Crock Pot Beef Pot Roast

7 01 2013

I am sure many of you are wondering what happened to me. Well it was a long six months that included 2 moves across state lines. We were hoping for things to go a bit smoother but are very thankful for how things turned out. My oldest started kindergarten and after a month off we are back to a school schedule and routine. I am getting used to a new city and trying to make some friends as well as find some things to fill my time with.

Thirty-One Gifts Home

One of the things that I have been up to is I am now an independent consultant for Thirty-One. I feel in love with their products and now I get to bring that love to other people. Check out my website and if you are interested in hosting either an online party or a party at your house let me know.

So while all of our stuff was in boxes and we were living out of suitcases for 5 months it was hard to cook. However I did get a chance to try out some new recipes and have found a few that my family loves.

One of which is this Pot Roast recipe. It was so good that my husband asked for me to make it again and I did just that a few nights ago. The best part about it is you cook it in your crock pot which makes it super simple to make. I actually found this recipe over at When the Dinner Bell Rings and made a few changes to it. I have tried to make pot roast in the past and never have a found a recipe that I was successful at until this recipe. Defiantly will be a house favorite of ours for years to come.

Crock Pot Beef Pot Roast

~ Small to Medium size rump roast

~ 1 envelope onion soup mix

~ 1 envelope brown gravy mix

~ 1 individual size serving apple sauce

~ 2 cups beef broth

~ salt and pepper, to taste

~ 1 small bag of carrots

~ 2 medium to large size potatoes, cut up

~ 1/2 yellow onion, sliced

~ 4 Tbsp. butter

~ 4 Tbsp. flour

1. Season roast with salt and pepper. Then sear the roast in the frying pan with a small amount of oil. Sear it well on all sides.

2. Put roast and then vegetables in crock pot. Don’t forget your crockpot liner for easier clean up!

3. Mix envelope mixes with beef broth and apple sauce, then pour over all.

4. Set crock pot on low and let it cook for at least 8-10 hours.

5. Once the meat is done cooking drain out 4 cups of the liquid in the crock pot.

6. In a medium pot melt butter over medium high heat. Once the butter is melted whisk in the flour cooking for a few minutes. Once the flour is mixed into the butter whisk in the liquid you removed from the crockpot.  Keep mixing until the liquid has thickened up to form your gravy, it will take a few minutes of stirring.

7. Remove your meat a vegetables from the crockpot and serve with the gravy.

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Crock Pot Beef Pot Roast

Salad in a Jar

24 01 2012

Over the last few weeks I have seen this whole salad in a jar idea and I was a bit skeptical. First of all the salad dressing is at the bottom of the jar with all the other salad ingredients layered on top and this scared me a bit. I was defiantly intrigued and had to give it a try. Anything that I can prep on the weekend so that I have lunch all week sounds like a great idea, not to mention it is portable and healthy depending on what you put in it.


As it turns out this is a great idea and works wonderfully!! I made mine in mason jars since I would be eating at home. I made my husbands in Ziploc plastic containers so that he wouldn’t break the glass jars.


Start off by placing 1-3 Tbsp. of your favorite dressing at the bottom. Then layer on your salad ingredients making sure that the lettuce doesn’t touch the dressing because it will become not so appetizing. Then store in the refrigerator for up to a week. Everything stayed crisp and all you do is just shake it up and enjoy when you are ready.

For the salads you see above I used carrots, olives, cucumbers, baby corn, mushrooms, bacon on my husbands, and lettuce. I added avocado to mine once I was ready to eat it since avocado browns quickly. But the possibilities are endless and a great way to have a healthy lunch on a busy weekday!

Grilled Carrots with Honey Balsamic Glaze

20 12 2011

My husband decided that he wanted to barbecue the carrots we got from our basket this last week. I was a but unsure about the end result because I have never had nor seen anyone barbecue carrots. This is now my favorite way to cook and enjoy carrots. They were so tender and the Honey Balsamic Glaze was incredible. You must give this a try!


Grilled Carrots with Honey Balsamic Glaze

~ 6 carrots

~ 1/8 cup Balsamic vinegar

~ 1/8 cup Honey

1. Combine the balsamic vinegar and honey in a small bowl, whisk to combine and then set aside.

2. Peel and trim the carrots. Then slice then in half horizontally.

3. Put the carrots in a ziplock bag and seal, leaving about an inch unsealed. Cook carrots on high in the microwave for 2 minutes, or until they are slightly flexible. This shortens their grilling time greatly.

4. Grill the carrots on a medium-high grill for 3 minutes. Flip then over, brush them with the glaze and continue grilling another 3 minutes. Remove from the grill and brush them with the glaze.

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Grilled Carrots with Honey Balsamic Glaze

Corn Chowder

17 10 2011

Could winter really be this close? Not where I am at! I can’t believe it is the middle of October and we are still seeing days in the 90’s. While I know that colder weather is just around the corner I am still happy with these warmer days! I do miss soup weather and so I decided we were going to have a  Corn Chowder recipe from two peas & their pod not matter how warm it was outside.

This recipe was super simple and I loved that it used so many different veggies. Most of which my refrigerator has been accumulating over the last few weeks from bountiful baskets. This was a hit with the family even though my husband said it would be even better with bacon. Well of course it would, everything is better with bacon! I hope your family enjoys it as much as mine did.

Corn Chowder

~ 2 Tbs. butter

~ 1 large onion, chopped

~ 2 garlic cloves, minced

~ 1 large carrot, chopped

~ 1 red pepper, seeds removed and diced

~ 3 Tbsp. minced poblano pepper

~ 2 potatoes, washed and diced

~ 2 cups chicken broth

~ 3 ears sweet corn, kernels removed or 3 cups frozen or canned corn

~ 1/3 cup flour

~ 1/2 tsp. dried thyme

~ salt and freshly ground black pepper, to taste

~ shredded cheddar cheese-optional, for serving

1. In a large soup pot, heat the butter over medium heat. Add the onion and garlic, cook for 2-3 minutes. Add the carrot, red pepper, poblano pepper, and potatoes. Add the chicken broth and empty ears of corn, if using, and cook until vegetables are tender. This will take about 10 minutes.

2. In a medium bowl, whisk together the flour and milk. Pour mixture into the soup pot. Stir. Add in the corn kernels, thyme, salt, and pepper. Let the soup simmer for 20-30 minutes.

3. Remove empty ears of corn, if using, and ladle into bowls. Garnish with cheddar cheese, if desired.

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Corn Chowder

Cracker Barrel Baby Carrots

13 09 2011

We have a restaurant in our small town called Cracker Barrel. There menu is what I would call down home cooking or comfort food. Things like fried Okra and collard greens are on the menu. Our family loves their baby carrots and when I got a bag of carrots in our Bountiful Basket for 2 weeks in a row I was out to copy that recipe. The restaurant uses baby carrots but I just cut my carrots into bite sized pieces and they turned out great. It was a big hit at my house and got rid of a lot of carrots.


Cracker Barrel Baby Carrots

~ 2 lbs. fresh baby carrots

~ 1/2 tsp. salt

~ 1 Tbsp. sugar

~ 2 Tbsp. butter

1. Rinse carrots and put in a sauce pan, pouring enough water n pan to just cover the top of the carrots.

2. Cover carrots and bring to a boil over medium heat.

3. Turn heat to low and simmer about 30 minutes until tender when pierced with a fork.

4. When carrots are tender pour off half to three fourths of the water.

5. Stir in the rest of the ingredients and adjust to taste.

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Cracker Barrel Baby Carrots

Lettuce Wraps

9 06 2011

One of my favorite things to order at PF Chang’s is the chicken lettuce wraps. I love them so much I began the hunt to find the perfect lettuce wrap recipe so that I could make them at home. After many tries and changing up the recipe to fit what I liked I have come up with a great lettuce wrap recipe.

The great thing about this recipe is that you can make it how you like by using chicken, ground pork, tofu or adding rice, different veggies, rice noodles. The possibilities are endless and you can build it to fit your liking. We always double the sauce and so I have included that in my recipe but if you like it with less sauce cut it in half. you can also adjust the heat by adding more or less of the chili paste.


Lettuce Wraps

~ 1 pound chicken cut into bit size pieces

~ 1 Tbsp. vegetable oil

~ 1 bunch green onions, thinly sliced

~ 1/2 tsp. minced garlic

~ 2 carrots, cut into match sticks

~ 1 can water chestnuts, sliced

~ 6 Tbsp. hoisin sauce

~ 4 Tbsp. soy sauce

~ 2 tsp. sesame oil

~ 1/4 tsp. hot chili paste

~ 1head of iceberg lettuce leaves, separated

1. Heat oil in a large skillet over medium-high heat. Cook the chicken and garlic until no longer pink. Add in the green onions and carrot and cook for about 3 minutes or until tender. Add the water chestnuts, Hoisin, and soy sauce, stirring frequently until heated through. Remove from heat and stir in the sesame oil and chili paste.

2. To serve, spoon a couple spoonful’s into each lettuce leaf. Wrap the lettuce leaf to enclose the filling and enjoy!

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Lettuce Wraps

Carrot and Raisin Salad

13 04 2011

Every since my husband had the Chick-Fil-A carrot and raisin salad he has wanted me to try and duplicate the recipe.  I am not a big fan of carrot and raisin salad so it wasn’t on the top of my cooking list.  However a few weeks ago we got a whole bag of carrots in our Bountiful Baskets and I knew the time had come to find and make my husband this recipe.


There are a few tricks to making this carrot raisin salad turn out just right. I usually grate my carrots on a box grater and I use the large cheese grating side.


However for this recipe is it imperative that you use the smaller side. The reason is so that the flavors blend together better and you don’t have an over powering carrot flavor. You will need 4 cups finely shredded carrots. It took me a small bag of carrots to get 4 cups. Then you take your 8 oz. can crushed pineapple with the juice and mix it with 1 Tbsp. sugar. The pineapple is the secret ingredient! Once the sugar is dissolved mix in the mayonnaise and the fresh lemon juice. Then gently combine the raisins and carrots. Refrigerate for at least 24 hours before serving.



Carrot and Raisin Salad

~ 4 cups finely shredded carrots

~ 1 8 oz. can crushed pineapple with juice

~ 1 cup raisins

~ 3/4 cup mayonnaise

~ 1 Tbsp. sugar

~ 1/2 Tbsp. fresh lemon juice


Chill all ingredients except sugar at least 30 minutes. Dissolve the sugar in the pineapple, then combine everything gently in a large bowl. Refrigerate at least 24 hours before serving.

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Carrot and Raisin Salad

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