I'm kind of picky about meatloaf, but this recipe I actually like. My family doesn't like chunks in meatloaf, so I puree the tomatoes before adding them. If you don't mind chunks, you could just toss them in right out of the can. Also, I freeze the other half of the tomatoes and save them for the next time I make this recipe.
Meatloaf Ingredients:
1 tsp salt
1/4 tsp black pepper
1/4 tsp onion powder
1 egg
1/2 can (14.5 oz) fire roasted diced tomatoes (I like Muir Glen brand)
1/2 cup quick cook oats
1 lb lean ground beef
Topping Ingredients:
1/3 cup ketchup
2 Tbsp brown sugar
1 Tbsp prepared mustard
In a large bowl, combine the first six ingredients. Add the ground beef and mix well. Transfer meat mixture to a greased 9 x 13 baking dish and shape into a loaf. In a small bowl, mix the topping ingredients and pour over the meatloaf. Spread evenly on top and sides. Bake for 1 hour (uncovered) at 375 degrees.
Thursday, September 23, 2010
Tuesday, August 10, 2010
Sweet and Spicy Bacon Chicken
This chicken dish is a new family favorite in our house. It's very similar to Paula Deen's appetizer recipe, but this one is a main dish with different seasoning. It's very flavorful with just a tiny hint of heat. You could easily double this and bake it in a 9x13 pan.
3 boneless, skinless chicken breasts, cut into thirds (9 pieces)
Zatarain's Creole Seasoning
5 slices of bacon, cut in half (you'll have an extra half so wrap two around one of the larger pieces of chicken)
Approx. 3/4 cup brown sugar
Olive oil
Preheat oven to 400 degrees. Grease 8x8 baking dish with a small amount of olive oil. Season chicken with Zatarain's Creole Seasoning. Wrap a half slice of bacon around each piece of chicken. Place brown sugar in a small bowl. Roll chicken wrapped bacon pieces in brown sugar and place into baking dish in a single layer (three rows of three). Bake for 30 minutes or until chicken is cooked through and bacon is nice and brown.
3 boneless, skinless chicken breasts, cut into thirds (9 pieces)
Zatarain's Creole Seasoning
5 slices of bacon, cut in half (you'll have an extra half so wrap two around one of the larger pieces of chicken)
Approx. 3/4 cup brown sugar
Olive oil
Preheat oven to 400 degrees. Grease 8x8 baking dish with a small amount of olive oil. Season chicken with Zatarain's Creole Seasoning. Wrap a half slice of bacon around each piece of chicken. Place brown sugar in a small bowl. Roll chicken wrapped bacon pieces in brown sugar and place into baking dish in a single layer (three rows of three). Bake for 30 minutes or until chicken is cooked through and bacon is nice and brown.
Old Fashioned Chocolate Pie
I have a lot of cookbooks. I guess you could say I collect them. About once a week I pluck one off the shelf hoping to discover a new recipe I'd like to make. Last week I found this pie recipe in one of my Taste of Home cookbooks. My husband claims it's the best dessert I've ever made. I don't quite agree, but it is tasty and definitely a keeper.
1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 Tbsp butter
1 tsp vanilla extract
1 pastry shell (9 inches), baked (I'm a fan of Pillsbury pie crust in the refrigerated section that you roll out and bake in a glass pie plate.)
Whipped cream
In a large saucepan, combine sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Continue cooking and stirring for several minutes until thickened. Remove from heat; stir in butter and vanilla.
Pour into pastry shell. Let pie cool for a bit, then cover and refrigerate for 2-3 hours before serving. Garnish each slice with whipped cream.
1 cup sugar
1/3 cup baking cocoa
1/4 cup all-purpose flour
Pinch salt
2-1/4 cups water
1 Tbsp butter
1 tsp vanilla extract
1 pastry shell (9 inches), baked (I'm a fan of Pillsbury pie crust in the refrigerated section that you roll out and bake in a glass pie plate.)
Whipped cream
In a large saucepan, combine sugar, cocoa, flour and salt; gradually add water. Cook and stir over medium heat until mixture comes to a boil. Continue cooking and stirring for several minutes until thickened. Remove from heat; stir in butter and vanilla.
Pour into pastry shell. Let pie cool for a bit, then cover and refrigerate for 2-3 hours before serving. Garnish each slice with whipped cream.
Wednesday, July 28, 2010
Banana Bread
Oh my. I haven't posted any recipes in a long time. Life has kept me busy with other things. Like moving across the country. But that's another story.
Now here's a simple and delicious banana bread recipe. And a great way to use up those bananas that are turning brown on the counter.
1/4 cup butter, softened
1 cup white sugar
1 egg
1/2 tsp salt
3 ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
Preheat oven to 325 degrees. Lightly grease an 8x4 (or 9x5) inch loaf pan. In a large bowl, cream together butter and sugar. Beat in the egg, salt, and mashed bananas. Mix in flour and baking soda just until combined. Pour into prepared loaf pan. Bake in preheated oven for 45-60 minutes. (I start checking on it after 45 minutes.) Bread is done when a toothpick inserted in the middle comes out clean.
Now here's a simple and delicious banana bread recipe. And a great way to use up those bananas that are turning brown on the counter.
1/4 cup butter, softened
1 cup white sugar
1 egg
1/2 tsp salt
3 ripe bananas, mashed
2 cups all-purpose flour
1 tsp baking soda
Preheat oven to 325 degrees. Lightly grease an 8x4 (or 9x5) inch loaf pan. In a large bowl, cream together butter and sugar. Beat in the egg, salt, and mashed bananas. Mix in flour and baking soda just until combined. Pour into prepared loaf pan. Bake in preheated oven for 45-60 minutes. (I start checking on it after 45 minutes.) Bread is done when a toothpick inserted in the middle comes out clean.
Suzanne's Potato Salad
This is a wonderful potato salad recipe given to me by a good friend. And, you guessed it, her name is Suzanne. Definitely a family favorite.
1/2 cup Real Mayonnaise (do NOT use light or fat free)
1/2 cup Miracle Whip
2 tsp vinegar
1 tsp salt
1/4 tsp pepper
4 cups cooked, peeled, cubed potatoes
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (I usually cook an extra egg and slice it to garnish the top of the finished salad)
In a large bowl, stir together first five ingredients until smooth. Add remaining ingredients; toss to coat and cover. Chill.
(I really do like it this way, but I can't stop myself from picking out the onions and celery. I'm just not a huge fan of raw onions and celery. I have also left them out and thrown in a dash of onion powder and celery seed for flavor.)
1/2 cup Real Mayonnaise (do NOT use light or fat free)
1/2 cup Miracle Whip
2 tsp vinegar
1 tsp salt
1/4 tsp pepper
4 cups cooked, peeled, cubed potatoes
1 cup sliced celery
1/2 cup chopped onion
2 hard-cooked eggs, chopped (I usually cook an extra egg and slice it to garnish the top of the finished salad)
In a large bowl, stir together first five ingredients until smooth. Add remaining ingredients; toss to coat and cover. Chill.
(I really do like it this way, but I can't stop myself from picking out the onions and celery. I'm just not a huge fan of raw onions and celery. I have also left them out and thrown in a dash of onion powder and celery seed for flavor.)
Friday, March 26, 2010
Extraordinary Chocolate Cake
This is absolutely one of my favorite cakes. I love it, love it, love it. It's so moist and rich. Did I mention I love it?
1 box Devil's food cake mix
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
2-3 Tbsp baking cocoa
1 container (12 oz) Cool Whip, thawed
1/2 package Heath Toffee Bits
Grease a 9 X 13 pan. Prepare and bake cake according to package. Once cake is done, poke about 20 holes into warm cake using the end of a wooden spoon handle (or similar size spoon handle). Pour sweetened condensed milk evenly over cake. Let cake cool 10 minutes. Pour caramel topping evenly over cake. Let cake cool completely. In a large bowl, combine Cool Whip with cocoa and mix well. Spread Cool Whip mixture over cooled cake and top with toffee bits. Cover and refrigerate until ready to serve.
1 box Devil's food cake mix
1 can (14 oz) sweetened condensed milk
1 jar (12 oz) caramel ice cream topping
2-3 Tbsp baking cocoa
1 container (12 oz) Cool Whip, thawed
1/2 package Heath Toffee Bits
Grease a 9 X 13 pan. Prepare and bake cake according to package. Once cake is done, poke about 20 holes into warm cake using the end of a wooden spoon handle (or similar size spoon handle). Pour sweetened condensed milk evenly over cake. Let cake cool 10 minutes. Pour caramel topping evenly over cake. Let cake cool completely. In a large bowl, combine Cool Whip with cocoa and mix well. Spread Cool Whip mixture over cooled cake and top with toffee bits. Cover and refrigerate until ready to serve.
No-Bake Quick & Creamy Shortcake
This is a great spring or summer dessert and it's very easy and delicious. (And would be perfect for Easter Sunday!)
1 family size frozen Sara Lee pound cake, thawed
1 (4 serving size) white chocolate instant pudding mix
1 cup milk
1 container (8 oz) Cool Whip, thawed
1 container (24 oz) frozen sliced strawberries with sugar, thawed
Cut pound cake into approximately 1/2 to 1 inch cubes and set aside. In a medium size bowl, combine pudding mix, milk, and Cool Whip, stir until well blended and creamy. Drain strawberries, reserving juice in a small bowl; cover and refrigerate juice until ready to serve shortcake.
This recipe looks elegant layered in a trifle bowl, but simply adjust the layers based on your dish size/shape. For a trifle bowl, place 1/3 of the pound cake cubes in bottom of the bowl, cover cake cubes with 1/3 of the strawberries, and spread 1/3 of the pudding mixture over the strawberries; repeat layers two more times. Cover and refrigerate until ready to serve. Drizzle reserved strawberry juice over individual servings.
Note: My original post called for a 16 oz container of frozen strawberries, but that just didn't seem like enough the last time I made this. So I tried a 24 oz container and I think it worked better.
1 family size frozen Sara Lee pound cake, thawed
1 (4 serving size) white chocolate instant pudding mix
1 cup milk
1 container (8 oz) Cool Whip, thawed
1 container (24 oz) frozen sliced strawberries with sugar, thawed
Cut pound cake into approximately 1/2 to 1 inch cubes and set aside. In a medium size bowl, combine pudding mix, milk, and Cool Whip, stir until well blended and creamy. Drain strawberries, reserving juice in a small bowl; cover and refrigerate juice until ready to serve shortcake.
This recipe looks elegant layered in a trifle bowl, but simply adjust the layers based on your dish size/shape. For a trifle bowl, place 1/3 of the pound cake cubes in bottom of the bowl, cover cake cubes with 1/3 of the strawberries, and spread 1/3 of the pudding mixture over the strawberries; repeat layers two more times. Cover and refrigerate until ready to serve. Drizzle reserved strawberry juice over individual servings.
Note: My original post called for a 16 oz container of frozen strawberries, but that just didn't seem like enough the last time I made this. So I tried a 24 oz container and I think it worked better.
Subscribe to:
Posts (Atom)
Posts
