Grease large cookie sheet with veggie oil. Slice red and yellow peppers into rings, then split and flatten when arranging on cookie sheet. Top with seasoning of your choice ( I used McCormick Perfect Pinch Roasted Garlic & Bell Pepper).
Bake at 350 for an hour. Flip half way through.
2 lb rump roast
1 stick margarine, melted
1 can beef broth
1 large onion, chopped
Preheat oven to 325.
Season with salt and pepper then sear the roast in oven safe cast iron pot. Add butter and beef broth, along with the onion after roast is browned.
Cover and bake at 325 for 3 hours.
First time I used my Le Creuset and I just love it! Roast was fork tender and recipe is a keeper, per my husband. Clean up was a breeze.
6 potatoes, scrubbed and in chunks
16 oz package baby carrots
1 McCormick brown gravy packet
1 Lipton golden onion packet
Mix brown gravy and golden onion packets with 2 cups water (total). Pour over carrots and potatoes in covered glass pan.
Bake at 325 for 2 hours. Remove and add seasoning ( I used my favorite seasoning of Perfect Pinch Roasted Garlic and Bell Pepper ).
You could also add onions and green peppers to the mix. Will try that next time!
( adapted from Pillsbury and commenter)
1 lb frozen peaches
1 cup brown sugar
1/2 cup white sugar
sprinkle of lemon juice
Mix peaches, brown sugar and lemon juice together in bowl. Spread in baking dish in single layer and bake at 400 for 45 minute, until soft and bubbling.
Mix in one cup white sugar and pour into oven safe pan ( I used mini cast iron bakers). Can also add 1 tsp vanilla.
Cover with pie crust, cut to fit. Brush peach preserves on top lightly.
Bake at 400 for 30-45 minutes, until brown. Dot crust with butter and serve while warm.
IMPORTANT: Put pans on cookie sheet to bake, pie will bubble over and make a mess in your oven otherwise! Learned this one the hard way!!