Categorized | Recipes

Friday’s Recipes: Bag n’ Season Pot Roast and Earthquake Cake 9.27.2013

Posted on 27 September 2013 by KWBG

Bag ‘n Season Pot Roast by CK
1 pkg McCormick Bag ‘n Season Pot Roast
3 pounds chuck, bottom round or rump roast
¼ cup water
2 cups cut up fresh potatoes
1 cup cut up fresh carrots
1 cup cut up fresh onions
Preheat oven to 350°F. Arrange opened Cooking Bag in 13×9-inch baking pan or dish. Place roast and vegetables into bag.
Stir Seasoning Mix and water until well blended. Pour over roast. Close bag loosely with nylon tie. Cut 4 small holes in top of bag to allow steam to escape.
Bake in lower half of oven 2 hours. Remove from oven. Let stand 5 minutes. Cut open bag. Serve roast and vegetables with pan juices. If desired, thicken juices for gravy.

 

 

Earthquake Cake by BDM
Spray bottom of 9 by 13 inch pan, preheat oven to 350˚
Spread evenly in pan:
1 c chopped pecans
1 c coconut
Prepare 1 pkg German chocolate cake mix per directions
Pour cake batter over pecans and coconut
In a large bowl beat 1 stick of butter until light and fluffy
Add: 1 lb powdered sugar
8 oz pkg cream cheese
Continue to beat until smooth and creamy, drop by spoonfuls onto cake batter
Bake for 50 to 55 minutes or until toothpick comes out clean

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