Meatloaf Cupcakes w/ Corn filling and Mashed Potato Frosting

I think this has to be just the cutest little meal around!!.....for this I used my normal meatloaf recipe, but if you have one that you love you could use that!......I also decided to use corn as a filling, because to me these 3 foods go hand in hand together!!,,,When I make normal meatloaf I always have corn and mashed potatoes  to go along with it!.....Here is what I did...Enjoy!

 

 

INGREDIENTS

 

1 pound ground sirloin

1/2 small onion (diced)

1/2 envelope meatloaf seasoning

1 slice bread (soaked with milk and torn in pieces)

1 egg (beaten)

 

corn

mashed potatoes

 

GLAZE

1/2 cup ketchup

2  Tablespoons brown sugar

 

DIRECTIONS

preheat oven to 350

spray a muffin tin (set aside)

 

Mix first 5 ingredients together in a bowl to make your meatloaf

In another bowl mix together the ketchup and brown sugar

 

start to fill each muffin tin 1/2 way with meat mixture

sprinkle a layer of corn in each one

 

then scoop more meat mixture to cover and pat it down

 

top with ketchup glaze and bake for 25 minutes

 

when done remove each cupcake to a platter and pipe with mashed potatoes

(I have a tool to do this, but you could add to a gallon freezer bag and cut corner)

This recipe made 7-8 cupcakes, if you need more you can double recipe!

 

 

 

 

 

 

Refried bean Taco Dip

Here is a great and easy dip to bring to or serve at your next get together!....I am always looking for a good appetizer to bring to a party and I think this would be one that everyone would love!....Here is what I did...Enjoy!

 

 

INGREDIENTS

 

2 cans refried beans (you can use vegetarian also)

2 cups(16oz container) sour cream

1 packet taco seasoning

lettuce 1/2 head (finely chopped)

tomatoes (diced) about 3

black olives 1 can (sliced)

shredded cheddar (about 2 cups)

green onion about 2 (sliced)

 

DIRECTIONS

 

In a 9 x 13 dish spread refried beans on bottom

mix sour cream and taco seasoning together then spread over beans

add chopped lettuce then tomatoes and shredded cheddar top with olives and green onion

cover and refrigerate until ready to use

Serve with tortilla chips or Frito Scoops

Gluten Free Fudge Brownies

When I come up with a gluten free recipe the goal for me is to not have it taste gluten free!!...Well I think I accomplished that goal with this recipe for fudge brownies!,,,,everyone that tasted them said that they didn't taste gluten free and I have to agree!!...and every ingredient in this recipe I had in my pantry!. And they are really simple to make. Here is what I did,,,,Enjoy!!

 

 

INGREDIENTS

 

1/2 Cup Pamela's baking mix

1/3 Cup Brown Rice Flour

3/4 Cup Sugar

1/2 teaspoon salt

1/2 teaspoon xanthum gum

 

 

6 Tablespoons cold butter (cubed)

1 Cup mini chocolate chips (I use Enjoy Life brand)

1 teaspoon vanilla

 

 

2 eggs beaten

 

1/2 Cup Almond flour

 

1 Cup Walnuts (Optional)

 

Preheat oven to 325

 

 

Add first 5 ingredients to a bowl,,,,,mix and set aside

 

Place a glass bowl over a pan of simmering water and melt chocolate chips and butter

add vanilla and stir to mix

 

Once chocolate is smooth remove bowl from heat and start adding dry mixture

until well mixed

 

Add beaten eggs mixing well...once eggs are incorporated add Almond Flour

and nuts if you choose and mix well again

 

Prepare a 8 x 8 pan with parchment paper cut to fit bottom and overlap on each side

 

spray with cooking spray

 

Pour batter into pan and spread evenly

Bake for 25 to 35 minutes,,,checking with toothpick until center comes out somewhat clean

 

Once done let cool completely and then lift by parchment and slice as you like

 

The next time I made these I added chocolate frosting!

 

 

Overnight Blueberry French Toast

Here is a great recipe for your next Brunch or Breakfast!,,,What is nice about this is you prepare this the day before, so you just have to pop it in the oven the next day....While it was baking I made the Blueberry sauce that you pour over when done!.....My friend Sheri made this last week and I had to have the recipe after I tried it!,,,,I changed it up just a little but it turned out great!!,,,,Here is what I did,,,,,Enjoy!!

 

INGREDIENTS

 

About 12 slices bread (I used soft crust loaves that I cut slices 1 inch and then cubed)

(I have also made this with King's Hawaiian Rolls  and it was great!! 1 pkg. of the large)

1- 8 ounce package cream cheese (cubed)

1 pint fresh blueberries

12 eggs (beaten)

2 cups milk

1 teaspoon vanilla

 

 

BLUEBERRY SAUCE

 

1 cup water

1 pint fresh blueberries

1/2 cup sugar

2 Tablespoons corn starch

1 Tablespoon butter

 

 

DIRECTIONS

 

1. Lightly spray a 9 x 13 baking dish ( I used a lasagna pan)

arrange half the bread cubes in dish, add cream cheese cubes and then the blueberries

add the rest of the bread

 

2. In a bowl add  eggs,  milk and vanilla and whisk together until mixed, pour over bread, cover

then refrigerate overnight (press bread down into egg mixture to ensure it is all covered if needed)

 

3. When ready to bake preheat oven to 350 bake covered for 30 minutes and then uncover

and bake 30 more minutes until done (center should be firm and top lightly brown)

 

4. In a sauce pan mix the sugar cornstarch and water, bring to boil stirring constantly

cook 3-4 minutes and then add fresh blueberries, reduce heat and simmer 10 minutes, then stir in butter

Use some of the sauce to pour over French toast bake when done....save some to pour over individual servings also!

 

 

 

 

 

Zucchini Pasta with Cauliflower Alfredo

Because it would be defeating the purpose to use regular Alfredo Sauce on Zucchini, this sauce made from Cauliflower makes more sense!,,,and it makes this a guilt-free pleasure!,,,,I steamed cauliflower flowerettes then blended it,,,I added 2% milk, but you could also use fat free half and half....seasoned with garlic and parmesan cheese to give it flavor, I thought this was a great healthy alternative to a dish that is usually very high in fat and calories!!,,,,Here is what I did....Enjoy!!

 

 

INGREDIENTS

 

3-4 large Zucchini (Spiral Cut)

1 head of Cauliflower Flowerettes

1 1/2-2 Cups Milk

1 T Butter

2-3 cloves Garlic Minced

1/2 Cup Parmesan Cheese

salt and pepper

 

 DIRECTIONS

 

1.Steam your cauliflower flowerettes until tender,,,let cool and add to your blender

add 1 1/2 cups milk and blend until creamy add more milk if needed

 

2. In a saucepan melt 1 Tablespoon of butter add 2-3 cloves minced garlic cook 1 minute

 

3. Add cauliflower mixture to pan and stir.... add parmesan cheese...you can still add a little milk if it is too thick,,,,add salt and pepper to sauce

 

4.Add spiral cut zucchini to a pan and saute until tender,,,you can add olive oil if needed

add salt and pepper,,,,when done top with sauce you can add more parmesan cheese to servings and more salt and pepper if needed

(You can also doctor this sauce up with any other seasonings you may like)

 

 

Spumoni Trifle

Here is a really simple trifle to make,,,,it looks and tastes like the Italian ice cream Spumoni with the flavor of cherry and pistachio,,,,,You can make this in a big trifle bowl or individual glasses like I did,,,,,,Here is what you do,,,Enjoy!!

 

 

INGREDIENTS

 

3.4 ounce box pistachio pudding

2 cups milk

1- 8 ounce container cool whip

1 pound cake

3 T maraschino cherry juice

10 maraschino cherries (diced),,plus more for garnish

(you could also garnish with chopped pistachios)

 

 

 

 

DIRECTIONS

 

Prepare pudding as directed and refrigerate

place cool whip in a bowl add cherry juice and diced cherries and mix, set aside,

take pound cake and slice and then cube it

 

TO ASSEMBLE

 

Add pound cake to glass or bowl and then add pudding then cool whip mixture

repeat and top with cherry garnish

refrigerate until ready to use