Mom's Menu Planning

Chocolate Chip Cookie Cream Truffles

2012-02-14T09:04:00.002-05:00

Oh. My. Goodness. I'm speechless. These Chocolate Chip Cookie Cream Truffles are, by far, the most decadent treat that has ever come out of my kitchen and they are perfect for Valentine's Day. They are creamy, crunchy, silky and oh, so sweet. You have to try them! I'm telling you, it will be the smartest decision you've ever made.

If you recall, back in the beginning of January, I chopped up all of our leftover Christmas cookies and froze the crumbs. Those chocolate chip cookie crumbs are the ones used in this recipe. You could, of course, crush up store-bought cookies if you don't have homemade. I'm sure they will still be delicious. Either way, your taste buds will thank you, I promise!

Chocolate Chip Cookie Cream Truffles

Recipe from – Mom's Menu Planning

Ingredients

4 cups chocolate chip cookies, crushed
1 (8 oz) package cream cheese, softened
1 cup confectioners sugar
2 tablespoons heavy cream
1 teaspoon vanilla
1 (16 oz) package milk chocolate chips
1 tablespoon shortening
1/8 cup peanuts, crushed (optional)

Instructions

Combine the crushed chocolate chip cookies, cream cheese, confectioners sugar, heavy cream and vanilla in a large bowl. Stir with an electric mixer until smooth.

Use a medium scoop or a heaping tablespoon to create balls (about 20) of the cookie mixture. Position the balls on a cookie sheet covered with wax paper. Freeze for 10 minutes.

Pour the milk chocolate chips and shortening into a deep bowl. Microwave on high for 1 minute to melt the chocolate. Heat in additional 20 second increments, if needed.

Stir crushed peanuts into the melted chocolate, if desired.

Remove the cookie cream balls from the freezer. Dip each ball into the melted chocolate. Place back on the wax paper and allow the chocolate to harden.

Refrigerate for 1 hour before serving.

Print this Recipe!

10 Smokin' Hot Valentine's Day Recipes

2012-02-13T07:50:00.000-05:00

Photo credit:
hotblack from morguefile.com

This one is for all you lovers out there. Valentine's Day is tomorrow and its time to show your love how much you care. Why bother with a bunch of useless gifts, when you can offer a meal that will knock his socks off without spending a months salary? Create your own smokin' hot Valentine's Day with these delicious recipes from around the web...

Spaghetti with Sauteed Chicken and Grape Tomatoes - from Skinny Taste
Heart-shaped Eggs - from Pinterest User
Valentine's Day Pizza - from the Homespun Heart
Heart Salad - from the Workman Family
Shrimp and Orzo with Grape Tomatoes and Romano Cheese - from MyRecipes.com
Orzo and Arugula Salad - from The Maili Files
Stuffed Red Peppers - from Sweet Peas Kitchen
Cheesecake Strawberries drizzled with Chocolate - from Savoring Today
Gourmet Chocolate Covered Strawberries - from Mom's Menu Planning
Strawberry Cream Puff Kabobs - from Chef-in-training

7 Delicious Ways to Prepare Brussels Sprouts

2012-02-08T08:44:00.000-05:00

Photo credit:
maxstraeten from morguefile.com

Do you like Brussels sprouts? No? I'm not surprised. Most people don't like to eat the adorable miniature cabbages. Me? Well, I'm not like most people. I love Brussels sprouts. In fact, I think they are my favorite vegetable and I love to prepare them in different ways. Stop fighting it, you know you're thinking you want to try them again. Lucky for you, I have made it my mission to bring you the most delicious recipes I find for Brussels sprouts, in hopes that you will try them again and perhaps this time, fall in love with them.

Candied Brussels Sprouts - from Mom's Menu Planning
Brussels Sprouts with Balsamic and Cranberries - from The Pioneer Woman
Apple Juice Braised Brussels Sprouts with Bacon - from Cupcakes and Cutlery
Roasted Brussels Sprouts - from Simply Recipes
Pickled Brussels Sprouts - from Eating Well
Caramelized Brussels Sprouts - from Eat, Live, Run
Maple Syrup Brussels Sprouts with Pecans - from Willing Cook

Obviously, you can see how versatile Brussels sprouts are to prepare. There are so many ingredients you can add to enhance the flavors. Now, get out there and try those Brussels sprouts and let me know what you think!

10 Shortcuts for Dinner in Record Time

2012-02-07T08:56:00.005-05:00

Photo credit:
jeltovski from morguefile.com

Stop wasting your evening in the kitchen.

You should be hanging out with your family, relaxing, not spending hours cooking dinner after a long day. Use the ten shortcuts below to save yourself some energy and serve your family dinner in record time.

Cut up vegetables, fruits and meat when you get home from the grocery store.
Buy pre-shredded cheeses or shred your own before refrigerating.
Purchase pre-cut vegetables such as broccoli, lettuce, garlic and carrots.
Marinate meats and/or fruits and vegetables the night before.
Use leftovers such as meats or cooked vegetables in new recipes to save on cooking time.
Cook meats such as shredded chicken or ground beef before freezing. Just thaw overnight in the refrigerator and add to your favorite recipes.
Get out all the ingredients you need BEFORE you start cooking.
Prepare double batches of casseroles, chili, sauces, soups and stews when you have extra time. Freeze the extras in zipper bags for busy nights.
Use a Crock Pot or slow cooker. Prepare ingredients the night before and place them all inside the Crock Pot or a large bowl. Refrigerate overnight. Pull the bowl out, pour into the slow cooker and turn it on. That’s it!
Cut meats, vegetables and/or fruits into small chunks, about 1 inch, before cooking to save even more time.

Quick and Easy Dinner Recipe Ideas

Pizza Casserole

Goulash

Garlicky Chicken Bruschetta Pizza

Cheesy Cheeseburgers and Twice - Baked French Fries

Sweet and Tangy Chicken Pasta Salad

What do you do to save time in the kitchen?

Finger Food Menu - Balsamic BBQ Short Ribs and Garlic Infused Potato Chips

2012-02-06T08:34:00.000-05:00

Balsamic BBQ Short Ribs

Remember the days when Mom would say "Stop eating with your fingers...what are you a caveman?" Well Mom, I've got a bone to pick with you. (Pun TOTALLY intended ;-)) You were wrong. Sometimes, its okay to eat with your fingers, its actually preferred and its kinda fun. Take these Balsamic BBQ Short Ribs for example, they just wouldn't taste right if you ate them with a fork...they are meant to be eaten with your fingers, that's why there is a bone. And Homemade Potato Chips, just imagine trying to cut those up with a knife and then fork them. Forget it, Mom! I say, eat with your fingers and enjoy...especially these delicious recipes.

Balsamic BBQ Short Ribs

Balsamic BBQ Short Ribs

Recipe from – Mom's Menu Planning
Serves – 4 to 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons garlic, chopped
• 4 lbs. Beef short ribs
• Salt
• Pepper
• 1/4 cup balsamic vinegar
• 4 tablespoons olive oil
• 1/4 cup brown sugar, packed
• 1/4 cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 (28 oz) can crushed tomatoes

Cooking Instructions

Pour the olive oil into a large pot. Add the chopped garlic. Heat on medium temperature until the garlic is tender and translucent.

Remove the short ribs from the wrappings. Cut off excess fat and silver skin. Sprinkle with salt and pepper, as desired. Brown the short ribs in the hot oil and garlic.

In a large bowl, combine the vinegar, olive oil, brown sugar, ketchup, Worcestershire sauce and crushed tomatoes. Pour the sauce into the pot with the ribs.

Continue cooking on medium temperature until boiling. Turn the heat down to medium-low. Allow the short ribs to simmer in the sauce for 3 to 4 hours.

Print this recipe!

Garlic Infused Potato Chips

Garlic Infused Potato Chips

Recipe from – Mom's Menu Planning
Serves – 4 to 6

Ingredients

• 4 to 6 potatoes
• 4 cups cold water
• 1 tablespoon kosher salt
• 4 cups canola oil
• 4 cloves garlic

Cooking Instructions

Wash and peel potatoes. Slice potatoes thin, about 1/8 inch thick.

Combine cold water and kosher salt in a large bowl. Place the sliced potatoes into the salted water to prevent browning.

Pour oil into a large, deep pot. Gently, press garlic with the flat side of a knife to crack it open. Add garlic to the oil. Heat on medium-high temperature to 350 degrees Fahrenheit. Remove the garlic from the oil.

Drain water from the potato slices and pat with a clean kitchen towel to remove any excess water.

Scoop potato chips into the hot oil using a metal, slotted spoon. Stir and allow the chips to fry for about 3 minutes or until lightly golden.

Cover a serving platter with paper towels, coffee filters or a paper bag. Remove garlic infused chips from the oil and place on platter to drain.

Sprinkle additional salt on the chips, as desired.

Print this recipe!

Get Cooking! Prepare 7 Meals in Less Than 1 Day

2012-02-03T10:20:00.002-05:00

Chicken Stew

Why are you still cooking dinner every night? What a hassle! Are you sick and tired of it, yet? Well then, stop it! Start cooking your dinner meals once a week. It takes less than 8 hours to make seven delicious dinners that freeze well and you can reheat in less than half an hour, so you can have your favorite home cooked meals any day of the week.

Prepare a Large Pot of Sauce

You need a lot. Double your favorite sauce recipe, use the stuff from the jar or follow the recipe below, but in the end you will need approximately 16 cups of sauce.

Quick & Easy Homemade Spaghetti Sauce

2 tablespoons olive oil
2 tablespoons garlic, crushed
2 lbs. ground beef
3 (28 oz.) cans crushed tomatoes
2 (28 oz.) cans diced tomatoes
2 packages Italian salad dressing mix, dry
4 tablespoons sugar
2 beef bullion cubes
Salt & Pepper, to taste

Pour the olive oil into a large skillet and heat on medium temperature. Add the garlic and sauté until lightly brown. Add the ground beef to the garlic and continue cooking on medium heat until the meat is brown. Pour the crushed tomatoes and diced tomatoes into the skillet. Add the Italian salad dressing mix, sugar and bullion cubes. Stir to combine. Add salt and pepper, as desired. Continue cooking the sauce on medium temperature until bubbling. Turn the heat down and simmer for 20 to 30 minutes. Separate sauce into four separate containers, each holding approx. 4 cups of sauce. Save one container of sauce in the freezer. You will need this later in the week on Spaghetti. Use the remaining three containers to prepare recipes 1 - 3 below.

Roast a Chicken - a Big One

1 large roasting chicken (approx. 6 lbs. is best)
2 tablespoons garlic, chopped
2 teaspoons salt
2 teaspoons pepper
4 tablespoons butter

Preheat oven to 350 degrees Fahrenheit. Remove the wrappings and rinse out the inside of the chicken. Place in a small roasting pan. In a small bowl, combine garlic, salt and pepper. Rub butter all over the outside of the chicken. Sprinkle garlic mixture all over the top of the chicken. Bake the chicken, uncovered for 1 hour and 40 minutes (or 20 minutes per pound of chicken). Remove the roasted chicken from the oven and allow it to cool, at room temperature, for 20 minutes. Peel the skin off the chicken and start pulling away the meat. Place the meat into a large bowl. Continue picking the meat off the chicken until there is no more. You should end up with approximately 6 cups of chicken meat, both white and dark. Separate the meat into three containers, each holding about 2 cups of meat. Use the roasted chicken to prepare recipes 5 - 7 below.

Meal # 1 - Lasagna

1 lb. lasagna pasta
4 cups sauce
2 cups ricotta cheese
4 cups mozzarella cheese, shredded
Additional toppings, as desired

Prepare lasagna as directed on the packaging. Layer lasagna, with sauce, ricotta and mozzarella cheeses and any additional toppings you like, in a large casserole dish.

If eating immediately: Cover with aluminum foil. Bake, covered, at 375 degrees Fahrenheit for 20 minutes. Remove cover and continue baking for an additional 10 to 15 minutes.

If saving for a later date: Cover uncooked lasagna with plastic wrap, then aluminum foil before freezing to preserve freshness.

Meal # 2 - Ziti

1 lb. ziti pasta
4 cups sauce
4 cups mozzarella cheese, shredded

Prepare ziti as directed on the packaging. Drain and pour into a large casserole dish. Add sauce and 3 cups of mozzarella cheese to the ziti pasta. Stir to combine. Sprinkle remaining mozzarella cheese on top.

If eating immediately: Cover with aluminum foil. Bake, covered, at 375 degrees Fahrenheit for 20 minutes. Remove cover and continue baking for an additional 10 to 15 minutes.

If saving for a later date: Cover uncooked ziti with plastic wrap, then aluminum foil before freezing to preserve freshness.

Meal # 3 - Chili

2 tablespoons olive oil
2 tablespoons garlic, chopped
2 tablespoons jalapeno pepper, chopped
1 lb. ground beef
1 lb. ground sausage
4 cups sauce
1 (15 oz.) can dark red kidney beans
1 (15 oz.) can pinto beans
4 - 6 tablespoons chili powder

Pour olive oil into a large pot on medium heat. Add garlic and jalapeno pepper. Sauté until lightly brown. Add ground beef and ground sausage. Continue cooking on medium temperature until brown, about 10 minutes. Pour the sauce and beans into the meat. Add chili powder (as desired) and stir to combine. Simmer on medium-low temperature for 25 to 30 minutes. Serve tonight or freeze in meal sized containers or gallon zipper bags.

The night of use: Remove the chili from the freezer. Place in a large pot with about 1/2 cup of warm water. Heat on medium-low temperature for 25 to 30 minutes before serving.

Meal # 4 - Spaghetti & Meat Sauce

1 lb. spaghetti pasta
4 cups spaghetti sauce, frozen and reheated

The night of use: Prepare spaghetti as directed on the packaging. Top with heated spaghetti sauce.

Meal # 5 - Chicken Stew (DOUBLE THIS RECIPE if making Meal # 6)

2 tablespoons oil
1 tablespoon chopped garlic
2 cups roasted chicken
4 medium potatoes, washed and quartered (leave skins on)
1 cup carrots, sliced
1 cup celery, sliced
32 oz. chicken stock
1 cup cold water
2 tablespoons flour
2 teaspoons seasoning salt
1 teaspoon chicken bullion
1 teaspoon pepper
1 cup peas
1 cup green beans
1/2 cup corn

Heat the oil and garlic in a large frying pan over medium heat. Continue to sauté the garlic until lightly brown.

Add the potatoes, celery and carrots to the pan. Sauté for an additional 5 minutes or until the potatoes begin to soften.

Pour the chicken stock over the vegetables. Place roasted chicken in the pan and stir to combine. Continue to cook until bubbling.

In a separate dish, whisk together the cold water, flour, seasoning salt, chicken bullion and pepper. Pour the mixture into the bubbling stew, stirring continuously.

Stir in the peas, green beans and corn. Turn the temperature down to medium-low. Cook for an additional 10 minutes. Serve or simmer if eating today.

If saving for a later date: Pour chicken stew into freezer safe zipper bags preserve freshness.

Meal # 6 - Chicken Pot Pie

4 cups chicken stew (from above)
2 refrigerated piecrusts

Unroll one piecrust and position in the bottom of a pie plate. Pour 4 cups of chicken stew into the piecrust. Cover stew with the remaining piecrust. Cut a few slices into the top piecrust to allow steam to escape.

If eating immediately: Preheat oven to 425 degrees Fahrenheit. Bake for 30 to 40 minutes or until golden brown.

If saving for a later date: Cover, uncooked, with plastic wrap, then aluminum foil before freezing to preserve freshness.

On the night of eating: Thaw potpie! (Remove plastic wrap!) Bake for 30 to 40 minutes or until golden brown.

Meal # 7 - Cheesy Chicken and Broccoli Casserole

2 cups elbow macaroni
2 cups frozen broccoli
2 cups roasted chicken
2 tablespoons butter
2 tablespoons flour
2 cups milk
6 slices American cheese
1/2 cup shredded cheddar cheese
1/2 teaspoon pepper
1/2 teaspoon seasoning salt

Boil the elbow macaroni as directed on the packaging. Add the broccoli to the macaroni for the last 4 minutes of cooking time. Drain the macaroni and broccoli. Pour the macaroni, broccoli and chicken into a large casserole dish.

Place butter into a medium pot and heat on medium-low temperature until melted. Add the flour to the butter and stir quickly to create a thick paste. Pour the milk into the pot and heat to boiling while stirring constantly. Remove the pot from the heat source. Add the cheeses, pepper and seasoning salt. Stir until the cheese melts. Pour the cheese sauce over the casserole and stir to combine.

If saving for a later date: Cover, unbaked, with plastic wrap, then aluminum foil before freezing to preserve freshness.

The night of eating: Thaw casserole. Preheat the oven to 375 degrees Fahrenheit. Sprinkle the top with breadcrumbs. Bake, thawed casserole, for 20 to 30 minutes.

That’s it! You did it and you did it in less than 8 hours. Congratulations! You have saved yourself so much time for the coming week. Now each day, go to the freezer, pull out whichever meal you want to eat and heat it up as directed above - NO additional preparation needed!

Do you batch cook like this or do freezer cooking? What are your best tips and favorite recipes for saving time when batch cooking?

Check out Mom's Menu Planners for more great recipes that are perfect for batch cooking!

25 Cookbooks for $1.00 or Less

2012-02-02T11:27:00.003-05:00

That's right people! 25 cookbooks for less than the cost of a small cup of coffee! That's THOUSANDS of recipes to choose from.

All of these cookbooks, cost less than $1.00 and many of them are free. I hope you enjoy trying them out and hopefully cooking up some fun new recipes!

The cookbooks compiled on this list are generally e-books, of course, so you'll need to download them to your computer, e-reading device (such as NOOK or Kindle) or iPhone, iPod, etc.

Mom’s Menu Planner: Comfort Foods, by V. L. Hamlin
Crock Pot Cookbook, by R. Wilson
Mom’s Menu Planner: A Week in the Crock Pot, by V. L. Hamlin
Ultimate Crockpot Cookbook, by Althea Champlain
Mr. Moms Favorite Family Meals, by Chef Dave
Circle of Friends Cookbook - 25 Slow Cooker Recipes
Rapid Recipes for Writers…And Other Busy People, by Marsha Ward
Quick & Easy Recipes for Dinner, by Allison Williams
Super Fast Supper Recipes, by Jane Richards
Ultimate Casseroles, by Robert Wilson
Quick and Easy Recipes - Hot and Spicy, by Jackie Clark
The Cajun Cookbook: 141 Delicious, Mouth-watering Cajun Recipes, by Pink Panda Publishing
Grandma’s Best Comfort Food, by Marg Ruttan
The Chinese Cookbook - 216 Pages of Easy and Delicious Recipes, by Elizabeth Powell and Pink Panda Publishing
The Pantry Cookbook, by Kathleen Lupole
65 Amish Recipes, by Lou Diamond
Best Vegetarian Cookbook: Quick, Healthy and Delicious Vegetarian and Vegan Family Recipes, by Celeste Wilson
Circle of Friends Cookbook - 25 Mac & Cheese Recipes, by Gooseberry Patch
Smart School Time Recipes: The Breakfast, Snack and Lunchbox Cookbook for Healthy Kids and Adults, by Alisa Fleming
Ellie Krieger Vegetarian Meals, by Ellie Krieger
250+ Low-Fat Slow Cooker Recipes, by M&M Pubs
The Six O’ Clock Scramble: Dinner in 20 Minutes or Less, by Aviva Goldfarb
5-Minute Recipes, by the Authors of Instructables
Soups, Salads and Sandwiches Your Family Will Love for $5 or Less, by Erin Chase
Mom’s Menu Planner: Simple Salads, by V. L. Hamlin

Phew! That's a lot of cookbooks and you know what? I found about a zillion more, but I think I'll save those for the future ;-)

What's your favorite cookbook?

How to Make a Coca Cola Cake from Scratch

2012-02-01T13:39:00.001-05:00

Photo credit: jngraphix from
morguefile.com

Coca Cola cake is a decadent treat that can be served for any occasion. The cake is easy to make just for fun, but delicious enough to serve for any party. There are no complex ingredients or directions, it's as simple as putting together a cake mix from a box, but it tastes so much better.

Coca-Cola Cake

Recipe from - Mom's Menu Planning
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Ingredients

1 stick butter, softened
1 1/4 cups sugar
2 eggs
2 cup all purpose flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup Coca Cola
1 teaspoon vanilla

Cooking Instructions

Preheat the oven to 375 degrees. Grease and flour 2 - 9 inch or 1 - 13 inch x 9 inch cake pans and set them aside.

Place the butter and sugar into a mixing bowl and mix until it is light and fluffy, using an electric mixture. Add the eggs to the butter and sugar mixture and continue to beat until well mixed.

Sift the flour, baking powder and salt into a separate bowl. Slowly add the flour mixture to the butter and sugar while mixing on medium low speed.

Pour the Coca Cola and the vanilla into the cake mixture and mix on medium speed until smooth.

Fill the cake pan(s) with the Coca Cola cake mixture until they are about half full.

Place the cake pan(s) in the center of the oven and bake for 30 to 35 minutes.

Print this recipe!

Super Easy Dinner Roll Recipe

2012-01-30T10:26:00.001-05:00

Is there anything on earth as comforting as a warm and delicious dinner roll fresh from the oven? Really? I can't think of a thing. And honestly, even if you can, you need to try this dinner roll recipe. It's simple, delicious and oh, so comforting!

For me, dinner rolls are symbolic of a feast at my Gram's house. Whether it be for Valentine's Day, Easter, Thanksgiving, Christmas or even a Fourth of July party, my Gram has always had dinner rolls available for any meal. The problem with Gram's rolls are, they take too long to make! I love them and I dream about them, but I dread making them because of the time consumption. It's pretty much a whole day process.

Hmmm...which is better? An hour here and there or six hours at once? I'll have to think about that.

But in the meantime, here is a quick, easy dinner roll recipe that takes less than an hour from start to finish and tastes ~~(almost)~~ as good as my Gram's.

Super Easy Dinner Rolls

Recipe from – Mom's Menu Planning
Adapted from - How to Bake White Bread

Ingredients

1 cup warm water (about 110 degrees Fahrenheit)
2 1/2 teaspoons dry yeast
2 tablespoons white sugar
2 tablespoons olive oil
2 to 3 cups all purpose flour
2 teaspoons salt
4 tablespoons (1/2 stick) butter, melted

Cooking Instructions

In a large bowl, combine the warm water, yeast, sugar and oil.

Sift the flour and salt into the liquid mixture. Stir until the mixture begins to resemble dough (or you just can't mix anymore).

Turn the dough onto a floured work surface. Knead the dough until smooth, about 5 minutes.

Pat the dough into a large rectangle, about 1/2 inch thick. Use a 3-inch biscuit cutter or a round drinking glass to cut 12 dinner rolls out of the dough.

Position the dinner rolls 1 to 2 inches apart on a greased baking sheet. Cover with a kitchen towel and place the pan in a warm place. Allow the dough to double in size, about 20 minutes.

Preheat the oven to 375 degrees Fahrenheit. Bake for 20 minutes.

Remove the rolls from the oven. Drizzle with melted butter. Return the dinner rolls to the oven and bake for an additional 5 to 10 minutes or until golden brown.

Print this recipe!

Sweet and Spicy Valentine’s Day Menu

2012-01-30T09:19:00.001-05:00

Gourmet Chocolate
Covered Strawberries

Valentine’s Day is right around the corner. Why not go the old-fashioned route and show your love with a delicious meal made for two? Preparing a dinner for you and your love on Valentine’s Day is not difficult. It isn’t necessary to make a ten course meal or spend a lot of money on expensive ingredients. Don't bother with a babysitter either, prepare a quick meal for the kids earlier in the evening. Then, use the recipe ideas in this article to create your own sweet and spicy Valentine’s Day menu for less than half the cost of a night out.

Appetizers

Strawberry Bruschetta - from Annie’s Eats
Bacon Roses - from Instructables
Stuffed Baguette - from Baking Obsession

Main Meal

Crock Pot Chicken Parmesan - from Chef in Training
Creamy Ziti - from Mom's Menu Planning
Heart Carrots - from Super Healthy Kids

Dessert

Miniature Cheesecakes - from Mom’s Menu Planning
Chocolate Raspberry Tart - from Heather Christo Cooks
Cheesecake Stuffed Strawberries - from Nutmeg Nanny

Drinks

Alcoholic

The Reef - from Sweet Southern Prep
Peppermint Patty - from Mom’s Menu Planning
French Kiss - from Marie Claire

Non-Alcoholic

Red Velvet Cheesecake Milkshake - from The Novice Chef Blog
Pomegranate - Strawberry Smoothie - from Women’s Health Magazine
Old Fashioned Pink Lemonade - from Simply Recipes

Aren’t those Cheesecake Stuffed Strawberries just to die for? I think I could eat those every day for the rest of my life and still want more!

What are you making for your love day meal? Will you use any of these recipes? Go out to dinner? Or do you have a special menu of your own for Valentine’s Day?

Slow Cooker Pulled Pork

2012-01-27T11:54:00.001-05:00

Slow cooker pulled pork is super simple to make and is so delicious your whole family will beg for more. It tastes best served on a hearty Kaiser roll with a side of French fries, but can just as easily be served over pasta or rice for an all in one meal. You can even add your own personal touches to slow cooker pulled pork by using different flavors and seasonings during preparation.

Slow Cooker Pulled Pork

Recipe from - Mom's Menu Planning
Serves - 4 to 6

Ingredients

1 teaspoon meat tenderizer
1 teaspoon paprika
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon onion powder
3 pound pork roast
1 bottle barbecue sauce, any flavor
1 tablespoon brown sugar
1 tablespoon maple syrup
1 tablespoon apple cider vinegar

Cooking Instructions

Mix together the meat tenderizer, paprika, black pepper, garlic powder and the onion powder in a small dish.

Remove the wrappings from the pork roast and then rinse the roast with warm water.

Sprinkle the dry spice mixture over the top of the pork roast and rub it around the roast until it is completely covered with spices. Allow it to sit for a few minutes to absorb the dry rub mixture.

Place the barbecue sauce, brown sugar, maple syrup and apple cider vinegar into a clean dish and mix it together until it is smooth.

Place the pork roast into the slow cooker and pour the barbecue sauce mixture over the roast. Place the lid over the roast and turn the slow cooker on low and allow the roast to cook for 6 to 8 hours. If you are in a rush, you can turn it on high for 3 to 4 hours, but the pulled pork will not be as tender if it is cooked quickly.

Remove the lid from the slow cooker and use two forks to shred the pork. Start at the top of the roast and gently pull each fork in the opposite direction. Continue to do this until all of the roast has been pulled.

Mix the pulled pork into the remaining sauce in the slow cooker until it is
thoroughly covered.

Serve on Kaiser Buns with a side of Old Fashioned Cabbage Salad.

Print this recipe!

Make Menu Planning a Priority in Your Life

2012-01-26T12:07:00.000-05:00

Click here to print!

Wouldn’t it be great to get home from work at night and have dinner already planned, prepared or even cooking? The every night question for so many is “What’s for Dinner?” but there is often no answer. Cooking dinner for your family becomes an unnecessary stress, especially when you are the only one planning, preparing and cooking the meal…everyday.

It doesn’t have to be that way.

Whether you work full-time or stay home and take of your family, dinner doesn’t have to be a hassle. With just a little bit of planning and preparation, you can answer the question “What’s for Dinner” without thought.

Create a Menu Planner

Creating a menu planner does not have to be difficult. It can be as simple as you want it to be; even writing on a sheet of scrap paper is fine, if that works for you. However, the best menu planner is one that you can reuse each week. Your menu planner should be easy to change according to your schedule. I suggest using a dry erase board or a chalkboard for those just getting started.

List Your Favorite Meals

There are a couple of ways to do this and here is where the family comes in to menu planning.

1. Make a list of your favorite foods upfront. Ask the family for their favorite food ideas or list them yourself if you know them all. Include new recipe ideas or suggestions from the family on this list.

2. Wing It. I’m not kidding. Go ahead and continue figuring it out every night. The only difference is, after you have cooked each night, you need to make a list of the foods you prepared. Do this for one month, adding each meal to the list. At the end of the month, you should have a list of (roughly) thirty dinners that you cooked and hopefully, your family loved.

Don’t Forget the Recipes

This is SUPER important! Most people start a menu plan by writing down a bunch of meal ideas, some they have never prepared, and they never include the recipes. Therefore, when it comes time to make the meal, they have no idea how to prepare the ingredients. You need to include the recipes for those meals you have never cooked.

Start Menu Planning

Now that you have a menu planner and suggestions on how to begin writing it, it is time to start menu planning. Go through your list of meal ideas and write them on a corresponding day of the week or month on your menu planner. Choose your meals based on your schedule. For example, you would not want to prepare Yankee Pot Roast on a night when you have a meeting at 5:00 pm. Frozen pizza or tacos might be a better choice for that day. Save the Yankee Pot Roast for a Saturday or Sunday.

Click the photo at the top to print the Strawberry Margarita menu planner FREE, just to help you get started!

Jalapeno Popper...Grilled Cheese Sandwich?

2012-01-26T09:16:00.001-05:00

© All rights reserved
by Smells Like Home

Oh yes, that's right! A jalapeno popper grilled cheese sandwich. Can you imagine?! Who woulda thunk it? Not me, that's for sure. I found this delectable treat at Smells Like Home (which by the way is an AWESOME recipe site, well worth a visit!!) and last night, I had to try making these delicious looking sandwiches. The results = Poppin' Amazing! Don't wait to try them, you will regret it!

Here's the link for the recipe - > Jalapeno Popper Grilled Cheese

Roasted Chicken in Cranberry Wine Sauce

2012-01-25T12:30:00.000-05:00

Okay, folks. Here's the deal. I've used lots of recipes for chicken with creamy wine sauce, but this is the first that I've ever made one on my own...without a recipe. I was totally winging it and wow, was it worth it! This roasted chicken is to die for! The chicken breast is tender and juicy and the cranberry flavor in the wine is the perfect accompaniment for chicken. You have to try it, I promise, it will be worth the bottle of wine (which is a whopping $8 a bottle ;-)

I'm not a wine drinker. I can't stand the stuff. However, not long ago I was joking with my husband that I wish I could drink wine. I laughed and said how nice it would be to "sit down and relax with a glass of wine." I was joking, of course, but he took me literally and has since provided me with a wide variety of wines that I try to pawn off on unsuspecting visitors. Needless to say, I have wine and have no idea what to do with it all.

So, I've decided to put his wine flavors to use in my cooking, which is where this recipe started. I had taken a few chicken breasts out of the freezer the other day to make Chicken Stew. As I perused the refrigerator for the ingredients I needed, I came across the cranberry wine my dear husband brought home last week. My first thought was cranberry and turkey is delicious, so why not try it with the chicken. I considered just pouring some wine over the chicken while it roasted, but I felt like getting a little fancy, so I went with a cream sauce instead. Believe me when I say, you'll be glad I did!

Here's the recipe -

Roasted Chicken in Cranberry Wine Sauce

Recipe from – Mom's Menu Planning

Serves – 4 to 5

Ingredients

4 chicken breasts, boneless and skinless
1/4 cup water
2 tablespoons olive oil
2 teaspoons black pepper
2 teaspoons red pepper flakes
2 teaspoons garlic powder
2 teaspoons salt
1 tablespoon butter
1 tablespoon flour
1 cup half and half
1/4 cup chicken juices, reserved
1/2 cup cranberry flavored wine

Cooking Instructions

Preheat oven to 400 degrees Fahrenheit.

Place chicken breasts in a 13” x 9” casserole dish. Pour water in the bottom of the dish.

Drizzle olive oil over the chicken. In a small bowl, combine the black pepper, red pepper flakes, garlic powder and salt. Sprinkle spice mixture over the chicken. Bake, uncovered, for 20 to 25 minutes or until a meat thermometer (inserted into the thickest part of the breast) reads 165 degrees Fahrenheit. Reserve juices from cooked chicken.

In a medium frying pan, melt butter on medium-high temperature until bubbling. Whisk in flour until a soft dough forms. Pour the half and half in the pan and stir until combined.

Whisk reserved chicken juices and wine into the cream mixture. Continue cooking until the mixture is nice and thick. Spoon over roasted chicken breasts before serving.

Serve hot with Italian Roasted Potatoes.

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Cheesy Cheeseburgers and Twice - Baked French Fries

2012-01-24T09:35:00.000-05:00

You get a "twofer" today! These delicious Cheeseburgers and Fries are classic diner food, just like you'd find in the good old days. But with the expense and food safety practices in many restaurants today...who wants to go out and pay for an over-cooked (maybe under-cooked?!) burger and fries, when you can make your own at home? Homemade cheeseburgers taste so much better and you have the benefit of adding any toppings you like, to both your burger and your fries. Plus, you might just be lucky enough to know your burger IS actually made of beef...

Cheesy Cheeseburgers

Recipe from – Mom's Menu Planning
Serves: 4

Ingredients

• 1 lb. Ground beef
• ¼ cup bread crumbs
• 1 tablespoon steak sauce
• 1 tablespoon apple cider vinegar
• 1 egg
• 1 teaspoon salt
• 1 teaspoon pepper
• 4 ounces cheddar cheese
• 4 slices American cheese
• 4 Kaiser rolls

Cooking Instructions

Preheat an indoor/outdoor grill to medium-high temperature or about 400 degrees Fahrenheit.

In a large bowl, combine the ground beef, bread crumbs, steak sauce, apple cider vinegar, egg, salt and pepper.

Roll the meat mixture into 8 equal sized balls. Flatten the meat into 8 discs.

Position 1 ounce of cheddar cheese in the center of 4 burgers. Top the cheese with the remaining 4 burgers. Press the sides down lightly to seal the cheddar inside.

Grill the burgers for 4 to 5 minutes on each side. Top each burger with a slice of American cheese and continue heating until the cheese melts.

Serve on Kaiser rolls with your favorite cheeseburger toppings.

Print this recipe!

Twice-Baked French Fries

Recipe from – Mom's Menu Planning
Serves: 4 to 5

Ingredients

• 1 package frozen french fries
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 tablespoon flour
• 1 tablespoon heavy cream
• 1 cup cheddar cheese + 1/4 cup cheddar cheese, shredded
• 2 tablespoons sour cream
• 1/2 cup broccoli, steamed and chopped
• Salt and pepper, as desired

Cooking Instructions

Preheat the oven to 425 degrees Fahrenheit.

Spread the french fries on a large baking sheet. Drizzle olive oil over the french fries.

Bake for 10 minutes, flip the french fries over. Continue baking for an additional 10 to 15 minutes or until golden brown and crispy.

Melt butter in a small saucepan on medium-high heat. Sprinkle flour into the butter and whisk until a soft dough forms. Pour heavy cream into the pan and continue whisking until smooth and bubbling.

Remove saucepan from the heat. Add 1 cup cheddar cheese and sour cream, stirring until the cheese melts. Sprinkle in salt and pepper, as desired.

Remove the french fries from the oven. Sprinkle with chopped broccoli and 1/4 cup shredded cheddar cheese. Return the fries to the oven and bake for an additional 5 minutes.

Drizzle cheese sauce over the french fries right before serving.

Serve with Cheesy Cheeseburgers.

Print this recipe!

Herb - Crusted Roast Beef

2012-01-23T14:22:00.002-05:00

Meat and Potatoes...traditional American fare. Roast beef is a favorite in Mom's household (except for Mom, who would much prefer some pasta), even my 8 year old asks for it on occasion. This rustic, but delicious Herb- Crusted Roast Beef recipe requires only 3 ingredients and one of them, is the beef.

This particular roast was supposed to be stuffed with horseradish, but when I opened the fridge to grab it, the horseradish sauce popped out at me instead and said "let me in, forget the plain stuff, I add so much more flavor" ;-) So, I agreed and let the sauce jump into the dry mix I planned to rub on the outside. Believe me, when I say that sauce sure knew its stuff. The flavor of horseradish in this delicious herb-crusted roast beef explodes in your mouth, just as soon as you take a bite.

Herb – Crusted Roast Beef

Recipe from – Mom's Menu Planning

Ingredients

• 3 tablespoons horseradish sauce
• 1 package Lipton Savory Herb & Garlic dry mix
• 4 to 5 lb. Eye round roast

Cooking Instructions

Preheat the oven to 375 degrees Fahrenheit.

Combine the horseradish sauce and Savory Herb & Garlic dry mix in a small bowl.

Place the eye round roast in a small roasting pan with a little bit of water at the
bottom.

Rub the horseradish and herb mixture all over the meat. Make sure to cover the top and the bottom of the roast.

Cover the roasting pan with a lid. Place in the oven and bake for 35 minutes.

Take the pan out of the oven. Remove the lid and place the roast back into the oven.

Continue cooking for an additional 10 minutes or until a meat thermometer reads 125 degrees Fahrenheit.

Serve with Garlic Mashed Potatoes.

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Cinnamon Strawberry Shortcake Recipe

2012-01-23T08:09:00.005-05:00

Strawberry Shortcake. What can I say? It's the best. I don't think there is a "better" dessert. There are so many different ways to make it, the long way...with cookie dough...with biscuits...fruits other than or added to the strawberries. I could go on and on about the ways to prepare this decadent dessert, but this time, I tried something new. I added cinnamon and boy, was it worth it! This Cinnamon Strawberry Shortcake recipe will blow your socks off and my favorite part is...it only takes about 20 minutes to prepare, from start to finish!

Cinnamon Strawberry Shortcake

Recipe from – Mom's Menu Planning

Ingredients

1 roll refrigerated crescent roll dough (I used the Pillsbury Crescent Rounds)
1/2 cup confectioners sugar
2 tablespoons cinnamon
2 tablespoons white sugar
1 cup strawberry ice cream topping or homemade strawberry syrup
Whipped cream

Cooking Instructions

Preheat the oven to 350 degrees Fahrenheit.

Combine the confectioners sugar, cinnamon and white sugar in a small bowl.

Unroll the crescent dough. Sprinkle the sugar and cinnamon mixture on the inside of the dough. Re-roll the dough and separate the crescent rolls.

Place the rolls on a greased baking sheet and position on the center rack in the oven. Bake for 15 minutes.

Remove the rolls from the oven and allow them to cool for about 10 minutes.

Place rolls on individual plates. Drizzle strawberry topping over the rolls. Top with whipped cream.

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Garlicky Chicken Bruschetta Pizza

2012-01-19T11:32:00.012-05:00

Bruschetta and Pizza...together? What could be better? It might just be the greatest creation of all time. Garlicky, crispy crust topped with cheesy, sweet and spicy Italian chicken and tomatoes. Ok, I'll stop now, but you have to try this Garlicky Chicken and Bruschetta Pizza! You won't regret it...

Garlicky Chicken Bruschetta Pizza

Recipe from – Mom's Menu Planning

Ingredients

• 1 pizza crust dough
• 4 tablespoons olive oil
• 2 tablespoons garlic, chopped
• 2 teaspoons black pepper
• 2 teaspoons salt
• 1 teaspoon garlic powder
• 2 cups cooked chicken breast, diced
• 2 cups tomatoes, diced
• 1 cup Italian dressing
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Cooking Instructions

Preheat the oven to 425 degrees Fahrenheit. Spread the pizza dough onto a greased 16 inch pizza pan or 11” x 17” baking sheet. I also sprinkle corn meal on the pan, but it isn't necessary.

Drizzle the pizza dough with olive oil. Spread chopped garlic over the olive oil. Sprinkle black pepper, salt and garlic powder over the chopped garlic. Bake for 10 minutes.

In a large bowl, combine the chicken breast, tomatoes and Italian dressing.

Remove the pizza dough from the oven.

Spread the chicken and tomatoes evenly over the crust. Sprinkle with cheddar and mozzarella cheeses.

Return pizza to the oven and bake for an additional 5 to 7 minutes or until the cheese melts.

Serve with a garden salad.

PRINT THIS RECIPE

Creamy Ziti Recipe

2012-01-18T10:16:00.048-05:00

Ooohh, are you going to love this! Creamy Ziti might not be the right name for this dish, but what else would you call it? Melt in your mouth goodness? So delicious I can't wait until lunchtime so I can eat more of it? (Actually, I want it for breakfast ;-) Well, it doesn't matter what you call it because it's that good. So good in fact, it doesn't need a fancy name.

Creamy Ziti

2 tablespoons olive oil
1 lb. Ground beef
Salt
Pepper
1 tablespoon Italian seasonings
2 teaspoons garlic powder
1 (28 ounce) can diced tomatoes
1 (28 ounce) can crushed tomatoes with basil
1 lb. Ziti
½ cup heavy cream
¼ cup ranch salad dressing
2 cups mozzarella cheese, shredded

Heat olive oil in a large pot on medium temperature. Add ground beef. Sprinkle with salt and pepper, as desired. Add Italian seasonings and garlic powder. Continue cooking for 3 to 5 minutes, stirring occasionally.

Pour diced tomatoes and crushed tomatoes into the pot with the browned ground beef. Stir to combine. Cook the sauce until boiling. Turn the temperature down to medium low and allow the sauce to simmer for 20 to 30 minutes.

Prepare the ziti pasta as directed on the packaging. Drain.

In a separate dish, combine the heavy cream and ranch salad dressing. Slowly pour the cream mixture into the sauce, stirring constantly. Turn the temperature on the sauce back up to medium and stir occasionally until boiling.

Preheat the oven to 350 degrees Fahrenheit.

Pour the ziti into a 9” x 13” casserole dish. Add 1 -1/2 cups shredded mozzarella cheese. Pour the sauce over the ziti and cheese. Stir to combine. Sprinkle the remaining ½ cup shredded mozzarella over the top.

Bake, uncovered, for 20 minutes.

Serve hot with warm, crusty Italian bread.

Beef and Cabbage Stew

2012-01-17T10:22:00.002-05:00

Here's another comfort food for you! Beef and Cabbage Stew. I took my already delicious beef stew recipe, added a few new ingredients and turned it into something 100 times more fabulous. This might just be the best stew I've ever had...

Beef and Cabbage Stew

2 tablespoons olive oil
2 tablespoons garlic, chopped
1 small onion, chopped
2 lbs. stew meat
2 teaspoons salt
1 teaspoon pepper
2 teaspoons garlic powder
2 teaspoons red pepper flakes
2 large potatoes
32 ounces beef broth
12 oz. beer
2 tablespoons apple cider vinegar
1/2 cup carrots, sliced
1/2 cup green beans
1/4 cup corn
1/4 cup peas
2 cups cabbage, sliced

Heat the oil, on medium temperature, in a large pot.

Add the chopped garlic and onions to the oil. Stir continuously until the vegetables begin to soften, about 5 minutes.

Place the stew meat into the pot. Sprinkle the salt, pepper, garlic and red pepper flakes over the meat. Cook for 4 to 5 minutes or until browned. Remove the meat and set aside.

Place the potatoes into the hot oil. Stir continuously until the potatoes soften, about 5 minutes.

Return the stew meat to the pot. Pour the beef broth, beer and apple cider vinegar over the meat and potatoes.

Add the carrots, green beans, corn and peas. Place the lid on the pot. Turn the temperature down to medium low and continue cooking for 20 to 30 minutes.

Stir the cabbage into the stew. Cook for an additional 10 to 15 minutes or until the cabbage is soft.

Serve hot with warm, crusty bread.

Chicken -n- Biscuit Pot Pie

2012-01-16T08:14:00.002-05:00

Rrrrriiiiiiipppp......Rrrrriiippp...
Do you hear that everyone? That is the sound of my pants ripping at the seams. Thanks to Mother Nature and the late arrival of winter, I've been making lots of comfort food. I do look forward to cooking luscious, filling meals, such as this Chicken -n- Biscuit Pot Pie, but my hips are screaming "please, Mother Nature, please give me just one nice, warm day, so we can have a salad"! Can you believe, she actually responds with more cold weather?

Anyway, here's the recipe for some heartwarming and delicious -

Chicken -n- Biscuit Pot Pie

2 tablespoons olive oil
2 tablespoons garlic, chopped
1/4 cup onion, diced (optional)
4 chicken breasts, boneless and skinless
2 teaspoons salt
1 teaspoon pepper
1 teaspoons garlic powder
1/2 teaspoon red pepper
4 large potatoes
30 ounces chicken broth
1/2 green beans
1/2 cup carrots
1/4 cup corn
1/4 cup peas
1 1/2 cup baking mix (ex. Bisquick)
2/3 cup milk
2 ounces chicken broth
Salt and Pepper, as desired

Pour the olive oil into a large (oven-safe) skillet. Heat the oil on medium temperature, until bubbling. Add garlic and onion to the oil.

Cut chicken breasts into small chunks, about 1 inch in size. Add the chicken to the hot oil. Sprinkle salt, pepper, garlic powder and red pepper over the chicken. Cook for 3 to 5 minutes or until brown. Remove chicken from the pan.

Dice the potatoes into small cubes. Place in the pan with the hot oil. Cook for 5 minutes, stirring constantly.

Return chicken to the pan with the potatoes.

Pour the chicken broth over the chicken and potatoes. Turn the heat up to medium high and cook until boiling.

Add green beans, carrots, corn and peas to the pan. Continue cooking for 3 to 5 minutes. Turn the heat down to low and allow the stew to simmer for 15 to 20 minutes.

Preheat the oven to 450 degrees Fahrenheit.

Combine the Bisquick, milk and remaining chicken broth in a large mixing bowl. Add salt and pepper, as desired.

Using an ice cream scoop or large serving spoon, scoop the biscuit dough onto the top of the chicken stew, still in the pan.

Position the pan on the middle shelf in the oven. Bake for 10 to 12 minutes or until the biscuits are golden brown.

Chicken -n- Biscuit Pot Pie

Mom's Menu Planning - 10 Most Popular Recipes of 2011

2012-01-13T11:35:00.003-05:00

Lasagna Cupcakes

The results are in!

Aaaaannnnd your favorite recipes from 2011 are...

Thanks for all your views and your support.

I hope you to provide you with hundreds more recipes to enjoy in the coming year.

Meatloaf Chili Recipe

2012-01-13T09:21:00.000-05:00

Chili for a chilly day. Winter has finally come to our neck of the woods. It is so weird to look outside and finally see snow in the middle of January. The silver lining to the cold and nasty weather is that it gives me an excuse to cook some of our favorite comfort foods. Foods like this deliciously simple Meatloaf Chili.

Meatloaf Chili is the perfect recipe to make when you have leftover meatloaf (such as I did, yesterday). I actually created the recipe to use up leftover meatloaf in the past. If you don't have any, well, it can take some time to prepare, as you'll have to make a meatloaf first. I guess you could use plain ground beef, but it just doesn't add the same flavor. There's a saying on a movie or an old song (I can't remember which!) that says "Yesterday's meatloaf, is today's sloppy joe", well, in this case yesterday's meatloaf is today's chili and the recipe is SUPER easy!

Here you go -

Meatloaf Chili

2 cups leftover meatloaf
2 cans crushed tomatoes
1 can dark kidney beans
1 can light kidney beans
1 cup water
4 tablespoons chili powder
1 teaspoon red pepper flakes
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper, as desired

Combine all of the ingredients in a large pot.

Cook on medium temperature until boiling.

Turn the heat down to medium low and continue cooking for 1 hour.

Serve Meatloaf Chili hot with shredded cheddar cheese and cornbread.

Chessy Waffle Fries

2012-01-12T12:04:00.001-05:00

Cheesy Waffle Fries

This Cheesy Waffle Fries recipe began when I went to a local Friendly's. On their menu is an absolutely decadent appetizer feast that allows you to choose three of your favorite appetizers. My choices were the old standbys of mozzarella sticks and mini cheeseburgers, but I though I'd go for something new with the waffle fries and boy, am I glad I did...they were awesome! My Cheesy Waffle Fries are not quite the same, but they come close and they are great alternative when you can't get to Friendly's!

Cheesy Waffle Fries

1 bag seasoned waffle cut french fries
2 cups cheese sauce (I used Ragu Double Cheddar Sauce)
1 8 oz package shredded cheddar cheese
4 to 6 slices cooked bacon, chopped into bits
Sour cream

Preheat the oven to 425 degrees.

Grease an 11" x 17" baking sheet with cooking spray.

Spread the french fries onto the baking sheet. Bake for 20 to 22 minutes or until the french fries are crispy. Remove from oven.

Sprinkle the shredded cheddar cheese and crumbled bacon over the waffle fries. Return to oven and bake for an additional 2 to 3 minutes or until cheese has melted.

Heat the cheddar cheese sauce in a small saucepan on medium low temperature until bubbling, about 5 minutes.

Drizzle cheese over the waffle fries. Serve warm with cold sour cream.

Cheesy Waffle Fries make a great side dish for Garlicky Bacon Meatloaf!

Garlicky Bacon Meatloaf Recipe

2012-01-12T11:48:00.002-05:00

Ummm...Yum, is all I have to say. This meatloaf is sooo good and the best part? It only takes about 5 minutes to prepare! That's right...5 minutes. Of course, you'll have to stand by the stove drooling for another 40 minutes while this Garlicky Bacon Meatloaf cooks, but hey, everything good in life is worth waiting for, right?

Garlicky Bacon Meatloaf came as a surprise to me. It wasn't what I was intending to make when I took the ground beef out of the freezer. My plan WAS meatloaf, but I thought I'd just throw together a plain old meatloaf with ketchup. The ingredients, however, had other plans.

I went to the pantry to grab my bread crumbs and stuck in front of the container was a box of Lipton Recipe Secrets - Savory Herb & Garlic (not where they belong - surprise, surprise). Since it was right there, I thought maybe that would add a nice flavor to the meatloaf, so I grabbed a package along with the breadcrumbs and threw it in with the meat.

The bacon came along when I was making Cheesy Waffle Fries to go along with the meatloaf. I had a few extra slices that wouldn't fit in the frying pan, so I threw them on top the meatloaf, just before I stuck it in the oven.

Isn't it amazing how these things come together? The flavor of the Savory Herb & Garlic packet was just the right touch, flavoring the meat deliciously without being overpowering. While, the bacon added moisture, flavor and a smooth texture to the meat that I didn't expect. It wasn't even greasy.

Here's the recipe - I hope you enjoy it too :)

Garlicky Bacon Meatloaf

2 lbs. ground beef
2 eggs
2 tablespoons cold water
1 1/2 cups bread crumbs
1 package Lipton Recipe Secrets - Savory Herb & Garlic
5 to 7 slices bacon

Preheat the oven to 375 degrees Fahrenheit.

Mix all of the ingredients, except the bacon, in a large bowl.

Press the meatloaf mixture into an 8" x 8" casserole dish.

Lay bacon slices over the meatloaf in any arrangement you like.

Bake, uncovered, for 40 to 50 minutes.

Serve with Spicy French Fries or Cheesy Waffle Fries.