Slow Cooker Pot Roast w/ Veggies

1 pot roast
4 carrots
6 potatoes
1 stalk celery
1 clove garlic (or garlic powder)
1 pkg. lipton onion soup mix
1 can cream of mushroom soup
salt and pepper to taste

In crockpot put all seasonings and meat in and cover with water. Add cream of mushroom soup and cook on low for 5 hours. then add chopped veggies and cook on low another 4 hours. Serve over rice or mashed potatoes.

Fried Chicken Livers

I know some of you are saying are you kidding me...GROSS!!!! But these livers are so GOOOOD!!!!

Start with a bowl of livers...rinse well and pat dry
Salt to taste
Pepper to taste
Garlic Powder to taste
Seasoning Salt to taste
Flour
Oil

Season chicken livers with all of the seasonings. Then sprinkle flour over them and pound them with a meat mallet. Add flour and continue to pound until the livers have a more dry consistency. Heat oil in a large skillet on medium heat and then roll a bit of the liver in flour and drop into the hot oil. Fry until a golden brown. Serve with a tangy horseradish sauce or a spicy ketchup....YUMMY!!!!!

Sugar Cream Pie

1 9 inch pie crust, baked
4 tablespoons cornstarch
3/4 cup white sugar
4 tablespoons butter, melted
2 1/4 cups half and half cream
1 tsp vanilla extract
2 tablespoons butter, melted
1/2 tsp ground cinnamon

Mix cornstarch and sugar. Add 4 tablespoons butter and half and half. Cook on medium high heat stirring constantly until thick and creamy. Add vanilla.
Preheat broiler to high.
Pour mixture into pie crust. Drizzle 2 tablespoons butter over top and sprinkle with cinnamon. Put under broiler until butter bubbles. Watch it carefully as it doesn't take long. Maybe only a minute. Refrigerate until pie sets.

Thank you for the recipe Amanda...I am sure your Great Grandma would be so proud that you are using one of her recipes:)

Keren's Banana Bread Muffins

banana bread muffins preheat to 335. put 16-18 cupcake liners in muffin tins.
1/2 C shortning
1 C sugar
1/2 t. salt
1/2 t. (rounded) cinnamon
1 t. baking soda
1/2 t. baking powder
2 T. banana pudding dry mix
2 T milk
2 eggs
1 1/2 C flour
3 large, very ripe bananas

Combine everything except flour and bananas until creamy. Add bananas, cut into small slices, mix well. Add flour and mix. Fill muffin liners 2/3 full, bake for 15-18 min or until toothpick comes out clean. (Can also be made into loaf, I don't do this, but recipie says bake for 1 hour for 1 large loaf)

A Pampered Chef Recipe- Blackberry Balsamic Pork Stir- Fry Salad

Directions:

1. For salad, slice strawberries with

Egg Slicer Plus®. Slice cucumber and onion with

Simple Slicer

Combine strawberries, cucumber, onion, carrot and spinach in

Mixing Bowl

2. For sauce, combine blackberry sauce, juice and 1 tbsp (15 mL) of the oil in

mL) Prep Bowl

3. Slice pork lengthwise in half on

into 1/4-in. (6-mm) pieces. Sprinkle pork with salt and black pepper. Heat remaining 1

tbsp (15 mL) oil in

shimmering. Add pork to Skillet; cook 2–3 minutes per side or until golden brown. Stir in

1/2 cup (125 mL) of the sauce; cook 1–2 minutes or until sauce is hot, stirring constantly.

4. To serve, divide salad among serving plates; top with pork. Drizzle with remaining sauce

and sprinkle with almonds.

on #2 setting. Cut carrot into julienne strips using Julienne Peeler.Stainless (6-qt./6-L); set aside.(2-cup/500-; whisk until well blended.Large Grooved Cutting Board; cut each half crosswise(12-in./30-cm) Skillet over medium-high heat 1–3 minutes or until

Yield:

6 servings

Nutrients per serving:

Sodium 410 mg, Carbohydrate 21 g, Fiber 4 g, Protein 26 g

Calories 260, Total Fat 8 g, Saturated Fat 1 g, Cholesterol 75 mg,

Cook’s Tips:

skin, keeping the blade angled away from the meat as you cut along the entire length of the silver

skin.

To toast almonds, place almonds in

minutes or until toasted, stirring every 30 seconds.

To trim pork tenderloin, insert the blade of Boning Knife underneath the silverSmall Micro- Cooker®. Microwave, uncovered, on HIGH 1–2

© 2012 The Pampered Chef used under license.

www.pamperedchef.com

Ingredients:

Salad

2 cups (500 mL) fresh

strawberries, hulled

1/2 medium cucumber

1/2 medium red onion

1 medium carrot, peeled

6 cups (1.5 L) loosely packed

fresh baby spinach leaves

Sauce & Pork

3/4 cup (175 mL)

Balsamic Sauce

Blackberry

1/4 cup (50 mL) apple juice

2 tbsp (30 mL) canola oil,

divided

1 1/2 lbs (700 g) pork tenderloin,

trimmed (see Cook's Tip)

1/2 tsp (2 mL)

coarsely ground black pepper

1/4 cup (50 mL) sliced almonds,

toasted (see Cook's Tip)each salt and