Awesome Sauce Meatloaf
This is the best meatloaf I've ever made! The recipe is from Kim, a friend of mine who passed away at a very young age of 45! The sauce is what takes this meatloaf to the top!
2 pds. ground beef1 cup cracker crumbs1 medium onion-choppedsalt & pepper to taste1 egg- beaten3/4 cup ketchup1/2 green pepper, diced (optional)
Combine all, form into loaf and bake at 350 covered for 1 hour.
1/2 cup milk2 tbls. worcestershire sauce4 tbls. brown sugar1/2 cup ketchup1 can ( 8 oz.) tomato sauce
Mix well. Drain cooked meatloaf. Pour sauce over meatloaf and cook 15 more minutes, uncovered. Served with cheesy rice.
Italian Stuffed Pepper Cups
My DD named this recipe when she asked me when I was going to make "pepper cups" again! So my stuffed peppers became pepper cups!
4 large green peppers1.25 pds. ground beef1/2 cup cooked white rice28 oz. favorite pizza sauce (I use Contadina)1 envelope (0.7oz) dry Italian dressing seasoning mix ( I use Good Seasons)2 cups shredded Italian cheese3 Tbls. grated Parmesan cheese (or a little more)
Preheat oven to 350 degrees.
Brown beef and drain. Return to skillet and add cooked white rice, pizza sauce, Italian seasoning mix, 1 cup of shredded Italian cheese and 2 Tbls. grated Parmesan cheese. Simmer 10 minutes.
In the meantime, cut the tops off of the green peppers and cut pepper in half from the top. Clean out seeds and inside. Use the remaining Tbls. Parmesan cheese and dust the inside of all pepper halves.
Fill peppers with beef mixture and lay on baking sheet. Top each pepper with remaining shredded Italian cheese.
Bake uncovered for 45-55 minutes or until cheese has browned.
Vegetable Beef Soup
This is my DH recipe! He tweaked this recipe for over a year trying to clone his late grandma's veggie soup and he thinks he has it perfect! He is very proud of his soup and when this soup is made in our house, he is the only one who makes it!
3 lbs. ground beef or chuck2 cups onion-chopped4 cups new potatoes-cubed1/4 head cabbage-chopped3 (12 oz each) V-8 juice1 (14 oz each) beef broth, chicken broth, vegetable broth1 (15 oz) peas & carrots2 (15 oz each) corn2 (15 oz each) green beans1 (14.5 oz) crushed tomatoes1 can waterSeasoned salt, pepper to taste
In a 8 quart pot, brown beef and 1 cup onion. Drain.
Return to pot and add remaining ingredients. Bring to a boil and then simmer, uncovered for 1 hour. In the last 30 minutes of simmer add some more seasoned salt. ( he uses Lawry's) Then let sit 1 hour to thicken and do not stir.
My mom made these as I was growing up in her electric skillet and I make them the same way! To get a cube steak tender, soak in buttermilk, 30 minutes or so!
4-6 beef cubed steak patties1 small onion-chopped1 tbls. minced garlic (in a jar)15 oz. favorite pizza sauce2 cups mozzarella or italian style cheese blend-shredded1 tbls. extra virgin olive oil4-6 slices Texas toast garlic bread
Put olive oil in pan and heat. Add cube steaks and brown.
Remove steaks from pan and saute onions and garlic.
Return steaks to pan and add pizza sauce. Heat covered 20 minutes. Add cheese to the top of each pattie until melted.
Bake garlic bread according to directions.
Top each slice of garlic bread with a pizza burger.
Italian Chicken Pita Pockets
This is a recipe I just threw together one night to use up some prosciutto and pita bread that I had leftover! It was one tasty dinner!
1 pd. boneless, skinless chicken breast tenders- cut into stripsVegetable oil to coat skilletSalt to tasteFresh ground pepper to taste1 Tbls. minced garlic (I use the jar)1 Tbls. dry Italian dressing seasoning mix1/2 cup marinara sauce- heated1 cup shredded mozzarella chesse1 Tbls. grated Parmesan cheese6 slices Prosciutto ham- cut each slice in 1/24-6 large sandwich size pita bread- cut tops off
Add salt, pepper, garlic and Italian seasoning mix to chicken and rub into both sides of meat well. Heat oil in skillet and brown chicken. Remove from skillet and drain.
Put strips of chicken into pita's. Spoon heated marinara sauce and mozzarella into each pita over chicken. Add pieces of prosciutto into pita and sprinkle with parmesan.
Bake at 350 degrees 6-10 minutes or until heated through.
Perfect for an appetizer or anytime! My family requests this sometime just for dinner!
1 pd. ground beef1 pd. sausage1 pd. Velvetta cheese-cubed1 tsp. worcestershire sauce1 tsp. oregano1 tsp. garlic salt2 loaves small squares party rye bread
Brown ground beef and sausage and drain. Add cheese, worcestershire, oregano and garlic salt and heat until cheese is melted.
Spoon meat on to bread and use the broiler or toaster oven to toast until crispy.
Old English Cheese Dip & Bagels
This is another great appetizer and a great way to use Kraft Old English Cheese!
1 (5 oz) jar Old English cheese (Kraft)1 (8 oz) cream cheese-softenedBagels (onion, garlic, everything, plain or whatever you like) cubed
Put both cheeses in a microwave safe dish. Microwave until you can easily mix together.
Serve with fresh, soft and cubed bagels.
The best way to make these in a crockpot with no mess is to use a crockpot liner! I love the liners and use them with anything I make in the crockpot!
1 small jar grape jelly2 jars chili sauce2 bags frozen meatballs
Heat jelly and chili sauce in pan until jelly is liquid. Put meatballs in crockpot or pot on stovetop. Add sauce and cook 4 hours on low in crockpot or simmer on stovetop for 1-1/2 hours.
No Heat No Meat Taco Salad
I named this recipe No Heat No Meat because there is no heat from cooking anything and it's a no meat dish! A very refreshing salad!
8 oz. cream cheese softened8 oz. sour cream1 package taco seasoning mix
Mix and spread in casserole dish.
Top with as much as you'd like of these:
Shredded lettuceChopped tomatoes Chopped onionsShredded Cheddar CheeseBlack olives
Serve with toritilla chips.
Italian Baked Pork Chops
Amy (cooknchic) gave me this recipe and I tweaked it a little by adding the garlic and Italian seasoning into the half can of diced tomatoes! I also added the sprinkle of parmesan cheese. The pork chops are delicious and your house will smell wonderful when it is baking! It taste very Italiany! The black olives are totally optional! Myself and DS love the olives added to it but the rest of my family doesn't so I add some to half of the chops and not the others! Taste great either way! I add the olives after the chops are done baking!
6 pork chops-bone in15 oz. diced tomatoes8 oz. tomato sauce1 Tbls. minced garlic (in a jar)1 envelope (0.7oz) dry Italian dressing seasoning mixTo taste: garlic salt, ground peppercorn, dry chopped onion (in a jar)Parmesan cheese for sprinkling12 black olives-cut in halves
Preheat oven to 350 degrees. Season both sides of pork chops with garlic salt, ground peppercorn, Italian seasoning mix and dry chopped onion. Rub into meat.
In a sprayed 9x13 sprayed casserole dish layer half of diced tomatoes, and all pork chops. In the remaining diced tomatoes in the can add the minced garlic and remaining Italian seasoning mix. Mix well and add to the top of chops. Top with all of tomato sauce and parmesan cheese.
Cover with foil and bake 45-55 minutes.
Let meat rest about 15 minutes when finished. Top with olives.
I am going to post this the way the layers go. It is much easier so check each layer for the ingredients.
Mix together and bake in a 9x13 pan at 350 degrees for 13 minutes. Cool.
Mix well and spread on crust.
Beat until thick and spread over layer #2
Spread top with remaining cool whip and another 1/2 cup pecans.
Refrigerate 4 hours.
Note: You can use any flavor pudding you like and just change the name. I have used chocolate and called it Chocolate Dessert. Pistachio is good too!
Layer #1 (crust)
Spread top with remaining cool whip and another 1/2 cup ofpecans.
Spread top with remaining cool whip and another 1/2 cup pistachios.
White Bean Chicken Chili
You can make this chili with as much heat or as little heat as you like. For less heat use green chilies in place of the jalapeno.
2 pounds ground chicken-browned1 medium onion, chopped1-1/2 teaspoons garlic powder1 tablespoon extra virgin olive oil3 cans (15-1/2 ounces each) great northern beans3 cans (14-1/2 ounces) chicken broth1 can (4 ounce, but only use 1/2 can) diced jalapeno peppers, drained1 Tbls. lime juiceLawry's seasoned salt & cracked black pepper to taste1 Tbls. hot sauce1 Tbls. chili powder1/4 teaspoon dried oregano1/4 teaspoon cayenne pepper1/4 teaspoon cumin1 cup sour cream1/2 pint whipping creamShredded Monterey Jack cheese
In a large pot, saute chicken, onion and garlic powder in oil. About half way through browning add lime juice and seasoned salt and pepper.
When chicken is browned add beans, broth, jalapeno peppers and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
Remove from the heat; stir in sour cream and whipping cream. Let chili rest 5 minutes or so and mix well.
Top with shredded cheese when plated and a dollup of sour cream if desired!
Mom's Potato Soup
This soup is so yummy and a cure all for everything and perfect for a cold winter day! It is very easy to make and a very creamy soup!
When I've been sick, Mom would send me a pot of this and it would make my tummy feel better and it chases away the blues!
4 pounds potatoes-washed, peeled & diced into bite size pieces1 small onion-diced1 small carrot-cut into match stick size (this is optional)Salt & Pepper to taste4-5 cups milk1 stick butter-cut into squares1-2 cups instant mashed potato flakesreal bacon bit pieces for topping
In a pot, put enough water to cover potatoes and boil until almost tender.
After boiling potatoes, drain 1/2 of the water out. Add milk, onion, carrots, butter, salt & pepper to potatoes and water.
Cover and boil gently until potatoes are tender, about 30 minutes. Add instant potato flakes and gently boil to desired thickness.
If you get it to thick, just add more milk. I always add more salt when plated.
Top with bacon bit pieces and serve.
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