Lil Cheddar Meatloaves

This has become a family favorite! I was never much of a meat loaf fan, but these are smaller and I think the topping makes it for me!!

Recipe from a friend in Utah

1 egg

3/4 cup milk

1 cup shredded cheddar cheese

1/2 cup oats

1/2 cup chopped onion

1 tsp salt

1 lb ground beef

2/3 cup ketchup

1/2 cup packed brown sugar

1 1/2 tsp prepared mustard ( you know the yellow stuff )

Beat eggs and milk. Stir in the cheese, oats, onion, and salt. Add meat and mix together.

Shape into 8 mini loaves. Place on a greased cookie sheet.

Separate bowl-combine ketchup, brown sugar, and mustard. Spoon over loaves.

Bake 350 degrees uncovered for 45 minutes.

Zucchini Cake/Bars

This recipe came from http://www.realmomkitchen.blogspot.com/

It was a great change for using zucchini and was very similar to carrot cake, but with zucchini! The cream cheese frosting was definitely great on top!

4 eggs

1 1/2 cups oil

2 cups sugar

2 cups grated zucchini

2 tsp vanilla

2 1/2 cups flour

1 tsp. baking soda

1 tsp baking powder

1 tsp salt

2 tsp cinnamon

1/2 cup nuts

Mix ingredients in order given and pour into greased pan. (either a 9 x 13 pan or sheet cake pan). Bake at 325 for 35 minutes in sheet cake pan or 50 minutes in 9 x 13 pan.

Icing:

1 8oz pkg cream cheese

1 stick butter

1 lb. powdered sugar

1 cup nuts

2 tsp vanilla

Beat all ingredients together and spread on cooled cake or bars!

Perfect Pot Roast

I have had this recipe for a while that I don't even remember where I found it!

All I know is that it truly lived up to its name and was really great!!

2 tbsp oil

1 (3LB) Beef Chuck Roast

1 pkg dry Italian Salad Seasoning Mix

1 pkg dry Ranch-Style dressing mix

1 pkg brown gravy mix

1 (14.5 oz.) can beef broth

Heat oil in skillet over medium-high heat. Brown the roast on all sides in the hot oil. Place roast in crock pot. (I always spray my crock pot with PAM for easy clean up)

In a small bowl, mix together the Italian salad dressing mix, Ranch dressing mix, and gravy mix. Sprinkle evenly over the roast. Pour in beef broth.

Cook on low for 6-8 hours or high for 4-5 hours. You can use the juices as an au jus, or thicken with flour or cornstarch to make a yummy gravy.

Cinnamon Ripple Muffins

This recipe came from Family Fun magazine September 2007. This is a family favorite!

Cinnamon Ripple

1/2 cup light brown sugar

4 tbsp butter, cut into small pieces

1/4 cup flour

2 tsp cinnamon

Muffin Batter

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1/2 cup butter at room temp

1/2 cup sugar

2 eggs

1/2 cup buttermilk

1 tsp vanilla

*Combine all the cinnamon ripple ingredients in a mixing bowl and use an electric mixer to blend them. Set the mixture aside. Then heat the oven to 400 and grease a 12 muffin tin.

*Next, make the batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the butter and sugar with an electric mixer until the mixture is pale and fluffy, then beat in the eggs, buttermilk, and vanilla. Stir in the dry ingredients just until the batter is blended. Then sprinkle the cinnamon ripple over the batter and use a flexibel spatula to fold it in a couple of times.

*Divide the batter among the muffin cups and bake the muffins for 13 minutes or until a toothpick inserted into the center of one comes out clean. Let the muffins cool in the pan on a wire rack for 5-10 minutes before removing them!

German Pancakes

Found this recipe in the October Friend 2008! We made it this morning in honor of General Conference and President Uchtdorf!

German Pancakes

1/4 cup butter

1 1/4 tsp vanilla

1 cup milk

6 eggs, beaten

1/8 tsp salt

1 cup flour

1/4 tsp cinnamon

Maple Syrup &/or powdered sugar for topping

Preheat oven to 350. Melt butter in a medium baking dish. (I might try a 9 x 13 pan next time)

Mix all ingredients in a bowl and pour the mixture into the baking dish with the butter.

Bake for 30-40 minutes, until the pancake is puffy and golden brown. Cut it into squares and serve with syrup and powdered sugar.

Speedy Chicken Stir-Fry

from Kraft food magazine

Prep: 10 min. total: 25 min.

8 oz angel hair pasta, uncooked
2 cups broccoli florets
1 lb boneless skinless chicken breasts, cut into thin strips
1/2 cup Kraft Asian Toasted Sesame dressing
2 tbsp soy sauce
1/4 tsp each ground ginger, garlic powder, crushed red pepper
1/3 cup chopped dry roasted peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.
Meanwhile, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6-8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic, and crushed red pepper; cook 1 min., stirring occasionally.
Drain pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Spoon evenly into 4 servings; sprinkle with the peanuts.

Makes 4 servings, 2 cups each.

Substitute: Use whatever vegetables you have on hand, such as snow peas, sliced bell peppers, sliced carrots or chopped red onions, instead of broccoli.

Peanut Butter Cookies

This recipe came from Parents magazine for October! My sister tried them and said they were very yummy and the easiest cookies to make ever! Very kid friendly and definitely something they could help with!!

Peanut Butter Cookies

1 cup peanut butter, creamy or chuncky
1 cup sugar
1 egg

Stir together peanut butter, sugar and egg. Form into 1" balls and roll into sugar. Press with fork and bake in 375 degree oven for 10 minutes.