Spaghetti & Meatballs

1 cup Whole Milk

6 slices White Bread

2 pounds Ground Beef

1 cup (heaping) Freshly Grated Parmesan Cheese

1/4 teaspoon Seasoned Salt

3/4 teaspoons Salt

Freshly Ground Black Pepper

1/3 cup Minced Flat-leaf Parsley

4 whole Eggs Beaten

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.
Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
With clean hands, mix the ingredients until well combined.  Or use the flat better on your kitchen aid.
Using a round scoop place meatballs on a baking sheet close together. Bake at 400 for 15-30 min depending on the size of your meatball.  While baking make sauce.

Best Marinara Yet

 via  Callie Granderson

6 Tbsp. olive oil

1/3 c. finely chopped onion

2-3 garlic cloves minced

(2)  14 oz. cans of stewed tomatoes

(1)   6 oz. can tomato paste

½ c. chicken broth or sweet white wine

1 (rounded) tsp. of brown sugar

1 tsp. fresh oregano (chopped)

1 tsp. fresh basil (chopped)

1 tsp. fresh parsley (chopped)

1 tsp. salt

¼ tsp. black pepper

Instructions:

1.     In deep skillet add olive oil and sauté onion and garlic 2-3 minutes over medium heat.

2.     Add the rest of the ingredients to the skillet and simmer for 30+ minutes.  Use a potato masher to stir occasionally and to press the stewed tomatoes.  (this makes for a nice chunky marinara.)

I like to blend all ingredients in the blender for a smoother marinara.

Serve meatballs and Sauce of your noodle of choice. Top with Parmesan Cheese.

Best Steak Marinade EVER:

I found this on Pintrest and it truly is the best stake marinate we have ever used!

1/3 cup soy sauce
1/2 cup olive oil
1/3 cup fresh lemon juice,
1/4 cup Worcestershire sauce
1 1/2 tbsp garlic powder
3 tbsp dried basil
1 1/2 tbsp dried parsley flakes
1 tsp ground pepper
1 tsp minced garlic

Marinate for 30min or 2 days
This is great on chicken too

Sunday Pot Roast & Shepherd's Pie

The best roast I have ever made. It comes out perfect every time.

3-4 pound boneless beef chuck roast
1 envelope dry onion soup mix
10 oz. can cream of mushroom soup
(I mix 1/3 instant soup mix with the coffee and pour it over the roast. Plus, I slice mushrooms and throw them in.) 1/3 c coffee or water

Place roast in slow cooker and sprinkle with dry soup mix. Mix can of soup and coffee and pour over roast. Cover and cook on low for 7-9 hours or high for 3-4 hours.

Cook in oven: cover and bake at 300 for 4 hours.
(The gravy this makes is delicious. I serve it with mashed potatoes)

If you have leftovers this makes the best Shepherd’s Pie.

Shepherd’s Pie

Left over roast with gravy- Shred meat and place in the bottom of a casserole dish.
Spread pre-cooked green beans over meat.
Spread leftover mashed potatoes over green beans.
Sprinkle with 1 c sharp cheddar cheese

Bake at 350 for 30 min or until heated through.

Pioneer Woman's Meatloaf with Bacon

Ingredients

Meatloaf:

• 1 cup Whole Milk
• 6 slices White Bread
• 2 pounds Ground Beef
• 1 cup (heaping) Freshly Grated Parmesan Cheese
• 1/4 teaspoon Seasoned Salt
• 3/4 teaspoons Salt
• Freshly Ground Black Pepper
• 1/3 cup Minced Flat-leaf Parsley
• 4 whole Eggs Beaten
• 10 slices Thin/regular Bacon
• Sauce:
• 1-1/2 cup Ketchup
• 1/3 cup Brown Sugar
• 1 teaspoon Dry Mustard
• Tabasco To Taste

Preparation Instructions

Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Note:
I use the meat mixture above for my meatball recipe. I scoop into 1"-1 1/2" balls and bake at 400 degrees for 20 min. 

Fajita Nachos

1 green or red pepper, chopped

½ onion, chopped

3T olive oil

2-3 chicken breasted, cubed

½ c frozen corn

2 T Taco Seasoning Mix (see my recipe in Make at Home)

1 clove garlic

Sauté all above ingredients over med high heat until chicken is no longer pink and veggies are tender. Add Taco seasoning and simmer for 5 min.

Top Chips with Fajita mixture and remaining toppings.

1 can black beans, drained and warmed

Sour cream

Colby Jack cheese, shredded

Black olives

Avocado, diced

Salsa

Taco Soup

2 1bs. Stew meat, diced into  ½” pieces or ground beef
1 small onion, chopped
2 cans pinto beans
1 can corn, drained
1 can black beans
1 can Rotel
4 cans diced tomatoes, Italian style
1 pkg. dry Ranch dressing
1 pkg. taco seasoning
Pinch of sugar
Season to taste with salt , pepper and garlic powder

Brown meat & onion, drain. Add everything to a large cooking pot. Let simmer 1-3 hrs on the stove or most of the day in the crock pot.

Toppings for Garnish:
               tortilla chips
               cilantro
               purple onion
               Colby Jack cheese, grated
               Sour cream

Homemade Chili

2 lbs. ground beef (or steak diced)
1 c onion, chopped
1 c green pepper, chopped
1 can black beans
1 can pinto beans
1 lg can crushed tomatoes
1 can tomato paste
3 cloves garlic, minced
salt
1t oregano
1t cumin
1t brown sugar
pepper
2 T. Chili powder
1 small pkg. frozen corn

Brown beef with onion, peppers and garlic, drain.  Place in a crock pot add the remaining ingredients cook on low for 6-8 hrs. Serve with cheese and crackers. 

This can also be made on the stove top. Simmer for 30 min or so. 

Beef & Noodles...or Rice

This meal is simple but savory, plus it cooks all day without you!

1 pkg Lipton onion soup mix
1 pkg stew meat
1 can cream mushroom soup
1 c mushrooms, sliced
1 can diced tomatoes

Combine all ingredients in a crock-pot and cook for 8 hrs on low and 4 hrs on high. Serve over egg noodles or rice.

This recipe is from my dear friend Andrea. I think the original name is No Peek Casserole or something like that. Jay and I would always request "Peek-a-boo Pie" because we could never remember the name. Thanks for putting up with us Andrea!