3/4 cup butter, softened
1/2 cup white sugar
1/4 cup butter
2 slices bacon
1 tablespoon brown sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
3 tablespoons butter, softened
1 (10.75 ounce) can condensed cream of mushroom soup
1/2 cup milk
1 small carrot, chopped
1/2 cup chopped cooked potatoes
1 teaspoon onion powder
1/4 teaspoon ground black pepper
1/4 teaspoon seasoning salt
2 tablespoons white wine vinegar
2 cups fresh broccoli, cracked and chopped
Melt butter 3/4 cup sugar, browning mixture, and sugar in a 1 3/4 cup medium saucepan over medium heat. Saute bacon until slightly crisp. Stir in brown sugar, all-purpose flour, and/or salt; cook, stirring occasionally, until mixture thickens and consistency of brown sauce. Remove from heat and stir in butter. In a medium bowl, beat together cream of mushroom soup and milk; give a generous stir. In a slow cooker set for high temper, combine potatoes, onion powder, and pepper. Cook, stirring constantly, until potatoes are tender and meat is just beginning to brown.
In a small bowl, toss together cooked meat, onion powder and ground black pepper. Place vegetables in crock pot; cover, and cook, stirring occasionally, until juices run clear. Serve warm.
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