1 pound ground beef
1 1/4 teaspoons salt
1/4 teaspoon ground black pepper
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
1/2 cup quick-cooking oats

Topping:
1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard

Preheat oven to 375 degrees F.

Mix all meatloaf ingredients well and place in a baking dish. Shape into a loaf.  Mix ingredients for topping and spread on loaf. Bake for 1 hour.

1 lg. can pineapple chunks drained, (use juice only if needed in mixing)
1 lg. can fruit cocktail, drained
2 sm. cans mandarin oranges, drained
1 pkg. strawberry instant pudding (mix dry from pkg.)

1 (8 oz) package of cream cheese room temperature
1 (9 oz.) Cool Whip
1/2 c. pecans
1/2 c. flaked coconut

Mix first 5 ingredients together well. Add Cool Whip. Pour into deep dish. Sprinkle with coconut and nuts. Makes 8-10 servings.

I will be trying this recipe this coming week.  This just may be the perfect cranberry bread recipe.  Although I have to admit, I don’t care for nuts in bread and will be leaving those out.  I will also be trying this bread with Splenda instead of sugar.

2 Cups All-Purpose Flour

3/4 Cup Granulated Sugar

1/2 Tsp. Salt

1 1/2 Tsp. Baking Powder

1/2 Tsp. Baking Soda

1 Cup Fresh Cranberries, chopped (sometimes I add 1 ½ Cups)

1/2 Cup Pecans or Walnuts, chopped 1 Egg

2 Tab. Canola or vegetable oil

3/4 Cup Freshly squeezed Orange Juice

Orange zest, minced

Preheat oven to 350 degrees. Grease a 9 x 5 loaf pan. Combine (whisk) the flour, sugar, salt, baking powder and baking soda. Add the cranberries and pecans and stir to coat with flour mixture. In a medium bowl, mix together the egg, oil, orange juice, and orange zest. Pour this egg mixture into the flour mixture and stir until just blended. Spoon the batter into the prepared pan. Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes and then remove to a wire rack and cool completely.

I just developed a taste for Cranberries and have been looking high and low for a Cranberry Bread.  I am not sure this is the perfect recipe, but decided to share it for those who love to cook with Bisquick. 

1/2 c. brown sugar
1 egg
1 c. milk
3 c. Bisquick
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 c. cranberries, chopped
3/4 c. nuts, chopped

Preheat oven to 350 degrees. In large bowl, combine brown sugar, egg and milk. With spoon beat in Bisquick, cinnamon and nutmeg until mixture is very thick and almost smooth. Fold in cranberries and nuts. Spoon mixture into well greased loaf pan. Bake 1 hour. Remove from pan, cool, and wrap and store.

3 c. granulated sugar
1 c. vegetable oil
4 eggs, beaten
1 lb. canned pumpkin
3-1/2 c. flour
2/3 c. water
2 tsp. baking soda
2 tsp. salt (scant)
1/2 tsp. ground cloves
1 tsp. EACH: cinnamon, allspice and nutmeg Mix sugar, oil and eggs together. Add pumpkin. Then add dry ingredient and finally water, stirring just until mixed. Pour batter into two (2) greased and floured 9×5 inch loaf pans. Bake at 350 degrees for one (1) hour.

Especially good spread with cream cheese.

I love watching The Neely’s on TV.  I knew I would love this recipe as soon as I saw Gina and Pat make it.  I hope you enjoy it with or without my changes.  It was a great side dish!

2 pounds sweet potatoes, peeled and cut into cubes
1/2 Vidalia onion, finely chopped
1 red pepper, seeded and finely chopped
4 green onions, thinly sliced
1/3 cup mayonnaise (I used light mayonnaise)
2 tablespoons orange juice (I added 3 tablespoons of orange juice)
1 teaspoon smoked paprika
1/2 teaspoon ground cumin (I left this out)
Salt and freshly ground black pepper (I used freshly ground salt and black pepper)

Add the sweet potatoes to a large pot of cold salted water. Bring to a boil over medium-high heat and cook the potatoes until tender, about 15 minutes. Drain the potatoes and let cool in a colander.

Once the potatoes are cool, transfer to a large serving bowl and add the onion, red pepper, and green onions.

In a separate bowl, add the mayonnaise, orange juice, smoked paprika, cumin and salt and pepper, to taste. Whisk to combine, pour over the potatoes and thoroughly mix. Serve immediately or refrigerate for 1 hour for the flavors to meld.

Thank you to my dear friend Bea Kunz for sharing a family recipe with me.  I hope you enjoy Bea’s family recipe for Chicken n’ Dumplings.  Bea grows and sells the most wonderful herbs.  Please visit her website.  Enjoy!

(Chicken and stock)

1 whole free range/organic chicken , 4 to 5 pounds
2 large bay leaves
1 head garlic-split ( or to taste )
5 sprigs fresh thyme or 2 teaspoons dried
Kosher salt
4 to 5 black peppercorns

(Vegetables)

2 carrots
1 large sweet onion
2 ribs celery
1 clove garlic-split
4 sprigs fresh thyme-stripped from the stalk
Extra-virgin olive oil
1/2 cup chopped fresh flat-leaf parsley

(Buttermilk-Chive Dumplings)

2 cups flour
1 Tbsp. baking powder
1 tsp. salt
2 eggs
3/4 to 1 cup buttermilk
1/4 cup chopped chives

Place chicken and first 6 ingredients into a slow cooker and cover with water. Set on low , and cook until chicken is falling apart. ( you can do this the day before and refrigerate) Or you can cook on stovetop in about an hour.

When done, remove the chicken. Strain the stock and shred the meat into big pieces.

Slice vegetables up into small pieces, in a large sauté pan over high heat,add a 2 tablespoons olive oil, and sauté vegetables until translucent. Fold vegetables into the slow cooker ( or pot ) with the stock. Fold the shredded chicken back into the mixture and season well. Add chopped fresh parsley and stir. Turn slow cooker ( or pot ) up to high while you make the dumplings. ( adjust heat so it doesn’t boil too rapidly or over the edge of pot if doing stovetop)

(To make the dumplings)- Sift dry ingredients together in a large bowl. In a small bowl, lightly beat the eggs and milk together; pour the liquid in the dry ingredients and gently fold.

Mix just until the dough comes together—the batter should be thick and cake-like. Using a small ice cream scoop, make dumplings and layer into the slow-cooker, ( or pot ) Place the lid back on. Turn cooker up to high and leave for 30 minutes until the dumplings are cooked and puffed up slightly.
( If using stovetop, turn the heat as high as possible and watch carefully as the liquid will boil out of the pot with lid on too tight.)

Enjoy and have fun with your guest.

Bea kunz

EatWell-BeWell~
http://www.sagehillfarmsandvintagestore.com
http://beasbeatitudes.blogspot.com
http://kunzdurham.blogspot.com

Thank you Anna, one of my newsletter subscribers, for emailing me this recipe.  Oh my goodness does it sound heavenly!  I just happen to have some left over meatloaf in the refrigerator.  I will be trying this recipe tomorrow night.  Thanks again, Anna!

1/2 cup all-purpose flour
1 large egg
1 cup panko breadcrumbs
Kosher salt and freshly ground black pepper
Four 1/2- to 3/4-inch-thick slices cold leftover meatloaf
1 to 1-1/2 cups canola or peanut oil for frying

Set three wide, shallow dishes (such as pie plates) in a row on the counter. Put the flour in the first dish. Crack the egg into the second dish and beat it lightly with a fork. Put the panko or crumbs in the third dish and toss them with 1/2 tsp. salt and 1/4 tsp. pepper.

Working with one slice at a time, dredge the meatloaf first in the flour and then in the egg, coating it on all sides and shaking gently after each dip to knock off the excess. Lay the meatloaf in the crumbs, scatter some crumbs on top of the slice, and press gently to adhere. Flip and repeat once or twice with the crumbs to coat really well; be sure to get the edges as well. As you finish each slice, set it on a tray. When all are coated, refrigerate for at least 5 minutes and up to 1/2 hour to let the breading set up. Save some of the leftover crumbs for testing the frying oil temperature and discard the remaining breading ingredients.

When ready to cook, pour about 1/3 inch of oil into a heavy-duty 10-inch straight-sided sauté pan. Have ready a paper-towel-lined tray or plate. Heat the oil over medium-high heat until it immediately and vigorously bubbles when you gently flick a few leftover crumbs into it.

With a slotted metal spatula, carefully slip the breaded meatloaf into the oil. Fry until golden brown on both sides, about 1 minute per side, using the spatula to carefully turn the slices. Transfer to the paper towels, sprinkle lightly with salt, and let sit briefly to drain excess oil. Serve hot.

2 pounds beef stew meat or round steak, cut into 1″ cubes
3 tablespoons oil
2 tablespoons flour
1 large onion, chopped
3 cloves garlic
1 cup beef broth
1/4 pound fresh mushrooms, sliced
2 tablespoons tomato paste
1 tablespoon Worcestershire sauce
1 cup sour cream
Salt and pepper to taste
1 package egg noodles, cooked

In pressure cooker, brown meat. Add flour and mix well. Stir in onion, garlic powder, mushrooms, tomato paste, and Worcestershire sauce. Blend thoroughly.  Close the lid and bring to high pressure. Cook 20 minutes. Release the pressure and remove the lid.

Stir in sour cream and blend well. Serve over hot egg noodles.

Need a quick salad for your New Years Eve party?  Try our Texas Caviar with Avocado.  Add crackers and you will have a great dip.

2 (15.5 ounce) cans black-eyed peas, drained and rinsed
2 tomatoes, chopped
1 medium sweet onion, chopped
1/2 cup chopped jalapeno peppers
6 oz. Italian dressing
cayenne pepper to taste
2 avocados - peeled, pitted, and chopped

In a large bowl, mix black-eyed peas, tomatoes, sweet onion, jalapeno peppers, Italian dressing, and cayenne pepper. Stir in the avocados just before serving.