Monday, May 10, 2021

Philly Cheesesteak Hand Pies


Talk about a crowd pleaser!  These go so fast you have to keep extra in the fridge and freezer so you can keep baking up a new batch.  These are absolutely delicious…from the savory steak to the creamy cheese to the buttery flaky crust.  I can’t say enough about how good they are.  Easy to make too!  I don’t only serve these for parties and get together’s….they are great for dinner too. 

Philly Cheesesteak Hand Pies

2 tablespoon butter
1 onion, chopped
1 cup mushrooms, chopped
1 pound shaved steak (like Steak Ums)
8 ounces cream cheese
1 box (2 sheets) Pepperidge Farm Puffed Pastry Sheets
4 slices Provolone or Mozzarella cheese
1 egg, beaten 

Heat the oven to 400 degrees.

Sprinkle a little flour on your work surface and unfold the puffed pastry sheets. Pinch together the seams, or you can roll the pastry sheets into two 10-inch squares.  Cut each sheet into 6 squares.

Spread softened butter on each square. Set aside.


Heat the oil in a 10-inch skillet over medium heat.  Add the onion and cook until tender, stirring occasionally.  

Next add your chopped mushrooms and sauté until tender. Remove from skillet and set aside.

Increase the heat to medium-high.  Add the sandwich steaks to the skillet and cook for 3 minutes or until cooked through, stirring occasionally.  Salt and pepper to taste.

Add the onion and mushrooms back in and sauté for one minute. 




Add your block of cream cheese to the skillet.  Using a wooden spoon, stir all ingredients until well combined. 

Brush a little egg wash on top of each square and then add a half slice of cheese on top.

Spoon a tablespoon of the steak mixture on each pastry square.  

Fold two opposite corners over the filling, forming a triangle.


 Brush the pastries with the egg and place onto a baking sheet.

Bake for 20 minutes or until the pastries are golden brown.  




Let the pastries cool on the baking sheet on a wire rack for 5-10 minutes before serving.

Oh My Goodness these are so good!




Great party food!  But make extra!

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Tuesday, April 06, 2021

Strawberry Cream Cheesecake



What is it about cheesecake that makes you have to have at least one piece?  Is it because its so creamy and smooth and so decadent?  Is it because it’s not too sweet but just sweet enough?  Maybe because you can change the toppings to whatever you’re in the mood for.  I love that they are so easy to make!  

Strawberry Cream Cheesecake

 34 cup graham cracker crumbs
34 cup pecans, chopped pieces
3 tablespoons unsalted butter 

4 (8 ounce) blocks cream cheese, room temperature
4 eggs, room temperature
14 cups sugar
2 teaspoons vanilla
1 tablespoon fresh lemon juice

2 cups sour cream
14 cup sugar
1 teaspoon vanilla
1 quart medium size fresh strawberries
1 tablespoon cornstarch
1 (12 ounce) jar raspberry jelly
14 cup water

Preheat oven to 350 degrees and put oven rack in center. Lightly butter a 9" spring form pan.  Mix together the crust ingredients and press into bottom of pan. 


Prepare filling. Beat cream cheese with mixer. Add remaining ingredients and beat until smooth. Pour into pan and bake for 50 to 55 minutes. Let stand 10 to 15 minutes.  Then cool for at least 2 hours.  

Mix together topping ingredients and keep refrigerated until ready to use.  When the cake is done, put the topping mixture on top starting at center to within 1/2 inch of edge.  Bake for 5 more minutes.


Wash and hull strawberries. Dry completely on paper towels. In saucepan combine a little jelly and cornstarch.  Add remaining ingredients. Cook until it becomes clear (about 5 minutes) stir constantly. 


Cool to lukewarm stirring occasionally. Arrange the berries with tips pointing upward on top of cake. Spoon the glaze over the berries. Store in refrigerator.











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