Meatloaf

Growing up I can't recall a time that my mom made meatloaf. I am sure she did but she wasn't so into heart stopping food. Me on the other hand has a husband who only likes heart stopping food so I have learned to adapt to his ways. I will have to say some comfort food is so yummy. We started out just making a recipe off of the oatmeal box until my cousin introduced me to her fabulous recipe. Calee came up with an ingenious idea to put it in muffin tins for individual size one. Plus easier cooking and freezing. She is one smart cookie.

3/4 c oats
1 1/2 lb ground beef
1 c tomato juice or 1/2 c catchup
1 egg lightly beaten
1/4 c chopped onion
1/4 tsp pepper
1/4 tsp salt
1/2 tsp garlic powder
3T Worcestershire sauce
1 c cheddar cheese

Combine all ingredients in a large mixing bowl and mix together. I find using my hands is the easiest, most fun way. Then firmly press into a 8 in x 4 in loaf pan or 12 muffin tins. Cook for 1 hour at 350 for the loaf pan and 30-40 minutes with the muffin tins. Drain the grease before serving. Let stand in pan for 5 minutes and Enjoy.

Pepper Steak

I thought I would try out a new recipe. I like this one. Jeron loved it. He said the flavor of the meat was amazing. The kids liked it but it isn't on their top 10. I got this recipe out of the Worldwide Ward Cookbook.

1 lb. beef chuck or round, fat trimmed
1/4 C. soy sauce
1 clove garlic
1 1/2 tsp. fresh ginger
1/4 c olive oil
1 c green onion, thinly sliced
1/2 c red bell pepper, cut into 1 inch squares
1/2 c green bell pepper, cut into 1 inch squares
2 stalks celery, thinly sliced
1 T cornstarch
1 c water
2 tomatoes, cut into wedges

Cut beef across the grain into 1/2 inch thick strips. In a medium bowl, mix soy sauce, garlic, ginger, and beef. Set aside. I think you could marinate it for a while if you would like. Heat the oil in a wok or large fry pan. Add the beef mixture and cook over high heat until beef is browned. Simmer over low heat for 3- minutes until beef is tender. Add the vegetables and cook over high heat for 10 minutes. Combine the cornstarch with water and add to the pan. Stir and cook until the sauce thickens. Stir in the tomatoes and cook through. Makes 4 servings. I served it over rice. Enjoy.

Guacamole

I love guacamole. I have it on Fajitas, Tacos, burritos, etc. I like having all fresh veggies so this is one thing that is definitely fresh. JJ was cute and told me it is the best he has ever had. The rest of the family agreed. It is always nice to get praise rather than complaints from ALL my family. Usually there is at least one that isn't pleased with a meal choice. I will have to say I think it is rather great myself.

3 RIPE avocados
1/2 a lime
1 tomato
1 medium onion
Cilantro about 15 strands(optional)
salt to taste

Put the avocados in a mixing bowl. I use a potato masher, you can use a blender. Mash up the avocado. Squeeze the lime juice in from the half slice of lime. Dice up tomatoes, onion, and cilantro very fine. Stir it all together and serve. Enjoy!

Spaghetti Pie

Every time I go to do a post about the new recipe I am making I try to think of a charming,cute, inspirational, or fun story to tell about the meal. With this one I just couldn't think of anything. That was until I realized the feeling that goes behind it is always fun as well. This is one of my most favorite meals. It is one of those left over spaghetti dinner meals remade into dinner bliss. It entices the palate. This dinner is delicious therefore, it never lets your mind think it is leftovers.

It is funny cause anytime I tell someone that has never had Spaghetti Pie that we are having it for dinner, they crinkle up their nose and get a look of disgust. That same person then takes a bite of this very strange meal and immediately the crinkled nose changes to a face of delight. With the mixture of noodles, two cheeses, and spaghetti sauce what is there not to love.

This picture is not good. I took it on a frantic night so know that it is much better than it looks.

6 oz. cooked spaghetti
4 T butter or margarine (soft)
2/3 cup Parmesan cheese
4 eggs
1 medium pack Mozzarella Cheese

Cook spaghetti, drain and rinse with cold water. Stir in butter, parmesan cheese, eggs, and spaghetti. In a 9 inch round greased pie pan layer spagetti mix then a layer of mozzarella cheese. Do this about 3 times. Cook at 350 for 30 min. Serve with spaghetti sauce over it. Enjoy!

{Heading to the capital of our nation.}

I am taking a week off to head to Washington DC, and meet my new little niece. I can't wait to see my sister and bro-in-law, and love on that baby. When I get back be ready for more yummy recipes. See ya in a week!

Strawberry Spinach Salad

This reminds me of the girls. It reminds me of showers for babies, showers for brides, and times when the girls get together. I think we eat this about every time I see my cousins for a special event. I love when there is a family recipe that is never overdone. No mater how many times you eat this it never gets old.

I love that I have a go to salad when I am invited to showers, parties, or friendly gatherings. I know that if I make this people will try to find out who made it so they can get the recipe. This salad is that salad. Not only is is delicious, but it is EASY! Yes, delicious and easy. What more can you ask for.



1 pound bag spinach
1-2 heads leaf lettuce
1 pint fresh strawberries sliced and/or Mandarin oranges.
1 large egg white
1/2 cup sliced or slivered almonds or pecans
1/4 cup sugar
1/2 tsp orange zest (grated orange peel)

*Beat egg whites until frothy. Dip almonds in egg whites. Mix sugar and orange zest. Dip almonds in mixture. Spread on cookie sheet. Bake at 300 degrees for 10 minutes. Stir and bake for 5 more minutes.

Dressing:
1/3 cup raspberry vinegar
1/4 tsp salt
1/3 cup sugar
1 tsp poppy seeds
2 tsp dry minced onion
1/4 cup canola oil

Toss greens, Garnish with strawberries and almonds on top. Pour dressing on just before serving.

*I sometimes don't have the time to do the almonds the way it says. Instead I put the almonds and sugar in a pan and heat on medium heat until the sugar melts and the almonds start to brown. It takes about 10 minutes. It seems like it will never change and then it changes really fast. Make sure you stir constantly. Enjoy!

Smitty's Oatmeal Chocolate Chip Cookie

My mom made a cookbook a few years back that she gave us all for Christmas. It really is one of my favorite cookbooks of all time. I dare say it is my favorite. There is a standing joke in my family about the title of this cookie. I made these cookies all the time. I introduced my family to this recipe. Which in my world means the recipe gets your name in it. My brother Smitty made these cookies a couple of times. I do have to say that he rocks this cookie. The funny part to me though it that when my mom put it in her amazing cookbook she named them "Smitty's Oatmeal Chocolate Chip Cookies." I was a little irritated in a playful way of course. As I looked through the whole cookbook I realized my name did not get to grace a single title. Best part though, one of my good friends got her name in the cookbook. WHATEVER! You know I love you, Mom. I just think this is now a funny story. It is certainly one that I had to put on this blog.

Back to the cookie. These cookies are YUMMY! I love to give these to my neighbors because I know everyone will love them. So try these out because they are scrumdiddleumptious.

Cream together:
1 cup butter
1 cup sugar
1 cup brown sugar

Add:
2 eggs
1 tsp. vanilla

Mix together:
2 cups flour
2 1/2 cups oatmeal (Measure and then put small amounts in a blender and blend until it is powder)
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda

Mix the dry ingredients with the creamed mixture and add:
1 1/2 cups semi-sweet chocolate chips
1/2 cup chopped up sympathy candy-bar (optional)

Bake on an ungreased cookie sheet. Make golf ball size cookies. Place 2 inches apart and bake at 375 degrees for 6-8 minutes. Makes about 50 cookies. Recipe is very easy to double.
1 cup chopped nuts (optional) Enjoy!

Dry blended ingredients.

My good friend Alma always is so thoughtful in the gifts that she gives. She knows how much I love to make Oatmeal Chocolate Chip Cookies. One of the steps is to blend the oats. She realized that you could use a coffee grinder to do it instead. This little thing is so handy. I would much rather get this out then the blender. Thanks for the gift and awesome tip.

Steak Fajitas

Jeron is convinced that I have a little Latino in me. I love Mexican food. Granted this is my Americanized version of Fajitas. I use to make these when I lived in my first apartment. They were easy and not to expensive for a yummy meal.

I remember when I lived with my grandma I made these one night for her. She kept yelling into the kitchen saying "What is that smell? I don't think I will eat dinner tonight." I just laughed and kept making my yummy dinner. When I brought it out to her she very hesitantly ate a bite. She then said "Who knew you could cook!" It made me laugh. She loved to tease me and this is a fond memory I have of the days I lived with her.

1 pound Top Sirloin strips
1 large green pepper sliced
1 large red pepper sliced
1 medium onion sliced
1 T olive oil
1/2 tsp black pepper
1/2 tsp chili pepper
1/2 tsp cumin
1/2 tsp garlic powder
1/4 tsp crushed oregano
1/4 cup water (dry climates only)
2 tsp. lime juice (optional)

Toppings:
Tortillas
Guacamole
Sour Cream
Salsa or diced tomatoes
Colby Jack cheese

In a fry pan heat oil. Cook peppers, and onion on medium high heat until tender. Stirring constantly. Set aside on a plate. In the same fry pan cook the beef. I cook it on medium heat until it is cooked through. Then add black pepper, chili pepper, cumin, garlic powder, crushed oregano, water, and lime juice. Simmer this all together with the meat. Then turn up your heat and sear the meat on one side. This will give it a smoked taste. Mmmmm Return veggies to the skillet and cook on medium heat for 2 minutes.

Place in a tortilla and top with your favorite toppings. Wrap up. Enjoy! Serve with Spanish rice, beans, lettuce.

Artichoke Chicken

This is a new family favorite. My mom started making this a few years back and it fast became one of my favorite dishes. My sister thinks it taste like Christmas. Rosemary or thyme both kind of have a Christmas feel to them. Jeron didn't think he would like this one. He was very apprehensive about it, but what do ya know, he loves it.

1/2 pound fresh mushrooms sliced
2 T butter
1 1/2 cup chicken broth
8 chicken breasts, boneless and skinless
1 jar artichoke hearts, drained and rinsed
1/2 tsp salt
1/4 tsp pepper
1/2 cup half and half
1 tsp. crushed rosemary
1/4 cup butter
1/4 cup flour
1/2 cup liquid reserve from cooking chicken
1/2 cup Parmesan cheese and some to sprinkle over the top.


Saute mushrooms in butter and set aside. Place chicken breasts in a pan. Pour chicken broth over top and simmer for 20 minutes. While chicken is cooking combine butter, flour, salt, pepper, and rosemary over low heat. Add half and half and reserved liquid from chicken. Stir in cheese. Arrange breasts in buttered pan. Top each piece with artichoke hearts. Pour sauce over chicken. Sprinkle on the mushrooms and more cheese over the top. Bake at 325 degrees for 25-30 minutes. You can serve over rice. I enjoy it just as is with no rice. Enjoy!