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.

CRUST

3 Tablespoons of butter
½ cup ground almonds
2 Tablespoons Splenda

FILLING

I cup boiling water
1 small box lime sugar free gelatin
½ pint heavy cream
8oz Cream Cheese
3 Tablespoons Key Lime Juice
1 cup Splenda

For the crust, melt butter and mix with the almonds and Splenda.  Take the mixture and press around a 9″ pie dish.  Let chill in the refrigerator.  At least 4 hours to set.

For the filling, mix the water with gelatin and let set partially set in the refrigerator.  (Note, the box will say to add 1 cup boiling water and 1 cup cold water.  ONLY and the 1 cup of boiling water.)  While this is setting, take heavy cream and beat in a bowl to make whipped cream.  Set aside and take the cream cheese, Splenda, and key lime juice and blend until smooth.  Then add the partially set gelatin and gently fold in the whipped cream.  Pour into pie shell.  Let sit in the refrigerator for at least 4 hours.  Serve and enjoy.

About 5 carbs per serving (when cut into 8 pieces.)

I am honored to be a featured writer for Boomer Living.  Please bookmark this website.  This website has a ton of great articles and it is updated weekly.

http://boomer-living.com/culinaryarts/index.php?option=com_content&task=blogcategory&id=1016&Itemid=55/
Blessings,

Betty

Being a featured columnist for Roses-n-Teacups is such an honor.  Visit http://roses-and-teacups.com/menu-tea-party-food.php for more recipes and ideas.

This week a dear friend posted a wonderful recipe for homemade tamales.  She posted the tamales and referenced My Country Kitchen’s chili to go over the top.  This sounds wonderful on this chilly, rainy day in East Texas.  I hope you enjoy our recipes as much as Pam and I have enjoyed them.

http://homespunhighlights.wordpress.com/

Ingredients:

• 1-1/2 cups (3 sticks)plus 6 tablespoons butter or margarine, divided
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 4 eggs
• 3/4 cup HERSHEY’S Cocoa
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 2-2/3 cups powdered sugar
• 1 tablespoon plus 1 teaspoon water
• 1 teaspoon mint extract
• 4 drops green food color
• 1 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips

Directions:
1. Heat oven to 350°F. Grease 13×9x2-inch baking pan.

2. Place 1 cup (2 sticks) butter in large microwave-safe bowl. Microwave at MEDIUM (50%) 2 minutes or until melted. Stir in granulated sugar and vanilla. Add eggs; beat well. Add cocoa, flour and baking powder; beat until well blended. Pour batter into prepared pan.

3. Bake 30 to 35 minutes or until wooden pick inserted in centers comes out clean. Cool completely on wire rack.

4. Prepare Mint Cream Center by combining powdered sugar, 1/2 cup (1 stick) butter, water, mint extract and food color. Beat until smooth. Divide and spread evenly on brownies. Cover; refrigerate until cold.

5. Prepare Chocolate Glaze by placing remaining 6 tablespoons butter and chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until mixture is smooth when stirred. Cool slightly; pour over chilled dessert. Cover; refrigerate at least 1 hour before serving. Cover; refrigerate leftover dessert. 24 servings.

1 1/2 cups brown sugar

2/3 cup oil

1 egg

1 cup sour cream

1 teaspoon salt

1 teaspoon vanilla extract

1 teaspoon baking soda

2 1/2 cups all-purpose flour

1 1/2 cups peaches, fresh or canned, drained and chopped

1/2 cup chopped nuts

Combine brown sugar and oil and egg in a mixing bowl.

In another bowl, mix sour cream, salt, vanilla extract and baking soda. Add this to the mixing bowl and slowly blend in flour. Do not over-mix. Fold in peaches and nuts. Pour into muffin cups and sprinkle with sugar and/or cinnamon. Put a bit of butter on top of each. Sprinkle nuts on top for more nuttier flavor. Bake at 325 degrees F for 30 minutes.

Makes 15-20 muffins.

My birthday is coming up this week-end.  This sounds like an awesome birthday cake, don’t you think?

2 cups granulated sugar

2 sticks butter, softened

4 eggs

2 (5.5 ounce) cans chocolate syrup

7 (1.45 ounce) Hershey® bars, melted

1/4 teaspoon salt

2 1/2 cups flour

1/2 teaspoon baking soda

1 cup buttermilk

1 teaspoon vanilla

Powdered sugar

Preheat oven to 300 degrees. Cream sugar and butter; add eggs 1 at a time, beating well. Add syrup and melted candy bars. Add salt to flour; stir baking soda into buttermilk and add to other ingredients alternately with flour, beginning and ending with flour. Add vanilla extract and pour into greased tube pan. Bake for 1 1/2 hours. Cool in pan 10 minutes before removing. Sift confectioners’ sugar over cooled cake.

2 tablespoons vegetable oil — plus more for pan

3 1/2 cups all-purpose flour — plus more for pan
2 tablespoons ground mustard
1 1/2 teaspoons salt
1 teaspoon baking soda
1 teaspoon baking powder
1 Pinch cayenne
1 large egg — beaten lightly
1 bottle light beer — (12-ounce)
1 cup grated smoked Gouda
1 tablespoon chopped fresh thyme leaves

Preheat the oven to 350 degrees F. Grease and flour a loaf pan.

Mix together flour, ground mustard, salt, baking soda, baking powder, and cayenne into a large bowl.

In a separate bowl whisk together egg, vegetable oil and beer and stir the batter until it is just combined.

Add the wet ingredients to the dry. Mix in the cheese and thyme. Pour the batter into the pan and bake for 45 minutes.

Let cool on a wire rack.

Corn Tortillas

6 Chicken Breasts Cooked (seasoned with garlic powder & seasoned salt)

2 small cans Green Chiles (undrained)

2 small cans Black Olives (drained)

1 Med size Onion, chopped

1 can Cream Celery Soup

1 can Cream Mushroom Soup

1 can Cream Chicken Soup

Grated Cheese

Layer ingredients as follows

3 or 4 Corn Tortillas to fit your crockpot

1/3 amount of Chicken Breasts (cubed or shredded)

1/3 amount of Green Chiles (tossed on layer)

1/3 amount of Black Olives (tossed on layer)

1/3 amount of Onion (tossed on layer)

Mix soups together and top with 1/3 amount of soup mixture.

Sprinkle with Cheese in between each layer

Continue with layers as above.

Cook 6 hrs on low.

1 cup peach preserves
2 tablespoons apple cider vinegar
1/2 teaspoon ginger
1/4 cup chopped green chilies
6 pieces of chicken, bone-in, dark meat, skin removed
2 pieces of chicken breasts, bone-in, skin removed
pepper to taste

Heat grill.

In food processor , with metal blade, combine all ingredients except chicken pieces; process until smooth.  Reserve 1/3 cup preserves mixture.

When ready to grill, place chicken pieces on grill over medium heat.  Cook 25 to 30 minutes or until chicken is fork tender and juices run clear, turning frequently and brushing with preserves during last 15 minutes of cooking time.

Before serving, brush with reserved preserves mixture.

SERVES 6