Roast w/potatoes, carrots, and onions

I love my crock-pot! Seriously, what is better than getting up and spending 10 minutes throwing ingredients into the pot, then plugging it in, setting the timer, and letting the house fill up with the yummy smell of great food!

Here is my recipe:

2-3 Onions (whatever kind you have on hand- today i used sweet onions)
Potatoes, washed and cut up (quartered for small, red potatoes- eighths for larger potatoes)
carrots, 1 lb., washed and cut (or use baby carrots- my favorite! and they are super easy)
2-3 lb. roast
1 envelope onion soup mix
1 can beef consomme
1-2 cans beef broth

1. Cut up onions and throw in the bottom of the crock pot. Place roast on top of onions. Mix dry soup mix and consomme in small bowl- pour over roast and onions. Pour approx. 1/2 to 3/4 can of beef broth over roast. (I only used 1 can of broth today b/c my roast was on the small side. Rule of thumb: more meat=more liquid) Cook on low for 4 hours.

2. Cut potatoes and carrots. Arrange around roast. (Note: I put the potatoes in first- the liquid helps them to cook nicely and the carrots would get mushy down in the liquid- they already get pretty soft from being steamed) Pour additional 1/2- 3/4 can of broth over carrots and potatoes. Cook on low for 4 hours.

After serving and boxing up leftovers, I pour the leftover juices into a freezer safe container, allow to cool and stick in the freezer. Is a great base for veggie soup in the winter and also makes a nice gravy when thickened.

Cookies Galore!

I'm busy this evening making cookies for our faculty meeting tomorrow. Just finished 2 batches (6 dozen!) of Pumpkin Spice Cookies and I'm finishing up with a batch of Chocolate Chip Cookies- another simple recipe. I loooooove these too- I've been making them since college and they are so good right out of the oven with a glass of milk! Jason was feeling left out since I was making all these cookies to take to work tomorrow, so at his pleading I made him a batch of his favorite no-bake cookies. Also very very good! Of course you can't lose with a combo of peanut butter and chocolate!

Chocolate Chip Cookies

2 sticks butter, room temperature
3/4 cup granulated sugar
3/4 cup brown sugar
vanilla (I don't measure it out and I'm a little heavy-handed because I LOVE vanilla. Probably around 2 tablespoons)
2 eggs
2 1/4 cups flour
2 cups chocolate chips

Preheat oven to 375 degrees. In a large mixing bowl mix butter, sugar, and vanilla. Add eggs one at a time until fully mixed. Add flour 1 cup at a time, then add the last 1/4 cup. (If dough is still very sticky add approx. 1/8 cup flour.) Stir in chocolate chips. Place heaping spoonfuls (or use a scoop to keep things even) onto cookie sheet lined with foil or parchment paper. Bake for approx. 9-11 minutes depending on size and desired texture of cookies. Makes approx. 3 dozen cookies.

No-Bake Cookies

1 stick butter
2 cups granulated sugar
1/2 cup milk
1/4 cup cocoa
vanilla (around 1 tbsp.)
1/2 cup peanut butter
3 cups quick oats

Before starting, line cooling racks or cookie sheets with foil or parchment paper. Measure out peanut butter (you'll need it fairly quickly when cooking). Melt butter in pot using low heat . Stir in sugar and milk, then cocoa. Heat until boiling. STIR CONSTANTLY! Boil 1 minute and immediately remove from heat. Stir in vanilla and mix. Add peanut butter and stir until well mixed. Add quick oats 1 cup at a time. Drop by heaping spoonful onto prepared surface. Allow time to cool before serving. Makes approx. 2 dozen cookies.

Note: Notice the excessive use of the words mix and stir. Very important!