For appetizers I made Fried Mozzerella Balls:
Fresh Mozzerella (the kind packaged in liquid in the fancy cheese section of the grocery. I'm sure you could use cubed regular mozzerella, but this is what I used. It was already formed into little balls.
All Purpose flour
Salt & Pepper
Italian Bread Crumbs
Oil for frying
-Start heating oil (I used a small sauce pan filled about 1/3 to 1/2 with vegetable oil)
-Drain liquid off of mozzerella.
- Season flour with salt and pepper
-Beat Egg (1 egg coated about 12 balls)
-Dredge mozzerella in flour
-Dip flour coated cheese in egg and coat
-Dip Egg coated cheese in bread crumbs and coat
-Dip in egg again and in bread crumbs a 2nd time (this gets a really thick coating on the cheese)
-Fry in oil for 1-3 minutes. Just enough to get the coating crispy and brown, but not long enough for the cheese to ooze out. Drain on paper towels.
-Enjoy while warm either by themselves or with marinara sauce. YUM!
Chuck Roast (Mine was about 3 lbs)
1 can beef broth
1 packet zesty italian dressing mix
1 cup pickled banana pepper liquid (I used mild)
a few banana pepper slices
-Put the chuck roast in the crock pot
-Pour dressing packet over meat
-Pour broth and pepper liquid over meat
-Place pepper slices on meat.
-Cook on low for 6-8 hours.
- Once done and fork tender, remove meat from crock pot and shred.
-Butter the buns and toast (I used a griddle)
-Place shredded meat on bun and plop a piece of cheese on top.
-Serve with juices for dipping.
Fruit w/ Fruit Dip
For dessert: Chess Cake Bars