French Onion Meatloaf

 

1 1/2 pounds ground beef

1 cup breadcrumbs

1/2 cup milk

2 large onions, thinly sliced

2 cloves garlic, minced

1 egg, beaten

2 tablespoons Worcestershire sauce

1 tablespoon Dijon mustard

1 teaspoon dried thyme

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons butter

1/4 cup beef broth

1 cup shredded Gruyère or Swiss cheese

Preheat your oven to 350°F (175°C). In a skillet over medium heat, melt the butter and sauté the thinly sliced onions until they are caramelized and golden brown, about 20-25 minutes. Add a splash of beef broth to deglaze the pan and stir until the liquid is absorbed. Set aside to cool.

In a large bowl, combine the ground beef, breadcrumbs, milk, minced garlic, beaten egg, Worcestershire sauce, Dijon mustard, dried thyme, salt, and pepper. Mix until well blended. Fold in the caramelized onions and half of the shredded Gruyère cheese. Shape the mixture into a loaf and place it in a baking dish.

Bake in the preheated oven for 1 hour or until the internal temperature reaches 160°F (70°C). Sprinkle the remaining shredded Gruyère cheese over the top of the meatloaf and bake for an additional 5-10 minutes until the cheese is melted and bubbly. Allow the meatloaf to rest for 10 minutes before slicing. Serve with your favorite sides and enjoy the rich, savory flavors of this delicious French Onion Meatloaf!

Ukrainian Dumplings/Galushki

 

Ingredients: 

2 cups all-purpose flour 

1/2 teaspoon salt 

1 teaspoon baking powder 

1/2 cup water 

1/2 cup milk 

1 large egg 

1 tablespoon vegetable oil 

1/2 cup butter, melted (for serving) 

1/4 cup chopped fresh dill (for garnish) 

Sour cream (for serving)

Directions: 

1. In a large bowl, whisk together the flour, salt, and baking powder. 

2. In a separate bowl, combine the water, milk, egg, and vegetable oil. Beat until well mixed, 

3. Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms 

4. On a floured surface, knead the dough lightly until smooth, about 5 minutes., 

5. Bring a large pot of salted water to a boil. 

6. Roll the dough into small balls, about the size of a walnut, or shape into small logs 

7. Drop the dumplings into the boiling water in batches, being careful not to overcrowd the pot. Cook until they float to the surface and are tender, about 5-7 minutes. 

8. Remove the dumplings with a slotted spoon and place in a bowl, 

9. Pan fry in a little butter or oil to brown.

10. Drizzle the melted butter over the dumplings and toss gently to coat. 

11. Garnish with chopped fresh dill and serve with a dollop of sour cream.

Bacon, Sharp White Cheddar, Garlic, Jalapeño Smoked Cream Cheese.

 

1 block of cream cheese

A little over an eighth of a cup of real bacon pieces, microwaved for 30 seconds to crisp them up 

6+ ounces of shredded sharp white cheddar cheese

2 large jalapeños finely diced 

A few shakes of garlic powder 

Lots of black pepper 

A little salt 

Mixed all the ingredients formed back into a block shape. Place in the freezer to firm up.   

Score. Rub a little olive oil on top and add more bacon bits if desired. 

Smoked for 2 hours at 230° and served with tortilla chips. 

Serve warm, with crackers

Strawberry Coconut Balls

 

Prepare the Strawberries: 

Begin by finely chopping the fresh strawberries until you have 1 cup of fruit. 

Place the strawberries in a large mixing bowl. 

Mix the Ingredients?

Add 2 cups of desiccated coconut to the bowl with the strawberries. 

Pour in 1/2 cup of condensed milk. 

Stir the mixture until all ingredients are well combined and a sticky dough forms.

Shape the Balls:

Take a small amount of the strawberry-coconut mixture and roll it between your palms to form a ball.

The size of each ball is up to you, but a good guideline is about an inch in diameter.

Coat the Balls:

Roll each ball in the extra desiccated coconut until fully coated. This not only adds an extra layer of flavor but also makes them less sticky to handle.

Chill and Serve:

Place the strawberry coconut balls on a plate or baking sheet and refrigerate for at least 1 hour to allow them to set and develop flavors 

Serve chilled as a sweet treat or dessert 

Tips: 

If the mixture is too wet, add more desiccated coconut until you reach the desired consistency. 

Mac and Cheese Meatloaf Casserole

 

1 cup ketchup

1 cup Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce 

2 lbs lean ground beef 

30 Ritz Crackers 

2 oz Lipton onion soup mix 

2 eggs 

3 cups macaroni noodles 

2 cups milk 

10.5 oz condensed cheddar cheese soup 

1 tsp salt 

1 tsp pepper 

1 tbsp garlic powder 

1 tbsp onion powder

4 cups shredded mozzarella and cheddar cheese blend

 

1. Preheat the oven to 350°F (175°C). 

2. Mix ketchup and barbecue sauce in a bowl and set aside, 

3. Combine ground beef, crushed Ritz crackers, onion soup mix, eggs, and half of the ketchup mixture in a large bowl. Mix well and press into a baking dish. 

4. Spread the remaining ketchup mixture on top of the meatloaf. 

5. Bake for 30 minutes 

6. Cook macaroni noodles and drain. 

7. Whisk together milk, condensed cheddar cheese soup, salt, pepper, garlic powder, and onion powder. Stir in cooked macaroni and 2 cups of shredded cheddar cheese.

8. Remove meatloaf from the oven and pour macaroni mixture on top. Sprinkle with remaining cheese. 

9. Bake for 17-20 minutes until cheese is melted and browned. 

10. Let Sit before serving

Prep Time: 15 minutes 

Cooking Time: 50 minutes 

Total Time: 1 hour 5 minutes 

Kcal: 549 kcal per serving

Servings: 8 servings

Best Garlic Cheese Fingers

 

 2 low carb tortillas of choice 

1/4 cup butter (very soft) 

1 Tbsp minced garlic 

1 Tbsp parsley 

1 cup mozzarella (shredded) 

Directions 

Mix butter, garlic and parsley together 

Spread 1/2 the mixture onto 1 tortilla.

Cover with 1/2 cup mozzarella 

Put 2nd tortilla on top Repeat steps with butter mixture and mozzarella 

I cooked it in the air fryer for 5 minutes then under the broiler for 5 minutes 

Slice into pieces and enjoy!

Baked Potato Chicken and Broccoli Casserole

 

Ingredients 

3 pounds red potatoes (cut into 1-inch pieces) 

4 tablespoons butter (room temperature) 

1 cup sour cream 

1/2 teaspoon kosher salt 

1/2 teaspoon freshly ground black pepper 

1/2 teaspoon granulated garlic or garlic powder 

1/2 teaspoon paprika 

1 medium-sized broccoli crown (about 2-3 cups bite -size broccoli florets) 

3 cups cooked chicken (chopped) 

4 slices bacon (cooked and crumbled)

2 cups shredded cheese (divided) 

Directions 

Preheat the oven to 350°F (175°C). Grease a 10- inch square baking dish with butter or cooking spray. 

Place the potatoes in a large pot and cover with water. Bring to a boil and cook until fork- tender, about 10-15 minutes. Drain the potatoes and then transfer them back to the hot pot 

While the potatoes are boiling, steam or roast the broccoli until hot and barely softened. It should still be a little bit crisp. Drain any liquid from the proccoli. 

Cook the bacon, chop or crumble, and set aside. 

Place the pot with the potatoes back over the warm (but turned off) burner. If you have a gas stove, turn the heat to the lowest possible setting. This will help evaporate any water left in the pan and keep the mashed potatoes nice and fluffy. 

Smash the potatoes with a potato masher. 

Add the butter, sour cream, salt, pepper, garlic, and paprika. Stir to combine.

Add the cooked broccoli, the chicken, the bacon, and 1 cup of cheese to the pot. Stir to mix thoroughly and then transfer to the prepared baking dish. 

Sprinkle with the remaining cheese. 

Bake for 20-25 minutes, until the cheese has melted and the casserole is heated through. 

Prep Time: 30 min | Cooking Time: 30 min | Total Time:1 hr | Servings: 8

Raspberry Lemon Heaven Cupcakes

Light, fluffy cupcakes filled with fresh raspberries and a hint of lemon, topped with zesty lemon cream frosting! Perfect for any occasion.

Cupcakes:

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1/2 cup milk

1 cup fresh raspberries

Zest of 1 lemon

Lemon Cream Frosting:

1/2 cup unsalted butter, softened

1/2 cup powdered sugar

2 tablespoons lemon juice

1 teaspoon lemon zest

Fresh raspberries for garnish

Lemon zest for garnish

Directions:

Preheat Oven:

Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.

Prepare Dry Ingredients:

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.

Combine Ingredients:

Gradually add the flour mixture to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Fold in raspberries and lemon zest.

Bake Cupcakes:

Divide the batter evenly among the prepared cupcake liners. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely on a wire rack.

Prepare Frosting:

Beat butter until creamy. Gradually add powdered sugar, lemon juice, and lemon zest, beating until smooth and fluffy.

Frost and Garnish:

Frost the cooled cupcakes with the lemon cream frosting. Garnish with fresh raspberries and lemon zest.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Calories: 300 kcal per cupcake | Servings: 12 cupcakes

White Chocolate Blueberry Cheesecake Cupcakes!

 

Delightful White Chocolate Blueberry Cheesecake Cupcakes, combining the creamy richness of cheesecake with the sweet tang of blueberries and smooth white chocolate. Perfect for any occasion!

For the Crust:

1 cup graham cracker crumbs

4 tbsp unsalted butter, melted

2 tbsp sugar

For the Filling:

1 cup fresh blueberries

1 cup white chocolate chips

2 (8 oz) packages cream cheese, softened

1/2 cup granulated sugar

2 large eggs

1 tsp vanilla extract

For the Topping:

1/2 cup sour cream

2 tbsp powdered sugar

1/2 tsp vanilla extract

Additional blueberries and white chocolate shavings for garnish

Directions:

Step 1: Preheat Oven

Preheat to 350°F (175°C).

Line a muffin tin with paper liners.

Step 2: Prepare Crust

In a bowl, mix the graham cracker crumbs, melted butter, and sugar.

Press the mixture into the bottom of each muffin cup to form a crust.

Step 3: Add Blueberries and Chocolate

Sprinkle a few blueberries and white chocolate chips over each crust.

Step 4: Make Filling

In a separate bowl, beat the cream cheese, sugar, eggs, and vanilla until smooth.

Divide the mixture evenly among the muffin cups.

Step 5: Bake

Bake for 22-25 minutes or until set.

Cool in the pan on a wire rack.

Step 6: Prepare Topping

Mix the sour cream, powdered sugar, and vanilla extract in a small bowl.

Spoon the mixture over the cooled cupcakes and garnish with blueberries and white chocolate shavings.

Step 7: Chill

Refrigerate for at least 2 hours before serving.

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 2 hours 40 minutes

Calories: 280 kcal per serving

Servings: 12 servings

Country Gravy Mix

 

Country Gravy Mix:

Happy Sandy's Kitchen

We use this mix a lot and I was needing to make a new batch to refill our jar so I decided to re-post my recipe for all of you!

Enjoy!

When I say "we" use this a lot... I mostly mean my sweet husband (happysanta) uses it like there's no tomorrow or at least like there's no gravy in tomorrow! 🙂 I don't argue though because, seriously, I'm getting yummy mashed potatoes and gravy, biscuits and gravy, rice and gravy - All. The. Time!!

YAY for a husband who knows his way around the kitchen and loves to cook! It's a family affair!! ❤

This is my take on Country Gravy Mix. I hope you like it!

Ingredients:

2 Cups All Purpose Flour

1 Cup Dry Milk Powder

1/4 Cup Cornstarch

1 Tablespoon Ground Black Pepper

1 Tablespoon Salt

2 Teaspoons Onion Powder

1 Teaspoon Poultry Seasoning.

Whisk all ingredients together and store in an airtight mason jar (or jar of your choice). This is good for at least 6 months.

Directions for making gravy

1. Melt 2 Tablespoons of fat in a saucepan. Some 'fat' options are: butter, shortening, sausage fat, or bacon grease.

2. Add 3 Tablespoons Gravy Mix

3. Cook on medium-low heat for 3 minutes (making a roux)

4. Pour in 1 cup water or milk.

5. Whisk and cook until thickened

6. You can add browned sausage to your gravy to make it a sausage gravy. This is optional but, yummy and makes it heartier!

Break out the biscuits and enjoy!!

Don't forget to check out our website. We're continuing to add to it on an ongoing basis! 

happysandyskitchen.com 

#HappySandysKitchen #Countrygravymix #makeyourown #fillingthepantry #yummy #livingthankful

Mushroom Jerky

COPIED AND PASTED 

Going to a Renaissance Faire again soon and I know I’m always annoyed at the lack of vegetarian options that still scratch that savory itch. So I made a batch of homemade mushroom jerky to take along as my own lil snack! Easy as hell and made from canned mushrooms so it’s even relatively cheap.

Approximate recipe:

Emptied out two cans of mushrooms, drained and patted dry. Tossed them in liquid smoke and then laid them out on a lined baking sheet. Covered in whatever seasonings sounded good (garlic powder, onion powder, lots of salt, some black pepper, steak seasoning, a drizzle of soy sauce). Baked at 250F for 1-2hr, checking in and moving stuff around every so often. As it got close to done I’d fish out the tinier pieces that were at risk of getting burnt so the larger pieces could keep cooking. Then let them cool before storing so there’s no condensation and they stay dry.

Cream Cheese and Bacon Stuffed Doritos Chicken 🥓🧀

Ingredients:

4 boneless, skinless chicken breasts

8 oz cream cheese, softened

1 cup shredded cheddar cheese

6 slices bacon, cooked and crumbled

2 cups crushed Doritos (any flavor)

1/2 cup all-purpose flour

2 large eggs, beaten

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and black pepper to taste

Fresh parsley, chopped (optional, for garnish)

Directions:

Preheat the Oven:

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

Prepare the Chicken:

Using a sharp knife, carefully cut a pocket into each chicken breast, being careful not to cut all the way through.

Make the Filling:

In a medium bowl, combine the softened cream cheese, shredded cheddar cheese, crumbled bacon, garlic powder, onion powder, salt, and black pepper. Mix until well combined.

Stuff the Chicken:

Spoon the cream cheese mixture into each chicken breast pocket, pressing the edges to seal.

Coat the Chicken:

Place the flour in one shallow dish, the beaten eggs in another, and the crushed Doritos in a third.

Dredge each stuffed chicken breast in the flour, shaking off any excess. Dip into the beaten eggs, then press into the crushed Doritos, ensuring the chicken is well coated.

Bake:

Place the coated chicken breasts on the prepared baking sheet. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the coating is crispy and golden brown.

Serve:

Garnish with fresh parsley if desired. Serve immediately and enjoy your creamy, cheesy, and crunchy Cream Cheese and Bacon Stuffed Doritos Chicken!

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 600 kcal | Servings: 4 servings