Italian Style Meatloaf

Italian Style Meatloaf
  • 2 eggs
  • 1 jar (14 oz) tomato pasta sauce
  • 1 cup Italian style bread crumbs
  • 1 onion chopped
  • 2 tsp Italian seasoning
  • ½ tsp salt
  • 2 lb ground beef
  • 1 box (2 pouches) Betty Crocker roasted garlic mashed potatoes
  • 2½ cups milk
  • 1½ cup hot water
  • ¼ cup butter or margarine
  • ½ cup grated cheese (I'd actually use a little less than this)
  1. Heat over to 375 degrees. Spray a 13x9 inch glass baking dish with cooking spray. In a large bowl, beat eggs. Then stir in pasta sauce, bread crumbs, onion, Italian seasoning, salt, and ground beef until well blended. Press mixture into the bottom of the pan. Bake for 45 - 55 minutes or until the meat thermometer inserted into the center of the loaf reads 160 degrees.
  2. Meanwhile, make both poaches of mashed potatoes as directed on the box using milk, hot water, and butter.
  3. Spoon off the excess juices from the baking dish. Spread the mashed potatoes over the meatloaf and sprinkle with cheese. Bake 10 - 15 minutes longer or until the potatoes begin to brown. Let stand 5 minutes before cutting.

Chicken Florentine Skillet


Chicken Florentine Skillet
  • 3 cups uncooked wagon wheel pasta
  • 1¼ cups half and half
  • 2 tbsp flour
  • 1 tsp salt
  • ¼ tsp ground nutmeg
  • 1 tbsp butter
  • 1 pkg uncooked chicken breast tenders (not breaded), cut into bite size pieces
  • 1 can diced tomatoes (diced)
  • 1 cup sliced fresh mushrooms
  • 1 bag (6 oz) fresh baby spinach leaves
  • 1 cup shredded mozzarella
  1. Cook and drain the pasta as directed on the package. In a small bowl, stir ¼ cup half and half, the flour, salt, and nutmeg until smooth and set aside.
  2. Melt butter over medium high heat. Add chicken and cook 6-8 minutes or until browned. Stir in the tomatoes, mushrooms, and spinach. Cook about five minutes until mushrooms are tender.
  3. Reduce the heat to low Stir in the pasta and half and half mixture. Cook about 1 minute or until thickened. Stir in the remaining 1 cup of half and half. Sprinkle the cheese over the top and cover. Let stand 2-3 minutes or until the cheese is melted.

Spooky Raisin Spiders

If you need a great treat for tomorrow, you definitely need to make these Spooky Raisin Spiders.  As I learned from the California Raisins blog, this treat costs just 40 cents per serving and has an equivalent to a serving of fruit!

Spooky Raisin Spiders
  • ½ cup California raisins
  • ⅓ cup Almond or Peanut Butter
  • 3 tablespoons Honey
  • 3 tablespoons Unsweetened Cocoa Powder
  • 1¾ cups cups brown rice crispy cereal
  • 1 oz semi sweet chocolate, melted
  • 96 tiny thin black licorice strips
  • 2 tablespoons powdered sugar
  • 24 small candies or frosting for eyes
  1. Place raisins, almond butter, honey, and cocoa powder in a food processor and process until a thick paste forms. Transfer to a larger bowl and stir in cereal. Press mixture into 12 balls and press lightly onto a foil or wax paper lined baking sheet.
  2. Spread a small amount of melted chocolate on the bottom of each ball and slide 8 small pieces of licorice under each to form the spider legs. Refrigerate until firm.
  3. Stir a few drops of water into powdered sugar to make a thick mixture to "glue" eyes onto the spiders.



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