Pepperoncini Beef Sandwiches

Recipe adapted by Heidi  from Our Best Bites .com
Photos taken by Heidi (I put the cheese under the meat so you could see the meat in the picture! )

4 lb. beef roast, trimmed of excess fat
5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained

Crusty sandwich rolls (I used ciabatta and hard sandwich buns)
Sliced provolone cheese 

Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis.  Cook on for about 6-8 hours, or on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and grill the inside of the bun.   Spread lightly with mayonnaise and then add the shredded beef,  a slice of provolone cheese and lettuce. Serve immediately. Makes at least 15 large sandwiches.

This will be a new favorite of ours!  LOVED!!!

Sausage Gravy

Recipe acquired by Heidi from Sherri DeRemer, friend
Photos taken by Heidi

1 lb roll of regular sausage
1 1/2 stick butter
3/4 cup flour
6 cup milk
salt (to taste)
pepper (to taste)

Cook sausage completely into pieces.  Add butter until melted.  Remove from heat and stir in flour, SLOWLY stir in 1 cup of milk.  Put back on heat and slowly stir in rest of milk.  Cook on med high until it thickens.  Serve over biscuits or home fries.

This made enough to cover 16 biscuits.  My family of 7 ate all of it.

(Never fail...would be great to make and keep warm in crock pot)

Chicken Casserole

Recipe adapted by Heidi from Sheila Moon, friend
Photos taken by Heidi

6-8 chicken breasts
2 cans cream of chicken soup
16 oz sour cream
sleeve of ritz crackers

Cook and shred chicken.  Mix soup and sour cream together.  Add chicken.  Put into a 9x13 sprayed pan.  Crush crackers and sprinkle on top.  Cook covered at 375 for 45 minutes and then uncovered until bubbly. (about 10 minutes)  This would be great to cook ahead and just heat portions as needed.  we love it as leftovers!  :)  could also be cooked in crock pot and add the crackers before serving.

Sloppy Chicken Sandwiches

Chicken cooked and shredded

Soups mixed in and ready to cook

The finished product

Recipe acquired by Heidi from her mom, Carolyn Eber
Photos taken by Heidi
6-8 chicken breasts (4lbs)
1 can cream of celery soup
1 can cream of chicken soup
plain potato chips
chicken broth

Cook chicken and shred.  Mix soups and chicken together. Cook in a crock pot 4-6 hours on low. (the longer it cooks the better the flavors blend)  Shortly before serving add crushed plain potato chips to thicken.  (if you get too thick, add some water or chicken broth.)  Serve on hamburger buns.

 Makes 15-20 sandwiches

Tuscany Pork Lion, CROCK POT

Recipe created by Heidi

• 1/2 of a whole pork loin, fat trimmed

• 1 T. salt
• 3 T. minced garlic
• 1 T. basil
• 1 T. thyme
• 1 T.  rosemary
• 2 T. olive oil

• 2 Roma tomatoes, chopped
• 1 red onion, sliced
• 6 medium potatoes, cubed 

Spray crock pot with cooking spray.  Mix spices and oil together then rub pork loin with it.  Cut pork loin into 3 pieces to help it cook faster.  Place pork in crock pot then pour rest of the ingredients on top of the pork.   Cook for 6-8 hours on high.  Just before serving I take the potatoes out and fry them up a little in a skillet to brown them, this is optional.  I cooked mine for 8 hours and the pork just fell apart!  :)