sweet-and-spicy mini meatloaves

I made this tonight and we all really liked it.  I served it with twice baked potatoes and green beans.  This is a great recipe because it is healthier than regular meatloaf (half ground turkey plus wheat bread and carrots/onions) and because it cooks much quicker.   I made 1 1/2 of this recipe and it fed the family plus leftovers.

2 slices whole wheat bread

1/2 small onion

1 medium carrot

1/2 lb lean ground turkey

1/2 lb lean ground beef

1 lg egg

1/2 tsp  curry powder

salt and pepper

1 tbsp ketchup

1 tbsp apricot jam

Preheat oven to 375.  Pulse bread in food processor until finely ground.  Transfer to a large bowl.  Add onion and carrot to food processor and pulse until finely chopped.  Transfer to the bowl.  Add meats, egg, curry powder and salt and pepper.  Mix by hand.  Shape into 4 oblong meatloaves on a foil-lined baking sheet.  Mix ketchup and jam in a small bowl and brush over the meatloaves.  Bake until cooked through - about 20 minutes.  (I baked for 25 just to be safe but don't overcook)

Best ever chocolate cake

I got this recipe on Pinterest.
(I changed the coffee to orange juice with 2 teaspoons of cocoa powder added)

BLACK MAGIC CAKE (BEST CHOCOLATE CAKE EVER!)

INGREDIENTS

- 1 3/4 c all purpose flour - 2 c sugar - 3/4 c cocoa powder - 2 tsp baking soda - 1 tsp baking powder - 1 tsp salt - 2 eggs - 1 c strong black coffee, cooled - 1 c buttermilk

- 1/2 c vegetable oil - 1 tsp real vanilla extract CHOCOLATE FROSTING - 1/2 c margarine, softened - 2 oz melted unsweetened chocolate, cooled - 3 c powdered sugar - 3 Tbsp milk - 2 tsp real vanilla extract

DIRECTIONS

1.   Combine flour, sugar, cocoa, baking soda, baking powder, and salt in a large mixing bowl or stand mixer.

2.   Add eggs, coffee, buttermilk, oil, and vanilla.

3.   Beat at medium speed for two minutes. Batter will be thin.

4.   Pour batter into a greased and floured 9x13 pan or two 9 inch cake pans.

5.   Bake at 350 degrees for 35-40 minutes for a 9x13, or 30-35 minutes for layer pans.

6.   Combine frosting ingredients and mix with a hand or stand mixer. Spread frosting on cooled cakes.

Soft Sugar Cookies w/ Almond Icing

Very yummy but not so good for the diet.   Don't over cook.  They will be soft and delicious.

Cookies:


1-1/2  c sugar
1 c butter, softened
3 eggs
1 tsp vanilla
1 tsp almond extract (or any other flavor)
4-1/2 c AP flour
1/2 tsp baking soda
3/4 tsp salt

Cream sugar, butter, and eggs until smooth. Add flavorings. In a separate bowl, combine flour, baking soda, and salt. Once combined, add to wet ingredients until combined.

Chill dough for about an hour.

Preheat oven to 350.

Divide chilled dough in half. Roll out dough into a 1/4-inch thick circle. Using cookie cutters, cut out shapes and place on ungreased cookie sheet. Continue to roll out all dough until it has all been used (or eaten). 

Bake 6-8 minutes. Let cool on pan for a few minutes to complete the cooking. Transfer to wire rack.

Cool completely before frosting.

Icing:

1/2 c butter, softened
3 c powdered sugar
1/4 c milk
1 tsp vanilla
1/2  – 1 tsp almond extract (or any other flavoring)

Beat all ingredients and keep firm but spreadable. Add more powdered sugar if needed.

S'mores popcorn

I made this last night for the super bowl party today:



Ingredients:
1.5 bags of popped popcorn
half a box of golden grahams
half to 3/4 bag of mini marshmallows
1 bag of semi sweet chocolate ships (melted in the microwave)

Mix all the ingredients except the chocolate together.
Drizzle the chocolate over the mixture.
Wait for chocolate to harden.

YUM!
http://www.nestofposies-blog.com/2011/07/smores-popcorn.html

Chicken Taco Bowls

This is the easiest recipe ever and it was a hit with the whole family. Yummy leftovers too.

Just dump the following in a crock pot and stir...

1 1/2 lbs chicken breast
2 cups salsa
1 cup frozen corn
1/4 cup water
1 tbsp taco seasoning (or cumin and chili powder)
1 can black beans, drained
1 clove garlic, minced

After 8 hrs on low shred chicken with 2 forks. It will just fall apart. Serve in a bowl over rice and top with grated cheese, cilantro, avocado and sour cream.

Cashew Chicken Stir Fry

This has a really yummy sweet and spicy sauce.  I made it tonight and served it over brown rice.  I think it's a keeper for sure.  I would suggest organizing and cutting the vegetables before you start because this cooks quickly.  I was chopping and stirring and finding ingredients all with a screaming Jack at my feet and it was no fun!

A delicious and colorful Chinese dish. Serve over rice on a large platter.

SAUCE:

1/2 c. ketchup
4 tsp. soya sauce
1/2 tsp. salt
2 tbsp. Worcestershire sauce
3 tbsp. sugar
1/4 tsp. cayenne pepper
1/2 c. chicken broth

THE REST:

2 tbsp. cornstarch
1/2 tsp. sugar
1/4 tsp. salt
3 whole boneless chicken breasts, skinned & cut into 1/2 inch slices
1/4 c. oil
2 to 3 tbsp. minced fresh ginger root
1 tbsp. minced garlic
1 sm. onion, chopped
2 red bell peppers, cut into 1 inch triangles
2 carrots, sliced diagonally & thinly
2 c. snow peas
1 1/2 c. cashews

Combine sauce ingredients and set aside. In a bowl, combine cornstarch, sugar and salt. Add chicken and toss. Heat wok or frying pan to highest heat. Add oil. Heat to hot, not smoking. Add chicken, ginger, garlic and onion. Stir until chicken is opaque. Add peppers and carrots. Stir 2 to 3 minutes. Add peas and sauce. Cook until it comes to a boil. Add cashews and serve immediately. Serves 6.

Taco Bar Carne Asada and Chipotle Turkey

 We had a double birthday gathering today and did a pot luck taco bar. I made two kinds of meat that turned out perfect. Here are the recipes:


Authentic Crock Pot Carne Asada
thanks to Cheeky Kitchen

ingredients:

1 (3-5 pound) cut of cheap beef
flap, london broil, flank or roast all work beautifully
1/2 cup limeade
1/2 cup white vinegar
1/4 cup oil
1 onion
4-5 garlic cloves
1 jalapeno
2 tablespoons Knorr Mexican beef boullion (granulated)
1 (7 ounce) can Embasa Salsa Verde Green
1 teaspoon cumin
1 tablespoon chili powder

directions:

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

Chipotle Turkey Taco Filling 
thanks to Rachel Ray

Ingredients

• 1 tablespoon extra-virgin olive oil, 1 turn of the pan
• 1 1/3 pounds ground turkey breast, the average weight of 1 package
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 2 chipotles in adobo sauce, chopped
• 1 cup tomato sauce
• 1 rounded tablespoons chili powder, a rounded palmful
• Salt
• 1/2 cup water

Directions

In a small skillet preheated over medium high heat, add oil and turkey breast meat. Brown meat 2 or 3 minutes, then add onions and garlic. Cook onions and meat together for another 3 to 5 minutes. Stir in chipotles, chili powder and tomato sauce. Season your filling with salt to your taste. Stir 1/2 cup water into your filling. Reduce heat to medium low and simmer until ready to serve.