Roast Recipes

Who doesn't love a tender juicy roast? I know we do. Growing up I remember going over to my Gma and Gpa Hardman's for dinner. We always had a delicious roast with mashed potatoes smothered with Gma's amazing gravy. After dinner we would play games and talk. Those are some of my favorite childhood memories.

Sunday-Go-To-Church Beef Roast

2-3 lb beef roast (completely frozen)

4 cups of water

3 cubes of beef bouillon

1 can cream of mushroom soup

2 bay leaves

1/2 tsp marjoram

1-2 garlic cloves

1 onion, rough chopped

salt and pepper

Place frozen beef roast in large enough oven-proof pan with lid. (I put in into a 9x13 and cover it with tin foil.)

Pour water over roast. Add bouillon cubes. Spread soup over roast. Add bay leaves, marjoram, garlic cloves, onion, salt and pepper.

Bake at 350 for 4 hours.

Thicken sauce for gravy.

*** Add 30 minutes for every pound bigger than 3lbs. Subtract 30 minutes for every pound less than 3 lbs.

Sunday-Go-To-Church Pork Roast

2-3 lb pork roast (completely frozen)

4 cups water

5 tsp chicken bouillon granules

1/2 rosemary

1 onion, rough chopped

salt and pepper to taste

Place frozen beef roast in large enough oven-proof pan with lid. (I put in into a 9x13 and cover it with tin foil.)

Pour water over roast. Sprinkle bouillon and rosemary. Add onion, and salt and pepper.

Bake at 350 for 4 hours.

Thicken sauce for gravy.

*** Add 45 minutes for every pound bigger than 3 lbs; subtract 45 minutes for every pound less than 3lbs.

Pumpkin Pie Bars

I really love this recipe. It's one of my favorite fall time desserts. Hope you enjoy it too!

Recipe and picture found at this site... click here!

Quick and Easy Pumpkin Pie Bars

1 package 2-layer-size yellow cake mix

1/2 c butter, melted and cooled

3 eggs

1 15 oz. can pumpkin

1 5 oz can (or 2/3 c) evaporated milk

1/2 c packed brown sugar

2 T sugar

2 T butter, softened

Whipped cream

Pumpkin pie spice, as follows:

1 T cinnamon

1 t ginger

1/4 t cloves

1/4 t nutmeg

Combine dry cake mix, melted butter, and ONE egg. Beat until combined. SET ASIDE ONE CUP of the cake-mix mixture.

Spread remaining cake-mix mixture in an ungreased 13x9x2 baking pan. Press to form an even crust.

In a medium mixing bowl, beat together the remaining eggs, the pumpkin, evaporated milk, brown sugar, and 2 1/2 teaspoons of pumpkin pie spice. Pour pumpkin mixture over the crust in prepared pan.

Combine the reserved cake mix mixture, the sugar, the 2 T softened butter and the cinnaomon. Dot evenly over the pumpkin mixture. Bake in a 350 degree oven for 45 to 50 minutes or till a wooden toothpick inserted neart the center comes out clean.

Cool in pan on wire rack. Cut into triangles or squares. Serve with whipped cream with pumpkin pie spice whipped in or sprinkled on top.

Grandma Vesa's Enchiladas

I love this recipe! About two years ago when we were in WY we made this recipe with Grandma Vesa and she was able to teach us the tricks of the trade. I am glad we took the time to do that because it was fun to spend time with Grandma Vesa and we learned something special to pass on to our kids. Hope you enjoy this memory filled recipe.

1 lb Hamburger (I usually use about 1/2 a pound and add a can of kidney beans. It changes the taste very little and is a bit healthier)

1 medium Onion

Salt and Pepper to taste

2 cans Cream of Mushroom Soup

1 small can of Mild Red Enchilada Sauce

Corn Tortillas

1- 2 cups Cheddar Cheese

Preheat oven to 350.

Brown hamburger and onion. Add salt and pepper to taste. (Add kidney beans.)

Mix cream of mushroom soup and enchilada sauce. Pour 1/2 of the soup mixture into the bottom of a 9x13 pan.

Grandma's loving way: Wet a paper towel until damp. Wrap damp towel around 3-4 corn tortillas and put in the microwave for 20 seconds or until soft and pliable. Remove and quickly fill with hamburger mixture, roll up and put seam side down into the 9x13 pan. Repeat until pan is full of rolled enchiladas.

Marcie's quick way: Pour 1/3 of hamburger mixture into pan. Generously cover with corn tortillas. Repeat until hamburger is all gone. Spread shredded cheese over top layer of tortillas. Pour remaining enchilada mixture over cheese.

Cover with tin foil. Bake at 350 degrees for 45 min- 1 hr.

*We like to pair ours with a dollop of sour cream, to balance the healthiness of the beans. :)

Handwritten Recipe from Grandma Laree...

everyday eating

So my Aunt Cynthia, on her blog, asked everyday people (hey that's me) to help out and give ideas for dinner. I am not much for following a menu, so what I thought I would do is post what we had last week. :) That way in the future, when I have no idea what to cook, I can refer back to it. Works for me.

Menu 4.20 - 4.27

Tues: Chicken Alfredo
Wed: Sloppy Joes, carrots
Thurs: Grandma Vesa's Enchiladas, salad, apples
Fri: The Melting Pot
Sat: Pan cooked Steak, mashed potatoes, gravy, salad
Sun: Beef roast, potatoes, carrots, *cake mix cookies w/chopped almonds
Mon: BLT *chocolate milk for FHE treat
Tues: BBQ pulled pork (leftover from roast), baked potatoes, salad w/raspberry vinaigrette

Dang, we ate good last week. :)

By the way, I am a sucker for food blogs and recipes so if you wanted to post your menu or great recipes that would be awesome! :)

Kabobing it up

How did kabob day go, you might ask. Well the thing about kabobs is that you have to put everything on a stick, and then to eat it you have to take it off the stick. Seems crazy. After coming to the realization of how much work it is... we only had it once. We had teriyaki kabobs for dinner and they were delicious. Maybe someday I will be a kabober, but for now it was a good idea!!!

On thursday we went to the planetarium. It was interesting and mind boggling, did you know that the sun will die someday? Poor star, I kinda enjoy it being around.

For Ben's birthday I arranged a powered parachute ride for him. He is very excited! I told him I would bring an extra pair of pants for him, just in case! :) It will probably happen in the warmer spring weather.