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

Bacon, Cheese & Potato Soup

27 12 2011

I am a big fan of soup. A good bowl of soup can make my day so warm and especially during these colder winter months. I have a few favorite soup recipes but this one is one of the easier recipes. To save your self time you can use frozen southern-style hash browns. But we had several bags of potatoes at our house so I opted to use fresh ones. If you like your soup thinner just add a bit more milk to thin it out.


Bacon, Cheese & Potato Soup

~ 3 cups milk

~ 1 can condensed cream of potato soup

~ 2 cups shredded potatoes, fresh or frozen

~ 2 cups Cheddar Cheese

~ 4 slices bacon, cooked, and crumbled

~ 1-2 green onions, for garnish

Mix milk and soup in large saucepan. Stir in shredded potatoes. Bring to a boil on high heat, stirring occasionally. Stir in cheese and bacon. Reduce heat to medium-low and simmer 10 minutes, stirring frequently. Ladle into soup bowls and garnish with green onions, bacon, cheese, or sour cream.

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Bacon, Cheese & Potato Soup

Potato Skins

15 11 2011

I love potato skins and lately have been eyeballing the TGI Friday’s frozen potato skins at my local grocery store. Since a bag of potatoes ended up in our basket this week I decided to make my own and save a bit of money. They turned out great and will defiantly be making an appearance in our house again.

Potato Skins

~ 4 potatoes

~ 3 pieces of cooked and crumbled bacon

~ cheddar cheese

1. Wash the potatoes and pierce with a fork. Microwave for 3 minutes, then place on a cookie sheet in a 400o F oven for 40-60 minutes or until cooked through.

2. Once the potatoes have cooled cut in half and scoop out the center leaving about a 1/2 inch layer of potato. Top with cheese and bacon and then place under the broiler for 5-10 minutes or until the cheese is bubbly and melted. Serve with sour cream and chives.

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Potato Skins

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

Creamy Mashed Potatoes

15 09 2011

These are the best mashed potatoes every! That is really all that needs to be said! I made these to go along with the Chicken Fried steak and The Pioneer did not disappoint on these creamy mashed potatoes. I also had a head of cauliflower to use up so I boiled it with the potatoes and mashed it right in with them. A great way to hide another vegetable in a very yummy side dish.


Creamy Mashed Potatoes

~ 2 sticks butter, softened

~ 5 lbs. russet or Yukon gold potatoes

~ 1 8 oz. package cream cheese, softened

~ 1 cup heavy cream

~ 1/2 to 1 tsp. seasoned salt

~ 1/2 tsp. salt

~ 1 tsp. black pepper

1. Preheat oven to 350o F. Generously butter a 4 quart baking dish.

2. Peel and cut the potatoes into chunks. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.

3. Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all the steam to escape before adding in all the other ingredients.

4. Turn off the heat and add 1 1/2 sticks butter, the cream cheese, heavy cream, seasoned salt, salt and pepper. Mash to combine.

5. Spread the potatoes in the prepared baking dish. Throw pats of the remaining butter over the top of the potatoes and bake until the butter is melted and the potatoes are warmed through, 20 to 30 minutes.

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Creamy Mashed Potatoes

Easy Dinner for a Busy Weeknight Easy Potato and Bacon Breakfast Casserole

5 09 2011

Our family loves to have breakfast for dinner and with this recipe you have everything breakfast combined into one dish. Make it the night before and all you have to do is pop it in the oven once you get home. Slice up some fruit and you have a great dinner that didn’t take you much time to pull together.


Easy Potato and Bacon Breakfast Casserole

~ 4 cups southern/country- style hash browns (cubes), completely thawed (if they’re not thawed, they won’t cook correctly)

~ 1 package bacon

~ 1 1/2 cup cheddar cheese

~ 1 1/2 cup jack cheese

~ 4 green onions, chopped

~ 3 eggs

~ 1 cup milk

~ 1/2 tsp. salt

~ about 10 turns freshly ground pepper

1. About 3 or so hours before you begin make sure to set out your 4 cups of hash browns so they can thaw out.

2. Cook bacon. While bacon is cooking, place the potatoes in a 9 x 13 baking dish or a deep-dish 9” pie plate. Mix the cheeses together and sprinkle it over the potatoes. When the bacon is done cooking, drain it on a paper towel. If you want sauté up the green onions in a little bit of the bacon grease and then spread the onions over the cheese mixture. Then sprinkle everything with crumbled bacon.

3. Whisk together the eggs, milk, salt, and pepper. Pour the egg mixture evenly over the potato mixture. Cover and refrigerate overnight or for 7-8 hours.

4. When ready to bake, preheat oven to 350o F. Bake, uncovered, for 40-45 minutes or until the cheese is bubbly but not brown. Allow to stand for 15 minutes before cutting.

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Easy Potato and Bacon Breakfast Casserole

Parmesan Roasted Potatoes

16 08 2011

A couple of weeks ago we got a lot of potatoes in our bountiful basket. I wanted to give something different a try with these potatoes instead of the normal things we make. I really liked this recipe because it reminded me of the Onion-Roasted Potatoes that I usually make. The difference with this recipe is that I got to control what went into the potatoes instead of just opening up a packet of onion soup mix that has who knows what in it. Then end result was a great batch of roasted potatoes.


Parmesan Roasted Potatoes

~ 4 cups cubed potatoes

~ 3 Tbsp. Olive Oil

~ 1 tsp. garlic salt

~ 1 tsp. salt

~ 2 tsp. paprika

~ 1 tsp. pepper

~ 4 Tbsp. Parmesan cheese

1. Preheat oven to 450o F

2. Place the cubed potatoes into a baking dish.

3. Pile on the olive oil, garlic salt, salt, paprika, pepper and Parmesan cheese. Using your fingers, or a spoon, carefully mix everything around until the seasonings coat each potato.

4. Bake for 30 minutes. Remove from the oven and toss the potatoes with a pair of tong. Put the baking dish back into the oven and bake for about 15 minutes more until they are golden and crispy.

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Parmesan Roasted Potatoe1

Olive Garden Copycat Zuppa Toscana Soup

18 07 2011

Now I know it isn’t exactly soup weather however the temperatures where I live have dropped from the 100’s into the mid 90’s so I can justify making soup. This is my all time favorite soup and I was so happy that I found a copycat recipe that tastes as good as getting it at the Olive Garden. So when I got some Kale in my bountiful basket this weekend I knew exactly what I would be making with it!

Olive Garden Copycat Zuppa Toscana Soup

~ 1 lb. Italian sausage (mild or hot based on your liking)

~ 2 large russet baking potatoes, sliced in half and then in 1/4 inch slices

~ 1 large onion, chopped

~ 5 slices of bacon (more if you want), cooked and crumbled

~ 2 cloves garlic, minced

~ 2 cups kale, chopped

~ 2 cans chicken broth

~ 1 quart water

~ 1cup heavy whipping cream

1. Cook sausage in skillet until brown. Drain on paper towels and then crumble.

2. Place onions, potatoes, chicken broth, water, and garlic in a pot. Cook on medium heat until potatoes are done. Once potatoes are done mash them up a bit with the back of a spoon to thicken the soup.

3. Add sausage and bacon.

4. Salt and pepper to taste and the simmer for another 10 minutes.

5. Turn to low heat and add kale and cream. Heat through and then serve.

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Olive Garden Copycat Zuppa Toscana Soup

Onion-Roasted Potatoes

13 06 2011

After two weeks of getting 5 lb. bags of Yukon gold potatoes in our bountiful baskets we were looking to find some recipes that use potatoes and a lot of them. I went to a favorite stand by in our house, onion-roasted potatoes. I have adapted this recipe from the Lipton Onion-Roasted Potatoes. Always a favorite and quick and easy to make. Hope you family enjoys!

Oven-roasted potatoes

I even borrowed their picture since it looked much better than mine!

Oven-Roasted Potatoes

~ 1 envelope onion soup mix

~ 2 lbs. potatoes, cut into large chunks

~ 1/3 cup olive oil

1. Preheat oven to 425o F. Combine all ingredients in a 13 x 9 inch baking pan.

2. Bake for 35 minutes or until potatoes are tender and golden brown. Stir occasionally.

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Oven Roasted Potatoes

Bacon Ranch Potato Salad

3 06 2011

I have always been a big fan of potato salad. I usually make it quite a bit during the summer months. I typically make the same recipe that is on the back of the mayo jar. It is the same recipe that my mom made growing up and I always liked it so saw no reason to try something new, until I found a Bacon Ranch Potato Salad recipe. I love bacon and ranch so why not. It was a great surprise and much different from my beloved recipe. Since you use sour cream or yogurt it has a tarter taste and the chives, parsley, green onion, and garlic give it a refreshing taste. My husband gobbled it up which is great since he isn’t a big fan of potato salad. Hope your family enjoys it as much as we did.


Bacon Ranch Potato Salad

~ 2 lb. red potatoes, unpeeled and cut into 1/2 inch chunks

~ 1 Tbsp. salt

~ 1/4 cup mayo

~ 1/4 cup plain yogurt or sour cream

~ 2-3 Tbsp. chopped chives

~ 2-3 Tbsp. chopped parsley

~ 1 small green onion

~ 1 clove minced garlic

~ Juice of 1/2 lemon

~ 1/4 cup buttermilk

~ salt and pepper to taste

~ 4 slices thick cut bacon, cooked to a crisp

1. Cover potatoes with 1-2 inches of cold water and add 1 Tbsp. salt.

2. Whisk mayo, yogurt or sour cream, chives, parsley, green onion, garlic, lemon, and buttermilk together in a small bowl.

3. Salt and pepper to taste and refrigerate until ready to use.

4. Bring potatoes to a boil and reduce heat to medium, cooking until the potatoes are fork tender (8-10 minutes).

5. Drain potatoes and return to the pot or transfer to a serving bowl. Let cool 5-10 minutes (potatoes should be very warm but not steaming hot.)

6. Pour half of the ranch dressing over the potatoes and toss.

7. Refrigerate about an hour, until cold

8. Toss with remaining dressing and crumbled bacon, and serve cold.

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Bacon Ranch Potato Salad

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