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Monthly Archives: December 2015

Italian Pot Roast


  • 3 cups beef broth
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon onion salt
  • 1 teaspoon dried parsley
  • 1 teaspoon garlic powder
  • 1 bay leaf
  • .7 ounce package dry Italian-style salad dressing mix
  • 5 lb pot roast
  • 3-5 tablespoons of cornstarch dissolved in water
  • Flat pasta


  1. Combine broth with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in sauce pan. Stir well and bring to a boil. Remove from heat.
  2. Place roast in slow cooker and pour broth mixture over the meat.
  3. Cover and cook on low for 10-12 hours.
  4. Remove meat from slow cooker and shred.
  5. Dump braising liquid into fat separator. Pour 90% of mixture (excluding fat) into a saucepan.
  6. Return meat to slow cooker. Pour remaining braising liquid into meat and stir. Set slow cooker to keep warm.
  7. Bring remaining braising liquid to a boil and reduce 10-15%. Add cornstarch/water mixture until thickened as desired. Pour gravy into slow cooker and mix with meat.
  8. Serve over flat pasta.

Carolyn’s Dill Dip

Again, no clue where this recipe came from, but my Aunt Carolyn used to make it at family events. Simple and very tasty for veggies and such.


  • 8oz Sour Cream
  • 8oz Mayo (Helman’s)
  • 1 TBSP Beumonde
  • 1 TBSP Parsley
  • 1 TBSP Dill Weed
  • 1 TBSP Dried Onion


  1. Mix together.
  2. Refrigerate for a few hours.

New York Cheesecake

This is an old recipe my mom used to make. Who knows where it came from, but I remember this was my birthday “cake” of choice when I didn’t go with Funfetti Cake.


  • 1 cup graham cracker crumbs
  • 1 cup + 3 TBSP Sugar, divided
  • 3 TBSP butter, melted
  • 5, 8 oz packages Cream Cheese, softenend
  • 3 TBSP Flour
  • 1 TBSP Vanilla
  • 3 Eggs
  • 1 cup Sour Cream
  • 21 oz can Cherry Pie Filling


  1. Make the Crust: Preheat oven to 350 degrees
    • Mix Crumbs, 3 TBSP sugar, and butter.
    • Press into the bottom of a 9-inch springform pan
    • Bake for 10 minutes
  2. Make the Cake:
    • Beat Cream cheese, 1 cup sugar, flour, and vanilla until well mixed and light and fluffy.
    • Blend in the sour cream.
    • Pour over prepared crust
  3. Bake 60-70 minutes until center is almost set.
  4. Cool, then run knife around rim to loosen. Refrigerate 4 hrs or overnight to set.
  5. Top Pie with cherry filling.
  6. Store in the refigerator