SALISBURY STEAK

Ingredients
1 (10 1/2 ounce) cans campbells French onion soup
1 1/2 lbs 80% Lean ground beef
1/2 cup dry breadcrumbs
1 egg
1/4 teaspoon salt
1/8 teaspoon ground black pepper, to taste
1 tablespoon all-purpose flour
1/4 cup ketchup
1 -3 teaspoon Worcestershire sauce, to taste
1/2 teaspoon dry mustard
1/4 cup water
Small can of drained Mushrooms can be added if desired

Directions
In a large bowl, mix together 1/3 cup condensed French onion soup with
ground beef, bread crumbs, egg, salt and black pepper.
Shape into 6 oval patties.
In a large skillet over medium-high heat, brown both sides of patties.
Pour off excess fat.
In a small bowl, blend flour and remaining soup until smooth.
Mix in ketchup, water, Worcestershire sauce and mustard powder.
Pour over meat in skillet.
Cover, and cook for 20 minutes, stirring occasionally.

Salisbury steak is a dish made from a blend of minced beef and other

ingredients, which is shaped to resemble a steak, and is usually served with

gravy or brown sauce. Hamburger steak is a similar product, but differs in

ingredients.

Ground Turkey Meatballs

INGREDIENTS
2 pounds lean ground turkey (93% lean or higher)
½ cup unseasoned breadcrumbs
½ cup carrot
¼ cup onion
2 eggs
1 tablespoon Italian seasoning
½ tablespoon salt
1 teaspoon garlic powder
Optional: dash of red pepper flakes
INSTRUCTIONS
Preheat the oven to 350 degrees.
Finely mince carrot and onion by hand or in a food processor and then combine all ingredients. This is easiest if you use your hands to gently mix everything - over mixing will make them tougher.
Shape meatballs into 2-tablespoon-sized-balls and place on a baking sheet covered in parchment paper.
Bake for 30 minutes at 350 degrees, checking at 30 minutes to ensure there is no pink in the middle of the meatballs. Continue cooking 5 minutes if they aren't cooked through.
Freeze in a plastic bag in the freezer for up to 3 months, letting them defrost in the fridge or in the microwave before eating.
NOTES
This recipe makes 48 small meatballs, for 12 servings of 4 meatballs. They freeze really well (go through all the steps including cooking), but the recipe can also be halved for a much smaller amount!

Italian Sausage Stuffed Zucchini

Tender zucchini shells stuffed with a mixture of Italian sausage, tomatoes, zucchini and onions, then topped with Parmesan cheese. Kraft® is a registered trademark of Kraft Foods, Inc.

Hands On:20 | Total: 30 | Makes: 2 servings (2 halves each)

Ingredients:

• PAM® Original No-Stick Cooking Spray
• 2 medium zucchini, each cut in half lengthwise
• 6 ounces Italian turkey sausage
• 1/2 cup chopped onion
• 1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained
• 1 cup panko bread crumbs
• 1/4 cup Egg Beaters® Original
• 2 tablespoons Kraft® Grated Parmesan Cheese

Directions

1. Preheat oven to 375° F. Spray 13x9-inch baking dish with cooking spray.
2. Scoop pulp from each zucchini half, leaving 1/4-inch shells and reserving pulp. Place shells cut-side down on a microwave-safe plate and cover with waxed paper. Microwave on HIGH 4 minutes or until shells begin to soften slightly. Arrange shells in baking dish.
3. Cook sausage in medium skillet over medium-high heat until crumbled and no longer pink, stirring occasionally. Remove sausage from skillet; set aside.
4. Cook onion and reserved zucchini in skillet about 5 minutes or until onion and zucchini are lightly browned and softened. Stir in drained tomatoes, cooked sausage and bread crumbs. Remove from heat; cool about 5 minutes.
5. Stir in Egg Beaters. Spoon filling into zucchini shells. Sprinkle with cheese. Bake 10 minutes or until cheese begins to brown.

Spamwiches

Treetwiches (known as spamwiches)

1 can Treet (Spam can be used, but I like Armour Treet)
1/2 lb Velveeta Cheese
1 small onion
1/2 green pepper
1/2 bottle chili sauce (or replace with 1/4 cup barbecue sauce)
2 tsp. sugar



Using a food processor, mix all together, then add 3 Tbls. miracle whip or

mayo to make it spreadable. Let stand for 1 hour. Spread mixture on open face

buns and heat on a cookie sheet, cover with tin foil  bake at 400 deg. until heated

and lightly browned. Do  not overly bake.

I tend to make these occasionally. I think I will make them this year for our Halloween get together. I think I will call them Treatwitches  LOL

Cabbage Burger Bake

CABBAGE BURGER BAKE 1 sm. head cabbage 8 slices bacon, sauteed 1 med. onion, chopped 1 c. uncooked rice 1 1/2 lbs. hamburger, browned 1 tsp. salt 1/2 tsp. pepper 1 jar spaghetti sauce + 3 c. water Shred cabbage, place 1/2 in 9"x13" pan. Brown bacon, remove bacon from pan and brown hamburger and onion in the drippings. Place meat on top of cabbage. Spread with rice and remaining cabbage. Add heated spaghetti sauce with water. Top with sauteed bacon slices. Bake at 350 degrees, covered, for 1 hour.

Caramel Apple Dump Cake

Caramel Apple Dump Cake

Ingredients:
2 cans of apple pie filling (you can also use cherry, blueberry, etc.)
1 box of yellow cake mix
2 sticks of butter (1 cup)
1/2 cup caramel sauce (like you would put on ice cream)
1/2 tsp cinnamon (optional)
1/2 cup chopped pecans (optional)
Whipped cream for garnish (optional)
Instructions

In a greased 9 x 13 dish, mix apple pie filling and caramel sauce.
You may add in the 1/2 tsp cinnamon if desired.
Spread evenly in pan.
Pour dry cake mix directly on top of the pie filing and spread evenly.
Top with chunks of the butter evenly placed over top of cake then add chopped pecans over all. Pecans can be optional .
Bake uncovered at 350 degrees for 45-50 minutes or until top is golden brown and apple
filling is bubbly around the edges.
Serve with ice cream or whipped cream.

Designer Duct Tape in many patterns and colors

Duct tape is the standard fix-it-all. The fact that you can now use it as decorative accents is just pure awesome. Using Designer Duct Tape for many projects and gift wrapping can be creative and unusual!

Cherry Pineapple Crunch Dump Dessert

Cherry Pineapple Crunch Dump Dessert

Ingredients:

1 can (21 Oz.) Cherry Pie Filling
1 can (20 Oz.) Crushed Pineapple
1 box (about 18 Oz.) Yellow Or White Cake Mix (I prefer yellow)
2 stick Margarine or butter
1/2 C. chopped pecans

Preparation:

Dump cherry pie filling and crushed pineapple into baking dish. Stir together.
Sprinkle dry cake mix over the top of the fruit. . Do not mix, this is layers.  Next layer is the chopped  pecans.  Next Slice margarine or butter in small pats over the top.
Bake at 350 degrees for 45 minutes to 1 hour. Serve warm or at room temperature.  Serve with whipped cream if you desire, but not necessary.

Especially quick and easy to bring to potluck and picnics.

Background Music Instrumentals 2 - slow beautiful soundtrack like music ...

Pork and Apple Casserole

Pork and Apple Casserole

1. Place 4 cups tart apple in a greased oblong baking dish. 
2. Mix: 1/2 cup sugar
3. 1/2 tsp. cinnamon
4. 2 T. flour
5. 1/8 tsp. nutmeg (optional)
6. Combine with apples

Coat 4 chops with **Shake and Bake**(see below).  Arrange chops over apples. Bake uncovered at 350 deg for  45-50 minutes
Serves 2-4.

** If you rather not use shake&bake. Use fine dried store bought "lightly" seasoned bread crumbs or if using Plain bread crumbs add some seasoned salt and paprika and bit of flour, mix well.

Shamrock Cupcakes

Hash it out for a change

1. CABBAGE WITH CORNED BEEF HASH

2 tbsp. butter, butter or salad oil
1 1/2 tbsp. flour
Salt White pepper
1 tbsp. prepared mustard
1 c. milk
2 tsp. lemon juice
2 (15 oz.) cans corned beef hash
1 sm. head cabbage, coarsely grated
1/4 c. butter
1/4 c. water

Prepare sauce. Melt 2 tablespoons butter in saucepan, stir in flour and cook briefly. Add salt, pepper, mustard and milk. Cook, stirring, until sauce is thickened and smooth. Stir in lemon juice. Keep warm. Saute corned beef hash in skillet until crispy. Meanwhile, cook cabbage in 1/4 cup butter and water until tender crisp. Place cabbage in serving dish, mound hash in the middle, and cover with sauce and serve.

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2. CORN MUFFIN HASH CASSEROLE

1 (15 oz.) can beef hash
1/2 c. onion, chopped
1 tbsp. green pepper, chopped (optional)
1 egg, beaten
1 (8 1/2 oz.) pkg. corn muffin mix
1/2 tsp. salt
3 tbsp. parmesan cheese Velveeta cheese (optional)

Mix beef hash, onion, green pepper and egg together. Set aside. Prepare muffin mix as directed on package. Grease an 8 x 8 pan and spread half of corn muffin on bottom (it will be thin). Cover with hash mix. Slice cheese over hash, if desired. Spread remaining corn muffin mix over hash. Bake at 400 degrees for 25 minutes.

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3. CORNED BEEF LOAF WITH DEVILED EGG SAUCE

1/2 c. milk
2 tbsp. instant minced onion
1 tsp. dry mustard
3 eggs, slightly beaten
2 tbsp. horseradish
2 cans (15 to 15 1/2 oz.) corned beef hash

Combine milk, eggs, onion, horseradish and mustard. Add hash and mix well. Line the bottom of a 9x5x3 loaf pan with foil. Pack corned beef mixture into pan. Bake at 375 degrees for 1 hour or until loaf shrinks slightly from sides of pan. Cool slightly before removing from pan.

 SAUCE:
1 1/2 tbsp. butter
1 1/2 c. milk
3 tbsp. prepared mustard
1/4 tsp. salt
2 hard boiled eggs, chopped
1 1/2 tbsp. flour
4 1/2 tbsp. mayonnaise
1 1/2 tbsp. lemon juice
1/8 tsp. pepper
Melt butter in saucepan, over low heat. Remove from heat and blend in flour. Gradually add milk, stirring constantly, until mixture boils and thickens. Remove from heat and add mayonnaise, mustard, lemon juice, salt and pepper. Stir to blend. Add chopped eggs. Makes 2 1/4 cups. Serve with corned beef loaf.
 Makes 8 servings.
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CABBAGE ROLLS STUFFED WITH CORNED BEEF 1 large head cabbage* 1 small onion, chopped 2 medium stalks celery, chopped 1 tablespoon vegetable oil 1 can (15 ounces) corned-beef hash 1 cup canned spaghetti sauce, divided 1/4 cup dry breadcrumbs 1/3 cup chopped parsley Preparation Time: Approximately 20 minutesCook Time: Approximately 40 minutes Separate 12 large outer leaves from the cabbage head; set aside the remaining cabbage head. Remove the center vein from each leaf so it becomes more pliable. Soften the cabbage leaves in boiling water for 2 to 3 minutes. Remove from water with a slotted spoon; set aside until cool enough to handle. Chop 1 cup of cabbage from the remaining cabbage head. Save any leftover cabbage to use in a salad, soup or stir-fry dish. Cook and stir the chopped cabbage, onion and celery in oil over medium heat in a medium, non-stick skillet until onion is translucent, about 10 minutes. Add corned beef hash, breaking it up with a spoon; mix gently. Heat over medium heat for about 5 minutes. Add 1/4 cup spaghetti sauce and breadcrumbs, mix well. Cool slightly. Spoon about 1/4 cup of the corned-beef mixture onto each cabbage leaf. Roll, tucking the ends in. Arrange cabbage rolls, seam side down, in a shallow baking dish. Pour remaining spaghetti sauce over cabbage rolls. Bake at 350ºF covered for about 25 minutes, until heated through. To serve, spoon spaghetti sauce over cabbage rolls; sprinkle with parsley. Servings: 6 --------------------------------------------------------------------------

This is just a few Hash recipes. You can find more at Cooks.com

Magic Moments. Happy Valentines Day! 2014

Pot Roast Tuesday

Meat Loaf Quick and Easy

Quick Quick and Easy Meatloaf Recipe

1 egg
2 Tablespoons sour cream
2 Tablespoons ketchup
2 Tablespoons flour
1 envelope onion soup mix
2 pound ground beef
ketchup for coating top of meatloaf
1/3 cup spicy V-8 juice

Mix first 5 ingredients together. Mix well with hamburger. 

Shape into loaf. Bake at 400°F for 45 minutes. After first 15 minutes coat top with ketchup and pour V-8 around the edges.

Breakfast in a Cup (Low Carb)

Breakfast In A Cup (Low Carb) Recipe
4 eggs
4 slices of bacon
1/2 lb. loose sausage
grated cheddar cheese (optional)

Preheat oven to 350°F. Spray a muffin tin with non-stick spray. Line bottom of four muffin cups with loose sausage so that it covers the bottom of each one and pat down. Wrap bacon around inside "wall" of each cup. Crack an egg in each one. Bake approx 20 minutes until you see bacon is done. Sprinkle cheese on top of each one and bake until cheese is melted.

Caressing Winter

Cinnamon Poppers from Betty Crocker

Cinnamon Poppers - http://pinterest.com/pin/276830708317843970/

Mamagoo's Thoughts

Chocolate Covered cherries recipe for your Loved one,,,,,,Mamagoo's Thoughts

Gluten Free Microwave Bread in a Mug Recipe

Gluten Free Microwave Bread in a Mug Recipe

8 tbls. gluten free flour blend (use Betty Crocker Gluten Free blend today.Trader Joe's brand, Cup 4 Cup brand, Hodgson Mill brand or your
own gluten free flour blend. They all work fine

1 tbls. sugar (I used raw sugar but you can use regular sugar)

1/4 tsp. baking powder

1/8 tsp. salt
pinch of xanthan gum or guar gum if your gluten free flour mix doesn't already contain it (I used 1/16 tsp. which is half of 1/8 teaspoonful. It is literally a tiny amount!)

1 egg

3 tbs. milk (you can substitute almond milk, soy milk, rice milk or water if you have a dairy allergy)

1 teaspoon butter, margarine or oil
(you can add optional seasonings if you want like cinnamon, Italian blend, Rosemary or dried fruit like raisins or cranberries.  limit the amount of dried fruit to about 2-3 tbls)

Mix the egg, milk and butter or oil together with a fork. Stir in flour, sugar, baking powder & salt (xanthan gum or guar gum if you need to use it).  Pour into a microwave safe coffee mug. You can even mix it in the coffee mug if you have to. I just like to lightly coat my coffee mug with cooking spray or butter/oil so the bread loaf pops out really easy. I have done it without the grease coating and it works okay too but just a little more work getting it out of the mug. Microwave on high for 90 seconds. I usually take a look at it and if still looks uncooked on the top then I toss it back into the microwave for additional 20-30 seconds. You don't want gummy bread. On the other hand, don't over bake it either or you will get a rubbery texture. Cool slightly and enjoy it warm, cold or toasted!

Recipe from Glutenfreecasually