French Dip Biscuits

French Dip Biscuits

Ingredients:

• 2 lbs beef chuck roast
• 1 tablespoon vegetable oil
• 1 large onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 cup dry red wine (such as Cabernet Sauvignon)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 can (16.3 oz) refrigerated biscuit dough
• 8 slices of provolone cheese 
• 1/4 cup butter
• Parsley for sprinkling on top

Directions:

• Heat olive oil in a large skillet over medium-high heat. Season the chuck roast generously with salt and pepper. Once the oil is hot, sear the roast on all sides until browned (about 4-5 minutes per side). This step builds flavor!
• Place the sliced onions at the bottom of the slow cooker. Add minced garlic and then place the seared beef on top of the onions.
• In a mixing bowl, combine the beef broth, red wine, Worcestershire sauce, soy sauce, thyme, and rosemary. Stir well to combine and pour this mixture over the beef in the slow cooker.
• Set the slow cooker to low and cook the roast for 8-10 hours, or on high for 5-6 hours, until the beef is tender and shreds easily with a fork.
• Once cooked, carefully remove the roast from the slow cooker. Shred the beef using two forks, discarding any large chunks of fat. 
• Preheat your oven to 350°F (175°C).
• Separate the biscuit dough into 8 biscuits and flatten each one slightly with your hands.
• Place a slice of roast beef and a slice of provolone cheese on each biscuit.
• Fold the edges of the biscuit dough over the filling and pinch to seal.
• Arrange the filled biscuits on parchment paper covered cookie sheet.
• Scoop about a cup or so of the liquid out of the crockpot. Add the 1/4 cup of butter and stir until melted. Brush some of this on top of each biscuit and sprinkle with parsley. (Save the rest- this is also the Au Jus sauce to dip the French Dip Biscuit in once they are finished baking)
• Bake in the preheated oven for 20-25 minutes, or until the biscuits are golden brown and cooked through.
• Serve with the remaining Au Jus dipping sauce

Lemon Curd Dessert Bars

Lemon Bars

These bars are sweet and tart, perfect for a summer treat! 

Ingredients

• 2 cups lemon curd
• 1 stick (8 Tbsp.) unsalted butter, softened
• 1 heaping tablespoon powdered sugar
• 1 heaping tablespoons granulated sugar
• 1 cup all-purpose flour

For topping, optional:

• Powdered sugar, sifted
• Fresh berries, strawberries, raspberries, blueberries, etc.
  

  Instructions

  1. Preheat oven to 325 degrees F. Line a 9 x 9-inch baking pan with foil or parchment. Coat lightly with nonstick cooking spray; set aside. 
  2. In a large bowl, or in the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugars until light and fluffy. With your fingers, or with the electric mixer, mix in flour until incorporated. If using the mixer, add flour in 2 parts. 
  3. Pat dough evenly into prepared pan. Bake for 30 minutes, or until edges are lightly browned and top is pale golden. 
  4. Remove shortbread from oven. Lower oven temperature to 300 degrees F. Pour lemon curd on top of shortbread, smooth out, and return to the oven for 30 minutes. 
  5. Cool completely in the pan on a wire rack. Refrigerate pan for 30 minutes to set curd completely before cutting into bars. 
  6. Once cool, using foil/parchment overhang, lift lemon shortbread from pan. Sprinkle with powdered sugar and cut into bars. Top with fresh berries, if desired.

Banana Pudding

A tried and true recipe, this is one of my summertime favorites! No baking required, served right out of the fridge, best if made ahead, and absolutely delicious! Need I say more? Perfect for any gathering, it’s a crowd favorite! 

Banana pudding 

Ingredients

•  4 bananas, sliced
• 3 cups milk
• 1 box Nilla Wafers
• 2 small boxes instant FRENCH vanilla pudding
• 1 {8 oz.} pkg. cream cheese, softened
• 1 {14oz.} can sweetened condensed milk
• 1 {12 oz.} container Cool Whip

Directions

• Line the bottom of a 9x13 with Nilla Wafers.
• Slice your bananas and layer evenly on top of the wafers. 
• Combine the milk and pudding mix and blend using a handheld mixer. 
• In a separate bowl, mix together cream cheese & condensed milk until smooth.
• Gradually fold in whipped cream.
• Add the cream cheese mixture to the pudding mix & stir until well blended.
• Pour the mix evenly over the bananas.
• Layer the remaining Nilla Wafers on top of the mix to top it all off.