Glazed Meatloaf w/ Twice Baked Potatoes

INGREDIENTS



2          Eggs

3/4 Cup Milk

3/4 Cup Italian-style Bread Crumbs

1/3 Cup Onions, Yellow - diced small

1/2 tsp   Salt

1 1/2 lbs Ground Beef

1/3 Cup  Ketchup

7 tsp   Brown Sugar

DIRECTIONS



1.  Preheat oven to 350'

2.  In a large bowl whisk together the Eggs and Milk.

3.  Add in the Bread Crumbs, Onions and Salt.

4.  Place the Ground Beef in the bowl and combine thoroughly with the crumb mixture.

5.  Once fully mixed, pat gently into a loaf pan.

6.  Place in the oven and bake for 60 minutes.

  **So, I made extra mashed potatoes at lunch which are now going to get a 2nd chance at

making it onto a plate.

8.  Spray muffin cups or mini loaf pans with non-stick cooking spray

9.  Scoop in potatoes until level with the top of the cups.

10. Place into the oven alongside the Meatloaf.

11. In a small bowl, whip together the Ketchup and Brown Sugar

12. After 60 minutes, remove the Meatloaf and Mashed Potatoes.

13. Smother the Meatloaf with the Ketchup marinade and return to the oven.

14. Add 1/2 Tbls of Butter to each cup of Potato and return to the oven, too.

15. Wait 15 minutes and then remove both the Meatloaf and Potatoes from the oven

16. Let the Meatloaf rest for 10 minutes.

17. Use a sheet pan to help you flip the Potatoes over and out of the cups.

18. Slice up, plate and Enjoy!

Shepard's Pie

INGREDIENTS

3 lbs       Potatoes, Russet - peeled, cubed and cooked

1 Tbl       Canola Oil

1 each     Onion, Yellow Medium - diced

1 tsp       Minced Garlic

2 1/2 lbs  Ground Beef

1 can       Whole Kernel Corn

1 can       Creamed Corn

1 can      Green Beans

1 can      Cream of Mushroom Soup

9 Tbls     Butter

8 oz        Cream Cheese

1/2 Cup    Milk

1 tsp       Salt

1/2 tsp    Black Pepper

DIRECTIONS

1. Preheat the oven to 425'

2. Place Potatoes in a large pot of cold water and bring to a boil.

3. Put the Canola Oil in a large skillet on medium-high.

4. Place the Onions and Garlic into the pan and saute until translucent.

5. Adjust the temperature to medium and add the Ground Beef.

6. Stir frequently to brown the meat; breaking it into smaller pieces as it cooks.

7. Tip the pan slightly to bring all grease to one side.  Using a spoon, take all grease out of the pan.

8. Add the Corn, Green Beans and Cream of Mushroom to the skillet and stir to incorporate

9. Once the meat mixture has heated through, turn off the burner and pour mixture into a large oven safe casserole dish.

10. Drain the potatoes and return back to the pot.

11. Mash in one stick of Butter, Cream Cheese, Milk, Salt and Pepper until smooth

12. Scoop the mashed potatoes on top of the meat and vegetables.

13. Melt 1 Tbls of Butter and then pour on top of mashed Potatoes.

14. Garnish with Paprika and place in the oven for 20-30 minutes.

15. Remove from oven and enjoy!



Sunday Morning Waffles

INGREDIENTS

2               Eggs

1 3/4 Cups  Milk

1/2 Cup       Canola Oil

4 tsp         Sugar

1/8 tsp       Salt

1/2 tsp       Vanilla Extract

4 tsp         Baking Powder

2 Cups       Flour

DIRECTIONS



1. Preheat Waffle Iron on HIGH

2. In a large bowl, beat the Eggs.

3. Add in all remaining ingredients and whisk until smooth

4. Spray the Waffle Iron with non-stick cooking spray

5. Add batter and cook to desired texture.  Normally, when the iron stops smoking the waffles are done.

6. Plate waffles, smother with Butter, Syrup and selection of Favorite Toppings.

7. Have a great day!

Our Favorite Toppings

Bananas, Peanut Butter, Whipped Cream, Bluberries, Chocolate Chips, M&Ms

Taco Salad

INGREDIENTS

16 oz       Ground Beef

1 pkg       Taco Seasoning

1 head      Iceberg Lettuce - shredded

1 each      Red Onion - diced

1 can        Black Beans - drained

4 each      Tomatoes, Plum - diced

8 oz         Shredded Cheddar Cheese

8 oz         Shredded Mozzarella Cheese

16 oz       Doritos Chips - crushed

1 Cup      Roasted Corn (optional)

4 oz         Sliced Black Olives (optional)

1 each      Avocado - pitted and sliced

8oz          Dressing, Ranch

1/4 tsp     Chili Powder

dash         Cumin

DIRECTIONS

1. Brown the Ground Beef over medium heat.  Drain.

2. Follow instructions on Taco Seasoning package to continue.

3. Once the Ground Beef mixture is complete, place in refrigerator to cool.

4. In a large bowl, gently toss the Iceberg Lettuce and all other ingredients up to and including the Olives.

5. In a small bowl, mix together the Ranch Dressing with the Chili Powder and Cumin.

6. Add the Ground Beef and Dressing to the salad, mixing gently

7. Plate Taco Salad and garnish with Avocado slices.

8. Enjoy!



Orecchiette w/ Pesto Cream Sauce

INGREDIENTS

1         Stick Butter

2 tsp   Garlic, Minced
1 pkg  Cream Cheese

2         Cups Milk

6oz      Parmesan Cheese, Grated

1/8 tsp Pepper, Black

1 lb      Orecchiette

1 pint   Tomatoes, Grape

2 Tbs   Pesto, Basil

            Feta Cheese

DIRECTIONS

1.  Place the Butter and Garlic into a large saute pan over medium heat.

2.  Bring a large pot of cold water to a rolling boil.

3.  Once the Butter has melted, add in the Cream Cheese and stir until smooth
4.  Whisk in the Milk and bring to a low simmer, stirring frequently.

5.  Slowly whisk in the Parmesan to avoid introducing any lumps and then add in the Pepper.

6.  Stir the Pesto into the Alfredo Sauce

7.  Add the Tomatoes to the pan and keep the sauce at a low simmer, stirring occasionally.

8.  Drop the Orecchiette into the water and stir to incorporate.  Boil for 10 minutes or until al dente.

9.  Drain and rinse the pasta.

10. Add the Orecchiette to the sauce and toss gently to coat.

11. Plate the Pesto Orecchiette and top with Feta Cheese.

12. Delicious!



Beef Tenderloin w/ Roasted Corn and Potatoes

INGREDIENTS:





DIRECTIONS:

1. Preheat oven to 400'.

2. Season the Tenderloins with the following ingredients between them all:
          3/4 tsp Sea Salt
          1 tsp Cracked Peppercorns
          1/4 tsp Cayenne Pepper
          1/2 tsp Minced Garlic

3. Wash Potatoes and then cut into 1/4" slices.



4. Tear off 3 pieces of tinfoil, each about 16" long. Place the Potato slices in the center of each piece of foil and top with the following ingredients on each one:

          2 Tbl Butter
          1/3 Cup Sliced Onions
          1 pinch Table Salt
          1 pinch Cracked Peppercorns
          1/8 tsp Minced Garlic

5. Close the tinfoil and seal the edges together by folding them over.

6. Once the Tenderloins have been refrigerating for 30 minutes, place the potatoes directly on the bottom rack of the oven.



7. While waiting for the Tenderloins to finish refrigerating, drain the corn and pour into a medium-size saute pan on medium-low, tossing periodically. Season the corn with the following:
          2 Tbl Butter
          1/2 tsp Table Salt
          1/8 tsp Crushed Red Pepper

8. Once the Tenderloins have refrigerated for 1 hour, allow them to sit at room temperature for 10 minutes.

9. Wrap each piece tightly with a slice of Bacon to keep in the juices; hold in place with a toothpick.

10. Add 2 Tbl Canola Oil to a Cast-iron pan on medium-high.

11. Once the oil starts to smoke, add the meat to the pan and cook 3 minutes on each side.




 12. Transfer the Corn to an oven safe dish and place it in the oven along with the Potatoes.

13. Place the cast-iron pan w/ the Tenderloins into the oven as well

14. Keep the steaks in the oven for 15 minutes and then remove. Place them on a plate and cover; allowing the juices to settle and keep the meat warm.

15. While the Tenderloins are resting, change the oven to Broil and move the Potatoes to the higher rack.

16. Remove all food from the oven 10 minutes later, plate and ENJOY!