Thursday, July 10, 2014

. . . Creamy Philly Cheesesteak Sandwiches . . .

I honestly have no idea when or where I picked up this recipe but it's always a hit in our house.  It's kind of a dump to your liking recipe which is my favorite kind!  I made these for the first time a few years ago and my son ate the leftovers until every last bit was gone and then asked me to make them again so he could keep eating them.  He doesn't like leftovers so that is saying something! 

The cream cheese is such a great addition to these to make them extra creamy sandwiches.  The best part of this recipe is how quickly you can throw this together. 

You will need:

2 Cups Beef Broth
1 pkg Lipton Onion soup mix
1 lb.Deli Roast Beef, thinly sliced
1 Green Pepper, sliced thin
1 Onion, sliced thin--you can use a white or yellow onion
4 ounces Cream Cheese
Provolone Cheese slices (I used about 2 slices per sandwich)
Hoagie rolls

Bring beef broth and onion soup mix to a boil in a large skillet. Add roast beef, reduce heat, and simmer for about 5-10 minutes until beef is cooked just the way you like it. In another large skillet saute onion and green peppers until nicely browned.

When beef is done simmering, drain most the juice off the meat mixture.  Add 4 ounces of cream cheese and let it melt while mixing it into the meat.

Once the cream cheese in the pan is all melted, pile beef mixture and onions and peppers onto each hoagie roll then top with provolone cheese and place sandwiches, open-faced on a large baking sheet.

Broil on high for about a minute or so until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.  I cut ours in half and then did some without any onions and peppers and they were great either way.  Since making this recipe I've added in mushrooms and boy is that good too!

Gather your ingredients to prepare your Cheesesteak sandwiches

Combine the beef broth and onion soup in a skillet over medium to high heat until it boils

Once beef broth and onion soup come to a boil add your roast beef.  Brown it until you get it to the perfect color for you.  We like ours a little browner so I cooked mine a bit longer than you'd actually have to do it.

In a separate skillet saute your onions and green peppers until they are nicely browned.  I also add mushrooms a lot of time and it adds a nice touch to the recipe.

Drain most the liquid off your meat and add in your 4 ounces of cream cheese.

Let the cream cheese melt into the meat mixture.  You will want to stir it while it's melting to get it evenly distributed.  Once it's all melted you are ready to serve these up on hoagie rolls.

I put meat and the veggies on a half a hoagie roll and add a slice of cheese and leave the buns open faced and stick them under the broiler for a minute or two until everything is melted and browned.  

Serve them up and ENJOY!

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Thursday, July 3, 2014

. . . 4th of July Sale . . .

Happy 4th of July!  Itsy Bitsy Paper is giving you the chance to save 25% on ALL ORDERS today through Sunday, July 6th.  I hope you get the chance to make your purchases and save a little money.

Sunday, June 29, 2014

. . . Stuffed Portobello Mushrooms . . .

Years ago my husband and I went to visit my grandparents in Florida and my grandma made us Stuffed Portabello Mushrooms for dinner and we swooned over them.  They were so amazingly yummy and I couldn't wait to get home to make them myself.  We were just married and I was learning to cook and this recipe was a super simple one that didn't taste all that simple so it was perfect for me as a beginner cook.  Even though I cook and bake all the time now I still make these because they are always a hit and totally hit the spot every time I make them.  You can't get much easier than this recipe because it's a dump recipe which means I have no real measurements and everything is made to your liking.

As I mentioned this is a dump recipe with whatever ingredients you really would like but I am going to list what I typically use in mine.

Large, Whole Portobello Mushrooms, cleaned with stems and gills removed
1 Box of Stove Top Stuffing Mix, prepared 
Chopped Broccoli
Chopped Ham
Chopped Onion
Chopped Mushrooms (I usually use the stems from my Portobellos and chop them)
Shredded Cheese
Parmesan Cheese (the sprinkle kind)

 To Prepare:
Clean your mushrooms by removing the stem on the underside and cleaning out the gills (the black stuff inside the mushroom) and cleaning off the dirt that might be on the mushrooms.  Set aside on paper towels to let dry.  Prepare your boxed stuffing mix as directed on the box.  I usually use the Chicken flavored stuffing mix.  While you prepare the stuffing chop up the broccoli and it can be fresh or frozen.  Then chop up your ham or whatever you might be using in it.  

Sausage is very good in these as well and even bacon!  I know a lot of people like crab stuffed mushrooms so really just go to town with whatever filling you might want.

Then chop up the onions and mushroom stems.  Put all the chopped ingredients in a big bowl.  Add you stuffing mix and cheeses to your liking.  If your stuffing mix is really hot when you combine everything it will start to melt the cheese but that is ok so no worries.  You really don't need to add any spices because your stuffing mix has all that you could want in it so they flavor up perfectly as is.  Stir up all the ingredients until combined.  Now you will add a heaping spoonful of Mayonaise and mix.  If the mixture holds together nicely then you are good and if it still doesn't seem to hold together add another spoonful of mayo.  Once you have the mixture to the consistency you want it to be you will pack the underside of your mushrooms with it.  I usually pack my filling pretty tightly in the mushroom and even have it coming up over the side a little bit.  

Bake these at 350 for about 20 to 30 minutes or until everything has gotten nice and brown on top and the mushrooms are browned.  Sometimes I will melt a slice of swiss cheese over the top at the very end so if you want to try this go for it. Eat up and enjoy every last bite!

Such a simple recipe!  Don't be afraid of just dumping.  I know some people like to cook with exact measurements but trust me you aren't going to screw this recipe up.  Even if you get the mixture too wet with mayor or too dry it's still going to taste great!

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Tuesday, May 27, 2014

. . . Sour Cream Rhubarb Pie . . .

This recipe is something my mom used to make every summer when my grandma's garden would have rhubarb.  Eventually when I started baking I asked for the recipe and have been making it ever since.  It is one of the best Rhubarb Pie recipes you will ever try.  It is the perfect combination of tart and sweet and the crunchiness of the crumb topping completes it.  I highly recommend you making this pie!  If you've never tried Rhubarb this is a great recipe to start with because it's super easy and because it's just so good.  

My husband says he doesn't like Rhubarb however every time I make this pie he gobbles it right up.  My son is the exact same way and really loves this pie.

Sour Cream Rhubarb Pie
1 Prepared Pie Crust
2 1/2 Cups Chopped Rhubarb
 1 Cup Sour Cream
3 Eggs
2 Tablespoons All-purpose Flour
1 Cap Vanilla
Dash of Salt
1 1/2 Cups Sugar
Crumb Topping:
3/4 Cup All-purpose Flour
1/2 Cup Brown Sugar
1/3 Cup Butter, Cold
Combine all ingredients for the pie except the rhubarb and mix until well blended.  Add in chopped rhubarb and stir to mix it all in.  Pour in unbaked pie shell and spread rhubarb around to make sure it's evenly distributed.  

Combine the butter and brown sugar for the crumb topping.  Cut in chunks of cold butter until you end up with crumbs.  Pour crumb topping over the entire pie spreading out as needed.  Bake pie in a 375 degree oven for 45 to 50 minutes.  Check periodically to make sure your crust isn't burning.  Cool and serve with vanilla ice cream.  This pie should be refrigerated.

So Good and really easy! 
My grandmother said this round of pies was the best she has ever had.  I am not sure why they turned out so good but they were just the perfect consistency this time around.  To make the pie a pretty light pink color add a drop or two of red or pink food coloring to the mixture.  This is completely optional but it makes it very pretty when serving.

Serve and Enjoy


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