Easy crock pot roast

This is one of those dishes you can throw in early in the morning and have for dinner.  Sometimes I let it cook on low overnight for extra tender meat and a thicker broth.  It's also great for leftovers!  You can make po'boys with it, if you like.

CAT'S EASY CROCKPOT ROAST

2-3 lb. beef roast (choose the cut you like best)
2 zucchini
2 yellow squash
2 bell peppers
1 medium onion
1 lb. mushrooms (I prefer "baby bellas", but it's whatever)
1-1.5 lbs. potatoes
2 15 oz. cans of beef broth
Crushed red pepper
Tabasco
Tony's Creole Seasoning

1.  Put your beef in the crock pot.  Add a dash of the red pepper, a few drops of Tabasco, and a shake of Tony's.
2.  Slice your veggies.  If the pot doesn't look full enough, add more potatoes!
3.  Add the veggies to the pot, then add the broth.  Add seasoning to taste.
4.  Set crock pot to "low" and leave for at least 6 hours.

Yield:  About 10 servings

Prep time:  15 minutes   Cook time:  > 6 hours

Variations and notes:
You can cook the roast on high for a shorter time, but I've found that the meat isn't as tender when you go that route.
Seasoning can be easily experimented with.  I tend to cook with lots of Cajun and Creole seasonings, but for those not too big on the spicy food, there are plenty of other spice combinations to try.  Rosemary is a favorite alternative of mine.
Vegetables can also vary.  Experiment with what's in season and with different combinations.

Mexican cornbread

This is a favorite recipe of mine.  My husband loves it, my toddler begs for it when we have it, and it's a good use of things that are often found floating in my pantry (yes, things in my pantry defy gravity).
Be sure to check out the variations at the bottom - it's fun to alter the recipe a bit to change things up.
This is also a great dish for any occasion that requires a dish - make it alongside a pot of soup for a friend who's just had a baby, or bring a big batch to a potluck.  I promise people will ask for the recipe.

MEXICAN CORNBREAD
1 cup butter, melted
1 cup white sugar
4 eggs
1 15 oz. can cream style corn
1 can original Rotel
1 cup all-purpose flour
1 cup yellow cornmeal
4 teaspoons baking powder
1/4 teaspoon salt

Yield: 6 servings
Prep time: 10 minutes   Cook time:  1 hour

1.  Preheat your oven to 300 F (150 C).  Lightly grease a 9x13 pan or baking dish.

2.  Add the melted butter and sugar to your mixing bowl and stir.  Blend in eggs one at a time.  Then add the corn and Rotel.

3.  In a separate bowl, combine the flour, cornmeal, baking powder, and salt.  Then add this mixture to your mixing bowl.  Stir until smooth.

4.  Pour the mixture into the pan, then bake in your preheated oven for 1 hour.  To be sure it's done, test with a toothpick.  When it's cooked, the toothpick will come out clean.

Variations:
If you don't dig tomatoes, you can just use chiles for the recipe.  The reverse is also true - if you don't like chiles, just use a small can of diced tomatoes.
For some kick, blend in a little Tabasco sauce and lime juice.
You can also add shredded cheese to the mixer before pouring into the pan.