Let's start with last Friday! Last Friday (10/14/16) was our October Ladies Night Out Event! It was so much fun. We had about a dozen featured businesses that the crowd seemed to really enjoy! Not to mention some pretty awesome Swag Bags that we gave away! One of my favorite things in life is to help people grow their businesses and find new, creative ways to find success! Our fun monthly Ladies Night Out events are the perfect platform to network yourself and your business, see new faces and make new friends!
Make sure to RSVP for our November event here:
Now, let's talk about this Indian Summer we are having here in Colorado! 86 degrees this past weekend!
I found some fun recipes online for Double Pumpkin Dark Chocolate Energy Balls and for Mississippi Pot Roast in the Corck pot and cannot wait to make them this week!
Here they are for you to enjoy as well!
CROCK POT MISSISSIPPI POT ROAST
8 hours 10 mins
Author: The Country Cook
- (1) 3-5 lb. chuck roast
- 2 tbsp. olive oil (or vegetable oil)
- salt & pepper, to taste
- 1 packet ranch dressing mix
- 1 packet dry onion soup mix
- 1 stick butter (1/2 cup) - REAL butter, not margarine
- 8 Peperoncini peppers
- Heat up a large skillet on high.
- Add oil to hot skillet.
- You want it really hot here to brown or "sear" the beef quickly.
- Take a paper towel and make sure you dry both sides of the pot roast.
- Season with a little bit of salt and pepper.
- Once the skillet is nice and hot, add the roast.
- Allow the roast to cook for about 2-3 minutes until it is golden brown.
- Using tongs, flip the meat over and sear the other side of the roast for another 2-3 minutes.
- Transfer meat to slow cooker.
- Sprinkle packets of dry ranch dressing and onion soup mixes over pot roast.
- Top with a stick of butter then place peppers on and around roast.
- Cover and cook on low for 8 hours.
- Take two forks and start shredding the meat.
- Discard any big fatty pieces.
You can skip the browning step if you are in a rush, or just don’t feel like it. If you prefer, you can cut up the peppers and stir those into the meat mixture for an extra kick of flavor.
Serve with mashed potatoes.
Double Pumpkin + Dark Chocolate Energy BallsIngredients
- 3 cups dry, uncooked oatmeal (I used gluten-free thick cut oats)
- 15 oz. all-natural Pumpkin Puree
- 3/4 cup all-natural Peanut butter, or Almond butter
- 2/3 cup pure maple syrup or raw honey
- 1/2 tsp cinnamon
- 1/2 tsp pumpkin pie spice
- 1/2 Tbsp vanilla extract
- 2-4 Tbsp shredded, unsweetened coconut, OR ground flax seeds (if ‘dough’ seems too wet, then I add more, if it’s too dry, add less…start with a smaller quantity)
- 1 cup pumpkin seeds
- 1/2 cup dark chocolate chips. You could use dark chocolate/cacao pieces, or just skip the chocolate if you wish.
- Though-roughly combine all ingredients together in a large bowl. Roll into balls of about 1″ in diameter (mine were a bit larger).
- I use a cookie scoop to get a nice even ball.
- Place on a cookie sheet covered in parchment paper & freeze one hour. Store in an airtight container and keep frozen for 2 weeks, or refrigerated for up to 1 week.
Happy Monday, Everyone! Hope to see you on 11/9/16!