Slow Cooker Old-Fashioned Mushroom and Onion Roast

I am really starting to embrace the slow cooker and everything it can do. For some reason I feel wonderfully “old fashioned” whenever I pull it out and sit it on the cabinet. Do not ask me why – I just do. Perhaps because the slow cooker was used a lot when I was younger – and I have fond memories of my Grandparents, as well as my Mom using it quite frequently.

I admit that it took me a little time to warm up to the whole slow cooker idea – perhaps because I am so impatient on things – but I am really loving the concept…now.

This recipe is one that both my Grandma and Mom have used over the years. The flavor and texture of the meat is delicious and moist while the vegetables are perfecty cooked. I am sure most of you have heard of this recipe, or at least a version of it, but my personal favorite is my version, here…

Sidenote – I originally “shared” this recipe with my followers on Snapchat. If you have Snapchat, follow me there. My username is, “blaisethebaker”. Notice in the picture how I spelled “potatoes”. It is obvious I am not the world’s best speller – and it is also obvious that Snapchat does not come with spell check… Ha!

  

Slow Cooker Old-Fashioned Mushroom and Onion Roast

4 cups washed and diced potatoes
4 cups mini carrots
1 package dry onion soup mix
1 can cream of mushroom soup
4-5 pounds chuck eye roast, cut in half

Start by lightly spraying your slow cooker with non-stick cooking spray.

Add the washed and diced potatoes with the mini carrots to the slow cooker and then add in the dry onion soup mix and the can of cream of mushroom soup. Stir everything together well.

Place the cut chuck eye roast on top of the coated vegetables. Place lid on slow cooker and cook on low for 5 hours.

Enjoy!

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Chew This – Maple Brown Sugar Smokies

I have a confession: I hate bacon. I have never liked it, and I did not think I ever would…until I tried this delicious appetizer! What is the secret? Drizzling these with pure maple syrup, and sprinkling them with black pepper makes all the difference in the world!

Trust me – you will WANT to try these, again and again.

Maple Brown Sugar Smokies Chew This Blaise Doubman

Maple Brown Sugar Smokies

http://www.thecouriertimes.com/neighbors/neighbors_features/article_6c391120-ba3c-11e5-911c-dfdac3fc701c.html

As always – let me know what you think! I love and appreciate all of your feedback, messages and comments! blaisethebaker@gmail.com

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Famous Deviled Eggs

I am finally sharing my recipe for my “famous” deviled eggs. What makes them so special!? My secret is the combination of two different mustards, and celery salt. These are so delicious, I bet you will not be able to eat just one…

Deviled Eggs Blaise the Baker Blaise Doubman

Famous Deviled Eggs

6 boiled eggs
3 tablespoons yellow squirt mustard
3 tablespoons mayonnaise
1 tablespoon brown spicy mustard
2 teaspoons apple cider vinegar
1 teaspoon celery salt
1/2 teaspoon black pepper
Paprika for sprinkling

Start by boiling your eggs, by following my recipe here –

Perfect Hard Boiled Eggs – 

https://blaisethebaker.com/2014/03/13/perfect-hard-boiled-eggs/

Next, cut the boiled eggs in half, length-wise, and remove the yolks into a small bowl. Sit aside the boiled egg half, onto a platter and make the filling.
To make the filling, start by smashing the egg yolks with a fork until they resemble small pebbles.

Add in the yellow squirt mustard, mayonnaise, brown spicy mustard, apple cider vinegar, celery salt and black pepper. Stir until everything is combined.

Fill the boiled egg halves with this mixture.

You will have a lot of mixture left. Scoop this into a small bowl to serve alongside the deviled eggs, or discard.

Sprinkle with paprika before serving. Paprika really is just make-up for food, in my opinion.

Enjoy!

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Eggs in a Basket

I posted these awhile back on my “Blaise the Baker” Facebook page, and provided “step-by-step” photo directions on how to make them. They are fast, simple and easy – and something I think I have had for breakfast now for about a week straight. To follow my Facebook, click here…
http://facebook.com/blaisethebaker

I always call these “Eggs in a Basket”, but they have several different names. Holy eggs, Egg in a Hole, Toad in a Hole, Elephant eyes, and on and on…

I can not believe I am writing an actual “recipe” for this, but loads of you have asked – and I am here to teach, share and learn – so here we go…

Eggs in a Basket Blaise the Baker Blaise Doubman

Eggs in a Basket

2 slices of bread
2 large eggs
4 tablespoons salted butter
Salt
Black Pepper

In a large skillet, melt the four tablespoons salted butter over medium heat until bubbly.

Using a small biscuit cutter (or shot glass) cut out the middle of each slice of bread and discard the middles. Put each slice of bread in the skillet and allow to brown slightly before adding in each egg into the middle of each slice of bread.

Salt and pepper the eggs.

Wait about 3 minutes, flip with spatula, and cook on the other side about 2 minutes. Salt and pepper this side too.

Remove to a plate, eat and enjoy!

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Chew This – Oven Burgers

Sorry for the “Chew This!” Sunday delay, but there has been some technical issues that have now all be resolved. I hope everyone is having a great 2016 so far! My “Chew This!” column and recipe for this past Sunday, January 3rd, was for “Oven Burgers”. It is a delicious and simple memory from my childhood and I have loved sharing this recipe with all of you!

This recipe is so versatile and so delicious and EASY – you really will not believe it. Bake these according to how you like you meat done, and please use meat with a little fat in it. 80/20 works perfectly every single time. 

For a “step-by-step” photo guide to making these delicious hamburgers, follow me on my “Blaise the Baker” Facebook page at – http://facebook.com/blaisethebaker

  
Oven Burgers

http://m.thecouriertimes.com/mobile/neighbors/article_b0161522-ad9f-11e5-ab96-4715745f0654.html

Enjoy and as always – drop me an email and let me know what you think – blaisethebaker@gmail.com 

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