Have you ever seen people on tv take a bite of something and do this over the top reaction of how good it is? “MMMMM mmmmm this is sooo good” as they talk with their mouth full. This, my friends, will do that to you!

I lifted the lid and could smell all of the herbs and the peppers and knew that this would either taste great or horrible. Would it be too many seasonings for my husband and I? I took a tiny bite and it was good. I shredded the meat with my forks and then, finally, I took a good fork full of meat. Oh. My. Goodness. The meat just melted into my mouth. I honestly wanted to gobble it all up before Alan got home! I wanted to dive into this like it was a hot fudge sundae. Forget the bread, who needs the cheese!  (Sorry cheese and bread, you know you’re near and dear to me)

This recipe is a bit salty because of the consomme & pepperoncini juices. I probably wouldn’t add the extra salt again. The peppers add this little zing as an after bite, there is some heat but it doesn’t kill your mouth. I’m not a big spicy/heat girl and I tolerated this.

Italian Drip Beef

Ingredients

• 1 whole Beef Chuck Roast, 2.5 To 4 Pounds
• 1 can Beef Consomme Or Beef Broth
• 3 Tablespoons (heaping) Italian Seasoning
• 1 teaspoon Salt
• ¼ cups Water
• ½ jars (16 Oz) Pepperoncini Peppers, With Juice
• Buttered, Toasted Deli Rolls

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Preparation Instructions

Combine all ingredients in a heavy pot or dutch oven. Stir lightly to combine seasoning with the liquid.

Cover and bake in a 275 degree oven* for 5 to 6 hours, or until meat is fork-tender and falling apart. **If meat is not yet tender, return to oven for 30 minute intervals till it’s tender!**

Remove from oven. With two forks, completely shred all meat, leaving no large chunks behind. Serve immediately, or keep warm over a simmer on the stove.

May make the day before, then store in the refrigerator. Remove the hardened fat from the top before reheating.

Serve on buttered, toasted rolls. Top with cheese and melt under the broiler if desired. Serve with juices from the pot.

Source: The Pioneer Woman Cooks

My daughter, Caroline, was Baptized a couple of weeks ago and this was my first time back in the kitchen. I really enjoyed creating and executing a menu. It’s been a long time! Unfortunately, I didn’t get any close up pictures of the food. My husband told me as I was trying to get the dishes out but I just shooed him away and said it was fine. Frantic mommy then and sad blogger now! I’ll just have to make these items again sometime!

I wanted to get this post out though that way at least the recipes are here and I can refer people to this post.  I had a lot of people requesting the recipes and I’ve also been seeing a lot of appetizer questions on the boards lately.  This menu was really easy to make ahead of time. I prepared all the mixtures two nights before the luncheon. I assembled, with the help of my mother and mother-in-law, all of the appetizers the day before. The day of the only thing that needed to be done was whip up the dips and heat everything up!

Caroline’s Baptism Luncheon Menu

Hot hor’deurves

Stuffed Mushrooms

Stuffed Mini Sweet Bell Peppers

Crab Rangoon Tartlettes

Cold Hor’deurves

Chicken Enchilada Dip Rolls
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Bruschetta with a classic tomato topping

Lemon Cheesecake Ball with apples and strawberries

Prosciutto wrapped melon

Crudites with vegetable dip

Chips with Onion Dip

Dessert

Cake – provided by Caroline’s Godmother. Yellow and Chocolate cake in the shape of an open Bible

Couldn’t deny her the tiniest bit of frosting 🙂

Since I don’t have many food pictures I’ll just add a couple more favorites from the day!

Stuffed mushrooms are always a hit with my family. It’s hard to nail down a recipe since they are usually made with a little bit of this and some more of that. I love stuffed mushrooms because they just give you that warm, gooey feeling. They are bite sized, filling and so easy to make! I’ve always loved my brother’s stuffed mushrooms the best and I finally learned one of his secrets; Ritz crackers instead of bread crumbs! They give the stuffing a little more moisture and provide a buttery taste.

Stuffed Mushrooms

2 small packages of white mushrooms

4 cloves garlic

1 sleeve of Ritz crackers

1/4 cup fresh parsley
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1/4 cup Parmesan cheese

2 Tbsp Olive Oil

Clean mushrooms with a damp towel and remove stems.  Reserve half of the stems. Put all ingredients into a food processor and blend. Stuff mushrooms and place on a non-stick cookie sheet. Drizzle a little olive oil over the top and bake at 350 degrees for 15 minutes or until topping is golden brown and mushrooms are soft.

I don’t saute the stems in garlic when I am making this basic recipe. I’ll saute if I’m adding sausage or crab meat but I don’t find it’s needed here.

Source: The Way to His Heart

I’ve heard so many good things about these rolls as a great appetizer I was excited to finally have a chance to try them. I wanted something that was easy to prepare ahead of time, I could serve cold and was filling. This fit the bill! I ended up using plain burrito sized tortillas. These made small, bite sized rolls which were great for the occasion but all the pictures I had seen online led me to believe they would be larger. These got better the longer they sat. Continue reading »