Day 3-A Trail Mix for the Journey
16 ounces dark chocolate
1 ½ c mini pretzels, broken into pieces
8 chocolate stuffed Oreo’s, chopped
into small pieces
1/3 c toffee bits
1/3 c coarsely chopped peanuts
1/3 c coarsely chopped almonds
1. Line a baking tray with parchment paper. Chop all ingredients.
2. Coarsely chop the chocolate and place in a large microwave-safe bowl. Heat according to directions on package. Be careful not to scorch it.
3. Pour chocolate onto parchment and with a spatula, smooth into a large rectangle, about an 1/8 inch thick.
4. Sprinkle the pretzels, Oreos, toffee bits, peanuts, almonds onto the chocolate. Press the pieces into the chocolate.
5. Allow to set up for in the refrigerator. After set, break into pieces. Keep in refrigerator in airtight container.
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Day 4-Glenda’s Slow Cooker Pepperoncini Beef Roast
1-4 pound Beef Chuck Roast
1-stick butter
1 packet AuJus Mix
1-Packet Ranch Dry Dressing
5-Pepperoncini Peppers
Cook on low 8 hours. After 8 hours shred beef and place back into the crock pot with all the liquids.
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Day 5-Sausage, Egg and Cheese in a Blanket
3 eggs
1 can crescent dinner rolls
8 fully cooked breakfast sausage links
4 slices (sandwich -size) Cheddar cheese
1. Heat oven to 350°. In a small bowl, beat eggs. Scramble eggs in frying pan.
2. Unroll dough onto work surface, separate into 8 triangles.
3. Cut cheese slices in half; place one half on each triangle.
4. Top each with spoonful of scrambled eggs and 1 sausage link. Loosely roll up triangles as directed on can; place on ungreased cookie sheet.
5. Bake 15-18 minutes or until golden brown.