Today I'm over at the Rhodes Bake-N-Serve blog.  I made Cheesy Pesto Bread.  I love it.  Bread and Pesto, two of my favorites things.  The Cheesy Pesto Bread is easy to make and it is very versatile.  You can make it to eat as a pizza, serve it as an appetizer, but I also love it sliced up with soup.  It's definitely soup weather around my neck of the woods.  So bring on the soup and the Rhodes Cheesy Pesto bread.

Head over to the Rhodes Bake-n-Serve blog to see the step by step instructions.  You can be enjoying this great bread for dinner tonight!

Winner!!!

The winner of the Gold Medal White Whole Wheat giveaway is...

Sue

I'm sending you an email and your gift will be on it's way!

Gold Medal Giveaway

Do you use whole wheat flour in your baking?  Would you like to use whole wheat flour more than you already do?  Well Gold Medal is making it easier.  Gold Medal now has White Whole Wheat Flour in the stores and it's great!

Look what Gold Medal sent me to try out their new White Whole Wheat Flour.  One ceramic cookie jar, a coupon for a FREE 5lb bag of White Whole Wheat Flour and a great set of recipe cards that call for whole wheat flour.  All of the recipes look great. I'm still working my way through them all.  But I'll be showing you the Pumpkin-Spice bars in the next few days.  I've been baking with this flour and love it.

Now Gold Medal wants you to try it out th White Whole Wheat Flour for yourself.  They are giving away this same kit to one JuliesfoodLove.com reader.  You just need to enter by midnight on Sunday, October 30th to win.  Winner picked by random.org.   Then Gold Medal will be sending your gift on its way.

The weather is getting colder.  It's time for me to pull out the crockpot.  I usually cook in the crockpot once or twice a week when the weather starts to turn cold.  I know it's a great alternative to heating up the house with the oven in the summer too.  But we tend to do a lot of outdoor grilling in the summer.  So it's slowcooker time around our house.

This is an easy way to cook a pot roast.  We love pot roast sandwiches or add barbecue sauce and make it a bbq beef sandwich.  But this meat is also great on salads or nachos or in burritos.  The leftovers don't last long around my house.  I always have the seasoning on hand and when the meat goes on sale I usually stock up.  That makes this an easy meal.  Just pull the meat out of the freezer one day and throw it in the crockpot the next morning.

Easy Pot Roast for Sandwiches

1 pot roast, my crockpot easily holds a 5-6 pound roast

McCormick's Montreal Seasoning

Oil the inside of your slowcooker.  Place pot roast inside of slowcooker.  Generously season the roast with Montreal Seasoning, usually a few Tablespoons.  The seasoning can get peppery.  If you're not a pepper fan, then go easy.  Cover and cook on high for one hour. Reduce heat to low and cook an additional 6-8 hours.  Try not to lift the lid during the cooking time.  

Here's how it looks before shredding.  See that yummy juice in the bottom? Don't pour it off. It will be absorbed into the meat after you shred it.  Now shred the meat using 2 forks

Serve warm on rolls or bread.

 

*water is not needed, really

*if you don't have the time to cook on high first, that's ok. Just cook on low for 8-10 hours

*For bbq beef, just add the sauce to the meat after shredding. Can heat on low for another 30 minutes. But not necessary

Rhodes Guest Post-Almond Cream Cheese Squares

Today I'm over at the Rhodes Bread Blog posting about Almond Cream Cheese Squares.  It's another great recipe from the Rhodes Home Baked Family Favorites cookbook.  I know you've heard it before, but I Love this cookbook.  Every recipe has a picture, a must for me and cookbooks, and they are so easy to make. Rhodes makes it easy. 

These Almond Cream Cheese Squares are so delicious.  You might just want to take the leftovers to work or you will be tempted to eat the whole pan.

Guest Posting at Whatever Dee-Dee Wants

Today I'm over at Whatever Dee-Dee Wants with her recipe roundup.  She's been having great guest post-ers all week.  I'm honored to be among them.  Actually I can't wait to try all of the recipes over there this week.

Pop over there and see the BLT Pasta Salad I've posted before.  But now that the tomatoes are on the vine in my garden, we are loving this salad even more.  For some reason I forget how good it is until we have fresh tomatoes.

Try this salad.  You'll love it!

Grilled Chicken and Apple Cider Chicken Marinade

You might be tired of me mentioning all the grilling we've doing doing around my house.  But it's true.  My husband has become very proficient at grilling.  I think most men think they are...But most aren't.  By brother-in-law is a butcher.  He is full of great tips with meat.  But the one tip my husband has taken to heart is the "Low and Slow" rule.  If you really want your meat to be tender and moist.  Then it needs to be cooked over low heat and for awhile.

With chicken (boneless-skinless) on our gas grill this means about 30 minutes.  In 30 minutes most people would have that chicken breast dried out and crispy.  Not my husband. 

Here's what he does.  Preheat the grill on Medium-High heat for 5-10 minutes.  Then turn it down to low.  Place the chicken on the grill and don't mess with it.  After about 12-15 minutes turn the chicken.  If the meat sticks it may need more time.  Then cook on the other side for an additional 12-15 minutes.  It helps to keep the lid down and to just let the heat work.

Now on to the marinade.  I found this recipe on allrecipes.com.  It was perfect for me because I have all of these herbs growing in my garden. 

It starts with chopping up fresh parsley, fresh rosemary, fresh thyme, fresh basil and garlic.  Add the apple cider vinegar, white wine, olive oil, lemon juice and salt and pepper.

Pour marinade into a heavy duty plastic bag.  Add the chicken.  Place bag in the refrigerator until ready to cook.  Marinate at least 2 hours but can be left in the refrigerator for up to 24 hours.

Grill. Eat. Enjoy!

Apple Cider Chicken Marinade

2/3 cup white wine

1/3 cup extra-virgin olive oil

3 T. fresh lemon juice

2 T. apple cider vinegar

3 T. chopped fresh parsley

1 tsp. chopped fresh rosemary

1 tsp. chopped fresh thyme

2 cloves garlic, minced

1 tsp. black pepper

1/2 tsp. salt

Whisk together all ingredients in a bowl.  Pour into a heavy duty plastic bag.  Add chicken and refrigerate for 2-24 hours.