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Freezer pot roast

I am very pleased to report this was an absolute hit in our household and I couldn’t be happier. The best part is that all I did was put it in the crock pot and forget about it. Now I know pot roasts aren’t that hard to prep for slow cooking… but I didn’t even have a prep time unless you count walking from the fridge to the Crockpot. J I have always loved pot roast- I mean who doesn’t, but I have never had the confidence to do it myself (This was a meal my mom had perfected over the years and I just didn’t think mine could compete with that but I am happy to say that it is at least in the competition now). I featured this exact freeze ahead pot roast in my Freezer Cooking post; however I suggested using your own pot roast recipe and just pre-assemble it and then freeze. But since this recipe got the family seal of approval, I am more than happy to share. (Note: This is a loose guideline of how I make my roast, many people put celery and other vegetables that there family enjoy. I pick vegies I know we will eat so I also use a lot of them. Make sure that when you are picking out the food at the grocery store you pick the vegie and amount that is suitable for your family. I make this for a family of three with leftovers for lunch and possibly dinner the next night. If you have big eaters you might only make it to lunch the following day.)

What you’ll need:

• 3-4 pound Chuck roast
• 8-10 Potatoes (small to medium sized, quartered)
• 1 bag of Baby Carrots
• 5-7 Onions (medium sized, quartered)
• 2 (9-10 oz.)  Jars of Brown gravy (I uses Heinz homestyle savory beef 18 oz.)
• 2 packets Beefy onion Soup mix
• Garlic powder to taste

What to do:

To prepare for cooking:

1. Place roast into Crockpot, add chopped veggies around the roast and then add one packet of the beefy onion soup mix, garlic powder and follow up with the gravy. 
2. You can add the extra packet of soup mix if you aren’t able to do so mid-cooking. I am usually able to be at home during the halfway mark so that is when I usually flip the roast, add the other packet of soup mix and any gravy if needed (Don’t worry if you can’t be home to do this, it still tastes amazing). At this point there is normally enough juice/gravy in there to really mix in the soup mix in. 
3. Once you have everything in there just let cook on low for 8-10 or high from 4-6 hours.

To prepare for Freezer:

1. Place roast into freezer bag followed by garlic powder, gravy and one onion soup mix into the Ziploc overtop the meat. 
2. Add veggies- if needed, use an extra gallon baggie. 
3. Place in freezer. 
4. Make sure you leave a beefy onion soup packet for the day you choose to cook the roast.

To cook:

1. Take roast out the night before and let thaw out in fridge. 
2. Place roast and veggies into the crockpot (it’s ok if it is still frozen) and cook on low for 8-10 hours or high for 4-6 hours.  
3. Go ahead and add the extra soup packet if you can’t at the midpoint. If you can wait until then, just flip the roast, add the soup packet and any gravy you see fit (personally, I wait till the end and add gravy after I have tasted it).

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From Bone-Straight to Ringleted Curls

I have struggled my whole life to curl my hair, no product and no utensil would ever hold the curl and not to mention I am completely 'hair challenged'. I have almost straight hair- straight enough that a quick run through with a straightener will give me the board straight look. A look that I have rocked for the last 20 somethin' years! After my last straightener died I decided to look into a Chi Flat iron, I had heard about curling with a straightener but I figured if I couldn't successfully curl my hair with a curling iron I couldn't do it with a flat iron.... WRONG TOTALLY WRONG!!!.

I am proud to say with the help of Pinterest and of course my favorite beauty blogs I have 'mastered' my own hair curling. Now I don't have to wait until my next hair appointment to have a bombshell blowout with curls included... I can do it myself and so can you. I have tried two techniques that are very similar and work wonders on stubbornly straight hair. I truly believe this can be done by anyone!!

1. First separate my hair into sections.
2. Starting with the section that is going horizontally from ear to ear (everything below that line); grab a chunk of hair (I use different size pieces of hair to get a more natural look) 
3. Begin to straighten from the root down towards the end (I am right handed so I hold the straightener with my thumb on top, ready to flip it). 
4. When you get to the place where you want the curl to begin, flip the flat iron 180 degrees or to where your fingers are now toward the ceiling (Your hair will be coming out of the top of the straightener). Make sure to guide your hair into the straightener (I hold onto the end with my free hand)
5. Now, slowly glide the straightener down the piece of hair (the slower you go- the tighter the curl).  

** If this does not give you the curl tightness that you want, (sometimes down here in the deep south the humidity is so bad I have to really make sure that my hair sits in that ringlet position hence technique number two). So try this:

1. Separate hair into sections 
2. Starting with that same section as listed above grab a section of hair and begin to straighten down the piece of hair.
3. When you get to the place that you want to start the curl, flip the flat iron over 360 degrees (Hair is now going to fall towards the ground like normal only it is wrapped around the straightener once...make sure you are guiding the hair to the other side of the straightener) and glide down the hair.
4. When you get to the bottom, don't let the strands of hair go all the way through, and re-curl up your section of hair to the base and hold for a few seconds. 
5. I then let the ringlet fall out (this technique always gives me Shirley Temple curls that are great for pulling out to loose curls)

This is using technique two and then running my hands through it to loosen the curls.

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Long-Lasting Lipstick Trick

I learned this awesome trick from Lauren Conrad when she appeared on The Wendy Williams Show earlier this month. I am not an avid show watcher like my Mom, but this morning I was especially glad I caught the segment with former "The Hills" star and fashionista LC. She spoke about two trademarks many of her fans know and love her by- cat eyes and long lasting gorgeous lips. I never used to wear lipstick- I always hated the constant touch up and smudging but after learning LC's little trick, I fell back in love with this cosmetic classic.

1. Line your lips with lipstick or liner- I use a lip brush and make dots at the 'V' and outsides of my lips and then connect the dots, that way I can make sure I stay in the lines :)
2. Next fill in the lip with lipstick via brush or tube
3. Take a powder brush and brush on a light coat of powder- I use baby powder since I carry it with me for the Baby Powder Mascara; but any form of sheer powder will work.
4. Now Apply a final coat of Lipstick and you are ready to rock color longer than you ever have before! 

**This doesn't guarantee that your lipstick will not come off, but it definitely made my lipstick last for most of the day.

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2 Minute Brownie in a Mug

This by far is one of my favorite things I have stumbled upon in the wonderful world of Pinterest- 2 minute Brownies...(Absolutely no oven needed- where was this when my husband lived in the barracks). Oh well, here it is now for all the people out there, who like me, never thought about the baking possibilities of your microwave. So without further adieu:

What you will need:

• 1/4 cup flour
• 1/4 cup packed brown sugar
• 2 tbsp cocoa powder (I use Hershey's Special Dark)
• 2 tbsp vegetable oil
• 2 tbsp milk (I have also heard of putting water or coffee, even the last few sips of your morning cup)

Directions:

1. In a mug, mix together all of the dry ingredients until there are no lumps. 
2. Now stir in the oil and milk, the mixture should become very thick.
3. Microwave on high for 1 minute checking at the 30 sec mark. remember microwaves will vary so depending on yours you may need more. 
1. The brownie is done when the top is springy and the center is nice and gooey. 
4. Enjoy this speedy delight while it is still warm.

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Want the 'False-Lash Look' without the hassle?

First, apply your mascara normally and then before apply a second coat, take a q-tip or small shadow brush and swirl it in Baby Powder. Now take the q-tip or brush and add the powder to your lashes. (Try not to blink incessantly or else you will blink all the powder off.)Then apply your second coat of mascara.  The powder acts as a base/extender for the next coat of mascara to thicken and lengthen your lashes. Viola, now go ahead and bat those beauties. 

Every woman wants long thick lashes just like the women in the commercials, but as we all know that just isn't possible (unless you are a professional make-up artist and/or have a good set of false lashes). Personally, I have tried everything from the self-adhesive/glue on full set, semi-set and even the sometimes aggravating individual lashes. I even got to the point of getting them professionally done (OMG, they looked amazing- but not budget friendly and can be a hassle, especially when you need a fill in). Just like many women out there I have experimented with all different brush shapes and sizes and I have come to the conclusion that mascara is similar to shampoo/conditioner there is no single mascara that will make every woman's lashes 'just pop'.  After asking many women what brand of mascara was their favorite I learned that for everyone it is different- very few times did I get the same answer and if I did it was normally from women who were related or knew each other. This is the same thing with hair-care products, different hair products work best with your specific hair and may not for others.

With all that said I have found that by mixing mascara (I have found Loreal eye products work best for me, specifically voluminous and the Double Extend) and combing a trick of the trade; you can get lashes close to that of the commercials. 

First, apply your mascara normally and then before apply a second coat; take a q-tip or small shadow brush and dip it in Baby Powder. Now take the q-tip or brush and add the powder to your lashes. (Try not to blink incessantly or else you will blink all the powder off.)  Then apply your second coat of mascara. The powder acts as a base/extender for the next coat of mascara to thicken and lengthen your lashes. Viola, now go ahead and bat those beauties. 

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Momma's Dark Chocolate Rum Cake

Momma's Dark Chocolate Rum Cake:

So a big thanks to my Momma, for getting me the Kitchen-Aid Pro Stand up Mixer for my birthday, I now can do all my mixing, baking, and cooking like a pro!

This cake is very similar to my other  Momma's Chocolate Cake only with Rum and different frosting. Ever since I really began to bake (about 1 year ago) I have been on the search for my favorite Chocolate go to cake. I honestly just want a cake that all my kids associate with birthday's and holiday's and well any other special events. To be quite frank most of my ambitious projects in the kitchen come from the hope and drive that my kid(s) will eventually come back home and ask me, "hey mom, can you make ____, it's my favorite." I know it sounds crazy but if my job is going to be a homemaker, I want to be not just their favorite, but the best homemaker I can be.

I have so far revised this recipe five times, the frosting is the main change. One main problem is that I love baking, love chocolate, but hate frosting. So finding a even compromise between the frosting lovers and haters in this household has become a battle I am determined to figure out.  And I believe that I have come the closest to date. 

Here is what you will need: 

Cake: (3 layer 9 inch pan)

• 3 Cups of Sugar
• 2 2/3 cup flour
• 1 1/8 cup Dark Cocoa
• 2 1/4 tsp. baking powder
• 2 1/4 tsp. baking soda
• 1 1/2 tsp/ salt
• 3 eggs
• 1 1/2 cup milk
• 3/4 cup vegetable oil
• 3 tsp. vanilla extract
• split if you want to add flavor, for example 2 tsp. vanilla 1 tsp. rum or chocolate or ___ extract
• 1 1/2 cup boiling water

Preheat oven to 350 degrees and grease and flour 3- 9 inch pans. Mix together all dry ingredients (sugar, flour, cocoa, baking powder and soda, and salt) in a large bowl . Now add all wet ingredients while mixing on medium speed. Once combined mix on medium for 2 minutes. Lastly stir in boiling water- this will make the batter extremely thin and liquidy. Now pour batter into prepared pans and place in oven for 35-40 minutes or until a toothpick comes out clean. Let cakes cool in pan for ten minutes then transfer to cooling rack. Frost once cakes have completely cooled down.

Frosting:

• 4 1/2 cups Confectioners Sugar
• 2 1/4 cup Dark Cocoa
• 1 1/2 cup unsalted butter
• 1/2 cup milk
• pinch of salt

Place all ingredients into food processor (not sure why it has to be a food processor but that seems to be the only thing that works for this thick frosting/fudge). Process until thick frosting mixture is reached.

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