Pepperoncini Beef

Pepperoncini Beef

Prep Time:  10 mins        Cook Time: 8 hrs       Additional Time: 10 mins
Total Time: 8 hrs 20 mins         Servings: 8       Yield: 8 servings


Gyro sandwiches can be stuffed with garlic-pepperoncini-roasted beef that has been cooked in a slow cooker. With provolone or mozzarella cheese, your choice of condiments, and hoagie rolls, serve.



1 (3 pound) beef chuck roast

4 cloves garlic, sliced

1 (16 ounce) jar pepperoncini

8 hoagie rolls, split lengthwise

16 slices provolone cheese



1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.

2. Cover, and cook on Low for 6 to 8 hours.

3. When making the sandwiches, place meat in rolls, top with cheese, and zap in a microwave for a few seconds. Don’t forget to use the pepperoncini in the sandwiches!

Millie Pasquinelli’s Fried Chicken

Millie Pasquinelli’s Fried Chicken

Prep Time:30 mins         Cook Time:30 mins          Total Time:1 hrs         Servings:12


Using a few common pantry items, this recipe for fried chicken without buttermilk is simple to prepare. Every time, the chicken is juicy and perfectly fried. The homemade ravioli and sauce on the side make this dish even more delectable.



3 cups all-purpose flour

5 tablespoons seasoned salt

3 tablespoons garlic powder

salt and pepper to taste

4 large eggs, beaten

2 (2 to 3 pound) whole chickens, cut into pieces

1 quart vegetable oil for frying



1. Mix flour, seasoned salt, garlic powder, salt, and pepper in a shallow plate or bowl. Place eggs in a separate shallow bowl.

2. Roll or shake chicken pieces in the flour mixture and place on a platter. Then dip each chicken piece in the egg and roll again in the flour mixture.

3. Heat oil in a deep-fryer or large skillet to 375 degrees F (190 degrees C).

4. Fry coated chicken pieces in hot oil for about 5 minutes on each side. Cover skillet and cook on lower heat for about 10 minutes. Remove cover, turn up the heat, and fry for 5 minutes on each side to make chicken crispy. Chicken is done when it is no longer pink inside and its juices run clear. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

5. Drain fried chicken on paper towels and keep warm in an oven until ready to serve.


Editor’s Note:

Nutrition data for this recipe includes the full amount of breading ingredients. The actual amount of breading consumed will vary. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.



Potato Salad

Potato Salad

Prep Time: 20 mins     Cook Time: 15 mins     Additional Time: 6 hrs     Total Time: 6 hrs 35 mins     Servings: 20


My daughter renamed this ice cream sandwich cake “The Best Dessert I’ve Ever Eaten” for Memorial Day. It had been prepared in advance, but before she could taste it, my husband consumed it all! While I carry this desert to an enormous social occasion, my significant other could do without it since he will not have any extras!



5 pounds red potatoes, chopped

3 cups mayonnaise

2 cups finely chopped pickles

5 large hard-cooked eggs, chopped

½ cup chopped red onion

½ cup chopped celery

3 tablespoons prepared mustard

1 tablespoon apple cider vinegar

1 teaspoon salt, or to taste

½ teaspoon ground black pepper



1. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Return potatoes to the empty pot to dry and cool.

2. Stir together mayonnaise, pickles, hard-cooked eggs, red onion, celery, mustard, cider vinegar, salt, and pepper in a large bowl. Fold in cooled potatoes until well combined.

3. Chill potato salad in the refrigerator for at least 6 hours to overnight before serving.

Ice Cream Sandwich Cake

Ice Cream Sandwich Cake

Prep Time: 30 mins     Additional Time: 30 mins     Total Time: 1 hrs     Servings: 12     Yield: 1 9×13-inch cake


This Memorial Day, my daughter renamed this ice cream sandwich cake “The Best Dessert I’ve Ever Eaten.” I had previously prepared it, but my husband consumed it all before she could taste it! When I bring this desert to a large gathering, my husband doesn’t like it because he won’t have any leftovers!



24 vanilla ice cream sandwiches, unwrapped

2 (8 ounce) containers whipped topping (such as Cool Whip®), thawed

1 (12 ounce) jar hot fudge ice cream topping, warmed

1 (12 ounce) jar caramel ice cream topping

¼ cup chopped pecans, or to taste



1. Arrange a layer of ice cream sandwiches in the bottom of a 9×13-inch dish; top with a layer of whipped topping, hot fudge topping, and caramel topping. Repeat layering with remaining ice cream sandwiches, whipped topping, hot fudge topping, and caramel topping, ending with a top layer of whipped topping. Sprinkle with pecans.

2. Cover the dish with aluminum foil and freeze until set, about 30 minutes.



Smooth Sweet Tea

Smooth Sweet Tea

Prep Time:    5 mins     Additional Time: 3 hrs 15 mins     Total Time: 3 hrs 20 mins     Servings: 8     Yield: 8 cups


A traditional Southern beverage, this sweet tea is ideal for hot summer days!



1 pinch baking soda

2 cups boiling water

6 tea bags

¾ cup white sugar

6 cups cool water



Sprinkle a pinch of baking soda into a 64-ounce, heat-proof glass pitcher. Pour in boiling water and add tea bags. Cover and allow to steep for 15 minutes.

Remove tea bags and discard; stir in sugar until dissolved. Pour in cool water; refrigerate until cold, about 3 hours.

Grilled Tri-Tip

Grilled Tri-Tip

Prep Time:     15 mins     Cook Time: 35 mins     Additional Time: 1 hrs 5 mins      Total Time: 1 hrs 55 mins     Servings: 8


This recipe for grilled tri-tip with a delicious dry rub tastes gourmet but is actually quite simple to prepare. It is the ideal meal for guests. It will certainly impress!



4 pounds tri-tip roast

4 cloves garlic, peeled and very thinly sliced

⅓ cup salt

⅓ cup black pepper

⅓ cup garlic salt



1. Using a sharp knife, cut small slits in the top of the roast; insert garlic slices into the slits.


Garlic slices inserted into the slits made on the tri-tip.


2. Mix salt, pepper, and garlic salt together in a small bowl; rub all over the tri-tip and refrigerate for at least 1 hour or up to 1 day. Remove tri-tip from the refrigerator about 20 minutes before grilling.


Salt, pepper and garlic mixed together and rubbed on the tri-tip.


3. Preheat an outdoor grill for high heat and lightly oil the grate.


4. Place the meat directly above the flame to sear the meat and lock in the juices, about 5 to 10 minutes per side.


Tri-tip cooking on a grill.


5. Turn the grill down to medium heat and continue to cook, turning occasionally, for another 25 to 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium-rare. Let stand, covered loosely with aluminum foil, for 5 minutes before slicing.


Grilled tri-tip resting on a cutting board before slicing.



Tri-tip is not a common cut where I live, so I usually call the butcher at my local grocery store and request it the day before I need to prepare it.


Editor’s Note:

Nutrition data for this recipe includes the full amount of dry rub. The actual amount of dry rub consumed will vary.