Easy Beef and Garlic Noodles

Serves 2-3

INGREDIENTS
2 tablespoons butter
3 spring onions, chopped
4 garlic cloves, chopped
400 grams beef, cut into strips
2 tablespoons brown sugar
2 tablespoons soy sauce
250 grams egg noodles
1 tablespoon oyster sauce (optional)

PREPARATION
1. Melt butter over a medium-high heat in a wok, and fry spring onions and garlic until soft.

2. Add the beef and stir for another few minutes or until desired doneness. Then add the brown sugar and soy sauce and stir together until sugar is dissolved.

3. Throw in the noodles and toss together with the rest of the ingredients. You can add some oyster sauce into the mixture at this point, if you prefer.

4. Take off the hob and serve.

5. Enjoy!

The Best Swedish Meatballs

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!

Author: Alyssa

Serves: 6

Ingredients

• 1 pound ground beef
• ¼ cup panko bread crumbs
• 1 tablespoon parsley, chopped
• ¼ teaspoon ground allspice
• ¼ teaspoon ground nutmeg
• ¼ cup onion, finely chopped
• ½ teaspoon Garlic Powder
• ⅛ teaspoon Pepper
• ½ teaspoon salt
• 1 egg
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

1. In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
2. Roll into 12 large meatballs or 20 small meatballs. Heat oven to 400 and cook until done.
3. Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
4. Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Pineapple Upside Down Bundt Cake

Prep Time: 10 minutes
Total Time: 40 minutes

Ingredients

–½ cup butter, melted
–½ cup packed brown sugar
–1 – 20-ounce can pineapple slices, juice reserved
–1 jar maraschino cherries
–1 box yellow cake mix
–1 – 3.4-ounce box vanilla pudding mix
–3 eggs
–⅓ cup vegetable oil
–⅓ cup milk, plus more as needed

Directions

1. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Spray a bundt pan with nonstick spray.
2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar.
3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan.
4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended.
5. Pour the batter evenly over the pineapple and cherries.
6.  Bake for 30 minutes, following the cake mix instructions for a bundt pan, until an inserted toothpick comes out clean.
7. Cool the cake for about 10 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve.

Apple Cider Doughnuts

INGREDIENTS

Makes 12-14 doughnuts
2 ½ cups apple cider, (reduced down to ½ cup)
¼ cup butter
1 cup granulated sugar
½ cup light brown sugar
2 large eggs
1 tablespoon vanilla extract
¾ cup sour cream
4 cups flour
1 ½ teaspoons salt
2 teaspoons baking powder
2 teaspoons cinnamon
1 teaspoon nutmeg
Canola oil for frying
Cinnamon sugar for coating

PREPARATION

Bring apple cider to a boil over medium-high heat and reduce down to ½ cup (takes about 20-25 minutes). Pour into a large glass measuring cup.
Add butter to hot cider and stir to melt. Set aside, cool.
In a large bowl, whisk together eggs with white and brown sugar. Add cooled cider/butter mixture, sour cream, and vanilla extract.
In a large bowl or in a fine mesh strainer set over the wet ingredients, sift together flour, baking powder, salt, cinnamon, and nutmeg.
Using a wooden spoon, mix dry ingredients into the wet until just incorporated. Cover and chill for 1 hour.
On a very well-floured surface, roll out the cooled dough to about ¾-inch thickness and cut into donut shapes using pastry cutters or a mason jar/cup and a bottle cap/shot glass. Chill cut donuts 10 minutes more if necessary.
Heat oil to 350˚F.
Fry donuts, 3-4 at a time, flipping occasionally until golden on both sides.
Remove to a paper towel lined baking sheet to drain. Roll in cinnamon sugar while still warm.
Enjoy!

Dressed Up Sloppy Joes

Prep Time

5 min

Cook Time

30 min

Total Time

35 min

Ingredients

1. 1 lb. lean ground beef
2. Seasoning salt to taste
3. 1 medium onion, minced
4. 1/2 green pepper, minced
5. 3-4 cloves garlic, minced or pressed
6. 3/4 c. ketchup
7. 1 tsp. mustard
8. 3 Tbsp. + 1 tsp. brown sugar
9. 1 1/2 tsp. red wine vinegar
10. 3/4 tsp. Worcestershire sauce
11. 3 Tbsp. tomato paste
12. 1/3-1/2 c. water to reach desired consistency
13. Freshly ground black pepper to taste
14. 6-8 hamburger buns
15. Pickle slices

Instructions

1. Chop the onion, garlic, and bell pepper. In a large skillet over medium heat, heat about 1 tablespoon extra virgin olive oil. When hot, add the beef and brown it, stirring frequently, with the onion, green pepper, and garlic. Season to taste with seasoning salt.
2. Add in mustard, ketchup, brown sugar, red wine vinegar, and Worcestershire sauce. Combine tomato paste and water and add to hamburger mixture. Add more water if desired. Season with freshly ground black pepper to taste. Cover, turn heat to low, and simmer for 30 minutes, stirring occasionally. Serve on hamburger buns (we actually love them topped with pickles and served as sliders on King's Hawaiian Rolls).

Crockpot Instructions

1. Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to slow cooker. Add in remaining ingredients and combine well. Cook on low for 3-4 hours and serve on hamburger buns.

Freezer Instructions

1. Brown ground beef with onion, green pepper, and garlic. Season to taste with seasoning salt. Transfer to a freezer-safe container. Add in remaining ingredients and combine well. Freeze. When ready to cook, transfer to a slow cooker and cook on low to 3-5 hours. Serve on hamburger buns.

Freezer Peach Jam

3 1/4 C prepared fruit (3 lbs of fully RIPE peaches)
1/4 C finely chopped maraschino cherries
1/4 C fresh lemon juice
1 box pectin
1 C light corn syrup
4 1/2 C sugar -- measured in a separate bowl

Rinse jars and lids - dry thoroughly.

Peel and pit peaches. Finely chop or grind (we usually blend). Measure exactly 3 1/4 C in large bowl. Add cherries and lemon juice. Mix together until blended.

Stir pectin into fruit. Let stand 30 minutes, stirring every 5 minutes. Stir in corn syrup. Gradually add sugar, stirring until blended.

Heat jam to 110 degrees.

Fill all containers within 1/2 inch of tops. Wipe down lids. Let stand 24 hours at room temperature. Your jam is ready to use!