Nlhartman's profile page
Recipes
Easy Slow Cooker Pot Roast
By nlhartman
Season the roast with salt and pepper to taste
- 4 lb. chuck roast
- Salt and pepper
- 1 packet dry onion soup mix
- 1 c. water
- 3 carrots, chopped
- 1 onion, chopped
- 3 potatoes, peeled and cubed
- 1 stalk celery, chopped
Crabmeat Dip
By nlhartman
Northwest Pilot Wives cookbook
- 1 c. mayonnaise
- 1/2 c. sour cream
- 1 T. parsley, chopped
- 1 c. crabmeat
- 1 T. sherry
- 1 T. lemon juice
- Salt and pepper to taste
Becky's Cheesecake
By nlhartman
The best we've ever had!
- Graham cracker crust(enough to cover bottom of 9x13 pan)--1/4 c. melted margarine or butter mix with graham cracker crumbs
- 1 pkg. lemon jello
- 1 c. boiling water
- 8 oz. softened cream cheese
- 1 c. sugar
- 1 t. vanilla
- 2 c. whipping cream
Smoked Sausage and Navy Bean Soup
By nlhartman
From the Rival Crockpot cookbook
- 8 c. chicken broth
- 1 lb. navy beans, rinsed
- 2 ham hocks(about 1 lb.)
- 2 cloves garlic, minced
- 2 onions, sliced
- 1 c. diced carrots
- 1 c. diced celery
- 1 can(14 1/2 oz.)diced tomatoes, undrained
- 2 T. tomato paste
- 1 bay leaf
- 1 t. dried thyme
- 1 beef smoked sausage(16 oz.)cut into 1/2 inch rounds
Chipotle Chicken Pepper Dip
By nlhartman
From Byerly's kitchen
- 3/4 c. sour cream
- 1 C. yellow cheddar, shredded(Boar's Head is suggested)
- 1/4 t. Jalapeno Pepper sauce
- 1 small red bell pepper, chopped
- 1 small green bell pepper, chopped
- 3/4 lb. Boar's Head BOLD Chipotle Chicken Breast, diced
White Chocolate-Peppermint Mousse
By nlhartman
Julia Rutland, Coastal Living DECEMBER 2012
- 1 1/2 cups heavy whipping cream, divided
- 12 ounces white chocolate, chopped
- 1/4 teaspoon peppermint extract
- Garnish: crushed peppermint candies
Touch-Down Taco Dip
By nlhartman
Preheat oven to 375. Spread refried beans into bottom of deep dish baker Combine cream cheese and taco seasoning in
- 1 16 oz. can refried beans
- 1 8 oz. pkg. cream cheese, softened
- 1 pkg. taco seasoning mix
- 2 garlic cloves, pressed
- 1 small tomato, cored and chopped
- 1/4 c. onion, chopped
- 1/4 c. black olives, chopped
- 2 T. cilantro or parsley, snipped
- 1/2 c. shredded Cheddar cheese
- Sour cream
- Pita or tortilla chips
Pasta e Ceci Soup
By nlhartman
In a 3 1/2-quart Dutch oven over medium heat, warm the 3 Tbs
- 3 Tbs. plus 1/2 cup extra-virgin olive oil
- 2 carrots, finely diced
- 1 large yellow onion, finely diced
- 1 1/2 tsp. minced garlic
- 1/3 cup diced tomato
- 1 1/4 cups dried chickpeas, soaked in water overnight, drained and rinsed
- 6 cups water
- 2 fresh thyme sprigs
- 1/4 cup vegetable oil
- 3 fresh rosemary sprigs, cut into 1 1/2-inch lengths
- Kosher salt, to taste
- 1/2 lb. tubetti pasta, cooked until al dente and drained
- Freshly ground pepper, to taste
- Shaved Parmigiano-Reggiano cheese for serving
No Fuss Pot Roast
By nlhartman
Preheat grill to medium or oven to 450 degrees
- 1 Reynolds Hot Bags Foil Bag-large size or a sheet of heavy-duty aluminum foil
- 3 to 3 1/2 pound boneless beef chuck roast
- 2 c. peeled baby carrots
- 1 large onion, sliced
- 1 stalk celery, cut in 1-inch pieces
- 1 c. V-8 juice
- 1/2 c. water
- 1 envelope dry onion or beefy onion soup mix
- 3 T. flour
- 1/4 t. pepper
Blue Shark Cocktail Recipe
By nlhartman
Use a "Shaker" for Blue Shark drink recipe Combine vodka and rum in a cocktail shaker with cracked ice
- 3/4 oz. vodka
- 1/2 oz. tequila
- 1/2 oz. blue curacao liqueur