submitted by Marbree Hardee
Ingredients
4 cups blueberries (any fruit will work)
Crisp:
1 cup old-fashioned oats
1/2 cup chopped raw pecans
1/2 cup almond meal
1/4 cup olive oil
1/4 cup pure maple syrup
1/2 teaspoon salt
Whipped cream or vanilla ice cream (why not?)
Instructions
1.Add blueberries to an 8x8 pan or a medium size casserole dish.
2.Add oats, pecans, almond meal, olive oil, maple syrup, and salt to a bowl. Toss to combine. Distribute crisp evenly over blueberries. Bake in a preheated 350 degree oven for 35 to 40 minutes, longer if the berries are frozen. Top with vanilla yogurt, whipped cream, or ice cream.
SOURCE: http://bakedbree.com/gluten-free-blueberry-crisp-2
My Chicken Thighs (from The One-Armed Cook)
submitted by Marbree Hardee
½ c. honey-flavored
mustard
¾ c. vegetable oil
½ c. honey
2 lbs. boneless,
skinless chicken thighs (about 12-14 pieces)
1.
In a large resalable plastic bag, combine the
first 3 ingredients, shaking well to mix.
2.
Add the chicken pieces; turn to coat with the
marinade. Refrigerate 8 hours or overnight, turning the bag occasionally.
3.
When ready to cook, preheat the oven to 350°F.
4.
Coat a 9x13-inch baking pan with cooking spray.
Remove the chicken from the bag with tongs and pace skin side up in the pan.
Discard the marinade.
5.
Bake for 50 min to 1 hour, until the chicken is
tender.
6.
NOTE: the thighs can be prepared in the marinade
and frozen for up to 3 months. When ready to cook, defrost in the refrigerator,
place in a cold oven , and bake at 350° for about 1 ½
hours.
**I substitute boneless chicken breasts for
the thighs because I prefer white vs. dark meat. You just have to bake a
little longer because it is a thicker cut of meat.
Tailgate Breakfast Casserole
submitted by Anna Kaminski
~ This is a very quick casserole to make…and is super yummy! Jordan and I take the leftover casserole and use it to make breakfast burritos!
Servings: 6-8
Ingredients:
• 3 eggs
• 1 lb. cooked sausage
• 1 ½ cups hash browns (diced or shredded)
• 2/3 cup milk
• 1 can cream of celery soup (I know it sounds weird…but trust me it is SO GOOD!)
• 1 cup grated cheese
• Tabasco sauce to taste (optional)
Brown sausage and mix with hash browns in a large bowl. Combine soup, milk, egg and cheese (Add Tabasco sauce if you want it a little spicy!). Stir all ingredients together, and put in a greased, 13x9 pan. Cook at 350 degrees for 30-40 minutes, or until you can stick a knife in and it comes out fairly clear.
~ This is a very quick casserole to make…and is super yummy! Jordan and I take the leftover casserole and use it to make breakfast burritos!
Servings: 6-8
Ingredients:
• 3 eggs
• 1 lb. cooked sausage
• 1 ½ cups hash browns (diced or shredded)
• 2/3 cup milk
• 1 can cream of celery soup (I know it sounds weird…but trust me it is SO GOOD!)
• 1 cup grated cheese
• Tabasco sauce to taste (optional)
Brown sausage and mix with hash browns in a large bowl. Combine soup, milk, egg and cheese (Add Tabasco sauce if you want it a little spicy!). Stir all ingredients together, and put in a greased, 13x9 pan. Cook at 350 degrees for 30-40 minutes, or until you can stick a knife in and it comes out fairly clear.
Baked German Pancake
submitted by Anna Kaminski
~ Family favorite breakfast – a German spin on your normal pancake!
Servings: 2
Ingredients
• 3 eggs
• ½ cup flour
• ½ tsp. salt
• ½ c milk
• 2 T butter, melted
Preheat oven to 450 degrees. Whisk eggs, add flour, salt, and whisk until smooth. Add milk a little at a time and whisk well. Whisk in butter. Heavily grease a skillet and pour batter into it. Bake at 450 degrees for 15-20 minutes, until browned. It will look puffy! Serve immediately with powdered sugar, syrup, honey, etc.
~ Family favorite breakfast – a German spin on your normal pancake!
Servings: 2
Ingredients
• 3 eggs
• ½ cup flour
• ½ tsp. salt
• ½ c milk
• 2 T butter, melted
Preheat oven to 450 degrees. Whisk eggs, add flour, salt, and whisk until smooth. Add milk a little at a time and whisk well. Whisk in butter. Heavily grease a skillet and pour batter into it. Bake at 450 degrees for 15-20 minutes, until browned. It will look puffy! Serve immediately with powdered sugar, syrup, honey, etc.
Spinach Artichoke Dip
submitted by Anna Kaminski
~ Quick and easy…and a healthier spin on your average spinach-artichoke dip!
Ingredients:
• 1 package of fresh baby spinach, roughly chopped
• 1 individual container of plain greek yogurt
• ½ cup light mayo
• 1-2 cans of artichokes (your preference) drained and roughly chopped
• 1 pkg. Knorr Vegetable Dip mix
• Fresh Parmesan cheese
Mix all ingredients together in a large bowl, and put in microwave-safe dish. Gradually heat/stir dip until spinach is wilted and warmed through. I microwave it for 45 sec. each time, and stir between heatings. Once warm, sprinkle some fresh Parmesan cheese on top. Serve with pita or tortilla chips, carrots, etc.
~ Quick and easy…and a healthier spin on your average spinach-artichoke dip!
Ingredients:
• 1 package of fresh baby spinach, roughly chopped
• 1 individual container of plain greek yogurt
• ½ cup light mayo
• 1-2 cans of artichokes (your preference) drained and roughly chopped
• 1 pkg. Knorr Vegetable Dip mix
• Fresh Parmesan cheese
Mix all ingredients together in a large bowl, and put in microwave-safe dish. Gradually heat/stir dip until spinach is wilted and warmed through. I microwave it for 45 sec. each time, and stir between heatings. Once warm, sprinkle some fresh Parmesan cheese on top. Serve with pita or tortilla chips, carrots, etc.
Helena’s Classic Macaroni & Cheese
submitted by Anna Kaminski
~ This is my mom’s recipe – what a great comfort food dish!
Servings: 6-8
Ingredients:
Bread Crumb Topping
• 6 slices of white bread, torn into rough pieces (you can use wheat, leftover French bread, etc. – it all tastes great!)
• 3 T cold unsalted butter, cut into 6 pieces
Pasta & Cheese
• 1 lb. elbow macaroni
• Pinch of salt
• 2 T unsalted butter
• 6 T flour
• 1.5 tsp. powdered mustard
• ¼ tsp. cayenne pepper
• 5 c milk
• 8 oz. Monterey Jack shredded cheese
• 8 oz. Sharp Cheddar shredded cheese
Pulse bread and butter in food processor until crumbs are 1/8 inch (10-15 1 second pulses). Set aside. Cook pasta in salt, drain and set aside. In large pan, heat butter over med-high heat until foaming. Add flour, mustard, and cayenne pepper, and whisk well for 1 minute. Gradually whisk in milk. Bring to boil whisking continuously. Reduce heat to medium and simmer for 5 minutes or until thick like cream. Take pan off heat, and whisk in both cheeses and 1 tsp. salt until cheese are fully melted. Add pasta and cook over med-low heat stirring until mixture is steaming and heated through (about 6 minutes). Transfer to broiler safe 13x9 dish and sprinkle evenly with breadcrumbs. Broil until crumbs are deep golden brown 3 to 5 minutes. Cool 5 minutes, and then serve!
~ This is my mom’s recipe – what a great comfort food dish!
Servings: 6-8
Ingredients:
Bread Crumb Topping
• 6 slices of white bread, torn into rough pieces (you can use wheat, leftover French bread, etc. – it all tastes great!)
• 3 T cold unsalted butter, cut into 6 pieces
Pasta & Cheese
• 1 lb. elbow macaroni
• Pinch of salt
• 2 T unsalted butter
• 6 T flour
• 1.5 tsp. powdered mustard
• ¼ tsp. cayenne pepper
• 5 c milk
• 8 oz. Monterey Jack shredded cheese
• 8 oz. Sharp Cheddar shredded cheese
Pulse bread and butter in food processor until crumbs are 1/8 inch (10-15 1 second pulses). Set aside. Cook pasta in salt, drain and set aside. In large pan, heat butter over med-high heat until foaming. Add flour, mustard, and cayenne pepper, and whisk well for 1 minute. Gradually whisk in milk. Bring to boil whisking continuously. Reduce heat to medium and simmer for 5 minutes or until thick like cream. Take pan off heat, and whisk in both cheeses and 1 tsp. salt until cheese are fully melted. Add pasta and cook over med-low heat stirring until mixture is steaming and heated through (about 6 minutes). Transfer to broiler safe 13x9 dish and sprinkle evenly with breadcrumbs. Broil until crumbs are deep golden brown 3 to 5 minutes. Cool 5 minutes, and then serve!
Spinach Artichoke Pasta Salad
submitted by Anna Kaminski
~ Rachel Ray recipe - this is a fresh, delicious dish to bring to a
spring/summer BBQ!
Servings: 6-8
Ingredients
• Coarse salt and fresh pepper to taste
• 1 lb. penne or other short pasta
• 1/3 cup extra virgin olive oil
• 3 T red wine vinegar
• Juice of 1 small lemon
• 6 oz. baby spinach, chopped
• 1 can artichoke hearts in water, drained & coarsely chopped
• 1 container of feta cheese, or freshly chopped mozzarella
• ½ cup pitted Kalamata olives, coarsely chopped
• ½ medium red onion, chopped
• ½ cup fresh parsley, chopped
Cook pasta according to package directions and drain, and give time to
cool. Combine olive oil, vinegar, and lemon juice in the bottom of a large serving
bowl. Add the remaining ingredients plus the pasta to the bowl and toss until well
combined. Season with salt and pepper and serve.
Baked Mac-N-Cheese
submitted by Nicole Anderson
Ingredients:
1 8 oz.
package elbow macaroni
4 Tbsp.
butter
½ cup bread
crumbs
1 small
onion minced
1 cup
shredded Gruyere Cheese
1 cup
shredded cheddar cheese
1 Tbsp.
flour
¼ tsp.
mustard
1/8 tsp.
pepper
1 ½ cups
milk
Directions:
Add pasta to boiling pot of water with 1 tsp. salt. Boil
until just tender. Drain in colander. Preheat oven to 350 degrees. Spray a 2
qt. baking dish and pour drained noodles in. Melt butter in microwave and add
breadcrmbs. Set aside. In a 1 qt. sauce pan, melt butter with onion, about 5
min. Add flour, mustard, pepper and 1 tsp. salt. Stir together with a whisk.
Add milk; whisk until thickened. Remove from heat and add cheese. Pour cheese
sauce over pasta in baking dish. Sprinkle with breadcrumbs. Bake for 20
minutes.
Crab Rangoon
submitted by Nicole Anderson
Ingredients:
1 can crab
1 pkg. (8 oz.) cream cheese
green onion
wonton wrappers
Mix together and place about a quarter size amount in center of wonton wrapper. Fold using
egg into a boat or hat. Fry in vegetable oil until brown. Serve while hot with sweet & sour sauce.
Ham and Cheese Sliders
submitted by Nicole Anderson
Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#daPWYZ0qW27usJ46.99
Ingredients
- 24 white dinner rolls
- 24 pieces honey ham
- 24 small slices Swiss cheese
- 1/3 cup mayonnaise
- 1/3 cup miracle whip
- 1 Tablespoon poppyseeds
- 1 1/2 Tablespoons yellow mustard
- 1/2 cup butter, melted
- 1 Tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
Poppy seed sauce:
Instructions
- In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
- In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
Ingredients
- 24 white dinner rolls
- 24 pieces honey ham
- 24 small slices Swiss cheese
- 1/3 cup mayonnaise
- 1/3 cup miracle whip
- 1 Tablespoon poppyseeds
- 1 1/2 Tablespoons yellow mustard
- 1/2 cup butter, melted
- 1 Tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
Poppy seed sauce:
Instructions
- In a small bowl, mix together mayonnaise and miracle whip. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.
- In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.
Read more at http://www.the-girl-who-ate-everything.com/2010/04/ham-and-cheese-sliders.html#daPWYZ0qW27usJ46.99
Tortilla Soup
submitted by Nicole Anderson
Ingredients:
4 boneless, skinless chicken breasts
½ tsp. minced garlic (dry or fresh)
2 cans (14 oz.) chicken broth
2 cans (14 oz.) stewed tomatoes
1 C. salsa
2 Tbsp. dried cilantro
1 Tbsp. cumin
Add all ingredients to crock pot. Cook on high for 46 hours or low for 8-10 hours. Shred chicken
and garnish with shredded cheddar cheese, tortillas, sour cream and fresh cilantro.
Buttermilk Syrup
submitted by Molly Miner
½ C. buttermilk
1 cube butter
½ tsp. soda
1 C. sugar
1 TB. Karo syrup
1 tsp. vanilla
Put all but vanilla in a pan. Boil for 5 minutes. Remove from heat and add vanilla. Serve over your favorite sweet breakfast.
½ C. buttermilk
1 cube butter
½ tsp. soda
1 C. sugar
1 TB. Karo syrup
1 tsp. vanilla
Put all but vanilla in a pan. Boil for 5 minutes. Remove from heat and add vanilla. Serve over your favorite sweet breakfast.
Eggs on the Golden Rod (breakfast)
submitted by Molly Miner
4 eggs
2 TB. butter
2 TB. flour
2 C. milk
salt and pepper to taste
Bread (to make toast)
Hard boil your eggs (this could take about 12 minutes). While the eggs are boiling make your white sauce. To do this melt your butter on the stove and then add flour to the melted butter. Stir butter and flour with a fork or whisk until it looks like paste. Add milk and whisk until smooth. Stay close to the stove and whisk/stir often. After eggs are done place them in cold water to cool them down. Peel and cut up eggs. Put eggs in stove mixture and add salt and pepper to taste. Serve over toast.
4 eggs
2 TB. butter
2 TB. flour
2 C. milk
salt and pepper to taste
Bread (to make toast)
Hard boil your eggs (this could take about 12 minutes). While the eggs are boiling make your white sauce. To do this melt your butter on the stove and then add flour to the melted butter. Stir butter and flour with a fork or whisk until it looks like paste. Add milk and whisk until smooth. Stay close to the stove and whisk/stir often. After eggs are done place them in cold water to cool them down. Peel and cut up eggs. Put eggs in stove mixture and add salt and pepper to taste. Serve over toast.
Strawberry Avocado Salsa
submitted by Molly Miner
2 cups strawberries, stemmed and diced
1 avocado, peeled, pitted, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tsp. lime zest
2-3 Tbsp. freshly squeezed lime juice
2 tsp. jalapeno pepper, seeded and diced
1/2 tsp. evaporated cane sugar
salt and freshly ground black pepper, to taste
Combine all ingredients in a small bowl. Toss gently, season to taste with salt and pepper, and serve.
Serves 4.
2 cups strawberries, stemmed and diced
1 avocado, peeled, pitted, and diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
1 tsp. lime zest
2-3 Tbsp. freshly squeezed lime juice
2 tsp. jalapeno pepper, seeded and diced
1/2 tsp. evaporated cane sugar
salt and freshly ground black pepper, to taste
Combine all ingredients in a small bowl. Toss gently, season to taste with salt and pepper, and serve.
Serves 4.
Whole Wheat Bread
submitted by Molly Miner
Combine and mix til dissolved. Set aside:
2 TB. yeast
½ C. warm water
1 TB. sugar
In a mixing bowl add:
5 C. warm water
2/3 C. oil
2/3 C. honey
2 TB. salt
Then add:
6 C. wheat flour & 7 C. white flour
Add 6 cups of whole-wheat flour to water-honey-oil mixture. Blend in mixer using whisk or paddle. Switch to dough hook and add yeast mixture and 7 cups of flour (one cup at a time) until mixture is right. Knead for about 10 minutes. The dough needs to be somewhat sticky. You don’t want the dough to be too stiff or dry. If your finished loaf cracks, too much flour was added. Oil hands and counter top. Pour the dough onto oiled counter and divide into five loaves (about 4 ¾). Form each portion into a loaf and place in greased pan. Let rise for 1 hour and cover with damp towel. Don’t let it rise too much or the quality of the bread will be poor. Bake at 375’ for 30 minutes.Half of this recipe was plenty at our house for 2 kids and 2 adults.
Combine and mix til dissolved. Set aside:
2 TB. yeast
½ C. warm water
1 TB. sugar
In a mixing bowl add:
5 C. warm water
2/3 C. oil
2/3 C. honey
2 TB. salt
Then add:
6 C. wheat flour & 7 C. white flour
Add 6 cups of whole-wheat flour to water-honey-oil mixture. Blend in mixer using whisk or paddle. Switch to dough hook and add yeast mixture and 7 cups of flour (one cup at a time) until mixture is right. Knead for about 10 minutes. The dough needs to be somewhat sticky. You don’t want the dough to be too stiff or dry. If your finished loaf cracks, too much flour was added. Oil hands and counter top. Pour the dough onto oiled counter and divide into five loaves (about 4 ¾). Form each portion into a loaf and place in greased pan. Let rise for 1 hour and cover with damp towel. Don’t let it rise too much or the quality of the bread will be poor. Bake at 375’ for 30 minutes.Half of this recipe was plenty at our house for 2 kids and 2 adults.
Blue Ribbon Oatmeal Chocolate Chip Cookies (you’ll seriously fall in love)
submitted by Molly Miner
1 C. sugar
1 C. brown sugar
½ C. shortening
½ C. butter
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 C. oatmeal
1 – package chocolate chips
Cream sugars, butter, and shortening. Add the rest of ingredients in order listed. Roll into ping-pong size balls. Bake 350’ for 10 minutes. Balls can be frozen and baked later.
1 C. sugar
1 C. brown sugar
½ C. shortening
½ C. butter
2 eggs
2 C. flour
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 tsp. vanilla
2 C. oatmeal
1 – package chocolate chips
Cream sugars, butter, and shortening. Add the rest of ingredients in order listed. Roll into ping-pong size balls. Bake 350’ for 10 minutes. Balls can be frozen and baked later.
Clark White Chili
submitted by Molly Miner
1 lb. chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 – 15 ½ oz. great northern beans, rinsed and drained (or navy beans)
1 – 14 oz. can chicken broth
2 – 4 oz. cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
¼ tsp cayenne pepper (optional)
1 C. sour cream
½ C. whipping cream
In a large saucepan, sauté chicken, onion, and garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream and serve immediately.* Makes about 7 servings. Leftovers taste great in tortillas.
*You could also put the beans, broth, chilies, and seasonings in a crockpot (turn it on) and do the sautéing just as directed above and then add the sauté ingredients to your crockpot. Then when you’re ready to serve, add sour cream and whipping cream. This is a good option when you need to take the soup somewhere or when you are trying to keep it warm. It’s also good because it’s less messy and makes the chicken very soft.
1 lb. chicken breasts, cut into ½ inch cubes
1 medium onion, chopped
1 ½ tsp. garlic powder
1 TB. oil
2 – 15 ½ oz. great northern beans, rinsed and drained (or navy beans)
1 – 14 oz. can chicken broth
2 – 4 oz. cans chopped green chilies
1 tsp. salt
1 tsp. cumin
1 tsp. oregano
½ tsp. pepper
¼ tsp cayenne pepper (optional)
1 C. sour cream
½ C. whipping cream
In a large saucepan, sauté chicken, onion, and garlic powder in the oil until chicken is no longer pink. Add beans, broth, chilies, and seasonings. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Remove from heat and stir in sour cream and whipping cream and serve immediately.* Makes about 7 servings. Leftovers taste great in tortillas.
*You could also put the beans, broth, chilies, and seasonings in a crockpot (turn it on) and do the sautéing just as directed above and then add the sauté ingredients to your crockpot. Then when you’re ready to serve, add sour cream and whipping cream. This is a good option when you need to take the soup somewhere or when you are trying to keep it warm. It’s also good because it’s less messy and makes the chicken very soft.
Slow Cooker Balsamic Pot Roast
submitted by Marbree Hardee
Ingredients
4-5 pounds Beef Chuck Roast
2 cups Beef Broth
1/2 cup Light Brown Sugar
1/4 cup Balsamic Vinegar
1 Tbsp Soy Sauce
1 tsp Salt
1/4 tsp Red Pepper Flakes
3 Cloves of Fresh Garlic, pressed
Zest of 1/2 an Orange
Red Potatoes, washed
Instructions
1.Place meat and potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
By Rachel Hollis, The Chic Site http://thechicsite.com/2013/07/16/slow-cooker-balsamic-pot-roast/
Marbree’s Review:
Tried it last night. Definitely delicious! And the flavor was subtle but just right. Sometimes citrus and/or balsamic can be overpowering, but this recipe was just a nice hint of the flavors and some really tender meat. Also, I got a 3-lb roast and about 8 red potatoes and barely fit into my oval, 4-qt slow cooker on Low for 10 hours. It was enough for 5 adults and 2 kindergarteners. If you go with a larger roast like the recipe suggests or need more potatoes, use larger crockpot. Also, I think you could prep this meal and freeze it in a gallon bag before cooking, then thaw thoroughly and put in crockpot. I am going to experiment next time.
Ingredients
4-5 pounds Beef Chuck Roast
2 cups Beef Broth
1/2 cup Light Brown Sugar
1/4 cup Balsamic Vinegar
1 Tbsp Soy Sauce
1 tsp Salt
1/4 tsp Red Pepper Flakes
3 Cloves of Fresh Garlic, pressed
Zest of 1/2 an Orange
Red Potatoes, washed
Instructions
1.Place meat and potatoes into crock pot and turn on low heat. Whisk together all the other ingredients and pour over the top of the meat. Cook on low for 6-8 hours.
By Rachel Hollis, The Chic Site http://thechicsite.com/2013/07/16/slow-cooker-balsamic-pot-roast/
Marbree’s Review:
Tried it last night. Definitely delicious! And the flavor was subtle but just right. Sometimes citrus and/or balsamic can be overpowering, but this recipe was just a nice hint of the flavors and some really tender meat. Also, I got a 3-lb roast and about 8 red potatoes and barely fit into my oval, 4-qt slow cooker on Low for 10 hours. It was enough for 5 adults and 2 kindergarteners. If you go with a larger roast like the recipe suggests or need more potatoes, use larger crockpot. Also, I think you could prep this meal and freeze it in a gallon bag before cooking, then thaw thoroughly and put in crockpot. I am going to experiment next time.
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