Glazed Meatloaf

1 cup ketchup
1/4 cup brown sugar, packed
2 Tablespoons apple cider vinegar
2 teaspoons oil
1/2 each onion, chopped fine
2 cloves garlic, minced
18 each saltine crackers
1/2 cup milk
1 pound ground sirloin, 90% lean
1 pound ground pork
2 each egg
1 each egg yolk
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon salt
1/2 teaspoon peppr
1/2 teaspoon dried thyme


Preheat Oven to 375 degrees
In a small pan heat ketchup, brown sugar and vineger over medium heat until boiling. Reduce heat and simmer for 5 minutes; set aside.

Cover a cookie sheet with aluminum foil. Cover a cooling rack with foil and spray with non stick spray. Place on prepared cookie sheet and make slices in foil for draining.

Heat oil in small skillet over medium heat. Add onions cook until tender about 8 minutes, add garlic and cook for 30 seconds transfer to large mixing bowl. In food processor add half of the crackers and half the milk and beef. Process until smooth, transfer to the mixing bowl. Repeat process with the rest of the crackers, milk and pork. Add the rest of the ingredients and mix well. Form into a loaf on prepared pan; bake for 50 minutes. Remove from oven, pat off excess grease with a paper towel. Spoon on half of the prepared glaze and cook under the broiler until glaze is set. Let rest for 10 minutes before serving.

Hanky Panky Slider

           12 oz. 93/7 ground beef
           4 oz Italian sausage
           1 tablespoon Worcestershire sauce
           1/2 teaspoon dried oregano
           1/4 teaspoon garlic powder
           1/4 teaspoon minced onion
           6 oz. Velveeta cheese
           12 Hawaiian rolls
           1/2 tablespoon butter; melted
           1/2 tablespoon brown sugar
           1/2 tablespoon Worcestershire sauce

           Preheat oven to 350°
           In a pan brown the beef and sausage until
           cooked through.  Add Worcestershire sauce,
           oregano, garlic and onion. Cook for 1 minute.
           Add Velveeta and cook until completely 
           melted.
           Cut the rolls horizontally and place the bottom
           in a 9x13 pan. Spread the meat mixture over the
           bottom buns and add top with the top buns.
           In a small bowl combine the last 3 ingredients and
           brush over the top of the buns.
           Cover with foil and bake for 20 minutes, remove
           foil and bake 5 more minutes. Let sit for 5 minutes.

Beef Fajita

1/4 cup fresh lime juice
1/3 cup water
2 tablespoons vegetable oil
1 large garlic clove, crushed
3 teaspoons vinegar
2 teaspoons soy sauce
1/2 teaspoon liquid smoke flavoring
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
dash onion powder
1 pound top sirloin
1 tablespoon vegetable oil
1 medium Spanish onions
1 medium green pepper
1 teaspoon soy sauce
2 tablespoons water
1/2 teaspoon fresh lime juice
salt and pepper, to taste


Combine the first 12 ingredients in a large Ziploc bag, mix well. Slice steak into 1/4 inch strips; add to marinade bag and put in refridgerator overnight or at least 4 hours.  To make the meat put the meat and entire bag of marinade into the Instant Pot manually cook at high pressure for 10 minutes; let it naturally release for 10 minutes. When ready to prepare fajitas; heat a cast iron skillet over medium high heat. Add oil, onions and green pepper, sauté for 5 minutes. Add soy sauce, water and lime juice; continue sautéing until vegies are blackened and onions are translucent. Salt and pepper to taste.  When vegies are done increase heat to high, add meat and juices and sauté until meat is heated through. Serve with flour tortillas, sour cream, guacamole, shredded lettuce, shredded cheese and salsa.

Beef Stew

1 tablespoon oil
2 pounds beef, 2 inch cubes
flour
salt and pepper, to taste
allspice, to taste
2 large russet potatoes, 2 inch cubes
4 carrots, 2 inch cubes
28 ounces beef stock, divided
14 ounces water
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoons kitchen bouquet
4 tablespoons corn starch
4 tablespoons water


Over medium heat, in a pressure cooker, heat oil. Season beef well with salt, pepper and allspice. Dredge beef in flour, remove excess and brown in pressure cooker. Remove browned beef from pressure cooker, add 14 ounces of beef stock and 14 ounces water and deglaze pan. Return beef to pressure cooker, cook for 15 minutes; natural release for 5 minutes, then quick release. Add the rest of the ingredients, except kitchen bouquet,  corn starch and water; mix well.  Pressure cook for 10 minutes; quick release.  Bring stew to a boil; add kitchen bouquet  and slurry of corn starch and water and simmer for another 15 minutes, or until desired thickness. Salt an pepper to taste.

Beef Stroganoff

                 1 1/2 pound beef

                 2 tablespoon butter

                 2 tablespoon oil

                 1 tablespoon flour

                 2 tablespoon tomato paste

                 1 clove garlic

                 15 ounces beef broth

                 2 teaspoons Worcestershire sauce

                 1 cup sour cream 

                 Cooked egg noodles

                 Salt and pepper beef and dredge
                 in flour. Set Instant Pot to medium
                 sauté, add butter and oil. Brown meat
                 on all sides. Add flour, tomato paste and

                 garlic; cook for 2-3 minutes. Add broth and
                 Worcestershire sauce; stir well. Pressure
                 cook high for 10 minutes, natural release

                 for 10 minutes, then instant release. Turn off
                 Instant Pot and add sour cream, mix well.
                 Serve over egg noodles.

                 

Arlington Inn Steak Kebob Marinade

           14 ounces ketchup
           1 cup oil
           1 cup white vinegar
           1 ounce Worcestershire sauce
           2 tablespoons garlic Powder
           1 tablespoon onion salt
           1 tablespoon ground black powder

           Whisk together all the ingredients.
           Marinate 24 - 48 hours.
           Grill to desired doneness.

Apple Crumb Custard Pie

           Filling 
               3 cups apples, diced and peeled: Fuji and Gala
               1 cup sour cream
               1 egg
               3/4 cup sugar
               2 tablespoon flour
               1/4 teaspoon salt
               1 teaspoon vanilla

           Crust 
               1 1/4 cup flour
               1/2 teaspoon salt
               1/2 tablespoon sugar
               1/2 cup butter, cubed and cold
               3-6 tablespoons ice water

          Topping
               3/4 cup brown sugar
               6 tablespoon butter
               1/2 cup flour
               1/2 cup quick oatmeal

               Mix all the filling ingredients and store in the
               refrigerator overnight.

               To make crust, combine flour, salt and sugar.
               Cut in cold butter until butter is the size of small
               peas.  Add just enough water to make the dough
               stick together. Mix lightly and place in a zip lock
               bag and refrigerate for 1 hour.  Roll out crust and
               place in a pie pan. With a fork poke holes all over
               crust, including the sides.

               Fill crust with filling, bake at 400 degrees for 25 
               minutes.

               While pie is baking, cut the topping ingredients
               together.

               When pie is done, sprinkle topping over pie and
               bake for 15-20 minutes longer.

Andes Mint Cookies

           15.25 oz. Devil Food Cake Mix
           1/2 cup vegetable oil
           2 eggs
           Andes Mints

           Preheat oven to 350 degrees
           In a bowl combine cake mix, oil and eggs. Roll
           dough into 1 inch ball and place on cookie sheet.
           Bake for 6-9 minutes. Remove cookies from oven 
           and place a mint on top.  After 5 minutes spread 
           the mint out over the top of the cookie.

Blueberry White Chip Cookie

           1/3 cup frozen blueberries
           1/3 cup butter
           1/3 cup + 1 tablespoon sugar
           1 cup flour
           1/2 teaspoon baking powder
           1/8 teaspoon salt
           1/2 cup white chocolate chips

           Preheat oven to 400 degrees.

           Put the blueberries in a small bowl, microwave
           for 30 seconds to 1 minute until soft and jammy.
           In a mixer cream together butter and sugar until
           light and fluffy.  Add blueberries and mix until 
           combined and blueberries are mashed into mixture.
           In a small bowl combine flour, powder and salt; add
           to the mixer and mix until fully combined. Stir in 
           white chips.  Put in refrigerate for 30 minutes.  Shape
           into balls and place on a parchment lined baking 
           sheet.  Bake for 11-13 minutes.  Cool on a wire rack.

Artisan Dutch Oven Bread

               2 1/4 teaspoons yeast
               1 teaspoon sugar
               1 1/4 cups of warm water
               1 1/2 teaspoon kosher salt
               2 1/2 - 3 1/2 cups flour

              Combine yeast, sugar and water in a stand mixer.
              Let yeast proof for 5 minutes until mixture foams.
              Add flour and mix with dough hook until it starts to 
              comes together.  Add salt and mix until combined.
              Cover bowl with a towel and let rise for 1 hour until
              doubled in size.  Lightly cover cutting board with 
              flour, tip dough onto cutting board, DO NOT punch
              down.  Shape dough into a round loaf (pull each
              corner into the center).  Flour a bowl and place
              dough seam side down.  Cover and let rise for 1 hour.
              Place a Dutch oven in a cold oven and preheat to
              460 degrees.  Lay a piece of parchment paper down.
              Gently tip the dough unto the parchment paper, make
              sure seam side is up.  Lift the parchment paper and
              place in preheated Dutch oven.  Bake, covered for 30 
              minutes; remove lid and bake for 10-15 minutes until
              browned.  Cool for 30 minutes.

          

Ingebretsen's Swedish Meatballs ala Mark

                       1 pound Ingebretsen's Meatball Mix
                       2 cups chicken broth
                       2 tablespoons butter
                       2 tablespoons flour
                       2 tablespoons sour cream

                       Form meatball mix into 15 meatballs
                       In a lightly oiled pan, over medium heat,
                       brown the meatballs. Remove meatballs
                       and wipe out pan. Return meatballs to pan;
                       add chicken broth. Cover and simmer for
                       1 hour. While simmering in a small pan
                       melt butter and add flour; cook for 2 minutes

                       to make a roux. When meatballs are done
                       remove from pan, add roux to broth raise
                       heat to medium and stir until thickened.
                       Remove from heat and add sour cream, stir
                       to combine. Return meatballs to sauce and stir.

 

Amy's Hmong Egg Rolls

          1 teaspoon tapioca flour
          1/2 cup water 
          1 pound ground pork
          2 tablespoons oil
          1/2 onion, finely chopped
          1 teaspoon garlic powder
          1 teaspoon ginger
          3 ounces bean thread noodles (2 bunch)
          3 cups cabbage, chopped fine
          2 cup grated carrots
          2 teaspoon oyster sauce
          1 egg
          4 teaspoon granulated chicken soup base
         40 egg roll pastry wrappers

          In a small pan combine flour and water, boil
          and stir until mixture is clear; cool.

          In a frying pan heat oil, add onion sauté
          3-5 minutes, and garlic and ginger, sauté 1
          minute, add pork, brown until cook through,
          cool.

          Put noodles in a large bowl, pour hot water
          over noodles until covered; let sit for 10 minutes.
          Drain noodles and cut to 3 inch length. In a large
          bowl combine the noodles, pork and the next 5
          ingredients, set aside.

          In a wrapper put 2 tablespoons filling; roll
          tight, seal using flour mixtures.

          In a pan heat oil to 325°, fry egg rolls in oil
          for 5-8 minutes until barely browned. Drain on
          a paper towel. Raise oil to 375° fry until golden
          brown.

          Air fry frozen egg rolls at 350 degrees 10-12 minutes.

          

Baked Corn

2 cans creamed corn
2 eggs
2 tablespoons butter, cut in fourths
salt and pepper
saltine crackers, crumbled


Beat eggs and add to corn. Salt and pepper to taste. Pour into a greased 2 quart casserole, drop four butter pieces on top, cover with cracker crumbs. Bake at 350 degrees for 1 hour or until set.

Cheesy Potatoes

1/2 cup butter
1/4 cup water
8 ounces Swiss cheese
1 can evaporated milk
8 ounces cheddar cheese
1 1/2 bag frozen hash browns


Mix all ingredients together except for 1/4 cup cheddar cheese, place into greased 9x13 pan and bake at 350 degrees for 30 minutes. Stir and sprinkle remaining cheese on top and bake another 30 minutes.

Cheesy Potato Puff

6 medium potato, peeled and cubed
3/4 cup cheddar cheese
1/2 cup + 1TBLS milk
4 tablespoons butter, softened
2 teaspoons salt
1 egg, beaten
crushed cheese crackers
Boil potatoes until tender, drain and mash. Combine potatoes,
cheese, milk, butter and salt until smooth. If cheese is not
completely melted cook potatoes over low heat until melted.
Allow potatoes to cool slightly, fold in egg; refrigerate 1 hour.
Make potato balls using a medium scoop. Roll balls in cracker
crumbs and place on a parchment lined baking sheet.
Bake for 8-10 minutes at 350 degrees.

Banana Flip Cake

           6 eggs
           3/4 cup sugar
           2 teaspoons banana extract
           3/4 cup cake flour
           1 teaspoon baking powder
           1/2 teaspoon baking soda
           1/2 cup butter, softened
           1/2 cup shortening
           4 cups powdered sugar
           2-4 teaspoons milk
           1 teaspoon banana extract

           Preheat oven to 350 degrees. Prepare a 10x15 jelly roll pan,
           spray non stick spray, parchment paper, spray parchment
           paper.

           In a large mixing bowl beat eggs until blended. Add sugar 
           and extract and mix on high until fluffy about 6 minutes.
           Sift flour, powder and soda into egg mixture; fold to combine.
           Pour into prepare pan and bake for 10-12 minutes. Cool
           completely.

           In a large bowl whip the butter and shortening until combined.
           Add powdered sugar, mix well. Add milk and extract and whip until creamy.

          Cut cooled cake in half. Put half of the cake in a 9x13 pan (it won't fill the pan)
          Top with whipped filling; place other half of the cake on top of the filling.

Blueberry Angel Cake

8 ounces cream cheese, softened
1 cup powdered sugar
8 ounces Cool Whip®, thawed
14 ounces angel food cake, prepared
1 can blueberry pie filling


Cut cake into 1 inch cubes. Beat together cream cheese and sugar. Fold in cool Whip and cake cubes. Press evenly into an ungreased 9x13 pan. Top with pie filling, cover and refrigerate at least 2 hours.

Creamy Potato Salad with Bacon

           6 ounces bacon, fried and cut into small pieces
           3 pound small red potatoes
           1/2 teaspoon apple cider vinegar
           2/3 cup mayonnaise
           1/3 cup sour cream
           1 teaspoon Dijon mustard
           1 teaspoon smoked paprika
           1/2 teaspoon celery salt
           1/2 teaspoon garlic powder
           salt and pepper, to taste
           fresh chopped parsley

           Simmer potatoes in salted water until fork tender.
           Drain the potatoes and rinse under cold water. Return
           to pan and add vinegar; stir to coat.
           
           In a small bowl combine mayo, sour cream, mustard,
           paprika, garlic powder and salt and pepper; mix well.

           To the pan of potatoes add mayo mixture and bacon.
           Stir gently to combine. Refrigerate at least 3 hours.
           Before serving sprinkle with parsley.

           

           

Easy Cheddar Cheese Sauce

         2 tablespoon Butter
         2 tablespoon Flour
         1/2 teaspoon Salt
         1/8 teaspoon Dry Mustard
         dash White or Black Pepper
         dash Smoked Paprika
         1 cup Milk or Half and Half
         2/3 cup Cheddar Cheese, freshly grated

         In a pan melt butter over medium-low heat. Add flour, salt,
         dry mustard, pepper and smoked paprika, mix well. Cook for
         1 minute. Slowly add milk stirring constantly; continue cooking
         until thick and smooth. Remove pan from heat, add cheese in 4
         batches stirring until melted before adding the next batch. Return
         to heat and continue to stir until heated through.

         

Hash Brown Dish

2 pounds frozen hash browns
2 1/2 cups cheddar cheese
16 ounces sour cream
1 can cream of chicken soup
1/2 cup butter, melted
1 teaspoon salt
1/4 teaspoon pepper
2 1/2 cups corn flakes, crumbled
2 tablespoons butter, melted


Mix all ingredients except cornflakes and 2 tablespoons butter. Pour into a greased 9x13 pan. Combine corn flake crumbs and butter, sprinkle over top. Bake at 350 degrees for 45-60 minutes.