New Orleans Pasta

     About August, when I head back to school, I start dreaming of snow days.  I seem to think that if I fill my pantry and freezer for a snow day (which we haven't had in three years).....or a snow week (which has happened exactly one time in almost 4 decades of living here in Texas) that it will happen.  BUT, in order to fill the freezer, I must first empty it of last year's snowy dreams.
      So.....the first few weeks have been about using the frozen meats in my supply, which has me hunting down recipes to try, and when I saw this really simple recipe from mustlovehome, I had my doubts of how flavorful it could possibly be with so few steps.  It turns out it was soooooo delicious!  So, time to go stock up on sausage again b/c this is one I'd love to get stuck at home with on a snow day.

New Orleans Pasta

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Ingredients:  12 oz of packaged smoked sausage (cut into thin, round circles), 8 oz of bowtie pasta (cooked according to package instructions), 2 c. of whipping cream, 1 T garlic (minced), 1 T Cajun seasoning, 3/4 c. Parmesan cheese (shredded)

Instructions:  

1.  In a large skillet saute the sausage sliced until browned around the edges.  

2  Add the garlic to the browned sausage and cook for another minute. 

3.  Add the cream and Cajun seasoning.  Stir until blended and bring the cream to a boil  

4.  Reduce the heat and simmer for 4 minutes (until the cream mix has thickened).

5.  Remove from the heat and add the Parmesan, stir until mixed and melted.  

6.  Add the pasta to the pan, toss to coat.  Serve warm.  

Lots O' Meat Lasagna

I have been meaning to post this recipe for years.  My friend Regan makes this lasagna and it's soooooooooooo amazingly tasty.  It's originally a Paula Dean Recipe via the foodnetwork.  I love to make lasagna and cut it into squares and freeze it by the square so that I can eat it over....and over....and over again.  It's summer now so I'm cooking, and baking, and making lots of goodies.

Lots O' Meat Lasagna

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Ingredients:  1 1/2 lb ground chuck, 1 lb ground Italian sausage, 1 onion (chopped), 2 cloves garlic (minced), 2 t. ground oregano, 1 t. ground basil, 1/4 t. salt, 1/4 t. pepper, 14.5 oz diced tomatoes (with basil, garlic, and oregano), 30 oz of tomato sauce, 6 oz tomato paste, 1 1/2 c. small curd cottage cheese, 5 oz grated Parmesan Cheese, 2 T chopped parsley, 2 large eggs, 9 oven-ready lasagna noodles, 16 oz mozzarella cheese
Instructions:  
1.  In a large saucepan, combine sausage and chuck, onion, and garlic.  Cook over medium heat until browned and crumbled.  Drain.
2.  Add oregano, basil, salt, pepper, tomato sauce, diced tomatoes, and paste.  Bring to a boil and then reduce to a simmer for 30 minutes.
3.  In a small bowl, combine cottage cheese, eggs, Parmesan, and parsley.
4.  Layer:
-1/4 of the sauce on the bottom of a 9x13x2 inch pan.
-3 uncooked noodles (don't overlap)
-Spread 1/3 of the cottage cheese mix on the noodles.
-1/4 of the sauce
-1/3 of the Mozzarella cheese
-Repeat cottage cheese, sauce, Mozzarella layers again
-Top with sauce.
-Set last 1/3 of cheese aside.
5.  Bake for 45 minutes at 350.
6.  Top with cheese and bake another 15 minutes.
7.  Rest for 10 minutes before serving.

Crockpot Butter Ranch Chicken

In the summer, it is my life's ambition to not turn on my oven.  I don't have a convection oven, so the last thing I want it to add any heat to this house in the Texas Summer.  I saw this recipe awhile back and it was so easy I had set it aside not really trusting the outcome.  I was sooooo wrong.  This was so yummy I created a new "keeper" label below so I won't forget to make it again....and again.  I house most of my recipes on this blog and not on paper form anymore (though I may work on that), BUT this turned out to be so easy and tasty I didn't want it to get lost on the web.
Basically-throw 4 pieces of chicken in a crockpot.  Sprinkled a pkt of dry ranch seasoning on top and a cut up stick of butter (1/2 c) (it melts as the chicken heats up).  Set on low for 8 hours.  Mine took less time.  It was falling apart and had so much flavor.

Garlic Cheddar Chicken

I'm always looking for new ways to bake chicken.  I ran across this one via all recipes and it was really simple and delicious.  I adapted it some by using Italian bread crumbs so I wouldn't have to add a bunch of different seasoning-I let the package do it for me!  So, if it's time for a chicken revamp, here is an easy recipe that baked well and heated up well. 

Garlic Cheddar Chicken

Ingredients:  1/2 c. butter, 4 cloves of garlic (minced), 3/4 c. dry Italian bread crumbs, 1/2 c. Parmesan cheese, 1 1/2 c. Cheddar cheese, 8 skinless, boneless chicken breast (pounded thin)
Instructions:  
1.  Heat over to 350. 
2.  Melt butter in a saucepan on low and cook the garlic until tender (about 5 minutes).
3.  In a separate bowl, mix the crumbs, Parmesan cheese, and Cheddar cheese. 
4.  Dip each slice of chicken in the garlic butter, then press into the bread crumb mix. 
5.  Place some bread crumbs at the bottom of a 9x13 inch pan, and place the bread chicken on top (this prevents the bottom from getting soggy.)
6.  Bake for 30 minutes (or until the chicken is no longer pink. 

One Pan Chicken Meal

I'm always looking for the easy way around dinner, and I've been fascinated with all these one pan meals, so I finally decided to give one a go.  It actually called for four pieces of chicken, but the chicken I was using seriously looked like it was King Kong's child, so I just coated two.  It also called for new potatoes, but I was trying to use up some baking potatoes, so.....all this to say-the chicken had a great crust, and the vegetables are very forgiving and flexible, but it really was tasty!  It'll make the rounds again....and again....and....

Ingredients:  

For chicken: 1 large egg, 2 T lemon juice, 2 t. minced garlic, ½ T fresh chopped parsley, ½ t. each salt and pepper, 

• ½ cup breadcrumbs, ⅓ cup fresh grated Parmesan cheese (I doubled these)
• 4 skinless, boneless chicken breasts 

For The Veggies:

• 8 (1 lb) baby potatoes, quartered, ½ c. butter, melted, 2 t. minced garlic, salt to taste
• 1 lb green beans
• Instructions:
• 1.  In a large bowl, whisk together the egg, lemon juice, 2 teaspoons garlic, parsley, salt and pepper.
• 2. Dip chicken into egg mixture, cover and allow to marinade in the refrigerator for 30 minutes to an hour.
• 3. Preheat oven to 400.  Grease a baking sheet.  Set aside.  
• 4.  In another bowl, combine the breadcrumbs with the Parmesan cheese.
• 5.  Dredge the egg coated chicken in the breadcrumb/Parmesan mixture, lightly pressing to evenly coat.  If it doesn't coat enough, redip them in the egg and dip again in the breadcrumbs.  Double coating make a great covering.  
• 6.  Place chicken onto the baking sheet / tray and lightly spray with cooking oil spray. Arrange the potatoes around the chicken in a single layer. Mix together the butter, 2 t. garlic and salt to taste, and pour half of the butter mixture over the potatoes. Toss to evenly coat.
• 7.  Bake 15 minutes.
• 8.  Remove  tray from the oven and turn each chicken . Move the potatoes to one side and place the green beans around the chicken on the other side of the baking sheet. Pour remaining garlic butter and return to the oven to broil for a further 10 minutes, or until chicken is golden and potatoes are cooked through.

Root Beer Pulled Pork

I'm always looking for easy recipes....and during the heat of a Texas summer I search, in particular, for recipes that don't require an oven.  I recently found this recipe via MomonTimeout.  It's simple (just a few ingredients), and tasty.  Your meat will basically be as good as your BBQ sauce, so...don't skimp on this...and now....back to lazy summer days and staying cool....

Crockpot Pulled Pork

Ingredients:  2 lbs pork loin roast, 12 oz root beer (your fav), 18 oz bbq sauce (your fav), 8 hamburger buns, coleslaw (for topping)
Instructions:  
1.  Place pork in crockpot and cover with rootbeer.
2.  Cook for 6 hours on low.  Drain out liquid, shred meat with fork.  Cover with bbq sauce.
3. Cook for an additional 30 minutes on low.
4.  Serve on buns with coleslaw on the bun (or on the side).

Taquito Echiladas

 This year, as (a very warm winter for North Texas) came to a close-I started going through my freezer. I like to stock up b/c if there is a snowflake anywhere within a 15 mile radius we shut the city down, right after we buy every loaf of bread at the grocery stores within a 20 mile radius.  So, each fall....I stock my freezer for all both days I might be snowed in....it hasn't happened in several years, but it happened once-five  snow days in a row-once in 37 years.  So, to make a short story long,  one thing I had in the freezer were some taquitos from Costco.

 Several years ago a friend introduced me to this variation on enchiladas.  You lay your taquitos out while they are still frozen in a 9x13 baking dish.  Mix 1 can (10 oz) of cream of chicken soup, 1 can (about 1/3 c.) of green chilies (drained), 1 c. of cheese, and 1 egg.  Mix and spoon it over the frozen taquitos.  Top with 1 c. of cheese.  Bake uncovered at 350 for 50 minutes.  You can serve them with aside of sour cream or guacamole, but....man are these good.  If you have small taquitos you can make several layers and divide the mix between the layers.

..and now there is room in my freezer for next winter!

BBQ Chicken

I found this recipe at Natasha'sKitchen and it was so simple, delicious, and it makes enough for an army.  I'm an army of one, so I froze part of it for later.  I put this together a few months back.
During the busy holidays the crockpot is about as big of a commitment as I make to most dinners..mostly because my oven is busy, but seriously, busy or not, this one is staying in my rotation.

Slow Cooker BBQ Chicken

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Ingredients:  3 lbs boneless, skinless chicken, 1 1/2 c. bbq sauce, 1/2 medium onion (grated with juice), 1 T olive oil, 1 T. Worcestershire sauce, 2 T. brown sugar

Instructions:  Stir all ingredients together (except chicken).  Add chicken and turn to coat.  Cover and cook 4 hours on high or 7 hours on low.  Take a fork and shred and stir with juices.  

Chicken Spaghetti

 A coworker shared this recipe, and what I love about it is you can make two meals out of the same crockpot.  As a single, it's nice to be able to mix things up so I'm not eating the same thing 8 nights in a row.  It doesn't hurt that most of the cooking happens in a crockpot while I'm at work.  I cooked up the chicken, and then I made a casserole dish and a chicken spaghetti dish out of the chicken.

Chicken Spaghetti/Chicken Casserole

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Ingredients:  4 chicken breast, 1 block of Velveeta cheese (the larger block), 1 can of rotel (with the juice), 1 can cream of mushroom, 1/2 pkt taco seasoning.  Tortilla chips and 8 oz cheese AND/OR one pkg of spaghetti

Instructions:  

1.  Place chicken, rotel, Velveeta (chopped into cubes), 1/2 pkg of taco seasoning, can of soap, and rotel (with juice) into crockpot.  Heat for 4 hours on high or 6 hours on low.  

2.  Take a fork and shred your chicken.  

For the casserole:  Layer crushed tortilla chips, chicken and cheese mix, cheese.  Repeat and add one last layer of crushed tortilla chips to the top.  Bake at 350 for 30 minutes.  

For the Spaghetti:  Boil spaghetti.  Mix chicken and spaghetti together.  

*I made the casserole in a 9x9 dish (enough for 4 hungry people)  and used the other half to mix with a package of boiled spaghetti so I could have two dishes.  

*You can freeze either of these once they are put together.  Thaw overnight and bake each at 350 for 30 minutes (until heated through)

Freezer Meal: Pasta and Smoke Sausage

I'm in the process of filling my freezer.  I know some people do it all at once, but I've been doing it week by week.  I bought some containers at the Dollar Tree and when I make a meal that is freezable I cook half for now and half for later.  This one was hearty and carbo loaded goodness with all the right things.  The original recipe calls for peas, but I didn't add those to mine because after I discovered peas are a high carb/not so healthy vegetable....I gave those puppies up-vegetables and I have a casual relationship to begin with, I don't need to hang out with any that are bad influences.  I have enough of those in my life.  So, peas or not-that's up to you, but this one will stay on my freezer rotation.  :O)  The original recipe is from Taste of Home.

Pasta and Smoked Sausage

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Ingredients:  2 c. uncooked penne, 1 lb smoked sausage (cut into 1/4 inch slices), 1 1/2 c. 2% milk, 1 can (10 3/4 oz) condensed cream of celery soup, undiluted, 1 1/2 c. cheddar french friend onions (divided), 1 c. mozzarella cheesed (grated, divided), 1 c. frozen peas
Instructions:  
1.  Cook pasta according to the instructions.
2.  Place sausage in a pan and brown over medium heat (about 5 minutes).  Drain.
3.  In a separate bowl combine the soup, milk, 1/2 c. mozzarella cheese, peas, 1/2 c. onions, sausage and pasta.
4.  Grease 13x9 pan and place pasta mixture into pan.  Cooke for 25 minutes.  Top with remaining cheese and onions and cook until cheese is melted (about 5 minutes).
*To freeze place pasta in a freezer pan, top with cheese and onions.  Cover.  Freeze.  When you are ready to eat it, set it in the fridge over night.  Pull it out and cook as directed above (center should read 165 degrees).  

Freezer Meal: Sour Cream Noodle Bake

 I have so many friends that do the freezer meal 'thang.'  You know, set a day aside to chop, dice, grill, and bake?  I'm going to do that, I am...someday.  In the meantime, I've gone a different route this summer.  I typically have a little more time during the summer (though, even that statement is questionable these days), so I try to make more meals at home, or the fast food folks start to know my name, birthday, and approximate ketchup requirements.  BUT, I'm single, so if I make a meal I have to cut down the proportions (you don't know how many half eggs I've washed down the sink in my years, yes I know you can freeze them, but....).  This summer I bought some disposable pans from Dollar Tree (three for a dollar, which includes the lids).  I started making a meal, and baking half in a small pan, and putting the other half in the foil containers and freezing them.  This way I have a wide selection of meals ready to go now that the school year is in full swing.

 This go 'round I made The Pioneer Woman's Sour Cream Noodle Bake.  I'm just going to tag her recipe, and say....I added about twice as much cheese because...really do I need to explain why I added extra cheese?

 I did put a layer of syran wrap over the meal I'll pull off before baking.  I wrote on top with a permanent marker, and then I'll just put in in the fridge to thaw the night before I plan to make it.

This is definitely a meal that gets better the longer it sits together (let the seasonings marry), so freezing it is the perfect solution.

Cheesesteak Sandwich

How about a simple sandwich?  I've seen a ton of different recipes for cheese steak sandwiches, but I was intrigued by this one via thelittlekitchen because you wrap them up in foil and bake them to finish them off, and this really was a delicious and simple way to toast the break/get them all put together.  I'm hungry just typing this.  I definitely adapted the original recipe to simplify it for myself, and cut out the mushrooms.  Eww..mushrooms.  My recipe also made a hearty sandwiches, but...I may not be a meat lover, or maybe my bread was smaller b/c the original said it made 4.

Simple Cheese Steak Sandwiches

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Ingredients:  4 hoagie roles, 4 slices of provolone cheese, 1 1/2 lb beef rib eye steaks, 1 med white onion, 1 green pepper, 2 T of butter.  

Instructions:

1.  Preheat over to 250.

2.  Slice vegetables.  Slice steak against the grain, and chop into smaller pieces.  Slice hoagie rolls in half.  

2.  Heat 1 T of butter in a pan and add sliced onions and peppers.  Cook until soft and onions are translucent.  

3.  Remove vegetables, heat another 1 T of butter, add steak.  Cook until browned.  Remove sauce (you can set it aside to add to sandwiches for flavor later if you want).  

4.  Add veggies to steak and divide evenly into hoagie rolls.  Add a slice of cheese on top.  Place each sandwich individually in a piece of foil.  Wrap tightly.  Cook at 250 for 15 minutes until cheese is melted.  

5.  If you don't eat them all, store them in a ziplock and pull out and reheat in the foil in the oven the next day until warmed through.  

Spicy Smoked Sausage Pasta

Spicy Smoked Sausage Pasta

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Ingredients: 16 oz spiral pasta, 3 T butter, 3 cloves garlic (minced), 3 T flour, 1 c. chicken broth, 2 c. half and half, 1/2 t salt, 1/4 t. pepper, 1/4 t. cayenne pepper, 1/4 t red pepper flakes, 1/2 c. Parmesan cheese, 2 c. mozzarella cheese (divided), 12 oz fully cooked sausage (choose your favorite, cut into 1/2 inch pieces)

Instructions:  

1.  Cook pasta to al dente (follow pkg instructions)

2.  Melt butter in a skillet over medium.  Add garlic and cook 2 more minutes.  Add flour.  

3.  Stir in chicken broth and half and half, salt, cayenne and red pepper flakes.  Simmer until sauce thickens (about 5 minutes).

4.  Stir in Parmesan and 1 c mozerella cheese.  Stir until melted.  Add sausage.  

5.  Heat broiler.  Add pasta mix into a 9x13 inch baking dish.  Top with the remaining mozarella.  Broil until cheese is beginning to brown a little on top.  

I found this recipe from letsdishrecipes.  It was yum.  I needed carbs and meat to fuel a run...at least that's what I tell myself.  It hit the spot!  I just need to make more friends b/c it' makes a ton!

Crockpot Fajitas

I recently read different variations on crockpot fajitas.  I took the easiest of them all.  I cut up a large onion into slices, a green pepper, and a red pepper into strips and I dumped them in the bottom of a crockpot.  I then took two large, uncooked pieces of boneless chicken and dropped them on top of the veggies.  Last, I took a taco seasoning packet and sprinkled it over the whole thing.  I set it on low to cook for 6-8 hours (or high for 3-4).  You just want to make sure the chicken is cooked through and the veggies have softened.  Mine was fork ready to shred.  I tossed it all into flour tortillas and topped it with all the calories good stuff.  Seriously, so delicious.  Feel free to add more chicken and more veggies.  The skies the limit, but the key is, a packet of taco seasoning did all the work of a lot of fancy slicing, dicing, seasoning, and sauteing.  (OK...not really sauteing, but it went so well with my list).

Taco Casserole

Taco Casserole

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Ingredients:  1 lb ground beef, 1 onion (chopped), 1/2 t garlic, 1 pkg taco seasoning, 1 can (8 oz) tomato sauce, 1 c sour cream, 1 c cottage cheese, 2 c crushed tortilla chips, 2 c (8 oz) grated Monterey Jack cheese
Instructions:  
1.  Heat oven to 350.
2.  Brown beef, drain extra fat.  Remove from heat.
3.  Add onion, garlic powder, taco seasoning mix, and tomato sauce to beef.  Mix and set aside.
4.  In a separate bowl, mix sour cream and cottage cheese.
5.  Place half the crushed chips in the bottom of a great 2 1/2 qt casserole dish.  Add half the meat sauce, cover with sour cream mix.  Sprinkle with half of the grated cheese.
6.  Repeat layers, top with cheese.  Bake for 30 minutes until cheese is melted.

Bar B Que Chicken Cornbread Pie

I grew up on casseroles.  It's such an easy way to hide vegetables.  It's just best if you hide my vegetables.  I tried out this recipe from tablefortwo and it really was delicious!  I've found a lot of duds through the year, so....I'm really glad to have found this treasure.  I'm definitely adding it to my casserole rotation.  It covers all the food groups in one pan, and reheats well the next day...if it makes it that long! 

BBQ Chicken Cornbread Pie

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Ingredients:  

Bottom layer:  8.5 oz box cornbread mix, 1 egg, 2 T butter (melted), 3/4 c milk, 1/2 c. corn kernels

Top Layer:  2 T olive oil, 2 large piece of chicken (cooked and shredded), 3 cloves of garlic (minced), 1 med onion (chopped), 1 small red bell pepper (diced), salt and pepper to taste, 1 T chili powder, 1 1/2 t ground cumin, 2 t. hot sauce, 2 T Worcestershire sauce, 1 c. tomato sauce, 1 1/2 T brown sugar, 10 oz shredded cheddar cheese.  

Instructions:

1.  Heat oven to 400 and grease a 9 " pie pan.  

2.  In a bowl, mix the cornbread mix, egg, butter, and milk.  Add corn.  Pour mix into pan and bake for 15 minutes (or until the top is just set and golden brown).  Remove from the oven.

3.  In a skillet, on medium heat, add the oil, onion, and red pepper.  Cook until soft and add chicken, garlic, and saute until fragrant.  Add salt, pepper, chili powder, cumin, and hot sauce.  Cook for 5 min and then add tomato sauce, Worcestershire sauce, and brown sugar.  Stir and then reduce heat to low.  Simmer until thickened (about 7 minutes).  

4.  Pour over cornbread mix.  Sprinkle the top with cheese.  Turn on the broiler and broil on high for 3 minutes (cheese should be melted).  

Easy Fried Rice

I found this recipe at therecipecritic.  I love a good stir fry.  I also like being able to control the items that go into my dish.  One thing I usually do is make the rice the day before.  I stick it in the fridge until I'm ready for it.  It just has more of the feel of stir fry....it was a tip a friend of mine from Korea told me...the truth is there may not be real reason to do that, but in my head it makes a difference, and at night when I'm tired from working-it saves some time if the rice is already ready to go!

Easy Fried Rice

Ingredients:  2 chicken breast (cooked and shredded), 3 c of rice (cooked), 2 T sesame oil, 1 small onion (chopped), 1 c. frozen peas and carrots (thawed), 3 T soy sauce, 2 eggs (lightly beaten), 2 T green onions (chopped)

Instructions:  

1.  Cook and shred chicken.  Season to taste. 

2.  Heat a skillet or wok on medium.  Add sesame oil, onion, peas and carrots.  Fry until tender. 

3.  Move to the side and add the beaten egg.  Scramble.  Mix the eggs and veggies.  

4.  Add rice and chicken.  Pour soy sauce on top.  Stir and fry all ingredients until heated through.  Add chopped onions.  

Pesto Pasta Salad

I try so many new recipes...some are great, some are ter-rible.  I rarely write them on recipe cards b/c I have them on my blog.  I loved this recipe sooooo much that I wrote it on a recipe card b/c if an alien eats the internet and I lose all my recipes....I do NOT want to lose this one.  Yu-um.  It's also accidentally kind of healthy.  Bonus, leave out the cheese cubes, and make sure your pasta doesn't contain eggs and it's also vegan.  My brother has been residing at my house the last few months and he's vegan.  I made this and only put the cheese in mine....it wasn't even necessary.  Sometimes I chase cheese wanting it with each bite, but with this dish-all the other pieces have so much flavor you can take it or leave it (I liked it even better the second day when I reheated the pasta and the mozerella melted a little more).  The original recipe came from damndelicious.
OK...so....try this out-trust me not much makes the recipe card these days and just typing this makes me want to go make it again.

Pesto Pasta Salad

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Ingredients:  8 oz med shell pasta, 1 lb asparagus (trimmed), 2 T olive oil, salt and pepper (to taste), 1/2 c. pesto, 1/3 c sun dried tomatoes in olive oil (drained and julienned), 1/3 c diced mozzarella cube, fried egg (optional)

Instructions:  

1.  Heat the oven to 425.  Spray a baking sheet with nonstick spray.  Place trimmed asparagus in a single layer on baking sheet.  Drizzle with olive oil, salt and pepper and toss to combine.  Roast for 8-12 minutes (should be tender and crisp).  Cool and cut into 1 inch pieces.  

2.  Boil shell pasta per package instructions.  Drain and add asparagus, pesto, sun dried tomatoes, mozzarella and a fried egg (if you want).  

Chicken Spaghetti

Hello cooler weather.  Winter says casseroles...really....I was raised on casseroles, so....it's not really a seasonal thing, but you can eat heartier foods in the winter b/c you can wear sweaters to cover up those calories.
Really, some meals are just worth it.  I've always loved chicken spaghetti.  As a single, I can't...or rather, shouldn't eat a whole pan of it in a week, plus it gets old...so I love to bake it up, cut it into squares, and then freeze them on pieces of wax paper and put it in a freezer container.  I pull them out every few weeks and heat it up.
I tried out this recently from PioneerWoman.  No surprise, it's a good one!  The only thing I did was that instead of two cans of mushroom soup, I used 1 can of mushroom and 1 can of chicken soup.

Crockpot Roast

It's supposed to be 107 this weekend...not to be confused with the 105 it's supposed to be every other day this week.  The last thing I'm planning on doing is turning on my oven.  I had a roast in my freezer I bought awhile back after some of the gals at work were discussing recipes and one of them shared the following recipe, promising it was the best roast she had ever made.  I've tried out roast with quite a few different seasonings, and I totally agree-I love this version-it has great spices, it's easy, and...there are no ovens required!  Win.  So, if you are experiencing this heat wave, or just want an easy dish...I'm extending this lunch room conversation talk to you...and me...when I'm hunting down old crock pot recipes NEXT summer.  Texas, it's gonna happen.

Crock Pot Roast

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Ingredients:  Roast (2 lbs-ish), 1 pkt ranch dressing (dry), 1 pkt onion soup mix, 8 jarred banana peppers, 1 stick of butter.
Instructions:  Place all the ingredients in your crockpot.  Cook on low for 8 hours.