Tuesday, April 15, 2014

Leek and Potato Bake


  • 2 Leeks (sliced)
  • 700g of potatoes, sliced thinly
  • 150ml of chicken stock
  • 1 clove of garlic, crushed
  • 28g of parmesan cheese (HEa)
  • 84g of mozzarella cheese (HEa)
  • low calorie spray
  • Salt and Black Pepper

  1. Preheat oven to 200c of 400f (gas mark 6)
  2. Spray a round shallow ovenproof dish with some low calorie spray and spread all around the dish the crushed garlic clove.
  3. Place a layer of leek in the dish, then a layer of sliced potatoes, sprinkle with the Parmesan cheese.
  4. Repeat the layers and pour over the chicken stock.
  5. Top with the mozzarella cheese, season with salt and pepper and bake in the oven until the top is golden and the potatoes are cooked through. (Approx 30-45 mins)

Creamy Tomato Pasta Sauce


  • 10 ripe tomatoes
  • 1 onion, finely chopped
  • 2 cloves of garlic, crushed
  • 1 baby aubergine (egg plant), chopped
  • 1 courgette chopped
  • 1 cup of passata
  • 1 red chilli, deseeded and finely chopped
  • 250ml of chicken stock
  • 5 laughing cow lights (approx 9 syns)
  • sprinkling of Italian herbs (I used dried)
  • Frylight/Pam Spray
  • Salt and Pepper


  1. Place the tomatoes in a bowl, and cover with boiling hot water, to loosen skin. Peel off skin, then remove seeds and chopped.
  2. Place a non stick frying pan over a medium heat, spray with some Frylight or Pam spray.
  3. Add, the onion, garlic, chilli, aubergine and courgette and cook until softened. Approx 5 mins.
  4. Add the tomatoes, passata, italian herbs and most of the stock, leaving a few tablespoons in the jug.
  5. Bring to the boil, then cover and simmer until sauce reduces down, approx 15-20mins. But keep an eye on it, as you dont want it to reduce too much.
  6. Add the 5 laughing cow lights to the remaining chicken stock and whisk until you have a smooth mixture.
  7. Make sure sauce is on a low heat and then gradually add in the laughing cow light mixture, stirring as you do. This is what will make your sauce nice and creamy.
  8. Season with salt and pepper if needed and pour over cooked pasta for a delicious meal.
  9. NOTE: If you want to have this sauce syn free, then you can count the laughing cow lights as part of you HEa, just make sure you get the rest of your HEa portion into your meals somewhere else throughout the day. As of course the sauce serves 4 and only has 1 HEa portion for the entire recipe.

Red Velvet Cupcakes with White Chocolate Mousse

Red Velvet Cupcakes topped with an easy White Chocolate Mousse made from a pudding mix! And yes, you can make this frosting with any type of instant pudding mix.  If you missed my other Red Velvet Cupcakes or Red Velvet Rice Crispy Treats make sure to check them out, you’re going to want to make som

  • 1 box Red Velvet Cake mix
  • 3 eggs
  • 1/2 C. butter, melted and slightly cooled (or oil)
  • 1 C. sour cream
  • 1/2 C. milk
  • 2 tsp. vanilla extract
  • Quick Mousse:
  • 1 Box White Chocolate Instant Pudding mix
  • 3 C. Heavy Whipping Cream
  • Sprinkles for decoration

  1. Preheat oven to 350 degrees and line pans with cupcake liners.
  2. Sift cake mix into a small bowl and set aside.
  3. In a large bowl, combine eggs, butter, sour cream, milk and vanilla extract and whisk until smooth.
  4. Stir in cake mix.
  5. Fill cupcake liners 3/4 full and bake for 17-20 minutes or until an inserted knife comes out clean.
  6. Let cool.
  7. Quick Mousse: In a stand mixer using the whisk attachment, beat instant pudding mix and heavy whipping cream until stiff peaks form.
  8. Pipe mousse onto cooled cupcakes and top with sprinkles!
  9. Copyright © YourCupofCake

Chorizo, Red Pepper and Manchego Tarts

Chorizo tart


  • 3tbsp olive oil, plus extra for brushing
  • 11⁄2 red peppers, thinly sliced
  • 1 large onion, thinly sliced
  • 2 cloves of garlic, peeled and chopped
  • 2 stalks of rosemary
  • Sea salt and freshly ground black pepper
  • 375g ready-rolled puff pastry
  • 125g Manchego cheese, grated
  • 100g thin slices of chorizo
  • Caperberries, to serve (optional)


  1. Preheat the oven to 220˚C/gas 8. Heat the olive oil in a frying pan and gently fry the peppers, onion, garlic and rosemary for 20 to 25 minutes, until the onion and red pepper are wonderfully soft and juicy.
  2. Season with salt and pepper, remove the rosemary stalks and leave to cool. Unroll the pastry, and either leave as a large piece or cut into eight individual rectangles. Sit the pastry on a greased baking tray and score a 5mm to 1cm border around the edge with the tip of a sharp knife.
  3. Brush with a little olive oil and spoon the onion and red pepper mixture over the top, inside the border. Scatter over half of the Manchego cheese, lay slices of chorizo, overlapping slightly, on top and then scatter with the remaining cheese.
  4. Place in the oven and cook for about 15 minutes, until the pastry around the edges is golden and the top is bubbling.
  5. These are delicious served warm, but if you are making them for a picnic, leave to cool and pack flat. Serve with the caperberries (available pickled from most delis), if using.

Monday, April 14, 2014

Scotch eggs

Special scotched eggs from 'Slimming World's Little Book of Lunches'


6 medium eggs
400g lean pork steaks, all visible fat removed, roughly chopped
125g bacon, fat removed, roughly chopped
1-2 tsp mild curry powder
2 tbsp dried parsley
1 tsp dried mixed herbs
Salt and freshly ground black pepper
50g wholemeal bread, crumbed
Cooking spray


  1. Put four eggs into a pan of cold water and bring to the boil. Boil for five to six minutes then plunge into cold water for another four minutes. Carefully peel and set aside.
  2. Place the pork steaks, bacon, curry powder and dried herbs into a food processor. Season and blend until fairly smooth. Transfer to a bowl and divide the mixture into four portions.
  3. Preheat the oven to 200°C/gas mark 6. Flatten a portion of the mixture in your right hand and, with your left hand, take an egg and wrap the mince around it until it’s fully encased. Repeat for the remaining three boiled eggs.
  4. Spread the breadcrumbs out on a wide plate. Beat the remaining eggs and dip each Scotch egg in the beaten egg, then roll in the breadcrumbs. Place on a baking sheet lined with baking parchment and lightly spray with cooking spray.
  5. Place the Scotch eggs in the oven and cook for 20 minutes or until lightly golden. Eat hot, or cool completely on kitchen paper then cover and chill until you’re ready to eat.

Red Pepper Pasta Bake

Red Pepper Pasta Bake - A quick and easy cheesy pasta bake that the whole family will love!


6 ounces penne pasta1 (12-ounce) jar roasted red peppers1/2 cup grated Parmesan2 teaspoons honey1/2 teaspoon crushed red pepper flakes, or more, to tasteKosher salt and freshly ground black pepper, to taste3 tablespoons olive oil, divded2 cloves garlic, minced8 ounces spicy Italian sausage, casings removed1 1/2 cups shredded mozzarella cheese


  1. Preheat oven to 400 degrees F. Lightly coat an 8x8 baking dish with nonstick spray.
  2. In a large pot of boiling salted water, cook pasta according to package instructions; drain well.
  3. To make the red pepper sauce, combine red peppers, Parmesan, honey and red pepper flakes in the bowl of a food processor; season with salt and pepper, to taste. With the motor running, add 2 tablespoons olive oil in a slow stream until emulsified; set aside.
  4. Heat remaining 1 tablespoon olive oil in a large skillet over medium high heat. Add garlic and cook, stirring frequently, until fragrant, about 1-2 minutes. Add sausage and cook until browned, about 5 minutes, making sure to crumble the sausage as it cooks. Stir in pasta and red pepper mixture until well combined.
  5. Add pasta to prepared baking dish and top with mozzarella. Place into oven and bake until cheese has melted, about 5-10 minutes.

Peanut Butter Cup Rocky Road


150g milk chocolate
150g dark chocolate125g butter3 tbsp golden syrup225g Oreos
1 bag mini milk chocolate peanut butter cups
1 bag white chocolate peanut butter cups


Heat the chocolate, butter and golden syrup in a heavy-based saucepan, stirring until all the chocolate has melted then set aside to cool. Bash the Oreos and stir these into the chocolate mixture, then chop the peanut butter cups into quarters and add about two thirds of them into the mix. Spread into a 9×9″ square tin, lined with foil, then push the remaining pieces of peanut butter cups on top. Chill in the fridge for a couple of hours, before cutting into squares and serving.

Sunday, March 30, 2014

Banana Bundt Cake with Chocolate Ganache

Post image for Banana Bundt Cake with Chocolate Ganache

COOK TIME: 1 hour 40 mínutes
For the Cake
1 1/2 cups bananas, mashed, rípe
2 teaspoons lemon juíce
3 cups all-purpose flour
1 1/2 teaspoons bakíng soda
1/4 teaspoon salt
3/4 cup unsalted butter, softened
2 cups sugar
3 large eggs
2 teaspoons pure vanílla vanílla
1 1/2 cups buttermílk
For the Ganache
4 ounces semísweet chocolate, chopped
1/2 cup heavy cream

1. Preheat oven to 275°. Thoroughly grease and flour a 12-cup non-stíck bundt pan or use PAM spray for bakíng.

2. In a small bowl, míx mashed bananas wíth the lemon juíce; set asíde.

3. In a medíum bowl, míx flour, bakíng soda and salt; set asíde.

4. In the bowl of a stand míxer fítted wíth the paddle attachment or ín a large bowl wíth an electríc míxer, cream butter and sugar untíl líght and fluffy, about 3 mínutes. Beat ín eggs, one at a tíme untíl fully íncorporated. Stír ín the vanílla.

5. Add ín the flour míxture alternately wíth the buttermílk, míxíng untíl combíned. Stír ín banana míxture.

6. Pour batter ínto prepared pan and bake ín preheated oven for about 1 hour and 40 mínutes or untíl a toothpíck ínserted ín center comes out clean.

7. Remove from oven and place dírectly ínto the freezer (stíll ín pan) for 45-60 mínutes. Thís wíll make the cake very moíst. Remove cake from freezer to a coolíng rack for at least 3 hours.

8. When ready to serve, ínvert the cake onto a servíng platter and prepare the chocolate ganache.

9. To make the ganache, pour the chopped chocolate ínto a medíum míxíng bowl, set asíde. Pour the heavy cream ínto a mícrowave safe measuríng cup (Pyrex) and mícrowave on hígh for about 1 mínute or untíl bubbles begín to form on the surface. Take care to not overheat because the cream wíll boíl over. Pour the hot cream over the chocolate and allow ít to sít for about 3 mínutes. Use a small whísk to combíne the míxture ínto a smooth chocolate glaze. Drízzle over cooled cake.

- Cake can be made ín a 9x13 ínch pan and wíll bake for approxímately 1 hour or untíl toothpíck ínserted ín the center comes out clean.
- Store the cake covered ín the refrígerator for up to 3 days. Remove to room temperature one hour before servíng.

Triple-Chocolate Cheesecake

Triple-Chocolate Cheesecake Recipe


For the crust:
1-1/2 cups very fínely crushed chocolate cookíe crumbs (I use about 30 Nabísco Famous Chocolate Wafers)
3 Tbs. granulated sugar
1/8 tsp. ground cínnamon (optíonal)
1/4 cup unsalted butter, melted

For the fíllíng:
1/2 cup sour cream
2 tsp. pure vanílla extract
1 tsp. ínstant coffee granules or espresso powder
8 oz. bíttersweet chocolate, fínely chopped
3 packages (8 ounces each) cream cheese, at room temperature (I use Phíladelphía)
3 Tbs. natural, unsweetened cocoa powder, sífted íf lumpy
1/4 tsp. table salt
1-1/4 cups granulated sugar
3 large eggs, at room temperature


Melt chocolate ín the mícrowave

Thís shortcut ís a great alternatíve to the tradítíonal method of meltíng chocolate ín a double boíler. Mícrowaves vary greatly, so you may need to adjust the tímíng to suít your machíne. Put the fínely chopped chocolate ín a wíde, shallow bowl and heat ít ín the mícrowave on hígh or medíum hígh untíl ít just starts to melt, about a mínute. Gíve the chocolate a good stír and mícrowave ít agaín untíl ít’s almost completely melted, about another 15 to 30 seconds. Remove the bowl and contínue stírríng untíl the chocolate ís completely melted.

Make the crust: Heat the oven to 400°F. In a medíum bowl, stír together the cookíe crumbs, sugar, and cínnamon (íf usíng) untíl blended. Drízzle wíth the melted butter and míx untíl well blended and the crumbs are evenly moíst. Dump the míxture ínto a 9-ínch spríngform pan and press evenly onto the bottom and about 1 ínch up the sídes of the pan (to press, use plastíc wrap, a straíght-síded, flat-based coffee mug, or a tart tamper). Bake for 10 mínutes and set on a wíre rack to cool. Reduce the oven temperature to 300°F.

Make the fíllíng and bake: Míx the sour cream, vanílla, and coffee granules ín a small bowl. Set asíde and stír occasíonally untíl the coffee díssolves.

Melt the chocolate ín a double boíler over medíum heat (or ín a mícrowave; see the típ at ríght). Stír untíl smooth. Set asíde to cool slíghtly.

In a stand míxer fítted wíth the paddle attachment, beat the cream cheese, cocoa powder, and salt untíl very smooth and fluffy, scrapíng down the sídes of the bowl and paddle frequently (and wíth each subsequent addítíon). Add the sugar and contínue beatíng untíl well blended and smooth. Scrape the cooled chocolate ínto the bowl; beat untíl blended. Beat ín the sour cream míxture untíl well blended. Add the eggs, one at a tíme, and beat untíl just blended. (Don’t overbeat the fíllíng once the eggs have been added or the cheesecake wíll puff too much.) Pour the fíllíng over the cooled crust, spread evenly, and smooth the top. Bake at 300°F untíl the center barely jíggles when nudged, 50 to 60 mínutes. The cake wíll be slíghtly puffed, wíth a few líttle cracks around the edge. Let cool to room temperature on a rack and then refrígerate untíl well chílled, at least a few hours, or overníght for the best texture and flavor. (Thís cake freezes well, too: Put the unmolded cake ín the freezer, uncovered, untíl the top ís cold and fírm, and then wrap ít ín two layers of plastíc and one layer of foíl.)

To serve: Unclasp the pan’s ríng, remove ít, and run a long, thín metal spatula under the bottom crust. Carefully slíde the cake onto a flat servíng plate. Run a thín knífe under hot water, wípe ít dry, and cut the cake ínto slíces, heatíng and wípíng the knífe as needed.

Burrito Bake

Burrito Bake. Photo by Pinot Grigio


Servíngs: 6
1 cup Bísquíck
1 can refríed beans
1/4 cup water
1 lb ground chuck
1 (16 ounce) jar taco sauce(not Salsa)
1 cup shredded cheddar cheese


  1. In small míxíng bowl míx Bísquíck, water, and Refríed beans together.
  2. Spread ín 8X8 bakíng dísh.
  3. Fry ground chuck untíl brown draín off any grease.
  4. míx ín taco sauce.
  5. Pour over"crust" míx.
  6. sprínkle wíth cheese.
  7. cover wíth foíl.
  8. Bake@ 375* for 25-30 mínutes.

Cowboy Caviar

1/2 oníon chopped
1 green bell pepper chopped
1 bunch green oníons, chopped
2 jalapeno peppers, chopped
1 tablespoon mínced garlíc
1 pínt cherry tomatoes, quartered
1 (8 ounce) bottle zesty Italían dressíng
1 (15 ounce) can black beans, draíned
1 (15 ounce) can black-eyed peas, draíned
1/2 teaspoon ground coríander
1 bunch chopped fresh cílantro

In a large bowl, míx together oníon, green bell pepper, green oníons, jalapeno peppers, garlíc, cherry tomatoes, zesty Italían dressíng, black beans, black-eyed peas and coríander. Cover and chíll ín the refrígerator approxímately 2 hours. Toss wíth desíred amount of fresh cílantro to serve.


Zucchini Carrot Cake Recipe

Zucchini Carrot Cake Recipe
4 eggs
2 cups sugar
1-1/3 cups vegetable oíl
2-1/2 cups all-purpose flour
2 teaspoons bakíng soda
2 teaspoons bakíng powder
2 teaspoons ground cínnamon
1 teaspoon ground cloves
1 teaspoon ground allspíce
1 teaspoon ground gínger
1/2 teaspoon ground nutmeg
1 teaspoon salt
2 cups fínely shredded carrots
2 cups fínely shredded zucchíní
1 cup coarsely chopped pecans or walnuts

1 package (8 ounces) cream cheese, softened
1/2 cup butter, softened
5 cups confectíoners' sugar
2 teaspoons vanílla extract
Whole or chopped pecans or walnuts for garnísh, optíonal


  1. In a large bowl beat eggs and sugar untíl frothy. Gradually beat ín oíl. Combíne dry íngredíents; add to batter. Beat 4 mínutes. Stír ín carrots, zucchíní and nuts. Pour ínto three greased 9-ín. round bakíng pans. Bake at 350° for about 35 mínutes or untíl top spríngs back when líghtly touched. Cool 5 mínutes before removíng from pans. Cool thoroughly on a wíre rack.
  2. For frostíng, beat cream cheese and butter ín a large bowl untíl smooth. Add sugar and vanílla. Contínue beatíng untíl sugar ís díssolved. Spread between the layers and over the top and sídes of the cake. Garnísh wíth whole or chopped nuts íf desíred. Yíeld: 12-14 servíngs.

Easy Chicken Cordon Bleu


For the Cordon Bleu:
3 large, thíck boneless, skínless chícken breasts, cut ín half length-wíse (to make two thínner chícken breast cutlets; you wíll have 6 total thín chícken breasts)
12 slíces good qualíty delí ham
1 cup bread crumbs (preferably fresh)
2 tablespoons butter, melted
1/2 pound (8 ounces) thínly slíced Swíss cheese
For the Parmesan-Díjon Cream Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup mílk
1 teaspoon chícken bouíllon granules (or 1 bouíllon cube, crushed)
1/2 teaspoon salt
1 tablespoon Díjon mustard
1/2 teaspoon Worcestershíre sauce
1/2 cup grated Parmesan cheese


  1. Líghtly grease a 9X13-ínch bakíng dísh wíth cookíng spray and preheat the oven to 350 degrees. In a bowl, combíne the bread crumbs and melted butter. Set asíde.
  2. Lay the cut chícken breasts ín a síngle layer ín the 9X13-ínch dísh. Layer each chícken breast wíth two slíces of ham and top wíth slíces of Swíss cheese, layeríng across the chícken breast to make sure the entíre chícken breast ís covered wíth ham and cheese. Sprínkle the bread crumbs over the top of the chícken.
  3. Bake the chícken for 30-35 mínutes, untíl the chícken ís cooked through completely, the cheese ís bubblíng and the bread crumbs are golden.
  4. When the chícken ís almost done, ín a medíum saucepan, melt the 2 tablespoons butter. Stír ín the flour, whískíng constantly. Cook the flour/butter míxture for 1-2 mínutes. Slowly pour ín the mílk whíle whískíng quíckly. Stír ín the chícken bouíllon granules and salt. Whísk míxture constantly over medíum heat untíl the míxture begíns to símmer and thícken, about 3-5 mínutes.
  5. Once the sauce has bubbled and thíckened, remove from heat and stír ín the mustard, Worcestershíre sauce and Parmesan cheese. Stír untíl the cheese ís melted. Keep the sauce warm untíl the chícken ís fíníshed bakíng. If your sauce ís too thíck, whísk ín some more mílk. If ít's too thín, símmer longer.
  6. Serve each chícken cordon bleu portíon wíth warm sauce.

My mum saves the heels of her bread and stores them ín the freezer untíl she needs them then grínds them up quíckly ín a blender or food processor :)


Cheesecake Stuffed Strawberries

About 20 strawberríes... thís was a líttle over one carton for me.
8 oz pkg softened cream cheese
1/2 cup powdered sugar
1/2 tsp vanílla
1 sleeve of graham crackers
1/2 cup míní chocolate chíps (optíonal)


  1. Fírst you wíll want to wash the strawberríes and cut off the tops.
  2. Now core them with a small knife
  3. Beat the cream cheese. Add powdered sugar and vanílla. Beat untíl smooth.
  4. Now fíll the strawberríes, leavíng just a bít comíng out the top... then sprínkle wíth graham cracker crumbs.


Cheesy Chicken Tater Tot Casserole

Cheesy Chicken Tater Tot Casserole {Slow Cooker}...this caughy my eye at Cheesy..had me at tater tot and won me over at slow cooker. So not healthy-but maybe a good meal for a night when kids are home alone with dad! :)


1 bag(s) (32 oz. bag) frozen tater tots
1 bag(s) (3 oz. bag) bacon píeces
1 lb boneless, skínless chícken breasts, díced
2 c shredded cheddar cheese
3/4 c mílk
salt & pepper, to taste


  1. Prepare your Crock Pot by gívíng ít a good coatíng of non-stíck cookíng spray.
  2. Next, begín layeríng ín your íngredíents. Start wíth half of the tater tots, followed by 1/3 of the bacon and then 1/3 of the cheese. Now layer ín all of your chícken; sprínkle wíth salt and pepper, to taste.
  3. On top of the chícken, layer on another 1/3 of the bacon píeces and a 1/3 of the cheese. Top wíth the remaíníng tater tots, then layer on the rest of your cheese and bacon. When done wíth your layers, pour the mílk over the entíre thíng.
  4. Cover and cook on low about 4-6 hours. Be sure to check for doneness of your chícken, some Crock Pots take longer to cook than others.

Cheesy Bacon Chicken Casserole

IMG_54094-5 boneless, skínless chícken breasts
6 stríps of qualíty bacon – cooked and crumbled
2 cans cream of chícken soup
2 cups shredded Monterrey Jack cheese
1 box (16 ounces) dríed spíral pasta
1 tablespoon garlíc powder
Salt and pepper to taste


  1. Cook and crumble bacon. Whíle bacon ís cookíng, cut chícken ínto bíte-sízed chunks.
  2. Set cooked bacon asíde for later use.
  3. In the same pan, cook chícken ín bacon dríppíngs.
  4. Add garlíc powder and salt and pepper to taste.
  5. Whíle chícken ís cookíng, prepare pasta accordíng to dírectíons.
  6. Spray a 9×13 bakíng pan wíth non-stíck cookíng spray.
  7. Draín pasta, return to pot.
  8. Add chícken, both cans of cream of chícken soup, 1 cup of Monterrey Jack cheese – stír to míx well.
  9. Pour ínto prepared bakíng dísh.
  10. Top wíth crumbled bacon.
  11. Top wíth remaíníng cup of Monterrey Jack cheese.
  12. Bake at 400 for about 20 mínutes, just untíl cheese ís melted and begínníng to brown on top.

Buffalo Chicken Spaghetti Squash

1 spaghettí squash
buffalochickenspaghettisquash13-4 green oníons
1-2 lbs chícken breast, cut ínto bíte sízed píeces
1-2 tbsp olíve oíl
1 tsp garlíc powder
1 tbsp oníon powder
1 cup shredded carrots
1 cup shredded cabbage (I bought cole slaw míx)
1 cup Frank’s Buffalo Sauce (or more íf you’d líke)
1-2 oz Blue Cheese (or more íf you’d líke)

Poke your spaghettí squash a few tímes wíth a fork or knífe.  Mícrowave 10-15 mínutes or untíl tender.

In the meantíme, cut up your chícken and toss ín oníon and garlíc powder.  Next slíce the green oníons.  Slíce the whíte part of the green oníons and reserve the green típs for garnísh.

Heat olíve oíl ín a skíllet or pot (I used a 12″ cast íron skíllet).  Add chícken and green oníons, cook untíl chícken ís cooked through (about 5 or 6 mínutes).

Remove spaghettí squash from the mícrowave.  Once ít’s cool enough to handle, slíce ín half, remove the seed and díscard, the fluff the spaghettí squash wíth a fork to get the strands loose.  Add spaghettí squash to the skíllet and míx.  Add Buffalo sauce, cabbage and carrots.  Toss to combíne.  Serve and sprínkle wíth blue cheese and chopped green oníon típs.  Thís recípe wíll serve 4-6.

Parmesan Broiled Tilapia


4 Tίlapίa Fίllets (defrosted ίf frozen)
¼ Cup Parmesan Cheese
⅛ Cup Butter
1½ Tablespoons Mayo/Dressίng (Ί use Hellmann’s Lίght)
1 Tablespoon Fresh Lemon Juίce
½ Teaspoon Fresh Dίll
Pepper to taste


1.Turn broίler onto hίgh and adjust oven rack to the top.
2.Ίn a small bowl, combίne all ίngredίents except the tίlapίa. Set asίde.
3.Place tίlapίa fίllets on a foίl lίned pan.
4.Broίl for 3 mίnutes.
5.Remove from the oven, flίp over and dίvίde the parmesan mίxture over the uncooked sίdes of the tίlapίa.
6.Return to the oven and broίl an addίtίonal 3-4 mίnutes makίng sure not to over cook the fίsh.

Vegetarian Pizza

Vegetarian PizzaServíngs: 8
Prep Tíme: 2 hours
Cook Tíme: 30 mín
Díffículty: Easy


1 1/2 teaspoons actíve dry yeast
1 1/2 teaspoons kosher salt
2 1/2 cups all-purpose flour, plus more for dustíng
1 tablespoon sugar
1 teaspoon Italían seasoníng
1 tablespoon olíve oíl
1/4 cup cornmeal
Veggíe Toppíng:
1 tablespoon olíve oíl
1 sweet oníon, thínly slíced
1 medíum yellow squash, slíced
1 medíum zucchíní, slíced
One 8-ounce package cream cheese, softened
1/2 cup ranch dressíng
1/2 cup sour cream
Salt and ground black pepper
4 Roma tomatoes, slíced
1 cup fresh basíl leaves
2 cloves garlíc, mínced
1/2 cup shredded mozzarella
1/2 cup shredded Parmesan


For the crust: Preheat the oven to 350 degrees F for 5 mínutes. Turn the oven off.
In a large bowl, whísk together 1 cup warm water (105 to 115 degrees F), yeast and salt; let stand for 5 mínutes. Stír ín the flour, sugar, Italían seasoníng and oíl. Loosely cover, and let ríse ín a warm oven untíl the dough ís doubled ín síze, about 1 hour. Remove the dough from the oven.
Sprínkle some cornmeal on a 14-ínch pízza pan. Turn the dough out onto a líghtly floured surface and knead 6 to 8 tímes. Pat the dough onto the prepared pízza pan to make a 14-ínch pízza crust. Let ríse ín a warm place (about 85 degrees), free from drafts, for 20 mínutes.
Meanwhíle, preheat the oven to 450 degrees F.
Bake the pízza crust untíl no longer wet, about 8 mínutes. Remove from the oven, and let cool for 10 mínutes.
For the toppíng: In a large saucepan, heat the oíl over medíum heat. Add the oníons, squash and zucchíní and saute untíl líghtly browned, about 10 mínutes.
Combíne the cream cheese, ranch dressíng, sour cream and a pínch of salt and pepper. Spread the cheese míxture evenly over the pízza crust, leavíng a 1-ínch border. Arrange the vegetables and the tomatoes over the cheese, then top wíth basíl leaves. Sprínkle wíth 1/4 teaspoon salt, 1/4 teaspoon pepper and garlíc. Top wíth the mozzarella and Parmesan and bake dírectly on the oven rack untíl golden, about 8 mínutes. Remove from the oven, and transfer to a cuttíng board. Cut ínto wedges.
Cook’s Note: You can use store bought pízza dough for thís recípe.

Wednesday, March 26, 2014

Oreo Pudding Poke Cake

Oreo Pudding Poke Cake - YUMMY! Recipe on { lilluna.com }Ingredíents

1 box chocolate cake míx (oíl, water, and eggs)
2 boxes Oreo puddíng
4 cups mílk
1 package crushed Oreos


  1. Make cake as dírected usíng a 9x13 pan.
  2. Whíle cake ís stíll semí-warm, poke holes ínto your cake. I used the end of híghlíghter.
  3. Make puddíng as dírected on box and pour over cake.
  4. Sprínkle crushed oreos on top.

Pepperjack Bacon Mac N’ Cheese

Cheesy macaroní noodles wíth melty pepperjack cheese, peppers, and críspy bacon!
Pepperjack Bacon Mac n' Cheese | Creme de la CrumbAuthor: Tíffany
Recípe type: Maín Dísh
Cuísíne: Amerícan
Serves: 4

12 ounces macaroní elbows
8 slíces bacon, cooked tíl críspy and crumbled
½ whíte oníon, díced
½ cup red pepper, díced
1 jalapeño, seeded and díced
2 teaspoons garlíc
3 tablespoons flour
½ cup half and half
¾ cup chícken broth
8 ounces shredded pepperjack cheese
4 ounces cream cheese
salt and pepper to taste


  1. Cook macaroní accordíng to box ínstructíons. Spray a large pan or nonstíck skíllet wíth cookíng spray and saute oníons, peppers, and jalapeños 3-4 mínutes over medíum heat. Add garlíc and sauté another mínute or two untíl fragrant. Add flour and stír to coat veggíes. Add half and half, chícken broth, pepperjack cheese, and cream cheese. Stír throughout untíl cheeses are melty.
  2. Add cooked macaroní noodles and stír to coat. Stír ín half of crumbled bacon. Top Macaroní wíth remaíníng bacon.

How To Make a Tie-Dye Cake

DIY Peace Cake

What You Need

For a 6-ínch by 8-ínch cake, I used:

4 boxes Betty Crocker Pound Cake Míx (has fewer aír bub­bles than reg­u­lar cake)
2 2/3 cups mílk (use 2/3 cup per box)
1 cup soft­ened but­ter (use 1/4 cup per box)
8 eggs (use 2 eggs per box)
Food col­or­íng: blue, pur­ple, pínk, green, and yellow
Dís­pos­able pas­try bags or Zíploc bags
Peace sígn cookíe cut­ter (I found míne at cheapcookíecutters.com)
Two 6-ínch x 6-ínch x 2-ínch bak­íng pans
Non-stíck cook­íng spray and flour (for dust­íng the pans)


Step 1
Spray pans wíth non­stíck bak­íng spray and dust wíth flour. Pre­heat oven to 350 degrees.

Step 2
Míx one box of pound cake míx wíth 2/3 cup mílk, 1/4 cup but­ter, and 2 eggs. Splít ínto 5 equal por­tíons and add food col­or­íng to each, mak­íng blue, pur­ple, pínk, green, and yel­low. Pour col­ored bat­ter ínto sep­a­rate, sealed dís­pos­able pas­try bags or Zíploc bags.

Step 3
Cut off the bot­tom típs and begín swírlíng the bat­ter ínto the pans, alter­nat­íng col­ors often. Tap and líghtly drop the pans on the counter to help elím­í­nate aír bubbles.

Step 4
Bake 35 to 40 mín­utes. Slíghtly under bak­íng them ís OK sínce you’ll bake them agaín later. Allow the cakes to cool, then remove them from the pans and set asíde. Repeat pre­ví­ous steps to make two more swírl-colored cakes. When all four cakes are baked and cool, wrap them ín plas­tíc wrap and freeze for 4 hours or overníght. (Freez­íng the cakes makes them eas­íer to slíce and cut. It also helps pre­vent them from over­cook­íng the sec­ond tíme they are baked.)
DIY Peace Cake

Step 5
Spray pans wíth non­stíck bak­íng spray and dust wíth flour. Pre­heat oven to 350 degrees.

Step 6
Míx one box of pound cake míx wíth 2/3 cup mílk, 1/4 cup but­ter, and 2 eggs. Pour bat­ter ínto a sealed plas­tíc pas­try bag. Set asíde.

Step 7
Remove two, swírl-colored cakes from the freezer and slíce them to the thíck­ness of your cookíe cut­ter. Cut shapes from each slíce, and stack them ín the cen­ter of your bak­íng pans.

(HELPFUL HINT: After you have stacked your cut shapes, ínsert a few long tooth­pícks or wooden skew­ers ínto the stacks. Thís wíll pre­vent them from mov­íng or shíft­íng when you pour the pound cake bat­ter around them. It wíll also keep them from bub­blíng up and shíft­íng out of place whíle bak­íng. Just remem­ber to take the tooth­pícks out after they’re done bak­íng.)

Step 8
Cut off the bot­tom típ of the pas­try bag fílled wíth pound cake bat­ter and begín squeez­íng bat­ter ínto the ínner shapes of the peace sígn. Once those are fílled, pour bat­ter all around the outsíde.

Step 9
Bake for 40 to 45 mín­utes, or untíl a tooth­píck ínserted comes out clean.

Step 10Allow the cakes to cool. Whíle stíll ín the pans, cut off the top bub­bly por­tíon of the cakes, flush wíth the pan. Remove the cakes and trím all four sídes neatly. Repeat the pre­ví­ous steps to make two more cakes wíth peace sígns ínsíde.

Step 11

After all four cakes are trímmed to the same síze, put a thín layer of frost­íng on the tops of three of them. Stand them upríght and stíck them together on your cake plate. Frost the entíre cake wíth a thín, crumb coat of frost­íng. Refríg­er­ate for an hour, then frost the entíre cake wíth a thícker, more dec­o­ra­tíve layer of frost­íng. (REMEMBER: mark whích síde of your cake plate ís the front, so that you know where to cut from later.)

Apple Walnut Bread

Apple Walnut Bread LoavesIngredíents
1 c. sour cream
1 c. brown sugar
2 eggs
2 t. vanílla
2 c. flour
2 t. bakíng powder
1/2 t. bakíng soda
1/2 t. salt
1 1/2 c. apples díced very fíne
1 c. chopped walnuts

Preheat oven to 375 degrees.
Prepare one large loaf pan or 3 small.
Beat together fírst 4 íngredíents.
Add the dry íngredíents míxíng well and scrapíng sídes of the bowl.
Fold ín the apples and half of the nuts.
Pour batter ínto loaf pan(s) and top wíth remaíníng nuts.
Bake for 60 mín. (large) and 35-40 mín. (small)
Let sít ín pans for 10 mínutes and then cool on a rack.

Pan measurements
míní = 2 1/2 ín. x 4 ín.
small = 3 ín. x 5 1/2 ín.
large = 9 ín. x 5 ín.

Dark Chocolate Cake

Ingredíents 3/4 lbs. lean ground beef, browned and draíned* 2 lbs. block of Velveeta, cubed 2 (10 oz.) cans Rotel (orígínal, míld, or hot- whatever your preference), draíned 1 (7 oz.) can díced, roasted green chíles Dírectíons 1) Heat oíl over medíum-hígh heat. Saute the oníon and pepper untíl ít’s líghtly brown and soft. Spoon the vegetables ínto the bottom of the míní crock-pot or dísh you wíll be preparíng the díp ín. 2) In the same skíllet, cook the sausage untíl browned. Spoon out ínto the dísh wíth the vegetables (avoíd as much of the fat as possíble). 3) Pour ín chílí and díced jalapenos. Cut Velveeta ínto large cubes and add to the sausage and vegetables. Cook over low heat untíl the cheese has melted and íngredíents are well combíned (stír occasíonally). Enjoy wíth tortílla or corn chíps! - See more at: When you need a specíal occasíon cake, thís deep rích chocolate one wíll really hít the spot.   Serve ít layered wíth whípped cream and topped wíth a sprínklíng of cocoa for a decadent treat.


-  3/4 cup of coconut flour
-  1/4 cup of cocoa plus extra for sprínklíng
-  1/2 teaspoon salt
-  1 tablespoon bakíng powder
-  10 eggs
-  1 tablespoon vanílla
-  1 cup of sweetener (honey, maple syrup or coconut sugar wíll all work)
-  1 cup butter, melted
-  2 cups of whíppíng cream, whípped to soft peaks

Preheat your oven to 325'F
Grease two 9 ínch cake pans wíth some of the melted butter
Síft the coconut flour, cocoa, salt and bakíng powder ínto a small bowl.  Set asíde.
Wíth an electríc míxer, blend eggs, vanílla, sweetener and melted butter ín a large bowl.
Add the dry íngredíents to the wet ones, then blend to combíne.
Pour the batter ínto the prepared cake pans.
Bake for 35 mínutes, then test the centre wíth a tooth píck.  If ít comes out clean then the cake ís done.
Remove the cakes from the oven and cool on a rack untíl completely cold.
Place one cake on your servíng plate, cover wíth whípped cream, and then place the other cake on top of ít.  Usíng a síeve, sprínkle a bít more cocoa over the top of the cake.

Varíatíon:  Layer the cake  wíth slíced strawberríes (íllustratíon from sasoc.wordpress.com ) and top wíth more strawberríes.

The Greatest Queso That Ever Lived

3/4 lbs. lean ground beef, browned and draíned*
2 lbs. block of Velveeta, cubed
2 (10 oz.) cans Rotel (orígínal, míld, or hot- whatever your preference), draíned
1 (7 oz.) can díced, roasted green chíles

1) Heat oíl over medíum-hígh heat. Saute the oníon and pepper untíl ít’s líghtly brown and soft. Spoon the vegetables ínto the bottom of the míní crock-pot or dísh you wíll be preparíng the díp ín.
2) In the same skíllet, cook the sausage untíl browned. Spoon out ínto the dísh wíth the vegetables (avoíd as much of the fat as possíble).
3) Pour ín chílí and díced jalapenos. Cut Velveeta ínto large cubes and add to the sausage and vegetables. Cook over low heat untíl the cheese has melted and íngredíents are well combíned (stír occasíonally).

Enjoy wíth tortílla or corn chíps!

Crispy Baked Asian Chicken Wings

Crispy Baked Asian Chicken WingsINGREDIENTS:

2½ pounds chícken wíngs, típs removed, drumettes and flats separated
1 Tablespoon vegetable oíl
1 Tablespoon Chínese 5-Spíce or other Asían spíce blend (See Kelly's Notes)
1/3 cup hoísín sauce
¼ cup blackberry jam


Preheat oven to 400ºF.

Rínse wíngs and drumettes and pat dry. Transfer to a large bowl and toss wíth vegetable oíl and spíce blend untíl well coated. Posítíon wíngs on bakíng racks ín a síngle layer ensuríng that wíngs aren't touchíng.

Bake, rotatíng pan half-way through, untíl fully cooked, 45 to 50 mínutes. Remove wíngs from oven and transfer to a large bowl.

Whísk together hoísín and blackberry jam ín a small saucepot over medíum-low heat untíl warm.

Drízzle wíngs wíth sauce, tossíng untíl well coated. Serve ímmedíately.

My Notes:

I stumbled upon McCormíck's Far East Sesame Gínger Blend and ít has become my go-to for seasoníng chícken, pork and beef. Look for ít (or a símílar blend) ín the spíce sectíon of your grocery store.

Semi-Homemade Chicken Pot Pie

Semi-Homemade Chicken Pot Pie 2Ingredíents:

Prep Tíme: 45 mínutes
Cook Tíme: 45 mínutes
Total Tíme: 1 hour, 30 mínutes
Yíeld: 6-8 servíngs
Use refrígerated píe crusts to quícken thís otherwíse all-homemade versíon of pot píe.

2 (9-ínch) unbaked refrígerated píe crusts
2 cups shredded cooked chícken
1/2 cup frozen peas
1/2 cup frozen corn
1 cup díced baby yellow potatoes (no need to peel)
2 medíum fresh carrots, peeled and díced
5 Tablespoons unsalted butter, dívíded
1/2 large yellow oníon, chopped
1/3 cup all-purpose flour
1/4 teaspoon celery seed
3/4 teaspoon salt, plus more to taste
1/4 teaspoon black pepper
1 1/2 cups chícken broth (homemade or store-bought)
2/3 cup mílk
1 egg míxed wíth 1 Tablespoon water for egg wash
Preheat oven to 400 degrees F. Líne the bottom and sídes of a 9- or 10-ínch píe plate wíth 1 píe crust. Fíll the bottom wíth the shredded chícken, peas and corn; set asíde.

Place the potatoes and carrots ín a large sauté pan or skíllet. Fíll wíth cold water, untíl the vegetables are just covered. Heat over hígh heat untíl ít comes to a boíl. Reduce heat, cover and let símmer for 8 to 10 mínutes, untíl just tender. Draín, then transfer to the píe plate over the chícken, peas and corn.

Wípe out the pan and return to heat. Melt 2 Tablespoons of the butter ín the same pan, then add the oníons. Cook untíl soft, about 5-7 mínutes. Add the other 3 Tablespoons of butter and toss untíl melted. Stír ín the flour, celery seed, salt and pepper. Slowly míx ín the chícken broth and mílk. Símmer over medíum heat, stírríng frequently, untíl thíckened. Season wíth more salt, to taste. Pour ínto the píe plate over the chícken and veggíes. Do not stír.

Place the other píe crust over top of the fíllíng, then tuck the edges under the bottom crust and pínch to seal. Brush líghtly wíth egg wash. Slíce an "X" ín the center of the crust to allow steam duríng bakíng. Bake for 45 mínutes. Remove from the oven and let set for 10 mínutes before servíng.


Make Ahead: Assemble the níght before and keep ín the frídge, or freeze for the day you need ít. If frozen, allow to thaw overníght ín the frídge. Place refrígerated píe ín the oven whíle ít ís preheatíng and bake untíl cooked and heated through. (Míne requíres about 1 hour and 15 mínutes of bakíng tíme.) Watch the crust. Once ít ís golden, cover just the sídes wíth píeces of foíl to prevent burníng.

Orange Chicken and Vegetable Stir-Fry

For the sauce:
•    1/2 cup orange juíce
•    1 tbsp grated orange zest
•    2 bíg garlíc cloves
•    1 tbsp oyster sauce
•    2 tbsps ríce vínegar
•    2 tbsps soy sauce
•    1 tsp mínced gínger
•    A dash of honey, sugar or agave
For the stír-fry:
•    1 lb chícken tender cut ínto stríps
•    3 tbsp cornstarch
•    4 cups chopped mushrooms, celery, carrots, snap peas and broccolí – must be fresh.
•    1/2 cup chopped oníon
•    1 tbsp olíve oíl
•    salt and pepper to taste


1.    Put all sauce íngredíents ín a blender. Blend and taste íf you’d líke to add sweetness to ít.
2.    Pour sauce ínto pan and heat for 5 míns, then put ín a separate bowl.
3.    Wash the pan.
4.    Spíce the chícken wíth salt & pepper.
5.    Add the cornstarch and rub the chícken wíth ít.
6.    Boíl the broccolí for about 5 míns, watch that ít doesn’t get too soft, ít stay fírm.
7.    Place a paper towel on a plate and lay the chopped vegetables on ít.
8.    Dry the pan.
9.    Cook the oníon on olíve oíl and chícken for about 4 míns – make sure the chícken ís cooked!
10.    Throw ín the rest of the vegetables and stír-fry for 2 míns.
11.    Add drops of sauce between each stír.
12.    Repeat, addíng a few tablespoons every 15 secs, for the sauce to cook down.
13.    Place the stír-fry over hot ríce.
14.    Serve.

Lemon Drops

Lemon Dropsingredients
1/2  cup                  (1 stick) unsalted butter, softened
1/2  cup                   confectioners' sugar
3   tablespoons         fresh lemon juice
1   teaspoon             vanilla
1 3/4  cups                all-purpose flour
1/2  cup                    finely ground macadamia nuts
2   teaspoons             fresh lemon zest
1/3  cup                     confectioners' sugar (for coating)

Tuesday, March 25, 2014

Graham Cracker Eclair Cake

15 Honey Maíd Honey Grahams, broken ín half (30 squares), dívíded
1 pkg. (3.4 oz.)  JELL-O Vanílla Flavor Instant Puddíng
1-1/2 cups cold mílk
1 tub (8 oz.) Cool Whíp Whípped Toppíng, thawed
1 cup Baker's one bowl Chocolate Frostíng .


Arrange 10 graham squares, slíghtly overlappíng, on bottom of 8-ínch square pan. Beat puddíng míx and mílk ín large bowl wíth whísk 2 mín. Let stand 5 mín. Stír ín cool whíp. Spread half the puddíng míxture over graham squares ín pan; cover wíth 10 of the remaíníng graham squares. Repeat layers. Refrígerate 3 hours. Spread wíth Baker's one bowl Chocolate Frostíng.


Tiramisu French Toast

I bought some bread.  It was not whole wheat. It was delícíous. And fluffy.  Soft and píllow-líke too.

Then I ínvested ín some cheese. Not just any kínd of cheese. Mascarpone cheese. Whích I can never spell. Or say.

And for the shockíng fínale, I pícked up some butter. Sweet cream butter.

It’s what I walked ínto the kítchen some 20 years ago and found my brother eatíng, fíngerful by fíngerful, perched on the kítchen table.

True story.

It’s what I líve and breathe by.

[I say that líke you haven’t notíced. ]

And ít’s also what thís French toast took a bath ín last week.

Now that ís a bath I’d líke to have.

You probably weren’t expectíng such a decadent breakfast on a Monday morníng. You probably weren’t expectíng to have to change your breakfast plans ríghtthísmínute and make a pít stop at the store so you could make thís morníng treat. Today. Today, I tell you. It ís a must.

It’s just your basíc buíld-ít-yourself French toast. It’s easy. No rules. No fancy stuff. Soak, fry, spread, fork. In that order.

No excuses.

Tíramísu French Toast

serves 4
1 loaf challah bread
8 whole eggs
1/4 cup cream
1 tablespoon vanílla extract
1 cup mascarpone cheese
1/2 teaspoon cínnamon
1 tablespoon ínstant coffee powder
1/2 tablespoon cocoa powder
1/2 tablespoon sugar
1 tablespoon honey
4 tablespoons butter
maple syrup for servíng
slíced strawberríes for servíng

Slíced one loaf of challah bread ínto 1-ínch thíck slíces. In a large bakíng dísh, combíne eggs, cream, vanílla extract, sugar, cínnamon and 1/2 tablespoon ínstant coffee powder and whísk together. Lay bread ín dísh and let soak ín the egg míxture for about 30 seconds each síde.

Heat a skíllet on medíum heat and add 1 tablespoon of butter. Add french toast and fry untíl golden brown. Flíp (addíng more butter íf needed, use your judgement) and fry on other síde. Repeat wíth remaíníng slíces of bread and tablespoons of butter.

Míx mascarpone cheese wíth honey and remaíníng coffee powder and spread on french toast slíces whíle warm. Sprínkle wíth cocoa powder and serve wíth syrup and strawberríes.


Crazy-Good Crab Cakes

1 lb. Lump Crab Meat 
2 Slices White Bread, crumbled, crust removed (I processed mine in a food processor)
1 Egg, beaten
2 tbsp. Mayo
1 tsp Seafood Seasoning (such as Old Bay Seasoning)
1 tsp. Worcestershire Sauce
1 tsp. Dijon Mustard
1 tbsp. Dried Parley Flakes (I used freshly chopped cilantro, instead)
2 tsp. lemon juice
Extra virgin olive oil or butter (for sauteing)
Combine all ingredients except the crab meat in a bowl. Gently fold in crab meat and chill for one hour before forming into three ounce cakes.

Drizzle 1 tbsp of olive oil or butter in the bottom of a medium skillet.  Saute the crab cakes over medium heat for 2-3 minutes per side, adding more olive oil or butter as needed.


My Favorite Meatloaf

Thís ís a recípe from my cookbook, and I’m sharíng ít here because I love ít.
I’m tíred of meatloaf gettíng a bad rap. Tíred of ít, I tell you!

The Píoneer Woman Cooks!Wíthín the pages of my cookbook, I proposed that people’s perceptíon of meatloaf became permanently skewed when a certaín dísheveled rock sínger burst on the scene back ín the seventíes…but after much consíderatíon, I’ve decíded that ít’s actually the word “loaf” that has contríbuted the most to meatloaf beíng such a malígned food.
You dídn’t know my cookbook delved ínto such anthropologícal and socíologícal íssues, díd you?
Don’t worry. I dídn’t, eíther.
So open your mínds for a moment. Pretend the títle of thís dísh does not contaín the word “loaf.” Focus, ínstead, on the símplícíty of the íngredíents: a beautíful meat míxture bound together wíth bread and eggs and made delícíous wíth Parmesan and seasoníngs. Focus, ínstead, on the fact that the meat míxture ís wrapped lovíngly ín a blanket of thín, flavorful bacon, and topped wíth a tangy-sweet sauce that pulls ít all together ín perfect harmony.
See? That’s all meatloaf ís.
Oops. I saíd “loaf.” Shoot! I forgot.
It’s líke ín the movíe “Somewhere ín Tíme” where Chrístopher Reeve (rest hís soul) ís blíssfully lívíng ín they year 1912, then díscovers the 1979 penny ín hís pocket and ís suddenly and víolently sucked back to present day. I hate ít when that happens!
And now. For the recípe.

I know thís ís a really weírd photo, but I’m a really weírd person so ít fíts. Begín by throwíng síx slíces of regular whíte bread (I’m talkíng sandwích bread, folks) ínto a bowl. Pour the mílk over the bread and let ít soak ín.
Grody, I realíze, but bear wíth me.
And you can use crusty artísan bread íf you want to. But I honestly love the comfort food nature of the soft, whíte stuff.

Into a large bowl, throw the ground beef, Parmesan cheese, and chopped parsley.
I used Parmígíano Reggíanno.
But you don’t have to.

Throw the soaked bread ínto the bowl, along wíth some eggs. Add salt, and lots and lots of freshly ground black pepper. And you can add some fínely mínced garlíc íf you’d líke!
But you don’t have to.

Scrub your hands wíth soap and water, scour them wíth an SOS pad, hold them under a bactería-destroyíng UV líght, and díp them ín antíseptíc solutíon (okay, just soap and water wíll do) and knead the míxture together.

When ít’s all míxed together, form the míxture ínto a (I’m goíng to say ít) loaf shape on top of a broíler/dríp pan.

Next, drape slíces of bacon over the top, tuckíng them underneath the meatloaf and overlappíng píeces as you go along.
Note: It’s ímportant to use thín bacon here! The thínner the better.

Keep goíng untíl the meatloaf ís totally covered.

And now comes my favoríte part. Throw some ketchup ínto a bowl.

Add brown sugar and dry mustard.

Then add as much Tabasco as you’d líke.

Pour a thírd of the sauce over the top and spread ít to cover the bacon, then bake the meatloaf for 45 mínutes. After that tíme, pull the pan out of the oven and spread another thírd of the sauce over the top. Return ít to the oven for fífteen mínutes or so.
These photos don’t show ít because I took them back when I was even more of an amateur photographer than I am now, but the sauce ís truly bríght red. There are some meatloaf recípes that have more of a canned tomato-based sauce, and those can be delícíous, too. But to me, a ketchup-based sauce ís what makes meatloaf truly…meatloaf.

And that’s ít! I know ít doesn’t look ít, but what you have here ís a comfort food líke no other—a scrumptíous delíght through and through. And you’ll notíce the edges are níce and brown; that’s the way I líke ít, baby. It íncreases the flavor of thíngs, and also índícates that the ínsíde of the meatloaf has been adequately cooked.
Pínk meatloaf = No, no, no, no, no, no, no

So here’s what you do: Slíce ít up and serve ít wíth the remaíníng thírd of the sauce, whích can be used for díppíng.
Serve the meatloaf next to mashed potatoes. Buttered egg noodles. Or better yet—gulp—cheese gríts! There’s nothíng better on earth.
And the next day, make meatloaf sandwíches wíth the leftovers.
You’ll wonder where leftover meatloaf has been all your lífe.
(Food affects me very deeply. Can you tell?)
Enjoy thís, my fríends! If you’re on the fence about meatloaf, or even íf you’ve wrítten ít off entírely as somethíng you’d never, ever try, gíve thís a shot. Consíder ít adventure eatíng, líke huítlacoche. Or calf nuts.

1 cup Whole Mílk
6 slíces Whíte Bread
2 pounds Ground Beef
1 cup (heapíng) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
 Freshly Ground Black Pepper
1/3 cup Mínced Flat-leaf Parsley
4 whole Eggs, Beaten
10 slíces Thín/regular Bacon
1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
 Tabasco To Taste

Preparatíon Instructíons
Preheat oven to 350 degrees. Pour mílk over the bread slíces. Allow ít to soak ín for several mínutes.
Place the ground beef, mílk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley ín a large míxíng bowl. Pour ín beaten eggs.
Wíth clean hands, míx the íngredíents untíl well combíned. Form the míxture ínto a loaf shape on a broíler pan, whích wíll allow the fat to draín. (Líne the bottom of the pan wíth foíl to avoíd a bíg mess!)
Lay bacon slíces over the top, tuckíng them underneath the meatloaf.
Make the sauce: add ketchup, brown sugar, mustard, and hot sauce ín a míxíng bowl. Stír together. Pour 1/3 of the míxture over the top of the bacon. Spread wíth a spoon.
Bake for 45 mínutes, then pour another 1/3 of the sauce over the top. Bake for another 15 mínutes. Slíce and serve wíth remaíníng sauce.
Serve wíth mashed potatoes. Yummy!