Meatloaf Please!

This recipe was sent in by Liddell Cothran! Enjoy this classic meatloaf recipe!

Liddell's Meatloaf
1 lb. ground beef
salt and pepper to taste
1/2 lb. pork sausage
1/3 cup ketchup
2 cups dry bread crumbs
2 t. prepared mustard
1 egg
2 Tbs. brown sugar
1 small onion, chopped
1/3 cup milk
-Combine beef and sausage with bread crumbs, egg, onion, milk, salt and pepper. Mix well. I use my hands. Pack mixture into a 5 x 9 loaf pan. In a small bowl, combine ketchup, mustard and brown sugar. Spread over top. Bake @ 350 for 1 hour or so. I like to double my topping and put more on the last 20 minutes of cooking.

We hope you had a great weekend!
Cupcake Wishes and Cookie Dreams!:)

Mushroom & Cheese Grit Canapes!

Enjoy today's appetizer recipe for mushroom and cheese grit bites! Sure to WoW you!

Mushroom & Cheese Grit Canapes
¾ cup mayo
¾ cup parmesan cheese(freshly grated)
1 jar of sliced mushrooms(chopped)
¾ can of French fried onions rings
½ cup shredded cheddar cheese
8 packets(or more) of the cheese instant grits
-make grits according to package, stir in shredded cheese. Put grits in to Pyrex dish and refrigerate until grits are set. Flip grits out of dish on to cutting board and cut in to small circles with cookie cutter-bake grit circles at 350 for 8 minutes. Mix mushrooms, mayo, parmesan cheese and fried onions together-spoon on top of grit circles and bake until golden brown.

We hope everyone has a great weekend!
Cupcake Wishes and Cookie Dreams! :)

P.S. It's GrEaT to be an Auburn Tiger!

Baked Parmesan Dip!

Today's dip is served warm on sliced baguettes! Yum!

Baked Parmesan Dip
3 oz of cream cheese
1 package of frozen, chopped spinach-thawed and drained
1 cup of mayo
1 whole onion, minced
1 whole garlic clove, minced
1 cup plus 2 tbsp of grated parmesan cheese
1/8 tsp of black pepper
½ tsp of paprika
1 whole Artisan Baguette, cut into slices
-Preheat oven to 350. Mix all ingredients together with a hand mixer, reserving the paprika and extra 2 tablespoons of Parmesan for the top. Place into an ovenproof dish and add the extra Parmesan and sprinkle paprika over the top. Bake at 350 degrees till hot and bubbly, approximately 25 to 30 minutes. Serve hot to spread on baguette slices.

Cupcake Wishes and Cookies Dreams! :)

Eggnog Spice Bundt Cake!

Here's to kicking off the Holidays with a yummy dessert! Enjoy!

Eggnog Spice Bundt Cake
1 box of spice cake mix
1 box of instant vanilla or cheesecake pudding mix
1 cup nonfat vanilla yogurt
¼ cup of canola oil
1 cup light eggnog
1 whole egg
3 whole egg whites
1 1/3 cup of toasted, chopped pecans(optional)
Powdered sugar
- Preheat oven to 350 degrees F. Coat a nonstick bundt pan with cooking spray. Combine cake mix, pudding mix, yogurt, oil, eggnog, egg, and egg whites in a large bowl. Mix until creamy. Stir in pecans(optional). Pour into prepared pan. Bake at 40 to 45 minutes, until a wooden pick inserted in the center comes out clean. Cool on a wire rack. When cool, dust with powdered sugar.

Cupcake Wishes and Cookie Dreams! :)

A Side of Boats!

Try this yummy side dish of stuffed succhini boats! Mmmm!!!

Stuffed Zucchini Boats
3 large zucchini
½ onion
1 ½ cup regular ground sausage
Thyme, to taste
Crushed red pepper, to taste
Minced garlic, to taste
¾ cup shredded parmesan cheese
-Preheat oven to 350. Wash zucchini, cut ends off, and cut in half lengthwise. Put in a microwave-safe dish with a little water to steam and microwave for about 10 minutes or until soft. Scrape out the seeded center of the zucchinis and put centers in a separate bowl. Dice and saute half an onion and add to the bowl with the zucchini filling. Brown sausage with thyme, crushed red pepper, and garlic and add to the filling. Add parmesan cheese to the filling, reserving some for topping. Place zucchinis on a cookie sheet and fill with the sausage filling. Sprinkle with reserved parmesan cheese. Bake for 10 to 15 minutes or until cheese is melted and filling is hot.

Cupcake Wishes and Cookie Dreams! :)

Creamy Chicken with Wild Rice Soup!

This soup will come in handy for the cold days ahead! Enjoy!

Creamy Chicken with Wild Rice Soup
3 cups of cooked wild rice
1 whole large onion, diced
1 whole carrot, peeled and diced
1 stalk of celery, diced
1 pound of boneless, skinless chicken breast, cubed
Dashes of salt and pepper to taste
1 whole dried bay leaf
¼ cup of olive oil
1 cup flour
8 cups of chicken broth
1 tbsp of Dry Sherry(optional)
1 cup fat-free half and half
-In a large soup pot, heat oil to medium-high. Add onion, carrot, celery, and chicken. Sprinkle with salt and pepper, and add bay leaf. Sauté for about 3-5 minutes, or until the veggies are softened. Sprinkle in flour, a little bit at a time, stirring and cooking until flour is blended in. (Don’t let it brown.) Slowly add chicken broth, stirring until the broth and roux are blended. Add the wild rice and adjust your seasonings. Heat thoroughly. Add the sherry and the half-and-half. Reheat gently, but do not boil. Remove bay leaf before serving.

We hope everyone had a wonderful Thanksgiving Holiday!
Cupcake Wishes and Cookie Dreams! :)

Fried Green Tomatoes!

Serving up today's recipe....a classic movie and appetizer.....Fried Green Tomatoes! Enjoy!

Fried Green Tomatoes
1/4 cup Canola or Vegetable Oil
1/3 cup of flour
1 large egg, lightly beaten
1/2 cup cornmeal
salt and freshly ground pepper to taste
chipotle powder(optional)
2 whole Medium, Firm Green Tomatoes, Sliced 1/2-inch Thick
-Heat the oil in a cast-iron skillet over medium-low heat.
Place the flour, egg and cornmeal in separate bowls and season with salt and pepper. Add the chipotle powder, if using, to the cornmeal. Dredge tomato slices, one at a time, in the flour, shaking off excess. Then dip into the egg, shaking off the excess, and coat with cornmeal.
Place coated tomato slices in the skillet with heated oil and cook for about 4 minutes on each side, or until golden. Repeat with remaining tomatoes. Drain on a paper towel-lined dish, sprinkle with salt and serve immediately.

We hope you all have a great weekend!
Cupcake Wishes and Cookie Dreams! :)

Chocolate Cheese Ball Dip!

When you think of dips most of the time you think of salty/savory.....well today we have a dip that is sweet and filled with chocolate!! MMmm! Enjoy!

Chocolate Cheese Ball
1 - 8oz.. pkg. cream cheese, softened
3/4 cup confectioners' sugar
1/2 cup butter, softened
2 T. brown sugar
1 T. vanilla extract
3/4 cup miniature chocolate chips
3/4 cup finely chopped pecans, divided
Graham crackers, butter cookies, pretzels (break graham crackers into fourths)
-In a bowl, combine cream cheese, conf. sugar, butter, brown sugar and vanilla, beating with an electric mixture until smooth. Add chocolate chips and 1/2 cup pecans. Refrigerate until firm, about 2 hours. Shape mixture into a ball and roll in remaining 1/4 cup pecans. Serve with crackers, cookies or pretzels.

Cupcake Wishes and Cookie Dreams! :)