Shredded Beef Empanadas

1 eye of round roast
1 jar salsa
1 pkg refrigerator crescent rolls OR 1 pkg refrigerator pie shells
cheddar cheese, grated
* diced sauteed potatoes, optional

Prepare the beef by searing the roast, seasoned with garlic salt, on all sides. Place the roast in the crock pot with jar of salsa dumped on top. Cook on high for 5-7 hours … until the beef begins to pull apart with ease. Remove beef from pot and allow it to rest on a cutting board for at least 10 minutes before shredding it. Shred beef using 2 forks. Place shredded meat back in crock pot to soak up salsa juices.

Using crescent rolls

Unwrap the crescent rolls and place a good portion of meat on the middle and pile grated cheese on top. Roll pastry until each end touches and seals. Place on greased cookie sheet and bake at 375 for about 12 minutes.

Using pie pastry shells

Unroll pie pastry. Using a large cup or small bowl, cut out circles of dough. Place a pile of meat in each circle and a little cheese on top. Dab the edge of one side of pastry with water. Pull the other side over to meet the damp edge and seal. Place on greased cookie sheet. Bake at 375 for about 12 minutes.

Kraft Garden Tuna Melts

1 can (6 oz.) tuna in water, drained, flaked      
7 Tbsp.  KRAFT Real Mayonnaise, divided
1/4 cup chopped onion
1/4 cup  chopped green pepper
1/2 tsp. dried basil leaves
1/2 tsp.  dried oregano leaves
8 slices bread
4   KRAFT Singles 

MIX tuna, 3 Tbsp. of the mayo, onion, green pepper and seasonings.

COVER each of 4 bread slices with tuna mixture, 1 Singles and second bread slice. Spread outsides of each sandwich with 1 Tbsp. mayo.

COOK in skillet on medium heat until lightly browned on both sides.

Ham, Egg & Cheese Croissants For Two

2 bakery-fresh croissants
4 eggs
4 slices cheddar cheese
Black forest ham, sliced
Mayo, to taste
Salt & Pepper, to taste
Cook eggs over-easy (if you don’t like runny yolks, pop them while they are cooking). Place cheese over eggs. In the same pan (if there’s room) heat up ham slices until they become nice and hot. Place hot ham over the cheese to help the cheese melt. Slice croissants in half and spread a little mayo on each side. Place equal portions of the egg/ham on each croissant bottom, add salt and pepper, then add croissant tops. Serve immediately.

Spicy Dr. Pepper Shredded Pork

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Ingredients  

  • 1 whole Large Onion
  • 1 whole Pork Shoulder (“pork Butt”) – 5 To 7 Pounds
  • Salt And Freshly Ground Black Pepper
  • 1 can (11 Ounce) Chipotle Peppers In Adobo Sauce
  • 2 cans Dr. Pepper
  • 2 Tablespoons Brown Sugar

Preparation Instructions

Preheat oven to 300 degrees.

Peel the onion and cut it into wedges. Lay them in the bottom of a large dutch oven.

Generously salt and pepper the pork roast, then set it on top of the onions in the pan.

Pour the can of chipotle peppers over the pork (include the sauce.) Pour in both cans of Dr Pepper. Add brown sugar to the juice and stir in.

Place lid tightly on pot, then set pot in the oven. Cook for at least six hours, turning roast two or three times during the cooking process. Check meat after six hours; it should be absolutely falling apart (use two forks to test.) If it’s not falling apart, return to the oven for another hour.

Remove meat from pot and place on a cutting board or other work surface. Use two forks to shred meat, discarding large pieces of fat. Strain as much of the fat off the top of the cooking liquid as you can and discard it. Return the shredded meat to the cooking liquid, and keep warm until ready to serve. (You can also refrigerate the meat and liquid separately, then remove hardened fat once it’s cold. Then heat up the liquid on the stovetop and return the meat to the liquid to warm up.

Serve on warm flour tortillas. Top with shredded lettuce, diced tomatoes, grated cheese, avocado slices, salsa, and whatever else you’d like. –Pioneer Woman Cooks.

Ham, Egg and Cheese Croissant

Ingredients:         

2 bakery-fresh croissants
4 eggs
4 slices cheddar cheese
Black forest ham, sliced
Mayo, to taste
Salt & Pepper, to taste

Cook eggs over-easy (if you don’t like runny yolks, go ahead and pop em while they are cooking). Place cheese over eggs. In the same pan (if there’s room) heat up ham slices until they become nice and hot. Place hot ham over the cheese to help the cheese melt. Slice croissants in half and spread a little mayo on each side. Place equal portions of the egg/ham on each croissant bottom, add salt and pepper, then add croissant tops. Serve immediately. They are the best when they are piping hot. –Favorite Family Recipes.

Grilled Cheese Sandwiches for Two

Intelligent people tend to talk about the facts. They don’t sit around and call each other names. That’s what you can find on a third grade playground. –Benjamin Carson

Just a good old comfort food:

  • 4 slices white bread
  • 3 tablespoons butter, divided
  • 2 slices Cheddar cheese

Preheat skillet over medium heat. Generously butter one side of a slice of bread. Place bread butter-side-down onto skillet bottom and add 1 slice of cheese. Butter a second slice of bread on one side and place butter-side-up on top of sandwich. Grill until lightly browned and flip over; continue grilling until cheese is melted. Repeat with remaining 2 slices of bread, butter and slice of cheese.  Serve with tomato soup.

Meatball Sandwiches for Two

What you do today can improve all your tomorrows.  –Ralph Marston

Ingredients:

2 rolls
8 meatballs (Pre-cooked frozen meatballs or homemade meatballs)
1/2 jar spaghetti sauce
4 slices provolone cheese
banana peppers (to taste, optional)
jalapenos, sliced (to taste, optional)
Place meatballs in a medium-sized pot. Add spaghetti sauce and simmer until meatballs are heated through. Slice rolls and place cheese on the bottom half. Add meatballs (4 for each sandwich), peppers and jalapenos.