Friday, February 26, 2010

Italian Meatloaf Sandwich *Lauren Perry*

Brian flipped over this! I am not quite sure on the measurements, since I just threw it all together, but this is basically the measurements

1 lbs ground beef
1/2 cup of milk
1 egg (lightly beat)
1/3 onion (leave in large chunks)
1/4 tsp red pepper flakes
1 TBS Worcestershire sauce
about 1 cup of Italian bread crumbs
garlic salt
garlic bread
1 can of pizza sauce
provolone cheese slices

Heat oven to 350
in a large bowl- mix ground beef, Worcestershire, onions, spices, bread crumbs, egg and milk. Press into a bread pan or circle cake pan

Top with Pizza Sauce (i don't use the full can because its nice to have a little extra to drizzle over or use for a dip)

toast the garlic bread with provolone slices on it

with 10 minutes left to meatloaf, add slices of provolone cheese to melt on top

Slice the meatloaf and set on top of a slice of garlic bread

Pick up and eat or use a fork!

Monday, February 22, 2010

Oreo Truffles

2 packages Double Stuf Oreos
8 oz. cream cheese
Chocolate almond bark
White Chocolate almond bark

CRUSH cookies to fine crumbs in food processor or cookies can also be finely crushed in a Zip-lock bag using a rolling pin. Place in medium bowl or mixer. Add cream cheese, mix until well blended. Roll cookies into balls about 1-inch in diameter. (I use a small cookie scoop so that the bottoms are flat.) Refrigerate for 30-60 minutes.

DIP balls in melted chocolate; place on wax paper covered baking sheet then drizzle with melted white chocolate using a Zip-lock bag with the corner cut off.

REFRIGERATE until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

How to easily dip truffles: Place truffle ball in chocolate to coat; roll if necessary. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.

Saturday, February 6, 2010

Vanilla French Toast with Butter Syrup *Lauren Perry*

French Toast
Bread (white, wheat, sweet hawaiian ...which ever kind you want)
3 eggs
1/4 cup of sugar
1 TBS cinnamon
2 TSP vanilla extract
2 TBS Milk
(you could slice 1 vanilla bean and take out the insides too, but vanilla beans are pretty expensive)

mix in a bowl and dip bread in, cook on oven or on a skillet- cook until each side is golden brown

Butter Syrup
1 stick of butter
about 1/3- 1/2 cup of sugar
1/4 cup of Karo Syrup
1-2 TBS of vanilla extract

melt all of the above in a microwave and stir it together until the sugar melts

extra- slice strawberries or fresh peaches and put on top of french toast, pour butter syrup over and enjoy!

Clam Linguine *Lauren Perry*

I LOVE clams! This doesn't have a very fishy taste-so you don't have to worry if you have a weak stomach :)

4 cans of clams (in juice)
2 TBS of lemon juice
a bunch of fresh parsley
1/2 white onion, chopped
1/2 cup white cooking wine
1 stick of butter
1 cup of shredded parmesan
2 cloves of garlic, minced
pinch of garlic salt and pepper
2 TBS olive oil

cook linguine

In a large sauce pan, saute onions and garlic in the butter and olive oil. Add parsley, cooking wine, lemon juice, the juice from the clams, garlic salt and pepper and cook until it boils for about 3 minutes, then cook on low for 5 minutes. Add the clam meat and parmesan and cook another 2 minutes. Pour over the cooked linguine and toss. The linguine will absorb a lot of the liquid and strong flavors, and it wont be overly powerful (if you taste the sauce in the pan- its very powerful with the lemon, garlic, salt, salt from clams...etc..)- the cooked linguine tones it down a ton.

Enjoy with a cesar salad and french bread!