Crockpot Pot Roast

Ingredients:

3-4 lb. Beef Chuck Roast
2 cans cream of mushroom
1 cup beef broth
1/4 cup shiraz
1 tablespoon worstershire
1 package onion soup and dip mix

1 sweet onion, chopped
10 small red potatoes OR 1 lb. baby gold potatoes
5 stalks celery, chopped
1/2 package baby carrots

garlic salt, lemon pepper, salt

a tad of butter

Directions:

1. Sprinkle salt, garlic salt and lemon pepper on all sides of the roast.

2. Brown Roast in butter in large skillet. Brown all sides.

3. Place the potatoes in the crockpot. Rest the roast on top of the potatoes. Put in the rest of the ingredients. 

4. Cook on low for 8-10 hours. 

Options:

- This is great with toasted french bread and caesar salad. 

- You can portion out the leftovers into freezer containers and put them in the freezer. I recommend you let the roast and vegetables sit in the fridge overnight before freezing. When you are ready to eat, just put the freezer container in the fridge the night before, and it'll be ready to put in the pot the next night. 

- You can double the potatoes and carrots and shred the beef, making it more like a stew. 

- Use flour (Wondra), butter, and sauce from the crockpot, mix slowly in a skillet on low heat and make a gravy.

grandma chloe’s banana bread

(january’s theme: “baby, it’s cold outside!”. warm up with this dense, sweet banana bread! best served toasted with a small pad of butter for breakfast or with coffee.)

ingredients:
· 3 lg. very ripe bananas
· 1/3 c. melted butter (salted is my preference, but you can use unsalted if you want)
· 1 c. sugar
· 1 egg, beaten
· 1 tsp. vanilla extract
· 1 tsp. baking soda
· pinch of salt
· 1 ½ c. all-purpose flour

directions:
1. preheat oven to 350 degrees
2. mash bananas in lg. mixing bowl with fork
3. mix melted butter into mashed ‘nanas
4. mix in sugar, egg, and vanilla extract
5. sprinkle in baking soda and salt. mix.
6. add flour. Mix.
7. grease a 4”x8” loaf pan
8. pour batter into pan
9. bake for appx. 1 hour
10. let cool and enjoy. J


from the kitchen of: josh st. john and chloe crossland
yields: 6-8 1” slices
(for a special touch, toss ½ c. of fresh or frozen blueberries in flour. fold in after flour is added. J)

Aunt Mildred's Chili with additions!

The original chili recipe was from Mildred Null, my maternal grandmother's sister. The or-ginal is one of my favorite recipes growing up. Over the years I have made a few changes. Great for a cold night.

Chili

1 lb. ground beef
1 onion, chopped
½ green pepper, chopped
2 (16-oz) cans chopped tomatoes
2 (16-oz) cans kidney beans
1 (16-oz) can pinto beans w/jalapeños
1 Tablespoon chili powder
Salt and pepper to taste

Brown ground beef with onion and green pepper. Add remaining ingredients. Simmer for 1 hour, uncovered. Stir occasionally. Can be placed in crock pot on low for 8 to 10 hours, do not stir.

Serve with grated cheese and Fritos.

January - Baked Potato Soup - The Matlack's

A recipe from my Mother-In-Law that Daniel always requests! We enjoy Baked Potatoes and this is a decently easy way to turn them into a soup!

Ingredients: 
4-6 Potatoes, cubed then baked
2/3 cup Butter
2/3 cup Flour
7 cup Milk
4 Green Onions
12 Bacon Strips, cooked
2 cup Shredded Cheddar Cheese
1 cup (8oz) Sour Cream
3/4 teaspoon Salt
1/2 teaspoon Pepper

Instructions:
Bake cubed potatoes ahead of time to cool (we do ours in a microwave). In a large soup pan melt butter, stir in flour, heat and stir until smooth. Gradually add milk, stirring constantly until it begins to thicken. Add the potatoes and green onions. Bring to a boil, stirring often. Reduce heat, simmer for 10 minutes. Add remaining ingredients and stir until the cheese has melted.

I made mine the night before and moved about half (it makes a HUGE batch) to the crockpot the next morning for dinner. Warm and Yummy!

Welcome to the Family Recipe Blog!

This is an experience in sharing favorite recipes from the past and current ones you have come across or invented yourself--as well as adapting family favorites for you life style and taste!

The blog is designed for you to post your recipes as well as e-mail to Sarah in word format. This will enable you to print them out for your cookbook if you would like. Please make sure I get all of your e-mail addresses. Please try to send by the 10th of the month-so we can try them out that month and post our responses to the blog!

The recipe sheet/blog post can be embellished if you wish with a design; picture of the dish, you eating it, maybe the person who first made it, etc; and/or a story of where you picked up the recipe. You can submit one, one per family member or as many as you like.


Monthly themes:
January: Baby, its cold outside
February: Chocolate
March: It’s good to be green
April: Anything with an egg in it
May: Cinco de Mayo
June: Farmer’s Market
July: Picnic/Cookout
August: Something cool
September: Ethnic
October: Time to bake
November: Thanksgiving favorite
December: Christmas treats

Have fun--making memories now and for the future!!!