Tuesday, September 27, 2011

Sundried Tomato Meatloaf


Meatloaf.  Yawn, right?  Not this meatloaf! This is my all-time, absolute favorite version of meatloaf!  Here's a little back story on how I got this recipe.
A few years ago a friend asked me if I'd like to go with her to one of those fix yourself some multiple entree's, pack 'em up and take 'em home  and cook 'em  kind of places.  I went.  It was fun.  It was good. But expensive.  One of the dishes I made was this meatloaf.   After serving that dish, I was in love with meatloaf!  
Ok I'll try to cut to the chase.  I got a notice from this place that they were closing and had some of their dishes for sale.  I called them to see if one of those were these meatloaves.  I was in luck!  They did have some, but it seems that it was one of the more popular dishes so I rushed right down.  I bought three.  I think I left one there.  (remember, I said they were expensive )    So, in an act of bravery, I asked.  "Ya know, since you guys are closing, would you consider selling that recipe"?   They said they could give away one recipe!  WooHoo!!!   I was now the proud owner of the recipe!  I made it this week and thought of you all.  
So, I want to share  (cuz that's how I roll)
Without further delay, here's the recipe!  Do try it and let me know what you think!


You're going to need:
1 1/2 lb ground beef
1/4 cup sundried tomatoes, chopped
1/4 cup parmesan cheese
1/2 cup mozzarella
3/4 cup basil
3/4 cup onions, chopped
1 scoop ketchup (I figure that was about 1/4 cup)
1 tsp garlic
1 cup Italian breadcrumbs
2 eggs

Mix all ingredients, form into loaf  and into pan.  Then into a 350 degrees oven for 1 hour.

Enjoy!

PRAYER REQUEST TUESDAY

This is the day set aside for prayer for you...

If you have a prayer request, please list it in the comments below. You don't have to give any information you don't feel comfortable with. (A simple "unspoken" comment is sufficient).
If you would like to pray, then please pray for the comment above yours.

Also, if you would like to share a "praise" for a blessing you have received please feel free to leave a comment so we can all rejoice with you!




Friday, September 23, 2011

Ham and Swiss Grits Pie


Remember a couple days ago I promised to show you what to do with those "Gussied-Up Grits" ?
Well, today is the day!  If you like grits you're going to love this.  You might even get a standing ovation, like I got when I served it to hubby.   (I'm just sayin'....)

Ok, after you've made your Gussied-Up Grits, let them stand for 10 minutes and then lightly beat 2 eggs and stir into the grits.   Pour into a greased 10 inch deep pie plate.   Bake at 350 for 20 minutes and remove.


Now you're going to need:
1/2 lb diced cooked ham (actually for this meal, I had some thicker sliced deli ham in the 'frige, and that's what I used)
4 green onions
1/2 cup milk
6 eggs
1 cup swiss cheese


Saute ham and 4 chopped green onions until the onions are tender.  Layer the ham mixture evenly over the grits "crust".
Increase the oven temperature to 400 degrees

Whisk together milk and the 6 eggs; pour over ham mixture.  Sprinkle  swiss cheese evenly over the egg mixture.

Bake at 400 degrees for 35 minutes.  Let stand 10 minutes or so before serving.   This heats up really well the next day too!


I haven't tried it yet, but I would like to see if it freezes well.  If it does work out, this would be great to have in the freezer for holiday time!  There just has never been any left-overs!  






I'm linking up to ...
http://womenlivingwell.org/2011/10/the-ultimate-blog-bash-2011

Wednesday, September 21, 2011

Gussied Up Grits

Do y'all like grits?

Hardly any southern girl worth her salt wouldn't say "yes" to that question.  I love grits.  And contrary to what some of our northern friends think,  you don't put sugar and milk 'em.   Bless their hearts.  They're just fine with some salt and pepper, oh maybe some cheese grits too! YUM.   Part of growing up in the south (Yes, Florida IS in the south too) was to attend, and have,  fish fries. At a fish fry (usually catfish), besides the fish the staple of the meal was hush puppies, grits and if somebody was to make tomato gravy to go on those grits, well, I'd call that dessert and be contented with that.  Unless, of course, there was homemade peach ice cream.    Down here, grits are usually breakfast food. (I like to mix my over-easy eggs and some crumbled bacon up in mine) but they've been known to sneak into our dinner...er, supper, menu too.

Today what I want to share is what I call  Gussied Up Grits.  These are grits all dressed up like their Sunday-Go-To-Meetin' clothes were on...

1 2/3 cup water
1 cup whipping cream (yes, I said whipping - or heavy- cream)
2 cloves garlic, pressed
2-3 TBSP butter (oh, go ahead and put in 3, you might as well)
1 1/2 tsp salt
1/4 tsp pepper
2/3 uncooked quick-cooking grits  (Oh, if you see my mama, don't tell her I used quick cooking grits!)
Swiss cheese grated  1/2 cup

Bring the first 6 ingredients to a boil.  Gradually whisk in the grits.   Cover, reduce heat and simmer 5-7 minutes.  Stir or whisk occasionally so they don't stick and clump
Now it's getting good, because you're now going to stir in 1/2  cup swiss cheese!.  Oh my!  This stuff is good.  But I need to clarify, this is not how we usually make cheese grits - we don't usually use swiss!

Hope ya try it sometime and let me know how ya liked it.   Come back Friday and I'm going to tell you how to make a fantastic Ham and Swiss Pie, using these gussied up grits as your "crust" 



Monday, September 19, 2011

PRAYER REQUEST TUESDAY

This is the day set aside for prayer for you...

If you have a prayer request, please list it in the comments below. You don't have to give any information you don't feel comfortable with. (A simple "unspoken" comment is sufficient).
If you would like to pray, then please pray for the comment above yours.

Also, if you would like to share a "praise" for a blessing you have received please feel free to leave a comment so we can all rejoice with you!




Friday, September 16, 2011

Cornflake Cookies





Every year, on September 11th, I take cookies to the local fire station. This was my tenth year. I know that, because the whole reason I started taking cookies was as a way of healing for me after the horrible tragedy in 2001. You know what I’m talking about, I’m sure.

That’s how it started, but I didn’t stop. I kept it up as my way of never forgetting and to show my gratitude – however small of a gesture it may be- to our first responders.

Weeks before I start pouring over my recipes and trying to decide what to make. Not every year has been cookies. One year I took all sort of candy treats, but made wrappers for them (wish now I had took pics to share…oh well). Each year I made a card on the computer, different pictures, graphics, sayings, but all ended with a thank you to our local heroes .

This brings me to the cookies-of-the-day… Cornflake Cookies.

My mom has made these for years. There never was really a cup-of-this- a teaspoon-of-that measurement. You know how those old handed down recipes go, right? Frustrating! LOL

Well, I “tweaked” this one a bit and am giving you some measurements. The original one had coconut. I’m not much of a fan of coconut, so I replaced it with oats. I like it just as much. My sister, Becky, still makes hers “mom’s way” with coconut. I won’t eat coconut cream pie, but I will eat her cookies! LOL



I made extra this year so I could take some to Sunday School at church. I promised ‘em I’d post the recipe on my blog this week, and since it’s Friday…I’d better get crackin’, don’t ya think?

Cornflake Cookies

2 cups brown sugar
2 cups white sugar
2 tsp vanilla
* 2 cups oil
4 eggs
2 cups flour
2 tsp baking soda
1 tsp salt
1 1/2 cups quick cooking oats
4 cups cornflakes

In a (very) large  bowl, cream sugars, vanilla, oil and eggs.  Add flour, soda and salt.  Fold in oats and cornflakes.
Drop onto ungreased cookie sheet (a cookie scoop - or small ice cream scoop works great)
Bake approx. 12 minutes in preheated 350 degrees oven.
Try to wait until cooled to eat!!!

Note:  Another updated change,  my mom's original recipe called for shortening.  I use oil in this one.

This makes alot - but you can freeze 'em, at either the "raw" stage, or the "done" stage.   Enjoy!

Tuesday, September 13, 2011

PRAYER REQUEST TUESDAY

This is the day set aside for prayer for you...
If you have a prayer request, please list it in the comments below. You don't have to give any information you don't feel comfortable with. (A simple "unspoken" comment is sufficient).
If you would like to pray, then please pray for the comment above yours.

Also, if you would like to share a "praise" for a blessing you have received please feel free to leave a comment so we can all rejoice with you!


Friday, September 2, 2011

Ghiardelli Chocolate Cake - Revisited


Do you remember this trifle I made as a result of a cake failure? 
(I blogged about it here)

It was yummy but that was not what I was going for.  At first I made it in a regular old-fashioned bundt pan.  

The recipe said to bake it in a silicone bundt pan.  Ok, I go and buy one of those suckers and try it again. 

 It was a "fail" again.   Ok, I try it a third time, and blog about it with a challenge here.  I included the recipe on this one!  I want this to work!  I had a lot of good suggestions, but no one took on the task. 

Until yesterday.  That's when Carolyn (@temysmom) asked if anyone had a trifle recipe on twitter.  She was planning on making one for Labor Day.  I directed her to the post where I made this cake failure into a trifle.  To my excitement, she decided to take up that challenge and try to make the cake.  WhooHooooo!!!

(I stole this from her post!)

Would you just look at that beauty!!!  I begged her to blog about it, and she did.   You've just got to go over there and read it.   She's my hero now!!  Click on over to This Talk Aint Cheap and read all about it.  And, if you try this sinful cake yourself, DO come back and let me know about it!   I'm not kidding, trifle...cake....it's soooo delicious!   Thank you so much Carolyn for taking on the challenge...and conquering it!  You da woman now!


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