Goodness Winter is certainly not wanting to leave in a gracious way! LOL
It is time for our Annual Spring Fever Event this week AND because the weather has been so cold we decided to start it early and have a surprise extended Event!!!! We kicked off yesterday and it continues today through Saturday! We have so many wonderful Spring items to get you in the mood!!! Come by and see us! We look forward to you stopping by!
We are excited for the upcoming, Spring season! April is certainly going to be a busy month around here! We first have our Easter Eggstravaganza, then our Spring Open House followed by the BIG Quilt Show Week!
Be sure to go to our Facebook page for our Events we have created and click GOING to get all the scoops and details!
I've been taking some much needed walks, bundled up of course, enjoying the flowers and tree starting to flower! I am always in awe of the beauty that God has created!
And can I mention how much I am enjoying the later sunsets!!!! Who's with me!!!
We just got our latest shipment of IOD in so be sure to hurry to grab everything before it is all sold out!!! So many designs we have not had before!! Oh my stars!
It's that time again for this week's Recipe!
This week I am tired, LOL, so we are featuring a slow cooker recipe for an easy supper!
Italian Beef Subs
INGREDIENTS
3 pounds boneless beef chuck roast
2 cups low sodium beef broth
.7 ounce packet Good Seasons Italian Salad Dressing and Recipe Mix
2 teaspoons Italian seasoning
16 ounce jar pepperoncini, stems removed and cut in half
⅓ cup liquid from pepperoncini jar
8 sandwich rolls
8 ounces sliced provolone cheese
8 tablespoons softened butter or butter spread
INSTRUCTIONS
SLOW COOKER METHOD Cut the roast into 4 large chunks. Trim the fat from the edges of each chunk with a sharp knife and transfer them to the slow cooker.
In a large mixing bowl, whisk together the beef broth, salad dressing mix, and Italian seasoning. Pour the mixture over the beef in the slow cooker. Toss in the pepperoncini and ⅓ cup of the liquid from the jar.
Cover, and cook on LOW for 8 to 10 hours or on HIGH for 4 to 5 hours. When the meat is very tender and easy to shred, turn off the slow cooker and use two forks to shred the meat into the cooking liquid.
Set your oven to BROIL. Split open and spread the sandwich rolls with the softened butter and place them on a baking sheet. Transfer the baking sheet to the oven and toast the rolls for about 2 minute or until just lightly toasted (watch closely to avoid burning). Remove the baking sheet from the oven.
Use tongs to transfer the shredded beef and peppers to the toasted buns. Top sandwich each with a slice of provolone. Return the baking sheet to the oven to melt the cheese.
CONVENTIONAL OVEN METHOD Preheat oven to 300 degrees F.
Follow as directing, but place the ingredients in large Dutch oven. Cover and bake for 4 ½ to 5 hours or until the meat is very tender and easy to shred.
Follow as directed above to toast the buns and assemble the sandwiches.
Thanks to Valerie's Kitchen for the delicious recipe! (https://www.fromvalerieskitchen.com)
Well time to sign off for this weeks blog.
Let us know what you think on our Facebook page!
We hope you enjoy the rest of the week and are able to come by and see us!!
Thank you for reading our blog & being a part of our adventure! Stay tuned for more fun very soon!
Until then, blessings from our house to yours!!
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