This is one of my most asked for recipes. Who knew that three simple ingredients could make something so amazing! It’s a sweet treat that keeps you coming back for more…ok, one more…and then just… one.. more!
MAKE IT A MUFFIN MIX: Follow the recipe instructions for packaging the dry ingredients in a sealable bag or container and stock your pantry shelf with several of to prepare quickly for a variety of occasions.
Need to bring an item to a pot luck…these are fast, easy and will be the hit of the buffet line!
Is there a teacher you need to thank? Deliver a plate of these at the start of the school day and she’ll greet you with a smile when school is out!
After school treat! Kids love these.
Need a dessert dish? These cross the dessert / muffin barrier. They go both ways!
Jar the dry ingredients and gift it with a hand written recipe card (or print the one above). Make it look nice by layering the dry ingredients with brown sugar on the bottom and the pecans as the final layer on top.
When life is busy and you need a meal ready to eat as you walk in the door, this is your answer. Whether it’s a family meal or a dinner party, this meal is the perfect answer.
Prepare a larger roast than needed for this meal. A 6-quart slow cooker will hold up to a 10 pound roast, and you don’t need to use additional seasoning. Take the leftover roast, shred it and save (freeze) it in 2-cup portions in freezer bags to use in other recipes. Shredded roast is great tossed into a vegetable soup, a favorite chili recipe or reheated with a favorite BBQ sauce and served on buns. Our family favorite is to make French Dip Sandwiches using the left over roast and juice.
This blend was created when I wanted a less costly answer to making a large roast in my slow cooker. I grew up using a store bought seasoning package, but when I made a roast large enough to satisfy my growing family, it required several packets, making it too costly for my small budget. A bonus was that the blend I created was much more flavorful than what came from that store bought package. I also found that by making it in bulk I could afford to use it in a variety of ways.
It’s no longer just for roast! We turn to this blend when cooking chicken, pork, soups and stews, or to season some vegetables, like green beans. It also makes a great dip by just mixing it up with some sour cream.
This recipe is one that is best made in bulk. It allows you to have seasoning on hand for any of the recipe variations found on the blog. It’s easy enough to scoop out a tablespoon at a time and keeps your pantry filled with quick mealtime solutions! *A key ingredient in this recipe is a dry soup base. Soup bases range in flavor, sodium levels, MSG content, and amount of natural ingredients. Choose the soup base that meets the tastes and needs of your family. If you’re not sure, start by making the single use version a few times, trying different soup bases you find at your local markets. When you find the one you like best, it’s time to make the bulk version!