Country Meatloaf and Mashed Potato Casserole

 

1 to 1 1/2 lbs ground beef

1/2 cup chopped onion

2 slices white bread, torn into chunks

1 egg

1/3 cup ketchup

1 tsp Worcestershire Sauce

1/2 tsp salt

1/2 tsp pepper

3 cups seasoned mashed potatoes

 

~ Preheat oven to 350 degrees. Coat an 8 inch baking dish with cooking spray.

Combine all ingredients except the mashed potatoes. Place mixture in baking dish and bake for 35 minutes.  Drain off any fat and grease.

Even spread mashed potatoes on top of meat.  Return to oven and bake for another 30 minutes.

Amish Broccoli Bake

1 can (10 oz) cream of mushroom soup

1 cup mayo

1/2 cup chopped onion

1/2 tsp salt

1/4 tsp pepper

2  10 oz bags of broccoli, thawed

1 cup shredded cheddar

1  6 0z package of herb stuffing mix

1/4 cup butter, melted and divided in half

 

~ Preheat oven to 350 degrees.  Coat a 3 quart casserole dish with cooking spray.

Combine soup, mayo, onion, salt and pepper.

Place half the broccoli in the casserole dish.  Sprinkle with half the cheese, and half the stuffing mix.  Pour half the butter and then half the soup mixture on top.

Repeat a second layer of all.

Bake 35-40 minutes.

Taco Stuffed Peppers

4-6 peppers

1 lb ground beef

taco seasoning

1 small can of corn

1 can of black beans, drained and rinsed

shredded cheddar

tortilla chips

your choice of taco toppings

~Preheat oven to 350 degrees.

Cut the tops off the peppers and clean out the insides. Boil 3-4 minutes and then set on a paper towel to drain and dry.

Brown hamburger. Add corn, black beans, taco seasoning, and 3/4 cup of water. Bring to a boil, and then let simmer about 10 minutes.

Fill each pepper with the taco mix and place in a baking dish.

Bake 25 minutes. Top with shredded cheddar and then bake 5 minutes more.

Top with crushed tortilla chips and your choice of toppings.

French Toast Angel Food Cake

1 Angel Food cake, already made (I bought one in grocery bakery.)

6 eggs, beaten

1 cup milk

3 Tbsp sugar

2 tsp vanilla

4 Tbsp butter

maple syrup

nutmeg

whipped topping

cherries, strawberries, blueberries… your choice

~Combine eggs, milk, sugar and vanilla, and whisk well.

Slice the Angel Food cake into 8 slices.

Soak each slice in the egg mixture, on all sides, but no longer than a minute.

Heat skillet over medium heat. Add 2 Tbsp butter and swirl until melted.

Cook 4 slices at a time, turning to cook on each side, until golden. Remove, add the remaining butter, and cook the last 4 slices.

If serving for guests, place back into the cake shape.

Top with maple syrup, sprinkle with nutmeg.

Add whipped topping and your choice of fruit.

Cake Batter Dip

1 package cake mix, your choice ( I used Funfetti for the kids.)

1-1/2 cups vanilla yogurt

2 cups whipped topping

~Combine all ingredients in a large bowl until creamy and smooth.

Refrigerate at least 1 hour.

Serve with your favorite cookie, animal cookie…

*I learned the hard way that this does expand while chilling. So make sure you give it room to grow!

Easy Tasty Pizza Crust

.25 oz dry yeast

1 cup warm water

2 cups flour (it called for bread flour, but all-purpose worked great too!)

2 Tbsp olive oil

1 tsp salt

2 tsp sugar

1/2 tsp garlic powder

1 tsp dry basil

extra flour

~Mix yeast and water until yeast is dissolved.  Let set for 10 minutes until it looks creamy.

Mix flour, evoo, salt, sugar, basil, garlic and yeast mixture in a large bowl until it forms a stiff (still sticky!) dough.

Cover and let rise (I left it at room temp.) for 30 minutes.

Preheat oven to 400 degrees.

Place dough on a floured surface and knead and flatten into your crust shape.

Add pizza sauce and cheese.  Top with your choice of toppings.

Bake for 20 minutes.

 

Parmesan Honey Pork Roast

2-3 lb pork roast

2/3 cup Parmesan cheese

1/2 cup honey

3 Tbsp soy sauce

2 tsp dry basil

1 tsp minced garlic

2 Tbsp olive oil

1/2 tsp salt

2 Tbsp cornstarch

1/4 cup cold water

 

~Spray the inside of the slow cooker with cooking spray.  Place the roast inside.

Mix all ingredients up to and including the salt.  Pour over roast.

Cook on low for 6-7 hours.

Remove roast and keep warm.  Skim off the fat from the sauce.  Pour the sauce into a small pan.  Mix the water and the cornstarch until well dissolved.  Gently mix the cornstarch and water with the sauce.  Bring to a boil, cook and stir for 2 minutes.  Serve over roast.

Fried Rice

2 cups cooked rice, room temp

3 1/2 tbsp peanut oil

2 tbsp soy sauce

2 cloves minced garlic

1/2 small onion, diced

1 cup finely chopped broccoli

1 cup finely chopped carrots

~Heat oil in skillet or wok over high heat. Coat bottom of pan entirely.

Add rice in an even layer. Let rice sit untouched for 4-5 minutes. Will sizzle, but not burn.

Use wooden spoon to push back the rice from the center creating a whole in the middle.

Add remaining oil to the center. Add onions and garlic. Let cook 1 minute.

Add broccoli and carrots. Stir all to combine.

Add soy sauce and cook 1 minute.

Beef and Broccoli

3/4 lb of beef stir fry

3/4 lb of broccoli

2 tbsp peanut oil, or vegetable oil

2 cloves minced garlic

1 tsp cornstarch dissolved in 1 tbsp of water

Marinade:

1 tsp soy sauce

1 tsp rice wine

1 tsp cornstarch

1/8 tsp pepper

Sauce:

2 tbsp oyster sauce

1 tsp rice wine

1 tbs soy sauce

1/4 cup chicken broth

1/4 tsp sesame oil

sugar to taste

~Marinade the beef at room temperature for at least 10 minutes.

Make sauce, set aside.

Blanch broccoli. Boil for 1-2 minutes and then immediately run under cold water to stop the cooking process. Set aside.

Heat 2 tbsp oil in large skillet or wok over high heat. Add beef in a flat layer and let cook for 1 minutes without stirring. Stir, add garlic and stir and cook until meat is no longer pink.

Stir in sauce and broccoli. Bring to a boil. Add cornstarch and water mixture and simmer for 30 seconds.

Take off heat and swirl with some sesame oil.

Sweet and Sour Shrimp

1/2 lb precooked shrimp

1 cup  frozen broccoli

1 cup frozen corn

1 cup frozen peas

sesame oil

1 bottle sweet and sour sauce

boil in bag rice

~Boil rice according to directions.

Heat sesame oil in pan. Add vegetables and cook through. Add shrimp and cook through.

Pour in bottle of sweet and sour sauce and heat through thoroughly.

Serve over rice.