Philly Cheesesteak casserole and spicy crab rangoon as egg rolls.

 

 Philly Cheesesteak Casserole

yield: 4 prep time: 15 MINUTES cook time: 45 MINUTES total time: 1 HOUR

 

Ingredients Posted by Rusty Wills Jan 2021

• 1 ½ lb. Ground beef
• 2 Bell peppers chopped
• ½ Onion chopped
• 2 tsp. Minced garlic
• 1 tsp. Seasoned salt
• 8 Slices provolone cheese
• 4 Large Eggs
• ¼ C. Heavy whipping cream
• 2 tsp. Worcestershire sauce

Instructions

• Preheat the oven to 350 degrees.
• In a skillet over medium high heat on the stove, begin to brown the meat.
• When the meat is partially browned, add the onions and peppers to the skillet. Cook until the meat is completely browned and the vegetables are beginning to soften.
• Add the seasoned salt and minced garlic to the skillet and saute another 30 seconds. Drain any excess grease.
• Layer the beef in the bottom of a well greased 9x9 baking dish.
• Top the beef with the cheese slices.
• Mix together the heavy whipping cream, worcestershire sauce and eggs in a bowl, and pour over the meat mixture in the baking dish.
• Bake for 35-40 minutes until cooked through.

Kicked up Crab rangoon egg rolls

This recipe is much more  highly seasoned.  The original recipe did not  give amounts. The first time I used a Tablespoon of each and second time I use 2 tsp.  I think the lesser amount is good.  The first one was too.

Ingredient

Egg roll wraps

imitation crab

green onion about one large, some green inclucded

on package of Cream Cheese

1 tsp to 1 Tbs each Worcestershire sauce, garlic powder, onion powder, and paprika

 HOMEMADE KIT KAT BARS

This no-bake dessert recipe for Homemade Kit Kat Bars is a family favorite! Layers of crackers, graham crackers, chocolate and peanut butter.  

Prep Time 15 mins Cook Time 5 mins Total Time 20 mins

Ingredients

• 72 club crackers
• 1 cup butter (2 sticks)
• 1 cup light brown sugar, firmly packed
• 1/3 cup sugar
• 2 cups graham cracker crumbs
• 1/2 cup milk
• 2/3 cup creamy peanut butter
• 1 cup semi-sweet chocolate chips

Instructions

• Line an ungreased 9 x 13 baking dish with layer of club crackers
• In a large saucepan, over low to medium heat, melt butter and both sugars gently - while stirring.
  
• Stir in graham cracker crumbs and milk.
  
• Stir well until all is melted and combined (do not allow mixture to boil.)
  
• Remove from heat and spread half the butter mixture evenly over crackers.
• Do your best to spread it out evenly.
• Layer with another layer of crackers.
• Then spread the other half of the butter mixture on top.
• Then a final layer of crackers on top of that.
• In a small saucepan, combine peanut butter and chocolate chips.
• Melt over medium-low heat, stirring constantly until completely melted and blended.
• Spread evenly over top layer of crackers.
• Cover with plastic wrap and pop it in the fridge for an hour or two. You want that top chocolate layer to really cool down and firm up.
• Once it is completely cooled, slice into small squares.

Nutrition

Calories: 276kcal | Carbohydrates: 28g | Protein: 3g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 231mg | Potassium: 133mg | Fiber: 1g | Sugar: 17g | Vitamin A: 250IU | Calcium: 43mg | Iron: 1.4m            b                                               bbv  bv b b bb b b        b        

 TERIYAKI SALMON

INGREDIENTS

• 1 tablespoon oil
• 4 salmon filets skinless
• 1 clove garlic minced
• ½ teaspoon ginger minced
• ¼ cup low sodium soy sauce -I used regular soy sauce.
• ⅛ cup water
• 2-3 tablespoons brown sugar depending on how sweet you like it
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1 tablespoon water
• green onions for garnish if desired (omitted)
• sesame seeds for garnish if desired (omitted)

INSTRUCTIONS

    Add garlic, ginger, soy sauce, 1/8 cup water, brown sugar, rice wine vinegar and Add half of the marinade to a ziplock bag and the other half to a small saucepan and set aside. Place salmon filets in the ziplock bag and marinate for 30 minutes.
 Heat oil in a large skillet. Add salmon filets making sure not to overcrowd pan (I had to cook two at a time). Cook 3-4 minutes on each side until desired doneness.
Meanwhile heat the reserved marinade in the saucepan and bring to a simmer. Add cornstarch and water to a small bowl and whisk to combine. Slowly whisk in the cornstarch mixture to the marinade and simmer until thickened.
Serve immediately with the teriyaki sauce drizzled on top as well as green onions and sesame seeds for garnish, if desired.