Philly Cheesesteak Sandwich Garlic Mayo

   Ingredients
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon olive oil
1 pound beef round steak, cut into thin strips
2 green bell peppers, cut into 1/4 inch strips
2 onions, sliced into rings
salt and pepper to taste
4 hoagie rolls, split lengthwise and toasted
1 (8 ounce) package shredded mozzarella cheese
1 teaspoon dried oregano

   1. In a small bowl, combine mayonnaise and minced garlic. Cover and refrigerate. Preheat oven to 500 degrees F (260 degrees C).
   2. Heat oil in a large skillet over medium heat. Saute beef until lightly browned. Stir in green pepper and onion and season with salt and pepper. Saute until vegetables are tender and remove from heat.
   3. Spread each bun generously with garlic mayonnaise. Divide beef mixture into the buns. Top with shredded cheese and sprinkle with oregano. Place sandwiches on a baking pan.
   4. Heat sandwiches in preheated oven, until cheese is melted or slightly browned.

Strawberry Ice Cream

   Ingredients
1 quart fresh strawberries, hulled
1 1/2 cups heavy cream, divided
3/4 cup white sugar
3 egg yolks
3 tablespoons light corn syrup

   1. Place the berries into the container of a blender or food processor and puree until smooth. Pour into a large bowl and set aside.
   2. Heat 1 1/4 cups of the cream in a saucepan over medium heat until it begins to bubble at the edge of the pan. In a large bowl, whisk together the sugar, egg yolks, remaining 1/4 cup cream and corn syrup. Gradually pour the hot cream into the egg yolk mixture, whisking constantly. Return the mixture to the saucepan and heat until the mixture is thick enough to coat the back of a metal spoon, about 5 minutes. Do not allow the mixture to boil. Strain custard into the berry puree through a sieve, mix and refrigerate until chilled.
   3. Fill an ice cream maker with the mixture and freeze.

Beer and Brown Sugar Steak Marinade

   Ingredients
2 (16 ounce) beef sirloin steaks
1/4 cup dark beer
2 tablespoons teriyaki sauce
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder

   1. Preheat grill for high heat.
   2. Use a fork to poke holes all over the surface of the steaks and place steaks in a large baking dish. In a bowl, mix together beer, teriyaki sauce and brown sugar. Pour sauce over steaks and let sit about  5 minutes. Sprinkle with 1/2 the seasoned salt, pepper and garlic powder, set aside for 10 minutes. Turn steaks over, sprinkle with remaining seasoned salt, pepper and garlic powder and continue marinating for 10 more minutes.
   3. Remove steaks from marinade. Pour marinade into a small saucepan, bring to a boil and cook for several minutes.
   4. Lightly oil the grill grate. Grill steaks for 7 minutes per side or to desired doneness. During the last few minutes of grilling, baste steaks with boiled marinade to enhance the flavor and ensure juiciness.

Cincinnati Style Chili

   Ingredients
8 ounces spaghetti
1 tablespoon olive oil
1 (12 ounce) package frozen burger style crumbles
1 onion, chopped
1 tablespoon minced garlic
1 cup tomato sauce
1 cup water
1 (14.5 ounce) can diced tomatoes
2 tablespoons red wine vinegar
2 tablespoons chili powder
1/2 teaspoon ground cinnamon
1/2 teaspoon paprika
1/2 teaspoon ground allspice
1 tablespoon light brown sugar
1 tablespoon unsweetened cocoa powder
1 teaspoon hot pepper sauce
1 cup kidney beans, drained and rinsed
1 cup shredded Cheddar cheese

   1. Heat olive oil in a large frying pan. Saute onion until tender. Mix in burger style crumbles and garlic, cook until the crumbles have browned.
   2. Stir in tomato sauce, water, chopped tomatoes, vinegar, chili powder, cinnamon, paprika, allspice, light brown sugar, cocoa and hot sauce. Heat over medium-high heat until the mixture begins to boil. Reduce heat to low, cover and simmer 15 to 20 minutes until sauce thickens.
   3. While the sauce is thickening, bring a large pot of salted water to boil, place spaghetti in the water and bring it to a boil again. Cook until al dente. Drain well.
   4. Stir beans into the chili and mix lightly.
   5. Spoon cooked spaghetti into bowls and top with chili. Sprinkle with cheese if desired.

Knoephla Soup

   INGREDIENTS
1/2 cup butter or margarine
3 medium potatoes, peeled and diced
1 small onion, grated
3 cups milk
1-1/2 quarts water
6 teaspoons chicken bouillon granules
   KNOEPHLA
1-1/2 cups all purpose flour
1 egg, beaten
5 to 6 tablespoons milk
1/2 teaspoon salt

   In a large skillet, melt butter, cook potatoes and onion for 20-25 minutes or until tender. Add milk, heat through but do not boil. Set aside. In a soup kettle or Dutch oven, bring water and bouillon to a boil. Meanwhile, combine knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat, cover and simmer for 10 minutes. Add the potato mixture, heat through.

Cheerwine Barbeque Chicken

   Chicken
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon ground cumin
1 teaspoon onion powder
½ teaspoon salt
½ teaspoon pepper
12 skin on, bone in chicken thighs (about 4 pounds)
   Sauce
1 tablespoon butter
1 teaspoon minced garlic
1 cup ketchup
1 cup Cheerwine
3 tablespoons Worcestershire sauce
¼ teaspoon ground cayenne pepper
½ teaspoon ground black pepper
½ teaspoon dry mustard
2 tablespoons white distilled vinegar

   Sauce
   Melt the butter in a large saucepan over medium heat. Add the minced garlic and cook for 30 seconds. Stir in the remaining ingredients. Bring to a boil, reduce the heat and simmer until the sauce is slightly thickened, about 30 minutes. Use soon or cool, cover and refrigerate for up to one week.
   Chicken
   Stir together the thyme, oregano, paprika, cumin, onion powder, salt and pepper. Pat the chicken dry and then coat with the seasoning mixture. Place the chicken in a zip top plastic freezer bag. Seal and refrigerate for 4 hours.
   Preheat the grill to 350° to 400° (medium high) heat. (If using charcoal, the embers should be covered in gray ash with glowing centers.) Oil the grill grate generously.
   Place the chicken skin side down on the hot grate, cook until the skin browns, about 8 minutes. Turn the chicken over and continue grilling until an instant read thermometer inserted into the thickest portion registers 170°, about 5 to 8 minutes longer. Transfer 1 cup of the barbecue sauce to a small dish, reserving the rest. Brush the skin side of the chicken with sauce from the dish, turn skin side down and cook 2 minutes. Brush chicken with more sauce, turn skin side up and grill 2 minutes.
   Arrange the chicken on a platter, tent loosely with foil and let rest for 5 minutes. Discard any remaining sauce in the small bowl because it has come in contact with the raw chicken and would be unsafe to eat uncooked.

Brick Oven Pizza

   Ingredients
1 teaspoon active dry yeast
1/4 cup warm water
1 cup cold water
1 teaspoon salt
3 cups bread flour
6 ounces low moisture mozzarella cheese, thinly sliced
1/2 cup no salt added canned crushed tomatoes
1/4 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
3 tablespoons extra virgin olive oil
6 leaves fresh basil, torn

   1. Sprinkle yeast over warm water in a large bowl. Let stand for 5 minutes to proof. Stir in salt and cold water, then stir in the flour about 1 cup at a time. When the dough is together enough to remove from the bowl, knead on a floured surface until smooth, about 10 minutes. Divide into two pieces and form each one into a tight ball. Coat the dough balls with olive oil, and refrigerate in a sealed container for at least 16 hours. Be sure to use a big enough container to allow the dough to rise. Remove the dough from the refrigerator one hour prior to using.
   2. Preheat the oven, with a pizza stone on the lowest rack, to 550 degrees F. Lightly dust a pizza peel with flour.
   3. Using one ball of dough at a time, lightly dust the dough with flour and stretch gradually until it is about 14 inches in diameter or about as big around as the pizza stone. Place on the floured peel. Place thin slices of mozzarella over the crust, then grind a liberal amount of black pepper over it. Sprinkle with dried oregano. Randomly arrange crushed tomatoes, leaving some empty areas. Drizzle olive oil over the top.
   4. With a quick back and forth jerk, make sure the dough will release from the peel easily. Place the tip of the peel at the back of the preheated pizza stone and remove peel so that the pizza is left on the stone.
   5. Bake for 4 to 6 minutes in the preheated oven, or until the crust begins to brown. Remove from the oven by sliding the peel beneath the pizza. Sprinkle a few basil leaves randomly over the pizza. Cut into wedges and serve.

Crock Pot Santa Fe Chicken

   Ingredients
1 1/2 pound chicken breasts
14 ounces can diced tomatoes with green chiles
15 ounces black beans, drained and rinsed
8 ounces frozen corn
1/4 cup fresh cilantro, chopped, optional
1 3/4 cup low-sodium chicken broth
3 scallions, chopped
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon McCormick Mojito Lime Seasoning (or chili powder)
salt, to taste

   1. Combine chicken broth, beans, corn, tomatoes (with their juice), cilantro, scallions, garlic powder, onion powder, cumin and Mojito Lime Seasoning or chili power in the crock pot.  Season chicken breasts with salt and pepper and lay on top.
   2. Cook on low for 10 hours or on high for 6 hours.  Half hour before serving, remove chicken and shred.  Return chicken to slow cooker and stir.  Adjust salt and seasonings to taste.  Serve over rice or tortillas and your favorite toppings.