Beef and Garlic Potatoes

2 lb small red potatoes, halved

8 cloves garlic, minced

2 teaspoons Italian seasoning

2-3 lb boneless beef roast

1 teaspoon beef bouillon

1 cup water

Salt and pepper

6 tablespoons butter

Layer potatoes in slow-cooker; sprinkle with garlic and Italian seasoning. Place roast on potatoes. Add bouillon, water, salt and pepper. Cook on high 4-5 hours or low 7-8 hours, until beef is tender. Remove roast and juice. Allow to cool 10 minutes in juice. Stir butter into potatoes and gently mash. Slice roast and serve with potatoes.

Slow-Cooker Cookbook

by Debbie G. Harman

Sunday Dinner Roast with Vegetables

1 lb baby carrots

1 onion, chopped

8 potatoes, peeled and chopped

Salt and pepper

3-4 lb boneless beef roast

2 teaspoons beef bouillon

Place vegetables in slow-cooker. Sprinkle with salt and pepper. Pour ½ cup water around sides. Place roast on vegetables. Rub bouillon on roast. Cook on high 4-5 hours or low 7-8 hours. Remove roast. Allow to cool 10 minutes. Slice roast and serve with vegetables.

Slow-Cooker Cookbook

by Debbie G. Harman

Sunday Dinner Roast & Gravy

3-5 lb boneless beef roast

2 teaspoons beef bouillon

Place roast in slow-cooker. Rub bouillon on roast. Cover with lid and cook on high 3-4 hours or low 7-8 hours or until meat is fork tender. Remove roast. Allow to cool 10 minutes. Slice roast. Return sliced meat to slow-cooker and allow to sit in *drippings until ready to serve.

*You may also use drippings to make gravy.

Delicious Beef Gravy

Stir ¼ cup flour into meat drippings until well blended. Slowly stir in 2 cups water. Cook uncovered, on high, stirring occasionally until gravy thickens, or transfer gravy to a saucepan and cook it on the stove.

Slow-Cooker Cookbook

by Debbie G. Harman

Chocolate Peanut Butter Frosting

¼ cup butter

3 Tablespoons cocoa

1/3 cup peanut butter

3 cups powdered sugar

1 teaspoon vanilla

Melt butter and cocoa in microwave. Be careful not to burn. Stir together melted butter and cocoa, then add 1/3 cup peanut butter to butter and cocoa mixture. In a separate bowl, measure out 3 cups powdered sugar and 1 teaspoon vanilla. Add the butter, cocoa and peanut butter into the powdered sugar and vanilla mixture. Mix with beaters. Add milk to desired spreading on cake. You can add more powdered sugar if you accidentally put too much milk.

Rolo Cookies

1 cup butter

1 cup brown sugar

1 cup sugar

2 eggs

2 teaspoons vanilla

2 ½ cups flour

¾ cup cocoa

1 teaspoon baking soda

1 teaspoon salt

48 Rolos (candy)

Cream butter and sugars. Add eggs and vanilla. In a separate bowl, mix together the flour, cocoa, baking soda and salt. Add dry ingredients to the wet ingredients. Mix well. Shape into small balls. Press Rolo candy into the center of each ball. Cover with dough. Roll in 2 Tablespoons of sugar. Bake on ungreased cookie sheet for 350^o for 8-10 minutes. Makes 4 dozen.

Pumpkin Chocolate Chip Cookies

1 cup butter or margarine

¾ cup packed brown sugar

¾ cup sugar

1 egg

1 Tablespoon vanilla

1 cup pumpkin

1 cup quick oats

2 cups flour

1 teaspoon baking soda

1 teaspoon cinnamon

1 ½ chocolate chips

Cream butter and sugars, beat in egg and vanilla, add pumpkin and then flour, oats, cinnamon and soda. Add chips. Drop by spoon or small scoop on baking sheet. Bake at 350^o 12- 13 minutes.

Note: Triple recipe will use full can of pumpkin and yield 15 dozen.