A Blog with a Purpose

I started this blog with the intention of making a good shared recipe site. These are all recipes which I have found, cooked, ate and loved (also that my 2 going on 3 picky eaters loved as well: my husband, 6 yr old son and 3 month old daughter). So give them a try and feel free to leave comments on the recipes as well and share this page with your friends. Enjoy - Kenni Holland

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Cream of Potato & Cheddar Soup

I got this recipe from the taste of home and figured I'd give it a try. I was so glad that I did! It was EXCELLENT! It calls for celery on the website but I didn't use it and it didn't need the additional toppings I thought. But you do what you like :)

Cream of Potato & Cheddar Soup

8 yukon gold potatoes, peeled and cubed
1 lrg red onion, chopped
2 (14.5oz) chicken broth
1 (10.5oz) can of cream of celery soup
1 tsp. garlic powder
1/2 tsp. white pepper (you can use black i think this was just for the overall look of the soup)
1 1/2 c. (6 oz)  shredded sharp cheddar cheese
1 c. half and half cream

Combine first 6 ingredients in a 4 qt. slow cooker.Cover and cook on low for 8-9 hours or until potatoes are tender. Stir in cream and cheese and cook 30 minutes longer or until cheese is melted.

Slow Cooker Roast Beef

OMG! Is the only way I could describe this. I can't remember what magazine I snagged this out of but it was probably taste of home or family circle. But it is by far the best roast beef I have ever tasted. I served this with yeast dinner rolls, home fries, and steamed peas. DEFINITELY fixing this again.

Slow Cooker Roast Beef

1 boneless beef chuck roast (4lbs) trimmed
1 large sweet onion, chopped
1 1/3c. plus 3 tbsp. water, divided
1 (10.5oz) can condensed French Onion Soup
1 c. packed brown sugar
1/3c. reduced sodium soy sauce
1/4c. cider vinegar
6 cloves of garlic, minced
1/4 tsp pepper
1 tsp. ground ginger
3 tbsp. cornstarch

Cut roast in 1/2. Place in slow cooker; add the onion and 1 1/3c. of water. Combine all but cornstarch and remaining water in a bowl and pour over top of roast. Cook on low for 7-9 hours. Remove roast from cooker, strain juices and transfer to a small saucepan. Bring to a boil. Combine cornstarch and water until smooth and gradually add this to the boiling juices, stir until thickened.