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Glazed Bacon Wrapped Meatloaf

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Glazed Bacon-Wrapped Meat Loaf Recipe from America’s Test Kitchen

1/2 cup chili sauce (or substitute ketchup)
4 tablespoons brown sugar
4 teaspoons cider vinegar (or white vinegar in a pinch)

Meat Loaf
2 teaspoons vegetable oil
1 medium onion , chopped
2 medium cloves garlic , minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground black pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup plain yogurt (or whole milk)
1 pound ground beef chuck
1/2 pound ground pork
1/2 pound ground veal (I used more pork instead of veal)
2/3 cup Saltine crackers , crushed (about 18), or quick oatmeal, or 1 1/3 cups fresh bread crumbs
1/3 cup minced fresh parsley leaves
6 – 8 ounces bacon , thin sliced (8 to 12 slices, depending on loaf shape)

INSTRUCTIONS 1. For the glaze: Mix all ingredients in small saucepan and bring to a simmer. Simmer for 2-3 minutes or until slightly thickened and set aside.

2. For the meat loaf: Heat oven to 350 degrees. Heat oil in medium skillet. Add onion and garlic; sauté until softened, about 5 minutes. Set aside to cool while preparing remaining ingredients.

3. Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion and garlic; mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture sticks, add additional milk or yogurt, a couple tablespoons at a time until mix no longer sticks.)

4. Turn meat mixture onto work surface. With wet hands, pat mixture into approximately 9-by-5-inch loaf shape. Place on foil-lined (for easy cleanup) shallow baking pan. Brush with half the glaze, then arrange bacon slices, crosswise, over loaf, overlapping slightly and tucking only bacon tip ends under loaf.

5. Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool 10-15 minutes. While meal loaf is cooling, re-heat remaining sauce and brush some over meat loaf if desired. Slice meat loaf and serve with extra glaze passed separately.



Me-oh-my Apple Pie

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There’s something about Country and Americana decorations that give me that warm, comfey feeling of home. I think because so much of it can be tied back to something you may have seen in a home back in the good ole days or in an old country farm house. There is nothing like having that warm feeling in your home to bring comfort and peace to you, especially in today’s society where everything seems to be a race. Think of things that give you that feeling of comfort and incorporate them into your home. You wont be sorry. And remember that comfort not only comes from visual items, items that appeal to your senses and touch also work.
Something that seems to appeal to most people is a sense of smell of something very familiar. I do this quite frequently in the fall, but I also do it any time of the year ehen I need it.
It’s this simple. Put a small pan of hot water on the stove. Throw in a cut up orange, cinnamon, nutmeg and vanilla. No certain amounts just all to your liking. Keep it on very low heat and let it simmer away. Or you can use a cut up apple and some apple pie spice. Anything really that appeals to you. Your senses will surely take over in no time to bring you some comfort, not to mention your house will smell wonderful.
Of course if you think the apple pie smell will cause hunger pains with you here is a simple and cute apple pie recipe.



5-6 granny smith apples that can stand upright on their own
1 teaspoon cinammon
1/4 cup sugar
1 teaspoon brown sugar
Pie crust – homemade or store bought

Heat oven to 375 degrees

Step 1: Cut off the top of 4 apples off and discard. Remove the inside of each apple with a spoon or melon baller very carefully, as to not puncture the peel.


If you’re a skilled interior apple excavator, salvage as much as you can so you can use it for Step 2. I, on the other hand, am not skilled so I just had to throw my interior apples away and chop up additional apples for filling.

This recipe will make 4 baked apple pies (in the apple).

Step 2: Remove skin from remaining apple(s) and slice very thinly. These apple pieces will give you the additional filling needed to fill the four apples you are baking.

Mix sliced apples with sugars and cinnamon in a bowl. If you prefer more or less cinnamon make adjustments as desired. Same goes for the sugar.

Scoop sliced apples into hollow apples.

Step 3: Roll out pie crust and slice into 1/4 inch strips. You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture/sweetness to the pie.

Cover the top of the apple in a lattice pattern with pie crust strips.


Step 4: Place apples in an 8×8 pan. Add just enough water to the cover the bottom of the pan.

Cover with foil and bake for 20-25 minutes.

Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft.


How neat does that look? The entire thing is edible and best served with ice cream if you ask me. Enjoy!

Old Fashioned Fudge Pie Recipe

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Old Fashioned Fudge Pie Recipe

Old-fashioned Fudge Pie – Easy and Amazing! Recipe Type: Dessert Author: Lucy Prep time: 10 mins Cook time: 35 mins Total time: 45 mins Serves: 8


3/4 cup unsalted butter, melted 1 1/2 cups granuated sugar 1/3 cup all-purpose flour 1/8 teaspoon salt 1/3 cup cocoa 1 1/2 teaspoons vanilla extract 3 large eggs 1 unbaked 9-inch pie shell


1. Preheat oven to 350.

2. Combine all ingredients in large mixing bowl and whisk until well blended.

3. Pour into pie crust and bake about 35 minutes, or until center is set.

Old Fashioned Candy Apples

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Who doesn’t remember old fashioned candy apples. A layer of crunchy cinnamon hard candy coats a crisp, tart apple in this old-fashioned favorite. You can substitute chopsticks or popsicle sticks for the skewers. If the candy mixture begins to harden before you are done, warm it gently over medium heat just until it liquefies again.

Prep Time: 20 minutes

Total Time: 20 minutes


8 apples
8 wooden skewers
2 cups granulated sugar
1 cup light corn syrup
1/2 cup hot water
1/2 cup red cinnamon candies, like Red Hots


1. Prepare a baking sheet by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Wash and dry the apples carefully. Remove the stems, and stick the skewers firmly in the stem ends.

3. Combine the water, corn syrup and sugar in a medium saucepan over medium-high heat. Stir until the sugar dissolves, then continue to cook, without stirring, until mixture reaches 250 degrees. Wash down the sides of the pan with a wet pastry brush occasionally to prevent crystallization.

4. Once the candy reaches 250, add the cinnamon candies and stir briefly to incorporate. Continue to cook, washing down the sides, until it reaches 285 degrees.

5. Remove from the heat and stir the candy so that it is smooth and even. Hold an apple by the skewer and dip it in the candy, tilting the pan at an angle and rotating the apple to cover it completely with a smooth, even layer. Bring it out of the candy and twirl it to remove excess, then set it on the prepared baking sheet. Repeat with remaining apples.

6. Allow apples to cool at room temperature. Candy apples are best enjoyed within 24 hours.

NOTE: If you have any candy left pour it onto a cookie sheet sprayed with vegetable oil. When it hardens break the candy up with a butter knife and you have homemade cinnamon candy.

Southern Banana Pudding

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Aw, homemade banana pudding. Who doesn’t remember this as far back as you can. This is such a homey, comfort food that pleases the palette and makes your tummy smile. This is the best recipe I have ever tried. If you have vanilla beans definitely use them!
If you love banana pudding you will feel that you have found heaven with this recipe. A must try recipe for all!


Courtesy of
Many traditional recipes for banana pudding use flour as a thickener, but mine uses cornstarch. I prefer the silky texture it gives the custard once chilled. Flour, at least in my experience, can make the finished dish a little grainy. I also use vanilla beans in my recipe because as the custard cooks the beans infuse the pudding with their rich, aromatic flavor. If you do not have vanilla beans just stir in two teaspoons of vanilla extract when you add the butter.

Southern Banana Pudding Serves 6

2 cups milk, 2% or higher
2/3 cup sugar
3 tablespoons cornstarch
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon salt
1 egg
1 egg yolk
2 tablespoons butter
2-3 large bananas, sliced into 1/8″ slices 50 vanilla wafers
1 cup heavy cream
3 tablespoons powdered sugar
1/2 teaspoon vanilla extract

Prepare a 1 1/2 quart casserole dish with non-stick cooking spray.

In a medium sauce pan whisk together the milk, sugar, cornstarch, vanilla bean paste (if using), salt, egg, and egg yolk. Once well combined place the pan over medium heat and cool until thick and bubbling. Remove the pan from the heat and add the butter (and vanilla extract if you are using) and whisk until completely melted.
Pour the custard through a strainer into a separate bowl and cover with plastic wrap to cool slightly.
In the prepared casserole place a layer of the sliced bananas then top that with a layer of the vanilla wafer cookies. Pour over 1/3 of the custard and spread to the edges. Repeat this process twice more then top the last layer of custard with a layer of vanilla wafers. Cover with plastic wrap and chill for at least four hours.
Whip the heavy cream with the vanilla and the powdered sugar until it reaches soft peaks. Spread the whipped cream over the chilled pudding. Top with crushed vanilla wafer cookies.

Chicken and Dumplings by Paula Deen

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Chicken and Dumplings by Paula Deen

Chicken: 1 (2 1/2-pound) chicken, cut into 8 pieces
3 ribs celery, chopped
1 large onion, chopped
2 bay leaves
2 chicken bouillon cubes
1 teaspoon House Seasoning, recipe follows
1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings: 2 cups all-purpose flour
1 teaspoon salt
Ice water


To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowl

House Seasoning:

1 cup salt 1/4 cup black pepper 1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Cook’s Note: If the chicken stew is too thin it can be thckened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew