Cheeseburger Meatloaf

• Prep

  20 m

• Cook

  1 h

• Ready In

  1 h 20 m

Recipe By:Douglas Tuccinardi

“This meatloaf is extremely juicy, and the potential variety of different flavors is as big as your imagination. I’ve done American cheese with ketchup and mustard on top and served with dill pickle chips. Another one might be Swiss cheese and mushroom topping.”

Ingredients

• 2 pounds ground beef
• 3/4 cup fresh bread crumbs
• 1/2 cup minced onion
• 2 eggs, beaten

• 1 1/2 teaspoons salt
• 1 1/2 teaspoons ground black pepper
• 3 cups shredded Cheddar cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the beef, bread crumbs, onion, eggs, salt and pepper, and mix well. Pat out meat mixture into a 14×18 inch rectangle on a piece of wax paper. Spread cheese over the meat, leaving a 3/4 inch border around the edges. Roll up jelly roll fashion to enclose the filling and form a pinwheel loaf. Press beef in on both ends to enclose the cheese. Place in a 10×15 inch baking dish.
3. Bake in the preheated oven 1 hour, or until internal temperature reaches 160 degrees F (70 degrees C).

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 9/6/2018

Overnight Blueberry French Toast

• Prep

  15 m

• Cook

  1 h 15 m

• Ready In

  10 h

Recipe By:KARAN1946

“This is a very unique breakfast dish. Good for any holiday breakfast or brunch, it’s filled with the fresh taste of blueberries, and covered with a rich blueberry sauce to make it a one of a kind.”

Ingredients

• 12 slices day-old bread, cut into 1-inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract

• 1/3 cup maple syrup
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C).
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 9/6/2018

Chocolate Chip Cookie Dough Cheesecake

• Prep

  30 m

• Cook

  50 m

• Ready In

  5 h 20 m

Recipe By:Star Pooley

“If you love chocolate chip cookie dough straight out of the batter bowl or in ice cream, you’ll love this next recipe! A small piece goes a long way! It’s well worth the work!”

Ingredients

• Crust:
• 1 1/2 cups finely crushed chocolate wafer cookies
• 2 tablespoons white sugar
• 1/4 cup melted butter
• Cake:
• 2 (8 ounce) packages cream cheese, cut into chunks
• 3/4 cup white sugar
• 2 tablespoons white sugar
• 1 cup sour cream
• 3 large eggs
• 1 teaspoon vanilla extract

• Cookie Dough:
• 1/4 cup butter, softened
• 1/4 cup firmly packed brown sugar
• 1/4 cup white sugar
• 2 tablespoons water
• 1 teaspoon vanilla extract
• 1 cup semisweet chocolate chips
• 1/2 cup all-purpose flour
• Topping:
• 1 cup sour cream
• 2 teaspoons white sugar
• 1 teaspoon vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Mix the chocolate wafer cookie crumbs, 2 tablespoons white sugar, and melted butter together in a bowl. Press firmly into the bottom and 1/2-inch up the sides of a 9-inch springform pan.
3. Bake crust in the preheated oven until set, about 8 minutes.
4. Beat cream cheese and 3/4 cup plus 2 tablespoons white sugar together in a bowl until creamy. Add 1 cup sour cream, eggs, and 1 teaspoon vanilla extract; beat until batter is smooth. Pour batter over crust into springform pan.
5. Beat 1/4 cup butter, brown sugar, and 1/4 cup white sugar together in a bowl. Stir water and 1 teaspoon vanilla extract into brown sugar mixture. Add chocolate chips and flour; stir until cookie dough is well-combined. Drop cookie dough in 2 tablespoon portions evenly over the top of the cheesecake, pushing dough beneath the surface of the batter.
6. Bake in the preheated oven until cheesecake is almost completely set and jiggles slightly in center when shaken, about 40 minutes.
7. Stir 1 cup sour cream, 2 teaspoons white sugar, and 1 teaspoon vanilla together in a bowl until smooth. Spread sour cream mixture over hot cheesecake. Cool cake to room temperature and refrigerate until cold, at least 4 hours.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 9/3/2018

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

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

Cherry Cream Cheese Dump Cake

• Prep

  10 m

• Cook

  1 h

• Ready In

  1 h 20 m

Recipe By:AngieK

“I came up with this recipe to combine a couple of my husband’s favorites. It’s easy and very tasty. The family loves it! It is great with vanilla ice cream!”

Ingredients

• cooking spray (such as Pam(R))
• 1 (8 ounce) package refrigerated crescent rolls (such as Pillsbury(R) Grands! Big and Flaky)
• 2 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract

• 3 tablespoons brown sugar
• 2 teaspoons ground cinnamon, divided
• 1 (12 ounce) can cherry pie filling
• 1 (18.5 ounce) package yellow cake mix (such as Duncan Hines(R))
• 3/4 cup unsalted butter, cut into 1/4-inch pieces

Directions

1. Preheat oven to 325 degrees F (165 degrees C). Spray a 9×13-inch glass baking dish with cooking spray.
2. Unroll crescent rolls into the prepared dish, pinching the seams together.
3. Beat cream cheese, white sugar, and vanilla extract together in a bowl; spread over crescent roll dough. Sprinkle brown sugar and 1 teaspoon cinnamon over cream cheese mixture layer.
4. Pour cherry pie filling over brown sugar layer. Sprinkle yellow cake mix over cherry pie filling. Arrange butter slices over cake mix and top with remaining 1 teaspoon cinnamon. Wrap a piece of aluminum foil under baking dish to help prevent rolls from burning.
5. Bake in the preheated oven until cooked through, about 1 hour. Cool for 10 to 15 minutes before serving.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/13/2018

Stuffed Pattypan Squash

• Prep

  10 m

• Cook

  20 m

• Ready In

  30 m

Recipe By:Michele O’Brien

“A wonderful way to use the over-abundance of squash from your garden. Cute pattypan squash are stuffed with a cheesy bacon stuffing, and baked. My children call these ‘Squash Volcanoes’ and gobble them up! Enjoy!”

Ingredients

• 6 pattypan squash, stem and blossom removed
• 6 slices bacon
• 1/2 cup diced onion

• 1 1/2 cups soft bread crumbs
• 1/4 cup freshly grated Parmesan cheese
• salt and pepper to taste

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Bring one inch of water to a boil in a saucepan over medium-high heat. Add squash, cover, and cook for 10 minutes, or until a fork can pierce the stem with little resistance. Drain, and slice off the top stem of the squash. Use a melon baller to carefully scoop out the centers of the squash. Reserve all of the bits of squash.
3. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon to paper towels, and set aside. Saute onion in bacon drippings. Chop the reserved squash pieces, and saute them with the onion for one minute.
4. Remove the skillet from heat, and stir in the breadcrumbs. Crumble the bacon, and stir into the stuffing along with the Parmesan cheese. Season to taste with salt and pepper. Stuff each squash to overflowing with the mixture, and place them in a baking dish. Cover the dish loosely with aluminum foil.
5. Bake for 15 minutes in the preheated oven, or until squash are heated through.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/9/2018

Summer Garden Crustless Quiche

• Prep

  20 m

• Cook

  1 h

• Ready In

  1 h 20 m

Recipe By:Singer6

“This is one of my favorite recipes to make in the summer when the vegetable garden is offering plenty of fresh vegetables. You might want to use less kale if you prefer a more fluffy quiche.”

Ingredients

• 1 teaspoon olive oil, or as needed
• 1 tablespoon olive oil
• 1 yellow onion, minced
• 3 cloves garlic, minced
• 5 cups chopped kale
• 1/4 teaspoon kosher salt
• 2 grinds fresh black pepper, or to taste

• 1 cup diced tomato
• 1/2 cup shredded carrots
• 5 eggs
• 3/4 cup whole milk
• 7 1/2 ounces shredded Cheddar cheese (such as Sargento(R) 4 State Cheddar Cheese)
• 1/4 cup chopped flat-leaf parsley

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie dish with 1 teaspoon olive oil.
2. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion and garlic in the hot oil until garlic is fragrant, 2 to 3 minutes. Add kale, salt, and pepper; cook, stirring occasionally, until kale is wilted, about 5 minutes. Stir tomato and carrots into kale mixture; cook for 5 more minutes. Remove skillet from heat.
3. Whisk eggs and milk together in a bowl. Stir Cheddar cheese, kale mixture, and parsley into egg mixture; pour into the prepared pie dish.
4. Bake in the preheated oven until quiche is set in the middle and a knife inserted in the center comes out clean, about 50 minutes. Cool in pie dish for 2 to 3 minutes before slicing.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/9/2018

Ruby Drive Sloppy Joes

• Prep

  5 m

• Cook

  30 m

• Ready In

  35 m

Recipe By:LV

“I get requests to make this for every neighborhood get together. Thanks to my mother in law for this recipe made with ketchup and salsa! Super easy and delicious!”

Ingredients

• 1 pound ground beef
• 1 1/2 cups ketchup
• 1 cup chunky salsa
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

• 2 tablespoons white vinegar
• 2 tablespoons Dijon mustard
• 1 teaspoon hot sauce
• 6 potato rolls

Directions

1. Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
2. Stir in ketchup, salsa, brown sugar, Worcestershire sauce, white vinegar, Dijon mustard, and hot sauce. Bring to a simmer and cook, stirring occasionally, over low heat 20 to 30 minutes. Serve on potato rolls.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/7/2018

Grilled Chicken with Peach Sauce

• Prep

  15 m

• Cook

  25 m

• Ready In

  40 m

Recipe By:SOMEONESWT

“My neighbor made this dish at a barbecue and I had to have the recipe. It is so easy and you will be surprised what a wonderful flavor the peaches give to the chicken!”

Ingredients

• 8 skinless, boneless chicken breast halves
• 1 pinch salt and ground black pepper to taste
• 2 cups peach preserves
• 3 tablespoons extra-virgin olive oil

• 2 tablespoons soy sauce
• 1 tablespoon finely chopped garlic
• 1 tablespoon Dijon mustard
• 4 ripe peaches, halved and pitted

Directions

1. Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
2. Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
3. Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

ALL RIGHTS RESERVED © 2018 Allrecipes.com
Printed From Allrecipes.com 8/7/2018