Get Dinner Results – Week Starting 11/22/21
This week’s recipes are from MamaLovesFood.com.
Classic cheese balls
- 16 ounces soft cream cheese
- 8 ounces canned beef, finely chopped
- 4 green onions, finely chopped
- 1 tablespoon Worcestershire sauce
- Fresh lemon juice to taste (I like the generous squeeze)
- First, set aside a pinch or two of ground beef and diced green onions for garnish.
- Then add the rest of the ingredients to a large bowl and beat with an electric mixer until well combined.
- Flip the cheese mixture onto a sheet of plastic wrap and shape it into a ball.
- Finally, wrap tightly and place in the refrigerator for at least 2 hours, or until ready to serve. Garnish with the remaining beef and onions.
tater berry casserole
- 1 pound minced meat
- 1 cup onion cut into cubes
- 2 cups mixed vegetables
- 1 can Condensed Cream of Mushroom Soup, about 15 ounces
- 2 tablespoons Worcestershire sauce
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cups shredded cheddar cheese
- 2 pound bags of frozen tater
- In a large skillet, brown ground beef with onions, draining excess liquid.
- Combine vegetables, cream of mushroom soup, Worcestershire sauce, milk, salt and black pepper.
- Spread the ground beef mixture in the bottom of a 9″x13″ casserole dish.
- Sprinkle the cheese evenly over the ground beef mixture.
- Layer one frozen tart tater.
- Bake in a 425 F oven for 25-30 minutes.
Curly Pumpkin Biscuits
- 1 package spice cake mix
- 1 large egg
- can puree pumpkin puree (½ of a 15-ounce can)
- 1 – 2 cups powdered sugar
- Whisk together the cake mix, pumpkin and eggs.
- Place tablespoon-sized balls in a bowl of powdered sugar (we like to use a cookie scoop for this) and cover generously on all sides. Lay it out on a lined cookie sheet.
- Bake at 350 degrees Fahrenheit for 10 to 12 minutes.
Chocolate and mint cookies
- Half a cup of unsweetened cocoa powder
- 1 cup granulated white sugar
- cup of melted butter
- 3 tablespoons vegetable oil We like olive oil
- 1 large egg
- 2 teaspoons real vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt ½ or skip if using salted butter
- 12 ounces vanilla and almonds
- 12 mints, mint, powder or leftover candy canes
- In a large mixing bowl, mix cocoa powder, sugar, butter, and oil. Beat in eggs and vanilla until well blended. Add flour, baking powder and salt until a thick dough forms.
- Use 2 tablespoons to make dough balls and place them evenly on a parchment paper or silicone-lined baking sheet. (Approximately 16 cookies should be made). Bake at 350 F for 10-12 minutes.
- Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
- While cookies are cooling, melt almond bark in a microwave-safe bowl in 20-second increments, stirring between them, until melted and smooth. Alternatively, melt in a saucepan over low heat, stirring constantly.
- Dip each biscuit halfway into the melted almond bark and immediately sprinkle with crushed mint. Lay it on vellum to set it.