Monday, March 24, 2008

Fabulous Fruit Salad

This is a simple fruit salad with a wonderful sweetness. I got the idea from Jason's Grandma.


8 oz can pineapple tidbits
11 oz can mandarin oranges
15.25 oz can Bartlett pears
15 oz can peaches
10 strawberries
2 kiwis
1 banana (I didn't add this because the store was out)
1/4 cup reserved fruit juice
1/3 to 1/2 package of pudding mix (i usually use french vanilla, but they were out, so I tried cheesecake and it was can always use other flavors, such as banana cream)


Drain (but reserve some of the juice) all the canned fruits and chop all the fruit. Combine fruit in a bowl with about 1/4 cup reserved fruit juice (I used some of the pineapple juice). Mix in the pudding and mix until well combined. Add more fruit juice if you feel it needs more. Let is hang out in the frig a few hours before serving. If you want to make it even better you can serve the fruit salad with some whipped cream on top!

Tuesday, March 18, 2008

The Moistest Slow Cooker Pot Roast

This was seriously the moistest pot roast I have ever made...and probably least healthy. It was good though!


Roast (mine was about 2.5 lbs)
1 can of Roasted Garlic Cream of Mushroom Soup
1 pkg of Lipton's Beefy Onion Soup Mix
1.5 to 2 cups of water


Combine the last five ingredients in the slow cooker and mix until well combined. Place your roast in and cook on low. I cooked mine while I was at work...about 11 hours, but it does not have to cook that long. If you want to use the juice as a gravy you can coat the roast in flour before you place it in the slow cooker and that will help make the juice more like a gravy.

Stuffed Peppers and Tomatoes

I had some leftover fried cabbage (cabbage sauteed in oil and bacon bad for you, but oh so good) and had this great idea to use it in stuffed peppers. Since I do not like green peppers I also made a stuffed tomato version.


ground beef, cooked and spiced how you like it
cook cabbage, chopped up
cooked rice
can of tomato sauce
tomatoes/green peppers for stuffing
cheese (optional)


Combine the first four ingredients and set aside (keep warm). Cut the tops off the tomatoes and green peppers and scoop out the insides. Place your tomatoes and green peppers open side up in a baking dish. Sprinkle some shredded cheese in the bottom of each, fill with the meat mixture, and top with more shredded cheese. Bake on 350 for about 20 minutes. For a softer pepper and quicker cook time try blanching your pepper before stuffing it.