MIRACLE MEATLOAF - AMAZING CROCKPOT MEAL

COME HOME TO A FABULOUS MEAL - SUPER SIMPLE!!!!!

INGREDIENTS

2 lbs extra lean ground beef
1 lbs pork sausage
2 eggs
1/2 cup of milk
1 cup cracker crumbs
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
1 tbsp dried parsley
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 medium onion diced

DIRECTIONS
Add all ingredients in large bowl and mix until well combined.

Spray the inside of your crock pot with Pam spray.
Place meat mixture in crock pot forming a "loaf".
Wrap potatoes in foil and place around meatloaf.

Set your crock pot to low for 8-10 hours.

Crockpot Bacon Cheeseburger Soup with Onion Bun Toasts

2.5 to 3 pounds of ground beef, browned & drained
1 pound of Bacon, browned
Cheese Soup Mix
1 Onion, chopped
1 14.5 ounce can Diced Tomatoes
5 Red Tomatoes, chopped
minced Garlic to taste
Shredded Colby Jack cheese
2 Tbsp. Worcestershire Sauce
1/4 Cup Dill Pickle Relish (optional)

Combine Cheese Soup mix in crockpot with water or milk. Add browned ground beef, chopped onion, diced tomatoes, minced garlic, chopped cooked bacon, & Worcestershire Sauce to crockpot. Cook over low 5-6 hours until hot.

Onion Bun Toasts

4 onion buns
4 Tbsp. Melted Butter
1 Tbsp prepared Mustard
1 tsp. Worcestershire
1/2 cups shredded cheese

Mix together melted butter, mustard, and Worcestershire sauce. Place in refrigerator to solidify again. Preheat oven to broil. Take 4 onion buns and split in half. Spread Mustard Butter mix on each half. Sprinkle shredded cheese on top. Broil until cheese is melted! Cute each bun half in to 4 pieces.

Spoon soup into your favorite bowl. Top with Shredded Cheese (I used Colby Jack) and then sprinkle French Fried Onions on top. Serve with onion bun toasts!

For the real cheeseburger experience, add 1/4 of dill pickle relish to the pot OR just add some to your bowl!

Italian Penne Pasta With Meatballs And Mushrooms

from http://grandmotherskitchen.org/recipes/italian-penne-pasta-with-meatballs-and-mushrooms.html
Ingredients


 2 pounds lean ground turkey
1 cup panko breadcrumbs
¼ cup finely chopped carrots
¼ cup finely chopped zucchini
¼ cup finely chopped onion
2 large eggs
2 Tablespoons dried oregano (or mixed herbs)
1 Tablespoon coarse sea salt
2 Tablespoons olive oil
3/4 cup chicken broth (canned or homemade)

Sauce
3 cups sliced button mushrooms
3 Tablespoons butter, divided
1/2 cup all purpose flour
2 1/2 cups chicken stock
1/2 cup cream
4 Tablespoons grated parmesan cheese
salt and pepper to taste
454 gram (16 ounce) penne pasta
fresh Basil for garnish



Directions


Meatballs

In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, mixed herb/oregano seasoning, and salt. Combine well; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. Add cup ½ chicken broth; cover and reduce heat to low. Cook until liquid is almost completely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.

Cook the penne pasta as instruction on box.

Sauce

Sauté mushrooms in 1 tablespoon butter until they lose their moisture and begin to brown (about 10-12 minutes) set aside. In a saucepan cook 2 tablespoons butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color. Whisk in chicken stock, stirring until the mixture thickens. Lower heat and simmer for about 10 minutes. Add in the cream, and Parmesan cheese ; whisk until combined, then add in sautéed mushrooms; simmer foradditional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.

Serve hot over penne with meatballs.

Olive Garden Tiramisu

Olive Garden Tiramisu
from http://saorganics.com/302/

Ingredients:
1 sponge cake, (10 to 12″)
3 ounces strong brewed black coffee or espresso
3 ounces brandy or rum
1 1/2 pound cream cheese or mascarpone, room temperature
1 1/2 cup powdered sugar
unsweetened cocoa powder

Directions:
Cut across middle of sponge cake forming two layers, each about 1 1/2 inches high.

Blend coffee and brandy. Sprinkle enough of mixture over bottom half of cake to flavor it strongly. Don’t moisten cake too much or it may collapse on serving. Beat room-temperature cheese and 1 cup sugar until sugar is completely dissolved and cheese is light and spreadable. Test for sweetness during beating, adding more sugar if needed.

Spread cut surface of bottom layer with half of the cheese mixture. Replace second layer and top this with remaining cheese mixture. Sprinkle top liberally with sifted cocoa.

Refrigerate cake for at least 2 hours before cutting and serving.


An authentic version of Tiramisu
found http://www.cookingandme.com/2012/04/tiramisu-classic-italian-dessert.html

Note: Classic tiramisu contains raw eggs so try to get the freshest egg you can lay your hands on. If you are not comfortable with this or you are pregnant, then this recipe is not for you. Please don't ask me for a substitute! Mascarpone cheese is another essential ingredient and I am really not sure if a substitute will work for that either.

For other easy dessert recipes, check out my eggless Oreo cheesecake recipe, this homemade chocolate ice-cream recipe, and my 5-minute mug cake recipe.
Classic Tiramisu Recipe
Preparation time: 30 minutes
Serves 4-6

Ingredients:
1 tsp of instant coffee powder
1/2 cup of hot water
2 tbsp of icing sugar or powdered sugar
2 egg yolks
1 egg white
2-3 tbsp of cocoa powder
250gm of mascarpone cheese
About 15 ladyfinger biscuits

How to Assemble the Tiramisu:

1. Mix the instant coffee powder with the hot water and beat lightly for a minute with a spoon. Set aside to cool to room temperature.

2. Add the icing sugar (or powdered sugar) to the egg yolks and beat well with a fork. Add the cheese and beat well again. If you have an electric beater, use that.

3. Whip egg white until stiff. You can use your electric beater (use a clean dry one) or just your fork or whip which will take much longer. Fold this gently into the cheese-yolk mixture.

4. Dip the ladyfingers in the coffee and layer them at the bottom of a square cake tin. Sprinkle cocoa powder over this generously.

5. Layer half the egg-cheese mixture over the biscuit layer. You can add some berries at this time if you wish. On top of the mixture, layer biscuits (dipped in coffee) once more and top off with some more cocoa powder and the rest of the cheese-yolk mixture.

6. Freeze overnight or at least 8 hours. Once it has set, sprinkle more cocoa powder or powdered sugar on top and serve chilled.

Notes:

- the ladyfingers get soft very quickly so dip in coffee and layer immediately, don't linger.
- you can spike the coffee with rum or cognac, or (and I want to try this myself) use Kahlua to dip the biscuits
- it may be a good idea to move the tiramisu to the refrigerator for an hour or so before serving but getting clean pieces will be tougher