Monday, December 26, 2011

Italian Roast Beef

1 3-5 lbs Roast
1 jar of Peperocini's with juice
1 packet Dry Italian Dressing
1 can beef Broth
1 tsp Garlic Powder
1 Tbs Italian seasoning

Put it all in a Crock Pot for 5-8 hours.  Shred meat.  I fish out a lot of the peperocini's from the crock-pot and even dump a little of the juice over the shredded meat.  Serve the meat on a toasted bun with a slice of Provolone Cheese.  You can make your own buns click HERE for the recipe.

Thursday, December 22, 2011


This is so yummy. It's fun to dip the apples in caramel then chopped macadamian nuts, melted chocolate, or sprinkles.  You can cook this a little longer and dip your pretzels in.  This recipe came from my friend Katie.


1 Cup Karo Syrup
2 cubes Butter
2 cups brown sugar
1 can sweetened condensed milk
1tsp vanilla

Add everything to the pan except vanilla.  Stir constanly and cook till soft ball about 240 Degrees.  When it reaches that temperature remove from heat and stir in vanilla.

Photo courtesy of
For pretzel caramel cook till firm ball about 260 degrees.

***If the caramel starts to stick to the pan it looks more like gravy.  I use a strainer to get the darker specks out.