Super easy, super forgiving meatloaf that's just a bit different. I work 2 jobs so I do all my prep on the weekends and stick things in the freezer until I need them. This is one of my staples. I made this last week with seasoned bread crumbs instead of saltines, and with only a pound of ground beef because I messed up at the grocery store - still turned out great!
Ingredients
1/2 cup packed brown sugar
1/2 cup ketchup
1 1/2 pounds lean ground beef
3/4 cup milk
2 eggs
1 1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 small onion, chopped
1/4 teaspoon ground ginger
3/4 cup finely crushed saltine cracker crumbs
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 5x9 inch loaf pan.
2. Press the brown sugar in the bottom of the prepared loaf pan and spread the ketchup over the sugar.
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup.
4. Bake in preheated oven for 1 hour or until juices are clear.
Showing posts with label Simple. Show all posts
Showing posts with label Simple. Show all posts
June 18, 2011
January 10, 2010
Homemade Chicken Noodle Soup
Wow! It's flu season and the flu hit our little family... hard! Coughing, fevers, nausea, chills; you name it, we had it. Thankfully, we are all on the mend now, but I can't tell you how wonderful a bowl full of this simple, tasty soup felt while being so sick.
It's doesn't require all manner of fancy ingredients; I bet you have most, if not all, of this stuff in your kitchen now. Plus, it's low in fat. You just can't go wrong with this simple staple!
So, go enjoy a couple bowls of this savory soup and call me in the morning!
Ingredients:
1 medium onion
Tbsp vegetable oil
8 cups chicken broth
2-3 boneless, skinless chicken breasts
1 bay leaf
1 cup carrots
1 cup celery
2 cups egg noodles
1/2 tsp dried parsley
Salt and pepper to taste
Directions:
1. Chop onion and then saute in the oil in a large soup pot until translucent.
2. Add broth, chicken breasts, and bay leaf to the onions in the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked all the way through and tender (about 45 minutes).
3. Remove chicken from broth and cut into bite-sized pieces.
4. Add celery and carrots to broth and simmer for 5 minutes.
5. Add egg noodles and parsley to broth and simmer an additional 5-7 minutes or just until egg noodles are tender. Don't overcook the egg noodles or they will fall apart.
6. Add chicken to soup and stir to combine and warm through.
7. Salt and pepper to taste.
It's doesn't require all manner of fancy ingredients; I bet you have most, if not all, of this stuff in your kitchen now. Plus, it's low in fat. You just can't go wrong with this simple staple!
So, go enjoy a couple bowls of this savory soup and call me in the morning!
Ingredients:
1 medium onion
Tbsp vegetable oil
8 cups chicken broth
2-3 boneless, skinless chicken breasts
1 bay leaf
1 cup carrots
1 cup celery
2 cups egg noodles
1/2 tsp dried parsley
Salt and pepper to taste
Directions:
1. Chop onion and then saute in the oil in a large soup pot until translucent.
2. Add broth, chicken breasts, and bay leaf to the onions in the pot. Bring to a boil, then reduce heat and simmer until chicken is cooked all the way through and tender (about 45 minutes).
3. Remove chicken from broth and cut into bite-sized pieces.
4. Add celery and carrots to broth and simmer for 5 minutes.
5. Add egg noodles and parsley to broth and simmer an additional 5-7 minutes or just until egg noodles are tender. Don't overcook the egg noodles or they will fall apart.
6. Add chicken to soup and stir to combine and warm through.
7. Salt and pepper to taste.
January 5, 2010
Homemade Oreos
Our family situation is... unusual. I come from a rather large family of 6 kids. My husband has 10 brothers and sisters, most of whom are married and/or have kids. We both have divorced parents who are remarried bringing the total number of parents to 8. Not to mention our two little darlings and all our sweet nieces and nephews.
Add them all up and you have quite a large family. Don't get me wrong. I love having a large family, but it does make family gatherings a little tricky. I mean, finding room for that many people, let alone feeding and entertaining them, can be a daunting task!
So is it any wonder that when I was asked to make a dessert for Ben's family Christmas party last year, I was a little intimidated? Thank goodness for homemade Oreos! This recipe made more than enough for everyone. Plus, I tinted the frosting red and green with food coloring, making them extra festive!
I highly recommend using a small scoop for measuring out most cookies, but with these ones especially, it is incredibly helpful. If you use a scoop, all of your cookies will end up the same size, making them much easier to match and frost. Plus, it makes them look nice, too!
Cookies:
2 devil's food cake mixes
4 eggs
1 cup vegetable oil
Frosting:
1 (8 oz.) pkg cream cheese, softened to room temperature
2 Tbsp butter, softened to room temperature
1 tsp vanilla
2-3 cups powdered sugar (to desired consistency)
Directions:
1. Preheat oven to 350 F.
2. Mix together cake mixes, eggs, and oil.
3. Scoop dough onto cookie sheet. If not using a scoop, roll dough into 1" balls.
4. Bake for 6 to 9 minutes.
5. While cookies are baking, prepare frosting. In a medium bowl, beat cream cheese, butter, and vanilla with electric beaters until combined and slightly fluffy.
6. Add sugar, a small amount at a time, mixing constantly until desired consistency is reached.
7. Cool cookies completely before frosting. Spread a small dollop frosting on the underside of one cooled cookie and top with another cookie (be sure not to use too much frosting or cookies will slide off of each other). A little goes a LONG way!
Add them all up and you have quite a large family. Don't get me wrong. I love having a large family, but it does make family gatherings a little tricky. I mean, finding room for that many people, let alone feeding and entertaining them, can be a daunting task!
So is it any wonder that when I was asked to make a dessert for Ben's family Christmas party last year, I was a little intimidated? Thank goodness for homemade Oreos! This recipe made more than enough for everyone. Plus, I tinted the frosting red and green with food coloring, making them extra festive!
I highly recommend using a small scoop for measuring out most cookies, but with these ones especially, it is incredibly helpful. If you use a scoop, all of your cookies will end up the same size, making them much easier to match and frost. Plus, it makes them look nice, too!
Cookies:
2 devil's food cake mixes
4 eggs
1 cup vegetable oil
Frosting:
1 (8 oz.) pkg cream cheese, softened to room temperature
2 Tbsp butter, softened to room temperature
1 tsp vanilla
2-3 cups powdered sugar (to desired consistency)
Directions:
1. Preheat oven to 350 F.
2. Mix together cake mixes, eggs, and oil.
3. Scoop dough onto cookie sheet. If not using a scoop, roll dough into 1" balls.
4. Bake for 6 to 9 minutes.
5. While cookies are baking, prepare frosting. In a medium bowl, beat cream cheese, butter, and vanilla with electric beaters until combined and slightly fluffy.
6. Add sugar, a small amount at a time, mixing constantly until desired consistency is reached.
7. Cool cookies completely before frosting. Spread a small dollop frosting on the underside of one cooled cookie and top with another cookie (be sure not to use too much frosting or cookies will slide off of each other). A little goes a LONG way!
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