Philly Cheesesteak Eggrolls!

Ingredients

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1 (12.5 ounce) package frozen sandwich steak meat
• 1 (14 ounce) package egg roll wrappers
• 4 slices American cheese, halved
• 2 cups oil for frying, or as needed
• 1/4 cup ketchup

Directions

1. Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside.
2. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary.
3. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C).
4. Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.

Orange Chicken

Bacon Cheese Muffins recipe!

Here's a recipe for one of my personal favorites.

Ingredients

• 2 cups all-purpose flour
• 1 cup shredded Cheddar cheese
• 8 bacon strips, cooked and crumbled
• 2 tablespoons sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• 1/8 teaspoon garlic powder
• 1/8 teaspoon lemon-pepper seasoning
• 1 egg
• 1 cup milk
• 1/4 cup vegetable oil

Directions

1. In a large bowl, combine the first eight ingredients. In a another bowl, beat the egg, milk and oil. Stir into dry ingredients just until moistened. Fill greased muffin cups two-thirds full. Bake at 400 degrees F for 15-20 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Refrigerate leftovers.

Creamy Lemon Chicken Soup

Ingredients

• 5 cups chicken broth
• 5 cups water
• 5 teaspoons chicken bouillon granules
• 3 carrots, cut into small chunks
• 1 large onion, chopped
• 4 cups cubed, cooked chicken
• 1 cup uncooked long grain rice
• 3 eggs
• 1/3 cup lemon juice
• 1 1/2 teaspoons dried oregano
• Pepper to taste

Directions

1. In a Dutch oven or soup kettle, combine the first five ingredients; bring to a boil. Add the chicken and rice. Reduce heat. Cover and simmer for 15 minutes or until rice is tender.
2. Whisk together eggs and lemon juice; quickly stir into soup. Add oregano and pepper. Serve immediately.

• 19 ounces cheese tortellini
• 1/2 cup julienned red bell pepper
• 3 cloves garlic, minced
• 1/2 cup butter
• 2 cups heavy whipping cream
• 1/4 cup ground walnuts
• 2 teaspoons dried basil
• 1 tablespoon thinly sliced green onion

1. Prepare tortellini according to package directions.
2. Meanwhile, in a skillet, saute red pepper and garlic in butter or margarine until pepper is crisp and tender. Stir in cream and cook for 8 to 10 minutes or until slightly thickened. Add walnuts, basil and onion and heat through.
3. Drain tortellini, add to sauce and toss to coat. Serve with your favorite garnish.