Irish Stout Beef Stroganoff

I adapted this recipe from one that my sponsor created.  she created hers as a way to use left overs from making the Irish Stout Pot Roast recipe.  I thought it was brilliant and adapted it for my family.  It is so yummy!

(I didn't take any photos of the finished product.  Please send me yours if you want)

Ingredients:
3-4 pound beef roast (we used brisket)
1 jar of Irish Stout Slow Cooker Sauce
2 Tbsp. Onion Onion
1 can of condensed Cream of Mushroom Soup
2 can of milk
2 cans of button mushrooms
Wide egg noodles

Spray or line your slow cooker to prevent sticking. Add beef roast (fat trimmed) to the slow cooker. Pour in 1/2 jar of the Irish Stout Slow Cooker Sauce. Sprinkle capful (2 Tbsp.) of the Onion Onion on top. Set to low and cook for 6 hours. When fork tender, remove roast from the slow cooker and shred. In the slow cooker, add the cream of mushroom soup, milk and mushrooms to the sauce still in the slow cooker. You can add the other half of the jar of the Irish Stout if you want, but we preferred it without it. Place your shredded beef back into the slow cooker and stir to combine.

Serve over cooked egg noodles or your favorite starch.

Makes 6 or so large servings.
 

Va Va Veggie Mini Quiches

Each month, our Team Mentor Team (I am in the 4th line) has a Success Event.  This is a team meeting and training opportunity.  It helps us to share our successes as well as learn how we can make our business better.  Each consultant makes a recipe and brings it to share.  This month, we were challenged to make a recipe with the new Spring/Summer product line.  I chose the Va Va Veggie Cheeseball mix and below is the resulting recipe from that choice.  I know you will love them because they are out of this world!  They would be perfect to serve as an appetizer or as a brunch item.  Great for little hands to pick up and enjoy as well.

Ingredients
2 pkgs  Mini Phyllo cups (15 in each package)
3 large eggs
2-3 Tbsps Milk (I used 1%)
1 packet Va Va Veggie Cheeseball Mix
1/4 c. shredded cheese (your choice, use what you have!)
Chopped chives for garnish (optional)

Place your mini phyllo cups in a mini muffin tin or on a baking sheet.  Be sure to inspect them for holes as your filling will leak out.  I used them anyway, I just was mindful that they would leak.

Mix together the next 3 ingredients and spoon into the phyllo cups.  Sprinkle each cup with a small amount of cheese and place in the over.  Bake at 350 degrees for 20 minutes or until set.  Remove from the oven and place on a serving plate or tray.  Sprinkle with chopped/snipped chives for garnish. 

Makes 30 mini quiches