Slow Cooker Beef Pot Roast With Gravy

 

A favorite of mine to make in the cold month is Beef Pot Roast. I am finally taking the time to write out the recipe to share. I love how the meat is so tender when it is done that it falls apart and the gravy is full of flavor. Hope you enjoy!

 

Ingredients

 3lb. (about) beef boneless English roast or chuck roast

 2 tbls. olive oil

 1lb. to 1&1/2lbs. small potatoes, cut up into pieces

 1 bag of petite carrots

 1 medium onion, diced

 6 cloves of garlic, minced and divided

 1&1/2 cup frozen peas 

 8 oz. package of sliced mushrooms (optional)

 1 cup dry red wine (I use a red blend)

 1 bundle of fresh rosemary and thyme

 4 cups (about) of beef  Better Than Bouillon (enough to cover meat and vegetables)

 6 tbls. butter

 6 tbls. flour

 salt and pepper to taste

 

Directions

Salt and pepper roast and sear on all sides in olive oil before placing in slow cooker.  Mince 4 cloves of garlic on roast along with diced onion. Add all the other ingredients with the exception of the peas, mushrooms, butter and flour. Cook on low for 8 hours, add the peas and mushrooms about a half an hour before end of cooking time. Remove roast and shred. Melt butter in small sauce pan and then add butter to make a roux. Gradually add broth from slow cooker and simmer until you have a thick well blended gravy. Add gravy to remaining broth and vegetables and stir well. Add salt, pepper, and 2 cloves fresh garlic to taste. I also sometimes add a tablespoon or less of beef bouillon to gravy. I often take the potatoes out and make them into garlic mashed to eat with the gravy, beef, and vegetables.

 

 

 

Baby Shark Fruit and Jello Jiggler Treat

I came up with this appetizer treat for my grandson's Baby Shark birthday party. I started out by drawing a shark pattern to use so I could cut it out of the pan of blue jello jigglers,https://www.food.com/recipe/jello-jigglers-for-cookie-cutters-111982. I chose an extra firm recipe because I figured it would make cutting the shark out easier than the normal recipe. I used fruit dip for the shark's tummy https://www.dinneratthezoo.com/cream-cheese-fruit-dip/ ,oreo mini cookie opened up for the eye with decorator gel for the pupil, mint leaves, grapes, mandarin oranges, blue berries, and grapes. I laid the mint leaves on the pan before pouring the jigglers in the pan. When the jigglers were set, I used a knife to cut around my shark pattern and filled that all in with the blueberries and dip, and then added the other fruit on top of the jigglers, pressing them in slightly so they wouldn't roll around if I had to move the pan, and wallah! it's done!

Giant Molasses Cookies

I don't often bake but this recipe from my sister is worth it! They are easy to make and so tasty!

Ingredients

4 &1/4 cup all-purpose flour
1 Tbs ginger
1 & 1/2 tsp baking soda
1&1/2 tsp cinnamon
1 tsp salt
1/8 tsp cloves
1&1/2 cups sugar, divided
1 cup vegetable oil
3/4 cup molasses
2 large eggs

Directions

1. Heat oven to 350F. Grease large cookie sheet. Combine flour, ginger, baking soda, cinnamon, salt and cloves in medium bowl. Set aside.
2. Whisk together 1&1/4 cups sugar, oil, molasses and eggs in large bowl until smooth; stir in dry ingredients. Refrigerate dough 15 minutes.
3. Place remaining 1/4 cup sugar in small bowl. Using 2&1/4 inch ice-cream scoop or level 1/4 cup measure, form cookie dough into balls; roll balls in sugar. Place sugar-coated balls 3 inches apart on prepared sheet. Bake 15 to 18 minutes until golden. Cool cookies on wire racks. Repeat with remaining dough. Makes about 18 cookies.

Thyme Popovers

I rarely bake, but this recipe of Ina Garten's is so easy that even I like to make them! My older son loves filling them with butter and eggs. He loves that burst of  butter at the end of a bite. The beauty of them is that you can fill them with just about anything.

Ingredients

Softened butter for greasing pans, plus 1 1/2 tablespoons unsalted butter, melted
1 1/2 cups all-purpose flour, sifted
3/4 teaspoon kosher salt
1 teaspoon chopped fresh thyme leaves
3 large eggs, at room temperature
1 1/2 cups whole milk, at room temperature

Directions

 Preheat the oven to 425 degrees F.

Generously grease aluminum popover pans or custard cups with softened butter. You'll need enough pans to make 12 popovers. Place the pans in the oven for 2 minutes to preheat. Meanwhile, whisk together the flour, salt, thyme, eggs, milk, and melted butter until smooth. The batter will be thin. Fill the popover pans less than half full and bake for exactly 30 minutes. Do not peek.

Serve hot.

Beer Cheese Soup

 While hibernating during the Corona Virus, I've got plenty of time to add a couple more of my favorite soup recipes.
I have been searching for a long time for a beer cheese soup that tastes like the soup I remember eating in a restaurant in New Ulm, MN when I was in college. (Just a few years ago.) :) This is definitely the closest to what I remember. Yummy!

 Ingredients

1 1/2 cups diced carrots

1 1/2 cups diced onion

1 1/2 cups diced celery

2 cloves garlic, minced

 1 teaspoon hot pepper sauce

 1/8 teaspoon cayenne pepper

 1/2 teaspoon salt

 1/4 teaspoon black pepper

 3 cups chicken broth

 2 cups beer

 1/3 cup butter

 1/3 cup flour

 4 cups milk or half and half

 6 cups shredded sharp Cheddar cheese

 1 tablespoon Dijon mustard

 2 teaspoons Worcestershire sauce

 1 teaspoon dry mustard

 

 

Directions

1. In a large saucepan over medium heat, stir together carrots, onion, celery, and garlic. Stir in hot pepper sauce, cayenne pepper, salt, and pepper. Pour in chicken broth and beer; simmer until vegetables are tender, about 12 minutes. Remove from heat.
2. Meanwhile, heat butter in a large soup pot over medium-high heat. Stir in flour with a wire whisk; cook, stirring until the flour is light brown, about 3 or 4 minutes. Gradually stir in milk, whisking to prevent scorching, until thickened. Remove from heat, and gradually stir in cheese. Keep warm.
3. Stir beer mixture into cheese mixture. Stir in Dijon mustard, Worcestershire sauce, and dry mustard. Adjust for hot pepper sauce. Bring to a simmer, and cook 10 minutes. Serve topped with popcorn.

Three Cheese Fondue

I absolutely love this fondue and it's a family favorite! It's a variation on a Melting Pot Wisconsin Trio Cheese Fondue

 Ingredients

• 1 1/2 Cup shredded Butterkase cheese
• 1 1/2 Cup shredded Fontina cheese
• 3 Tablespoon all-purpose flour
• 3/4 Cup white wine
• 1/4 Cup dry sherry
• 2 Teaspoon chopped shallots
• 1Teaspoon fresh ground pepper
• 1/4 Cup crumbled blue cheese
• 1/4 to 1/2 cup whipping cream 
• 2 Tablespoon chopped scallions  

Directions

 Toss the Butterkase and Fontina cheese with the flour in a bowl. Place a metal bowl over a saucepan filled with 2 inches of water. You may also use a conventional double boiler. Bring the water to a boil over high heat. Reduce the heat to medium and pour the white wine and sherry into the bowl. Stir in the shallots using a fork. Bring to a simmering boil and cook for 3 minutes. Add half the cheese blend and cook until the cheese is melted, stirring constantly. Add the remaining cheese blend in a small amount at a time, stirring constantly in a circular motion after each addition until the cheese is melted. Fold in the pepper and Blue cheese. Add whipping cream to thin down the fondue to desired consistency. Pour into a warm fondue pot and keep warm over low heat. Garnish with the scallions.
Serve with carrots, bread, cauliflower or any of your favorite cheese fondue dippers. My favorite is honey crisp apples.

Shrimp Pasta Salad With Fresh Dill

I absolutely love dill and love this shrimp pasta salad! I am finally writing down the ingredients for this salad and about how much of each of the ingredients I use. I have prepared it by taste the last few times after asking my sister Miriam to refresh my memory on the ingredients she uses for the salad. Now I can just look it up!

Ingredients

1 Pound Shrimp
1 Tsp. Old Bays Seasoning
Salt
1/2 Lemon 
8 Ounce Medium Shell Pasta  (prepared according to directions)
3/4 Cup Mayonnaise
1/3 Cup Sour Cream
1/3 Cup Plain Yogurt
1/3 to 1/2 Cup Chopped Fresh Dill                                                  
1 to 1&1/2 Cups Chopped Sweet Onion
3 Celery Stalks Chopped
1 Red Bell Pepper Chopped
1 to 1&1/2 Cups Frozen Peas or Trader Joe's English Peas found in their produce section.
Season Salt and Pepper to Taste

Directions

I like to start by preparing the sauce to use with the pasta salad to give it time to meld while preparing the shrimp and pasta. Combine mayonnaise, sour cream, yogurt, fresh dill, onion, and celery and then refrigerate. Chop up red bell pepper and set aside.
Prepare a pound of raw shrimp by boiling water with 1 tsp. Old Bays, some salt, and half a lemon squeezed into water and throw in. Bring water to a boil and add shrimp simmering until shrimp turns pink and floats to the top, drain, and put into a ice water bath. Shell shrimp and cut into bite sized pieces. While shrimp is being prepared, start water boiling for pasta and prepare according to package directions. Rinse in cold water.
In large bowl combine sauce, shrimp, pasta, red pepper, and peas. Add season salt and course black pepper to taste.