Matt’s 26th Birthday

Matt had to work on his birthday, so we celebrated with dinner and dessert the next day. I made him pot roast & potatoes…our house smelled SO good when we came home from church! Matt gives this meal a 100 out of 10. (If you haven’t noticed, he loves everything I cook…so if you have a really picky eater, don’t go by Matt’s opinion!) I took pictures of it, but didn’t have the memory card in the camera. Derrrr.

This recipe is from The Essential Mormon Cookbook.

Savory Pot Roast with Potatoes and Gravy

6-8 large baking potatoes

1 (4-5 lb.) pot roast

1 (1 oz.) package dry onion soup mix

1 (26 oz.) can cream of mushroom soup

Scrub potatoes and wrap in heavy foil. Place on baking sheet and place in oven at same time and temperature as pot roast.

Place roast on large piece of tin foil. Sprinkle dry onion soup mix over top of roast. Spoon mushroom soup on top. For more gravy, add additional mushroom soup. Wrap tightly in foil, folding edges securely. Place in roasting pan and bake at 350 degrees for 4 hours. Unwrap roast carefully, transferring meat and gravy to serving platter. Slice thinly. Serve with baked potatoes. Serves 6-8.

Then we followed last year’s tradition and I made a Chocolate & Peanut Butter Mousse Pie! Recipe found here. This year I swirled the chocolate through the peanut butter mousse and we liked it more. Also, I use a store-bought graham cracker crust because it’s easier. This isn’t your normal, heavy, chalky peanut butter chocolate pie. It’s a light, fluffy, mousse-y although RICH pie! Try it, you’ll like it. Topped with homemade whipped cream it’s the best!

Happy Birthday Love!


Hot Beef Sandwiches Au Jus

We had these for dinner tonight. Oh my goodness…they were so yummy!

I had to put the meat in the fridge because after two sandwiches, Matt was still eating the meat!

Tiana and Josh stopped by on their way home and were able to join us with sweet baby Ava! I didn’t get any pictures because I was having too much fun catching up. The second they left I realized I didn’t get any…boo. So here is my half-eaten sandwich :)

This is from Rival Crock Pot’s Best-Loved Slow Cooker Recipes. I saw it in my sister’s room at Christmas and asked her if I could borrow it…she said I could have it! Score. I love cookbooks. She got me an awesome Trader Joe’s one for Christmas too! There are so many recipes I want to try in it.

Makes 8-10 servings

4 lbs. beef rump roast

2 envelopes (1 oz each) dried onion soup mix

2 tsp. sugar

1 tsp. dried oregano

1 tbsp. minced garlic

2 cans (10 1/2 oz each) beef broth

1 bottle (12 oz) beer (I substituted 1 1/2 cups white grape juice)

Crusty rolls, sliced in half

1. Trim excess fat from beef and discard. Place beef in Crock Pot.

2. Combine soup mix, sugar, oregano, garlic, broth and beer (juice) in large mixing bowl. Pour mixture over beef. Cover, cook on high 6-8 hours or until beef is fork-tender.

3. Remove beef from Crock Pot, shred beef with two forks. Return beef to cooking liquid; mix well. Serve on crusty rolls with extra cooking liquid “jus” on side for dipping.

I sliced the rolls, buttered them, and toasted them under the broiler.

This one’s a keeper!