Garlic Potatoes

This is a recipe I saw in an issue of Country Living magazine and it looked so good I had to try it. I changed it somewhat from the original recipe but it came out delicious and was easy to make which is a plus for me and a guarantee I will make it again!

This was a wonderful side dish to go along with the Mini Meatloaves in my previous post :)

GARLIC POTATOES

6 Medium potatoes, sliced into 1/4 inch-thick half-moons
6 T butter, melted
Salt and pepper
3 cloves of garlic, chopped
3 T fresh parsley, chopped
1/4 C Pecorino or Asiago cheese, grated

Preheat oven to 400 degrees F. In a large baking pan, toss potatoes and melted butter together. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Spread potatoes and roast until golden, about 30 minutes.

Remove from oven, toss in garlic and parsley and mix well. Place back in oven for another 15 to 20 min or until potatoes are tender and lightly golden brown.

Transfer potatoes to a serving dish. Sprinkle with cheese and serve hot.

Mini Meatloaves

This recipe was originally from the Food Network Magazine and I changed it up a little. You can never really go wrong with meatloaf and there are so many ways to make it that I never get tired of trying new versions. I used the leftovers from this meal to make some yummy Panini's. I took a sub roll and spread it with Onion and Chive Cream Cheese then placed slices of the meatloaf and provolone cheese and onion. I put it in the panini press until the bread was crispy on the outside. It was very good! Almost better than the original meal :)

MINI MEATLOAVES
1 cup breadcrumbs
½ cup uncooked oatmeal
1/3 cup milk
1/3 cup chopped fresh parsley
1 large egg
3 tablespoons Worcestershire sauce
1 med. onion, finely minced
1 teaspoon chili powder
2 cloves garlic, grated or finely minced
2 pounds meatloaf mix (ground beef and pork)
Kosher salt and freshly ground pepper
1/2 cup ketchup
1 to 2 tablespoons packed light brown sugar
1 tablespoon apple cider vinegar

Preheat oven to 400.

Mix the breadcrumbs, oatmeal, milk, parsley, egg, Worcestershire sauce, onion, chili powder and garlic in a large bowl. Add the meat, season with salt and pepper and mix with your hands until combined. Shape into 8 or 9 oval loaves.

Place on a greased baking sheet or large shallow baking dish. Whisk the ketchup, sugar and vinegar in a bowl and brush over the meat. Bake for 35 to 45 minutes.

Peanut-Chocolate Mud Pie Squares

I was looking for a yummy cool dessert to have on these hot summer days and I decided to try the Philadelphia Cream Cheese website. They had a wonderful selection of meals and desserts and I saved a bunch to try. This was the first of several I made.

This is SO good but VERY rich so I would suggest serving this in very small portions!

PEANUT-CHOCOLATE MUD PIE SQUARES

20 OREO Cookies, finely crushed (about 1-2/3 cups), divided
1/4 cup butter, melted
1 tub (8 oz.) Cream Cheese Spread
1/2 cup Creamy Peanut Butter
1/4 cup sugar
1 tub (8 oz.)COOL WHIP, thawed, divided
1/4 cup coarsely chopped COCKTAIL Peanuts
1 pkg. (3.9 oz.)JELL-O Chocolate Instant Pudding
1-1/2 cups cold milk

Line a 9-inch square pan with plastic wrap, with ends of wrap extending over sides. Mix 1-1/4 cups cookie crumbs and butter; press onto bottom of prepared pan. Refrigerate until ready to use.

Beat cream cheese spread, peanut butter and sugar in medium bowl with mixer until well blended. Gently stir in 1-1/2 cups COOL WHIP; spread over crust. Top with 1/4 cup of the remaining cookie crumbs.

Beat pudding mix and milk in same bowl with mixer on low speed 2 min. Stir in remaining COOL WHIP; spoon over crumb mixture. Top with remaining crumbs and nuts.

Freeze overnight. Remove dessert from freezer 20 min. before serving; let stand at room temperature to soften slightly. Use plastic wrap handles to remove dessert from pan before cutting into squares.

Baked Corn

I found this on the internet a while ago when I was looking for a moister version of cornbread. It was posted on a forum over 3 years ago and I was unable to find the original poster so my apologies to the creator of this recipe, I was unable to give proper credit or a link. In my version I added 3 chopped jalapenos and a few drops of hot pepper sauce but you can certainly omit those if you wish. It did not make it too hot, just added some extra flavor.

I usually serve this with my Chili Rellenos but it could also be a main dish when served with a salad.

BAKED CORN

2 Cans of cream style corn
1 Can whole kernel corn
1 6 1/2 oz. or 8 oz. Corn muffin mix
4 eggs beaten
1 tsp. salt
1/4 cup sugar
1/2 cup melted or soft butter or marg.
1 1/2 cup shredded cheddar or monterey jack cheese
3 jalapeños (the canned kind not fresh), chopped

Mix together all ingredients pour into a 9x13 greased cake pan.

Bake for 1 hour at 350 degrees, check corn by sticking a knife in center if comes out clean it is done otherwise bake another 10 min. I usually bake it for about 1 hour and 45 min.

Cut into squares and enjoy.