Souper Meat Loaf

Meatloaf is my go to meal when we have a big group for dinner. I usually make a double batch. This time I have added a couple of different ingredients and it came out fabulous. I added roasted red peppers and crunchy onions and Romano Cheese, everyone was going back for seconds, some thirds! We won't embarrass them by mentioning any names, but it really was the usual suspect, yes you know who I am talking about~ HUBS!!! My favorite lunch sandwich is a slice of meatloaf on English Muffin Bread ( toasted) with lettuce~ HEAVEN-LY!!!

Mix all of the ingredients well~ take off all of your rings, wash your hands well, and dig in, best way to mix a meatloaf! Shape mixture into a loaf pan.

Delicious! Crispy onions are a great addition!

Cook in 350 degree oven or until done. Let stand for 10 minutes.

Super Meat Loaf Recipe

Ingredients:  

2 lbs of extra lean ground beef

3/4 cup Panko bread crumbs

2 eggs

1 package Lipton Onion Soup & Dip Mix

3/4 cup Roasted Red Pepper, chopped

1/3 cup Liquid from Roasted Red Pepper's

1/3 cup Gourmet Fried Onions (Trader Joe's) 
 1/3 cup grated Romano Cheese

Directions

1. Preheat oven to 350 uncovered..
2. Mix all ingredients in a large bowl.
3. Shape into loaf in 13 x 9 baking pan or roasting pan. Top with Gourmet Fried Onions and Romano Cheese
4. Bake uncovered for 1 hour or until done. Let stand for 10 minutes before serving. This post has been linked up to these fabulous blogs! ...
   
   
   
   
   
   

English Muffin Bread

We love bread in our home, oh yes, we do! But do I bake bread???? Oh goodness no...too difficult, too time consuming....too...oh I don't know....Scary!! Why is it so scary Nettie??? Because, what if I fail, what if it tastes like wood chips and is hard as a rock??? What if, what if....But then one day I was happily scrolling through Pinterest and there it was ..... a dreamy loaf of English Muffin Bread, "Fool Proof ", it said, "Easiest Recipe Ever", it said, "5 Ingredients"!!! Oh yeah, sure, right, Fool Proof....this I've got to try, ONE GOOD THING by Jillee, I am trying it, I think I held my breath most of the way, it smelled amazing, it was only 5 ingredients that you can whip up in your Kitchen Aid, EASY EASY EASY!!! I did it!! This bread reminds me of the fabulous English Muffin Bread that we used to get at Cappy's Bakery in Camden Maine, but they stopped making it and I was devastated!! But no longer, I can make this bread, anytime!! I am over my Bread Fear!! Thank you Jillee!! In Jillee's recipe, she makes 4 Loaves of bread, I halved her recipe to make 2, but go ahead and double the recipe if you like!!

5 Easy Ingredients: Flour, Sugar, Salt, Rapid Rise Yeast and Water!

Place all ingredients in a Kitchen Aid and mix until just blended.

Just takes about a minute, don't over beat.

Looks perfect, make sure to get every drop of this gorgeous dough!

Dough is super sticky!

Grease two Loaf Pans

I told you this was sticky and did I mean it!!

Divide dough into 2 Loaf Pans. Cover and place over your oven or a warm spot and let dough rise to the top, it doubles in size!

After an hour it has risen!! So excited, I really can't tell you!!

Bread Dough is ready to go in the oven.

10 minutes before bread is done ( Golden Brown) Brush Melted Butter over the top.

Your Bread should look like this, Golden Brown.

I think I have more pictures of my very first bread baked from scratch than my kids...just kidding kids..... kidding kids...hahaha

Let bread cool completely before cutting, it was torturing my son to wait until the bread was completely cool, but believe me, it is worth the wait!!

If you can't wait, just take a picture of your bread like I did!

Doesn't it look gorgeous? I know, just keep waiting for it to cool, go get a fun magazine to take your mind off of the amazing aroma....

Cappy's Bakery eat your heart out, not really, just be jealous, a little...

Recipe for English Muffin Bread

• 2 3/4 cups warm water
• 1 1/2 packages RAPID RISE Yeast
•   1 Tablespoon salt
• 1 1/2 Tablespoons sugar
• 5 1/2  cups All Purpose Flour

1. Mix all ingredients in Kitchen Aid, then spoon into 2 well greased loaf pans. 
2.  Cover with a towel, let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. Keep an eye on it to make sure it doesn't get too brown. You are looking for golden brown. 
3.  10 minutes before done, brush with melted butter. Makes 2 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes amazing terrific toast, I know, I ate a lot of toast with Stonewall Kitchen Mango Peach Jam! Happy Bread Baking!! Nettie This Post has been linked up to these FABULOUS Blogs!:
   
   <center> <a href="http://thededicatedhouse.blogspot.com/"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikKoh1ojF0DslDOWu5yOYgyyovCTe7KhV5WZmNZ0p41TBKw9_n6QxkNQVix82goXLMMmawacsSt00LQsRppQFw-8FJnKOMyrqLYrqaRpQjFbLut_4Of6eCMpXrNG-o7qXAkbN51yECrVdp/h120/MakeitPrettyMonday.jpg"/></a></center>
       ...
   
   
   

Moore Potato Salad- An Old Fashioned Recipe with a Twist

Summertime is full of parties and BBQ's and Pool Parties. We were invited to a neighbor's home for BBQ and I said that I would make a Potato Salad. Why did I say that? I have never ever made potato salad, I always make pasta salad or a green salad or dessert, but  potato salad, never. Lucky for me I always have potatoes on hand because my family could eat potatoes every day. Hubs is Irish, so potatoes are like a main course for him, he could have potatoes with a side of potatoes, well so could I..... This is an Old Fashioned Potato Salad with a twist. I add Kalamata Olives, which gives it a full flavor, I use green pepper which adds crunch and color. I like my Potato Salad with egg, it adds a creaminess and yummy texture. This could be a meal if you would like to add bacon, but our friend is vegan so I did not include that ingredient, but it does sound delicious.

Here is how you make Moore's Potato Salad, To make the perfect hard boiled eggs: Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10-12 minutes. Remove from hot water, cool, peel and chop.

Bring a large pot of water to a boil. Add quartered potatoes and cook until tender, but still firm, about 15 minutes. Drain, cool, chop into bite size pieces, I leave the skins on my potatoes, love the flavor, you can choose to peel or leave the skin on, your choice.

Chop onion put in a large bowl.

Chop green pepper, next time I make potato salad, I am going to use red and orange and yellow, what a pretty salad that would be! Add to onion in large bowl.

Chop Kalamata Olives, add to bowl.

I add 2 Tablespoons Dijon Mustard.

It says 1/4 cup, but I added 1 cup of Mayonnaise, I like my Potato Salad creamy.

Penzey's Spices Dried French Tarragon, add 1/4 tsp.

Chop Bread and Butter Pickles, add to bowl.

Chop 2 hard boiled eggs, add to bowl, see a pattern here?

Drain Potatoes, let cool, chop.

Try the potatoes with the skins on, I bet you will like it.

Chop up the potatoes into bite size pieces, you got it! ADD TO BOWL!! I am just checking to make sure you are paying attention and you are!! What a good student you are!

Taste, add fresh ground pepper and salt, you may not need much salt, Kalamata Olives are salty.

I added a couple tablespoons more of mayo, it was a bit dry for my liking.

Perfect Potato Salad for the BBQ!!

I couldn't wait for the BBQ, I had a bowl for lunch!

I am doubling the recipe next time, this potato salad is so delicious, why have I never made it before??

This is just as easy to make as my Pasta Salad and the great thing is you can add whatever you have in the cupboard, you can also kick it up a bit with jalapenos or banana peppers that aren't too spicy. Basil or Parsley would be a nice addition also, have fun! Happy BBQ's! Nettie

Ingredients

• 7 potatoes ( cut into quarters)
• 2 eggs- chopped
• 1/2 cup chopped green pepper
• 1/2 cup chopped onion
• 1/2 cup chopped Kalamata Olives  
• 1/2 cup chopped Bread and Butter Pickle Chips
• 1/4 teaspoon French Tarragon Dried
• 1 cup Mayonnaise
• 2 tablespoon Dijon mustard
• Fresh Ground Pepper and Salt to taste

Directions

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, peel and chop.
2. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
3. In a large bowl, combine the potatoes, eggs, Kalamata Olives, green pepper, onion, pickles, Tarragon, mustard, mayonnaise, salt and pepper. Mix together well and refrigerate until chilled.

Makes 8 Cups. This post has been linked up with these fabulous blogs! This recipe has been featured at The All Star Block Party!!