Sunday, December 13, 2015

Delicious Pork Roast

Pork roast...what more can you say.  It is one of my husbands favorites and I enjoy making it. Why? Its a crockpot recipe.  I ADORE crockpot recipes.  Means I dont have to much work.

I use a cast iron dutch oven to create a nice dark sear on the outside of the roast and the smells alone are enough to make your mouth water and its not even fully cooked yet. 

Everytime my husband eats this, he makes food noises.  When someone makes food noises, you know you've done a good job.

Without further ado, here is my recipes for Crock Pot Pork Roast.


1 Pork shoulder roast
2 tbs minced garlic
garlic powder
1 medium yellow onion
1 package button mushrooms
1 carton chicken stock or broth
1 envelope french onion soup mix


1. Season your roast on all sides with the salt, pepper, garlic powder.  Every shoulder roast i've had has had a netting on it, just leave it on.
2. In a cast iron dutch oven, or a skillet sear the roast on all sides, nice and dark brown.
3. Place roast in the crockpot, and in the same skillet, add the onion and garlic. You are kind of deglazing the pan in a way.
4. Add these to the crockpot and dump in the chicken stock or broth.  Mix in the french onion soup mix and dump in the cleaned mushrooms.
5. Cook on low for 8-10 hours or high on 4-6 hours.

I usually serve this with mashed potatoes and gravy, buttered dinner rolls and some kind of green vegetable. I've done asparagus, brussel sprouts, spinach. Really anything.

Pumpkin Streusel Pie

Now that it is the holidays, the baking begins...I should've posted this when it was closer to Thanksgiving because that is when I do the majority of my pie baking.  All well.

I normally make regular pumpkin and then pecan pie; mostly because I do anything to make my husband happy.  The secret to a mans heart is truly through his stomach.  At least for my mans heart it is.

So this year my mother asked me to try and make a pumpkin streusel pie, so I did.  To quote my husband, it was "*bleeping* epic".  So that coming from a bunch of farmers, I'll take that as a win.

So to begin, the pie is a basic pumpkin pie, and we all know I am all about shortcuts.  I used Libby's recipe from the back of her pumpkin pie mix can.

1 -can Libbys Pumpkin Pie mix
1 -5 fl. oz can of evaporate milk
2 eggs
1 deep dish pie crust
Streusel Topping

1/2 cup all-purpose flour
2 Tbsp granulated sugar
2 Tbsp packed light-brown sugar
1/4 tsp ground cinnamon
1/8 tsp salt
4 Tbsp unsalted butter, cold and diced into 1/2-inch cubes
1/3 cup chopped pecans 


1. Preheat oven to 425 degrees.
2. Prepare pie filling according to Libbys can.
3. Place pie crusts on a cookie sheet for easy moving, and fill pie crusts, but not all the way to the top, keep in mind that you have to place the streusel topping on top.
4. Place pies in the oven for 15 minutes, while this is going on mix together all your streusel toppings with your fingers.
5. When the 15 min is up, without opening the oven, reduce temperature to 350 and continue to cook for 30 min.
6. After 30 min, place streusel over top and continue cooking another 30 minutes or until knife comes out clean. 

Voila, a deliciously epic pumpkin streusel pie that is sure to be a hit at all your holiday parties!

Scalloped Potatoes and Ham

Well hey there,

Scalloped potatoes and ham was something my husband specifically asked for. And let me tell you hes the guy that when you ask him what he wants for dinner, he says "food", drives me insane. So when he actually says he wants something, I make it.  I made a huge ham on sunday and had so much left over.

So without further ado, here is the recipe.

1/4 cup of butter
1 cup of onion
2 cups of whole milk
1 tbs of minced garlic
Salt and pepper
Onion powder
4-5 medium potatoes
2 tbs flour
2 1/4 cups of shredded cheese

1. Melt the butter in a sauce pan, add onions and cook until soft.
2. Add the flour and stir in, add garlic, milk, salt and pepper and onion power. Cook until bubbling and sauce thickens
3. Remove from heat and stir in 2 cups of shredded cheese, I used mozzerella because thats what I had in my fridge.

Garlic Dill Pickles

So all of you know of my husbands love for pickled eggs. I have already shared that delicious recipe with you, now I am going to share my pickles with you...or rather the recipe that I used and eyeballed.

I love pickles, I dont know if it is the salt, the vinegar, whatever it is, I love it.  I attempted to make pickles before but the recipe that I had used either never turned out, or I just messed it up that bad. I finally found a recipe to try through Pinterest.  I tried it, and low and behold they were amazing. Keep in mind, when I give you a recipe for something like this, I usually am just eyeballing the ingredients.  However, I will give you the amounts they say to use.

The recipe is by Donalyn Ketchum, she gets the credit for the recipe, I just used it.  Here is the link for the recipe that used,

Alrighty then, enough chat, onto the recipe.

Refrigerator Garlic Dill Pickles by Donalyn Ketchum.

  • 2 quarts of water
  • 1 cup white or cider vinegar
  • ½ cup pickling salt
  • About 3 to 4 pounds of cucumbers - small pickling cukes are best
  • 8 large heads of dill, or more if they are smaller
  • 8 medium garlic cloves, peeled and sliced
  • 1 tablespoon mustard seed
  • 4 pinches red pepper flake
  • about 20 black peppercorns
  1. This will make about 4 quarts of pickles, so you need 4 1 quart jars with lids, or more if they are smaller. Canning jars aren't necessary, but they do need a lid. Wash in hot soapy water and rinse well [or run through the dishwasher].
  2. Measure the water, vinegar and salt into a 3 quart sauce pan and set over high heat - you want the salt to dissolve and the mixture to come to a full boil.
  3. Meanwhile, make sure your cucumbers are good and clean. Cut them however you like - the smaller the pieces, the more that will fit in a jar. I like spears, because they are pretty to serve, though if I end up with a lot of odd sized cucumbers, chunks may work better.
  4. In the bottom of each jar, place 1 large head of dill, or several smaller ones. You can also put in some of the fronds and stems. Then put 1 garlic clove in the bottom.
  5. Fill each jar with cucumbers - for spears, it might be easier to lay the jar on its side. You can really cram them in there tightly, but leave a good inch of headspace at the top, so that the brine will be able to cover the pickles.
  6. Top the cucumbers in the jars with another clove of garlic, as well as another large head of dill. You can just leave it at that, or for a little more complexity of flavor, add a scant teaspoon of mustard seed, a pinch of red pepper flake and 5 peppercorns to each jar.
  7. Carefully fill each jar with the boiling water/vinegar/salt mixture, making sure to get the cucumbers completely covered.
  8. Screw on the lids.
  9. Leave the jars out in the counter for 2 or 3 days, and then store in the refrigerator for at least two weeks before opening them.
  10. They will keep well for several months at least, so long as you keep them refrigerated. [Naturally, if anything looks or smells funky, discard them, but honestly, that happens very rarely.

That is the recipe that I used, doctoring it up to my use.  Such as I used two 1/2 Gallon mason jars instead of the 4 quart jars.  However, I did everything the same, though I did eyeball most of the ingredients.

This is how mine turned out.