September Meeting

We will most likely be postponing the September Meeting a couple weeks.  With school starting for most people after Labor Day, hopefully it will make scheduling easier for ladies to attend.

The topic for this month's meeting will be Family.  We will be focusing on what God wants for a family and how to build a loving, close-knit family.

There is still a need for a Fun Feature topic.  If you have any ideas, please contact Janelle Lott.

Check back later for more details on September's meeting.

Pot Roast (Cola-style)

Pot Roast has to be one of my all-time favorite comfort foods.  It all began when I was a child.  Some wonderful ladies at our church used to make pot roast for church activities and wedding receptions.  I've since gotten the recipe but just don't have the touch to make it taste the same.

Recently, I came across this recipe on my favorite recipe source!  The secret ingredient -- cola!  Since I'm unlearned, I'm guessing it's the carbonation that makes the meat so tender.  Hands down.  I will NEVER make another type of roast again!  I will however try to make it with Diet Coke next time since that's what we have on hand.  Bought a Coke at a vending machine last time.  This is a great meal to throw in a crock pot.  Just follow the directions for the size roast you have and your choice of a low or high setting.

Cola Pot Roast II

4 pounds beef sirloin roast
3 carrots, chopped
3 stalks celery, chopped
1 clove garlic, minced
1/2 (.75 ounce) packet dry brown gravy mix
2 tablespoons water
1 (1 ounce) package dry onion soup mix
1 (10.75 ounce) can condensed cream of mushroom soup
10 fluid ounces cola-flavored carbonated beverage

1.  Preheat oven to 350 degrees F (175 degrees C).


2.  Place meat in a roasting pan. Sprinkle carrots, celery and minced garlic around roast.

3.  In a small bowl, combine the brown gravy mix and water, mixing into a smooth paste. Add onion soup mix, cream of mushroom soup and cola-flavored carbonated beverage. Pour over the roast.

4.  Cover pan, and cook 1 hour in the preheated oven.

5.  Reduce oven temperature to 225 degrees F (110 degrees C), and continue cooking 2 hours. Remove from oven, and turn roast over so that the top is now covered with the gravy. Cover pan, and return to oven for a minimum of 2 hours.

6.  Remove from oven, and let meat rest for 10 minutes before slicing.

Ho-Ho Cake

Don't have time for much chit-chat, so I'll get right to the point.  This recipe is good!  It's been requested that I share this recipe, so I will happily do that.  ENJOY!

Oh, and PS.  This isn't healthy, just yummy!! =D

Ho-Ho Cake

1 box Devil's Food cake mix
1 sm box instant pudding
4 eggs
1 1/4 c water
1/2 c oil

Baked in greased and floured 10x15-inch pan at 350 degress for 30 minutes.

(I used chocolate pudding since I had it on hand. If you'd like a little less chocolatey flavor, use vanilla pudding.)

Cream Filling

1/2 c Crisco
1/2 c butter
1/2 c milk
1 tsp vanilla

Mix well then add 3 c powdered sugar.  Beat 10 minutes.  Spread icing on cake.  Refrigerate 1 - 2 hours.

Frosting

1/2 c cocoa
1/2 c butter, melted
1/2 tsp vanilla
3 c powdered sugar

Notes:  I have seen this recipe with two 9-inch round cakes with the Cream Filling layed on thick in the middle.  Eh. That would lose the Ho-Ho-ness of the cake.  LOVE the sheet cake idea way better.  Secondly, I've heard you can also soften a can of chocolate frosting in the microwave instead of the Frosting recipe listed above.  I messed up my first frosting (forgot to melt the butter), so I can't really say it is fool-proof.