Pot Roast Italiano

Pot Roast Italiano

3 pounds beef chuck roast
1 can diced tomatoes – drained
1 can tomato sauce – 12 oz
2 tablespoons red wine vinegar
2 medium onions- sliced (I omitted these because of personal taste)
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon basil
6 oz. can tomato paste
Grated parmesan cheese
Salt and pepper

Place sliced onions on bottom of crock pot. Place roast in crock pot. Season with salt and pepper. Pour diced tomatoes, tomato sauce, vinegar, and spices over roast. Cook on high for 1 hour, and then low for 8 hours. Transfer meat to cutting board and cut into chunks. Meanwhile, whisk tomato paste into the gravy in the pot roast and add parmesan cheese to taste. Gravy will get thicker after a minute or two. Add meat back to gravy and serve.

Leftover Tip- If you have any meat leftover (which will be highly unlikely), shred it for sandwiches. Serve the shredded meat on hoagie rolls with chips and fresh veggies. Yum!

Deliciously Spiced Pumpkin Waffles

Deliciously Spiced Pumpkin Waffles

1 1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground ginger
1 pinch salt
2 eggs
1/4 cup firmly packed brown sugar
1 cup canned pumpkin puree
1 2/3 cups milk
4 tablespoons butter, melted and cooled

Mix together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt in large bowl. In a second bowl, add eggs, sugar, pumpkin, milk, and butter; beat well. Gently fold in the flour mixture. Spoon in about 3/4 cup of batter into the waffle iron. Cook each waffle for 4-5 minutes. This recipe makes approximately 5 waffles on my waffle iron.

Additional Notes- I double this recipe to make an extra batch to freeze or when entertaining. Make sure to spray your waffle iron well with nonstick spray or these will stick to the waffle iron and make a big mess. Also, be sure to leave these on at least four to five minutes. If you try to take them off sooner than that, they will not taste as good or set up as nicely.

Soft Pretzels With Sweet Honey Mustard Dipping Sauce

Soft Pretzels with Sweet Mustard Dipping Sauce

1 (11 ounce) can refrigerated bread sticks (available as a special of the week)
1 egg white, lightly beaten
coarse salt
1/2 cup Dijon mustard
1/4 cup maple syrup
1 tablespoon brown sugar

Roll out each breadstick into a 20-in. rope; twist into a pretzel shape. Place 2 in. apart on ungreased baking sheets. Brush with egg white and sprinkle with salt. Bake at 375 degrees F for 10-13 minutes or until lightly browned. Remove to a wire rack. For mustard dip, combine the remaining ingredients in a small bowl. Serve with pretzels.