Meatloaf

I know what you're thinking. Who makes meatloaf anymore? Well, I only do because my friend Kelly introduced me to this sauce to top it...it is so yummy, I make the meatloaf so I can have the sauce.

Your other question - where have I been? Well, who cooks when they're pregnant?! I actually did plan on posting one other recipe, but by the time I was done cooking I was too tired to take a picture...oh well.

Meatloaf:

the secret is to cook this on a broiler pan, then the meat isn't sitting in it's own drippings.

1 1/2 lbs extra lean ground beef
1/2 c dry breadcrumbs
1/2 c chopped onion
1 T barbeque sauce
1 T prepared mustard
1 1/2 t chili powder
1 t garlic powder
1/2 t salt
1/2 t pepper
1 egg

mix and form into a loaf on a broiler pan. If desired, top with bbq sauce before cooking (or kelly's special sauce...)

Kelly's sauce:
this is one of those things you just mix until it tastes right...I'll try to put it down...

abt 1 C ketchup
abt 1/2 T spicy mustard (kelly says plochmans is the best)
a swish or two of worsteshire sauce
1 to 2 T brown sugar

Whisk together and adjust to your liking. Should be sweet, salty, and very tangy. Yum!

Mashed Potatoes

Ok, I know mashed potatoes are a no-brainer, but do you use your kitchen aid to mash them? Once I discovered this secret, we had mashed potatoes much more often! My other secret is to make them "rustic" - as in, use yukon golds or reds and don't bother to peel them, just half them before you boil. All the vitamins are in the peels anyway, right? They mash up just fine with the skins on!

Cheddar Drop Biscuits

4 C flour

4 t baking powder

1 t baking soda

1 1/2 t salt

3/4 C cold unsalted butter, cut into pieces

2 C grated cheese

1 lg egg

1 3/4 C buttermilk

Combine flour through salt. Use pastry blender to cut in butter. Stir in cheddar until mixed. Add milk and egg, mix until a soft dough forms. Turn onto counter, knead a few times until even, should still be soft and sticky. Divide into 24 muffin tins, which have been greased. (I just pull a ball off of the dough). Bake at 350 for 25-30 minutes.

Manicotti with spinach

I know, it's been like forever since I posted here. I made this Manicotti the other day, I forgot how good it is.

It's really un-recipe-ish. Just take Ricotta cheese (the big bucket at the grocery store), stir in about 1/2 bag chopped spinach, some italian seasoning, and some motzerella cheese (maybe 1/2 cup?). Cook manicotti shells for about 7 minutes, then using a pastry bag, pipe the filling into the manicotti. Put in casserole dish, top with sauce and motz cheese, cook at 375 for about 30 min, first 20 or so covered in foil so manicotti will finish absorbing liquid. Super yummy, and if you use a pastry bag, not too hard!