22 1 / 2012
Each week as I am preparing my grocery store list and planning meals for the week I ask Jordan what he wants to have for dinner that week. He usually says he doesn’t care and loves everything I make (what a great husband I have :). However, if he does request a meal he usually asks for meatloaf. It has become one of his favorites!
Until I got married I had never made meatloaf, but it seemed simple enough. I ended up using this recipe my first couple of times. Although this recipe is very basic, I added my own twist by using southwest spicy mustard for the topping. This spicy addition is why Jordan enjoyed it so much and inspired me to create a hot & spicy version.
To the ground beef (or I am sure you could use turkey) I ended up adding some cayenne pepper and chili powder, as well as some garlic powder for flavoring. I used seasoned whole wheat bread crumbs, but I am sure any type will do. For the topping I used Jack Daniel’s spicy southwest mustard. FYI: Jack Daniel’s is not sponsoring this post. Feel free to double the topping/glaze recipe and save half to heat in the microwave and to pour on cooked meatloaf slices. One more thought, this meatloaf would also make a great sandwich!
1 1/4 pounds ground beef
3/4 cup milk
1 cup dried bread crumbs
1 tablespoon worcestershire sauce
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 teaspoon garlic powder
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons spicy prepared mustard
1/3 cup ketchup
Preheat oven to 350 degrees F.
In a large bowl, combine the beef, egg, milk, bread crumbs, worcestershire sauce, and spices. Season with salt and pepper to taste and place in a lightly greased 5x9 inch loaf pan.
In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Bake at 350 degrees F for 1 hour.
Source: Katie’s Kitchen Original
17 1 / 2012
Chocolate fudge pie, need I say more?
If I must, let me tell you about this decadent dense chocolate layer covered with homemade whipped cream tucked inside a flaky pie crust (don’t judge me, but I used store bought).
I got the recipe from Cooking Light so I allowed myself to have two pieces. Then I decided to take the pie into work so I wouldn’t eat the whole thing by myself. It is that addicting!
Jordan said it reminded him of the pie from The Help. No, not THAT pie, not the one with Minnie’s secret ingredient in it that she made for Miss Hillly. Watching her eat the terrible awful pie is what I call sweet revenge. My pie doesn’t have Minnie’s secret ingredient, but it does have a few of my own.
I leave you with two bits of advice. 1. Make this pie. 2. Read The Help and then watch the movie.
Crust and Chocolate Fudge Layer:
1 homemade or store-bought pie crust
1 cup packed brown sugar
1/2 cup unsweetened cocoa
1 tablespoon all-purpose flour
1/3 cup 2% reduced-fat milk
1/3 cup plus half & half (total of milk & half and half should equal 3/4 cup)
1/3 cup honey
2 tablespoon butter, melted
1 teaspoon vanilla extract
3 large eggs
For the whipped cream:
1 cups heavy cream
1/2 tsp vanilla
1 tablespoons confectioner’s sugar
For topping (optional):
1/2 teaspoon unsweetened cocoa, shaved chocolate, or crumbled cookies
Preheat oven to 350°. Fit dough into a 9-inch pie plate. Fold edges under; flute. Place pie plate in freezer until ready to use.
Combine brown sugar, 1/2 cup cocoa, and flour in a large bowl. Combine milk and next 5 ingredients (milk through eggs); stir with a whisk until well blended. Add milk mixture to brown sugar mixture; stir until combined.
Pour mixture into crust. Bake at 350° for 40 minutes or until just set. Cool on a wire rack to room temperature. Cover; chill at least 4 hours.
In a large bowl combine whipped cream ingredients, mix on high speed cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.
Spread whipped cream on chocolate pie prior to serving. Garnish with cocoa, chocolate, or cookies (optional)
Source: adapted from Cooking Light
14 1 / 2012
I never used to be a fan of quiche. However, on Christmas someone brought into work a cheddar broccoli cheese quiche and I couldn’t get enough of it. Ever since then I have been dying to make one of my own. The great thing about a quiche is that it is so versatile that you can pretty much put whatever you want in it. Any combination of meats, cheeses, and vegetables will do.
I really wanted to include goat cheese in mine because it is one of my favorite cheeses. Bacon pretty much makes any dish better so I decided to throw that in too. The basil was a last minute decision and goes well with the goat cheese. This quiche is really great for any meal of the day!
I had trouble titling this recipe because I wanted to include all the pertinent ingredients to be included without sounding too wordy. I don’t know if I succeeded. What would you call this savory pie?
pie crust, homemade or store bought
2-3oz crumbled goat cheese, enough to cover bottom of pie crust
2 egg whites
1/4 tsp salt
1/4 tsp pepper
1/2 cup milk
1/2 cup half & half
1 cup monterrey jack cheese, shredded
4 slices bacon, in small pieces
1/2 cup packed basil
Preheat oven to 350 degrees. Fit pie crust into pie pan. Prick bottom of pie crust with a fork. Cover bottom of pie crust with crumbled goat cheese.
Combine the eggs, milk, half and half, salt, pepper, monterrey jack cheese, basil, and chopped bacon in a small bowl then pour over crust. Try to evently distribute basil and bacon.
Bake for 45-50 minutes until center is firm and puffed. Let cool completely before slicing.
Source: Katie’s Kitchen Original
07 1 / 2012
Sleep in…check. Morning run with a friend…check. Planning a trip with my husband…check. Whole-grain blueberry muffins…check. This is what made my Saturday morning perfect!
For those of you who are trying to keep your New Year’s resolutions of eating healthy this a recipe for you. For those of you who like me haven’t had the healthiest start to 2012 here’s your chance. True confessions, I have been scrounging for leftover holiday candy, drinking root beer floats from the left over root beer from the pulled pork, and indulging in our new favorite cocktail (dark n’ stormy). Did you know ginger beer has 50 grams of sugar? Now that I have gotten that off my chest I can proceed with talking about this healthy recipe.
Whole wheat flour, oats, flaxseed, yogurt, and blueberries. My husband was skeptical whether it was going to be good…I could see it in his eyes. After he ate two I knew that he thought they were pretty good for a “healthy” muffin.
1 1/4 cups whole-wheat flour
1 cup old-fashioned oats
1/4 cup flaxseed meal
1/4 cup pecans
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup plain low-fat yogurt (I used vanilla)
1/2 packed light brown sugar
1/4 cup canola oil
1 large egg
1 teaspoon vanilla extract
2 cups fresh blueberries
Heat oven to 375 degrees. Spray with cooking spray or line with muffin liners a standard 12-cup muffin tin. In a food processor, process the flour, oats, flaxseed meal, pecans, baking powder, baking soda, and salt until finely ground.
In a large bowel, whisk together the yogurt, sugar, oil, egg, and vanilla. Add flour mixture and mix until incorporated (do not overmix). Fold in blueberries.
Divide the batter evening among the muffin cups. Bake until tooth-pick inserted in the center comes out clean, 25 minutes.
Source: Real Simple September 2011
03 1 / 2012
Happy New Year! I hope you all have had a fabulous start to 2012. Have you already broken your resolution? I am not one for resolutions, but I am a fan of traditions. One of my favorite things about holidays is the traditions my family shares. When I got married over two years it was fun learning about Jordan’s family’s traditions, but it has also been fun starting our own traditions.
One first married New’s Years I made pulled pork and macaroni & cheese and now it has become what we have ever year. Our family has a lot of food traditions! What I love about these pulled pork sandwiches is that they only require 4 ingredients and your barely do any work. This year I bought a 6lb pork butt so we had friends over to share and I was able to freeze plenty of leftovers.
After getting home from our New Year’s Eve celebrating I put the pork in the crock pot covered it with root beer and when I woke up in the morning it was done. It literally was the easiest thing I have ever shredded. Then I coated and mixed in the BBQ. For years I have been a loyal fan of Sweet Baby Ray’s BBQ sauce, but you could use whatever you prefer. I did not end up putting it back in the crock pot because I didn’t want the meat to shred anymore. Along with the pulled pork I made this macaroni & cheese.
What is your New Year’s tradition?
Pork Butt (size can vary depending on amount of people serving)
Root beer (I use Braq’s), enough to cover 3/4 or pork
BBQ sauce (enough to coat pork)
*I made a 6lb pork butt, 3/4 liter root beer, 40 oz BBQ sauce bottle
Place the pork butt in a slow cooker; pour the root beer over the meat. Cover and cook on low until well cooked and the pork shreds easily, 6 to 8 hours (for a 6lb pork butt I cooked for 8-10 hrs). Note: the actual length of time may vary according to individual slow cooker. Drain well. Stir in barbecue sauce. Serve over hamburger buns.
Source: adapted from All Recipes
25 12 / 2011
Merry Christmas! I was able to celebrate Christmas yesterday with my family. It was a magical day & I was so thankful for it. Today I could not be with my family because I am taking care of those who are sick in the hospital, some of which have been there for months. Working on an oncology unit always gives me the perspective on how lucky I am that my family and I are cancer free. My patients aren’t asking for tangible gifts, but praying for a cure and to be back at home. They are truly an inspiration to me. I give thanks to God for all that He has given me. Please take a moment today to thank him for all your blessings this year and to remember the true meaning of Christmas.
Okay, I’m done with my thoughts on Christmas and now I have a last minute recipe for you. These little pretzel bites are the perfect mix of sweet & salty. I made two different types. One has pretzels, hershey kisses, and M&Ms, while the other has pretzels, rolos, and a pecan. They barely take any time and would be a great treat to put in a holiday bowl or polish off a cookie tray. If you don’t have time this year put it on your to do list for next year.
Variation #1 Ingredients
2 bags waffle pretzels (I like the butter flavored ones)
2 bags Hershey hugs
1 bag Holiday M&M’s
Unwrap the hugs and place 1 hug on each pretzel.
Bake at 200 degrees for 4-6 minutes, or until hugs have melted to cover most of the pretzel.
Remove from oven and gently place an M&M on each pretzel. Refrigerate for 15-20 minutes to set.
Arrange the pretzels in a single layer on a parchment lined cookie sheet. Place one chocolate covered caramel candy on each pretzel.
Bake for 4 minutes. While the candy is warm, press a pecan half onto each candy covered pretzel. Cool completely before storing in an airtight container.
23 12 / 2011
When I think about different types of holiday cookies gingersnaps are one of the cookies that always comes to mind. They definitely aren’t my favorite cookie (don’t get me wrong I rarely refuse any cookie), but I feel like many people love them. My husband is one of those people who really loves gingersnaps.
This year December has been so crazy & since we were going to be away so much we decided to not get a tree. I was sad about it but did not have the time or energy to worry about it. Last weekend while I was working my husband went out and got a small real tree. He set it up in our apartment and put lights on it. Oh and on top of this all he cleaned the entire apartment completely unprompted. That night we decorated the tree and it helped me get into the spirit of Christmas. I am so lucky to have him!
I shared this story because my husband is the reason I made these gingersnaps. They are titled the perfect gingersnap because that is exactly what they are. Crisp on the outside and soft on the inside. Please make these for the gingersnap lover in your life!
2 cups all purpose flour
2 tsp baking soda
2 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
Pinch of salt
1 cup packed light brown sugar
1/4 cup molasses
3/4 cup canola oil
1 large egg
Sugar for rolling
Whisk together the flour, baking soda, spices, and salt in a medium bowl. In another bowl, combine together the brown sugar, molasses, canola oil, and egg until smooth. Mix the flour mixture into the brown mixture, stirring until dough comes together. Cover with plastic wrap and chill for 20 minutes.
Preheat the oven to 375 degrees and line baking sheets with parchment paper. Scoop up bits of dough by the heaping teaspoonful and roll into balls between your palms, about the size of a quarter. Roll the balls in sugar and place on the baking sheets 2 inches apart. Bake 8 minutes – if you like crispy gingersnaps, try 9-10 minutes.
Cookies will be very soft but will firm up. Leave on the baking sheet several minutes, then transfer to a wire rack to cool completely.
Source: 17 and Baking
21 12 / 2011
This weekend I decided that I wanted to make cookie trays to share, but knew I only had one day off to make everything. Today ended up turning into a baking extravaganza where I made six different holiday treats. I plan on sharing them with you over the next couple of days.
The first recipe I wanted to share was the easiest. Doesn’t it look like a Jackson Pollack? This peppermint bark is it’s own piece of art. To make you simply melt the chocolate, add extract, spread into a pan, press in crushed candy canes, freeze, break apart, and enjoy! I decided to drizzle some chocolate on top because more chocolate makes everything better.
12 oz. of high-quality white chocolate
1/2 cup crushed up candy canes
1/2 teaspoon of peppermint extract
2 oz semi-sweet chocolate (optional)
Break up peppermint candy into little pieces. Melt the chocolate according to the manufacturer’s instructions. Once melted, add the peppermint extract and stir.
Pour the melted chocolate out onto a 9x13 jelly roll pan with wax paper and spread out with a spatula or wooden spoon. Sprinkle the peppermint candy chunks on to the chocolate and gently press them in with yours hands.
Place in the freezer for 5 minutes or until hardened. Drizzle chocolate on top and put back into freezer until hardens. Break into pieces and serve or store in the fridge in an airtight container.
Source: adapted from Simply Recipes
20 12 / 2011
This time of year there are lots of get-togethers with families and friends. Trust me you don’t want to be slaving away in the kitchen while everyone is laughing, spending time together, and being festive. I have perfect solution to wanting a home cooked delicious meal that serves lots of people and also takes little time.
It is baked ziti! I have made this recipe many times and it always well received. Feel free to make a vegetarian version by taking out the ground beef. After listening to many reviewers I coated the pasta with sour cream instead of making it a separate layer. The mozzerella and provolone are a perfect mix and leave you with some cheesy goodness!
Trust me on this one, I’m Italian!
1 (16 ounce) package dry ziti pasta
1 pound lean ground beef
2 (28 ounce) jars spaghetti sauce (or if you are ambitious homemade)
6 ounces sliced provolone cheese
6 ounces sliced mozzarella cheese
1 cup sour cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh basil
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Mix pasta with sour cream until well coated.
In a large skillet, brown beef over medium heat. Drain off fat and add spaghetti sauce; simmer for about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C).
In a 13x9 baking dish, place about half of the pasta; top with a layer of provolone and mozzarella cheese slices. Spread on a layer of half the spaghetti sauce mixture.
Cover with remaining pasta, cheese and sauce; sprinkle a layer of Parmesan cheese and fresh basil.
Bake in preheated oven for about 30 minutes or until cheese and sauce are bubbly; serve.
Source: adapted from All Recipes
17 12 / 2011
Who doesn’t love a sweet and salty treat? I recently had a pretzel topped with a melted rolo and a pecan. It inspired me. Salt, chocolate, and carmel…what an amazing combination.
My baking creativity brought about these caramel brownies. The pretzel crust is made up of ground up pretzels and butter, which I baked to help set. While the crust was cooling I decided to whip up the brownie batter. Unfortunately, the incorporation of the rolos was something I would change (and what I am writing into the recipe). This time just I placed the rolo into the already spread out brownie batter in the pan. However, next time I plan to cut the rolos in half and mix into the brownie prepared mix. Then the carmel bits will be even more distributed.
Take a break from the Christmas rush and have yourself something both sweet & salty!
4 cups pretzel snaps
1 stick butter
1 box brownies (and required ingredients to make batter
Preheat the oven to 350 degrees. To make crust, Place pretzel snaps into a food processor and process until into fine bits. Mix with 1 stick melted butter and mix until resembles wet sand. Firmly press crumb mixture into bottom of 13x9 pan. Baked until crust is dry and set, 10 minutes. Let cool completely.
Prepare brownie batter as directed. Cut rolos in half. Mix rolos into brownie batter and spread evenly in the pan.
Bake as directed, approximately 30 minutes.
Source: Katie Kitchen Original