Tag: recipe

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Meatloaf

Ingredients

  • 2 pounds of ground meat. I usually use 1 pound of lean ground turkey and 1-pound lean ground beef.
  • 2 Tbsp (1 lid full) Onion Onion (Tastefully Simple) 
  • 2 Tbsp (1 lid full) Garlic Garlic (Tastefully Simple) 
  • ½ jar Sweet Pepper Jalapeno Jam (Tastefully Simple) 
  • 1 egg 
  • Heaping 1/3 cup bread crumbs 

Directions

Mix all together in a big bowl with a potato masher. Put in a greased loaf pan, Smooth flat (better cuts for sandwiches) 

Bake in a 350-degree oven for 50-60 minutes, drain any fat off and enjoy. 

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Mother’s Day Cream Puffs

Ingredients

  • 1/2 cup butter or margarine
  •  1 cup boiling water
  • 1 cup all-purpose flour
  •  1/4 tsp salt
  • 4 eggs

Directions

Melt butter in 1 cup boiling water.

Add flour and salt all at once; stir vigorously until a stiff dough forms

Roll the ball around the inside of the pan until it becomes a smooth ball.

Remove from heat; cool.

Form a well in the dough and add the eggs, one at a time, mixing until each is incorporated.

Drop heaping tablespoons of dough, 3 inches apart, onto a greased cookie sheet.

Bake at 400 degrees until golden brown and puffy, about 30 minutes.

Cool on a rack before splitting and filling.

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Kahlua Barbecue Sauce

Ingredients

  • 3/4 cup Kahlua
  •  ½ cup chili sauce
  • 3 tbs pineapple juice
  •  2 tbs cornstarch

Directions

Combine first three ingredients in a sauce, mix well.

Dissolve cornstarch in a small amount of cold water to make a thin paste.

Warm ingredients in saucepan, slowly add the cornstarch mixture, stirring constantly.

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Taco Mac & Cheese Caserole

Ingredients

  • 12 ounces elbow macaroni
  •  ½ cup butter
  • ½ cup all-purpose flour
  •  4 cups 2% milk, warmed (I did room tempature)
  • 4 cups shredded four cheese Mexican blend, divided (any cheese you have on hand)
  • 1½ cups prepared Make & Freeze Taco Meat, thawed if frozen
  • 1 (14.5 ounce) can diced tomatoes with green chiles, drained
  • Optional fillings such as diced onion or green onion, sliced black olives, jalapeño slices
  • 1 cup crushed tortilla chips

Directions

Preheat oven to 375°F. In large saucepan, prepare pasta according to package directions until just al dente; drain. Set pasta aside.

In same pan, melt butter over medium heat. Whisk in flour; whisking constantly. Whisk in milk. Bring to a simmer, whisking frequently. Slowly whisk in 3 cups cheese, cooking and whisking until melted and smooth. Salt and pepper as desired.

Stir pasta into cheese sauce. Transfer half to a greased 13×9-inch baking dish. Top with Make & Freeze Taco Meat, drained tomatoes and desired fillings. Top with remaining macaroni and cheese. (I mixed all together at once)

Sprinkle with crushed tortillas and remaining 1 cup cheese. Bake 20-25 minutes or until bubbly.