Meatloaf Sandwiches

 My dad always used to talk about how much he loved meatloaf sandwiches.  But I don't remember seeing him prepare or eat one, so I didn't know how he liked them.  Years ago I tried a cold one and didn't like it.  It was too fatty.  Recently I had leftover meatloaf so I googled Meatloaf sandwich and found recipes for hot meatloaf sandwiches.  My, were they good!  Now I see why my dad liked them so much!

Make meatloaf.  I have two really good recipes: 

Mama's Meatloaf - my mom's tried and true recipe

Cracker Barrel Meatloaf - so good with a sweet, tangy topping

Meatloaf Sandwich

 (for two open-faced sandwiches)

Put butter in a frypan and fry meatloaf slices on both sides.  Spread soft butter on one side of two slices bread (I like Texas Toast) and melt a slice of cheese on each piece of bread.  I like to toast the bread and melt the cheese in the air fryer.  

Put the hot slice of meatloaf on the cheese and eat it open-faced.  You can add tomato slices and lettuce and top it with another toasted bread if you like.

Homemade Spaghetti Sauce

 

Homemade Spaghetti Sauce

2 lbs. ground beef 

1 onion, chopped

1 bell pepper, chopped

8 cloves garlic

3 cans (15 oz size) diced tomatoes

2 cans (15 oz size) tomato sauce

2 cans (6 oz. each) tomato paste

1/3 - 1/2 cup sugar

2 Tablespoons Italian seasoning

1 T. dried basil

2 teaspoons marjoram

1 teaspoon salt 

1 Tablespoon beef better than boilion 

1/2 teaspoon pepper

Spaghetti, cooked el dente

In a large skilled, brown the beef.  Drain and add to a large crock pot.

Stir in the onion, pepper, garlic, tomatoes, tomato sauce and paste, sugar and the seasonings.  Cover and cook on low for 8 hours.  Taste and correct seasonings.  Serve over spaghetti with grated Parmesan cheese.  

This recipe makes a little over 3 quarts.  We freeze two quarts for later.

Cherry Cobbler

 

Easy Cherry Cobbler

Melt 1 stick butter in the bottom of a 9x13 pan while the oven preheats to 350.  Mix together:

1 cup sugar

1 cup flour 

1 1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup whole milk

Pour mixture over the melted butter.  Do not stir.  Spoon contents of 2- 14 ounce can cherries (including the syrup) gently over the flour mixture.  Bake at 350 for 35-45 minutes.  Serve warm topped with vanilla ice cream.

Stuffed Ham and Cheese Biscuits

 

Stuffed Ham and Cheese Biscuits

1 can refrigerator biscuits, 5 biscuit size

5 slices deli ham

Shredded cheese

2 Tablespoons butter

Everything Bagel seasoning or sesame seeds

Open biscuits and pull apart the layers to split each in half

Flatten each half by pulling on the dough

Add about a Tablespoon of cheese and a slice of ha to each circle

Fold the edges together to enclose the ham and cheese, creating a ball.

Put the balls in the air fryer, seam side down

Air fry at 380 for 6 minutes

Melt the butter.  When the balls are cooked, brush each with butter and sprinkle with seasoning or seeds.  Put back in fryer for two minutes.  Let them cool for a couple of minutes.  Serve with dipping sauce of choice: ranch dressing, honey mustard, barbecue sauce, etc.

Hot Fudge Pudding Cake

 A delicious fudgy dessert. I love that you don't have to get out the mixer.

Hot Fudge Pudding Cake

1 cup flour

2 tsps. baking powder

1/4 tsp salt

7 T. cocoa powder, divided

1 1/4 cups sugar, divided

1/2 cup milk

1/3 cup butter, melted

1 1/2 tsp vanilla

1/2 cup brown sugar

1 1/4 cup hot water

Preheat oven to 350.  In a bowl, whisk together flour, baking powder, salt, 3 Tablespoons cocoa, and 3/4 cup sugar.  Stir in the milk, melted butter, and vanilla until smooth.

Pour into a ungreased 9 inch square pan.

In another bowl mix together 1/2 cup white sugar, brown sugar, and 4 Tablespoons cocoa.  Sprinkle this mixture over the batter.  Pour the hot water over the top of all- do not stir.

Bale for 35-40 minutes until the center is set and the top is dry.

Let cool slightly before serving.  Serve with vanilla ice cream.

Creamy Chicken, Spinach, and Mushroom Pasta

 This is a tasty casserole that is quick and easy to make.

Creamy Chicken, Spinach, and Mushroom Pasta

1/2 lb. pasta of choice

4 Tablespoons butter

1 onion, diced

1 tsp. minced garlic

3 Tablespoons flour

2 cups whole milk or half and half

1/2 teaspoon nutmeg

pinch of cayenne pepper

8 cups fresh spinach (or a box of frozen, drained)

1 box sliced mushrooms

2 chicken breasts, diced and cooked (I use rotisserie chicken breast)

Cook the pasta to el dente (reserve some of the pasta water- about 1 1/2 cups)

In a large skillet, melt the butter and saute' the onion for about 5 minutes.  Add the mushrooms and cook until done. Add the garlic and cook for another minute or two.  Stir in the flour and cook another 2 minutes. Pour in the milk, whisking until thickened.  Add the spices and some salt and pepper.  Add the spinach and stir and cook until the spinach is wilted.  Add the chicken.  Fold in the pasta, adding as much pasta water as needed to make it smooth and creamy.  Taste to correct seasoning.  Add more salt if needed.

Caprese Crescent Rolls

 

Caprese Crescent Rolls

1 tube refrigerated Pillsbury crescent roll dough

4 ounces fresh Mozzarella cheese 

Tomato slices

8 large fresh basil leaves

Unroll the dough into 8 triangles.

Top each triangle with a slice of fresh Mozzarella cheese, a tomato slice, and a leaf of basil.

Roll into crescents and bake according to the package directions.  I do them in the air fryer at 300 for six minutes, then turn them over with tongs for another four minutes.  The air fryer and oven directions are on the package.  These are so good!!