Brown Sugar Meat Loaf

½ cup brown sugar...

½ cup ketchup

1½ pounds meatloaf mix (equal parts ground beef, ground veal and ground lamb, although all ground beef will work fine too)

2 eggs, beaten

¾ cup milk

½ cup chopped onion

¾ cup bread crumbs

Preheat oven to 375.

Pour the brown sugar into a 9x5 loaf pan and press it into the bottom. Spread the ketchup on top of the sugar.

Mix all remaining ingredients together and press into the loaf pan on top of the ketchup.

Bake for one hour. Remove from oven and pour juices into a bowl. Discard juice and let meatloaf rest for 10 minutes.

Invert loaf onto a platter or cutting board, slice it up and serve

Coconut Cream Pie

Ingredients :

1 10-inch baked pie crust

Filling:

1-1/2 cups toasted coconut shreds

2 cups half-and-half

1/2 cup sugar

3 large eggs

1 teaspoon vanilla extract

Topping:

2 cups heavy cream

1 tablespoon vanilla

Optional:

White chocolate shavings or toasted coconut

Directions :

Place the coconut shreds in the pie shell.

Place the pie shell on a baking pan lined with foil and coated with cooking spray.

Whisk together the half-and-half, sugar, eggs and vanilla and pour the mixture over the coconut.

Bake the pie for 35 minutes or until golden on top, puffy around the edges, and firm in the center. Cool completely before topping.

For the topping, combine the cream, sugar, and vanilla and whip until stiff peaks form. Spread the topping evenly over the pie. Garnish with white chocolate shavings or coconut.

Quick Southern Pimento Cheese

Ingredients

• 1 cup sharp cheddar cheese shredded
• 1 cup white cheddar cheese shredded
• 1 box (8 ounces) cream cheese
• 1/2 cup mayo OR Miracle Whip
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon dry mustard
• 1/2 teaspoon ground cayenne pepper
• 2 teaspoons Worcestershire sauce
• 1 (4 ounce) jar diced pimentos drained
• Salt & pepper to taste

Instructions

1. In stand mixer using paddle attachment beat cheddar cheeses, cream cheese, mayo, garlic powder, onion powder, dry mustard, cayenne pepper, Worcestershire sauce, mirin (optional) and pimentos. Season with salt & pepper to taste.
2. Serve with celery, carrots, crackers or crostini.

Apple Wontons with Caramel Dipping Sauce

Apple Wontons with Caramel Dipping Sauce

Ingredients

• 1 (21 ounce) can apple pie filling
• 24-30 wonton wrappers
• Vegetable oil
• 2 tablespoons butter
• 1/4 cup whipping cream
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla

Instructions

1. Empty can of pie filling on a plastic cutting board and coarsely chop apples in 1/2 to 1/3's. Scoop chopped up apples and filling into bowl. Place tablespoon of filling in center of wonton. Moisten four corners of the wonton lightly with water on fingertip and bring up four corners and pinch together. Do not worry about gaps. Continue until all the wontons are full.
2. Pour oil to a depth of about one inch in heavy stockpot. Heat to 350 degrees. Working in batches using tongs place apple wontons in oil pinched sides up. Cook 60-90 seconds or until golden brown. Remove from oil and place on paper towels pinched sides down to drain.
3. Add butter, whipping cream, brown sugar and vanilla to saucepan over low heat. Cook until brown sugar is dissolved and sauce is combined & warm; stirring frequently.
4. Serve sauce with apple wontons.

Notes

Keep extra wontons covered with moistened paper towels while you are working.

Sopapilla Cheesecake

Ingredients:
1/4 cup butter (melted)
2 (8oz) packages cream cheese (softened)
2 cans Pillsbury crescent rolls
1 teaspoon vanilla
Cinnamon & sugar (1 tablespoon cinnamon to 4 tablespoons sugar)
1 cup sugar

Directions:
Unroll and spread 1 can crescent rolls on bottom of un-greased 9×13 pan. Press all the seams together.
Combine softened cream cheese, sugar, and vanilla. Spread mixture over crescent rolls.
Unroll and spread remaining crescent rolls over mixture. I found that rolling it out on a piece of parchment paper and then flipping it over onto the cream cheese mixture worked well.
Spread melted butter over the top and sprinkle with cinnamon and sugar.
Bake at 350 degrees for 20-30 minutes

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Bundt Cake Breakfast

Bundt Cake breakfast

1 cup diced Ham
2 c tater tots…still frozen
1 dozen whisked eggs
1 can (8) Pilsbury Grands biscuits..diced up (raw)
2 c. Cheese…your choice…I used Cheddar
1/4 c milk
All mixed together. Put in greased bundt pan. Bake on 400 degrees for 45 mins. When done flip onto platter and cut and serve

PEACHES AND CREAM BARS

Ingredients

Crust and Topping

• 3 cups all purpose flour
• 1½ cups sugar
• ¼ teaspoon salt
• 1½ cups (3 sticks) unsalted butter, chilled

Filling

• 4 large eggs
• 2 cups sugar
• 1 cup sour cream
• ¾ cup all purpose flour
• pinch of salt
• 2 pounds peaches, pitted and sliced thin*

Instructions

1. Preheat the oven to 350ºF. Grease a 9×13-inch pan with cooking spray; set aside.
2. In the bowl of a mixer, combine the flour, sugar, and salt. Mix with the paddle attachment until combined. Cut the butter into small pieces and add in a few at a time. Mix until the butter is evenly combined and the mixture appears crumbly. (This can also be done by hand with a pastry cutter or with a fork.)
3. Take out 1½ cups of the mixture and set aside. Press the remaining mixture into the prepared pan. Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool for at least 10 minutes.
4. In a large bowl, whisk together the eggs and sugar. Add in the sour cream, flour and salt. Fold in the sliced peaches. Pour over the cooked crust. Take the remaining 1½ cups of the dry mixture and sprinkle over the top of the peaches. Bake until the top is lightly browned and the filling is set, 45 to 50 minutes. Cool at least 1 hour before cutting into bars. (I find that these slice much better after they have been refrigerated for a couple of hours.)
5. Store in the refrigerator.