Mom's Meatloaf - MMMmmm Monday

We enjoy comfort food in our home! I have been making this recipe since I got married almost 25 years ago. It's one of the easiest meals and I'm pretty sure every mom has a great meatloaf recipe but my mom's is the best. This meal is served best with baked or mashed potatoes! Delicious!

Mom's Meatloaf

2 pounds Hamburger

2 eggs

1 onion, chopped

1 pkg Lipton Onion Soup Mix

2 Handfuls of Oatmeal

2/3 Tbsp. Ketchup

Mix all ingredients with hands and place in muffin tins or loaf pan. Bake at 350 degrees for 45 Minutes. 

A Delicious Meal!

Rainy Day Chicken and Rice Soup

It's a Monday morning and it's raining.  Beautiful day for a bowl of wonderful, warm soup.

This recipe comes from Trisha Yearwood.  Her recipes always have that down-home, make you feel good, goodness.

Rainy Day Chicken and Rice Soup

Ingredients

2 tablespoons dried parsley

1/2 teaspoon pepper

1/2 yellow onion, finely chopped

4 boneless, skinless chicken breast halves

5 chicken bouillon cubes

6 carrots, peeled and sliced

4 medium red potatoes, peeled and cubed

6 ounces fettuccine noodles

3/4 cups instant rice, uncooked

One 12-ounce brick processed cheese, cubed (about 3 cups), such as Velveeta

Directions

In a large stockpot combine the parsley, pepper, onion, chicken, bouillon cubes and 10 cups water. Bring to a boil and cook for about 30 minutes. Remove and reserve the chicken from the broth, then strain the broth into a large bowl. Discard the onion mixture. Allow the chicken to cool and cut into cubes.

Measure the broth and add water so that you have 8 cups of liquid in the large stockpot. Add the carrots and potatoes, bring to a boil and cook until the potatoes are done, about 20 minutes. Add the noodles and cook for 10 minutes more. Remove the pot from the heat and add the rice and reserved chicken. Stir the mixture and let it stand for 10 minutes before serving. Garnish with cubed cheese.

Dave's Cheese Ball

Our cousin Dave shared with us his awesome cheese ball recipe years ago. We make it every Christmas. It is a family favorite for sure!

Dave's Christmas Cheese Ball

2, 8 ounce packages of cream cheese, softened

1/2 cup grated cheddar cheese

1/2 cup finely chopped green onions

1 Tbsp. Worcestershire Sauce

2 Tbsp. Mayonnaise

1/2 Tbsp. Garlic Salt or 1 Tbsp. Garlic Powder

Walnuts, finely chopped

Mix all ingredients (except for walnuts) well. Roll into a ball. Roll ball in finely chopped walnuts. Chill.

Pasta Fagoli

Today I am sharing our family recipe for Pasta Fagoli. This is a family favorite. It is super quick and easy to make. It is one of the first soups I make in the fall and I keep it going all Winter long. We love to serve it with French Bread and nice big green salad. 

Pasta Fagoli

1 lb ground Beef

1 Large onion

1-2 Large Carrot

1-2 stalks celery

2 cans Italian tomatoes

1 can garbanzo beans

1 tsp Basil

1 Tsp oregano

1 Tsp Garlic

Dash pepper

3 cups beef broth

6-8 oz. whole wheat Rotini pasta, uncooked

Brown beef and drain fat. Then add all other ingredients and heat to a boil. Simmer 10 min, or until pasta is done. Serve and enjoy. Top with fresh grated Parmesan cheese and baguette.

Bon Appetit!

So Long Summer-Street Tacos

We managed to slip in a quick trip to So. Cal before school started up again.  There is nothing so wonderful as sun, sand and surf!  We experienced it all!

Growing up at our house my mom used to have Taco Night.  We all looked forward to taco night because we all loved our mom's tacos.  My sister, Carri has taken that recipe, added a little Southern California flair and come up with her version of Street Tacos!  

After a day at the beach Carri treated us to these savory, crunchy, Cali fresh tacos.

Carri's Street Tacos

1 doz corn tortillas

1 lb. seasoned meat (hamburger, chicken, fish)

vegetable oil (for frying)

shredded lettuce

shredded cheese

sour cream

tomatoes

avocados

salsa

Heat the oil in a deep frying pan till hot.  Spoon seasoned meat into tortilla shell.  Carefully lay one side of tortilla in hot oil till desired crisp, then flip to other side.  Make sure you are allowing the shell only in the oil.  Place on a paper towel plate to soak up some of the oil.  Continue this process until tortilla shells and meat are combined.

Let cool slightly, then add your favorite toppings.

(Carri seasons her fish with Teriyaki sauce)

So Long Summer!

Triple Chip Cookies and Ice Cream-MMMmmm Monday

My family attended a gathering where cookies and ice cream were the main attraction.  There were many scrumptious cookies to choose from and this was one of the favorites!  

The baker gave us permission to share her recipe...lucky you!

Heidi's Triple Chip Cookies

1 lb. butter (softened), 1 1/2 cups packed brown sugar, 2 cups white sugar.  Cream together for 10 minutes....no shortcuts!  

Add 3 eggs and 2 tbsp. vanilla.  Cream mixture for 3 more minutes. Mix dry ingredients: scant 6 cups flour, 1 1/2 tsp salt, 1 1/2 tsp baking soda.  Mix into wet ingredients.  

Add a heaping cup of each: milk/semisweet/white choc chips.  Scoop with large cookie scoop. Sprinkle with just a bit of sea salt. Bake for 13 min at 350.  

When removing them from oven "drop" the cookie sheet on the counter to crackle them. 

Makes about 5 dozen. 

This recipe makes a HUGE amount of cookie dough so use your heavy duty mixer or cut the recipe in half.  And follow the directions exactly!  Mixing for 10 min. seemed unreal to me but it really does make a difference.  And the "dropping" to crackle is fun to watch.

This is the kind of cookie that is crunchy on the outside (probably due to all the butter!) and soft in the middle with the three chip goodness.  I might even try and add some nuts next time.  Macadamia?  Walnuts?  Delightful.

I whipped up a batch of these cookies at home and decided that we'd better not try and eat them all.  We decided that sharing with our Scout leaders would be a good thing.  They had just returned home (with my son) from a high adventure trip.  My son had a little battle with a hatchet and he lost.  His leaders were kind enough to take good care of him and return him home in one piece!  

They deserve a big thank you.

By the way...the ice cream at the party was served in a fun and clever way.  Jen had purchased cups with lids (Smart and Final) and the night before the party she scooped ice cream into the cups, covered them and then placed them into the freezer.  Just a few minutes before party time she placed the ice cream cups into an ice filled tub.  The ice cream remained solid most of the party...and it was HOT outside.  Like 100 degrees HOT.

Cookies and Ice Cream.  Great Summer treat!

Honey Lime Chicken Enchilada's - MMMmmm Monday

I got this yummy recipe from my friend Janay during a recipe swap. It has been one I have used over and over. There are lots of different Honey Lime Chicken Enchilada's out there, but this one is by far my favorite. Thanks Janay! I also saw an almost identical recipe on this site.

Honey lime Chicken Enchilada's

Ingredients:

1/3 cup Honey

1/4 cup Lime Juice (or 2 large Limes)

2 tsp. to 1 Tbsp. Chili Powder

2 large Garlic cloves, finely minced

1 pound chicken, cooked and shredded

12 Flour or Corn Tortilla's

2 cups Mexican Blend Cheese

1 can Black Beans

1 14 oz can Green Enchilada Sauce

1/2 to 3/4 cup Heavy Cream

non stick cooking spray

1 Tbsp chopped cilantro, to garnish

• Cilantro Lime Rice
• 2 Tablespoons butter
• ▢
  1 cup uncooked white long rice
• ▢
  juice and zest from 1 large lime
• ▢
  14 oz can chicken broth
• ▢
  1/4 cup finely chopped cilantro
• ▢
  ¾ teaspoon salt and pepper to taste

Preheat oven to 350 degrees. Place cooked and shredded chicken in a medium sized bowl. Set aside. In a small bowl, place the honey, lime juice, chili powder and minced garlic. Whisk together thoroughly to combine. Pout this mixture over the chicken and cover with plastic wrap. Allow to marinate for 30 minutes.

Spray sides of a 9x13 baking dish with cooking spray. In a medium bowl combine the Enchilada Sauce and Heavy Cream. Spread about 1/2 cup of the mixture in the bottom of 9x13 pan. 

Add a large spoonful (about 1/4 cup)  of the chicken mixture down the center of each tortilla. Cover with a big pinch of cheese, then roll tortilla up. Place enchilada seam side down in baking dish. 

Repeat with the remaining chicken, cheese and tortillas. Use the remainder of cheese for topping the enchiladas in the pan. Pour the remaining green enchilada sauce over the top of the enchiladas. Bake at 30 to 35 minutes or until cheese is melted and bubbly. Serve with this delicious Cilantro Lime Rice recipe from I heart naptime. 

Enjoy!

Strawberry Spring Salad

This salad is the bomb!!! (is this term still used by kids these days?) Well, I don't care, it is. I got this recipe from my friend Pam who got it from her sister-in-law Michelle. She graciously has allowed me to share it with you. You are so lucky! Your life will never be the same after you eat this delicious, quick and easy to make salad. You think I'm kidding? I'm not.  

Strawberry Spring Salad

1 bag spring mix

1 pkg sliced strawberries

1/4 sliced red onion

1 pkg candied pecans or almonds (sugar them yourself instead of buying. It's easy and tastes so much better)

1 pkg Feta or 1 log Goat cheese (I used to always use feta, but I really prefer goat cheese with it now)

Dressing:

1/3 cup vegetable oil

3 Tbsp. sugar

3 Tbsp. apple cider vinegar

1 Tbsp. chopped parsley

1/2 tsp. salt

dash pepper

10 dashes Lousiana Hot Sauce

Prepare dressing and refrigerate. Prepare salad and mix all ingredients. Shake and mix dressing right before serving so salad doesn't get soggy. Enjoy!

Banana Bread Muffins - MMMmmm Monday

Kellie got this Banana Bread recipe from her friend Dawn back in 2007. She was nice enough to share with me and this is now my go to recipe for Banana Bread. They are super easy to make and really delicious. Next time you are looking at those black bananas on the counter your family never got around to eating - try this recipe. You will love it!

Banana Bread/Muffins

2/3 cup shortening

1 cup sugar

Mix and add 4 eggs

Mix and add 1 cup flour

Mix and add 2 cups blended Banana

Mix and add 1 cup flour

Mix and add 1 tsp. baking powder, 1 tsp. baking soda, 1 tsp salt

Mix and add 1 cup flour

Mix and add 1 tsp baking powder and 1/2 cup flour

1 bag chocolate chips (optional)

Bake at 350 degrees for 40-45 minutes (22 minutes for muffins)

Enjoy!

Zucchini, Mushroom & Pepper Frittata - MMMmmm Monday

1. I know it's not Monday

2. Kellie and I have been on a bit of a blog vacation

3. I realized today that I have a really hard time spelling zucchini

I wanted to share with you a DELICIOUS recipe I got from my friend Katie. She served it at her daughter's baby shower and I couldn't get enough. I had to ask for the recipe so I could make it myself at home. It's really yummy! She got the recipe from a Bed & Breakfast in Nevada City, California.

I hope you will try it out. It's very simple to make. I didnt have a springform pan, so I just used a 9x13 casserole dish and it turned out fine. I think a springform might make the crust a little crustier and it would be taller.

Zucchini, Mushroom & Pepper Frittata

1/2 each red & yellow peppers, chopped in 1/2 inch pieces

10 mushrooms, thinly sliced like a pie from the center

2 Zucchini, chopped in 1/4 inch pieces

1 small onion, chopped

1 lg garlic clove, minced

2 Tbsp. Butter

6 Eggs

1/4 c. Light Cream

1 lb. (16oz) Cream Cheese

2 C. Cheddar Cheese, Shredded

2 C. Sourdough Bread, cubed

1 tsp. Salt

1/4 tsp. Pepper

Saute peppers. mushrooms, zucchini, onion and garlic in butter until zucchini is crisp-tender. Cool Slightly.

In blender, beat eggs with cream. Add cream cheese. In a large bowl, combine egg mixture, cheddar cheese, bread, salt, pepper and cooled, sauteed vegetables. Mix well. Pour into greased, 10 inch springform pan. 

Bake in preheated 350 degree oven for 1 hour or until set in center. Cool for 10 minutes before cutting.

Enjoy!

Christmas Cheer! Peanut Butter Swirl & Peppermint Bark-MMMmmm Monday

Are we having fun yet!  

SIMPLIFY has been a word that keeps running through my thoughts this year.  I've always disliked that word because it often becomes an excuse to do nothing.

  

I'm beginning to see-the-light!  

As I pulled out the Christmas boxes laden with all kinds of bulbs, bows and beautiful, sparkly fun I decided to make a decision right then and there...to simplify.

What was most important in those boxes of Christmas fluff?  Well, there were a lot of important, meaningful, wonderful things that have created beautiful Christmas memories through the years.  I kept those items.

The other things...It was a nice feeling to donate those to a couple of  local charities.  

We've all heard the phrase, Less is More. 

That was the first gift of Christmas I gave myself this year.

In keeping with simplicity I wanted to share two recipes that have been around my holiday kitchen for many years.  

A fast holiday treat to give away or just to eat!

P-Nut Butter Swirl

2 large pkgs. of white chocolate chips-(Guittard or Girradelli)

1/2 cup peanut butter

1 regular size Hershey bar

Melt vanilla chips on stove top or microwave.  Add peanut butter to melted mixture.  Pour onto greased (or parchments paper) 9X13 jelly roll pan.  Drizzle choc. bar across top of mixture in pan.  Run knife lengthwise then widthwise to score.  Refrigerate for 20 min.  Can be cut into bars/bite size pieces.

Peppermint Bark

2 large pkgs. white chocolate chips

candy canes

peppermint flavoring

red food coloring

Melt white chocolate on stove top or microwave oven.  Add ground up canes and peppermint flavoring (to taste) and pink tinge of food coloring.  Pour onto wax paper or cookie sheet.  Cool and Break into pieces.

Ham and Cheese Sliders-MMMmmm Monday

I haven't eaten something this extraordinary in a long time! 

 Our PTA has some of the greatest ladies I know serving on our Executive Board.  One of these ladies has been serving as our SEOP Dinner Chair for almost ten years.  She makes the greatest food!  Just recently she served these ham and cheese sliders (along with equally delicious side dishes) to our teachers right before they conducted their parent/teacher conferences.

Dianne said the sliders are super easy to make and always get rave reviews.  Our teachers came back for seconds and thirds, until everything was gone.

Ham and Cheese Sliders

Ingredients

24 white dinner rolls

24 pieces honey ham

24 small slices Swiss cheese

2/3 cup mayonnaise

2 TB Dijon mustard

Poppy seed sauce:

1 Tablespoon poppy seeds

1/2 cup butter, melted

1 Tablespoon minced onion

1/2 teaspoon Worcestershire sauce

Instructions

In a small bowl, mix together mayonnaise and mustard. Spread onto both sides of the center of each roll. Place a slice of ham and a slice of Swiss inside of each roll. Close rolls and place them into a large baking dish or heavy cookie sheet. Place very close together.

In a medium bowl, whisk together all of the poppy seed sauce ingredients. Pour evenly over all of the sandwiches. You do not have to use all of the sauce! Just use enough to cover the tops. Let sit 10 minutes or until butter sets slightly. Cover with foil and bake at 350 degrees for 12-15 minutes or until cheese is melted. Uncover and cook for 2 additional minutes or until tops are slightly brown and crispy. Serve warm. Note: Sandwiches can be assembled a day ahead and kept in the fridge ready to bake.

Old Time Hearty Beef Stew-MMMmmm Monday

When the weather turns cold don't you just crave some of your favorite comfort foods?  This week it started to look like winter outside and it definitely felt like winter inside.  I pulled on a sweater and sat down with a bunch of my  favorite cookbooks.  The Better Homes and Gardens is one of my favorites from many years ago...it might have even been my mom's cookbook!

  

I was looking for a soup or stew recipe that reminded me of Mom's.  I found it!  This recipe has an ingredient that most stews do not...cloves (or Allspice)!  It is exactly what a fall recipe needs, and exactly what I was looking for.

Along with the stew, I baked up some biscuits and steamed cups of hot cocoa.  Dinner that night felt warm and cozy inside and out!

Old-Time Hearty Beef Stew

(Better Homes and Gardens NEW Cook Book)

2 pounds beef stew meat, cut in 1 ½ inch cubes

2 tablespoons shortening (I used cooking oil)

1 teaspoon Worcestershire sauce

1 clove garlic

1 medium onion, sliced

1 or 2 bay leaves

1 tablespoon salt

1 teaspoon sugar

½ teaspoon paprika

¼ teaspoon pepper

Dash ground allspice or cloves

6 carrots, pared and quartered

4 potatoes, pared and quartered

1 pound small white onions

3 tablespoons all-purpose flour

In Dutch oven, thoroughly brown meat in 2 tbsp. hot shortening, turning often.  Add 2 cups hot water and next 9 ingredients.   Cover; simmer for 1 ½ hours, stirring occasionally to keep from sticking.  Remove bay leaves and garlic.  Add vegetables.  Cover and cook 30 to 45 minutes, or till vegetables are tender.

Slowly blend 1/3 cup cold water into 3 tablespoons flour.  Stir slowly into hot stew mixture.  Cook and still till bubbly.  Cook and stir 3 minutes longer.  Serve stew in bowls.  Makes 6 to 8 servings.

(I thought I might trying adding kale or spinach leaves next time-just for a little added yumminess!)

Pumpkin Bars-MMMmmm Monday

Ingredients

Bars:

o    4 eggs

o    1 2/3 cups granulated sugar

o    1 cup vegetable oil

o    1 (15 ounce) can pumpkin

o    2 cups all-purpose flour

o    2 teaspoons baking powder

o    2 teaspoons ground cinnamon

o    2 teaspoons pumpkin pie spice

o    1 teaspoon salt

o    1 teaspoon baking soda

Frosting:

o    1 (8 ounce) package cream cheese, softened

o    1/2 cup unsalted butter, softened

o    2 cups powdered sugar

o    1 teaspoon vanilla extract

Instructions

1.    Preheat the oven to 350 degrees.

2.    Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy. Stir together the flour, baking powder, cinnamon, pumpkin pie spice, salt and baking soda. Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.

3.    For a thick cake-like bar: Spread the batter into a greased 13 by 9-inch baking dish. Bake for 35-40 minutes. Test the center with a toothpick to check for doneness. For a thinner bar: Spread batter into a greased jelly roll pan and bake for 18-20 minutes, checking for doneness with a toothpick.

4.    Let cool completely before frosting.

5.    To make the frosting: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the sugar and mix at low speed until combined. Stir in the vanilla and mix again. You may need to add a little milk to make it spreadable if your butter wasn't soft enough. Spread on cooled pumpkin bars and cut into squares or cut bars first and frost individually.  Original recipe found here.

     These were so delicious that I decided to share.