Comfort Food at its Best: Pot Roast!

Who doesn't enjoy a good pot roast? There's just something about that tender, juicy meat that fills you right up and comforts you at the same time. I love pot roast, especially one that I can put in the crock pot in the morning and forget about until dinner time.

This recipe is so easy and delicious that I bet you make it this weekend! And it tastes perfectly when paired with garlic green beans and horseradish mashed potatoes. Doesn't that sound like a delightful combination?



INGREDIENTS:

• One 3-lb boneless chuck roast
• 1.5 teaspoons House Seasoning (See note at bottom)
• 1/4 Cup vegetable oil (or extra-virgin olive oil)
• 1 onion, thinly sliced
• 3 bay leaves
• 3 or 4 beef bouillon cubes, crushed
• 2 cloves garlic, crushed
• 1 10.75 oz. can condensed cream of mushroom soup
• 1/4 to 1/2 Cup Chardonnay wine

DIRECTIONS:

1. Sprinkle roast on all sides with House Seasoning; seasoning well
2. In moderately hot skillet, brown roast on all sides in oil
3. Place roast in Crock Pot
4. On top of the roast, layer onion, bay leaves, crushed beef bouillon cubes, crushed garlic and cream of mushroom soup
5. Add Chardonnay
6. Cover with just enough water to cover all the ingredients sufficiently
7. Cook on low setting approximately 8 hours
   

House Seasoning is made of: 1 Cup salt, 1/4 Cup black pepper and 1/4 Cup garlic powder. Stir all ingredients together.

I hope you enjoy this delicious recipe! Bon Appetit!

(Recipe is from the cookbook: Paula Deen's Kitchen Classics)

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It's a great time to buy a home in Georgia, whether you're a first-time home buyer or not, and I would love to walk you through this process. If you are in the market to buy or sell your home in the Bethlehem or Dacula area, I would be happy to assist you! My passion is helping people find their dream home and stepping them through this exciting journey. I serve the Walton, Barrow and Gwinnett county areas. Call or text me today: 404.357.2231!

Who Doesn't Love Banana Pudding?

Gooey. Creamy. Tasty. Easy. Those are the words I would use to describe this banana pudding recipe! It's so simple to make yet so delicious that you better watch out or you may eat the whole thing! The great thing about this recipe is that it makes a huge amount. It serves at least 12 people so it's great to take to the next family gathering or the potluck supper at church on Sunday.



INGREDIENTS:

• 1 bag of vanilla wafers or 2 bags Peperidge Farm Chessmen cookies
• 6 to 8 bananas, sliced
• 2 Cups milk
• 1 5-ounce box instant French vanilla pudding
• 1 8-ounce package cream cheese, softened
• 1 14-ounce can sweetened condensed milk
• 1 12-ounce container frozen whipped topping, thawed

DIRECTIONS:

1. Line bottom of a 13x9x2-inch dish with cookies and put bananas on top.
2. Blend milk with pudding mix well with a handheld electric mixer.
3. Beat cream cheese and condensed milk together in a bowl until smooth; fold in whipped topping.
4. Add to pudding mixture, stirring until well blended.
5. Pour mixture over cookies and bananas; cover with remaining cookies.
6. Refrigerate.
7. Eat, eat, eat!
   

Okay, a few quick notes about this recipe: if you want to make a lighter version of this (so you can eat more *smile*) then use skim milk, neufchatel cheese (it's the low-fat version of cream cheese--tastes the same) and light whipped topping. It still tastes the same I promise!

Also, I think that crushing the cookies for the top layer makes the presentation prettier. And I think this recipe is better if it's made a day in advance and has time to chill in the refrigerator for several hours--I believe it makes the texture better because the cookies get soft and gooey.

ENJOY!

You know, I would really enjoy any wonderful dessert recipes you have...leave your best recipe in the comment section please

(This recipe is found in Paula Deen's cookbook: The Lady & Sons: Just Desserts)
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It's a great time to buy a home in Georgia, whether you're a first-time home buyer or not, and I would love to walk you through this process. If you are in the market to buy or sell your home in the Bethlehem or Dacula area, I would be happy to assist you! My passion is helping people find their dream home and stepping them through this exciting journey. I serve the Walton, Barrow and Gwinnett county areas. Call or text me today: 404.357.2231!

Mexican Chicken Casserole

It seems like lately I've been making a variety of chicken casseroles, maybe I need to branch out more, but they're just so easy and very cost effective. Because it's just the two of us we always have leftovers, which although I'm not a huge fan of, they do make our grocery budget go farther.

This one is a Mexican Chicken Casserole by my favorite cook (you already know I'm going to say Paula Deen don't you?!). Well this one is cheesy, creamy, delicious and really quick to make--from assembly to oven to table is only about 40 minutes!

Ingredients:

• 1 10.75 oz. can cream of chicken soup
• 1 10.75 oz. can Cheddar cheese soup
• 1 10.75 oz. can cream of mushroom soup
• 1 10 oz. can Ro-Tel tomatoes
• 1 whole chicken, cooked, boned and chopped or 4 Cups leftover cooked chicken
• 1 11.5 oz. package flour tortillas
• 2 Cups shredded Cheddar cheese
  

Directions:

1. In a large bowl, stir together the three kinds of soup and the tomatoes. Stir in the chicken.
2. In a greased 13x9 inch pan, layer the tortillas and chicken mixture, beginning and endgin with tortillas.
3. Sprinkle cheese over the casserole and bake at 350 degrees for 30 minutes.

This delicious dish serves 8 people. I served it with a hot spinach and artichoke dip that complimented it well. Hope you enjoy this! A great one to make for the family!

Thank You for Reading!

I hope this information has helped you! If you are in the market to buy or sell your home in the Bethlehem or Dacula area, I would be happy to assist you! My passion is helping people find their dream home and stepping them through this exciting journey. I serve the Walton, Barrow and Gwinnett county areas. Call or text me today!

Chicken Casserole Recipe

Well, if you're like me you really enjoy some good comfort food from time to time! I've found this delicious and simple to make chicken casserole that just hits the spot. Made with lots of yummy foods, well actually why don't you just watch my video and you'll see why I like this recipe...

INGREDIENTS:

• 1 6 oz. package long-grain and wild rice, cooked according to directions
• 4 C. diced cooked chicken breast
• 2 10.75 oz. cans cream of chicken soup
• 1 C. mayonnaise
• 2 tsp. curry powder, or to taste
• 1 8 oz. package Pepperidge Farm Cornbread Dressing Mix
• 1/4 C. (1/2 stick) butter
  

DIRECTIONS:

1. Put the rice in a greased 2-quart casserole.
2. Layer the chicken on top of the rice.
3. Mix the soup, mayonnaise and curry powder and pour over the chicken.
4. Sprinkle the dressing mix over the casserole and dot with butter.
5. Bake at 350 degrees for 30 minutues or until bubbly.

Bon Appetit!

If you are in the market to buy or sell your home in the Bethlehem or Dacula area, I would be happy to assist you! My passion is helping people find their dream home and stepping them through this exciting journey. I serve the Walton, Barrow and Gwinnett county areas. Call or text me today!