Not your momma's Meatloaf

I use this blog to post my family recipes - old recipes kept classic or with a slightly tasty twist! BUT my beautiful and loving hubby bought me a new cookbook - from a cook I have just basically fallen in love with! She loves and creates a haven for wild mustangs - which has always been close to my heart as they stand for a freedom and spirit that has long departed most of the human beings in this fast paced life we "enjoy". They represent a spirit that the first nation held with high regard - not trying to break the will and spirit but trying to harness it in a peace that would create a better life for all involved - okay okay - getting off my soap box - and on the the reason you are reading this blog! I hope KNOW that you will love this recipe as much as we do!

Ingredients for the "loaf"
1 cup of milk
6 bread slices (I used pieces straight out of the bread bag)
2 pounds of ground beef (I preferred a pound of ground sirloin and a pound of lean)
1 cup of grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt such as Lawry's
1/4 to 1/2 cup parsley
4 eggs, beaten
8 to 12 thin bacon slices

Ingredients for the "tomato gravy" (I tweaked this a little - well just a smidge)
1 cup of ketchup
1/2 cup of Cattleman's bar-b-q sauce
6 tablespoons of brown sugar

Preheat your oven to 350 degrees. Pour the milk over the bread and allow it to soak in for several minutes.

Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, and parsley in a large mixing bowl. Pour in the eggs. With clean hands, mix the ingredients until well combined. Form the mixture into a load shape on a broiler pan so that the fat can drain off (I used an aluminum disposable loaf pan and I was left with the fat liquid - which was okay bc I just drained it off - so it's your choice here) I believe the loaf pan kept the meat super moist! If you chose to use a broiler pan - line the bottom with aluminum foil to avoid having to scrub later.

Lay the bacon slices over the top tucking them underneath the meatloaf.

Next make the tomato gravy, pour the ketchup and cattleman's into a small mixing bowl. Add the brown sugar and a splash of hot sauce if you like a little spice! Mix this combination well.

Pour one-third of the tomato gravy over the top of the meat loaf.

I ended up with two loaf pans full - IF you choose this route - be sure to lay the two loaf pans on top of a cookie sheet to catch your overflow of juices!

Bake for 45 minutes... then pour another one third of the remaining tomato gravy over the meatloaf and bake for an additional 20 minutes.

Serve with the remaining tomato gravy on the side as a dipping sauce - Lucy helped me make this sauce and my VERY picky 4 year old exclaimed "Momma this gravy is better than McDonald's chicken nugget sauce (bar-b-q)" coming from a 4 year old - that's HUGE!!!

We had potato cakes, green beans and of course, mac n cheese with this! FYI - Kiss your old meatloaf recipe out with the trash!!

"Hot" Texas Chocolate Cake

Momma swears this is my mawmaw's recipe and she used to make all the time, I am told - although I have never had it before. However this was the first time that I have made it and my hubby described it simply as the most "AWESOME" cake he has ever eaten... it's completely from scratch no semi-homemade here - but it was a cinch to make and upon tasting it - so worth it. Also, upon discovering how delicious this cake truly is - I am now left feeling a bit deprived that I missed out on it prior to now - don't worry I plan to make up for the last time - I am planning a love affair with this "HOT" TX chocolate cake. Nothing "hot" about it in the temperature sense of the word - it literally just means - "Damn that cake is hot"

Start now be preheating your oven to 350 degrees.

Ingredients:

Cake:

2 cups of all purpose flour

2 cups of sugar

1/4 tsp of salt

1/2 cup of milk

2 large eggs

1 tsp vanilla extract

1 tsp baking soda

1/2 pound butter (YES - that's 2 sticks of butter) - just do it alright already and stop griping about the butter

4 heaping tablespoons of cocoa powder (now I found that I REALLY like the Nestle brand over brand Hershey)

Directions for cake portion: Mix flour, sugar and salt together - blend with fork (no need for mixer here) and set these three dry ingredients off to the side

  

In another bowl, mix the milk, eggs, vanilla, and baking soda together, again - mix with a fork and set aside.

In the meantime - put on 1 cup of water (YES WATER) and bring it to a quick boil... while waiting for the water to boil move on to the next step.

Go to a saucepan on the stove top and melt the two sticks of butter (I like to melt on medium heat - don't want to burn the butter or the cocoa) - as the butter is beginning to melt - put in your 4 heaping tablespoons of cocoa and whisk well together. When the butter is completely melted pour the boiling cup of water in the mixture. Allow the mixture to bubble for a moment and then turn off the heat once it's mixed well together.

Pour the chocolate mixture in with the flour, sugar, and salt dry mix you previously set aside - stir well and let it sit to cool a bit. Because your next step will be to pour in the egg, milk, liquid mix you also set aside - if the mix is too hot - it will "cook" the eggs and make em' lumpy. Doesn't take long to cool though.

 

When you are all done with the mixing together - pour in jelly roll pan or a cake long cake pan - you don't want this to be too thick. Put in the oven and let it cook for 20 minutes _ I used a long cake dish so I ended up cooking mine for 30 minutes - if you are doing a thin layer in a jelly roll pan - you will need to do only 20 minutes.

Icing Ingredients:

1 3/4 stick of butter (get over it already)

4 heaping tblspns of cocoa

6 tblsps of milk

1 pound of powdered sugar

1 tsp of vanilla

1 cup of finely chopped pecans (optional - although I wouldn't dare leave these off)

1 full bar of finely chopped chocolate - (you could use a Hershey plain milk chocolate bar, a Mr. Goodbar, a Kit Kat, or the Crispy bars or heck your favorite candy bar) I chose to use 6 small individual squares of Ghirardelli Luxe Milk Crisp {which can be found at the ghiarardelli chocolate store in the Shops of Grand River in Leeds}

8 fl. oz. of Heavy Whipping Cream



Melt the butter in a saucepan over medium heat (use the same one as before - just wash it out first - I find this makes me feel more responsible and productive). Add the cocoa powder, add the milk and vanilla as well, and the powdered sugar, stir until the powdered sugar is dissolved, now fold in your finely chopped pecans and chocolate pieces.  

Pour the entire content of  liquid heavy cream into a bowl and use your mixer in the whipping cream. Whip it until it begins to form peaks. Since learning this trick I haven't been able to go back to pre-packaged whip cream. It's so much lighter and fluffier.

Once your Heavy Cream becomes stiff "whipped cream" fold it into your cooled chocolate icing mixture.

By this time your cake should be ready and cooled from the oven. I let my cake cool a good bit before pouring the icing over the top. I also take a fork and make a TON of holes in the baked cake - so that when I do pour over my icing - it seeps into the cake instead of just sitting all lady like on top of the cake. Trust me you will want this icing in every nook and crevice of this cake. Once your cake has cooled - pour the icing over the top of the cake (it will NOT be a firm icing like it came out of some prepackaged container at the grocery store. Pour the icing over the top of the cake - do NOT spread it.  

This cake is NOT FOR SISSIES! It is only for the MOST SERIOUS of cake and chocolate lovers. If you think you can handle it - go ahead - it will "Make Your Day" - maybe even your year! Yes it's that good! I keep a cover on the pyrex dish I use to keep this in and keep it in the fridge bc of the heavy whipping cream . 

Hobo's

I have NO idea where this recipe came from - but I remember being exciting every time my momma made it because it was one of my top favorite things she made! This recipe is really easy and you can maintain the portion size. You need to adjust the ingredients to match your portions. This recipe - makes four portions!!

Required Ingredients

4 sheets of aluminum foil (14-16 inches each in length)
4 hamburger patties (you can use lean or chuck)
4 medium baking potatoes

Bag of baby carrots (I use about 2 ounces per hobo - so about 6-7 baby carrots)

1 small to medium white onion (peeled and thinly sliced)

Optional Ingredients - I mix these in with my hamburger meat before I patty them up. You can choose to mix in your favorite seasonings or not - this portion is optional.

Parsley - 1tsp

Garlic - 1tsp

Worcestershire sauce - 1 tsp

White Pepper - 1 tsp

Salt (to taste)

Greek Seasoning - 1 tsp

Peel your potatoes and cut them the width of the picture! 

Lay out your hamburger patties on each piece of foil.

Layer the potatoes on top of the patty, then I like to build a little "shield of goodness" around the patty.

Now put your baby carrots on top of the potatoes.

Now a few slices of the onion. 

I like to salt and pepper my veggies at this stage - but that's up to the cook!

This is what you should have prior to the next step......

Fold up the edges of your foil (side to side) and then fold up the other end of your foil (end to end) as if you are wrapping up a gift.

I put the Hobo's on a baking sheet just in case any delicious juices run out of my foil wrapping.

Bake at 350 degrees for 1 hour to 1.5 hours - I generally check after an hour - it will depend on how thick your veggies are. A good way to tell is if your carrots are thoroughly cooked - then they are good and done...

This truly makes a meal in itself -

no side dishes need apply!

Zucchini Fries

All of the recipes that I have posted here thus far have been family tradition recipes... now fried "zucchini" is most definitely a family staple but this dish has a twist inspired by an Italian eatery that my husband and I enjoy.

Casting call for this show 

• 1 1/2 cups All Purpose Flour
• 2 tablespoons cornstarch
• 1/2 teaspoon baking powder
• 1/2 teaspoon french fry salt (it's the cheesy kind - found at Publix)
• 1/2 teaspoon California garlic salt
• 1 teaspoon parsley
• 1/2 teaspoon gun powder seasoning (or black pepper if u can't find gun powder seasoning)
• 1/2 cup beer (any kind - we don't discriminate)
• 1 large egg
• 1 pound fresh zucchini or yellow summer squash (about 3 medium)
• Peanut oil for frying
• Grated Parmesan cheese
• Table salt for "salt bathing" (you will see - just trust me)

Mix your dry ingredients in one bowl and your two wet ingredients in a separate bowl - you know how this part goes... max sure that you mix the dry ingredients well and whisk the egg and beer until it's somewhat "frothy"

Start your oil - peanut oil is what I prefer, for three reasons... 1. it's a healthier alternative 2. it doesn't burn while you are frying (less smoke) and 3. it just plain ole' taste better - put your oil on the stove top and allow it to heat up while you move on to prepping...

In the meantime - while your mixtures are "marinating" - prep your zucchini. Now what's different from your grandma's way is this part. Peel each zucchini, quarter it, take the seeds outs, and then cut each quarter into halves, and then cut each quarter into thirds or fourths - depending on the size - your goal here is to make each zucchini the size of a "french fry" - like pictured above.

Now you will need to lay each spear out so that it can get a "salt bath". 

 

A salt bath is just what it sounds like. Lay the spears out - as pictured to your left... sprinkle each spear with table salt. Now this does and doesn't have to do with the taste. It doesn't bc the main purpose with the salt bath is bc zucchini holds a lot of water. The salt absorbs the water - causing the veggie NOT to absorb the oil from the frying they are about to receive - inevitable helping the taste of the zucchini in the long run!

As your oil is readying - begin to drag each spear through your wet mixture and then roll it thoroughly in your dry mixture. I like to have it setup across the cabinet as an assembly line of sorts - bc as you all know - I am OCD and like to keep down on the mess - plus this technique just overall works better.

Now that your oil is hot and your zucchini is prepped and ready - let the zucchini dive in become dee-lish!

Fry baby fry!!

Take out each spear as it browns - layout on a long pan (covered with a few paper towels) to allow the spears to drain a bit - then sprinkle with parm cheese - be as generous or stingy as you like. I like to be generous - of course...

Dear zucchini fries, I love you!

Yes it's always fun to do the presentation portion - especially when serving guests. However this is such an easy presentation I like to do it for just me and the hubby as well. It helps on serving the yummy veggies - and keeps them warm. So I am going to share my simple trick... for making even fried veggies look deelish and fun - especially if you have a non-veggie lover involved like say a "little four year old picky eater"...

Take two clear goblets or whiskey glasses... line each glass with a decorative napkin (or paper towel if you aren't impressing anyone but yourself). Fill each glass with as many spears as it will hold (I turn the glass on it's side to "lay them in" delicately and have them stand up. Then I take two clear shots glasses and fill each one with our favorite dipping sauces - spaghetti sauce and ranch. Then I place them all on a clear try! That way each person has their own special little container to hold. We also fried squash and kept them cut into regular circles - as you will see in the pictures.



Did I make mention.....that I love these! They are so fantastic - that we literally made a meal of these. We had no sides or meats - just zucchini and squash!

Tuesday Tenderloin

Ready yourself for a plosion of deliciousness in your opening through which food passes into the body!!

Indeed, this dish is so smart and wonderful I felt the need to "Webster" even the most simple of words!! I bet you didn't realize that one of the days of the week was named after my family's tenderloin recipe. In fact, it's referred to as Tuesday Tenderloin bc I am told it was a standard on Tuesday night - kind of like Monday Meatloaf... this is my "tuesday tenderloin" with a Mandy spin.

The component parts of our combination today  (ingredients: Webster)

4 tbsp Olive Oil (use 2 tbsp at a time - NOT ALL 4 to start with)
1tbsp flour
Salt to taste (as always) I like salt - my hubby not so much
1 1/2 tsp sage
1tsp garlic (California style)
1 tsp thyme
1/2 tsp allspice
1/2 tsp paprika
1 tbsp onion powder
1 tsp of parsley
2 apples (red delicious is what I use) cored first and then thinly sliced
1 cup of apple juice
1 cup of white wine (Reisling is what I used)
(cornstrach as needed)
Large Tenderloin (I use pork)

Let's see how well you follow a channel or direct course of thought or action (directions: Webster)
Mix ALL of your dry spices (including salt and flour) into a bowl.

Coat both sides of your tenderloin generously. SAVE mixture that you just coated your tenderloin with until later in this process!! You will see why this is such a smart dish!!

Heat 2 tbsp of olive oil in a skillet on the stove top and place tenderloin in oil - cook until seared brown on both sides of tenderloin.

Remove tenderloin from skillet... place thinly chopped apples and cook for 2-3 minutes (again until tender).

Stir in juice, wine, butter, the remaining 2 tbsp of olive oil and remaining seasoned flour until mixed well. Use the cornstarch now to thicken up (remember to use with caution - NO MORE than 1-2 level tsp) You have just created a "sauce" of sorts - something pleasing to eat that is considered rare or luxurious - fineness (delicacy: Webster)... Now wasn't that smart? Cooking your main course and a sauce made from the thickened and seasoned juices of the cooked meat all in one skillet!! Bring to a boil!


Place cooked tenderloin in a casserole dish (sprayed with cooking spray) and cover in the fried apples.

Pour the thickened goodness over and around your tenderloin and apples. I generally add a half a cup to a cup of water here to keep the moisture in the tenderloin as well as to keep the sauce from thickening too much while in the oven...

Allow your tenderloin to cook at 400 degrees uncovered for 30-40 minutes depending on the thickness of your cut of tenderloin - mine was VERY thick here so I cooked it for 40 minutes...

And all she needed was a simple side dish or sliced red potatoes (skin on) that had been tossed in garlic, parmesean cheese and a bit of salt...

Lemon Poppy Seed Bread (muffins)

This is one of my most favorite and most under-utilized recipes! It's a family favorite... I am listing it on here for that reason and for my dear co-worker and friend... She requested that I upload my best poppy seed bread recipe and I knew this was it. I took the muffins I made to work and they were DEVOURED - that was AFTER my hubby and yes my 4 year old PICKY eater devoured some!

Our Lovely Party Guests (I say party guests - bc this will be a party in your mouth)

3 cups all-purpose flour

1 1/2 teaspoons salt

1 1/2 teaspoons baking powder

3 tablespoons poppy seeds

2 1/2 cups white sugar

1 1/8 cups vegetable oil

3 eggs

1 1/2 cups milk

1 1/2 teaspoons vanilla extract

1 1/2 teaspoons lemon extract

This is the second part of the recipe - DO NOT mix in with the "baking" portion - this is to be done with the "yummy portion"

1/2 cup orange juice

1 1/2 cup white sugar

1 teaspoon lemon extract

1 teaspoon orange extract

Do NOT be intimidated by the ingredients here - it's so easy peasy and trust me - your peeps along with your mouth - will say Thank you!

Go ahead and preheat your oven to 350 degrees. Now the good thing about this recipe is that it's versatile - it can be done in loaf pans, muffin pans, or bundt pans. Which ever you choose be sure to coat with Pam Non-Stick cooking spray... MOVING ON!!!!

BAKING PORTION

In a large (I do mean large) mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Stir together your dry ingredients well. This is what you should be seeing at this point...

Now mix in the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.

Now as you probably expected - MIX dry ingredients and wet ingredients together WELL !

Now pour them bad boys up!!

Bake at 350 degrees for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.

Watch these babies rise - oh my tummy is growling just posting this...and seeing these photos all over again....

While your goodies are baking... we will now start the "Yummy Portion" of this recipe

1/2 cup orange juice

1 1/2 cup white sugar

1 teaspoon lemon extract

1 teaspoon orange extract

Mix them all together

Cook on your stove top.... Now I suggest doing this portion of the recipe when you have only about 5-10 minutes left on your baked goods!

You are probably thinking right about now - "No, No, No she isn't - she couldn't possibly" and to your naysayers I respond - YES I AM.... This "concoction" you are about to create with a bit of heat is going to be poured over your baked goodies!! Which will make them even better baked goodies..

Awe - "heaven's nectar"

The trick is when your goodies are hot out of the oven - I like to poke each one with a fork two or three times bc those holes allow for "heaven's nectar" to permeate every fiber of these fluffy morsels....

I am coming to the conclusion that my grandmother MUST HAVE created this recipe from a vision in her prayer time with Jesus!

Please keep in mind that you do are not REQUIRED to use all of "heaven's nectar" on your bread - however I can't imagine what sort of insanity would DRIVE you to consider NOT using it all - or thus licking the pot once you have coated each goodie!

Here is a an example of what you will have with a loaf pan.

Straight Cut Side Toss - aka - Lazy Gal's Slaw

This would fall under the "it's not brain surgery category" in any good cookbook!

Now this has to be the EASIEST recipe that I have...and have ever made... Especially now that I don't have to grate the broccoli, carrots, and radishes... just go to your local market and buy a bag of broccoli "slaw" mix. Open package, pour about one cup of Tuscan Italian dressing and toss the mix in the dressing! Let it marinate for about 30 to 45 minutes! Voila just like that.... you have what I like to call the "Lazy gal's Slaw"

Now the family version I have of this recipe is tedious in the sense that you must finely chop all three of your veggies and it also calls for oil and vinegar with lime juice - I just prefer Italian dressing.... Mainly cause it's quick, easy and just plain ole' yummy!