Recipe Tag

I promise this isn't the meat loaf you hated as a kid. We love it!
Little Cheddar Meat Loafs
1 egg
3/4 cup milk
1 cup shredded cheddar cheese
1/2 cup quick oats
1/2 chopped onion
1 tsp. salt
1 lb. ground beef
2/3 cup ketchup
1/2 cup brown sugar
1 1/2 tsp dry mustard
In a bowl, beat the egg and milk. Stir in cheese, oats, onion, and salt. Add beef and mix well. Shape into eight loaves. Place in a greased 9x14 pan. Combine ketchup, brown sugar, and mustard. Spoon over the loaves. Bake uncovered @ 350 degrees for 45 minutes or until meat is no longer pink. Serve with a baked potato and green salad.
Triple Layer Carrot Cake (so, so, sooo good)
Cake
• 2 cups sugar
• 1 1/2 cups vegetable oil
• 4 large eggs
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3/4 teaspoon ground nutmeg
• 3 cups finely grated peeled carrots (about 1 pound)
• 1/2 cup chopped pecans (about 1/2 ounce)
• 1/2 cup raisins
Frosting
• 4 cups powdered sugar
• 2 8-ounce packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 4 teaspoons vanilla extract
DIRECTIONS
Cake
Preheat oven to 325° F. Lightly grease three 9-inch-diameter cake pans with 1 1/2-inch-high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper. Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs one at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots, chopped pecans and raisins.
Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely. (Can be made one day ahead. Wrap tightly in plastic and store at room temperature.)
Frosting
Using electric mixer, beat all ingredients in medium bowl until smooth and creamy.
Place one cake layer on platter. Spread with 3/4 cup frosting. Top with another cake layer. Spread with 3/4 cup frosting. Top with remaining cake layer. Using icing spatula, spread remaining frosting in decorative swirls over sides and top of cake. (Can be prepared two days ahead; cover with cake dome and refrigerate.)
Serve cake cold or at room temperature.
Peanut Butter and Jelly Muffins (we love peanut butter at my house) Ingredients: yield 12 muffins
1 cup all purpose flour
3/4 cup whole wheat flour
1/4 cup granulated sugar
1/4 cup packed dark brown sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
1/3 cup creamy peanut butter
1 egg or 1/4 cup egg substitute
2 tablespoon melted butter
1 teaspoon vanilla extract
Cooking Spray
1/4 cup strawberry (or your favorite) jam
Preheat oven to 400 degrees Combine flours, sugars, baking powder and salt in a large bowl; stir with a whisk. Make a well in center of mixture. Combine milk and next 4 ingredients (through vanilla) add to flour mixture, stirring until moist. Spoon batter into 12 muffin cups coated with cooking spray. Fill each cup half full with batter. Spoon 1 teaspoon jam into each cup. Spoon remaining batter on top to cover jam. Bake at 400 degrees for 20 minutes or until muffins spring back when touched lightly in center. Let cool in pan 5 minutes. Remove from pan and cool on a wire rack.