Mini MeatLoaves

This is a great way to make meatloaf, a little more kid friendly! I told the kids we were having "meat muffins"

Mini Meatloaves

2 lbs beef (rinse the beef, or all the fat will spill out all over the muffin tin during baking!)

1 small onion; minced

2 packets instant oatmeal; brown sugar flavored

2 large eggs

3/4 cup ketcup

1/2 cup milk

2 TBL worchestershire sauce

1 tsp. salt

Glaze- 1/3 cup ketchup mixed with 3 TBL light brown sugar

To do:

In a large bowl, mix all ingrediants! Spoon into greased muffin tins (or form into individual loaves and place in a casserole pan). Brush the glaze over each loaf, and bake at 375, for 45 minutes.

Serve with good ole mashed potatoes!

This post is linked to Tasty Tuesday and Tempt My Tummy and At the Table

Pumpkin Whoopie Pies

Im totally making these, and I cant wait! Recipe found at The Tidy Mom

Family/Kid portraits

Hop over to my Family Blog, to view our new family and kid portraits!

Apple Ginger Pork Chops

Do NOT make this if you dont like apple pie! Because its pretty much apple pie made into an entre! Everybody in my family loved it. My kids didnt like the apple chunks (you'll see below), so next time, Im going to blend them so it wont be chunky! Let me know if you give it a try!

Apple Ginger Pork Chops

What you'll need:

4-6 pork chops (not super thick ones)

1 can apple pie filling

1 TBL oil

1 tsp. salt

1/4 tsp. pepper

2 TBL cornstarch

2 cups apple juice

12 ginersnap cookies; crumbled

What to do:

1.Sprinkle each pork chop with salt and pepper, and brown in hot oil in a skillet. Remove pork chops from heat, and place in casserole pan.

2. Combine the pie filling and crumbled ginersnaps

3. Spoon small amout of filling on top of each pork chop.

4. Bake at 350 for 30 minutes

5. Meanwhile; Combine cornstarch and apple juic until smooth. Add left over pie filling mixture (so dont use all of it on top of the pork chops!) Bring to a boil and stir until thickened.

6. Poor over pork chops and serve.

***sorry: I have an amazing, expensive camera and I always forget to take pictures! Im usually rushing when Im cooking since I have a baby, and our older boys have football practice to get to!

This post is linked to: Tempt my Tummy Tuesdays and Tasty Tuesday

Chicken Pockets

Chicken Pockets

The chicken pockets shown in picture above, are in a small tuberware. They look like they're huge, and filling up a casserole pan!

I've made and posted these before, but I've changed up the recipe. My kides Love these! Let me know if you try them!

What you'll need:

6 oz cream cheese
4TBL melted butter
about 4 chicken breasts; cooked and cubed
4 TBL milk
1/4 cup chopped onions
2 8oz cans crescent rolls
1/2 cup mozerella cheese
1 cup seasoned croutons (chopped/blended)

To do:

1. Preheat oven to 350
2. Blend the cream cheese and butter until smooth. Mix in a dash of salt and pepper, the milk, chopped onions, and moz cheese. Mix until blended. Stir in the cooked, cubed chicken.
3. Roll out cresecent rolls, one can at a time, on a cookie sheet (I use 2 cookie sheets). Place 2 triangles together and press the seems to form together. Spoon some of the mixture in the middle, and fold dough to form small rectangle. Press down seems so mixture doesnt excape when being cooked.
4. Brush with melted butter, and sprinkle with crushed croutons.
5. Cook on an ungreased cookie sheet for 25 minutes.

Chicken Parmesan

Here's a moderately easy recipe for chicken parmesan! I hope you try it, and like it! My family did!

Chicken Parmesan

What you need:

4-6 boneless chicken breasts; pounded very thin (or sliced in half; lengthwise)

1 1/2 cups flour

4 eggs; beaten with 1 TBL water and some salt and pepper

2 cups panko bread crumbs.

1 cup oil

mozzarella slices

parmesan cheese

salt and pepper

spaghetti sauce

Prep:

Place flour in a large bowl (large enough to dip chicken in it!) and set aside.

Place eggs in a large bowl and set aside.

Place bread crumbs in a large bowl and set aside.

Preheat oven to 400

Heat oil in a large skillet on high; large enough for all chicken; or divide between two skillets

What to do:

After pounding or filleting chicken, sprinkle with salt and pepper. Cover with flour, than dip in eggs, than cover with bread crumbs, and place in hot oil. Cook each chicken breast until golden brown on each side.

Transfer to casserole pan and top each chicken with spaghetti sauce, mozzarella cheese, and about 1 TBL of parmesan cheese. Bake for 10-15 minutes.

Serve over buttered spaghetti

yum yum

Mozzarella stuffing chicken

I never liked thanksgiving "stuffing" growing up. Actually, the only time I've ever liked it was at my husband's families' Thanksgiving last year (did you get that?!), and my husband's grandmama B made it homemade. It was GOOD! SOO I was a bit surprised; yet, hopeful, that I liked this recipe. It definitely has that thanksgiving stuffing flavor, but plenty of other flavors to balance it nicely. My 8 year old really likes this, and that always makes me feel good (he's also the pickiest of the bunch)

Mozzarella Stuffing Chicken

4-6 large skinless boneless chicken breasts (depending on how many peeps you're feeding!)

Mozzarella cheese slices (I buy the pre packaged slices for sandwiches; enough slices to cover chicken)

1 can Cream of Chicken soup

salt and pepper to taste

1 cup chicken flavored stuffing mix (I'm sure any flavor and brand will suffice!)

1 1/2 sticks butter, melted and divided (1/2 stick in one bowl and 1 stick in another bowl)

Preheat oven to 350 degrees. Pour 1/2 stick melted butter in the bottom of a casserole pan. Place chicken in; place cheese slices on top (enough to cover chicken). Mix soup with a dash of salt and pepper, then pour over cheese. Sprinkle the stuffing mix on top, and drizzle 1 stick melted butter over chicken and stuffing. Bake for 1 hour, uncovered.

*Tip- When serving, I cut up the chicken (for my kiddos), and scoop up the sauce and stuffing from the pan, and put on top of the cut up chicken.

Linked up to Tasty Tuesday and Tempt my Tummy