Meatball Stroganoff

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I knew we would have a busy Sunday with the “Snowflake Dance” for the Teen Queen while the Boy was down and out with a fever and terrible cough.  I was going to make a meatloaf for dinner when they all gave me the “meatloaf again” look.  I decided they were right and actually a crockpot dinner would be best so I could focus on the Teen Queen and her friends until they went to the dance.

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Meghan, Morgan and Chase

Meghan and Chase have been friends since they were 4 (10 years now) and they met Morgan this year in their first year of high school.  Please don’t think Meghan is sick, she was diagnosed with Alopecia in February and while it has been a hard thing to deal with especially at this age and starting your first year in high school, this girl is stunning and a real trooper.  I forget she actually has it as she never focuses on it and it doesn’t hinder her in any way.  She still has her adventurous spirit when her and Chase are together!

This meatball stroganoff is a delicious meal that everyone will enjoy.  It’s perfect over pasta or served with a side of biscuits to soak up the gravy!!

Here is the basic recipe and it does not have to be exact. I used 2 lbs of beef with this version and doubled it as I had my mother and niece to feed as well as our family lol!!

1 lb ground beef

1 egg

1 can cream of mushroom soup

1 soup can of water

1 cup heavy cream or milk

2 TBSP cornstarch

2 beef bouillon cubes

2 TBSP Worcestershire sauce

2 TBSP minced garlic (separated)

1 medium onion diced

1 cup bread crumbs (I used Italian seasoned)

16 oz cooked egg noodles or 12 biscuits

Meatballs: ground beef, egg, bread crumbs, 1 TBSP minced garlic, 1/2 onion diced, dash of salt and pepper. Combine all and form meatballs Brown them in a frying pan and bake through at 375. (approx. 10 minutes) on a foil lined cookie sheet

Stroganoff sauce: cream of mushroom soup, water, cream/milk, cornstarch, bouillon cubes, Worcestershire sauce, other half of onion, 1 TBSP minced garlic. Mix all in crockpot and add baked meatballs. Cook on low for approximately 4 hours. Serve with pasta or biscuits!!

One Pot-Pot Roast

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Recipe here:  Pot Roast

Last weekend we had our first blast of very cold temperatures.  This was the perfect meal to come into after skating in the frigid cold on our ice pond.  Comfort food at its best!

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The cold temperatures only lasted 2 days and the next ten days it seems we will be back up into the mid 40’s again.  It’s been a very mild, snowless winter here on the Island so far.  I don’t mind too much but sure hope we get some snow and colder days so we can snowmobile and skate again!

 

Homemade “Beef” Helper

On busy school days with hockey, cheer, barn chores and so on, you can still make a great homemade hamburger helper without a box in about 30 minutes if not a little less.

Last night was one of those nights and with this meal, everyone was happy!

You can see how I made our homemade hamburger helper on my facebook page here:  Homemade Hamburger Helper

Beefaroni

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This is way better than hamburger helper and so easy to make.  Definitely a favorite of the boy’s in this house!

1 lb ground beef
2 TBSP minced garlic
one medium onion diced fine
2 TBSP garlic infused oil or olive oil
1 jar/can or 3 cups homemade spaghetti sauce
1/2 cup heavy cream
1 lb your choice of pasta
 
I boil ground beef before I brown it but you don’t have to.
 
Brown the ground beef and onions in the oil. When done add the 2 TBSP minced garlic.
 
Add the sauce and right on top of that add the heavy cream. Mix and heat through.
 
Cook the pasta and serve the sauce on top with some grated cheese and fresh basil leaves.
So easy to make!!  Great with ground venison and ground turkey as well!

Meatloaf Cupcakes

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Who can resist dinner when you put this on the table???

Another super easy VERY kid friendly meal

Mix the 1 lb of beef, 1 package stuffing mix, 1 cup of water and 1 tsp. garlic salt in a bowl until fully incorporated

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Lightly spray your cupcake tins (I used the jumbo tins) and place even amount pressing down lightly so the top is smooth

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Bake at 375 degrees for approximately 30 minutes (or until cooked through)

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“Frost” with your mashed potatoes (store bought are fine in pinch) and sprinkles with corn

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I promise they will all be back for seconds!!