1 4- to 6-pound top-round or eye-round roast 
1 tablespoon ground ancho chili (such as McCormick) or chili powder 
1/2 teaspoon kosher salt 
4 small sweet potatoes, scrubbed and cut into 2-inch chunks 
2 tablespoons olive oil 

Take the roast out of the refrigerator and let it come to room temperature about 45 minutes before roasting. Heat oven to 325° F. Place the roast on a metal rack in a roasting pan, fat-side up, and rub with the chili and salt. Toss the sweet potatoes with the olive oil and place around the roast. Cook until an instant-read thermometer inserted in the center registers at least 120° F (for rare), about 1 hour and 15 minutes (15 to 20 minutes per pound). The potatoes should be fork-tender. Remove from oven. Loosely cover the roast with foil and let stand 10 to 15 minutes. (The temperature will rise to 125° F.) Slice half the roast. Serve with the sweet potatoes. Wrap and refrigerate the remaining meat for another meal.
Yield: Makes 4 servings with leftover

From Real Simple Magazine – very yummy!  I do this in the Crock Pot and it is excellent that way as well (and you don’t need a meat thermometer ).

Jennifer Evangelista

Arrange biscuits with sides touching in 3 rows of 4 biscuits on a lightly floured surface. Let stand until soft. Sprinkle biscuits lightly with flour. Press edges together, and pat to form a rectangle of dough. Spread evenly with softened butter. Sprinkle with brown sugar, raisins or pecans, and cinnamon. Roll up, starting at one long end; cut into 12 (about 1-in-thick) slices. Place rolls into a lightly greased 10″ round or 9″in square pan. Bake at 350deg. for 30 min. or until center rolls are golden brown. Cool slightly.
Stir together 1 c. powdered sugar, 3 T. milk, and 1/2 tsp. vanilla; drizzle over rolls.

These are great for a holiday or week-end breakfast!

Elayne Saucier

• Olive oil nonstick spray
• 4 skinless, boneless chicken breast halves
• 2 eggs, slightly beaten
• 1/2-3/4 cup Italian-style fine dry bread crumbs
• 1 can (14 oz.) diced tomatoes
• 1 package taco seasoning mix

Instructions:

Preheat oven to 350 degrees. Spray bottom and sides of a rectangular or oval casserole dish with olive oil. Then, in a bowl, slightly beat the 2 eggs. In another bowl, place the bread crumbs. Dip one chicken breast in the slightly beaten egg; coat all sides of the chicken breast with the bread crumbs. Place in greased rectangle or oval casserole dish. Repeat with remaining chicken. In a small mixing bowl, combine the diced tomatoes and the taco seasoning mix. Mix well. Pour tomato mixture on top of breaded chicken breasts. Bake uncovered at 350 degrees about 50 minutes or until chicken is done.

Notes: Serve with pasta or rice and a green salad or green vegetable. Makes a nice presentation on the plate.

Jennifer Evangelista

  In a saucepan, combine the first six ingredients simmer for 15-20 min.
  In a skillet, brown the beef.  Drain, stir in one all of the sauce.

Spread a  third of sauce on the bottom of a greased 13in. X 9in. X 2in baking pan.  Place three tortillas over sauce, tearing to fit bottom the pan.  Spoon half of meat mixture over tortillas, sprinkle with 11/2 cups of cheese.  Add three more tortillas top with remaining meat. Spread warmed beans sprinkle with remaining cheese and sauce.  Sprinkle with remaining cheese.  Bake uncovered, at 350 for 35-40min.  Let stand 10 min. before cutting.  Serve with taco sauce, sour cream , chili peppers, chopped onion and guacamole if desired.

Yield: 8-10 servings

Krystee Edwards

• 4 each skinless boneless chicken breast
• 1 package taco seasoning mix
• 1 cup salsa
• 1/4 cup sour cream

Preparation:

Place chicken breasts in a lightly greased shallow baking dish; season with the taco seasoning mix. Pour the salsa over the chicken; bake at 350° for 35 to 45 minutes, or until chicken is tender. When ready to serve, remove the chicken from the casserole, stir sour cream into salsa, then return chicken. Serve sour cream chicken and sauce with warm tortillas and Spanish rice.

Jennifer Evangelista

Please feel free to submit your own recipes – in fact the success of this site depends on it.  You can simply enter your recipe in the comments box under any post and your recipe will be added under the appropriate category.   It is a great way to keep all of your favorite recipes at you fingertips.  For a special touch, next time you fix your recipe, take a yummy picture of the dish and send it to hollie@insidecrosspointe.com or jennifer@insidecrosspointe.com.   It will be added to the recipe.  Make sure you tell us who you are because one of the missions of this site is to connect the women of CrossPointe and we want to get to know you better.

Have fun and enjoy the site.  

I package thick egg noodles

1 can tuna fish

1 8 oz sour cream

1 can cream of mushroom soup

Cook Egg Noodles until done, drain and place in bowl

Add 1 tuna fish, cream of mushroom soup, and sour cream, stir and serve.

Lisa Baldridge

1 package Hidden Valley Buttermilk ranch dressing mix prepared per directions on package

Italian bread crumbs

Wash chicken, and then place your raw chicken in a casserole dish, pour ranch dressing over and then sprinkle bread crumbs on top-use enough to cover the top lightly.  Bake at 375 for 45-50 mins. Great served with Rice and Green Beans!!

Krystee Edwards

3 cans cream of mushroom soup and an equal amount of milk

1 packet onion soup mix (save a little)

1 2/3 cups rice

Spray a casserole dish with Pam

Pour ingredients in and put as much chicken on top of the mixture as you need

Sprinkle remaining onion soup mix on top of chicken.

Bake at 375 for 1 ½ hr or until rice is soft

Carolyn Scannell

1 can cranberry sauce (with berries)

1 pkg onion soup mix

Chicken (cooked and cut up)

Mix together & cook in sauce pan until thoroughly warm.  Serve over rice.

Jennifer Evangelista