#1,803: Brown Sugar Meatloaf

I ended up throwing this recipe into my oven a little late, and knew my family was too hungry to let this cook for an hour if I made it into a loaf pan.  So I got out my trusty pampered chef square brownie pan and made these mini size so they would cook faster.  I flipped these over when they were about 3/4 of the way done cooking so both sides could brown up more, which I'm glad I did, but the brown sugar/BBQ sauce that was on the bottom got a little overdone, hence the darker spots you see in the photo.  My family LOVED this.  Especially my non-meat eating 4 year old!  Seriously, we had to cut him off after asking for more 4 times.  I will definitely make this again for my crew!!

½ cup light brown sugar

½ cup BBQ sauce

1 small onion, small diced (about 1 cup)

2 cloves garlic, minced

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

½ teaspoon smoked paprika

¼ teaspoon ground cayenne pepper

2 pounds lean ground beef (I used ground turkey)

2 eggs

¾ cup milk

1 cup finely crushed Ritz Cracker crumbs

Preheat the oven to 350°F/175°C.  Lightly spray a 9x5 loaf pan with nonstick spray. Set aside.

Spread the brown sugar into the bottom of the pan evenly. Top the brown sugar with the BBQ sauce. Set the pan aside.

In a large bowl combine the remaining ingredients and using your hands mix everything together evenly. Try not to over work the meat, which will result in a dense loaf.

Place the meat on top of the BBQ sauce and press evenly into the pan.

Bake the meatloaf for 60-70 minutes until the juices run clear or a meat thermometer inserted in the center reads 160°F/70°C. (I baked mine at 375 degrees for about 15 min, then turned the heat up to 400 for about 15 min or so). 

Allow the meat to rest for 15 minutes. Drain the excess fat and transfer the meat to a platter to serve. (Because I used ground turkey AND made these in mini form, there was no excess fat to drain off). 

#1,802: Enchilada Sloppy Joes

There were 2 things that drew me to making this recipe for my family...the limited number of ingredients, and the word "sloppy joes."  This was a super fast recipe that Allison (age 9) and I threw together one afternoon for dinner for our family.  I was shocked how much my family enjoyed this as much as they did!  Even my picky eaters happily ate this.  Although Matthew was upset that I would put "lettuce" (cilantro) in it!  Ha! 

1 tablespoon olive oil

1 cup diced onion

1 small jalapeño, seeds and ribs removed, diced (I omitted)

1 lb ground beef (I used ground turkey)

1 can (10 oz) Old El Paso Enchilada Sauce (I used about 3/4 of a can)

½ cup cilantro, chopped (I used more like a tbsp)

1 cup shredded pepperjack cheese

4 hamburger buns

Heat the olive oil in a large skillet over medium heat. Add the onion and jalapeño and cook, stirring often, until softened, 5-7 minutes. Add in the ground beef and cook, breaking it up as it cooks, until browned and cooked through, about 8 minutes. Drain off any excess grease. Pour in the enchilada sauce, reduce the heat to medium-low, and simmer for 10-15 minutes. Stir in the cilantro.

Turn the oven on to broil. Place the bun bottoms on a baking sheet and lightly toast. Top the buns with the meat mixture, then the cheese. Place the bun tops on the baking sheet, cut side up (to toast) and place the baking sheet in the oven. Broil just until the cheese is melted and the top of the buns are toasted.

Place the top of the buns on the mixture and serve.

#1,801: Eggless Chocolate Chip Banana Bread

Yes I made this banana bread in a bundt pan.  This is what happens when you are at your mom's house and are making this at 9 pm, and realize she doesn't have a loaf pan!  Whatever! The kids were all skeptical of this weird looking "doughnut" but surprisingly they all really enjoyed it!  I personally thought the batter was a little dry, so I added a heaping spoonful of sour cream to give it a little more moisture. Although this bread was a bit dense, it was still quite good. 

⅓ cups White Sugar

⅓ cups Brown Sugar

⅓ cups Butter, Softened

2 cups All-purpose Flour

2 teaspoons Baking Powder

¼ teaspoons Baking Soda

¼ teaspoons Salt

1 cup Mashed Ripe Bananas (we used 2)

1 cup Chocolate Chips

1 heaping spoonful of sour cream

In a large bowl, cream sugars and butter for about 5 minutes (mixture does not get smooth). 

Combine flour, baking powder, baking soda and salt; add to the creamed mixture alternately with bananas, beating after each addition (the batter will be thick). Stir in the chocolate chips.

Spoon into a greased 9-inch x 5-inch x 3-inch loaf pan (I used three 5.75 x 3 inch loaf pans). Bake at 350 degrees F for 40-45 minutes or until bread tests done with a toothpick. Cool in the pan for 10 minutes before removing to a wire rack.

Summer Electronics Rules

I'm sure you've seen something similar to this list floating around facebook and pinterest.  I know that's where I first saw this idea...and loved it.  So I created a "must complete first..." summer chore list before the kids can watch tv, use an iPad, or listen to their music on their iPod/phone (old phone, only plays music and some apps).

Of course, Brian and I like to go to the gym after lunch and I personally like to take a nap, so if it's before 8 am (please let me sleep!), or between 1-3 pm, they can do whatever they want.  I hope this works...

Summer Rules

If it’s before 8 am…go ahead and watch tv or use an iPad.

If it’s after 8 am:
Did you:
Eat breakfast
Make your bed
Brush your teeth
Get dressed

Now choose 3 more things to do (without whining, arguing, or fighting with your siblings!):
Read for 20 minutes
Write or draw for 20 minutes
Play outside for 30 minutes
Complete at least 3 pages from your workbooks/summer packets (needs to get checked)
Play a game with Matthew (or each other) WITHOUT arguing
Write a letter (with drawings) to someone.  (You actually have to mail it).  It needs to be at least 8 sentences.
Clean up a room in the house (not your bedroom)
Build with legos or rainbow looms for 20 minutes
Play an educational game (i.e. IXL) for 20 minutes on the computer…if it’s available
Work on learning your new prayer
Vacuum the kitchen
Emptied upstairs garbage cans
Made mom and dad’s bed

#1,800: Whipped Chocolate and Cherry Pie

Do you know how many years ago I pinned this recipe??  FOUR!!  When I knew book club was coming up and I was looking for a recipe to make, I figured it was long over due for this recipe to be made, tried, and reviewed!  My kids watched me make this and were begging to try it, so I brought home the leftover pieces for them to try.  They raved about this recipe/pie.  Personally, I thought it was good and enjoyed it, but it wasn't the best thing I've ever eaten (I'm more of a french silk girl...the cherries (although I liked them) could have been omitted for me. LOL).  But I would definitely make this again, and I can think of a few family gatherings that this pie would probably go over well at.  

22 large marshmallows

2/3 cup milk

7 oz milk chocolate candy bar, chopped

1 container (16 ounces) frozen whipped topping, thawed and divided

1 graham cracker crust (10 inches)

1 can (21 ounces) cherry pie filling

In a large saucepan, combine the marshmallows, milk and chocolate. Cook and stir over medium-low heat until smooth. Cool completely. (This would make a very rich, but excellent hot chocolate!!)

Fold 3/4 cup whipped topping into chocolate mixture. Pour into prepared crust. Cover and refrigerate for at least 30 minutes.

Top with pie filling and remaining whipped topping. Cover and refrigerate for 8 hours or overnight. Yield: 8 servings.

#1,799: Ricotta Stuffed Meatballs

I was not sure my family was going to enjoy these meatballs, but they LOVED them.  We enjoyed them so much we had them as meatball subs, and again a few days later with spaghetti.  These were really simple to make and I was going to cook them in the crockpot as directed, but I started them too late and still wanted to eat them for dinner.  So I threw the uncooked meatballs in a 9x13 pan, poured a jar of spaghetti sauce over it and baked at 400 degrees for about 35 minutes or so.  They were done, and my family was happy!

1½ pounds lean ground beef (I used ground turkey)

½ cup plain breadcrumbs

1 teaspoon Italian seasoning

½ teaspoon garlic powder

½ teaspoon onion powder

1 teaspoon dried parsley

2 tablespoons milk

1½ teaspoons salt, divided

1 teaspoon black pepper, divided

1 cup ricotta cheese

½ cup Parmesan cheese

½ cup grated mozzarella cheese

1 (29 ounce) jar pasta sauce

In a large bowl combine the beef, breadcrumbs, Italian seasoning, garlic powder, onion powder, parsley, milk 1 teaspoon salt and ½ teaspoon black pepper. Use your hands to fully mix the seasonings with the meat. Form the meat into 1½ - 2 inch meatballs.

In a medium bowl combine the ricotta, Parmesan, mozzarella remaining ½ teaspoon salt and ½ teaspoon black pepper. Stir to combine.  Spoon the mixture into a large zip-top bag and cut off the corner of the bag.

Form a well in each meatball, careful not to push all the way through. Squeeze about a teaspoon of the cheese mixture into the meatball and pinch the meatball closed so non of the cheese is exposed.

Pour half of the pasta sauce in the bottom of the slow cooker. Place the meatballs on top of the sauce and top the meatballs with the remaining sauce. Cook on low for 6 hours.

If you choose to not use the slow cooker method, follow all the instructions as written, but use a 9x13 baking dish to cook the meatballs at 400°F for 30 minutes.

#1,798: Sausage Biscuit Bites

So I made these Sausage Biscuit Bites several weeks ago but didn't read the directions correctly and ended up browning/crumbling the sausage mixture and then adding on top.  They still tasted good, but it wasn't what exactly like the original recipe and I figured it was changing the taste/texture a little.  So I held off on posting this recipe until I could make it again and give it a second try.  I was super leery about adding the raw meatball on top of the biscuit, because I was afraid the grease would seep into the biscuit and get it all soggy.  So I decided to pre-cook the meatballs partially and then add to the biscuit and let it finish cooking.  I think that was a very good idea!  My family loved these little bites, and we ended up eating them for dinner.  I decided to make these larger, and used regular canned biscuits (not the grands kind) and did not cut them up at all.  So I had 10 biscuit meatball muffins instead.  I also had extra meatballs/filling leftover so I just baked those on a cookie sheet and served them on the side (I only used 1 can of biscuits for my family/dinner).  We really, really enjoyed these and I will/would definitely make these again!

2 (10 count) cans flaky biscuits (Grands Jr)

1 lb sausage (Tennessee Pride)

2 cups shredded cheddar cheese

Preheat oven to 400.

Mix uncooked sausage and cheese gently until well blended. Shape into 40 balls of equal size.

Remove biscuits from cans and separate each biscuit into two layers, making 40 total biscuit layers. Press one layer of biscuit into cup of lightly greased mini-cupcake pan. Repeat with remaining layers.

Place sausage-cheese ball in each biscuit cup. Bake for 8 to 10 minutes or until biscuits are browned and sausage balls are bubbly.

#1,797: Tamale meatballs

I had super high hopes for this recipe, but I had to admit, I didn't love this.  I liked it, and if you told me I had to eat it I would, but I certainly will not be voluntarily making this again.  Chloe ate one thinking it was a regular meatball (which she likes) and wasn't a fan of this either.  Not bad, just not great.  Maybe if you baked these in the oven, and not in a crockpot they would be better because they would have a little crispy/crusty coating to it.  I didn't like these enough to give them a second try. 

1 pound ground beef

1 pound ground pork

1½ cups cornmeal

¾ cup tomato juice

½ cup flour

4 cloves finely chopped garlic

1 teaspoon chili powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon dried oregano

2 teaspoons salt

Sauce

5 cups tomato juice

1 tablespoon chili powder

2 teaspoons salt

In a large bowl, combine all of the meatball ingredients. Form into balls the size of a golf ball. Place in the bottom of a slow cooker.

Combine the tomato juice, chili powder and salt. Pour over the tamale balls.

Cook in the slow cooker on low for about 6 hours, or until cooked through. Serve over rice.

#1,796: Italian Ground Beef Casserole with Biscuit Topping

I am ashamed to see/post/admit, that it's been a month (almost ONE MONTH) since I posted my last recipe.  My goodness, this school year, although wonderful, is really taking a toll on my blog!  :)  It's been a busy, busy couple of weeks and my blog has unfortunately had to take a back seat.  However, there is only 2 days of school left, so let's hope that helps get this blog back in action!!

I've still been making a few new recipes, but with our schedule being so crazy, we've been eating a lot of faster, old favorites instead.  But I still have a few more to post (hopefully tonight...???) that we've made and tried and just not posted.  THIS is one of those recipes.  I think I made this 3-4 weeks ago!!  So as I totally expected this got mixed reviews from my crew.  2 really enjoyed it, and 2 preferred the bread topping.  Some of my kids definitely have my aversion to meat!  We will all eat it, but it has to taste just right or we don't like it.  :) 

I would definitely make this again though (with my additional seasonings...see recipe below).  It was so simple to make and I liked that I could make the meat mixture ahead of time and then just reheat, and throw together when we were ready to make it.  I love any meals I can at least partially prep ahead of time.  

1 lb ground beef

½ cup chopped onion

salt and pepper

¾ cup water

1 (8 oz) can tomato sauce

1 (6 oz) can tomato paste
I also added some garlic powder, onion powder, crushed red pepper, and Italian seasoning.  I thought it was bland without it. 

2 cups (8 oz) shredded mozzarella cheese

1½ cups frozen peas, carrots and corn (or any mixed vegetables), thawed (I omitted)

1 (16 oz) can refrigerated flaky layer biscuits

1 tablespoon butter, melted

½ teaspoon dried oregano, crushed

Preheat the oven to 375ºF. Spray a 13x9-inch baking dish with nonstick cooking spray.

In a large skillet, cook the ground beef, breaking up as it cooks. When it is about half-way cooked through, add the onion and continue to cook until the onion is soft and the ground beef is fully cooked. Drain, if necessary, and season to taste with salt and pepper.  This is where I also added the garlic powder, onion powder, crushed red pepper, and Italian seasoning.

Add the ¾ cup water, tomato sauce and tomato paste. Simmer over medium-low heat for 15 minutes, stirring occasionally.

Spread half of the hot meat mixture in the bottom of the prepared baking dish. Top with ⅔ cup of the mozzarella, then spread the vegetables evenly over the cheese. Top with another ⅔ cup of mozzarella. Spread the remaining meat mixture over the top. Sprinkle the remaining cheese over the top.

Open the biscuits and split each biscuit in half lengthwise, making 16 thinner biscuits. Arrange layers of the biscuits over the top, overlapping, in 3 rows of 5 each. (You will have one half of a biscuit leftover.)

Brush the melted butter over the tops of the biscuits. Sprinkle with the oregano. Bake the casserole until golden brown, about 25 minutes.