Healthier Meat Loaf

Healthier Brown Sugar Meatloaf

• Prep

  20 m

• Cook

  1 h

• Ready In

  1 h 20 m

Recipe By:MakeItHealthy

“This is an easy tasty meatloaf made healthier with less sugar, low-fat milk, added parsley and whole wheat bread crumbs. Enjoy!”

Ingredients

• 3 tablespoons packed brown sugar
• 1/2 cup ketchup
• 1 1/2 pounds lean ground beef
• 3/4 cup low-fat (1%) milk
• 2 eggs
• 1 1/2 teaspoons salt

• 1/4 teaspoon ground black pepper
• 1 small onion, chopped
• 1/4 teaspoon ground ginger
• 3/4 cup whole wheat bread crumbs
• 1/4 cup chopped parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9×5-inch loaf pan.
2. Press brown sugar in the bottom of prepared loaf pan and spread ketchup over sugar.
3. Mix ground beef, milk, eggs, salt, ground pepper, onion, ginger, bread crumbs, and parsley thoroughly in a mixing bowl. Shape into a loaf and place on top of ketchup.
4. Bake in preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/29/2018

Matthews, Indiana Covered Bridge Festival

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Pumpkin Muffins with Maple Pecan Glaze

yield: 6-7 DOZEN MINI MUFFINS

prep time: 10 MINUTES

cook time: 11 MINUTES

INGREDIENTS:

FOR THE MUFFINS:

• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup light brown sugar, packed
• 1 can (15oz) pure pumpkin
• 3 large eggs
• 2 Tbsp BAILEYS® Pumpkin Spice Coffee Creamer
• 2 ½ cup all-purpose flour
• ½ tsp baking soda
• 2 tsp baking powder
• 1 Tbsp cinnamon
• ½ tsp ground ginger
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ tsp kosher salt

FOR THE GLAZE:

• 1 ½ cup powdered sugar
• 1 tsp maple flavoring
• ¼ cup BAILEYS® Pumpkin Spice Coffee Creamer
• ½ cup pecans, chopped

DIRECTIONS:

1. In a large mixing bowl, beat butter with sugars until fully blended. Add pumpkin, eggs and  BAILEYS® Pumpkin Spice Coffee Creamer. Beat until combined.
2. Add flour, baking soda, baking powder, cinnamon, ginger, nutmeg, cloves and salt. Beat for about 2-3 minutes until fully combined.
3. Spray a mini-muffin pan with non-stick baking spray. Drop batter by 1-2 Tbsp scoop into muffin pan. Bake in a 350 degree F oven for 11-13 minutes. Remove and cool on wire rack.
4. In a small bowl, whisk the powdered sugar, maple flavoring and  BAILEYS® Pumpkin Spice Coffee Creamer together until smooth and well blended.
5. Dip tops of muffin into glaze, allowing the excess to drip off. Place on wire rack and sprinkle with chopped pecans. Allow muffins to set about 15 minutes. ENJOY.

• If you want to freeze the muffins, do so before adding the glaze. Place cooked and cooled muffins into an airtight freezer bag. When ready to use, thaw at room temperature. Proceed in making the glaze and enjoy!
• If you can’t find the BAILEYS® Pumpkin Spice Coffee creamer, feel free to substitute with my Homemade Pumpkin Coffee Creamer!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/pumpkin-muffins-maple-pecan-glaze/

Stuck on a Stone

STUCK ON A STONE.

 

Standing on the tip of a stone

These days I can’t feel but alone

Been in a low; thinking back on time

Wish I could get moving; get back in line

 

I can’t steady myself on this rugged, old rock

Feels like I will fall like Humpty on the dock

I really hate visiting my past, nothing to gain

Makes me feel like I am standing in down pouring rain.

 

I argue with me; tell me this is just shit

I tell myself; I am just the right fit

For dealing with life, I have experience enough

I’ve been told i’m not weak; that I’m really tough

 

Won’t lie to you my dear family and friends

I will be glad when I pass and get to the end

Depression is ugly, it changes your thoughts

But for these past days; this is all that I got.

 

Written by,

Terry Shepherd

Busy Day Slow Cooker Taco Soup

• Prep

  10 m

• Cook

  3 h 5 m

• Ready In

  3 h 15 m

Recipe By:Lucinda

“Kid-friendly and easy to throw in the slow cooker on a busy day! Top with tortilla chips, cheese, and sour cream.”

Ingredients

• 1 pound ground beef
• 2 (14.5 ounce) cans whole peeled tomatoes
• 1 (15 ounce) can kidney beans, drained and rinsed
• 1 (15 ounce) can pinto beans, drained and rinsed

• 1 (14 ounce) can whole kernel corn
• 1 (1 ounce) package taco seasoning
• 1 (1 ounce) package buttermilk ranch dressing mix

Directions

1. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes.
2. Stir browned ground beef, tomatoes, kidney beans, pinto beans, corn, taco seasoning, and ranch dressing mix together in the crock of a slow cooker.
3. Cook on Low for at least 3 hours.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/27/2018

Lemon Cheesecake Bars

yield: 24 LARGE BARS

prep time: 4 HOURS, 30 MINUTES

cook time: 30 MINUTES

INGREDIENTS:

FOR THE CRUST:

• 2 cup Nilla Wafers, crumbs (about 60 cookies)
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted

FOR THE CHEESECAKE FILLING:

• 2 packages (8oz each) cream cheese, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp lemon extract
• 1 lemon, zested

FOR THE COOKIE LAYER:

• 3/4 cup unsalted butter, softened
• 1 1/2 cup granulated sugar
• 1 large egg
• 3/4 tsp vanilla extract
• 1 1/2 tsp baking powder
• 1/4 tsp kosher salt
• 2 cup all-purpose flour
• 1 lemon, zested
• 11oz white chocolate morsels (I use Ghirardelli)

DIRECTIONS:

1. Line a 13×9 baking dish with parchment paper. Set aside. Preheat oven to 350 degrees.
2. In a food processor, pulse Nilla Wafer cookies with sugar until fine crumbs. Add in melted butter and pulse until combined.
3. Press crumbs into the bottom of prepared baking dish. Using the palm of your hand, press crumbs firmly until they are pressed into the bottom of the dish.
4. For the filling, beat cream cheese with sugar, eggs, lemon extract and lemon zest using the whisk attachment of your electric mixer. Beat until fluffy and smooth (about 3-4 minutes). Pour over cookie crust.
5. For the cookie dough, beat butter and sugar for 2 minutes. Add egg, vanilla and lemon zest and beat until combined. Add in baking powder, salt and flour, beating until fully blended. Fold in white chocolate morsels. Scoop dough by large spoonfuls onto the top of the cheesecake layer. Use your fingertips to spread gently until covered.
6. Bake for 30-35 minutes until lightly browned. The center will still be jiggly, that’s okay. Allow to cool completely. Refrigerate for 4 hours (or overnight). Slice and serve COLD. Enjoy!

This delicious recipe brought to you by SHUGARY SWEETS
https://www.shugarysweets.com/lemon-cheesecake-bars/

You see that mountain over there?

You see that mountain over there?

Some day I’m going to climb that mountain.

Yes, sir, I’ve been waiting all these years

Tired of drying these dang old tears

I’m ready to take a long, long trip

Where happiness grows

In fields of peacefulness

Where arguments are laid to rest

And everyone acts their best.

No comparing me to you

No staring at what I do

No sickness; only healthy hearts

Friendships will never depart.

Yes, do you see that mountain over there?

Some day; I’m going to visit it one day

This here’s only a short visit to stay

Gonna make that mountain for every day.

Written by,

Terry

08/26/2018

 

 

 

 

 

 

 

The next time you get the urge to snack, why not bake up a batch of our Baked Zucchini Chips? These are a healthier way to enjoy the satisfying crunch of delicious squash! Whether you make these zucchini chips for parties or for eating alongside dinner, their fresh from the garden taste will have everyone asking for more!

What You’ll Need

• 1/4 cup Italian-seasoned bread crumbs
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 2 tablespoons milk
• 2 zucchini, cut into 1/4-inch slices

What to Do

1. Preheat oven to 425 degrees F. Coat an oven-proof wire rack with cooking spray then place on a rimmed baking sheet.
2. In a medium bowl, combine bread crumbs, Parmesan cheese, garlic powder, salt, and pepper. Place milk in a shallow bowl.
3. Dip zucchini slices in milk then coat with bread crumb mixture, making sure to pat them well so the breading sticks nicely. Arrange breaded zucchini on wire rack.
4. Bake 25 to 30 minutes, or until browned and crisp. Serve immediately

Almost in Tears

Today is not a day full of pain. Today is a day filled with almost tears. It sounds stupid and crazy right? I don’t blame you for thinking that. Sometimes I just don’t understand myself.

My parents have been gone for years. My brother has been gone for four years. Knowing this is fact, then why do I still have my sad days.  Last night I had different dreams that I remember well.

I dreamed of family and laughter and getting together to share a meal. I know that my children are grown. I know that my life is blessed with friends who care and love me. Yet, here I am, feeling in almost tears.

I was feeling this way when I read one of my blogging and personal friends blog. It touched me because I knew I wanted to be more like her than who I am this day. I am glad I read it. I gained some emotional power to deal with today.

Do you want to meet her? Awesome! Here is her link.

https://babyjill7.wordpress.com/2018/08/24/a-new-journey/#comment-10713

 

Today is a new day

Filled with promise

Memories of yesterday

My job is to give

To be my best

To show others

I care

That I am there for them

Yes, today represents;

New opportunities.

Written by,

Terry Shepherd

 

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