Tag Archives: #TasteofHome

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP



Recipe By:  Kim Wallace ~~ Field Editor ~~ Taste of Home Magazine 
As Published in Taste of Home October/November 2019

https://www.tasteofhome.com/recipes/pressure-cooker-philly-cheesesteak-sandwiches/

PHILLY CHEESESTEAK SANDWICHES

INSTANT POT – CROCKPOT – STOVETOP

I am not from Philly nor do I claim to be a Philly Cheesesteak expert – BUT – according to my family this is a Philly Cheesesteak to them, and they love it! This sandwich is melt in your mouth delicious!

When it comes to the onions and peppers – I like my meat cooked with them especially for the flavor BUT I don’t like the fact they cook up to a mushy nothing SO I also like to sauté extra onions and green pepper just until they are al dente to add to the top of my meat before melting the cheese.

Please be sure to read my notes below – there are so many delicious possibilities with this meat!

2-1/2 – 3 lbs. thinly sliced steak (I used NY Strip or Top Sirloin)
2-3 red, green, orange or yellow peppers, sliced into 1/2-inch strips
2 large onions, sliced into 1/2-inch strips
2 cloves garlic, minced
1/2 cup banana pepper rings – a little juice will not hurt
1/2 tsp black pepper
1 envelope dry Italian dressing mix
1 can French Onion Soup
2 tsp beef base

8 slices of provolone cheese or use your favorite cheese
8 hoagie rolls

INSTANT POT
Combine the first 7 ingredients in a 6-qt. electric pressure cooker. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Quick release pressure. Add peppers and pepper rings. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for an additional 5 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Press cancel.

Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

CROCKPOT
Combine the first 7 ingredients in a 5-qt. or larger crockpot. Cook, covered, on low 6 hours. Stir in peppers and pepper rings; cook, covered until meat is tender, 1-2 hours.
Place buns on ungreased baking sheets, cut sides up. Using tongs, place beef and vegetables on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

Notes:
Look for beef base near the broth and bouillon.

As an option I also like to add chicken breast strips with my beef strips – Very Tasty!

Cooking methods – I provided instructions for the Instant Pot and Crockpot BUT this cooks just as well on the stovetop too!

I have bought stir-fry steak strips already sliced from Buehler’s our local grocery store AND I have used steak from Giant Eagle called Philly Steak strips both very good! I Really LOVE the Philly Steak Strips from Giant Eagle!

This meat is also delicious in a tortilla wrap!

Recipe By: Kim Wallace 💙 Smile & Enjoy 💙

 

 

CREAM CHEESE PUMPKIN PIE


Recipe By:  Kim Wallace 🤎 Field Editor Taste of Home Magazine 🤎
https://www.tasteofhome.com/recipes/cream-cheese-pumpkin-pie/?trkid=ZMSN

CREAM CHEESE PUMPKIN PIE

🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 This creamy pumpkin pie is a little bit traditional and a little bit modern. But everyone will agree that it’s delicious.  🤎 🍂🍁

2 cups finely crushed pecan shortbread cookies
1 tablespoon all-purpose flour
3 tablespoons butter, melted
FILLING:
2 packages (one 8 ounces, one 3 ounces) cream cheese, softened
1 cup sugar
1 can (15 ounces) solid-pack pumpkin
3 tablespoons all-purpose flour
1 tablespoon milk
1 teaspoon ground cinnamon
1/4 teaspoon each ground ginger, nutmeg and cloves
3 eggs, lightly beaten
Whipped cream, optional

In a small bowl, combine the cookie crumbs, flour and butter; press into an ungreased 9-in. deep-dish pie plate. Bake at 350° for 9-11 minutes or until lightly browned. Cool on a wire rack.
For filling, in a large bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, flour, milk and spices. Add eggs; beat on low speed just until combined. Pour into crust.
Bake at 350° for 40-50 minutes or until center is almost set. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack for 1 hour. Refrigerate for at least 4 hours before serving. Serve with whipped cream if desired.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

HOT SPICED CIDER


Recipe By:  Kim Wallace 🤎 Smile & Enjoy 🤎
https://www.tasteofhome.com/recipes/hot-spiced-cider/

HOT SPICED CIDER

🤎 🍂🍁 Fall is in the Air 🤎 🍂🍁 Next time you are entertaining, stir up a batch of this nicely spiced apple cider. The wonderful aroma will make your guests feel welcome on a chilly day.

1 gallon apple cider or apple juice
1 cup orange juice
1/4 cup maple syrup
1/2 teaspoon orange extract
1/2 teaspoon lemon extract
4 cinnamon sticks
2 teaspoons whole cloves
1 teaspoon whole allspice

In a Dutch oven, combine the first five ingredients. Place the cinnamon sticks, cloves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag. Add to the pan. Cook, uncovered, over medium heat for 10-15 minutes or until flavors are blended (do not boil). Discard spice bag.

Recipe By: Kim Wallace 🤎 Smile & Enjoy 🤎

NOT YOUR ORDINARY STUFFED PIEROGI PASTA SHELLS ♥

Recipe By ~ Kim Wallace ~ Field Editor ~ Taste of Home Magazine

https://www.tasteofhome.com/recipes/pierogi-pasta-shells/

NOT YOUR ORDINARY STUFFED PIEROGI PASTA SHELLS

My family loves pierogies, so I decided to create my own version. I took these to a Christmas party, and they won rave reviews. When we left the party, I took home an empty pan—not a crumb to be found. I have been asked – can you make your own mashed potatoes – OF Course! Feel free and Season them any way you like!!! I have made mine many times using my own mashed potatoes – I have also been pressed for time and found the refrigerated just as good!

51 uncooked jumbo pasta shells
3 packages (24 ounces each) refrigerated mashed potatoes
2 tablespoons dried minced onion
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
4 cups shredded cheddar cheese, divided
1/2 cup chopped green onions

Cook pasta shells according to package directions; drain and rinse in cold water. Place mashed potatoes in a large microwave-safe bowl. Cover and microwave on high for 4 minutes, stirring once. Add the minced onion, onion powder and garlic powder. Stir in 2 cups of cheese until blended.

Stuff into shells. Place in two greased 13×9-in. baking dishes. Sprinkle with green onions and remaining cheese. Cover and bake at 350° for 20 minutes. Uncover; bake 10 minutes longer or until heated through.

NOTES: This is a large recipe – BUT – can easily be cut in half or even quarters!

EASY WAY To fill the shells – Use a scoop OR my favorite a Ziploc bag! Scoop the potatoes into a Ziploc bag cut a hole in the bottom corner and pipe them into the shells. Easy Peasy!!

Those worried about them drying out – Use a little chicken broth or butter or both – pour some into the bottom of the baking pan.

I was very honored to have this, and other recipes published several times in Taste of Home Magazine! Originally published as Not Your Ordinary Stuffed Shells in Taste of Home December/January 2007

Recipe By: Kim Wallace ♥ Smile & Enjoy ♥

Creamy Celery Beef Stroganoff – Slow Cooker Recipe

Recipe by Kim Wallace – Field Editor – Taste of Home Magazine

https://www.tasteofhome.com/recipes/creamy-celery-beef-stroganoff/

Creamy Celery Beef Stroganoff

Cream of celery soup adds richness to a recipe that has become a family favorite. It’s so simple to prepare and, oh, that flavor!

2 pounds beef stew meat, cut into 1-inch cubes
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 medium onion, chopped
1 jar (6 ounces) sliced mushrooms, drained
1 envelope onion soup mix
1/2 teaspoon pepper
1 cup sour cream

Hot cooked noodles

In a 3-qt. or larger slow cooker, combine the first 7 ingredients. Cover and cook on low for 8 hours or until beef is tender. Stir in sour cream. Serve with noodles.

Recipe By: Kim Wallace 💜 Smile & Enjoy