Sunday, December 19, 2010

Texas Trash

There are many different names for this......chex mix, party mix, white trash, Texas trash. It's all pretty much the same thing. My grandma has made this for as long as I can remember and she always just called it trash. I never understood why we would eat trash when I was younger! This recipe has a little more spicy flavor to it. Here is a new recipe for "Trash."
-4 TBSP Worcestershire Sauce
-1 Stick Butter
-2 Tsp. Seasoned Salt
-2 Tsp. Garlic Powder
-1/2 Tsp. Onion Powder
-5-6 Drops of Hot Sauce
-1 1/2 Tsp. Tonie's Seasoning
Heat all the above ingredients and pour over:
-3 C. Corn Chex
-3 C. Rice Chex
-3 C. Wheat Chex
-1 C. Pretzels
-1 C. Cheese Nips
-2 C. Mixed Nuts
Bake in oven at 250F for 1 hour, stirring every 15 minuets! Enjoy!

Gingersnap Pot Roast

I am finally back to cooking! After two weeks of resting, I have to admit I am glad to be back to the cookbooks! Tonight I made a Gingersnap pot roast that turned out wonderful! I was a little eary how a roast with cookies would turn out but it was good! I also doubled the recipe because I was using a 5lb roast.

-Beef Chuck Pot Roast
-1 C. Water
-8 Gingersnap Cookies, Crumbled
-2 TBSP. Red Wine Vinegar
-1 Tsp. Beef Bouillon Cubes ( I only have chicken, so that is what I used)
-1/8 Tsp. Ground Red Pepper
-3 Medium Sweet Potatoes, Peeled and Chopped
-Carrots ( I didn't measure)
-1 Bay Leaf

Trim fat from meat and place in crock pot. In a small bowl combine water, gingersnaps, vinegar, bouillon cubes, and red pepper.

Place sweet potatoes, carrots, and bay leaf in cooker. Pour gingersnap mixture over meat.
Cook on low 10-12 hours or on high 5-6 hours. Serve and enjoy!!