Wednesday, June 23, 2010

Meatloaf cakes

This is just kind of a new spin on meatloaf. It seems like when some hear the word 'meatloaf' they immediately turn their nose up and gag a little. Well.... I am here to tell you these little delights will change your mind about that! They are 'cute' and delicious and a perfect size for kids. You can make them and freeze the leftovers and with a quick blast in the microwave have a delicious, nutritious and fast meal for your family. You know I love cupcakes, so this is my take on the meatloaf cupcake...

2 eggs
3/4 cup milk
1/2 cup dry bread crumbs
1/4 cup finely chopped onion
2 Tbsp fresh parsley, or 1 Tbsp dry parsley
1 tsp salt
1/2 tsp sage
1 1/2 lbs ground beef
Combine eggs and milk, stir in bread crumbs, onion, parsley, salt and sage (I like to also add about 1/4 tsp pepper). Add hamburger and mix until all is combined. Get your muffin tins and spray them generously with Pam. Using a large spoon or I used a 1/4 cup measuring cup, divide the hamburger mixture into each of the 12 tins.

1/2 cup catsup
4 Tbsp brown sugar
2 tsp dry mustard
Mix these ingredients together and then spoon this sauce onto each of the hamburger muffins.
Bake at 350 for about 40  minutes. Start checking them at 30 minutes, I don't like mine to be overcooked.

Now is the pretty part. Add the 'icing'
Clean, and boil 10-12 red potatoes
When the potatoes are cooked, drain the water and add:
1 cube butter
3/4 cup sour cream
salt and pepper to taste
Mash all together. Then place a dollop (I like that word) of mashed potatoes on each meatloaf muffin and tada.... meatloaf cupcakes... (You have to admit they are cute)

Wednesday, June 16, 2010

Magleby's Breadsticks

These really and truly are as yummy if not more yummy than the breadsticks at Magleby's! They are also simple, simple, simple...

Start with a bag of frozen Rhodes Rolls
Spray Pam on a cookie sheet
Place frozen rolls on pan
Allow to sit out until soft but don't let them rise very much

In two separate dishes:
One, melt one cube of butter
Second, combine Parmesan cheese, Italian Seasoning, Garlic Powder

Roll each individual roll into a oval shape
Then roll in butter

Next cover in cheese mixture

Put all the rolls on cookie sheet
Allow to rise for a couple of hours

Bake at 350 for 15-18 minutes
You want them to be golden brown

Sunday, June 13, 2010

Pasta Chicken Salad

I know there are one million cagillion recipes for chicken salad.... I just thought I would give you one more. It just happens to be my fav! Why? Because it is easy and delicious... of course!

Cook 1-2 pkgs bow tie pasta
Drain and allow to cool

2 cups celery, chopped

1 cup red grapes, sliced
1-20 oz can pineapple tidbits (drained)

In a separate bowl combine:
1 cup mayonnaise or miracle whip
1-16 oz bottle of Kraft Coleslaw dressing
2 Tbsp lemon juice

Dice cooked chicken breasts
Add chicken to the salad
Fold in dressing
Refrigerate for several hours
Add salt and pepper, to taste

So yummy!

Thursday, June 10, 2010

Chicken Pasta Salad or Banaberry Muffins

I have been contemplating which recipe to share today... a breakfast dish or chicken salad???
I am thinking I should do the muffins first, because if there are any muffins left from breakfast they are delicious served with the pasta salad for dinner.
With our wild windy weather with rain splashing here and there - every day, I am also wondering if I should be cooking something warm and comforting. But no, I am not giving in to the weather. I am going to live like it is just a regular warm, summer day that lends to swimming pools, park playing and runs along the canal trail. So for today....

Bananaberry Muffins
2 cups flour
2 Tsp baking powder
1/2 tsp salt
1 cup sugar
1/3 cup butter (room temperature)
2 eggs
1 cup ripe mashed bananas (or 2 medium sized bananas)
1 tsp vanilla
1 cup fresh blueberries (rinse and pat dry)
Preheat oven to 350 degrees and line tray with muffin cup papers

This is one of the secret key ingredients - cake flour!!! It is a must

Sift flour, baking powder, salt and sugar together with a wire whisk
This is a great way to use your bananas that are getting too ripe to eat but not brown enough to throw out
Fresh blueberries are the greatest, yummiest, anti-oxidant tasting fruit ever!
And butter - do you know anything that butter doesn't make taste better!
So begin with mashing bananas and placing in a mixing bowl
Next add the butter, eggs and vanilla
Mix on low until just combined
Slowly add the dry ingredients to this.
Mix until all ingredients are combined but don't be afraid to leave some texture!
Fold the blueberries into this delightful batter
Spoon into muffin tins and place in preheated oven
Bake for 18-20 minutes.
They don't get golden brown so keep your eye on them
Sprinkle with sugar upon completion
Serve warm with butter...
I'm just sayin'

Wednesday, June 9, 2010

Ultimate Scalloped Potatoes

You know the traditional, loved by all, cheesy potato recipe, sometimes referred to as 'funeral potatoes,' (Pammy would only let us call them sunshine potatoes).... anyway, as much as I love them, and I do love them, mostly because of the cheesy part of the recipe - sometimes I like a little variety. Chris, my darling sister-in-law, gave this recipe to me years ago... bless her! You will be blessing her to when you try them out. The are a highly requested item at our house!

For the fast method, find these potatoes at your local grocery store. You will need two packages of the Homestyle sliced potatoes
Otherwise, peel 8-10 good size potatoes. Boil until crisp tender. Drain and slice
Butter a 9x13 pan and cover the bottom of your dish with the potato slices
Grate 1 cup or 4 oz Swiss Cheese
1/2 cup Parmesan Cheese
In a saucepan, combine:
1 cup whipping cream
1/3 cup milk
1 tsp salt
1/2 tsp pepper
2 garlic cloves, crushed
Cook just until the bubbles begin to form around the side of the pan
Don't let the milk mixture boil
Once the mixture has bubbled, remove from heat and let it cool

Layer half of the potatoes in your prepared baking dish
Top with half of the cream mixture
Then add 1/2 of the cheese (swiss and parmesan)
Repeat the layers
Bake uncovered at 350 for 55-65 minutes.
Make sure it is a golden brown and bubbly
My family removed this from the oven and served it before I could snap a picture of the finished product. Sorry!

Friday, June 4, 2010

Summer Salads Part 2

I am lovin' that it is Friday! Really and truly I want to go on a road trip. I drove Zac to Payson yesterday for a basketball tournament.... the sun was shining, music blasting, and I just wanted to keep going! I'm just sayin...

Anyway - today's salad is a delicious pasta salad! I am all about things that taste yummy and fix quickly. This salad fits both!

Pasta Salad
Start with 1 -2 pkgs multi-colored Rotini Pasta
Take a gigantic saucepan and fill with water
Bring to a boil and add the pasta
Flavor the water with a pinch of salt and drizzle of olive oil
After the pasta is tender, drain and allow to cool
Place in a large bowl
Slice pepperoni and white cheese
You can use Mozzarella Provolone, I used Swiss cheese
Find your beloved bottle of 'Cheese Fantastico'
Pour about 1/2 the bottle on mixture and toss
Now get creative...
Add veggies or artichokes or olives
Whatever sounds good!

Mix the remaining dressing in the salad and top with
freshly grated Parmesan Cheese
Refrigerate for several hours
Add a little salt and pepper right before serving!

Wednesday, June 2, 2010

Summer (sigh) Salads

Rain was in the forecast today and guess what... we didn't get it. Instead we got a glorious, beautiful, sunny blue day! Something happens inside me when the sun is out. You see things like kids on a corner selling lemonade, momma's outside planting flowers and smiling as they watch their little ones play in the yard, and the smell of a bbq filling the air for a neighborhood mile. I truly love the sun and the warmth and summer.

We had a little summer celebrating on Memorial Day and I made two yummy summer salads. Thought I would share them...

The Last Potato Salad Recipe you will ever need!!!
10 red potatoes
10 large eggs
1 cup mayo or miracle whip
1 cup sour cream
mustard (maybe 2 Tbsp)
2 Tbsp sugar
1 Tbsp pickle relish
Salt and pepper

Clean your potatoes and cut them into cubes
Boil until crisp tender
Drain and allow to cool
In the meantime let's get the eggs cookin'
For a perfect boiled egg every time...
Place eggs in the bottom of a saucepan
Make sure that they are all on the bottom of the pan in one layer
Bring to a boil and allow to boil for 3 minutes
Cover and let the eggs sit in the hot water of 10 minutes
Drain the hot water and replace with ice cold water
Once eggs have cooled you can shell and slice them
Combine potatoes and eggs
In a separate bowl mix the mayo, sour cream and mustard
Fold into the potato and egg
Add salt and pepper to taste
Then add sugar and pickle relish
Once all is combined cover tightly and refrigerate for several hours!
(Pasta Salad coming next!)