Ingredients
2lb Tip pork loin roast
1 package french onion soup
2 cans cream of mushroom soup
2/3 can water
Directions
Combine all ingredients in crock pot & cook for 4 hours. Serve gravy on mashed potatoes.
*Ok, I know this is ridiculously easy, but I wanted to post just in case no one has tried this before. This is SO tender and the flavor of the gravy is awesome. If you have a Costco close by, we purchase our roasts in a 4 pack and they are only like $16 for the the 4. It is an AWESOME deal. Each roast is individually packaged so we just freeze them & pull them out as we need them. These are the only roasts that we eat anymore.
Sunday, May 22, 2011
Crunchy Romaine Salad
Ingredients
1/4 cup sugar
1/2 cup olive oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
1/2 cup shredded carrots
4 green onions, chopped
1/2 cup chopped almonds
Directions
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a 350 degree preheated oven, toast ramen noodles & almonds on a cookie sheet for approximately 8-10 minutes. In a large bowl, combine noodles, broccoli, carrots, romaine, almonds, and onions and toss with dressing right before serving.
1/4 cup sugar
1/2 cup olive oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
1/2 cup shredded carrots
4 green onions, chopped
1/2 cup chopped almonds
Directions
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a 350 degree preheated oven, toast ramen noodles & almonds on a cookie sheet for approximately 8-10 minutes. In a large bowl, combine noodles, broccoli, carrots, romaine, almonds, and onions and toss with dressing right before serving.
Wednesday, May 4, 2011
Easy No-Bake Cheesecake
Graham Cracker Crust
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted butter
Combine ingredients in a bowl and stir until well combined. Pour into pie pan and press down and shape onto sides. Refrigerate 20 minutes before pouring in the filling.
Cheesecake filling
1 (8oz) package softened cream cheese
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1/2 cup sour cream
1 tsp vanilla
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice, sour cream and vanilla; blend ingredients well. Pour into pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
*I am not a big fan of thick cheesecake, so this was the perfect recipe for me! This is a very soft, creamy cheesecake! It is a bit rich so I might try adding some whipped cream to it to tone it down a bit, but I actually loved it as it was also.... my husband thought it was a bit too rich. We topped this off with strawberry glaze, fresh strawberries and whipped cream.... I loved it!
*Second note- I made this again and made it chocolate. I added 3 tablespoons of cocoa powder in with the sour cream and vanilla, then folded in a cup of whipped cream at the end. You probably could add even more whipped cream if you would like. I enjoyed this most after it had sat in the fridge for 3 days, the first day it was a bit rich. I might try cutting down the lemon juice next time just a bit.
1 1/2 cups crushed graham crackers
1/4 cup sugar
1/3 cup melted butter
Combine ingredients in a bowl and stir until well combined. Pour into pie pan and press down and shape onto sides. Refrigerate 20 minutes before pouring in the filling.
Cheesecake filling
1 (8oz) package softened cream cheese
1 can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1/2 cup sour cream
1 tsp vanilla
In medium size bowl beat cream cheese until fluffy. Add Eagle Brand milk, stir in lemon juice, sour cream and vanilla; blend ingredients well. Pour into pie crust. Chill 2 hours and garnish with your favorite fruit topping. May be covered and frozen (thaw 45 minutes).
*I am not a big fan of thick cheesecake, so this was the perfect recipe for me! This is a very soft, creamy cheesecake! It is a bit rich so I might try adding some whipped cream to it to tone it down a bit, but I actually loved it as it was also.... my husband thought it was a bit too rich. We topped this off with strawberry glaze, fresh strawberries and whipped cream.... I loved it!
*Second note- I made this again and made it chocolate. I added 3 tablespoons of cocoa powder in with the sour cream and vanilla, then folded in a cup of whipped cream at the end. You probably could add even more whipped cream if you would like. I enjoyed this most after it had sat in the fridge for 3 days, the first day it was a bit rich. I might try cutting down the lemon juice next time just a bit.
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