Sloppy Joes

3 lbs. boneless chuckroast
1 1/2 c. ketchup
1/4 c. brown sugar
1/4 c. red wine vinegar
2 T dijon mustard
2 T worcestershire
1 t liquid smoke
1/2 t salt
1/2 t pepper
1/4 t garlic powder

Combine all ingredients and pour over roast in your crock pot. I cook mine on low for 8 hours(overnight). If you have a fancy crock pot that you can set to turn off it can cook for less time. I also double the ingredients except for the meat. Shread the meat and put it back in the sauce, serve on buns. Yum!

Beef Tips

2 lbs cubed roast (any type, cubed into 1 inch sq.)
1 (20) oz 7-up
2 cans of cream of mushroom soup
1 pkg. dry onion soup mix

Place cubed roast in crock pot. Top w/ mushroom soup and dry onion soup mix. cover and bake on low. Let stand 15 minutes before serving. Excellent over rice or mashed potatoes

Alexa Evans

Holla!

Fast, Easy Empanadas
Real Simple Magazine

Ingredients:
2T olive oil
1 package refrigerated pizza dough ( I use the canned kind)
Flour for the work surface
1 16 oz can refried beans
1 1 pint container fresh salsa (doesn't have to be fresh)
shredded cheddar cheese


Directions:

1. Heat oven to 400 degrees and spread 1 teaspoon oil on the baking sheet. Divide the dough into 6 equal parts. Roll each into an 8 inch round on a lightly floured surface. ( I keep mine rectangle/sqrareish.)

2. On half of each round spread some beans, salsa, and cheese (I leave the salsa off the ones for the kids). Fold over the other half of each round, covering the filling, and pres the edge with your thumb to seal. Lightly brush the tops of the empanadas with the remaining oil, then transfer to the baking sheet.

3. Bake for 12-15 minutes (it usually takes longer but it a good starting point) or until golden. serve with our cream, guac, more salsa, etc...

This is one of our family's favorite quick meals!

Heather Williams