My kids are not easy to please when it comes to meatloaf. Well, I finally found a meatloaf recipe that my whole family can enjoy! It's really good. One thing I like about it is that it's really quick to fix! You will notice that there are 3 options for flavor. We have tried the american style so far...
prep: 10 min.
total time: 45 minutes
makes: 6 servings, 2 meatloaves each.
1 lb. extra lean ground beef
1 pkg. (6 oz.) Stove Top Stuffing Mix
1 cup water
3/4 cup shredded cheddar cheese
Heat oven to 375 degrees. Mix meat, stuffing mix, water and add-inn (see options below). Press into 12 muffin cups sprayed with cooking spray.
Make an indentation in center of each meatloaf with spoon; fill with sauce (see options below).
Bake 30 minutes or until cooked through. Top with cheese; continue baking 5 min. or until cheese is melted.
Option: American Style
1 tsp garlic powder stirred into 3/4 cup barbecue sauce
Option: Italian Style
1 tsp. italian seasoning stirred into 3/4 cup spaghetti sauce
Option: Mexican Style
2 tsp. chili powder stirred into 3/4 cup thick 'n chunky salsa
Source: Kraft Food & Family (love this magazine!)
Tuesday, September 15, 2009
Wednesday, March 25, 2009
Slow Cooker Potato Soup
The first time I tried this recipe it was a success with my family. I have also substituted meatballs for the smoked sausage and I have left the meat out before. I really like this soup because it's easy and hearty. I usually serve it with Rhodes yeast rolls.
32 oz. chicken broth
3 lbs. potatoes, diced (I use red potatoes.)
1 lb. smoked sausage, cut in bite-sized pieces
1 medium onion, quartered
1 tsp. dill weed
salt and pepper to taste
8 oz. half & half
Combine all ingredients except half & half in your slow cooker and cook on low for 6-7 hours (high, 3-4 hours). Just before serving, add the half & half.
32 oz. chicken broth
3 lbs. potatoes, diced (I use red potatoes.)
1 lb. smoked sausage, cut in bite-sized pieces
1 medium onion, quartered
1 tsp. dill weed
salt and pepper to taste
8 oz. half & half
Combine all ingredients except half & half in your slow cooker and cook on low for 6-7 hours (high, 3-4 hours). Just before serving, add the half & half.
Thursday, March 5, 2009
Buttermilk Drop Biscuits & Tomato Gravy
Yesterday, I got a hankerin' for something that my mom used to fix a lot for me! It sure brought back some memories!
Buttermilk Drop Biscuits
2 cups self rising flour (I'm partial to White Lily but I know it's not available everywhere)
1/4 cup Crisco shortening
Buttermilk
Cut crisco and flour together in bowl using a fork or your fingers. Add enouph buttermilk to make a moist dough. I don't measure for this... sorry (It should not be as dry as when you roll it out. It should be rather moist) Drop batter by tablespoon or larger size onto a greased pan. Bake at 425 degrees until bottom is golden and top is barely golden and crisp.
(I love drop biscuits because they are fast, easy, no-fail, and I love the crisp top)
Tomato Gravy
bacon or sausage drippings or butter
about 2 Tbsp flour
salt & pepper
1 can stewed tomatoes
about 1/2 cup milk
In melted drippings or butter, add flour, salt and pepper. Stir and allow to darken over med-high heat. In seperate bowl, combine stewed tomatoes and milk. Pour tomatoes into hot drippings and bring to a boil. Turn heat down and simmer until thick and flour is cooked.
Buttermilk Drop Biscuits
2 cups self rising flour (I'm partial to White Lily but I know it's not available everywhere)
1/4 cup Crisco shortening
Buttermilk
Cut crisco and flour together in bowl using a fork or your fingers. Add enouph buttermilk to make a moist dough. I don't measure for this... sorry (It should not be as dry as when you roll it out. It should be rather moist) Drop batter by tablespoon or larger size onto a greased pan. Bake at 425 degrees until bottom is golden and top is barely golden and crisp.
(I love drop biscuits because they are fast, easy, no-fail, and I love the crisp top)
Tomato Gravy
bacon or sausage drippings or butter
about 2 Tbsp flour
salt & pepper
1 can stewed tomatoes
about 1/2 cup milk
In melted drippings or butter, add flour, salt and pepper. Stir and allow to darken over med-high heat. In seperate bowl, combine stewed tomatoes and milk. Pour tomatoes into hot drippings and bring to a boil. Turn heat down and simmer until thick and flour is cooked.
Thursday, February 19, 2009
Rhodes Runzas (Bierocks)
Ok, folks!These cabbage biscuits brought back some special taste memories of when I was a child. My Aunt Annie, who is with the Lord today, used to make cabbage biscuits and it was always a favorite of mine. So, I found this recipe which is rather easy to make. My taste buds were happy :)
Servings:-12
Skills:-Intermediate
Skills:-Intermediate
Ingredients
12 Rhodes Texas™ Rolls, or 24 Rhodes™ Dinner Rolls, thawed but still cold ( I covered them loosely with siren wrap to allow them thaw. The siren wrap will prevent them from getting hard on top until you start working with them.)
12 Rhodes Texas™ Rolls, or 24 Rhodes™ Dinner Rolls, thawed but still cold ( I covered them loosely with siren wrap to allow them thaw. The siren wrap will prevent them from getting hard on top until you start working with them.)
4 cups sliced cabbage
1 cup sliced yellow onion
1 tablespoon vegetable oil
8 ounces ground beef
1 teaspoon sugar
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon pepper
1 cup mozzarella cheese, grated
2 tablespoons butter, melted
Instructions
Saute cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes. Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes.
Instructions
Saute cabbage and onion in oil. Cover and steam for 40 minutes. Brown ground beef in a large pan, and drain well. Add cabbage, onion, sugar, vinegar, salt and pepper and cook for an additional 20 minutes. Flatten each Texas™ roll, or 2 dinner rolls into a 6-inch circle. Divide filling among 12 circles (about 1/3 cup). Place 1 tablespoon mozzarella cheese on top of filling. Pull edges around filling and pinch to close.Place on a large sprayed baking sheet, pinched side down. Brush tops with melted butter. Bake at 350°F 30-35 minutes.
Thursday, February 12, 2009
Five Layer Dinner
I tried this recipe the other night and it was very good! I like the recipes that use the basics.
1 lb. ground beef, browned with salt and pepper
2 med. onions, chopped
8 slices American cheese
5 potatoes, sliced
1 can cream of mushroom soup
Put hamburger in bottom of pan (I used a pan just a bit smaller than a 9x13). Put onions on top of hamburger meat, lay cheese on onions, then cover with potatoes and then cover with soup. Cover and bake at 350 degrees for 1 hour 30 minutes.
1 lb. ground beef, browned with salt and pepper
2 med. onions, chopped
8 slices American cheese
5 potatoes, sliced
1 can cream of mushroom soup
Put hamburger in bottom of pan (I used a pan just a bit smaller than a 9x13). Put onions on top of hamburger meat, lay cheese on onions, then cover with potatoes and then cover with soup. Cover and bake at 350 degrees for 1 hour 30 minutes.
Tuesday, January 13, 2009
Loaded "Baked Potato" Soup
This recipe comes from a popular magazine. I love to fix a pot of hearty soup during the winter. I thought this would be a great time to add this recipe! Enjoy!
1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
2 Tbsp. sliced green onions, divided
¼ cup sour cream
PLACE cubed potatoes in large microwaveable bowl; microwave on high 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir.
MICROWAVE on high 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.
1 lb. baking potatoes, cut into cubes (about 3 cups)
1 can (14 ½ oz.) fat-free reduced-sodium chicken broth
1 cup milk
3 slices bacon, cooked, crumbled and divided
1 cup shredded Cheddar cheese, divided
2 Tbsp. sliced green onions, divided
¼ cup sour cream
PLACE cubed potatoes in large microwaveable bowl; microwave on high 5 min., stirring after 2-1/2 min. Add broth and milk to bowl; stir.
MICROWAVE on high 10 min., stirring after 5 min. Crush potatoes with a potato masher.
RESERVE 2 Tbsp. each of the bacon and cheese and 1 Tbsp. of the onions for topping; set aside. Add remaining bacon, cheese and onions to soup.
SERVE topped with reserved bacon, cheese, onions and sour cream.
Tuesday, January 6, 2009
Crumb Cake
1/2 cup shortening
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
confectioners' sugar
DIRECTIONS
In a mixing bowl, cream shortening and sugar. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. x round baking pan. Bake at 375 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
1 cup sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
confectioners' sugar
DIRECTIONS
In a mixing bowl, cream shortening and sugar. Combine dry ingredients; add to creamed mixture alternately with buttermilk. Pour into a greased 9-in. x round baking pan. Bake at 375 degrees F for 35 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
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