Thursday, February 10, 2011


This is one of my Southern Living recipes that I just love.  I especially love the fact I can throw it all in a slow cooker and forget about it until the end of the day.  Cole my always comes in from school and says Mama, that air freshner smells so good! :)

1 (10 3/4oz.) can cream of mushroom with roasted garlic soup
1 (10 1/2oz.) can condensed beef broth
1 (1 oz.) envelope dry onion-mushroom soup mix
2 tbsp. all-purpose flour
1 tsp. salt
1/2 tsp. pepper
2 tbsp. vegetable oil
1 ( 3 1/2 to 4 lb.) eye of round roast, trimmed.

1.  Stir together first 3 ingredients in a 5 1/2-qt. slow cooker.
2.  Sprinkle roast evenly with flour, salt & pepper.  Brown roast on all sides in hot oil in a large dutch oven over med-high heat.  Transfer roast to slow cooker.
3.  Cover and cook on low for 8 hours.
4.  Remove roast from slow cooker; slice to serve.  Skim fat from gravy in slow cooker, if desired.  Whisk gravy and serve over roast.

Now my taste buds are watering!


We eat a lot of fruit in my house but sometimes we like to dip our fruit in something. Especially if I'm craving something sweet, I tend to grab this very easy dip to eat with my fruit.

1 jar of Marshmellow Cream (large jar)
1 8oz. Reduced Fat Cream Cheese

1.  Soften cream cheese.
2.  Mix marshmellow cream and the softened cream cheese well.
3.  Chill for at least 2 hours.
4.  Serve with any cut up fruit or fruit kabobs.

I hope you enjoy!


This is one of the easiest recipes and my family loves it! Now keep in mind that we are a family of 6 and we always have some leftover because it is pretty filling.  So if you are a family of 4 or less, you will probably have enough for dinner and maybe lunch or leftovers one night.

1 1/2 - 2 lbs. ground beef (however much you prefer. I use 2 lbs.)
Chopped onion to taste
Chopped green onion to taste
2 cups Instant Rice
1 can Cream of Mushroom Soup
1 can Cream of Chicken Soup
1 can Cream of Celery Soup
2 cups Shredded Cheddar Cheese
2 tsp. Worcestershire Sauce
1 small can of Mushrooms, drained
1/3 cup Sour Cream - optional
Garlic Powder to taste
Salt and Pepper to taste

1. Preheat oven to 350.  Lightly spray a 13x9 casserole dish with cooking spray.
2.  Cook rice and set aside.
3.  Brown meat with onions, bell pepper, worcestershire sauce, garlic powder and salt and pepper.
4.  In a large bowl, combine mushroom, chicken, & celery soup, rice, mushrooms, sour cream if you   would like, 1 cup of cheese, and the ground beef mixture. Mix well and pour in casserole dish.
5.  Cook for 45 minutes to an hour.  During the last 10 minutes, add the remaining 1 cup of cheese on top of the casserole.

I make my casserole with lean ground beef, brown rice and reduced fat or reduced sodium soups, and 2% shredded cheddar cheese and it tastes fine. My family can't tell the difference between my lower fat version and the full fat version. 

I hope your taste buds enjoy!