Philly Steak Appetizer / #FootballFoods

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It is time for "The Big Game" and where you have the game, you have lots of tasty food! You will want these Philly Steak Appetizers on your menu, and your guests will love you for it! They are full of flavor, and so easy to make. Plus you can make them ahead of the festivities, put them in the crock pot and you are ready for the game!

Philly Steak Appetizer
(Serves 4)
(recipe at end of page)

1 pound Steak
Garlic Powder
Black Pepper
1-2 Yellow and Red Peppers
1 small Onion
1/4-1/2 pound Provolone
1/4-1/2 pound Brie
Small bread slices

I used bottom round steak for this recipe, but top round would be a great choice also. I only needed one of the steaks shown above. Sprinkle the black pepper and garlic powder over both sides of the meat.

Chop and thinly slice a small red pepper and a small orange pepper. You could also use green if you prefer.

Thinly slice a small onion. 

Cut cheeses into small thin pieces for easy melting.

Start shaving the raw meat very thinly, into small little pieces. It should look like you are chipping away little pieces of meat from the big piece.

Start frying the peppers and onions in a large frying pan using pan spray or butter. Sprinkle with pepper.

As the peppers and onions begin to soften just a little, add the steak. Cook on medium high heat, stirring often, to keep from burning.

Turn the heat down to medium, and add cheese. Stir all together as the cheese melts, incorporating it into the meat and vegetable mix.

Once the cheese has melted, add the mix to the crock pot. It can sit there for several hours on low, stirring it often. 

Serve with little mini breads or crackers!

Thanks for joining me today!

Find more fun recipes below:

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• Baked Coconut Shrimp with Spicy Orange Dipping Sauce by Everyday Eileen
• Buffalo Chicken Taquitos by The Redhead Baker
• Butternut Squash Pizzettas by A Day in the Life on the Farm
• Cheese Chili Tots by Frugal Pantry
• Cheeseburger Bombs by Cookaholic Wife
• Cheesy Buffalo Chicken Lasagna by Cooking With Carlee
• Chipotle Peach Meatballs by Sew You Think You Can Cook
• Fiesta Ranch Crispy Baked Wings by A Kitchen Hoor's Adventures
• Fried Chicken Sliders by Strawberry Blondie Kitchen
• Ham and Swiss Sliders by Family Around The Table
• Instant Pot Buffalo Chicken Dip by Hezzi-D's Books and Cooks
• Instant Pot Cheesy Southwestern Spinach Dip by Kate's Recipe Box
• Mini Zucchini Pizzas by Jolene's Recipe Journal
• Philly Steak Appetizer by The Freshman Cook
• Slow Cooker Chicken Taco Chili by Karen's Kitchen Stories
• Texas Trash Party Mix by Amy's Cooking Adventures
• Tomatillo and Pork Chili by Simple and Savory
• Warm White Bean Dip by Bear & Bug Eats

Author: The Freshman CookPin it

Philly Steak Appetizer

ingredients:

1 pound Steak
Garlic Powder
Black Pepper
1-2 Yellow and Red Peppers
1 small Onion
1/4-1/2 pound Provolone
1/4-1/2 pound Brie
Small bread slices

instructions:

1. I used bottom round steak for this recipe, but top round would be a great choice also. I only needed one of the steaks shown above. Sprinkle the black pepper and garlic powder over both sides of the meat.
2. Chop and thinly slice a small red pepper and a small orange pepper. You could also use green if you prefer.
3. Thinly slice a small onion. 
4. Cut cheeses into small thin pieces for easy melting.
5. Start shaving the raw meat very thinly, into small little pieces. It should look like you are chipping away little pieces of meat from the big piece.
6. Start frying the peppers and onions in a large frying pan using pan spray or butter. Sprinkle with pepper.
7. As the peppers and onions begin to soften just a little, add the steak. Cook on medium high heat, stirring often, to keep from burning.
8. Turn the heat down to medium, and add cheese. Stir all together as the cheese melts, incorporating it into the meat and vegetable mix.
9. Once the cheese has melted, add the mix to the crock pot. It can sit there for several hours on low, stirring it often. 
10. Serve with little mini breads or crackers!

http://www.thefreshmancook.com/2018/01/philly-steak-appetizer-footballfoods.html

Created using The Recipes Generator

Spicy Party Nuts / #SuperBowlFood

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No matter if you are a hosting your first party, or you have been the "hostess with the mostess" for years, you are going to want these Spicy Party Nuts at your next shindig! Especially your football parties! This recipe comes from a favorite grocery store of mine here in North Carolina~Lowes Foods! Every day they have activities in their store where they demonstrate how to make different recipes, and a copy of the recipe is available in the store. A lot of the recipes are made with local ingredients, which I love, and that is the case with this recipe. 
These nuts are warmed in the slow cooker, and while you are preparing for the party, the slow cooker does the rest. These nuts can be made ahead of time, and served a few days later too! 

Spicy Party Nuts
(printable recipe at end of post)
1 pound Pecan Halves
1/4 cup melted Butter
1 tablespoon Chili Powder
1 teaspoon Salt
1 teaspoon Dried Basil
1 teaspoon Dried Oregano
1 teaspoon Dried Thyme
1/2 teaspoon Onion Powder
1/4 teaspoon Garlic Powder
1/4 teaspoon Ground Cayenne Pepper

Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.

Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.

Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.

 Place nuts on a parchment or foil covered baking sheet to cool.

Enjoy your Spicy Party Nuts! Stop back next Monday, Jan.23 for the sweet version of these nuts!

Next Recipe Post

Friday, January 20th

Chocolate Cherry Bread Pudding~A Valentine's Day Dessert! 

Hope to see you then! 

Don't Forget about Celebrate It!

Blog Link Party!!!

Every Thursday at 9pm and ends the following Monday at midnight! Come link up and share with us!

Here are some other Football Party foods you might have missed:

Chocolate Football Cookies

Pork Meatball Mini Subs

Thanks for visiting!

Author: The Freshman Cookprint recipe

Spicy Party Nuts

INGREDIENTS:

• 1 pound Pecan Halves
• 1/4 cup melted Butter
• 1 tablespoon Chili Powder
• 1 teaspoon Salt
• 1 teaspoon Dried Basil
• 1 teaspoon Dried Oregano
• 1 teaspoon Dried Thyme
• 1/2 teaspoon Onion Powder
• 1/4 teaspoon Garlic Powder
• 1/4 teaspoon Ground Cayenne Pepper

INSTRUCTIONS:

1. Set your slow cooker to high. Allow it to heat for 10 minutes. Pour the nuts into the slow cooker, and drizzle the butter over them. Mix until all the nuts are coated with the butter.
2. Mix in a few of the spices. Stir the nuts until they are all covered evenly. Mix in a few more of the spices, and stir again. Continue until all spices are added, and evenly covered.
3. Place the lid on the slow cooker and cook on high for 15 minutes. Drop the temperature to low, remove the lid, and cook until the nuts have a crisp glaze on them. The nuts should be stirred a couple times during this process to prevent any burning. This should take 1 1/2 to 2 hours.
4. Place nuts on a parchment or foil covered baking sheet to cool. Serve and enjoy!

http://www.thefreshmancook.com/2017/01/spicy-party-nuts-slow-cooker.html

Created using The Recipes Generator

 

  

Boys of Fall Cupcakes!

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The dessert for this week is named after the song by Kenny Chesney,  "The Boys of Fall". I thought it would be fitting to end the week of Football Feasts with a  cupcake about football.

 Chocolate Cupcakes

(adapted from Southern Living)

5 eggs, separated

1/2 cup Butter, soft

1/2 cup Shortening

2 cups Sugar

2 1/4 cups Flour

1/4 cup unsweetened Cocoa

1 teaspoon Baking Soda

1 cup Buttermilk

2 teaspoons Vanilla Extract

Make sure you separate the eggs before beating them.

You only want to work with the whites first. Set the

yolks to the side. Beat the whites until they form stiff

peaks.

Set them aside. I put mine in another bowl after mixing. 

I needed the bowl for my mixer to make the rest of the recipe.

Beat the butter and shortening until creamy.

Gradually add sugar, mixing thoroughly.

Add the egg yolks, 1 at a time, mixing well.

In a separate bowl, mix the flour, cocoa, and baking soda.

Use a whisk to really mix up the ingredients.

Begin adding the dry ingredients, then add a little 

buttermilk, and mix. Continue adding like this until it is 

all mixed together. Add the vanilla. Beat.

Fold in the egg whites.

Place in cupcake wrappers and cook at 325 degrees

for 20 minutes. 

I used a recipe for the cookies called
No Fail Sugar Cookies. I love this recipe, and always use it.
We have made it before here.
Make the recipe and then cut out the dough with a football
cutter. Cook the cookies according to the
directions here.

Frost the cookies like we did this time.

Use green frosting and a Wilton tip #233 to make grass
all over the cupcake.

Add mini Fall leaves to the top of the cupcakes.

Add the cookie to the cupcake like this.

Enjoy!

Thanks for joining me in this late post.
I apologize for that.

Please join me tomorrow.