Bacon Wrapped Meatloaf Stuffed with Muenster Cheese

10 pieces of bacon lined on saran wrap single layer touching each other
1 pound ground beef
1/2 packet Lipton Onion
3 Slices of SweetHeart Bread or WonderBread or Whatever white bread you like toasted crumbled into tiny bits
2T. Ketchup
2 eggs
1/2T. ground pepper
1/8c. milk
1t. garlic powder
5 slices of Sargento or whatever brand of Muenster Cheese

1. Lay pieces of bacon out in a single layer but touching each other on saran or tinfoil...set aside
2. In a bowl add beef, Lipton onion soup mix, crumbled bread, ketchup, pepper, garlic powder, eggs, and milk and work together...add more milk if bread seems dry....dont want a goopy meatloaf should form into a ball nicely.
3. Okay lay half of mix on the bacon making a football like shape across the meatloaf, place cheese on top, then cover with rest of meatloaf.
4. Now start wrapping bacon around tight ends meeting ends.
5. Now you could wrap this up and refridgerate until the next day or a couple hours or you can go to next step.
6. Heat up a skillet pan to medium high and oven to 375
7. When pan is hot then place seam side down!!!! on fry pan...brown the bacon up around the meatloaf...take heat to medium...once bacon is burnt its icky so lets not burn it:)
8.When browned then place seam side down in an oven safe pan and bake until done in center 30 minutes approximately!
9. Pull meatloaf out of oven and rest for 5 minutes while you get rest of dishes together and then cut and serve. Serves great with baked potaotes or sour cream and chive mashed potato:) Enjoy!

Pin It

Philly Cheese Steaks

1 pound of ribeye steak
2 hoagie buns
4 slices provolone cheese or cheez whiz
1/2 pepper julienned
1/2 onion julienned
salt, pepper, garlic salt and onion salt shaken over steak for flavor
4T. butter or margarine

1. Get a pan hot with 4T butter or margarine and melt.
2.Add in onions and saute down to half size then add in peppers and saute down until brown and tender.. set aside.
3. Get a griddle or big fry pan as hot as possible or get a cookie sheet and place on a hot bbq.
4. Slice ribeye steak as thin as possible..if you have a meat slicer great but for me and most people we may need to freeze meat for a bit until firm and slice it super super thin as thin as possible without cutting our fingers and hands.
5. Place part of meat on griddle and break apart and brown for about 3 minutes tops..then top with 2 slices of provolone cheese; add a bit of water (1T) in a lid and cover for a second it will steam cheese and melt. Then stuff meat in hoagie bun along with onions and peppers and if you wanna use cheez whiz use it and omit the provolone or use both. Enjoy!

Spanish Rice

1 10 ounce can of rotel mild
1 cup white rice
1/4 onion diced
1/4 bell pepper diced up fine
1T. chili powder
1T. salt
2 cups water
4T butter
1 clove garlic minced or 1/2 tsp of jar garlic

1 clove of garlic minced -1tsp. jar garlic
1. In a large pot melt butter and add in onions and peppers on medium heat and sautee down until onion are translucent.
2. Add in the rice and cook for 3 minutes or until brown but not longer than brown.
3. Add in the garlic, rotel, water, chili powder and salt. Bring to a boil.
4. Cover and take off heat covered and rest for 20 minutes or until fluffy.
5. Serve and enjoy

Shredded Beef and Cheese Chimichangas

2-3 pound eye of the round roast or rump
1 lipton onion soup or 2 cans of beef broth
1.5 cups cheese plus more for topping when finished
1/2 can stewed tomatoes put in blender and pureed...(just try it)
1T. taco seasoning
1/2 a small can of diced roasted chilis by ortega or whoever
12 burrito shells (Like The Don Julio nice and thick)
warm a can of enchilada sauce or salsa verde sauce if desired over top
lettuce/ tomatoe/sour cream/guacomole/salsa as toppings

You can Make these as burritos to save fat calories or as chimichangas both good!

1. Preheat oven at 300 or put in crockpot for 4 hours
2. Put onion mix plus 2 cups water in or beef broth in bottom of pan.
3. Take roast and set inside and season if you would like with salt, pepper, garlic and onion salt cover and cook until it falls apart into shreds.
4. When cooked pull out and put on a plate and set in the refridgerater lossely wrapped to cool down enough to manage with hands.
5. Preheat fryer 375-400
6. In a blender add half a can of stewed tomatoes and half the can of chilis along with 4 T of the beef juices from the pan and the taco seasoning. Puree until smooth its a sauce now not stewed tomatoes;).
7. Shred the beef in a bowl into bite size shredds and add in cheese and tomato pureed sauce from blender mix well and set aside.
8. Pull out 10 -12 burrito shells and fill with 1/2 cup to 2/3 cup of filling **MUST BEABLE TO CLOSE BURRITO AND NOT LOOK BLOATED** AND FOLD BRINGING IN THE SIDES THEN TUCK TIGHTLY UNDER THE TOP OF BURRITO AND ROLLUP TIGHT**
9. Place each of them on a cookie sheet close together and place a heavy pan or a pan with something heavy in it to press together until ready to fry.
10. Place each burrito in the fry basket and place something down ( i use my meat mallot and hold it while it keeps my burrito in place use a potholder however or you can toothpick the bottom) and cook until golden brown on each side. Let drain for a minute and serve it up simple with sauces or toppings.. Super yummy!!!

***Could make flautas or taquitos with this meat just use toothpicks to keep rolls closed along seams**
9.

Homemade Chicken Stock

1 whole chicken....except if you are me I use 10 chciken tenderloins..or use whatever chicken you prefer
1/2 and onion leave it whole
2 carots cut in half and ends off
2 sticks celery cut in half
4 garlic cloves peeled left whole
1T. pepper
3T. salt
12 cups of water

1. Place everything in pot make sure water covers everything add more if you used bigger pieces of chicken...remember I am using chicken tenderloins.... Still get a great stock!
2. Put heat on medium low and let simmer covered or uncovered for 30 minutes and let set heat off and covered for an hour.
3. Pull chicken out and use for whatever meal you need it for...great for chicken enchilads, pulled BBQ chicken or chicken salad...whatever you need and strain off the veggies...place cooled stock in a bowl covered or in freezer safe containers. Awesome and so yummy!!!

Super Gooey Baked Ziti

Rachael Ray Stoneware 3-Quart Large Oval Bubble & Brown Baker, OrangePreheat oven 350

1 pound ground beef
1 box of ziti noodles
10 slices of provolone cheese
1 8 oz. bag of grated parmesean cheese
1 8 oz block of mozzerella grated (tastes better than shredded and creamier)
2 jars of prego marinara
16 ounces of whole milk ricotta cheese
4 ounces of cream cheese
1/4 cup sour cream (wont even know its there)
salt
pepper
4 cloves garlic minced-1 tablespoon of that jarred garlic stuff(not a fan of it)
1/2 an onion diced finely

1. In a pan add 3T oil and bring to medium temperature and sautee onions until translucent, then brown up ground beef then add in minced garlic when its half way browned. When completely browned add in 1and a half of the jarred marinara; save the other half of a jar for later. Turn heat to low and simmer.
2. Boil a pot of water, when at a boil add enough salt 3-4T to make it taste like sea water and add in pasta stirring so they dont stick together...they will try...hint hint..
3. In a large bowl add in the sour cream, ricotta and softened to room temperature cream cheese also a little salt and pepper...stir well so its all in corporated set aside.
4. Grease a large deep glass pan or your bubble in brown Rachel Ray pan( yes I do own one and its the best gift my mom bought me ever) and set aside.
5. Drain pasta and get ready to assemble.
6. Place drained pasta back in empty pan and add in the half jarred marinara we reserved from earlier and mix, then place half noodles in glass pan, then half of the browned meat sauce, half of the ricotta mixture( I just dab it here and there, will spread out as it cooks, then half of the parmesean, half the mozzerella...then layer again once you place the rest of mozzerrealla cheese on top place the sliced provolone over top....I said ooey gooey right! Cover with tinfoil shiny side down and bake 30 minutes in the oven. If you wanna brown cheese just pull tinfoil off for 10 minutes and then once out of the oven let rest 5 minutes and serve it on up!!! Soooo goood!!!

Pin It

Deep Fried and Breaded Zucchini

Deep Fryer preheated at 350-375

1 peeled zucchini
4 cups of flour
4 eggs
1 milk or buttermilk
2 cups panko breadcrumbs
3T salt
3T pepper
2T onion powder
2T garlic powder

1. In a bowl put the flour and pepper, salt, garlic and onion powder together and mix well
2. Add eggs and milk and mix well
3. In another bowl place bread crumbs in it. Now you have a breading station.
4. Take zucchini and cut 1/4 inch coins or slices
5. Now take each coin and place in flour, then shake excess, then drench in egg mixture then in breadcrumbs, set on a cookie rack until all are breaded. By letting it rest the coating can stick better to the item. It wont fall off in the frying process.
6. Place in fryer one at time and becareful not to over fill the fryer or they wont crisp they just will be soggy and gross.
7. Place from fryer once browned on paper towles and serve with ketchup. Yummo!