A Night Out With Family


Yesterday, I was not planning on doing much of anything. Where I live, the main headquarters paid a visit to inspect each apartment. I am always a neat and tidy person but when I know that the head haunchos will be looking at what I live in; I tend to be a little more picky. The inspection was done and now I can relax.

 

The rest of the day was up for grabs. It was later in the afternoon that my son called. He invited me to ride along with him and his family to Fort Wayne. They had a stop to make and he said we would be dining out.

 

Fort Wayne, Indiana

https://www.cityoffortwayne.org/

 

 

I eagerly accepted as I love spending time with my family and grandchildren. The forty minute drive went quick as we chatted over the past week and all that had happened. The talk of the Holidays came up and we were discussing the whats and ifs to come.

 

My family took me to Longhorn Restaurant. I had never eaten there before. Here is the link to where I dined at.

https://www.longhornsteakhouse.com/locations/in/fort-wayne/ft-wayne/5544

The photo below is what I ordered but I had a baked potato and broccoli as my vegetable.  There was so much I brought the extra home and ate it for my breakfast.

 

steak

It was a nice gift when I learned he had paid my bill.  I thanked him so much for that. After we left; we went to Hobby Land where I found on sale a table type LED light. I had been looking for one to place on the table that I work on for my paintings and crafts. It was almost half-price, so that was a big plus for someone on a limited income.

 

After we left that store I pointed out a store that I like to visit when I get to Fort Wayne. It is called Ollies. It is similar to a Big Lots; but much nicer, in my opinion. I bought some shampoo and conditioner and some craft items I needed. My family seemed to like it also as they bought some goodies too.

Here is the link, if you have never heard of this store.

https://www.ollies.us/home.html

 

Before I knew it, we were home. I again thanked them for inviting me and paying for my dinner bill. We hugged each other and I know in my heart; I will see them again very soon.

Tonight, here where I live is the building’s monthly, Saturday night supper. There are four floors here and each month a floor is in charge of the supper. This month, it is our floor. I fixed a big pan of home-made macaroni and cheese.

 

My kids always loved my mac and cheese. I make it with three different types of cheese, a white sauce and this time I added chunks of fried ham. Of course I had to taste test it and it turned out perfect. Cheesy and stringy with lots of flavor.

 

We are also allowed to dress up for Halloween if we wish. I do wish this so will go in my mild costume. With my Ataxia, I could not afford to be over dramatic, for fear of falls. Those photos will follow in my next post.

 

Well, you all enjoy your Saturday. Our forecast for today in Warsaw, Indiana is; sunny and a high of 52. Fall is definitely here. My header for my blog is a tree I photoed yesterday. Notice the beautiful trees and how they are beginning to change their colors.

Talk to you all later my friends.

Cheeseburger Meatloaf


Cheeseburger Meatloaf

Cheeseburger Meatloaf

Rated as 4.38 out of 5 Stars
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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).

Overnight Blueberry French Toast


Overnight Blueberry French Toast

Overnight Blueberry French Toast

Rated as 4.5 out of 5 Stars
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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

Chocolate Chip Cookie Dough Cheesecake


Chocolate Chip Cookie Dough Cheesecake

Chocolate Chip Cookie Dough Cheesecake

Rated as 4.52 out of 5 Stars
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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.

Healthier Meat Loaf


Healthier Brown Sugar Meatloaf

Healthier Brown Sugar Meatloaf

Rated as 4.55 out of 5 Stars
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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).

Pumpkin Muffins with Maple Pecan Glaze


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!

Busy Day Slow Cooker Taco Soup


Busy Day Slow Cooker Taco Soup

Busy Day Slow Cooker Taco Soup

Rated as 4.69 out of 5 Stars
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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.

Lemon Cheesecake Bars


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!

Pumpkin Streusel Donuts


Pumpkin Streusel Donuts

yield: 6 DONUTS

prep time: 10 MINUTES

cook time: 13-15 MINUTES

Bake (yes bake!) up a batch of these Pumpkin Streusel Donuts today! All the delicious flavors of fall in one breakfast treat!

INGREDIENTS:

FOR THE DONUTS:

  • 1/4 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1/2 tsp vanilla extract
  • 1/2 cup pumpkin puree (not pie filling)
  • 1 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 tsp ground cloves
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 2 tsp ground cinnamon

FOR THE STREUSEL:

  • 1/2 cup light brown sugar, packed
  • 1/2 cup all-purpose flour
  • 1 tsp ground cinnamon
  • 2 Tbsp unsalted butter, melted

FOR THE GLAZE:

  • 1 cup powdered sugar
  • 1-2 Tbsp milk
  • 1 tsp cinnamon

DIRECTIONS:

  1. Preheat oven to 375 degree F. Spray donut pan (I use this one) with baking spray. Set aside.
  2. In a mixing bowl, combine butter and sugar until creamy. Add in egg and vanilla, beat until combined.
  3. Blend in pumpkin puree. Add flour, baking powder, baking soda, salt and spices. Beat until well combined. Batter will be very thick. Spoon into a large plastic resealable bag. Snip off the corner and pipe into donut pans, filling them about 1/2 full.
  4. In a small bowl, combine streusel ingredients with a fork. Sprinkle generously over pumpkin batter. Press streusel gently to the top of batter (it will fill the donut cavity completely at this point).
  5. Bake in 375 degree oven for about 13-15 minutes.
  6. Remove from oven and cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
  7. Once cooled, whisk together the glaze ingredients until smooth. Drizzle over cooled donuts. Allow to set about 5 minutes and enjoy!