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Friday, March 29, 2013

Foodie Friday

Happy Good Friday ya'll! I have been trying a lot of new recipes here lately. I'm super proud of myself for stepping out of my normal meat and potatoes zone. My hubby is extra proud too. He told me the other night that I had stepped it up a few notches. He was impressed by my new stuff =) I was kinda impressed by myself too!

The dinner that he was most surprised with was a roast. He came home and thought I was cooking chilli beans because that's all I ever cook in my crock pot. He was wrong and he was glad he was wrong lol! I've demoslihed a few roasts in my cooking lifetime, but hallelujah this one survived and was actually pretty good! Props to my good ole pal Pinterest {see here}.

The only thing I did wrong was cook it a little too long. My roast wasn't as big as the one in the recipe, so next time I'll cook it for maybe 3-3.5 hours on high instead of 5. Btw my roast was a little under 2 lbs. Perfect size for the two of us. Tanner didn't care for it, but he did like the potatoes and carrots.  Recipe's below...

Ingredients:
  • A 2-5 lb roast. (any kind)  I use a lean cut, about 3 lbs.
  • 1 envelope ranch dressing (dried) I use Hidden Valley brand, not buttermilk
  • 1 envelope Italian dressing   I use Western Family brand.
  • 1 envelope brown gravy mix  I use McCormick brand
  • Potatoes and Carrots  (enough to fill a bottom layer on your CrockPot) I use about 7 or 8 baby red potatoes and a half pound of carrots to feed 3-4.
  • 1 to 1-1/2 cup water 
What you do:
1.      Put any carrots and potatoes in the bottom of your CrockPot. I usually quarter my potatoes and use baby carrots.
2.     Put Roast on top of vegetables. 
3.     Sprinkle all 3 spice envelopes on top. 
4.     Add the water. 
5.     Cook on LOW for 6-10 hours until tender and veggies cooked through.It is better to cook the roast longer. This will be sooooo tender and yummy!!
Easy peasy and delish!

We had a fabulous meal at my sweet friends house last weekend and all we had to do was bring dessert. I just love my friends! So I searched on Pinterest and found where I had pinned a dessert for Weight Watchers Cheesecake Bars {found here}. First of all, I am in love with cheesecake. Second of all, I could really go for something lower in fat than what I originally had in mind. Plus, I had most of the ingredients at home. I think it turned out pretty good. Trevor didn't like it. I think my friend Miranda liked it. I know Tanner loved it. He has his momma's sweet tooth. 
Ingredients
1 (8 ounce) package cream cheese, softened
3/4 cup M&M or Smarties candies
1/2 cup walnuts, chopped
1 egg
1/3 cup margarine
1 cup flour
1/4 cup sugar, granulated
1/3 cup sugar, brown packed
1 teaspoon vanilla extract
Preparation
1. Preheat the oven to 350 degrees F.
2. Beat the margarine and brown sugar until light and fluffy.
3. Add the walnuts and flour; mix well.
4. Reserve 1/2 cup of the crumb mixture; press the remaining crumb mixture into bottom of a 8″ square pan.
5. Bake at 350 degrees for about 10 minutes.
6. Combine the softened cream cheese, granulated sugar and vanilla; using an electric mixer, mix at medium speed until well blended.
7. Add the egg; mix well.
8. Layer 1/2 cup of the Smarties or M&M candies over the crust; top with the cream cheese mixture.
9. Combine the remaining candy and reserved crumb mixture; mix well.
10. Sprinkle the crumb mixture over the cream cheese mixture.
11. Bake at 350 degrees for about 20 minutes.
12. Let cool completely before serving.
WW POINTS for one square: 5
Nutritional information for one square: 217 calories, 13.6g fat, 0.7g fiber
    The end result!
    I hope you all have a wonderful Easter with your families! I am looking forward to spending my Easter Sunday in church and with my family. I am thankful for all that God has done for me and blessed me with. He is an amazing Father who I love with all of my heart! Enjoy your Good Friday and Easter weekend!



    Until next time...

    Magan

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