Fried Meatloaf and Bacon Wrapped Potatoes

Today you get a two for one recipe! The hubby called me with an idea to do a bacon wrapped potato. When I told him that I was out of potatoes, he quickly volunteered to go by the grocery store on his way home. If you knew how much he hates going to the grocery store, you'd know what a big deal that was to me! Well, I gave him a short list, but he was hungry so I got more than what was on my list! He picked up a few extra things... like peanuts for me to boil, Sweet Heat Potato Chips, Nutty Bars and Oatmeal Creme Pies! Never go to the grocery store hungry!!! LOL

BTW... He wanted me to do new potatoes, but he bought me baking potatoes. When I pointed that out, he asked what difference that makes. I said, "I don't know! It's your recipe!" LOL

I made MEATLOAF (click for the recipe) yesterday. I saw an idea on Mr Food's cooking break during the news, and I wanted to try it... Fried Meatloaf! After the meatloaf set up in the frig overnight (that's important), I sliced them and set up the breading station... a dish of seasoned flour, a dish of egg wash and a dish of seasoned bread crumbs. I dipped them in the flour, then the egg wash and finally the bread crumbs. I pan fried it in my cast iron skillet with a little oil until golden brown.

The Hubby's Bacon Wrapped Potatoes...

4-6 potatoes, cut into wedges
4-6 pieces of bacon
flour
garlic powder
salt and pepper

Preheat the oven to 400 degrees. Mix the flour and seasonings in a large bowl. Add the potatoes and toss to coat the wedges. Wrap with the bacon and place on a baking sheet. Bake for 20-30 minutes or until the bacon is good and crispy and the potatoes are golden brown.

Twice Baked Potatoes

I was asked to write down and post my recipe for twice baked potatoes. Again, it depends on what I have on hand or what flavors I might be craving that day. This time I used the cheese that I had on hand which was a combo of cheddar and mozzarella. I also added a little garlic powder. Feel free to use your own add-ins such a chives, parsley or onion!

3 large baking potatoes 

¼ cup butter 

¼ cup bacon bits 

¼ cup sour cream 

1 ½ cups Colby Jack cheese 

2 T milk 

Salt, to taste 

Freshly ground black pepper 

Preheat the oven to 400 degrees F.

Place the potatoes on a baking sheet. Spray them oil and sprinkle with sea salt. Bake for 1 hour. Pierce with a fork to check for doneness. Cut each potato in half lengthwise. Scrape out the insides into a mixing bowl. Leave a small rim of potato. Be careful not to break the shell. Place the hollowed out potato shells on a baking sheet.

Smash the potatoes while adding butter, milk, bacon, sour cream and salt. Add 1 cup of cheese; mix together well.

Fill the potato shells with the filling. Top each potato with a little more grated cheese and fresh ground black pepper. Bake for 20 minutes or until the cheese is starting to brown.

Pork Loin Roast with Greek Seasoing

What started out as a plan of pork scallopini for the kids, turned into a roast when it thawed out! LOL  I thought I had pulled out a bag of pork chops. The hubby didn't label them before he stuck them in the freezer! No problem... I sprinkled it with Greek Seasoning and topped it with sliced lemon. I also baked potatoes sprayed with oil and sprinkled with Coarse Sea Salt. I finished the meal off with a side salad with carrots and cucumbers.

I like the end piece. It has more seasonings and flavor.

Pork Loin

Cavender's Greek Seasoning

Lemon slices

Preheat oven to 400. Place loin in a casserole dish. Sprinkle pork loin with Cavender's Greek Seasoning and top with slices of lemon. Bake for 1 hour to 1 1/2 hours or until center reaches 160 degrees. I prepared the potatoes and put them in the oven 15-30 minutes after the loin. Everything was done at the same time!

Loaded Baked Potato Casserole

I love this casserole! You can use leftover baked potatoes, mashed potatoes or even a box of those creamy scalloped potatoes. This time I actually used Hungry Jack's Creamy Scalloped Potatoes. You can use any brand that is "Creamy" or in a white sauce.

6 oz box Creamy Scalloped Potatoes
1/2 cup cream cheese, room temp to soften
1/2 cup sour cream
2 T butter, softened
1/4 cup milk
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups shredded cheddar cheese, divided
8 slices bacon, cooked, chopped, divided

Preheat oven to 350 degrees. Spray a 9X13 pan with oil. Place potatoes in the bottom of the pan. In a bowl, mix the sauce packet and 2 1/2 cups of water. Add cream cheese, sour cream, butter, milk, salt and pepper. Whisk until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly over the potatoes. Bake for 20 minutes. Top with remaining cheese and bacon. Bake for 5 more minutes to melt cheese. Serve immediately.

Bad Weather Food... Soups On!

Tornado and Severe Weather Warnings out today... It has been unseasonably warm, but with the bad weather comes cold rain and wind! These soups are wonderful to have on the stove staying warm until you're ready to eat.


Baked Potato Soup

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1/2 cup half-and-half cream
1/2 cup sour cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, sour cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.




Cheeseburger Soup

2 T butter

1 medium onion, chopped
2 cups beef stock
1 cup milk
16 oz Velveeta cheese, cubed
1 lb hamburger
2-3 T flour
lettuce & tomato, largely chopped

Saute the onions in butter until translucent. Add 2 cups beef stock and 1 cup milk. Add cubed Velveeta and stir until melted. Cook hamburger. Add about 2 - 3 tablespoons of flour to the hamburger. (This will make a slurry when the flour combines with the fat off of the hamburger.) Add the hamburger mixture to the soup. Bring soup up to a high simmer. If the soup is too thick, add a little more stock. When ready to serve, throw a handful of lettuce and tomato in a bowl and top with several spoonfuls of soup. Cheeseburger in a bowl!

Tuscan Soup

6 cups chicken broth
1 onion, chopped
3 (3.5 ounce) links spicy Italian sausage
3 large potatoes, cubed
1 bunch fresh spinach, washed and chopped
1/4 cup evaporated milk
salt and pepper to taste


Remove skin from sausage and crumble into frying pan. Add chopped onion, and cook over medium heat until meat is no longer pink. Place meat in a large pot; add stock and potatoes. Boil until potato is cooked.
Add spinach. Continue boiling until spinach is lightly cooked. Remove soup from heat, stir in evaporated milk, and season to taste.


Reuben Soup
Could you get anymore twisted than Reuben Soup? This sounds so weird, but the flavor is outstanding! Unique and delicious!

1/2 cup chopped onion
1/4 cup chopped celery
3 tablespoons butter
1/4 cup all-purpose flour
3 cups water
4 cubes beef bouillon
8 ounces shredded corned beef
1 cup sauerkraut, drained
3 cups half-and-half cream
3 cups shredded Swiss cheese
8 slices rye bread, toasted and cut into triangles


In a large saucepan, cook onion and celery in butter until tender; stir in flour until smooth. Gradually stir in water and bouillon, and bring to a boil. Reduce heat to low, and simmer for 5 minutes. Stir in corned beef, sauerkraut, cream, and 1 cup of the cheese. Cook and stir for 30 minutes or until slightly thickened.
Preheat broiler. Ladle soup into 8 ovenproof bowls. Top each serving with a slice of bread and sprinkle 1/4 cup of the cheese on top of each slice of bread. Place in oven under broiler until the cheese melts and lightly browns.

Christmas 2010

Over the last several years, our family has started the new tradition of Prime Rib on the grill... cooked by my father of course! Seasoned to perfection and grilled with a juicy glistening crust. It's so hard to wait on the "resting" time. Then Daddy carves that massive hunk of meat! The juices are so precious to our carnivorous crowd, that I pour the drippings into a gravy boat for all to share! A wide variety of toppings line the counter for the baked potatoes and also for the salads. Everyone has there plates, salads and a big ole glass of sweet iced tea! Time to say grace and dig in... after that all you can hear is the clinking and squeaking of forks and knives on the plates and the occasional, "Mmmm!" and "Ohhh, so good!" Other than that pure blissful silence! Merry Christmas to the family!!!

Daddy's Prime Rib on the Grill

Daddy... The Grill Master



Mmmmm... Need I say more???

I love these salad bowls!

Salad and Baked Potato Bar

Baked Potato Soup

The fall weather has many people turning to their heartier winter recipes. This soup is real comfort food any time of year!

3 bacon strips, diced
1 small onion, chopped
1 clove garlic, minced
4 tablespoons all-purpose flour
1 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon pepper
3 cups chicken broth
2 large baked potatoes, peeled and cubed
1/2 cup half-and-half cream
1/2 cup sour cream
1/2 teaspoon hot pepper sauce
Shredded Cheddar cheese
Minced fresh parsley

In a large saucepan, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Set bacon aside. Saute onion and garlic in the drippings until tender. Stir in flour, salt, basil and pepper; mix well. Gradually add broth. Bring to boil; boil and stir for 2 minutes. Add the potatoes, cream, sour cream and hot pepper sauce; heat through but do not boil. Garnish with bacon, cheese and parsley.