Gold Rush Cobbler

  Threw this together spur of the moment one night, when I had a hankering for something warm underneath my ice cream.  I didn’t know what to expect with 4 ingredients: graham crackers, chocolate chips,  sweetened condensed milk and pecans, but it was really tasty!  Serve it warm from the oven with ice cream for cobbler scoopability.

  OR, I discovered that the next day, it turns into more of a yummy, chewy brownie consistency that you can cut into squares and pick up to eat.  Either way, its a WIN!

Gold Rush Cobbler

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gold rush cobbler

Ingredients

  • 18 whole Graham Cracker Rectangles, Crushed
  • 28 ounces, fluid Sweetened, Condensed Milk
  • 12 ounces, weight Milk Chocolate Chips
  • 1 cup Pecans, Cropped
  • 1 carton Salted Caramel Ice Cream
  • Caramel Ice Cream Topping, For Drizzling

Preparation Instructions

Preheat oven to 350F. Place crackers in a sealed zip lock and crush with a rolling pin.
Mix crumbs with sweetened condensed milk, chocolate chips and pecans.
Spray a 9×13 pan with cooking spray and lightly sprinkle with flour. Press mixture into pan and bake for 30 minutes, or until golden brown.
Serve cobbler warm with caramel ice cream and a drizzle of caramel for pretty.

Enjoy!

~T

Cheese & Onion Meatloaf with Gourmet Mashed Potatoes

  I don’t love meatloaf. Since childhood, the dreaded “Loaf of Meat” made me turn up my nose.

However, I have now made it TWICE in our marriage!  The first time I made Mini Loaves, which were delicious!  (Despite Paxton’s watery eyed photo, he liked it too)

  This time, I was hungry and I didn’t want to scrub all those muffin tins after dinner, so I decided to brave THE LOAF.

  I have to say, it was delicious and everyone gobbled it up. Papa Don always said he didn’t like meatloaf, but even he enjoyed this one, because it didn’t hide the meat flavor like some.  And he is right, this is the only meatloaf recipe I have found that doesn’t call for binders like bread crumbs or oatmeal!

  I couldn’t leave the recipe as is, that is just not me. It comes from the back of  Christian Fiction called The Potluck Supper Club. Cute book, amazing recipes!  Anyhow, so I replaced and added and fixed so that I could incorperate our absolute FAVORITE meatball sauce.

Check it out!

Cheese & Onion Meatloaf

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Ingredients

  • 1 can (10 Ounces) Condensed Tomato Soup
  • 1 teaspoon Dry Mustard
  • ¼ cups Vinegar
  • ⅓ cups Brown Sugar
  • 6 ounces, weight French Fried Onions
  • 2 pounds Ground Beef
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2-½ Tablespoons Worcestershire Sauce
  • 1 whole Egg
  • ½ cups Cheddar Cheese

Preparation Instructions

In a small bowl, combine tomato soup, dry mustard, vinegar and brown sugar. Set aside.

In a large bowl, crumble all but 1/2 cup of fried onions, then add meat, salt, pepper, worcestershire sauce, egg, cheese and all but 1/2 cup of your reserved tomato soup mixture. Knead ingredients with hands until it is mixed well.

Shape into a large long loaf shape in a shallow baking pan.

Bake at 350* for 1 hour.

Drain meatloaf carefully, then spoon over remaining tomato soup mixture, and sprinkle with 1/2 cup of french fried onions. Return to oven for 5 additional minutes to crisp onions and bake glaze in.

Serve with Gourmet Mashed Potatoes {below} and steamed veggies!

This is my Momma’s FAMOUS Mashed potato recipe!  She makes it every Christmas and Easter. 

  The key here, in addition to all the fabbo dairy products, is that you mash then BAKE the potatoes.  This creates a buttery, crispy outer shell, hiding soft creamy homemade mashed potatoes under the surface.  Mmmmmm! I could eat bowls and bowls of these!

Gourmet Mashed Potatoes

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  • 12 whole Fist Sized Yukon Gold Potatoes
  • ½ cups Butter, Divided Use
  • 8 ounces, weight Cream Cheese, Divided Use
  • 1-½ cup Sour Cream, Divided Use
  • 2 teaspoons Garlic Powder, Divided Use
  • 3 Tablespoons Butter, For Topping
  • Paprika, For Topping

Preparation Instructions

Scrub, peel and cube 12 fist sized Yukon Potatoes. In a large skillet or pot, cover with water and boil until tender, usually 20 minutes. Check with a fork.

Drain water, and place half of the potatoes in your upright mixer. Cover remaining potatoes to keep warm.

Beat potatoes with your paddle attachment until no lumps remain, the add 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup of sour cream and 1 tsp of garlic powder.

Beat until combined, then scrape into a 9×13 casserole dish. Repeat with remaining half batch of potatoes, 1/4 cup butter, 4 ounces of cream cheese, 3/4 cup sour cream and 1 tsp garlic powder.

Finish filling 9×13 pan with second batch of potatoes, then top with pats of butter and a healthy sprinkle of paprika.

Bake at 350* for 1 hour or until top is golden brown and bubbly. Serve piping hot, and prepare to hear nothing but Ooo’s and Ah’s as everyone takes a bite…it’s THAT good!

Meatloaf dinner collage

Enjoy! 

~T

Panko Macaroni & Cheese Casserole

Ever since I was preggers with Paxton, I have loved Mac & Cheese…

but it had to be THE BOXED KIND. 

9 months PG with Paxton

Oh good heavens, I am so ashamed to admit that to you. 

The fake cheese tasted so good! I ate a whole box for lunch.  Eeek!  {with a salad!!!!}

  I have been on the hunt for a homemade gooey, cheesy Mac & Cheese to replace my addiction ever since, and I haven’t found one that we like.

  Well, when I saw this recipe from The Sunflower Supper Club I knew I had to give it a go.  I mean, it had sour cream in it! How could I go wrong?  They don’t have one recipe on their site that we haven’t LOOOOVED.   This Mac and Cheese was no exception!

  Kim calls it Creamy One Pot Macaroni and Cheese, but since I used more than just a pot, I felt like I would be lying to you, so we have dubbed it a new name at our house based on my favorite part, the buttery Panko on top!  

Panko Macaroni & Cheese Casserole

from Kim at Sunflower Supper Club

Panko Mac & Cheese Casserole

Ingredients

  • 16 ounces, weight Pasta Shells
  • 1 Tablespoon Salt
  • 4 cups Cheese, We Did Two Sharp Cheddar And 2 Colby Jack
  • 16 ounces, weight Cottage Cheese
  • ½ cups Grated Parmesan Cheese
  • 16 ounces, weight Sour Cream
  • 1 cup Panko Bread Crumbs
  • 3 Tablespoons Parsley Flakes
  • 3 Tablespoons Butter, Melted

Preheat oven to 350*F
Boil noodles and salt until al dente. Drain and set aside.
In a large bowl, mix cheese and sour cream. Add in still warm pasta and mix well. Salt and pepper to taste.
Transfer to a sprayed 9×13 baking dish.
Mix together bread crumbs, parsley flakes and butter. Sprinkle over shells and cheese.
Bake for 35 minutes, or until brown and bubbly.

Serve hot!

Tastes best first day.

  You all this recipe is SO rich, SO creamy and SO divine, it made my eyes roll up in my head when I took a taste.  Yup, it’s THAT GOOD!

Thanks Kim, for allowing me to share your yummy dish today!  Head on over to Sunflower Supper Club and check out more of their amazing food!

~T

A Papa Update & Reuben Sandwich Casserole

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We had a really great day on Tuesday!  Papa was alert and happy, he ate his dinner out at the table with us, all without a gag, or a hiccup to be heard.  It seemed he was beating death for … Continue reading