BROWNIE DELIGHT

12-15 ServingsPrep: 20 min. Bake: 30 min. + cooling
Ingredients
1 package brownie mix (13-inch x 9-inch pan size)
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
2 cups confectioners' sugar
1 carton (16 ounces) frozen whipped topping, thawed, divided
2 cups cold milk
1 package (3.9 ounces) instant chocolate pudding mix
1/2 cup chopped pecans

Directions
Prepare and bake brownies according to package directions. Cool
completely on a wire rack.
In a large bowl, beat cream cheese and sugar until creamy. Fold in 2 cups whipped topping. Spread over brownies. In a small bowl, whisk
milk and dry pudding mix for 2 minutes. Refrigerate for 5 minutes;
spread over the cream cheese layer. Spread with remaining whipped
topping; sprinkle with pecans. Chill until serving. Yield: 12-15
servings.

OLD FASHIONED POT ROAST

6-8 ServingsPrep: 15 min. Cook: 2 hours
Ingredients
1 boneless beef chuck roast (about 3 pounds)
6 tablespoons all-purpose flour, divided
6 tablespoons butter, divided
3 cups hot water
2 teaspoons beef bouillon granules
1 medium onion, quartered
1 celery rib, cut into pieces
1 teaspoon salt
1/2 teaspoon pepper
4 carrots, cut into 2-inch pieces

Directions: Sprinkle the roast with 1 tablespoon flour. In a Dutch oven, brown
the roast on all sides in half of the butter. Add the water,
bouillon, onion, celery, salt and pepper; bring to a boil. Reduce
heat, cover and simmer for 1 hour.
Add carrots; cover and simmer 45-60 minutes longer or until meat is
tender. Remove meat and carrots to a serving platter and keep warm.
Strain cooking juices; set aside.
In the same Dutch oven, melt remaining butter. Stir in remaining
flour; cook and stir until bubbly. Add 2 cups of the cooking juices
and blend until smooth. Cook and stir until thickened; add
additional cooking juices until gravy has desired consistency.
Yield: 6-8 servings.

Cubed Steak with Gravy

6 ServingsPrep: 15 min. Cook: 8-1/2 hours
Ingredients
1/3 cup all-purpose flour
6 beef cubed steaks (4 ounces each)
1 tablespoon canola oil
1 large onion, sliced and separated into rings
3 cups water, divided
1 envelope brown gravy mix
1 envelope mushroom gravy mix
1 envelope onion gravy mix
Hot mashed potatoes or cooked noodles

Directions
Place flour in a large resealable plastic bag. Add steaks, a few at a
time, and shake until completely coated. In a skillet, cook steaks
in oil until lightly browned on each side. Transfer to a 3-qt. slow
cooker. Add the onion and 2 cups water. Cover and cook on low for 8
hours or until meat is tender.
In a bowl, whisk together gravy mixes with remaining water. Add to
slow cooker; cook 30 minutes longer. Serve over mashed potatoes or
noodles. Yield: 6 servings.

Don't stop there - here's some ideas for the sides...

Steamed Broccoli Crowns $1.29 lb

Cole's Mini Garlic Bread or Toast 4/$5

How about Blue Bell Ice Cream for Dessert? Only $4.29 1/2 gallon