Make This Recipe Tonight


I made the best Pot Roast last night for dinner, that I delayed a couple of other posts to share this recipe with you!

This is actually my 4th pot roast that I have ever made..

The degree in taste went from “ok this need more salt….ok this one needs something, but I am not sure what…ok my roasts never turn out like my moms.”

Until…I stumbled across this amazing recipe from Ree Drummond- Pioneer Woman

And boy was I happy!

I should have thought about checking out Pioneer Woman recipes..anything that I have ever made of her..I have really enjoyed.


I halved one onion…and a bunch of carrots. Sophia and I love carrots..I swear I can eat them like chocolate…



Caramelized my onion up…


Browned my carrots..mine took about 5 to 6 minutes to brown. It was so hard not to eat them.

I think I was a rabbit in my past life…just sayin’.


My veggies are nice brown and caramelized.


Before I started any kind of prep..I generously salted & peppered bother sides of my roast.


Nice & browned. It smelled absolutely amazing, you would have thought it was baking in the oven for hours.


I put half of an Onion & Rosemary sprig under the Roast just so that both sides get the flavors. During the cooking process I ended up adding more beef broth and also flipping the roast over.

This was such as awesome roast, I am definitely adding it into recipe book. It was served with Mashed Potatoes, I should have also made a salad.

What are you making for dinner tonight?

My New Favorite Eye-Shadow Pallet


My make-up has always remained somewhat neutral. I have been dying for a new eye shadow pallet, but there wasn’t any that really caught my eye until I saw Lorac Pro Mega 3 in my Utla magazine.

I instantly fell in love.


The top two rows are matte and the two bottom rows have a shimmer to the eye shadow. What I really like about the brand Lorac is their eye shadows are not a flaky and the go on evenly. Plus they have a very smooth-velvety texture, I love it! I honestly do not have a complaint about this pallet at all.

There are also a few shades they I typically would not wear, but I may end up experimenting with a few of those shades.

Who knows I may get out of my comfort zone a bit!


I wanted to show you some of my favorite Matte shades from top to bottom:

Pecan…Dusty Mauve…Eggplant…Maple…Toffee


Here are some of my favorite shimmer eye shadows from top to bottom:

Snow…Cider…Brown Sugar…Olive…Dk. Roast

This would be the perfect Christmas present for someone that is in need of a new eye shadow pallet or that loves neutral colors. You honestly can’t go wrong with this pallet at all. It is my favorite so far!

It is a limited edition so make sure you get yours before it is no longer available.

*This is not a sponsored post*






I hope that everyone had a wonderful Thanksgiving with friends and family. I sure did!

Unfortunately Adrian was not home, he was on the road..I believe somewhere in California. So hopefully he will be home in a few weeks. Honestly that is the hardest part about his job, is it consists of him being on the road. But once he gets some more road experience maybe he will find something closer to home.

Thanksgiving has always been one of my favorite holidays out of the year. Mainly because you can eat all day long. And let me tell you I love good food…I love to eat. It’s a true weakness. It keeps me from my ideal Brittany Spears body imagine I have in my mind.

I mean come on…her abs. When I exercise I think about her abs…weird?…goal? …obsession?

All the above. Enough about Brittany Spears abs…it would be my entire blog post.

Back to reality…

Late last night, I found out some very sad news that no one should ever have to experience. EVER. Someone I knew growing up died in a horrific car crash, along with his signifiant other and their daughter. I can’t imagine what their families are going through. Thinking about it keeps bringing tears to my eyes.

I have one request; please keep these families in your thoughts and prayers.

Rest in Peace Angels

Thank You

Thanksgiving Hello


Turkey is in the oven… stomach is growling I can’t wait to eat…and I am highly anxious to dive into some Pumpkin Pie (been waiting 3 months) later! But before that all happens….

Sophia and I would love to wish everyone a Safe & Blessed Happy Thanksgiving! May your stomachs be full…May your hearts be happy….May there be extra bottles of wine to go around!

Cheers & Love

Sarah, Adrian, Sophia….Especially Jimmy (the dog)

My Moms Ultimate Turkey Brine


We have 24 hours until the annual Thanksgiving celebration begins…24 hours until we are in a turkey comatose state…and 24 hours before you have indulged in the best turkey ever…because..

I am going to share with you my moms ultimate best Turkey Brine!

It has even made it into  her “bible of recipes,” which is a picky selection of recipes that consists of an over-stuffed periwinkle binder.

I think we get the picture!

What You Need:

3 Cups of course sale, plus more for seasoning

5 Cups of Sugar

2 Medium Leeks, White and pale-green only, rinsed and coarsely chopped

2 Carrots, peeled and coarsely chopped

2 Celery Stalks, coarsely chopped

2 dried Bay Leaves

3 sprigs of fresh Thyme

3 sprigs fresh flat-leaf parsley

2 tsp whole black peppercorns, plus freshly ground pepper

1 fresh whole turkey, rinsed and patted dry, giblets and neck reserved for gray

The Gravy:

1/2 Cup (1 stick) unsalted butter, melted, plus 1/4 cup unsalted butter softened

1 1/2 cups dry white wine, such as Sauvignon Blanc


  1. Put salt, sugar, onions, leeks, carrots, celery, bay leaves, thyme, parsley, peppercorns, and 10 cups of water in a large stockpot. Bring to a boil, stirring until salt and sugar have dissolved. Remove from heat; let brine cool completely.
  2. Add turkey, breast first, to the bring. Cover; refrigerate for 24 hrs. Remove from bring; pat dry with paper towels. Let stand at room temperate 2 hours.

**Cook your turkey according to the weight of your turkey**

If you want to get the behind scenes of my Thanksgiving please follow me on snapchat at Sarah_BellaLife

I hope you have a fantastic holiday that is filled with friends and family! Also great wine as well! We will be back Friday!

What you doing for Thanksgiving! I would love to hear from you!






We had Soup for dinner!


One of my favorite parts about fall and winter is the amount of soup I seem to consume and cook. What gets me more excited other than eating soup is when I find a good slow-cooker recipe.

Sometimes I love the idea of throwing everything into a slow-cooker and allowing it to stew for hours! Especially on those days where you have a million and one places to go.

It just makes life a little simpler!

I found this recipe on Food Network Slow-Cooker Chicken and Dumplings.

This recipe was really easy to make and oh so good! The only thing that I would change is if it is for a family of four is to double the recipe. Especially if you want left overs. You can’t go wrong with left overs!

It was perfect for yesterdays weather considering one day it was a high of 70 degrees and then the following days it was freezing out and snowing!

I swear Pittsburgh is the only city where you can hit all four season temperatures in one day!

I really hope you try out this recipe and if you do please let me know what you think!

Do you have any slow-cooker recipes to share with me!

Ps: I am allergic to shell-fish and I think if you would add a dash of fresh ginger in the slow-cooker it would give the soup an extra kick!




Homemade Thanksgiving Ice Cream


With Thanksgiving just days away…can you believe it? I mean, November is just flying right by. All I can think is…just slow down so we can all enjoy the holiday season a little bit longer.

With that being said; how about I tell you how to add a pop of color to your Thanksgiving table…with dessert of course!

If you are anything like me I enjoy ice cream with my Apple Pie, so this super easy homemade ice cream with be talk at your dessert table.

And the best part is…it’s so easy to make! All you need is 3 main ingredients…yes…let me repeat that…3 main ingredients!

What You Need:

2 Cups of Heavy Whipping Cream

1 08 oz Can Sweetened Condensed Milk

1 TBSP. Vanilla

1 TBSP. Food Coloring of your choice ( I used Wilton Gel food coloring)


  1. In a large mixing bowl, using a hand held mixer or stand mixer, beat  Heavy Whipping Cream on medium until soft peaks form.
  2. Then add your Sweetened Condensed Milk and Vanilla and mix by hand.
  3. Separate ice cream into separate bowls and color with food coloring.
  4. Combine into a large container; freeze for 4 to 6 hours before serving.


I used the white ice cream as the base, then I layered the different colors. When I was done I took a straw and swirled the different colors together. Do not over mix.

Back in the summer I made Homemade Unicorn Ice Cream using the same recipe. It will give you a step-by-step on how I layer my ice cream.


What are you bringing to the table for Thanksgiving?