Tri-Tip Fajitas

Tri-tip or chuck roast (2-3 lbs.)
cumin

garlic powder

1 jar salsa, 16 oz.

burrito shells

fajita condiments (avacado, sour cream, cheese, etc.)

Place roast in slow cooker. Sprinkle with desired amount of cumin and garlic powder (I do about 1 tsp each). Cook on low for 5-6 hours. Shred roast and discard fat. Keep or discard meat juice in slow cooker for desired consistency. Pour jar of salsa onto shredded beef and mix. Cook 1 hour. Spoon over fajitas and add condiments. Serves 6. Super easy!

Chicken Breast Casserole (A.K.A. Poppy Seed Casserole)

This one's for you Elise...6 whole chicken breasts
2 cans cream of chicken soup
2 cups sour cream
1 cup butter, melted
2 rolls of Ritz crackers, crushed
1 TB poppy seeds

Boil chicken breasts until done. Cut each breast into several pieces and place in bottom of 9X13 baking dish. Mix soup, sour cream, and ¾ cup melted butter in a separate bowl and spread on top of the chicken. Mix crushed crackers, remaining ¼ cup melted butter, and poppy seeds and spread over soup mixture. Bake uncovered in 350° oven for 15 minutes or until bubbly. Serves 8. (It's really yummy with baked potatoes...the extra sauce from the casserole makes a great topping.)

Pumpkin Chocolate Chip Cookies

1 box Spice cake mix (dry)
1 cup canned pumpkin
1 bag semi-sweet chocolate chips

Mix the spice cake mix and pumpkin until well blended. Add chocolate chips. Place on ungreased cookie sheet and bake at 350° for 10-12 minutes. It doesn't get much easier - or yummier - than that!