Recipe(tried): Sunday Dinner at Our House - Vegetable Stand Pot Roast, Smashed Garlic and Onion Potatoes, Blueberry Streusel Muffins

Hi, everyone! We have been in Tuscaloosa this weekend and arrived home on Saturday. Our daughter is an official student at the University of Alabama!

We toured the campus, she got the classes that she needed, and she has a roommate that she has known since they were both in the second grade. We have been truly blessed!

Kristin will be moving the first of August. Her classes start the third week of August. Please keep her (and us!) in your prayers.

We had eaten out on Thursday, Friday, and Saturday so I was in the mood for some home cooking. We had stopped at a vegetable stand in Chilton County, which is known for their delectable peaches, and I bought some fresh produce. They had fresh squash, tomatoes, cucumbers, boiled peanuts, bell peppers, and, of course, peaches. This stand also had some beautiful hanging baskets, but I just didn't have the room in the car to put them.

This morning, my husband got out and picked about a quart of fresh blueberries. I just had to try out this new muffin recipe!

Today for lunch we had: Vegetable Stand Pot Roast, Smashed Garlic and Onion Potatoes, zipper cream peas, biscuits, homemade strawberry jelly, CLAUSSEN Pickles, Blueberry Streusel Muffins, fresh peaches, and sweet tea with lemon.

VEGETABLE STAND POT ROAST

3-4 lb. rump roast
2 red bell peppers, sliced into thin strips
2 Vidalia onions, separated into rings
1 pkg. fresh mushrooms, sliced
3 cans golden mushroom soup
1 cup red wine
1 pkg. dry onion soup mix
1/2 cup water
2 tsps. minced garlic
pinch of rosemary
seasoned salt and pepper
1 T. flour
1 Reynolds Cooking Bag, plastic

Preheat oven to 325. In the cooking bag, place the tablespoon of flour and shake it around. Put the vegetables in the bag. Put the roast on top of the vegetables. Season the roast with seasoned salt, rosemary, and pepper. Mix the golden mushroom soup, red wine, dry onion soup mix, water, and minced garlic together. Pour over roast. Make 6 1" slashes in the top of the plastic bag. Let roast for 3 hours. Remove from oven and let "rest" for 15 minutes. Serve roast with mashed potatoes.

SMASHED GARLIC AND ONION POTATOES

7-8 lg. red potatoes, scrubbed and diced into large pieces
1 Vidalia onion, chopped
1 tsp. minced garlic
salt and pepper
milk
butter

Place the potatoes, onions, salt, pepper, and garlic into a large pot and cook for 30 minutes, or until potatoes are done. Remove the potato mixture from the stove and drain. Mash the potatoes. Add milk and butter and mash the potatoes some more. Serve with the roast and gravy.

BLUEBERRY STREUSEL MUFFINS (may be doubled)

1 3/4 cup all-purpose flour
2 3/4 tsps. baking powder
3/4 tsp. salt
1/2 cup sugar
2 tsps. grated lemon rind
1 tsp. vanilla extract
1 large egg, lightly beaten
3/4 cup milk
1/3 cup vegetable oil
1 cup fresh or frozen blueberries, thawed and drained
1 T. all-purpose flour
1 T. sugar
1/4 cup sugar
2 1/2 T. all-purpose flour
1/2 tsp. ground cinnamon
1 1/2 T. butter or margarine

Preheat oven to 400 degrees. Prepare muffin pan by putting in the paper cupcake liners.

Combine first 5 ingredients into a large bowl; make a well in center of mixture. Combine egg, milk, vanilla extract and oil; stir well. Add to dry ingredients, stirring until just moistened. Combine blueberries, 1 T. of flour and 1 T. sugar, tossing gently to coat. Fold blueberry mixture into batter. Spoon batter into muffin pans, filling two-thirds full.

Combine 1/4 cup sugar, 2 1/2 T. flour, and cinnamon; cut in butter with a pastry blender until mixture is crumbly. Sprinkle over batter. Bake at 400 degrees for 18 minutes or until golden. Yield: 1 dozen.

Happy Sunday and Roll Tide!