Tuesday, October 18, 2011

Li'l Cheddar Meat Loaves

1 egg
¾ cup milk
1 c. shredded cheddar cheese
½ cup quick-cooking oats
½ cup chopped onion
1 tsp. salt
1 lb. lean ground beef
2/3 cup ketchup
½ cup packed brown sugar
1 ½ teaspoon prepared mustard 

In a bowl, beat the egg and milk.  Stir in cheese, oats, onion, and salt.  Add beef and mix well.  Shape into eight loaves; place in a greased 13in x 9in x 2in baking dish.  Combine ketchup, brown sugar and mustard; spoon over loaves.  Bake, uncovered, at 350 degrees for 45 minutes or until the meat is no longer pink and a meat thermometer reads 160 degrees.

Yield: 8 servings

Thursday, October 13, 2011

Smoked Sausage and Beans

Surprisingly, my family LOVED this recipe!

2 medium onions, chopped
2 garlic cloves, minced
1 Tbs. olive oil
1 lb. fully cooked smoked sausage, cut into 1/4 in. slices
3 - 4 cups chicken broth
1 can (15 1/2 oz.) kidney beans, rinsed and drained
1 can (16 oz.) great northern beans, rinsed and drained
1 can (15 oz.) garbanzo beans or chickpeas, rinsed and drained
5 - 6 bay leaves (I didn't use these.)
1 tsp. minced fresh parsley
1 tsp. ground cumin
Dash hot pepper sauce
Hot cooked rice or pasta.

In a large skillet, saute onions and garlic in oil until tender.  Add sausage; cook and stir until lightly browned.  Add broth, beans, and seasonings. Cover and simmer for 1 hour, stirring occasionally.  Discard bay leaves. Serve in a bowl over rice or pasta.

Friday, October 7, 2011

Clone of a Cinnabon

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened 

1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt


Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Cheddar Bacon Dip

16 oz sour cream
1 packet Ranch dressing mix
3 oz bacon bits (in the bag not jar)
1 cup shredded cheddar cheese  

Mix together and refrigerate 24 hours. Serve with chips and/or veggies.

Thursday, October 6, 2011

Turkey Barbeque

1 turkey (about 12 pounds)
½ c butter
2 Tbs. Worcestershire sauce
2 Tbs. steak sauce
1 Tbs. garlic powder
1Tbs. onion powder
1 Tbs. lemon-pepper seasoning
1 Tbs. pepper
2 -3 tsp. cayenne pepper
¼ tsp. salt
1 c. chicken broth
12 sandwich rolls
Lettuce leaves and tomato slices.

Place turkey, breast side up, on a rack in a roasting pan. Combine the butter, Worcestershire sauce, steak sauce, and seasonings; rub 3 tablespoons over turkey.  Cover and refrigerate remaining butter mixture.  Bake turkey, uncovered, at 325 for 3 – 3 ½ hours or until meat thermometer reads 180, basting occasionally with pan drippings.

Remove turkey; pour drippings into a saucepan.  When turkey is cool enough to handle, remove meat from the bones. Shred turkey and return to the roasting pan.  Add broth and remaining butter mixture to the drippings; bring to a rolling boil.  Pour over shredded turkey.

Cover and bake at 325 for 25-30 minutes or until heated through.  Serve on rolls with lettuce and tomato if desired.