Li'l Cheddar Meat Loaves
Hi everybody :)
These little meat loaves were part of my dinner plan last night along with the Garlic-Ranch Buttermilk Kaiser Rolls. This recipe is from my cookbook collection and it can easily be doubled or tripled for entertaining or parties.
Look delicious doesn't it? Want to make it for dinner tonight? What are you waiting for, the clock ticking and dinner not going to make itself; so let's get it started...
Li'l Cheddar Meat Loaves adapted 2000 Taste Of Home Annual Recipes
Ingredients:
1 egg
3/4 cup milk
1 cup (4 ounces) shredded cheddar cheese
1/2 cup quick-cooking oats
1/2 cup chopped onion
1 teaspoon salt
1 pound lean ground beef
2/3 cup ketchup
1/2 cup packed brown sugar
1 1/2 teaspoon prepared mustard
Directions:
In a bowl, beat the egg and milk.
Stir in cheese, oats, onion and salt.
Add beef and mix well.
Shape into eight loaves; place in a greased 13-in. x 9-in. x 2-in. baking dish. (I did seven loaves)
Combine ketchup, brown sugar and mustard; spoon over loaves. (I spooned the sauce on during the last 15 minutes of cooking time after I drained off the grease.)
Bake, uncovered, at 350° for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160°. Yield: 8 servings.
What I Did and/or Think:
The only thing I did was make mine loaves a little bit bigger, I made seven, and I put the sauce on 15 minutes before taking them out the oven after draining off the fat.
The Taste: I LOVE the taste of these loaves, and the sauce was perfect! This is a REPEAT! Adult and kids would love these mini loaves. So the next time your in a fix and your family wants to know know what's for dinner tonight, you can tell them, "beef is what's for dinner".
P.S. Make extra sauce to serve with these loaves, you'll be glad you did.
Here's what I had for dinner: Li'l Cheddar Meat Loaves, Kaiser Rolls, Wheat Angel Hair Pasta with Pesto Sauce, Streamed Broccoli with Garlic Butter. What's your dinner plans?
ENJOY! Come again...
Linked to:
Strut Your Stuff Saturday Link Party - Week 65 @ Six Sister's Stuff
Foodie Fridays @ Designs By Gollum
Food-Tastic Fridays
Garlic-Ranch Buttermilk Kaiser Rolls
Hi everybody :)
I'm making bread again. This recipe come from Taste of Home Potluck!: 336 Crowd-Pleasing Favorites for Easy Entertaining. When I saw that it was a yeast bread recipe where you just add all the dry ingredients together and then add the liquids that what got my attention. The recipe also said the yield was 80 rolls, but I downsized it to fit my family. I wanted to learn how to shape a kaiser roll also, so after reading up on it. I thought these rolls would be good to practice my technique on. Plus I wanted garlic rolls for dinner tonight and bread dough for later usages. So, let's get it started...
Buttermilk Pan Rolls
Ingredients
4 1/2 to 5 1/2 cups all-purpose flour (It took me about 5 1/4 cups)
1/4 cup buttermilk blend powder
2 tablespoons sugar
1/2 tablespoon salt
1 1/8 teaspoons active dry yeast
1/4 teaspoon baking soda
1 3/4 cups warm water (120° to 130°)
1/4 cup vegetable oil (not shown)
In large bowls, combine 3 cups flour, buttermilk powder, sugar, salt, yeast and baking soda
Add water and oil Beat until smooth Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface, knead until smooth and elastic, about 10 minutes Place in a large greased bowl, turning once to grease top. (I used my kitchen-aid stand mixer to do this part)
 |
| Before Rising |
Cover and let rise in a warm place until doubted about 1-1/4 hours.
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| After Rising |
Punch dough down. Divide into 20 pieces. Shape each into ball. Place in greased baking pan. Cover and let rise until doubled, about 30 minutes.
Bake at 375° for 20-30 minutes or until lightly browned Remove from pans to wire racks. Serve warm, yield. 20 very small rolls.
What I Did and/or Think:
The original recipe makes 80 rolls. I downsized the recipe into 1/4 for 20 servings, but I think the rolls have to have been very small because when I finished the dough looks like it could have made maybe 12 regular sized rolls and 20 very small rolls. I wanted BIG rolls like the kaiser rolls at the store. So here's what I did...
First I prepared the dough as stated above, then I divide the dough in half. I put away the 2nd half to use later in a future post. With the 1st half, I divide into 4 parts. To make them Garlic-Ranch Buttermilk Kaiser Rolls, with each part, I roll into 12" ropes,
knotted. and tuck into kaiser rolls.... Not bad for my first attempt, huh :)
Place them on greased pan. I used the topping below to sprinkle over rolls before baking,
For the Garlic-Ranch Topping:
1/2 teaspoon Garlic Powder
1/2 teaspoon ranch seasonings (powdered mix)
1/4 teaspoon Ms Dash and Onion Herb Seasoning
Combine and sprinkle over top of rolls before baking.
next covered and let rise for about 30 minutes. Bake at 375° for 15 minutes
The Taste: I love the taste of these rolls, soft, tender, and fluffy. The recipe stated they are best warm, and they are! They would be great with any Italian dish or soup recipe. These are definitely go on my REPEAT list. I'll just had to remember to double the amount next time because with this I got 4 BIG Rolls. My small family are BIG bread eaters :)
P.S: Stay tune for what I do with the 2nd. part of the dough :)
ENJOY! Come again...
Omelet Breakfast Pizza
Linked to:
Creative Juice Thursday @ Momnivore's Dilemma
Chocolate, Caramel Peanut-Butter Toffee Rice Krispies Treats
Hi everybody :)
When I saw this recipe, one day while browsing the net, my first thought was, " oh my, layer of goodness in one bar!" And the best part about it is, no heating up the oven to make these. It has been pretty HOT here lately. I know the calendar says it's Fall, but I'll be really glad when that Fall weather kicks in over here. Alas..until then I bring you these no-bake treats. Lets get it started...
Chocolate, Caramel Peanut-Butter Rice Krispies Treats adapted here
Ingredients:
3 tablespoons butter
10-ounce bag marshmallows or mini-marshmallows (6 cups)
1 tablespoon vanilla
7 cups Rice Krispies cereal
14-ounce bag unwrapped caramels
2 tablespoons water
1 1/2 cups peanut butter, divided
12-ounce bag semisweet or dark chocolate (I used Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips)
1/2 cup toffee bits or peanut butter cup minis
Directions:
Butter a 9- by 13-inch pan and the pot and utensils you will be using to melt the marshmallows.
Place 3 tablespoons of butter and the marshmallows in a saucepan and cook over medium heat, stirring frequently, until melted.
When completely melted and smooth, stir in vanilla.
Turn off heat and stir in cereal until completely coated; the mixture will be sticky.
Pour into buttered pan. Coat hands with butter and press in mixture firmly.
Place in the refrigerator to chill. In another saucepan, place caramels and water over low heat, stirring frequently as caramels melt until smooth.
Add 1 cup of the peanut butter to the caramel and stir until completely blended.
Pour onto the chilled Rice Krispies mixture and spread to the edges.
Place pan back in the refrigerator.
Over low heat, melt the chocolate in a saucepan, stirring frequently and being careful not to scorch the chocolate. When melted, add in the remaining 1/2 cup of peanut butter, stirring until smooth.
Pour chocolate mixture over caramel layer, spreading to the edges in an even layer.
Sprinkle on toffee bits.
Place dessert in the refrigerator and allow to set up for about 1 hour or until chocolate is firm to the touch. Cut into squares or rectangles when firm.
Bars are easiest to cut when cold but are best eaten at room temperature or only slightly chilled. Yields: 14 servings
What I Did and/or Think: I'm a sucker for sweet, I know. I couldn't resist adding yet another layer of goodness to these bars, (like they needed another one..) I added a toffee layer, that was the only changes I made to the recipe.
The Taste: With all that goodness going on, these bars were deliciously sweet. Caramel, chocolate, peanut butter and toffee on top of rice krispies, what's not to love? That being said, these are meant to be shared. So go make some today and share the love :)
Oh by the way, I almost forgot... this is another great what... REPEAT!
ENJOY! Come again...
Linked to:
Sweets for Saturday # 89 @ Sweet As Sugar Cookies
Whatever Goes Wednesday #137
Veggie Rice
Hi everybody :)
Today I would like to share my favorite rice recipe with you. One day while eating Chinese take-outs (which I love). I decided to come up with my own version of veggie rice. How hard could it be... vegetables and rice ...Voila ..veggie rice. So, I went into the kitchen to create and this is what I came up with. Now, I get asked to make this at every family get-together. Once I had to make enough for about 150 people, when one of my sisters renewed her wedding vows.
Veggie Rice
For the Rice:
6 cups water
3 cups rice (I use a combination of Uncle Ben Converted Long Grain Rice and Par Excellence Yellow Rice)
3/4 teaspoon salt
2 tablespoon butter
Cook rice according to directions on package. (I cooked mine for 20 minutes) Set aside.
For the Vegetables:
3 tablespoons olive oil
1 tablespoon butter
1 large onion, diced
1 cup carrots, shredded ; about 1 1/2 carrots (dry off excess liquid with paper towels)
1 celery stalk, chopped
1 cup bell pepper, chopped; (I used 4 mini peppers) (dry off excess liquid with paper towels)
3 cups broccoli, chopped; (I used 2 broccoli crowns)
Salt, Pepper, & Butter to taste
In a very large frying pan over medium high heat add oil, butter, onions, carrots, and celery. Cook for about 2 -3 minutes,
add bell pepper and broccoli and cook until broccoli is tender but still firm about 2 minutes.
Remove from heat. Add rice, stir well to mix. Season with additional salt, butter and pepper to taste.
Serve. Yield: about 14 cups or 21 (2/3 cup) servings
This is great like it is or meat can be added to it for a main course meal. Beef, chicken, pork, or fish I love it served with grilled salmon. I like to make a lot, so I can freeze some for later. For detailed information on how to freeze and reheat cooked rice go here.
This can also be downside easily and the vegetable can be adjusted to your choice. So if you're entertaining, cooking for a crowd, or a family of four give this a try, I'm sure you'll be please with the results. Now, get out your cutting boards and get to chopping :)
ENJOY! Come again...
Linked to
Tasty Tuesdays @33shadesof green
Pumpkin Nut Belgian Waffles: Breakfast Is Served
Hi everybody :)
It's that time again...Welcome to another Breakfast Is Served Sunday. If you just tuning in to my blog every Sunday I post a Breakfast Is Served, last week post is found here.
Today you're are in for a treat...I'm making waffles! I first had waffles while attending a family reunion in Florida. The hotel we were staying had a very elaborated breakfast food bar. One of the features was a waffle area, where you make your own waffle to go. Those deep pockets of goodness, piping hot, soft on the inside and crisp on the outside smelled so delicious I had to give it a try. It was love at first bite...I was hooked, as soon as I arrived back home, I rush out to buy a waffle maker. For days on ends, I was in waffle heaven... I'm talking pure ECSTASY until, one day, my dear sweet waffle maker broke :( I was crushed...heartbroken, scattered... I had to have another one.
While walking down the isle in Sam's Club... something got my attention...
Could it be???
Yes!
A Double-Side Waffle Maker! A waffler maker with TWO sides, for double your waffles fun!
I couldn't wait to test this baby out!
Pumpkin Nut Belgian Waffle adapted Waring Pro
Makes 6 waffles
Ingredients
1 1/2 cups all-purpose flour
1 ounce finely chopped walnuts or pecans (best if toasted first) (about 1/4 cup)
1 tablespoon cornstarch
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (I used allspice)
1/4 teaspoon freshly ground nutmeg
3/4 cup pumpkin puree (canned solid pack pumpkin)
2 large eggs, separated
1 cup whole milk
1/4 cup real maple syrup (do not use pancake syrup)
3 tablespoons unsalted butter, molted
1 teaspoon pure vanilla extract
3 large egg whites
Directions
In a large bowl, combine the flour, chopped nuts, cornstarch, baking powder, salt, cinnamon, ginger, and nutmeg. Stir to blend and reserve.
In a second bowl, combine the pumpkin puree, egg yolks, milk, maple syrup, melted butter, and vanilla extract; stir until smooth.
Add the liquid ingredients to the dry ingredients and stir to blend until smooth, using a whisk.
In a clean, dry bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the batter.
Preheat your Waring Pro Professional Double Belgian Waffle Maker on setting #4 or preferred setting* (blue indicator light will be illuminated when preheated). TIP: Add 2 tablespoon vegetable oil to batter to prevent sticking.
What I Did and/or Thinks:
The only change I did was used 1/4 teaspoon allspice for the ginger. I did had to add 2 tablespoon oil to prevent sticking because my first
two waffles stuck to the grids, the rest came out perfectly. These smelled amazing while cooking, I couldn't wait to taste one. Keeping in with the maple and pecan taste, I made a Maple
Cream Cheese Syrup to serve with the waffles; recipe below.
The taste: I love the taste of these waffles. This is actually my first time eating pumpkin! I don't know why I never try it before now, but it won't be my last! These are definitely going on my REPEAT list.
Maple Cream Cheese Syrup:
2 tablespoon butter
1/4 cup pecans
2 ounces cream cheese, softened
1/4 cup pure maple syrup
Heat butter and pecans in a small saucepan over medium heat until butter melted.
Add cream cream and syrup stir until bubbly about 2 minutes.
Remove from heat and served.
ENJOY! Come again...
BTW. Like I mention earlier I got my waffle maker from Sam's, the price was $69.99 + tax. The link I left to it is from Amazon and their price is $99.00.
Linked to:
Mix it Up Monday @FlourMeWithLove
Marvelous Mess Monday @ Marvelously Messy
This Week's Cravings # 101 @ Mom's Crazy Cooking
Melt In Your Mouth Monday #85 @ Make Ahead Meals for Busy Moms
Recipe Sharing Monday @ Jam Hands
Sundae Scoop link party
nifty thrifty sunday # 77
Scrumptious Sunday #31
