Pot Roast with Potatoes and Carrots and a Give-Away!

Hey Y’all,

I have been struggling in the past few weeks with trying to get back to the basics and return to my original reason for blogging, which was to feature recipes from my families cookbook, The Leverett Delegation: Diva Dishes. We put it together last spring in anticipation of our 2013 Leverett Delegation Family Reunion. I was in charge of getting it published, getting the recipes from my cousins and editing. Despite the long hours and late nights I really enjoyed it. So after it was published I decided that I wanted to try each of the recipes and then blog about them. Boy, have I learned a thing or two since then. I sort of got off track and lost my focus, but from this point forward I am going to try to dedicate at least one post a week to my original idea.

I have been wanting to tell y’all about my Aunt Dorothy. She was the third oldest of eight siblings (five girls and three boys.) Aunt Dorothy was always in the kitchen cooking, when she wasn’t busy waiting tables or helping my Uncle Curtis, who was a policeman by vocation on their side business which was painting houses.

It seemed like we were always at Aunt Dorothy and Uncle Curtis’ house around supper time and there was always what seemed to be a smorgasbord on her table. I finally figured out she would just warm up what was leftover, if anything from the night before to put with whatever she was making that night to stretch it far enough to feed us all.

She always wore an auburn color on her hair and always had it fixed. She was such a beautiful proud, strong woman. In her later years she would take in ironings to make ends meet. It nearly broke my heart to see her fingers gnarled with arthritis, clutching the iron to press jeans and t-shirts for people. But she knew that’s what she had to do to help support her family.

One of my favorite things she used to make is what I call Pot Roast with Potatoes and Carrots. I have changed it up just a little bit and I make mine in a slow cooker, but the idea is purely from my Aunt Dorothy.

Pot Roast with Potatoes and Carrots

Aunt Dorothy would wrap hers up in foil and bake it in the oven, which is a fine way to do it. But, I love to use my slow-cooker. I hope you’ll try this wonderful pot roast recipe and let me know how it works for you.
Feel free to make a copy of this Printable Recipe Card
Pot Roast with Potatoes and Carrots Recipe Card

Give Away Time!

I am excited to be able to share this AWESOME Give-Away opportunity with Y’all! It is being hosted by my friend Allie over at Fabulous Fixes. I’ll let Allie tell y’all all about the Give-Away. Take it away Allie!

I am so excited to bring this giveaway to you guys! I wish I could win it myself because BOY we could use a new mattress! – And this one looks SUPER comfy. This particular mattress that one of you lucky people could win is a Natural Latex and Memory Foam Plush Mattress by Lucid. When you read the description of this mattress, nothing will be able to stop you from wanting to curl up on it and float away on dreams 😉

“This mattress comes with three layers that work
together to bring you optimal comfort in your sleep. First up is the
thin quilted bamboo charcoal memory foam layer. The bamboo charcoal is
especially good for sensitive skin, has better
thermal regulation, and is antimicrobial.

Directly beneath that is a layer featuring our
softer and lighter plush memory foam. The memory foam helps to isolate
motion transfer between sleeping partners. Beneath that is an additional
comfort layer of natural latex.  The latex pairs
well with memory foam because its instantaneous give will better
support your body and stop you from bottoming out. We ventilated the
latex comfort layer to allow air flow which will keep you cool and
comfortable while you sleep.

The combination of latex and memory foam provides
optimal orthopedic support and pressure relief to help alleviate neck,
back and shoulder pain.”

Now doesn’t that sound amazing!?!? And, if you’re the winner, you get to choose if you want a King Size or something smaller. (King Size retails at $1999.99). So get to it and enter below!!

Also, Linenspa is offering my readers (you) 30% off everything store-wide. Linenspa sells mattresses, sheets, mattress toppers, pillows and more. Their stuff is really great quality and is being offered to you for a great price. Just use the code MATTRESSGIVEAWAY30 when you check out. Go here to start shopping! 

 Thanks to Linenspa for hosting this giveaway, and thanks to all the great bloggers helping me promote! 
 Also, I’m sorry, but this giveaway is only open to the Continental United States.

a Rafflecopter giveaway

Thanks so much Allie! A New Mattress is always a wonderful thing. Y’all just click on the link that reads “a Rafflecopter giveaway” and you will be taken to the place where you can ENTER TO WIN!
Well, what are you waiting for? You can’t win if you don’t enter. GOOD LUCK!
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Baked Spaghetti Casserole

When I was a little girl, spaghetti came out of a green box that looked an awful lot like the macaroni and cheese box except the macaroni and cheese box was blue and the spaghetti box was green. I don’t remember Mama ever putting meat in the spaghetti sauce and it wasn’t until I moved out on my own that I started experimenting with adding things like ground beef, onion, bell pepper and mushrooms to make the tomato sauce with the added seasoning packet taste better. I really liked the seasonings that came out of that packet. I just wanted more stuff in my sauce.

Then after I married husband number one and received a Better Homes and Gardens Cookbook, I started making a one-hour homemade sauce. (I know, all the little Italian ladies who cooked their sauces all day long just rolled their eyes at me.) But, I was a working Mom with a husband and two kids to feed after a long shift at the hospital and Rachael Ray hadn’t started cooking up 30 Minute Meals yet. So, I was as they say here in the South, (Texas is in the Southern half of the United States of America). walkin’ in high cotton.

Then husband number two came along who wouldn’t eat a vegetable if his life depended on it. God rest his soul. So, I quit cooking much at all for a very long time. About ten years to be exact. Thank goodness I got out of my slump. LOL Y’all wouldn’t have recognized the woman I was about a year ago. It’s a God thing, I’m sure of it, that I’m here typing this post to y’all today. And I’m really really happy to be doing it.

Now that I’m wiser (and older). I have discovered that I really don’t care for red sauce at all. Well except for my Sister in Law, Sharon’s awesome sauce. (I’ll have to share that recipe with you too.) I’m more of an Alfredo sauce girl. But, I do use a red based sauce for two recipes. My Grammy’s Lasagna and this little Spaghetti Casserole recipe that I have adapted from Mom’s Pantry Kitchen. It’s not a true spaghetti sauce like the little Italian ladies would’ve made, but boy oh boy is it good, especially the second day. (Why is it spaghetti and stew always taste better the next day?) (Inquiring minds need to know).

This is how I made it:

ground beef and onions

I cooked the spaghetti according to the package directions and browned the ground beef and onions with a little salt and pepper. And I did it all at the same time. I CAN multi-task!

ground beef, soups and seasonings

I drained the ground beef and the spaghetti. Then I set the spaghetti aside and poured the ground beef into the pot that the spaghetti cooked in because for some reason I’m having issues with judging how big a pan I need to use these days to keep from getting “stuff” all over the stove. After that I added the undiluted soups, salt, pepper, garlic powder (you could use fresh minced or the jar stuff if you wanna), and the Italian seasoning.

Then I stirred the ground beef, soups and seasonings together until they looked like this. YUM!

Then I stirred the ground beef, soups and seasonings together until they looked like this. YUM!

ground beef mixture and spaghetti

I took the drained spaghetti and dumped it into the pan with the ground beef mixture.

Then I tossed in the spaghetti to make sure it was all nice and coated with that yummy sauce.

Then I tossed the spaghetti about to make sure it was all nice and coated with that yummy sauce.

After which I divided it into my two little Temp-Tations Casserole dishes. Making us two very generous meals.

After which I divided it into my two prepared  little Temp-Tations Casserole dishes. Making us two very generous meals.

I sprinkled a handful of shredded cheese (I used Italian blend, but any shredded cheese would do, maybe even Parmesan) onto each casserole. I covered one with the lid that came with my Temp-Tations set. (Can you tell I LOVE this product?) Then, I popped the other one in the oven at 400* for about 20-30 minutes.

I sprinkled a handful of shredded cheese (I used Italian blend, but any shredded cheese would do, maybe even Parmesan) onto each casserole. I covered one with the lid that came with my Temp-Tations set. (Can you tell I LOVE this product?) and set it aside to cool before I put it in the refrigerator. Then, I popped the other one in the oven at 400* for about 20-30 minutes.

This is what it looked like when it came out of the oven. Hot and bubbly, cheesy delicious!

This is what it looked like when it came out of the oven. Hot and bubbly, cheesy delicious!

Baked Chicken Spaghetti

I hope you’ll try this recipe soon and let me know what you think.

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You can find the original Mom’s Pantry Kitchen recipe here

I hope you all have a Blessed Thanksgiving. As a gift from me to you, please accept this Free Printable Recipe Card.

Click on the picture to be taken to another page to print or save the card.

Baked Spaghetti Casserole Recipe Card

Grammy’s Hamburger Steak and Onion Gravy.


You know how you say “The other day I” and the truth is the other day was a month or so ago. Well the other day when I came home with some fresh ground beef from our local Market Street. I took and put some of it in the slow-cooker and browned it off to put in the freezer. The rest of it I made into these awesome hamburger steaks. We had two of them for supper that night and the rest I packaged up in some zippered freezer bags and stuck them in the freezer. I bet you thought I was gonna say the cabinet didn’t ya. 🙂


Well tonight we had the last package of those hamburger steaks for supper. I love the way the onion flavor intensifies after they have been in the freezer for a while. They are really tasty.

My Mama taught me how to make Hamburger Steak. She would put the hamburger meat into a bowl and cut up some onion and mix it all together. Then she would form them into patties. Sometimes she would flour them and fry them in hot grease. She would make brown gravy, cream gravy or sometimes just serve them with ketchup (my favorite.)

I was also taught to make Hamburger Steak when I worked at the Lubbock Bowl Coffee Shop, back when I was in High School. There they would take two quarter-pound hamburger patties and sort of make a well in the center one of them and just press a handful of onion into it and place the other patty on top of the first one and then pinch the sides together. They would just toss the steaks right on the flat top grill and brown both sides. The onions would steam up and get all nice and tender inside the beef. They would serve theirs with brown gravy, mashed potatoes or fries and Texas Toast.
Grammy's Hamburger Steak
So now I sort of combine both styles to make the Hamburger Steak. Instead of frying them in the grease I pan fry them and instead of putting the onions in the center of two patties I mix the onions in with the hamburger meat. I like to let them cook in the gravy sort of like Salisbury steak, so they get all tender and moist.  

Here’s How I did it tonight:

patties in the pan

Place the hamburger patties in a pre-heated skillet over medium-high heat.

patties in gravy 1

Once the patties are browned. Pour in the water and add onion soup mix. Bring to a boil over medium-high heat, then cover and reduce to low to simmer for about 20 – 30 minutes.

patties in gravy2

Make a slurry of 1/4 C. water and 2 T. flour. (I mix mine in my little jar with a lid on it.) Add in to the pan and stir constantly until gravy is thickened.

Done and on the table

Here’s how it all turned out. I served it with some Ranch Roasted Potatoes we had leftover from a few nights ago, buttered sweet peas and a few Ten Minute Rolls.

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Grammy’s Hamburger Steak and Onion Gravy 

NOTES: This recipe makes about six 1/3 lb. patties. I usually freeze them in packages of two which is the perfect size meal for us.

INGREDIENTS 

2 lbs. ground round
1 lg. (1 C.) onion, chopped-we like lots of onion, use more or less according to your taste.
2 T. KC Masterpiece BBQ Seasoning or whatever seasoning you have on hand. Salt and Pepper would do just fine, more or less, according to your taste.
1 pkg. onion soup mix or Homemade Onion Soup Mix from my friend Erin @ $5 Dinners(recipe here)
1 C. water.

DIRECTIONS

Pre-heat a large skillet over medium to medium-high heat. Add oil or butter if you’d like.
In a large mixing bowl, combine ground round, chopped onion and seasoning.
Mix well using a rubber spatula or your hands.
Form the beef mixture into patties you can do round or oval, whatever you prefer. Make them as big or as small as you want according to your family size.
Place the patties into the preheated skillet and cook until browned on both sides. (about 8-10 minutes total.)
Pour in the 1 C. water and de-glaze the pan.
Add in the onion soup mix and stir to combine.
Bring to a boil over medium-high heat, then cover and decrease heat to medium or medium-low and simmer for 20-30 minutes.
Make a slurry out of 1/4 C. water and 2 T. flour and add into the beef mixture. Stirring constantly until gravy is thickened.

SOURCE:
THIS IS A M2G ORIGINAL RECIPE 🙂

Grammy’s Cowboy Beans

Cowboy Beans 2


My Mama worked outside the home in the evenings and it was my job to make sure supper was fixed when Daddy came home. Sometimes that poor man ate food that wasn’t fit to eat. Like the time I made mashed potatoes with only two potatoes and way too much milk. Then the time I took and opened up both ends of the bread package because I knew Daddy liked the heels and I wanted to make him a nice sandwich. I guess he didn’t want to hurt my feelings.
So, Mama taught me how to make simple things like eggs and “Hamburger Meat and Beans” pretty soon after I showed some interest in cooking. She would just fry up the meat, open a couple of cans of pork n beans, put them in with the meat and heat them through and call it supper. Quick and easy enough for a 10 or 12 year old girl to do.
I still get cravings for that simple food, but I have doctored it up a little bit. I hope you’ll consider trying my Cowboy Bean Recipe. It’s not all that complicated and it surely is good.

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Grammy’s Cowboy Beans
Cowboy Beans
Ingredients

1 lb. ground beef
1/2 C. onion, chopped
1/2 C. bell pepper, chopped
1 clove garlic, minced
2 (15 oz.) cans Pork’n Beans
2 T. ketchup
3 T. brown sugar
1 T. Worcestershire Sauce
1 T. prepared yellow or spicy brown mustard

Directions

Preheat oven to 350*. Prepare a Bean-Pot or casserole dish by spraying with non-stick cooking spray.
Heat skillet over medium-high heat. Add ground beef, onion, bell pepper, garlic and salt and pepper to taste. Cook, stirring to break up the meat, until meat is cooked through and is no longer pink and onion is translucent and bell pepper is tender. Drain the grease and place meat mixture in the Bean-Pot. Add beans, ketchup, brown sugar, Worcestershire sauce and mustard. Stir to combine. Bake in 350* oven for 30 minutes or until hot and bubbly.

NOTES
Source: This is a Mammy2Grammy Original Recipe 🙂