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.

Ritz Cracker Chicken

I was given this recipe from my SIL and it's definitely a family favorite!

2 Cups Ritz Crackers Crushed
3 Tbls. Parmesan Cheese (fresh or the powder stuff)
2 tsp. Garlic Salt
1 tsp. Seasoned Salt
4 boneless skinless chicken breast (I pound mine to make it cook evenly..or I use tenders)
Plain Yogurt

Preheat oven to 350 degrees. Mix all dry ingredients together. Dip chicken in Plain Yogurt and then in dry mix. Place on a greased cookie sheet. Bake for 30 minutes.

We love to eat it with broccoli and mashed potatoes.

Wingers Sticky Fingers

I'm not joking, it taste exactly like it! I am definitely making this again!
Here is the link that I used.

Wingers Sticky Fingers:
Ingredients:


6 - tablespoons Franks Original Hot Sauce (4 - tablespoons for the kids)
3/4 - cup Brown Sugar
4 - tablespoons water
8 - Frozen Breaded Chicken Fingers or Strips


Directions:
Bake the chicken fingers according to package directions. While the chicken strips are baking prepare the sauce.

In a medium saucepan heat the hot sauce, brown sugar and water over medium heat until sugar is dissolved and sauce is heated thoroughly. About 5-10 minutes.

Remove sauce from heat and set aside until the chicken strips are ready. Place cooked chicken fingers in a large plastic container.

Pour the sauce all over the and shut with the lid. Shake until all the chicken fingers are coated with the sauce.

To make Sticky Fingers Wraps, place two sauce-coated chicken fingers onto the tortilla. Add desired amount of cheese, lettuce and tomatoes. Wrap up and serve.

Recipe Yields: 4 servings

Roasted Cauliflower

This is sooo good. I can eat the whole thing by myself, it is a great way to cook cauliflower. 1 large cauliflower trimmed and cut into bite size pieces 16 cloves of garlic 1-2 tsp minced fresh rosemary 1 tsp salt 1/4-1/2 tsp black pepper 1/4 cup olive oil. Mix oil, rosemary, salt, pepper, and garlic together. Toss in cauliflower and place in large casserole dish one layer. (I use my deep cover baker from pampered chef, I can get you one lol). Roast in preheated oven at 450 for 20 min, give it a toss and bake 10 more min. Enjoy

Chicken Tortellini

Ok Here is a Yummy Recipe that I make just when I don't know what to make. It is really easy and I usually have the stuff on hand. It is one that you just mix and bake:)

Chicken Tortellini

1 big bag frozen tortellini

1 bag frozen chopped broccoli

2 jars of Alfredo sauce

Cooked Chicken and cubed

1 box of stuffing

Mix together frozen tortellini, broccoli, and Alfred sauce. Put in the bottom of a 13x9 pan. Prepare the stuffing as directed. Spread the stuffing over the top of the tortellini mix. Cover with foil and bake at 350 for 15 min. Take foil off and bake another 5-10 min to crisp up the stuffing. It should be nice and bubbly under the stuffing. Serve with salad and enjoy.

Chicken, Pesto, and Tomato Flatbread.

OK all I can say about this is Yummy!!!! This is a great summer recipe I love.

2-3 plum tomatoes
1/2 tsp kosher salt
3 tbsp plus i tsp olive oil divided
1 pkg refrigerated thin crust pizza crust (see cooks tip)
1 cup loosely packed fresh basil leaves
1/4 cup pecan halves
1 0z Parmesan cheese divided
2 cups shredded provolone cheese divided
2 cups diced cooked chicken
2 garlic cloves pressed

Preheat oven to 425. Line stackable cooling rack with paper towels. Slice tomatoes, place tomatoes on cooling rack sprinkle with salt. Let stand 10 min or until salt is dissolved. Blot tops of tomatoes with paper towels, set aside.

Brush Lg bar pan (you can use a cookie sheet the stoneware just really makes this) with 1 tsp of the oil. Unroll crust onto bottom of the pan gently stretching and pressing dough to cover bottom. bake 11-13 min or until golden brown

finely chop basil and pecans. Grate Parmesan cheese. Combine basil, pecans, half of the Parmesan cheese, half of the provolone cheese, chicken, remaining oil, and garlic mix well.

remove pan to cooling rack. sprinkle crust with remaining Parmesan cheese. Top with tomatoes, chicken mixture, and remaining provolone cheese. Bake 5-7 min or until cheese is melted. Cut into squares and enjoy!!

Cooks tip: if desired 13.8 oz pizza crust can be substituted for the thin crust. Unroll crust to cover the bottom and bake for 16-18 min or until golden brown. proceed as recipe directs bake for 6-8 min.

Have fun I hope you like this one.

And the Winner is.....

Ok I have found it I can't believe it but yes I found a peach mango salsa that is way easy and I love. I found it in the taste of home cookbook. I died when I saw and just had to try it it was so yummmy not only has a salsa but I used it to make peach mango salsa chicken. It was to die for. Even Aaron did not complain.

Peach Mango Salsa
1 1/2 C chopped fresh tomatoes
3/4 C of peeled and chopped peaches
1/2 C chopped red onion
1/2 C chopped yellow pepper
1/2 C peeled and chopped mango
2 Tbsp seeded and chopped Jalapeno
3 garlic gloves minced
1 1/2 tsp lime juice
1/2 tsp minced fresh cilantro

Mix together and enjoy

You can also throw everything in a food processor if you have one I just used my food chopper.

Roasted Chicken

This is the BEST roast chicken ever!! Full of flavor and extremely moist!! Definitely the go to recipe..and I love to mix it with the Cool & Crunchy Tacos.

Here is the link to the recipe:

http://thepioneerwoman.com/cooking/2010/04/herb-roasted-whole-chicken/

.Tuna Pasta Thing.

lol I have NO idea what this is called, but you CAN'T mess it up!!! It sounds growse, but it is surprisingly REALLY GOOD! Devin didn't stick his nose up to tuna that isn't in a sandwich--which means that it's GOOD! This recipe is really depending on how much you want to eat. Here is a list of things you'll need. Feel free to add whatever else you think would be good in it.

Pasta (My friend does macaroni that is short, but I LOVED it with the bowtie pasta)
Tuna Fish
Mayonnaise
Boiled Eggs
Bacon
Green Onions
Red Bell Pepper
Cubed Cheese

I cooked about 8-10oz. of Bowtie Pasta. I used 2 cans of tuna. I eyeballed the Mayonnaise but it's probably around 1 cup. I hard boiled 4 eggs, cooked 8-10 slices of bacon, diced up 1 pepper, and cut 2 whole green onions. I served it cold, but I think I would've liked it warm too. It's your preference!

I have an addiction

Yes it is true I have a complete addiction and I just can't get enough. I just wish I had a good recipe so that I did not have to buy it all the time. Are you ready I am addicted to Mango peach salsa, and lemon chicken of course not together though. I love it I want it all the time. I am also going to be trying a new recipe as soon as I get the sauce I need I will let you know how it is. It is is for Raspberry Habanero goat cheese puffs. I will tell you all about it after I make them I can't wait.

.Bean Salsa AKA Cowboy Caviar.

I got this recipe from my Sister-in-Law and I LOVE IT!!! Super easy and super yummy!

1 can Corn, drained

1 can Black Beans, drained

1 can Black Eyed Peas, drained

1 packet of Italian Dressing Mix

2-3 Avacados, chopped

3 Roma Tomatos

1/2 a bunch of Cilantro, chopped

Salt to taste

Make Italian dressing as instructed on the package. Put all ingredients in a bowl and then pour the dressing over and mix. Refrigerate overnight. Serve with Tortilla Chips

Cool and Crunchu Chicken Tacos

OK this is way YUMMY!! It is a new Pampered Chef recipe that I tried and it has become one of my favorites. It is one you need to try. I love that it is cold perfect for summer.

Cool and Crunchy Chicken Tacos

12- Hard Taco Shells
1- small head romaine lettuce
1-2 limes divided
1/2 C Mayo
2 tsp ground cumin
1/4 tsp cayenne Pepper (optional but I recommend)
3 cups cooked, diced chicken
1/2 a small jicama
1 small mango
1/4 tsp salt
1 avocado peeled and sliced (optional)

Shred Lettuce; zest limes to measure about 1 tsp; juice limes to measure about 3 tbsp; Place zest, juice, mayo, cumin, and cayenne paper in large mixing bowl. Mix well. Spoon 1/3 cup of this sauce into resealable plastic baggie you will use this to drizzle the top of your taco. Add chicken to remaining sauce mix well. Peel jicama and mango cut and slice into pieces place in medium mixing bowl, chop cilantro and add to jicama and mango, and salt and the the juice of the remaining lime. mix well. Fill taco shells with lettuce, chicken mixture, jicama and mango mixture, cut off corner of baggie and drizzle with sauce and enjoy.

.Lemon Rosemary Chicken.

6 Chicken Thighs, bone-in & skin on
1 Package of fresh Rosemary
1 Bulb of Garlic
6-7 Lemons
Kosher Salt
Pepper

Preheat oven to 450

Place rinsed Chicken Thighs in a 9x13. Juice all of the 6-7 lemons and pour into the 9x13. Peel your garlic & place WHOLE cloves in 9x13 (I always put 12 cloves in-between the thighs). Next put the Kosher Salt all over the thighs (HINT: The more salt the crispier the skin..which is a yummy thing). Now add the pepper to your liking. You can either chop up your rosemary and put that in or peel it off the little sprigs/twigs and put in whole. Now place in oven for 35-40 minutes.

Serve with rice and I like to have broccoli too!

Taco Chili

OK this turned out way better than I had ever imagined I really like it . Plus the added bonus it is quick and easy I made it in 15 min start to finish.

1 lb of ground turkey seasoned with taco( you can use ground beef if your prefer and you don't need to season it if you want plain chili.)
1 can diced tomatoes undrained
1 can kidney beans drained and rinsed
1 packet chili seasoning

Brown Hamburger, drain add remaining ingredients bring to a boil and simmer about 5-10 min until hot.

Way easy and Yummy, plus very inexpensive to make. For a side note Aaron even liked it tomatoes and all :)

I want

Heather I need the lemon chicken recipe. Thanks Love ya

.Cafe Rio.

This is a three step process & worth every step!!

~ Creamy Tomatillo Salad Dressing ~

3 fresh Tomatillos, cut into quarters
1 Cup Fresh Cilantro (about one bunch)
Juice of half a lime
5 stalks Green Onions with ends
½ Cup Buttermilk (or make with dry buttermilk mix)
2 cloves crushed Garlic
½ Cup Mayonnaise
½ - ¾ tsp. salt
½ Cup sour cream
¼ tsp. crushed cayenne pepper
1 pkg. Dry Ranch Fiesta Packet
4 tsp. sugar or other sweetener

Place all ingredients in a blender. Combine well and refrigerate one hour.

** If you don’t want to make this dressing, just buy the Trader Joe’s Cilantro Lime Dressing in the refrigerated section. It tastes almost the same and it saves you a lot of work.

~ Easy Cilantro Rice ~

6 Cups just cooked rice, hot
1 bunch fresh cilantro
2 – 3 cloves garlic
½ sweet yellow onion (Maui, Vidalia or Walla Walla)
salt and fresh ground pepper to taste

While rice is cooking, prepare the rest of the ingredients as follows:

Remove stems from cilantro, roughly chop then put into a food processor with garlic and onion. Process until everything is finely chopped. When rice is cooked and still very hot, combine with cilantro mixture, and salt and pepper to taste. At this point you can let sit covered for 5 – 10 minutes to blend flavors then serve, or bake at 350 F for 20-25 minutes and then serve. Either way is good. The rice takes on a greenish hue that looks pretty. This dish goes well with Mexican dishes as a substitute for Spanish Rice. Serves 6 – 8.

~ Shredded Pork ~

Pork roast
2 Cups Fresh Salsa
1 c. Brown Sugar
1 Can Coke

Put Pork into a slow cooker covered in water on high and let it cook for 5-5 1/2 hours. Drain water and shred pork. Mix Salsa, Brown Sugar, and Coke together then poor over the shredded pork and cook on High for another hour.

Serve individually on plate in this order: Tortilla (I love the fresh ones from Costco that you have to cook) Rice, Pork, Black Beans (opt.), Lettuce, Cilantro, tomato, Guacamole (opt.), Dressing, and Cheese

.Peach Crunch Cake.

This is a YUMMY dessert.. MMMMmmm

Peach Crunch Cake

24.5 oz jar of sliced peaches in light syrup

1 package yellow cake mix

1 stick butter (1/2 cup), cut into 16 pieces

1 cup brown sugar

1/2 cup chopped walnuts

Preheat oven to 350 degrees F.

Layer ingredients in a 13 X 9 dish, in order starting with the peaches.

Bake for about 40 minutes.

Serve warm or cold… with or without ice cream.

 

Recipe is from Bakerella.com