Meatloaf In A Muffin Pan

Ingredients:

•    1.75 pounds minced beef tenderloin
•    1 large onion, chopped into chunks
•    2 thick and tender celery stalks, chopped
•    1 green bell pepper
•    1 egg and 1/4 cup of milk, beaten
•    1 cup bread crumbs
•    2 tbsp steak-on-the-grill seasoning
•    1 cup smoked bbq sauce
•    1/2 cup salsa
•    1 tbsp Worcestershire sauce
•    *green bean and bacon
•    * cream cheese mashed potatoes

*optional side dishes to serve with meatloaf

Directions:

1.     Preheat oven to 450 degrees F.

2.     Put minced meat into a big bowl.

3.     Mix onion and celery into a food processor.

4.     Slice pepper, throw into food processor and pulse until pepper is finely chopped.

5.     Add the peppers, along with the beaten eggs, bread crumbs, seasoning into the bowl of minced meat.

6.     Mix bbq sauce, salsa and Worcestershire sauce in a separate bowl.

7.     Put in half of the sauce in the meat-mix bowl.

8.     Mix with contents clean hands.

9.     Grease muffin tray (it should have 12 cups).

10.  Fill each cup halfway with the meatloaf mix.

11.  On each “muffin”, pour the remaining sauce.

12.  Bake for approx. 20 minutes.

13.  Check to see if the meat is cooked (make a slice in the middle).

 

 

 

*Recipe for cream cheese mashed potatoes:

In the time of baking, prepare the cream cheese mashed potatoes:

·         2 1/2 pounds (25 – 27 potatoes) red or baby potatoes

·         1/2 cup milk

·         8 oz cream cheese (can be veggie cheese too)

·         10 chives or 2 spring onions

 

Boil potatoes for 15 minutes.

Drain and put them back into the pot in order to evaporate water (with the heat turned off).

Add milk to the pot and start mashing potatoes.

Add cream cheese, and when it starts to melt, add chives/spring onion, salt and pepper to taste.

 

 

 

*Green bean and bacon recipe

·         16 oz bag of frozen beans

·         6 slices of crispy bacon crumbles

 

Place beans in a bowl adding olive oil, salt and pepper to it.

Cover with a microwavable plastic wrap slightly opened.

Microwave for 5 minutes, stir and microwave for 5 more minutes.

Remove and add crumbles of bacon.

 

Serve Meatloaf-in-a-muffin, Cream cheese mashed potato, and Green bean and bacon mix.

Recipe Source: foodnetwork.com

1.     Preheat oven to 450 degrees F.

2.     Put minced meat into a big bowl.

3.     Mix onion and celery into a food processor.

4.     Slice pepper, throw into food processor and pulse until pepper is finely chopped.

5.     Add the peppers, along with the beaten eggs, bread crumbs, seasoning into the bowl of minced meat.

6.     Mix bbq sauce, salsa and Worcestershire sauce in a separate bowl.

7.     Put in half of the sauce in the meat-mix bowl.

8.     Mix with contents clean hands.

9.     Grease muffin tray (it should have 12 cups).

10.  Fill each cup halfway with the meatloaf mix.

11.  On each “muffin”, pour the remaining sauce.

12.  Bake for approx. 20 minutes.

13.  Check to see if the meat is cooked (make a slice in the middle).

 

 

 

*Recipe for cream cheese mashed potatoes:

In the time of baking, prepare the cream cheese mashed potatoes:

·         2 1/2 pounds (25 – 27 potatoes) red or baby potatoes

·         1/2 cup milk

·         8 oz cream cheese (can be veggie cheese too)

·         10 chives or 2 spring onions

 

Boil potatoes for 15 minutes.

Drain and put them back into the pot in order to evaporate water (with the heat turned off).

Add milk to the pot and start mashing potatoes.

Add cream cheese, and when it starts to melt, add chives/spring onion, salt and pepper to taste.

 

 

 

*Green bean and bacon recipe

·         16 oz bag of frozen beans

·         6 slices of crispy bacon crumbles

 

Place beans in a bowl adding olive oil, salt and pepper to it.

Cover with a microwavable plastic wrap slightly opened.

Microwave for 5 minutes, stir and microwave for 5 more minutes.

Remove and add crumbles of bacon.

 

Serve Meatloaf-in-a-muffin, Cream cheese mashed potato, and Green bean and bacon mix.

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Chicken with Honey-Beer Sauce

Ingredients:

  • 2 tsp. vegetable oil
  • 4  clean chicken breasts
  • 2 small shallot onions
  • 1/2 cup beer
  • 2 tbsp. soy sauce
  • 1 tbsp. Dijon mustard
  • 1 tbsp. honey
  • 2 tbsp. parsley leaves
  • Salt and pepper to taste

Directions:

  1. Place a heavy skillet over medium to high heat. Add oil.
  2. Salt and pepper the chicken breasts to taste and place in skillet
  3. Meanwhile, Slice onions.
  4. Take breasts out when cooked and put aside.
  5. Add onions to the skillet and cook for 2 minutes.
  6. In a bowl, mix beer, soy sauce, mustard and honey.
  7. Pour mix to the skillet, and bring to a boil while constantly stirring.
  8. Simmer for 5 minutes. Then, replace Breasts to the skillet – make sure cover the breast nicely with the sauce.
  9. To serve, add chopped parsley.

Source: sohowsittaste.com

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Three Ingredients Nutella Brownies

Ingredients

  • 10 oz Nutella
  • 2 eggs
  • 10 oz flour

Optional toppings – peanuts, hazelnuts, almonds…

Method

  1. Preheat oven o 350F
  2. Mix the ingredients well in a bowl.
  3. Transfer to a muffin tray.
  4. Add your favorite toppings.
  5. Bake for about half an hour.

From instructables.com

 

 

New York Time’s Chocolate Chip Cookies

Yields about 18 cookies.

Ingredients:

•    1 1/4 pounds bittersweet chocolate disks (60% cacao or more)
•    1 2/3 cup (8 1/2 ounces) of bread flour
•    8 1/2 ounces cake flour
•    2 tsps natural vanilla extract
•    2  1/2 sticks (1 1/4 cups) unsalted butter
•    2 large eggs
•    1 1/2 tsps baking powder
•    1 1/4 tsps baking soda
•    10 ounces golden brown sugar
•    8 ounces granulated sugar
•    1 1/2 tsps coarse salt
•    Sea salt

 Directions:

1.    Flours, baking soda, baking powder and salt all to be sifted into a large bowl and set aside.
2.    In a separate bowl, use a mixer (preferably fitted with a paddle attachment) to make cream out of the butter and sugars – mix for approx 5 mins – it should be very light and airy.
3.    Add eggs while mixing well between each addition.
4.    Stir in the vanilla.
5.    Lower the speed, add dry ingredients and mix approx 7 secs – should be mixed very well.
6.    Drop chocolate pieces in and incorporate without breaking them.
7.    Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
8.    When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.
9.    Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie.
10.    Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes.
11.    Transfer sheet to a wire rack for 10 minutes.
12.    Slip cookies onto another rack to cool a bit more.
13.    Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day.
14.    Serve warm.

 

Watermelon Lime Frosty

makes 2 cups

Ingredients:

  • 3 cups watermelon, should be cubed and frozen
  • 1 banana, ripe, peeled and frozen
  • 2 tbsps agave or maple syrup
  • juice and zest from 2 limes
  • 1/2 cup water

 

Directions:

Blend!

Make margaritas by adding 3-4 shots of silver tequila

 

From My Life In Food

Soft Almond Sugar Cookies

Ingredients:

  • 1 1/2 cup white sugar
  • 2/3 cup butter
  • 2/3 cup shortening (room temp)
  • 2 large eggs
  • 2 tsp almond extract
  • 2 1/2 cups cake flour
  • 1 cup all purpose flour
  • 2 teaspoon cornstarch
  • 2 teaspoon baking powder
  • 1 teaspoon salt
  • Course sugar for the top

Directions:

1.    Preheat oven to 350 degrees.
2.    Mix sugar, butter and shortening.
3.    Add the eggs and almond extract.
4.    In a separate bowl, mix flour, cornstarch, and baking powder and salt until all combined and pour into butter/egg mixture.
5.    Make rough balls, adding in a sprinkle of the course sugar
6.    Put in the oven for 4 mins.
7.    Carefully use an appropriate utensil to flatten cookies while in the oven.
8.    Bake for 4 more mins.
9.    Remove for cooling.
From Cody Kitchen Confections

 

Rainbow Cupcakes

Large Format

Homemade Butterfingers

Ingredients:

  • 16 oz candy corn
  •  16 oz peanut butter
  •  16 oz chocolate
  • 1 oz butter

Directions:

  1. In a pot, over hot water (double pot), melt candy corn and peanut butter while stirring constantly.
  2. Once the mix is ready, pour into a baking pan and let it set.
  3. Cut to desire length.
  4. In a pot, over hot water (double pot), melt chocolate and butter while stirring constantly.
  5. Dip the bars in the chocolate and let it cool.

 

Garlic Grilled Tomatoes

Ingredients:

  • 10 mediun sized Tomatoes
  • 10 Garlic Cloves
  • Olive Oil
  • Thyme
  • Sage
  • Oregano

Method:

  1. Finely chop Garlic and leafs (Thyme, Sage, Oregano).
  2. In a Bowl, mix all the ingredients except of the tomatoes. Whisk well.
  3. Cut the tomatoes in half and pour the mix over it.
  4. Grill to taste on a frying pan on a high heat.

From http://prouditaliancook.blogspot.com/2012/05/let-grilling-begin.html

 

Post thanks to Albert hood – The Edmonton Painters http://www.theedmontonpainters.com/

Crock Pot Cashew Chicken

Ingredients:

2 lbs boneless & skinless chicken breast tenders
1/2 cup cashews
1 garlic clove, minced
4 tbsps rice wine vinegar
2 tbsp brown sugar
1 tbsp canola oil
1 tsp grated fresh ginger
1/4 cup all purpose flour
1/2 cup soy sauce
1 tsp black pepper
1/4 tsp red pepper flakes
4 tbsps ketchup

Directions:

  1. Mix flour & pepper in a big resealable food storage bag.
  2. Mix again, this time with the chicken.
  3. Heat oil in a pan over high flame.
  4. Add the chicken for 4 mins while flipping sides.
  5. Put the chicken in bag for slow cooking.
  6. Make the sauce in a bowl by combining soy sauce, vinegar, ketchup, sugar, garlic, ginger, and pepper flakes.
  7. Pour over chicken and cook (on low!) for 3 hrs.
  8. Mix with the cashews.
  9. Combine with rice for the complete experience.
  10. Add the sauce.

 

 

 

 

Post thanks to Donna – The Calgary Painters http://www.thecalgarypainters.com/