Jello Improv

Last week, I was craving jello salad, but didn't have all of the fixings to make the usual variety we make at this time of year.  So I decided to do a little improv and we all enjoyed the results.

1 package raspberry jello
1 package blackberry jello
1 can crushed pineapple, drained and juice reserved
1 half bag of frozen raspberries

Add water to reserved pineapple juice to total 1 cup.  Microwave to a boil.  Mix with jello packages.  Add 3/4 cup cold water.  Stir in frozen raspberries and drained pineapple.  Pour into serving dish and refrigerate until firm.  (It only took about 30 minutes to firm up, thanks to the frozen raspberries.)

Easy Cranberry Pot Roast

A fellow teacher recommended this easy recipe for me, which the family appears to enjoy.  The house smelled wonderful all day, and even Ben ate some of the pot roast.  (Or at least chewed on it for a while until he spit it back out.)

• 1 (1 ounce) envelope dry onion soup mix
• 1 (3 pound) beef chuck roast
• 1 (16 ounce) can jellied cranberry sauce
• 2 tablespoons butter
• 2 tablespoons all-purpose flour

Directions

1. Place onion soup mix in the bottom of a slow cooker. Place roast in the slow cooker, and top with cranberry sauce.
2. Cover, and cook 8 hours on Low.
3. Remove roast, and set aside. Set slow cooker to High. Whisk together butter and flour, and slowly mix into the liquid remaining in the slow cooker to create a thick gravy. Serve with the roast.