Slow Cooker Pot Roast

Made this yesterday and loved it!

Ingredients

• 2 (10.75 ounce) cans condensed cream of mushroom soup
• 1 (1 ounce) package dry onion soup mix
• 1 1/4 cups water
• 5 1/2 pounds pot roast 

Directions

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on High setting for 3 to 4 hours, or on Low setting for 8 to 9 hours. 
   

I used beef broth instead of the water but it came out too strong and salty so I'd advise to use the water.  

Crunchy Chicken Tenders

My kids favorite dinner ( I got it out of the sneaky chef book )
What you need:
1 lb boneless skinless chicken tenders
1/2 teaspoon salt
1/2 cup whole wheat flour
2 large eggs
1/2 cup pureed sweet potatos (you can add carrots too)
1/2 cup grated parmesan cheese &
2 cups of this bread mix:
1 cup whole wheat bread crumbs
1 cup slivered almonds
1 cup wheat germ (unsweetened)
1 teaspoon salt
Preheat oven to 400 degrees
Season chicken tenders with salt. Place flour in a shallow dish or on a plate. Beat eggs with pureed sweet potatos in shallow bowl & place next to the flour. In a third shallow dish, combine bread mix with parmesan cheese.
Dredge each piece of chicken in the flour, then the egg mix & then the bread mix. Put on lightly sprayed cookie sheet (I use parchment paper) & bake for 10 to 12 min. Turn over once with tongs, then return to oven for another 10 to 12 min.

Cheesecake please

Serenity, could you post that cheesecake recipe? It was soooo good! =) I"ll post some food soon.