Sunday, June 25, 2017

Italian Meatloaf


 Ingredients:
1/2 lb. ground beef
1 lb. ground mild Italian sausage
1 small onion, finely chopped
1/2 C. chopped bell pepper
1 tsp. olive oil
1 tsp. Worcestershire sauce
1 clove garlic, minced
1/2 tsp. oregano
1/2 tsp. basil
1/2 tsp. parsley
1 egg, beaten
3/4 C. crushed ritz crackers (or you could use Italian bread crumbs)
2 slices white bread, crumbled
1 T. milk
8 oz. shredded mozzarella cheese, reserve 3/4 C. for topping (I used colby jack) 
1/4 C. parmesan cheese
1 C. marinara sauce, plus 1/2 -3/4 C. more for topping

In a small skillet, heat the olive oil over med. high heat and sauté the onion and bell pepper for 3-4 minutes, remove from heat. In a large bowl, add the meats, onion and peppers along with all remaining ingredients reserving 3/4 C. mozzarella cheese for topping. Combine everything well. Once it has all come together, place and mold the mixture in a baking dish of your choice.


Spoon 1/2 to 3/4 C. of the marinara sauce on top and spread around. Place in a 400 degree oven for 50 minutes. Remove from the oven and top with the remaining cheese and sprinkle a little dry basil over the top. Return to the oven for 10 more minutes. Make sure the meat is not pink before serving, baking time will vary depending on the thickness of your loaf.

I've never been a meatloaf fan but this was phenomenal. Almost like a noodle free lasagna. 

Sunday, June 11, 2017

Peanut Butter Explosion Cookies


Ingredients:
3/4 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1 Tablespoon honey
1 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
3.4 oz. box instant vanilla pudding
1 cup chocolate chips
1 1/4 cups halved Reese's mini peanut butter cups, divided
1 cup mini Reese's Pieces, divided (or peanut butter M&M's) 

Preheat oven to 350 degrees.

Beat the butter until creamy. Add the peanut butter and sugars and beat again. Add the eggs, honey, and vanilla and beat until mixed in.

Stir together the flour, baking soda, salt, and pudding mix. Slowly add to the butter mixture until everything is mixed in.  Stir in the chocolate chips, 1 cup peanut butter cups, and 3/4 cup Reese's Pieces gently.


Use a 2 Tablespoon cookie scoop to make 36 dough balls. Press the remaining candy into the tops of the dough balls.  Place the dough balls on a baking sheet and bake for 10 minutes. Let rest on the hot cookie sheet for 2 minutes, then transfer to a piece of parchment paper. Let the cookies cool completely before storing in a tightly sealed container.


Monday, May 29, 2017

Lyndee's Yum Dip


Ingredients:
1 tsp garlic powder
3 tbsp Hidden Valley dry ranch mix
2 cups shredded cheddar
1 cup bacon pieces
2 blocks cream cheese, room temperature
1 cup mayo
1 tbsp sriracha
2 stalks green onions, chopped

Mix cream cheese, mayo, garlic, ranch, sriracha together until well blended.  Stir in bacon, cheese and green onions. Refrigerate at least one hour before serving with crackers, tortilla chips or veggies.

Note: The amount of sriracha can be more or less depending on your taste for heat.  It was just right for the average tongue but next time I might try a wee bit more. 


Sunday, April 23, 2017

Fiesta Ranch Pasta Salad

Ingredients:
1 pkg. of pasta (rotini, bowtie, tri-colored, etc.)
1/2 can black beans, drained and rinsed
1 package frozen roasted corn
1 green pepper, chopped
1 can of olives, sliced
5 oz. Queso Fresco (shredded cheddar or Colby jack would work as well)
10.5 oz. grape tomatoes, cut in half (or 2 tomatoes cut up)

Dressing Ingredients:
2 cups mayonnaise
1 cup buttermilk
1 pkg. Hidden Valley Fiesta dip mix

Directions:


Cook pasta, drain and cool.  Do not rinse pasta. Combine with all of the other ingredients in a large mixing bowl, and then whisk together the dressing. Add dressing to the salad and keep refrigerated until ready to serve. Enjoy!


Monday, April 17, 2017

Million Dollar Cream Cheese and Garlic Dip

Everyone knows I finding new dip recipes for get-togethers.  This dip has only six ingredients but many flavors to satisfy your taste buds. 

Ingredients:
8 oz whipped cream cheese
1 cup of mayonnaise
2 cups of shredded colby jack cheese
5 green onions, chopped
2 Tbsp minced garlic
1/2 cup of bacon, chopped into small pieces

Instructions

Mix all ingredients together in a large bowl and stir well. Chill in the refrigerator until ready to serve with chips, crackers, or your favorite vegetables. 

Sunday, April 9, 2017

Sriracha ranch and bacon cheeseburger sliders

Ingredients:
1 pound ground beef
1 package king’s Hawaiian rolls
6 pieces bacon, cooked and cut in half
½ cup ranch dressing
2 tbsp sriracha
Cheese slices (I recommend sharp cheddar or pepperjack)
4 tbsp butter
Garlic powder

Preheat oven to 350 degrees. Spray a 9 by 13 inch pan with cooking spray. In a small bowl, mix together the ranch and sriracha sauce. Set aside.

Brown ground beef and drain. I seasoned with salt and pepper and added some minced garlic and chopped white onions. Mix ground beef and ranch sauce.

Put the bottom of the rolls in the baking dish. Butter and sprinkle with garlic powder.
Spread the ground beef and sauce over them. Top with cooked bacon, cheese and top with the top half of the rolls. Mix the butter and garlic salt together and spread over the top of the rolls.  Cover with aluminum foil and bake for 15 minutes. Uncover and bake for 5 more minutes. Serve immediately.


Monday, March 13, 2017

Jalepeno bacon dip pull-apart bread

Another amazing dish from our Beaver Crew mini baconfest night. I dare you not to drool. 
The dip:
5-6 diced jalapenos, diced
2 8oz cream cheese
2 packs shredded cheddar

The bread:
1 tube Pillsbury biscuits
16 strips uncooked bacon

Preheat oven to 425 degrees. Halve biscuits and wrap in a strip of bacon.  Place around the edges of a greased pan or large cast iron pan. Mix together dip ingredients and place in the middle of the biscuits.
Bake at 425 degrees for 30 minutes or until biscuits are a golden brown and bacon is cooked.