Slow Cooker French Dip Sandwiches

Ingredients:
- 3 lb beef chuck roast
- salt and pepper, to taste
- additional beef broth to reach desired consistency (it's not really needed but was in the original recipe)
- 1 can (10.5 oz) condensed French onion soup (make your own is way better, recipe below)*
- 6 oz red wine
- 1 teaspoon garlic powder
- 6 French rolls
- sliced Provolone cheese
Directions:
Trim excess fat from beef roast. Season meat with salt and pepper.
Pour beef broth, condensed French onion soup, red wine, and garlic powder into slow cooker. Place beef roast into liquid.
Cook on low for 6-8 hours. Take beef out and rest it, covered with aluminum foil, for about 15 minutes.
Slice beef and return to slow cooker on low or very low for 30 minutes.
Lightly toast the rolls. Evenly distribute cheese beween rolls. Divide beef onto rolls. Spoon the beef juice into small bowls. Serve each sandwich with its own dip.

*French onion soup substitute (adapted from cookinwithsuperpickle)

small onion, chopped
1 T olive oil
1 T molasses

1 beef bullion cube dissolved in 3/4 c boiling water OR 1 cup beef broth
2 T cornstarch dissoved in 1/4 c cold water

1. Heat oil and molasses over medium heat. Add onions and sautee 5-7 min. Add broth (can also add red wine, broth, and garlic at this point from the French dip recipe). Add cornstarch dissolved in water. Season with salt and pepper or can add beef bullion.

Chocolate Peanut Butter Mousse Cheesecake

This was an excellent 2012 birthday cake! A crumb crust is topped with peanut butter mousse, then chocolate mousse, then finished with a dark chocolate ganache. It's worth the extra effort!

Ingredients:

Crust:
- 1 1/2 cups chocolate or vanilla wafer (or Oreo) crumbs
- 1/4 cup butter, melted

Mousse:
- 3/4 cup creamy peanut butter
- 5 oz cream cheese, softened
- 2 tablespoons butter, softened
- 1 1/4 cups powdered sugar
- 1 1/4 cups heavy cream, whipped and divided
- 5 oz bittersweet or dark chocolate, chopped
- 1 milk chocolate candy bar (3.5 oz), chopped
- 1/3 cup sugar
- 1/4 cup 2% milk
- 1 teaspoon vanilla extract

Ganache:
- 6 oz bittersweet or dark chocolate, chopped
- 2/3 cup heavy cream
- 1 teaspoon vanilla extract

Directions:

Crust: In a bowl, combine wafer crumbs and melted butter. Press onto the bottom of a greased 9-inch springform pan.

Peanut butter mousse: In a bowl, beat the peanut butter, cream cheese, and softened butter until smooth. Add powdered sugar; beat until smooth. With a spatula, fold in 1 1/4 cups whipped cream. Spread over the crust.

Chocolate mousse: Place 5 oz bittersweet chocolate and milk chocolate in a bowl. In a small saucepan, bring the sugar and milk just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool to room temperature, stirring occasionally. Gently fold in remaining whipped cream. Spread over peanut butter layer. Cover and freeze for 2 hours or until firm.

Ganache: Place 6 oz bittersweet chocolate in a bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Stir in vanilla. Cool until ganache reaches spreading consistency, stirring occasionally. Spread over cheesecake. Refrigerate until set.

With knife, loosen cheesecake from pan, then remove rim. Top with shaved chocolate if desired.