Crock-Pot Vegetable Beef Soup

I've re-vamped this recipe so that we enjoy it much more than when I originally posted it over four years ago. This new version has been a staple in our house over the cold winter months. Serve with warm cornbread.

yield: 4 servings

1 lb beef chuck roast, trimmed and cut into bite-sized pieces
3 medium carrots, sliced
2 small potatoes, cut into bite-sized cubes
1 medium onion, chopped
2 stalks celery, sliced
1 tsp salt
1/2 tsp tarragon
1/4 tsp pepper
2 14-oz cans diced tomatoes, undrained
2 cups beef broth
2 cups frozen corn
2 cups frozen baby lima beans or peas

1. In a large crock pot, combine all ingredients, stirring well to combine. Cook on low-heat setting for 8 hours.

Crockpot Granola

After trying out many recipes, here is our favorite granola recipe. I make it every two weeks and we eat it twice a week (although we'd love to eat it more often!).

Original recipe: www.homewithpurpose.blogspot.com

5 cups oats

1 cup chopped walnuts

1 cup unsweetened coconut

1/2 cup butter, melted

1/2 cup honey

1 tsp cinnamon

1 tsp vanilla extract

3/4 cup raisins

3/4 cup dried cranberries

1. Combine all ingredients except for raisins and cranberries in a crock-pot. Cook on LOW for 5 hours, stirring occasionally. When granola has browned to your taste, turn off crock-pot and let cool. Stir in raisins and cranberries. Store in an air-tight container.

Chocolate Syrup

We can buy chocolate syrup here, but it's pretty expensive. Enter cheap, easy, homemade chocolate syrup.

Original recipe credit: allrecipes.com

Yield: 1 1/2 cups

3/4 cup sugar

3/4 cup water

1/2 cup cocoa

dash of salt

1 tsp vanilla extract

1. Combine sugar, water, cocoa and salt in a medium saucepan. Cook over medium-high heat, stirring with a whisk constantly, until mixture bubbles and begins to thicken. Remove from heat and stir in vanilla. Store in an airtight container.