A meatloaf hater(hubby) really enjoyed this recipe, so I thought I would share. :) I love meatloaf and this is one of my favorite variations. The ranch mix and french fried onions really add flavor. Even the kids like it, Bubba had seconds.
Loaf:
1 1/2 lbs ground beef
2 eggs beaten
1/4 c ketchup
1/2 a 6oz box of Stove Top
1 packet dry ranch dressing mix
1(2.8oz) can french fried onions
1tbsp Worcestershire sauce
Topping:
1/4c ketchup
1/4c Heinz 57
*Preheat oven to 350
*Mix first 7 ingredients in a bowl, then shape into a loaf and place in 9x5 inch loaf pan
*Cover loosely w/foil and bake 50-60 minutes
*In the last 5-10 minutes, remove foil and coat top with a mixture of ketchup and Heinz 57
*Let stand for at least 5-10 minutes before slicing and serving
Thursday, April 30, 2009
Sunday, April 26, 2009
Striped Delight
This is on the kraft foods website, a resource I use often, especially their budget cooking section! Just a note, the nutritionals in mine don't match the website, as I used light products wherever I could.
35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Light Whipped Topping, thawed, divided
3-1/4 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
*Note, if you want the layers neater than mine, I think that putting the pan in the freezer between adding layers would help. The fridge firmed them up some, but not enough to really prevent smearing.
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
35 OREO Cookies
6 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Light Cream Cheese, softened
1/4 cup sugar
2 Tbsp. cold milk
1 tub (12 oz.) COOL WHIP Light Whipped Topping, thawed, divided
3-1/4 cups cold 2% milk
2 pkg. (3.9 oz. each) JELL-O Chocolate Instant Pudding
*Note, if you want the layers neater than mine, I think that putting the pan in the freezer between adding layers would help. The fridge firmed them up some, but not enough to really prevent smearing.
PROCESS cookies in food processor until fine crumbs form. Transfer to medium bowl; mix in butter. Press onto bottom of 13x9-inch dish. Refrigerate until ready to use.
WHISK cream cheese, sugar and 2 Tbsp. milk in medium bowl until blended. Stir in 1-1/4 cups COOL WHIP; spread over crust.
BEAT pudding mixes and 3-1/4 cups milk with whisk 2 min.; pour over cream cheese layer. Let stand 5 min. or until thickened; cover with remaining COOL WHIP. Refrigerate 4 hours.
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