Contributed by: Monica Resinger of The Homemaker's Journal
Here's a meal that my family loves and the foods compliment each other really well. The food items aren't necessarily new for us, but the flavors are and that makes a big difference.
Make Ahead Tips:
You can make the Honey Cinnamon Butter ahead of time and refrigerate until serving. You can also prepare the meat loaf and refrigerate it before baking.
Honey Barbecue Meat Loaf
I'm not usually a meat loaf eater but I love this one and the family does too.
In a large bowl, stir together soup mix, egg, oats, barbecue sauce, onion, brown sugar, Worcestershire sauce, mustard, garlic powder, salt, pepper and chili powder. Add beef and mix well. Press into an ungreased 8-in. x 4-in. x 2-in. loaf pan. Bake at 350* for 1 hour. Top with ketchup.
Bake 5-10 minutes longer or until meat is no longer pink and a meat thermometer reads 160*. Let stand 10 minutes before serving.
Ranch Mashed Potatoes:
Make regular mashed potatoes but with the following changes:
Apple Cinnamon Muffins
My kids love these (so do I) so there's never any leftovers. We also make them for breakfast. Be sure to try them with `Honey Cinnamon Butter' (recipe follows).
In a bowl, combine the first six ingredients. Add the egg, milk, oil and applesauce and stir until just moistened. Fold in apple. Fill greased or paper-lined muffin cups two-thirds full. For topping, combine brown sugar and flour. Cut in butter until crumbly. Stir in oats. Sprinkle over muffins. Bake at 400* for 18-22 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
Serve warm with Honey Cinnamon Butter (recipe follows).
Yield: 1 dozen.
Honey Cinnamon Butter
Combine all ingredients in a small mixing bowl; beat until smooth. Serve with muffins, toast, bagels, French toast or pancakes. Refrigerate any leftovers.
Yield: 1 1/3 cups.
©, 2003, Monica Resinger
About the Author: Monica Resinger is the founder and editor of The
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