This week’s column is dedicated to a happy and healthy 2010!

Easy Pot Roast

2- to 3-pound pot roast

1 package onion soup mix

1 can undiluted cream of mushroom soup

heavy aluminum foil

Place beef on piece of heavy aluminum foil in a baking pan. Sprinkle dry onion soup mix over the beef, turn cream of mushroom soup over top. Seal the foil snugly. This is placed in the pan in case the juices should run out. Bake at 300 degrees for three hours, or 200 degrees for eight hours. When you unwrap the package, you will have a delicious gravy ready.

One of my favorite cookie recipes is:

Soft Ginger Cookies

2 cups sugar

1 1/3 cups vegetable oil

2 eggs

1/2 cup molasses

4 cups flour

4 teaspoons baking soda

1 tablespoon ginger

2 teaspoons cinnamon

1 teaspoon salt

additional sugar

In mixing bowl, beat together sugar, oil, eggs and molasses. Combine flour, baking soda, ginger, salt and cinnamon. Add to the creamed mixture; mix well. Roll into 1-inch balls, then roll in sugar. Place 2 inches apart on ungreased baking sheet. Flatten slightly with a glass tumbler or sprinkle lightly with drops of water. Bake at 350 degrees for 10 to 12 minutes or until puffy and lightly browned. Cool in pan for one to two minutes. Remove to wire rack.

Our thought for the week: “You’re never fully dressed without a smile.”