Cream Cheese Shrimp Ball

Love shrimp?

Serve  this cream cheese shrimp ball, a little on the Cajun side, with assorted crackers at your holiday party. If you prefer, roll the mixture with walnuts or pecans instead of toasted sesame seeds.

• 1 cup butter
• 1/2 cup minced garlic
• 1 small red onion, chopped
• 1 teaspoon cayenne pepper
• 1 tablespoon crushed red pepper flakes
• 1 1/4 pounds uncooked shrimp, peeled and cut into small pieces
• 2 (8 ounce) packages cream cheese, softened
• 1 teaspoon liquid smoke flavoring
• 1 teaspoon lemon juice
• 1 bunch fresh parsley, chopped
• 1/2 cup toasted sesame seeds

Directions

In a large skillet, melt the butter. Add to the melted butter the garlic, onion, cayenne pepper and red pepper flakes; cook and stir until the onion has softened, about 4 to 5 minutes. Add the shrimp and cook until shrimp is no loner transparent, about 5 minutes. Remove mixture from heat and drain excess; set aside to cool slightly.

In a large bowl, mix cream cheese, liquid smoke, and lemon juice. Stir in the cooked shrimp and mix until evenly distributed.. Roll into a ball. Cover the ball and refrigerate until firm, about an hour.  Mix parsley with the toasted sesame seeds in a bowl. Roll the ball in the parsley/sesame seed mixture. Cover and refrigerate the cream cheese shrimp ball until completely firm, at least one hour.

Mashed Potatoes With Cream Cheese

My daughter taught me that mashed potatoes should never be eaten without the addition of cream cheese. One word only is needed to describe the taste - WOW! Make mashed potatoes with cream cheese just once, and you will never never make them any other way!

Ingredients
5 or 6 medium size potatoes, peeled and baked or boiled until done
3 ounces cream cheese, softened
1/2 stick butter, melted
milk
salt and pepper to taste

Directions

Mash the potatoes, whip with butter, cream cheese, milk (start with 1/4 cup), salt and pepper until smooth.  

Decorate Christmas Cupcakes with Marshmallow Fondant and Cookie Cutters

These cupcakes are so easy to decorate with the help of small Christmas cookie cutters and yummy marshmallow fondant. See my article at Associated Content and get baking!

Holiday Appetizers

Can you believe it's the holiday season already?
Are you planning a holiday party and still need an appetizer recipe or two?
Check my article at Associated Content for Bacon Wrapped Scallops, Sausage Balls and Bleu Cheese Dip - All are delectable!

Halloween Ghost Cupcakes

It's almost Halloween!

Serve these not-so-scary ghosts to your family and friends. These cupcakes made with a cake mix, a container of frosting and marshmallow fondant are simple to make and taste absolutely yummy! See my eHow article, How to Make Ghost Cupcakes, for step-by-step instructions.

Healthy Chili Recipe

The temperature outside is dropping, leaves are falling from the trees and football has invaded your television - the fall season has arrived. Wait, not so fast - it isn't official until that familiar aroma of hearty, healthy chili is wafting throughout your home. Now it's fall!

See my Hearty, Healthy Chili Recipe published on Associated Content!

Pork Chop and Apple Bake

Here's an easy recipe for pork chop lovers. The combination of tart apples and honey gives these pork chops a wonderful flavor!

Ingredients:

4 pork chops, about 1- inch thick

salt and pepper to taste

2 tart apples, halved, peeled and sliced

honey

Directions:

Place pork chops in baking dish. Sprinkle with salt and pepper.

Lay sliced apples over pork chops; drizzle honey over apples.

Bake uncovered at 350 degrees F. for 45 - 50 minutes, basting often.

Pork chops are done when browned and no pink is visible inside when cut.

Ghastly Halloween Punch

Ingredients:

1 Envelope Kool-Aid orange flavored mix - unsweetened

1 Envelope Kool-Aid grape flavored mix - unsweetened

2 cups sugar

3 quarts hot water

1 quart ginger ale, chilled

Gummy Worms for garnish

Instructions:

Several hours before serving, mix together hot water, Kool-Aid envelopes and sugar. Place in refrigerator.

When ready to serve, slowly pour ginger ale into Kool-Aid mixture; add Gummy Worms.

Crock Pot Apple Butter

Apple Butter is so easy to make, why not make up a batch in your crock pot this fall? Store your apple butter in the refrigerator, or freeze in air-tight plastic containers (leave about 1/4 inch of space between apple butter and top of container).

You will need:

3 quarts apples, peeled, cored and sliced thin

2 teaspoons ground cinnamon

3 cups of sugar

1/2 teaspoon ground cloves

Place your apples in a 5-quart crock pot.

With heat set to high, let apples cook overnight.

The following morning, add sugar, ground cinnamon and ground cloves.

Turn the heat to low setting and allow to cook for 8 to 12 hours.

Ready! Eat!

Crock Pot Chicken and Swiss

My crock pot is one of my best friends. I love that I can throw all my ingredients into it, forget about it, and return home later to the aroma of a delicious dinner waiting for me. And, I've only dirtied ONE dish!

Here's a great comfort food chicken dish -

Ingredients:

3 large chicken breasts

1 can cream of chicken soup

1 cup chicken broth

1 cup swiss cheese, shredded

1 cup baby carrots

salt and pepper to taste

Place chicken breasts in crock pot. In a bowl, mix together remaining ingredients; pour mixture over chicken. Cook on low for 8 hours.

Brownie Stir-Ins

Whether you start out with a brownie mix from the store or using your family's favorite homemade brownie recipe, there are so many options as far as stir-ins go. Instead of chocolate chips or chopped walnuts, try any one of these for a yummy change!

Junior Mints

Reese's Peanut Butter Cups, chopped

Craisins

Raisinettes

Miniature marshmallows

Cashews

1/4 teaspoon cayenne pepper

butterscotch chips

sliced bananas

Maraschino cherries

Snickers bar, chopped

chocoate covered peanuts

instant espresso powder, 1 tablespoon

coconut

salted mixed nuts

toasted sunflower seeds

salted pretzel sticks

Fold in any of the above stir-ins as the last step before spreading the brownie batter into the baking dish.

Swiss Cheese Fondue

Impress your guest(s) with a bottle of nice wine, a fondue pot with delicious Swiss cheese fondue, and squares of crusty bread!

Ingredients:

1 medium garlic clove

1 1/2 cups dry white wine

1 pound shredded Swiss cheese

1 teaspoon Tabasco sauce

dash ground nutmeg

crusty bread for dipping

Instructions:

Rub the entire inside of fondue pot with garlic clove - don't miss a spot!

Set pot to low heat and pour in wine.

Let wine warm thoroughly; add shredded Swiss cheese.

Stir constantly until the cheese is melted.

Cook for 2 minutes (continue to stir); then stir in nutmeg and Tabasco sauce.

Serve with crusty bread.

Cinnamon Applesauce

Applesauce from the store is just, well, applesauce from the store. Make it special - make it yourself.

I pulsate my cooked apples in the blender for just a few seconds, as I like it somewhat chunky. If you wish, pulsate until the applesauce is completely smooth. Also, adjust the sugar, cinnamon and lemon juice to your liking.

I prefer Mcintosh apples for applesauce. But Granny Smith is also a good choice.

Ingredients:

3 to 3 1/2 lbs peeled, cored and quartered apples

2 tablespoons lemon juice

3 inches of cinnamon stick

1/4 cup dark brown sugar

1/4 cup white granulated sugar

1/2 cup water

1/2 teaspoon salt

Directions:

Into a large pot, add all ingredients; cover and bring to a boil

Lower heat - simmer for 20 minutes.

Remove applesauce from heat; remove cinnamon stick.

After sauce slightly cools, pour into blender and pulsate a few seconds (longer for really smooth applesauce).

Ready to serve!

Store left-overs in refrigerator or freeze in plastic air-tight containers.

FUN: add green food coloring before freezing and serve during Christmas dinner.

Blueberry Cheddar Crisp

• This Blueberry Cheddar Crisp won't heat up the kitchen - it's baked in the microwave. So, you don't have to wait for cooler weather to enjoy a Crisp.
• Cheddar cheese gives this Crisp that something special.

Ingredients:

• 5 cups blueberries, fresh or frozen
• 1/3 cup sugar
• 2 tablespoons all-purpose flour
• 1 tablespoon lemon juice
• 1/4 teaspoon salt
• FILLING:
• 4 ounces mild cheddar cheese, shredded
• 1/4 cup sugar
• 1 egg
• 1 tablespoon all-purpose flour
• 1 tablespoon milk
• 
  
• topping:
• 3/4 cup quick-cooking oats
• 2/3 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 teaspoon ground cinnamon
• 5 tablespoons cold butter

Directions:

• 
  
• In a 2-qt. microwave-safe dish, mix together the 1/3 cup sugar, 2 tablespoons flour, 1 tablespoon lemon juice and 1/4 teaspoon salt.
• Microwave, uncovered, on high for 8 minutes, stirring once half way through.
• In a mixing bowl, using electric mixer, beat shredded cheese, 1/4 cup sugar, egg, 1 tablespoon flour and milk; beat until smooth.
• Spread cheese mixture evenly over blueberry mixture.
• In a bowl, combine together all of the topping ingredients except for butter. Once ingredients are well combined, cut in the butter and work it until crumbly.
• Sprinkle the topping over cheese mixture.
• Microwave, uncovered, on high for 6 minutes.
• Serve warm with a scoop of vanilla ice cream!

Cheese Ball with Sesame Seeds

• My cheese ball with sesame seeds and assorted crackers is a good appetizer to serve with wine to your guests - and little fuss to prepare.

Ingredients:

• 2 (8 ounce) packages cream cheese, softened
• 1 cup crumbled blue cheese
• 1 cup shredded sharp Cheddar cheese
• 1/4 cup onion, finely chopped
• 1 tablespoon tabasco sauce
• 1 tablespoon Worcestershire sauce
• 1 cup toasted sesame seeds

Directions:

• In a bowl, combine the cream cheese, blue cheese, Cheddar cheese, onion, tabasco sauce and Worcestershire sauce. Shape into a ball and wrap in saran wrap; place in refrigerator at least 4 hours.
• When cheese ball is firm, spread toasted sunflower seeds on a baking sheet; roll cheese ball until coated well.
• That's it -- ready to serve with your favorite crackers
• 
  
• The next day, gather the cream cheese mixture into a ball. Spread the walnuts out on a dinner plate. Roll the cheese ball in nuts until coated. Refrigerate or serve immediately.

Yolk Haters Egg Salad

Not everyone appreciates the taste of an egg yolk; give that part to your spouse, the family pet or toss away, and make yourself an egg salad sandwich with just the egg whites. Just be sure to add some paprika for color.

Ingredients:

4 hard boiled eggs -- yolks discarded!

2 tablespoons lite Ranch dressing

lite mayonnaise

1/8 teaspoon paprika

3 tablespoons sweet onion, finely chopped

salt and pepper to taste

Directions:

Chop cold egg whites very fine; mix in Ranch dressing; add mayonnaise one tablespoon at a time, until desired consistency.

Add remaining ingredients.

Spread on your favorite bread or crackers.

Marshmallow Fondant

Marshmallow fondant is the better alternative to the not-so-great tasting regular fondant. It is easy to work with and it actually gets eaten!

If you love cake decorating, or want to learn, a good place to start is with my Baby Shower Cupcakes. They are surprisingly easy to do and they are a HUGE hit!

Click on the article link for directions on how to make these adorable cupcakes -- Marshmallow fondant recipe is also included.

http://www.associatedcontent.com/article/2032432/baby_shower_cupcakes_made_with_marshmallow.html

English Muffin Pizza

English Muffin Pizzas are great for lunch. Split one muffin in half for each serving. Top with ham and pineapple, chicken, pepperoni, veggies, whatever... I love to make these with extra sharp cheddar cheese. But I would be embarrassed to tell you how many I can eat at one sitting!

Ingredients:

(for one)

1 english muffin, split in half

6 tablespoons bottled pizza sauce

your favorite toppings

shredded or slices of cheese

Directions:

Set oven to broil.

Place the halved english muffins on baking sheet.

Spoon pizza sauce over muffins; arrange toppings over sauce and cover with cheese.

Broil 3 to 5 minutes, until cheese is bubbly and edge of english muffin is golden brown.

Chicken and Dumplings With Help From Bisquick

I clipped this Chicken and Dumplings recipe from a magazine years ago. It is the best one I've ever tasted. But I do cheat a little - I don't mess around with homemade dumplings - why bother when Bisquick is just as good?

Ingredients:

4 1/2 to 5 pounds boneless, skinless chicken breasts, halved

1 cup flour

2 teaspoons salt

2 teaspoons paprika

1/4 teaspoon pepper

butter

1 cup warm water

Gravy -- 3 tablespoons flour

milk

Dumplings -- make according to Bisquick package directions

Instructions

Rinse chicken breasts and pat dry.

Into a gallon- sized ziplock freezer bag, add flour, salt, paprika and pepper; shake well.

Put chicken into bag and shake until well coated.

Place thin layer of butter in large Dutch oven. With heat set to medium, add chicken and cook until browned, turning once; drain, reserving fat.

Add water to Dutch oven; cover and simmer to 2 hours, or until chicken is fork tender and thoroughly cooked (adding more water if necessary).

Remove chicken to make gravy.

For gravy, in a skillet, heat 3 tablespoons reserved fat; blend in flour; cook over low heat, stirring until mixture is smooth and bubbly; remove from heat.

Add enough milk to the reserved liquid from the Dutch oven to measure 3 cups; pour the 3 cups liquid into skillet; heat till boiling; boil and stir for 1 minute.

Place chicken in gravy.

Make dumplings (Bisquick recipe); drop by spoonfuls onto hot chicken. Cook uncovered for 10 minutes.

Uncover and cook for addition 10 to 15 minutes.

Cranberry and marshmallow fruit salad

You just might be able to get kids to eat this fruit salad; the marshmallow lovin' kids, at least.

Little tartness from the cranberry sauce - little sweet from the mini marshmallows.

Make this in under five minutes!

Ingredients

1 can (16 ounce) whole-berry cranberry sauce

1 can (8 ounce) crushed pineapple, drained well

1 can (11 ounce) mandarin oranges, drained well

1 cup miniature marshmallows

optional - 1/4 cup chopped walnuts

Directions

In mixing bowl, stir to combine cranberry sauce, crushed pineapple and mandarin oranges; fold in miniature marshmallows and chopped walnuts; transfer to serving dish. Store any leftovers in refrigerator.

Note -- This makes a nice fruit salad at Christmas time; instead of white miniature marshmallows, use green... you've already got your red from the cranberry sauce!

Slow Cooker Beef Stew

Spend 15 minutes preparing this beef stew in the morning, place all ingredients in your slow cooker, go about your day, and come home to the inviting aroma of beef stew!

Ingredients

1 pound stewing beef; bite-sized pieces

2 medium potatoes, cubed

1 large onion, sliced

1 garlic clove, minced

2 large carrots, sliced

1/2 cup green beans, fresh or frozen

1/2 cup peas, fresh or frozen

1/2 cup corn, fresh or frozen

1/4 teaspoon salt

1/4 teaspoon pepper

4 cups canned beef broth

1 envelope beef gravy mix

1 cup water

Directions

In a saucepan, stir together the beef gravy mix and 1 cup water; heat till slightly thickens; pour into slow cooker.

Add remaining ingredients with gravy.

Cover slow cooker; cook on low for 8 - 10 hours.

Try this beef stew over baking powder biscuits! Yum!

Fruity Popsicles

It's so easy to make your own fruity healthy Popsicles, there really is no reason to not do so! Keep these on hand for the kids - you'll know when they reach for one of these Popsicles they are treating themselves to something that is actually GOOD for them!

Following is two recipes that you can exchange with other fruits and fruit juices (one requires yogurt). Use Tupperware or Rubbermaid containers.

Banana Popsicles

3 cups pineapple-banana juice

1 small banana

By hand, mash the banana VERY well and combine with juice. Place in Tupperware or Rubbermaid Popsicle containers, leaving a small amount of space on top; cover with the Popsicle lid; freeze.

Fruity Yogurt Popsicles

2 cups vanilla yogurt

1 cup mashed raspberries

3/4 cup orange juice

Blend the raspberries in a blender; add vanilla yogurt and orange juice; blend a few more seconds. Pour into the freezer containers, leaving small space on top; cover and freeze.

Ridiculously Easy Raspberry Jam

Forget the complicated raspberry jam recipes! I've got the more simple version.

Raspberry jam is the easiest of jams to can, because you don't NEED Certo - jelly you do, so don't leave it out if you go on to make raspberry jelly!

You will end up with about 5 half pint jars of great tasting jam by following this recipe.

Before we get started, here's a huge time saver - NO hot water bath either! It's not necessary - trust me, I've been making jam for several years. Instead, do this - Just prior to pouring your raspberry jam into the jars, have the lids soaking in a bowl of REALLY HOT water. And if you have a dishwasher, have your jars steamy hot as well - WEAR OVEN MITS to remove them. The rubber on the jar lids will "plump" up from sitting in the hot water. Plumping rubber and hot jars will ensure all your jars to seal, so skip the hot water bath - this is much easier! But the timing has to be just right! JUST before pouring your raspberry jam into the jars, the jars need to be very hot, as well as the jar lids. Keeping this in mind, let's go!!

What you need:

Raspberries (black or red) rinse the raspberries and pulsate in food processor or blender for a few seconds. You need enough to measure 4 cups of pulsated berries - place the 4 cups into a large pot.

Let raspberries reach a full rolling boil - stir - allow to boil for additional 2 minutes.

Add 4 cups granulated sugar - stir - boil for additional 4 minutes - reduce heat to medium - skim off foam from surface.

Add 1 tablespoon lemon juice - stir - bring jam to a slow boil.

Got your lids and jars readyper instructions above? Then ladle the jam into jars (one at a time). Fill to 1/4- inch from top of jar. Wipe any jam that may be on jar's rim with damp cloth.

Immediately take a lid out of the hot water and place on jar - screw band on tightly.

Repeat for next jar.

Now just sit back and wait for the "popping" sounds which tell you they have sealed!

Cream Cheese and Strawberry Jam Muffins

Cream cheese and strawberry jam are a great duo - especially when placed inside muffins.

Enjoy these at breakfast with a tall glass of milk or a hot cup of coffee.

If you wish, after removing them from the oven, dust with confectioners' sugar.

Ingredients:

6 ounces cream cheese, softened
1/4 cup confectioners' sugar
2 1/2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1 egg
1 1/4 cups milk
1/2 cup brown sugar
1/3 cup butter
3/4 teaspoon vanilla extract
1/4 cup strawberry jam

Directions:

Preheat oven to 375° F.

In a bowl, using electric mixer, beat the cheese and the confectioners' sugar until creamy.

In a separate bowl, combine flour, salt and baking powder.

In a third bowl (batter), beat on low speed, the egg, milk, brown sugar, butter and vanilla extract. Stir into the dry ingredients.

Spoon the batter into muffin cups - 1/2 full.

Top with approximately 1 1/2 tablespoon of the cream mixture; top 1 teaspoon of jam over top of cream mixture; spoon more batter over jam (2/3 full).

Bake for 20 minutes or until muffins tops are lightly golden brown. Cool in pan. Remove muffins and cool on a wire rack.

Tiny Meatballs Stroganoff

A little tweeking of my old Stroganoff recipe, I came up with this one today - tried it out on my son (and myself) for dinner tonight - it was a hit with both of us!

Ingredients:
1 1/2 pounds ground beef
1 egg
1 envelope Lipton onion soup mix, divided
1 (16 ounce) package wide egg noodles
2 tablespoons all-purpose flour
6 tablespoons water
1/2 teaspoon paprika
1/2 teaspoon ground black pepper
2 cans condensed cream of mushroom soup
1 (16 ounces) container sour cream

Directions:
Mix together the ground beef, egg and 1/2 package Lipton onion soup mix (shake the soup mix envelope well before opening); combine ingredients well to evenly distribute the onion soup mix.
Shape the ground beef mixture into tiny meatballs (about 25-28).
Fry meatballs in skillet at medium heat until thoroughly cooked; remove with slotted spoon; keeping about 3 tablespoons meat drippings into skillet, discard the rest.
Over medium heat, whisk flour with beef drippings; add remaining onion soup mix, water, paprika and pepper, continuing to whisk.
When mixture begins to thicken, add mushroom soup; stir to combine and remove from heat.

Cook egg noodles according to package directions; drain.

Return soup mixture to medium heat; add sour cream and stir to combine; add meatballs; cook for 5 minutes, stirring constantly - any longer than 5 minutes, your stroganoff will thin out. Remove from heat.

Serve over egg noodles.
* I didn't add salt to recipe, because for me there is enough salt in the Lipton onion soup mix.
* Fresh mushroom slices would be great added to this recipe also.

Zucchini Bread

The secret to making perfect zucchini bread is to squeeze most of the moisture out of the zucchini; after shredding (before measuring), place a handful of zucchini at a time in cheesecloth and squeeze the liquid from the zucchini; skipping this steps makes for soggy zucchini bread.

Ingredients:
3 cups all-purpose flour
1 teaspoon salt
1 tablespoon ground cinnamon
1/4 teaspoon ground nutmeg
1/ teaspoon baking soda
1/2 teaspoon baking powder
2 cups granulated sugar
1 cup butter, softened
3 eggs
1 1/4 tablespoons pure vanilla extract
2 cups zucchini (about 2 med), shredded
Optional:
1/2 cup chopped walnuts
1/2 cup raisins

Instructions:
Preheat oven to 350 degrees F.
Shred and squeeze liquid from zucchini as stated in introduction; set aside.
In a large bowl, combine flour, salt, cinnamon, nutmeg, baking soda and baking powder; set aside.
In a large mixing bowl, using electric mixer, beat for 2 to 3 minutes at medium speed, sugar, butter, eggs and vanilla.
Add flour mixture to creamed mixture. Reduce speed to low and beat for 2 minutes or until well combined.
By hand, fold in zucchini, walnuts and raisins.

Spread into 2 (8x4) loaf pans that have been sprayed with non-stick cooking spray.
Bake for 55 - 65 minutes, checking after 55 minutes for doneness - insert toothpick in middle of loaf - bread is done when toothpick comes out clean.

Cool for 10 minutes in loaf pans; remove from pans and cool completely on wire racks.

Pulled Pork Sandwiches With Coke

In the morning, put pork tenderloin, a can of Coke and a bottle of your favorite BBQ bottled sauce into the crock pot. Tonight - enjoy delicious pulled pork sandwiches! Got the time to make a BBQ sauce better than bottled? Try my BBQ sauce - warm and combine all the following ingredients - you will use the can of Coke regardless if using homemade BBQ sauce or bottled.

Ingredients:
1/4 cup molasses
1/4 cup ketchup
1/8 teaspoon paprika
1/8 teaspoon ground ginger
1 tablespoon meat tenderizer
1 tablespoon seasoned salt
1/8 teaspoon ground black pepper
2 tablespoons prepared mustard
1 teaspoon minced garlic
1/4 cup brown sugar
1/4 cup bottled steak sauce

Directions:
In a saucepan, add all ingredients; cook over medium heat, stirring until sauce is well combined and warmed thoroughly.
Place pork tenderloin in crock pot.
Pour Coke and BBQ sauce over pork tenderloin.
Cover and allow to cook in crock pot for 8 hours.
Shred the meat, which will be easy to do after cooking all day.
Put the shredded pork into sandwich rolls and serve.

Gluten Free Pancakes

Begin your morning with a good-for-you, gluten free pancake. Just add all ingredients together in a blender and you're good to go!

Ingredients:
1/2 cup old fashioned oatmeal
1/4 cup low-fat cottage cheese
4 egg whites
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon orange zest
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg

Directions:
In a blender, add all ingredients; blend until smooth.
Spray griddle with non-stick cooking spray.
Scoop batter (about 1/4 cup for each pancake) onto hot griddle (medium heat).
Cook until underside is golden brown; flip and cook until bottom is the same golden brown as top.

Meatloaf With Hidden Veggies

This meatloaf was one of the only ways I could get my daughter to eat her vegetables when she was young. Your kids will have no idea this is good for them! If they can't see it, it isn't there, right?

Ingredients:
1 1/2 pounds ground beef
2 eggs, beaten
1/2 cup ketchup
3/4 cup Italian-seasoned dry bread crumbs
2 tablespoons brown sugar
1 cup pureed vegetables, (food processor or blender) (I use 1/2 cup carrots and 1/2 cup broccoli)
1 (6 ounce) can French-fried onions
dash of salt and pepper

Directions:
Preheat oven to 350 degrees F
In a large mixing bowl, combine ground beef, eggs, 1/4 cup ketchup, bread crumbs, blended vegetables, French-fried onions, salt and pepper.
Shape into loaf and fit into a 9 x 5 inch loaf pan.
Bake, covered loosely with foil, at 350 degrees F for 50 to 60 minutes.
Remove foil; spread 1/4 cup ketchup over meatloaf and bake additional 15 minutes.

What the kids don't know won't hurt 'em!

Grape and Lemon Make Blue

A layer of blue, another layer of red, topped with white and you have an easy 4th of July dessert.

Ingredients:
1 box (3 ounce) grape gelatin
1 box (3 ounce) lemon jello
2 cups hot water
4 cups strawberries, sliced
8 ounces whipped topping

Directions:
Mix together grape and yellow gelatin with hot water - to make blue.
Pour into a clear glass serving dish.
Refrigerate until firm.
Arrange sliced strawberries over top of gelatin.
Top with whipped topping.

Here's another easy to make 4th of July idea:
4th of July Cupcakes...
Prepare cupcakes using a packaged cake mix.
Mix Wilton blue food coloring paste (end of a toothpick's worth of coloring) into a container of buttercream icing.
Put icing into an icing decorator bag attached with a large star tip and top each cupcake. Sprinkle with red, white and blue candies.

Skillet Noodle Pizza

Kids really love this for dinner!
I've made this skillet dinner from time-to-time for years, but can take no credit for the good taste. The recipe is from Women's Day magazine, 1996. I don't add or take away any ingredients; it's perfect just the way it is. Just wanted to share!

Ingredients:
8 cups water
4 packages Ramen Noodles, any flavor (I use chicken)
1 tablespoon olive oil
1 cup spaghetti sauce
4 ounces mozzarella cheese, shredded (1 cup)
17 slices pepperoni, cut into 1/4- inch strips
1/2 teaspoon dried oregano

Directions:
Heat broiler of oven.
Bring water to boil in a 2 1/2 to 3 1/2- quart pot; add noodles and cook, stirring occasionally (3 minutes or until tender); drain in colander.
Heat olive oil in a large skillet.
When hot, add noodles and press evenly to cover bottom of pan; cook 2 minutes or until underneath is browned.
Spread sauce over noodles, then sprinkle with cheese, pepperoni and oregano.

(if skillet handle is wood or any material that can't hold up to the heat of broiler, wrap it in a double layer of foil to prevent handle from scorching)

Broil 4 to 5 inches from heat source 2 minutes or until top is bubbly and cheese starts to brown.
Let cool about 5 minutes before cutting in wedges to serve.

source: Woman's Day 3/12/96

Making Whipped Cream

I found a nice, simply explained YouTube video on "how to make whipped cream." If you haven't made homemade whipped cream and would like to give it a try, you need to see this video. The demonstrator tells and shows exactly what stage to add your sugar, cocoa powder or extracts.

I suggest trying colored whipped cream. Add colored sugar crystals and vanilla extract to the whipped cream at the right stage - which you will learn in this YouTube.

To make your own sugar crystals:
In a small plastic container, add granulated sugar and a few drops of liquid food coloring. Cover the container and vigorously shake until the sugar is uniformly colored. Easy! Here is the YouTube link...
http://www.youtube.com/watch?v=f2fFcjwvTWs

How to Grill Corn on the Cob

Corn on the cob tastes great any way you cook it, but my absolute favorite is grilling it over hot coals or on a gas grill. Preparation is easy and there is just something special about corn on the cob hot off the grill!

Ingredients:
8 ears of corn
1/3 cup butter, melted
seasoned salt, or garlic salt, to taste

Directions:
Peel back husks on the ears of corn, but DON'T remove; pull out as much of the corn silk as possible; smooth husks back into starting position:)
Soak ears of corn (husks included) in a kettle of water for approximately 2 hours.
Remove from kettle and let drain a few minutes.
Cook over grill for 30 minutes, turning every 5 minutes.
Check corn for tenderness; cook longer if necessary

Just before serving melt the butter with your choice of salt.
Peel back the husks and drizzle butter over.

Nutella Lovers French Toast

If you love french toast and creamy chocolaty Nutella, put them together for scrumptious french toast sandwiches. Top with maple syrup or your favorite fruit and whipped cream. Everyone loves this breakfast. I like it for dinner too!

Ingredients:
6 slices white bread
3 large eggs
3/4 cup milk
1 tablespoon honey, warmed
1 teaspoon pure vanilla extract powdered sugar
Nutella (warm it in microwave to make it easier to drizzle)

Directions: Whisk eggs together with milk; add warmed honey and vanilla extract; whisk again. Melt butter in griddle that has been set to medium heat. Dip each slice of bread (both sides) into the liquid mixture. Fry all six slices of bread on griddle until bottom sides of bread are golden brown. Flip all six slices of bread; drizzle Nutella generously over top of three cooked slices of bread; cover with remaining three cooked slices after all are golden brown underneath.

Now what you have are 3 delicious Nutella French Toast Sandwiches! Mmmm.... top with powdered sugar. If you really want to, you can pour maple syrup over it, or give it a dollop of whipped cream, or spoon sliced strawberries over, but I prefer to drizzle a little extra Nutella over mine.

See recipes for desserts made with fresh lemons!

http://www.associatedcontent.com/article/1830925/summer_desserts_made_with_fresh_lemons.html

Blue Roast Beef Sandwiches

This is an easy to assemble, make-and-take sandwich, perfect for a picnic in the park!

Ingredients: (4 sandwiches)
8 slices whole wheat bread
mayonnaise
1 pound deli roast beef, thinly sliced
1/2 cup crumbled blue cheese
4 slices mozzarella cheese

Directions:
Spread each slice of bread with mayonnaise. I like about 2 tablespoons on each slice (I'm a condiment lover).
Separate the roast beef and crumbled blue cheese into fourths.
Layer with roast beef - crumbled blue cheese - mozzarella cheese.
Now taste your new favorite sandwich!

Make the Blue Roast Beef Sandwich even better with caramelized onions
http://www.ehow.com/how_5097085_caramelize-onion.html

Fruit Lovers Smoothie

Begin your morning right with this vitamin packed delicious fruit smoothie! Made with a hint of tangy with added orange juice. See variations at end of recipe.

Ingredients:
1 banana, peeled and sliced
1/2 cup blueberries
1 cup strawberries
1/2 cup orange juice
1 cup ice cubes
1 (8 ounce) container vanilla flavored yogurt

Directions:
In blender, add all ingredients except for yogurt; blend on high speed until smooth; add vanilla yogurt; blend on low speed approximately 10 seconds.
Pour immediately into small individual glasses.

Variations: Substitute orange juice with pineapple-banana blend juice - Substitute strawberries for raspberries. It's all good:)

Meat Sauce for Hots

Meat sauce made a little spicy and tangy with chili powder and horseradish is the best topping for your grilled hot dogs... before spooning on the sauce, spread each side of the bun with prepared mustard!

Ingredients:
8 ounces ground beef
4 ounces ground pork
1/2 cup onion, diced
4 tablespoons horseradish
1 teaspoon garlic powder
1 can tomato soup
1/2 teaspoon chili powder (add extra if you like your sauce hot)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/4 cup dried bread crumbs

Directions:
In a large non-stick skillet, add ground beef, ground pork and onion. Over medium-high heat, fry until meat (breaking up until fine) is thoroughly cooked.
Reduce heat to low and add remaining ingredients; simmer for 30 minutes.

Low Fat Dip for Veggies

Make this guilt-free, low-fat dip and enjoy with a variety of vegetables. A good way to get kids to eat raw veggies!

Ingredients:
1 teaspoon salt
3/4 cup cucumber, peeled and diced small
4 ounces low-fat cream cheese, softened
4 ounces fat-free sour cream
1 clove garlic, minced
1/4 small onion, diced small
1 tablespoon chives
pepper to taste

Directions:
30 minutes before preparing dip, lay the diced cucumbers on paper towels and sprinkle with the salt to draw out excess liquid.
In a mixing bowl, add all ingredients and stir until well combined and smooth.
Refrigerate one hour before serving.
Serve with assorted veggies

Old Fashioned Lemonade

Take time to make homemade lemonade this summer. Sure, it isn't as quick as opening a can of concentrated or tearing a package open of a powdered mix, but sometimes you just want the real stuff, right?

Ingredients: 3/4 cup granulated sugar (add 1/4 cup more if you like yours sweeter) 5 cups water 1 cup lemon juice

Directions: Heat the sugar and ONE cup water in a saucepan until the sugar is completely dissolved.

Meanwhile, using a juicer, extract juice from enough lemons to get 1 cup of juice (5 or 6 lemons).

Add the dissolved sugar water and lemon juice into a pitcher.

Add the remaining 4 cups cold water; refrigerate one hour.

Pour into glasses filled with ice.

Lemon Cheese Bars

This lemon cheese bar recipe has a bottom crust made with a cake mix. It's creamy taste is so good, yet easy to prepare. Either top with the remaining crumbs used for the crust or dust with confectioners' sugar.

Ingredients:

1 box lemon cake mix with pudding

2 eggs, divided

1/3 cup vegetable oil

1 (8 ounce) package cream cheese, softened

1/3 cup granulated sugar

1 1/2 teaspoons lemon juice

Directions:

Preheat oven to 350 degrees F.

In a bowl, mix cake mix, 1 egg and oil; work until crumbly; reserve one cup.

Pat remaining mixture lightly into ungreased 13 x 9 x 2- inch baking pan.

Beat cream cheese, sugar, lemon juice and 1 egg until light and smooth; spread over crust.

Sprinkle reserved crumb mixture over top - or omit this step if you choose to dust confectioners' sugar over cooled bars.

Bake for 15 minutes; cool; cut into 16 bars.