Earlier this week I made up a chicken and rice recipe. Surprisingly, it actually turned out really well! I forgot to take pictures of the finished product :/. Here are some of the ingredients, though:
My husband and I love the meat loaf recipe on the back of the Lipton Onion Soup Mix box. The only problem is it takes a whole hour to bake. Who has time for that? I’ve seen several posts on Pinterest showing meat loaf in muffin tins, so I decided to give it a try.
Here’s the original recipe, along with my muffin tin variation:
- 1 envelope Lipton Onion Soup Mix
- 2 lbs. ground beef
- ¾ cup plain dry bread crumbs
- 2 eggs
- ¾ cup water
- 1/3 cup ketchup
- Preheat oven to 350 degrees. In large bowl, combine all ingredients.
- In 13×9 inch baking or roasting pan, shape into loaf. (Or, put into muffin tins. For me, this recipe made 15 meat loaf muffins.)
- Bake 1 hour or until done. Let stand 10 minutes. (Or, if you put the meat loaf in muffin tins, cook 20-25 minutes or until done.)
For 3 ½ years now, the large accent wall in our living room has been scantily decorated with our wedding picture. The wall needed something else (I’ve known that for 3 ½ years), but, until recently, I just wasn’t sure what.
I decided to put wedding photos of our parents and grandparents below ours. We couldn’t find wedding pictures for some of them, so we used what we could find. I was so pleased with the result – I love the history. It makes me smile .
Here’s the before:
This is another simple, yet really good, recipe with only three ingredients. A coworker of my dad’s gave him this recipe, and then my dad passed it along to me.
- 1 can of corn, drained (or a little less)
- 2 8oz packages of cream cheese, softened (I typically use regular, but you could use low-fat or fat free instead)
- Jalapenos from the jar (to taste), finely chopped
Make sure the cream cheese is somewhat softened before making the dip, either leave it on the counter for a while or put it in the microwave for a few seconds (take OFF the foil wrapper before doing this). The cream cheese is nearly impossible to work with if you try using it right after pulling it from the fridge.
I probably use 1 to 1.5 tablespoons of finely chopped jalapenos for my dip. I’ll also add a little, maybe a teaspoon or so, of the jalapeno juice from the jar to spice it up. I’m not a fan of super spicy food, so my dip is pretty mild. Just remember, you can always add more jalapenos, but once they’re added, you can’t take them away!
Mix all the ingredients together and eat with crackers – I use Ritz crackers. It might be good with tortilla chips, too.
Try it out. Let me know what you think!
I’m all about easy recipes, and this fruit dip is no exception. It’s something I make often when having company or going to a cookout.
- 1 Vanilla Instant Pudding Packet (just the powder, do not make the pudding)
- 1 Tub of Cool Whip (or less, but who would want less Cool Whip?!?)
- 16 oz Vanilla or Plain Yogurt
Mix all ingredients together and enjoy!
I usually eat this with strawberries and grapes. It’s good by itself, too. Others have put it on their brownies and said it was tasty; I have yet to try that.
You could make this in a low-fat version as well by using low-fat/fat-free Cool Whip and yogurt.