Three Envelope Roast

 Ingredients:
3 pound beef roast such as chuck roast
1 envelope of dry Italian salad dressing mix
1 envelope of dry ranch salad dressing mix
1 envelope of dry brown gravy mix
2 cups water

Instructions :
Put the water in a measuring cup that is larger then the amount of water you are using. Now add and mix all three envelopes to the water. Mix until blended completely.
Brown the roast (if desired). Add the meat to your cooker. Pour the water, salad dressing mixture over the roast. In the slow cooker cook it on high for about 4 hours on low about 8 hours.

Healing Salve for Minor Scrapes and Burns

Healing Salve for Minor Scrapes and Burns

• 1/2 c. coconut oil (or olive oil)
• 1/2 c. grapeseed oil (or olive oil)
• 1/2 c. healing herbs of your choice (chamomile, calendula, comfrey, lavender, plantain leaves)
• 4 Tbsp. beeswax
• 2 tsp. honey
• 15 drops lavender essential oil (optional)

Infuse the oils and herbs over low heat on a double boiler for 30 minutes, stirring often. Strain the herbs from the oil. Place the oil back into the top of the double boiler and add beeswax, stirring until completely melted. Pour the mixture into a sterile container and add essential oil (if desired), stirring well. Then stir in the honey, and continue to stir the salve mixture every few minutes until it’s set up – making sure the honey is completely incorporated.
This should keep in a cool, dark place for up to a year. Apply to minor scrapes and burns a few times a day until healed.

White Chocolate Lemon Truffles

1 cup white chocolate

5 Tbsp. unsalted butter

3 Tbsp. heavy cream

pinch salt

1 tsp. lemon extract

icing sugar, for dusting

Melt chocolate, butter and cream over a double boiler or in a microwave. Stir until smooth.

Stir in salt and extract. Allow to cool slightly before covering with plastic wrap. Refrigerate for 2 hours or until firm enough to handle.

With a melon baller or small spoon scoop out mixture and form into 1 inch balls. Toss with icing sugar to coat.

Store covered in the fridge for up to one week. Freeze for longer storage.

Skillet Chicken With Tomato Cream Sauce

This is a flavorful dish to serve with spaghetti or similar pasta. This makes a tasty everyday meal for the family.

Yield: Serves 4

Ingredients:

• 1/2 medium onion, finely chopped
• 1 tablespoon olive oil
• 2 cloves garlic, finely minced
• 1/2 cup chicken broth
• 1/4 cup dry white wine or more chicken broth
• 1 to 2 tablespoons chopped fresh parsley
• 3/4 cup heavy cream
• 1 cup fresh shredded Parmesan cheese, about 2 ounces
• 2 tablespoons tomato paste
• 4 boneless chicken breasts
• Salt and pepper
• 3 tablespoons flour
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 8 ounces angel hair pasta or linguine or spaghetti, cooked and drained

Preparation:

For sauce, saute the chopped onion in olive oil until softened. Add garlic and cook for 1 minute longer. Stir in 1/2 cup chicken broth, wine, basil, and parsley. Bring to a simmer and simmer for 5 minutes. Add the cream, Parmesan cheese, and tomato sauce. Continue cooking until the sauce is hot and cheese has melted.Wash chicken and pat dry. Place between sheets of plastic wrap and gently pound until uniform in thickness. Sprinkle chicken with salt and pepper; coat with the flour. In a large skillet or sauté pan over medium heat, cook the chicken in 2 tablespoons of olive oil for about 3 minutes on each side, or until browned. Add 1/2 cup of chicken broth, cover, and continue cooking for 5 minutes. Add tomato cream sauce, cover, and cook for 4 to 6 minutes longer, until chicken is cooked through. Serve with hot cooked pasta.
Serves 4.

Pizza Puffs

1-1/4 cups water
1/3 cup shortening
1-1/2 cups all-purpose flour ( I use low carb flour)
4 eggs
3/4 cup finely chopped pepperoni (3 oz.)
3/4 cup finely shredded Romano or Parmesan cheese (3 oz.)
2 tablespoons chopped fresh parsley
1/8 teaspoon garlic powder
1/8 teaspoon pepper
1 jar pizza sauce

Preparation:
Grease 2 large baking sheets and set aside. In a large saucepan combine water and shortening. Bring to a boil. Add flour all at once, stirring vigorously. Cook and stir until mixture forms a ball. Remove from heat. Cool for 10 minutes. Add eggs, 1 at a time, beating well after each addition. Stir in pepperoni, cheese, parsley, garlic powder, and pepper.

Drop dough by rounded teaspoons 2 inches apart onto prepared baking sheets. Bake at 450°F for 15 to 17 minutes or until golden brown.

Serve with pizza sauce for dipping

Homemade Heavy Duty Floor Cleaner

ONLY use this and it leaves floor spotless. 
1 cup white vinegar, 1 tablespoon liquid dish soap, cup baking soda, 2 gallons tap water, (very warm.) It leaves everything smelling amazing.
 

Mexican Stuffed Shells

Yield: 16 shells

Ingredients
...
1 pound ground beef (or ground turkey)
1 package low-sodium taco seasoning
4 ounces cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup sharp cheddar cheese
1 cup Monterrey jack cheese
For toppings:
3 green onions
Sour cream

Instructions

Preheat oven to 350°.
In a pan brown the ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa