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!


Slow-Cooker Sloppy Joes

This month was my turn to host our monthly Bunco Party. I decided that since it was Back to School time I would follow that theme and to take it a little further I asked the girls to wear pink or dress like the “Pink Ladies” in the movie “Grease”. We always have a great time and last Friday night was no exception. The menu included Slow-Cooker Sloppy Joes a recipe that I found over at Christy Jordan’s Southern Plate. It was a big hit and the fact that I was able to cook the sauce in the slow cooker made hosting a lot easier. 

Slow-Cooker Sloppy Joes

I cooked the ground beef in my slow cooker when I brought it home from the store. My Market Street had ground beef patties on sale buy one get-one free. Big Score! I made hamburger steaks out of part of the meat, two to a package and in the freezer for future suppers. Then I put the rest (about 3 lbs.) in the slow cooker. Turned it on High and let it cook for about 4 hours and stirred it every hour to break up the meat. When I was sure it all cooked through, I let it cool and put it in zippered freezer bags in about one pound packages. That way when I was ready to use it, all I had to do was pull it out of the freezer, let it thaw a bit and place it in the slow cooker. I added the sauce ingredients and 8 hours later I had Party Food!

I doubled the recipe so it made a lot. The Cowboy and I will have Sloppy Joes for supper a few more times in the weeks to come. I just let the sauce cool and put it in freezer bowls to put away in the freezer for later use. I hope you’ll try this super yummy recipe the next time you host a party or just want a really filling super simple supper.

Thanks for stopping by and I hope to see you again soon.

❤ Kim



1+1/2 pound lean ground chuck*
15 ounce can diced tomatoes, undrained
1 C. ketchup
3/4 C. barbecue sauce – I used Sweet Baby Ray’s
1 T. mustard (optional) – I used spicy brown mustard
1-2 T. sweet pickle relish – I used 2
1 T. diced jalapeno (optional) – I opted to leave these out.
8 hamburger buns, for serving


Place raw* beef in slow cooker and break up with a beef chopper or large spoon. Pour all other ingredients over beef. Stir well to combine. Cover and cook on high, 3-4 hours or low, 6-7 hours. Scoop out with slotted spoon onto buns. Serve hot and enjoy! Makes 8

*Using lean ground chuck is crucial in this recipe because your meat will be terribly greasy cooking it this way if you use regular ground beef. However, if all you have is regular ground beef, simply brown it in a skillet ahead of time, add it to the slow cooker with all other ingredients, and cut cooking time in half.

Source: Southern Plate

Easy Slow Cooker Pork Ribs

It’s taken me a few weeks to get back to blogging after my family reunion Labor Day weekend. It was very surreal to see something we had been planning finally come to life. There were around 96 Leverett Descendants there. All eight of my Daddy and all 7 of his siblings were represented.


We ate. We had an auction, with a real live auctioneer (It just so happens one of my cousins is an auctioneer.) The kids played in the water with sponges and bubbles and rode a real live pony and won prizes. We took pictures and visited and laughed and somehow 9 hours passed by so quickly. It was really great to see everyone and I’m really looking forward to next years reunion.

I’ve also been spending some time revamping my blog. Trying to get it all spiffed up and nice for y’all. I hope you’ll like the changes. I’ve won an on-line class to learn more about blogging that I’ll be starting tonight. So there might be some more changes coming soon at M2G. Please come back and check it out soon.
A few weeks ago (probably around Labor Day) my local grocery store had pork ribs, coleslaw and fresh corn on special. It sounded like a winning combination to me. So, I made them that night and today I’m gonna share the recipe I found using Sweet Baby Rays, my all time favorite BBQ sauce, with you. It’s got just the right sweetness and consistency to make my taste buds sing.

Here’s how I put them together.

I gathered the Ingredients. See the Sweet Baby Ray’s standing in the back, all quiet and stuff. I promise it’s not quiet once it hits your palate.


First I rubbed the ribs down with a generous amount of salt and pepper. If you have a favorite rub you could use that too. They’re your ribs! Fix ’em how you want ’em. Then I placed the ribs in the slow cooker.

I mixed the Worcestershire sauce, vinegar, Sweet Baby Ray’s. brown sugar and the oregano in a bowl. And I poured that sweet, savory, yummy mixture all over those ribs, turned them to coat them really good and I shut the lid. I turned my slow cooker on low and let them cook low and slow for 6-8 hours.


Now I have a confession to make. In my excitement of getting these wonderful ribs, the creamy coleslaw and the corn on the cob to the table and eaten. I forgot to take a picture of the finished product. (sigh) But trust me, It looked delish and tasted even better. The ribs were fall off the bone tender and finger lickin’ good. Don’t let my silly mistake keep y’all from trying these AWESOME ribs.



4 lbs. ribs of your choice – I used pork
salt and pepper to taste
2 tsp. Worcestershire sauce
1 tsp. vinegar
1 (18 oz.) bottle Sweet Baby Ray’s BBQ sauce – This Sauce IS Boss!
2 T. brown sugar
1 tsp. oregano

In a bowl, mix together all the ingredients except for the ribs themselves. Rub the ribs down with salt and pepper, cause Ms. Paula says you shouldn’t be afraid to rub your meat! Place ribs in slow cooker. Pour sauce mixture over ribs, and turn to coat. Cover, and cook on Low 6 to 8 hours, or until ribs are tender.

This recipe was another Facebook find. Unfortunately the person who shared it didn’t link back to the original post. I found this recipe @ allrecipes.com.

The Tale of Two Hamburger Stroganoff’s

(UPDATE) I was a really newbie blogger when I first posted this blog. I’m a little more seasoned than I was 2 months ago. (HA!) After all I have 14 posts under my belt now. 😀 I’ve re-learned a little about editing pictures and html code. (I ❤ Pic Monkey.) I've also learned how to make my font bigger so you (and I) can read it better. So I'm reposting this one with just a few little changes. I hope you'll try this Stroganoff soon.
❤ Kim

I sat down and planned a month worth of menus for the month of August. Then the Cowboy went and bought me that slow cooker. Now don’t get me wrong. I LOVE it! I’ve had it all of 12 days and I’ve made Slow Cooker Pot Roast (recipe coming soon), Chicken Tacos and Pinto Beans in it.
But the Hamburger Stroganoff recipe I had was for the stove-top and it was the first thing I had ever made for my Cowboy. It had to be just so.
So, there I was at 5 am trying to figure out how to adapt the stove-top recipe to work in my new slow cooker. Turns out it was easier than I thought. ;). Here’s a picture of how it turned out.

slow cooker stroganoff

Doing my best Vanna White to show off my new and improved picture.

And let me just tell you it was yummy. Even without the mushrooms and the parsley. I didn’t have mushrooms because I forgot them at the store and parsley was just never something Mama used, so I don’t either. We liked it anyway. I hope you do too.



1 tsp. olive oil
1 lb. lean ground beef
1 C. chopped onion
1 lg. clove garlic, minced
1 (8 oz.) pkg. sliced mushrooms
1 C. beef broth
1 tsp. salt
3/4 tsp. pepper
3/4 C. sour cream
3 T. dry Sherry
2 T. flour
1/4 C. cold water
3 T. chopped parsley (optional)
8 oz. uncooked medium egg noodles


Heat oil in a lg. non-stick skillet over med. heat. Add beef, onion and garlic to pan and brown, stirring to crumble. Drain fat. Add to slow cooker with remaining ingredients except for sour cream. Cover and cook on low for 6 to 8 hours. About 15 minutes before ready to serve, cook pasta according to pkg. directions. Rinse under cold water and drain. Stir sour cream into the stroganoff. Heat through. If needed make a slurry out of the 1/4 C. cold water and the 2 T. flour by mixing both together in a cup or small bowl. Add to the slow cooker to help thicken the gravy. Serve Stroganoff over hot cooked noodles and garnish with parsley if desired.

SOURCES:myrecipes.com and Food.com