Chilly...Still...Why Not Cook????

Still a little chilly here...so what better to do than cook up some great food??!! I am not a chef by any means.....hubby will surely vouch for that!!! LOL!! But I do have a few great recipes to share......I love to have company over and start off with some Yummy appetizers to pick on as we talk and laugh.......Here is a good one you must try.....(I know, I know, where was I with the delicious recipes a few weeks ago when you had a zillion places to go/or had a million people stopping by your place...I do apologize for the lateness...) The roast recipe is killer...this was passed onto me and it is a big hit in my family....even if you burn toast you can make this just perfectly!!

--Taco Dip--

Ingredients

1 16oz container of Sour Cream
1 jar Salsa (must be thick and chunky)
1 package (8 oz.) shredded Cheddar Cheese or Taco Blend
1/2 head iceberg lettuce shredded
2 medium sized ripe tomatoes diced
1/2 packet Taco Seasoning Mix

Mix together the salsa, taco seasoning mix and sour cream in a small bowl. Using a spatula transfer the mixture into a glass Pyrex dish or disposable lasagna foil tray(make for easy transport) Then place lettuce on top, then layer on the diced tomatoes, then sprinkle on all the cheese. Refrigerate for a half hour then serve with Tortilla Chips for dipping.

Note: If you premake the mixture...place the lettuce, tomatoes, and cheese on the top just before guests arrive....this will prevent soggy lettuce!!

Enjoy!!

--The Best Roast--

One Bottom Round Roast (about 4-5 lbs)
3 cans Cream of Mushroom Soup
1 packet of Onion Soup Mix

Cut the fat off the roast (if any). Put all ingredients in the crock pot and let cook on low for about 5-6 hours.

Note-Crock Pot temperatures vary, so check on it periodically the first time you make.
This roast is perfect with mashed potatoes, corn, and a salad. Use the extra gravy from the roast for your mashed potatoes. YUM!!