I am going to attempt to hop up on the back of the horse I've been working with for the past week and a half or so. No protective gear, who cares if I fall off? Worse I can get is another break, as she is a calmer horse (I hope). That being said, BRING IT!



Recipe for Super Awesome NOMS!!!! (And Dessert!)

Crock Pot French Dips!!!

Ingredients

* 1 (4 pound) boneless beef roast
* 1/2 cup soy sauce
* 1 beef bouillon cube
* 1 bay leaf
* 3 whole black peppercorns
* 1 teaspoon dried rosemary, crushed
* 1 teaspoon dried thyme
* 1 teaspoon garlic powder
* 20 slices French bread (We usually get some hoagie rolls, or sourdough!)
* SWISS CHEESE (this makes the whole thing!)
Directions

1. Remove and discard all visible fat from the roast (or you'll have a thin layer of grease, icky!). Place trimmed roast in a slow cooker.
2. In a medium bowl, combine soy sauce, bouillon, bay leaf, peppercorns, rosemary, thyme, and garlic powder. Pour mixture over roast, and add enough water to almost cover roast. Cover, and cook on Low heat for 10 to 12 hours, or until meat is very tender.
3. Remove meat from broth, reserving broth. Shred meat with a fork, and distribute on bread for sandwiches. Used reserved broth for dipping.

IMPORTANT!!! Make sure the bouillon is DISSOLVED before you pour it in! Otherwise it gets way too salty! Also, if you want to cut back on the salt a bit, add less soy sauce!

If you want to cut the time in half, cook on high for about 5-6 hours. It is a bit less flavorful but works.


Quick'n'Easy Peach Cobbler!

* 1/2 cup butter
* 1 cup white sugar
* 3/4 cup self-rising flour
* 3/4 cup milk
* 1 (29 ounce) can sliced peaches in light syrup

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
2. In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
3. Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.

Make this about an hour before the french dips are done, this can set and such, and you can get the roast shredded, and the AuJus poured ;)