Shredded Beef Sandwiches

This just might be THE BEST shredded beef I've EVER had...SERIOUSLY! Derek's "favorite Aunt Beth" passed this our way and I am sooooooo glad she did. Love that you fix it and forget about it until it is time to eat.

3 lbs beef chuck roast
2 green peppers, chopped
1/2 C brown sugar
2 Tbsp. chili powder
2 tsp. Worcestershire sauce
1 1/2 C. chopped onions
1 (6 oz) tomato paste
1/4 C. cider vinegar
2 tsp. salt
1 tsp. dry mustard

Lay roast in crockpot and add ingredients in order given. Cover & cook on high 8 hrs. WITHOUT EVER mixing it. When the 8 hours is up, stir mixture with wire whisk until meat is shredded. Yep, a wire whisk is all it takes with this super tender roast. Serve on buns. YUM!

Apple Brickle Dip

Looking something a little different than caramel apple dip? Try this. DELICIOUS!

8 oz cream cheese, softened
1/2 c brown sugar
1/4 c white sugar
1 tsp vanilla
1 bag (8 oz) brickle chips/toffee chips/Heath bits (etc)

In bowl, beat cream cheese, sugars and vanilla with electric mixer. Gently stir in brickle chips. Chill. Serve with apple wedges.

Porcupine Meatballs

When I was little, my mom used to make porcupine meatballs that had tomato soup in them. I loved them and craved them with my second pregnancy. While paging through the school fundraiser cookbook, I came across a different variation of these prickly meatballs that I think my husband and kids might actually enjoy. (They do not like the tomato soup version.)

MEATBALLS
1 pound ground beef
1/4 c milk
1 egg
1/2 c rice
1 small onion
1/2 tsp salt
1/4 tsp pepper

SAUCE
1 can cream of mushroom soup
1 can milk

In mixing bowl, combine beef, rice, salt, pepper, onion, milk and egg. Form 1 inch meatballs. Place in greased casserole dish. In separate bowl, combine soup and one can of milk. Pour over meatballs. Cover with foil and bake at 400 degrees for 30 minutes. Convenient to make ahead and keep warm in crockpot. We served ours over buttered egg noodles.