Houston Texans wife shares her favorite recipes

HOUSTON, Texas (KTRK) -- Marissa Allen, wife to Texans guard Jeff Allen, is sharing her recipes from this year's Houston Texans Cookbook.

Philly Cheesesteak Egg Rolls

1 tablespoon butter
1 pound ribeye, thinly sliced
1 green bell pepper, thinly sliced
1 yellow onion, thinly sliced
1 ounce VELVEETA
1/2 cup provolone cheese, shredded
3/4 cup milk
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1 16-ounce package egg roll wrappers
1/2 cup vegetable oil
1/3 cup sweet chili sauce, for dipping

In a large skillet, melt butter and cook steak on high heat for 3 to 4 minutes until it begins to brown. Add bell pepper and onion. Stir until tender. Turn the heat down to medium-low and add VELVEETA, provolone cheese, and milk. The mixture will begin to get creamy after about 4 minutes. Stir continuously, watching closely not to burn the sauce. Season with Worcestershire sauce, garlic powder, salt, and pepper. Remove from the heat and let cool for 5 minutes.

Begin assembling the egg rolls. Brush the side of an egg roll wrapper with water to help it stay together after rolled. Turn the wrapper so it looks like a diamond, with a corner facing you. Place approximately 2 tablespoons of filling in the lower middle of the diamond and fold the corner closest to you over the filling. Tightly fold the sides over the middle, then roll the wrapper toward the opposite corner. Set egg roll aside until ready to fry. Repeat with remaining wrappers and filling. Preheat oil to 350 degrees in a large frying pan. Fry egg rolls in batches until golden brown on both sides. Place cooked egg rolls on a plate lined with paper towels. Serve hot with sweet chili sauce.

Classic Peanut Butter Cookies

1 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 cup all-purpose flour
1/2 cup cake flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup crystallized sugar (optional)
1/3 cup milk chocolate, melted
1/4 cup white chocolate, melted

Preheat oven to 375 degrees. In a mixing bowl, cream together butter, sugars, and peanut butter until smooth and pale in color. Add egg and vanilla extract. In a separate bowl, stir together all-purpose flour, cake flour, cornstarch, baking soda, and salt. Add the dry ingredients to the butter and mix, being sure not to overmix. Scoop batter into 1-tablespoon portions and place on a lined baking sheet. If using crystallized sugar, sprinkle on top before baking.

Bake for 9 to 11 minutes until the edges are slightly brown and the top is still light in color. Let cool for 6 minutes. Drizzle with melted chocolates once cooled.

Pecan Pie Bars

Crust Ingredients
3 cups flour
1/2 cup brown sugar
1/2 teaspoon salt
2 sticks unsalted butter, cold

Filling Ingredients
4 eggs
1 1/2 cups light corn syrup
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons vanilla extract
3 cups pecans, chopped

Preheat oven to 350 degrees. Prepare the crust. In a large bowl, combine flour, sugar, and salt. Slice the cold butter into 1-inch cubes and cut into the dry ingredients. It will resemble small crumbs. Line an 11x15x2-inch baking dish with parchment paper or foil. Press the crust mixture evenly into the bottom of the pan. Bake the crust for 20 minutes.

While the crust cools, prepare the filling. In a large mixing bowl, combine eggs, corn syrup, sugars, vanilla extract, and pecan pieces. Spread the mixture evenly over the baked crust. Fill in any holes with additional pecan pieces. Bake for an additional 45 minutes or until mixture is completely set and beginning to crack on top.

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