This is really good.

Roasted Cauliflower

2 heads cauliflower
1 teaspoon salt
2 teaspoons sugar
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon turmeric
6-8 Tbl olive oil

Cut the cauliflower into small florets, toss the stems. Combine all the
ingredients in a bowl and toss the cauliflower to coat it. Put the
cauliflower in a single layer on a lined pan and Roast at 450 for about
35 minutes, tossing occasionally.

GINA'S BUTTERMILK BBQ SAUCE

Recipe courtesy the Neelys

Ingredients

1 cup apple cider
1 tablespoon brown sugar
1/2 cup Neely's BBQ sauce, or store-bought BBQ sauce
1 tablespoon buttermilk
4 cooked thick-cut pork chops

Directions

In a small saucepan over medium heat, reduce the apple cider and brown sugar until thick and syrupy, about 25 minutes. Reduce heat and stir in BBQ sauce. Turn heat off. Add buttermilk and mix. Serve on top of pork chops.

here is my tomato gravy and roast recipe that was requested

Tomato gravy and roast

1 beef roast or round steak or similar piece of beef (I buy what is on sale)
1 chopped onion
1 chopped bell pepper
1 can diced tomato (I like the garlic and onion type)
2 or 3 chopped cloves of garlic
1 can cream of onion soup or cream of mushroom
cajun seasoning, I use Tony's
yellow mustard
olive oil

On your meat put about a tablespoon of yellow mustard and spread it on all over the meat, sprinkle it with your cajun seasoning or what ever seasoning you are using.
Heat about 3 TBS of olive oil in your pot (dutch oven type) and put your meat in, sear it well on both sides to brown it some.
Add your chopped onion, bell pepper and garlic, stir that around and let it start to wilt.
Add your diced tomato and soup and one tomato can of water.
I add a little more seasoning to that too and a little garlic salt.
Stir it up to mix the ingredients.
IF I have it I usually add about a teaspoon of kitchen bouquet.
Kitchen Bouquet

Turn the heat to about medium and let it get to a nice boil, let it cook that way for about 30 mins, then turn it down to a slow simmer and cover, cook it about an hour or so depending on how thick your meat is, I cook mine till the meat is falling apart when I stick the fork in it.
If you like your gravy thick (I do) right before serving I will add 1TBS of corn starch to about a half a cup of water mix well then add to the pot and stir well, turn the heat up to a boil to help it thicken.

Have a pot of cooked rice ready to go with this.

Serve each plate individually put the rice on the plate then pour on a ladle of gravy and cut your meat in to servings.

Thanks Ravencajun--I can smell it already!

GOOD CASSEROLE (The Big Book of Easy Suppers)

4 c. (12 oz.) egg noodles, cooked
2 Tbsp. butter, softened

8 oz. cream cheese, softened
1 c. cottage cheese
1/2 c. sour cream or plain yogurt
1/2 c. chopped fresh parsley
3/4 tsp. salt
Pepper, to taste

1 lb. ground beef
1 c. chopped onion
1 clove garlic, minced
Vegetable oil (if needed)
1 (15 oz.) tomato sauce
2 c. grated Cheddar cheese

Preheat oven to 350. Place warm noodles in a grased 3-4 quart casserole and toss w/butter. Mix together the next 6 ingredients and spread over noodles.

In a medium skillet, combine beef, onions and garlic; saute until brown and veggies are tender (6-7 minutes). Add a little oil, if needed. Stir in tomato sauce and simmer several minutes. Pour over noodles and top with Cheddar cheese. Do not mix. Bake, covered, about 35 minutes. Serves 6-8.

Raven, have you ever made it with brisket? I finally found brisket at the grocery but I didn't get a very big one. No I can't find SBR's marinade--haha!

That Tomato gravy and roast caught my eye! I'm wondering if I could make it in the slow cooker??

That roast is calling my name. Thanks RavenCajun!

I would think you could make it in the slow cooker, Bump. I wouldn't put a full can of water in though, because of the liquid in the tomatoes.

Since I haven't been posting any new recipes on my blog, I will try to post some of my favorites from the archives here.

Is it still rhubarb season or has it ended? I didn't get any this year. This recipe is from Martha:

Strawberry-Rhubarb Coffee Cake

1 ü cups chilled unsalted butter (2 ý sticks) plus more, softened, for pan
ü cup freshly squeezed lemon juice (about 2 lemons) I used the juice of 1 large lemon
1/3 cup cornstarch
2 þ cups sugar
1 pound strawberries, hulled and sliced
1 ý pounds rhubarb, trimmed and cut into 1-inch pieces
3 þ cups all-purpose flour
1 teaspoon baking powder
ý teaspoon baking soda
Pinch of salt
2 large eggs
1 ý cups buttermilk
1 teaspoon pure vanilla extract

1. Preheat oven to 350 degrees F. Brush a 9x12x3-inch baking pan with butter, and set aside. Make fruit sauce: Combine lemon juice, cornstarch, and 1 cup sugar in a medium saucepan. Add strawberries and rhubarb; cook, stirring frequently, over medium heat, until rhubarb is soft and liquid has thickened, 15 to 20 minutes. Transfer to a medium bowl; let cool.

2. Make crumb topping: Combine 3/4 cup sugar and 3/4 cup flour in a medium bowl. Melt 1/4 cup butter in a small saucepan over low heat. Drizzle butter over flour mixture; using your hands, mix until crumbly. Set aside.

3. Make cake batter: Whisk together remaining 3 cups flour and 1 cups sugar, baking powder, baking soda, and salt in a large bowl. Using a pastry knife or two forks (I used the food processor), cut remaining 1 cup butter into flour mixture until it resembles coarse meal. In a separate small bowl, mix eggs, buttermilk, and vanilla. Pour into flour mixture; stir to combine.

4. Spread half the cake batter evenly into the prepared pan. Top with half the fruit sauce. Carefully spread the remaining batter over the fruit, and top with the remaining fruit sauce. Sprinkle with the crumb topping.

5. Bake until cake is golden brown, about 1 hour. Transfer pan to a wire rack to cool slightly. Serve warm or at room temperature, cut into squares.

Serves 15.

Here is a link that might be useful: Strawberry-Rhubarb Coffee Cake

yes you can definitely do it in the crock pot but do reduce the water and you can still use the corn starch and water to thicken it if need be.

sure you can do it with any type of meat briskit would have to cook longer to get it nice and tender since it is a tougher meat.

I do have a great way to do brisket too, I was just at the store and they had the giant briskets on sale guess they did not sell them all for Memorial day.

Here is how I do my brisket

Ravens easy brisket:
1large beef brisket (no need to trim fat it will come off easily once cooked)
1 Bottle Stubb's beef marinade (shake well)
3-4 Tbs frenches mustard
1 chopped onion - optional
1/2 cup wine (white or blush)
1/2 cup water
Place brisket fat side down in a very large covered oven roasting pan after you
Coat both sides of brisket with mustard. Pour in 1/2 cup wine and 1/2 cup water. Pour in 1/2or entire bottle of Stubbs over the brisket (it will be more spicy if you use it all) Put chopped onion in and spread it around. No need for added seasoning!! Place covered roaster in oven at 350 for 5to6 hrs (check for fork tender) Check it occasionally while cooking to make sure there is liquid- if needed add a little water. Ladle the juices over the meat a couple times during cooking.
When done remove brisket to platter to cool.
GRAVY: Pour juice liquid into a saucepan; pour off most of the melted fat. In a separate bowl or cup mix 1 1/2 Tbs of cornstarch and 1/2 cup of water mix very well. Put gravy saucepan on stove and bring to a lite boil, slowly stir in the cornstarch mixture, continue stirring and heat for about 2 mins.
Serve the gravy over hot cooked rice or mashed potatoes.
Slice brisket across grain.
*If you want a bbq flavor cook in oven as above for 3 hrs then remove brisket and put on grill cook for final 3 hrs.

Stubb's Marinade, Beef
I find it at pretty much all grocery stores and walmarts

Aw Raven, that's the recipe you'd posted earlier and the reason I kept looking for a brisket. I didn't get out the recipe and thought it was Sweet Baby Ray's marinade. Stubbs I can find. Thanks! I'll save the brisket for that and get a round steak for the tomato gravy.

good choice!! I do love sweet baby ray's bbq sauce when I do my pulled pork in the crock pot.
Just be warned if you use the entire bottle of Stubb's it will be pretty spicy, I generally use a little over half a bottle on a big brisket.