Turkey Cornbread Meatloaf

In the middle of the summer I start craving food that would normally be served at Thanksgiving or Christmas dinner. Kind of strange, I know! Since buying a turkey and making a Thanksgiving dinner would be costly and probably seem a little strange to my family, I decided to come up with a meatloaf recipe that would taste like Thanksgiving! This could be served with cranberries and mashed sweet potatoes.


Ingredients
Serves 4
1 Pound Ground Turkey
1 C of Cornbread Mix (I use Jiffy)
3 Slices White Bread cut into squares
3 T butter
1/4 C Green Apple Chopped
1/2 T Onion Powder (if you like onions, diced onions should be substituted here)
2 t Parsley

1. Slice the bread into small squares about the size of croutons.

2. Peel and dice 1/3 Cup of green apple.

3. In a large pan melt 3 T of butter and put in the bread, apple, onion power and parsley. If you like onion and celery, I think these would be great ingredients to add and should be put into the pan at this time. Allow this to saute over medium low heat until bread becomes slightly brown and apples are tender. I usually allow this to cook over low heat for 10 or so minutes while I am preparing the mashed sweet potatoes that I serve along side the meatloaf.

4. In a large bowl, combine the bread mixture and cornbread mix.

5. Combine by hand and place into a greased loaf pan. I sprinkled extra onion powder and parsley on top. Bake at 400 for 35-40 minutes.

How To Fold A Fitted Sheet

A must know for every housewife!
I never knew how to do this and it bugged me each time I put my fitted sheets in the closet. Now I know. I watched several video clips and read many tutorials online and this one made the most sense to me.

How To Fold A Fitted Sheet

Now you won't cringe at the thought of someone looking in your linen closet!

Grilled Portabella Pasta Salad

Ingredients:
1 Large Portabella Mushroom Cap
2 Cups Macaroni Shells
3/4 C Shredded Parmesan Cheese
2 T, 1/4 C Olive Oil, divided
8 Chopped Sun Dried Tomatoes
3 T Sun Dried Tomato Oil( from the jar the sun dried tomatoes were in)
1/2 T Basil
1/2 T Black Pepper
1. Wipe off the mushroom cap with a damp paper towel.

2. Brush each side with 1 T Olive Oil.

3. Cook macaroni according to package directions.

4. Combine chopped tomatoes, basil, pepper, cheese and oil.

5. Grill mushroom over direct medium heat for 5 minutes on each side.

6. Chop the mushroom pieces and add to the oil mixture.

7. Add to cooked pasta and mix well. This can be served warm or you can let it chill in the refrigerator. I prefer it cold.

*Add grilled chicken strips and make it a meal!

Baked Spaghetti

Baked spaghetti can be made several different ways and most recipes are for more of a casserole. This recipe is based off of a childhood memory of a local restaurant that has long since gone out of business. I know I could never create anything as good as the baked spaghetti in my memory, but this comes very close. Too me, if it falls apart or can't be cut into a solid square, then it isn't baked spaghetti!

Ingredients for 4: Preheat Oven to 400

8 oz of spaghetti(a small fist full)

2 Eggs

1/2 T Oregano

1/2 C Grated Parmesan Cheese

1/8 C Grated Romano Cheese

1/2 T Garlic Powder

1/2 T Basil

1/4 C Mozzarella Cheese

Sauce:
1 (28) Ounce Can Diced Tomatoes in Sauce

1/4 C Mozzarella Cheese

1/4 t Oregano

1/2 t Garlic Powder

1/8 Cup Romano Cheese

1. When a recipe tells me how many ounces of spaghetti I need, it just confuses me! This recipe needs about a small fist full of dry spaghetti noodles. Cook spaghetti according to package directions. Preheat oven to 400.
2. Combine eggs and Parmesan and Romano cheese in a small mixing bowl.

3. Add the oregano, basil, garlic and onion powder.

4. Combine until creamy and even. Pour over cooked spaghetti.

5. Mix until spaghetti is evenly coated. Put cheesy noodles into an 8x8 greased glass baking dish.
6. Heat sauce and add Romano Cheese, Oregano, Garlic Powder, and Mozzarella
7. Top with mozzarella cheese and bake for 20 minutes uncovered at 400. Once done, let sit for 5 minutes before cutting.
8. Cut spaghetti into squares and serve with tomato sauce.

Cheesy Beef Enchiladas

Ingredients:
1 Pound Ground Beef
Vegetable Oil
1 (15 Oz) Can Enchilada Sauce
3/4 T Chili Powder
1/2 T Onion Powder
1/8 t Garlic Powder
1 (4 Oz) Can Whole Green Chilis
15 Corn Tortillas
2 C Shredded Velveeta Cheese


1. Brown Ground Beef with spices.
2. Preheat oven to 375 and heat oil in a skillet. Heat enough oil to cover the tortillas. Amount will depend on pan size.

3. Roughly chop green chilis and add them to meat along with 1 Cup of Velveeta cheese.

4. Combine and let meat mixture simmer.

5. When oil is hot, put in one tortilla for about 1 minute per side. We are are only giving it a bit of a crispy texture, but we still want it to be able to roll.

6. Take tortilla out of the oil and put directly into a bowl of the enchilada sauce. Coat both sides of the tortilla.

7. Scoop out about 1/15 of the meat mixture and place onto the tortilla. Roll up the tortilla and place seem side down in a greased baking dish. I use a glass square 8x8 dish.

8. Continue until all meat mixture has been used and top with remaining enchilada sauce and cheese. Bake in the oven for 15-20 minutes until it begins to bubble.

*Use the remaining tortillas in the package by frying them in the oil until crisp on both sides. Serve with enchiladas as chips with salsa.

Sunshine Award

Wow! My first blog award. This award was given to me by Lizzy from http://lizzygoesdutch.blogspot.com/ Thank you Lizzy. It made my day!
P.S> Lizzy, I love your blog and I am so glad we linked up!

Award Rules:

1. Put the logo within your post
2. Pass on to at least 12 bloggers
3. Link the nominees within your post
4. Let the nominees know they have received the award
5. Share the love and link to the person form whom you have received the award

So here is my list:
Pioneer Woman Everyone in the recipe blogging world knows Ree well. If you don't, you really should check out her blog and tasty kitchen as well.
Big City Cooking Mmmm The Taste of Chicago!
Cooking Ventures This guy is great and he posts often! Printable recipes make me envious.
Patio Daddio If you like using the grill, then this is the place for you.
My Italian Grandmother I love Italian food and can't ever pass up and Italian recipe blog.
Italian Food Forever Did I mention I love Italian food. I am Italian and so I am kind of picky about Italian recipes. These two are great!

I know it isn't 12, but these are my faves and hey, I'm picky!

Chipotle Chicken Burgers With Avocado Sauce

This chicken burger is actually a twist on a Rachael Ray Chipotle Chicken Roll. I wanted to make it into a burger and use my own avocado sauce. I love chipotle peppers and the combination of the chipotle and the avocado is amazing!

Burgers
1 Pound Ground Chicken
1 Chipotle Pepper in Adobo Sauce
1 C Shredded Cheddar Cheese
1/2 t Minced Garlic
4 Hamburger Buns
Salt and Pepper to taste

Avocado Sauce
2 Avocados peeled and pits removed
1/2 T Garlic Powder
1 15 Ounce Can Rotel
8 Ounce Sour Cream
1. Chop chipotle peppers...carefully.
2. Add cheese, peppers and garlic to the ground beef. Salt and pepper as desired.
3. Score and roll into 4 patties and fry in a skillet with 1 T olive oil. Cook about 5 minutes on both sides.
4. Place all avocado sauce ingredients into a food processor. Process until creamy. Serve over chicken burgers. Enjoy!

Sun Dried Tomato and Portabella Pockets

These sandwiches were inspired by a local restaurant here in Texas. The original sandwich has eggplant, portabella, sun dried tomato and mozzarella. I wanted to change it up a bit and add a creamier cheese with more flavor. I also wanted to have the mushrooms be the main ingredient and skipped the eggplant all together. I think they turned out great. They could also be served on smaller pitas or paninis as an appetizer.
Ingredients:
2 Large Portabella Mushrooms
3 T Olive Oil
1 t, 1/2 T Basil Divided
1 T, 5 Pieces Sun Dried Tomatoes Divided
1 Brick of Cream Cheese
4 Pita Shells

* I warm the pitas in the oven at 350 and butter the insides of each one. This step can be omitted if desired.

1. Wipe off each mushroom cap with a moist paper towel. Pull of the stem and discard.
2. Put caps into a large bowl and pour in olive oil and 1 t basil. Allow to sit for 10 minutes.

3. Cook on grill over direct medium heat for 5 minutes on each side.

4. In a sauce pan over low heat, add 1 T chopped sun dried tomatoes and 1/2 T basil leaves along with one brick of cream cheese. Combine until warmed and creamy. Leave on low heat until needed. 5. Take out about 5 or so of the tomatoes and slice each in half. Cut enough for each sandwich to have 2 or 3 pieces.

6. Slice the portabella mushrooms into strips.

7. Warm Pitas in oven or toast. Once warm, fill each pita with 1/4 of cheese mixture. Evenly line the inside of each pita. Add 1/4 of the sliced mushrooms to each pita and 2-4 pieces of sun dried tomato.
Enjoy!

Cowboy Pizza

This is a great Friday meal that big and little cowboys will look forward to!

Ingredients:

1 LB Ground Beef

Refrigerated Pizza Dough

6 Pieces of Peppered Bacon

1 T Liquid Smoke

3/4 C and 1/2 Cup BBQ Sauce divided

1/2 C Shredded Mozzarella Cheese

Salt, Pepper, Garlic Powder to taste

1. Fry the bacon. I love using peppered bacon, but regular will work just fine.

2. Brown the meat, drain fat and add liquid smoke and 3/4 C bbq sauce.
**These are the brands that I use. If you have never tried Head Country BBQ sauce you MUST. I was shopping for BBQ sauce at the grocery store one day and a man handed me Head Country. He said that it didn't have a fancy label and that it didn't have fancy name, but that I would love it. Gotta love friendly Texans! He was right and I am so glad he shared this amazing sauce with me.

3. Put a lid on it and simmer until bacon and crust are ready (about 15 minutes).

4. Roll dough onto a greased cookie sheet. Put in the oven at 400 for 5-6 minutes. This will make it puff up and prevent a soggy pizza.

5. When bacon is done crumble (or cut with scissors) and mix with the meat. Season with salt, pepper and garlic powder.

6. Spread 1/2 C of BBQ sauce on the dough(as much or as little as you like).

7. Top with meat mixture evenly.

8. Top with cheese and put into the oven at 400 until cheese is melted. About 6 additional minutes.

And serve to your hungry cowboys! My cowboy likes his with hot peppers.