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.