Monster Meatloaf for Halloween


Halloween 2016
This has quickly become our Halloween dinner tradition. You can use any meatloaf recipe you wish, but make it slightly more soft to make it easier to sculpt. You can do this by adding a bit more liquid in the form of an extra egg or additional ketchup or barbecue sauce or even milk. I used this recipe this year, from Fabulessly Frugal but the kids thought the texture was too soft, so I will add a bit less barbecue sauce or egg next year.

Basic BBQ Meatloaf Recipe
3/4 cup BBQ Sauce
1 pound of ground Beef/Turkey
1/2 cup Italian flavored bread crumbs
1 Egg
Salt & Pepper
Or, maybe I will try this recipe from The Food Network (which I slightly modified): 

Preheat oven to 350 degrees. Mix all ingredients in a small bowl; set aside.
Heat oil in a medium skillet. Add onion and garlic, saute until softened, about 5 minutes; set aside to cool.
Mix eggs with thyme, salt, pepper, mustard, Worchestershire, pepper sauce, and milk or yogurt. Add egg mixture to meat in a large bowl, along with crackers, oatmeal or bread crumbs, parsley and cook onions and garlic; mix with a fork until evenly blended and meat mixture does not stick to bowl. (If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.)
Turn meat mixture onto a work surface. With wet hands, pat mixture into desired shaped meatloaf. Brush loaf with all of glaze, then arrange bacon slices around the meatloaf, crosswise, over loaf, overlapping them slightly and tucking them under to prevent curling.
Bake loaf until bacon is crisp and loaf registers 160 degrees, about 1 hour. Cool for at least 20 minutes. Slice and serve
Halloween 2017
The general instructions for making your meatloaf into a monster meatloaf is to sculpt the meatloaf into a skull shape. Cut an onion into vaguely tooth shaped pieces and place in the mouth area of your monster meatloaf. If you wish to make your eyes like the meatloaf above, you will need a hard-boiled egg. Cut it in half and place into the eye socket that you have made into the meatloaf flat side down. Carefully carve out a round hole in the center of each eye egg so that it will fit a green olive, which you place so that the pimiento can form the pupil. Wrap bacon around the exposed areas of the meatloaf. Bake as your meatloaf recipe says, or until the bacon crisps.

It goes fast!

A Taste of Fall: PUMPKIN CRANBERRY CORNBREAD

This recipe comes from The Motherload and is one of my all-time favorite recipes. People are always surprise at just how good it is. It is a must at Thanksgiving, but I usually can't wait that long to make some.


1 1/4 cups flour
3/4 cup cornmeal
2/3 cup light brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
3/4 cup canned pumpkin puree
3/4 cup buttermilk (I substituted with regular milk and a teaspoon of vinegar to sour)
1/4 cup butter, melted
2 eggs, room
2 tablespoons honey
1 cup dried cranberries


Preheat oven to 350 degrees. Lightly grease a 8″ x 8″ baking pan or a 9-inch pie pan. In a bowl, toss together flour, cornmeal, sugar, baking powder, salt, nutmeg and cinnamon. In another mixing bowl, mix with a wooden spoon, the pumpkin puree, sour cream or buttermilk , butter, eggs and honey, until well combined. Add the pumpkin mixture to the flour mixture just until combined. Mix in the cranberries. Transfer to a prepared baking dish. Bake for about 40 minutes, or until edges just begin to color. Cool to room temperature.

Irish Soda Bread



4 cups of flour
1/3 cup of sugar + 1/2 tablespoon
1 teaspoon baking soda
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup softened butter
1 cup of butter milk
1 egg
1/4 cup of melted butter (for brushing on top)
1/2 cup of raisins
Directions


Preheat oven to 375 degrees and grease baking sheet.
In a large bowl, combine flour, 1/3 cup of sugar, baking soda, baking powder, salt and softened butter. Mix in the buttermilk and egg until dough starts to form, then fold in raisins. If dough is still crumbly, add a splash of buttermilk until it comes together. 
Knead dough on a floured surface. Form into a round loaf. 
Brush the top of the loaf with 1/4 cup of melted butter then sprinkle 1/2 tablespoon of sugar on top. 
Cut an X into the top of the loaf using a sharp knife. Or, you can roll it into three balls and shape them a bit like clover leaf petals. Push them together and then bake. Sprinkle with green sugar instead of the regular sugar.
Bake for 1 hour. 

Source: Mess for Less

Irish Colcannon




  • 1/2 head cabbage, finely chopped
  • 4 potatoes, cut into chunks (I used red potatoes)
  • 1 large (or two small) leeks, chopped
  • ½ cup half and half (cream or milk)
  • 1/4 cup butter
  • ¼ teaspoon salt
  • 18; teaspoon pepper
  • 18; teaspoon mace or nutmeg
Place cabbage, potatoes and leeks into a large pot and simmer for about 10 minutes or until potatoes are soft enough to mash. Drain. Add milk and butter and mash until desired consistency. Add spices and stir thoroughly.

  1. Adapted  from  the  recipe  here.

Gazpacho

 source
source
1 cup Water
4 Tomato chopped
1 cup Fresh Strawberries or grapes, chopped
1 Zucchini chopped
1 Green Bell Pepper, chopped
1/2 Cucumber chopped
2 cloves Garlic minced
1 Tbsp Lemon Juice
2 Tbsp White Wine Vinegar
2 Tbsp Olive Oil
1 tsp Salt
1/2 tsp Paprika
1/4 tsp Pepper

Place the water and the tomatoes in a food processor or blender and puree until smooth, and put into serving bowl. Add the remaining ingredients. Chill for at least two hours.

Approximate Cost:$6.12

Cranberry-Orange Relish

Campbell's Classic Cranberry-Orange Relish Recipe
source

1 (12-ounce) package Ocean Spray® Fresh or Frozen Cranberries, rinsed and drained
1 unpeeled orange, cut into eighths and seeded
3/4 to 1 cup granulated sugar

Place half the cranberries and half the orange slices in food processor container. Process until mixture is evenly chopped. Transfer to a bowl. Repeat with remaining cranberries and orange slices. Stir in sugar. Store in refrigerator or freezer.

Crockpot /Slow Cooker Cornbread Stuffing

in middle purple crockpot
6 cups cornbread cubes
8 slices bread cut into cubes or equivalent cubes
1 1/2 Tab poultry seasoning or chopped fresh herbs, if not already in the cubes
4 eggs
1 onion,  chopped
1/2 cup celery,  chopped
1/2 tea black pepper
1 (10 1/2 oz.) Cream of chicken, Mushroom or celery
1 (10 1/2 oz.) turkey or vegetable broth
1/4 cup margarine or butter
Salt, to taste

Spray crockpot.  Mix together everything except butter an place in crockpot.  Dot with butter.  Cook on high 2 hours or low for 4 hours. Switch to warm to serve.

Source: Foodgasm



Ambrosia Salad

1 can pineapple tidbits, drained
1 can mandarin oranges, drained
1 jar marischino cherries,  drained
2 oz. Coconut flakes
1/4 bag mini marshmallows
2 oz. Sour cream
8 oz. Cool Whip

Cream together sour cream and Cool Whip. Fold in the rest of the ingredients. Chill at least 2 hours before serving.

Sam's Orange Cream Cake

Orange Cream Cake

1 box white cake mix
1 (3 oz.) box orange Jello
orange juice
1 tea. orange extract

Make the white cake mix using the directions on the back of the box, substituting orange juice for the water. Add the Jello and orange extract. Bake according to the cake mix package directions. Let cool and then frost.

Cream/Orange Cream Frosting

1 cup butter, softened
8 oz, cream cheese, softened
2 tea, vanilla extract
2-5 cups of confectioner's sugar

1 Tab. orange zest
1 tea. orange extract


Cream together butter and cream cheese. Add vanilla extract. Add confectioner's sugar, 1 cup at a time until you get the desired consistency.
Frost the bottom layer of the cake and put the top layer on, to create a filling layer in between.

Add to the rest of the frosting the orange zest and orange extract. Add additional sugar, if necessary.
Frost the outside of the cake with this frosting.

Easy Caramel Pie

1 can sweetened condensed milk
1 tub whipped topping
1 candy bar such as Skor or Heath
1 graham cracker or shortbread crust, store-bought or homemade

Pour condensed milk into a 2 cup Pyrex measuring cup. Cover tightly with aluminium foil. Put in a slow cooker. Pour hot water slowly around the measuring cup until it reaches the level of the milk in the cup. Cook on low for 9 hours.
Pour into crust and let cool thoroughly.
Top with whipped topping. Cut Skor bar into small bits. Sprinkle over the whipped topping. Serve.

Source: Southern Living cookbook

Slice and Bake Cookies

2 1/2 cups flour
1 tea. Instant Coffee granules
1 tea. baking soda
1 tea. Salt
1 cup (2 sticks) butter, softened
1 1/4 cups packed brown sugar
1/4 cup Sugar
2 eggs
1 Tab. Vanilla
2 Tab. Nutella,  or similar spread
2 Tab. Creamy Peanut butter (Chocolate peanut butter is good, too.)
3/4 cups chopped M & M's
1/2 cup chopped pecans

In a small bowl, combine flour, instant coffee granules, salt and baking soda. Mix well.
In a separate bowl,  cream together butter and sugars. Add eggs and vanilla and mix. Add Nutella and peanut butter. Mix in bowl of dry ingredients, a little at a time. Mix in candy pieces and nuts.
Roll into a log and wrap in waxed paper. Refrigerate 3-4 hours or put in freezer 30 minutes.

Preheat oven 375 degrees F. Slice dough and put on cookie sheet. The recipe should make about 30 cookies. Bake @10 minutes.

Source: Pioneer Woman







Gingerbread Latte

1 cup water
¾ cup sugar
1 tsp ginger
¼ tsp cinnamon
½ tsp vanilla
1 tsp molasses

Strong brewed coffee or Espresso
Steamed milk 
whipped cream, optional

Combine the syrup ingredients in a medium sauce pan. Bring the mixture to a boil then turn down the heat to simmer for ten minutes.
Brew the coffee and steam the milk.

To assemble the drink:
Place ¼ cup gingerbread syrup in a tall mug.
Brew the coffee and pour into the mug with the syrup. Stir to combine.
Pour the hot milk over top and stir.
Top with whipped cream, if desired. Other options are to sprinkle some pumpkin or apple pie spice over the whipped cream, sprinkle some holiday sprinkles on the whipped cream. Add gingerbread marshmallows to the cup.

source: Friday Cake Night

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