Thanksgiving Prep

Here are a few yummy recipes to help you get your menu together for the upcoming Thanksgiving feast. [click on the name to get the recipe]

(easier to make than pecan pie and feeds a lot more people)

Vancouver Dip 
(one of my most favorite appetizers)

Pot Roast

Pot roast is one of my family's all time favorite dinners.  They gobble it up and always ask for seconds.  What I love about it is that it requires very little effort from me.  I just throw the ingredients in the crock pot and let it cook all day.  Whip up some mashed potatoes and a veggie and you're good to go.   Here's the skinny...
3-4 pound roast (we use wild game, but a boneless chuck roast is perfect)
1 onion, diced
2 cups water
1/2 cup brown gravy mix
2 teaspoons garlic powder
1 1/2 tablespoons Worchestershire sauce
Salt & pepper
Place everything  but the roast into a crock pot, stir it well.  Set roast on top and spoon some of the mixture over the top of the roast.  Cook on low for about 8 hours, high for 6 hours or until tender.  Meat should easily pull apart when it is done.  You can pull it in the crock pot, or slice off pieces and pull them on the plate.  Spoon some gravy over the top and enjoy!
[if gravy is not thick enough you can add more gravy mix after removing the meat.  Or pour gravy into a pan and bring to a boil, whisk in 2 tablespoons of corn starch mixed into 1/4 cup cold water.  Keep whisking until you get your desired consistency.]

*You can also do this in the oven.  Follow the same directions in a roasting pan with lid or cover with foil.  Bake at 350 degrees for about 3 1/2 hours.
*I don't care for veggies and potatoes cooked with the meat.  But if you'd like, you can throw in some potatoes, carrots, and/or celery into the crock pot.