Monthly Archives: February 2013

Crockpot 3 Envelope Pot Roast Sliders



Who loves their crock pot?  I do! It took my husband a while to like the meals I made in the crock pot. In my house my theory is mostly “too bad so sad”. If you don’t like what I’ve cooked then you are on your own. I don’t think my husband liked that so he got used to eating crock pot meals!

One of my favorite things to make in the crock pot is meat for sandwiches. This pot roast for sandwiches is super simple and absolutely delicious.

These are perfect for any day of the week, larger get togethers and even parties. The best part is that they cook all day and you don’t!



1 3-4 lb beef roast
1 cup water
1 cup salsa
1 envelope onion soup mix
1 envelope Italian dressing mix
1 envelope Au Jus mix

Whisk together water, salsa and seasoning packets. Place roast in slow cooker. Pour seasoning mixture over roast. Cook on low for 8-10 hours, or high for 4-5 hours.

Slider Assembly:
3 Envelope Pot Roast recipe (above), shredded
1 pkg. King’s Hawaiian Rolls (I used plain white rolls)
Sliced Swiss cheese (1 slice per slider)
Creamy Chipotle Sauce (recipe below)(I didn’t use this sauce-but they were still delicious!)
Cut each roll in half and place on a baking sheet. Place a slice of Swiss cheese on the bottom half of each roll. Place baking sheet in oven with broiler on low. Broil for 1-2 minutes or until edges of the rolls are golden and cheese has melted (be sure to watch them closely so they don’t burn!). Remove baking sheet from oven.
Place a spoonful of shredded beef on top of each roll with Swiss cheese on it. Spread Creamy Chipotle sauce on the top half of each roll. Assemble each slider by placing the top half of the roll on top of the bottom.
Creamy Chipotle Sauce:
1/4 cup sour cream
2 Tbsp chili sauce
2 tsp creamy horseradish sauce
I didn’t make the sauce for these sliders, but they are probably extra delicious with it! Don’t forget to add a side like salad,chips or anything else you would like to make it a complete meal.

Vintage Love-Upcycled Tray



The weather here was beautiful yesterday! It was just like a spring day. I even had to open my car windows! Today they say it won’t be so pretty!

Several months ago Eddie and I went to an estate sale. I found this awesome vintage tray that I kept picking up and putting down. I couldn’t decide if I should buy it or not. It was only $2.00 so I bought it. I put it in my “project pile” until I figured out what to do with it. I thought about putting holes in it and adding flowers to use as a kind of wreath on my front door. I would feel bad if I put holes int it. So I decided instead to add some prettiness to my work desk.


I don’t know about any of you but I sometimes have a hard time getting my work area to work for me. Sometimes things just aren’t where you want them so you have to be kind of crafty and inventive. I was constantly putting post-it notes  on my computer so it was always cluttered and made me feel unproductive. I placed my pretty vintage tray on a plate stand and added the cute magnets I made and now I can change my little reminders and notes daily without it looking ugly! I absolutely love the colors on this tray.  Wouldn’t pictures look cute on this? Now I have a prettier work area and feel more productive!

Pretty cool, huh? You saw this here first!



Red Mole



Hope you enjoyed your weekend. I didn’t do too much. I ran some errands, did a sewing project and went out to dinner with my parents. My dad loves buffets. He has been wanting to go or a while so this weekend was his weekend! It was super hard eating health there at the buffet, but i think I did pretty well.

I had been wanting to make mole (Spanish pronunciation: [ˈmole] (english pronounciation MOH-lay) for a while and I did make it a few weeks ago and am just now posting it. It is not the kind of mole you might have somewhere on your body. It is a delicious sauce that took me forever to make! There are red moles, green moles and even yellow mole. I have only ever had the red mole and it is so good.

I actually started my preparations the night before I made the so that the next morning I could  start making the mole. I am going to be realistic…It was a lot of work! Any other times I’ve made mole I have gone to the store and bought a jar of Doña Maria Mole but darn it I was going to make homemade mole and homemade mole I made! I stayed in my PJ’s the whole time I made the mole because I knew I was going to get splattered with delicious red sauce.



10 ounces (5 medium) tomatillos, husked and rinsed
1 1/3 cup (about 6 1/2 ounces) sesame seeds
1 cup rich-tasting pork lard or vegetable oil, plus a little more if necessary
6 ounces (about 12 medium) dried mulato chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 6 medium) dried ancho chiles, stemmed, seeded and torn into large flat pieces
3 ounces (about 10 medium) dried pasilla chiles, stemmed, seeded and torn into large flat pieces
8 garlic cloves, peeled
1 cup (about 4 ounces) unskinned almonds
1 cup (about 4 ounces) raisins
1 teaspoon cinnamon, preferably freshly ground Mexican canela
1/2 teaspoon black pepper, preferably freshly ground
1/2 teaspoon anise, preferably freshly ground
1/4 teaspoon cloves, preferably freshly ground
2 slices firm white bread, darkly toasted and broken into several pieces
2 ounces (about 2/3 of a 3.3-ounce tablet) Mexican chocolate, roughly chopped
3 quarts chicken broth
1/3 to 1/2 cup sugar


1.   Preliminaries.  On a rimmed baking sheet, roast the tomatillos 4 inches below a very hot broiler until splotchy black and thoroughly soft, about 5 minutes per side.  Scrape into a large bowl.  In a dry skillet over medium heat, toast the sesame seeds, stirring nearly constantly, until golden, about 5 minutes.  Scrape half of them in with the tomatillos.  Reserve the remainder for sprinkling on the chicken.

2.   Brown other mole ingredients.  Turn on an exhaust fan or open a kitchen door or window.  In a very large soup pot (I typically use a 12-quart stainless steel stock pot or a medium-large Mexican earthenware cazuela), heat the lard or oil over medium.  When quite hot, fry the chiles, three or four pieces at a time, flipping them nearly constantly with tongs until their interior side has changed to a lighter color, about 20 or 30 seconds total frying time.  Don’t toast them so darkly that they begin to smoke—that would make the mole bitter.  As they’re done, remove them to a large bowl, being careful to drain as much fat as possible back into the pot.  Cover the toasted chiles with hot tap water and let rehydrate 30 minutes, stirring frequently to insure even soaking.

Remove any stray chile seeds left in the fat.  With the pot still over medium heat, fry the garlic and almonds, stirring regularly, until browned (the garlic should be soft), about 5 minutes.  With a slotted spoon, remove to the tomatillo bowl, draining as much fat as possible back into the pot.

Add the raisins to the hot pot.  Stir for 20 or 30 seconds, until they’ve puffed and browned slightly.  Scoop them out, draining as much fat as possible back into the pot, and add to the tomatillos. Set the pan aside off the heat.

To the tomatillo mixture, add the cinnamon, black pepper, anise, cloves, bread and chocolate.  Add 2 cups water and stir to combine.

3.   Blend, strain, cook.  Into a large measuring cup, tip off the chiles’ soaking liquid. Taste the liquid:  if it’s not bitter, discard all abut 6 cups of the liquid. (if you’re short, add water to make up the shortfall).  If bitter, pour it out and measure 6 cups water.  Scoop half of the chiles into a blender jar, pour in half of the soaking liquid (or water) and blend to a smooth puree.  Press through a medium-mesh strainer into a large bowl; discard the bits of skin and seeds that don’t pass through the strainer.  Repeat with the remaining chiles.

Return the soup pot or cazuela to medium heat.  When quite hot, pour in the chile puree—it should sizzle sharply and, if the pan is sufficiently hot, the mixture should never stop boiling.  Stir every couple of minutes until the chile puree has darkened and reduced to the consistency of tomato paste, about a half hour. (I find it useful to cover the pot with an inexpensive spatter screen to catch any spattering chile.)

In two batches, blend the tomatillo mixture as smoothly as possible (you may need an extra 1/2 cup water to keep everything moving through the blades), then strain it in to the large bowl that contained the chiles. When the chile paste has reduced, add the tomatillo mixture to the pot and cook, stirring every few minutes until considerably darker and thicker, 15 to 20 minutes. (Again, a spatter screen saves a lot of cleanup.)

4.   Simmer.  Add the broth to the pot and briskly simmer the mixture over medium to medium-low heat for about 2 hours for all the flavors to come together and mellow. If the mole has thickened beyond the consistency of a cream soup, stir in a little water.  Taste and season with salt (usually about 4 teaspoons) and the sugar.

I served the mole over some pan cooked chicken with a side of Mexican rice. You can also add your cooked chicken or turkey to the mole in the pot. Some people like the mole really chocolate tasting and other do not. I prefer it not too chocolate tasting at all. This recipe made quite a bit so I was able to take some to my parents and then freeze the left overs.






Vintage Love-Pie Carrier



Happy Friday! So we were supposed to get a lot of snow…I woke up and it didn’t seem like much to me. It seems that everyone is getting more and more scared of the weather. I am not ancient, but when I was little there was lots of snow! I think the media just loves to hype it up!

I haven’t posted anything vintage in a long time!

When I bought this at Kane County Flea Market a couple of years ago I was told that it was a pie carrier. I like pie, but I don’t think this would work in modern times for carrying pie. Don’t look at the junk behind the carrier-that’s just part of the adventure called life! Keeping it real!

I think this might have been repainted and the flower and handle added on, but I still love it. I actually use it for storage. I can’t wait to go to Kane County Flea Market this year. Do you have any vintage treasures?

Happy Friday!






















Happy Wednesday!

What is going on with the weather? It’s caraaaazy! Monday it was like 50, yesterday and today only between 18-22 degrees…only in Chicago!

My husband and I made it to the movies on Monday to watch Identity Thief…AAHHH! It was hilarious! After watching that movie it made me realize that I’ve always wanted to go on a crazy road trip. Close your eyes. Here’s a quick scenario..

Big bejeweled sign on a car window that says “Memphis or bust”! Car full of girls (okay young women, no maybe middle-aged? but very young-looking.) The sign changes with every place we want to get to. Making our way to maybe Texas. Stopping for meals  and maybe trying to skip out on the bills but we get busted because one of us falls on the way out. Staying at different hotels every night and raiding the mini bar. All of us have fake names. Going to the kind of nightclubs we’ve never been to and staying out all night (probably in New Orleans).OK…I better stop there! It would just be a road trip full of fun. I wouldn’t do mean things because that’s just not me. Anyway, check out that movie!

A couple of weeks ago Julissa and I went to MAC to pick out some cosmetics for her. At the counter I am checking out a lipglass and of course they ask if I want to try it-heck, yea! I love make up! I bought it and am now addicted to the Nicki Minaj Vivaglam lipglass. It’s a beautiful pink shiny color…love!

Let’s get crafty with a quick card. This card was easy to make…think paper scraps.

This card is pretty yet soft and understated with a modern look. Like that description? This is probably the kind of card my husband would get after me and my friends get busted in the middle of our crazy road trip because someone would feel bad that he has a wild and crazy wife…but remember…it’s only an imaginary trip!



Supplies: My Mind’s Eye, Stampin’ Up!, Celebrate it!, All Night Media



Chocolate Cake with Peanut Butter Frosting and Fun!



Happy Monday! I guess it’s a happier Monday for those of us who are off today for Presidents Day! I hope everyone enjoyed their weekend. I had a pretty good one! I finally went out somewhere other than the grocery store or my parents house.

We went to the Chicago Auto Show on Friday and the cars were amazing! This was the first time we’ve been to the auto show and let me tell you it made me want to zoom away in all the awesome cars!

I just could not believe the prices of some of the cars! 455,000? really? for a car? I could really see 007 and myself in one of these cars! We had a really good time.

Saturday we went to my brother and sister-in-laws house to celebrate my brother’s birthday. It’s so much fun when we all get together and there is always some really good food. My sister-in-law is an awesome cook. Sadly for me I only had a little bit of everything since I am watching what I am eating, but it was soooo good!

If  only food were fat-free…

I made my brother’s birthday cake and believe it or not it is the fanciest cake I have ever made. I am not a good cake decorator at all!

The frosting on this cake was divine! I should have said “No” to cake but I had to taste it! It was sooooo goood! Chocolate and Peanut Butter just go together like Elvis and Ann Margaret (Yes, Priscilla, I said Ann Margaret!), Lucy and Ricky, Juan Gabriel and Rocío Durcal, Wisin and Yandel…you get the picture!

Just make your favorite chocolate  double layer cake recipe and use this frosting recipe.

Peanut Butter Frosting


2 sticks of room temperature butter (1 cup)

1 cup of cream peanut butter

2 cups of confectioners sugar

2 tbs of half and half

DirectionsIn the bowl of an electric mixer, beat butter and peanut butter until creamy. On medium/low-speed add in powder sugar than half and half until it is smooth.

Frost cooled cakes. Lick the beaters and the pan. Do not waste any frosting.

Sunday was a quiet day of catching up on housework and today maybe we will take in a matinee movie. I wish every weekend was like this one-a nice combo of going out and being home!



Recipe source




Mushrooms in Beef Garlic Broth



I hope everyone had a wonderful day yesterday! Mine was very nice. The enthusiasm with children is totally contagious! I came home to a dozen beautiful roses. That was a really nice surprise.

Have any of you ever been to the Renaissance Faire? We went a couple of times when my oldest were young and then went back last summer. The thing I remember most about the Faire is the Mushrooms in Beef Garlic Broth. I couldn’t seem to get enough of them. I finally decided to look for a recipe and make these delicious mushrooms.

I can’t even begin to tell you how delicious these were!

Mushrooms in Garlic Beef Broth


  • 2 Pounds of baby bella mushrooms ( whole or sliced) (I used regular white mushrooms)
  • 1 Cup of vegetable or beef broth
  • 3 Tablespoons minced garlic
  • 3 Tablespoons of butter
  • 1/2 teaspoon smoked salt
  • dash of black pepper
  • 1/2 of finely minced parsley


Combine everything except the parsley in a large sauce pan. Cook over medium heat until the mushrooms are fully cooked, stirring often. Add parsley and cook an additional 5 minutes.
I did want a more beefy taste so I did add two beef bouillon cubes to kick the flavor up a bit. I think I could eat this everyday.