CROCK POT BAKED BEANS

These are the beans I made for the family reunion and then forgot to set them out...I am getting too old.

Use any combination of beans

Pork and Beans (use this bean for sure and do not drain)
Kidney Beans
Garbanzo Beans
Black Beans
Butter Beans
Italian White Beans
Great Northern Beans
or any other canned beans

Mix and match beans to make the amount you need for the meal.
Drain all beans except Pork and Beans.

for each 32 oz. of beans add:
6 slices of cooked, crumbled bacon
1/2 cup ketchup
1/2 cup brown sugar
1/2 teaspoon chili powder
1/4 teaspoon cumin
chopped onion

Add all ingredients to beans - stir and cook.
EASY EASY EASY...after I thought about it some crushed pineapple would be good in it too. Sorry no pictures but these are great for party's because they are so easy.

Posted by Julie

French Dip Sandwiches

Contributed by: Karen

1 2.5 - 3 lb beef roast
2 Tbsp olive oil
Salt and pepper
2 1 oz packages dry onion soup mix
2 cups water
2 cans beef broth

Large buns
Swiss, provolone or mozzarella cheese

Heat oil in a large pot over medium-high heat and rub roast with salt and pepper. When very hot, place roast in pan and sear on all sides to seal in juices. Place in crock pot and sprinkle with onion soup mixes. Pour water and beef broth over roast.

Cook 8-10 hours on low or cook 4-5 hours on high and another 3-4 hours on low. When meat is ready, shred with a fork. Place meat on crusty rolls. Top with cheese and broil open-faced in the oven for a few minutes, until bread is golden and cheese melts. Ladle juices into small cups for dipping and enjoy!!

Karen's notes: I found this recipe off of another blog and thought I would give it a try since it seems like all I make is chicken dishes!! Now I will let you all know that I'm not a big fan of french-dip sandwiches but this was sooo good!! Ben and the kids all loved the meat. I melted provolone cheese on mine and spread some horseradish sauce on....delish!! I forgot to take a picture after I had toasted it, so the picture was staged!! I will make this again!!

Lemon-Basil Potatoes

Recipe by: Giada De Laurentiis (Food Network)
Contributed by: Karen

16 baby New Potatoes, halved
2 cups chicken stock
1/2 cup fresh lemon juice, plus 2 teaspoons
2 Tbsp extra-virgin olive oil
1 tsp kosher salt
1/4 tsp black pepper
1 tsp lemon zest
1/4 cup chopped fresh basil leaves

Place the potatoes, chicken stock, lemon juice, 1 Tbsp olive oil, salt and black pepper in a medium saucepan. Bring to a boil over medium-high heat. Reduce the heat and simmer until the potatoes are tender, about 20-25 minutes. Drain the potatoes and place in a serving bowl. Drizzle with the remaining olive oil. Add the lemon zest and 3 Tbsp of the basil. Toss well and garnish with the remaining chopped basil.

KAREN'S NOTES: These are the potatoes that "California Julie" made for the Crow Mt. Hike/Picnic. I pretty much followed the directions, but I added about 3-4 cloves of minced garlic long with the basil. I also didn't measure my basil, I just eyeballed the amount to my liking. My kids LOVED them!!

Sugar Cookies with Almond Frosting

Contributed by: Jamie

*Cookies*
2 Cups Shortening
2 Cups Sugar
4 Eggs
1 Cup Milk
2 tsp Soda
1 tsp salt
1 tsp vanilla
7-8 Cups flour

Roll and cut out. Bake at 375 for 8 min.

*Frosting*
3 Cups Powdered Sugar
¼ Cup canned milk (Sweetened)
½ Cup butter
1 tsp vanilla
1 tsp almond flavoring

Jamie's tip: I usually melt the butter for the frosting on the stove then add the other ingredients.