3/4 cup milk
2/3 cup seasoned bread crumbs
·2 teaspoons dried minced onion
1 teaspoon salt
· 1/2 teaspoon rubbed
1/2 cup sliced fresh mushrooms
1 1/2 pounds ground beef
1/4 cup ketchup
2 tablespoons brown sugar
1 teaspoon ground mustard
· 1/2 teaspoon
1. Combine eggs, milk, bread crumbs,
onion, salt, sage, and mushrooms in a large bowl. Crumble ground beef over
mixture and stir well to combine. Shape into a round loaf; place in a 5-quart
slow cooker. Cover and cook on Low until a meat thermometer reads 160 degrees F
(71 degrees C), 5 to 6 hours.
2. Whisk ketchup, brown sugar, mustard,
and Worcestershire sauce in a small bowl; spoon sauce over meat loaf. Return to
slow cooker and cook on Low until heated through, about 15 minutes. Let stand
10 minutes before cutting.
Classic Beef Stew
tablespoon vegetable oil or shortening
1 lb boneless beef chuck, tip or round roast, cut into 1-inch cubes
3 cups water
1/2 teaspoon salt
1/8 teaspoon pepper
2 medium carrots, cut into 1-inch pieces
1 large unpeeled potato, cut into 1 1/2-inch pieces
1 medium green bell pepper, cut into 1-inch pieces
1 medium stalk celery, cut into 1-inch pieces
1 small onion, chopped (1/4 cup)
1 teaspoon salt
1 dried bay leaf
1/2 cup cold water
2 tablespoons Gold Medal™ all-purpose flour
In 12-inch skillet or 4-quart Dutch oven, heat oil over medium heat 1 to 2
minutes. Add beef; cook about 15 minutes, stirring occasionally, until brown on
2. Add water, 1/2 teaspoon salt and the pepper. Heat to
boiling. Reduce heat to low. Cover; simmer 2 hours to 2 hours 30 minutes or
until beef is almost tender.
3. Stir in remaining ingredients except cold water and flour.
Cover; cook about 30 minutes or until vegetables are tender. Remove bay leaf.
4. In tightly covered jar or container, shake cold water and
flour; gradually stir into beef mixture. Heat to boiling, stirring constantly.
Boil and stir 1 minute until thickened.
Slow-Cooker Harvest Pork Stew
With a few minutes of prep, you can come
home to a warm and hearty meat-and-potatoes dinner.
1 1/2 lb boneless pork shoulder roast, trimmed of fat, cut
into 3/4-inch pieces
1 tablespoon Gold Medal™ all-purpose flour
1 teaspoon seasoned salt
1/2 teaspoon garlic-pepper blend
1 bag (20 oz) refrigerated cooked new potato wedges
2 cups ready-to-eat baby-cut carrots, cut in half lengthwise
1 medium onion, cut into thin wedges
1 jar (12 oz) home-style pork gravy
2 tablespoons chili sauce
1 cup frozen sweet peas
1. In 3 1/2- to 4-quart slow cooker, toss pork, flour, seasoned salt and
garlic-pepper blend until pork is coated. Stir in potatoes, carrots, onion,
gravy and chili sauce.
2. Cover; cook on Low heat setting 8 to 9 hours.
20 minutes before serving, stir in frozen peas. Cover;
cook on Low heat setting about 20 minutes longer or until peas are tender.
Hot Fudge Sauce
unsweetened cocoa powder
fluid ounce) can evaporated milk
Combine butter, cocoa, sugar
and evaporated milk in a saucepan over medium heat. Bring to a boil
and boil for 7 minutes. Remove from heat; stir in vanilla. Serve
immediately. Store in refrigerator.
Banana Cocoa Refrigerator Oatmeal
This easy, no-cook "summer porridge" has make-ahead convenience and is
packed with nutrition to get your day off to a healthy start. Make it in
individual mason jars for a perfect serving size and an easy
grab-and-go breakfast straight from the fridge (it's eaten cold). Take
it along to work or anywhere. Great to serve on a breakfast or brunch
buffet. High in protein, calcium & fiber; low in fat & sugar.
1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
1 tablespoon cocoa powder
1 teaspoon honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar (approx. half of a small banana)
Directions: In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, cocoa
powder and honey. Put lid on jar and shake until well combined. Remove
lid, add bananas and stir until mixed throughout. Return lid to jar and
refrigerate overnight or up to 2 days. Eat chilled.
Check additional flavors here - http://www.theyummylife.com/Refrigerator_Oatmeal
Slow Cooker Banana Walnut Oatmeal
Too good for words!!
Layer sliced ham, tomato and Kerrygold Blarney Castle
Cheese on small slices of rustic brown or whole grain bread. Bake in a
400-degree oven for 5 minutes to lightly melt cheese. Toss baby greens with
Dijon mustard vinaigrette dressing and pile onto warm sandwich. Eat open-faced.
Chocolate Chip Cookie Mix In A Jar
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups (9 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
3/4 cup packed brown sugar
1/2 cup granulated sugar
COMBINE flour, baking soda and salt in small bowl. Place flour mixture in 1-quart jar. Layer remaining ingredients in order listed above, pressing firmly after each layer. Seal with lid and decorate with fabric and ribbon.
PREHEAT oven to 375° F. Beat 3/4 cup (1 1/2 sticks) softened butter, 1 large egg and 3/4 teaspoon vanilla extract in large mixer bowl until blended. Add cookie mix and 1/2 cup chopped nuts (optional); mix well, breaking up any clumps. Drop by rounded tablespoon onto ungreased baking sheets. Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Makes about 2 dozen cookies.
Do not handicap
your children by making their lives easy
decision to have a child is to accept that your heart
forever walk about outside of your body.