Philly Cheesesteak Sandwiches

by Lynette Wright

• 1 medium onion, cut into slivers
• 1 red bell pepper, cut into slivers
• 1/2 lb (or 1 lb if you like a lot of meat) of roast beef lunch meat, cut into squares
• 2 Roma tomatoes (cut into pieces)
• 1 small carton of mushrooms
• 1 package of provolone cheese (we used the sliced kind you would put on a sandwich)
• 1 package of hoagie buns

Cook the onions and bell pepper in a deep saute pan on high heat until tender (we had to add a few tablespoons of water to keep them from burning). Add the squares of roast beef lunch meat to the pan and heat until meat is warm. Add tomatoes and mushrooms, and cook until mushrooms are wilted and soft.

When all the veggies are tender and the meat is heated through, top the whole thing with the slices of provolone cheese. Turn off the heat once the cheese melts and serve in hoagie buns.

If you want to see pictures, you can click here: http://lisa-marie-johnson.blogspot.com/2009/01/philly-cheese-steaks.html

Mexican Sour Cream Rice

adapted from Mum's The Word

• 2 cans (14 ounce) chicken broth
• 2 cup uncooked rice - we like Jasmine (NOT MINUTE RICE)
• 2 cup sour cream
• 8 ounces diced green chilies
• 2 cup shredded Monterey jack cheese
• 2 cans (15.25 ounce) corn, drained or 2 cups fresh (yellow or white)
• 1/2 cup cilantro, chopped
• 1/2 teaspoon salt
• 1/4 small can diced jalapenos

1. Preheat oven to 350 degrees.
2. In a large pot, bring the rice and chicken broth to a boil.
3. Once rice begins to boil, cover and reduce heat to low. Simmer for 20 minutes.
4. Spray an 9x13 square casserole dish with non-stick spray set aside.
5. Once rice is done, all chicken broth will be absorbed.
6. Turn off burner and place pot on a cool burner.
7. Add to the rice the sour cream, green chiles, 1 cup Monterey Jack cheese, corn, jalapenos, and cilantro. Mix well.
8. Season with salt and mix again.
9. Pour rice mixture into prepared casserole dish, and top with remaining 1 cup of cheese.
10. Bake uncovered 30 minutes. Cheese will be bubbly and lightly browned.
11. Serve immediately!

This is delicious & spicy (especially the next day).

Pumpkin Pecan Cobbler

adapted from Lauren's Latest

2 cup + 6 tablespoons all purpose flour

4 teaspoons baking powder

1 tsp salt

1 1/2 cup granulated sugar

2 tsp cinnamon

1 tsp nutmeg

1 tsp cloves

1 cup pumpkin puree

1/2 cup milk

1/2 cup melted butter or vegetable oil

3 tsp vanilla

TOPPING

• 1 cup granulated sugar
• 1 cup brown sugar
• 1/2 cup chopped pecans
• 3 cups very hot water

1. Preheat oven to 350 degrees.
2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a 9x13 casserole dish with high sides.
4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Shrimp Boil

by Kerry & Lisa Johnson

• Fill pot with water about 2/3 full add 1/3 pkg of seasoning. 
• Bring to a full rolling boil. 
• 5 lbs red potatoes (cook for 15 min)
• 10 ears Corn on the cob (break in 1/2 or 1/3) (cook for 5 min)
• PLUS small onions (optional)
• 1 pkg Costco sausages cut in thirds (cook for 5 min)

Turn off burner

• Add 1 to 2 pkgs thawed (peeled with tails on) shrimp (cook for 2 min) Do not over cook them or they will be rubbery 

Immediately drain and serve on a tin-foil covered table.

We put the condiments (real butter, BBQ sauce, cocktail sauce, etc) right onto the tinfoil.

Clean up is a breeze ... put all the trash in the middle, roll up the tinfoil, and throw it away!

Spicy Corn Dip

• 1 can black beans
• Rinse and drain well. Spread in the bottom of a greased/sprayed 8x8 oven safe pan.
• 2 cans whole kernel corn (drained)
• 7 oz can green chilies
• 1 c mayonnaise
• 1 c sour cream
• 16 oz shredded cheddar cheese
• 1 tsp black pepper
• 1/2 tsp garlic powder
• 2 TBS chopped jalapeno
• Mix together and pour on top of black beans (DO NOT STIR).

Bake at 350 degrees for 20 min.

Serve with chips or crackers.