Guest Post: 4 Little Fergusons/Philly Steak Cheese Pizza & Texas Cowboy Pie

I am more than tickled...beside myself, actually, to be able to introduce to you, and share my special friend, Tonya, from 4 Little Fergusons.

I've only been following her a little longer than 6 months, but we are sisters of the heart, and in the Lord, and have quickly formed a special bond.

Not only do I try many of her delicious recipes, she just amazes me with all the things she does...I've teased her that I do believe she MUST have a CLONE. *-*

Be sure to grab a napkin because you'll need to wipe the drool off your chin as you read through these TWO amazing recipes...COOK ONCE, EAT TWICE!

Please give a warm welcome to the beautiful....the special woman, mom, photographer and sweet friend...Tonya Ferguson.

Take it away T....


Hello friends of The Better Baker! I’m Tonya.

I am a midwest mom of 4, 3 of those miracles arriving in the last 4 years.

The words spoken most often at my house are:
“Hello”, “Goodbye” and “I’m Pregnant.”

I guess if I was being truthful, you’d also hear the words: ”I said No!” and “I need FIRST time obedience” as well. All this, set to the backdrop of , “It’s MIIIIINE“.

Hey, I have a 1 and 3 year old, what do you expect? :)

I am addicted to photos of my kids, trying out new recipes and I love to "talk shop" with other Momma's. I am into natural remedies, limiting TV time to promote reading, "Slow Obedience is NO Obedience" and making all those little moments count.

I blog over at www.4littlefergusons.wordpress.com:

I am so so honored to be here at The Better Baker today! Mrs. Baker has quickly become a favorite blogger friend of mine, and rarely a day goes by that she and I don’t message each other or comment back and forth. She brings me such joy, and I am so thankful the Lord has allowed us to find each other in this big world of blogging!

We are doing something cool today, a 2 for 1 if you will. Both The Better Baker & 4 little Fergusons blogs will be featuring “Cook Once, Eat Twice” recipes!

I was raised in a Waste Not, Want Not home, so I am all about leftovers! When I found two different recipes both needing a roast, I decided to Cook Once, Eat Twice and share with you guys!

Let me tell ya, this is not your Momma’s Carrots and Potatoes Pot Roast dinner…

Philly Cheese Steak Pizza

(click title to print)

• 1 whole Small Green Pepper, Julienned
• 1 whole Small Red Pepper, Julienned
• 1-¾ cup Fresh Sliced Mushrooms
• 1 whole Small Onion, Halved And Sliced
• 4 whole Garlic Cloves, Minced
• 1 teaspoon Olive Oil
• 1 whole Pizza Crust, Brushed With Olive Oil, Seasoned With Garlic Salt, And Baked According To Package Directions
• 8 ounces, weight Container Spreadable Plain Cream Cheese
• 1 jar Pizza Sauce, 14 Ounce (I only used half the jar)
• 2 cups Shredded Provolone, Divided Use
• 1 cup Shredded Colby-jack Cheese
• ½ cups Pickled Banana Pepper Rings
• ¼ cups Grated Parmesan Cheese
• ½ teaspoons Oregano
• 1 can Beef Broth (14 Ounce Can)
• 1 whole 2.5 pound Pot Roast, Divided

Slow cook pot roast with salt, pepper and beef broth 8-10 hours on low. Shred.

Take 1 1/2 cups meat, drained, from the crock pot, putting the rest away for tomorrow’s dinner, Texas Cowboy Pie.

In a large skillet, saute the peppers, mushrooms, onions and garlic in 1 teaspoon of oil until tender.

Season pizza crust with garlic salt to taste. Bake according to package directions. My favorite pizza crust is the recipe on the back of the Fleishman’s Pizza Yeast packet. We do a big Pampered Chef bar pan size pizza, but circle would be great too.

Once crust is seasoned and baked, spread crust with a thin layer of cream cheese, then pizza sauce. Sprinkle with 1 cup provolone cheese.

Top with pepper mixture, shredded beef, pepper rings, and remaining provolone cheese and Colby jack shreds.

Sprinkle with Parmesan cheese and oregano.

Bake for 10-12 minutes at 450F.

Enjoy your delicious dinner!

Now, with your leftover pot roast you can make another meal:

Texas Cowboy Pie

Ingredients

• 3 whole Large Potatoes, Cooked And Mashed
• Milk, Sour Cream, Butter, To Taste, For Mashed Potatoes
• 4 Tablespoons Of Your Favorite BBQ Sauce
• Leftover Pot Roast
• 2 cups Shredded Cheese
• Salt And Pepper, to taste

Peel and cube potatoes in uniform sized cubes. Cover potatoes in water and boil, uncovered, until soft. Drain liquid, reserving one cup of the liquid. Mash potatoes until no lumps are left, adding potato liquid as necessary to reach your desired consistency. Stir in sour cream, butter and/or milk as well as salt and pepper, to taste. Spread warm potatoes in the bottom of an 9×9 pan.

Mix BBQ sauce with leftover shredded beef roast and layer on top of potatoes. Top with cheese and bake for 15 minutes at 350F.

This is a delicious way to use leftover pot roast!

There you have it! Cook once, Eat twice…gotta love it! :)

A great big Hug & Thank You goes out to Mrs. Baker and all her readers for allowing me to visit today.

Come on over to 4 little Fergusons today to see another great “Cook Once, Eat Twice” recipe!

Hope you all love these recipes like we did!

~T

Thank you!  Thank you! Tonya for sharing these special dishes!
MMMM Good!