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.




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

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 17th 2016 edition. By: Blaise Doubman 

Maple Brown Sugar Smokies are an appetizer to please…
Blaise Doubman

I have a confession to make, and I figure I might as well make it here and now. I’m not a fan of bacon! I have never liked the taste, the smell, the texture – anything! I have tried it every way imaginable, and I’m just not a fan. I can’t believe the “bacon market” that’s out there. Has anyone else noticed this? You can buy “I love bacon” t-shirts, socks, bumper stickers, hats and even band-aids! I’m still waiting for the “I love donuts” trend – now that’s a trend I could hop on. Regardless, I just don’t understand the Nation’s fascination with bacon. Before you email me, let me explain something. How do you like your bacon? Do you like your bacon cooked a little and still soft, or hard and crisp? Well, if I will eat a piece of bacon, I have to have it hard and crisp – and with a lot of maple syrup poured over the top. I believe I was at Hardee’s with my Grandma Barbra years ago when I made this revelation. This flavor of bacon with maple has followed me for years, but I was never a fan of bacon, so I was limited how I could use my discovery…

That is, until I found a popular appetizer appearing again and again on my family’s table. The little bacon wrapped brown sugar smokies would disappear just as fast as they would appear. I tried them, and I just wasn’t a fan. My Dad, Jamie, loves these as an appetizer, a meal, or a snack, so I found myself making them for him quite a bit. One day, I decided to experiment with the recipe, and finally use my maple and bacon flavor combination. I added a little maple syrup to the brown sugar smokies and added a little black pepper. Talk about all the difference in the world! My Dad, and everyone else, loved them! And guess what? I even liked them! There’s something about bacon, maple and black pepper that go together perfectly. I highly recommend you give this twist a try…

Maple Brown Sugar Smokies

These can be made ahead, baked off, and reheated in a 350 degree oven for about fifteen minutes. Instead of using pure maple syrup, substitute the same amount of pineapple juice for a fresh Hawaiian flavor. Also try serving these alongside a honey-mustard dipping sauce, or even a barbeque-based sauce!

1 pound of bacon
1 (16 oz.) package little smokie sausages
1 cup light brown sugar, lightly packed
3 tablespoons pure maple syrup
½ teaspoon black pepper
Toothpicks, soaked in water

Start by preheating your oven to 375 degrees F.

Line a large baking sheet with aluminum foil and submerge toothpicks in a small bowl of water. This will ensure the toothpicks won’t burn in the oven.

Cut the pound of bacon, evenly, into thirds. Wrap each slice of bacon around a little smokie, and secure with a toothpick. Place on prepared baking sheet.

Continue wrapping bacon around the sausages, securing with a toothpick, and placing on the prepared baking sheet until all the bacon is used.

Sprinkle the light brown sugar evenly over all of the bacon wrapped smokies.

Next, drizzle over evenly the pure maple syrup, and sprinkle with the black pepper.

Place in preheated oven, until the bacon is crispy and the brown sugar melted, which will take about 25 minutes. Remove from the oven, and allow to cool slightly before serving.


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 –

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.



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…

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
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!


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 –

Oven Burgers

The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 3rd 2016 edition. By: Blaise Doubman 

Sheet-Pan Supper offers more than better food, faster…
Blaise Doubman

My Grandpa Max would always make hamburgers in the oven, and I never quite understood the whole concept. Why not just fry the hamburgers or grill them? Growing up, I would always shrug away the “oven burgers” he would call them, and go for something else. Over the years, my fascination got the best of me, because I decided to try one. Let me tell you, it was a marvelous thing! Immediately I started trying all kinds of combinations for the “oven burger”. I would put a little piece of butter on the inside of each hamburger before rolling and patting them down into patties to make the meat a little juicer. I would take a small cube of cheese and try the same thing – fabulous! I would also try pickled peppers, different types of onion and all kinds of combinations. I even tried a mozzarella, tomato sauce and pepperoni version – pizza burger, anyone?

Over the years though, I found myself coming back time and time again to my Grandpa Max’s reliable combination of ground beef, onions, salt and black pepper. It was (and still is) a simple taste from my childhood. After my Grandpa Max passed away, my Mom, Darla, started making these, and has been making them ever since. She too, enjoys the simple flavors of the ground beef, onions, salt and black pepper. One day though, it dawned on me – there’s so much space left on the sheet pan, why add not add french fries? With the addition of the french fries, this makes a complete and easy meal, on just one sheet pan! Try this recipe method, experiment and see what you come up with!

Sheet-Pan Hamburgers and Fries in the Oven

This is a very versatile recipe. You can use different types of beef, different types of onion and even add cheese inside the hamburgers if you wish. Also, feel free to substitute tater tots or onion rings for the french fries. Serving these can be fun too, topping each burger with different condiments and different types of bread. Use Hawaiian style bread and a slice of pineapple on each for a “Hawaiian” themed version, or pickled jalapeños and hot sauce for those who like things a little more spicy. The different flavor combinations are endless! Experiment and have fun with it…

2 pounds ground beef
1 cup chopped white onion
1 bag of frozen french fries
Salt and black pepper, for seasoning

Start by preheating your oven to 375 degrees F.

Prepare six squares of aluminum foil by laying them out on a counter, and spraying each sheet with non-stick cooking spray.

Divide the two pounds of hamburger into six equal parts, forming them each gently into a ball, and placing each one in the middle of one of the six aluminum foil squares.

Sprinkle evenly the chopped white onion on each hamburger.

Salt and pepper the hamburgers for seasoning.

Next, take each hamburger and its aluminum foil square, and wrap the hamburger tightly. Once wrapped, press down hard on top of each hamburger, to form a patty.

Place these on a large sheet pan, leaving space between each.

Sprinkle the bag of frozen french fries onto the sheet pan, making sure the fries are in-between and surrounding the hamburger patties.

Place this into the preheated oven for 40-50 minutes depending on how well you like your hamburger meat to be done.

Remove from oven, sprinkle salt on french fries, and carefully remove hamburgers from the foil pouches. Place hamburgers on buns and serve alongside the fries.