Matt had to work on his birthday, so we celebrated with dinner and dessert the next day. I made him pot roast & potatoes…our house smelled SO good when we came home from church! Matt gives this meal a 100 out of 10. (If you haven’t noticed, he loves everything I cook…so if you have a really picky eater, don’t go by Matt’s opinion!) I took pictures of it, but didn’t have the memory card in the camera. Derrrr.
This recipe is from The Essential Mormon Cookbook.
Savory Pot Roast with Potatoes and Gravy
6-8 large baking potatoes
1 (4-5 lb.) pot roast
1 (1 oz.) package dry onion soup mix
1 (26 oz.) can cream of mushroom soup
Scrub potatoes and wrap in heavy foil. Place on baking sheet and place in oven at same time and temperature as pot roast.
Place roast on large piece of tin foil. Sprinkle dry onion soup mix over top of roast. Spoon mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil, folding edges securely. Place in roasting pan and bake at 350 degrees for 4 hours. Unwrap roast carefully, transferring meat and gravy to serving platter. Slice thinly. Serve with baked potatoes. Serves 6-8.
Then we followed last year’s tradition and I made a Chocolate & Peanut Butter Mousse Pie! Recipe found here. This year I swirled the chocolate through the peanut butter mousse and we liked it more. Also, I use a store-bought graham cracker crust because it’s easier. This isn’t your normal, heavy, chalky peanut butter chocolate pie. It’s a light, fluffy, mousse-y although RICH pie! Try it, you’ll like it. Topped with homemade whipped cream it’s the best!