Wednesday, October 17, 2012

Beef Crock Pot Roast





  • Small to medium size rump roast
  • 1 envelope onion soup mix
  • 1 envelope brown gravy mix
  • 1 individual size serving apple sauce OR 4 ounces
  • 2 cups water
  • salt and pepper, to taste
  • 1 small bag sliced carrots
  • 2 medium to large size potatoes, cut up
  • 1/2 yellow onion, sliced
  • 1 stalk celery, sliced


  1. Put roast and vegetables in crock pot. 
  2. Mix envelope mixes with water and applesauce, then pour over all.
  3. Set crock pot on LOW  and cook for at least 8-10 hours. 



Monday, October 15, 2012

Cheddar Veggie Sausage Soup




I made this two nights ago and let me tell you, "AWESOME!"  It is rich, but oh so very good.  Hearty and creamy -- absolutely perfect for the rainy season. You can add sides to it, but it truly is an entire dinner in a bowl!


  • 1 (10 oz) pkg. of frozen mixed vegetables
  • 3 large white potatoes, diced
  • 2 pkg. of beef-smoked sausage (Hillshire Farm), sliced
  • 1 (10 oz) can of cheddar cheese soup
  • 1 (10 oz) can of cream of celery soup
  • 1 cup shredded cheddar cheese



  1. Slice beef-smoked sausage and dice white potatoes
  2. Mix all ingredients together and place in slow cooker
  3. Cook on LOW for 6 hours

Thursday, October 11, 2012

Mason Jar Salads



I wish I could claim credit for this fabulous idea, but I saw it on Pinterest and decided to try it.  It's amazing and it really works.  You'll spend less on produce and won't throw away as much.  

Here is the original link where I found the information: http://www.neatpins.com/2012/03/mason-jar-salads.html


Here are a few tips:
  • Dressing on the bottom, lettuce on the top. If the two are touching the lettuce will turn to slime.
  • So, dressing goes in first. On top of your dressing, use a rather "hearty" vegetable, such as shredded cabbage, pea pods, or julienne carrot matchsticks. They can withstand the acidity of the dressing, and actually get better!
  • Pack it in. Use a nice variety of colorful vegetables! 

I did change it up a bit.  I did not follow the recipes from the original site, but simply used what I already had in my fridge to make my own salads. I also did NOT include dressing since our family all has different tastes.  However, I did follow the plan to pack 'hearty' vegetables on the bottom.  It worked perfectly.

Salads will easily stay good for 7-10 days depending on ingredients.  Some of mine lasted longer!  How awesome is that???
They fit perfectly in my crisper drawer.
Of course, you're probably not going to use a case of mason jars just for salads, so I've also included the link to my Pinterest Board JAM IT IN A JAR where you can find a variety of easy uses from pasta meals, room scents, holiday decorations, candles, homemade salad dressing and desserts for the extra jars.  

You can make your own original or favorite salads using all the goodies that you like, or if you want to try something new, creative or just want ideas, below are successful mason jar salad recipes. Ingredients are listed from what goes in first (bottom) to last (on top).

Asian:
-light asian ginger dressing
-peapods
-carrot shreds
-cabbage shreds
-water chestnuts
-green peas
-bean sprouts
-toasted sesame seeds
-lettuce

Seafood:
-dressing
-cabbage shreds
-cherry tomatoes (halved)
-black olives
-celery
-drained canned crab / drained canned salad shrimp
-lettuce

Caesar:
-light Caesar dressing
-carrot shreds
-diced grilled chicken
-celery
-cukes
-lettuce
-parmesan
(add croutons later) ...they get mushy in the jar.

Tuesday, October 9, 2012

Stuffed Sweet Peppers




This is a family favorite and over the years I've tweaked the recipe. I like using red, orange and yellow peppers better than green, because they have a milder taste (less 'bite') and the outer skin becomes equally tender when slow cooked. However, you can use any of the peppers. I mix it up for color, but my favorite are the yellow. 
6 peppers (red, yellow and/or orange)
1 jar/can (14 oz.) traditional spaghetti sauce, divided
3/4 lb. (16 oz.) uncooked bulk Italian turkey or chicken sausage
3/4 cup uncooked instant rice
1/2 cup crumbled feta or blue cheese
1/2 cup chopped onion
1 (14.5 oz) canned stewed Italian tomatoes 
1/2 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/2 tsp. crushed red pepper flakes
Step 2

~  Cut tops off peppers; discard. Clean and gut peppers i.e. seeds and extra pulp.

2. Reserve 3/4 cup spaghetti sauce; pour remaining sauce into slow cooker.

3. Combine the sausage, rice, cheese, onion, stewed tomatoes, garlic powder, salt, Italian seasoning, red pepper flakes and reserved spaghetti sauce.
Step 3

4. Spoon mixture into pepper cups; place in slow cooker

~  Cover and cook on low for 4-5 hours or until peppers are tender.


Step 4