# app_step

text:
  Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.


text:
  Mix tomato sauce, sugar, garlic salt, and salt into the ground beef; simmer until flavors blend, about 20 minutes. Remove from the heat and cover the skillet.


text:
  While the sauce is cooking, bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 7 to 9 minutes. Drain.


text:
  While the egg noodles are cooking, preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch casserole dish.


text:
  Layer 1/2 of the egg noodles into the prepared casserole dish. Top with 1/2 of the sour cream mixture, then 1/2 of the ground beef mixture. Repeat layers once more. Sprinkle Cheddar cheese over top.


text:
  Preheat the oven to 400 degrees F (200 degrees C). Line a large sheet pan or jelly roll pan with aluminum foil and coat with nonstick cooking spray.


text:
  Combine pork, potatoes, and asparagus in a large bowl. Toss with olive oil. Spread onto the sheet pan in an even layer with the vegetables around the pork chops. 


text:
  Bake in the preheated oven until the pork reaches an internal temperature of at least 145 degrees F (63 degrees C), and potatoes are fork tender, 20 to 22 minutes.


text:
  Meanwhile, for glaze, combine strawberries, balsamic vinegar, maple syrup, Dijon, and salt in a small saucepan. Bring to a boil; stirring and mashing while cooking, then reduce heat. Simmer; continue to stir and mash berries occasionally, until berries are soft and the mixture is thick, 7 to 8 minutes.


text:
  Preheat the oven to 350 degrees F (180 degrees C). Line a 13x9-inch baking pan with parchment paper, allowing the parchment to come up the sides.


text:
  Stir together graham cracker crumbs and butter until well blended and press mixture into the bottom of the prepared pan.  


text:
  Stir together condensed milk and peanut butter in a small bowl until well blended and pour mixture evenly over coconut mixture. Sprinkle evenly with candies. 


text:
  Bake in the preheated oven until golden brown around the edges and slightly bubbly, about 20 minutes. Let cool completely, at least 1 hour.


text:
  Use the edges of the parchment paper to carefully lift the magic bars from the pan. Cut into 24 squares.


