Source: my friend from Colorado, Heather Hay (via cooks.com)
Ingredients:
for the cookies:
1 devils' food cake mix
1/2 cup shortening (which I used, but I'm certain you could use butter in place if you wish)
2 eggs
for the frosting:
8 oz cream cheese
1/4 cup butter
2 teaspoons vanilla
2-4 cups powdered sugar
Directions:
Mix all cookie ingredients together with an electric mixer. Roll into dime sized balls and place on a cookies sheet. Bake at 350 degrees for 8 minutes (I cooked mine for 11 because they were still super gooey at 8). Cool on a wire rack.
Mix all frosting ingredients until smooth. Frost backs of cooled cookies and place together to make sandwiches.
Notes:
I had a cake mix (mine was German Chocolate instead of Devil's Food) sitting in my pantry that was just dying to be made into something. But I didn't feel like making (or eating) cake necessarily. So I thought of cookies. Usually, I'd make these cake mix cookies, which are delicious. But this time I remembered my good friend, Heather, who always made these oreos at Christmas parties in our ward in Colorado (she would color the frosting green and red for added festiveness). So, I whipped up a batch, and instead of using the cream cheese frosting that is listed here, I opted for a can of pecan-coconut frosting that I had sitting in my pantry, too. (I must say that next time I think I'll make frosting - I was not impressed with the weird plastic/chemically taste that comes in this canned stuff. But at any rate, we ate them all.) Oh man. German Chocolate homeade oreos? Hook me up! They were fantastic and super easy and really quite quick. Winner winner!
Saturday, May 21, 2016
Friday, May 20, 2016
Tres Leches Cupcakes
Source: the one and only Mel
Ingredients:
for the cupcakes:
1 1/2 cups (7.5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
1 cup (7.5 ounces) granulated sugar
1 large egg
1 cup buttermilk (I used the homemade 1 Tablespoon lemon juice + milk trick)
2 teaspoons vanilla extract
for the tres leches mixture:
(Mel said there will be leftovers of this, so I halved it to begin with. I froze the rest of the sweetened condensed milk for future use and used the evaporated milk in place of some of the water in breadsticks the next week.)
14-ounce can sweetened condensed milk (I just eyeballed half the can)
12-ounce can evaporated milk (ditto about half)
1 cup heavy whipping cream (1/2 cup)
for the topping:
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
Dash of vanilla extract
Fresh berries, for topping
Directions:
Preheat the oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through - I didn't read this note until after I had bought the foil liners "because they looked fancy" - phew!). This recipe makes about 16 cupcakes so you can line another 4 muffin cups in a second pan as well or bake a second batch.
In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a microwave-safe bowl (you can also do this in a pan on the stovetop), melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Whisk in the egg, buttermilk and vanilla until well-combined.
Add the dry ingredients to the wet mixture and whisk until the batter is mostly lump-free without overmixing (maybe 20-30 strokes of the whisk total).
Portion the cupcake batter evenly in the tins. Don't overfill! For this recipe, in particular, it is best to have the baked muffins sit slightly below the rim of the muffin cup to help when adding the tres leches mixture. Mel uses #20 cookie scoop to portion the cupcake batter - about 3 tablespoons batter, or slightly less, per muffin cup. (I just used a measuring spoon three times, but I think mine could have been ever so slightly less full.)
Bake the cupcakes for 14-16 minutes until the tops spring back lightly to the touch.
Remove the cupcakes to a wire rack to cool completely. When cool, use a thin skewer to poke holes all over (and she means, all over) the cupcake. Go crazy, but don't poke all the way through the cupcake liner. (I used a bamboo shish-kebab skewer.)
For the milk mixture, in a large liquid measuring cup or in a blender, whisk together or blend the sweetened condensed milk, evaporated milk and heavy cream. The milk mixture needs to be drizzled or spooned over the top of each cupcake one at a time. Mel finds it works best to pour the milk mixture in batches into a squeeze bottle (see her blog) and slowly squeeze the milk mixture onto the top of the cupcake while simultaneously pressing the milk mixture into the top of the cupcake with an small offset spatula. (I didn't have a squeeze bottle, so I used a soup spoon to drizzle the milk mixture over the poked cupcakes and then sort of pressed it in with the back of the spoon. I had no idea how much I was adding, but I think I did about 6 or so spoonful-presses per cupcake. Sometimes I lost track so I'm sure some got a little milkier than others. It's messy, and takes a while, but it's not hard per se.) You'll want to use about 2-3 tablespoons of milk mixture per cupcake (depending how soft and soaky you want them).
Refrigerate the cupcakes for at least an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours. (I was a little worried about this "up to" limit because I milked mine around 9 pm and we weren't going to be eating them till 1 or 2 pm the next day (or possibly later?). They were fine! And the leftovers were great for a couple days more, actually, though they definitely got more soft and soaky as time went on.)
When ready to serve (up to two hours ahead of time but not before that), prepare the topping by whipping the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Dollop
the sweetened whipped cream on top of each cupcake and finish it off with a fresh berry. Serve immediately or refrigerate for 1-2 hours until serving.
 |
| (not as pretty as Mel's but looks aren't everything) |
Ingredients:
for the cupcakes:
1 1/2 cups (7.5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, 4 ounces) butter
1 cup (7.5 ounces) granulated sugar
1 large egg
1 cup buttermilk (I used the homemade 1 Tablespoon lemon juice + milk trick)
2 teaspoons vanilla extract
for the tres leches mixture:
(Mel said there will be leftovers of this, so I halved it to begin with. I froze the rest of the sweetened condensed milk for future use and used the evaporated milk in place of some of the water in breadsticks the next week.)
14-ounce can sweetened condensed milk (I just eyeballed half the can)
12-ounce can evaporated milk (ditto about half)
1 cup heavy whipping cream (1/2 cup)
for the topping:
1 1/2 cups heavy whipping cream
1/3 cup powdered sugar
Dash of vanilla extract
Fresh berries, for topping
Directions:
Preheat the oven to 350 degrees F. Line a standard muffin tin with foil liners (don't use standard paper liners; the milk mixture will soak through - I didn't read this note until after I had bought the foil liners "because they looked fancy" - phew!). This recipe makes about 16 cupcakes so you can line another 4 muffin cups in a second pan as well or bake a second batch.
In a medium bowl, whisk together the flour, baking powder, soda and salt. Set aside.
In a microwave-safe bowl (you can also do this in a pan on the stovetop), melt the butter. Whisk in the sugar and continue whisking until the mixture is no longer warm to the touch. Whisk in the egg, buttermilk and vanilla until well-combined.
Add the dry ingredients to the wet mixture and whisk until the batter is mostly lump-free without overmixing (maybe 20-30 strokes of the whisk total).
Portion the cupcake batter evenly in the tins. Don't overfill! For this recipe, in particular, it is best to have the baked muffins sit slightly below the rim of the muffin cup to help when adding the tres leches mixture. Mel uses #20 cookie scoop to portion the cupcake batter - about 3 tablespoons batter, or slightly less, per muffin cup. (I just used a measuring spoon three times, but I think mine could have been ever so slightly less full.)
Bake the cupcakes for 14-16 minutes until the tops spring back lightly to the touch.
Remove the cupcakes to a wire rack to cool completely. When cool, use a thin skewer to poke holes all over (and she means, all over) the cupcake. Go crazy, but don't poke all the way through the cupcake liner. (I used a bamboo shish-kebab skewer.)
For the milk mixture, in a large liquid measuring cup or in a blender, whisk together or blend the sweetened condensed milk, evaporated milk and heavy cream. The milk mixture needs to be drizzled or spooned over the top of each cupcake one at a time. Mel finds it works best to pour the milk mixture in batches into a squeeze bottle (see her blog) and slowly squeeze the milk mixture onto the top of the cupcake while simultaneously pressing the milk mixture into the top of the cupcake with an small offset spatula. (I didn't have a squeeze bottle, so I used a soup spoon to drizzle the milk mixture over the poked cupcakes and then sort of pressed it in with the back of the spoon. I had no idea how much I was adding, but I think I did about 6 or so spoonful-presses per cupcake. Sometimes I lost track so I'm sure some got a little milkier than others. It's messy, and takes a while, but it's not hard per se.) You'll want to use about 2-3 tablespoons of milk mixture per cupcake (depending how soft and soaky you want them).
Refrigerate the cupcakes for at least an hour, or cover lightly with plastic wrap and refrigerate up to 12 hours. (I was a little worried about this "up to" limit because I milked mine around 9 pm and we weren't going to be eating them till 1 or 2 pm the next day (or possibly later?). They were fine! And the leftovers were great for a couple days more, actually, though they definitely got more soft and soaky as time went on.)
When ready to serve (up to two hours ahead of time but not before that), prepare the topping by whipping the heavy cream, powdered sugar and vanilla extract together until stiff peaks form. Dollop
the sweetened whipped cream on top of each cupcake and finish it off with a fresh berry. Serve immediately or refrigerate for 1-2 hours until serving.
Notes:
I got to bring dessert to our Mother's Day lunch with the Blanchard clan. Mel had recently posted these lovlies on her blog, and I knew we were having Cafe Rio chicken salads/burritos/however you get that deliciousness into your face for lunch, so I thought they would be kind of the perfect companion. Well, they were. I love me some strawberry shortcake and these were like a super fancified version of that. Deeelish!
Grilled Lemon Herb Pork Chops
Source: allrecipes.com (after a google search for pork chops + lemons)
Ingredients:
1/4 cup lemon juice
2 Tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 oz) boneless pork loin chops (I don't know how much mine weighed - I'm guessing they were a bit bigger than 4 oz each - but I only had three and left all the above ingredients as is and it worked out great)
Directions:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. (Someone in the comments suggested massaging the chops in the bag every so often, so when I remembered, I'd give 'em a squeeze and flip 'em over. I think they were in the marinade for 6-8 hours?)
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. (I skipped the boiling the extra and just tossed it with the ziplock.)
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. (No basting necessary - just cook 'em and eat 'em.)
Notes:
As I mentioned before, I had some pork chops in the freezer and some lemons on the counter and I needed something that could combine the two together. I opened the computer, visited my good friend google and two minutes later I was prepping these bad boys. I thought they were delicious! Callie said she didn't really like them (they were a bit on the tart side at first taste), but she ate what we gave her, so take that with a grain of salt. I served them with a side of yummy rice pilaf (which I had made in my rice cooker) and it was a fantastic, easy and surprisingly quick midweek meal.
Ingredients:
1/4 cup lemon juice
2 Tablespoons vegetable oil
4 cloves garlic, minced
1 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon pepper
6 (4 oz) boneless pork loin chops (I don't know how much mine weighed - I'm guessing they were a bit bigger than 4 oz each - but I only had three and left all the above ingredients as is and it worked out great)
Directions:
In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate 2 hours or overnight. Turn bag frequently to distribute marinade. (Someone in the comments suggested massaging the chops in the bag every so often, so when I remembered, I'd give 'em a squeeze and flip 'em over. I think they were in the marinade for 6-8 hours?)
Preheat an outdoor grill for high heat. Remove chops from bag, and transfer remaining marinade to a saucepan. Bring marinade to a boil, remove from heat, and set aside. (I skipped the boiling the extra and just tossed it with the ziplock.)
Lightly oil the grill grate. Grill pork chops for 5 to 7 minutes per side, basting frequently with boiled marinade, until done. (No basting necessary - just cook 'em and eat 'em.)
Notes:
As I mentioned before, I had some pork chops in the freezer and some lemons on the counter and I needed something that could combine the two together. I opened the computer, visited my good friend google and two minutes later I was prepping these bad boys. I thought they were delicious! Callie said she didn't really like them (they were a bit on the tart side at first taste), but she ate what we gave her, so take that with a grain of salt. I served them with a side of yummy rice pilaf (which I had made in my rice cooker) and it was a fantastic, easy and surprisingly quick midweek meal.
Caramel Apple Crisp Cheesecake
Source: a mix of Mel and my Uncle Bryan (cheesecake maker, extraordinaire)
Yield:
1 9-inch round cheesecake + an extra oval casserole dish of cheesecake bars (not quite as thick as a traditional cheesecake, but just as delicious)
Ingredients:
for the crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
for the cheesecake:
1 cup granulated sugar
24 ounces cream cheese (softened)
1 teaspoon vanilla
3 eggs
2 cans apple pie filling
1/4 cup sour cream
1 teaspoon cinnamon
Yield:
1 9-inch round cheesecake + an extra oval casserole dish of cheesecake bars (not quite as thick as a traditional cheesecake, but just as delicious)
Ingredients:
for the crust:
2 cups all-purpose flour
1/2 cup firmly packed brown sugar
¼ teaspoon salt
½ teaspoon cinnamon
1 cup (2 sticks) butter, softened
for the cheesecake:
1 cup granulated sugar
24 ounces cream cheese (softened)
1 teaspoon vanilla
3 eggs
2 cans apple pie filling
1/4 cup sour cream
1 teaspoon cinnamon
for the streusel topping:
1/2 cup firmly packed light brown sugar
1/2 cup all-purpose flour
1/4 teaspoon cinnamon
1/4 cup quick cooking oats
1/4 cup (1/2 stick) butter, softened
for the caramel sauce:
4 Tablespoons butter
1 cup firmly packed light brown sugar
½ cups half-and-half or cream
pinch of salt
1 Tablespoon vanilla
(or you can just use your favorite stuff from the store, which is what I did the first time)
Directions:
Preheat oven to 350 degrees F.
For the streusel, in a medium bowl, combine all the streusel topping ingredients and mix until crumbly. Set aside.
For the crust, in a medium bowl, combine flour, brown sugar, salt and cinnamon. Cut in butter with a pastry blender or two forks until mixture is crumbly but combined. Press evenly into a 9-inch spring-form pan. (I had enough extra crust mixture to press into a small oval 1.5 qt casserole dish, too.) Bake for 10 minutes or until lightly browned. Decrease oven temperature to 325 degrees F.
For the cheesecake part, combine cream cheese, sugar, and vanilla using a hand mixer. Mix until smooth. Add eggs and mix until incorporated. Blend most of one can (enough to get you 1 cup blended) of apple pie filling until smooth. Add blended apple pie filling, sour cream and cinnamon to the cream cheese mixture. Blend with hand mixer until ingredients are incorporated (avoid over mixing to reduce cracking). Pour filling into crust. Evenly add apples from remaining cans of apple pie filling on top of the cheesecake mixture (you don't need to use all of the filing, just the apples). (My 9-inch springform would have overflowed with all the cheesecake filling, so I added some to the small oval casserole mentioned above - it wasn't as thick as in the springform pan, but it worked great. I had enough apples from the filling to cover the top of it, as well.)
Sprinkle the streusel topping over the apples. (You may notice the amounts above are a half-batch of Mel's recipe - it was plenty to cover both my 9-inch round cheesecake, plus my "extra" oval casserole dish.)
Place a cake pan half-filled with water on the bottom rack of the oven. Place cheesecake on top oven rack in middle of oven directly above the cake pan. Bake for approximately 1 3/4 to 2 hours (the cheesecake is done when the top is lightly browned and is puffy and starting to show some cracks).
Remove from oven, cool for approximately 2-3 hours to room temperature, and then refrigerate 6-8 hours or overnight.
Drizzle with the caramel topping (or plate individual slices and drizzle with topping one by one).
For the caramel sauce, mix butter, brown sugar, half-and-half or cream, and salt in a saucepan over medium-low heat. Bring the mixture to a simmer and cook while whisking gently for 5 to 7 minutes, until thickened slightly. Add the vanilla and cook another minute to thicken further. Turn off the heat and pour the sauce into a jar. Refrigerate until cold. If the caramel sauce has cooled in the fridge long enough to harden, warm slightly before drizzling on bars. (Or you can always just use store-bought caramel sauce of your choosing - that's what I did the first time and it was fantastic. Actually, come to think of it, I didn't even serve it at the party with caramel sauce at all. I only drizzled the leftovers with some caramel ice cream topping we had in our fridge after we got home.)
Notes:
For my grandpa's birthday in March (he turned 88!) my aunt requested that I bring a cheesecake for dessert. When I asked Gregg for ideas on what kind I should bring, he wondered if there was such a thing as an apple crisp cheesecake combo. I knew right where to look, and by doing a little mixing and matching, I came up with the above recipe. It was a hit with the crowd at the birthday party, as well as with my dishy husband, because he requested a repeat appearance of it for his birthday in June. Since I wanted to make sure I remembered everything I did back in March (I hope what I've typed is accurate - my brain is getting a little fuzzy in my old age), I decided to return to the land of the neglected food blog to share my notes and keep them safe for next time I attempt this creation in a couple of weeks.
I hope to be back for good! I don't know why my recipe posting habits have disappeared since last July (oh wait . . . I had a baby 8 months ago . . . maybe that has something to do with it?) but it isn't because I haven't been cooking! I have a huge list in my "to blog" file that I have been meaning to share, so I have a new goal to post one each day during naptime for your viewing (and making and eating) pleasure. Baby steps.
Saturday, May 7, 2016
Crockpot Shredded Chicken- no msg version
I found that the regular Cafe Rio knock off shredded chicken recipes I found all called for a packet of Hidden Valley Ranch Dressing, which is full of MSG. :(
So I made up one and we loved it!
I served it at our Mother's Day dinner in 2016.
INGREDIENTS:
In large crockpot put:
1 bag of chicken tenders (large Costco bag) @4 lbs
Mix the following and pour over chicken:
1 cup zesty Italian dressing (I used Kraft)
1/2 cup ranch dressing (I used lighthouse)
1 cup Jacks Salsa (also from Costco)
2 T minced garlic (I used bottled)
1/2 Tablespoon chili powder
1 1/2 teaspoons of cumin
Cook for 5 - 7 hours until chicken is very tender
shred chicken
Will be soupy
I made it the day before, shredded the chicken and then put it in the fridge overnight and then just heated it up the next day.
It was yummy!
So I made up one and we loved it!
I served it at our Mother's Day dinner in 2016.
INGREDIENTS:
In large crockpot put:
1 bag of chicken tenders (large Costco bag) @4 lbs
Mix the following and pour over chicken:
1 cup zesty Italian dressing (I used Kraft)
1/2 cup ranch dressing (I used lighthouse)
1 cup Jacks Salsa (also from Costco)
2 T minced garlic (I used bottled)
1/2 Tablespoon chili powder
1 1/2 teaspoons of cumin
Cook for 5 - 7 hours until chicken is very tender
shred chicken
Will be soupy
I made it the day before, shredded the chicken and then put it in the fridge overnight and then just heated it up the next day.
It was yummy!
Saturday, January 2, 2016
Carolina-Style Pulled Pork Sandwiches (Slow Cooker)
Source
Ingredients:
1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
Directions:
1. Cut roast into quarters.
2. Mix brown sugar, salt, paprika, and pepper. Rub over meat.
3. Place onions in the base of a crockpot, and place meat on top.
4. In a small bowl, whisk vinegar, worcestershire sauce, sugar, and seasonings. pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast; cool slightly. Reserve 2 cups cooking juices and skim fat, discard remaining. Shred pork with two forks and return meat to reserved juices in slow cooker. Heat through.
6. Serve pork warm on hamburger buns, topped with your favorite BBQ sauce and coleslaw.
Notes: Bret and I LOVE Carolina-style barbeque and this did not disappoint! My adaptation was much more mild than the original, as I omitted all but a few dashes of the cayenne and crushed red pepper. I also increased the tenderness of the meat by adding some sparkling cider that we had leftover from New Year's and increasing the cooking time to 10ish hours (overnight). Absolutely delicious!
Ingredients:
1 boneless pork shoulder butt roast (4-5 pounds)
2 tablespoons brown sugar
2 teaspoons salt
1 teaspoon paprika
1/2 teaspoon pepper
2 medium onions, quartered
3/4 cup cider vinegar
4 teaspoons worcestershire sauce
1 tablespoon sugar
1 tablespoon crushed red pepper flakes
1 teaspoon garlic salt
1 teaspoon ground mustard
1/2 teaspoon cayenne pepper
Directions:
1. Cut roast into quarters.
2. Mix brown sugar, salt, paprika, and pepper. Rub over meat.
3. Place onions in the base of a crockpot, and place meat on top.
4. In a small bowl, whisk vinegar, worcestershire sauce, sugar, and seasonings. pour over roast. Cook, covered, on low 6-8 hours or until meat is tender.
5. Remove roast; cool slightly. Reserve 2 cups cooking juices and skim fat, discard remaining. Shred pork with two forks and return meat to reserved juices in slow cooker. Heat through.
6. Serve pork warm on hamburger buns, topped with your favorite BBQ sauce and coleslaw.
Notes: Bret and I LOVE Carolina-style barbeque and this did not disappoint! My adaptation was much more mild than the original, as I omitted all but a few dashes of the cayenne and crushed red pepper. I also increased the tenderness of the meat by adding some sparkling cider that we had leftover from New Year's and increasing the cooking time to 10ish hours (overnight). Absolutely delicious!
Friday, September 4, 2015
Sweet and Sour Meatloaf
Source: My friend, Tyrelle Erikson
Ingredients:
Meatloaf:
1 lb. ground turkey or ground ham
1 lb. ground pork
1 lb. ground beef
2 eggs
1 cup bread crumbs
1 tbsp. parsley
1/2 green pepper, minced
1/2 onion, minced
salt/pepper
Sauce: (See Notes)
1 can tomato soup
1/4 - 1/2 cup apple cider vinegar
1 1/2 cup packed brown sugar
1 1/2 tsp. mustard (wet)
cornstarch, if needed to thicken sauce
Directions:
Mix together all meatloaf ingredients, press into a loaf pan, and bake at 350 F for 1 hour. Meanwhile, stir/blend together sauce ingredients. After baking, discard any grease that has accumulated. Pour 1/3 of the sauce on top of loaf ad bake for an additional 1/2 hour, reserving some of the sauce to top with meatloaf slices when serving.
Notes: Our friends have served this to us for dinner a couple of times, and holy smokes, it is delicious! The first time we had it, Bret ate so much that he was stuffed sick for a few hours - it was just so hard to stop! The best part is most definitely the sauce. I noticed that Tyrelle usually doubles the sauce recipe so that there is plenty to add on as you eat and/or sop up with some garlic bread.
Ingredients:
Meatloaf:
1 lb. ground turkey or ground ham
1 lb. ground pork
1 lb. ground beef
2 eggs
1 cup bread crumbs
1 tbsp. parsley
1/2 green pepper, minced
1/2 onion, minced
salt/pepper
Sauce: (See Notes)
1 can tomato soup
1/4 - 1/2 cup apple cider vinegar
1 1/2 cup packed brown sugar
1 1/2 tsp. mustard (wet)
cornstarch, if needed to thicken sauce
Directions:
Mix together all meatloaf ingredients, press into a loaf pan, and bake at 350 F for 1 hour. Meanwhile, stir/blend together sauce ingredients. After baking, discard any grease that has accumulated. Pour 1/3 of the sauce on top of loaf ad bake for an additional 1/2 hour, reserving some of the sauce to top with meatloaf slices when serving.
Notes: Our friends have served this to us for dinner a couple of times, and holy smokes, it is delicious! The first time we had it, Bret ate so much that he was stuffed sick for a few hours - it was just so hard to stop! The best part is most definitely the sauce. I noticed that Tyrelle usually doubles the sauce recipe so that there is plenty to add on as you eat and/or sop up with some garlic bread.
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