Pot Roast

This has been a recipe that has been our family favorite. It is a hearty meal and is quick to pull together and easy to make. Great for one of those days you don’t have much time, just throw everything in the crock-pot in the morning and it simmers and awaits all ready to go by dinner time. Enjoy!

This is a song by, Kari Jobe, that has encouraged me many times, especially when going through rough times. I thought I would share it with you in hopes that it will bless you as well. Its called, “Steady My Heart” http://www.youtube.com/watch?v=BJi_7f1cpbk

Melt-in-Your-Mouth Pot Roast Recipe

Pot Roast

  • 1 pound red potatoes, quartered
  • 1 cup carrots
  • 1 boneless beef chuck roast (3-4 lbs.)
  • 1/4 cup Dijon mustard
  • 2 tsp. dried rosemary
  • 1 tsp. garlic salt
  • 1/2 tsp. dried thyme
  • 1/2 tsp. pepper
  • 1/3 cup chopped onion
  • 2 cups beef broth

Place potatoes and carrots in a 5 qt. slow cooker. Cut roast in half. In a small bowl, combine the mustard, rosemary, garlic salt, thyme and pepper; rub over roast. Place in slow cooker; top with onion and broth. Cover and cook on low for 6-8 hours or until meat and vegetables are tender.

Yield: 6-8 servings

*picture and recipe from: http://www.tasteofhome.com/recipes/melt-in-your-mouth-pot-roast
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Pork Roast Supper

Greetings~
“Obstacles are those frightful things you see when you take your eyes off your goal.” – Henry Ford
As the cold, winter season draws near, I find it is time to bring out the steaming, warm meals. This is a hearty dinner and seems quite fitting for those chilly days. Enjoy!

Pork Roast Supper Recipe

Pork Roast Supper

  • 1 tsp. minced, fresh thyme
  • 1 tsp. minced, fresh tarragon
  • 1 tsp. minced, fresh rosemary
  • 1/2 tsp. salt
  • 1/2 tsp. garlic powder
  • 1/2 tsp. curry powder
  • 1/2 tsp. pepper
  • 1/3 cup vegetable oil
  • 1/2 cup chicken broth
  • 1 boneless, lion roast (4 lbs.)
  • 1 cup barbecue sauce
  • 1 1/2 tsp. mustard
  • 2 TBSP brown sugar
  • 3 small onions cut into chunks
  • 3 medium carrots cut into chunks
  • 3 celery ribs – cut up
  • 6 med. red potatoes cut up

In small bowl, combine herbs, salt, garlic powder, curry powder and pepper. Set aside 1 TBSP. Rub remaining mixture over roast. Place in greased shallow roasting pan. Combine BBQ sauce and mustard; spread over roast. Sprinkle with brown sugar. In resealable bag combine veggies and oil and reserved herb mixture: Toss well arrange vegetables around roast. Pour broth into pan. Bake uncovered at 350 degrees for an 1hr. and 40min. or until meat thermometer reads 160 degrees. Let stand for 10 minutes before serving.

Yield: 8 servings

*picture from: http://www.tasteofhome.com/Recipes/Pork-Roast-Supper

Crock-Pot RO*TEL Chicken

Good-Morning Everyone! 

Thought i would share with you all a recipe that came from mom’s expertise experimenting in the kitchen a few weeks ago.  – Leave a comment for me if you find or think of any “perfections” that could be made to it!  😉

Ingredients:

  • 2 lbs. Boneless-Skinless Chicken Breasts
  • 1/2 cup Water (you don’t have to add this, but if you use only one can of RO*TEL’s you will probably need it.)
  • 2 cans Original RO*TEL Diced Tomatoes & Green Chiles
  • 2 cups (shredded/sliced) Colby Jack Cheese (you can use more or less depending on how you like it)

Directions: Now, there are  really two ways of making this recipe…Either way is fine, just your own preference which way you like best. -We do it both ways. 😉

#1.  Spread a can of the RO*TEL into the bottom of the crock-pot first, and THEN place your chicken in on top and cover with the water and second can of RO*TEL.

#2.  Put your chicken in the crock-pot, cover with water, and both cans of RO*TEL.

After you’ve assembled your chicken and toppings, Let cook in Crock-Pot on low/med. for about 6hrs.  Or if you need it done sooner, cook on High for about 3hrs.) – After the chicken is fully cooked, sprinkle the cheese right on top and let it melt there for a bit.   Serve over Rice or with Tortilla Chips and Sour Cream.    Serves approx. 6

Happy Cooking & Bon Appètit!

Disclaimer: This not a paid advertisement. I can assure you that the RO*TEL company has never heard of me before. – i just love their products and want to share!  Over and Out! 😉

Mr.E’s Meatball Chowder

A dear older couple that lived near us when we were growing up, used to invite all of us kids over for supper at least once a week, and on cold blustery winter days, their kitchen was the place to be!  You see, Meatball chowder was the only meal that Mrs. E would let Mr. E make without her supervision. lol  – it was his finest dish however, and whenever there was the rumor that Mr. E was to make it we would flock on over to “help” him, aka taste test! 😉   Anyhow, Meatball chowder is just one of those childhood recipes that never gets old and is a sure people please ‘r!

Ingredients:

  • 2 lbs. Meatballs  ( we cut them in half, but you don’t have too)
  • 1 tall can V8 Tomato Juice [round about 1  1/2 cups]
  • 5 cups Water
  • 1 tsp. Season Salt
  • 1 tsp. Marjoram
  • 1 tbs. Beef flavoring or very strong broth
  • 3 cups diced Potatoes
  • 3 cups diced Celery
  • 3 cups diced Carrots
  • 1 large diced Onion
  • 1 can Corn

Directions: Combine all the liquids together in a large cooking pot.  Add the spices/salts and let them dissolve/incorporate.  Next add your veggies and meatballs.  Let cook on high for 1 hour  stirring as needed- so as not to burn the pan. 😉

Tips: Mr. E always diced his veggies on the chunky side, and i think that is what made this recipe so hardy.   Also, to thicken you can add 2 tbs. of tapioca; corn starch or whatever you normally use to thicken your chowders.  ( Serves 8-10)

Happy Cooking and Bon Appétit!

Hot Colby Ham Sandwiches

Hello, welcome back!

“When the door of happiness closes, another opens, but often we look so long at the closed door that we do not see the one that has been opened for us.” ~Helen Keller

This is one of my favorite sandwiches to make, its easy and good!

Enjoy!

Colby Ham Sandwiches

  • 3/4 cup butter melted
  • 2 TBSP. mustard
  • 1 TBSP. dried minced onion
  • 1 TBSP. poppy seeds
  • 2-3 tsp. sugar
  • 9-12 dinner rolls (about 3-inch diameter), sliced
  • 1 1/2 lbs. sliced ham
  • 2 cups shredded mozzarella cheese
  • 8-12 (as desired) slices or you can use shredded Colby cheese

In a small bowl, combine butter, mustard, onion, poppy seeds and sugar. Place roll bottoms, cut side up, on a large cookie sheet or pan . Top each with Colby cheese, ham and mozzarella cheese. Drizzle with half of the butter mixture. Replace roll tops. Drizzle with remaining butter mixture. Bake, uncovered, @350 degrees for 10-15 minutes or until cheese is melted.

  • Servings: 9-12 sandwiches