MiMi's Crockpot Cajun Meat Loaf

                                                                                         




1 lb ground turkey
1 lb ground pork
1 egg, beaten
1 env dry onion soup
2 T Cajun seasoning
1/3 c heavy cream
1/2 oatmeal
1/2 ketchup
1/2 t salt
2 T Worcestershire

Mix well. Line crock with foil. Place meatloaf in and spread until even. Top with 1/3 cup more of ketchup. Cook on high for 4 hrs. When meatloaf is almost done,with about an hour left, add another 1/3 ketchup on top.

GMA Award Winning Crock Pot Meatloaf

Thanks Miss Gail Farber!

Meatloaf

2 beaten eggs

3/4 c. milk

2/3 c. seasoned bread crumbs

1 tsp salt

2 Tbsp onions, grated

1/2 tsp. ground sage

1 1/2 lb. ground meat (I use 1/3 lb. ground pork, 2/3 lb. ground beef.

Sometimes I use 1/3 lb. ground veal and just 1/3 lb. ground beef.)

Sauce

1/4 c. Ketchup

2 Tbsp brown sugar

1 tsp. dry mustard

1/4 tsp. ground nutmeg

Cooking Directions

Put loaf in Crock-Pot on low 5-6 hours (Longer is OK.)

Pour sauce over meat in the last 15 minutes on high.

Cranberry White Chocolate Pecan Oatmeal Cookies

                                                                                                                 

Thanks Aggie's Kitchen! These were yummy!
Recipe from Confessions of a Wannabe Wonder Woman

These cookies are not overly sweet. You can not just eat one!!!

3/4 cup butter, softened
2/3 cup packed dark brown sugar
2 large eggs
1 tsp vanilla
1 1/2 cups oatmeal
1 1/2 cups flour
1 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup dried cranberries
2/3 cup white chocolate chips
3/4 cup coarsely chopped pecans

Preheat oven to 375 degrees and line a baking sheet with parchment paper. Combine butter and brown sugar in a mixer on medium speed until creamy. Add eggs one at a time, beating well after each addition, then add vanilla. Add the dry ingredients, beating until just barely combined. Then stir in the cranberries, white chocolate chips, and chopped pecans.

Drop by rounded teaspoonfuls onto the parchment paper lined cookie sheet and sprinkle the tops with a few leftover cranberries or white chocolate chips if you want.

Bake for exactly 10 minutes. Remove from the oven – cookies will be slightly golden brown around the edges and the middles will look underdone. But trust me on this one – it will give you soft, chewy cookies once they cool. Or just slightly gooey cookies if you can’t wait. Like me. Makes 2 dozen cookies.

Sausage & Cheese Grits Casserole

 

 

 

 

 

 

                                                                                                                                                  

 

 

 

 

 

 

 

 

 

adapted from myrecipes.com 

Thank you Stephanie! This dish is great! I made it yesterday and it was a hit!

2 pounds sausage (regular or hot) 

4 cups water 

1 1/4 cups quick-cooking grits, uncooked 

4 cups (1 pound) shredded sharp Cheddar cheese 

1 cup milk (I was bad, I used 3/4c heavy cream)

1/2 tsp dried thyme 

2 tsp garlic powder 

4 large eggs, lightly beaten 

Paprika 

Brown sausage in a large skillet, stirring until it crumbles. Drain well, and set aside. Bring water to a boil in a large saucepan, and stir in grits. Return to a boil; cover, reduce heat, and simmer 5 minutes, stirring occasionally. Remove from heat; add cheese and next 3 ingredients, stirring until cheese melts. Stir in sausage and eggs. Spoon mixture into a lightly greased 13" x 9" x 2" baking dish; sprinkle with paprika. Bake, uncovered, at 350° for 1 hour or until golden and heated. Let stand 5 minutes before serving. Garnish, if desired. Make-Ahead: Prepare grits mixture as directed above, but do not bake. Cover and chill overnight. Remove from refrigerator; let stand, covered 30 minutes. Uncover and bake as directed.

for more go to: www.plainchicken.blogspot.com

Crispy Salted Oatmeal White Chocolate Cookies

                                                                                                                      





Adapted from Cook’s Illustrated by Smittenkitchen.

1 cup all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon table salt
14 tablespoons (1 3/4 sticks) unsalted butter, slightly softened
1 cup sugar
1/4 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups old-fashioned rolled oats
Optional (1 c chopped pecans)

6 ounces good-quality white chocolate bar, chopped
1/2 teaspoon flaky sea salt (for sprinkling on top)

1. Preheat oven to 350 degrees, put parchment paper in pan for easy cookie release. Whisk flour, baking powder, baking soda, and table salt in a medium bowl.
2. Beat butter and sugars until light and fluffy. Scrape down bowl with rubber spatula, then add egg and vanilla and beat until incorporated. Scrape down bowl again. Add flour mixture gradually and mix until just incorporated and smooth. Gradually add oats and white chocolate and mix until well incorporated.
3. Divide dough into 24 equal portions, each about 2 tablespoons. Roll between palms into balls, then place on lined baking sheets about 2 1/2 inches apart. Using finger, gently press down each ball to about 3/4-inch thickness.
4. Sprinkle a flake or two of sea salt on each cookie
5. Bake until cookies are deep golden brown, about 13 to 16 minutes, rotating baking sheet halfway through. Transfer baking sheet to wire rack to cool.