Italian Beef Sandwiches - Susie Wiseman (perhaps also from the Gold & Black team that shall not be named Tailgate Cooking Contest)

This recipe made enough for Jordan to have left overs for several lunches and dinners. He LOVED it. I used a smaller roast than called for, and used about half the juice to make a gravy for mashed potatoes. Seriously delicious!

Recipe: Italian Beef Sandwiches
From: Susie Wiseman

Cooking Time Low 10 - 12 hours in the CrockPot

Ingredients:
4-alb Beef Roast (boneless)
1 tsp. (cayenne) red pepper
2 tsp basil & 2 tsp oregano (or 3-4 tsp mixed Italian Spices)
1 pkg Onion Soup Mix (Lipton or other)
1 clove garlic, minced (or 1/2 tsp. garlic powder) I used quite a bit more garlic
1 1/2 - 2 cups water

Put all ingredients & water in crockpot. Add Roast. Cook on low 10-12 hours, or until meat falls apart (- or you can cook on High for less time). You can cut roast in smaller pieces & it won't take as long.

Shred beef & refrigerate w/any juice left in crockpot.

Make day before game. Before using, heat beef & put in large mouth thermos serve on sub buns. (Leftovers freeze well)

Spaghetti Whitt Style

Making Spaghetti for two can be quite a challenge. Cooking only 1/3 of the box of spaghetti is never enough and 1/2 is two much (I seriously might start counting the strands of spaghetti)

However I think I have the sauce combination down - 1/2 lb of hamburger 1/2 lb of hot/med spicy sausage and one small jar of sauce.

Back to the Kitchen

I've been a terrible blogger. But, here goes a mini post to get me rolling again....

My Uncle Dave bought me this amazing new Cooking Light book/binder from Target. It is fantastic. His favorite recipe so far is Shepherd's Pie. It is a super simple recipe and can be made in under 20 minutes.

Here is the link to Cooking Light - there recipes are free to view so please check it out - goo.gl/xfJgY

A week in photos! With recipe links to Cook's Illustrated Magazine

So, this month has been a whirlwind - and I have sincerely slacked at posting. It is late, I'm tired, but I wanted to attempt to post SOMETHING this month of value ... so here it goes

Chocolate Mousse

This dish is light, yummy, and has a bit of texture I think is caused by the eggs. But, all around a nice balanced mousse that satisfies that desire for decadent chocolate and rich texture. The recipe link above will make three small Pyrex containers.

Stir-fry Beef with Asparagus & Red-Peppers

We made this for a last minute little dinner party. It fed six, and these were the left overs. We substituted the veggies. It was delicious, cost under $40, could have fed 8, AND took less than an hour to make.

Classic Pound Cake

A dear friend is getting married and as a bridesmaid I thought I'd pitch in and make something for her bridal shower. This is a photo of my cubed pound cake. I made two - and they turned out beautiful - with a nice crust on the top and all. (should have taken a photo) We used the cubes for dipping in a chocolate fountain, at least that was the plan - it turned into a crock pot when the fountain didn't work ;)

Creme Brulee for Two

Half done, the batter tasted AMAZING. I can't wait to top these tomorrow after a LONG week and enjoy them with an amazing friend (and my husband too) The ramekins are a recent purchase using a Crate & Barrel card from another good friend, thank you Ashley - I was able to get all sorts of sizes, jars, etc with your fantastic gift. (hopefully you read this shout out)


Night :)

Grandma Betty's Manicotti Recipe

A few weekends ago Becky Smith, the future Mrs. Colglazier, & I whipped together a last minute dinner for Jordan and Scott as we waited for them to return from Boston.

Manicotti

INGREDIENTS
Package of Manicotti noodles
- Filling & Topping -
1/4 c fresh ground parmesan
1 lb. ricotta
1/2 lb mozzarella
2 eggs
salt & pepper
1 pkg chopped frozen Spinach (cooked & drained)*
- Sauce -
1 lb ground beef
oregano - italian seasoning
1/2 c onion
2 cloves garlic
#2 can tomatoes - 2 1/2 cups
1 8oz can of tomato sauce
1 can of tomato paste*
1/3 t black pepper
1 1/2 t salt

DIRECTIONS
Cook sauce on top of stove for about 45 min. (Brown meat with onions and garlic then add remaining ingredients) Cook manicotti shells 8-10 min. Rinse in cold water - fill with mixture. Pour half meat sauce into 12 x 7 1/2 baking dish arrange manicotti. Top with remaining sauce. Sprinkle 1/2 Parmesan chese on top - bake 350 degree 30-35 min .




Tips: The tomato paste in the sauce is optional - I add it because I like a thicker consistency. We also skip the spinach - Jordan hates cooked green leaves.