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Wednesday, September 20, 2017

Crockpot French Dip Sandwiches

Football season has started with a bang.  We are always looking for some easy, but tasty foods for our game day meals.  This meal actually took place on Labor Day but there was a good game that night too.  This was so easy.  Just throw a couple of things in the crock pot and forget about it. You can dress the sandwiches up with some peppers and onions or just cheese.  Whatever you like.  But I do think you will like this sandwich. 

There is nothing better than red peppers.  They added such a nice sweetness to the peppers and onions I added to this sandwich. 
It doesn't get any easier than three cans of soup.
I decided I would mess up another dish by mixing the soups. This is two cans of French onion soup.
Add one can beef consommé to the French onion.
Mix it up a little bit.
I always use these crock pot liners.  They make clean up so much easier and they make your crock pot look like new.  Add the chuck roast to the pan.
Salt and pepper it a little bit.
Pour the soup mixture on top.
Make sure the top is covered well.  Cover and cook on low for about 8 hours.  You want the meat to fall apart.
When the meat is close to done you might want to sauté some peppers and onions.
The onions are ready to go.
I wanted a mix of the red and green peppers.
Here is the roast after 8 hours.
Now it is time to shred the meat.
I could have put it back in the crock pot but I didn't want to have to fish it back out since I was shredding it into small pieces.
Now for the good part.
I lightly toasted the bread on my grill pan.  Then I put the bottom piece on a cookie sheet lined with foil.  The foil makes it easy to clean up.  I'm big on easy of cleanup.
Peppers and onions are ready.
Meat is ready.
Put the meat on the bun.
Add peppers and onions on top.
A couple slices of cheese in this case provolone cheese.  Put under the broiler to melt the cheese.
Top it with the top piece of bread and enjoy.  It was so good.

Crockpot French Dip Sandwiches Recipe

1 can beef consommé
2 cans French onion soup
1 chuck roast
Cook in crock pot on low for 8 hours.

Tuesday, September 19, 2017

Roasted Vegetable Dip

Our other opening day treat on football Saturday.  This was our healthy portion of the program.  This is a really good little vegetable dip.  Very easy to make. It's good on veggies and on crackers.


You are going to start with some veggies.
Cut up 2 red peppers.  This is actually one.
1 zucchini
1 onion
Toss in a little olive oil
Mix well so that they are covered.
Place on a cookie sheet.  I added the foil because you know I like easy cleanup.  Place in a preheated 425 oven.
I forgot the salt and pepper so add that.
After 15 minutes take them out and stir.
After another 15 minutes.  Now let them cool.
After they are cool add them to your food processor.
Add 8 oz softened cream cheese.
All in there.
Now blend.  You can leave the veggies in small chunks or it can be totally smooth. I also made this the day ahead so the flavors would blend.
Then serve with your favorite veggies and crackers.
Our opening day spread.

Roasted Vegetable Dip Recipe

2 large sweet red peppers
1 zucchini
1 onion
olive oil
salt and pepper
8 oz cream cheese
Roast veggies at 450 for 15 minutes stir and then another 15 minutes.


Monday, September 18, 2017

Sausage Chips and Honey Mustard Dip

Another game day treat for you.  Opening weekend we set up some snacks to nibble on during the day.  This is a great snack, the honey mustard dip can be used with other things as well.  This is perfect if you want some light snacks for a party or game day.
I found these cute goal post and football toothpicks in my drawer and thought they were perfect for this. 
Make the dip a day ahead so that the flavors can mix well.
1/3 cup mayo
1/4 cup spicy brown mustard
2 Tablespoons honey
Mix that well.  Cover and place in the fridge.
Now you can use any sausage that you like I got the conecuh sausage for this project.
You will want to slice it a little thin and at an angle.
Line a cookie sheet with parchment and then lay the sausage out on the sheet.  Place in a preheated 300 oven.  Bake for 15 minutes.
Take out after 15 minutes.  Turn then and place back in the oven for another 15 minutes.
After the second 15 minutes.
Drain on a paper towel.
Blot the top.
Then dish up with the sauce.
Here were our snacks for the day.

Sausage Chips and Honey Mustard Dip Recipe

Honey mustard Dip
1/3 cup mayo
1/4 cup spicy brown mustard
2 Tablespoons honey

Slice sausage and bake at 300 for 15 minutes.  Turn and bake another 15 minutes. Drain.