Saturday, May 17, 2008

Meatloaf on the fly

I make a basic meatloaf.

2 pounds ground beef, 1/4 cup ketchup, diced onion, 1-2 eggs, some oatmeal to make it stick together. I usually make a large batch and freeze it raw in a Ziploc bag. I pull it out in the morning to thaw and cook for dinner.

Meatloaf takes entirely too long to cook in my opinion. How can one tell when it is done because it is so big and thick? Then when it is sliced it all crumbles to pieces anyway. And there is never enough ketchup glaze on top to suite anyone.

My solution? I separate the raw meat into 2 muffin tins, brush each with the glaze (or just squirt directly with ketchup) and bake at 350 for about 20 minutes. Done.

My mom saw me doing this tonight and laughed her head off. Doesn't everyone make meatloaf this way?

Ketchup glaze (It's so good you'll never use just ketchup again.)

1 cup ketchup
1/4 cup brown sugar
1/2 tsp dry mustard

Tuesday, May 13, 2008

The Mom Bomb and More

Both of our moms prepared a Mother's Day dessert this year made from snack cakes. Delicious and easy!!

The "Mom Bomb" was prepared by slicing Swiss Cake Rolls and lining a large bowl. Next came a layer of vanilla ice cream and the a layer of chocolate. It was covered and frozen for six hours. When inverted it became this lovely dessert.

Cathy, my mother-in-law, made Twinkie Delight Dessert. In contained a bottom layer of Twinkies, a layer of sliced bananas and pineapple, a layer of vanilla pudding and topped with whipped cream. It tasted like summer time.

Thursday, May 8, 2008

Oatmeal Peanut Butter Cookies

Warning: If you struggle with food addictions under no circumstances make these cookies.

Prep Time: 15 minutes
Cook Time: 10 minutes
Serves: approx. 4 dozen

1/2 cup shortening
1/2 cup butter softened
1 cup brown sugar
1/2 cup white sugar
1 cup peanut butter
2 eggs
1 cup flour
2 tsp baking soda
1 tsp salt 1 1/2- 2 cups quick oats

Cream shortening, butter, sugar and peanut butter until smooth. Beat in eggs. Add in remaining ingredients and stir until just combined. Drop on cookie sheet. Bake 350 degrees for 10-12 minutes being careful not to over bake.

Monday, May 5, 2008

Chicken Brocolli Braid

This makes a great summertime meal when served with a salad. It is light but filling. Easy to eat with the fingers. The dill gives it an interesting fresh flavor as well. My recipe is adapted from the original Pampered Chef recipe without the red peppers, almonds and a few other things that I normally don't have on hand.

Prep time: 20 minutes
Cook time: 20 minutes
Serves: 8
Cost: Approx. $6.00

3 boneless chicken breast cooked and cubed ($2.00)
1 cup of broccoli chopped- fresh or frozen ($.50)
1 cup cheddar cheese ($.50)
1/2-3/4 cup mayonnaise
1/4 tsp salt
1 tsp dill weed
2 packages refrigerated crescent rolls ($3.00)

Combine all ingredients except rolls and mix well. Open crescent roll packages and unroll dough. Place dough end to end and roll lightly to get rid of perforations. Use a knife to cut tabs on each side of the rectangle down the length of the dough like this:
Then, place mixture evenly down center of the large rectangle. Fold tabs over mixture by "braiding" the alternating sides and meeting in the middle. Fold under the ends and pinch to seal. Bake at 350 for 20 minutes or until crescent is thoroughly cooked.

**The chicken mixture can be frozen in a Ziploc bag. Just thaw, mix well, place in braid and bake.**