CROCKPOT MEATLOAF & POTATOES

CROCKPOT MEATLOAF & POTATOES

2.5 pounds of ground beef
1 egg
1  cup bread crumbs
1 envelope of Lipton onion soup mix
1/4 cup Worcestershire sauce
salt, pepper, paprika, garlic salt, Italian seasoning to taste.

Mix the ingredients well and form a “loaf” in the bottom of your crock pot.

Then, wash 5-6 potatoes, prick them with a knife or fork, and wrap them in foil. Place them around the meatloaf. Cook for 8-10 hours on low.

Raspberry-almond shortbread cookies

I hope your family enjoys these perfect little raspberry almond shortbread cookies as much as my family did!

Raspberry-almond shortbread cookies

INGREDIENTS:

1 cup butter, softened
2/3 cup granulated sugar
1/2 teaspoon almond extract
2 cups all-purpose flour
1/2 cup seedless red raspberry jam
sugar for sprinkling
1 cup powdered sugar
3 to 4 teaspoons water
1 1/2 teaspoons almond extract

DIRECTIONS:

1. In a medium bowl beat butter medium speed for about 30 seconds. Add the the 2/3 cup granulated sugar and 1/2 teaspoon almond extract. Beat until well combined. Beat in as much flour as you can with electric mixer and then using a wooden spoon stir in any remaining flour. Cover and chill for 1 hour or until dough is easy to handle.

2. Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place balls 2 inches apart on ungreased cookie sheets. Using your thumb, press an indentation into the center of each ball. Spoon about 1/2 teaspoon of the jam into each indentation and then sprinkle with sugar. Bake about 10 minutes or until edges are light brown. Cool on cookie sheets for 1 minute. Transfer cookies to wire racks to finish cooling.

3. For icing, in a medium bowl combine powdered sugar, 1 teaspoon water and 1 1/2 teaspoons almond extract. Add enough of the remaining water to make a drizzling consistency. Drizzle cookies with icing.

Mancakes

Ingredients

• 1/2 pound bacon (8 slices)
• 1/3 cup brown sugar, packed
• 2 cups original Bisquick™ mix
• 1 cup beer
• 2 eggs, beaten
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• maple syrup for serving

Directions

1. Preheat oven to 350 degrees. 
2. Line your 13" x 9" pan  with foil. Place a wire baking rack on top ….Lay bacon on top, in a single layer, and bake for 10 minutes. Sprinkle with half of the brown sugar and bake for another 10 minutes. Turn over each slice and bake for another 10 - 15 minutes or until golden brown. Set aside to cool. Crumble into small pieces and set aside. 
3. Place a skillet over medium-high heat and coat with butter.
4. In a large medium mixing bowl stir together the Bisquick™ mix, beer, eggs, vanilla, and cinnamon. Whisk until smooth. Stir in bacon.
5. Pour batter in 1/2 cup increments onto the hot skillet. Cook until edges are lightly brown, flip over, and cook until golden brown. Serve with maple syrup. 

Christmas Breakfast Casserole

Ingredients

• 1 pound bulk Italian sausage
• 1 cup chopped onion
• 1 jar (7 ounces) roasted red peppers, drained and chopped, divided
• 1 package (10 ounces) frozen chopped spinach, thawed and well drained
• 1 cup all-purpose flour
• 1/4 cup grated Parmesan cheese
• 1 teaspoon dried basil
• 1/2 teaspoon salt
• 8 eggs
• 2 cups milk
• 1 cup (4 ounces) shredded provolone cheese
• Fresh rosemary sprigs, optional

Directions

1. Preheat oven to 425 degrees. In a skillet, cook sausage and onion over medium heat until sausage is no longer pink; drain. Transfer to a greased 3 quart oval baker. Sprinkle with half of the red peppers and all the spinach. 
2. In a bowl, combine flour, Parmesan cheese, basil and salt. Combine eggs and milk; add to dry ingredients and mix well. Pour over spinach. 
3. Bake 20-25 minutes or until a knife inserted near center comes out clean. Sprinkle with provolone cheese and remaining red peppers. Bake 2 minutes longer or until cheese is melted. Let stand 5 minutes before cutting. Garnish with rosemary if desired. 

Peppermint Crunch Christmas Cookies

Ingredients

• 1 cup butter, softened
• 1/2 cup sugar
• 1 teaspoon peppermint extract
• 1 teaspoon vanilla extract
• 2 1/4 cups all-purpose flour
• red and green paste food coloring
• 8 ounces dark chocolate candy coating, melted
• 3/4 cup crushed peppermint candies

Directions

1. In a large bowl, cream butter and sugar until light and fluffy. Beat in extracts. Gradually beat in flour. Divide dough in half; tint one portion red and the other green. Wrap each in plastic wrap; refrigerate 2 hours or until easy to handle. 
2. Preheat oven to 350 degrees. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1 1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking pan…. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely. 
3. Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set. 

Yummy Healthy Snack

Want a healthy snack to satisfy your sweet tooth? Sandwich a small dollop of peanut butter between two banana slices. Dip in melted chocolate and freeze! Yum

Torta Margherita - Margherita Pie

1 Roll puff pastry
100% Organic Extra virgin olive oil
10 cherry tomatoes sliced
16 oz- mozzarella diced
basil chopped
Salt
Black pepper

Preparation
In a bowl mix extravirgin olive oil, mozzarella, basil, salt and pepper then stir.
In a baking dish with parchment paper roll out the puff pastry then add the mixture and garnish with tomato.
Bake at 200°C-400°F for 20 min.
Serve.