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An easy one if you have a slow cooker or crock pot




• 2 teaspoons beef bouillon granules
• 1 cup boiling water
• 1 can (10 ¾ oz) condensed cream of mushroom soup, undiluted
• 2 jars (4 ½ oz each) sliced mushrooms, drained
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon Worcestershire sauce
• 1 ½ to 2 pounds boneless round steak, trimmed and cut into thin strips.
• 2 tablespoons vegetable oil
• 1 package (8 oz) cream cheese, cubed
• Hot, cooked noodles

In a 3-quart slow cooker, dissolve bouillon in water. Add the soup, mushrooms, onion, garlic, and Worcestershire sauce. In a skillet, brown beef in oil.

Transfer to the slow cooker. Cover and cook on LOW for 7 to 8 hours, or until meat is tender. Stir in cream cheese until smooth. Serve over noodles.

Seasalt Ice Cream!

Ingredients:

2 eggs

2 c. milk

1/3 cup sugar

1 t. vanilla

1 c. heavy whipping cream

sea salt to taste

blue food coloring (optional)

ice pop molds (optional)


Directions:
Separate the eggs into two good sized bowls and beat the egg whites until stiff. Mix the egg yolks and sugar until thick. Slowly bring milk to boil over medium heat, stirring occasionally. Pour hot milk into yolk/sugar mixture and mix well. Pour milk/yolk/sugar mixture back into pot and heat on medium until thicker to make a custard. Do not boil. Pour custard in with beaten egg whites and mix well. Add sea salt (keeping adding salt until it tastes salty sweet). Put mixture in fridge to cool. Once cool, add cream, vanilla and coloring to mixture. Freeze, following your ice cream maker’s instructions. If you wish, get some ice pop molds. Spray the inside of these with very little PAM spray (or something similar). Then pour the ice cream into the molds right after it comes out of the ice cream maker. Pop the lid on and the sticks in and freeze for at least two hours.