Ina's Meatloaf

 For as long as I can remember, every time I felt like making a meatloaf, my go-to recipe was the Meatloaf recipe on the back of the Lipton Onion Soup mix. I've made it for years! And as my nephew Daniel would say, "It's everything I need a meatloaf to be."
And then I tried Ina Garten's.
Um, Ladies and Gentleman, the game has just changed.
The flavors, the textures, SOOO good! You won't believe how good it is!!! I think this is now my new favorite. So here you go, Daniel Boone. Have some Meatloaf, Schmeatloaf, double Beatloaf. It's pretty slammin and I think it might become YOUR new favorite too!!
You should try it! Like, right now.

1 tablespoon good olive oil
3 cups chopped yellow onions (3 onions)
1 teaspoon chopped fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 tablespoons Worcestershire sauce
1/3 cup canned chicken stock or broth
1 tablespoon tomato paste
2 1/2 pounds ground chuck (81 percent lean)
1/2 cup plain dry bread crumbs (recommended: Progresso)
2 extra-large eggs, beaten
1/2 cup ketchup (recommended: Heinz)

Preheat the oven to 325 degrees F.

Heat the olive oil in a medium saute pan. Add the onions, thyme, salt, and pepper and cook over medium-low heat, stirring occasionally, for 8 to 10 minutes, until the onions are translucent but not brown. Off the heat, add the Worcestershire sauce, chicken stock, and tomato paste. Allow to cool slightly.

In a large bowl, combine the ground chuck, onion mixture, bread crumbs, and eggs, and mix lightly with a fork. Don't mash or the meat loaf will be dense. Shape the mixture into a rectangular loaf on a sheet pan covered with parchment paper. Spread the ketchup evenly on top. Bake for 1 to 1 1/4 hours, until the internal temperature is 160 degrees F and the meat loaf is cooked through. (A pan of hot water in the oven, under the meat loaf, will keep the top from cracking.) Serve hot.

Tips:

There isn't a lot about this recipe that I would change. Like I said, it's pretty slammin'. The only thing I might think about changing is the fact that it doesn't really slice very well. If you know me, you know that I like to serve a perfect slice (cake, pie, etc). Did you read how the directions say not to mash it because that will make it dense? Well, I kinda think it should be dense enough that you can slice it. When I watched her make it on her show (and also when I made it), it just kind of fell apart on the plate when she went to serve it. I think I'd rather be able to slice it, wouldn't you? It's all about presentation. So, perhaps next time I make it, I'll just mash it a little bit. Just a thought!!

Eggs Benedict Casserole

 

 Usually, when you make classic Eggs Benedict, you make it in individual servings. You have your toasted English muffins, topped with ham or Canadian Bacon and a poached egg, drizzled with a rich and decadent Hollandaise sauce. DELICIOUS!! The only problem is that it doesn't exactly lend itself to feeding a crowd.
 Well, leave it to my fabulous sister Jeanie to find a recipe for Eggs Benedict that DOES feed a crowd! I mean, it stands to reason. She pretty much feeds the whole world with all the cooking she does. And she knows everything about everything. Let me put it this way....Lots of people come to me whenever they have a cooking question. Well, Jeanie is person I call when I have a cooking question. She's just amazing.
 Anyway, when we had our big Easter Brunch, she brought this dish and it was a HUGE hit. SWOOSH! There was nothing left. The recipe is pretty easy! And it's a total do-ahead, so it's a time saver too. I love that. I can't remember where she found it (somewhere on Pinterest, I think), but I'll still give her the credit for it. So, make this the next time you're feeding a crowd at brunch, or any holiday when you wanna serve a nice breakfast. (Christmas, anyone??) It's Delish!!
Thanx My Jeanie!!


3/4 lb Canadian Bacon, chopped
6 English muffins, split, toasted, and cut into 1" pieces
8 eggs
2 cups milk
1 tsp onion powder
1/4 tsp paprika

Sauce:
4 egg yolks
1/2 cup heavy cream
2 tbs lemon juice
1 tsp Dijon mustard
1/2 cup butter, melted

 Place half the bacon in a greased 9x13 baking dish. Top with English muffins and remaining bacon. In a large bowl, whisk the eggs, milk, and onion powder. Pour over the top. Cover and refrigerate overnight.
 Remove from refrigerator 30 minutes before baking. Sprinkle with paprika. Cover and bake 375ºF for 35 minutes. Uncover and bake 10-15 minutes longer or until a knife inserted near the center comes out clean.
 In a double boiler or metal bowl over simmering water, constantly whisk the egg yolks, cream, lemon juice, and mustard until mixture reaches 160º or until it's thick enough to coat the back of a spoon. Reduce heat to low. Slowly drizzle in warm butter, whisking constantly. Serve immediately with casserole.

Tips:
Instead of using this sauce recipe, you could always just make a regular classic Hollandaise Sauce. It's basically the same, though.
Don't have Canadian Bacon? Use regular diced ham instead.
I noticed that there's no salt and pepper added. If I were making this, I'd probably throw some in. Yes, I know the bacon is salty, but I'd still probably add more. Just sayin.
Jeanie told me that the only thing she did differently was that she buttered the English muffins before cutting them up and adding them to the casserole. Obviously. I mean, why wouldn't you???

How to Make Homemade Mayonnaise

  Have you ever made your own homemade mayonnaise? It's SO good! And it's not as difficult as you might think. It's actually quite easy, especially if you have a food processor. Also I think homemade mayonnaise is much better for you, since you don't have all the artificial stuff that is in purchased mayonnaise (at least, that's what I once read in an article). Anyway, it only takes a minute to make and it uses just regular ingredients that you probably already have on hand. Simple! Btw, Yes, you can do it by hand with a whisk, but that's just FAR too much work, in my opinion.
  So here you go. I explain everything in the video, but here's the recipe anyway. Thanx again to Kelsie for being my special guest, and also big thanx to AJ for being the videographer! And remember, like I always say, it's better when YOU make it!!

1 tsp salt
1 tsp sugar
1 tsp brown mustard
2 whole eggs, room temp
2 tbs vinegar
2 cups oil

  Place all ingredients except the oil in a food processor. Turn the processor on, and then VERY slowly drizzle the oil into the egg mixture, just a few drops at a time. After you've drizzled about 1/4 cup of oil, you can pour it in a slow steady stream. When all the oil is incorporated, it's finished! Store in the fridge in an airtight container.

Tips:
 -For a little variation, add some garlic or horseradish before you add the oil Yum!
-Instead of regular white vinegar, I've tried it with lemon juice, cider vinegar, red wine vinegar. My favorite was the regular white vinegar.
 -Instead of brown mustard, sometimes I like to use Dijon mustard. Either one works!
 -If you're counting carbs, you can use Splenda or simply omit the sugar altogether. On the flip side, if you like a sweeter mayonnaise (more like Miracle Whip), you can add a little more sugar to taste.
 -If you're concerned about eating raw eggs, you can absolutely use pasteurized eggs such as Egg Beaters. It turns out exactly the same and you can't even tell the difference. Just use 1/4 cup per egg.
 -I was asked how long it lasts in the fridge, and quite frankly, I have no idea. It's always gone in no time, and then I have to make a new batch!

Soft Pretzels

 Home made soft pretzels??? Seriously??  YES Seriously!!! They're really not that difficult and the payoff is HUGE!! They're warm and chewy and they always hit the spot. I made these a while back with my friends Denny and AJ and Kelsie. We had such a good time! Lots of laughs and also a lot of "Whose pretzel looks the best?" hehehe
 Now, I know making home made soft pretzels may seem a little scary, but as my Mother used to always tell me "Just follow the recipe." This one is from Alton Brown and each step is explained very clearly. I know you can do it! Better yet, invite a few fiends over for a pretzel making party! Just be sure to have some spicy brown mustard on hand for the finished product! Not a mustard fan? Try serving broken pretzel pieces as a dippers for spinach dip or warm cheese sauce.
DELISH!

1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup baking soda
1 large egg yolk beaten with 1 tablespoon water
Pretzel salt

Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

Tips:

If you don't have a stand mixer with a hook attachment, you can still make the pretzels. You just have to knead them by hand. TBH, I couldn't find my hook, so the pretzels you see in the picture were kneaded by hand. Yes, it's a little more work, but it wasn't really that bad. I did the same technique as with kneading pasta.

Bacon and Egg Corn Muffins

Ok here's an easy one for you. Instead of making a big breakfast of bacon and eggs, or pancakes and syrup, why not put it all together in one delicious piece of awesomeness?
 It's a regular corn muffin, yes. But baked into it is bacon and scrambled eggs and cheese. How awesome is that??? They're perfect for a special holiday brunch. You could even make them in advance so you have a little travel sized all-in-one breakfast to grab and go. And if you serve them  with maple syrup, they have sort of pancake vibe. So GOOD!  Oh, and as much as I'd love to claim the recipe as my own, I must always give credit where it is due. The recipe is from Better Homes and Gardens. It makes 12 muffins, but if you have a crowd to feed, you may want to make more. They'll go quickly! This one will definitely be a hit!

4 slices bacon, cut in thirds

5 eggs

Salt and ground black pepper

1 cup all-purpose flour

1/2 cup yellow cornmeal

2 tablespoons sugar

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1/4 cup vegetable oil or butter, melted

1/2 cup shredded cheddar cheese

 Maple or cane syrup (optional) 

 

 

 Preheat oven to 400 degrees F.

 In a large skillet cook bacon just until it begins to crisp. Drain and reserve drippings. Return 2 tsp. drippings to skillet. For scrambled eggs, in a small bowl beat 3 of the eggs, 2 Tbsp. water, and a dash each of salt and pepper. Cook eggs in hot skillet over medium heat without stirring until eggs begin to set on bottom and around edges. With a large spatula, lift and fold for uncooked portion to flow underneath. Cook until set yet still moist. Transfer to bowl; set aside. Brush twelve 2-1/2-inch muffin cups with some of the remaining bacon drippings. Set muffin cups aside. In a medium bowl stir together flour, cornmeal, sugar, baking powder, and 1/2 tsp. salt. In a separate bowl combine milk, oil, and remaining 2 eggs; stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups (cups will be full). Place one bacon piece on each muffin. Bake 15 to 17 minutes, until light brown and a toothpick inserted in center comes out clean. Cool in cups on a wire rack for 5 minutes. To loosen muffins from pan, run a small metal spatula or table knife around edges of muffins; remove from pans. Serve warm with maple syrup.

 

Tips:

Vary the ingredients as much as you like! Do a veggie version with broccoli or asparagus or spinach. Switch it up with any kind of cheese. Try it with browned crumbled sausage. Do any combination!  It all works!

 If you want to take a little shortcut, just use a corn muffin mix and prepare it according to package directions. Then stir in your breakfast ingredients and bake them as usual. Easy!

Donut Muffins

  I was recently browsing through a bunch of sites, looking for brunch recipes, and I happened upon these little gems. They're just exactly what you think. Muffins that taste like donuts! What could be better? And they're SO easy, you can just whip up a batch in no time flat. You don't even need a mixer! You just stir everything together, spoon them into your mini muffin tin and you're good to go. The only problem is that the recipe only makes 2 dozen mini muffins, so you may have to double or triple the recipe. Wait, actually that's not really a bad thing, is it? ....When I brought some to Chris and Claire, Chris said he popped 5 of them before I even explained what they were! Claire decided they should be called Muffnuts. 'You know, like Muffin Donuts, get it?" Um, No, Claire, I'm not calling them muffnuts..... LOL (shaking my head) Anyway, you should definitely give 'em a try!

1/2 cup white sugar

1/4 cup butter, melted

3/4 teaspoon ground nutmeg

1/2 cup milk

1 teaspoon baking powder 
1 cup all-purpose flour   

1/4 cup butter, melted
1/2 cup white sugar
1 teaspoon ground cinnamon


Preheat oven to 350ºF. 
Grease 24 mini-muffin cups. 
Mix 1/2 cup sugar, 1/4 cup melted butter, and nutmeg in a large bowl. Stir in the milk, then mix in the sifted baking powder and flour until just combined. Divide the batter equally among 2 dozen mini muffin cups (about half full). Bake in the preheated oven until the tops are lightly golden, 15 minute.
  
While muffins are baking, place 1/4 cup of melted butter in a bowl. In a separate bowl, mix together 1/2 cup of sugar with the cinnamon. Remove muffins from their cups, dip each muffin in the melted butter, then roll in the sugar-cinnamon mixture. Let cool and serve.

Tips:
You'd think that the key to making the muffins taste like donuts is the cinnamon sugar, right? Nope! It's the nutmeg! Who knew?
The original recipe said to bake them at 375F for 15-20 minutes. They turned out far too dark, so I tried it again at 350F for 15 minutes and they turned out perfectly. Best to just keep an eye on them and bake them until the top springs back when lightly tapped.
Just thinking.....wouldn't they be awesome if you dip them in chocolate or fill them with jelly??  YUM.

 

Joey's OMG Good Hash Brown Casserole

 The original inspiration for this recipe happened about a year before it finally came to be. My nephew, Daniel, made a hash brown casserole for my family's Easter Brunch and I loved it from the first bite. So I made a mental note to come back and revisit this idea some time. Cut to a year later and I'm just now getting back to it! So here we go.
   I did some browsing and looked up a few recipes here and there. I guess I reviewed about 10 recipes and there was one recipe that I kept finding. It was on all kinds of cooking websites as well as social media. I mentioned it to Daniel and he told me it was almost exactly the same recipe he had made for our brunch. Great! I'll give it a go! Lots of potatoes and cheese and butter and what's not to love?? Right? WRONG. It wasn't working for me. I mean, yeah, it was good and all, but it just wasn't what I remembered, and it wasn't OMG good. Know what I mean?
  Back to the Utility Muffin Research Kitchen....
  I pulled the recipe apart to decide what I liked and didn't like about the recipe. Well, for one thing, I didn't like the flavor. It was a little too bland, and merely adding salt wasn't the answer. And it definitely needed to be creamier. I wanted it to be warm and comforting.
  Next change: The butter. It was WAY too much and it made the dish FAR too heavy. So much so that I decided to completely omit it from the recipe. It really wasn't needed! Then I figured it need a little texture, so I decided to add the crushed potato chips for the top. At first I was gonna do the usual buttered bread crumbs like any other gratin, but then I thought "well, it's a potato dish, right? Why not use crushed potato chips?" Perfect. Then I swapped out a few ingredients, changed a few amounts, and I think we've finally reached OMG GOODness!
 I told Daniel about it and he immediately thought it sounded perfect to serve with ham. Great idea! Without realizing it, I took a brunch menu item and turned it into a new potato side dish for any meal, not just breakfast. It's perfect to serve with any Sunday dinner and it's even good enough to serve with your Holiday Ham! Think of it sort of like this: if Mac 'n' Cheese and Hash Browns had a baby, it would be this casserole. So, wherever you'd serve mac 'n' cheese, you can serve this instead! It's just what I wanted. It's easy and warm and delicious and comforting and not heavy and absolutely OMG GOOD!!


1 small onion, minced
1 10oz can cream of chicken soup
1 cup sour cream
1/2 cup milk
1 lb Velveeta cheese, cubed
1/4 cup Parmesan cheese
1 tsp kosher salt
1/2 tsp black pepper
1 tsp garlic powder
1 32oz bag hash brown potatoes, thawed
1 cup crushed potato chips

Heat oven to 350ºF.

Spray a 3 qt casserole dish with nonstick spray. In a large bowl, stir together all ingredients except the potato chips. Place potato mixture in prepared casserole dish and bake uncovered in preheated oven for 45 minutes. Sprinkle chips over the top. Bake 15 minutes longer, or until golden and bubbly.

Tips:

You can use either the diced hash browns or the shredded ones. Either one will work!

Don't like cream of chicken soup? Try a different cream soup such as cream of mushroom or cream of celery.

This recipe would also work really well with other additions, such as browned and crumbled bacon or sausage or ground beef. You can also turn it into a one dish dinner by adding shredded chicken and any kind of veggies. Broccoli, asparagus, peas, all perfect.

You can use all low fat ingredients, but frankly, if I'm trying to cut down on fat, I'd probably just try a different recipe altogether. Just sayin!