Cooking · Food · Meal Building Blocks

Easy Pot Roast

I recently picked up a pork roast and eagerly added it to my menu. The tender juicy meat can be used for the center piece of a meal or added to casseroles or sandwiches.

I love the ease of a slow cooker method as more often than not I get a tender juicy result with little effort. I’ve even been known to put it together the night before and let the slow cooker work overnight. I admit I wake up HUNGRY but dinner is pretty much done by the time I get up in the morning. LOL!

Here’s my recipe:

Easy Slow Cooker Roast

The easiest way to slow cook a roast and get amazing results.
Course Main Course
Prep Time 10 minutes
Cook Time 8 hours


  • Slow Cooker
  • Slow Cooker Liners


  • 3 – 4 pound pork or beef roast
  • salt to taste
  • pepper to taste


  • Line the slow cooker with the liner.
  • Season the meat on all sides and then add to the slow cooker
  • Set to LOW for 6 to 8 hours

Additions (optional)

  • 1 – 2 Carrots, coarsely chopped
    2 – 4 Potatoes, coarsely chopped
    1 Onion, coarsely chopped
    1 stalk Celery, coarsely chopped
  • Add the vegetables into the slow cooker BEFORE you put in the meat. Add 1/4 cup of water.


This basic recipe works for pork roast, beef roast, turkey breast, and chicken pieces.
Do not be tempted to add water if you are not including vegetables.  Do not put in too much water!  The meat has sufficient moisture that will become the sauce or gravy base.  If you are uncertain, check after an hour and adjust as you see fit.
Seasoning is flexible but keep in mind that a little goes a long way when you are slow cooking.
The long cooking time gives the meat time to not only reach a ‘done’ temperature, but also time to become tender and juicy.  If you stop at a shorter time you run the risk of a not so tender roast.

Updating the Idea Book

I’ve been spending some time updating my Idea Book. After a few months contemplating and planning a DIY divider process, I came across a collection of numbered dividers that apparently were purchased during a run to a local second hand shop.

My process changed to:

  • Boot up the word processor
  • Clear out the binder and sort through the collection of card recipes
  • Type the names of the cards into the index sheet then print
  • Return to the binder with the index sheet and the dividers in place.

I discovered that some of my Ideas were duplicates and some were just not on my want to make list.

Make Your Own Idea Book

You might have what you need on hand.

  • One 3-ring binder (I have one for quilting and another for card making)
  • Dividers
  • A collection of materials you want to add to your book

You can organize in whatever fashion makes sense to you. I have some sorted by month because the materials are available on a monthly basis, and some by the type of card.

You can use your Idea Book in a variety of ways:

  • to collect recipes, make meal plans, track pantry items.
  • gather ideas for a household project
  • make a Holiday Planner

Now that my Idea Book is cleaned out and better organized, I have a clear idea of what cards I want to make.

What will you use your Idea Book for?

Cooking · Food

Leftover Heaven!

Cheesy Beef Enchilada Pie

I had odds and ends in the fridge. It didn’t hurt that I’d been looking for something a bit different.

Beef and Cheese Enchilada Pie

A quick and easy deconstructed enchilada recipe.
Course Main Course
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 6


  • 8 x 8 Baking Dish


  • 1 pound ground beef
  • 1/2 cup onion, chopped
  • 1 clove garlic, chopped
  • 1 teaspoon chili powder
  • 1/4 teaspoon oregano, dried
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper, ground
  • 1/2 cup taco sauce
  • 2/3 cup finely crushed tortilla chips
  • 2 cups grated cheddar cheese
  • 1/2 cup biscuit mix
  • 1 cup milk
  • 2 eggs, beaten


  • Preheat the oven to 400 degrees. Spray 8×8 dish with nonstick spray. Spread the crushed tortilla chips and 1/2 cup of the cheese on the bottom of the pan. Set aside.
  • Brown the beef and onions in a large skillet. Add the seasonings. Drain well.
  • Put the drained beef mixture on top of the tortilla cheese mixture in the baking dish. Top with 1/4 cup of taco sauce and more cheese.
  • Combine the baking mix, milk, and eggs and pour over the mixture in the baking dish.
  • Bake for 25 to 30 minutes or until a knife inserted in the center comes out clean. Top with remaining taco sauce and cheese and return to the oven for 5 to 10 minutes or until the cheese is melted.
  • Set aside to cool for 10 minutes before serving.


I used leftover salsa in lieu of the taco sauce. 
Since I also didn’t have the full requirement of tortilla chips, I added crushed croutons.  Putting these on the bottom of the pan gave a crispy-ish crust.  Wonderful and tasty!
Around the House

Easing Into Fall

Here we are in September. Hard to believe that school is back in session, temperatures are threatening to cool off. Some of us have had rain. There have been some, um, interesting predictions for Winter weather.

Around here we are easing into Fall. I’ve been contemplating raisin bread. Homemade, that is. I’ve never made that version before. It could prove to be quite interesting. I do keep threatening to expand my bread baking. 😀

Miss Bella has found a New Spot for her nap. Naps? One of these days she will rediscover her cozy heat reflective kitty pad and curl up on it to keep toasty warm, but not today. Today she curls up in the middle of the floor with plenty of room to stretch out, curl toes, yawn, and snooze.

Are you easing into Fall, too?