Meatloaf

I’ve made this meat loaf and it is my favorite and DH's too. I add a clove of chopped or minced garlic (depending on how ambitious I feel.)

Have substituted ground turkey because I like it better than beef and it is delicious this way too. I just don't put the ketchup on top with the ground turkey but serve mayo on the side for dipping or spredding over the top.

I serve it with either mashed potatoes or mac n’ cheese and a tossed salad or cooked veggies but like it best in sandwiches the next day.

http://www.bettycrocker.com/recipes/meat-loaf/be0e38e7-c6f8-4e4d-a9b9-5fdc5e17cd2c?itemId=dda9ebb4-5587-43f5-bb43-05b7600ae5f4&sc=Meat+Loaf+Recipes&term=Meat+Loaf

Creamy Cashew Brownies

CREAMY CASHEW BROWNIES

1 (1 lb. 5.5 oz.) pkg. Pillsbury Traditional Fudge Brownie Mix

1/3 cup water

¼ cup oil

1 egg

1 cup chocolate chips if desired (I changed this a little and also sprinkle extra chocolate chips over the top of the brownies after they are frosted)

2 (8 oz.) pkg. cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla

1 ½ cups cashews or peanuts

½ cup hot fudge topping, warmed

Heat oven to 350 degrees. Grease bottom of 13” x 9” pan. In large bowl, combine brownie mix, water, oil and egg; beat 50 strokes with spoon. Stir in chocolate chips. Spread in prepared pan.

Bake at 350 for 24 to 27 minutes. DO NOT OVERBAKE. Cool completely.

In medium bowl, beat cream cheese, sugar and vanilla until smooth; spread over cooled base. Sprinkle cashews over cream cheese mixture. Drizzle with hot fudge sauce. NOTE: this is where I sprinkle on extra chocolate chips but it isn’t part of the original recipe. Refrigerate until serving time. Store in refrigerator. 24 servings.

I found this recipe in 97’ in a magazine and it is my favorite brownie recipe. It is rich and decadent, perfect when needing a chocolate fix. I like to make this for company or to take to gatherings so there aren’t left over’s to tempt me. These are always a crowd pleaser. They also go well with ice cream, especially coffee.

Bean Dip Recipe by *QB Scrap Happy

Bean Dip  (Recipe Submitted by Scrap Happy from Florida, from QB)

1 16 oz. can of bean dip (or 2 cups of your own homemade bean dip)

1 (1.25 oz.) pkg. taco seasoning mix

1 (8 oz.) carton sour cream

¼ cup mayo (optional)

2 cups of your favorite salsa

1 (6 oz.) container of avocado dip (or ¾ cup of your own homemade)

1 (4.5 oz.) can sliced black olives

2 large tomatoes, diced

1 garlic clove, minced (optional)

1-3 jalapenos cut into small rings (wear gloves. If you don't wear gloves wash your hands well after cutting hot peppers and don’t touch your eyes when handling hot peppers – ask me how I know.)

6 oz. of grated Monterey Jack, Cheddar, or Jalepeno cheese or a blend of the 3

Combine beans and ½ of the seasoning mix. Combine sour cream and mayo and ½ of the seasoning mix. Spread bean mixture in 9” x 13” dish. Layer remaining ingredients in the order listed. Serve with tortilla chips. Enjoy!