Sunflower Oatmeal Cookies

1 cup white sugar
1 cup packed brown sugar
1 cup butter, softened
2 eggs
1 tsp vanilla
2 cups all-purpose flour
1/2 tsp baking powder
1 tsp baking soda
2 cups rolled oats
1 cup roasted & salted sunflower seeds


Preheat oven to 350°


In a large bowl cream together sugar & butter.  Beat in eggs 1 at a time, then stir in the vanilla.  Combine the flour, baking powder & baking soda; stir into the creamed mixture until just blended. Mix in the rolled oats and sunflower seeds.  Drop dough by heaping teaspoonfuls onto ungreased cookie sheets.


Bake for 10 to 12 minutes in the preheated oven, or until the cookies begin to brown around the edge.

Crock-Pot Chuck Roast with Veggies

1 4-5 lb Beef Chuck Roast
1 (1 1/4 oz) Brown Gravy Mix, Dry
1 (1 1/4 oz) Italian Salad Dressing Mix, Dry
1 (1 1/4 oz) Ranch Salad Dressing Mix, Dry
1/2 Cup Water
Veggies (your choice...I used Potatoes, Carrots, Onions)

Place Veggies in bottom of Crockpot;
Place Chuck Roast on top of veggies;
Mix dry ingredients and pour over both sides of Chuck Roast;
Pour water around the Roast

Cook on low for 7-9 hours

Taco Soup

(Recipe from Anna Berry)


1-1.5 pounds of Ground Beef  (Browned)

1 can each:

Corn

Kidney Beans

Black Beans

Tomato Sauce (15 oz)

2 cans Diced or Chopped Tomatoes

1 packet Taco Seasoning

Dump all ingredients into the Crockpot and cook on low all day (or high for a few hours)

Serving suggestions: 

Sour Cream, Cheddar Cheese, Green Onions, Frito Scoops

Barbecue Chicken

Put split chicken breasts in the crock pot (can still be frozen).  Pour about 2 bottles of your favorite barbecue sauce over it.  Cook on high for a few hours or low all day.  We ususally have it with mashed potatoes.

Another fun take on the chicken is to make barbecue chicken nachos.  Once the chicken is down, pull it off the bone and shred.  Layer tortilla chips, chicken, black beans, corn, and cheese on a lined pizza pan.  Bake for about 10 minutes at 400 degrees.  Top with sour cream, salsa, and avocado.  Put the nachos in the center of the table and eat from it.  No plates required!

Chalupa

1 lb. pinto beans
3 lbs. pork roast
7 cups water
1/2 cup chopped onion
2 garlic cloves
1 tablespoon salt
2 tablespoons chili powder
1 teaspoon cummin
1 teaspoon oregano
1 can chopped green chilies

Put all ingredients in crock pot and cook on low all day.  Remove lid for last 30 minutes and it will thicken a bit.  Serve over corn chips or wrapped in a tortilla.  Top with your favorite toppings.  We like cheese, sour cream, tomatoes, cilantro, and avocado.