“Blaise the Baker IN AFRICA”! So grateful and thankful to my friend Karen for spreading the word on Blaise the Baker – even in AFRICA! Absolutely love this!
COOKBOOK REMINDER: My cookbook, “Blaise the Baker Dessert First” is available to purchase at Carousel Flowers and Gifts in Shirley, Indiana! Limited supply – so make sure and stop in and get yours TODAY! Shoutout and special thanks to Janice Jessop Burton for giving me this opportunity!
My cookbook is once again back in stock at “The Book Nook” in New Castle, Indiana! Stop by 1325 G. Ave. and pick up your copy TODAY! Call ahead at 765-521-2188. All copies available to purchase outside of my personal address are pre-autographed with my signature as well as Grandma Barbra’s and Grandma Deloris’.
You can also stop by Glen Oaks Health Campus in New Castle, Indiana – room 112 to buy your copy from my Grandma Deloris. She loves seeing everyone and selling them for me. She’s a good business woman! Ha! Stop in and chat awhile…
You can also order my cookbook directly through me by sending $15 total ($12 for the cookbook / $3 shipping and handling) to Blaise Doubman / Box 47 / Kennard, IN 47351. You can also pay online through http://paypal.com Use the email firstname.lastname@example.org when sending money. If ordering 4 or more cookbooks – shipping and handling is FREE!
Message me, text me, call me, email me for any further questions. I would be happy to send invoice also for preorders, etc.
Thank you all again for the dedication and support!
This recipe comes straight from my Grandma Barbra. She served this for Easter and everyone went crazy so naturally I had to find out the recipe!
Grandma Barbra’s Slow Cooker Pork Roast
1 pork roast (between 2-3 pounds)
1 bottle Italian salad dressing
3/4 cup water
2 teaspoons salt
2 teaspoons black pepper
In a shallow baking dish combine the pork roast with the bottle of Italian salad dressing. Cover with aluminum foil and place into the refrigerator overnight – or at least 6 hours.
Line your slow cooker with a plastic slow cooker liner, for easier cleanup, or lightly spray with non-stick cooking spray.
Place pork roast inside carefully along with water. Sprinkle with salt and black pepper.
Cook on high for 4 hours. Turn down and cook on low for 4 additional hours. At the end of the cooking time, shread the pork with two forks.
Serve on hamburger buns with BBQ sauce and pickles if desired.
PIN IT: http://pin.it/BIvIukx