Honey Glazed Ham

I haven't shared a recipe in such a long time!

Honey Glazed Ham

• Thinly sliced ham. (I buy 2-3 pounds of the lean kind)
• 1/4 cup orange juice
• 1/4 cup brown sugar
• 1 tbs mustard
• 1/4 cup honey
• 1 orange, skin left on, sliced thin

1. Stagger the ham slices in a shallow baking dish. (Refer to picture to see what I'm talking about.)
2. In a separate bowl, combine the rest of the ingredients and stir well.
3. Pour the mixture over the ham.
4. Place the orange slices on top of the ham.
5. Bake at 400 degrees for 1 hour.
6. Take off the orange slices before eating!

I like to baste it like a turkey, just to make sure that it gets full flavor.

On another note, the master bedroom is close to being done. I put up the rest of the baseboard, primed all doors, and gave each 1 coat of paint. I ran out of paint, so I can't finish it until I go buy some more.


I'm really sorry for the delay in this project. Trust me, I want this done more than you do, haha!
Unfortunately, I'm having contractors over tomorrow to discuss insulating my house, so it might not get done tomorrow. I'll let you know about the progress on that, and maybe even shoot some "before" pictures.
Does anyone else have drop-ceiling tiles used as attic insulation? You'll have to see it to believe it...

I'm so excited, aren't you?!

Roasted Pumpkin Seeds

Nothing says "Halloween" to me more than the smell of pumpkin seeds roasting in the oven.

My fondest memories with my dad was gutting pumpkins and saving the seeds to eat.

He did a lot of special things like that.

Now I have passed that tradition onto my children.

Spiced Roasted Pumpkin Seeds

-raw pumpkin seeds

-few drizzles of olive oil

-few splashes of Worcestershire sauce

-a dash of salt

Mix everything together. Spread a thin layer on a cookie sheet. Put in the oven at 275 degrees for about an hour.

I used roughly 2 1/2 cups of seeds. The more seeds you have, you will need to add a bit more of the other stuff. I can't give you exact amounts, I just throw everything in there!

My kids were eating these by the handful!

It's such a nutritious treat, especially after a day scarfing down candy.

;)

Happy Halloween!



Breakfast Burritos

I made some pretty awesome home made breakfast burritos this morning.

Usually, I would have just shoved all the leftover eggs/hashbrowns/bacon/sausage/etc into a Tupperware container (to probably just go bad in my fridge), but then I remembered seeing this post at Motocross Momma.

She makes breakfast burritos ahead of time and freezes them for an instant, hot, healthy breakfast for her boys!

What a great idea!

Here's my army of 20 burritos:



You can also get a great breakfast burrito recipe on her website!

Go check her out!

Rhubarb Lemonade

I'm not a big fan of rhubarb.

It really needs to be sugared up for it to taste remotely good.

Oddly enough, I like growing the beasts.

Actually, I love growing any perennial fruits and veggies.

So I finally got to harvest my rhubarb this spring!

Then it got me thinking, "Lemonade is sour, so why couldn't you do a rhubarb lemonade?"

Well, you can!

I found quite a few recipes online.

I finally found one that was doable (do-able?)

Of course, I had to tweak it to my own taste.

Ingredients

7 cups chopped rhubarb

3 cups white sugar

1 1/2 cups lemon juice

1 gal. water

Directions

1.Combine the rhubarb and sugar into a large saucepan and bring to a boil. Reduce heat to medium-low and simmer until the sugar has dissolved and the rhubarb releases its juice and starts to break up, about 10 minutes. Remove from heat and stir in the lemon juice.

2.Pour the rhubarb mixture through a fine sieve, pressing out as much liquid as possible.
I had no idea what a sieve was, so I had to do a little research to buy one.

3. Pour the syrup mixture and 1 gallon of water into a container (ice cream bucket or old milk jug would work great!) You may need a funnel for this! Shake it up and serve!

Just the right mixture between sour and tart!

Chicken Empanadas

Something cool is coming tomorrow. My first ever demo project! Come back around for that!

But for tonight....

Chicken Empanadas

--------------------

Ingredients:

-crust (click here for my pasty crust recipe)

-8 ounces cream cheese

-1/4 cup chopped FRESH cilantro

-1/4 cup salsa

-quite a few shakes of ground cumin (you'll learn that I hate measuring)

-a dash of salt

-bit of garlic powder

-2 large boneless chicken breasts, shredded in a food processor

-2 eggs

1. Make your crust dough. You can shortcut this by buying premade pie crust, but that's no fun ;)

2. Heat the cream cheese in a saucepan over LOW heat until melted. Add your cilantro, salt, garlic powder, and chicken. Stir it well, then remove from the heat.

3. Roll out your dough, then use a really large cup (margarita glass, anyone?) to make circles in the dough. Take the circles out, lay aside, then re-roll the remaining dough and repeat the process until all the dough is gone.

4. Preheat the oven to 425 degrees.  Line two baking sheets with foil. Place roughly 2 tsp of the chicken mixture on a round, placing it slightly to one side. Brush the edges of your round with water (this will help the dough to close). Pull one side of dough over the filling to form a half circle. Pinch to close.

5. Place the empanadas onto your prepared baking sheet. Brush lightly with the beated eggs. Bake 16 to 18 minutes, or until lightly browned. Serve with salso or sour cream (guacamole? ew!)

 

Lime Jello Salad

I just received a recipe from an awesome reader, and I would like to share it with you.

This is what she said...

Lime Jello Salad (for Christmas)

*2 small pkgs lime jello
*1 small pkg lemon jello
*1-1/2 cups boiling water
*1 16 oz carton cottage cheese
*1 can crushed pineapple (including the juice)
*1/2 pint whipping cream, whipped
*maraschino cherries, well-drained & cut in half, save the juice
*nuts chopped






Dissolve the 3 pkgs of jello in the boiling water.
 Stir in the remaining ingredients, one at a time. Be careful not to get any cherry juice mixed in with the jello to muddy up the color.
When everything is stirred together, pour into glass pyrex dish (I use the large oblong one).
Carefully place in the refrigerator.
When it's started to "set", remove from the fridge, and dip the tines of a fork into the remaining cherry juice, and sort of splatter the juice onto the top of the jello to add some color to it & make it pretty.
Place jello salad back in the fridge.

Doesn't that sound so yummy? I love the juice splatterings. That sounds so fun to do!

If you want to know more about this master chef, check out her blog, A Bee In My Bonnet. Tell her I said "hi!"

 

Ice Cream Ornaments

Oh man, the mother of all snow storms is hitting us. Yesterday, not a flake of snow on the ground.

This is what I woke up to this morning:

This blizzard is supposed to drop an entire 14 inches on us. Oh well, that's what you get for living in the U.P.

In honor of the area starting to FINALLY look festive, I have a fun, festive treat to share with you.

Ice Cream Ornaments

-----------------------------

This one's perfect if you have kiddos.

Supplies

-------------

-Ice cream (I used vanilla)

-Sprinkles

-Twizzlers Pull N Peel

-Mini Resses peanut butter cups

-Wax paper

-Cookie sheet

Directions

--------------

1. Lay out a sheet of wax paper on your cookie sheet.

2. Scoop some ice cream into a ball and place on your cookie sheet (try to make it as round as possible!)

3. Stick it in the freezer while you are getting the other parts ready.
4. Start making the tops. Unwrap a peanut butter cup and turn it upside down.
5. Make two holes on the top with a skewer.
6. Break off a piece of Twizzler and shove each end into the holes.
7. Pop those into the freezer also, to harden.
8. Once you have waited about 30 minutes, get the sprinkles set for your kids (or yourself!). Bring out the cookie sheet.

9. Let them go nuts!

10. Refreeze if you are using them for a party, or let everyone dig in right away! This is what ours looked like in the end:
Festive, right?

Now I'm about to throw on my shoes (because for some reason I haven't owned boots since I was 10........dumb......) and I'm going out to shovel the porches and driveway for a free workout! Toodles!

Crock Pot Sloppy Joes

Crock Pot Sloppy Joes

----------------------

-2lbs. ground beef
-1 large onion
-1green pepper
-a bit of Worcestershire sauce
-about a cup (less for chunkier, more for soupier) ketchup
-1 (6 oz) can tomato paste
-1/3 cup brown sugar, packed tightly
-a little bit of garlic powder
-salt and pepper to taste



Directions
------------
1. Cook the ground beef in a pot until browned and crumbled.
2. Stick your onion and pepper into a food processor (cut it into large chunks first) until it's finely chopped.
3. Stick the ground beef, onion and pepper mixture, as well as the remaining ingredients into the crock pot and stir well.
4. Cover with a lid and cook on LOW for 4-6 hours. (If you decide to do this on high, cook for 2-3 hours)


I love sloppy joes, but unfortunately, my husband doesn't. That doesn't matter tonight! He won't be home for supper, so I'm going to indulge!



And of course, here's your sneak peek for today!
What a lovely bow!

Anyways, I need about 2 more days until I can show you the staircase. My mom's snaking out my drain tonight, and then I'm knocking out all of my laundry. But I promise I won't make you wait much longer.

And it will be about 1 more week before I do the BIG REVEAL!

Stick around!

Pumpkin Pie

Pumpkin Pie

-------------------

Yay! I finally found my pumpkin pie recipe!

Ingredients

---------------
-1 pre-made crust (someday I will make a homemade crust, but I wasn't that ambitious this time around)
-1 (15 oz) can of pumpkin (again, someday I'm going to do real pumpkin, but this BIG REVEAL is sucking up my time)
-1/2 cup sugar
-1 tsp. cinnamon
-1/2 tsp. ground ginger
-1/2 tsp. ground nutmeg
-2 eggs, beaten
-3/4 cup milk

Directions
------------
1. Preheat the oven to 375 degrees.
2. In a bowl, combine all the ingredients and stir until well blended.
3. Pour the mixture into the pie crust. To prevent burned crust, line the edges with aluminum foil.
4. Bake for 50-60 minutes (take the aluminum foil off halfway through), or until a toothpick comes out clean.
5. Refrigerate for at least two hours. Serve with a dollop of Cool Whip on top.

It's my favorite pie. It goes well in my favorite season: autumn.

Stick around for: Chronicles of "31 Days to a Better Dressed Nest," two major purchases that I need to show off, some more sneak peeks (sorry, none today!), a look at my new staircase, and of course, the BIG REVEAL!

Instead of a sneak peek, I want to show off my little buggers from this past Halloween. There's my kiddos (Luigi, Jason, and the bumblebee), and my nephew (the pup). Aren't they adorable?

Magic Bullet Mousse

I'm going to share with you one of my favoriter, and oh so easy, Magic Bullet recipes.

I recived the Magic Bullet for a wedding present (I believe my sister-in-law, but I could be wrong) and I love it every second.

I found that it will even grind coffee beans (sigh.....)

Anyways, everything that in parenthases () and bold are MY words. Everthing else comes straight from their cookbook.

Chocolate Mousse

--------------------

You will think you died and went to Heaven...all for about 4 seconds worth of effort. This rich and tantalizingly decadent desert will impress everyone who tastes it.

1/4 heavy cream

2 tbs. chocolate syrup

(I never measure these out. It's a waste of time to be precise in this recipe)

First... (Using the Flat Blade) Add the ingredients to the Short Cup and blend until smooth. (The motor sound will change to a "whirrrrr" when it's ready)
Then... Serve. (I like to serve mine in martini or margarita glasses to give us a further sense of luxury, lol)

Notes: This makes one serving. For more servings, double of triple the recipe. (Duh...)

Serving Suggestions: Using the Flat Blade, grind a few chocolate chips up in the Short Cup.Twist on the Shaker/Steamer Top and sprinkle a little on the top of your chocolate mousse.

You can also whip some cream (they have a recipe for that also on pg. 25 in their cookbook) and add a dollop to the top of each serving of chocolate mouse.

(We also like to add crushed oreos to ours. Experiment a little!)

Looks yummy!

Anyways, stick around for tomorrow for some giggles! You don't want to miss it! (Yes, that means you'll have to wait until Thursday for the big reveal!)

Speaking of the big reveal, let's give you another sneak peek!

Almost there guys!

Pizza Bagels, French Bread, Taco Dip

I wanted a chill night tonight. I had school, and my step-son's football game. By the time I was done, I really didn't want to make some crazy gourmet meal that I love doing so much.
I'm going to share the recipes that I made tonight. All can be done in minutes.

First off: Cop-Out Italian Dinner

Bagel Pizzas
--------------
-Bagels
-Pizza or spaghetti sauce
-mozzerella
-any other toppings or cheeses that you love

1. Turn your broiler on high
2. Grease up a pan and take apart your bagels (or slice if they aren't pre-sliced)
3. Place the bagels inside-up on the pan.
4. Spread on a layer of sauce on each bagel.
5. Scatter some toppings all over the tops.
6. Place under the broiler for 5-6 minutes.

Much cheaper than buying those mini bagel bites!

Cheap French Bread
-----------------------
-Bread
-Garlic powder
-Onion powder
-Garlic salt
-Parsely
-Butter

1. Turn your broiler on high
2. Butter each side of your bread and place on a pan.
3. Sprinkle all the toppings over the bread, going easy on the garlic salt.
4. Place under the broiler for 4-5 minutes.

This is great to go under the broiler with your Pizza Bagels!


So, tonight is Jay Leno's premier show. I've been waiting 3 months for this! So I wanted to make something yummy for my husband and me to eat as a snack. I had a craving for taco dip, but I've never made it before. WOW, is it the easiest thing to make! We switched the night from Italian to Mexican.

Taco Dip
-------------
-1 (8oz) pkg cream cheese
-1 (16 oz) tub sour cream
-1 pkg taco seasoning
-toppings (I chose 2 roma tomatoes, about 3-4 cups of lettuce, and 6 black olives, sliced *on one half, my husband doesn't like olives***)

1. Soften the cream cheese in a microwace for 30 seconds
2. In a bowl, combine the softened cream cheese, sour cream, and taco dip. Blend well.
3. Spread this evenly onto a pan.
4. Prepare your toppings in a seperate bowl (chop the tomatoes, shred the lettuce, slice the olives).
5. Sprinkle the toppings over the top of the pan.
6. Chill for at least 30 min before serving so that the dip holds the toppings better.


Such good food for such an easy night.
Tomorrow's a big adjenda: bring out the table saw to work on a project I'm making for the Corner Bench, clean the house for my daughter's speech therapist, do some homework and studying for an exam at school, do the exam, come home and make another cop-out supper. =P

Stay tuned for pictures of what my solution is for the terrible space under the Corner Bench!

Ham and Cheese Chowder

I have this awesome chowder in the crock right now, and since it's pouring out (hence I can't get any outside projects done) I might as well do up a post on tonight's supper.

Ham and Cheese Chowder
--------------------------
-6 cups water
-8 russet spuds
-2 lbs. ham, cubed
-2 stalks celery, diced
-1/2 large rutabaga (or use 4 carrots, sliced. I just want to get rid of my rutabaga that refuses to go bad)
-large yellow onion, finely chopped
-bit-o-salt
-bit-o-pepper
-2 lbs cheese, cubed (I'm using Colby, but variations of cheddar and American work well, too)
-3/4 cup parmesan cheese
-1/4 cup butter
-1/2 cup flour
-3 cups milk

Combine the potatoes, onions, celery, ham, water, salt and pepper in a 6 qt. crockpot. Cover and cook on high for about 5 hours. In a saucepan, melt the butter and stir in the flour to form a paste. Add your milk and continue to heat, stirring constantly until the mixture thickens. Add parmesan and your other cheese to the sauce, stir until dissolved. Pour this cheese sauce over everything in the crock, stirring well to blend. Reduce heat to "warm" or "low" until you're ready to serve.


Want to hear something cute? I have the cutest little squirrel out in my "Gazebo Bird Feeder" right now! Poor guy is waiting for the rain to stop.

Spicey Honey Chicken, Veggie Medley

Spicy Honey Chicken
---------------------
Set your broiler to high while you're making the glaze.

Glaze
-------
-1 cup honey
-1/2 cup soy sauce
-1/4 chopped onions (put it in a processor to get it really fine)
-1/4 cup ketchup
-2 tbs veg oil
-2 cloves garlic (stick this in the processor with the onions)
-1/4 red pepper flakes (more if you want more kick)

Spread the chicken out on your broiler pan and coat the chicken with a layer of glaze with a pastry brush. Put under the broiler for 5 minutes. Take it out, layer some more glaze, put it in again for 5. Keep repeating this until you get to 20 minutes. Take it out, glaze it once more, sprinkle some sesame seeds over the top, put back under the broiler for 5 minutes. Then it's done!


I made a veggie medley to put the chicken on top of.
Veggie Medley
-------------------
Zuchinni
Yellow pepper
Mini spuds
Carrots
Rhutabaga
Broccoli
Cauliflower
Onion

Heat up some veggie oil in a skillet, chop up all the veggies. Toss it in and season with salt. It's done when the veggies turn soft

Da Yooper Pastie

We're getting back to our Yooper roots tonight, with home-made pasties. Do NOT pronounce this (Pay-stee), that's a woman's undergarment. Anyways, my Aunt Linda made awesome pasties at the family reunion, so I tried my hand at it.

Da Yooper Pastie
--------------------

Pie Dough:
-3 cups flour
-1 1/4 cup Crisco shortening
-1/2 cup water
-1 tsp. salt

Mix the flour and salt. Then cut in shortening a little at a time. Now put in the water all at once and mix with a spoon, until you have a clump of dough that stays together. This dough will be very moist, so you can work just enough flour in with your hands to make it a plyable and soft dough. Hint: Use a lot of flour when rolling, also.

Filling:
1 lb. cubed steak (round, sirloin, ground chuck, depending on your budget)
4 cups cubed pealed potatoes
1 cup chopped onions
1/2 cup of 1/4 inch cubed rutabaga (carrot can be substituted, but rutababas are better)
2 tsp. salt
1/2 tsp. pepper

Preheat your oven to 375 Degrees F
Mix it all in a large bowl.
Divide the dough into 4 equal portions and roll out one at a time into a 12" circle about 1/4 inch thickness (use lots of flour on your rolling surface)
Fill each with one with a heafty size cup of the filling. Fold the crust over the mixture. (It now is a half circle).
Roll the excess edge up to meet the form of the ingredients.
Gently pick up the pastie with a spatula and place on a large cookie sheet and cook them for 1 hour.

This took me about 2 hours to prep from peeling the potatoes to closing the crusts, plus the hour to cook, so make these if you have time and want to feel like "Suzie Homemaker." IF you don't have the time that I did today, you can save about half (or more) time by buying premade pie crusts (try Crisco's), and buy pre-cubed steak, or if you don't like rutabaga, buy pre-cut carrots. So don't shy away from this recipe because it seems long and tedious. There ARE shortcuts.




I have a really cool How-To coming up that my husband thought of, and another How-To that my uncle is teaching me how to do (but I'm desperately trying to find a special drill bit)

Get Rid of Crap Steak Stew

I made another "get rid of the crap that's going bad" meal tonight. This one's not for the kiddos (unless yours like spicy soup), but my husband likes it and so do it. My potatoes were about to spud, my red and green peppers were slightly wrinkly, and I needed to do something with a leftover steak.

Get Rid Of Crap Steak Stew
--------------------------------
-1 red bell pepper, diced
-1 green bell pepper,diced
-1 large cooked steak, cubed
-1/2 large red onion
-7 beef bouillon cubes
-7 cups water
-1/4 cup Worcestershire Sauce
-parsely
-garlic salt
-6 potatoes, cubed

1. Turn your crock on high.
2. Dump everything in. Go easy on the garlic salt, liberal on the parsely.
3. Let that sit for 5-6 hours.


You'll learn that dumping a bunch of leftovers into a crock is one of my favorite things to do. I hate wasting food, and you can make almost anything taste good in a soup. Empty out your fridge and give it a try tonight!

German Spud Chowder

I made a great German chowder yesterday.

German Spud Chowder

----------------------------

-1 pkg bacon

-1 chopped onion

-3 carrots, chopped. Or half-bag of baby carrots, chopped

-3 stalks of celery, chopped. Or half of a head of cabbage, shredded

-1/4 cup flour

-7 beef bouillon cubes

-3 cups water

-3 cups milk

-6-10 potatoes (depends on the size of each potato) diced

-salt, parsely

1. In a large pot, begin boiling the water, milk, and cubes.

2. Chop up all the bacon into inch-long pieces or smaller. Fry this up really good.

3. Add in your chopped carrots, celery, diced potatoes, and chopped onion

4. Drain the fat from the bacon into a seperate bowl. Add the bacon to the pot.

5. Add the flour to the fat and stir until the flour is dissolved. Add this to the pot.

6. Season with salt and parsely (go nuts on the parsely)

7. Kick the heat down to low and let that cook for about an hour.

Shepard's Pie

Made this last night, after forgetting that I LOVE Shepard's Pie. It's a nice dish that substituting is great to make many variations. Kids love it, and so do I!


Shepard's Pie
----------------------
*2 lbs ground beef
*6-7 potatos (more if you are using red potatos)
*Vegetables (shredding carrots and/or chopped celery, and/or corn, and/or peas)
*1/2 cup onion chip dip (tub sour cream + onion soup mix)
*2 c heavy cream or whole milk
*paprika
*parsely
*1 onion, finely chopped
*1/2 large green pepper, finely chopped
*1 large egg yolk
*2tbs. flour
*2 beef bouillon cubes
*1 cup water
*4 tbs. Worcestershire sauce
*2 tbs. butter

1. Peel the potatos and cook in a large pot with water until soft.
2. Get out a large skillet and brown the beef. Toss in the onions and the green peppers while this is browning. The flavors will soak in better.
3. Add your other veggies to the skillet and continue heating.
4. In a seperate small pan, heat the butter and flour. Add the egg yolk bouillon cubes, water, and worcestershire sauce. Heat until you get a gravy mixture.
5. Add the gravy to the beef skillet and heat another 5 minutes.
6. Turn your broiler on high
7. Drain your potatoes. Add the milk and chip dip. Mash it up really good.
8. Pour your beef into a large casserole dish.
9. Spread the mashed potatoes over the beef.
10. Sprinkle paprika and parsely over the top of the potatoes and place under the broiler until the edges of the potatoes just start to brown.




Coming soon: Faux oriental plant, window trellis, and finally......bathroom redo!

Broccoli Cauliflower Salad

I used to purchase this salad from the deli every week for 5.99/lb, which is ridiculously high priced. I went to my cousin's grad party, where my former aunt had made this salad. I'm in LOVE. She gave me the recipe, yay! It's by far my favorite salad, to the point that I get really annoyed it the grocer's deli didn't make it.

Aunt Sheila's:Broccoli Cauliflower Salad recipe
-------------------------------------------------------
1 head cauliflower (break into small bite-sized pieces)
2-3 large bunches broccoli (break into small bite-sized pieces)
8 oz. shredded cheddar cheese
16 oz. fried and crumbled bacon

Dressing
-----------
2 cups Mayo
1 cup sugar
4 Tablespoons vinegar

Mix dressing then pour over salad and mix well. Refrigerate and enjoy!


I made this, and LOVED it. I did add a bit more vinegar though.

4th of July, Patriotic Parfait

What a 4th of July party! Friends and family all gathered to celebrate our great nation's birthday. I learned that I NEED to get that patio finished soon (so many scraped knees from my baby), that if you give my friend enough beer, he'll do almost anything (besides being shot with Roman Candles), and that if you want people to leave your house because you are leaving, you need to ask them if they could lock up the house when they leave.

The decorations were beautiful. Unfortunately, I forgot to take pictures of this momentus day (besides my friend's new "bald-man" look), but I did get to take some pictures today of some leftovers, like my vase with patriotic colors, and my potter (on my new kerosene lamp!) with pretty red flowers.

Anyways, I promised a recipe, so here it is. Sorry there's no picture. I forgot to take pictures and I ate the last one yesterday.

Patriotic Parfait

-----------------------

3 large tubs of vanilla yogurt (not sure of sizes)

1 tub of Cool Whip

Reddi whip

a bunch of sliced strawberries and blueberries

In a large bowl, combine the cool whip and the yogurt. Then layer your ingredients in a clear cup (I just used plastic). Yogurt, strawberries, yogurt, blueberries, yogurt, line slices of strawberries around the edge then stick a spoon in the top and spray a bunch of reddi whip on the top.

You can freeze this the night before. Take it out about 2 hours before your party.

I DO have pictues of my new how-to's, but I don't want you to get sensory overload. So here's the order of the next posts: room divider, trellis, updated patio, corner garden, bathroom remodel.

Layered Pork

I'm going to share one of my favorite pork recipes that involve a crock pot. There are two ways that you can make this: the regular way and the soup way (a personal favorite).

Layered Pork

---------------------

Use your 5-gal crock.

6 center-cut pork chops, whole (if you're not using center-cut, cut off the bones and fat)

dash of celery salt

dash of seasoning salt

fresh ground pepper (I'm picky about my pepper)

1 can cream of mushroom

1 can cream of celery

2 soup cans of water

6 baking potatoes (or 9 red potatoes), cubed

2 cups of baby carrots, or the equivalent of chopped regular carrots.

2 stalks of celery, or the same mass of shredded cabbage (I've tried and loved both)

1 large onion or two small chopped (I keep mine fairly chunky)

Turn your crock on HIGH and layer in order from bottom to top: carrots, celery (or cabbage), 3 pieces of pork, potatoes, onions, rest of pork. Then in a seperate container combine the soups, water, salts, and pepper. Add it on top of your layers. Cover and cook for 7-9 hours.

Soup Version

-------------------

Instead of leaving the pork whole, chop them up to about a square inch thick. Add 1 extra can of cream of celery and 1 more soup can of water. You obviously don't have to worry about putting these in any particular layer either. Cook the same amount of time.