MEATLOAF CUPCAKES WITH MASHED POTATOES

MEATLOAF CUPCAKES WITH MASHED POTATOES 

Ingredients:

1 pound extra lean ground beef
1/2 pound bulk sweet Italian sausage
1 cup Italian-seasoned breadcrumbs
1 cup shredded carrots
1 cup tomato pasta sauce
1/2 cup water
2 Eggs
1/2 cup finely chopped onion
1 teaspoon finely chopped fresh garlic
1 teaspoon dried oregano leaves
1/2 teaspoon salt
1/2 teaspoon pepper
6 (3/4-ounce) slices deli cheddar cheese

Potato Topping:

1 1/4 cups water
6 (3/4-ounce) slices deli cheddar cheese, cut into quarters
2 cups mashed potatoes whipped with butter and milk
1/2 teaspoon salt and pepper to taste

Directions:

1. Heat oven to 450°F. Spray 12 cup muffin pan with no-stick cooking spray. Place muffin pan onto 9 x 13 inch baking pan; set aside.
2. Combine all meatloaf ingredients except cheese slices in large bowl; mix well. Stack 6 cheese slices. Cut into 4 even strips; then cut across into thirds to create 12 small square stacks of cheese.
3. Shape about 1/3 cupfuls meatloaf mixture into 12 (2 1/2-inch) balls. Press 1 stack cheese into center of each ball, covering evenly with meat mixture so cheese is in center. Place stuffed meatloaf mixture into muffin cups. Bake 20-25 minutes or until internal temperature is at least 165°F and meat is no longer pink.
4. Meanwhile, combine left over mashed potatoes and 6 cheese quarters and cook over medium-high heat until cheese is melted. Top each cupcake with about 3 tablespoons potato mixture over each meatloaf; sprinkle with paprika, if desired.

Recipe courtesy of Chef Ron Lock
Photo: @ Foodnfunstuff.com

"Milk Jug Ghost". 

Great way to reuse milk jug to make "Milk Jug Ghost".

 Another way to have fun with your kids or 

grandchildren .All u need is milk jug, tea lights with

 batteries, permanent marker and scissors to cut the

 bottom of jugs. 

Enchilada Bubble Bake

Enchilada Bubble Bake

1 lb lean (at least 80%) ground beef (or ground turkey)
2 cans (7.5 oz each) Pillsbury® refrigerated biscuits 
1 can (15 oz) Progresso® black beans, drained 
1 can (10 oz) Old El Paso® enchilada sauce
1 can (8 oz) tomato sauce
1 cup shredded Mexican cheese blend (4 oz)

Heat oven to 350°F. Spray 13 x 9-inch glass baking dish or pan with cooking spray. In 10-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink. Drain, if necessary. Meanwhile, separate each can of dough into 10 biscuits. With pizza cutter, cut each biscuit into quarters. In large bowl, stir together beef, beans, enchilada sauce and tomato sauce. Stir in biscuit pieces. Spread mixture evenly in baking dish.

Sprinkle cheese over top. Bake 25 to 30 minutes. Let stand 5 minutes before serving. Add a dollop of sour cream to the top of each serving, if desired.

Texas Loaded Nacho Potato Skins

Texas Loaded Nacho Potato Skins

INGREDIENTS ⦁ 

8 (3-inch-long) russet potatoes (about 2 1/4 pounds), scrubbed and thoroughly dried ⦁

2 tablespoons unsalted butter (1/4 stick), melted ⦁
 
Kosher salt ⦁ 

Freshly ground black pepper ⦁ 

2/3 cup small-dice avocado (from about 1 medium) ⦁ 

1 tablespoon freshly squeezed lime juice (from about 1 medium) ⦁

1 cup ⦁ refried beans (8 ounces)

Hot sauce ⦁

2 cups shredded jack or cheddar cheese (about 4 ounces) ⦁ 

1/2 cup salsa ⦁ 

1/3 cup crema or sour cream

INSTRUCTIONS 

1. Heat the oven to 400°F and arrange a rack in the middle.

2. Pierce each potato several times with a fork or sharp knife. Place the potatoes directly on the oven rack and bake until the skins are crisp and a knife easily pierces the potatoes, about 50 minutes. Transfer to a wire rack until cool enough to handle, about 10 minutes. Set the oven to the broil setting.

3. Slice each potato in half lengthwise. Using a spoon, scoop out the flesh, leaving about 1/4 inch intact; reserve the flesh for another use. Brush the insides of the potatoes with the melted butter and season with salt and pepper. Flip the potatoes over, brush the skin sides with butter, and season with salt and pepper. Evenly space the potato halves skin-side up on a baking sheet and broil until the butter foams and the skins start to crisp, about 2 to 3 minutes (keep a close watch so they don’t burn). Flip the potato halves over and broil until the top edges just start to brown, about 2 to 3 minutes more.

4. Place the avocado and lime juice in a small, nonreactive bowl, season with salt, and stir to coat the avocado; set aside.

5. Divide the beans evenly among the potato skins and top with a dash or two of hot sauce and the cheese. Place in the broiler and broil until the cheese is melted and bubbling, about 4 to 5 minutes. Remove from the broiler and top with the salsa, sour cream, and reserved avocado. Serve immediately.

Oven Beef Jerky

Beef Jerky in the Oven? Yes!!!

Ingredients

1/2 lb lean top round sirloin beef roast, a little frozen still. (trim off the fat)
2 tbsp water
1/2 tsp of minced garlic
1/4 tsp cayenne pepper
1/4 tsp sea salt
1/2 tsp ground black pepper
1 tsp. chili powder
1/4 C. Worcestershire sauce

Instructions

1. Cut your roast into thin slices
2. Mix together all ingredients into a large bowl
3. Place your beef slices in the bowl and cover and let marinate OVERNIGHT in the fridge.
4. Place slices on baking sheet and roast at 175 degrees for 3 hrs.
5. Turn meat and continue to bake for 1-2 more hours until the meat is dry and flexible. (if it breaks, it baked for to long)
6. Eat. Put remaining (if any, this disappeared fast at my house.) jerky in airtight container and in the fridge.

Peanut Butter "Buckeye" Pretzel Bites

Peanut Butter "Buckeye" Pretzel Bites

A buckeye sandwiched between two pretzels and dipped in chocolate!


YIELD: 45 bites

Ingredients:

1 cup creamy peanut butter
2 tablespoons softened butter
1/2 cup powdered sugar
3/4 cup brown sugar
Pretzels
1 bag semi-sweet chocolate chips

Directions:

Line a baking sheet with wax paper and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat peanut butter and butter until combined. Scrape down bowl, add sugars and beat until combined. You should be able to roll the mixture into balls without sticking to your hands. If needed, add more powdered sugar until you reach a consistency that is easy to roll.
Roll the mixture into small balls, about 1 teaspoon of mixture for each ball, and place on prepared baking sheet. Sandwich the balls between two pretzels and place in the freezer for 30 minutes.
Melt the chocolate in a metal bowl over a pan of lightly simmering water. Stir occasionally until smooth, and remove from heat. Dip each pretzel bite halfway into the melted chocolate and place on the prepared baking sheet. Chill in refrigerator until chocolate is set.

Crusty Parmesan Herb Zucchini Bites

Crusty Parmesan Herb Zucchini Bites

(Recipe from Nutritionella)

Ingredients

4 medium, fresh zucchini, sliced in half
1/2 cup fresh Parmesan cheese, grated
1-2 tablespoons fresh rosemary & thyme, minced
smidge of olive oil
salt & pepper to taste
Directions

Pre-heat oven to 350F, lightly brush both sizes of the zucchini with olive oil and place on a foil-lined baking sheet. Mix cheese and herbs together in a small bowl and sprinkle over the zucchini along with salt and pepper to taste. Bake for 15 minutes and place under the broiler for the last 3-5 minutes until cheese is crispy and browned.

Avocado, Cream Cheese, and Salsa Pockets

Avocado, Cream Cheese, and Salsa Pockets'
Source: Love Veggies and Yoga

Ingredients

1 large sheet puffed pastry, thawed
1 ripe avocado, halved and mashed
1/3 cup cream cheese
1/3 cup salsa
salt and pepper, sprinkled to taste
1 egg, beaten

Directions

1. Heat oven to 400F and spray two baking sheets with cooking spray. (I lined mine with foil then greased it)

2. Thaw puffed pastry for about 10 minutes. With a knife, slice the pastry into approximately 2-inch by 2-inch squares. (I only used one of the two pastries that came in the box, and made 9 squares, or 4 pockets. You can get 18 squares, or 9 pockets if you use the whole box)

3. On half the squares, place a dollop of avocado, then cream cheese, then salsa. Season with salt and pepper. Use the remaining squares as the tops and place over top the filling. Seal the pockets by pressing the edges with a fork. Seal well so no filling oozes out during cooking.

4. In a small bowl beat an egg with a fork and apply an eggwash to each of the pockets. Bake for 15 to 20 minutes, or until desired browning and puffing has occurred.

caramel apple Slices

 Do u love caramel apples but hate trying to eat them?
 
 Try it this way!
 
(found this and could not keep it to myself!! I can't wait to

 try it!)
 
Hollow out your apples, (u can balance the apple halves in a

muffin pan) fill will melted caramel, let the caramel harden

and cut into slices! yummy!

High Heel Cupcakes Recipe!

High Heel Cupcakes Recipe! 

Ingredients:

12 graham crackers
12 vanilla or chocolate cookie sticks (Pirouettes, Oreo Fun Stix)
1 and one-half cups white or cocoa candy melting wafers (Wilton)
1 cup decorating sugar, color coordinated to match shoe style (see Sources)
2 cans (16 oz each) vanilla frosting, color-coordinated to match shoe style
Food coloring, color-coordinated to match shoe style
24 cupcakes baked in liner style of your choice, 2 cupcakes per style



Directions: For the soles, place a graham cracker on a work surface. Using a small serrated knife, cut the graham cracker in half crosswise. Remove a corner, angled to 3/4 inch, on both sides of each cracker half to make the tapered sole . Repeat with the remaining graham crackers. Cut the cookie sticks in half crosswise into two 2 three-quarters-inch lengths. Cut one end at an angle.



Line a cookie sheet with waxed paper. Place the candy melting wafers in a glass bowl. Microwave for 10 seconds, stir, and repeat until the candies are melted and smooth, about 1 minute. Dip one side of the cut crackers into the melted candy, one at a time, to cover, allowing the excess candy to drip back into the bowl and smooth with an offset spatula. Transfer the coated cracker, candy side up, to the cookie sheet. Repeat with the remaining crackers and candy. Refrigerate until set, about 5 minutes. Save the excess candy melts to attach the heels.



Place the decorating sugar (use the color to match the shoe style) in a shallow bowl. Spoon 1/2 cup of the vanilla frosting into a ziplock bag. Tint the remaining vanilla frosting with the food coloring (use the color to match the shoe style). Spoon 1/2 cup of the tinted frosting into a ziplock bag. Press out the excess air and seal the bags. Spread the tinted frosting on top of the cupcakes, mounding it slightly. Roll the tops of the cupcakes in the decorating sugar to cover completely. Using a 2-inch round cookie cutter or the rim of a glass, mark a 1-inch-deep semicircle from the edge of a sugared cupcake (see photo). Remove the semicircle of cake and frosting with a small knife. For open-toed shoes, make a 1/2-inch semicircle cut on the opposite side of the cupcake from the first cut. Repeat with the remaining cupcakes. Snip a small (1 /8-inch) corner from the bags with the vanilla and tinted frostings. Pipe vanilla frosting over the exposed cake in the cut areas.



Carefully peel the candy-coated crackers from the waxed paper. Trim any uneven edges with a small knife. Pipe a line of tinted frosting around the 2 long and 1 short sides of cookie. Dip the frosted edges into the decorating sugar to coat.



Line two cookie sheets with waxed paper. Reheat the reserved candy melts in the microwave for 5 to 10 seconds to soften. Stir the candy, return to the microwave, and repeat the process until the candy is smooth, about 30 seconds. Dip one angled end of a cookie stick into the melted candy. Working on one shoe at a time, press the large end of the cracker sole into the cut area of the cupcake. For the heel, place the cookie stick, dipped end up to secure, under the small end of the sole. Repeat with the remaining cupcakes, crackers, and cookies. Allow the candy to set for at least 20 minutes before moving the cupcakes.



To accessorize the shoes: To make the shoes even more fashionable, you will need frosting and a selection of candies and gums of your choice. Candy decors (Cake Mate, Wilton, Red Hots), candy-coated chocolates (M&M's Minis, Sixlets), gum balls, small hard candies, and pearlized candies (SweetWorks), and gum for bows can all be used for shoe accents. Use frosting to attach decorations and pipe outlines along the cut edges.



To make bows Cut 1 three-quarter-inch length from a stick of gum. Cut the smaller piece in half lengthwise. Pinch the center of the longer piece of gum. Wrap one of the smaller pieces around the pinched area to finish the bow.



To make swirl patterns Spoon vanilla frosting into a ziplock bag. Press out the excess air and seal the bag. Cut a small (1 /8-inch) corner from the bag and pipe swirled lines of vanilla frosting on top of the sugared cupcakes.



To make zebra print Spoon dark chocolate frosting into a ziplock bag. Press out the excess air and seal the bag. Snip a small (1 /8-inch) corner from the bag. Following the basic method above, pipe wavy lines of dark chocolate frosting on top of the vanilla-frosted cupcake before rolling it in white sugar.

Mexican Bubble Pizza

Mexican Bubble Pizza

Ingredients

1 1/2 lb lean (at least 80%) ground beef
1 package (1 oz) Old El Paso® taco seasoning mix
3/4 cup water
1 can (10 3/4 oz) condensed tomato soup
1 can (16.3 oz) Pillsbury® Grands!® refrigerated buttermilk biscuits
2 cups shredded Cheddar cheese (8 oz)
2 cups shredded lettuce
2 medium tomatoes, chopped
1 cup Old El Paso® Thick 'n Chunky salsa
1 can (2 1/4 oz) sliced ripe olives, drained
1 container (8 oz) sour cream
3 green onions, sliced, if desired



1 Heat oven to 375°F. In 10-inch skillet, cook beef over medium-high heat 8 to 10 minutes or until thoroughly cooked, stirring frequently; drain. Add taco seasoning mix, water and soup; mix well. Heat to boiling. Reduce heat to low; simmer 3 minutes. Remove from heat.


2 Separate dough into 8 biscuits. Cut each biscuit into 8 pieces. Add pieces to beef mixture; stir gently. Spoon mixture into ungreased 13x9-inch pan.


3 Bake 18 to 23 minutes or until sauce is bubbly and biscuits are golden brown. Sprinkle with cheese. Bake 8 to 10 minutes longer or until cheese is bubbly.


4 To serve, cut pizza into 8 squares. Top each serving with remaining ingredients.


Source :
Pillsbury

2 INGREDIENT PUMPKIN MUFFINS

2 INGREDIENT PUMPKIN MUFFINS!!!! OMG!!!! 

(When you have a cheat day) 


A great tasting and easy High Protein dessert! 



 1 box Classic Yellow Cake Mix

 1 can (15 oz) Pure Pumpkin


 No oil, no eggs, no water, nothing else


 Combine both ingredients, pour into muffin tin and bake at


 350 degrees for 20-25 minutes.

Honey Garlic chicken wings recipe

Honey Garlic chicken wings recipe

5 pounds chicken wings (about 25 to 30 whole wings)
½ cup honey
¼ cup water...
3 Tablespoons lemon juice
3 Tablespoons ketchup
2 Tablespoons garlic powder
3 cloves fresh garlic, finely minced
½ teaspoon salt
½ cup all-purpose flour
1 quart vegetable or peanut oil
Deep fryer or Dutch oven for frying

Remove wing tip from each wing; split each wing at the joint joining the drum and flat part. Add 1/2 cup all-purpose flour to gallon size zip locking bag. Add wings 15 at a time and shake to coat. Tap off excess flour before frying.

In a medium pan over medium heat, combine honey, water, lemon juice, ketchup, garlic powder, minced garlic and salt, stirring to blend. Bring to a slow bubble, reduce to low heat. Simmer for 5 minutes, stirring occasionally. Remove from heat and set aside.

Add oil to deep fryer, Dutch oven or deep wok. Oil temperature should be 375*F before you being frying your chicken wings. Fry no more than eight wings at a time in oil at 375*F, 10 to 12 minutes, until skin is crispy and golden brown on the outside and chicken wings are cooked through to the bone on the outside. For crispier wings, cook 12 to 14 minutes. For extra crispy chicken wings cook up to 15 minutes. The longer you cook chicken wings; you run the risk of drying out the meat.

Drain the wings on paper towels or paper bags for a few minutes. Add chicken wings to a large bowl. After all the wings have been fried, pour the honey garlic sauce over the chicken wings. Cover the bowl, and shake to completely coat the chicken wings. Serve hot. If you have extra honey garlic chicken wing sauce left, serve on the side for dipping, if desired.

Brownie Peanut Butter Chocolate Mallow Bars

Brownie Peanut Butter Chocolate Mallow Bars Recipe! 

Ingredients

Bottom Layer
1 Box Betty Crocker Brownie Mix (follow box instruction fully and for cooking times.)
2 Large Eggs
1/4 Vegetable Oil
1/4 Water

Middle layer
1 Jar (198 g) Jet-Puffed Marshmallow Creme

Top Layer
2 Cups Semi-sweet chocolate chips
1 Cup Peanut Butter
3 Cups Rice Krispies 

Spray a 9x9 pan with cooking spray. Bake Brownies as directed and let to fully cool. 
Spread Jet-Puffed Mallow Creme. 
Place Chocolate chips and peanut butter in a medium sized microwave bowl and microwave until well blended stopping at 1 minute intervals.
Once melted stir in Rice Krispies and spread evenly over mallow creme. 
Cover and chill for two hours before cutting into squares yields 24-36 bars depending on how big you like your squares

Baked Tacos

Baked Tacos

1 pound lean ground beef
1 can refried beans
1 package taco seasoning mix
4 ounces tomato sauce
1 package of Old El Paso Stand and Stuff soft taco shells
1 package Mexican blend shredded cheese

Brown your ground beef and drain completely - then add refried beans, taco seasoning and tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish). Sprinkle the cheese on top and bake at 375 for 10 minutes.

Garlic Fries

Garlic Fries 



Ingredients:

8 garlic cloves, minced or grated
6 tbsp extra virgin olive oil
3 russet potatoes (about 8oz each), each cut into 12 wedges
3 tbsp cornstarch/cornflour
1 1/2 tsp coarse sea salt
1 1/2 tsp freshly ground black pepper
½ tsp garlic powder
1/4 tsp cayenne pepper


Preheat oven to 225°C/440° F.
Combine the garlic and oil in a large bowl, warming it until the garlic is fragrant, about 1 minute.
Transfer 5 tablespoons of the oil (leaving the garlic in the bowl) to the baking sheet, coating it well.
Add the potatoes to the bowl with the garlic mixture and toss to coat. Wrap tightly in plastic wrap and microwave on high power until the potatoes are translucent around the edges, 3 to 6 minutes, shaking the bowl to redistribute the potatoes halfway through cooking.
Combine the cornstarch, salt, pepper, garlic powder, and cayenne in a small bowl. Sprinkle over the hot potatoes and toss well to coat.
Arrange the potatoes in a single layer on the prepared baking sheet and bake, turning once, until deep golden brown and crisp, 30 to 40 minutes.
Serve with ketchup, mayo or sour cream.

NO BAKE Reese's Peanut Butter Bars

NO BAKE Reese's Peanut Butter Bars Recipe!

Ingredients

1 cup salted butter (melted)
2 cups keebler graham cracker crumbs
1/4 cup brown sugar
1 3/4 cup powdered sugar
1 cup peanut butter
1/2 tsp. vanilla
1 (11 oz) bag milk chocolate chips
Instructions


Combine all ingredients, except chocolate chips in a medium sized bowl. Stir until the mixture is smooth and creamy.
Pour peanut butter mixture into a 9x13 pan.
Melt chocolate chips in the microwave (at 50% power) for 1-2 minutes. Stir chocolate and pour over the peanut butter mixture. Spread chocolate with a spatula. To even out chocolate, tap pan on the counter.
Refrigerate bars for one hour. Cut while bars are still cool. Enjoy!

Taco Pie

Incredible Taco Pie Recipe!

2 c. chicken cooked and shredded
1 c. shredded lettuce
1-4oz. can diced green chili's drained
2 Tbs. cilantro
8-10 inch flour tortillas
1-6 oz. avocado dip
1-16 oz. can refried beans
1 c. sour cream
1 1/2 c. shredded cheddar cheese
1/4 cup chopped tomatoes
2 Tbs. sliced pitted ripe olives
2 Tbs. cilantro
Salsa


In a bowl combine chicken, lettuce, chili's, and cilantro. Set aside.

Place one of the tortillas on a large platter. Spread with half of the avocado dip. Then top with a second tortilla. Spread with half of the refried beans. Cover with a third tortilla. Sprinkle with half of the chicken-lettuce mixture. Add a forth tortilla. Spread with half of the sour cream sprinkle with half of the cheese. Repeat layers, ending with sour cream and cheese. Garnish with tomatoes, olives, and cilantro. To serve, cut into wedges. If desired, serve with salsa.

Makes 8 servings