Crock-Pot Salisbury Steak

1 onion, sliced
1¾ cups beef broth 
1 packet brown gravy mix (low sodium)
2 tablespoons ketchup
2 tablespoons corn starch
4 tablespoons water

Patties
1½ pounds lean ground beef
1 egg yolk
⅛ cup minced onion
⅓ cup crushed French's Fried Onions  
3 tablespoons milk
2 clove garlic
salt & pepper to taste 

Pam Crock-Pot.
Place onions in the bottom of your slow cooker.
Combine patty ingredients & form 5 to 6 patties. 
Brown over medium high heat 3 min per side. 
Layer patties over onions in Crock-Pot.

Combine remaining ingredients except water and cornstarch. 

Pour over beef and cook on low 4 hours.
Once cooked, remove patties and set aside.
Turn slow cooker onto high. 

Combine cold water and cornstarch and stir into the broth and let cook a few minutes until thickened. Add beef back into the sauce.
Spoon a coat of sauce over the beef and cook about 10 minutes more.
Serve over quinoa, rice or potatoes.

P.S.

I would love to meet you on Facebook or on Twitter! 

Virgin Rum Raisin Rice Pudding

1½ cups cooked rice
2 cups milk
1 egg
1 tablespoon butter rum syrup
¼ cup sugar
1 teaspoon cinnamon
1 teaspoon vanilla
½ teaspoon salt
2 small (lunch box) boxes of raisins

In a small bowl combine the syrup, vanilla, and the raisins then set them a side.
Beat the egg in a small bowl and set aside.
In a medium sauce pan combine the cooked rice, sugar, and 1½ cups of milk, cooking on medium high heat until it thickens about 18 minutes stirring occasionally.
Then add the egg, the remaining milk, cinnamon, and raisin mixture to the pot.
Stir constantly for 2 minutes while it cooks.
Finally remove from heat, let cool about 5 minutes, then serve.

P.S.

I would love to meet you on Facebook or on Twitter! 

Pickup Stix (Copy Cat) House Beef

1/4 cup vegetable oil
2 pressed cloves of garlic
1 tablespoon fresh minced ginger
1/2 cup (low sodium) soy sauce
1/2 cup water
1/2 cup brown sugar
1 lb flank steak, sliced
1/4 cup corn starch
1/2 cup green onions cut into quarters (except 1 tablespoon chopped fine for garnish.)
Butter lettuce, or rice for serving with

In a small saucepan over medium heat, heat 1 tablespoon vegetable oil.
Add garlic and ginger and cook until fragrant, 2 minutes.
Add soy sauce, water, and brown sugar and stir until dissolved.
Bring to a boil, then reduce heat and simmer until reduced by half, 11 minutes.
In the meantime, heat remaining vegetable oil over medium heat in a large skillet.
In a large bowl, coat steak with corn starch.
Add steak to skillet and sear until crispy, 3 to 4 minutes per side.
Scrape the bottom of the pan with your spatula.
Turn off the heat.
Add sauce and green onions quarters to skillet and toss until combined, then simmer 2-3 minutes.
Serve House Beef in lettuce cups or over rice and garnish with chopped onions.

P.S.

I would love to meet you on Facebook or on Twitter! 

Brisket Spring Rolls

8 steak briskets (Make sure you have thin steak briskets. Thin enough that they can be rolled around other things.)

2 carrots

1 squash

1 zucchini

1 tablespoon vegetable oil

Lawyr's season salt to taste
8 cups spinach 

*Julienne or allumette style, cut the carrots, zucchini and squash. (*Basically cut them into match sticks.)

Season both sides of the steaks.

Then place a small amount of each of the veggies at one end of the steak.

Start to roll them and then *place 2 tooth picks through the steak. *About 2 finger lengths in on both sides.

Heat the oil over medium high heat.

Place the steaks in the hot pan or griddle, browning each side of the steak.

Cook about 5 -7 minutes total.

Plate each plate with 2 cup of spinach.
Slide the toothpicks out of each roll.
Place 2 brisket rolls, on top of spinach.
Serve, the juices from the steak and veggies taste really good on the spinach so you won't need any dressing.
Makes enough for four.

P.S.

I would love to meet you on Facebook or on Twitter! 

Fresh Mix Berry Crock-Pot Cobbler

1 stick + 2 tablespoons Butter
4 cups fresh berries (at room temperature)
1 tablespoon fresh lemon juice
1/2 cup brown sugar
1 box yellow cake mix

Spray Crock Pot with Pam.
In a medium bowl mix the fresh berries with the sugar, lemon juice and 2 tablespoons melted butter.
Place the berry mixture at the bottom of the Crock Pot.
In the same mixing bowl, mix the cake mix and 1 stick of melted butter until completely mixed.
It should be crumbly, break up any large balls of dough.
Pour that on top of the berries evenly.
Place Crock Pot on 6 hours low cooking put the lid on and let it do all the work.
Serve it with or without ice cream on top.

P.S.

I would love to meet you on Facebook or on Twitter! 

Lighter Sheperd's Pie

1 lb ground turkey
1 onion
3 tablespoon butter
3 carrots cubed
1/2 lb fresh peas
1 1/2 teaspoons Worcester sauce
1 cup beef stock
1 1/4 tablespoons flour
4-6 potatoes (depends on size)
1 gal Ziploc bag or a pastry bag

Spray a fraying pan with Pam.
Chop carrots and onions into cubes.
Melt 1 tablespoon butter in pan and add onions and carrots until they are caramelized.
Then add the turkey, and brown it up.
While thats cooking microwave the potatoes on the potato setting about 6 min then remove from microwave.
When the turkey is brown, add the peas stirring them through the meat.
Then add the Worcester sauce, mixing it throughout.
Pour in the beef stock.
Sprinkle the flour in and mix well.
Remove the meat from heat.
Cut a hole on the top of your potatoes and scoop out the insides. *Leaving the walls stable so that we can refill it.
Place potato innards and remaining butter in a bowl and mash with a fork.
Preheat oven to 450°
Scoop the meat into the empty potato.
Place mashed potatoes in pastry bag or a Ziploc bag with a corner snipped off.
Squeeze potatoes on top of the filled potato.
Place potato pies on a non-stick pan and place in oven for 7-10 min or until tops are lightly browned.
Sever with a side salad.

P.S.

I would love to meet you on Facebook or on Twitter! 

Peanut Butter Cream Cheese Cookie Dip /Filling

1 (8oz) box cream cheese
1 cup of peanut butter
3/4 cup powder sugar
1 teaspoon vanilla
1 bag leftover Trader Joe's Vanilla Wafers

Make sure the cream cheese is room temperature.
Beat together the cream cheese, peanut butter, sugar and vanilla until creamy.
Place into a filling into a Ziploc bag and snip off one of the tips.
Pipe a small amount on the middle of your wafer.
Then top with another cookie.
Or you can place the filling in a bowl and spread the cookies around the bowl and use it as a dip.

P.S.

I would love to meet you on Facebook or on Twitter!