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

Tanya's Chili

From:  Tanya Purcell

1 T. olive oil

1 lb. Ground beef (or chopped steak)

1 onion, chopped

3 cloves garlic, minced

½ green bell pepper

½ red bell pepper

½ cup celery (optional, if you don't have it on hand)

1 small can (4 oz) chopped green chilies

1 can beef broth

2 cans (14 ½ oz) diced tomatoes

1 can (15 oz) tomato sauce

1 can red kidney beans, drained, rinsed

1 can white beans, drained, rinsed

1 can black beans, drained and rinsed

1 T. chili powder

½ T. ground cumin

¼ tsp. Ground cayenne powder

(2 tsp Worcestershire sauce-added during last 30 minutes)

1. In a large pot, saute the ground beef with the 1 T. of olive oil until browned. 
2.  Add the onions, garlic and bell peppers, green chilies (& celery if you want it) and saute for another 5 minutes or until the onions are translucent.
3. Add the chili powder, cumin, cayenne pepper, tomatoes, broth and beans. 
4.  Reduce heat to low, cover and simmer for about one hour. 
5.  Add 2 tsp of Worcestershire sauce and remove cover and simmer for another 30 minutes or until you reach desire thickness.

*Hey Jaime girl, I put this all together from several different recipes and finally created my own. I have used it several years now and I have received compliments on it, so I hope you like it. There are so many different chili recipes. Some have way too much meat, others way too many kidney beans. I like this one because of the variety of different beans instead of just kidney beans and I like adding more vegetables to make it healthier. I read that rinsing the canned beans reduces the likelihood of bad gas:) That is always a plus! I hope you like it. I have made it without celery sometimes and without one of the bell peppers and it still turns out yummy. The longer it simmers, the better it tastes and it even tastes better the next day. The Worcestershire sauce really adds the perfect taste at the end. I wouldn't skip that. -Tanya:)

TX BBQ Beans

From:  Tara Wagley

3 cans Pork N Beans; drain juice from 2 of the cans
1 chopped jalapeño
1 chopped bell pepper
1 chopped medium onion
Garlic; I use 2 minced cloves
Salt; to taste
Course ground black pepper; to taste
1 pkg. Hillshire Farms 'U' shaped smoked sausage
1 small bottle Kraft original BBQ sauce
Ketchup
Mustard (I use Dijon)
Pickled jalapeño JUICE (or pickle juice)

1. In large bowl add beans, jalapeño, bell pepper, onion, garlic and season to taste with salt and pepper
2. Start out with 1/4 cup EACH of ketchup,mustard, bbq sauce, and jalapeño juice mixed together.
3. Mix sauce into bean mixture; make more if needed
4. Chop up HALF of the sausage and stir into beans
5. Pour into a 9x13 pan
6. Chop up second half of sausage and lay across the top of the beans
7. Cook in 350 degrees until bubbly and sausage starts to brown around the edges; about 1 hour.

Caramel Toffee Fruit Dip

From: www.ourbestbites.com

1 8-oz. package cream cheese (you can use light cream cheese)
3/4 c. brown sugar
1 1/2 tsp vanilla (you can add more to taste)
Toffee bits (look by the chocolate chips and try and find the chocolate covered ones if you can! Your dip won’t be pretty, but it will sure taste good!)

Allow cream cheese to reach room temperature.
With an electric mixer, combine cream cheese, brown sugar, and vanilla.
When ready to serve, stir in about 1/2 a bag of toffee bits.
Serve with fruit

Yummiest Cream Corn

2 lrg. bags of niblet frozen corn
Lrg. container of heavy whipping cream
White pepper
2 Tbs. cornstarch
¼ c. water
1/3 c. sugar

1. Put frozen corn in large pot
2. Add up to ¾ container of heavy cream and cook with lid on until boiling and corn has separated from each other; mixing every once in a while
3. Add sugar
4. Add white pepper to taste (more is better)
5. Mix together cornstarch and water and SLOWLY add a little at a time to corn mixture
6. At this time you can add more cream or sugar IF desired
7. Cook about 3-4 minutes and serve

Note: This makes A LOT and is good for potluck type get togethers! Cut in half for regular size family. I hate creamed corn, but this I love. I received this recipe from Nikki Norman.