Philly Steak Sandwiches

*My husband requested steak sandwiches for Father's Day--I've only ever seen Philadelphia from the window of an Amtrack so I can't say if these are the real thing or not, but they are so good!  Definitely a keeper!  These were so flavorful, don't let the long list of spices scare you--they are all probably just sitting in your cupboard waiting for you to make these tonight!  All 5 plates in my house were polished clean.

Adapted from Allrecipes

Ingredients:

1 1/2 lbs beef sirloin, cut into thin strips

3/4 t salt

3/4 t black pepper

3/4 t paprika

3/4 t chili powder

3/4 t onion powder

3/4 t garlic powder

3/4 t dried thyme

3/4 t dried marjoram

3/4 t dried basil

1 T Worcestershire sauce, or a little more

3 T vegetable oil

1 onion, sliced

1 green bell pepper, julienned

1 red bell pepper, julienned

6 ounces Provolone cheese

6 large hoagie rolls, split lengthwise

Directions:

1.  Slice meat thinly (it helps to partially freeze the meat--for only 30 minutes or so).  Place beef in a large bowl.  In a small bowl, mix together spices.  Sprinkle over beef.  Sprinkle Worcestershire sauce over meat and marinate in fridge for 1-4 hours.

2.  Heat half of the oil in a skillet over medium-high heat  Saute beef to desired doneness, and remove from pan.  Heat the remaining oil in the skillet, and saute the onion and green pepper.

3.  Add meat back to skillet and place cheese over top to melt.

4.  Preheat oven on broiler setting.

5.  Butter the rolls and lightly brown under broiler.  Add meat mixture and enjoy!

Sensational Slush

Prep: 25 min + freezing
Colorful and refreshing, this sweet-tart slush is a favorite.  It is recommended to freeze the mix in 2- and 4- cup containers so it can be served in small portions.

Ingrediants:
1/2 c sugar
1 pkg (3 oz) strawberry gelatin
2 c boling water
2 c sliced fresh strawberries
1 c unsweetened pineapple juice
1 can (12 oz) frozen lemonade concentrate, thawed
1 can (12 oz) frozen lemonade concentrate, thawed
2 c cold water
2 L lemon-lime soda, chilled

In a large bowl, dissolve sugar and gelatin in boiling water.  Place the strawberries and pineapple juice in a blender; cover and process until smooth.  Add to gelatin mix.  Stir in concentrates and cold water.  Cover and freeze for 8 hours/overnight.  Remove from freezer 45 min before serving.  For each serving, combine 1/2 c slush with 1/2 cup soda; stir well.  20 servings.

*I've wanted to try this recipe for a long time and when we decided to have a summer party, it was a perfect opportunity.  It was very sweet and tangy.  I think that it is better at a 1:2 ratio, 1/2 c slush with 1 cup soda.  I froze the slush in ice cube trays and in plastic cups for easy serving.

German Scones

Adapted from Simply the Best Recipes from the Ruby Valley

Ingredients:

2 packages dry yeast

1/2 c warm water

1 T sugar + 1/2 c sugar

1 c boiling water

1/2 c margarine, partially melted

2 t salt

3 beaten eggs

5 1/2- 6 c flour

Directions:

1.  Dissolve yeast in water.  Add 1 T sugar.  

2.  In a separate bowl, mix 1/2 c sugar, margarine, and salt.  Pour 1 cup boiling water over mixture.

3.  Add eggs, yeast mixture, and flour to margarine mixture.

4.  Let rise for 1 hour, then refrigerate.  When desired, roll out very thing and cut in 2 inch squares.  Fry in hot fat.

*This was a treat for Father's Day breakfast.  Serve with fresh fruit, jam, honey, or whatever you like.  The only thing I would change is divide the recipe in half or even less--this recipe made enough to feed a whole neighborhood!  I didn't count, but it probably made at least 5 dozen.

Peanut Butter Chocolate Chip Cookies

From Allrecipes

Ingredients:
1/2 cup butter, softened
1/2 cup peanut butter
1 cup packed brown sugar
1/2 cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups chopped semisweet chocolate

Directions:

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by tablespoons onto ungreased baking sheets.
3. Bake for 10 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

*I really liked these, but they were just okay for my husband who isn't a peanut butter lover.

Tex-Mex Chicken

2-3 chicken breasts
1 pkg taco seasoning
1 can tomatoes and chilies (like Rotel)
½ Cup water
Soft taco shells

Place chicken in crock pot. Mix taco seasoning with ½ c. water. Pour over chicken. Pour can of tomatoes and chilies over everything. Cook on high 1 ½ -2 ½ hours, on low 3 – 4 hours. When chicken is cooked through, remove from crock pot and shred with fork. But back in crock pot and stir everything together.
Fill taco shells with chicken. Top with cheese, lettuce, sour cream, etc.

Tostada Goop

From This Week for Dinner

Ingredients:
5 or 6 boneless skinless chicken breasts
1 can cream chicken soup
1 can chili peppers
1 chopped onion or less
1 can chopped tomatoes
1 can black beans (just long enough to heat)
  (can cut into chunks now or cook whole then shred it up later, which is what I usually do)

Directions:
Place all ingredients excpet beans into crock pot.  Cook on low all day long or until chicken is done.  Remove chicken.  Add the beans.  Shred chicken and return to crock pot.  Serve when beans are heated. 

Serve over tostadas with cheese, lettuce, guacamole, whatever you like.
*We ate these with homemade tostadas.  The tostadas themselves were a little too tough for me, but this meat mixture was good.  An easy meal that can be made into so many things.  I also really like Jane's more authentic guacamole; although my husband prefers the kind I usually make.  I'll mix up a batch of Jane's again and post that at a later day.  Her's uses less sour cream and dried minced onions.

Lemon Bread

Adapted from Allrecipes

Yummmm.  I love lemon and poppy seed.  Matched perfectly in a piece of cake they make me feel like royalty.  Treat yourself today.
Ingredients:
6 T shortening
1 cup white sugar
2 eggs
1/2 cup milk
1 1/2 cups all-purpose flour
1/2 t salt
1 t baking powder
1 t lemon lest
1/2 cup white sugar
1 lemon, juiced

Directions
1.  Wish together flour, salt, and baking powder.
2.  In a large bowl, cream shortening, 1 c sugar, and eggs together until light and fluffy. Add milk alternately with flour mixture in two parts; mix well. Stir in grated lemon rind. Pour batter into greased and floured 9 x 5 inch loaf pan.                
3.  Bake at 350 degrees F (175 degrees C) for 60 minutes. Allow bread to cool in the pan for 5 minutes.
4.  Mix together 1/2 cup sugar and the juice of one lemon to make a glaze. Remove bread from pan.   Pook holes into bread.  Pour glaze over warm bread.