Dawn’s Meat Loaf
2 eggs 2 lbs. ground beef
1 Tbsp. milk Large Velveeta (2 lb. box - you will use HALF)
4 – 5 slices of bread, white or wheat 1 carrot, shredded (optional)
1/2 tsp. salt 1/2 onion, chopped
1 tsp. pepper
2 – 3 cups brown sugar (light or dark)
1/2 cup ketchup
2 – 3 Tbsp. yellow mustard
(You can adjust the amounts of topping ingredients to taste. I like mine a little "mustardy.")
In large bowl, break eggs. Add milk / whisk until blended well. Tear bread into small pieces and add to egg & milk mixture. Using a fork, blend into the egg/milk mixture. If needed you can add another piece of bread – you want a thick consistency. Add chopped onion, salt, pepper, and carrot. Blend well with fork. Add ground beef and Velveeta cheese, then use hands to mix thoroughly. Pack into large pan.
Make topping and spread evenly over meatloaf. Bake uncovered at 350° for 1 hour. Let stand in pan for at least 10-15 minutes after removing from oven. Using spatulas, transfer to platter.
NOTES: The thicker / taller the meatloaf is in the pan, the longer it will take to bake. I personally like to use a pan no taller than 3-4 inches high, like 9 X 9 X 3. Also, it makes AWESOME sandwiches - just slice a couple 1/2 inch thick pieces, heat in microwave for maybe 30 seconds and slap between 2 pieces of bread. Use mayo or miracle whip/spin blend if you like.
WARNING: Habit-Forming - Could lead to addiction :-) NOT a low-fat dish!
- Right before putting on the topping, use a fork to 'pierce' small holes in top of meatloaf. This way some of the topping will 'leak' into the meat. Yummmmm
- When you get ready to remove the meatloaf from pan to platter, it's helpful to have a second person help you. Each person use 2 spatulas/egg turners - 2 under each end of meatloaf, and on 3...LIFT to platter :-)
- The carrot peelings, if you choose to use, add a great sweetness to this dish!
(This makes a pretty big batch):
2 lbs rolled oats
1/2 cup slivered almonds
1/2 cup crushed walnuts or pecans
1/4 cup honey
1 tsp cinnamon
1-1/4 cup sugar (can use less)
3/4 cup water
1/2 stick margarine or butter
1/2 tsp vanilla
Optional ingredients (some or all):
1/2 cup raisins
1/4 cup toasted coconut
1/2 cup dried cranberries
1/4 cup sunflower or pumpkin seeds
In a large bowl, stir together oats, nuts, seeds, coconut, honey and cinnamon. In s small saucepan, combine sugar, water and vanilla and simmer until it's a slight caramel color. Add margarine in pieces until melted. Pour over oat mixture and stir until combined.
Spread granola evenly on a large baking sheet. Bake at 350, stirring every 5 minutes until toasted. Do not overcook as the granola will crisp more when cooled. Cool granola and stir in dried fruits. Store in an airtight container and serve with milk or yogurt.
* One of my favorite ways to use the granola is to layer it in a dish with fresh blueberries and yogurt - you pick your own flavor but mine is vanilla! You can also use the granola to make your own healthy bars! :-)
1 pkg. dry yeast
1/4 c. lukewarm water
3/4 c. milk
6 tbsp. sugar
1 tsp. salt
2 tbsp. butter
1 egg, beaten
3 c. flour
Approximately 2 inches cooking oil
Soften yeast in lukewarm water. Set aside. Combine milk, sugar and salt. Bring to a boil. Remove from heat. Stir in butter. Allow to cool until lukewarm.
Stir in beaten egg and yeast mixture. Gradually add flour.
Work with hands if mixture becomes too thick to stir. Cover dough with a damp cloth and allow to rise until doubled in size, about 1 1/2 hours.
Punch down, turn out onto a lightly floured board, knead briefly until dough is smooth.
Cover and let rest for 15 minutes. Roll to about 1/2 inch thick square and cut with a 2 inch cookie cutter.
Heat oil to 350°F.
Cook sopapillas a few at a time, browning on one side, and turning only once. They will puff up.
Drain on absorbent paper and serve with powdered sugar sprinkle,honey or chocolate syrup.
* These are similar to the 'beignets' that are served at the Cafe Du Monde
in New Orleans, LA.
* Can be habit-forming :-)