Getting Results for Dinner-- Week of 11/22/21

This week’s recipes from MamaLovesFood.com.

MONDAY

Classic Cheese Ball

Ingredients

• 16 ounces cream cheese softened
• 8 ounces packaged corned beef finely chopped
• 4 green onions finely diced
• 1 tablespoon Worcestershire sauce
• fresh lemon juice to taste (I like a generous squeeze)

Instructions

• First, set aside a pinch or two of chopped beef and diced green onion for garnish.
• Then, add remaining ingredients to a large bowl and beat with an electric mixer until well combined.
• Turn out cheese mixture onto a sheet of plastic wrap and form into a ball.
• Finally, wrap tightly and refrigerate at least two hours, or until ready to serve. Garnish with remaining beef and onion.

TUESDAY

Tater Tot Casserole

Ingredients

• 1 pound ground beef
• 1 cup diced onions
• 2 cup mixed veggies
• 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
• 2 pound bag frozen tater tots

Instructions

• In a large skillet, brown ground beef with onions, drain excess liquid.
• Mix in veggies, cream of mushroom soup, Worcestershire sauce, milk, salt, and black pepper.
• Spread ground beef mixture into bottom of 9x13 casserole dish.
• Sprinkle cheese evenly over ground beef mixture.
• Top with a single layer of frozen tater tots.
• Bake in a 425F oven for 25-30 minutes.

WEDNESDAY

Pumpkin Crinkle Cookies

Ingredients

• 1 package spice cake mix
• 1 egg large
• ½ can pure pumpkin puree (½ of a 15 ounce can)
• 1 - 2 cups powdered sugar

Instructions

• Beat together the cake mix, pumpkin, and egg.
• Drop tablespoon sized balls into a bowl of powdered sugar (we like to use a cookie scoop for this) and coat generously on all sides. Place onto a lined cookie sheet.
• Bake at 350F degrees for 10 to 12 minutes.

FRIDAY

Chocolate Peppermint Cookies

Ingredients

• ½ cup unsweetened cocoa powder
• 1 cup white granulated sugar
• ½ cup melted butter
• 3 tablespoons vegetable oil we like olive oil
• 1 egg large
• 2 teaspoons real vanilla extract
• 1 ⅓ cups all purpose flour
• ½ teaspoon baking powder
• ½ teaspoon salt halve or skip if using salted butter
• 12 ounces vanilla almond bark
• 12 starlight peppermints, crushed or leftover candy canes

Instructions

• In a large mixing bowl combine cocoa powder, sugar, butter and oil. Beat in egg and vanilla until well combined. Stir in the flour, baking powder, and salt until a thick dough forms.
• Use a 2 tablespoon scoop to make dough balls and place evenly on a parchment or silicone lined baking sheet. (Should make about 16 cookies). Bake at 350F 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 the almond bark in a microwave safe bowl in 20 second increments, stirring in-between, until melted and smooth. Alternatively, melt in a saucepan on the stove top over low heat, stirring constantly.
• Dip each cookie halfway into the melted almond bark and immediately sprinkle with crushed peppermint. Place on parchment to set.