Grandma Pam's Meatloaf

I used to say that I love love loved meatloaf. Then I tried someone else's recipe and was grossed out. I learned that I love my Grandma's recipe and will only make it this way!

1 1/2 lbs. Ground Beef
3/4 Cup Rolled Oats
1 Cup Canned Milk
3 Tbls. Chopped Onions
1 1/2 tsp. Salt
1/4 tsp. Pepper

Mix all the ingredients together into a loaf. Bake at 350 degrees for 10 minutes.
(TIP..I know most meat loafs come in a loaf pan. I like to form mine into a flatten ball and bake in a dutch oven or circular pot.)

SAUCE
1 Tbls. Worcestershire Sauce
2 Tbls. Vinegar
2 Tbls. Sugar
6 Tbls. Chopped Onion
1 Can Tomato Soup (10 3/4 oz)
1/2 Water


Mix everything together.
(TIP...I LOVE the sauce and will double it. It's amazing over mashed potatoes)

After the 10 minutes of baking add the sauce and baste meat ever so often. Bake 1 hour or until meat is cooked.

Frog Eye Salad

This recipe makes a lot, so I am only able to make for special occasions. I CRAVE this fruit salad!!

1/2 Cup Acina de Peppe

Almond Extract

1/2 Cup Sugar

1 Tbls. Flour

1 Cup Pineapple Juice

2 well beaten Eggs

1/2 tsp. Salt

8 oz. Cool Whip

1 qt. Fruit Cocktail

1/2 pack Mini Marshmallows (I like to use the fruity flavor ones)

1 Cup Crushed Pineapple

2 Bananas 

Boil 1/2 Cup of Acina de Peppe following the directions on the package. Set aside and let cool. Over medium heat combine and cook sugar, flour, pineapple juice, eggs, salt. Let cool. Combine with the Acina de Peppe and add the remaining ingredients. Keep cold. 

Apricot Salsa Chicken

Family Favorite! Parents took first place in a dutch oven cook off with this recipe. Can use Peaches as well..took first place in another cook off doing that!! Recipe from Taste of Home.

Apricot Salsa Chicken

6 ServingsPrep/Total Time: 30 min.

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon paprika
• 6 boneless skinless chicken breast halves (4 ounces each)
• 3 tablespoons canola oil
• 1 jar (16 ounces) salsa
• 1 jar (12 ounces) apricot preserves
• 1/2 cup apricot nectar
• Hot cooked rice

Directions

• In a large resealable plastic bag, combine the first four
• ingredients; add chicken in batches. Seal bag and turn to coat.
• In a large skillet, cook chicken over medium heat in oil until
• browned on each side; drain. Stir in the salsa, preserves and
• nectar; bring to a boil. Reduce heat; simmer, uncovered, for 15
• minutes or until sauce thickens and a meat thermometer reads
• 170°. Serve with rice. Yield: 6 servings.
•  
• Serve over Rice 

Baked Creamy Chicken Taquitos

Absolutely LOVE these baked Taquitos from Our Best Bites. Definitely go the extra step and take their suggestions using the Taco Chicken and their sauce!! I have to double this, because we love them (yes even my picky boys) and love left overs as well!

Baked Creamy Chicken Taquitos
1/3 C (3 oz) cream cheese
1/4 C green salsa
1T fresh lime juice
1/2 t cumin
1 t chili powder
1/2 t onion powder
1/4 t granulated garlic, or garlic powder
3 T chopped cilantro
2 T sliced green onions
2 C shredded cooked chicken (for extra yumminess, use grilled taco chicken!)
1 C grated pepperjack cheesesmall corn tortillas (and actually, flour ones are really good as well)
kosher salt
cooking sprayHeat oven to 425. Line a baking sheet with foil and lightly coat with cooking spray.Heat cream cheese in the microwave for about 20-30 seconds so it’s soft and easy to stir. Add green salsa, lime juice, cumin, chili powder, onion powder and granulated garlic. Stir to combine and then add cilantro and green onions. Add chicken and cheese and combine well.You can prepare up to this step ahead of time. Just keep the mixture in the fridge.

Work with a few tortillas at a time and heat in the microwave until they are soft enough to roll without cracking. It helps to place them between damp paper towels. Usually 20-30 seconds will do it. If you find yours are cracking when you roll them or are coming unrolled right away, just try heating them longer and try the paper towel thing.

Place 2-3 T of chicken mixture on the lower third of a tortilla, keeping it about 1/2 inch from the edges.  Roll up tortillas and place seam down on a baking sheet, not touching one another.  Spray lightly with cooking spray, or lightly brush with olive oil and sprinkle lightly with kosher salt.  Place pan in oven and bake for 15-20 minutes or until crisp and the ends start to get golden brown.  Remove from oven and let cool slightly before serving.  Dip in sour cream, or our favorite: Creamy Lime-Cilantro Ranch.

Taco Chicken
1 lb. chicken breasts or thighs (I can tell you right now that I’m a breast girl and Sara prefers thighs.)

A couple of juicy limes
A splash of red wine vinegar
2-3 cloves garlic, pressed or coarsely chopped
1 tsp. chili powder
1/2 tsp. cumin
1/2 tsp. Kosher salt
1/2 tsp. black pepper

Juice the limes and combine with a couple splashes of red wine vinegar. Add garlic. Pour over chicken. This will not completely cover the chicken; just turn it occasionally as needed. Marinate for at least 4 hours, no longer than 8.

Heat an outdoor grill (you can also use a grill pan inside. Or your broiler in your oven.) Combine salt, chili powder, cumin, and black pepper in a small bowl. Remove chicken from marinade and rub the spices all over the chicken.

Grill about 7 minutes per side.

Remove from heat and allow to stand a few minutes so it doesn’t lose its juiciness. You can either eat the chicken as it is, maybe with Mexican rice and beans, or use slice it up and use it as you would taco meat.

Creamy Lime-Cilantro Ranch Dressing
1 pack (1oz) Hidden Valley Ranch Dressing Mix (ignore directions on the packet)

1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

This is tough folks. Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend ‘er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.