Tuesday, June 17, 2014

Mississippi Roast

This is a Pinterest recipe that my family tried about a year ago and has become a HUGE hit. We make it at least once a month and also whenever we have company over. It's so delicious and adding pepperoncini's to a the roast is pure genius! This is the only way we'll make a roast now.


  • 1 3-lb chuck roast
  • 1 Au Jus packet
  • 1 Ranch dressing packet
  • 5-8 pepperoncinis
  • 1 stick of butter
Put the roast in a slowcooker and sprinkle it with the Au Jus and Ranch. Place the butter and pepperoncinis on top. Don't add any water! Cook on low for 6-8 hours. 

Friday, May 9, 2014

Oreo Popcorn

After a year hiatus, I've decided to return to recipe blogging! What better to start back up again than with a party treat. =)

Every time I host a party or are asked to bring a treat to a party, this is the one I always take with me and it's a HUGE hit. My sister Jill gave me the recipe, and she's a popcorn expert. If you ever want a delicious savory or sweet popcorn recipe, go to her! Anyways, this has probably been my most requested recipe from the past year.

P.S. It's also great for breakfast the next morning. Not that I would know or anything.


  • 2 bags of popped microwave movie theater popcorn (You HAVE to use this kind to balance out the sweet that is added....trust me on this one.)
  • 1 package of Oreos (I like the Double Stuffed ones but really you could use any kind of Oreo. The Birthday Cake Oreos are awesome in this!)
  • 1 package of white chocolate or vanilla chips
First you want to crush up that package of Oreos....either by hand or put into a Ziploc bag and crushed with a rolling pin. Either way works, just depends on how messy you want to get. Put the crushed up Oreos in a large bowl. Add the bags of popped popcorn (be sure to remove the unpopped kernels!). Next you want to melt the bag of white chocolate or vanilla chips. Follow the directions on the bag for that since every brand is different. Last, pour the melted chocolate over the popcorn/Oreo mixture and stir to coat. That's it! 

Tuesday, June 11, 2013

Deli-Style Cucumber Salad

I signed up to be a recipe tester for American's Test Kitchen and they sent me this recipe as my first to try out. I decided it would be perfect for a BBQ and to test it on my family. Colton helped me make it and I loved how easy it was to put together. Everyone loved how this tasted! I thought it tasted like I was eating pickles. I will definitely use this recipe again, especially during the summer.


3/4 cup distilled white vinegar
3/4 cup cold water
2 tablespoon sugar
1 tablespoon salt
1 tablespoon minced fresh dill
1 garlic clove, minced
Pinch cayenne pepper
2 cucumbers, sliced thin
1 onion, halved and sliced thin (I used a Vidalia)

Whisk vinegar, water, sugar, salt, dill, garlic, and cayenne together in a large bowl until salt is dissolved. Stir in cucumbers and onion. Cover and refrigerate for at least 2 hours or up to 3 days. Serve chilled. 

Monday, March 4, 2013

Mississippi Roast

This recipe I originally found on Pinterest and then my sister-in-law sent me a cookbook her church made and it was in there too. We love it! I think we've eaten it 3 times in the past month. It's so simple to make and tastes like you slaved over it all day.

  • 1 3-5 lb. chuck roast (make sure you get a chuck!)
  • 1 stick of butter
  • 1 package Au Jus dry mix
  • 1 package dry Ranch Dressing mix
  • 6-10 pepperocinis
Place roast in your slow cooker. Sprinkle with both mixes, place stick of butter on top of the roast, and then place the pepperocinis in a circle around the butter. Cook on low 6-8 hours.

*Last time we ate this Joe made a gravy with the juices in the slow cooker and I didn't watch him make it so I don't know what he did. It was delicious!! I did see flour and cornstarch out though.

Thursday, February 14, 2013


One of my favorite traditions on Valentine's Day is making crepes for breakfast. I make them at other times throughout the year but on Valentine's it's a must! Our two favorite fillings are lemon juice with powdered sugar and Nutella with strawberries. And whipped cream on top of both kinds. I've tried various recipes for crepes over the years and this is my favorite that I've come up with. They are super easy to make and are a fun change from pancakes and waffles.

  • 6 eggs
  • 2 cups of milk
  • 3 tablespoons butter, melted
  • 1 1/2 cups flour
  • 3 tablespoons sugar
  • 1 tablespoon vanilla
In large bowl, whisk together eggs, milk, melted butter, flour sugar and vanilla until smooth. Heat a medium-sized skillet or crepe pan over medium heat. Grease pan with a small amount of butter. Using a serving spoon or small ladle, spoon about 3 tablespoons crepe batter into hot pan, tilting the pan so that bottom surface is evenly coated. Cook over medium heat, 1 to 2 minutes on a side, or until golden brown. Serve immediately.

Sunday, January 6, 2013

Caramel Pirates Booty

My sister-in-law sent me a recipe book that her ward made for Christmas this year and I love it! I love collecting family favorite recipes. I saw this recipe in the snack section and knew it would be perfect for that half bag of Pirates Booty sitting in my pantry. This didn't disappoint...it was very good and addicting! Joe and I didn't even share it with the kids, it was that good.

  • 8-10 ounces Pirate's Booty or other white cheese puff snack
  • 1/2 cup butter
  • 1/2 cup Karo light corn syrup
  • 1 cup brown sugar
  • 1 teaspoon baking powder
Melt butter. Stir in the corn syrup and brown sugar until bubbly. Add baking powder. Pour over and stir into the cheese snacks. 

Monday, December 17, 2012

Orange Glazed Ham Steak

I love ham steaks, they are so easy to prepare and the whole family loves it. I wanted to try out a new recipe for a glaze to cook them in and found one from Paula Deen. Man was this good! It was the perfect amount of citrus with the ham and I didn't find it too sweet, like some reviewers had mentioned. You can find the original recipe on the FoodNetwork website here.

  • 1/4 cup sugar
  • 1 tablespoon, plus 1 teaspoon cornstarch
  • 2 tablespoons boiling water
  • 1/4 cup orange juice
  • 2 oranges, zest finely grated and juiced
  • 2 (1-pound, 1/2-inch thick) ham steaks
Preheat the oven to 350 degrees F.
In a small bowl, whisk together the sugar, cornstarch and boiling water until the granules dissolve. Whisk in the orange zest and juice.
Put the ham steaks in a large baking dish. Pour half of the glaze over the meat, turning once to coat them evenly. Bake for 1 hour, flipping the steaks occasionally and basting them with the remaining glaze. The glaze will thicken and the finished ham will be golden around the edges. Remove from the oven and transfer the steaks to a serving platter. Serve hot.
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