This was a quick meatloaf to put together and it was really tasty. It didn't really keep in a solid loaf for me after cooking (i.e. it kind of feel apart),but it was yummy anyway. Ryan really enjoyed it too.
Barbecue Meatloaf From Kraft.com
1 pound ground beef
1/2 c quick cooking oats
1/2 c onion finely chopped
1/2 c thick and spicy barbecue sauce (or whichever kind you prefer)
1 egg, beaten
Mix the above ingredients together, except for 1/4 cup of barbecue sauce. Shape into a loaf in an 8x12" pan and bake at 375 for 50-55 minutes or until temperature reaches 160 in the center. Remove from oven and let cool for 5 minutes. Spoon remaining 1/4 cup sauce over top.
Friday, January 9, 2009
Thursday, January 8, 2009
Pumpkin Pie
It's still an excellent time to make a pumpkin pie. Delicious with any meal, this recipe for pumpkin pie is yummy and a cinch to make. Enjoy!
Pumpkin Pie From Better Homes and Gardens New Cookbook
1 pie crust, thawed
1 15oz can pumpkin (about 1 3/4 c)
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 eggs, slightly beaten
3/4 c half and half, light cream or milk
Preheat oven to 375. For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork until combined. Gradually add half and half; stir just until combined.
Place pastry lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil and bake about 25 minutes more or until a knife inserted in the center comes out clean. Cool on wire rack. Cover and chill within 2 hours.
Pumpkin Pie From Better Homes and Gardens New Cookbook
1 pie crust, thawed
1 15oz can pumpkin (about 1 3/4 c)
1/2 c sugar
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 eggs, slightly beaten
3/4 c half and half, light cream or milk
Preheat oven to 375. For filling, in a bowl combine pumpkin, sugar, cinnamon, ginger, and nutmeg. Add eggs; beat lightly with a fork until combined. Gradually add half and half; stir just until combined.
Place pastry lined pie plate on oven rack. Carefully pour filling into pastry shell. To prevent overbrowning, cover edge of the pie with foil. Bake for 25 minutes. Remove foil and bake about 25 minutes more or until a knife inserted in the center comes out clean. Cool on wire rack. Cover and chill within 2 hours.
Monday, January 5, 2009
Farmers' Casserole
This is an easy and delicious breakfast dish. I was looking for something different for breakfast one weekend besides the regular eggs and bacon and I found this recipe. It's quick to prepare and quick to disappear.
Farmer's Casserole From Better Homes and Gardens New Cookbook
3 cups frozen shredded has brown potatoes
3/4 c shredded cheese (Monterey Jack, Pepperjack or Cheddar)
1 c diced cooked ham
1/4 c sliced green onion
4 eggs, beaten
1 1/2 c milk
Coat a 2 qt square baking dish with nonstick cooking spray. Arrange hash browns evenly in dish. Sprinkle with cheese, ham and green onion.
In a medium bowl combine eggs, milk and 1/8 tsp salt and 1/8 tsp ground pepper. Pour egg mixture over layers in dish.
Bake, uncovered, in a 350 degree oven for 40 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.
Farmer's Casserole From Better Homes and Gardens New Cookbook
3 cups frozen shredded has brown potatoes
3/4 c shredded cheese (Monterey Jack, Pepperjack or Cheddar)
1 c diced cooked ham
1/4 c sliced green onion
4 eggs, beaten
1 1/2 c milk
Coat a 2 qt square baking dish with nonstick cooking spray. Arrange hash browns evenly in dish. Sprinkle with cheese, ham and green onion.
In a medium bowl combine eggs, milk and 1/8 tsp salt and 1/8 tsp ground pepper. Pour egg mixture over layers in dish.
Bake, uncovered, in a 350 degree oven for 40 minutes or until a knife inserted near center comes out clean. Let stand 5 minutes before serving.
Pumpkin Bread
I enjoy baking so that we have muffins or breads for breakfast. Ryan often just grabs something on his way out the door on the way to work so it's handy having muffins or quick breads that will be a lot easier to eat in the car then cereal. I froze some pumpkin that I had grown in our garden and some that I bought locally. I just cooked the pumpkin and then pureed it and it's keeping nicely in the freezer. I pulled out a package of pumpkin the other day to make some bread and it turned out really good.
Pumpkin Bread From Better Homes and Gardens New Cookbook
3 c sugar
1 c cooking oil
4 eggs
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 c water
1 15 oz can pumpkin
Preheat oven to 350. Grease the bottom and 1/2" up the sides of 2 9x5" loaf pans or 3 8x4" loaf pans; set aside. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake for 55 to 65 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Pumpkin Bread From Better Homes and Gardens New Cookbook
3 c sugar
1 c cooking oil
4 eggs
3 1/2 c flour
2 tsp baking soda
1 1/2 tsp salt
1 tsp ground cinnamon
1 tsp ground nutmeg
2/3 c water
1 15 oz can pumpkin
Preheat oven to 350. Grease the bottom and 1/2" up the sides of 2 9x5" loaf pans or 3 8x4" loaf pans; set aside. In an extra-large mixing bowl beat sugar and oil with an electric mixer on medium speed. Add eggs and beat well; set sugar mixture aside.
In a large bowl combine flour, baking soda, salt, cinnamon, and nutmeg. Alternately add flour mixture and the water to sugar mixture, beating on low speed after each addition just until combined. Beat in pumpkin. Spoon batter into prepared pans.
Bake for 55 to 65 minutes or until a wooden toothpick inserted in the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks. Wrap and store overnight before slicing.
Maple Brined Turkey
This is getting posted a little late, but this was one of the best turkey's we've ever had. We made this for Thanksgiving and it was easy to put together and turned out so juicy and tasty! We doubled the recipe for an 18 pound turkey.
Maple Brined Turkey From Better Homes and Gardens New Cookbook
1 1/2 gallons water
1 1/2 cups pure maple syrup or maple-flavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-to 10 pound turkey (not self basting type)
cooking oil
For brine, in a 10 quart pot combine water, syrup, salt and brown sugar; stir to dissolve sugar and salt. Set aside.
Rinse the turkey body cavity; remove any excess fat from cavity. Add turkey to brine in pot. Cover and marinate in the refrigerator for 12 to 24 hours.
Remove turkey from brine; discard brine. Drain turkey; pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail, if available. If there is no band of skin, tie drumsticks securely to the tail. Twist wing tips under the back. Brush with oil. Cover loosely with foil.
Roast turkey in a 325 degree oven for 2 1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs will cook evenly. Continue roasting uncovered, for 30 to 45 minutes more or until thermometer registers 180 degrees. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer to cutting board. Carve.
Maple Brined Turkey From Better Homes and Gardens New Cookbook
1 1/2 gallons water
1 1/2 cups pure maple syrup or maple-flavored syrup
1 c coarse salt
3/4 c packed brown sugar
1 8-to 10 pound turkey (not self basting type)
cooking oil
For brine, in a 10 quart pot combine water, syrup, salt and brown sugar; stir to dissolve sugar and salt. Set aside.
Rinse the turkey body cavity; remove any excess fat from cavity. Add turkey to brine in pot. Cover and marinate in the refrigerator for 12 to 24 hours.
Remove turkey from brine; discard brine. Drain turkey; pat dry with paper towels. Place turkey, breast side up, on a rack in a shallow roasting pan. Tuck drumstick ends under the band of skin across the tail, if available. If there is no band of skin, tie drumsticks securely to the tail. Twist wing tips under the back. Brush with oil. Cover loosely with foil.
Roast turkey in a 325 degree oven for 2 1/4 hours. Remove foil; cut band of skin or string between drumsticks so thighs will cook evenly. Continue roasting uncovered, for 30 to 45 minutes more or until thermometer registers 180 degrees. Remove turkey from oven. Cover with foil; let stand for 15 to 20 minutes before carving. Transfer to cutting board. Carve.
Sauteed Chicken with tomato relish and spinach
This is another excellent recipe from Martha Stewart's Everyday Food. It was simple to prepare and very delicious. It is a great way to get more veggies into the family meal. I served this with some rice made with some chicken broth and seasoned with some parsley, garlic powder and butter. Yum! Easy and Delicious.
Sauteed Chicken with tomato relish and spinach From Martha Stewart's Everyday Food Jan/Feb 2009
1 can (14/5 0z) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley (or a couple T dried)
2 T olive oil
2 T fresh lemon juice
1 T jarred capers, drained
coarse salt and pepper
4 boneless, skinless chicken breast halves
2 pkg (10 oz each) frozen leaf spinach, thawed and squeezed dry
In a bowl, stir together tomatoes, parsley, 1 T olive oil, lemon juice, and capers. Season tomato relish with salt and pepper.
Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4" thick.
In a large nonstick skillet, heat 1 T oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Sauteed Chicken with tomato relish and spinach From Martha Stewart's Everyday Food Jan/Feb 2009
1 can (14/5 0z) diced tomatoes in juice, drained
1/2 cup chopped fresh parsley (or a couple T dried)
2 T olive oil
2 T fresh lemon juice
1 T jarred capers, drained
coarse salt and pepper
4 boneless, skinless chicken breast halves
2 pkg (10 oz each) frozen leaf spinach, thawed and squeezed dry
In a bowl, stir together tomatoes, parsley, 1 T olive oil, lemon juice, and capers. Season tomato relish with salt and pepper.
Working with one piece at a time, lay chicken flat; holding a sharp knife parallel to work surface, split in half horizontally. Cover with plastic wrap; lightly pound each cutlet with a meat mallet or bottom of a heavy skillet until 1/4" thick.
In a large nonstick skillet, heat 1 T oil over medium-high. Cook cutlets, in batches, until browned and opaque throughout, 1 to 3 minutes per side. Transfer to a plate, and cover loosely with foil.
To skillet, add spinach; season with salt and pepper. Cook, stirring, until heated through, 2 to 3 minutes. Top chicken with tomato relish, and serve with spinach.
Pan-Grilled Pork Kebabs
This recipe is from Martha Stewart's Food Magazine. It was a simple, yet fancy dinner one night last week for us. It was very tasty and my husband thought it was fantastic!
Pan-Grilled Pork Kebabs From Food Everyday, January/February 2009
3/4 c long grain white rice
1 pkg (10 oz) frozen peas, thawed
1 pork tenderloin (1 pound), cut into 1 1/2" chunks
1 navel orange, cut into chunks (keep rind on)
coarse salt and pepper
4 tsp vegetable oil
1/4 c honey
1/4 c spicy brown mustard
Preheat oven to 200; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
Alternately thread pork and orange chunks onto 8 6" wooden skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 tsp oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 tsp oil; cook remaining skewers. Microwave for 1 minute at a time if pork isn't cooked through.
In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.
Pan-Grilled Pork Kebabs From Food Everyday, January/February 2009
3/4 c long grain white rice
1 pkg (10 oz) frozen peas, thawed
1 pork tenderloin (1 pound), cut into 1 1/2" chunks
1 navel orange, cut into chunks (keep rind on)
coarse salt and pepper
4 tsp vegetable oil
1/4 c honey
1/4 c spicy brown mustard
Preheat oven to 200; place a baking sheet in oven. Prepare rice according to package instructions. Stir in peas, and heat briefly to warm through.
Alternately thread pork and orange chunks onto 8 6" wooden skewers; season with salt and pepper. Heat grill pan to medium; brush with 2 tsp oil. Cook half the skewers until pork is opaque throughout, 4 to 6 minutes per side; transfer to oven to keep warm. Brush grill pan with 2 tsp oil; cook remaining skewers. Microwave for 1 minute at a time if pork isn't cooked through.
In a small bowl, whisk together honey and mustard; season with salt and pepper. Reserve half of sauce for dipping.
Working in two batches, return skewers to grill pan, and heat over high, brushing with sauce, until glazed, about 2 minutes. Serve with rice and reserved sauce.
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