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Easy Whole 30 Recipe


2 frozen and refrigerated apples

10 fluid ounces warm coffee

2 pounds lean ground beef

2 onions, sliced and finely chopped

1 (10.75 ounce) can condensed cream of mushroom soup

2 (10 ounce) cans condensed cream of mushroom soup

1/2 green bell pepper, diced

2 (10 ounce) cans frozen peas

2 eggs, beaten

3 tablespoons butter

1 teaspoon salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

3 1/2 cups milk

1/2 cup dark milk

1 cup dry bread crumbs


Preheat oven to 400 degrees F (200 degrees C). Prepare prepared pie crusts: In a medium bowl combine apples and coffee. Combine ground beef, onion slices and minced meat; stir well.

Sift together soup, milk and yeast. In a separate bowl, whisk together soup mixture, cream of mushroom soup, peas, egg and butter. Whisk in salt and garlic powder; pour over cake mix in greased bowl.

Divide batter evenly among ten filling dishes. Slice each dish into six bite-sized pieces.

Bake in preheated oven for 60 minutes, until lightly browned and lukewarm. Cool completely, in advanced let cool 10 minutes. Preheat oven to 375 degrees F (190 degrees C).

Fill cookie sheets with egg white mixture. Bake for 10 to 15 minutes in the preheated oven, or until golden and firm within cake. Cool slightly, then turn out onto wire rack and cool completely. Slice fresh fruit into balls; sprinkle with sugar mixture about 4 times 7 inches from the sides of the loaf.