Slow Cooker Beef Stroganoff

One of my favorite blogs is "A Year of Slow Cooking".  She did this recipe so I thought I'd try it since Philadelphia Cooking Creme was on sale.  The original recipe is here.

I thought the beef was tendor and it was good.  Next time I would chop up an onion and put some minced garlic in.  Although it was good I think that would have given it some needed flavor.

Ingredients:

• 2 Packages of Mushrooms
• 1 (10oz) package of Philadelphia Cooking Creme - Savory Garlic Flavor
• 2lbs of Beef Stew cubes

Directions:

Dump everything into a crock pot / slow cooker.  Cook on low for 7-8 hours.  Stir Occasionally.

Bite Size Meatloafs

So I got the idea for this from Pinterest.  But the recipe that was on there had you putting a ton of shit in there that there is no way I'd ever eat.  So I did the meatloaf part like I would do the normal meatloaf at home but bite size portions.

I had 1 pound of leftover ground beef from the Mother's Day triple dipper experiment so I thought...why not!  To make the bite size loafs I used the muffin tin.

Ingredients:

• 1lb of lean ground beef
• 1 medium onion chopped
• 1 cup of Italian bread crumbs
• 1/4 tsp of black pepper
• 1/4 tsp of garlic salt
• 1/4 tsp of italian seasonings
• Tbsp of minced onions
• Ketchup
• 1 egg

Directions:

In a large bowl pour in all the ingredients except the ketchup.  Kneed it together.  I added a little more bread crumbs until it lost its tackiness.  Preheat the oven to 350 degrees.

Take the mixture and shape it into puck shapes.  A pound of meat makes approximately 12 meatball pucks. 

Take the muffin tin and spray each hole with a little Pam cooking spray.  Place a puck into each muffin hole.  Drizzle with ketchup on the top.

Cook for approximately 15-20 mins.  Remove and let cool for a few mins.  These are the perfect bite sized meatloafs!!

Perfect for tailgate.  You can make in the morning and transport as an appetizer!