1 lb. ground beef
1/4-1/2 cup uncooked long grain rice
1 egg (slightly beaten)
2 Tbsp. onion (chopped)
1/2 tsp. salt
Dash of pepper
1 can condensed tomato soup
1/2 cup water
1 tsp. Worcestershire sauce
Combine meat, rice, egg, onion, salt, pepper and 1/4 of the soup.
Mix completely and roll into balls. Place in pan.
Mix soup, water and Worcestershire sauce; pour over meatballs.
Bring to a boil.
Simmer 40 minutes; stir often.
Serve with cooked noodles.
It’s not a holiday, or a birthday around here. We had a craving for one of our most favorite dips with chips tonight. This is the most requested and favorite dip from all 5 kids. Great for potlucks, holidays, or any occasion.
Artichoke Cheese Dip 3.5 Qt Slow Cooker Recipe
1 pound mozzarella cheese, shredded
1 cup Parmesan cheese, grated
1 cup mayonnaise
1 cup artichoke hearts, drained and chopped
1 red pepper, seeded and finely chopped
2 cloves garlic, minced
Directions
Add all ingredients to the Crock-Pot® slow cooker and mix thoroughly.
Cover; cook about 1 hour. Serve with Tortilla chips, or any chip of your choice. Enjoy!
12 eggs, hard boiled and peeled
1/2 cup mayonnaise
2 tsp yellow mustard
1 tsp salt
1/2 Tbsp apple cider vinegar
1 carrot, peeled and julienned (for the beaks)
3 black olives, diced small (for the eyes)
Directions:
Cut a 1/2″ slice off the top and bottom of each egg (or enough to expose the yolk). Save the tops for later use.
Carefully remove the yolks, being careful not to tear the whites. (This will take a bit of patience.) Collect all of the yolks into a small mixing bowl and add the mayonnaise, mustard, salt, and vinegar. Mix until smooth.
Fill a pastry bag with the yolk mixture and fit the bag with a small tip. Pipe the yolk mixture back into the hollowed hard-boiled eggs until they’re slightly over-filled and you have a small mound.
Place the top of the egg white (you sliced off earlier) on the yolk at an angle. Then, take two pieces of olive and create eyes, followed by a julienne carrot to make a nose. Refrigerate until ready to serve.
Ingredients
1/2 pound bacon
1 cup diced small onion
1 cup diced green pepper
12 eggs
1 cup milk
2 cups (16 oz) frozen hash brown potatoes
1 cup shredded cheese
1 teaspoon salt
1/2 teaspoon pepper
Instructions
Fry bacon in skillet. Remove and pour out grease.
Once bacon is cooled, crumble into small pieces.
In the same pan, saute onion and green pepper until tender (this adds some nice bacon-y flavor to your onions and peppers).
In a large bowl, combine eggs, milk, hash browns, cheese, salt and pepper.
Add in crumbled bacon, onions and peppers.
Pour mixture into greased 13×9 pan.
Bake at 350 F (177 C) for 35-45 minutes or until cooked thoroughly.
If you are baking in the morning, simply cover with foil once you add egg mixture to pan. Refrigerate until ready to bake.
1 lb lean ground beef
1/2 cup breadcrumbs
2 eggs, whole
3 tablespoons of ranch dressing
salt
red pepper flakes (optional)
Mix all ingredients together.
Make into balls and put on greased bakings sheet.
Bake on 350 degrees for 25 to 30 minutes.
Put with your favorite sauce
Strawberry Cake
I used a box Strawberry cake mix.
It called for 3 eggs, 1 cup water and 1/3 cup oil but to make it more rich I replaced the water for whole milk, and I replaced the oil for real butter. I used the same amount of eggs on the box. I used a bundt cake pan, greased it well and baked the cake for 45 minutes on 350 degrees.
I allowed the cake to cool completely, then placed it on a cake plate.
Homemade cream Cheese Icing
6 tbsp Cream Cheese
1/4 tsp Vanilla extract
3 tbsp Butter
2/3 cup Powdered Sugar
Beat all ingredients well until creamy and smooth, then ice the cooled cake.
I added fresh strawberries and put them all over the cake.
Chex mix
Kimmys Bites 