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1/5/2009
MONDAY JANUARY 5TH, 2009
3 pounds of beef chuck roast 3 (1 ounce) packages of dry Italian salad dressing mix 1 cup of water 1 (16 ounce) jar of pepperoncini peppers and 8 hamburger buns, split Place the roast into a slow cooker, and season with the Italian dressing mix. Pour in the water. Cover, and cook on high for 6 to 7 hours. During the last hour, shred the meat with two forks - if it does not shred easily, cook longer. Add the peppers, and as much of the juice as you like for additional flavor. Serve on buns.
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12/19/2008
FRIDAY DECEMBER 19TH, 2008
1 prepared (9") pie crust
3/4 cup of creamy peanut butter (separate into 1/4 cup and 1/2 cup amounts)
1/2 cup of chocolate chips (divide into two 1/4 amounts)
1 stick of cream cheese
1 cup of powdered sugar and
1 small container of frozen whipped cream (use which ever brand you like)
Spread 1/4 cup of peanut butter over the bottom of a pie crust. Sprinkle with 1/4 cup of chocolate chips. Beat the cream cheese and sugar in a medium bowl with an electric mixer; beat in the remaining peanut butter until it’s light and fluffy. Fold in the whipped cream.
Pour into pie crust and sprinkle with remaining chocolate chips. Serve immediately or refrigerate.
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12/18/2008
THURSDAY DECEMBER 18TH, 2008
1/2 cup of mayonnaise
1/2 cup of shredded cheddar cheese
1/2 cup of shredded Monterey Jack cheese
1/8 teaspoon of onion salt
1 teaspoon of dried dill weed
1/8 teaspoon of lemon pepper and
1/2 (14 ounce) can of artichoke hearts, drained
Preheat the oven to 350 degrees and combine the mayonnaise, cheddar cheese, Jack cheese, onion salt, dill weed, lemon pepper and artichoke hearts. Mix well and pour into a 2 quart baking dish.
Bake uncovered for 30 minutes. Serve with toasted French bread or garlic bread.
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12/17/2008
WEDNESDAY DECEMBER 17TH, 2008
1 cup of water
1/2 cup of butter
1/2 teaspoon of salt
1 cup of all-purpose flour and
4 eggs
FILLING:
1 (8 ounce) package of cream cheese, softened
1/4 cup of mayonnaise
1 (6 ounce) can of crabmeat, drained and cartilage removed
1/2 cup of shredded Swiss cheese
1 tablespoon of snipped chives
1 teaspoon of garlic salt
1 teaspoon of Worcestershire sauce and
1/4 teaspoon of pepper
In a small saucepan, bring the water, butter and salt to a boil. Add the flour all at once and stir until a smooth ball forms. Remove from the heat; let it stand for 5 minutes. Add the eggs, one at a time, beating well after each addition.
Continue beating until the mixture is smooth and shiny. Drop by rounded teaspoonfuls ...
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12/16/2008
TUESDAY DECEMBER 16TH, 2008
1 (10.5 ounce) of can beef broth 3 tablespoons of honey mustard 1/4 cup of honey 1/2 cup of water 1/4 cup of honey barbeque sauce 1/4 cup of soy sauce 1/4 cup of maple syrup and 3 pounds of baby back pork ribs In the crock of a slow cooker, mix together the beef broth, honey mustard, honey, water, barbeque sauce, soy sauce and maple syrup. Slice the ribs apart, leaving an even amount of meat on each side of the bone. Place them into the slow cooker so that they are covered by the sauce. If there is not enough sauce, you may add a little water or beef broth to compensate. Cover and cook on high for 5 hours, or until the meat falls easily from the ...
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