Quick and Easy Fudge

From my mom-

2 cups chocolate chips, 1 cup butterscotch chips
1 can sweetened condensed milk
Place in the top of a double boiler on low heat (too hot & the chocolate will seize up)
Cook w/o a cover on until you can stir them all together (put in 1&1/2 t. Vanilla & pinch of salt & 1 c. Chopped walnuts if you want). Pour into buttered 8x8 or 9x9 pan & refrigerate,  there is a way to place on a flat surface on a piece of aluminum foil in the shape of a wreath & place a 1/2 of a walnut about every 3-4 inches & some green & red m & m's in groups of 3 for decoration.  I used to do that for parties. 

Whipped Cream Frosting

- 1 8oz pkg cream cheese
- 1/2 c.  White sugar
- 1 tsp. Vanilla extract
2 c. Heavy whipping cream

Combine everything except whipping cream in mixer. While slowly whipping with whisk attachment, slowly pour in heavy whipping cream.

Pot Roast in the crock pot

INGREDIENTS

• 2 lbs Chuck roast, cut into quarters (at minimum)
• 3 tablespoons flour
• 1 tablespoon salt
• 1 teaspoon pepper
• 2 tablespoons olive oil
• 1 medium onion, sliced
• 1 clove garlic, minced
• 1 tablespoon brown sugar
• 2 cups beef stock
• 2 bay leaves

INSTRUCTIONS

1. Whisk your flour salt and pepper together. Liberally coat all sides of each piece of your roast in the flour mixture, set aside.
2. Get your olive oil nice and hot in a large skillet (please don't burn your house down). Using tongs, sear each side of each piece of roast in the hot oil.
3. Place your sliced onion, garlic, brown sugar, bay leaves, and beef stock in the slow cooker. Stir until the sugar is dissolved. Turn the heat to low.
4. After the searing is done, place your roast pieces into the slow cooker, on top of the onion slew. Put the lid on and slow-cook for at least 8 hours. Add salt to taste.

Ground Beef Enchiladas

• 2 lbs ground beef 
• 1 4.5-oz can of diced green chiles
• 1 1.25-oz taco seasoning mix
• 2 10.75-oz cans of cream of chicken soup
• 16-oz container of sour cream
• 8 flour tortillas
• 3 cups of cheddar cheese 

1. In a large skillet over medium-high heat, brown ground beef. Once cooked all the way through, remove from heat, drain grease from skillet, and then add in ½ can of green chiles and taco seasoning. Mix until completely combined.
2. Preheat oven to 350 degrees.
3. In a medium bowl, mix together the remaining ½ can of green chiles, cream of chicken soups, and sour cream. Pour half this mixture into the bottom of a 9x13" pan.
4. In each tortilla, spoon beef mixture (so that there is an even amount in each tortilla) and top beef with a sprinkle of cheese. Roll up each one and place seam-side down in the 9x13" pan.
5. Pour remaining cream mixture over the enchiladas, and top with the remaining cheese.
6. Bake for 20-25 minutes, until heated through and the edges start to brown.