Little Cheddar Meatloaves

Thanks again to my friend Claudette for a tasty little recipe!  I'll admit, meatloaf isn't all that glamorous or exciting.  But this recipe takes it up a couple of notches and is oh so tasty. 

- 1 egg

- 3/4 cup milk

- 1 cup grated cheese

- 1/2 cup oats

- 1/2 cup chopped onions

- 1 tsp salt

- 1 lb ground beef

Sauce:

- 2/3 cup ketchup

- 1/2 cup brown sugar

- 1 tsp mustard

Beat egg and milk.  Stir in cheese, oats, onion and salt.  Add beef and mix well.  Shape into 8 loaves and place in 9x13 inch baking pan.  Combine sauce ingredients and spoon over loaves.  Bake uncovered at 350 for 1 hour.  Yum!!

Oatmeal Scotchies

Mentioning that I had tonnes of butterscotch chips to use up and I didn't know what to do with them, my sister-in-law Christina mentioned this cookie recipe.  I love a good oatmeal cookie.  This are a bit different with the butterscotch chips and cinnamon and they're awesome.

1 cup margarine
3/4 cup white sugar
3/4 cup brown sugar
2 eggs
1 tsp vanilla
1/2 tsp cinnamon
1/2 tsp salt
1 tsp baking soda
1 1/4 cup flour
3 cups oats
1 2/3 cups butterscotch chips

Mix ingredients in order given.  Bake at 375 for 7-8 minutes for chewy cookies and 9-19 minutes for crispy cookies.  Makes about 4 dozen cookies.  (Baking times may vary, depending on your oven).

Apple Pockets

This are a delicious, quick and easy dessert.  Nice to make with all the apples that are available to us in the fall season. *Picture to follow.

1 tube refrigerator crescent-style rolls
1 small apple, peeled, cored and finely diced
2 tbsp sugar
1/2 tsp ground cinnamon

Grease a cookie sheet.  Open the crescent rolls and separate into 8 triangles.  Combine the apple, sugar and cinnamon.  Mix well.  Drop a small spoonful of the apple mixture near the wide end of each triangle.  Fold the long point toward the middle over the top of the filling.  Pinch to seal.  Fold the other two corners toward the middle.  Pinch to seal.  Bake in 375 oven for 12 minutes.  Drizzle with icing when cool.

Iced Cinnamon Chip Cookies

 I made these cookies a few years back using ground cinnamon because you can't buy cinnamon chips in Canada, they were good then too. But if you can get to the states and find the actually cinnamon chips they are just that much better!! 

• 1 cup butter, softened
• 3/4 cup sugar
• 3/4 cup packed brown sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp salt
• 1 package (10 ounces) cinnamon baking chips *

ICING:  **

• 1/4 cup butter, melted
• 1/4 cup shortening
• 1-1/4 cups icing sugar
• 1 Tbsp milk
• 3/4 tsp vanilla extract

In a large mixing bowl, cream butter and sugars. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Fold in cinnamon chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 for 10-12 minutes or until golden brown. Remove to wire racks to cool.

In a small mixing bowl, combine icing ingredients; beat on high speed for 1-2 minutes or until fluffy. Spread over cooled cookies.

Yield: about 3-1/2 dozen

* I would not use a whole bag in one recipe. It seemed like too much so I just added until it met my approval.

** This icing doesn't taste like much on its own, but once you have it on the cookie it comes to life. However, the cookies taste great even without it.

Chai Rice Pudding

Chai Rice Pudding

• 8 cups 1% milk
• 1 cup uncooked basmati rice
• 1/2 cup sugar
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/4 tsp ground ginger
• 1/8 tsp ground allspice

In a heavy saucepan, combine the milk, rice, sugar and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 35-40 minutes or until slightly thickened, stirring frequently.

Remove from heat; stir in the spices. Serve warm or chilled. Refrigerate leftovers.

Yield: 10 servings

* I halved this recipe and added 1/2 tsp vanilla as well.

* And yes, I did actually buy the basmati rice just for this recipe. Not sure how it would work just using your regular rice

 Made it yesterday and just ate the last bit while typing this...and Darren didn't have any. I have very little self control :( It was SOO good!!

The Best Pancakes I've Ever Had

No need to retype, just click below! 

http://disgustinglygood.com/2012/03/27/lemon-pancakes/

We had these this morning, oh wow.... Mmmmmmmmmm....

Creamy Chicken

A very simple but yet delicious way to do chicken and pasta.

Creamy Chicken

- 3/4 to 1 cup chopped onions
- 1/4 cup margarine
- 3 to 4 chicken breasts, cut into chunks
- 1 can mushroom soup
- 1/8 tsp celery salt (or chopped celery)*
- 1 cup water
- 1 1/2 tsp (approx) chicken oxo
- 1 1/2 - 2 tsp parsley flakes
- 1 to 1 1/2 cups frozen peas**
- 1/2 to 1 cup sour cream

Fry onions in margarine till soft.  Add chicken and fry till chicken is cooked through.  Then add next 6 ingredients.  Simmer for a few minutes.  Just before serving, add sour cream. Serve over any kind of pasta.

* I prefer to use chopped celery
** I don't have a lot of pea lovers in my household so I use mushrooms instead.  Fresh is best but canned works too.