Saturday, August 6, 2011

Cheesesteak Egg Rolls


I can't tell you how good these egg rolls taste. You will have to make them so you can see what I mean. This appetizer will be the first to go. Although, I have to confess that I have made them as a meal for myself. The crispy outside and delicious filling of oozing cheese and the tender and moist steak is just out of this world.
You will need:

Canola oil for frying
1/4 cup of water
2 Tbs. of extra virgin olive oil
1 medium vidalia onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 lb. of shaved steak
Salt and pepper to taste
1 lb. of monterey jack cheese or pepper jack cheese, your preference
8 egg roll wrappers

Preheat your oil in a large pan to 350 degrees Farenheit. The pan should be about half way full in order to deep fry. In a medium skillet, over medium-high heat, saute the onion and peppers in olive oil. Saute until slightly soft, about 3 minutes. Add the shaved steak and sprinkle with salt and pepper. Cook until the meat is no longer pink and the onions are translucent. Add cheese and toss lightly. Remove from heat. Remove the meat mixture from the skillet with a slotted spoon so as to get rid of the excess liquid, and place in a bowl. Divide the meat mixture in 8 equal portions onto the center of the 8 egg rolls. Take your finger and dip into the water. Run your finger all along the edges of the egg roll. Fold in the left and right sides and roll, sealing tightly. Place in the oil. Fry these in 2 batches. Fry them until they are golden brown. Remove from the oil and place on a baking sheet that has been lined with a paper bag or paper towels.

Serve these hot so that the cheese is nice and melted and just ooey gooey. Bon Appetit!!

Friday, August 5, 2011

Crescent Pizza Casserole


I love to share recipes like this because they are quick, easy and delicious. A great recipe for a weeknight meal. We all know how crazy and hectic weeknights can be. So, instead of stopping to get some unhealthy fast food for the family, you can whip up this recipe in no time. And it is inexpensive! This meal can be made with your favorite toppings like mushrooms, green peppers, bacon, olives and linguica, just to name a few options. I make it with few ingredients because my family is very picky. You will need:

2 cans of crescent rolls
1/3 cup of pizza sauce
1 1/2 cups of cubed ham
1 cup of pepperoni
1 1/2 cups of shredded mozzarella or montery jack cheese
1 Tbs. of extra virgin olive oil (optional)
1/4 cup of grated paremesan cheese (optional)

Preheat the oven to 375 degrees Farenheit. Line the bottom of  a 13x9 inch baking dish with one can of the crescent rolls. Separating the cresent rolls into rectangles and pressing and sealing the preforated seams.


Spread the pizza sauce leaving a 1/4 inch border so that the pizza sauce does not ooze out. Sprinkle the cheese on top and add all your favorite toppings.


Top with the second can of crescent rolls. Drizzle the olive oil on top and sprinkle with the parmesan cheese. The olive oil and parmesan cheese are optional.



Bake in the oven for 25-27 minutes or until golden brown.


This can be served with some warm pizza sauce for dipping. Enjoy!

Thursday, August 4, 2011

Double Chocolate Cookies

My youngest daughter, Kelsey, adores chocolate. She will eat chocolate anything! I love white chocolate, and Kelsey loves milk chocolate. So, I decided to make these cookies. They have the best of both worlds.
You will need:

9 Tbs. of softened butter
1 cup of sugar
1 egg
1 Tbs. of pure vanilla extract
1 cup of all-purpose flour
1/3 cup of really good unsweetened cocoa
3/4 tsp. of baking soda
1/2 cup white chocolate chips

Preheat the oven to 350 degrees farenheit. Line a few baking sheets with parchment paper. In a bowl mix the sugar and butter with an electric mixer until light and fluffy.

Add the egg and the vanilla extract and mix well. Add the flour, cocoa and baking soda and mix well.

Spray your hands with non-stick cooking spray and pinch off some of the dough and form balls the size of walnuts. Place on the baking sheet. Be sure to leave about an inch of space in between them. Bake for 10-11 minutes. Let them cool on the baking sheets for about 5 minutes. Remove from baking sheets and place on cooling racks until completely cool.

Take your white chocolate chips and place them in a microwave safe bowl and melt. Be sure to microwave in 30 second intervals to ensure that you do not seize your chocolate. Place the melted chocolate in a piping bag with a writing tip and squeeze your desired patterns onto the cookies. You can also just drizzle the chocolate onto the cookies with a spoon if you don't want to do it with a piping bag.

Hope you love them as much as my family does. 

Wednesday, August 3, 2011

Macaroni Salad



Is anyone out there like me? The type who hates salads with a lot of mayonnaise. I cannot stand a salad with so much mayonnaise that you can hardly taste anything else. Here is a great recipe for macaroni salad with NO mayonnaise. A bit different but, absolutely delicious. You will need:

16 oz. of macaroni
1 1/3 cup of shredded carrots
1/4 cup of chopped green pepper
1 1/3 cup of Italian dressing
1/4 cup of chopped onion
1 (8 oz.) container of sour cream
1 English cucumber chopped
3/4 cup of chopped celery
Salt and Pepper to taste

Cook macaroni according to package directions. Make sure to add salt to the boiling water before adding the macaroni. Drain the macaroni and add to a large bowl. Add the carrots, green pepper and Italian dressing and marinate overnight. Add the onion, cucumber, celery, sour cream, salt and pepper. Mix the ingredients well. This salad improves with age.



Tuesday, August 2, 2011

Eclair Cake



This cake is so simple and delicious. You can whip this dessert up in no time. It's also wonderful in the summer because it's a no bake dessert and it's a cold treat. You will need:

1 (1 lb.) box of graham crackers
2 (3 1/4 oz.) boxes of instant French Vanilla pudding
3 1/2 cups of milk
1 (8 oz.) container of frozen whipped topping, thawed
FOR FROSTING:
1 1/2 cups of confectioner's sugar
1/2 cup of cocoa
3 Tbs. butter, softened
1/3 cup of milk
2 tsp.of light corn syrup
2 tsp. of pure vanilla extract

Spray a 13 x 9 inch baking pan with nonstick cooking spray. In a bowl mix the pudding mix with the milk at medium speed with a mixer for 2 minutes. Fold in the whipped topping with a spatula. Line the bottom of the baking dish with graham crackers. Pour half the pudding mixture over the graham crackers. Put another layer of graham crackers over the pudding mixture. Pour the remaining pudding mixture over the graham crackers.  Cover the pudding mixture with another layer of the graham crackers.
For the frosting, mix together the sugar and the cocoa. Add butter and milk, mixing well. Add corn syrup and vanilla extract. Stir until creamy. Cover cake with frosting and refrigerate for at least 8 hours. Tastes just like an eclair. Your family will love this!





    Monday, August 1, 2011

    Slow Cooker Meat Sauce




    We all have those days where we just don't have time to fuss over dinner but, still want to feed our family a good meal. I love to use my slow cooker for those days. There is nothing like coming home and smelling the wonderful aromas of something delicious cooking up in the kitchen. This is a quick recipe that you can throw together the night before in the slow cooker insert and put it in the refrigerator. The next morning before you start gettingt ready, take the insert out of the refrigerator and let it get to room temperature before placing in the slow cooker. For this recipe you will need:

    1 Tbs. of extra virgin olive oil
    1 lb. of ground beef
    1/2 lb. of ground sweet or spicy italian sausage
    1 medium onion, chopped
    1 green pepper, chopped
    1 garlic clove, minced
    Salt and Pepper to taste
    2 (45oz.) jars of Rinaldi Spaghetti Sauce
    1/4 cup of chopped fresh basil, if using dried you will need 1 Tbs.

    In a skillet over medium-high heat, add olive oil and let it get hot. Add the ground beef, sausage, green pepper, garlic and salt and pepper. Cook until the beef and sausage are no loner pink. Add this to the slow cooker insert. Pour the spaghetti sauce over this mixture. Add the basil and cook on low for 8 hours. When ready, cook some pasta and serve with some garlic bread. Top the sauce with some parmesan cheese and there you go. A wonderful meal for you and your family. Enjoy!!


    Sunday, July 31, 2011

    Barbecue Pulled Pork


    I have found that many people are scared of pork shoulder. I think pork shoulder is very tasty. It has tremendous flavor. I try to find the best cut of meat with the least amount of fat. I recommend that you not try to make this recipe with a pork loin. It just doesn't taste the same. This recipe is so delicious and juicy and just OUT OF THIS WORLD!! To make this you will need:

    4 to 6 lbs. of pork shoulder, trimmed of some fat and rinsed
    2 Tbs. of salt
    1 Tbs. of black pepper
    1 Tbs. of garlic powder
    1 packet of McCormick meatloaf seasoning
    1 cup of ketchup
    1 cup of packed light brown sugar
    1/2 cup of apple juice
    1/3 cup of apple cider vinegar
    1 1/2 tsp. of liquid smoke
    In a small bowl, mix the salt, pepper and garlic powder. Sprinkle this seasoning mix all over the pork. Rub the seasoning mix into the meat.

    Place the pork in the slow cooker. In another bowl mix the next 6 ingredients together with a whisk. Pour this mixture over the pork. Cover and cook 10 hours on low.

    Remove the meat from the slow cooker and onto a sheet pan. With 2 forks, begin to shred the meat. Remove any large pieces of fat that you may have missed when trimming the pork. Add the shredded meat back into the slow cooker and heat through in the sauce for about 30 minutes. For the best pulled pork sandwich, I put some shredded pork in a Kaiser roll. Top that with some homemade coleslaw and put the top on and you have got yourself a winning Barbecue Pulled Pork Sandwich. Enjoy!! Let me know how you like it.