Onion Beef Au Jus

We tried this one from a Taste of Home cookbook. Super good and easy! I used the crock pot.

1 boneless beef rump roast (4 pounds)
2 Tbsp vegetable oil
2 large sweet onions, cut into 1/4 inch slices
6 Tbsp marg, softened, divided
5 cups water
1/2 cup soy sauce
1 envelope onion soup mix
1 garlic clove, minced
1 tsp browning sauce, optional
1 loaf French bread
1 cup shredded Swiss cheese
Brown roast on all sides. Place roast in roasting pan or crock pot. Saute onions in 2 Tbsp butter until tender. Add the water, soy sauce, soup mix, garlic and browning sauce. Pour over roast. Cover and bake at 325 for 2 1/2 hours or crock pot on low for 6 hours. Let stand for 10 minutes before slicing. Return meat to pan juices. Slice bread in half lengthwise; cut into 3 inch slices. Spread remaining butter on bread. Place on a baking sheet. Broil until golden brown. Top with beef and onions; sprinkle with cheese. Broil again 1-2 inches until cheese melted. Serve with pan juices.

Wild Rice Salad

I just got this one in an email today. I think it sounds yummy, maybe even for Thanksgiving! I'll let you know if I try it.

Wild Rice Salad with Apples and Walnuts OR Wild Rice Pilaf (use a boxed mix WITH wild rice in it) with Apples and Walnuts

For the salad

1 cup wild rice OR 1 box rice pilaf mix with wild rice (for the nutty taste and crunch)

2 cups water (to cook the wild rice) OR cook the pilaf according to directions on the box

1 tablespoon vegetable oil (olive oil is fine)

¼ teaspoon salt OR no salt, especially if you use any of the seasoning mix from the pilaf mix

1 cup coarsely chopped walnuts

1 rib of celery, sliced (not too think)

4 scallions (green onions) – optional – about 1 tablespoon red onion works well

1 cup raisins

1 medium apple (your favorite flavor), cored and diced

Grated rind from one lemon (or an orange)



For the dressing

3 tablespoons lemon juice (fresh or bottled or from the plastic lemon)

1 or 2 pressed garlic cloves, to taste

½ teaspoon salt (or none, if you use the seasoning mix from the pilaf)

Black pepper, to taste

1/3 cup olive oil (or canola oil)



Rinse the wild rice in cold water. Put it in a pan with the water, vegetable oil and salt; bring to a boil. Then reduce the heat to a simmer and cook until the rice is tender (about 45-50 minutes). All the water will have been absorbed and the rice will be tender, but still chewy.



If you use a pilaf mix, cook it according to package directions.



Combine the walnuts, celery, scallions, raisins, apple and lemon juice in a large bowl. Mix the dressing ingredients until blended; or combine in a jar and shake until blended.

Pour half of the dressing over the walnut-celery-raisins-apple mixture and mix well. When the rice or pilaf mix has cooled to ‘just warm,’ combine it with the walnut-apple-etc. mixture. Add the rest of the dressing, to taste. Let the salad sit for at least 1 hour. Toss again. Serve on a bed of lettuce, if desired, but not necessary.

Pumpkin Cheesecake

Pumpkin Cheesecake
Serves 12
1 1/4 cups gingersnap cookie crumbs (crush about 20 cookies in aplastic bag with a rolling pin)1/4 cup unsalted butter -- melted
3 (8 ounce) packages cream cheese -- softened
1 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 (16 ounce) can pumpkin puree (NOT pumpkin pie filling)
4 eggs
3/4 cup chilled whipping cream (need to whip it with 2 teaspoons sugar and a teaspoon of vanilla)
Preheat the oven to 350 degrees.
In a large mixing bowl, mix the cookie crumbs and butter. Press evenly on the bottom of a 9" spring form pan.
Bake 10 minutes, then let cool.Reduce oven temp. to 300 degrees. In another large bowl, beat the cream cheese, sugar, the cinnamon and ginger on medium speed until smooth. Add pumpkin puree. Now add in the eggs, one at a time on low speed. Pour into the cookie crumb pie shell. Bake your cheesecake until center is firm, about 1 1/4 hours. Cool to room temperature. Cover and refrigerate at least 3 hours. (but in yourcase, you did it two days prior at least) To loosen cheesecake from the sides of the pan, unbuckle the side andcarefully remove. Serve a dollop of whip cream on the cheesecake. This recipe is to die for!

Roasted Sweet Potatoes and Onions

Roasted Sweet Potatoes and Onions
Serves 12
8 medium peeled sweet potatoes -- cut into 2-inch pieces
4 medium red onions, cut into 1-inch pieces
4 tablespoons extra-virgin olive oil
2 teaspoons lemon pepper
1 teaspoon salt
Preheat oven to 425 degrees.
Combine all ingredients in 2, 13 x 9 inch baking dishes, evenly
dividing up the ingredients. Toss to coat and bake for 35 minutes or
so, until the taters are fork tender and nicely browned.

Dirt Dessert

I'm sure this recipe is not new but here it is anyway:

Dirt Dessert:
1. Scoop 2 tablespoons instant chocolate pudding mix into a clear plastic cup.
2. Add 3 tablespoons milk, and stir.
3. Place an Oreo in a plastic bag and smash with cookie with your fist.
4. Pour the cookie crumbs on top of the pudding. Add a gummy worm.

Yummy and so fun!

This is a salad that I bought at Costco in a big bag and it was fabulous so i had to write it down. Here it is:

1 bag of chopped lettuce
1/2 cup craisins
1/2 cup crumbled blue cheese
1/2 cup slivered almonds
1/2 cup - 1 cup white balsamic vinaigrette

Broccoli Salad

half a pound of bacon
2 Cups of small broccoli florets
1 Cup of Mayonnaise
1 Table spoon apple cider vinegar
1/3 Cup chopped onions
1/4 Cup sugar
3/4 Cup raisins
1/2 Cup sunflower seeds
Cook the bacon and then crumble it up.

In a large bowl mix the Mayo, cider, onions, sugar, raisins and sunflower seeds until well mixed and then add the broccoli and bacon.

If you want it even more colorful, you can blanch the broccoli for about 3 min before you add it to the mixture.