Diva Tasting: Roast Beef n’ Gravy….

Roast Beef with Gravy


  • 4 pounds rump roast

  • 1 (10.75 ounce) can condensed cream of mushroom soup

  • 1 (1 ounce) package dry onion soup mix

  • 1/2 cup Burgundy wine or aged balsamic vinegar

  • 2 tablespoons all-purpose flour

  • 1 Package of Sliced Cremini Mushrooms


  1. Preheat oven to 300 degrees F (150 degrees C). Place a large sheet of heavy-duty aluminum foil in a shallow roasting pan.

  2. Place rump roast in the roasting pan. Pour mushroom soup over the roast and sprinkle with onion soup mix.

  3. Whisk wine and flour together in a small bowl; pour over the roast and top with mushrooms.

  4. Fold the foil over the roast and crimp edges together to seal.

  5. Bake in preheated oven for 4 1/2 hours. Let stand 10 minutes before serving.

  6. Serve with Herbed Mash Potatoes and Roasted green beans, and rolls. If you want more gravy just double the ingredients.


Diva Tasting: Divalicious Pie….

Divalicious Pie….


  • 2 (9 Inch) Pie Shells
  • 4 Eggs, Beaten
  • 1 1/2 Cups White Sugar
  • 1/2 Cup Butter, Melted And Cooled
  • 1 Tablespoon Distilled White Vinegar
  • 1 Tablespoon Vanilla Extract
  • 1 Teaspoon Lemon Juice
  • 1-2 Cup Chopped Pecans
  • 1 Cup Shredded Coconut
  • 1 Cup Dried Cranberries (Craisins)


  1. Preheat oven to 325 degrees F (165 degrees C).
  2. In a large mixing bowl combine eggs, sugar, and butter. Beat until smooth. Add vinegar, vanilla, and lemon juice. Mix thoroughly. Fold in pecans, coconut, and cranberries. Pour mixture into pie shells.
  3. Bake in preheated oven for 40 minutes or until completely set in center.

Diva Tasting: Winter Comfort Food Pie…

Winter Comfort Food Pie


  • 1 Tablespoon Canola Oil
  • 1 Medium Onion, Diced
  • 2 Pounds Lean Ground Beef
  • Salt And Ground Black Pepper To Taste
  • 1 Lg Bag Of Frozen Spinach Thawed And Drained
  • 1 8 Oz Cream Cheese Softened
  • 4 Cups Garlic Mashed Potatoes
  • 2 Cups Shredded Monterrey Jack Cheese


  1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9×13 casserole with butter.

  2. Heat canola oil in a skillet over medium heat; cook and stir onion until translucent, about 5 minutes. Stir ground beef into onion, season with salt and black pepper, and cook ground beef mixture until browned and crumbly, about 10 more minutes. Drain excess grease.

  3. Fold spinach into cream cheese and then fold into ground beef.

  4. Spread cooked ground beef mixture into bottom of the prepared casserole dish;

  5. Fold Cheese into the Garlic Mashed Potatoes and Spread the mashed potatoes on top.

  6. Bake in the preheated oven until potatoes are browned and casserole is bubbling, about 30 minutes.

Diva Tasting: Fruit Pie…

Fruit Pie


  • 2 Pie Crusts; Pre-Made

  • 2 Cups Pitted Sour Cherries

  • 3 Nectarines, Pitted And Chopped

  • 3 Fresh Apricots, Pitted And Sliced

  • 5/8 Cup Turbinado Sugar

  • 1 Pinch Ground Cinnamon

  • 1 Tablespoon Cornstarch

  • 2 Tablespoons All-Purpose Flour

  • 2 Tablespoons Butter, Cut Into Pieces

  • 1 Teaspoon Water

  • 1 Egg Yolk


  1. Preheat oven to 425 degrees F (220 degrees C). Place cherries, nectarines and apricots into a colander to drain off any excess liquid.

  2. Place one pie crust in 9 inch pie pan.  Roll out the other half of the dough. Set aside.

  3. To Make Pie Filling: Place the drained fruit mixture into a medium bowl, Stir in the sugar, cinnamon, cornstarch and flour; pour into the prepared pie pan. Dot with the remaining two tablespoons of butter. Arrange the second pastry on top and crimp edges Place a small X in the middle of the top crust to vent. In a small bowl, whisk together the egg yolk and teaspoon of water, and use a pastry brush to coat just the pastry top–not the edges.

  4. Bake in the preheated oven and bake for 25 minutes, until the crust begins to brown. Reduce the heat to 350 degrees F. (175 degrees C) and bake for an additional 20 to 25 minutes. Remove from oven and let cool a bit before serving.

Diva Noting: Holidays…

Please note I am doing nothing for the holidays but playing Grandma!!!! I am going to publish good recipes to keep us all going through the end of the year. My recipe file is so full I can do that easily. However, with travel and other commitments I may not be able to get our usual food for thought articles published. I’ll do my best. I wish you each a Diva Holiday whenever and wherever you celebrate. We love you all.

Namaste, The Queen Cronista.

Diva Tasting: Breakfast Muffins….

Breakfast Muffins…


  • 1 Pound Breakfast Sausage
  • 1/8 Cup Minced Onion
  • 1/8 Cup Minced Green Bell Pepper
  • 1 (12 Ounce) Can Refrigerated Biscuit Dough
  • 4 Eggs, Beaten
  • 3 Tablespoons Cream
  • 2 Cups Shredded Colby-Monterrey Jack Cheese


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a large, deep skillet over medium-high heat, combine sausage, onion and green pepper. Cook until sausage is evenly brown. Drain, crumble, and set aside.
  3. In a medium mixing bowl combine drained sausage mixture and 1 cup of cheese.
  4. Separate the dough into 10 individual biscuits. Flatten each biscuit out, then line the bottom and sides of 10 muffin cups.
  5. Evenly distribute sausage\cheese mixture between the cups. Mix together the eggs and cream, and spoon into the cups. Sprinkle tops with the remaining shredded cheese.
  6. Bake in preheated oven for 18 to 20 minutes, or until filling is set.

Diva Tasting: Pot Roast and Vegetables….

Roast Beef and Vegetables


  • 3 cups water
  • 4 cubes beef bouillon
  • 1 Package of Dried Onion Soup Mix
  • 1 teaspoon sea salt
  • 3 teaspoons minced garlic
  • 2 tablespoons Italian seasoning
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons dried basil
  • 5 pounds rump roast
  • 1/2 cup vegetable oil
  • 1 Small bag of baby carrots
  • 1 package slice cremini mushrooms
  • 1 bag Yukon gold fingerling potatoes


  1. Pour water into a large kettle, and add bouillon cubes.

  2. Mix together the salt, garlic, Italian seasoning, black pepper, oregano, basil, and onion soup mix on a large plate. Rub roast with 1/2 cup vegetable oil. Roll roast in seasoning mixture until well coated. Place the roast in the kettle along with any left over seasoning mixture and oil.

  3. Place Vegetables around sides of pot.

  4. Bring water to a boil, reduce heat, and simmer approximately 3 1/2-4 hours. Meat should be tender and well done.