Crock Pot Roast

3-5 pound rump roast or similar cut
8 potatoes
fresh carrots
fresh or frozen green beans
1 onion
1 can cream of mushroom soup
1 envelope pot roast or beef stew seasoning
1 bay leaf
salt and pepper
oil

Chop up onion, layer in bottom of crock pot.Cut roast into 6 - 8 pieces, salt and pepper, then brown in hot oil on both sides. Layer beef over chopped onion. Next peel potatoes and carrots and cut into quarters.Layer over beef, also add green beens. Mix seasoning packet with water as directed on package, stir into cream of mushroom soup. Pour over contents of crock pot, add bay leaf. Turn crockpot to low and cook 8 - 10 hours. Complete meal, voila!

Pumpkin Bars

4 eggs, beaten
1 2/3 cup sugar
1 cup oil
large can pumpkin
2 cup flour
2 tsp baking powder
2 tsp cinnamon
1 tsp salt
1 tsp baking soda

Mix eggs, sugar, oil, pumpkin until blended. Then add dry ingredients and blend. Bake on ungreased jelly roll pan (cookie sheet with sides) at 350 for 25-30 minutes.
Cool.
Icing:
3 ounces cream cheese
1/2 cup butter
1 tsp vanilla
2 cup powdered sugar.
Mix all ingredients until creamy. May seem clumpy at first but just keep beating.
Frost bars. I like to then cover them and refrigerate, so good served cool!

Potato Cheese Soup

1/2 cup chopped onion
1 cup chopped celery
1 cup choppped carrots
8 potatoes, peeled and chopped
1 tsp salt

Put all ingredients above in a large saucepan, add enough water to just cover. Bring to a boil, then cook on med. for about 10 minutes until veggies are just tender.

Meanwhile:
Melt 1/2 cup butter in a separate saucepan.
Mix in 1/2 cup flour and blend, cook for approx 1 min.
Add 1 quart of milk.
Stir and cook until thickened.
Stir in
2 cups shredded cheddar cheese
1-2 cups chopped ham (your taste)

When veggies are ready (after their ten minute cooking), stir both pans together. Bring to a boil and simmer for another 15-20 minutes on low. Add additional salt and pepper to taste.
So delicious!!! This is my kids favorite!