Yesterday I was going through my pantry and wanted to make just a regular, Southern-style meatloaf.  But...I didn't have all of the ingredients!

Well, you know me!  I work with what I already have.  No special trips to the grocery store for me!  Keep it simple and here it is...  And the leftovers make great sandwiches!  Top with raisins and spread plain yogurt instead of mayo on the bread.  YUM!

You may be thinking that none of these ingredients go together.  You would be STUNNED how good it was!!

    *
      1 lb. ground beef (lean)

•       1 medium apple, peeled and diced
•       1 T. curry powder
•       1/2 T. cinnamon
•       3 T. honey
•       1/2 c. ketchup
•       1 egg
•      1/8 c. sliced almonds, crushed
•       1/2 c. seasoned breadcrumbs (I made my own with stale bread, thyme and basil)
•       1 clove garlic, minced (or if you buy it already minced, 1/2 tsp. minced garlic)
•       1/2 c. ketchup mixed with 1/2 T. curry powder (this is a topping)

Preheat oven to 375 degrees.

1. Mix all of the ingredients very well, except the ketchup mixed with curry.

2. Place in an aluminum loaf pan.

3. Top the loaf with the ketchup mixed with the curry powder so that you are topping it with a "curry ketchup".

4. Bake for 35-40 minutes.

5. Slice and enjoy!

 I served this with Curry Mashed Potatoes.

Curry Mashed Potatoes

•   4 medium baking potatoes, peeled and diced
•   4 quarts water
•    salt to taste
•    1/8 tsp. curry powder
•    1/8 c. milk (I used 2%)
•    1/4 glove garlic, minced or 1 T. garlic powder

1. Boil your potatoes for 15-20 minutes (until easily pierced with a fork) in a large pot with 4 quarts of water, salted to your taste.

2. Drain potatoes and add remainder of ingredients.

3. Using a mixer, mix until you reach your desired consistency (lumpy or no lumps).

4. Serve hot and enjoy!

photo courtesy of The Food Network 

As seen prepared on "Paula's Party!" with Paula Deen by Angela McKeller

Easy enough for your pre-teens to help!

8 servings

8 squares semi-sweet baking squares

1 cup butter

2 cups powdered sugar

4 eggs

4 egg yolks

¾ c. flour

2 T. hazelnut extract

Hazelnut liqueur

Chocolate hazelnut spread

Vanilla ice cream

Chocolate shavings

 

Preheat oven to 425°F.

•   Spray 8 small custard cups or soufflé dishes with non-stick spray.
•  Place on baking sheet.
•  Microwave chocolate and butter in large microwaveable bowl on high for 1 min. or until butter is melted.
•  Stir with wire whisk until chocolate is completely melted.
•  Stir in powdered sugar until well blended.
•  Blend in eggs and egg yolks one at a time, so that the eggs do not cook.
•  Stir in hazelnut extract and flour.
•   Divide batter evenly among prepared custard cups.
•   Bake 13 to 14 minutes or until sides are firm but centers are soft.

***Note that they will NOT look done in the centers!

Don't worry, it's fudge sauce!***
 

•     Let stand 1 minute.
•     Carefully run a small knife (butter knife is fine) around cakes to loosen.
•     Invert cakes onto dessert dishes, pour ¼ tsp. hazelnut liqueur on top and spread a thin layer of chocolate hazelnut spread on top of each lava cake.
•     Spread gently so as not to damage the cakes - easiest if cookie scoop is used, hazelnut spread is given a few seconds to melt and then spread with an offset mini-cake spatula.
•     Serve immediately, topped with a cookie scoop size scoop of vanilla ice cream and chocolate shavings or dust with cocoa powder.

Enjoy!!

 

This recipe is easy and tastes so good.  It is great for preteens because they learn the importance of sifting the flour to get the moisture out and to create a spongier cake, they learn to add dry ingredients together before adding to the wet and feel SO accomplished when they cool the cake, frost it and decorate it with cute sprinkles!  I suggest for 8-12 years old that you make the vanilla frosting or buy already made frosting so that they don't feel too overwhelmed.  Enjoy!

•       1 c. granulated sugar
•       1/2 c. butter
•       2 eggs
•       1 tsp vanilla extract
•       1 tsp lemon extract
•       1 1/2 cups all-purpose flour
•       1 3/4 tsp baking powder
•       1/2 c. milk

          various sprinkles to have fun decorating with!

      Preheat oven to 350 degrees F.

   1. Grease and flour a 9x9 inch pan or line a muffin pan with paper liners.
   2. In a medium bowl, cream together the sugar and butter.
   3. Beat in the eggs, one at a time, then stir in the vanilla.
   4.Combine flour and baking powder, add to the creamed mixture and mix well.
   5. Stir in the milk until batter is smooth.
   6. Pour or spoon batter into the prepared pan.
   7. Bake for 30 to 40 minutes in the preheated oven.
   8. For cupcakes, bake 20 to 25 minutes.
   9. Cake is done when it springs back to the touch.
  10. Allow to cool 30 minutes and frost with vanilla or cream cheese frosting.

Enjoy!