Easy Pleasin' BBQ Meatloaf

My sister sent me this recipe from Kraft Kitchens. I was unsure at first just because I already had a great recipe from Lion House cookbook, but this Kraft's recipe has turned out to be my favorite! It is just too easy, and the stuffing mix really adds so much flavor and the perfect texture! This meatloaf comes out perfect and moist every time. The family loves it.

Easy Pleasin' Meatloaf

adapted from Kraft Kitchens

2 lb lean ground beef

1 box (6oz) Stove Top Stuffing Mix for chicken

2 eggs, beaten

1 cup water

1 cup BBQ sauce, divided

*optional 1/2 onion, diced

Preheat oven to 375. Place ground beef, stuffing mix, water, eggs, *onion and 1/2 cup barbeque sauce in large bowl. Mix ingredients until well combined. Shape into loaf in a greased casserole dish, *Or broiler pan to catch extra fat drippings. Place in oven for 30 minutes. After 30 minutes, take meatloaf out and top with remaining 1/2 cup barbecue and spread over meatloaf evenly. Place back in oven for another 30 minutes.

Apple Cobbler

I had some apples that needed to be used so of course I went with a dessert of sorts.  I used Golden Delicious Apples and Fuji Apples.  If you use a tart apple be sure to increase the sugar.

Apple Cobbler
Adapted from Land O Lakes


7 medium apples, peeled, cored, and sliced
1/2 cup Brown Sugar, divided
1 cup Granulated Sugar, divided
3/4 tsp. Cinnamon, divided
1 and 1/4 cup Flour
3/4 cup 4-Grain Cereal Mates or Quick Oats
2 Eggs
2 tsp. Baking Powder
3/4 tsp. Salt
1/2 cup Butter, melted


Prepare apples.  To keep them from turning brown place in a dish of water.  Drain apples.  Sprinkle apples with 1/4 cup Brown Sugar, 1/4 cup Granulated Sugar, and 1/2 tsp. Cinnamon.  Toss to evenly coat.  Place apples in a 7x11 dish (I'm sure a 9x13 would work too--just watch cooking times).  Make the crumble topping by combining: Flour, 4-Grain or Quick Oats, remaining Brown Sugar, remaining Granulated Sugar, remaining Cinnamon, Baking Powder, Salt, and Eggs.  Beat mixture until it is the texture of coarse crumbs.  Put topping over apples.  Pour melted butter over topping. 


Bake at 350 for 40-50 minutes.


Serve warm with ice cream!

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Pistachio Chocolate Chip Cookies

My sister came up with this idea, and I have to admit a pretty genius one at that! If you loved these chocolate chip pudding cookies from before, then you'll love these pistachio ones. It is the same recipe, but instead of using vanilla pudding, use pistachio! It makes for a delicious green cookie, perfect for St. Patty's Day! You can even add a little bit of green food coloring to give it a more green look, since it is hard to tell from this picture. Happy St. Patrick's Day!!!

Pistachio Chocolate Chip Cookies

adapted from Kraft Kitchens

Makes 3 dozen cookies

1 cup butter or margarine, softened

3/4 cup  packed brown sugar

1/4 cup granulated sugar

1 pkg.  (3.4 oz.) JELL-O Pistachio Flavor Instant Pudding

1 tsp. vanilla

2   eggs

1 tsp. baking soda

2-1/4 cups  flour

1 pkg. (12 oz.) semi-sweet chocolate chips

*green food coloring for added color

Heat oven to 375°F. Beat butter, sugars, dry pudding mix and vanilla in large bowl with mixer until well blended. Add eggs and baking soda and food coloring if desired; mix well. Gradually beat in flour. Stir in chocolate. Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets. Bake 7 to 9 min. or until golden brown. Cool 3 min. on baking sheets. Remove to wire racks. Cool completely.

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Best Homemade Chicken Pot Pie

I am really not kidding you when I say this is the best pot pie you will ever eat. Just promise me that you will try it at least once! Once is all you need though, because it will keep you coming back for more. Such a delicious comfort food. It is creamy, and full of flavor! It requires a few pots and pans and a bit of prep work, but it is worth it, oh so worth it. We LOVE this dish!

Best Homemade Chicken Pot Pie
made it my own, with a little help from allrecipes.com

• 1 pound skinless, boneless chicken breast halves - cubed
• 1 cup sliced carrots *You can just use 2 cups of the frozen pea/carrot combo, but I do prefer the taste of fresh carrots over frozen. It sure is a big time saver though!
• 1 cup frozen green peas 
• 1 cup peeled and cubed potato *or 1 cup frozen hashbrowns southern style (the cubed kind)
• 1/2 cup sliced celery
• 1/3 cup butter 
• 1/2 of an onion chopped
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon celery seed
• 1/2 tsp poultry seasoning
• 1/4 tsp garlic powder
• 1 3/4 cups chicken broth *Use the chicken broth that you cook the veggies in, save it don't drain!
• 2/3 cup milk

• 2 (9 inch) unbaked pie crusts 
• 
  
• In a skillet cook your chicken and season with salt and pepper and a DASH of poultry seasoning. When chicken is done, let set until cooled and cut into cubes. During all of this this you can get your chicken broth boiling. Boil 3 cups of chicken broth in a saucepan. When it reaches boiling, throw in your peas, carrots, potatoes, and celery. Boil for about 15 minutes, or until veggies are soft. Put a bowl under the strainer to catch your chicken broth and drain the veggies into the strainer. DON'T throw the broth away!!! 
• 
  
• Preheat oven to 400 degrees. Now in another large skillet over medium heat, cook onions in 1/3 cup butter until soft and translucent. Stir in the flour, salt, pepper, garlic powder, poultry seasoning and celery seed. Slowly stir in the chicken broth that you have set aside and the milk. Simmer over medium low heat until thick. Now pour the veggies and cubed chicken into the sauce and mix until combined.  
• 
  
• Pour mixture into prepared pie crust. Cover with a top pie crust. Seal the edges and cut away the excess dough. Make several small slits in the top to allow steam to escape. I then brushed the top of the crust with milk to add color, but you could do an egg wash or nothing at all! Bake in the preheated oven for 30 to 35 minutes or until pastry is golden brown and filling is bubbly. Cool for 15-20 minutes before serving.

***A few tips! I have doubled this recipe and frozen one of the pies. The frozen pie came out perfectly when it was cooked! (Just lower the temperature to 325 and cook for an hour). The other tip I could give you is cutting the vegetables and cooking the chicken the night before. It saves you SO MUCH time and dishes for the next day.

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Cheesecake Swirl Brwonies

This is what happens when you have a chocolate craving. Thank goodness I just so happened to have my favorite brownie mix in the cupboard and cream cheese in the fridge. Yep folks, that's it. Need a quick, yummy treat to take to a neighbor, or just something to fix that chocolate craving you have? Well, then try these! I think next time I might need to add a whole bag of chocolate chips too :), just for good measure.

Cheesecake Swirl Brownies
adapted from allrecipes.com via Nat


1 box or recipe of your favorite brownie
1-8 oz pkg cream cheese, softened
1 egg
1/3 cup sugar
1 bag of semi-sweet chocolate chips *optional


Preheat oven to 350. Grease 9x13 pan. Make brownies according to package directions. *Add in a bag of chocolate chips. Pour most of brownie batter into a greased pan (about 2/3rds or so). Spread evenly in pan. In medium bowl beat together cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture over the brownie batter. Pour the rest of the brownie batter on top. Then take a knife and cut through the pan, making swirls. (Just slide the knife up and down, going across, then cut across the other way (vertical vs horizontal) until you have the swirly look!). Bake according to box directions. Let cool and then serve. I like chilling my brownies so the chocolate chips harden and give it a nice texture.

Guacamole

 Whenever we have guacamole, we usually buy those little seasoning packets and throw that in to some mashed avocados. Those days are now gone! I have really taken a liking to fresh guacamole, it really is SO much better. This recipe is worth every minute of prep work. It is creamy, fresh, flavorful and delicious! I'll never buy premade or packet guacomole again. This was such a big hit!

Guacamole
adapted from Sisters Cafe

4 ripe Haas avocados
3 Tbs squeezed lemon juice
8 dashes Cholula hot sauce, may use Tobasco
½ cup small-diced red onion
1 large garlic clove, minced
1½ tsp kosher salt
1 tsp ground black pepper
1 medium tomato, seeded, and small-diced (or more)

In a large bowl, combine lemon juice, Cholula, onion, garlic, salt, and pepper and toss well. Cut the avocados in half, remove the pits, and scoop the flesh out of the shells. Dice the avocados into pieces and mash slightly. I like my guac a little chunky so I left some chunks, but I mashed most of it. Add mashed guacamole into the bowl. Add the tomatoes. Mix well and taste for salt and pepper.

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and

All the Small Stuff

Peanut Butter Butterscotch Cookies

Who doesn't love a good peanut butter cookie? Throw in some butterscotch and you have one delicious cookie!!! These came from none other than Picky Palate, the girl is a genius. These are not a chewy cookie, but a soft and classic peanut butter cookie. You'll love em!

Peanut Butter Butterscotch Cookies
adapted from Picky Palate


Makes 4 dozen cookies

1 stick softened butter

1/2 Cup brown sugar

1/2 Cup granulated sugar

1 1/4 Cups smooth peanut butter

1 Cup melted butterscotch chips

1 egg

1 teaspoon vanilla

1 1/4 Cups all purpose flour

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1 Cup butterscotch chips

Preheat oven to 350 degrees. Cream butter and sugars until light and fluffy.  Melt butterscotch chips over a double boiler until melted, or in the microwave at half power. Stir well every 30 seconds until melted. Add melted butterscotch chips and peanut butter to beaten butter and sugars. Beat in egg and vanilla. Place flour, baking soda and salt in bowl; mix to combine.  Add to wet ingredients until just combined then pour in butterscotch chips. Make dough into a ball (tablespoon size-ish), roll in sugar then place onto baking sheet.  Press tops slightly with tines of a fork. Bake for 8-10 minutes or until cookies are cooked through. Remove and let cool for 5 minutes before transferring to cooling rack.