*Gluten Free
These are just like scotcheroos but without the butterscotch chips. Chewy and delicious with a homemade frosting.
7 cups Rice or Corn Chex
1 cup light corn syrup
1 cup sugar
1 1/2 cups creamy peanut butter
Mom's Chocolate Frosting recipe below
Grease a large bowl and pour the chex in. Set aside. Grease a 9x13 dish. In a pot on medium heat melt sugar and corn syrup, stir till boils. Remove from heat and add peanut butter, stir till smooth and pour over chex. Gently fold in till chex are evenly coated. Pour into 9x13. Set aside and make frosting.
Mom's Chocolate Frosting:
1 cube butter
1/3 cup baking cocoa
1/3 cup canned milk
1 lb. powdered sugar
1 tsp pure vanilla extract
Melt butter. Add cocoa and milk stirring constantly with a whisk just till it starts to thicken. Remove from heat and add powdered sugar and vanilla. Whisk till smooth and immediately pour over chex bars. Let cool completely. Cut into bars. **This frosting is the best! Pour it on sheet cake recipes or bundt cakes or brownies.**
Monday, January 26, 2015
Erin's White Chicken Chili
This is gluten-free! So fast and so good.
32oz box chicken stock
3 cans white beans, left undrained
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)
16oz salsa (i use Jack's Special salsa from Costco)
8oz block Jack Cheese, for spice use pepper jack, shredded
2 tsp cumin
2 cloves garlic, minced
pepper to taste
1/2 cup finely crushed corn chips- optional
Sour cream
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etc
32oz box chicken stock
3 cans white beans, left undrained
1 rotisserie chicken, meat taken off the bone and shredded (5 cups)
16oz salsa (i use Jack's Special salsa from Costco)
8oz block Jack Cheese, for spice use pepper jack, shredded
2 tsp cumin
2 cloves garlic, minced
pepper to taste
1/2 cup finely crushed corn chips- optional
Sour cream
Combine all ingredients except cheese and sour cream in large pot, simmer, about 15 min. Add cheese and you can either add the sour cream to the soup (1/2 cup) or you can dollop it on top of servings. Serve with chips, avocado etc
Sunday, January 11, 2015
Judi's Red Velvet Cake
Moist and delicious, this layer cake tastes like scratch but uses a cake mix! Best red velvet we've tried. This is the new requested birthday cake! Good one, mom!
1 Betty Crocker red velvet cake mix
1 box chocolate instant pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup oil
1 tsp red food color
Judi's Cream Cheese Frosting recipe (see below)
Mix all cake ingredients and beat 2 minutes. Pour into 3 9"greased and floured (or use flour spray) cake pans. Bake at 350 for about 22 minutes. Cool completely and layer with cream cheese frosting, then cover entire cake in a layer of frosting. Refrigerate.
Judi's Cream Cheese Frosting
1 lb. powdered sugar
8oz cream cheese, softened
1 cube butter, softened
1 tsp pure vanilla extract (mom uses pure vanilla bean paste if you can find it!)
Beat 2 minutes till smooth and fluffy.
1 Betty Crocker red velvet cake mix
1 box chocolate instant pudding mix
1 cup sour cream
4 eggs
1/2 cup warm water
1/2 cup oil
1 tsp red food color
Judi's Cream Cheese Frosting recipe (see below)
Mix all cake ingredients and beat 2 minutes. Pour into 3 9"greased and floured (or use flour spray) cake pans. Bake at 350 for about 22 minutes. Cool completely and layer with cream cheese frosting, then cover entire cake in a layer of frosting. Refrigerate.
Judi's Cream Cheese Frosting
1 lb. powdered sugar
8oz cream cheese, softened
1 cube butter, softened
1 tsp pure vanilla extract (mom uses pure vanilla bean paste if you can find it!)
Beat 2 minutes till smooth and fluffy.
Friday, January 9, 2015
Asian Lettuce Wraps
1T olive oil
1lb ground turkey
Salt and pepper
2 cloves garlic, minced
1 red bell pepper, chopped
1 onion, chopped
1/4 cup hoisin sauce
2 T soy sauce
1/2 tsp fresh ginger, grated fine (micro plane is great)
1 cup cooked rice (add more rice if you want it to stretch further; I did about 2 cups)
3 green onions, sliced
1 head lettuce of your choice
Heat oil. Add turkey, season with salt and pepper. Once cooked, remove from pan, set aside. To pan add onion and bell, cook 3-4 mins till softening, then add garlic for a minute or two.(May need a little more oil). Add hoisin, soy, ginger and the cooked turkey. Add cooked rice and green onion, heat through. Serve warm in lettuce leaves with a sprinkle of soy sauce! This is a great dish you can feel good about eating!!
1lb ground turkey
Salt and pepper
2 cloves garlic, minced
1 red bell pepper, chopped
1 onion, chopped
1/4 cup hoisin sauce
2 T soy sauce
1/2 tsp fresh ginger, grated fine (micro plane is great)
1 cup cooked rice (add more rice if you want it to stretch further; I did about 2 cups)
3 green onions, sliced
1 head lettuce of your choice
Heat oil. Add turkey, season with salt and pepper. Once cooked, remove from pan, set aside. To pan add onion and bell, cook 3-4 mins till softening, then add garlic for a minute or two.(May need a little more oil). Add hoisin, soy, ginger and the cooked turkey. Add cooked rice and green onion, heat through. Serve warm in lettuce leaves with a sprinkle of soy sauce! This is a great dish you can feel good about eating!!
Potato Pancakes
Perfect thing to make with leftover mashed potatoes!
3 cups mashed potatoes
3/4 cup shredded cheese
2T chopped green onion
2 eggs beaten
4T flour
4T oil
Sour cream for serving
Mix mashed potatoes, cheese, onion, egg and flour till well combined. Divide into 12 patties. Gently dredge patties in flour, then lay in hot oil. Work in batches, don't overcrowd, and patiently wait till a nice golden crust forms before turning. Drain on paper towel, season with salt. Serve with a dollop of sour cream! If there are any leftover, reheat next day with an egg on top for breakfast!
3 cups mashed potatoes
3/4 cup shredded cheese
2T chopped green onion
2 eggs beaten
4T flour
4T oil
Sour cream for serving
Mix mashed potatoes, cheese, onion, egg and flour till well combined. Divide into 12 patties. Gently dredge patties in flour, then lay in hot oil. Work in batches, don't overcrowd, and patiently wait till a nice golden crust forms before turning. Drain on paper towel, season with salt. Serve with a dollop of sour cream! If there are any leftover, reheat next day with an egg on top for breakfast!
Friday, December 26, 2014
Chicken Zucchini Casserole
(From sixsisterstuff). This is a great week night meal that is quite easy. Brandon and Isaac had seconds and thirds! Surprisingly good!
1box chicken stuffing mix (stovetop)
1 stick butter, melted
4 zucchini, diced
2 cooked chicken breasts, diced
1 can cream of chicken soup
1/2 onion, chopped fine
1/2 cup sour cream
Cook onion in a little butter or oil till soft, set aside for a minute. Mix stuffing and butter. Mix zucchini, chicken, soup, cooked onion, sour cream and half of the stuffing then pour into greased 9x13 dish. Sprinkle remaining half of the stuffing over top. Bake 45 mins at 350.
1box chicken stuffing mix (stovetop)
1 stick butter, melted
4 zucchini, diced
2 cooked chicken breasts, diced
1 can cream of chicken soup
1/2 onion, chopped fine
1/2 cup sour cream
Cook onion in a little butter or oil till soft, set aside for a minute. Mix stuffing and butter. Mix zucchini, chicken, soup, cooked onion, sour cream and half of the stuffing then pour into greased 9x13 dish. Sprinkle remaining half of the stuffing over top. Bake 45 mins at 350.
Parmesan Tortellini Bites
These were from Christmas Eve. So addicting. Would be fun to do with a meat ravioli too!
20oz refrigerated cheese tortellini (I used Bouitoni)
1 cup oil
1 1/2 cups panko bread crumbs (found in Asian section)
1/2 cup Parmesan (I used the really fine grated kind for better coating)
1 cup flour
4-5 eggs, beaten well
1 cup marinara sauce for dipping
Cook tortellini according to package directions, being careful not to over cook. Drain well, lay out on paper towel to dry slightly. Heat oil in skillet. In a bowl combine panko and Parmesan. Put flour in another bowl. Dredge about 10 tortellini at a time in flour, then egg, then panko mixture, making sure to coat well. Set in hot oil. Repeat to fill skillet, cook and turn till golden on all sides, then drain on paper towels. Repeat till all are fried. Serve immediately with marinara sauce or any sauce really, these things are even great by themselves! A 20oz pkg will fill a large cookie sheet so if you have a small group just half the recipe.
20oz refrigerated cheese tortellini (I used Bouitoni)
1 cup oil
1 1/2 cups panko bread crumbs (found in Asian section)
1/2 cup Parmesan (I used the really fine grated kind for better coating)
1 cup flour
4-5 eggs, beaten well
1 cup marinara sauce for dipping
Cook tortellini according to package directions, being careful not to over cook. Drain well, lay out on paper towel to dry slightly. Heat oil in skillet. In a bowl combine panko and Parmesan. Put flour in another bowl. Dredge about 10 tortellini at a time in flour, then egg, then panko mixture, making sure to coat well. Set in hot oil. Repeat to fill skillet, cook and turn till golden on all sides, then drain on paper towels. Repeat till all are fried. Serve immediately with marinara sauce or any sauce really, these things are even great by themselves! A 20oz pkg will fill a large cookie sheet so if you have a small group just half the recipe.
Breakfast Enchiladas
Okay. You need these in your life. These were a hit. Completely satisfying. Easy to make!
1 lb. pork sausage
Red bell pepper, chopped
1 medium onion, chopped
2 1/2 cups shredded cheese
10 flour tortillas
2 cups half and half or whole milk
7 eggs
1/2 tsp seasoned salt
Black pepper to taste
1 T flour
Good salsa and sour cream to serve
In a skillet, cook sausage, onion and bell pepper till onion is soft. Fill tortillas with 1/3 cup filling then sprinkle with cheese and roll up. Place tightly in 9x13 dish. When all tortillas are filled in dish, whisk eggs, flour, season salt, black pepper, and half and half, and pour over enchiladas. Cover and put in fridge overnight. To bake, heat oven to 350. Bake 45 mins till eggs are puffed and golden brown. If top darkens too fast put foil over top. (I baked mine closer to an hour). You can add any remaining cheese to top for the last 10 mins of baking. Serve with a dollop of sour cream and salsa if you wish!
1 lb. pork sausage
Red bell pepper, chopped
1 medium onion, chopped
2 1/2 cups shredded cheese
10 flour tortillas
2 cups half and half or whole milk
7 eggs
1/2 tsp seasoned salt
Black pepper to taste
1 T flour
Good salsa and sour cream to serve
In a skillet, cook sausage, onion and bell pepper till onion is soft. Fill tortillas with 1/3 cup filling then sprinkle with cheese and roll up. Place tightly in 9x13 dish. When all tortillas are filled in dish, whisk eggs, flour, season salt, black pepper, and half and half, and pour over enchiladas. Cover and put in fridge overnight. To bake, heat oven to 350. Bake 45 mins till eggs are puffed and golden brown. If top darkens too fast put foil over top. (I baked mine closer to an hour). You can add any remaining cheese to top for the last 10 mins of baking. Serve with a dollop of sour cream and salsa if you wish!
Baked French Toast
This is the best one I've tried! Mom made this one famous in the fam! Serve with Buttermilk Syrup drizzled over top. Could also be served as a dessert!
1 large loaf dense white bread, cubed
8 eggs
2 cups whole milk
1/2 cup cream
3/4 cup sugar
2 Tbl. pure vanilla extract
Topping:
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch nutmeg
1 stick butter, cut in small pieces
Grease 9x13 dish. Put bread in dish. Mix eggs, milk, cream, sugar and vanilla. Pour over bread. Cover and store in fridge till ready to bake (overnight is great). Mix topping with a fork till crumbly. Sprinkle over top and bake 350 45 mins to an hour. Serve hot with syrup, fruit or whipped cream.
1 large loaf dense white bread, cubed
8 eggs
2 cups whole milk
1/2 cup cream
3/4 cup sugar
2 Tbl. pure vanilla extract
Topping:
1/2 cup flour
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp salt
Pinch nutmeg
1 stick butter, cut in small pieces
Grease 9x13 dish. Put bread in dish. Mix eggs, milk, cream, sugar and vanilla. Pour over bread. Cover and store in fridge till ready to bake (overnight is great). Mix topping with a fork till crumbly. Sprinkle over top and bake 350 45 mins to an hour. Serve hot with syrup, fruit or whipped cream.
Saturday, December 13, 2014
Shellie's Mint Fudge
This is so creamy and good. You would never guess its easy and quick!
1 bag milk chocolate chips (Guittard brand is best)
1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
dash salt
1/2 tsp peppermint extract
1/4 cup crushed candy canes for topping
Melt over low heat chips, milk and salt, when smooth, remove from heat and add extract. Spread into a foil-lined 8 or 9" pan. Sprinkle with candy cane and chill in fridge at least 2 hours. Turn out onto cutting board, remove foil and cut into squares. Store covered at room temp. Makes 2 lbs.
1 bag milk chocolate chips (Guittard brand is best)
1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
dash salt
1/2 tsp peppermint extract
1/4 cup crushed candy canes for topping
Melt over low heat chips, milk and salt, when smooth, remove from heat and add extract. Spread into a foil-lined 8 or 9" pan. Sprinkle with candy cane and chill in fridge at least 2 hours. Turn out onto cutting board, remove foil and cut into squares. Store covered at room temp. Makes 2 lbs.
Tuscan Bean Soup
This is adapted from Pinterest. Full of veggie goodness and hearty for a cold night. I added the potatoes and ground turkey, but you can omit the turkey for a vegetarian version!
2-3 T olive oil
1 large onion, diced
2-3 carrots, peeled and diced
2-3 stalks celery, diced
2 small zucchini, diced
1 yellow zucchini, diced
4 garlic cloves, pressed
1/4 tsp red pepper flakes (optional)
1/2 tsp dried thyme
1 tsp fresh rosemary roughly chopped or 1/2 tsp dried
1 qt broth
2 cans white beans, rinsed and drained (i like great northern)
1 can no-salt diced tomatoes, juice and all
2 cups kale, ribs removed and chopped
3 small potatoes, peeled and diced
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T white wine vinegar
1 lb lean ground turkey, season with garlic salt, cook and drain, set aside
In dutch oven or large heavy pot, heat oil over med heat. Add onion, carrots, celery, zucchinis. Cook 8-10 mins.Add garlic and herbs, cook another minute. Add broth, tomatoes, and beans. Bring to boil, then reduce heat to low and add kale and potatoes. Cover and simmer 15 minutes till tender. Meanwhile you can cook your ground turkey and set aside till the end. At this point you can use a hand blender or regular one and blend partially leaving half unblended for texture. Add salt, pepper, sugar and vinegar. Add cooked turkey and heat through. Serve with shaved parmesan on top and some good crusty bread to dip!
*you may need more broth while potatoes cook, just eye ball it. I ended up using about another can's worth.
2-3 T olive oil
1 large onion, diced
2-3 carrots, peeled and diced
2-3 stalks celery, diced
2 small zucchini, diced
1 yellow zucchini, diced
4 garlic cloves, pressed
1/4 tsp red pepper flakes (optional)
1/2 tsp dried thyme
1 tsp fresh rosemary roughly chopped or 1/2 tsp dried
1 qt broth
2 cans white beans, rinsed and drained (i like great northern)
1 can no-salt diced tomatoes, juice and all
2 cups kale, ribs removed and chopped
3 small potatoes, peeled and diced
1 tsp salt
1/4 tsp pepper
1 T sugar
1 T white wine vinegar
1 lb lean ground turkey, season with garlic salt, cook and drain, set aside
In dutch oven or large heavy pot, heat oil over med heat. Add onion, carrots, celery, zucchinis. Cook 8-10 mins.Add garlic and herbs, cook another minute. Add broth, tomatoes, and beans. Bring to boil, then reduce heat to low and add kale and potatoes. Cover and simmer 15 minutes till tender. Meanwhile you can cook your ground turkey and set aside till the end. At this point you can use a hand blender or regular one and blend partially leaving half unblended for texture. Add salt, pepper, sugar and vinegar. Add cooked turkey and heat through. Serve with shaved parmesan on top and some good crusty bread to dip!
*you may need more broth while potatoes cook, just eye ball it. I ended up using about another can's worth.
Tuesday, October 14, 2014
Chicken and Potato Chowder
Mmmmmmmmmm. Still thinking how good this was!! Kind of like a chicken pot pie without the crust. Eat this while you watch the snow fall. Or rain, whatever you got! Perfect eaten with Cheddar Bay Biscuits dipped in.
Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.
Half stick butter
1 onion, chopped fine
3 carrots, peeled, sliced or small dice
2 stalks celery, chopped
1 tsp dried thyme
1/4 cup flour
3 cups chicken broth
2 cups milk (May need more if too thick)
2large or 4 smallish russet potatoes,peeled, diced to bite size
2 cups cooked chopped chicken(rotisserie is so good!)
1 1/2 cups shredded cheddar
Salt and pepper to taste
2 T chopped fresh parsley
Melt butter in large heavy pot. Add onion, carrot, celery. Cook about 4 minutes stirring occasionally. Add thyme, cook 1 minute. Whisk in flour, stirring 1 minute or so till starts to brown. Add broth and milk, whisking till slightly thicker, 2-3 minutes. Add potatoes and parsley. Bring to boil, reduce heat and simmer till potatoes are tender, about 15 minutes. Stir in cheese, a little at a time to thoroughly melt. Add chicken, season with salt and pepper. If chowder is too thick, add more milk(I added about 3/4 cup more). Serve hot with additional cheese and/or parsley on top. * if you have leftovers, pour into a pie plate! stick a pie crust on top and freeze or have next day as a pot pie! Bake at 350 till golden and bubbly.
Cheddar Bay Biscuits
Fluffy, soft and scrumptious, I could eat them all myself!!
Makes 10-12 biscuits, double them! You won't be sorry.
Quick to make! 20 minutes and you're eating them!
2 cups flour
1 T sugar
1T baking powder
2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (leave out if you don't like kick)
1 cup buttermilk
1 stick butter, melted
1 1/2 cups shreded cheddar
Topping:
3T butter, melted
1T chopped fresh parsley
1/2 tsp garlic powder (I used Johnny's garlic mix)
Heat oven to 450. In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne. In a 2 cup measuring cup pour in 1 cup buttermilk and add the melted stick of butter to it, whisking to mix. Don't worry if it's lumpy. Add to dry ingredients, stirring with a spoon just till moist. Gently Add shred cheese. Scoop spoonfuls (1/4 cup size) onto greased cookie sheet. Bake 10-12 minutes just till done, bottoms will be golden. Remove from oven and brush with topping mixture. Serve warm and try to save some for your family!! Goes perfect with Chicken and Potato Chowder.
Makes 10-12 biscuits, double them! You won't be sorry.
Quick to make! 20 minutes and you're eating them!
2 cups flour
1 T sugar
1T baking powder
2 tsp garlic powder
1/2 tsp salt
1/4 tsp cayenne (leave out if you don't like kick)
1 cup buttermilk
1 stick butter, melted
1 1/2 cups shreded cheddar
Topping:
3T butter, melted
1T chopped fresh parsley
1/2 tsp garlic powder (I used Johnny's garlic mix)
Heat oven to 450. In large bowl combine flour, sugar, baking powder, garlic powder, salt and cayenne. In a 2 cup measuring cup pour in 1 cup buttermilk and add the melted stick of butter to it, whisking to mix. Don't worry if it's lumpy. Add to dry ingredients, stirring with a spoon just till moist. Gently Add shred cheese. Scoop spoonfuls (1/4 cup size) onto greased cookie sheet. Bake 10-12 minutes just till done, bottoms will be golden. Remove from oven and brush with topping mixture. Serve warm and try to save some for your family!! Goes perfect with Chicken and Potato Chowder.
Sunday, October 12, 2014
Holly's Apple Crisp
Oh my. This is Fall in a bowl! Warm, soft apples with a crunchy, buttery top. Get your gallon of good vanilla ice cream ready!!
5 apples peeled, chopped (any variety or a mix. I mix red delicious and granny)
1/4-1/3 cup sugar, depends on tartness of apples
1/2-1 tsp or so cinnamon
half a lemon
Grease an 11x7 baking dish. Put chopped apples in bottom. Sprinkle with sugar and cinnamon. Squeeze lemon over apples.
For topping:
3/4 cup oats
3/4 cup brown sugar
1/3 cup flour
1/2 tsp salt
1 stick butter, really soft
pecans, optional
with your fingers in a bowl, mix topping ingredients till large crumbs. Sprinkle over apples, Bake @350 for 55 minutes. Serve warm with a scoop of vanilla ice cream or fresh cream drizzled over.
5 apples peeled, chopped (any variety or a mix. I mix red delicious and granny)
1/4-1/3 cup sugar, depends on tartness of apples
1/2-1 tsp or so cinnamon
half a lemon
Grease an 11x7 baking dish. Put chopped apples in bottom. Sprinkle with sugar and cinnamon. Squeeze lemon over apples.
For topping:
3/4 cup oats
3/4 cup brown sugar
1/3 cup flour
1/2 tsp salt
1 stick butter, really soft
pecans, optional
with your fingers in a bowl, mix topping ingredients till large crumbs. Sprinkle over apples, Bake @350 for 55 minutes. Serve warm with a scoop of vanilla ice cream or fresh cream drizzled over.
Meatloaf Muffins
Meatloaf is the ultimate in comfort food if you ask me. These are a fun way to have a personal-size chunk-o-meat on your dinner plate! Add whatever veggies you want, but here's what i did:
1 T olive oil
1 small onion, chopped fine
2 carrots peeled, grated on large grater
1/2 bell pepper (red is my fave), chopped fine
1 tsp dried oregano
3 cloves garlic, minced
1- 1 1/2 cups ketchup
2 1/2 lbs ground beef
40 saltine crackers, crushed to crumbs
1-2 T mustard
2 tsp worcestershire sauce
fresh ground pepper to taste
1 tsp salt
3 eggs
Heat oven to 350. heat oil in skillet, add onion, carrot, bell, oregano and garlic. cook 3-4 minutes. Set aside to cool. In a large bowl combine 1/2 cup ketchup, cooked veggies and all other ingredients. Mix well with bare hands or spoon. Grease muffin tins (this makes 24 muffins). Fill muffin tins with meat mixture but do not overflow. Just about level with the top. Top each muffin with 2 tsp ketchup (I mix a tablespoon or so brown sugar with my ketchup first to make a sweeter sauce). Bake 25-30 minutes. Let stand 5 minutes in tin before you serve.
*I served these next to some mashed potatoes. For the gravy, i used a packet of Au Jus once it boiled I added 1 Tbl cornstarch to about 1/4 cup cold water, stirred, then added to boiling gravy. It thickened just enough to make a yummy gravy to drizzle over the potatoes. We were in comfort heaven! These freeze well in a freezer ziplock!
1 T olive oil
1 small onion, chopped fine
2 carrots peeled, grated on large grater
1/2 bell pepper (red is my fave), chopped fine
1 tsp dried oregano
3 cloves garlic, minced
1- 1 1/2 cups ketchup
2 1/2 lbs ground beef
40 saltine crackers, crushed to crumbs
1-2 T mustard
2 tsp worcestershire sauce
fresh ground pepper to taste
1 tsp salt
3 eggs
Heat oven to 350. heat oil in skillet, add onion, carrot, bell, oregano and garlic. cook 3-4 minutes. Set aside to cool. In a large bowl combine 1/2 cup ketchup, cooked veggies and all other ingredients. Mix well with bare hands or spoon. Grease muffin tins (this makes 24 muffins). Fill muffin tins with meat mixture but do not overflow. Just about level with the top. Top each muffin with 2 tsp ketchup (I mix a tablespoon or so brown sugar with my ketchup first to make a sweeter sauce). Bake 25-30 minutes. Let stand 5 minutes in tin before you serve.
*I served these next to some mashed potatoes. For the gravy, i used a packet of Au Jus once it boiled I added 1 Tbl cornstarch to about 1/4 cup cold water, stirred, then added to boiling gravy. It thickened just enough to make a yummy gravy to drizzle over the potatoes. We were in comfort heaven! These freeze well in a freezer ziplock!
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