Glazed Mini Meatloaves

My hubby is not a huge fan of meatloaf, so I don’t make it too often. I found this recipe and saw they were mini meatloaves, so I thought maybe he would like them better. Not so much. But I enjoyed them, very much!

for the meatloaf:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)


1/4 cup milk
1/3 cup minced fresh parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoons oil (I used canola oil)
Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar
DIRECTIONS

preheat your oven to 425 degrees.

Stir cracker crumbs,

milk,

parsley,

Worcestershire sauce,

egg,

mustard,

onion powder,

garlic powder, salt, pepper

together in a medium bowl.

Add the ground turkey

and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans

now make the glaze

grab a small boil and add ketchup

brown sugar

cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot


Recipe:

for the meatloaves:
2/3 cup crushed saltine crackers (about 17-20 saltine crackers)
1/4 cup milk
1/3 cup minced fresh flat leaf Italian parsley
3 tablespoons Worcestershire sauce
1 large egg
1 1/2 tablespoons Dijon mustard
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1 1/2 pounds ground turkey (you could use beef)
2 teaspoon canola oil

Glaze:
1/2 cup ketchup
1/4 cup packed light brown sugar
4 teaspoons cider vinegar

preheat your oven to 425 degrees.

Stir cracker crumbs, milk, parsley, Worcestershire sauce, egg, mustard, onion powder, garlic powder, salt, pepper together in a medium bowl.

Add the ground turkey and combine everything together

Shape the meat into little oval loaves

Heat oil in large skillet over medium heat until the oil is nice and hot.

Add meatloaves, leaving room and not over crowding them (so not touching) and brown them on all sides. So one side about 3 minutes and then carefully flip them over and brown for about 3 minutes for a total of about 6 minutes

Transfer mini meatloaves to foil baking pans now make the glaze

grab a small boil and add ketchup, brown sugar, cider vinegar

stir everything together

Now add the same amount of glaze over the top of each meatloaf

Bake the meatloaves 18-20 minutes, or until the center of the loaf is 160 degrees

once they are done, pull the loaves out of the oven and let them cool for a few minutes

Remove loaf from pan and serve nice and hot

Ham & Cheese Skillet al la Jamie

So when I was a kid we would go to Village Inn and they had this skillet and it was called the Ham & Cheese skillet, So when I would go I would get it every time. It was potatoes, ham, onion, cheese and topped with eggs cooked the way you liked (scrabbled of course). So I recreated this skillet at home many times, and here is another version of it…

So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
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Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
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then you will also need:
One onion, chopped into small chunks
green bell pepper, chopped into small chunks
ham steak, chopped into small chunks
Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
extra sharp cheddar cheese, grated
5 eggs
vegetable oil
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so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
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let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
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season them, to taste with the Cajun seasoning
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you can never have too much cajun seasoning
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then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
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stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
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next add in the chopped ham
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stir the ham in with the potatoes and onion
Now add in the chopped green bell pepper
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stir everything together

let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender

while that cooks, go ahead and grab a medium bowl and crack your eggs in it
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Now add a little milk to the eggs, and salt and pepper, to taste
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whip everything together.

now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
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scrabble the eggs. I like mine nice and light and fluffy and a little runny
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once the potatoes are cooked and the eggs are done

grab a plate and add desired amount of potatoes and then top with some eggs

and grate desired amount of cheese over the top
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and eat up!
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Recipe

  • So start with potatoes, I had Russet Potatoes, but Red or yellow potatoes work too…
  • Peel and wash the potatoes, I ended up with about 6 potatoes, then chop them into bite size chunks
  • then you will also need:
  • One onion, chopped into small chunks
  • green bell pepper, chopped into small chunks
  • ham steak, chopped into small chunks
  • Cajun seasoning (or you could just use salt & pepper or garlic salt, whatever you like)
  • extra sharp cheddar cheese, grated
  • 5 eggs
  • vegetable oil
  • so start with grabbing a large skillet and heat your burner to medium heat and coat the bottom of the pan with the oil
  • let the oil warm up a little 1-2 minutes, then add in your chopped potatoes
  • season them, to taste with the Cajun seasoning
  • you can never have too much Cajun seasoning
  • then add in the chopped onion (I had to change skillets at this point because the skillet I was using the potatoes stuck too, so I switched to my cast iron skillet)
  • stir the onion in with the potato and let cook 5-7 minutes, until onions are translucent
  • next add in the chopped ham
  • stir the ham in with the potatoes and onion
  • Now add in the chopped green bell pepper
  • stir everything together
  • let everything cook together for 12-15 minutes, stirring and flipping everything occasionally, making sure everything is cooked, and that the potatoes are nice and fork tender
  • while that cooks, go ahead and grab a medium bowl and crack your eggs in it
  • Now add a little milk to the eggs, and salt and pepper, to taste
  • whip everything together.
  • now grab a medium, non stick skillet and heat that to medium low heat, coat the bottom of the pan with about a tbsp of butter, then add the eggs in
  • scrabble the eggs. I like mine nice and light and fluffy and a little runny
  • once the potatoes are cooked and the eggs are done
  • grab a plate and add desired amount of potatoes and then top with some eggs
  • and grate desired amount of cheese over the top
  • and eat up!

Oven-Baked Blueberry Pancake

Found this recipe on pinterest! I LOVE Pinterest! It’s my go to place and inspiration for recipes and cooking!

Recipe

1 cup all-purpose flour
3 tablespoons + 1 teaspoon granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon kosher salt
3/4 cup milk
1 large egg
2 tablespoons butter, melted, + 1 tablespoon for pan
1 cup blueberries
Powder sugar, for serving
Maple syrup, for serving

Preheat your oven to 375 degrees. Put a 10-inch cast-iron skillet or a nonstick oven safe pan in oven. Set in the oven and get nice and hot. In a medium bowl Add flour,

3 tablespoons granulated sugar,

baking powder, and salt in a bowl.

and whisk everything together.
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Then grab another medium bowl and whisk the milk,

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egg
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and melted butter in

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Then add the milk mixture to the flour mixture

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and whisk it until just combined.
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Now grab the skillet from the oven and add in the remaining 1 tablespoon of butter. DSC_0288-1

Swirl it around so that it coats the bottom of the whole pan.

Then Pour the batter in the hot pan.
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Then add the blueberries, sprinkle them evenly over the batter, then sprinkle the remaining teaspoon of sugar over the batter and blueberries
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Now place the pan back in the oven and bake for 25 minutes or until golden brown and baked all the way through

Once the pancake is done baking remove the pan from the oven and let it cool for about 7 minutes
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then dust the top with powder sugar

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and serve up nice and hot with syrup

  • 1 cup all-purpose flour
  • 3 tablespoons + 1 teaspoon granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup milk
  • 1 large egg
  • 2 tablespoons butter, melted, + 1 tablespoon for pan
  • 1 cup blueberries
  • Powder sugar, for serving
  • Maple syrup, for serving
  • Preheat your oven to 375 degrees. Put a 10-inch cast-iron skillet or a nonstick oven safe pan in oven. Set in the oven and get nice and hot. In a medium bowl Add flour,
  • 3 tablespoons granulated sugar, baking powder, and salt in a bowl.
  • and whisk everything together.
  • Then grab another medium bowl and whisk the milk, egg and melted butter in
  • Then add the milk mixture to the flour mixture and whisk it until just combined.
  • Now grab the skillet from the oven and add in the remaining 1 tablespoon of butter.
  • Swirl it around so that it coats the bottom of the whole pan.
  • Then Pour the batter in the hot pan.
  • Then add the blueberries, sprinkle them evenly over the batter, then sprinkle the remaining teaspoon of sugar over the batter and blueberries
  • Now place the pan back in the oven and bake for 25 minutes or until golden brown and baked all the way through
  • Once the pancake is done baking remove the pan from the oven and let it cool for about 7 minutes then dust the top with powder sugar
  • and serve up nice and hot with syrup

Pancake Muffins with Sausage

Was looking online one day for a breakfast muffin besides blueberry muffins. So I found these…Recipe

(I tippled this recipe because I made it for a big crowd, so that’s why there are so many sausage links)

1/2 pound breakfast sausage, cooked and cut into small pieces
1 and 1/2 cups milk
4 tablespoons white vinegar
2 cups all-purpose flour
4 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 eggs
4 tablespoons butter, melted
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1 teaspoon vanilla
Maple syrup for drizzling
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Pre-heat your oven to 400 degrees.

Cook breakfast sausage
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and cut into small pieces.
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In a bowl combine milk
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with vinegar

and allow it to sit for 5 minutes.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.

Add in eggs, milk, vanilla and melted butter and stir to combine.
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Spray muffin tins with Pam non-stick cooking spray
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Fill each muffin cup 2/3 of the way full.
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place 1 sausage piece in the middle of each muffin cup with the batter
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Bake 15-16 minutes, or until done.

Drizzle with maple syrup and serve up nice and hot
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Recipe

  • 1/2 pound breakfast sausage, cooked and cut into small pieces
  • 1 and 1/2 cups milk
  • 4 tablespoons white vinegar
  • 2 cups all-purpose flour
  • 4 tablespoons white sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 teaspoon vanilla
  • Maple syrup for drizzling
  • Pre-heat your oven to 400 degrees.
  • Cook breakfast sausage
  • and cut into small pieces.
  • In a bowl combine milk with vinegar and allow it to sit for 5 minutes.
  • In a large bowl sift together flour, sugar, baking powder, baking soda and salt.
  • Add in eggs, milk, vanilla and melted butter and stir to combine.
  • Spray muffin tins with Pam non-stick cooking spray
  • Fill each muffin cup 2/3 of the way full.
  • place 1 sausage piece in the middle of each muffin cup with the batter
  • Bake 15-16 minutes, or until done.
  • Drizzle with maple syrup and serve up nice and hot

Pizza Puffs

Recipe #GIMMESOMEOVEN

Whenever I make this recipe I never do just 1 batch, I always double or triple it.

(so this is the recipe doubled for you)

For the original recipe go here

1 1/2 cups flour
1 1/2 teaspoons baking powder
1 teaspoon dried oregano
1 1/2 cups milk (I used lactose free)
2 eggs
8 oz. mozzarella cheese, shredded (about 2 cups)
8 oz. pepperoni, diced (about 2 cups) (I used mini pepperonis)
2 cups pizza sauce (because I double sometimes triple dip) (homemade is ALWAYS best)
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Preheat your oven to 375 degrees. Grease two 24-cup mini muffin pans
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In a large bowl, whisk together the flour,
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baking powder
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and the oregano;
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Then whisk in the milk
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and eggs.
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Then add in the mozzarella
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and pepperonis
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I also added in 1/2 an onion, chopped up into small chunks
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Then I also added in chopped pancetta (about a cup)
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I also added in a teaspoon of garlic salt
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Then push the batter aside and let it hangout alone for 10 minutes, Don’t stir it yet, just let it hangout

Then after the 10 minutes stir everything together really well
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divide the batter among the mini-muffin cups
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Bake until puffed and golden, 20 to 25 minutes.
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Now for my sauce! (I don’t believe in store-bought sauce, when it’s SO easy to make)

So for my sauce I used:
29 oz can tomato sauce
6 oz can tomato paste
Salt & Pepper, to taste
Dried Herbs De Provence
Dried Basil
Onion Salt
Garlic Salt
Red Pepper flakes
2 garlic cloves, minced
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Start by mincing up your garlic
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Then grab a sauce pan and place it on burner and heat to medium heat

Then coat the bottom of the pan with a little olive oil
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add the minced garlic
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cook and stir garlic until there is a strong smell of garlic, or for about a minute

Then add the sauce
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Then add all the seasonings, (I didn’t measure any of these, I just did them on taste) (If I were to guess how much of each, I would say a teaspoon of each)
Dried Herbs De Provence
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Dried Basil
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Onion Salt
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Garlic Salt
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Red Pepper flakes
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Then add in the tomato paste
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and stir everything together
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Let simmer stirring occasionally for about 20-25 minutes.

Then serve a nice little bowl of sauce with your pizza puffs and dip away!
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Recipe

  • (so this is the recipe doubled for you)
  • 1 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon dried oregano
  • 1 1/2 cups milk (I used lactose free)
  • 2 eggs
  • 8 oz. mozzarella cheese, shredded (about 2 cups)
  • 8 oz. pepperoni, diced (about 2 cups) (I used mini pepperonis)
  • 2 cups pizza sauce (because I double sometimes triple dip) (homemade is ALWAYS best)
  • Preheat your oven to 375 degrees. Grease two 24-cup mini muffin pans
  • In a large bowl, whisk together the flour, baking powder and the oregano;
  • Then whisk in the milk and eggs.
  • Then add in the mozzarella
  • and pepperonis
  • I also added in 1/2 an onion, chopped up into small chunks
  • Then I also added in chopped pancetta (about a cup)
  • I also added in a teaspoon of garlic salt
  • Then push the batter aside and let it hangout alone for 10 minutes, Don’t stir it yet, just let it hangout
  • Then after the 10 minutes stir everything together really well
  • divide the batter among the mini-muffin cups
  • Bake until puffed and golden, 20 to 25 minutes.
  • Now for my sauce! (I don’t believe in store-bought sauce, when it’s SO easy to make)
  • So for my sauce I used:
  • 29 oz can tomato sauce
  • 6 oz can tomato paste
  • Salt & Pepper, to taste
  • Dried Herbs De Provence
  • Dried Basil
  • Onion Salt
  • Garlic Salt
  • Red Pepper flakes
  • 2 garlic cloves, minced
  • Start by mincing up your garlic
  • Then grab a sauce pan and place it on burner and heat to medium heat
  • Then coat the bottom of the pan with a little olive oil
  • add the minced garlic
  • cook and stir garlic until there is a strong smell of garlic, or for about a minute
  • Then add the sauce
  • Then add all the seasonings, (I didn’t measure any of these, I just did them on taste) (If I were to guess how much of each, I would say a teaspoon of each)
  • Dried Herbs De Provence
  • Dried Basil
  • Onion Salt
  • Garlic Salt
  • Red Pepper flakes
  • Then add in the tomato paste
  • and stir everything together
  • Let simmer stirring occasionally for about 20-25 minutes.
  • Then serve a nice little bowl of sauce with your pizza puffs and dip away!

BBQ Comfort Meatballs

Recipe adapted from The Pioneer Woman

FOR MEATBALLS
1-1/2 pound Ground Beef
3/4 cups Oats
1 cup Milk
3 Tbsp Very Finely Minced Onion
1-1/2 tsp Salt
Ground Black Pepper, to taste

TO COOK THE MEATBALLS
1 cup All-Purpose Flour (coating For Meatballs)
Canola Oil
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SAUCE
1 cup Ketchup
2 Tablespoons Sugar
3 Tablespoons Vinegar
2 Tablespoons Worcestershire
4 Tablespoons (to 6 Tablespoons) Onion
1 dash Tabasco
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Start by Preheating your oven to 350 degrees

Grab a medium bowl, and add in all the meatball ingredients

Start with Ground beef
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Then add the oats
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Onion
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then pour in the milk
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Then Season with Salt
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and pepper
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With your hands, nice and clean mix everything together really well
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then roll into medium small balls and place on a cookie sheet
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Once all the meatballs are rolled out and placed on your sheet pan, place the sheet pan in the freezer while you make the sauce for your meatballs
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Grab a small bowl and add in the ketchup
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sugar
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Vinegar
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Worcestershire sauce
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4-6 Tablespoons Onion
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1 dash Tabasco (I added in more, for a little extra kick)
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mix the sauce very well, and set aside

Now remove meatballs from freezer
and immediately dredge them in unseasoned flour
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Then grab a large skillet and turn burner to medium high heat and coat the bottom of the pan with canola oil,
then add the meatballs and brown them until they are just brown
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Then grab a medium/large baking dish and place the cooked meatballs into the baking dish

Grab the sauce you made earlier and pour a little spoonful of the sauce over each meatball
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make sure each meatball has plenty of sauce
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If you have any leftover sauce, just add it to all the meatballs
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now bake the meatballs at 350 degrees for 45 minutes.
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Serve nice and hot
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Recipe

  • FOR MEATBALLS
  • 1-1/2 pound Ground Beef
  • 3/4 cups Oats
  • 1 cup Milk
  • 3 Tbsp Very Finely Minced Onion
  • 1-1/2 tsp Salt
  • Ground Black Pepper, to taste
  • TO COOK THE MEATBALLS
  • 1 cup All-Purpose Flour (coating For Meatballs)
  • Canola Oil
  • SAUCE
  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco
  • Start by Preheating your oven to 350 degrees
  • Grab a medium bowl, and add in all the meatball ingredients
  • Start with Ground beef
  • Then add the oats
  • Onion
  • then pour in the milk
  • Then Season with Salt
  • and pepper
  • With your hands, nice and clean mix everything together really well
  • then roll into medium small balls and place on a cookie sheet
  • Once all the meatballs are rolled out and placed on your sheet pan, place the sheet pan in the freezer while you make the sauce for your meatballs
  • Grab a small bowl and add in the ketchup
  • sugar
  • Vinegar
  • Worcestershire sauce
  • 4-6 Tablespoons Onion
  • 1 dash Tabasco (I added in more, for a little extra kick)
  • mix the sauce very well, and set aside
  • Now remove meatballs from freezer
  • and immediately dredge them in unseasoned flour
  • Then grab a large skillet and turn burner to medium high heat and coat the bottom of the pan with canola oil,
  • then add the meatballs and brown them until they are just brown
  • Then grab a medium/large baking dish and place the cooked meatballs into the baking dish
  • Grab the sauce you made earlier and pour a little spoonful of the sauce over each meatball
  • make sure each meatball has plenty of sauce
  • If you have any leftover sauce, just add it to all the meatballs
  • now bake the meatballs at 350 degrees for 45 minutes.
  • Serve nice and hot

Breakfast al la Jamie

So I work every Saturday and I used to work every other Sunday, so when I have a Sunday off with my hubby, it’s the best weekend EVER! I never make breakfast hardly anymore, as my job I am at work at 3am and who thinks of food at that hour. So one Sunday I wanted to make Normy and I breakfast, as that doesn’t happen too often these days…

So I started with some sausage (I KNOW, no bacon this time)
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also made some hash browns too MMMMMM
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Gotta have coffee too!
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Then scrabbled eggs…

I started with 6 eggs in a medium bowl
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Then I grabbed some
freeze-dried dill
Colby jack cheese
Milk (lactose free for us, as Normy is Lactose intolerant)
and creole seasoning (gotta have creole seasoning cause it makes EVERYTHING Better)
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so in with the eggs I added (all to taste) Dill, Milk, Creole Seasoning
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whisk that all together really well, beat the heck out of those eggs
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Then preheated a medium, non stick skillet, and added in about a tbsp of butter
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melt the butter completely
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Then pour the eggs in the skillet with the melted butter
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and cook the eggs, stirring and flipping constantly…
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when they are a little more cooked, add in freshly grated Colby jack cheese, add however much you like as cheesy as you like your eggs
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cook until they are nice and scrabbled. I like my eggs fluffy, a little runny too

Breakfast is ready!
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serve up a nice heaping plate full
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mmmmmmmm

Recipe

  • scrabbled eggs…
  • I started with 6 eggs in a medium bowl
  • Then I grabbed some
  • freeze-dried dill
  • Colby jack cheese
  • Milk
  • so in with the eggs I added (all to taste) Dill, Milk, Creole Seasoning
  • whisk that all together really well, beat the heck out of those eggs
  • Then preheated a medium, non stick skillet, and added in about a tbsp of butter
  • melt the butter completely
  • Then pour the eggs in the skillet with the melted butter
  • and cook the eggs, stirring and flipping constantly…
  • when they are a little more cooked, add in freshly grated Colby jack cheese, add however much you like as cheesy as you like your eggs
  • cook until they are nice and scrabbled. I like my eggs fluffy, a little runny too
  • Breakfast is ready!