Easy Pleasing Meatloaf

Meatloaf....always a word that makes me nervous.
I am not sure why, but it is not my favorite
meal in the world.  I think it has to do with my
 meat being shaped like bread.  I am a VERY big
mental eater.  This recipe from Sonnie really is good.
It is good for dinner one night,and
then put on some crusty bread the next day for lunch.
 If you like meatloaf, this is one to try.


2 lb. Lean ground beef
1 pkg.  (6 oz.) STOVE TOP Stuffing Mix for Chicken
1 cup Water
2   Eggs, beaten
1/2 cup KRAFT Original Barbecue Sauce, divided
*HEAT *oven to 375°F.
1
*PLACE *meat, stuffing mix, water, eggs and
1/4 cup barbecue sauce in bowl.

2
*MIX *just until blended.

3
*SHAPE *into loaf in 13x9-inch baking dish.

4
*TOP *with remaining barbecue sauce.
 Bake 1 hour or until done (160ºF).

Tomato Chicken Curry

This is one from my sister Sonnie.  She sent this the
other day and I tried it last night.
SO GOOD!!  This is one that I will be making over
and over.  All the kids were a little scared
of it at first, but Jax wanted seconds and Shade
and Ayns at least ate it all without
any tears.  Always a good sign.  It does
take an hour to bake, but I promise it will
be worth the wait.


- Ingredients
 - 4 skinless, boneless chicken
breast halves
 - 2 tablespoons butter
 - 1 onion, chopped
 - 2/3 cup beer
 - 1 (10.75 ounce) can condensed
tomato soup
 - 1 teaspoon curry powder
 - 1/2 teaspoon dried basil
 - 1/2 teaspoon ground black pepper
 - 1/4 cup grated Parmesan cheese

Directions

 1. Preheat oven to 350 degrees F (175 degrees C).
 2. Place chicken in a 9x13 inch baking dish.
 Melt butter in a medium skillet over medium heat.
Saute onion,  then stir in beer, soup, curry
 powder, basil and pepper.
Reduce heat to low and simmer for about 10
 minutes, then pour over chicken.
 3. Bake at 350 degrees F (175 degrees C)
 for 1 hour; sprinkle with cheese
 for last 10 minutes of baking.

**I substituted chicken broth for beer.**

Caramel Corn

This is a really good easy and fast recipe for caramel corn. When I made it I forgot to boil the second time, but it still tasted really good, just a little on the sticky side. Enjoy

1 c Karo syrup
1 stick of butter
2 2/3 c brown sugar
1c condensed milk

Bring first 3 ingredients to a boil. Add condensed milk and stir constantly. Boil for 2 min. and pour over large bowl of popcorn.

** I made the popcorn the old school way with my popcorn maker and did one and a half batches. I poured it over one batch and needed more so popped a little more.**

Cobbler

My NEW FAVORITE THING IN THE WORLD! I am telling you that I could eat this all day. I dream about it at night and dream about it during the day. If you are feeling like some cobbler, this is the one to make. I have used blueberries, and peaches and next I am going to do raspberries. SO GOOD!!!!!

• 1 stick Butter
• 1-¼ cup Sugar
• 1 cup Self-Rising Flour
• 1 cup Milk
• 2 cups Blackberries (frozen Or Fresh)

Preparation Instructions

Melt butter in a microwavable dish. Pour 1 cup of sugar and flour into a mixing bowl, whisking in milk. Mix well. Then, pour in melted butter and whisk it all well together. Butter a baking dish.

Now rinse and pat dry the blackberries. Pour the batter into the buttered baking dish. Sprinkle blackberries over the top of the batter; distributing evenly. Sprinkle ¼ cup sugar over the top.

Bake in the oven at 350 degrees for 1 hour, or until golden and bubbly. If you desire, sprinkle an additional teaspoon of sugar over the cobbler 10 minutes before it’s done.

Salmon

Ingredients

1 cup uncooked long grain white rice
2 cups water
2 1/2 tablespoons garlic oil
2 (6 ounce) fillets salmon
salt and pepper to taste
1/2 teaspoon dried dill weed
1/4 teaspoon paprika to taste
2 fresh tomatoes, diced
1 1/2 teaspoons minced garlic
1 teaspoon lemon juice
3 tablespoons chopped fresh parsley
1/4 cup grated Parmesan cheese
2 tablespoons butter
4 dashes hot pepper sauce
Directions

In a medium saucepan, bring the rice and water to a boil. Reduce heat
to low, cover, and cook 20 minutes.
Heat the garlic oil in a skillet over medium heat. Season the salmon
with salt, pepper, dill, and paprika, and cook in the hot oil 1 to 2
minutes on each side, until tender enough to break apart. Break salmon
into cubes with a spatula or fork. Mix in the tomatoes, garlic, and
lemon juice. Continue cooking until salmon is easily flaked with a
fork.
Mix the parsley, Parmesan cheese, butter, and hot pepper sauce into
the skillet, and continue cooking 1 to 2 minutes, until well mixed.
Serve over the cooked rice.

** Per Sonnie**
I made this for dinner tonight and it was SO GOOD! Put it on your blog if you want. Its especially good for those who aren't big seafood lovers. Some changes I made were: instead of garlic oil I used vegetable oil with a few pieces of chopped garlic, instead of fresh tomatoes I used canned because that's what I had, and I would only use 1 tablespoon of parsley next time. Hope you like it!

Carol's Jello Salad

This is from my sister. I have to admit that I have never tried it, but I know it will be good. She swears by it and takes it to all parties. I will try it if you do....

Carol's jello salad

1 small package raspberry jello
1 small package cook and serve vanilla pudding
1 small jello brand tapioca pudding
12 oz cool whip
Frozen raspberries

Combine all 3 packages of jello in a saucepan with 3 cups of water. Bring to boil and boil for 3 minutes. Let set several hours or overnight in fridge. (I have done 1 hour and it turns out fine) before serving, stir in cool whip and raspberries.

Alternates: use orange jello and mandarin oranges, or use strawberry-banana jello with sliced strawberries and bananas.

Devil's steak sauce

I was feeling like I wanted to switch things up the other day and so I looked for something that would be very different from what we usually have. I knew I had some steaks so I went with that and found this AMAZING sauce to go with it. I love it!!! I almost can't think of ever having a steak again without this sauce. Try it, I promise you will love this one!

• 2 tablespoons raspberry jam
• 2 tablespoons brown sugar
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato sauce
• 2 tablespoons malt vinegar
• 5 drops hot pepper sauce
• salt and freshly ground black pepper to taste

Directions

1. In a saucepan over high heat, blend raspberry jam, brown sugar, Worcestershire sauce, tomato sauce, malt vinegar, hot pepper sauce, salt, and pepper. Bring to a boil over high heat, reduce heat to low, and simmer 10 minutes, or until thickened.

**I only had fresh raspberries so I smashed those up to make 2 tbls and added about 2 tbls of white sugar with it. I liked the seeds in the sauce, it added something else to it.