Scentsy Warmers and Bars

So I’m not one to usually jump on the bandwagon for all the new “party stuff” going around… Jewelry, handbags, candles, cooking stuff, etc…. HOWEVER…  I received a large Scentsy warmer for Christmas from my future mother in law and I just LOVE it!  I have it sitting on my desk at work.  That way I can enjoy the fragrances without having to worry about forgetting to blow the candle out.  Here’s a plug for my friend, Heather Kinsey, as she is a consultant for Scentsy… She can sell you products as well as set up parties…

Baked Chuck Roast

Just before going into the oven
All done!!!  YUMMY!

What you’ll need:

4lb. Chuck Roast

One Red Onion – Cut into rings

1.5 cups of flour

1 tablespoons of Old Bay Seasoning

1 teaspoon fresh ground pepper

Gallon size zip loc baggie

Can of Swanson Beef Broth

6 Red potatoes washed and cut in half

4 cups of baby carrots

What to do!
Preheat to 250 degrees.  I’m using a large black roaster pan with lid (same one I did the ribs in) and an oven baking bag.
Line the bottom of the pan with onion rings.  Mix flour, Old Bay Seasoning and pepper in zip loc bag.  Coat chuck roast with mixture and place on top of onion rings.  Surround roast with potato halves, carrots and top with left over onion rings.  Pour can of beef broth around the roast, on top of the veggies, so it goes to the bottom of the pan.  Cut slits in the four corners of the oven bag down to just above the rim of the pan so it will lay flat over the edges.  Cover and bake 5hrs.  There will be plenty of liquid to make gravy with if you’d like 🙂

Marinated Shrimp – Round 2 – Another AWESOME recipe!

What you’ll need:

2 pounds uncooked jumbo shrimp, peeled and deveined
1 cup olive oil (extra virgin)
2 garlic cloves, minced
4 teaspoons dried rosemary, crushed
2 teaspoons dried oregano
2 bay leaves
1 cup dry white wine
3/4 teaspoon salt
1/8 teaspoon pepper

What to do:

In a bowl, combine the shrimp, oil, garlic, rosemary, oregano and bay
leaves. Cover and refrigerate for 2-4 hours.
Pour shrimp and marinade into a large deep skillet. Add wine or
broth, salt and pepper. Cover and cook over medium-low heat for
10-15 minutes or until shrimp turn pink, stirring occasionally.
Discard bay leaves. Transfer with a slotted spoon to a serving dish.
**  Tip **  Put a stoneware serving dish in the oven at 350 for about a half hour and serve the shrimp in that… Not only does it sizzle, but it keeps them warm too!

Baked Crab Dip in Bread Bowl

What you’ll need:
1 package (8 ounces) cream cheese, softened
2 cups (16 ounces) sour cream
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
2 cans (6 ounces each) shrimp, drained
1/2 can of black olives, chopped
2 cups (8 ounces) shredded cheddar cheese
4 green onions, thinly sliced
Ground red pepper to taste
2 round loaves (1 pound each) unsliced white, sourdough or Italian bread
Additional sliced green onions, optional (We used more onions than just the 4.. I liked that better)
Assorted crackers (I used Triscuits)


* In a bowl, beat cream cheese until smooth. Add sour cream; mix well. Fold in crab, shrimp, cheese, olives, red pepper and onions. Cut the top third off each loaf of bread; carefully hollow out bottoms, leaving 1-in. shells.  Spoon crab mixture into bread bowls. Place on baking sheets.
* Bake, uncovered, at 350° for 45-50 minutes or until the dip is heated through. Garnish with green onions if desired. Serve with crackers.

Tip: The bread can be filled earlier and refrigerated until 1-1/2 hours before serving. Remove from the refrigerator 30 minutes before baking.

Quick and Easy – Cleaning your shower

Need to do a quick clean up of the shower and not want to get out the Gel Gloss or other chemicals?  Try using a dryer sheet on the dry shower walls… It removes soap scum and does a decent job on water spots… It’s not a thorough cleaning, but it’s quick and painless… Great for a quick mid-week tidy up 🙂

Fall off the bone ribs…

These are absolutely awesome…. You’ll impress when you serve these ribs for supper…

What you’ll need:

One rack of baby back pork loin ribs

Old Bay’s Seasoning
2 cups of water

One bottle of Sweet Baby Ray’s BBQ Sauce

Liquid Smoke

2 tablespoons Worcestershire Sauce

2/3 cup of brown sugar

With a serrated knife, score the backside of each rib by running the knife down the rib in a diagonal pattern cutting and separating the membrane on the backside of the bone. Score from end-to-end, the long way several times as well. NOTE: Be careful when scoring the ribs as to not cut too deeply causing the ribs to break apart when cooking.

In a deep baking pan (I used a black roasting pan with lid), add water and some type of liquid smoke. Mix well. Use a shaker and thoroughly coat each rib with seasoning until thoroughly coated. It may be necessary to rub seasoning onto bare spots only. Place ribs in the pan – alternating – bone side / meat side / bone side … with bone side against the pan. Cover. The pan must be tightly sealed to maintain the moisture of the ribs. Place pans in 225 degree F oven and bake slowly until done, approximately six to eight hours. Ribs are fully cooked when the bone in the center pulls freely from the meat. At this point, remove from the oven. Drain pan of liquid.

Combine BBQ sauce, sugar, and Worcestershire sauce in medium-sized bowl. Heat grill to medium-high heat and place 2-3 ribs sections on at a time, lathering completely with BBQ sauce mixture.

Cook for 2-3 minutes on each side, until it gets that good BBQ flavor and BBQ sauce gets cooked onto the meat.  I used a grill brush and lathered them as well while they were on the grill.

Place finished ribs on upper rack of grill to keep warm and to keep getting that smoky flavor while you are grilling the other ribs. Serve hot with remaining BBQ sauce.

You can increase the ingredients based on the number of slabs of ribs you plan on cooking.


Incredible Shrimp Marinade

What you’ll need:

Thawed, uncooked shrimp
Extra virgin olive oil
Old Bay Seasoning
Garlic Powder (or minced fresh garlic)
Jerk Seasoning (optional if you like it spicy)

Combine and let marinade… I like to put the shrimp then on skewers and grill.. you can cook them however you’d like.  These critters are incredible!

Old Bay’s Seasoning – A kitchen “must have”

I discovered this after my sister gave me her recipe for marinated, grilled shrimp… Now I’ve set aside the Lawry’s seasoning and started using this… Fantastic on seafood, delicious on chicken.. This weekend I used it on pork steak and I’ve also tried it on regular steak.  Grab a can from the seasonings section of the grocery store and give it a try!

Chicken Pasta Primavera with Portabello Mushrooms

What you’ll need:

1 whole boneless chicken breast (two boobs as I tell the folks at the meat counter)  😉

1 can cream of mushroom soup

1 cup of sliced portabello mushrooms


Old Bay’s Seasoning

3/4 cup of milk

1/2 pkg of angel hair pasta

1 pkg of frozen mixed veggies (I’m using broccoli, cauliflower and carrots)

4 tbs. shredded parmesan cheese

1/4 tsp. garlic powder

What do do……
Sprinkle thawed chicken breast with Old Bay’s Seasoning.  Grill.  Cut up into cubes and set aside.  Cook sliced mushrooms in butter on stove until tender.  In a 3.5 quart sauce pan, combine soup, cheese, milk, mushrooms (with butter drippings), garlic and vegetables over medium heat and bring to a boil… stirring occasionally, cover mix and simmer on  low for about 10 minutes or until veggies are tender-crisp.  Stir in chicken cubes and cook until mixture is again hot and bubbling… Serve over drained, unsalted angel hair pasta 🙂  Enjoy!!