Yesterday I made stroganoff for supper, and I just thought I would share the recipe.

2 Tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1/4 teaspoon paprika

1 1/2 lbs. venison or beef roast or steak

10 3/4 oz. can of cream of mushroom soup

1/2 cup water

1/2 cup chopped onion

1/2 cup sour cream

1 Tablespoon parsley

Combine the flour, garlic powder, pepper, and paprika in the slow cooker. Cut meat into bite-sized strips. Add the meat strips to the flour mixture and toss until the meat is coated. Stir in the mushroom soup, water, and onion. Cover and cook on high for 3 to 4 hours or on low for 6-7 hours. Stir in sour cream and parsley and cook on high about 15 more minutes. Serve with pasta or rice.

Fat free or light sour cream works just fine in this recipe. I make this with venison, and it is well liked by my family. Hope you can enjoy it, too!

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Wow, it is already December! We had a very nice Thanksgiving, and hope all of you did, too! We took two weeks off from school work, and were away from home for about 1 1/2 weeks of that time. The break was filled with visiting family and friends, hunting, eating, and otherwise relaxing and having fun. Tomorrow we will get back to our school routine for a while, then it will be time for winter break!

Just before we left, we did celebrate JonDavid’s birthday. He turned 2! We just had a family party, and I made him a football cake out of cupcakes.

He had another birthday cake the next week at his grandparents’ house. His Aunt Suzy made him a bear cake. Can’t complain about 2 birthday parties!

JonDavid is truly a blessing to us. He is somber at times, but he also makes us laugh a lot! He is talking more and more, and has quite a personality! We love you, JonDavid!