Saturday, February 12, 2011

Guy Fieri's Ritz Cheese Steak Sliders

OMG, I made these for our Superbowl party, they were a huge hit, everyone loved them, I couldn't keep them on the plate.  Waiting on my daughter to send me the pics of mine since they are on her camera, but still wanted to share the recipe. These are YUMMO!  The meat is so good, I'm considering cooking it by itself with some extra balsamic reduction and serve over rice.

Also, for the amount of people I had over, I could not afford to use rib-eye steaks, so I used meat that was sliced for Carne Asada, then I just had to slice thin as directed in the recipe.

what you need

1-1/2 cups balsamic vinegar
1 lb.  trimmed thin cut boneless beef rib-eye steak
1/2 tsp. each granulated garlic, chili powder and dry mustard
1/2 tsp.  each dried thyme, basil, kosher salt and fresh cracked black pepper
1/4 tsp. each white pepper and cayenne
4 Tbsp.  olive oil, divided
1 cup sweet onion, quartered, thinly sliced
1 cup  red bell pepper, cut in julienne stips, 1" long
1/2 cup each yellow bell pepper and Anaheim chile, cut in julienne stips, 1" long
1 Tbsp.  minced garlic
1-1/2 Tbsp. balsamic vinegar
2 tsp.  Worcestershire sauce
1 pkg. (8 oz.) KRAFT DELI DELUXE Process Jalapeno American Cheese Slices
  RITZ Crackers

make it

IN a small saucepan, bring 1-1/2 cups balsamic vinegar to a boil, then simmer gently over low heat 40 min. until reduced to 1/3 cup.
CUT meat across the grain into ¼”-thick slices, then julienne to 1"-long pieces. In a large bowl, combine dry spices. Add steak pieces; toss to evenly coat. Set aside.
IN a large nonstick skillet, heat 2 Tbsp. of the olive oil over medium-high heat. Add the onions, bell peppers and Anaheim chile and sauté 4-5 min., stirring occasionally. Add garlic and cook 1-2 min. Remove to a plate. Heat remaining oil in same skillet. Add steak and cook 2 min. until done, stirring frequently. Add the 1-1/2 Tbsp. balsamic vinegar and the Worcestershire sauce, stir to combine. Add the vegetables and cook until heated through. Drain excess liquid.
PREHEAT oven to 350°F. Cut each cheese slice into 6 pieces. Place 1 piece on each of 48 crackers, then top with approximately 1 Tbsp. of the steak mixture. Place on a foil-lined baking sheet. Bake 5 min., or until cheese melts. Place on serving plate and drizzle with the balsamic reduction. Top each with a second cracker.

Friday, February 11, 2011

EZ PZ VDay Cake

As some of you know I battle severe pain especially during the colder months with Fibromyalgia and some other health issues, so I'm always looking for quick, affordable and yummy recipes.  Here's an easy cake for Valentine's Day:

1 pkg. (2-layer size) lemon cake mix
1 pkg. (4-serving size) JELL-O Coconut Cream Flavor Pudding & Pie Filling
1-3/4 cups milk
1 envelope DREAM WHIP Whipped Topping Mix
Red food coloring
1-1/3 cups BAKER'S ANGEL FLAKE Coconut

Prepare cake mix as directed on the package, baking in 2 greased and floured 9-inch heart-shaped pans at 350°F for 40 minutes. Cool completely.

Meanwhile, prepare pudding mix with milk as directed on package for pudding. Refrigerate. Stir until smooth and creamy.

Split cooled cake layers horizontally, making 4 layers. Spread each of 3 layers with about 2/3 cup filling and stack. Cover with remaining cake layer.
Prepare whipped topping mix as directed on package; tint pink with red food coloring. Spread on top and sides of cake; sprinkle coconut around edge of
top and on sides of cake. Refrigerate.

Makes 12 servings

Chocolate Kiss Cups

Anything with chocolate and peanut butter works for me :) Here's a Valentine recipe for you!

1 1/2 cups HERSHEY'S MINI CHIPS Semi-Sweet Chocolate 
OR 1 HERSHEY'S Milk Chocolate Bar (7 oz), broken into pieces 
24 HERSHEY'S KISSES Chocolates 
PEANUT BUTTER FILLING (recipe follows) 
1 cup REESE'S Creamy Peanut Butter 
1 cup Powdered sugar 
1 tbsp Butter or margarine, softened


1. Line small muffin cups (1-3/4 inches in diameter) with small paper bake cups. 

2. Place small chocolate chips in small microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. With small brush, coat inside of paper cups with melted chocolate. 

3. Refrigerate 20 minutes; coat any thin spots. Refrigerate until firm, preferably overnight. Gently peel paper from chocolate cups. 

4. Prepare PEANUT BUTTER FILLING; spoon into chocolate cups. Cover; refrigerate before serving. Remove wrappers from chocolate pieces. Before serving, top each cup with chocolate piece.

For Peanut Butter Filling:
Beat peanut butter, powdered sugar and butter in small bowl until smooth. About 1-1/3 cups filling. 

The Mystical Kitchen Template by Ipietoon Cute Blog Design