Monthly Archives: January 2012

Brioche French Toast with Caramelized Apples

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I know you’ve been waiting for this recipe!  Trust me, it is AMAZING.  Simple, yet amazing.  How can that be?  It’s the beauty of French cooking!  Somehow, it just happens.  If you make this dish for yourself, you will see what I mean.

There is a wonderful description of the concept of pain perdu (literally meaning “lost bread”) in the French Farmhouse Cookbook.  The author recounts how, on the French farm, nothing ever goes to waste.  For those who grow their own food to sustain their families, bread is “never lost but transformed into something else.”  Leftover chunks of bread are always turned into a dish of some sort, and whatever the dish, it is always called pain perdu.  Hmmm.  What a concept!

Anyways, french toast is one of my absolute favorite breakfast meals.  I’m a little picky about the bread, though.  I prefer for it to be slightly crisp on the outside and definitely not soggy on the inside.  Given that the bread has to soak in a milk mixture, the latter can be difficult to accomplish.  So, for this dish, I was excited to use the brioche that I had made a day before. This recipe also comes from the French Farmhouse Cookbook.

Brioche French Toast with Carmelized Apples (Pain Perdu a la Brioche et aux Pommes)

For the Apples
2 tablespoons unsalted butter
4 medium-sweet to sweet-tart apples, such as Jonagold or Golden Delicious, peeled, cored and cut into thin slices (I used Jonagold)
1/4 cup sugar

For the Bread
1 large egg
1 1/4 cup milk
1 teaspoon sugar
1 loaf Quick Brioche (see below)
2 tablespoons unsalted butter
Heaping 1/4 teaspoon ground cinnamon
Creme fraiche (heavy whipping cream), for serving (optional)

Cook the apples: Melt the butter in a large skillet over medium-high heat.  Add the apples and toss so they are coated with butter.  Then sprinkle with the sugar and continue cooking, shaking the pan and flipping the apples by sharply jerking the pan, or by stirring them with a wooden spoon, until they are tender and golden, 10-15 minutes.  Remove the skillet from the heat and keep warm.

Prepare the bread: Whisk together the egg, milk, and sugar in a large shallow bowl until thoroughly combined.  Slice eight 1/4-inch-thick slices from the brioche, discarding the end piece.  Cut out a 3-inch round from each slice.

Soak 4 rounds of the brioche in the egg mixture, turning them if necessary, until they are saturated but not falling apart, 3 to 4 minutes.

Melt the butter in a large skillet over medium-high heat.  Add the soaked brioche rounds and cook until they are golden on one side, about 3 minutes.  Turn and cook on the other side until they are golden, 2 to 3 minutes.

Transfer to a warmed serving platter.  Continue soaking and sauteing the remaining rounds of brioche.  Sprinkle the rounds lightly with cinnamon.

To serve, arrange the apples on top of the rounds of  brioche on the platter.  Or make individual servings by placing two rounds of brioche on each of four warmed dessert plates, and top each with an equal amount of apples.  Serve the creme fraiche alongside, if you like.

My success with this recipe on a school morning definitely proves that it is not difficult to make! My son stumbled into the kitchen, a bit bleary-eyed, and asked if he could help. So, I have him to thank for sprinkling the sugar on the apples and breaking the eggs for the soaking mixture. He also cut the brioche into rounds with a biscuit cutter.

As for the soaking mixture, it is mostly milk and only one egg, which at first seemed strange to me.  Only one egg?  Really?  I even took the liberty of adding in some ground nutmeg.  It was after eating the french toast that I realized the simplicity of the ingredients created a very delicate taste.  Adding more eggs to the batter would have ruined the lightness of the dish.

We have a lovely, large griddle which made cooking the brioche rounds extremely easy.  It certainly would take longer if you had to cook them in batches.  And lastly, one note about the apples…I was worried they might burn, so I probably did not cook them as long as I could have.  In reality, they really need to cook for a while to become caramelized.  So, when I make this dish again, I will definitely cook them a little longer.

This french toast was divine!  The brioche was airy and light, with no sogginess at all.  The flavors were magnificent and the texture was perfect.  Absolutely, without a doubt, some of the best french toast I’ve ever had!

Until next time,
Muncho Mom

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Simple Brioche

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I studied French all through high school, then majored in French Language and Literature in college.  Sadly, I don’t get to use it nearly as much as I would like.  I do, however, enjoy cooking from my French Farmhouse Cookbook.  The author, Susan Hermann Loomis, truly captures the authenticity of farmhouse cooking that is the basis of French cuisine.


Quick Brioche from the French Farmhouse Cookbook
(Brioche Rapide)
3 cups unbleached all-purpose flour
1/4 cup sugar
1 1/2  tsp salt
3 tablespoons warm water
1 teaspoon active dry yeast
4 large eggs, beaten
1 stick unsalted butter, melted

For the egg wash:
1 egg
2 teaspoons water

Stir the flour, sugar, and salt together in a large bowl.  Make a well in the center, and pour the warm water into the well.  Sprinkle the yeast over the water and stir it in.


Add the eggs to the well, and combine with the water.


Gradually stir the dry ingredients into the wet to form a firm dough.  Continue beating by hand for 5 minutes until the dough is elastic.  It will be somewhat sticky, but it shouldn’t stick to your hands.

Add the melted butter and mix just until it is incorporated.  Now the dough will be more like a batter – sticky (it may stick to your fingers), but not wet.

Cover the bowl with a tea towel and leave it in a warm spot until the dough has risen slightly (almost imperceptibly), about 1 hour.

Generously butter a 8 1/2 x 4 1/2 x 2 1/2 – inch loaf pan.

Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan.


Cover with a damp towel and let rise in a warm spot until it has increased by about one third, about 11/2 hours.

Preheat the oven to  375 degrees.

Prepare the egg wash: Whisk the egg and water together in a small bowl, and paint the loaf with the mixture.  To help it rise evenly, slash the top of the loaf in several places.  Bake in the center of the oven until the brioche is puffed and golden, 35 to 40 minutes.

Remove the pan from the oven and turn the brioche out onto a wire rack to cool.


This was my first time making brioche.  It was relatively easy, although I do think my dough could have risen more.  The next time I make it I believe I will do the brioche rolls – like the kind you always see in a French boulangerie!

Stay tuned for Brioche French Toast with Caramelized Apples  tomorrow!
Muncho Mom

Secret Ingredient Triple-Chocolate Brownies

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I love making brownies.  So rich and chocolatey, served warm with a little ice cream on top.  I have tried low-fat brownie recipes through the years but have never stumbled upon one that I just loved.  They were either too dry or too cake-like (which a brownie shouldn’t be, in my opinion).  Then, my issue of Everyday Food came in the mail last week and voila!  A recipe that takes low-fat brownies to new heights!  Do you want to know the secret?  BLACK BEANS.  Read on, my friend!

Triple-Chocolate Brownies
(from the January/February 2012 issue of  Everyday Food magazine)
1/4 cup unsalted butter, plus more for baking pan
1/4 cup black beans, rinsed, drained, and pureed until smooth
3 ounces semisweet chocolate, chopped (1/2 cup)
2 ounces unsweetened chocolate, chopped (1/3 cup)
1 1/3 cups sugar
2 large eggs, plus 1 large egg white
1 1/2 tsp pure vanilla extract
1 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees.  Lightly butter a 9-inch square baking pan and line with parchment paper, leaving a 2-inch overhang on all sides.  In a large microwave-safe bowl, combine butter, bean puree, and chocolates and microwave in 30-second increments, stirring each time, until melted and smooth, about 2 minutes.  Whisk in sugar, eggs and egg white, and vanilla until smooth.

In a small bowl, whisk together flour, cocoa powder, baking powder, and salt.  Stir into chocolate mixture until just combined.  Pour batter into pan; smooth top.  Bake until top is cracked and a toothpick inserted in center has moist crumbs attached; about 25 minutes (the center will seem undercooked but will set further as it cools).  Let cool completely in pan on a wire rack.  Using parchment, lift brownie from pan and cut into 16 squares.


Per brownie: 155 calories; 7 grams fat; 3 grams protein; 24 grams carb; 2 grams fiber

This recipe is a bit more complicated than your typical, run-of-the-mill brownie recipe.  You can’t just throw all the ingredients in one big bowl, stir, then pour it into a pan.  There are quite a few steps involved.

First, let’s start with the beans.  These were on sale last week at Kroger’s for 50 cents a can, so I bought a gazillion of them.


Question: does anyone out there have an electronic gizmo that can puree beans?  Anyone?  I tried my handy dandy, smoothie-making Cuisinart QuikPrep hand blender with no success.  Then I unwillingly moved on to the regular blender – which meant more clean up – to no avail.  I considered the food processor, but finally ended up smashing and pulverizing those bad boys with my hands!  And a fork.  Geesh.  There has to be a better way.

Now, moving on to the chocolate.  Chopping the two different kinds of chocolate took much longer than it should have.  Why?  I don’t really know.  Have you ever tried chopping up a piece of chocolate?  It’s dang hard.

By the time I had finished prepping the beans, chopping up the chocolate, then melting the chocolate mixture in the microwave, I was dismayed to see how much more I had to do.  Mind you, I was on a tight schedule, and school pick-up time was fast approaching.  So I did the rest of it really fast and everything else just sorta became a blur after that.

What I can tell you is this: it was well worth the effort.  As Macho Man said, “They’re not your average brownie.”  (He totally meant that in a good way.)  Dark, moist, and not too sweet, with a rich chocolate flavor.  Not remotely fluffy or cake-like.  The children devoured them and then were completely dumbfounded when the secret ingredient was revealed.

Should you give these a try?  Absolutely, yes!!!  Just give yourself a little bit more time to make them than I did.

Until next time,
Muncho Mom

Apple and Oat Scones with Cinnamon and Nutmeg

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I love scones!  I don’t know how it happened, really.  It was probably when I had one of those decadent orange scones from Panera several years ago…and I’ve been hooked ever since.

I also love apples.  Usually eat two a day.  And oatmeal?  Every morning for breakfast!  So, when I saw this recipe in the latest issue of Martha Stewart Living Magazine, I knew it was meant for me!

Apple and Oat Scones with Cinnamon and Nutmeg
(from Martha Stewart Living Magazine, February 2012)

1 2/3 cups all-purpose flour, plus more for rolling
1 1/3 cups old-fashioned rolled oats, plus more for topping
1/4 cup plus 2 Tbsp light-brown sugar
1/2 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
1 1/2 sticks cold unsalted butter, cut into pieces
1 1/2 cups diced Granny Smith apple (2 apples cut into generous 1/4-inch cubes)
2/3 cup cold buttermilk, plus more for brushing
Raw turbinado sugar, for sprinkling

Preheat oven to 400 degrees.  Whisk together flour, oats, brown sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.  Cut in butter with a pastry blender until the largest pieces are the size of small peas.  With your fingertips, flatten butter pieces into small disks.  Add apples and buttermilk, stirring until dough just comes together.  Turn out dough onto a lightly floured surface.  Pat dough into a 6-by-8 inch rectangle, and cut into twelve 2-by-2inch squares with a floured knife.

(Oops…I rolled my dough out a little big and ended up with 16 instead of 12!)

Place about 2 inches apart on parchment-lined baking sheets.  Brush tops with buttermilk, and sprinkle with raw turbinado sugar and oats.

(No turbinado sugar, either)

Bake until golden brown, 20 to 22 minutes, rotating sheets halfway through.  Let cool on sheets for 15 minutes.  Serve warm or at room temperature.

Wow.  These scones were amazing!  Super easy to make, too.  I used fat-free buttermilk so they were even more healthful, and I was very pleased with the result.  They were perfectly moist and tender.  The flavor combination of cinnamon and nutmeg in a scone is heavenly!

My husband, who will readily admit to not really understanding the purpose of a scone, even liked them.  He gave them two thumbs up!  My son had one as soon as he got home from school and loved it.  As for my daughter, well, she was distracted by a friendly black cat that seems to have adopted us.  It was on our windowsill meowing incessantly, thus aborting any chance for my daughter to eat a reasonable snack (thereby ensuring crankiness and a general uncooperative spirit later in the day).

Anyways, I could go on and on about these scones….they were that good!  I will, without a doubt, be making them again.  Tomorrow, maybe?

Until next time,
Muncho Mom

Flat Apple Pie

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This recipe comes from The Pioneer Woman.  Did any of you catch her show this past Saturday on the Food Network?  She makes everything look so effortless and easy!  How does she do that?

This is a basic, straightforward recipe.  Not complicated.  Simple, even.  Yet somehow, my attempt at baking this pie turned into a small disaster.

Here are a some pieces of advice I have to share with you after my experience today:

#1 For this recipe, PLEASE follow the instructions and place your pie crust on a baking sheet.  Do NOT use a baking stone.  Why do I say this?  Because I had a small fire in my oven tonight.  Yes, a small fire, indeed.  Why a small fire, you ask?  Because the butter that I used to “dot” my pie with consequently melted, dripping off the baking stone and puddling up in a smoky, black mess at the bottom of my oven.  ”Is that smoke coming from the oven?” Macho Man asked as we were just finishing up dinner.  Yikes!  Lots of smoke!  And flames!  Son flees the kitchen as daughter looks on in shock and dismay.  Good thing I bought two boxes of baking soda at the store last week.  I think we used up one of them dousing out the fire!  Whew.

#2 It IS possible to bake a pie in a toaster oven.  Of course, the pie becomes completely disheveled as you transfer it in small portions from said baking stone onto toaster oven baking tray.

#3 If you have a choice in the matter, always purchase an oven that is self-cleaning.  I had never realized until today that my oven is so old it is not self-cleaning.  Wahhh.

#4 Cleaning your oven counts as an upper body workout.

Now that all of that is out of the way, on to the glorious recipe!  And it was glorious…even after all of that!

Flat Apple Pie
(from The Pioneer Woman Cooks)
5 peeled and sliced Granny Smith apples (I didn’t have Granny Smith so I used Golden Delicious)
2 Tbsp all-purpose flour
Juice of half a lemon
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/4 tsp salt
1 recipe Perfect Pie Crust (see below)
6 Tbsp butter

Preheat oven to 375 degrees. In a large bowl, stir together the apples, flour, lemon juice, sugar, brown sugar and salt.  Set aside.

Roll out two pie crusts into large circles.  Place the circles on large baking sheets.  Place half the apple mixture on one crust and the other half on the other crust.  Fold over the edge of each crust so that it covers 2 to 3 inches of the apple mixture.  The more rustic the better!  Dot the tops of the pies with chunks of butter.

Bake for 30 to 40 minutes, until the filling is golden and bubbly.  Allow to cool slightly, then slice into wedges with a pizza cutter.  For extra sweetness, drizzle on caramel topping after removing the pies from the oven.

Perfect Pie Crust
3 cups all-purpose flour
1 tsp salt
1 1/2 cups shortening
1 egg
5 Tbsp cold water
1 Tbsp white vinegar

Combine the flour and salt in a large bowl.  Add in the shortening.  Using a pastry cutter, work it in until the mixture resembles tiny  pebbles.  Lightly beat the egg and add to mixture.  Add in the cold water and vinegar.  Stir mixture until it is just combined, then remove half of the dough from the bowl.

Place dough in a large plastic bag (do not seal) and slightly flatten it with a rolling pin.  After flattening, seal the bag tightly.  Repeat this step with other half of dough.  Place both bags in the freezer.

When you are ready to use a crust, remove it from the freezer and allow it to thaw on the counter for 20 minutes.  Remove it from bag and place on lightly floured surface.  Roll the dough from the center outward, gently, until it is completely rolled out.

I have to admit, this was only the second time I have tried a different pie crust recipe other than the one my mom gave me years ago.  The other one was a Martha Stewart recipe and all I can remember was that it involved the food processor and ice.  Too complicated.

Anyways, I love the idea of just being able to pull a pie crust out of the freezer when you need it.  That is definitely handy.  Without a doubt, this recipe yielded a perfectly flaky and flavorful crust.  Macho Man said it was the flakiest pie crust he had ever eaten!  And, when combined with the tasty apple goodness, it was most certainly delicious!  I definitely recommend that you try it….just be sure to follow the directions!

Until next time,
Muncho Mom

Blueberry-Yogurt Muffins

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Last week was not so great.  Not bad, but not so great.  Due to circumstances beyond my control, I was away from home for two days and unable to bake or blog.  I have been itching to get back at it all weekend, so today I made these muffins from The Complete Cooking Light Cookbook!

Blueberry-Yogurt Muffins
2 cups all-purpose flour
1/3 cup sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/4 cup orange juice
2 Tbsp vegetable oil
1 tsp vanilla extract
1 8-ounce carton vanilla low-fat yogurt
1 large egg, lightly beaten
1 cup fresh or frozen blueberries, thawed
cooking spray
1 Tbsp sugar

Preheat oven to 400 degrees.  Lightly spoon 2 cups flour into dry measuring cup; level with a knife.  Combine flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl; make a well in center of mixture.  Combine orange juice, oil, vanilla, yogurt, and egg; add to dry ingredients, stirring just until moist.  Gently fold in blueberries.

Spoon batter into 12 muffin cups coated with cooking spray; sprinkle 1 tablespoon sugar evenly over muffins.  Bake muffins for 18 minutes or until a wooden pick inserted in center comes out clean. Remove muffins from pan immediately and place on wire rack to cool.  Yield: 1 dozen.

Nutritional Information
Serving size: 1 muffin     Calories: 150     Fat: 3.4g     Protein: 3.5g   Carb: 26.4g     Fiber: 1.1g     Cholesterol: 19mg     Iron: 1mg     Sodium: 161mg     Calcium: 69 mg

These muffins were very easy to make, and my son enjoyed helping me.  I used fresh orange juice simply because we happen to have lots of oranges at the moment.  For the yogurt, I used greek yogurt.  I have no idea if any of these things made a difference in the final product.


I thought, overall, that they were very good.  Instead of being fluffy and light, they are quite dense and very filling.

My oldest scarfed one down in the blink of an eye and proclaimed that they were great.  My daughter took one bite, then realized they were blueberry muffins and decided she was full (the only way she eats blueberries is when she has picked them right off the bush at her grandparent’s house).  Macho Man tried one too and said they were good,  but that he couldn’t really taste the orange flavor. Next time, I think I will add more orange juice. I also want to try substituting whole wheat flour for some of the all-purpose flour.

For me, the thing I like best about these muffins is that not only are they hearty, but they are healthy too.  That means I can eat one and not feel guilty about it later!

Until next time,
Muncho Mom

The Fluffiest Pancakes You Will Ever Eat!

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My daughter loves chocolate chip pancakes.  She gets it from me. She eats them practically every morning!  Usually I make a big batch to freeze, then just pull one or two out as I need them.  This time I decided to try a new recipe.  I am ashamed to say that I can’t remember where I found it, and therefore cannot properly give anyone credit for it.  However, you really must try these!!!

The Fluffiest Pancakes Ever

3 cups flour
6 Tbsp sugar
1/4 tsp salt
2 Tbsp baking powder
1 cup milk (skim or fat-free works fine)
1/3 cup canola oil
3 eggs

Preheat griddle to 250 degrees.  Whisk dry ingredients together in a large bowl.  In a separate bowl, combine milk, oil, and eggs.   Add to dry ingredients and stir just until moist.  Pour 1/4 cup of batter onto griddle (kiddie size) for each pancake.  Drop chocolate chips onto each pancake.  Flip pancakes when bubbles begin to appear on top. Makes 18 small pancakes.


In addition to chocolate chips, I also like to add blueberries to the pancakes for my son (he isn’t really into eating chocolate for breakfast).  You can just drop those on each pancake as they cook on the griddle as well.


These pancakes truly are so fluffy it is amazing!  I always worry that big, thick pancakes won’t be done in the middle, but these were perfect.  My kids loved them, and now I have plenty in the freezer for later.  Success!

Until next time,
Muncho Mom

Almost Nutri-Grain Bars

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This recipe comes from Carrie’s Cooking (www.carriescooking.com), a website I found when I was looking for a good homemade cereal bar recipe – you know, like the Nutri-grain bars?  My kids love those things, but they also happen to be full of high-fructose corn syrup! Time to find a better alternative.  I really like this recipe for its simplicity, and even better, I already had all the ingredients on hand. Bingo!

Almost Nutri-Grain Bars (from Carrie at http://www.carriescooking.com)
1 cup rolled oats
1 cup whole wheat flour
2/3 cup brown sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oil
1 egg
1 teaspoon vanilla
1/4 cup apple juice
10 ounces jam (apricot, blackberry, blueberry, raspberry, strawberry, or apple butter)
1 tablespoon water

Combine the oats, flour, brown sugar, baking soda, and salt in a bowl and mix thoroughly.


Add the oil, egg, vanilla, and apple juice, and mix with a spoon or a mixer.


Press 2/3 of the mix evenly into a greased 8×12 pan.


Mix the jam with the water, and spread evenly over the mix.


Crumble the remaining oat mixture over the top, and bake at 325 degrees for 30-40 minutes or until golden brown.


Before cutting, cool completely.

I used regular oats, not instant.  For the jam, I used strawberry.  I was very pleased with the end result.  I think I probably could have spread more of the batter on the bottom, but overall they taste great!  My son inhaled them for his after-school snack.  They are also very packable for lunches.  I am very pleased to have found a healthy alternative that is easy to make at home!

Until next time,
Muncho Mom

Peanut Butter Blondies

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Blondies?  Love ‘em!  In fact, my husband’s aunt makes some that are out of this world.  She always brings them to our family gatherings and, if you’re lucky, you might get one before they are all gone.

Then, last Friday, I saw this post on Sweet & Crumby.  They were called TGIF Peanut Butter Blondies.  As in, thank goodness it’s Friday!  Now…let’s celebrate with some pure decadence in the form of a blondie!  What could be better?  I just had to give them a try!

Peanut Butter Blondies
(original recipe from Dorie Greenspan’s Baking from My Home to Yours; adapted recipe from http://www.sweetandcrumby.com)
Makes about 24 1.5×1.5 inch Blondies
2 c. all purpose flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
3/4 t. ground cinnamon
1 c. crunchy or creamy peanut butter
1/2 c. + 2T. (10 tablespoons) unsalted butter, room temperature
1 1/2 c. granulated sugar
1 1/2 c. packed light brown sugar
4 eggs
1 t. pure vanilla extract
2 c. coarsely chopped peanuts (optional)
1 c. good quality chocolate chips

Preheat your oven to 350 degrees Fahrenheit.  Line a 9×13 rectangular dish with foil and spray coat or butter the foil.

Whisk together the dry ingredients from flour to cinnamon. Combine butter and peanut butter and beat on medium speed until smooth.  Add sugars and beat for 1 -2 minutes.  Add eggs, one at a time and beat in between each addition.  Add the vanilla and beat on medium speed until all ingredients are combined.

Add 1/2 of the flour mixture and combine on low speed.  Add the last 1/2 of the flour mixture.  Mix on medium speed ONLY until all ingredients are adequately incorporated.  Do not over mix. Scrape down the sides of the bowl now and then in between beating. Fold in chocolate chips.


Pour the batter into your prepared pan and bake for 50-60 minutes or until a toothpick comes out clean and they feel firm to the touch.  They should be a nice golden brown.

Wait until they cool completely to carefully lift the blondies out of the pan and invert onto a cutting board, gripping the aluminum foil.  Peel away the foil and cut into squares when cool.


Obviously I should have done this part on a bigger cutting board! I am going to remember this method in the future…it would be much easier to do brownies this way too.

Now, for the lowdown. Guys, if you like peanut butter, you should try these. If you like chocolate, you should try these.  If you like anything that is sweet, gooey and delectable, you should DEFINITELY try these!  But just for a treat.  An occasional indulgence. Or better yet, make them for someone else so the temptation is no longer in your house.


Happy Friday!
Muncho Mom

Mini Meatloaves with Cheesy Grits Casserole

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I have really tried to scale back on the amount of red meat we consume at our house.  Generally, I only fix it once a week, sometimes twice a week at most.  And, I always buy the lean ground round.  Of course, my children love hamburgers, but another dish I’ve had great success with is mini-meatloaves.  I don’t know why, but if I make meatloaf in a loaf pan and slice it up, my kids hardly touch it. But, if I make little football-shaped loaves that they can dip in sauce, they love it!!!  Go figure.  Here’s my favorite recipe:

Mini Meatloaves
1 lb ground beef (I prefer ground round)
1 packet dry onion soup mix
1/4 cup skim milk

Preheat oven to 350 degrees.  Cover baking sheet with aluminum foil and coat with nonstick cooking spray.  Combine all ingredients together.  Shape meat mixture into small loaves and place on pan. Bake in oven for 25-30 minutes.

Super easy, huh?  I have found that the best way to mix these ingredients is just to roll up your sleeves, dig in, and use your hands!  A little messy, but it sure gets the job done.  Lining the pan with aluminum foil makes cleanup a lot easier, too.

I almost always serve mashed potatoes when we have meatloaf. But tonight, I’m going with grits instead.  Cheesy grits, to be exact!

Cheesy Grits Casserole (another wonderful recipe from Mom :) )
1 1/2 cups uncooked regular grits
1/4 cup butter
3 cups shredded sharp cheddar cheese
1 Tbsp worcestershire sauce
2 tsp paprika, divided
3 eggs, beaten

Preheat oven to 325 degrees.  Cook grits according to package directions.  Add butter and cheese; stir until melted.  Add worcestershire sauce and 1 teaspoon paprika, mixing well.  Add a small amount of hot grits to eggs, stirring well; then stir egg mixture into remaining grits.  Pour grits into a lightly greased 2 quart baking dish; sprinkle with 1 teaspoon paprika.  Bake in oven for 1 hour.

Yield: 8 servings


I cut this recipe in half when I am making it just for our family.  One great thing about this recipe is that if you want to serve it  for breakfast, you can prepare it the night before and refrigerate it. Just let it sit out for 15 minutes the next morning before putting it in the oven.

If you like grits (and who doesn’t?), you will LOVE this casserole!  It is flavorful, hearty, and filling!

Until next time,
Muncho Mom