Tuesday, August 14, 2012

Best Pot Roast You'll Ever Eat

Man it's been awhile! The last few weeks have been hectic with my parents recent move to Canada. I helped them make the move up there which means Cathy and I were able to hangout a lot! It was great. 

This pot roast is the classic Sunday dinner...except better! The flavors are so good and it makes the meat so moist and tender. 

  • 1 large onion, sliced
  • 5-6 carrots, pealed and sliced
  • 2 1/2 pounds boneless pork loin roast
  • 1 cup hot water
  • 1/4 cup white sugar
  • 3 tablespoons red wine vinegar
  • 2 tablespoons soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder


1. Arrange onion and carrot slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.

2. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.

3. Serve with mashed potatoes or add sliced potatoes in the pot roast before cooking begins.

Enjoy !!

Monday, August 6, 2012

Strawberry-Banana Whole Wheat Muffins

Makes 12 muffins
Time: 30 minutes with prep
Modified from a recipe found here.
  • 2 eggs
  • 1/2 cup unsweetened berry sauce (or applesauce)
  • 1/4 cup vegetable oil
  • 3/4 cup packed brown sugar
  • 1 tsp vanilla
  • 3 over-ripped bananas, mashed
  • 2 cups whole wheat flour
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 cup fresh strawberries, chopped
  1. Preheat oven to 375 degrees. Line muffin pan with liners or grease them with oil.
  2. In a large bowl or mixer, mix eggs, berry sauce, vegetable oil, brown sugar, vanilla, and bananas.
  3. In a separate bowl, mix flour, baking soda, cinnamon, and salt. Mix into the banana mixture until just combined (do not over mix, it makes them dry). Gently fold in strawberries.
  4. Fill each muffins cup (they will be full!) and bake in a preheated oven for about 20 minutes.

Friday, August 3, 2012

Three Bean Salad

This is a momma B classic and I am sure it has been a classic in many homes. This three-bean salad is so good! I never thought I would like beans out of a can but this just works!

It is good when it comes right out of the fridge, and for a good light lunch.

  • 1 can corn, drained
  • 1 can green beans, drained
  • 1 can yellow waxed beans, drained
  • 1 can red kidney beans, drained and rinsed
  • 1/2 small red onion, chopped
  • 1/4 cup vegetable oil
  • 1/4 cup vinegar
  • 1/4 cup sugar

Combine the corn, green beans, waxed beans, kidney beans and onions in a large bowl. 
In a small bowl combine the oil, vinegar and sugar and mix well.
Poor the dressing mixture into the bean salad bowl and mx well.
Refrigerate for at least 3 hours before serving.

Enjoy !!

Wednesday, August 1, 2012

Pepperoni Cheese String Roll Ups

Can you guys believe it's already August?? I can't!! This summer has just flown by!!

This is a very quick and easy snack for kids or adults who wish they were still kids. Lately I have been eating pepperoni like it's my job. It's so fun to just pop those slices right into your mouth.

I made these before but I never thought to put a butter glaze on top. Man am I glad I did. Now I don't recommend this as a normal snack for kids but I'm sure they will be thrilled when you surprise them with this!

Source: The Girl Who Ate Everything

  • 1 (8 ounce) package refrigerated crescent roll dough
  • 4 cheese sticks, halved
  • 1 (3.5 ounce) package sliced pepperoni
  • marinara or ranch sauce for dipping (optional)

Garlic Butter Glaze:

  • 2 tablespoons butter, melted
  • 1/2 teaspoon Italian seasonings
  • 1/4 teaspoon garlic powder
  • 1 Tablespoon grated Parmesan cheese

Preheat oven to 350 degrees. 

Take each triangle of crencent roll dough and place about 6 pepperoni on the bottom of the triangle. Place half of a cheese stick on top and roll up. Place seam side down on a cookie sheet and bake for 10-14 minutes or until golden brown.

While rolls are cooking, combine the melted butter, Italian seasonings, garlic powder and Parmesan cheese in a small bowl. 

When rolls are done remove from the oven and brush with the garlic butter glaze. Serve with marinara or ranch for dipping.