Philly Cheesesteak Sloppy Joes

Philly Cheesesteak Sloppy Joes 1 lb. ground beef/sirloin 1 onion, chopped 1/4 c. steak sauce 1 c. beef stock 1 green pepper, chopped 1 pkg. sliced mushrooms Provolone cheese, cut into slices or pre-sliced Salt & Pepper to taste Buns/Rolls Preheat broiler. In large skillet over medium-high heat brown the ground beef/sirloin, about 5-6 minutes. Add the onion, green pepper and mushrooms and cook another 3-4 minutes, until they start to get tender. Stir in the steak sauce and beef stock, season with salt and pepper, bring up to a bubble and cook about 2 minutes. Split open rolls, place one slice of cheese on one side and toast under broiler, keep your eye on them so they don’t burn! Place a scoopful of the meat on the bottom half of the bun, drizzle with additional steak sauce and place cheesy bun on top

Korean Beef

Korean Beef 1 lb lean ground beef 1/2 cup brown sugar 1/4 cup soy sauce 1 Tablespoon sesame oil 3 cloves garlic, minced 1/4 teaspoon ground ginger 1/2 – 1 teaspoon crushed red peppers (depending on how spicy you like it) salt and pepper 1 bunch green onions, diced Rice, cooked Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil. Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

Smoked Brisket Grilled Cheese

Smoked Brisket Grilled Cheese 8 slices thick-cut bread salted butter, room temperature 1/2 tsp Italian seasonings 1/4 tsp garlic powder 4 oz. Gruyere cheese, grated 4 oz. sharp cheddar cheese, grated 4 oz. Monterrey Jack cheese, grated 12 oz. (2 cups) smoked beef brisket, chopped 4 Tbsp barbecue sauce Preheat large griddle or cast-iron skillet over medium-low heat. Butter one side of each of the slices of bread. Sprinkle Italian seasonings and garlic powder on top. Place one slice of bread buttered-side down. Layer grated cheeses, beef brisket and barbecue sauce on top of bread. Top with another slice of bread buttered-side out. Place sandwiches onto griddle. Cook on medium-low heat for 3-4 minutes, or until bottom slice of bread is golden brown. Flip and continue cooking until other side is golden brown and cheese has completely melted.

Ranch House Crock Pot Pork Chops

Ranch House Crock Pot Pork Chops 4-6 boneless Pork Chops, 1/2 inch thick 2 (10 ounce) cans Cream of Chicken soup 1 packet Ranch seasoning mix Place pork chops in the bottom of crock pot. Pour the soups over the chops and then sprinkle with ranch seasoning packet. Close the lid and cook on low for 6 hours, or on high for 4 hours. Serve each pork chop with the gravy from the crock pot and some mashed potatoes!

Coconut Cream Pie Bars

Coconut Cream Pie Bars Crust Ingredients: 1 cup (2 sticks) butter 2 cups all-purpose flour 1/2 cup powdered sugar Coconut Cream Filling Ingredients: 3 cups half-and-half 3 cups coconut milk 4 eggs 1 1/2 cups white sugar 2/3 cup cornstarch 1/2 teaspoon salt 1 1/2 cup flaked coconut 1/2 teaspoon coconut extract 1/2 teaspoon vanilla extract Whipped Cream Topping Ingredients: 2 cups heavy whipping cream 1 tablespoon cold water (for stabilizing) 1 teaspoon gelatin (for stabilizing) 3-4 tablespoons powdered sugar 1 cup coconut, for toasting Make shortbread crust: Preheat your oven to 350°F. Prepare a 9 x 13 in. baking dish with a foil sling (I use one long sheet across the length of my dish, and two overlapping short sheets across the width of my dish — just arrange it so that it has some overlap and overhang to help you pull the bars out after they’re finished). Cut the butter into the flour and powdered sugar and press into the baking dish (I used a food processor to cut the fat into the flour — about 6-10 pulses — and then the bottom of a glass to press the mixture into the pan). Bake 18-20 minutes or until light brown. Set on a wire rack. Toast coconut for the topping: Spread about 1 cup of the coconut flakes out on a baking sheet and bake in the oven along with your shortbread crust for 3-6 minutes, stirring every minute or so, until the coconut is golden brown. Spread it out on a plate to cool completely. Make coconut cream filling: Combine the half-and-half, coconut milk, eggs, sugar, cornstarch, and salt in a large saucepan and bring it to a boil over medium-low heat, whisking constantly until it’s thick and bubbling (this can take anywhere from 15-30 minutes. Just do it. It’s worth it.) Add coconut and vanilla extracts and the 1 1/2 cups of untoasted coconut and stir. Pour this filling over your cooled crust, letting it cool for a bit on the counter before sticking the whole thing in the fridge to chill until firm, about 2 to 4 hours. Make whipped cream topping: Put 1 tablespoon cold water in a small bowl and sprinkle the gelatin evenly over the top. Let it soften for 2 minutes before microwaving it for 30 seconds and whisking to dissolve the gelatin. Using a chilled bowl and beater, whisk the 2 cups of heavy cream and powdered sugar together until the cream forms stiff peaks, stopping to add gelatin mixture about halfway through. Dollop the cream over your bars and gently spread it around. Sprinkle on toasted coconut. Chill until ready to serve to let the whipped cream set up. Use the sling to pull the bars out of the dish, slice with a sharp knife, and enjoy!

Coconut Oatmeal Cookies

Coconut Oatmeal Cookies makes about 3 doz. 2 cups flour 1 cup granulated sugar 1 tsp. baking powder 1 tsp. soda 1/2 tsp. salt 1 cup brown sugar 1 cup shortening 2 eggs 1/2 tsp. vanilla 1 cup rolled oats 3/4 cup flaked coconut Preheat oven to 375º. Line cookie sheets with parchment paper. Sift together flour, granulated sugar, powder, soda, & salt. Add brown sugar, shortening, eggs, & vanilla; beat well. Stir in oats & coconut. Drop by tablespoons onto cookie sheets. Bake for 12-14 minutes. Do not over bake.

Peppermint Meltaway Cookies

Peppermint Meltaway Cookies 1 cup butter, softened - make sure it’s at room temperature or you won’t have good results. 1/2 cup confectioners' sugar 1/2 teaspoon peppermint extract 1-1/4 cups all-purpose flour 1/2 cup cornstarch (yes, you read that right - 1/2 cup) Frosting: 2 tablespoons butter, softened 1-1/2 cups confectioners' sugar 2 tablespoons 2% milk 1/4 teaspoon peppermint extract 1/2 cup crushed peppermint candies (I use candy canes) In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well. Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool. In a small bowl, beat butter until fluffy. Add the confectioners’ sugar, milk, & extract; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.