You can see the original recipes posted here and here.
Game Day Pot Roast Quesadillas
Ingredients:
Quesadillas:
1 (3 to 3 1/2 pound) boneless beef chuck shoulder pot
roast or bottom round rump roast *
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 package gordita-style flour tortillas
1 cup cilantro, finely chopped
1 (3 to 3 1/2 pound) boneless beef chuck shoulder pot
roast or bottom round rump roast *
1 medium onion, cut into quarters
3 cloves garlic, peeled
3/4 cup water
1 teaspoon salt
1/2 teaspoon pepper
1 package gordita-style flour tortillas
1 cup cilantro, finely chopped
Creamy Horseradish Sauce:
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons horseradish
1/3 cup mayonnaise
1 1/2 teaspoons Dijon-style mustard
1 1/2 teaspoons horseradish
1/3 cup mayonnaise
Directions:
- Cut beef pot roast
into 4 even pieces. Place onion and garlic in 4 1/2 to 5 1/2 quart slow
cooker; top with beef. Add water, salt and pepper. Cover and cook on HIGH
5 to 5-1/2 hours or on LOW 9 to 9-1/2 hours, or until beef is fork-tender.
- In a bowl, whisk
mayonnaise, Dijon-style mustard and horseradish. Cover and refrigerate
until needed for serving.
- Remove beef; cool
slightly. Shred beef with two forks. Remove cooking liquid and solids from
slow cooker, reserving 1/2 cup cooking liquid. Place shredded beef and
reserved liquid in slow cooker and set on LOW to keep warm while serving.
- Heat tortillas in
a low-temperature oven and arrange on a warmed platter. Serve buffet style
for guests to build-their-own quesadillas by piling shredded beef on
tortillas and garnishing with creamy horseradish sauce and chopped
cilantro. Add salsa, sliced green onions and shredded cheese to the table
and let people top their own!
*Chef's Tip
In a crunch for time? Substitute in a fully-cooked pot roast that is available in your local grocer's fresh meat case. Simply microwave the pot roast as instructed on package, shred and follow the rest of the directions above!
In a crunch for time? Substitute in a fully-cooked pot roast that is available in your local grocer's fresh meat case. Simply microwave the pot roast as instructed on package, shred and follow the rest of the directions above!
Football Cookies
Ingredients:
1 roll (16.5 ounces) Pillsbury Create 'n Bake refrigerated sugar cookies
1 container (1 pound) chocolate creamy ready-to-spread frosting
White decorating gel
1 container (1 pound) chocolate creamy ready-to-spread frosting
White decorating gel
Directions:
- Heat oven to 350 degrees F. Freeze dough 30 minutes.
- Cut dough into 1/4-inch slices. With floured fingers, shape each dough slice to form football. On ungreased cookie sheets, place slices 2 inches apart.
- Bake 7 to 11 minutes or until set and golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- Spread frosting over cookies. With white decorating gel, draw laces on each football.
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