Burkholder Blog

Today, we are experimenting. We started with a recipe I found online for Easy, Cheesy Pumpkin Lasagna, added chicken & apple sausage to the pumpkin mixture, and used pumpkin spice noodles that we had purchased a while ago and didn’t know how to use. It’s in the oven at the moment and we’ll let you know how it turns out.

Jeff’s also got a pot of spiced cider in the crock pot:
~1 gallon apple cider
~cranberry juice to taste (usually 1-3 cups)
~two thick slices each of lemon and orange with rind
~four cinnamon sticks
~16 cloves & 16 allspice (he uses a tea ball for easy extraction)

The weather may have decided to turn up the heat, but we’re fighting back. FALL is HERE!

I know I haven’t updated here in… well… ages. I’ve been focused on a lot of other things. The family is doing well for the most part but it’s been a taxing year for us. Promise to try to get pics of the kids up here soon, but with Facebook (and how much easier it normally is to post photos there) I don’t even think about posting here.

Tonight, however, I’m posting here because I’ve had several requests for the recipe for “my” Gingersnap Pot Roast (and frankly, Facebook is incredibly temperamental today and I don’t have the patience to deal with it). Technically, this recipe comes from Better Homes and Gardens, but I’ve adapted it enough that I can call it mine.

Gingersnap Pot Roast
(A.K.A. Sauerbraten Made Easy)

Layer in crock pot:

• 3 medium sweet potatoes or yams (peeled and cut)
• one bag of “baby” carrots prepared
• 4 small or medium apples, cut into wedges
• 2-3 lb chuck roast

Mix together to make gravy and pour over roast:

• 1 cup water
• 8 gingersnaps crumbled
• 2 tablespoons red wine vinegar
• 1 teaspoon beef bouillon granules
• 1/8 teaspoon ground red pepper

Cover and cook on low 10-12 hours or on high 5-6 hours.

Enjoy.