Crockpot french dip sandwiches

Crockpot french dip sandwiches

  • 1 can french onion soup (10.5 oz)
  • 1 can beef consume’ broth (10.5 oz)
  • 1 can or bottle of dark beer (12 oz)
  • 1-3 lbs of pork tenderloin or some kind of beef roast
  • French rolls or something similar
  • Swiss or provolone cheese slices
  1. Pour beef broth, french onion soup, and beer into crockpot.
  2. Put tenderloin or roast in crockpot as a whole.
  3. Cook on low for 7 hours.
  4. About 30 minutes before time is up, shred the meat with a fork.
  5. Re cover and continue cooking for the remaining 30 minutes.
  6. Slice open bread and put swiss cheese slices inside.
  7. Put in oven at 250°F degrees for 10-15 minutes or until toasty.
  8. Remove from oven and fill em up with meat.

french dip on a bun

Stove top Granola


Image via Wikipedia

  • 1 cup old-fashioned (large flake) oats
  • 1/4 cup sesame seeds,and flax seeds
  • 1 Tbsp. Butter or coconut oil
  • 2 Tbsp. honey or maple syrup
  • a shake of cinnamon, nutmeg, ginger, cloves
  • a pinch of sea salt
  • a handful of raisins or dried fruit (I like golden raisins)
  • a handful of Flaked Coconut
  • a handful of Nuts walnuts, cashews, almonds
  1. Put everything into a large, heavy skillet (cast iron is perfect) set over medium-high heat.
  2. Cook, stirring often, for about 5 minutes, or until the granola is well coated and golden.
  3. Set aside to cool and stir in raisins or dried fruit.

Modified from a recipe

This is a recipe that makes healthy eating easy, simple, and affordable. Thank you to for this post


Wisconsin Club Sandwich

Club BLT


Wisconsin Club Sandwich

A man sized doubledecker sandwich big enough for dinner. Traditionally served with coleslaw, a dill pickle spear, and french fries or potato chips. This one is good served with an ice cold frosty beer or if you dare a chocolate shake.


  • 3 slices white bread toasted

  • 2 leaves lettuce (Romaine, green leaf or iceberg)

  • 2 slices fresh heirloom tomato

  • 4 strips crispy bacon cut in half

  • 3-4 oz sliced oven roasted turkey

  • 2 Tablespoons mayonnaise

  • 3-4 oz Sliced black forest ham divided

  • 2 slices of pepper jack cheese

  • 2 slices of mild cheddar cheese

  • Fresh ground black pepper




  1. Toast three slices of bread. Spread one side of each slice with mayo.

  2. Place one lettuce leaf, the sliced tomato, the half turkey, the half ham, a slice of each cheese and half the bacon on one slice. Place a second slice over these ingredients, mayo-side down.

  3. Spread this top bread slice with mayo, and place the turkey, ham, bacon, tomato, remaining slices of cheese, and another lettuce leaf on it, then top with the remaining slice of bread.

  4. Press Down firmly then cut the sandwich into triangles diagonally, sprinkle with black pepper and serve.

cheese WI

Pasta Pot

Pasta Pot

A one pot meal to simplify dinner time. Free yourself from the everyday, and make the evening special.


  • 12 ounces pasta (I used Linguine)
  • 1 can (15 ounces) whole tomatoes with liquid crushed (You can use fresh if you like as well)
  • 1 large sweet onion, cut in julienne strips
  • 4 cloves garlic, thinly sliced
  • 1/2 teaspoon red pepper flakes
  • 2 teaspoons dried oregano leaves
  • 2 large sprigs basil, chopped
  • 4 1/2 cups chicken or seafood broth (regular broth and NOT low sodium)
  • 2 tablespoons extra virgin olive oil
  • Parmesan cheese for garnish


  1. Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.
  2. Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .
  3. Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese.


Peanut Butter & Chocolate Chip Cream Cheese Cookies

Peanut Butter & Chocolate Chip Cream Cheese Cookies


  • 1 can seamless crescent rolls (or pinch together seams on a regular can,

  • 8 oz cream cheese, room temperature

  • 1/3cup sugar

  • 2 tsp vanilla

  • ¾ C mixed peanut butter and chocolate chips


  1. Beat sugar, cream cheese and vanilla together until smooth and creamy.

  2. Unroll the crescent roll sheet onto lightly floured surface. . Stretch the dough out, I use a rolling pin to do this, then trim the edges to give it a good rectangular shape. A pizza cutter is great for trimming edges of dough.
    Spread the cream cheese mixture over the top of the crescent sheet, leaving a gap at the edge about 1/2 inch.

  3. Sprinkle your chips on top of cream cheese – press them in lightly to aid in rolling.

  4. Roll the crescent sheet up tightly and wrap in cling wrap.
    Place in freezer for at least 2 hours it won’t get really solid as the cream cheese mix won’t freeze hard.

  5. When chilled preheat oven to 350°.
    Line a cookie sheet with parchment paper (prevents sticking and helps in cleanup).

  6. Slice the crescent roll into 1/4″ slices. They won’t keep the precise round shape, but that is fine!

  7. Bake on prepared cookie sheet for 12 -14 minutes until crescent roll appears golden brown.

  8. Cool on the parchment paper or wire rack.


Pita (Middle Eastern Bible or Pocket Bread)

Pita From Greece

Image via Wikipedia


  1. Dissolve yeast in warm water. Stir in oil, sugar and salt, then stir in 2 cups of the flour. Beat until smooth. Stir in remaining flour until the dough is easy to handle. Knead for 10 minutes. Cover and let rise in a greased bowl until double in size about 1 hour.
  2. Punch down. Separate into 6 equal parts. Shape into balls. Cover; let rise 30 minutes.
  3. Roll each ball into a 6- or 7-inch circle 1/8-inch thick. Place 2 circles in opposite corners of each of 3 ungreased cookie sheets
  4. Cover and let rise for 30 minutes.
  5. Bake for 10 minutes at 450 degrees F until puffed and brown.

American Hummus







  • 15 oz can chickpeas well drained
  • 1/4 cup filtered water
  • 1/4 cup fresh squeezed lemon juice
  • 1/2 cup fresh parsley
  • 2 tablespoons crunchy peanut butter
  • 2 teaspoon minced fresh garlic
  • 1/2 teaspoon sea salt

Add all to blender, blend til smooth.  Serve with pita wedges and cut up veggies.

Nice with a drizzle of Extra Virgin Olive Oil, dash of smoked paprika and fresh cracked pepper sprinkled over top.