Glazed Teriyaki Meatballs & Noodles
12 oz. Uncooked spaghetti noodles
1 ¾ Pounds 90% lean ground beef
½ Cup finely chopped onion
¼ Cup plain dry bread crumbs
1 egg
2 tbsp Asian Seasoning Mix
1 bag (16 oz) frozen stir- fry vegetable blend such as broccoli carrots and pea pods thawed
1 Cup prepared teriyaki base and glaze divided
2 tbsp vegetable oil
3 garlic cloves, pealed and sliced
Directions:
1. Cook noodles according to package directions, drain and set aside. Meanwhile combine beef, onion, bread crumbs egg and seasoning mix in mixing bowl. Mix well. Using a scoop form 24 meatballs place into pan microwave, covered, n high 5-7 minutes or until outside surfaces of meatballs are no longer pink; drain. Add vegetables and ¾ cup of the base and glaze. Cover, microwave 4-6 minutes or until internal temperature of meatballs reaches 160F.
2. Meanwhile, heat oil I (12 inch) skillet over medium-high heat 1-3 minutes or until shimmering. Cook garlic 1-2 minutes or until light brown, stirring occasionally. Add noodles and remaining ¼ cup base and glaze; cook 3-4 minutes or until hot. Divide noodles evenly among bowls. Top with glazed meatballs and vegetables.
**Recipe provided by Pampered Chef**
Mint Chocolate Ice Cream Cake
Crust Filling
1 Pkg fudge covered mint cookies 1 qt mint chocolate chip ice cream
2 Tbs butter melted 1 qt chocolate ice cream
½ cup heavy whipping cream
2 tbs powdered sugar
1/8 tsp peppermint extract
1. For crust place 25 of the cookies in a resalable plastic bag and crush into fine crumbs. Place crumbs into bowl. Add butter mix well. Press crumb mixture into bottom of spring form pan and place pan in freezer until ready to fill.
2. Line inside collar of pan with remaining cookies. For filling place mint chocolate chip ice cream in refrigerator for 20 minutes to soften. Scoop mint chocolate chip ice cream onto crust. Carefully spread ice cream evenly over crust. Cove rand freeze for 1 hour. Place chocolate ice cream in refrigerator 20 minutes before removing cake from freezer. Scoop chocolate ice cream over mint ice cream. Carefully spread evenly and return to freezer.
3. Place cream in chilled bowl beat on high speed of electric hand mixer until soft peaks form. Add powdered sugar and peppermint extract. Continue beating just until still peaks form. Spread cream over chocolate ice cream. Freeze cake until firm at least 6 hours or overnight.
**Recipe provided by Pampered Chef**
