Crock-Pot Mongolian Beef

This recipe was originally inspired by this Mongolian Crock-Pot Beef recipe from Once a Month Mom.  I have made it using her exact recipe and it's delicious.  I learned a few years ago how easy it can be to change recipes to better fit the tastes of my family.  For example, we do not really care for ginger ... so I took that element out.  We do, however, love garlic so I increased the amount used.  I also wanted to reduce some of the soy sauce and increase the veggies.  Here is the way I made this delicious recipe:

Gather Your Ingredients

• 1lb beef stew meat
• 1/4 c corn starch
• 1/2 c soy sauce
• 1/2 c water
• 4 cloves garlic, thinly sliced
• 1/2 c brown sugar
• 1 c carrots, matchsticks or sliced on an angle
• 5 green onions, sliced on an angle

Make It

1. Place veggies and brown sugar in your crock-pot.  Pour soy sauce and water over them, stir to combine.
2. Lightly coat the meat with corn starch and place on top of the veggie mixture.
3. Cover and cook on low for 4 hours.  Serve on a bed of brown rice.

Drinking My Greens - Month 2

I have now been drinking "Greens" by Itworks for 2 months.  Please see the original post for background info.

After 2 months drinking Greens, I am still experiencing increased energy and less drowsiness.  Overall, I feel good.  Pain is at a manageable level.  I still gets spikes of severe pain, but it's not constant like it was a month ago.
I am also still experiencing decreased appetite.  I haven't really lost weight from this, but it's still a good effect.
Yesterday, I used one of the Itworks Body Applicator wraps.  It's a detoxing product.  I am having great results from it after one day and am excited to see what it does after the full three days!

Little Mama's Short-Cut Boston Cream Pie

I actually do not know the proper way to make a Boston Cream Pie.  Nor have I ever tried to figure it out.  I just kind of put together items that I thought seemed right.  I made this for the first time a few years ago, and now I am seeing similar ideas popping up all over!  So, here is my take on the Boston Cream Pie!
Remember, this is a short-cut version.

Gather Your Ingredients:

• 1 box yellow cake mix
• 1 box instant vanilla pudding (the regular size box not the big one)
• 2 1/2 c. milk
• 4 squares semi-sweet Baker's chocolate
• approximately 2 T heavy cream

Make It:

1. Start by baking your yellow cake according to the package directions for 2 - 8" round cakes.  One box divided evenly between the two 8" pans.   Allow them to cool completely.
2. In a medium bowl whisk the vanilla pudding mix with milk for 2 minutes.  Cover and let sit in refrigerator for about 10 minutes.
3. Spread pudding in a thick, even layer across one of the cakes.  Place the second cake on top and clean up any pudding the smushes out.
4. Place chocolate and cream in a microwavable dish and heat on high for 20 to 30 seconds (depending on how fast your microwave cooks).  Stir and heat for another 15 seconds if needed to completely melt the chocolate.
5. Pour the chocolate in the center of the cake and allow it to spread across the cake.  You can help it along with the back of your spoon if you need to.  
6. Refrigerate for at least 30 minutes before serving.