Ingredients:
1 pot roast, boneless, about 2 to 3 pounds
1 T. vegetable oil
1 medium onion, sliced
4 medium sweet potatoes, peeled and quartered
3/4 c. water
2 t. beef bouillon
1/4 t. celery seed
dash ground cinnamon
1/4 t. black pepper

Place sliced onion in crock-pot and top with sweet potatoes. Trim fat off roast and then, place it on top of the vegetables. Mix together water, beef bouillon, celery seed, cinnamon, and pepper; and pour over roast. Cover and cook on low for 8 hrs. or on high for 4 hrs. Skim fat from juices and serve with the beef and vegetables. Enjoy!

Ingredients:
2 bottles BBQ sauce
2 - 3 lbs. pork butt or shoulder

Put 1 bottle of BBQ sauce in the crock-pot and place the pork on top. Cook on low for 8 hrs. or on high for 4 hrs. With about an hour left, take pork out of crock pot, shred and put back in. Once cooking time is up, drain the pork (to get rid of any excess grease). Once drained, put pork in a large bowl or container. Pour other bottle of BBQ sauce in with the pork and mix. Allow to set for 10 mins. and then enjoy on a bun.

In January, we had a bunch of friends over to our house to celebrate one of my friends' Birthday. Everybody brought a dish - and one of them was spaghetti squash. It's really good and easy to cook. Here's how to do it:

Ingredients:
1 spaghetti squash
1/2 c. water

Cut spaghetti squash in half length-wise, but be careful because the squash is tough. Scoop out the seeds and throw them away (much like how'd you'd scoop them out of a pumpkin.) Place squash face-down in a microwavable dish with cover. Put water in bottom of container, cover and put in the microwave for about 10 mins. Once the outside of the skin is soft to the touch, allow to cool slightly, then scoop out squash. Serve with a little butter and salt - yum.

Ingredients:
1/2 c. butter
1/2 c. brown sugar
1/2 c. white sugar
1/2 c. peanut butter
1 egg
1 1/4 c. flour
3/4 t. baking soda
1/2 t. baking powder
1 bag of Hershey Kisses

Preheat oven to 350 degrees. Mix first 5 ingredients together with an electric mixer. Once combined, add flour, baking soda and baking powder. Roll dough into small 1-inch balls, and place them on a baking sheet.

Bake for 8 - 10 mins. until dough rises slightly and is golden brown. Take pan out of the oven, and push 1 unwrapped Hershey kiss into the center of each cookie. Place pan in fridge for about 30 mins. or until peanut butter cups harden.

Ingredients:
Crust
4.5 oz. (approx. 1 c.) of flour
1 c. quick-cooking oats
1/2 c. brown sugar
1/4 t. salt
1/4 t. baking soda
1/4 t. cinnamon
6 T. butter, melted
3 T. orange juice

Filling
1 1/3 c. dried cranberries
3/4 c. sour cream
1/2 c. granulated sugar
2 T. flour
1 t. vanilla
1/2 t. grated orange rind
1 large egg white, lightly beaten

Preheat oven to 325 degrees. The prepare crust, combine all dry ingredients together, whisking well. Drizzle butter and juice over flour mixture, stirring until moistened. Mixture will be crumbly. Set 1/2 c. of the mixture aside. Press remaining oat mixture into bottom and sides of 11 x 7-inch baking dish coated with cooking spray.

To prepare filling, combine all filling ingredients together, mixing well. Spread on top of prepared crust. Sprinkle reserved oat mixture evenly over filling. Bake for 40 mins. or until edges are golden. Allow to cool completely in the pan before serving.

Ingredients:
1/4 c. panko
2 T. finely chopped hazelnuts, toasted
1/2 t. salt
1/2 t. grated lemon rind
1/2 t. minced thyme
1/4 t. pepper
4 (6 oz.) trout fillets
4 lemon wedges

Preheat oven to 400 degrees. Line a baking sheet with tinfoil and then spray with cooking spray. Lay 4 trout on the baking sheet. In a small bowl, combine the first 6 ingredients. Mix, then sprinkle evenly over trout. Bake for 10 - 15 mins. or until fish flakes easily with a fork. Serve with a lemon wedge.