Saturday, October 16, 2010

Apples & Dip

1 (8-oz) pkg. cream cheese at room temperature
1 c. packed brown sugar
1/2 c. Skor English Toffee Bits (found in the chocolate chip section)
6 apples (different varities)
1 T. lemon juice (optional)

Beat cream cheese and brown sugar until smooth. Stir in toffee bits. Core apples and cut into wedges just before serving. Sprinkle with lemon juice and toss to keep apples fresh.

Friday, October 15, 2010

Cheesy Cauliflower

1 head cauliflower
salt and pepper to taste
1/2 c. chopped onion
2 T. butter
1 c. mayonnaise
1 c. grated cheddar cheese

Place whole cauliflower in a large stockpot (I broke mine into large pieces, and steamed them in a rice cooker). Add water to cover. Cook until tender (about 30 minutes). Remove from stockpot. Drain well and cool. Lightly salt and pepper surface of cauliflower. Place whole cauliflower in baking dish. Set aside.

In a bowl, microwave onion and butter for 2 minutes. Stir together with mayonnaise and cheese. Spread mixture over surface of cauliflower. Broil until lightly browned. Serve immediately.

I really don't care for cauliflower, but the rest of my family loves it. They all said they really enjoyed it. I'll just take their word for it.

Thursday, October 14, 2010

Fresh Strawberry Pie

1 c. sugar
2 T. cornstarch
1/4 c. water
pinch of salt
1 t. lemon juice
Strawberries (we used 2 lbs.)
Pre-made pie crust
Crush strawberries to make 3/4 cup. Heat crushed berries and sugar until it comes to a boil. Add corn starch and water. Boil until it thickens. Boil 1 minute. Add 1 tsp. lemon juice and red food coloring (optional). Cool. Place whole strawberries in a baked pie shell. Pour cooled crushed berries over them. Serve with fresh whip cream.
Addison made this yummy pie for dessert.
The liquid wasn't a gel like I had expected, but it was still good.

Baked Potatoes With Cheese Mix

2 large baking potatoes
Olive oil or butter, softened
1/2 c. grated cheddar cheese
1/4 c. sour cream
2 T. butter or margarine
1 T. chopped green onion or chives
Bacon bits

Scrub and clean potatoes. Rub olive oil or softened butter onto the potato skins. Place on a baking sheet (or roll in tinfoil) and bake at 350 degrees for 1 1/2 hours or until done.
In a small bowl mix cheese, sour cream, butter and onion. Refrigerate until ready to use. To serve, split baked potatoes. Spoon in cheese mixture. Put on cookie sheet. Bake at 350 degrees for 5-10 minutes or until mixture is warmed.

This mixture stores great in the refrigerator.
Yummy! I can't eat just a plain baked potato ever again!

Missionary Meatloaf (AKA "Man Meatloaf")

2 lbs. ground beef
2 eggs, beaten
1 c. bread crumbs
1/2 c. chopped onion
1/2 c. grated carrot
1/2 c. ketchup
1/4 c. BBQ sauce
1/2 c. milk
1 t. salt
1 t. pepper
1 t. dried thyme
1 t. dried sage
1/2 lb. bacon strips, uncooked
1 recipe Meatloaf Sauce (See recipe below)

In a large bowl combine all ingredients except bacon and Meatloaf sauce. Mix well. Place in greased 9 x 6 inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Bake at 350 degrees for about 1 hour. Remove from over and drain off excess juices. Spoon on enough Meatloaf sauce to cover top. Reserve additional sauce to dip your meatloaf in. Return to oven and bake for about 20 minutes or until meatloaf is done. Let stand for a few minutes before cutting. Makes 8 servings.

Meat Loaf Sauce
2 c. ketchup
2 c. brown sugar
Place ketchup and brown sugar in a bowl. Heat in microwave. Stir until blended.

Hunter LOVES meatloaf. When I told him it was his turn to cook dinner, I KNEW what he would be making...meatloaf! He likes to try different recipes to find the "Ultimate" recipe. He thought that the bacon and BBQ sauce would add the MAN touch. In fact, after he opened the oven door to check on the meatloaf he said " Oh man...if they only made a meatloaf cologne..I'd be the first in line to buy it". I got a good chuckle.
Personally I liked some of the other meatloaf recipes I've posted, but it was fun to try.

Creamy Chicken Rice Dish

2 T. butter or margarine
1/2 onion, finely chopped
2 ribs celery, sliced
1 carrot, very thinly sliced
1 (7-oz) can mushrooms and juice (optional)
1/2 c. frozen green peas
2 c. cooked white or wild rice
1 c. chopped cooked chicken
1/2 c. butter or margarine
1/2 c. flour
3 c. milk
1 c. chicken broth
2 t. salt
1/2 t. garlic salt
1 t. sage

In a large saucepan, melt the 2 T. butter. Add onion, celery, and carrots and saute until tender. Remove from heat. Stir in mushrooms, green peas, rice, and chicken; set aside. In a separate saucepan prepare a white sauce by melting the 1/2 c. butter over medium heat. Stir in flour to make a paste. Add milk, chicken broth, salt, garlic salt, and sage. Stir constantly over medium heat until mixture reaches a boil. Continue cooking for about two more minutes. Remove from heat and pour into pan with chicken and vegetables. Cook briefly over medium heat to warm through. Makes 4-6 servings.

The homemade white sauce makes this dish extra tasty!! Usually in these types of dishes we just add a can of cream of chicken soup...but be sure to take the extra step and make the homemade white sauce.
My family loved it!

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