Thanksgiving is almost here! I have a fantastic trail mix recipe that is perfect for munching on while you are waiting for the turkey or during the big game. This recipe has been in my collection since my Bunco days. (Does anyone still play?) One of my Bunco buddies would set a bowl of this at each table in some adorable way. It is salty and sweet and ridiculously addicting…..not exactly healthy, but hey, it does have peanuts! 🙂
It is slow cooker season at our house. I do pull it out occasionally during the warmer months, but it definitely makes more of an appearance over the fall and winter. It is almost Turkey Day, but today I am sharing a recipe that calls for beef. I have been using it for about 20 years! My sister submitted it to the cookbook that our family’s business put together way back in 1998 for the 10-year anniversary of our Betty Jane’s gift store. I am going to guess that you will have almost every single ingredient in your freezer and your pantry. It is crazy simple and full of flavor. It is perfect for one of those nights when your family is eating in shifts. (Basically, most nights around here!)
Winter arrived early
Time for a warm dinner
You will need a nice beef roast, a little water and the ingredients that you see here.
All I do is place my roast at the bottom of the slow cooker and add all of the ingredients over the top of it. (The recipe above shows a slightly different way to do it.) Yesterday I let it cook on high for most of the day. Then I just shredded the meat and removed any fat. We normally serve this with buns for sandwiches, but we had a few mashed potatoes left over, so I spooned mine over the top of the potatoes. It was heavenly.
Here is a printable recipe for you. I hope you try it!!!
Beef BBQ Sandwiches
- 1 3-4 pound beef roast
- 1-2 cups water
- 3/4 cup ketchup
- 3 tbsp worcestershire sauce
- 2 tbsp butter (melted)
- 2 tbsp brown sugar
- 2 tbsp vinegar
- 1 tbsp minced onion
- 1 tbsp beef base
- 1 tbsp dry mustard
- 1 tsp salt
- 1/4 tsp pepper
- Seasoned salt to taste (I used Lawry's.)
- a few drops of hot sauce
- Place roast in the slow cooker. Stir together the remaining ingredients and pour over the top of the roast. Cook on low overnight. Shred and remove any fat for serving.
If you are interested in purchasing the Betty Jane’s cookbook, just email my momma at firstname.lastname@example.org, as she just had some fresh copies printed a short time ago. They are $16, the same price as in 1998, and $3 will ship one anywhere in the United States. There aren’t many left, so get yours today!!!
By the way, I have missed y’all. We have been traveling a bit for kiddos’ activities, and I have been having computer issues. It is good to be back!! God bless!
Who can resist a little individual cake in a mug? Because this was my birthday week, I thought it would be fun to share this super simple recipe! I am trying very hard to eat less sugar, but sometimes a craving strikes for a tiny bit of sweet. One of my daughter’s friends shared this recipe with us when they were little. What a perfect treat for after school that the kiddos can do themselves, and school is just around the corner!
This recipe for Vanilla Cake Squares takes me back to my Advanced Foods class at Orleans High School. I loved that class. We studied the cuisines of different countries. For one particular assignment, one of my best friends and I interviewed a wonderful local German woman about some of her favorite recipes. I was particularly taken with her recipe for Vanilla Sticks. Hers WERE sticks. She had a special pan that made them long and narrow. I would later make them at home with a similar pan that my momma had, but they taste fantastic in any shape! They are not overly sweet, and I would say that the texture is somewhat less dense than pound cake. The best part….they only have SIX ingredients!
It is sweet corn time in Nebraska!!! Yay!!! Yippee!!! For a few short weeks local farmers sell their bountiful crop from overflowing pickup trucks all over town. It doesn’t last long, so I try to take advantage of this delicious season. I want to share one of my sister’s recipes that has become a family favorite! You can make it any time of the year with canned corn, but fresh corn from the cob definitely takes it up a notch. 🙂
Today was a fun day. I needed to make homemade ice cream for a baseball event, so I called my momma (who the kids call GB…short for Grandma Betty) and asked her if she could teach my daughter and me how to make her go-to recipe for vanilla ice cream. Remember my post about Grammy’s Peanut Buster Ice Cream Dessert? Well, this homemade ice cream recipe that we made today actually came from Grammy’s sister Mildred. (I promise that we do not live on sugar, even though you might think so after reading some of my posts.!)
A Labor of Love
I have to be honest. My Grammy did not like spending time in the kitchen. She would be the first one to tell you that. She did, however, hit some home runs! After all, she had a hubby and two hungry boys who really liked to eat. 🙂 This peanut buster ice cream dessert was and still is one of my all-time favorite recipes. My Papa LOVES peanuts (and ice cream and chocolate)….no doubt Grammy picked this for him. Those two have been married 71 years, and they still have that special something. Theirs is a pretty spectacular love story, full of sacrifice and devotion; so this blog post is a little tribute to them.
“But the FRUIT of the spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control; against such things there is no law.”
I have a major love affair with fruit. One of my favorite breakfasts is a waffle topped with peanut butter and colorful fresh fruit then drizzled with honey until it sparkles a bit. How could anyone doubt the existence of God at that moment? 🙂 I am also the gal who offers to bring the fruit tray to every family event. It’s a crowd favorite, folks, and healthy to boot!