more yummy recipes…french dip sandwiches and paula deen’s banana pudding

go big or go home, right? obviously this post is in no way shape or form a “diet friendly” kind of day, but a day where you want to splurge big time and fill that tummy with some homemade goodness. perfect for a gameday where you’re cheering on the team (GO VOLS!) from the comfort of your home and you’ve got to feed an army!

Main Dish: Crock Pot French Dip Sandwiches via Pinterest
Ingredients
2-3 lb oven roast
2 cans beef broth (about 4 cups)
2 pkgs Lipton Onion Soup Mix
White Italian sub rolls
Provolone cheese slices
Directions
Put roast in crock pot. Add beef broth and soup mix. Cook on low 7-8 hours. Shred roast with a fork, and return shredded beef to crock pot for a few more minutes. Slice open bread, and place beef on one side, top beef with cheese slices. Broil open sandwich in oven for a few minutes, until the cheese gets melted and bubbly. Remove from oven, and serve with a ladle of au-jus left in crock pot.

Dessert Time: Paula Deen’s Infamous Banana Pudding via Pinterest
Ingredients
2 bags Pepperidge Farm Chessmen cookies
6 to 8 bananas, sliced
2 cups milk
1 (5-oz) box instant French vanilla pudding
1 (8-oz) package cream cheese, softened
1 (14-oz) can sweetened condensed milk
1 (12-oz) container frozen whipped topping thawed
Directions
Line the bottom of a 13×9 by 2-inch dish with 1 bag of cookies and layer bananas on top.
In a bowl, combine milk and pudding mix and blend well using a mixer. Using another bowl, combine cream cheese and condensed milk and mix until smooth. Fold the whipped topping into the cream cheese mixture. Add cream cheese mixture to pudding mixture and stir until blended. Pour the mixture over the cookies and bananas and cover with remaining cookies. Refrigerate until ready to serve.