Coca-Cola Roast

Hello again, it has been a long while since my last post. I have defiantly been slacking in the blogging department. I would say sorry, but I’m not sorry. This little cutie has been keeping me very busy these days. Madeline is now two and a half years old going on thirteen. Between her climbing on everything in sight, throwing daily tantrums, potty training, and not to mention our three humongous dogs running around, there is never a dull moment. But I wouldn’t change a thing 😉

Onto the purpose of this post, my “Coca Cola Roast” recipe

To jump back into the blogging groove I thought why not start with a recipe post. Not just any recipe, but one of mine and my husbands favorites. It’s a roast that only calls for a handful of ingredients, and is super easy to make.  I even debated on calling this post “The Best, Easiest, Yummiest, Fool-Proof Roast Ever” because… well…it is, but instead I settled for a shorter title. 🙂

It is a fun take on my mom’s, mother in-law’s, and the pioneer woman’s recipe all combined. All three ladies are amazing cooks. To explain how easy this recipe really is, I need give a bit of back story on all my roast mishaps (I know your thinking how can anyone possibly mess up a roast) well.. trust me it’s possible. I have always enjoyed cooking but for some reason roast has never been my forte. From the correct cut of meat, to using the right spices, and the different ways to cook a roast, things can go terribly wrong.  I have over-cooked them, burned them, and just plain made them taste terrible. So I am pretty excited to have found a fool proof roast that even I can’t mess up. 🙂

Ingredients & Instructions are all below

 

What you will need:
 About a 2 1/2 lb. Beef Chuck Roast
 1 bottle of Coca Cola (Pepsi works well too)
 1 big diced yellow onion
2 cups of baby carrots
 1 tbl of garlic powder
2 tsp of salt 
2 tsp of pepper 
1 tbl of onion powder
 2 tbls of olive oil
5 to 6 small potatoes diced up (optional)

Instructions:
Preheat oven to 250 degrees

1.Using a dutch oven (this is key) heat on the stove top on medium-high heat. Add 1 tbl of olive oil and your chopped onions. Let them cook for about 1 to 2 minutes on medium high heat while stirring them occasionally. Then take the onions out and set aside.

2. Next add the baby carrots into the dutch oven, cooking them on medium high heat for 1 to 2 minutes stirring occasionally. Then take out and set aside with the onions. This coats the pan with a little extra flavor. The first two steps are completely optional.

3. Add in the other tbl of olive oil into the pan.

Time for the seasoning. Mix all your seasonings, together in a small bowl. Then equally distribute the mix onto each side of the roast. Then put your roast into the dutch oven, and cook each side for a full minute on medium high heat. This helps lock in all that flavor.

4. Add your carrots and onions back into the dutch oven on top of your roast. Then pour in the entire bottle of Coca Cola.

5. Pop the lid on top and stick in the oven. You’ll cook it for 6 to 7 hours.

6. If you decide to add potatoes, cut them fairly small and then add them in with your roast when there is about 4 hours left of cooking time. This is so they’re nice and soft when it’s time to serve.

After 6 to 7 hours on 250 degree in the oven you’ll have a perfectly tender, flavorful roast, ready to fed the entire family.

That’s it!! Hope you enjoyed this awesome recipe, let me know if you decide to try it out, or send me a comment below if you have any great cooking tips you’d like to share. I love hearing from y’all.

As always thanks for stopping by 🙂  And have a great rest of your week!!

Caitlin

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Easter Cupcakes

Happy Easter!!

I hope everyone is having a great Easter weekend! Nothing like a little family gathering with food and festivities to make for a great holiday. For my food contribution this time around, I wanted to  bring a sweet treat for everyone. It was my first time ever making cupcakes from scratch, and I have to say it was a little bit of trial and error at first, but I finally found the best recipe. If you love a moist vanilla cupcake  and buttercream icing, then this is for you. I thought I’d share this recipe I found and a cute topping idea keeping with the Easter theme. Nothing like a festive cupcake to make Easter a little sweeter 🙂

Cupcakes:This recipe makes 12 cupcakes

1 1/2 cup of flour

1 1/2 tsp baking powder

1/4 tsp salt

2 eggs (slightly beaten)

2/3 cup of sugar

1 1/2 sticks of butter (softened)

2 tsp vanilla extract

1/2 cup of milk

 

Instructions:

Line your muffin tin with cupcake liners. Mix the dry ingredients in a large bowl. Then mix eggs, vanilla extract, milk, and butter in a separate bowl. Then add your liquid mixture into your dry ingredients. Mix all together using a mixer for a smooth consistency. Pour cupcake mixture into each cupcake liner equally. Cook in the stove on 350 degrees for 15 to 17 minutes.

Icing:

3cups of powdered sugar

1/2 cup of butter

1 1/2 tsp vanilla extract

2 1/2 Tbl of milk

 

Nest Topper:

Kit Kat (crushed up)

Mighty Malts Mini Eggs

 

Mix all ingredients in a bowl using a mixer.  Then add desired amount of icing onto cupcakes once cooled. Then top with Kit Kats and Mini Malt eggs. 🙂 Cupcake recipe from food network, and icing recipe from Betty Crocker. Thanks for stopping by!!

Caitlin

 

Recipe: Homemade Granola Bars

 

  I baked some yummy granola bars yesterday and I wanted to share the recipe! I adapted this from about 4 different recipes I found online and I loved how they turned out!! They are just they right mix of crunchy and chewy and filled with nuts, seeds, and dried fruit. One of the great things about making these homemade is that you can really make them how you want them. They are a perfect mid day snack or a quick grab and go breakfast. Most store bought granola bars seem to have so many additives and sugar in them, the fact that these are homemade, you know exactly whats in them. They are delicious!!
Ingredients:
 2 cups of Rolled Oats
1/3 crushed walnuts
1/2 cup of craisins (you can also use raisins or dried apricots)
1/2 cup of pumpkin seeds
1/4 cup of coconut flakes
3/4 cup of butter
1/2 cup of agave syrup (you can also use honey or maple syrup)- if you want them a little chewier add a little more to your liking.
1/3 cup of almond butter or peanut butter
1 tsp of vanilla extract
1/3 cup of brown sugar
Mix dry ingredients in a large bowl.

Melt butter in a sauce pan on the stove top on low to medium heat and add the brown sugar, vanilla extract, and agave syrup.

Once it’s melted together add it into your dry ingredients.

Mix well. Pour mixture into 13x 9 cooking pan lined with wax paper. Even out your mixture and press down to fill up the pan.

Cook on 325 degrees for 25 minutes. Let cool for 10 to 15 minutes.

These will stay for about a week in a air tight container or you can refrigerate them.
Enjoy!!

Recipe: Crock Pot Chicken Chili

This recipe is perfect for this time of year. It’s a hearty dish but not heavy, if that makes sense. I got this recipe from my mother in-law (who is an excellent cook) that she adapted from SkinnyTaste.

It’s super tasty and feeds a lot of people. Another great thing that I like about this recipe is that it tastes just as good for if not better as left overs. 🙂
Ingredients:
1 can of Black Beans
1 can of Kidney Beans
1 can of Corn
1 lb. of boneless skinless chicken (white & dark meat)
1 packet of Taco Seasoning
1 box of Chicken Broth
1/2 a can of green chilies
 1 can of Fire Roasted Tomatoes
 1 onion chopped
 Instructions:
Add all ingredients into your slow cook except for the chicken. Stir it all together, then add your raw chicken to the bottom of the slow cooker. Cover and cook on low for 7 to 8 hours. At the sixth hour mark you can shred up your chicken and let it keep cooking for the last couple of hours. To top it off you can add cheese and avocado. 🙂 Yum!! It’s also goes great with tortilla chips.

 

 Enjoy!!
Caitlin

Recipe: Peppermint Bark

 

One of my absolute favorite treats for Christmas time has to be peppermint bark. Well peppermint anything. Just the smell of peppermint reminds me of Christmas. So this year I decided to make my own peppermint chocolatey treat. I must say, it turned out better than I had anticipated. In other words it was blog worthy. 🙂 So here is my recipe for delicious peppermint bark below.
Ingredients:
8 oz.  semi-sweet chocolate bar
16 oz Candiquik Vanilla Melt & Make (white chocolate would work too)
1 tsp canola or vegetable oil
1/2 tsp peppermint extract
12- 14 Peppermint candies, crushed

 

Directions:
 Line a  9×13 inch pan with waxed paper.
Place the semi-sweet chocolate and 1 teaspoon of the oil in a medium glass bowl. Melt chocolate in glass bowl over hot water on the stove. Once the chocolate is melted, stir in 1/4 teaspoon of the peppermint extract.
Pour the melted chocolate on the prepared pan. Spread evenly over the bottom of the pan. Refrigerate until completely hardened.
Place the vanilla Candiquik in the microwave for  1 minute or a little longer until it is completely melted. Stir thoroughly and add in 1/4 tsp peppermint extract.Then pour the vanilla Candiquick directly over the semisweet chocolate layer. Sprinkle the crushed candy over the top.

Refrigerate until completely hardened. Remove from pan and break into small pieces.
!!Enjoy!!

Only 2 days left til Christmas!! 😮
Hope everyone is a having stress-less shopping experience. This is the time when it officially gets crazy. Stay safe out there and Happy Holidays!!

Princess Cupcake Cake

It’s never easy throwing a party together but I will say it is quite fun in the end and well worth it. Our little Maddie turned two today and had a great time at her party this weekend with family and firends. I wanted to share her cupcake cake that was an absolute hit. It was super yummy, easy to make, and very cute. It fit the theme of her gold and pink princess party.

What I used:
2 Rich & Creamy Cream Cheese Icing tubs (Betty Crocker)
Red gel food coloring
Super Moist French Vanilla cake mix (Betty Crocker)
White Cake Pearls (I got these at Hobby Lobby)
Recipe makes 48 cupcakes but I made my cupcakes a little fuller so I ended up making about 40 (so I had a couple extra)
Icing:
1 tub add 2 drops of red
1 tub add 3 drops of red
(Then use the cupcakes that are a little darker pink at the bottom to create a little ombre effect for the dress)
Instructions:
1.Following the cake recipes exactly.
2. Let your cupcakes cool and then add your icing. I put mine in a Ziploc bag with the edge cut off to make it easier to apply the icing.
3.Then sprinkle little white cake pearls on all the cupcakes.
4. Arrange your cupcakes like a dress and then add your tiara and jewels
( I got these at Hobby Lobby as well)
I also wanted to give a shout out to the Etsy store that I used for Maddie’s invites. They turned out super cute and I got them within 24 hours. I highly recommend them and I know I’ll use them again. 🙂
!!Happy Monday!!
Caitlin

Halloween Oreo Treats

What you need:

1 packet of Oreo’s
White, orange, and yellow Sprinkles

Cadiquik Vanilla Melt & Make

Instructions:
Melt the vanilla dip in the microwave and drop a couple of Oreo’s in at a time. Flip them over in the vanilla dip to get them completely covered on both sides. Let them let dry on wax paper and then add your sprinkles. Keep going and covering all the Oreo’s or until you are out of the vanilla dip.

!!!Happy Halloween!!!

Turkey Chili & Jalapeno Cornbread

Turkey Chili

 Ingredients:
1lb. of Ground Turkey
1 Can of Kidney Beans
1 Can of Pinto Beans
1 Chopped Red onion
1 Packet Chili Seasoning
2 Cans of Fire Roasted Tomatoes
1 tbl Olive oil
1 Cup of Water
 Instructions
1. Heat up dutch oven on stove top. Add olive oil, 1/2 red onion chopped, and ground turkey, cook until brown.
2. Add all other ingredients to dutch oven and cook on low for an hour. Stir occasionally.
3. Add the other 1/2 chopped red onion as topping (optional)
Jalapeno Cornbread
 
Ingredients:
2 Eggs Beaten
2 1/2 Cups of Whole Milk
3 Corn Bread Packets ( 6 oz each)
6 oz. Chopped Jalapenos
1 Can of Creamed Corn
1/2 Cup of Vegetable Oil
3 tsp Sugar
2 Cups of Shredded Colby Jack Cheese
1/2 Sweet Onion chopped
( to make them less hot, rinse the chopped jalapenos)
Instructions
  1. Mix all ingredients and pour into greased 9×13-inch pan.
  2. Bake for 45 minutes at 375° until golden brown and a toothpick comes out clean.
Enjoy!!

Mini Cherry Cheesecakes

It’s yet another food post. This is blog is slowly turning into a food blog, what can I say I’m a true foodie. I love finding recipes for all kinds of events, and this one in particular is the best for a party or family get together. These little pies are super simple to make and easy to double up if need be. I think I requested these from my mom when I was pregnant every time I saw her. They really satisfy your sweet tooth. 🙂

 

What you will need:
1 Block of cream cheese (room temp)
1 Can of Eagle Brand Milk
1/3 Cup Lemon Juice
1 Tsp Vanilla
1 Can of Cherry Pie Filling
Mini Ready Graham Cracker Crusts

Add the cream cheese, lemon juice, eagle brand milk and vanilla into a bowl. Mix well!! Then add your ingredients to your mini graham cracker crusts. Top them off with the cherry pie filling.

 

Enjoy!!

 

Caitlin

Tortilla Snacks

 What you need:

 8 to 10 small four tortillas
2 – 8oz cream cheese (room temperature)
2 TBL sour cream
1/2 small bell pepper (used red and green)
5 slices crisp bacon
2 small jars chopped pimientos
4 green onions
Chop green onions, and bell pepper. Crumble bacon. Mix all the ingredients together.

Spread on tortillas (not to much). Roll up tortillas and refrigerate for at least 3 hours.

Slice and serve. Theses are perfect for a party or if your just having a lot of family in town. My mom always makes these for any special occasion and they always go so quick. Everyone loves them!!

 

 

Caitlin