Embracing Him

My Crock Pot doesn’t have that sparkly, fresh out of the box look anymore. It’s starting to dull, scratch, and peel, but that’s fine with me as long as it continues to work well. Whether your Crock Pot is well loved like mine or is still hiding out among the unused wedding gifts, you’ll want to pull it out for this recipe!

We think this hearty barbecued beef recipe is a keeper! Toss a chuck roast into the Crock Pot, cover it with a “doctored up” semi-homemade barbecue sauce, and let it slow cook all day. It really doesn’t get much easier or much tastier than that!

When I prepare barbecued beef sandwiches, I serve them on round rolls with a side of sweet potato fries and a salad and we always enjoy a fabulous, filling meal!

Barbecued Beef Sandwiches
1 cup barbecue sauce
1/2 cup  ketchup
1/2 cup packed brown sugar
1 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon hot sauce
1 teaspoon liquid smoke flavoring
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2  teaspoon garlic powder
1 (4 pound) boneless chuck roast

In a large bowl, combine barbecue sauce, ketchup, brown sugar, red wine vinegar, mustard, Worcestershire sauce, hot sauce, and liquid smoke. Stir in salt, pepper, and garlic powder. Place chuck roast in a slow cooker. Pour ketchup mixture over chuck roast. Cover, and cook on low for 8 hours.

Before serving, use a fork to shred the beef and stir beef to evenly coat with sauce. Spoon meat onto rolls and top with additional barbecue sauce.

This past weekend, I visited my mother. Whenever I stop by, she usually has something yummy for us to snack on. This weekend’s visit was no exception! In fact, the snack she offered this time around was extra special because it contained a hearty dose of chocolate!

I asked my mother for the recipe and she happily shared it with me. I love that the recipe can be made with ingredients I already have in my pantry and that the recipe is a snap to make. Enhance the recipe by adding assorted toppings (nuts, colorful sprinkles, shredded coconut) and try using graham crackers in place of saltines (a tip I learned earlier today).

And yes, this recipe is fattening and detrimental to hips, hineys, and arteries. Use it sparingly.

Easy Toffee Crunch Bars
1 sleeve of saltines
1 cup packed brown sugar
2 sticks butter
12 ounce bag chips

Preheat the oven to 400 degrees. Line a cookie sheet with foil and create a single layer of crackers on the sheet. (My cookie sheet accomodates seven crackers cross and five crackers down.)

Combine the sugar and butter in a saucepan over low heat, stirring constantly until the mixture bubbles.

Pour the butter mixture over the crackers and use a spatula to spread the mixture over the crackers evenly.

Bake for 7 minutes. Remove from oven. Let sit for a few moments until the bubbling stops. Scatter the chocolate chips over the top of the crackers and as the chips melt, use a spatula to create a smooth layer. Allow them to cool the refrigerator until chocolate hardens. Break into sections to serve.

If you’re time crunched and need to get a good meal to the table in a short amount of time, consider making Pepper Steak. It takes very little time to prepare and is delicious!

Pepper Steak
1 1/2 pounds sirloin steak
salt and pepper to taste
3 tablespoons vegetable oil
1 cup beef broth
1 medium onion, sliced thin
1 teaspoon minced garlic
1/4 teaspoon ground ginger
2 medium pepper, sliced into strips
1 tablespoon cornstarch
2 tablespoons soy sauce

Heat oil in a large skillet over medium high heat. Slice beef into strips and season with salt and pepper. Cook beef in oil for about 5 minutes or until browned.

Stir in beef broth, onion, garlic, and ginger. Heat to boiling and then reduce heat to simmer. Cover and simmer for about 8 minutes. Add peppers during the last 5 minutes of simmering and simmer until the pepper are crisp but tender.

Mix cornstarch and soy sauce. Stir into the beef mixture. Cook, stirring constantly, until mixture thickens.

Serve over rice.