Italian Beef

There’s not a lot to say about an Italian Beef sandwich, other than they are delicious! I used my crock pot for this and it was super easy.  I even put the roast in partially frozen and it worked out great.  The only downfall to putting it in frozen is that I wasn’t able to trim off the fat, which contributed to slightly greasy drippings later.

I was home all day, so I was able to change the crock pot temp after 2 hours.  Had it been a work day, I would have started the crock pot on low from the beginning.  I have heard that they make programmable crock pots, so if you are going to be away from home you can have the temp change automatically as programmed.  I don’t have one of those nifty types of crock pots though.

I served these with oven fries and Asian cabbage salad.  Posts on each coming soon!


Italian Beef

{adapted from PW}

  • 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
  • 1 can Beef Consomme Or Beef Broth
  • 3 Tablespoons Italian Seasoning
  • 1 teaspoon Salt
  • ¼ cups Water
  • ½ jar (16 Oz) Pepperoncini Peppers, With Juice {I used about 1/4 jar because that was all I had}
  • I added 2 small cloves of peeled smashed garlic
  • Buttered, Toasted Deli Rolls {I used hamburger buns because I’m fancy}
Preparation Instructions

Combine all ingredients in large crock pot. Stir lightly to combine seasoning with the liquid.

Cover and turn heat to high for a few hours and then turn to low for about 5-6 hours or until done and fork-tender and falling apart.

With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired {we skipped the chese for once!}.  Serve with juices from the pot.  {After trying it, I thought the juices were a little to greasy this time, so we ended up not using them.}

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Citrus Pound Cake

This sweet cake is a delicious treat for any time of day!  For breakfast, an afternoon snack, or dessert – a small slice is perfect! If you like pound cake you will love this recipe.  It is super moist and buttery.

The glaze is optional but does make it extra special.  I mainly used it because the cake stuck to the pan a little and I wanted to hide the spots. 😉  So whatever you do, grease that pan like you mean business!

As an alternative to the glaze, a raspberry or strawberry syrup or sliced fresh fruit would also be great.

Citrus Pound Cake

{Source: adapted from The Pioneer Woman}

  • 3 sticks butter at room temperature
  • 3 cups sugar
  • 5 whole eggs at room temp.
  • zest from 1 or 2 lemons
  • 1 teaspoon butter flavoring
  • 1 teaspoons lemon flavoring
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 cup Sprite, 7-UP, Or Sierra Mist
Preparation Instructions

Preheat oven to 325 degrees.

Cream butter with electric mixer.

Add sugar, 1 cup at a time, mixing after each addition.

Add eggs, 1 at a time, mixing after each addition.

Add the zest, vanilla, butter, and lemon extracts and mix well.

Add flour, 1 cup at a time, mixing well after each addition.

Add soft drink, then mix together until combined.  Scrape sides of bowl, then mix briefly.

Pour into a well greased Bundt pan and bake for 50 minutes to 1 hour, or until the cake is golden brown and no longer jiggly.

Remove cake from oven, allow to cool in pan briefly and then invert pan on a plate until cake drops out.  Slice and chow down!


1/2 to 1 cup of powdered sugar

juice of 1/2 a lemon {about 3 tablespoons}

Stir together until you achieve the right consistency.  Drizzle over the cooled cake.  You can substitute water or milk in place of lemon juice.


Sherried Tomato Soup

I’ve made another recipe for homemade tomato soup before, but thought I would give this recipe from the Pioneer Woman a try since she never lets me down.  It was a delicious soup and I definitely liked the flavor that the sherry brought to the table.  But overall I think I like my other recipe better, although I might try incorporating some sherry into it.

Sherried Tomato Soup

{Source:  adapted from The Pioneer Woman}

Recipe makes a ton!  I’ll be taking this to eat at work for awhile!

  • 1/2 stick of butter
  • 1 whole medium onion, diced
  • 1 bottle or can (46 Oz.) tomato juice
  • 2 cans (14 Oz. Cans) diced tomatoes
  • 1 Tablespoon (up To 3 Tablespoons) chicken base {I used one chicken flavored bouillon cube b/c I’m not sure what chicken base is and I don’t have any.  I feel that it could probably be left out.}
  • 3 Tablespoons (up To 6 Tablespoons) sugar
  • 1 pinch(es) Salt {I omitted b/c the bouillon is usually salty}
  • freshly cracked black pepper to taste
  • 1 cup cooking Sherry
  • 1-½ cup heavy cream {I used milk, but cream would have been better}
  • chopped fresh parsley {about 1/4 cup loosely packed}
  • chopped fresh basil {I used about 1 tablespoon dried basil}
Preparation Instructions

In a large soup pot or dutch oven, sauté diced onions in butter until translucent. Then add canned tomatoes, tomato juice, chicken base {bouillon}, sugar, pinch of salt, black pepper and stir. Bring to a near boil.

At this point I thought the soup seemed a little too chunky for how I like tomato soup so I put a little over half of the soup in my food processor to puree a bit, leaving some chunks in the pot.  Then return it to the pot.

Add in sherry and cream and stir.  Heat through.  Add in parsley and basil to taste.

Adjust other seasonings and serve with yummy, crusty bread on a blustery cold, snowy day.

I served it with a grilled cheese sandwhich. 🙂

BBQ Meatballs

Update 7/10/10:  We now make this with 1/2 chili sauce and 1/2 ketchup. 🙂

This was a yummy meal I made the other night.   It comes from PW’s new cookbook and was the first recipe I made from the book.  I’ve made several recipes from her website, but I wanted to use the pretty cookbook this time.

Tim thought they were a little too sweet, so I might adjust the sauce just a little bit next time.  I thought they were prefect though.  She recommends serving them over mashed potatoes or buttered egg noodles and I went with the noodles.

BBQ Meatballs

{Source: The Pioneer Woman}

  • 1-½ pound Ground Beef {I used 1 pound}
  • ¾ cups Oats
  • 1 cup Milk {I used less since I used less ground beef}
  • 3 Tablespoons Very Finely Minced Onion
  • ½ teaspoon Salt
  • Plenty Of Ground Black Pepper (to Taste)
  • _____
  • 1/2 cup All-Purpose Flour for dredging
  • Canola Oil
  • _____
  • 1/2 cup Ketchup
  • 1/2 cup Chili Sauce
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion – very finely chopped
  • dash of Tabasco – to taste
Preparation Instructions

Preheat oven to 350 degrees.

Combine all meatball ingredients. Roll into medium-small balls and place on a cookie sheet. Place sheet in freezer for five minutes.  {I placed them in the fridge for 24 hours.}

After 5 minutes {or overnight}, remove meatballs from freezer and immediately dredge in unseasoned flour.

Quickly brown the meatballs in canola oil until just brown.  Place into a baking dish.

Combine all sauce ingredients. Pour over meatballs and bake at 350 degrees for 45 minutes. Serve with buttered egg noodles, mashed potatoes, or crusty French bread.

Pw’s Marlboro Man Sandwich

This recipe definitely caught my attention while reading The Pioneer Woman’s site!  She has mentioned it numerous times and it is her most requested recipe.

After finding out that we could get cubed steak in our portion of the 1/4 cow that we purchased, I knew immediately that I would make this recipe.  I cut down on the amount of butter used, but that was my only change.  Tim LOVED this sandwich!


Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak
1 large onion
4 French/Deli rolls
1/4 cup Butter plus 2 Tbsp
Lawry’s Seasoned Salt
1/2 cup Worcestershire Sauce
Tabasco – to taste

-Slice onions and cook in cast iron skillet with 1/4 cup butter until soft and caramelized. Remove and set aside.
-Slice cube steak against the grain into 1/2″ wide slices. Season with Lawry’s.
-Add meat in single layer to pan that onions caramelized in (should still have plenty of butter in the pan). Cook one side until brown, then flip and cook until brown, about a minute on both sides.  I did this in 3 batches as to not overcrowd.
-Add all the meat back to the pan, and then add 1/2 cup Worcestershire sauce and 5 to 6 shakes Tabasco. Add cooked onions.  Stir to combine and reheat.
-With remaining 2 Tbsp butter, grease a griddle.   Open French rolls and brown both sides.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll.

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