Best Pot Roast, Carrots and Gravy

Serves: 6-8 servings
Ingredients

Roast
1 3-5 pound chuck roast, trimmed of excess fat
3 tablespoons olive oil
6 garlic cloves, peeled
3 cups beef broth
2 tablespoons Worcestershire sauce
3 tablespoons dry minced onion
2 tablespoons beef bouillon powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper

Gravy
2 cups beef broth (or less depending on how much broth/juices remain after roasting)
1/4 cup flour
Instructions

Preheat oven to 425 degrees F.
Heat olive oil over high heat in a large nonstick skillet. Using tongs, sear meat on all sides until lightly browned and transfer to a roasting pan. Add whole garlic cloves into the crevices of the roast (usually where there is a seam of fat). Add desired amount of carrots surrounding roast.
In a medium bowl, whisk together all remaining “Roast” ingredients and pour over roast and carrots.
Cover tightly with foil and roast for 30 minutes at 425 degrees F.
Turn roast over, re-cover with foil and TURN OVEN DOWN to 300 degrees F. Continue to roast for an additional 4-5 hours at 300 degrees F. Roast is ready when it is fall apart tender.
Remove roast and carrots from oven to a serving platter and let roast sit 30 minutes before carving to reabsorb the juices.
Gravy: Remove any excess juices/broth from roasting pan and strain fat. Add canned beef broth to the juices/broth to equal 2 cups. Set aside.
Add 4 tablespoons fat/drippings to saucepan (from roasting pan or strained from broth/juices) OR melt 4 tablespoons butter in a small saucepan over medium heat. Sprinkle in 1/4 cup flour and whisk to create a roux. Cook over medium heat, while whisking, until lightly browned, about 1-2 minutes. Slowly stir in 2 cups juices/broth and bring the gravy to a simmer until thickened. Add additional broth if needed to thin. Season to taste with additional salt and pepper (although it probably won’t need it!)
Notes
Prep time is for roast only and not carrots.

BEST CURE for CRACKED HEELS

Ok ladies.. if you want an inexpensive way to heal those cracked heels.. this is it!! I used this method and in 2 days my farm feet look amazing! *rub feet with 1 acne pad and while wet, massage with gold bold lotion -- and wow within 2 or 3 treatments you will be thanking me!! (you're welcome)

Healing Dry Feet And Cracked Heels

WOW--THIS WORKS!!

This year after doing a lot of research I finally figured out a way to heal my dry feet and cracked heels. All it took was two simple things you can find at any discount store.

How To Heal Dry Feet And Cracked Heels

2% Salicylic Acid
Gold bond ultimate healing with skin therapy cream
That’s it! The Salicylic Acid is an exfoliant and it helps get rid of the dead skin on your dry feet and cracked heels. Then the Gold Bond Ultimate Healing Cream moisturizes so that the dry skin and cracked heels don’t come back.  When I tried this the FIRST night I noticed a big difference. My feet aren’t horrid by any means but they were dry and and starting to crack and not look so great so I was very happy for this easy treatment.
2% Salicylic Acid is just acne medicine. You can get it in the pads, cleanser or as a toner. I have used all of them and they all worked great. After I figured this out I was going though e-mail tips and found this tip from one of our faithful readers, Rose, and I wanted to share her tip for helping diabetic feet.

livingonadime.com/healing-dry-feet-cracked-heels/

11 Ways To Organize Your Kitchen More Efficiently

Great ideas from Living On a Dime --

When your kitchen is a mess or is not efficient, it can waste a lot of your time! Here are 11 easy ways to organize your kitchen so you can spend less time!

• Store empty sandwich and freezer bags in an old Kleenex box.
• Store your hand mixer with the beaters in a basket or wrap cord around the mixer and then put a hook in your cabinet so you can hang the beaters next to it.
• Keep more than one container of salt on hand. I wash and re-fill old spice bottles with salt. I keep one salt shaker on the table, one on the stove, one with my spices and one with my baking supplies. This can save me many steps a day and with Fibromyalgia you need to save all the energy you can!
• Place lids for plastic containers in a shoebox and set next to containers.  I use a Velveeta box for smaller lids.

This is all the “plasticware” I have. I keep just the like items together with the lids right next to them. No, I don’t save things like yogurt and sour cream containers (gasp!) but if you do, just do the same thing.

• Use a magnetic knife holder to store tools in your kitchen. I didn’t have a space for my magnetic knife holder in my new kitchen so I put it up in my mop closet to hold tools that I use in the house.

• Store measuring cups in your canisters. We use a 1 cup measuring cup in the flour, and 1/2 or 1/4 cup in the sugar. This saves always on dishes!

• Use a small nail on the inside of a cabinet door by the stove to hang one or two hot pan holders on.
• Always store the things you use most in your cabinets at eye level.
• Store like items in the kitchen together. Keep the bread in a cabinet by toaster, tea bags close to the tea kettle, coffee by the coffee pot, coffee pot by the sink, baking supplies by mixing bowls and mixer, etc.
• Store like items in the fridge together. Keep the things you use together near each other like the mustard, ketchup and mayonnaise or the cheese and lunch meats.
• If you are short of storage space and cabinets, it doesn’t hurt to store things like large platters, serving dishes and kitchen gadgets that you only use once in a while in another area of the house.

http://www.livingonadime.com/organizing-your-kitchen/

Magic Lemon Pie

This Lemon Pie Is So Easy to Make It Seems Like Magic ~

The flavors and the texture are light, fluffy, and zesty, and you can’t help but feel like you’re eating sweet summer sunshine in every bite!

The best thing about this pie – besides it’s amazing flavor and fluffy texture – is that it basically comes out of the oven as the filling AND the crust, all in one.

Plus, it’s just so easy to make. It’s essentially a one-pot dessert, with all the ingredients you need being whisked in one bowl. All you have to do besides that is pour the mix into a bake-friendly dish and let the oven go to work! One thing is for sure: your kitchen is going to smell amazing.

INGREDIENTS
– 3/4 cup sugar
– 4 eggs– 1/2 cup melted butter
– 2 cups milk
– 1 tsp. vanilla extract
– 1/2 tsp. lemon zest
– 1/2 tsp. lemon juice
– 1 cup coconut flakes
– 1/2 cup flour

DIRECTIONS

1. In a bowl, combine sugar and eggs. Whisk together to combine.
2. Add melted butter and milk. Whisk to combine.
3. Add vanilla extract, lemon juice, and lemon zest. Whisk.
4. Add coconut flakes and flour. Whisk to combine.
5. Pour mixture into a bake-safe dish. Bake at 350 F. for 45-50 minutes.
6. Top with whipped cream and blueberries – Enjoy!

Recipe by --
http://tiphero.com/magic-lemon-pie/

Crockpot Creole Smothered Steak

Ingredients -

• 1 1/2 lbs of veal cutlet / beef cubed steak
• 1/2 cup of all purpose flour
• Pepper to taste
• 2- 3 tablespoons of canola oil
• 1 medium green pepper, chopped
• 1 medium purple onion, chopped 
• 1 stalk celery, chopped
• 1 can fire roasted diced tomatoes
• 1 tablespoon of tomato paste
• 1 teaspoon teaspoon herbs de province
• 1 bay leaf
• 1/4 to 1/2 teaspoon of Slap Ya Momma (mild)
• 1 can of Coca-Cola Classic

Instructions -

Cut meat into serving size pieces. Salt & pepper and lightly flour. Cook lightly on both sides only a few minutes in skillet and remove to crockpot.  Light sauté onion, bell pepper & celery.  Add TB tomato paste - browning for about 30 seconds on the side in skillet (to a mud color)  Add the fire roasted diced tomatoes (undrained), coke, slap ya momma seasoning, herbs de province, bay leaf.. bring to light boil then pour over meat in crockpot.

Cook on high for 2 - 3 hours  until tender. Don't cook to long or will turn to mush.

Serve over cooked rice

This recipe comes from my friend, Sandra W

Million Dollar Spaghetti Casserole

Ingredients

• 16 oz spaghetti noodles
• 2 lb jar of marinara sauce
• 1 lb ground beef
• 1/2 cup chopped onion
• 8 oz cream cheese, softened
• 1/4 cup sour cream
• 1 cup cottage cheese
• 2/3 cup Parmesan cheese
• 2 cups shredded cheese ( I use cheddar/Colby blend)

Instructions

1. Preheat oven to 350 degrees. Grease 9X13 pan or two 8X8 pans.
2. Boil noodles according to package, drain and stir with a drizzle of olive oil so they don't stick together.
3. In a stand mixer combine cream cheese, cottage cheese, and sour cream. Mix well and set aside.
4. Brown ground beef and onion until no longer pink. Drain. Add in jar of marinara sauce and stir.
5. Begin by layering half of the noodles in the bottom of your greased pan.
6. Top with 2/3 cup shredded Parmesan cheese.
7. Layer on the cream cheese mixture.
8. Top with remaining noodles.
9. Spread marinara sauce with ground beef over top.
10. Bake for 30 minutes then sprinkle with 2 cups cheese and return to oven for another 15 minutes.
11. Let cook for 15 minutes before slicing and serving.
12. Enjoy!
13. *If you want to freeze this, double wrap the casserole in heavy duty foil with instructions written on top. Thaw over night in fridge and top with cheese the last 15 minutes as directed.

\:http://joyfulmommaskitchen.com/million-dollar-spaghetti-casserole/