• 1 pizza crust
  
• 1/2 cup mayonnaise (Duke’s light was used)
  
• 2 Tablespoons creamy horseradish (Inglehoffer Cream Style Horseradish was used)
  
• 1 cup of left over steak, cut into bite size pieces
  
• 1/2 cup green pepper, sliced thin
  
• 1/2 cup yellow pepper, sliced thin
• 1/2 cup onion, sliced thin
  
• 1/2 cup mushrooms, diced
  
• 1 1/2 cup mozzarella cheese
  
• 1 Tbs. olive oil
  
• Salt and pepper to taste

Preheat oven to package direction on pizza crust. Mix together mayonnaise and horseradish set aside. Sauté together peppers, onion, mushrooms, olive oil, salt and pepper for about 5 minutes then add in steak.  Continue to sauté for 5 to 10 minutes more.  Remove from heat and set aside. Top pizza crust with sauce mixture spreading to edges; top with 1 cup mozzarella then veggies then steak and remaining mozzarella. Cook pizza according to package direction.           

• 1 1/2 lbs. ground beef (85/15)
  
• 8 Egg roll wrappers (usually found in the produce section by the tofu)
  
• 2 cups pimento cheese (Fresh Market was used for the winning recipe)
  
• 1 medium sweet onion diced
  
• 4 garlic cloves chopped fine
  
• 2 Tablespoons steak seasoning (Lawry’s)
  
• 6 oz. Bronco Bob’s Raspberry Chipotle Sauce
  
• 1 ½ cups canola or peanut oil
• Salt & Pepper
  

In a 10 inch cast iron skillet, heat 2 tablespoons of oil and sauté the onions and garlic for 5-8 minutes.  Remove garlic & onions and add the ground beef.  (All on medium heat depending on your cook top)  Brown the ground beef in the skillet and then drain the excess fat in a colander.  Combine the cooked ground beef, onions, garlic and Lawry’s in a mixing bowl.  Salt & pepper to taste.  Lay your Egg roll wrappers on a cutting board with a point facing you -  put about 4 ounces of the beef mixture ,1 tsp. of the pimento cheese, & 1 tsp. of the Raspberry Chipotle sauce on the bottom 3rd of the egg roll wrapper.   Wet the edges of the egg roll with water and roll the wrapper, tucking in the edges.  Roll all 14 burger rolls.

Add the remaining oil to the cast iron skillet and heat to 400 degrees (use a thermometer).  Gently lay 2 rolls at a time in the hot oil and cook approximately 45 seconds on each side.  Brush with the Raspberry Chipotle sauce on the cooked egg roll and allow to cool on paper towels for a couple of minutes.  Serve and enjoy!

2 Burger rolls per serving.

• Serves 2
  
• 1 (4 oz.) filet
  
• 1 cup sweet onion, chopped
  
• 1 cup mushrooms, chopped
  
• 1 Tablespoon Extra Virgin Olive Oil
  
• 2 ½ cups beef broth
  
• ¾ cup red wine
  
• 1 cup water
  
• 3 green onions, diced
  
• 1 cup brown minute rice
  
• ¾ cup baby Bella mushrooms, sliced
• Salt and Pepper
  

Cook your filet to the desired doneness and cut into bite size pieces.  Sauté the sweet onion and mushrooms in EVOO until tender, about 5 minutes and remove.  In a medium size pot, bring to a boil beef broth, red wine, water, green onions and baby Bella mushrooms and boil for 5 minutes.  Add the rice and boil for 5 more minutes.  Then add the steak and sautéed onions and mushrooms and boil for 2 minutes.  Season the soup to your preferred taste with salt and pepper.

Stew Beef in the Crock Pot

This meal is delicious over rice or mashed potatoes.  Garnish with a little chopped parsley and serve with a fresh salad or green beans.

• 2 pounds stew beef
  
• 1 onion, chopped
  
• ¼ cup Worcestershire sauce
  
• 1 tsp. garlic powder
  
• ¼ tsp. ground pepper
  
• ¼ tsp. salt
  
• ¼ tsp. dried thyme
  
• 1 jar mushrooms
  
• 8 oz. beef broth
  
• Crock pot liner, optional

Coat the stew beef with salt, pepper, thyme and garlic.  Place the liner in the crock pot or spray with cooking spray.  Pour the beef broth and Worcestershire sauce in the crock pot adding the vegetables and finally the meat, stir gently to combine.  Place the lid on and cook on low for 8 to 9 hours or on high for 4 to 5 hours until beef is tender.