Pork Roast

For serving a crowd or just a hungry family, this Pork Roast recipe can't be beat. I don't know where the recipe originated, but my niece Jena was the source of the recipe for me. She makes hers in a crock pot and cooks it on LOW all day, but even though her husband warned me "not to monkey with the recipe" I made mine in the oven at a low temperature in a cast iron Dutch oven. Everyone at my house loved it. I think the blend of spices in the Italian dressing and the slow cooking are what makes this roast so tasty.

Pork Roast

1 pork shoulder roast -- bone-in kind (mine was about 7.5 pounds)
Salt and pepper to taste
1 (16 ounce) bottle Italian dressing
1 (10.75 ounce) can cream of mushroom soup

Vegetables --
Small red potatoes
Baby carrots
1 large yellow onion (or small pearl onions)

Preheat oven to 280 degrees F. Place roast in a large dutch oven and season with salt and pepper as desired. In a medium bowl, combine Italian dressing and soup. Stir until well mixed. Pour dressing mixture over roast. Cover and cook for 5 - 6 hours, until meat is done and pulls away from the bone easily. Vegetables need to be added before the roast is done during the last 1 to 1 1/2 hour of cooking time.

This large coated cast iron Dutch oven is what I used to cook my roast. It turned out great this way, but I know it's also very good cooked all day on LOW in a crock pot. I cooked mine in the oven because I didn't get it started early in the morning.


This recipe was shared with:
Full Plate Thursday
Weekend Potluck



This is an often used pancake recipe at my house. They're easy to make and cook up fluffy and light. I typically make them just like the recipe with milk and vinegar, but substituting buttermilk would be great, too. The milk and vinegar are just a quick way to have buttermilk because I don't keep it in the refrigerator all the time.


3/4 cup milk
2 tablespoons white vinegar
1 cup all purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 egg, slightly beaten
2 tablespoons butter, melted

In a measuring cup, combine milk and vinegar; set aside. In a bowl, combine flour, sugar, baking powder, baking soda, and salt. Add egg, butter, and milk mixture; stir just until lumps are gone. Heat a greased electric griddle to 375 degrees. Pour batter onto heated surface by about 1/4 cupfuls. Cook until bubbles appear on surface, then flip over with a spatula and brown other side. Serve with butter and syrup or other toppings as desired. Makes about 8 pancakes.


This recipe was shared at:
Weekend Potluck


What's Behind Door #1?

In the spirit of game show hype, most of us would jump up and down to find a car behind the chosen door. There's a car behind my chosen door, all right, but you'll only find me jumping up and down with excitement when I can actually get the car OUT from behind the door.

Last night's winter storm Thor dumped 8 inches of snow and ice in Northeast Arkansas to once again show us that Mother Nature is in charge.

My flagpole is buried up to the bottom of the flag in snow as well. Travel plans are looking dim for me. My chances of making it to New Orleans tomorrow as planned are about 0%, but you can bet there will be a lot of jumping and shouting when the thaw comes and my car is finally revealed behind door #1.


Texas Blueberry Festival

Before your calendar gets filled up with too many planned summer activities, be sure to save the weekend of June 13 for a trip to the oldest town in Texas. The 26th annual Blueberry Festival in Nacogdoches provides all kinds of fun activities for the whole family. For me, though, the highlight of the festival is that there are lots and lots of fresh, Texas grown blueberries available for purchase.

If you are a crafter or a food vendor, applications are available now for exhibitor space. For particulars and deadlines visit the festival website here.

Some of my favorite blueberry recipes to use with all the fresh blueberries from the festival:

I hope to see you at the festival. You'll know me because I'll be carrying this purple tote bag from a previous festival.


Recipe shared with:
Weekend Potluck