Simple Meatloaf Recipe

1 1/2 lbs ground beef (ground shoulder roast is good)

1 slice bread (broken or chopped finely)

1 egg

1 small onion , finely chopped

1 teaspoon table salt

1/4 teaspoon black pepper

4 tablespoons ketchup

1/2 cup whole milk

Sauce

4 tablespoons apple cider vinegar

4 tablespoons dark brown sugar, packed firm (to taste)

1/2 cup ketchup

Directions

1. Combine meat loaf ingredients and place into a loaf baking dish.

2. Smooth out top.

3. Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.

4. Bake at 350°F about 1 hour to 1 hour 15 minutes or until done. 170F with a meat thermometer.

Fast and Easy Dinner Rolls

1 cup warm water

1 and 1/2 tablespoons active-dry yeast (or 2 packages) + 1 teaspoon sugar

1/2 cup melted butter

1/2 cup granulated sugar

3 eggs

1 teaspoon table salt

4 cups flour

 DIRECTIONS

 In a large bowl combine warm water with yeast and 1 teaspoon sugar. Set aside for 5-10 minutes.

 Using your mixer with the dough hook attached, combine butter, sugar, eggs and salt.

Add in the yeast mixture and mix to combine. Add flour, 1 cup at a time, mixing between each cup.

When the dough starts to pull away from the sides of the bowl, you’ve added enough flour.

You should need about 4 cups total, give or take a little.

 Place the dough on a lightly floured clean working surface and knead for a minute or two. Divide the dough into 24 each pieces, then roll each piece into a smooth round ball. Prepare a 13 x 9 inch baking dish by lightly greasing it.

Place the dough balls into the pan, leaving equal space between each round ball. Cover the rolls and let them rise for about 60-90 minutes, or until doubled.

Preheat your oven to 375F.

Bake for 15-18 minutes, or until the rolls are golden brown.

Loaded Baked Potato Casserole

 4 russet potatoes, cubed

3 tablespoons olive oil

4 chicken breasts, cubed

1 cup bacon, crumbled

1 and ½ cups cheddar

4 green onions, sliced

2 tablespoons butter, sliced

Salt & pepper

Instructions

Preheat oven to 350 degrees.

Place potatoes in a 9x13 baking dish. Drizzle with olive oil and season with salt. Stir to coat potatoes. Mix in bacon, raw chicken, and cheddar.

Lay butter slices over casserole. Season with salt & pepper.

Cover with aluminum foil and bake for 60 minutes. Remove foil and bake for 15 more minutes.

Top with green onion.

Breakfast Cheese Danish

2 cans ready to use refrigerated crescent rolls

2 8-ounce packages cream cheese1 cup sugar

1 teaspoon vanilla extract

1 egg

1 egg white

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

Preheat oven to 350* degrees and grease a 13X9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together. Beat the cream cheese, sugar, vanilla, and egg together until smooth. Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white. Bake for 35-45 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

ENCHILADA BAKE

 Crust:

4 ounces cream cheese, softened

2 eggs

1/2 teaspoon Taco Seasoning

8 ounces cheddar cheese, shredded

1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:

1 pound ground beef

1 tablespoon Taco Seasoning

1/2 batch Red Enchilada Sauce (about 1 cup)

8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

Crispy Shrimp Pasta

 4 oz fettuccine pasta

3/4 lb raw shrimp, peeled, deveined and tails removed

1 tablespoon olive oil

1 tablespoon butter

1 1/4 cups low-sodium chicken broth

1/2 cup whipping cream

1/2 tsp cajun seasoning

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 tablespoon flour

How to Make It

Crispy shrimp pasta – the best shrimp pasta ever with rich creamy sauce and cajun-seasoned crispy fried shrimp. So easy to make and takes only 30 mins.

I had been eyeing this crispy shrimp pasta recipe from Kevin and Amanda for a while. If you are a reader of this blog, you should know that I love seafood, especially shrimp. Eating shrimp makes me and my stomach deliriously happy, I am serious! Growing up, we would always have shrimp on our dining table, every single day, so I can hardly go by a few days without having some sort of shrimp dishes in my diet. Shrimp is definitely my favorite seafood.

Crispy shrimp pasta - the best shrimp pasta ever with rich creamy sauce and cajun-seasoned crispy fried shrimp. So easy to make and takes only 30 mins | rasamalaysia.com

This crispy shrimp pasta has been circling around on my social media for months, especially on my Facebook and Pinterest feeds. I saved it to my recipe box. A few days ago when I was clearing my fridge, I spotted a box of leftover whipping cream, which was about to expire, so I used it to make the crispy shrimp pasta.

Oh boy, I am so glad I finally made it. This crispy shrimp pasta is utterly scrumptious, with mouthwatering shrimp, in a rich and creamy sauce jazzed up by the cajun seasoning. So the dish is creamy, savory, with a tint of heat from the spices. It was heavenly!

Crispy shrimp pasta - the best shrimp pasta ever with rich creamy sauce and cajun-seasoned crispy fried shrimp. So easy to make and takes only 30 mins | rasamalaysia.com

What’s more, from start to finish, the dish takes less than 30 minutes, and that includes the pasta boiling time. I love a recipe that allows me to multitask. In this case, while the pasta was cooking, I started preparing the crispy shrimp. By the time the shrimp was done, the pasta was ready and I started making the sauce for the pasta. Easy peasy and no sweat.

Our entire family enjoyed the crispy shrimp pasta a lot. The leftover was packed in little G’s lunch box and he ate everything at school the following day. Now, that’s the kind of recipe that will remain in my recipe box forever.

Pumpkin Cake

 for the cake

3 eggs, separated

1 cup sugar, divided

⅔ cup canned pumpkin

¾ cup all-purpose flour

1 teaspoon baking soda

½ teaspoon ground cinnamon

⅛ teaspoon salt

for the filling

1 package (8 ounces) cream cheese, softened

2 tablespoons butter, softened

1 cup confectioners' sugar

¾ teaspoon vanilla extract

Additional confectioners' sugar, optional

Instructions

Line a 15-in. x 10-in. x 1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add ½ cup sugar and pumpkin, beating on high until sugar is almost dissolved.

In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan.

Bake at 375° for 12-15 minutes or until cake springs back when lightly touched. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners’ sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack.

In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within ½ in. of edges. Roll up again. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. Dust with confectioners’ sugar if desired. Yield: 10 servings.