My favorite meal, hands down, from childhood. This is a wonderful dish and so easy to make.

3 1/2 to 4 lb boneless beef bottom round roast OR beef chuck pot roast
1 can condensed cream of mushroom soup
6 large golden potatoes, peeled and halved
6-8 medium carrots, peeled
onions and mushrooms, as desired

In a large dutch oven, empty soup and fill the can over half-way with water and add to pot. Stir well. Add roast, flipping to coat both sides. Heat at 350F for 2 to 2 and a half hours.

Add potatoes, carrots, onions and mushrooms. If the roast is very large or a lot of veggies are added, pour another can of cream of mushroom soup and water on top of roast. Cook an additional 1 and a half to 2 hours, until everything is tender. Serve with warm biscuits and milk.

Here is a meal menu for a good, home-style dinner:

Main dish: Crispy Garlic Chicken (see October 26th entry)
Starch: Garlic Mashed Potatoes (see October 27th entry)
Veggies: Seasoned Green Beans & Mushrooms (see below)
Side: Flaky biscuits (courtesy of Pillsbury)
Drink: Milk

Seasoned Green Beans & Mushrooms:

From Taste of Home’s magazine “Simple & Delicious”

1 tbsp canola oil
1 tbsp lemon juice
1 tbsp cider vinegar
2 tsp dried basil
3/4 tsp brown sugar
1/4 tsp salt
1/8 tsp pepper
1 lb fresh green beans, trimmed
1 cup sliced fresh mushrooms
2 tbsp butter

In a small bowl, combine the first seven ingredients and set aside. In a large skillet, saute green beans and mushrooms in butter until almost tender. Add seasoned mixture and bring to a boil. Reduce heat and simmer for 5 minutes or until veggies are nice and tender. Voila!

Inspired by my favorite co-worker, who loves eating sweets and salty foods together, I bring you “Sweet & Salty Pretzel Treats”

12 oz white chocolate baking bars or chips
50 small pretzel twists

Melt white chocolate over low heat in a saucepan. While chocolate is melting, place pretzels in a large, zip-lock bag and break into pieces with hands (leave no pretzel whole). Stir pretzels into chocolate, mixing and coating well.

Spread mixture on to a cookie sheet lined with wax paper. Refrigerate for 2 hours or until chocolate has hardened. Chop or break into bite-sized pieces.

2 tbsp hoisin sauce (chinese barbecue sauce), plus more for dipping
1 tsp minced garlic
1 tsp fresh, finely grated ginger
3-4 (1 lb total) boneless, skinless chicken breasts
cooking spray
1 tbsp vegetable oil
1/2 cup chopped onion
4 cups packaged coleslaw mix
2 tsp toasted (dark) sesame oil
1/2 tsp salt
1/2 tsp black pepper

Preheat broiler (or grill).

Combine hoisin sauce, garlic and ginger in small bowl and mix well. Coat broiler pan with cooking spray and arrange chicken on top. Spread half of sauce on top of chicken and broil 6-8 minutes. Flip chicken over and spread other half of sauce on chicken and broil an additional 6-8 minutes or until chicken is done.

While chicken cooks, heat vegetable oil in a large skillet over medium-high heat. Add onion and saute for 2 minutes. Add coleslaw and saute for 1 minute or until coleslaw begins to wilt.

Place coleslaw mixture in a medium bowl. Add sesame oil, salt and pepper, tossing to coat. Serve coleslaw mixture with chicken.

From Nestle Toll House, a yummy dessert with a twist inspired by the popular ice cream:

2 cups (12 oz package) Nestle Toll House semi-sweet chocolate morsels, divided
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1 cup granulate sugar
6 tbsp (3/4 stick) butter, softened
1 1/2 tsp vanilla extract
2 large eggs
2 cups miniature marshmallows
1 1/2 cups coarsely chopped walnuts

Preheat oven to 375F and grease a 13×9 inch baking pan.

Microwave 1 cup of the morsels in a medium, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute. Stir. Microwave in 10- to 15-second intervals if morsels are not completely melted. Cool to room temperature. Combine flour and baking powder in a small bowl.

Beat sugar, butter and vanilla in a large mixer bowl until crumbly. Beat in eggs. Add melted chocolate and beat until smooth. Gradually beat in flour mixture. Spread batter into prepared baking pan.

Bake 16 to 20 minutes or until wooden pick inserted in center comes out slightly sticky. While batter is baking, mix remaining 1 cup morsels, miniature marshmallows and walnuts in a bowl.

Remove baking pan from oven and sprinkle with morsels mixture. Return to oven for 2 minutes or until marshmallows being to puff and melt. Cool in pan on wire rack for 20 to 30 minutes. Cut into bars with a wet knife. Serve warm.

Serving suggestion: serve with plain vanilla ice cream on the side, or go fancy and add hot fudge or caramel sauce on top.