I am thrilled to share with you the
Cook Book by Author Jane Doiron.
|Purchase this GREAT Cook Book HERE|
Jane has put together an easy to follow,
clearly instructed, collection of recipes
for the every day "busy" Mom to prepare.
I had a hard time just choosing a few
to make. I finally decided to make an
appetizer, main meal and dessert.
I am happy to say ALL 3 were a HIT!
Let's Start it off with these
flavor packed Party Kielbasa!
2 lbs. Kielbasa Sausage~ sliced
1/2 C. White Vinegar
1/4 C. Ketchup
1/4 C. Barbecue Sauce
1 1/2 C. Brown sugar~packed
Mix all the ingredients together .
You can then place in a freezer bag for later,
or place into a 9x13 pan in a 350 degree oven
baking for 50 minutes.
*Because I don't have a large family I halved this recipe
The main dish I chose mainly for my husband.
He is such a Meat lover I just knew he would
love these Meatballs and Gravy in the Crock-Pot.
*These make a lot of meatballs, so I baked some
and then placed them in the freezer for later use.
Meatballs and Gravy in a Crock-Pot
2 1/2 lb. Ground Turkey
2 lbs. Lean Ground Beef
2 Lg. Eggs
1 1/2 C. Italian Style Bread Crumbs
3 Cloves Garlic- minced
1 Med. Onion- finely chopped
1/2 tsp. Salt
1/2 tsp. Pepper
1/2 C. Parmesan Cheese
1/3 C. Milk
2 (10 3/4 0z.) Can low sodium Cream Mushroom Soup
2 C. Water
2 envelopes Turkey Gravy Mix
12 oz. Fresh Mushroom- sliced
Preheat oven to 350
Combine the first 10 items, blend together well.
Form into desired size meatballs.
Bake on sheet pan for 25 minutes,
turning meatballs half way through baking time.
While Meatballs are cooking mix together the
soup, water, gravy mix and mushrooms.
Next you place your cooked meatballs and gravy
into your slow cooker on high for 1 hour.
*Serve over rice or pasta.
Last but not least Our Dessert for this meal
Lemon Lush....And it is DE-LISH!
*This also was very easy to half*
1 C. Butter- softened
6 oz. Cream Cheese-softened
2 C. Flour
8 oz. Cream Cheese- softened
1 C. Powdered Sugar-sifted
16 oz. Whipped Topping-divided
2 (3.4 oz.) Instant Lemon Pudding
2 3/4 C. Milk
Preheat oven to 350
In large bowl beat the butter, 6 oz. cream cheese
until smooth. Add flour and mix until blended.
Press mixture into a greased 9x13 pan.
Bake for 30-38 minutes until golden brown.
Set aside to cool.
In another bowl beat together the 8 oz.
cream cheese and powdered sugar until smooth.
Fold in 2 C. of the whipped topping. Set aside.
Whisk together the pudding and milk.
Chill to set up.
After the crust has cooled, spread the cream cheese
whipped topping mixture evenly over crust.
Next you will spread the lemon pudding over that.
Top with the remaining whipped topping.
Cover and chill until ready to serve.
*I had fresh lemons on had so I also added some zest*
Don't these recipes just look divine?
Well Jane has graciously offered to send one of her
Make-Ahead Meals for Busy Moms Cook Books
to one lucky Winner!
And if you would like this great Cook Book now,
or even as a gift you can order one HERE.
This GIVEAWAY will end on January 31st.
To Enter you have 5 ways to enter:
1~ follow Lark's Country Heart
2~ Follow Lark's Country Heart on Face Book HERE
3~ Follow Make Ahead Meals for Busy Moms
4~ "Like" Make Ahead Meals for Busy Moms on Face Book
5~ Post This Giveaway on your Blog or Face Book Wall.
*Please Leave a separate comment for each *
Thank You Jane!