Saturday, January 4, 2014

Meatier Meatloaf

 This a an amazing meatloaf recipe from America's Test Kitchen's magazine Cook's Illustrated #118. It takes about 1 1/2 hours to cook in the oven. Mine was actually done in 60 minutes so I would start checking it about then.

--- --- ---Meatloaf---
2 Tablespoon Unsalted Butter
1 Onion, finely chopped
6 Ounce White Mushrooms, trimmed and sliced thin
1 Tablespoon Tomato Paste
3 Tablespoon and 1/2 Cup Chicken Broth
2 Garlic Cloves, minced
2 Large Eggs
2 Tablespoon Soy Sauce
1 Tablespoon Unflavored Gelatin
1/2 Slice Hearty White Sandwich Bread, torn into 1 inch pieces
1/3 Cup Minced Fresh Parsley
2 Teaspoon Dijon Mustard
3/4 Teaspoon Pepper
1/2 Teaspoon Dried Thyme
1 Pound Ground Pork
1 Pound 85% Lean Ground Beef (recommended ground chuck)
--- --- ---Glaze---
1/2 Cup Ketchup
1/4 Cup Cider Vinegar
3 Tablespoon Packed Brown Sugar
1 Teaspoon Hot Sauce
1/2 Teaspoon Ground Coriander

1. Adjust oven rack to middle position and heat oven to 350. Line a large rimmed cookie sheet with
foil. Use foil to create a 9x5 inch rectangle. Place the foil rectangle on a cooling rack and center it
on your lined cookie sheet. Poke holes in the foil rectangle about 1/2 inch apart. Spray foil with
2. Melt butter in 12 inch skillet over medium heat. Add onion and mushrooms. Cook, stirring
occasionally, until beginning to brown, 10-12 minutes. Add tomato paste and cook, stir constantly,
until browned, about 3 minutes. Reduce heat to low, add 3 T broth and garlic, cook, scraping the
bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom
mixture to a large bowl to cool.
3. Whisk eggs, remaining 1/2 cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg
mixture and let sit until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5-10 pulses. Ad gelatin mixture, mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushroom are finely
ground, about 10 pulses. Transfer to your large bowl. Add pork and beef and mix with hands until
thoroughly combine.
5. Transfer meat to foil rectangle and shape into 9x5 inch loaf. Bake until it registers 155 degrees,
75-90 minutes. Remove from oven and turn on broiler.
For the Glaze:
1.While the meat loaf bakes, mix the glaze ingredients in a small saucepan over medium heat.
Cook stirring occasionally, until thick and syrupy and 5 minutes.
2. Spread 1/2 the glaze evenly over cooked meatloaf. Broil for 2 minutes until bubbly. Repeat with
other 1/2. Remove meatloaf from oven and let cool for 20 minutes before slicing and serving.

Tuesday, April 3, 2012


We all need to increase our vegetables....Always. And I need to find new ways to prepare them. Anyone have great veggie side dishes to enjoy these spring and summer vegetables.

Here is a super easy and great way to enjoy cauliflower. I must add that I generally don't enjoy cauliflower.

Roasted Cauliflower
Origin : Cooks Illustrated
Notes : From Jan/Feb 2007. Comes with a soy ginger sauce with scallion or a curry yogurt sauce with cilantro.

1 Medium Cauliflower Head, about 2 pounds
1/4 Cup Extra Virgin Olive Oil

Instructions :
Adjust oven rack to the lowest position and heat oven to 472 degrees. Line the cookie sheet with
Trim the outer leaves of the cauliflowe and cut stem flush with bottom. Cut head into 8 equal
wedges so that the core and the florets stay intact. Lay the wedges cut side down on baking sheet.
Drizzle with 2 T oil and sprinkle with salt and pepper; gently run to evenly distribute oil and
seasonings. Gently flip the cauliflower and season other side with remaining 2 T oil, salt and
Cover baking sheet tightly with foil and cook for 10 minutes. Remove foil and continue to roast until bottoms of cauliflower pieces are golden, 8-12 minutes. Remove sheet from oven, and using
spatula, carefully flip wedges. Return sheet to oven and continue to roast until cauliflower is golden all over, 8-12 minutes. Season with salt and pepper to taste. and serve immediately.

Saturday, September 3, 2011

Denise's Chocolate Chip Cookies

2 c brown sugar
2 c butter
2 c sugar
4 eggs
2 tbsp vanilla

cream together (in kitchen aid) until blended.

5 c oatmeal (blended to powder)
4 c sifted flour
2 tbsp baking powder
2 tbsp baking soda
1 tbsp salt

in separate bowl mix together the 5 ingredients above. then gradually add dry mixture into mixer while it's going.

once nicely combined, mix in 1 1/2 c coconut.

you might want to do the following on the counter because it might be too much for a bowl!!

add 2 cups chocolate chips

add 2 cups chopped walnuts

use close to 1/4 c. per giant cookie. form into balls.

bake for 12 minutes at 350.

Wednesday, July 20, 2011

Mixed up Spaghetti

found this on dealectible mommies....
New theme!! Pasta dinners.........whatcha got??

Mixed Up Spaghetti


- 1 lb. of thin spaghetti
- 6-8 oz. of Smoked Gouda Cheese – Shredded
- 1/2 bunch of Italian Parsley
- 4 cups of Grape Tomatoes – Roasted
- 6 cups of Chicken Broth
- Olive Oil


Drizzle grape tomatoes with olive oil and bake at 400 deg. for 10 minutes. Set aside.

Heat chicken broth in a saucepan on low heat until bowling. Break spaghetti noodles in half and place in a large skillet. Slowly add hot chicken broth. Continue to pour a little at a time as the noodles soak up the liquid. Continue until noodles are soft (this could take up to 25 minutes).

Once spaghetti is soft, add shredded cheese and grape tomatoes. Stir together on low heat until cheese melts. Top with italian parsley and enjoy!

Saturday, July 16, 2011

Ice Cream Sandwiches

Thank you to Nikki for my fun Ice Cream Sandwich Pan. I made these last night for the missionaries. They were so quick and easy. I used a brownie mix for the cake. It was nice because it cooked 10 minutes. Easy. They were a hit. Who doesn't love cute brownies and ice cream.

Friday, June 24, 2011


  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup Karo Syrup
  • 6 cups rice Krispies
  • 1 bag chocolate chips
  • ½ bag butterscotch chips

1. Cook sugar and Karo syrup.

2. Stir in peanut butter.

3. Add rice krispies.

4. Pour into a 9x13 pan. Press into pan.

5. Melt chocolate chips and butterscotch chips together.

6. Pour over rice krispies.

7. Refrigerate until hard.

Sunday, May 29, 2011

Need Help for My Chocolate Peanut Butter Layered Cupcakes

So thanks to Janny I have a new cookbook...It is the Pillsbury Bake Off Prize Winning Recipes. I am having fun so once again THANK YOU AUNTIE JANNY!

So I made the Chocolate Peanut Butter Layered Cupcakes (I again forgot a picture!!! Angry!). They were a good start but I need some help perfecting this one. The peanut butter layer was very good but the chocolate layer wasn't right. First, it had little chocolate flavor, and second, it was too soft. So I need you to brainstorm and help. I need your amazing chocolate cupcake recipes, or brownie like cakes. If I cannot find one, I would rather use a brownie mix instead of the cake they used.

Prep TIme :35 minutes
Start to Finish 1 H 35 m
Servings:24 cupcakes

Chocolate Layer
1 recipe for chocolate cupcakes (or 1 brownie mix)
1/2 cup peanut butter chips (put into the mix)

Peanut Butter Layer
1 egg
8 oz cream cheese
1/3 cup sugar
1/3 cup powdered sugar
1/2 cup chocolate chips

Preheat the oven to 350.
In one bowl, make the chocolate layer (This is where you come in and help me find an amazingly rich chocolate cupcake recipe). In a second bowl mix together all the ingredients for the Peanut Butter Layer.
Grease the pan (or the cupcake liners if you are using them). Layer from bottom to top, 1 T chocolate mix, 1 T peanut butter mix, 1 T chocolate mix, 1 T peanut butter mix. If you'd like, sprinkle the top with a few more chips.
Bake for 25-30 minutes, or until toothpick comes out clean. Cool for 15 minutes in the pans, remove from pan and finish cooling.