Ham & Potato Soup

I've made this soup a few times and we really like it. I've got left over ham, so I'm going to make it tonight. I'd go a little lighter on the pepper.

http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx
http://allrecipes.com/Recipe/Delicious-Ham-and-Potato-Soup/Detail.aspx

Here are the ingredients.

• 3 1/2 cups peeled and diced potatoes
• 1/3 cup diced celery
• 1/3 cup finely chopped onion
• 3/4 cup diced cooked ham
• 3 1/4 cups water
• 2 tablespoons chicken bouillon granules

• 1/2 teaspoon salt, or to taste
• 1 teaspoon ground white or black pepper, or to taste
• 5 tablespoons butter
• 5 tablespoons all-purpose flour
• 2 cups milk

Crockpot Pot Roast & Gravy from Six Sisters

When you have to resort to your own Sunday dinners, you turn to the web. I've used this recipe a few times and really like it. 

Slow Cooker Sunday Dinner Pot Roast and Gravy Recipe

Sunday dinner was always the best meal of the week growing up at my house . . . and pot roast was one of our staple Sunday meals. After I got married and was in charge of Sunday dinner for my own little family, I was super intimidated by pot roast . . . until I discovered that I could make it in my CROCK POT. Hooray!

I promise you, this is the easiest and yummiest pot roast recipe. You just can't mess it up! And when you feel ready, try the homemade gravy recipe . . . it took me a couple of tries to get it just right. And let's be honest . . . you really could make this any day of the week! My husband would think that he had died and gone to heaven if he came home from work and found this waiting for him!

2 1/2 - 3 pounds beef chuck roast 

1 pound (16 oz) baby carrots
4 medium potatoes, cubed (I use whatever I have on hand- red, Yukon gold, or Russet)
1 large sweet onion
4 cloves garlic, crushed
2 Tablespoons olive oil
Salt and pepper
1 (16 ounce) can diced tomatoes (optional- I make it with and without this and it tastes great either way)
2 cups beef broth
1 chicken bouillon cube

Heat olive oil in a large saute pan over medium high heat. Pat beef with paper towels and season all sides generously with salt and pepper. Sear beef in the saute pan until a nice crust forms (about 3 minutes on each side). Place beef in crock pot. Don't drain the drippings.

Add carrots, onions, potatoes and garlic to the pan and saute for about 3 minutes. Pour in the diced tomatoes (with juices) and stir to combine. Arrange vegetables over the beef in the crock pot and pour in the beef broth with the bouillon cube dissolved.

Cook on low for 7-8 hours.

Pot Roast Gravy

Pot Roast drippings/liquid
2 Tablespoons butter, cold
2 Tablespoons flour
1 teaspoon cornstarch
1 - 2 teaspoons cold water

Pour all the liquid out of the crock pot into a small or medium sauce pan. Let simmer over medium low heat for about 5 minutes. Mix butter and flour together in a small bowl and mash together with a fork until well combined (kind of like a buttery paste). Slowly whisk in the mixture into the liquid until starting to thicken and combined. If you like thick gravy, add the cornstarch as an added thickening agent. Just combine the cornstarch with cold water until dissolved and stir into the gravy, whisking until smooth. Season with freshly ground black pepper (I don't normally need anymore salt).

Recipe adapted from The Dish on Delish

Lime Crepes

I learned how to make these at the Williams' house and I love them. 

Do you like the fancy lime on top?

Crepes:

1 1/2 c. flour

1 T. sugar

1/2 t. baking powder

1/2 t. salt

2 c. milk

2 T. butter

1 t. lime zest (finely grated) -you'll need about 3-4 limes for zest and juice

2 T. fresh lime juice

2 eggs

Blend above ingredients together in blender. (I just keep it in the blender and pour it directly into the pan.) Make crepes as usual on medium heat. There meant to be served cool.

Filling:

1 package of cream cheese

1/2 c. sugar

1 T. lime zest

Whip together and add either heavy whipping cream or just cool whip if you are on a tight budget--it tastes just as good). I wouldn't add the whole container because it tends to drown out the cream cheese taste if you put too much.

Marilyn Thompson's Nosey Rolls

Shane's requested that I learn how to make some of his mom's favorite foods. I usually make these rolls every Sunday. You can make a large cookie sheet full of delicious rolls with this recipe. We enjoy them all week.

1. Mix 2 (scant...less than) T. of dry yeast and 1/4 c. warm water in a mug (stir with plastic, not metal).
2. In a small microwavable bowl, add 1 cup of water and 1/2 c. shortening and microwave for 1 minute.
3. Mix 1/2 c. sugar and 2 tsp. salt. Add 3 well-beaten eggs, water/shortening mixture, and yeast/water mixture. Mix well.
4. Slowly add 4 1/2 cups of sifted flour.
5. Put dough in a greased/covered bowl to rise for a couple of hours.
6. Roll out to about 1/4 inch or so on well-floured surface and cut into large circles.
7. Dip half of the circle into melted butter and place on large cookie sheet and fold over in half. Use two finger to seal them together. (I know that's kind of confusing...I'll try to add pictures this weekend).

Here's a list of ingredients:
-2 T (scant) dry yeast
-1/4 cup warm water
-1/2 cup shortening
-1 cup water
-1/2 cup sugar
-2 tsp. salt
-3 well-beaten eggs
-4 1/2 cups sifted flour
-melted butter