Guest Cook: Today's guest cook is Cathy Deaton from a great small town in North Carolina. Cathy is sharing with us a recipe she loves for Pot Roast.


• 2 boneless beef chuck roasts (2.5 lbs each)
• 1 envelope ranch salad dressing mix
• 1 envelope Italian salad dressing mix
• 1 envelope brown gravy mix
• ½ C water


Place chuck roasts in an 5 quart slow cooker. In a small bowl, combine the salad dressing and gravy mixes; stir in the water. Pour over meat. Cover and cook on low for 7 to 8 hours or until tender. If desired thicken the juices for gravy.

makes 12 to 15 servings

So friend at work gave me some Habanero Peppers - anyone have any recipes?
Tart, firm apples such as Granny Smiths work best in this recipe.


• 1 cup sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 2 Granny Smith apples


Heat oven to 225 to 250 degrees.

In a large bowl, combine sugar and spices. Slice apples horizontally with a mandolin slicer, very thinly (1/8 inch thick). Remove seeds. Toss apple slices gently in the spice mix but coating them well.
Arrange in a single layers on rimmed baking sheets lined with parchment paper.
Bake about 2 to 2 1/2 hours, turning every 30 minutes. Cool on wire racks.


1) Chips may be soft when they come out of the oven, but they'll crisp when the sugar cools.
2) Experiment with your oven temp and cooking time. My oven needed to be hotter (250) and the apples needed to be cooked longer (2.5 hrs). Let's just say the hub and I had a great laugh on the 'apple gum' I invented the first round!
3) They don't last long so get ready to make more!


I love a Slow Rainy Day!
I have been wanting to make a blog button for this site with code so others can grab it and let me cook with them!
Here's my button pic

I LOVE dishes!

And now the finale to our Carrot Cake!


• 2 (8-ounce) packages cream cheese, room temperature
• 1 stick salted butter, room temperature
• 1 (16-ounce) box powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup chopped pecans


Add all ingredients, except nuts, into a medium bowl and beat until fluffy using a hand mixer. Stir in the nuts or garnish the top of the cake with nuts.

Ice the cake with cream cheese frosting, slice for serving then put a fork in it and eat!

This recipe goes with 3 layer Carrot Cake and Apricot Mousse Filling.


• 1 cup of heavy whipping cream
• 1 cup of milk
• 1 large package of jello instant vanilla pudding
• 8 to 9oz Apricot Preserves


In Medium bowl, mix all ingredients well until smooth consistency. I used my hand mixer and beat for about 3 minutes or until it looks like mousse.

Spread filling on first and second layer of cake.
Tomorrow the Cream Cheese Icing then we are ready to eat!

This recipe goes with the 3 Layer Carrot Cake and Cream Cheese Icing.

Today we'll start with the cake. This is a really old recipe for carrot cake and has a slightly different texture than some of the more current versions. But the taste is extraordinary!


• 2 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1 teaspoon salt
• 4 eggs
• 1 1/2 cups vegetable oil
• 3 cups grated carrots
• 1 1/2 cups chopped pecans, optional


Preheat oven to 350 degrees F.

Grease and flour 3 (9-inch) round pans; Line bottom of the pans with parchment paper.

In a large bowl, combine flour, sugar, baking soda, cinnamon, and salt. Add eggs and vegetable oil. Using a hand mixer, blend until combined. Add carrots and pecans, if using.
Pour into pans. Bake for approximately 40 minutes.

Remove from oven and cool in pans for 5 minutes. Remove from pans, place on waxed paper or wire racks and allow to cool completely before filling and frosting.

Tomorrow, the Apricot Mousse Filling followed by Thursday the Cream Cheese Icing and our finished cake!

Hey it's Foodie Friday at Designs by Gollum!


• 1 1/3 C All Purpose Flour
• ½ t Salt
• 2/3 C Shortening
• 3 T Water


Mix flour and salt together; add shortening and cut into flour with fork or pastry blender. Add water and mix gently with fork in a stirring motion. Gather pastry into a ball and place in the pie plate. With the tips of your fingers, spread pastry along the bottom and sides of pie plate, shaping the edge, either fluted or press with fork tines.

Preheat oven to 400

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• 1 ½ C Dark Brown Sugar
• ½ C Granulated Sugar
• ¼ C Water
• 2 T All Purpose Flour
• ½ t Salt
• 2 Eggs
• ½ C Evaporated Milk
• 1 ½ C pecan halves
• ¾ t Vanilla


Combine first 5 ingredients in small bowl and mix well. Beat in the eggs, one at a time. Add evaporated milk and mix well. Stir in Pecans and vanilla. Mix well and turn into pie shell. Cook in preheated 400 degree oven for 10 minutes then reduce heat to 350 and cook an additional 35 to 40 minutes, or until filling is puffed in the center and well browned.
Cool before cutting

My husbands ancestry is German so this recipe comes out of his families vault.

• 3 lb. cabbage
• 4 oz. jar of chopped Pimentos
• ½ C Chopped Green Pepper
• ½ C Chopped Onion
• ¾ C Sugar
• 1 t salt

Mix ingredients and let set 1 hour. Drain off any accumulated juice and pour dressing over the vegetable mix. Stir dressing in until well blended and refrigerate for at least 1 day before serving. Slaw will keep for about 3 weeks.

• 1 t Celery Seed
• ½ C Vinegar
• ½ C Oil

Mix Celery Seed, Vinegar and Oil until blended
I baked my husband a chocolate pie this weekend and it called for 4 egg yolks. I could not waste the whites so I pulled out a recipe I had for Macaroons.

These where almost better than the pie! Light as air and oh so delectable!


• 2 egg whites room temperature
• 1 t Vanilla
• Pinch of salt
• Less that 1/8 t Cream of Tartar
• 2/3 C Sugar
• 1 1/3 C Flaked Coconut


Preheat oven to 325.
Beat the egg whites, Vanilla, salt and Cream of Tartar until soft peaks form. Gradually add small amounts of sugar and beat well until all sugar added. Fold in the Coconut. Drop onto parchment paper that is placed on cookie sheets by rounded spoonfuls. Bake until lightly browned, about 20 minutes.

These are pretty good and easy to make! It doesn't take a lot of time to serve homemade!

2 c flour
4 t baking powder
¼ t salt
1 T sugar
½ c veg. shortening
1 egg
2/3 c milk


Preheat oven to 450. In a large bowl, mix dry ingredients until blended. In a separate ln a separate bowl, cut shortening until it looks like a cornmeal. Beat in egg and add milk. Add to the dry mix and blend. Place dough mix on a lightly floured board or counter and knead gently, about 20 times. Roll to ¼-inch thick and cut biscuits out of the dough and place on an ungreased baking sheet. Carefully re-roll dough and continue cutting biscuits until all dough is used.
Bake 10 to 12 minutes
• ½ C butter
• 1T chopped parsley
• 2 T lemon juice
• 1 ½ t Worcestershire
• 1/8 t salt


In a small saucepan, melt butter. Stir in remaining ingredients. Heat thoroughly. Serve over fish or vegetables.
Who cans? I do! This is my grandmothers recipe heated up a bit...

• 3 ½ lbs Okra – (no longer than 3 in length)
• 1 pt distilled white vinegar
• 1 qt water
• ½ c salt
• 6 cloves garlic - peeled
• 2 t dill seed
• 3 t mustard seeds
• 1 ½ t peppercorns
• 6 pint canning jars, lids and rings
Additional options
• 6 dried red Chile peppers
• Fresh Dill sprigs (in place of the dill seeds)
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Wash the okra, trim the stem ends and let drain.
Sterilize 6 canning jars, lids and rings.
If you are using the option of fresh dill and dried red chilies:
Place 1 Chile, 1/2 teaspoon mustard seeds, 3 sprigs of dill, 1 clove of garlic and 1/4 teaspoon peppercorns in the bottom of each of 6 sterilized pint canning jars.
Or without the Chile’s and Fresh dill:
Place ½ t mustard seeds, ½ t dill seeds, 1 clove of garlic and 1/4 t peppercorns in the bottom of each of 6 sterilized pint canning jars.
Divide the okra evenly among the 6 jars, standing them up vertically, alternating stems up and down, packing okra tightly.
In a medium saucepan over medium heat, bring the salt, vinegar and water to a boil. Once boiling, pour this mixture over the okra in the jars, leaving ¼ inch head space between the top of the liquid and the lid. Seal the lids in a hot water bath for 10 minutes.. Set in a cool dry place and let flavors blend for 3 to 4 weeks.
Refrigerate jars after opening.

A lot of my friends are good cooks. One of my co workers always impresses with this Chili recipe that was her mothers. It isn't as spicy as Texas Chili but the taste is quite yummy! Props to Andie P!


2 lbs. Hamburger
½ lb. Sausage w/sage
2 sm. Onions (chopped)
½ cup ketchup
2 Tbls. Chili powder
1 tsp. Paprika

Brown hamburger and sausage. Add all but onions and bring to boil.
Add onions and 1-2 cups water and cook over medium heat until onions are cooked.

May substitute onion flakes for chopped onion.

Freezes beautifully.