose flour
2 large eggs
1/4 cup water
2/3 cup Italian seasoned bread crumbs
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder

In a large heavy saucepan bring oil to 365 degrees.

In one bowl, put the flour.

In another bowl put eggs and water and whisk together to combine.

In another bowl put breadcrumbs, Parmesan cheese, and garlic powder, and stir together to combine.

Roll each cheese strip first in flour, then in egg mixture, then in breadcrumb/cheese mixture.

Fry cheese sticks in small batches of 2 to 3 for approximately 30 seconds or until golden.  Place on paper towel or coffee filters spread on rack to drain off grease.

When the weather turns cold my family craves a big pot of beef stew.  But, I don’t always have time to let a pot of stew simmer for hours before serving it to my hungry family.  This recipe speeds things up a bit so dinner is ready when my family is!

3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 pound boneless flank steak, cut into small chunks
1/4 cup all purpose flour
3 teaspoon olive oil, divided
1 1/2 cups coarsely chopped onion
8 ounces sliced white mushrooms
3 cups beef broth
4 teaspoons tomato paste
3-4 large thyme sprigs
1 large bay leaf
1 pound baby red potatoes, unpeeled, cut in quarters
8 ounces baby carrots, cut into chunks
4 teaspoon finely chopped parsley

In a heavy zip lock bag place the flour, 1/2 teaspoon salt and 1/4 teaspoon of pepper.  Close and shake to incorporate all ingredients together.   Add meat to bag and shake to completely coat the meat.

Add 2 teaspoons of oil to a large Dutch oven.  Heat over high heat until oil is hot.   Add meat and brown about 3 minutes per side.   Remove meat.

Add onions and mushrooms to oil.  Cook until onion is soft about 5 minutes.   Add broth, tomato paste, salt and pepper.   Whisk until all ingredients are combined.

On medium high heat, bring mixture to a boil.   When mixture begins to boil, add bay leaf and thyme.   Continue heating until mixture begins to boil rapidly.

Add potatoes, carrots and meat to boiling liquid.   Immediately reduce heat to medium low, cover and simmer approximate 15 to 20 minutes.

Remove bay leaf and thyme and serve.

This creamy, cheesy, and crunchy spread is an excellent addition to a holiday table or a game day buffet.  It’s hearty enough for a big eater but the spinach makes this spread a bit more palatable for our healthy eaters!

2 tablespoons butter
1/4 cup chopped onion
1 teaspoon garlic
1 3/4 cups half and half
2 packages (9 ounce each) frozen chopped spinach, thawed and well drained
1 can (8 ounces) sliced water chestnuts, drained and lightly chopped
1 cup shredded Cheddar cheese
1 package (1 ounce) dry vegetable soup mix
1/4 cup shredded Parmesan cheese

1 loaf Hawaiian Bread or any good hearty round bread, top cut off and insides scooped out.

Preheat oven to 425 degrees.

Over medium high heat, melt butter.  Once melted add onion and garlic.  Cook 2 to 3 minutes until onion is starting to get fragrant and tender.  Add flour and cook 1 minute stirring continuously.
Pour half-and-half into saucepan and heat on medium-low 2 minutes stirring continuously.  Mixture should boil slowly and thicken.  Remove pan from stove.

Fold in spinach, water chestnuts, cheese and dry soup mix.  Place mixture in a casserole dish.  Cover the top with Parmesan cheese.

Bake 10 to 15 minutes in preheated oven or until cheese has completely melted.

You can serve this in a big round loaf of bread with top cut off and insides scooped out.  Tear bread that you cut off and bread that you scooped out into pieces to serve alongside dip in bread bowl.  Tear up more bread as needed.

If your family loves spaghetti, this is a great way to serve all those fabulous flavors while adding a bit more vegetables to the dish.  Double up on the cheese if necessary if that’s what it takes to get your kids to eat their veggies!

2 tablespoons olive oil
1 small onion, diced
1 (10 ounce) pkg. frozen spinach, thawed, squeezed dry
2 cups shredded carrots
1 zucchini, julienned (1  1/2 cups)
1 yellow squash, julieened (1  1/2 cups)
4 garlic cloves minced
1 (8 oz) container ricotta cheese
1  1/4 cups shredded Parmesan cheese, divided
1/4 teaspoon salt
1/4 teaspoon pepper
1 pound jumbo pasta shells, cooked
1 (25.5 ounce) jar spaghetti sauce
1/4 cup chopped fresh basil

Spray a large baking dish with non-stick spray.  Preheat oven to 375 degrees.
Cook pasta shells according to package directions.

Place oil in a large skillet over medium heat. Cook the onions about 5 minutes or until just starting to get transparent. Add spinach, carrots, zucchini, squash, and garlic.  Cook until vegetables are tender about 10 to 12 minutes.  Remove from pan and allow to cool.

In a large mixing bowl mix together ricotta cheese, 1/4 cup Parmesan cheese, salt and pepper.  Fold cooled vegetables into cheese mixture.

Fill shells with mixture.  Each shell should hold about 1 tablespoon of the mixture.  Place shells in the baking dish.  Cover shells with the spaghetti sauce and top with remaining Parmesan cheese.  Bake 25 to 30 minutes.  Sprinkle with basil before serving.

A box of mac and cheese is fine for a quick lunch for the kids, but if you’re serving a macaroni and cheese side dish for a holiday meal or luncheon, this is the recipe you want to use.  It’s truly a homemade dish that’s sure to please even your staunchest mac and cheese critic!

1/4 cup unflavored breadcrumbs
2 1/2 tablespoon butter, divided
2 cups elbow macaroni
1 1/2 tablespoon all purpose flour
1 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon pepper
1 1/2  (6 ounces) cup shredded Cheddar cheese

Preheat oven to 300 degrees F.

Toast breadcrumbs by melting 1 tablespoon of butter in a skillet, adding breadcrumbs, then toasting on medium high heat for about 3 minutes, stirring often, until toasted. Set aside.

Meanwhile, cook macaroni according to the directions on the box.  Drain well and set aside. Be sure not to over-cook.

Melt remaining 1 & 1/2 tablespoon of butter in a large saucepan over low heat.  Slowly add in flour stirring constantly.  Cook 1 minute over low heat.  Then add milk slowly, whisking until smooth.  Continue to cook, stirring often until sauce thickens.

Remove pan from stove once sauce is thick and add salt and pepper.  Add cheese and stir until cheese is completely melted and smooth.  Add cooked macaroni to cheese sauce and stir well.

Scoop into a buttered casserole dish and add toasted breadcrumbs on top.  Put uncovered in heated oven for 20 to 25 minutes or until cheese starts to bubble and brown around the edges.

If you’re in the middle of a blizzard, but want to treat your family or guests to an outdoor grill BBQ taste, here’s a recipe that will give you the real deal!

4 pound slab of pork spareribs
1 Tablespoon onion powder
1 Tablespoon garlic powder
Salt to taste
Pepper to taste
1/2 cup fresh-squeezed lemon juice (about 2 large juicy lemons)
1 cup bottled barbecue sauce (whatever you like)
1/2 cup ketchup
2 Tablespoons balsamic vinegar

Preheat oven to 325 degrees F.

Coat both sides of ribs with onion powder, garlic powder, salt and pepper.  Be sure to coat ribs well.

In a large mixing bowl mix together well the lemon juice, barbecue sauce, ketchup and vinegar.  Brush or rub the sauce all over the ribs.

Set the ribs, meat side up, on a rack on a baking sheet lined with foil.  Carefully pour about 1/2 of the remaining sauce over the top of the ribs on the rack, reserving some sauce to heat and serve with the ribs.

Loosely cover ribs with a foil tent and bake about 2 hours or until ribs are tender.

When the ribs are tender, take the foil off the top.

Turn your oven to broil and char ribs for about 2 to 3 minutes.  Serve with remaining sauce.

When you use three different cheeses you get a lot of flavor for your effort.  Be sure to use sharp Cheddar and freshly grated Parmesan cheese, not the stuff in the can.  You’ll appreciate the difference it makes in the taste!

2 (8-ounce) packages cream cheese, softened
1 (8-ounce) package shredded sharp Cheddar cheese
1/2 cup freshly grated Parmesan Cheese
1/2 cup mayonnaise
1/4 cup chopped green onions
1/4 teaspoon ground black pepper
1 cup chopped pecans

With an electric mixer beat the cheeses and mayonnaise together on medium speed until smooth.  Fold in onions and black pepper.  Cover bowl and place in the refrigerator at least 4 hours or overnight.  Once chilled form cheese mixture into a ball.  Roll around on the chopped pecans until the cheese ball is coated well.  Serve with good hearty crackers.