Meatloaf, smeatloaf, double-beatloaf.

I love meatloaf. I find it comforting. Here is one of my takes on it…

J.J.’s Meatloaf

• 1 package meatloaf mix *
• 1 pound lean ground beef
• 1 package of onion mushroom soup mix or plain onion soup mix
• 2 eggs
• 1 – 1 ½ cups bread crumbs (or if you want something really good use one cup Cheezit crumbs)
• ¼ cup onion diced
• ¼ cup Ketchup – want a different taste? Use A1 sauce instead. If you go this route, omit salt, pepper, and garlic.
• 2 teaspoons minced garlic
• ½ teaspoon low sodium season salt
• fresh ground pepper to taste

Preheat oven to 200. Mix all ingredients but bread crumbs. Mix breadcrumbs until mixture becomes a consistency you desire. Form into loaf shape on pan or use bread pan. I like to line a bread pan with parchment paper for easy clean up and removal. Bake low and slow on 200 for 2.5 hours. After 2.5 hours…turn oven up to 350 for ½ hour…Top meatloaf with ketchup at this time if desired. Let rest 10 minutes before serving.

I have been dying for a meatball sub lately. I decided to kill two birds with one stone when I made the meatloaf. Tasty stuff and you control the fat.

J.J.’s Meatballs

• 1 package meatloaf mix *
•  1 pound lean ground beef
•  1 package of onion mushroom soup mix or plain onion soup mix
•  2 eggs
•  1 – 1 ½ cups bread crumbs (or if you want something really good use one cup Cheezit crumbs)
•  ¼ cup onion diced
•  ¼ cup grated parmesan cheese
•  2 teaspoons minced garlic
•  ½ teaspoon low sodium season salt
•  Fresh ground pepper to taste

Mix all ingredients but bread crumbs. Mix breadcrumbs until mixture becomes a consistency you desire. Form into balls and pan fry or bake.

J.J.’s Meatball Sub

• 3 – 4 J.J.’s Meatballs warm
•  1 mini loaf Italian bread or ¼ loaf garlic bread – warm if you desire
•  2 slices provolone cheese
•  Sautéed mushrooms (optional)
•  Diced Onion (optional sautéed or raw)
•  Your favorite marinara/spaghetti sauce -warm

Layer your ingredients on bread. Use as much or as little sauce as you like. Run under broiler till cheese is gooey…eat and enjoy!

*Meatloaf Mix

• 1 pound ground beef 
• 1/2 pound ground pork
• 1/2 pound ground veal

Low Fat Meatloaf Mix

• 1 pound ground chicken
•  1 pound ground turkey
•  ½ pound lean ground beef

Hey Joe...

There is a beautiful little specialty type store called Trader Joes. I do adore it. When I lived in Ohio I had been to Trader Joes once. I always have been one to like unusual type stores. Case in point…Jungle Jim’s, but that is another entry in itself.


The fabulous Melissa started bringing me this trail mix from Trader Joes. It called Tempting Trail Mix. It is a mix of chocolate chips, peanut butter chips, dried cherries, cashews, and peanuts. It's sweet, salty and chewy all at the same time. It is freaking awesome. I don’t like raisins at all and the dried cherries are awesome. Melissa also told me about this Colby-Swiss cheese I got and tried. Very awesome. I was also able to acquire some delicious pastrami from there. I quiet enjoy the place and a lot of their stuff is very reasonable for it to be a specialty store. Now that I know there is one not too far up the road from me…I shall be visiting more often.

I also have found recently a lot of people do not know what pastrami is. Pastrami is a popular delicatessen meat usually made from beef and, traditionally in Romania, also from pork and mutton. Like corned beef, pastrami was originally created as a way to preserve meat before modern refrigeration. For pastrami, the raw meat is brined, partly dried, seasoned with various herbs and spices, then smoked and steamed. In the United States, although beef navels are the traditional cut of meat for making pastrami, it is now common to see pastrami made from beef brisket, beef round and turkey. Tasty stuff it is.



White Cheese Chicken Lasagna

Ingredients

• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4. Bake 35 to 40 minutes in the preheated oven.

Penguins!?!

Aren't these just cute? They are pretty simple too! Impress your next guests!

Cream Cheese Penguins

Ingredients

• 18 jumbo black olives, pitted
• 1 (8 ounce) package cream cheese, softened
• 18 small black olives
• 1 carrot

Directions

1.Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.

2.Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.

I got crabs...

Happy New Year, my faithful readers! What a year it has been! I look forward to bringing more yum into your 2011. As for my yum...I had grilled cheese and tomato soup for lunch courtesy of the beautiful Melissa.

:-)  

 

As for my title…for the last several years I have lived in Maryland…the crab capitol of the U.S.A. I might have grown up in the middle but I have always been an East Coast boy at heart. I love me some crab and lobster. So enjoy my year ending recipes and make some to see in the New Year!

 

 

Melissa’s Hot Crab Dip

• • Lump crabmeat - BUMBLE BEE White Crabmeat or fresh is even better
  •  3 tbsp. mayonnaise
  •  1 (8 oz.) cream cheese - softened
  •  1 tbsp. garlic salt
  •  Top with paprika

  
  

   

  
  

   Mix all ingredients together. Put into a baking dish. Smooth out, top with paprika. Bake 1/2 hour at 350 degrees.

Maryland Crab Cakes

 

• •  1 lb. fresh Maryland backfin or lump crabmeat
  •  4 heaping tablespoons Hellmann's real mayonnaise
  •  1/2 teaspoon regular yellow mustard
  •  1 teaspoons Worcestershire sauce
  •  Fresh ground black pepper (to taste)
  •  Salt (to taste)
  •  1 pouch Saltine crackers from box (crushed with a rolling pin)
  •  1 extra large egg, beaten well
  •  2 tbsp. fresh parsley, minced
  •  Old Bay (to taste)

  
  

   

  In bowl, mix all wet ingredients. Gently fold mixture into crabmeat. Add Old Bay, parsley, and about ¼ to ½ cup of crushed Saltines to your crabmeat; again fold in very gently.
  
  

   

  Scoop a medium sized crab cake from your mixture in your hands…In a skillet, heat oil for frying (preferably cast Iron pan) gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should never be smoking!!
  
  

   

  Crab cakes are ready when brown on both sides usually a few minutes per side. Do not overcook! Drain on paper towels serve immediately.
  
  

   

  
  

  Yields about six crab cakes.

Lobster Fondue

• • 2 tbsp. butter
  • 2 c. shredded sharp processed American cheese (about 8 oz.) 
  • 2 drops red pepper sauce
  • 1/3 c. dry white wine/or Stock
  • 1 can (5 oz.) lobster, drained and broken into small pieces – as always fresh is even better!

  In earthen fondue pot, melt butter over low heat. Gradually stir in cheese until melted. Add red pepper sauce, gradually stir in wine. Add lobster, stir until heated through. Makes about 1 1/2 cups dip.
  
  

   

  Dip with raw vegetables, bread sticks, or chips.

  
   

 

 

Holiday Goodies Part 2

I must say the cookies and fudge were a huge success. I must also say that my good friend Melissa makes the best peanut butter cookies I have ever put my mouth on. She is charge of those forever and ever.


Chocolate Pile-Up Cookies

Ingredients

• 2 cups all-purpose flour
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, at room temperature
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 2 eggs
• 2 teaspoons vanilla extract
• 1 cup finely chopped nuts ---I used pecans
• 1 cup white chocolate chips

Directions

1.Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt.

2.Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, and vanilla extract. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the nuts and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets.

3.Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Yield 60

Peanut Butter Cookies

Ingredients


• 2 cups packed brown sugar
• 2 cups white sugar
• 2 cups peanut butter
• 2 cups butter
• 2 teaspoons baking soda
• 1/4 cup hot water
• 1 (10-oz. pkg.) REESE'S Peanut Butter Chips
• 5 cups all-purpose flour
• 4 eggs


Directions


1.Mix sugars, peanut butter, and butter. Add baking soda to the hot water. Add to mixture. Stir well.

2.Stir in the eggs. Add the flour. Add the chips. Roll dough into balls.

3.Place balls on ungreased cookie sheet. Press with fork dipped in water to make criss-cross design. Bake at 350 - 375 degrees F (175 - 190 degrees C) for about 8-10 minutes.

Yield 36



Basic Buttercream Frosting

• 3 3/4 cup - (1 lb. box) Confectioners’ Sugar
• 1/4 teaspoon - salt
• 1/4 cup - milk
• 1 teaspoon - vanilla extract
• 1/3 cup - butter or margarine (2/3 stick), softened

Instructions

Combine all ingredients in mixing bowl. Beat with electric mixer or with heavy spoon until smooth and creamy; scrape bowl often. If too stiff to spread easily, beat in a few drops of milk.

Holiday Goodies Part 1

I need to update more often…WoW crack has been taking up my time (Roll a Goblin anyone?)…but just in time for the holidays…some of my favorite holiday goodie recipes. They are definitely fat boy tested and approved!


Mama’s Fudge

Ingredients

• 2 1/2 c. sugar
• 3/4 tsp. salt
• 1/2 stick butter or margarine
• 1 5 oz. can evaporated milk (2/3 c.)
• 1 Jar (7 1/2oz) Marshmallow Fluff
• 3/4 tsp. vanilla
• 1 12-oz. package semi-sweet chocolate pieces
• 1 /2 c. chopped walnuts I prefer pecans

Directions

Grease a 9-inch square baking pan; set aside. In large saucepan combine the first 5 ingredients. Stir over low heat until blended. Increase heat to Medium and bring to a full-rolling boil being careful not to mistake escaping air bubbles for boiling. Boil slowly, stirring constantly for 5 minutes (use Soft-Ball test or candy thermometer…240 degrees F (112 to 116 degrees C). Remove from heat, stir in vanilla and chocolate until chocolate is melted. Add nuts. Turn into greased pan and cool.

Peanut Butter Fudge

Ingredients

• 4 cups white sugar
• 1 (12 fluid ounce) can evaporated milk
• 1 cup butter
• 1 cup crunchy peanut butter
• 1 (7 ounce) jar marshmallow fluff

Directions

1.Butter a 9x13 inch baking dish and set aside. Butter a 3 quart saucepan.

2.Place buttered saucepan over medium heat, and combine sugar, evaporated milk and 1 cup butter within. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface.

3.Remove from heat and stir in peanut butter and marshmallow fluff. Beat vigorously until smooth. Pour quickly into prepared baking dish. Let cool completely before cutting into squares.

Hint: As with all fudge recipes, cooking time will vary depending on factors such as humidity and altitude. For best results, use the softball test to make sure the fudge has been cooked enough. Also the best way to cut fudge…use a pizza cutter!!!

The fabulous Melissa and I are going to make cookies Saturday. Pictures to follow…meanwhile for your taste pleasure some cookie recipes.


No Bake Cookies

Ingredients

• 1 3/4 cups white sugar
• 1/2 cup milk
• 1/2 cup butter
• 4 tablespoons unsweetened cocoa powder
• 1/2 cup peanut butter
• 3 cups quick-cooking oats
• 1 teaspoon vanilla extract

Directions

In a medium saucepan, combine sugar, milk, butter, and cocoa. Bring to a boil, and cook for 1 1/2 minutes. Remove from heat, and stir in peanut butter, oats, and vanilla. Drop by teaspoonful onto wax paper. Let cool until firm.

Gingerbread Men/Women

Ingredients

• 1/2 cup butter (no substitutes), softened
• 1/2 cup packed brown sugar
• 1/2 cup molasses
• 1 egg
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1/2 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves
• 1 tablespoon cold water

Directions

1. In a mixing bowl, cream the butter and brown sugar. Beat in molasses and egg. Combine the flour, baking soda, ginger, salt, cinnamon and cloves; add to the creamed mixture alternately with water. Mix well. Cover and refrigerate for 1 hour or until easy to handle.

2. On a well-floured surface, roll out dough to 1/4-in. thickness. Cut with a rocking horse cookie cutter or cutter of your choice dipped in flour. Place 2 in. apart on greased baking sheets. Bake at 350 degrees F for 9-11 minutes or until edges are firm. Remove to wire racks to cool.
 

Everyone should have the Toll House cookie recipe…it should be the only legal chocolate chip cookie recipe.

Toll House Cookies

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large egg
• 1 (12 ounce) package NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels
• 1 cup chopped nuts

Directions

1.PREHEAT oven to 375 degrees F.

2.COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

3.BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Thanksgiving Pie? Oh My!

 J.J. aproved pies! Just in time for Thanksgiving!

  Butterscotch Pie

Ingredients

• Flaky Pecan Pastry
• 3/4 cup packed brown sugar
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 12-ounce can evaporated milk, divided 
• 3 egg yolks 
• 1 cup milk 
• 3 tablespoons butter, cut into pieces 
• 1 teaspoon vanilla
• Meringue for Pie

Directions

1. Preheat oven to 425 degrees F. Prepare Flaky Pecan Pastry. On a lightly floured surface, slightly flatten dough. Roll dough from center to edge into a 12-inch circle. Wrap pastry circle around rolling pin; unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of plate. Crimp edge as desired. Do not prick pastry. Line pastry with a double thickness of foil. Bake in the preheated oven for 12 minutes. Remove foil. Bake for 8 to 10 minutes more or until pastry is golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F.

2. For filling, in a medium saucepan, combine brown sugar, cornstarch, and salt. Whisk in about 1/2 cup of the evaporated milk. Whisk in egg yolks until combined. Whisk in the remaining evaporated milk and the milk. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Stir in butter and vanilla. Cover and keep warm. Prepare Meringue for Pie.

3. Pour warm filling into pastry shell. Gently spread meringue over warm filling, sealing to edge of pie. Bake for 15 minutes. Cool on a wire rack for 1 hour. Chill for 3 to 6 hours before serving; cover for longer storage. Makes 8 servings.

Flaky Pecan Pastry: In a medium bowl, stir together 1-1/3 cups all-purpose flour and 1/4 teaspoon salt. Using a pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, or shortening until pieces are pea size. Stir in 1/3 cup finely chopped pecans. In a small bowl, combine 2 tablespoons ice water and 2 teaspoons vinegar. Sprinkle mixture over part of the flour mixture; toss gently with a fork. Push moistened dough to side of bowl. Repeat with 2 tablespoons additional ice water until all of the flour mixture is moistened. Gather mixture into a ball, kneading gently until it holds together. If necessary, cover and chill about 1 hour or until easy to handle.

Meringue for Pie: In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup packed brown sugar; set aside. In a large bowl, combine 3 egg whites and 1/4 teaspoon cream of tartar. Beat with an electric mixer on medium speed until soft peaks form (tips curl). Gradually add sugar mixture, 2 tablespoons at a time, beating on high speed until stiff peaks form (tips stand straight).  -----I personally don't like meringue...I use whipped cream.

 Peanutbutter Pie

• 1 prepared graham cracker crust.
•  2 cups powdered sugar,
• 1-8 oz. cream cheese,
• As much peanut butter as you like to your taste.
• 1 small tub of cool whip.

Mix first four ingreadents together till smooth. Fold in cool whip. Chill and enjoy.