Brown Sugar Glazed Meatloaf

We love meatloaf. Whenever I make meatloaf

 I always wonder why I don't make it more often. 

It's easy, it can be mixed up earlier in the day and

 baked when we're ready, and it smells great!  

It also gives us leftovers for great sandwiches 

the next day. Here's another one of my favorites. 

This one has a sweet BBQ-like glaze. I usually 

double the glaze ingredients so that we'll have

 extra to drizzle over the slices and also have

 some for the sandwiches on toasted bread.

I use saltine crackers in this one. I always

 save the little cellophane crackers that

you get with chili or soups.

Now you now what to do with them.

 You'll need a small onion, chopped.

 Combine all the ingredients.

Mix well with a fork.

 Plop the mixture into a shallow casserole 

and shape into a loaf

 Combine the glaze ingredients. I doubled it this

 time so that we'd have extra for spooning on each

slice and for the meatloaf sandwiches the next day.

  Spoon the glaze over the meatloaf covering it completely.

If you've doubled the ingredients, heat the 

remaining sauce until bubbly.

 Bake @350º for 1 hour. I scooped up the brown 

meat juices and added that to the remaining sauce.

 Remove to a platter and let sit for about 5 minutes.

Slice

 Moist thick slices.

 Sprinkle with chopped fresh rosemary.

 (The lumps are the added meat juices)

Serve with mashed potatoes and drizzle

extra sauce over the slices. 

Brown Sugar Glazed Meatloaf

2 lbs ground beef
1 onion, chopped
2 eggs
3/4 C crushed saltine crackers (about 18-20)
3/4 C milk
1-1/2 t salt
1/2 t pepper
1/2 t ginger
Combine all ingredients until well mixed. Shape into a
loaf and put in a shallow casserole. Top with glaze
completely covering. Bake @350º for 1 hr.
Glaze
1/2 C brown sugar
1/2 C ketchup
1 T Worcestershire sauce
Combine in a bowl. Double the recipe
if you want extra sauce for the slices
and for leftover sandwiches.
1 sprig fresh rosemary, sprigs removed from the stem
and chopped for sprinkling on top.

Enjoy!

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Classic Pot Roast

This is a dinner for meat and potato lovers.

Tender, flavorful beef roast with lots of good gravy
for the mashed potatoes. 

The pot roast is browned and then slowly braised
 for hours making it fork tender.

 Pat the meat dry with a paper towel.

This is very important for the browning process.

 Seasonings and cut up vegetables add
 depth of flavor.

 Use a pan that is just large enough to hold the
meat and liquid. One that has a nice tight fitting
 lid. Brown the roast well, about 5 minutes on each
side then remove to a platter.

 Roughly chop the vegetables.
Have the seasonings ready.

 Add the vegetables to the pot and saute
 for about five minutes

 until slightly softened. Then add the garlic
and saute for another minute. Sprinkle
on the seasonings.

 Add the broth to the pot. Stir to loosen up any
browned bits on the bottom.

Return the roast to the pot.

Cover tightly and roast for 3 hours.

I like to use a piece of foil to give it a good seal,

 and then add the top.

 Remove the roast to a platter while you make the gravy.

 Shake the flour and water in a jar and
add to the drippings in the pan.

 Bring to a boil whisking until thickened.

Taste and add more salt and pepper if needed.

 Serve the roast with mashed potatoes, a vegetable,
 and lots of gravy.

My pot is ready for another dinner. 

I love how my Le Creuset pat cleans so easily

with just a quick wash in hot soapy water.

Classic Pot Roast

chuck roast 3-4 lbs

1 T oil

1 onion, cut up

1 carrot, cut up

1 celery, cut up

2 cloves garlic, smashed

1 t salt

1/2 t pepper

1 t thyme

1 t sugar

2 C beef broth

to thicken the gravy

1 T flour

1 C water

Dry the meat and brown in hot oil on

both sides, about 8-10 minutes.

Remove to a platter. Add the cut up

 vegetables to the pan and saute until soft

and golden. Add the garlic and saute another

minute. Add the seasonings and the broth 

(I use 2C water and 1 bullion cube). Bring to

a boil stirring to loosen up any browned bits 

on the bottom of the pan. Remove from heat.

 Return the meat to the pan and spoon some 

of the liquid over the meat. Liquid should 

just about cover the meat. Cover the pan 

with the lid and bake for about 3-4 hours

 @300º. Flip meat after 1-1/2 hours. 

Remove the meat to a platter and slice into

serving pieces. Shake the flour and water

 in a jar; add to the pot liquid and bring to

 a boil, stirring constantly to thicken the gravy.

 Return the meat to the pot, or pour the gravy

 over the meat on the platter, saving some for 

a gravy boat. Serve with mashed potatoes

 and a vegetable. 

Enjoy!

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The Easiest Cranberry Sauce

This is so easy and yummy you'll never

serve that canned stuff again. 

 Just 2 ingredients: cranberries and sugar.

 Put the cranberries in an ungreased casserole. 

Sprinkle the sugar on top but don't stir. 

Bake @350º for 30-35 minutes.

Stir about 3 times while cooking.

A delightful sauce recipe from

 Susan Branch. 

Good hot or cold. 

The next day you can make...

CHRISTMAS JAM

Mix extra cranberry sauce

with equal parts orange marmalade.

Great on toast, biscuits, scones...

Cranberry Sauce

3 cups fresh cranberries,

about 1 bag rinsed

1 C sugar

(or 3 parts berries to 1 part sugar)

Put the cranberries in an ungreased

casserole. Sprinkle on the sugar but

 don't stir. bake in a 350º oven for 35

minutes, stirring 3 times. 

Enjoy!

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Red Velvet White Chocolate Chip Cookies

These are very pretty Christmas cookies.

These are so easy to make because they use a 

Red Velvet cake mix. Keep them in mind for

Valentine's Day too.

 In a large bowl mix up the ingredients.

Stir in the white chocolate chips.

 Drop by mounts onto parchment lined baking sheets.

 Bake for 10  minutes @350º.

Remove from oven and sprinkle with

powdered sugar.

 Let cool for 5  minutes, then remove 

from the cookie sheet.

 Another idea would be to also use a few 

green M&Ms or mint chips.

Pretty with chocolatey goodness.

 A good cookie for a Cookie Swap Party,

or for Santa!

Red Velvet White Chocolate Chip Cookies

1 box Red Velvet cake mix

1 t baking powder

1 t vanilla extract

2 eggs

1/3 C vegetable oil

1 C white chocolate chips

powdered sugar for sprinkling

In a large bowl mix the eggs, oil, and vanilla.

Add the cake mix and baking powder through

a sifter. Mix well. Stir in the white chocolate

chips. Drop dough by rounded tablespoons onto

a parchment lined baking sheet. Bake @350º 

for about 10  minutes. remove from oven and

sprinkle with powdered sugar. Let cool 5 minutes

then remove from baking pan. 

Makes 2 dozen cookies.

Enjoy!

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Leftover Turkey Makeover

Here are three great recipes that will give
 that leftover turkey a makeover.

Crock-Pot Turkey Chili

Turkey Tetrazzini

Marshall Field's Special Turkey Sandwich

Click on any of the captions and it will take

you to my recipe....Enjoy!

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