I was thinking that I’ve been talking about food too much lately. Yet since I was asked for details on my recent post about roast beef in the crockpot, I would like to share a recipe or 2 today!

POT ROAST BEEF for the Crockpot

  • 2 1/2 pound Beef Chuck Roast (any size will work)
  • Bunch of carrots, peeled and cut lengthwise
  • 1 Large Onion, cut in half
  • 3 Tablespoons (or more) Kitchen Bouquet (a browning sauce sold in the spices/baking section)
  • 2 Dried Bay Leaves (take out before serving)
  • 1 Can of Muir Glen Tomato Sauce (15 oz.)
  • Salt and Pepper
  • Fresh Parsley

Place the sliced carrots in the bottom of the crockpot. Add some salt and pepper over them. Pour over this the Kitchen Bouquet. {it adds flavor, but mostly gives a caramel brown roasted look to foods}. Top the carrots with the roast beef. Add a half onion on each end. Put some more salt and pepper on this. Pour over the Tomato Sauce. Then place the two dried bay leaves on top. Add a few sprigs of parsley if you have it. Cover the Crockpot and cook on low for about 8 hours.  Remove the bay leaves. Then — Dinner’s Ready!

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Here’s how I bake butternut squash. I made mine for a crowd when I posted this. But you can bake just one this way.

BAKED BUTTERNUT SQUASH

Preheat the oven to 350 degrees

  • Butternut squash
  • Salt and Pepper
  • Butter

Line a cookie sheet pan with foil. Carefully cut the stem off the squash. Carefully (again) cut the squash in half lengthwise. Place the halves face down on the cookie sheet. (Yes, leave the seeds in). Bake at 350 degrees for one hour. When you stick a fork in the squash it should feel soft. Remove from the oven and let it rest for a few minutes if you are going to eat it right away, or let it cool more if you’re going to save it for later. Flip them over, scoop out the seeds, then scoop out the squash, being careful not to get the skin. Add a little butter and salt and pepper. Serve it right away or save it in refrigerator if you’re making it in advance. Then just reheat it in the microwave or oven.

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Another yummy dish I made recently was from Susan Branch’s Book, AUTUMN.

We had a family dinner a few Sunday’s ago. A celebration, a wonderful get together of family members with lots of good blessings to celebrate. So naturally good food needed to accompany the family love. I served the above butternut squash, such a simple food, and after perusing through Ms. Branch’s book, found this salad recipe that looked good and was good!  (So was the Honey Baked Ham — e.a.s.y. !!!)

The salad did take a little more time than I had thought, yet it was well worth the effort and was one of those things that could be made in advance. I love to have as much done before hand if possible. I could type out the whole recipe, but I think you should just BUY her book, or you can borrow mine!

And every celebration party MUST have a cake! So my second try on HOMEMADE Chocolate Cake …

I know you’ll want the recipe for this. I showed the mess I made on my first try here. How about if I type it out for you tomorrow?

How can anyone not love cake?

 

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