Foodie Friday

Best Ever Meatloaf

Super easy recipe that is incredibly delicious…..
1 can condensed tomato soup
2 pounds lean ground beef
1 pouch dry onion soup & recipe mix
1/2 cup dry bread crumbs
1 egg, beaten
1/4 cup water
Mix 1/2 cup tomato soup, beef, onion soup mix, bread crumbs and egg in a bowl thoroughly. In bakin pan, shape firmly into an 8×4 inch loaf.
Bake at 350 degrees for 1 hour or until meat loaf is no longer pink.
In small saucepan, mix 2 T. drippings, remaining tomato soup and water. Heat through. Serve with meat loaf.
Makes 8 servings

Foodie Friday

Amazing Asian Tossed Salad
This is the perfect dish to take for a potluck dinner or party. Delicious!
8 cups packaged baby spinach leaves
1 red pepper, cut into thin strips
1 cup carrots, cut into thin strips
1 green onion, thinly sliced
1/2 cup chow mein noodles
1/2 cup Asian Toasted Sesame Dressing*
Combine first 4 ingredients in a large bowl.
Add noodles and dressing just before serving. Toss to coat entirely.
Serves 6
*We used Kraft Light Asian Toasted Sesame Dressing for testing purposes only.

Foodie Friday

Autumn Pork Chops W/ Rosemary

Wonderful recipe that the entire family will love!
1 T. vegetable oil
4 pork chops, 3/4 inch thick
1 can condensed cream of celery soup
1/2 cup apple juice
2 T. spicy brown mustard
1 T. honey
Generous dash of freshly ground black pepper
4 sprigs fresh rosemary (optional)
In medium skillet over medium-high heat, heat vegetable oil. Add pork chops and cook 10 minutes or until browned. Set chips aside. Pour off fat.
Add soup, apple juice, mustard, honey and pepper. Heat to a boil. Return pork chops to pan. Reduce heat to low. Cover and cook 10 minutes or until chops are no longer pink.
Dress each pork chop with fresh rosemary sprigs.
Serve with steamed broccoli and wild rice.
Serves 4

Foodie Friday

Presto Pasta Salad
This is so delicious! Not to mention, super easy.
8 ounces dried rotini pasta, uncooked
1 1/2 cups broccoli flowerets
1 cup sliced fresh mushrooms
1 large sweet red pepper, seeded and cut into 1 inch pieces
1 cup cherry tomatoes, halved
1/4 t. chopped fresh basil
1 (8 oz.) bottle of Caesar salad dressing
Cook pasta according to package directions; drain. Rinse with cold water; drain and place in a large bowl. Add broccoli and remaining ingredients to pasta; toss well. Cover and chill. 
Makes 4 servings

Foodie Friday

Chocolate Chip Pecan Oatmeal Cookies
Truly mouthwatering and so delish!
3 1/2 cups of flour
1 tsp. salt
1 tsp. baking soda
1 cup rolled oats
1 cup Rice Krispies
1 cup semi-sweet chocolate chips
1 cup pecan pieces
2 sticks unsalted butter
3/4 cup sugar
1 cup brown sugar
1 cup vegetable oil
2 tsp. vanilla extract
1 egg

Dough may be made, covered & refrigerated, or frozen for up to 2 months.

Combine flour, salt, baking soda, oats, Rice Krispies, chocolate chips and
nuts. Set aside.

In mixing bowl, beat butter, sugar, brown sugar and vegetable oil at high
speed until fluffy, approximately 4 minutes. 

Add vanilla and eggs, mix at medium speed until well incorporated. Add flour mixture at low speed.

Let stand 30 minutes.

Preheat oven 350. Drop spoonful portions of dough onto greased cookie sheet
(or lined with parchment paper.)

Bake until golden brown – approx 10 to 12 min.


Foodie Friday

Ginger Beef Warm Sandwich

Adding ginger creates a new twist on a classic sandwich. Delicious!
1/4 cup Mayonnaise
1 tsp. chopped fresh ginger root or 1/2 tsp. dried ground ginger
4 crusty sandwich rolls, split
8 slices deli cooked roast beef
1/4 cup sliced green onions
8 red pepper rings
Mix mayo and ginger; spread on cut sides of rolls.
Fill with remaining ingredients; wrap in foil.
Bake at 400 degrees for 10 minutes. Serve warm with a cup of soup and chips on the side.
Makes 4 servings

Foodie Friday

Oven-Baked French Toast
There are no other words except for indescribably, melt in your mouth delicious!
12 slices cinnamon bread or cinnamon raisin bread
1 pint half & half or light cream
2 large eggs
6 T. margarine
2 T. firmly packed brown sugar
2 t. vanilla extract
1 t. grated orange peel
1/4 t. ground cinnamon
1/8 t. ground nutmeg
Preheat oven to 350 degrees.
In lightly greased 13×9-inch baking pan, arrange bread slices in two layers.
In large bowl, blend remaining ingredients with a wire whisk. Evenly pour over bread slices, pressing bread down until some liquid is absorbed and bread does not float. Bake 45 minutes or until center reaches 160 degrees and is golden brown in color. 
Serve hot and sprinkle with confectioners’ sugar and cinnamon. Add orange zest for color.
Makes 6 servings.

Foodie Friday

Pumpkin Cookies
The first day of autumn was the 23rd, so why not celebrate the season with some delicious fall cookies!

1 cup sugar
2/3 cup vegetable oil
1 cup canned pumpkin
1 T. vanilla extract
1 egg
2 cups all purpose flour
1 t. baking powder
1 t. baking soda
1 t. cinnamon

Preheat oven to 350 degrees.

Mix sugar, oil & pumpkin in large bowl. Set aside. Sift all dry ingredients together in large bowl. Add pumpkin mixture. Mix well. Add vanilla extract. Continue mixing until well blended.

Drop teaspoon size balls of dough on a cookie sheet 1″ apart. Bake 12-14 minutes.

Glaze:
Boil 1/2 cup granulated sugar, 3 T. crisco, 4 T. milk for 3-4 minutes. Remove from heat.
Add 1 t. vanilla & 1 cup powder sugar. Stir well. Drizzle over cookies. Allow to cool.

Enjoy!