Shredded Beef

1 chuck roast (4-5 lbs.)
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
1 (14 oz) fat-free beef broth
1 large onion; sliced

1. Preheat oven to 350 degrees.
2. Trim any excess fat from roast and place it in a large roasting pan.
3. Sprinkle with onion powder, garlic powder, salt and pepper.
4. Press the spices into the roast with your fingers.
5. Pour can of broth around the roast taking care not to pour it over the spices.
6. Peel and thinly slice onion.  Separate rings and add them to the roast.
7. Cover the roast with foil and cook for 2 1/2 to 3 hours or until 185 degrees. Baste meat every 30 min or so.
8. Remove beef and move to platter or shallow bowl.  Shred using two forks.  
9. Can be refrigerated or frozen for later use.

Makes about 8 cups shredded beef.

App. serving: 1/2 cup - 138 calories - 4 g. fat - 44 mg cholesterol- 22 g. protein - 1 g. carbs - trace amount dietary fiber - 235 mg sodium

Italian Meatball Sliders

From:  www.the-girl-who-ate-everything.com

24 frozen meatballs, thawed
2 cups marinara sauce
8 ounces sliced provolone or mozzarella
2 Tablespoons butter
1/2 teaspoon garlic powder
1/2 teaspoon Italian seasonings
24 dinner rolls or 8 hot dog buns cut in thirds

Preheat oven to 400 degrees. Line a 9X13 pan with foil and spray with cooking spray.

Warm the meatballs in the marinara sauce in a saucepan over medium heat. Separate the dinner rolls or hot dog buns and place one saucy meatball on the bottom roll. Top with mozzarella or provolone. Place the top roll on and push down slightly. Place meatball slider in the pan and continue to assemble the rest of the sliders. 

Microwave butter in a bowl in the microwave until melted. Add garlic powder and Italian seasonings and mix well. Brush tops of buns with melted butter mixture. 

Toast in oven for 8-10 minutes or until toasted. I like mine a little more on the soft side...not so toasty.

Garlic Bread Seasoning

From:  www.ourbestbites.com

1/2 c. powdered Parmesan cheese

2 tsp. Kosher salt

2 Tbsp. garlic powder

2 tsp. oregano

2 tsp. basil

2 tsp. marjoram

2 tsp. parsley

1. Combine ingredients in a jar (preferably one with a sprinkle top) and shake.
2. Sprinkle on top of breadsticks or combine 1 1/2 Tbsp. seasoning with 1/2 c. of softened real butter and spread on a loaf of French bread (cut in 1/2 lengthwise). Wrap in foil and bake at 375 until butter’s melted. If you want, you could also pop it open-faced under the broiler for a few minutes so it gets brownish and crispy.

Cream Cheese Frosting

From: Katie Duncombe

2 sticks of butter; softened
1 (8oz) block of cream cheese; softened
4 tsps. vanilla
2 lbs. (1 bag) of powdered sugar

Blend cream cheese and butter together until smooth and fluffy.
Add vanilla; mix well
Slowly add powdered sugar until well blended; about 1 cup at a time

Brownie Bites with Fluffy Peanut Butter Frosting

From:  www.the-girl-who-ate-everything.com

Brownie Bites

1 boxed brownie mix (I think chocolate cupcakes would be yummy too)

1 cup Reeses Peanut Butter chips (optional)

Peanut Butter Frosting

1/2 cup butter, softened

1 cup creamy peanut butter

3 tablespoons milk, or as needed

2 cups confectioners' sugar

1. Make brownie mix according to package directions. Add peanut butter chips if desired. 
2. Pour into paper lined mini muffin pans filling each cup about 3/4 full. 
3. Bake 14-18 minutes at 350 degrees or until toothpick comes out clean. Cool.

• Place the butter and peanut butter into a medium bowl, and beat with an electric mixer. 
• Gradually mix in the sugar, and when it starts to get thick, incorporate milk one tablespoon at a time until all of the sugar is mixed in and the frosting is thick and spreadable. 
• Beat for at least 3 minutes for it to get good and fluffy. Frost brownie bites with frosting.