Mississippi Pork Roast

This turned out to be a special treat. We didn’t realize it was a pork roast until the meat was almost thawed. But, what the heck. Time waits for no woman.

I do like it browned on all sides, but not too much. Next time I may throw in a whole onion or 2. This has been a great recipe to add to my recipe box. Give it a try people.

This is basically the Mississippi Roast.

  • 1 (3-5 pounds) chuck roast (1.4-2.3kg)
  • 1 packet ranch dressing mix
  • 1 packet au jus gravy mix or dry onion soup mix
  • 1 stick butter (4oz, 113g)
  • 8 pepperoncini peppers


  1. Heat a large skillet on high heat until very hot. If the pan isn’t hot enough the roast will stew instead of brown.
  2. Dry roast with paper towels and sprinkle with pepper.
  3. Add oil to hot skillet.
  4. Add roast to skillet and allow to brown without flipping, about 2-3 minutes.
  5. Flip to other side and brown for another 2-3 minutes. If your roast is taller instead of flatter, brown on all sides.
  6. Transfer meat to slow cooker.
  7. Sprinkle packets of dry ranch dressing and au jus or onion soup mixes over pot roast.
  8. Top with a stick of butter then place peppers on and around roast.
  9. Cover and cook on low for 8 hours.
  10. Shred meat with 2 forks and serve

****From the Recipe Box

It made great pulled pork sandwiches,

It’s much tangier when made with the combination of Au jus and onion soup mix. I like it better this way.

and remember: If you don’t want a sarcastic answer, don’t ask a stupid question. Big kiss, Lynn

Shortbread Cookies

As everyone knows, I love Ina Garten. Everything she cooks, I want to cook. G woke up this morning wanting shortbread cookies. So, after calling my baby brother to wish him a happy birthday, G started searching for the right recipe, so hello Ina.

We have had nothing but trouble in the past making shortbread. I don’t know why, but we suck. Ours are always dry and hard to cut. I need a tutorial. This time after I gave up and G took over, we came pretty close to nummy. All I can say is thank god for Youtube, G and Ina.

Our perfect shortbread was at Starbucks in England. OMG! Those happened to have hazelnuts in them. Which just happens to be my favorite nut.

We still have miles to go before G and I can look at each other, smile that perfect smile, sigh the perfect note of satisfaction, and start drinking our coffee in a cup with a saucer. You will be seeing a picture the minute we feel comfortable with our end results.

*****from the Recipe Box:

We used less flour than the recipe called for each time we made these.

and remember: Fiction enables you to see real toads in an imaginary garden. Big kiss, Lynn

Broccoli Soup

Things that make you go ‘hmmmm’. This recipe looked good. I found it on line and it was called Faux Panera Broccoli Soup. However, G put his nose above the broth and said I think I’ll have yogurt instead.

I’ve eaten this at Panera and it was delicious. At first I was thinking I did something wrong, but each on-line recipe was basically the same.


1 tablespoon butter

½ onion, chopped

¼ cup melted butter

¼ cup flour

2 cups milk

2 cups chicken stock

1 ½ cups coarsely chopped broccoli florets

1 cup matchstick-cut carrots

1 stalk celery, thinly sliced

2 ½ cups shredded sharp Cheddar cheese

salt and ground black pepper to taste

  • Melt 1 tablespoon butter in a skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Set aside.
  • Whisk 1/4 cup melted butter and flour together in a large saucepan over medium-low heat; cook until flour loses it’s granular texture, adding 1 to 2 tablespoons of milk if necessary to keep the flour from burning, 3 to 4 minutes.
  • Gradually pour milk into flour mixture while whisking constantly. Stir chicken stock into milk mixture. Bring to a simmer; cook until flour taste is gone and mixture is thickened, about 20 minutes. Add broccoli, carrots, sautéed onion, and celery; simmer until vegetables are tender, about 20 minutes.
  • Stir Cheddar cheese into vegetable mixture until cheese melts. Season with s;alt and pepper to taste.
  • From the Recipe Box: I didn’t really like this, but I wanted you to see the importance of trying things. Maybe when you give it a go, you’ll say “Lynn you idiot, you forgot the________.”
  • and remember: It’s sweet when someone knows every single detail about you.  Not because you constantly tell them, but because they pay attention.   Big kiss, Lynn

Shortrib Poor Boy

I love a hot beef sandwich. My mom used to make them all the time for my dad. I like simple food, so they grew to be a favorite of mine as well. Depending on the type of meat you have to cook, the sandwiches will turn out pretty much the same. Let’s face it, cow is cow.

This was something typical to our homemade roll weekend. Basically mom would slice one of her homemade rolls. We didn’t have hoagie rolls then. She had the best roll recipe. I’ll get it to you soon. I don’t like my rolls warm, just the meat.

She’d warm the leftover roast beef in the gravy. She’d layer it on the rolls and add the lettuce and tomatoes. The meat was always incredible tender.

She would put the meat into a Dutch oven and add a can of Golden Mushroom or regular mushroom soup. A package of onion soup mix, and a cup of white wine. She would set the oven for 325 degrees and bake for 3 and 1/2 hours.

  • From the Recipe Box:

These are just as good with turkey and gravy after Thanksgiving.

and remember: True friendship isn’t about being there when it’s convenient; it’s about being there when it’s not. Big kiss, Lynn

Brownies with Pecans and Craisins

I’m back to Grandma O’s recipe box. Now I have to admit to a couple of changes. Grandma probably never heard of a craisin. Her recipe called for golden raisins. I’m sure that would be equally good, but both G and I love the tangy bite of the craisins. Also, C the MP does not like walnuts and that’s what the recipe called for, so pecans it is.

Brownies are so easy. We have another tradition that S the Corgi lover started. She took brownies out to our mailman one day and he’s never let us forget it. He’s even accosted us on the ferry. Yes, there’s already a plate of brownies out in the mailbox.

This recipe makes an 8 by 8 pan so I always double it.

Melt together over hot water 2 squares of unsweetened chocolate (2 ounces) and 1/3 cup shortening (I use the microwave)

Beat in 1 cup sugar and 2 eggs.

Sift together and stir in 3/4 cup flour, 1/2 teaspoon baking powder, 1/2 teaspoon salt.

Mix in 1/2 cup broken walnuts and 1/2 cup golden raisins.

Spread in a well greased 8 inch square pan. Bake at 350 degrees for 30 to 35 minutes.

  • From the Recipe Box:

Sometimes the recipe sounds old fashioned, so I’ll change up the wording a bit.

and remember: Dream as if you’ll live forever, live as if you’ll die today. Big kiss, Lynn