Amber's ROTW/Chili and Cornbread Review

What could be better on a cool Halloween night than chili and cornbread? Too me it's the perfect choice. Both the chili recipe and the cornbread recipe were so delicious!

First let's talk about the chili. Be prepared, this recipe makes A LOT of chili. Perfect choice when company's coming for dinner. I only made 2 changes to the recipe. I added 2 packets of chili mix instead of 1. I also omitted the peppers and celery, since my family is not a fan of either. I thought the addition of sausage in chili was a great idea. I have never tried that before. Everyone loved this chili which always makes me happy!

Now on to the cornbread. Since I've been married I have been making Jiffy cornbread. It tastes good and for less than 50 cents a box, you can't beat it. I just always assumed however that all corn bread will leave your plate with a huge pile of crumbs. Not to mention the huge mess of crumbs that make it too the floor. This was such a delicious cornbread recipe. It was sweet and had a wonderful texture. The best part, virtually no crumbs!

I will absolutely be making both of these recipes again. I hope everyone enjoyed these as much as I did. Pin It

With Halloween coming tomorrow I thought it only fitting that I should talk about Halloween and food. When you think of Halloween does a particular food come to mind? Is there a Turkey for Thanksgiving equivalent for Halloween? Well according to the experts (whomever they are) there is no one particular food that is a representation of Halloween (though, in my humble opinion, candy corn could be close since I don't see that candy any other time of year, thank goodness). Speaking of candy, most of the USA will spend the day searching out their favorite candy dressed up in something the would invoke fear in the hearts of the sane any other day of the year. Can you imagine Michael Meyer ringing your doorbell on a warm day in July? You might get your gun but you definitely wouldn't open the door and hand him a mini bag of candy corn with a smile on your face.

The story goes that the tradition of trick-or-treating as we know it today finds its roots in the belief that during Samhain (the pagan and Wicca time to reconnect with ancestors and the dead), the Druins (equal to monks in the Christian religion) thought (or they would say, knew) that the dead would play tricks on mankind causing panic and destruction. So to appease them the people would give out food to other Druins as they visited their homes (perhaps to show hospitality and stay in good favor with the dead). Another, less pagan beginning, was the ninth-century European custom called souling. On November 2, All Souls Day, early Christians would walk from village to village begging for "soul cakes" (square pieces of bread made with currants) and the more cakes a beggar received, the more prayers they would promise to say on behalf of the dead relatives of the those who gave out the cakes.

* Fun fact: A tradition food eaten on Halloween is barnbrack, a kind of fruitcake that can be bought in stores or baked at home. A muslin-wrapped treat is baked inside the cake that, it is said, can foretell the eater's future. If a ring is found, it means that the person will wed soon and a piece of straw would mean that a prosperous year was on its way.

Most will be carving a pumpkin into a jack o'lantern this Halloween so I thought I would include a few facts about our favorite fruit.

* Pumpkins have been grown in North America of 5,000 years and are indigenous to the western hemisphere.

* A pumpkin is in fact a fruit, it is a type of squash and is a member of the gourd family which includes melons.

* Pumpkin seeds should be plated between the last week of May and the middle of June and take 90- 120 days to grow. They are picked in October when they take on that famous orange color.

* Pumpkin flowers are edible.

* In early colonial times, pumpkins were used as a ingredient for the crust of pies, not the filling.

* The largest pumpkin ever grown weighed in at 1,140 pounds.

source: www.pumpkin-patch.com & halloweenishere.com

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ROTW 10/29/09 Chili and Cornbread

 

Chili-

Ingredients:

shredded cheddar, sour cream, chopped green onions, for garnish

• 1   (14 1/2-ounce) can kidney beans, drained and rinsed
• 1   (14 1/2-ounce) can black beans, drained and rinsed
• 1   (14 1/2 ounce) can pinto beans, drained and rinsed
• ground cumin
• 1   (28-ounce) can whole, peeled tomatoes
• 2 cup chopped celery
• chili powder
• 1   package chili seasoning mix
• 1   small can tomato paste
• 1   can chili beans
• 2   (28-ounce) can diced tomatoes
• 1   green bell pepper diced
• 1   medium onion, diced
• 1 lb mixed ground beef and sausage, browned and drained

Directions

Brown ground beef in skillet and drain.  Spray large pot with nonstick cooking spray and heat over medium heat. Add the onion, green pepper, and celery and saute briefly. Stir in the diced and whole tomatoes. Add cumin and chili powder, to taste, and cook for about 8 minutes or until vegetables are tender. Add the beans, browned meat, and chili seasoning. Partially cover, and let simmer for 4 hours.
Serve with Cheddar cheese, sour cream, and green onions.

Recipe courtesy Jamie Deen

Servings: 8 to 10 servings
Prep Time: 10 min
Cook Time: 4 hours 20 min
Difficulty: Easy

Original Recipe Link

Cornbread-

Ingredients:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1 tablespoon  baking powder
• 1/2 cup granulated sugar
• 1 teaspoon salt
• 1 cup whole milk
• 2 large eggs
• 1/2 stick butter, melted
• 1/4 cup honey
• Special equipment: paper muffin cups and a 12-cup muffin tin

Directions

Preheat oven to 400 degrees F.

Into a large bowl, mix the cornmeal, flour, baking powder, sugar, and salt. In another bowl, whisk together the whole milk, eggs, butter, and honey. Add the wet to the dry ingredients and stir until just mixed.

Place muffin paper liners in a 12-cup muffin tin. Evenly divide the cornbread mixture into the papers. Bake for 15 minutes, until golden.

Recipe Courtesy of the Neely's

Original Recipe Link

ROTW Event's Page

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Amber's Peanut Butter Banana Oatmeal Cookies Review

From Let's Eat!

So today I was able to make this week's ROTW, Peanut Butter Banana Oatmeal Cookies. I have never combined peanut butter and bananas before in any recipe, so this was a first. I thought they turned out really good. My kids loved them! I have to admit I made quite a few adjustments to the original recipe. Here is the original ingredient list with my changes in parentheses.

Ingredients:
2 cups old-fashioned rolled oats (3 cups quick oats)
1 cup all-purpose flour (1 1/2 cups flour)
1/2 teaspoon baking soda (1 t baking soda)
1/2 teaspoon salt
4 tablespoons unsalted butter, softened (1/2 cup butter)
1/2 cup granulated sugar
1/2 cup packed brown sugar (1 cup brown sugar)
1 large egg white (2 large eggs)
1 cup mashed ripe banana (I used 1 & 1/2 bananas)
1 teaspoon vanilla
3/4 cup peanut butter chips (I went ahead and tossed in the whole bag, why not?)

After mixing the ingredients I thought the dough needed a little more flour. I probably ended up adding 1/3 to 1/2 cup of flour. After baking the cookies I realized that that amount was probably a little more than I needed. I suggest maybe baking a few cookies first, and if they come out to flat, add a little flour. The texture of your dough will also depend on the size of your bananas.

Original Peanut Butter Banana Oatmeal Cookie Recipe Pin It

PB Banana Oatmeal Cookies or ROTW

As a novice baker I know the rules of baking- read the directions through before starting, make sure you have everything on hand, measure, and follow the rules as they are written (is it 1 cup of chopped nuts or 1 cup of nuts, chopped). Making these cookies I broke every rule. So when I got through adding the ingredients from the recipe to my mixing bowl I realized that there was no peanut butter in my Peanut Butter Banana cookies. Hmmmm how did I miss such an important ingredient? I now was looking at Oatmeal cookies with no Peanut butter and then I realized, hidden on page two of the ingredients list was 3/4 cups of peanut butter chips... darn, I don't have those on hand. Well I did what any self-respecting cook would do, I improvised with what I did have on hand- natural, sugar free, peanut butter (you know the kind that has oil on top that you have to mix in before you can make your child's sandwich). I proceeded to add 2 TBL of PB to the mixture, after the flour, after the oats, after, well everything. It actually tasted alright, RAW. But it was horrible cooked. It was gummy, chalky and somehow tasted like I imagine the inside of shoe soles to taste. So I was off to the store for the actual ingredients to this recipe. I made it perfect, there were no mistakes, I read and reread those instructions and yet it still seems like it is missing something. It tastes like dense banana bread, not a bad taste but not what I am used to in an oatmeal cookie. As usual, it is sweet and tastes like bananas, so the kids loved them. Rachel, my 1 year old, ate two in one day and because the recipe is full of good for you ingredients including vitamins and oats I think I might just keep this recipe to make again. Next time I might try making it with I Can't Believe it's Not Butter cooking sticks and Splenda, I mean if it tastes a little like good for you food I may as well make it even better for my family. Pin It

Kid's Puppy Cake

From Let's Eat!

This year for my daughter's 9th birthday party, we did a puppy theme. Instead of going out and spending a lot of money on a cake, I decided to search the web for a puppy cake recipe. I found my inspiration online. We made a few changes and I was very happy with how it turned out. My daughter was able  to help decorate it also. She loved her cake!

You will need:

2 cake mixes

2 tubs of frosting

1 tube of black or brown gel

candy for eyes, nose and tongue (we used reese's cups for nose and eyes, sour

licorice for the tongue)

Directions:

Bake one of the cake mixes in 2 round cake pans.
Bake the other cake in a 9X13 or 10X14 pan.
Bake 1 cupcake using batter from either mix.
After the round cakes cool, remove them from pan. Stack them on tray with frosting in the middle.
Cut ear shapes out of the 9X13 pan. Place in their proper  place on the dogs head.
Cut cupcake in half and put on the top of the round cakes for the snout(attach with frosting)
Put in the fridge so that it the cake can get cold.Once the cake is cold, take it out and frost it completely. This is the most complicated part. Just take your time.
Decorate face as desired.

Have fun! Pin It

Recipe of the week 10/23/09

Peanut Butter Banana Oatmeal Cookies

Ingredients:
2 cups old-fashioned rolled oats
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
4 tablespoons unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 large egg white
1 cup mashed ripe banana
1 teaspoon vanilla
3/4 cup peanut butter chips



Directions:
Preheat oven to 350 degrees.

In a medium bowl, whisk together oats, flour, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until blended - the mixture will be sandy, rather than smooth. Add egg white and mix until combined. Beat in banana and vanilla. Add dry ingredients and stir mixture together until just combined - fold in peanut butter chips.

Using a cookie scoop, drop heaping tablespoons worth of dough onto parchment-lined baking sheets. Place into the oven and bake until the edges are golden and the centers are just set, about 10 to 14 minutes. Remove and let cool on the baking sheets for 2 to 3 minutes before transferring the cookies to a wire rack to cool completely.

This recipe was found online at www.mixingbowl.com

Amber's review and changes 

Facebook ROTW "event" page

Recipe Link Pin It

Tasty Tacky Pumpkin Cake

I do not know if there is another person that loves pumpkin as much as I do. I can eat it from the can with a little sweetener any time of the year and around the holidays I find a way to incorporate it into everything. Pumpkin pancakes, pumpkin waffles, pumpkin lattes, pumpkin coffee, pumpkin seeds, Pumpkin french fries, etc and I promise you, by thanksgiving my husband, who doesn't like pumpkin "all that much" is so sick of the look and smell of pumpkin that he begs me to make something, anything that doesn't not resemble this squash (it is a squash right?). This is a fun and easy recipe that the kids can prepare in as little as 10 min. The hard part for my son is the 1 hour cooking time. I have also seen this recipe made with apples in place of the pumpkin.

Description: This recipe may look rather tacky at first glance, but be assured, it is scrumptious! Try this as a Halloween pumpkin cake for your Halloween party.

Ingredients:

1	29 oz. can pumpkin (or use fresh)
12 ounces	evaporated milk (1 can)
4	eggs
1 cup	sugar (brown sugar is OK too)
2 teaspoons	cinnamon
1/2 teaspoon	nutmeg
1 teaspoon	allspice
1 package	yellow cake mix
1 cup	melted butter
1 cup	chopped nuts (walnuts, pecans)

Preparation Directions:

1. Pre-heat oven to 350 degrees.
2. Mix first 7 ingredients well.
3. Pour into 9 x 13 pan (greased with towel and margarine).
4. Sprinkle dry cake mix on top of mixture.
5. Sprinkle nuts over cake.
6. Sprinkle butter over cake.
7. Bake at 350 degrees for 1 hour, or until cake tester comes out clean.
Contributed by: Leah Zinn gets credit for this, by way of Trudy Umansky of San Diego.

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How To Store Your Freshly Baked Pie

I'm always wondering the proper way to store baked goods. How long is too long to keep them on the counter, etc... I found this information on the Betty Crocker Website.


Storage Tips 

• Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully.
• Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer. (In warm climates, always store fruit pies in the refrigerator.)
• You can freeze both baked and unbaked pie crusts. An unbaked crust will keep for 2 months in the freezer; a baked crust will keep for 4 months.
• To thaw a baked pie crust, unwrap and let stand at room temperature, or heat in the oven at 350°F for about 6 minutes.
• Don't thaw unbaked crusts; bake them right out of the freezer.
• Freeze a baked fruit pie for later! For best results, first bake the pie and then place it uncovered in the freezer. When completely frozen, wrap the pie tightly or place in a plastic freezer bag and place back in the freezer. Frozen, baked fruit pies will keep up to 4 months.
• To freeze an unbaked pie, wrap pie tightly or place in a plastic freezer bag (as you would a baked pie). Don't cut slits in the top crust. Unbaked fruit pies will keep in the freezer up to 3 months. When you're ready to bake, unwrap and carefully cut slits in the still-frozen top crust. Do not thaw. Bake at 425°F for 15 minutes. Reduce heat to 375°F and bake 30 to 45 minutes longer or until crust is golden brown and juice begins to bubble through the slits.
• To serve a frozen double-crust pie, unwrap and thaw at room temperature for 1 hour. Heat pie at 375°F on the lowest oven rack for 35 to 40 minutes or until warm.

Betty Crocker/Storing Pies Pin It

My Review For This Week's ROTW

I baked and tried this week's recipe of the week, Cinnamon Apple Crumble Pie. I looooved it! I'd have to say that is the best apple pie I have ever tried.  The topping was delicious! Kim had said that her apples turned out to soft. To avoid this I changed the bake time and oven temp. I baked the pie for a total of 50-60 minutes at 375. The apples were the perfect texture.

Cinnamon Apple Crumble Pie Recipe

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Healthier Banana Bread

From Let's Eat!

Healthier Banana Bread Recipe:


1 cup flour
1 cup whole wheat flour
1/2 teas. baking powder
1/2 teas. baking soda
1/2 teas. salt

2 eggs
1/2 cup applesauce (you can use 1/2c butter if you prefer)
3/4 cup sugar (you can use 1c sugar if you want it even sweeter)

3 medium ripe bananas

Preheat oven to 325

Mix the flours, baking powder, baking soda and salt together. Then mix or beat together eggs, applesauce and sugar. Add mashed bananas to the wet ingredients and mix well (I just throw the whole bananas into my kitchen aid mixer with the rest of the wet ingredients and beat, leaving it still a little lumpy). Add the dry ingredients to the wet ingredients and mix.

Pour into a greased loaf pan. Bake at 325 for about 70-75 minutes. Pin It

Confused?

I have had some people tell me that they don't understand what the recipe of the week is. Every week (starting on Friday) Kim and I put out a recipe that we have found either online or from a magazine, etc... Neither of us have tried the recipe yet, as we are also a part of the "challenge".

We send out an invitation to all Let's Eat members. If you choose to "attend", this just means that you want to try the recipe with the rest of us. You are not actually going anywhere. We also post the recipe on the Let's Eat blog.

Feel free to make any changes to the recipe. Then go to the events page on facebook or the comment section on the blog and let us know what you thought of the recipe and what changes you made. Also post a picture if you have it. Pin It

Apple Crumble Recipe of the Week

This weeks challenge was an Apple Crumble Pie. I am not sure what happened to my pie but it looks a little like someone stepped on half of it (see picture). I was excited about this recipe because I had gone to Costco and overzealously picked up 2! package of apples (24 huge apples) hoping to make enough pies for the whole family. I found the recipe easy to make and quite simple. I used a pre-made pie crust to make life easier and added the necessary ingredients. The crumble topping is buttery and delicious with just the right touch of cinnamon and sugary sweetness. I was less than thrilled with the pre-made pie crust as I thought it was not sweet enough (shame on me for not making the one that was recommended with the pie) and the cook time seemed long for the apples. The apples seemed almost perfect at the end of the first baking before I was asked to lower the temp and cook for 40 minutes longer. Overall, the pie's flavors were wonderful but the texture was slightly off for this cook. I think I will attempt this pie again with a lower cooking temp or a lesser cooking time.
Recipe for Cinnamon Apple Crumble Pie Pin It

Apples

I have a love/hate relationship with apples. Sometimes I cannot get enough of them, especially when they are dipped in carmel or are in the form of any of those great concoctions that The Rocky Mountain Chocolate Factory comes up with. And then somedays they are too soft, a little too ripe, too warm, a little too brown. I do understand and have seen first hand the amazing power of the apple. My sister-in-law was very ill, the doctors couldn't figure out what was wrong with her and she was losing weight at an alarming rate because she couldn't keep anything down. Her skin and the whites of her eyes were yellow, not light pretty yellow, but that yellow that just screams organ failure. Her doctor told her to eat an apple (seriously). She ate the apple (only half because she was sick after all) and you wouldn't believe it but the yellow drained from her eyes and skin (for about an hour). I couldn't believe it but I saw that day the importance of apples. That old saying might just be true, an apple a day just might keep the doctor away (for a short time anyway). I learned to eat apples, I even learned to like apples and somedays, I dare say, when the apple is perfectly crisp, sweet/tart and cool, I love apples. I especially want my apples covered in the crumble from this weeks recipe challenge. So remember, have your apple today. Pin It

Slow Cooker Roast

Tonight I made a roast in the slow cooker and decided to add some bacon for the first time. It was a great addition! Here's the recipe. It's super easy! I wish I had remembered to take a picture, but I forgot.


Easy Slow Cooker Roast

All measurements will vary depending on how much you want to make and your personal taste.

Beef Roast
Carrots, sliced or baby carrots
Potatoes, cut into 1 inch cubes (I used red potatoes)
1 onion, sliced into chunks
3 pieces of bacon cut into 1 inch pieces
Salt
Pepper
Garlic Powder
Oil
Water

Brown roast in a pan with about 2 T of oil. Place in slow cooker. Sprinkle with salt, pepper and garlic powder(to your taste). Place bacon and onions around the roast. Add the carrots and potatoes. Pour some water in, enough to fill up to 3/4 of the roast.

Cook on low for 8 hours or high for 4-6. Times will vary depending on the size of your roast and your slow cooker. Pin It

Salted Butter or Unsalted Butter for Baking?

This question came up today in reference to this week's recipe of the week, apple pie. The recipe calls for unsalted butter. Someone wanted to know why that was. The truth was, I wasn't sure. I always use salted butter for baking because that is what I always have on hand. Now curious, I set out to do some online research. Every site I came across states to ALWAYS use unsalted butter in baking unless otherwise stated. A couple reasons given....first you have more control over the salt in your recipe. Also, the unsalted butter is better for the texture of your baked good.

As I stated, I always have used salted butter and think my baked goods turn out yummy, never too salty. That being said, I think I will now start baking with unsalted butter. Apparently it's the thing to do.;)

One of many links I found Pin It

Cinnamon Apple Crumble Pie

Well it's time for Let's Eat's recipe of the week! I found this delicious recipe using the seasonal foods link at the bottom of our blog. It takes you to Epicurious. A great recipe site. This pie looks soooo good! I can't wait to try it!

Crust

• 1 1/3 cups all purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
• 1/4 cup frozen solid vegetable shortening, cut into 1/2-inch cubes
• 3 tablespoons (or more) ice water
• 1/2 teaspoon apple cider vinegar

Filling

• 3 1/4 pounds Granny Smith apples, peeled, cored, sliced 1/4 inch thick
• 2/3 cup sugar
• 2 tablespoons all purpose flour
• 2 teaspoons ground cinnamon
• 2 tablespoons unsalted butter, melted

Topping

• 1 cup all purpose flour
• 1/2 cup sugar
• 1/4 cup (packed) golden brown sugar
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes

For crust:
Mix flour, salt, and sugar in large bowl. Add butter and shortening; rub in with fingertips until coarse meal forms. Mix 3 tablespoons ice water and vinegar in small bowl to blend. Drizzle over flour mixture; stir with fork until moist clumps form, adding more water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic; refrigerate 30 minutes.
Position rack in center of oven and preheat to 400°F. Roll out dough on lightly floured surface to 12-inch round. Transfer to 9-inch-diameter glass pie dish. Trim overhang to 1/2 inch; turn edge under and crimp decoratively. Refrigerate while preparing filling and topping.
For filling:
Mix all ingredients in large bowl to coat apples.
For topping:
Blend first 5 ingredients in processor. Add chilled butter cubes; using on/off turns, cut in until mixture resembles wet sand.

Toss filling to redistribute juices; transfer to crust, mounding in center. Pack topping over and around apples. Bake pie on baking sheet until topping is golden, about 40 minutes (cover top with foil if browning too quickly). Reduce oven temperature to 350°F. Bake until apples in center are tender when pierced and filling is bubbling thickly at edges, about 45 minutes longer. Cool until warm, about 1 hour. Serve with ice cream.

I SUGGEST BAKING THIS PIE AT 375 FOR A TOTAL OF 50-60 MIN.

 Epicurious recipe link

Facebook recipe of the week "event" page Pin It

Dilly Bread Ring

I am horrible at bread. It is usually a dense, cardboard-y, loaf of grossness that even the dog won't eat. Yet, every once in a while I try try again hoping against hope that I might get one loaf that I can brag about to someone. Well, today is that day. This recipe I found was so easy and it made the best bread. Light, full of flavor and something I would be so proud to share with everyone. What sucked me in was the promise of a bread that needed no kneading (have you ever heard of such a thing?) and was easy, even for novice bakers. Plus, what can I say I love dill, though this can be easily made without it. I will post the recipe on the Let's Eat webpage. Pin It

Pot roast recipe of the week try out

I was able to make the recipe of the week on Sunday. I thought about the posts from others stating that it might be too expensive and I was a little bummed because I know how hard times are right now (and I picked the recipe this week). So I thought I would make it with things I had around the house and try to keep costs down.

My son and I got everything ready cutting up the meat, onions, apples, and 2 lbs of sweet potatoes (because I always have those in the house and I am not fond of butternut squash). I know the recipe called out for 3 lbs of sweet potatoes but I couldnt fit them all in the crockpot and have room for the apples. I think the recipe called out for 3 cinnamon sticks so I used 1/2 tsp of ground cinnamon because I already had that in the house. I left out the rosemary, for me it is a pungent flavor best suited for chicken.

The prep time was about 15 minutes, my son piled it into the crock pot and then we left for breakfast. When we came back the kitchen smelled like a warm mix of fall spices. It look wonderful, we added the sweet potatoes and cooked a little longer, then the apples and cooked 30 more minutes.

My son and husband loved it. I thought I would have enough for two dinners and a lunch. But my husband loved it so much he ate two huge plates (that is always a good sign and his way of saying good job Kim). This left me with enough for lunch. I did not serve it with any starch (ie couscous) because I didn't think it needed it with the addition of sweet potatoes. Plus, as a dieter I try not to add to many carbs to anything.

So this was a winner in our family. When it was all done it would serve a family of 4 at least twice and I made the whole thing for about 12$ (9.24$ meat at Costco but you may be able to find it on special somewhere, 1.00$ for two granny smiths, 1.98$ for sweet potatoes on sale, onion 0$, cinnamon 0$, allspice 0$ and beef broth 0$ all on hand) so that would be about 5$ per meal for the family.

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Spaghetti Sauce Tip

Spaghetti is one of those dinners that I make at least once a week or every other week. My friend showed me years ago the easiest way to prepare spaghetti sauce. Brown your ground beef with salt, pepper and garlic powder. Drain it. Throw it in a small crock pot along with your favorite spaghetti sauce and any extra spices you might want to add. Cook at leasts 3 hours on low. I usually have it in for 6-8 hours on low. Putting the sauce in the crock pot really brings out the flavor. Pin It

Basic Meatloaf

So I've been sick for a couple of weeks now and I haven't felt much like cooking. Last night was the first night I really felt good enough to make a decent dinner. I had to work with what I already had. I made meat loaf, baked potatoes and green beans. That's one of those meals that reminds me of being a little girl. My mom made it often. I like a basic meatloaf recipe. I use the same one my mom use to. I don't know where it originally came from and we usually just eyeball the ingredients, but here it is.

basic meat loaf:

1 lb ground beef
2 slices of bread, torn into pieces
1 egg
1/4 c milk
2 T ketchup
1 T Worcestershire sauce
salt and pepper to taste

Mix together. Form into loaf and bake in a baking pan. Bake at 350 for 1 hour.

Enjoy! Pin It

Slow Cooker Pot Roast Stew

Our weekly recipe challenge for the week of Oct 9-16, 2009

BHG's Slow Cooker Pot Roast Stew

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Weekly Recipe Challenge

"Let's Eat!" wants to come up with a weekly recipe for everyone to try. Then we want your feedback. Love it or hate it, tell everyone! Tell us what changes, if any, you made also. The recipes will be themed around a holiday or the season.

This week's recipe is BHG's Praline Apple Bread....enjoy!

BHG's Praline Apple Bread


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Praline Apple Bread Recipe

Praline Apple Bread Recipe

Shared via AddThis
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