Monday, January 31, 2011

My Favorite Meatloaf

from the pioneer website:

■1 cup Whole Milk
■6 slices White Bread
■2 pounds Ground Beef
■1 cup (heaping) Freshly Grated Parmesan Cheese
■¼ teaspoons Seasoned Salt
■¾ teaspoons Salt
■Freshly Ground Black Pepper
■⅓ cups Minced Flat-leaf Parsley
■4 whole Eggs Beaten
■10 slices Thin/regular Bacon
■1-½ cup Ketchup
■⅓ cups Brown Sugar
■1 teaspoon Dry Mustard
■Tabasco To Taste

Preparation Instructions
Preheat oven to 350 degrees. Pour milk over the bread slices. Allow it to soak in for several minutes.

Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.

With clean hands, mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)

Lay bacon slices over the top, tucking them underneath the meatloaf.

Make the sauce: add ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.

Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Serve with mashed potatoes. Yummy!

Friday, January 28, 2011

Corn Dog Casserole

2 cups thinly sliced celery
1 1/2 cups sliced green onions
2 tablespoons butter
1 1/2 pounds hot dogs (beef and pork frankfurters)
2 eggs
1 1/2 cups milk
2 teaspoons ground sage
1/4 teaspoon ground black pepper
2 (8.5 ounce) packages dry corn bread mix
2 cups shredded Cheddar cheese, divided
1.In a medium skillet, saute celery and green onions in butter for 5 minutes. Place saute mixture in a large bowl; set aside.
2.Slice hot dogs lengthwise into quarters, then cut into thirds. In same skillet, saute hot dogs for 5 minutes or until lightly browned. Add to celery/onion mixture and mix all together. Set aside 1 cup of mixture.
3.Preheat oven to 400 degrees F (200 degrees C).
4.In a large bowl combine the eggs, milk, sage and pepper. Add all but reserved 1 cup hot dog mixture. Stir in corn bread mix and 1 1/2 cups shredded cheese. Mix all together and spread mixture into a shallow 3 quart baking dish. Top with reserved 1 cup hot dog mixture and remaining 1/2 cup shredded cheese.
5.Bake uncovered in preheated oven for 30 minutes, or until golden brown

Monday, January 24, 2011

Meat & Potatoes Burger

2 large baking potatoes, peeled and cut into chunks
1 tablespoon butter
A splash of whole milk or half and half
1 egg
A couple of tablespoons snipped chives
Salt and pepper
2 pounds lean ground sirloin
2 tablespoons Worcestershire sauce, eyeball it
1/4 cup flat leaf parsley leaves, a generous handful, finely chopped
1 small onion, peeled
2 tablespoons EVOO – Extra Virgin Olive Oil
4 poppy seed or plain Kaiser rolls
Dijon mustard
1 bunch watercress, cleaned and trimmed of thick stems

Place the potatoes in a sauce pot and cover by one inch with water. Place it over high heat and bring up to a bubble, add some salt and boil the potatoes until tender, 12 minutes. Turn off heat. Drain and return the potatoes to the pot and let them sit for a minute to dry out. Add the butter and milk or half and half – just a splash. Beat egg and add and mash with potato masher or fork. Add in chives and salt and pepper and continue to mash to fairly smooth consistency. Preheat broiler.
While potatoes are cooking, start on the burgers. In a bowl, combine the sirloin, Worcestershire, parsley and about 2-3 tablespoons of grated onion. Wrap up remainder of the onion and save for another use. Season the meat with salt and pepper and mix to combine. Score the meat with the side of your hand and score 4 equal portions. Form the patties making them about 1 inch thick and press a light indentation in the center of each burger. This dent will prevent the burger from bulging and will promote more even cooking.

Preheat a large skillet over medium high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Once the oil ripples, add the patties and cook on each side for 7-8 minutes for rare to medium rare, 11-12 minutes for medium to medium well doneness, turning once.
While the burgers are working, split the buns and lightly toast under the broiler.

To build your burger, slather the bun bottoms with Dijon mustard, top with watercress, burgers and a pile of mashers on top of burgers. The mashers will be the glue to hold bun tops in place.

Rice Krispy Chicken

1 cup coarsely crushed rice crispies
shopping list
1 Tbsp. flour shopping list
1 tsp. seasoned salt or garlic (whichever you prefer) shopping list
1 egg shopping list
6 pieces bone-in chicken, such as breasts, thighs and legs, skinned shopping list
How to make it
PREHEAT oven to 400°F.
Combine cereal, flour and seasoned salt in a shallow dish or pie plate.
Beat egg with 1 Tbsp. water in a shallow bowl.
Dip meaty side of each chicken piece in egg mixture, then in cereal mixture.
PLACE chicken, coating sides up, on baking sheet; spray lightly with butter flavored cooking spray.
BAKE 40 min. or until chicken is golden brown and cooked through.

Ham & Cheddar in a Loaf

What You Need
1 lb. frozen bread dough, thawed
1 pkg. (9 oz.) OSCAR MAYER Deli Fresh Shaved Smoked Ham
1 cup KRAFT Shredded Cheddar Cheese
1/4 cup MIRACLE WHIP Dressing
1 egg, beaten
1 Tbsp. KRAFT Grated Parmesan Cheese

Make It
HEAT oven to 350°F.

FLATTEN dough on lightly floured surface. Roll into 12x8-inch rectangle with rolling pin. Top with ham to within 1/2 inch of edges. Mix Cheddar and dressing; spread over ham.

MOISTEN edges of dough with water. Fold lengthwise into thirds; pinch seams together to seal. Place, seam-side down, on lightly greased baking sheet. Cut several slits in top. Brush with egg; sprinkle with Parmesan.

BAKE 35 to 40 min. or until golden brown. Cool 10 min. before slicing.

Sunday, January 23, 2011

Saucy BBQ Sloppy Joes

1 lb. lean ground beef
1 each green pepper and onion, finely chopped
1/2 cup KRAFT Original Barbecue Sauce
1/2 cup water
1/4 lb. (4 oz.) VELVEETA Pasteurized Prepared Cheese Product, cut into 1/2-inch cubes
4 hamburger buns

BROWN meat in large nonstick skillet on medium-high heat; drain. Add peppers and onions; cook 5 min., stirring occasionally.

STIR in barbecue sauce, water and VELVEETA; cook 2 min. or until VELVEETA is melted and mixture is well blended, stirring frequently. Meanwhile, toast cut sides of buns.

FILL buns with meat mixture just before serving.

Sunday, January 16, 2011

Cupcake Poppers

I saw this idea on Betty Crocker's website and had to post them

•1 box Betty Crocker Super Moist White Cake (or your favorite brand/recipe)
•Neon food coloring, liquid or gel
•Vanilla Frosting
1.Make the cake according to directions, then separate into 4 different bowls, about 1 1/4 cups batter in each.

2.Add 5-6 drops of food coloring to each bowl and mix well.

3. Spoon batter into mini cupcake tins and bake @ 350° for 8-10 minutes or until they pass the toothpick test.

4. While the cupcakes are baking, separate frosting into 4 small bowls, and add 5-6 drops of food coloring to each and mix well.

5. Once the cupcakes are cool, cut off tops with a serrated knife and shamelessly eat the bottoms.

6. Pipe or spread a little color coordinated frosting onto the underside of one of the tops and then sandwich another top of the same color on top of the frosting.