Philly Steak & Cheese Sandwiches...

So a friend gave me this recipe to make "Mississippi Roast"...and I cooked it a couple hours longer than called for and viola I discovered a super easy Philly Steak & Cheese alternative. Here you go...

3 lb. Roast
1 Packet Ranch Seasoning Mix
2 Packet Au jus Mix
1 Cube of Butter
5-6 Pepperoncini
1 Cup of Water

Put all the ingredients in a Crock Pot and cook on low for 8 hours. Slice/shred and pile on toasted rolls...top with roasted onions, peppers, mushrooms and provolone cheese (or mozzarella). You can easy serve this as Reuben Sandwiches or French Dips. Seriously my boys gobble this meal up so fast. I also double the recipe for my hungry clan...

Pear Crisp...

Have you ever tried Pear Crisp...? It's a must...and once you try it you'll be hooked. I just LOVE the fall harvest and pears are one on my favorite fruits to bake with.

Pears (enough to fill a 9x13 baking dish)
Juice from one lemon

Topping-
2 Cups Flour
2 Cups Oatmeal
2 Tbl Cinnamon
1/2 Tsp Nutmeg
1 Cup Melted Butter

Combine pears and lemon juice and spread evenly in a baking dish. Set aside... Combine Flour, oatmeal, cinnamon and nutmeg until well incorporated. Stir melted butter into flour mixture until evenly coated. Spread topping over pears and bake at 350* for 30 minutes. We serve this pear crisp with vanilla ice cream...a caramel drizzle would be divine as well. Simply delish...!

Peach Butter...

Just when you think you've tasted all that's yummy and delicious....that's right you discover yet another family favorite. I've made Apple Butter and Pear Butter for years and years for my family. This year I decided to try Peach Butter....and was not disappointed one bit.

8-10 Peaches (peel and pit and cut into chunks)
1/2 Cup Sugar
1/2 Cup Water
Juice from 1 Lemon

Prepare peaches, add sugar and water and cook in a sturdy pot. Bring to boil and then reduce heat to a low boil...cook for 20 minutes. Add the lemon juice and stir in until well blended. Puree the peaches and return to pot (rinse first)...bring to boil and reduce heat to low boil. Stir occasionally to prevent scorching...peaches will thicken in 30 to 40 minutes. Bottle your butter according to your favorite method...I use the inversion method but steam canning works just fine as well.

Butter Cream Frosting...

Simply delicious frosting... seriously when I found this recipe I was done with any other butter cream frosting. It's to die for...

1 1/2 Cups Butter (at room temperature)
4 1/2 Cups Powdered Sugar
3-4 Tbl Heavy Cream
1-2 Tsp Vanilla (or other flavoring)

Combine all ingredients and mix until creamy. This is especially yummy on Red Velvet Cake...but the sky is the limit when using this recipe.You can use other flavorings for substitutes. I especially like almond flavoring... but lemon, cinnamon, orange, maple are all possible depending on your desired flavor. Happy Baking my friends...!

Chicken Teriyaki Made Easy...

You can not be serious... chicken teriyaki can't get any easier... or yummy.

6-8 Chicken Breast Fillets (I cut them in half through the middle)

2 TBL Cornstatch
2 TBL Cold Water
1 Cup Sugar
1 Cup Soy Sauce
1/2 Cup Cider Vimegar
2 TBL Minced Garlic
1 TSP Ginger
1/2 TSP Black Pepper

Arrange the chicken breasts in a large baking dish.

Combine the remaning ingredients in a medium sauce pan and heat on low until all ingredients are evenly combined. Raise heat to med low and let sauce simmer until bubbly and thick. Drizzle spoon fulls of sauce over each chicken breast until well coated. Bake for 30 minutes at 425*... turn chicken and again coat chicken with sauce. Bake another 10-15 minutes until chicken is no longer pink. Remove chicken from the oven and slice into serving strips. Pour the remaining sauce over the chicken and you are ready to serve. NOTE: At this point you can add sliced chestnuts, pineapple pieces, colorful pepper chunks or cashews to the chicken and return to the oven to heat through before serving... about 5 minutes. And that's Teriyaki Chicken Made Easy... I serve it over Sticky Rice... and my guests rave about it.

Oh Heavenly Bread Sticks...

Seriously....these bread sticks are heavenly. You know they are the bomb diggity when your son is ready to fight the neighbor kids who claims his mom's bread sticks are better. Ohhhh...I love you Jon.

Dissolve and activate yeast... set aside.
1 Cup WARM Water
4 Tablespoons Yeast
2 Tablespoons Sugar

Start dough...
2 Cups Milk
1/2 Butter

Microwave just until the butter is melted. DO NOT BOIL Pour in mixer... add the following ingredients in order given.

3 Cups of Flour
2 Teaspoons Salt
Yeast Mixture
3-4 Cups Flour

Add flour just until it gathers together and forms a ball. Knead and place in a large oiled bowl... I put a clean warm towel over dough. Let rise until double in size.

Divide in half and roll out into a rectangle 1/2 inch thick. Cut with pizza cutter into 11/2 inch strips... twist into bread sticks. Place on baking sheet and baste with melted butter. Let rise another 15-20 minutes.

Bake at 425* for about 20 minutes. Enjoy...!

I use this same recipe to make the most yummy soup bowl.....dense and bready.....not crusty.

I also make Calzones with this recipe....very yummy.

Caramel Syrup...

Caramel-Orange Syrup
Oh my deliciousness... this syrup is quite easily the yummiest topping for my Pumpkin Pancakes. But why stop there...it would be perfect on German Pancakes, French Toast and even Ice Cream.

Syrup
4 Tablespoons Butter
1/3 Cup Brown Sugar
1/4 cup Orange Juice
1 Tablespoon Orange Zest

Directions:
Melt butter and brown sugar together in a small saucepan set over medium heat. Add orange juice and simmer until mixture is thick and smooth. Stir in the orange zest.