Loaded Potato and Bacon Meatloaf

 

Introduction

This dish is a blend of two beloved comfort foods: savory meatloaf and loaded mashed potatoes. The layers of seasoned ground meat topped with buttery mashed potatoes, melted cheddar cheese, and crispy bacon make this casserole a family favorite for dinner.

Ingredients

For the Meatloaf:

• 1 ½ pounds ground beef or turkey
• ½ cup onion, finely chopped
• 1 tbsp minced garlic
• 1 cup seasoned breadcrumbs
• 1 tbsp Worcestershire sauce
• 1 large egg, lightly beaten
• ⅓ cup cottage cheese
• ½ cup BBQ sauce

For the Mashed Potatoes:

• 2 pounds potatoes, peeled and diced
• ½ cup unsalted butter
• ½ cup sour cream
• ½ cup warm milk or half-and-half
• 1 tsp kosher salt
• 1 tsp ground black pepper

Toppings:

• 6 slices thick bacon, cooked and crumbled
• 1 ½ cups shredded cheddar cheese

Instructions

1. Prepare the Meatloaf Base:
   • Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking pan.
   • In a bowl, mix ground meat, onion, garlic, breadcrumbs, Worcestershire sauce, egg, cottage cheese, and BBQ sauce. Press into the prepared pan and bake for 30 minutes.
2. Cook the Mashed Potatoes:
   • Boil the diced potatoes in water until tender, about 15 minutes. Drain.
   • Mash the potatoes with butter, sour cream, milk, salt, and pepper until smooth and creamy.
3. Assemble and Bake:
   • Remove the meatloaf from the oven and drain any grease. Spread the mashed potatoes evenly over the meatloaf.
   • Top with shredded cheddar cheese and crumbled bacon.
   • Return to the oven and bake for an additional 15 minutes until the cheese is melted and bubbly.
4. Serve:
   • Let the dish cool for a few minutes, then slice and serve with a side of vegetables or salad.

Conclusion

This Loaded Potato and Bacon Meatloaf is the perfect comfort food for family dinners or gatherings. It’s versatile, allowing you to experiment with different meats or cheeses, and the leftovers reheat beautifully. Serve it with steamed veggies or a crisp salad for a balanced and satisfying meal.

Classic Blueberry Jello Salad

Bring a touch of nostalgia to your table with this Classic Blueberry Jello Salad. It’s a beloved dish that has graced countless gatherings and potlucks, delivering the perfect balance of creamy, fruity, and sweet. This timeless recipe is not just a treat for the taste buds but also a beautiful addition to your spread.

Prep Time: 15 minutes

Chill Time: 4 hours (or overnight)

Servings: 8-10

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Ingredients

Jello Layer:

• 1 large package (6 oz) blueberry or black cherry-flavored gelatin
• 2 cups boiling water
• 1 can (21 oz) blueberry pie filling
• 1 can (20 oz) crushed pineapple, drained

Creamy Topping:

• 8 oz cream cheese, softened
• 1 cup sour cream
• 1/2 cup granulated sugar
• 1 tsp vanilla extract

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Instructions

1. Prepare the Jello Base
   • In a large mixing bowl, dissolve the gelatin in boiling water, stirring until fully dissolved.
   • Stir in the blueberry pie filling and crushed pineapple until evenly mixed.
   • Pour the mixture into a 9×13-inch glass dish and refrigerate for about 4 hours, or until fully set.
2. Make the Creamy Topping
   • In a medium bowl, beat the softened cream cheese, sour cream, sugar, and vanilla extract until smooth and creamy.
3. Assemble the Salad
   • Once the Jello layer is set, spread the creamy topping evenly over the top.
4. Chill and Serve
   • Refrigerate the assembled salad for at least 1 hour before serving to allow the flavors to meld.

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Serving Suggestions

Slice into squares and serve as a side dish or dessert. This dish pairs wonderfully with a variety of meals, especially during the holidays or summer barbecues.

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Why We Love This Recipe

• Bursting with flavor: Juicy blueberries and sweet pineapple make every bite irresistible.
• Creamy perfection: The tangy topping balances the fruity Jello layer.
• Easy to make: Simple ingredients and minimal prep time make it a breeze!

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Share this recipe with a friend who loves timeless classics, and don’t forget to pin it for later! Have you made this dish before? Let us know your favorite memories in the comments below. 

 

Cheesy Baked Shrimp Casserole

 

Cheesy Baked Shrimp Casserole

 

 

 

Ingredients:

 

1 lb large shrimp, peeled and deveined

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2 cups fresh spinach (or your choice of leafy greens), roughly chopped

2 cloves garlic, minced

2 tablespoons butter

1/2 cup heavy cream

1/2 cup sour cream

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1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

Salt and pepper, to taste

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Fresh parsley, chopped (for garnish)

Instructions:

 

Preheat the Oven:

Preheat your oven to 375°F (190°C).

Prepare the Shrimp:

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In a large skillet, melt the butter over medium heat.

Add the minced garlic and sauté for about 30 seconds until fragrant.

Add the shrimp to the skillet and cook for 2-3 minutes on each side, just until they start to turn pink. Remove the shrimp from the skillet and set aside.

Prepare the Sauce:

In the same skillet, add the heavy cream, sour cream, garlic powder, and onion powder. Stir to combine.

Allow the mixture to simmer for 2-3 minutes until slightly thickened.

Add the chopped spinach and cook for another 2 minutes, just until wilted.

Season with salt and pepper to taste.

Assemble the Casserole:

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In a baking dish, spread a thin layer of the cream and spinach mixture on the bottom.

Arrange the cooked shrimp over the spinach mixture.

Pour the remaining cream and spinach mixture over the shrimp.

Sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.

Bake:

Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly with a golden crust.

Serve:

Garnish with fresh parsley before serving.

Serve the casserole hot, with crusty bread or over pasta, rice, or even as a dip with crackers.

This cheesy baked shrimp casserole is rich, creamy, and full of flavor, perfect for a comforting dinner. Enjoy!

Cream Puffs

Cream Puffs

Ingredients:

 

For the pie crust:

• 1/2 glass unsalted butter

1 glass water

Pinch of salt

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1 container all-purpose flour

4 expansive eggs

For the vanilla cream filling:

• 1 total drain cup

1/4 container granulated sugar

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2 tablespoons cornstarch

2 expansive egg yolks

1 teaspoon vanilla extract

1 glass overwhelming cream

Methods

 Turn the stove to 40 Warm to 0°F (200℃). Line a preparing plate with preparing paper and set aside.

In a medium pot, combine unsalted butter, water, and salt. Warm over medium warm until butter

softens and blend boils.

Remove the skillet from the warm and rapidly blend in the all-purpose flour until a smooth batter

forms.

Return the pot to moo warm and cook, mixing continually, until the player is somewhat dry, 1 to 2

minutes.

Place the mixture in a blending bowl and let it cool for a few minutes.

Beat in the eggs one at a time until the hitter is smooth and glossy.

Drop piling tablespoons of hitter onto the arranged preparing sheet, clearing out approximately 2

inches between.

Bake in the preheated broiler for 30-35 minutes or until the baked good is brilliant brown and puffed.

Remove from the broiler and let the baked good cool totally on a wire rack.

For the vanilla cream filling:

Heat the entire drain in a pot over medium warm until fair some time recently boiling.

In a blending bowl, blend together the granulated sugar, cornstarch, and egg yolks until smooth.

Gradually blend the warm drain into the egg mixture.

Return the blend to the pot and cook over medium warm, mixing continually, until thickened.

Remove from warm and blend in vanilla extract.

Place custard in a bowl and cover with plastic wrap. Press the thwart straightforwardly onto the

surface to anticipate a skin from shaping. Take off to cool completely.

Once the vanilla pudding has cooled, include the whipped cream until a smooth, velvety blend forms.

To assemble:

 

Halve the cooled puff baked good sheet horizontally.

Spoon or pipe the vanilla cream filling into the foot half of the baked good pocket.

Place the best half of the baked good on beat of the filling.

If craved, tidy the cream puffs with powdered sugar.

Serve and appreciate these brilliant cream puffs as a delightful treat.

 

Vanilla Walnut Cake with Creamy Filling

 

Vanilla Walnut Cake with Creamy Filling

 

 

Get ready to up your dessert game with this delicious Vanilla Walnut Cake with Creamy Filling. Embark

on a decadent journey through layers of moist cake, crunchy nuts and delicious creamy filling,

culminating in a symphony of flavors and textures that will make your taste buds sing. Whether you’re

celebrating a special occasion or just enjoying a moment of sweet happiness, this exquisite dessert is

sure to impress and delight.

Ingredients:

 

For the cake:

1. 2 cups all-purpose flour

2. 1 cup granulated sugar

3. 1 teaspoon baking powder

4. 1/2 teaspoon baking powder

5.1/4 teaspoon salt

6. 1/2 cup unsalted butter, softened

7. 2 large eggs

8. 1 cup buttermilk

9. 2 teaspoons vanilla extract

For the pecan filling:

1.1 cup mixed nuts (such as almonds, walnuts, and pecans), finely chopped

2. 1/4 cup brown sugar

3. 1 teaspoon ground cinnamon

4. 2 tablespoons unsalted butter, melted

For the creamy filling:

1 1 package (8 ounces) cream cheese, softened

2.1/2 cup powdered sugar

3. 1 teaspoon vanilla extract

4. 1 cup cream

For decorating:

1. Additional chopped walnuts for garnish

2. Powdered sugar for sprinkling (optional)

Instructions:

 

1. Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or

line them with parchment paper for easier removal.

2. Prepare the cake batter: In a medium bowl, stir together the flour, sugar, baking powder, baking

soda and salt until well combined.In a separate bowl, whisk together the softened butter and eggs

until light and fluffy. Stir in buttermilk and vanilla extract until smooth. Gradually add the dry

ingredients to the wet ingredients and stir until well combined.

3. Prepare the pecan filling: In a small bowl, combine the finely chopped mixed pecans, brown sugar,

ground cinnamon, and melted butter.Mix until the pecans are evenly coated with the sugar mixture.

4. Assemble the cake layers: Divide the cake batter evenly between the prepared cake pans. Sprinkle

the nut filling mixture evenly over the batter in each pan, spreading gently with a spatula to ensure

even distribution.

5.Bake to Perfection: Place the cake pans in the preheated oven and bake for 25-30 minutes or until a

toothpick inserted into the center of the cake comes out clean. Remove the pans from the oven and

allow the cakes to cool in the pans for 10 minutes before transferring to racks to cool completely.

6. Prepare the creamy filling: In a large bowl, beat the softened cream cheese, powdered sugar and

vanilla extract until smooth and creamy. In a separate bowl, beat whipping cream until stiff peaks

form.Gently fold the whipped cream into the cream cheese mixture until well combined.

7. Assemble the cake: Once the cake layers are completely cool, place one layer on a serving platter or

cake stand. Spread a generous layer of the creamy filling on the cake base. Carefully place the second

cake layer on top and press lightly to secure it.8. Finish with Garnishes: Garnish the top of the cake

with additional chopped pecans, if desired. Sprinkle with powdered sugar for a touch of elegance.

9. Cool and serve: For best results, place the finished cake in the refrigerator for at least 1 hour before

serving to allow the flavors to meld and the filling to set.Slice this delicious vanilla pecan pie with

creamy filling, serve it and watch as it disappears in just a few moments, leaving behind only smiles

and contented sighs.

CHRISTMAS-MARASCHINO-SHORTBREAD

Ingredients

°1 cup unsalted butter – room temperature

°1/2 cup powdered sugar

°1/2 tablespoon vanilla extract

°2 cups all-purpose flour

°1/2 tsp salt

°3/4 cup chopped maraschino cherries (spread cherries on paper towels to drain well or use dried maraschino cherries)

°2/3 cup chocolate chips

Preparation

Mix flour and salt. 

Cream 1 cup unsalted softened butter with 1/2 cup powdered sugar, mix with vanilla.

Add the flour and salt mixture and stir until it begins to form larger tufts.

Stirring in chocolate chips & maraschino cherries.

Form the dough in the log and squeeze well or it will crumble when you cut the cookies (the log should be about 2 inches thick) Wrap it in plastic wrap and refrigerate in the refrigerator for at least 1-2 hours.

Preheat the oven to 325 ºF and line with parchment paper.

Cut the log into 1/4 or 1/3-inch thick slices (if the slices crumble, press them with your hands) and place them on a baking sheet with an inch of space between them.

Bake the cookies for 10 to 15 minutes (until they begin to brown slightly on top)

Let them cool for 5 minutes on a baking sheet before transferring to a rack to cool completely.

Enjoy !