Monday, September 26, 2011

How to make meatloaf

Well I know I missed the last two uploads for my blog but I was busy getting married and all, but alas do no fear, I am back. I know you were worried…shhh it’s okay, I’m back! So let’s get started with a nice warm meal since the weather is getting cooler. How about meatloaf? I love meatloaf it’s my mom’s recipe that just makes me smile. It is quite amazing. So here it is:
Meatloaf
1-1/2  pounds lean ground beef or turkey (to 2lb.) sometimes we do half beef half sausage
3/4  cup oatmeal quick or old fashioned, uncooked
3/4  cup finely chopped onion
1/2 to 1 green pepper finely chopped
1/2  cup tomato sauce I use one 8 oz can cause it’s easier than using half
1  egg, lightly beaten
1/4  teaspoon black pepper
Topping – pour over top of meatloaves before baking (if need more sauce add ketchup and mustard to taste)
½ cup tomato sauce again used one can….
¼ c. brown sugar
Big squeeze of mustard
Heat oven to 350°F. Combine all ingredients in large bowl; mix lightly but thoroughly. Shape meatloaf mixture using two loaf pans.  (may bake in the loaf pans or remove and place on broiler pan or in large cake pan.
Bake 50 to 55 minutes or until meatloaf is to medium doneness (160°F for beef, 170°F for turkey), until not pink in center and juices show no pink color. Let stand 5 minutes before slicing THIS IS A MUST OR ELSE IT WILL CRUMBLE!!!
Note:  May decrease temperature to 3250F and cook for approximately 1.5 hours or until done this is nice if you’re baking other things.
Okay so now that we waited this long did you wait the five minutes to cut? Yes, great. So slice it up and serve it with your favorite sides of choice, this heats up well and freezes well, we’ve been known to place it in muffin pans and bake then freeze. Also this does make a pretty good topping to a sandwich…mmmm meatloaf tasty! Okay so the wedding went fantastically without a hitch! Tune in next week! Until next time and just as a reminder I am still accepting recipes and ideas. Email me, facebook me, or even find me on twitter, JLThacker06@gmail.com. Happy eating people!











Wednesday, September 7, 2011

How to melt chocolate

As most of you know I am getting married. As my nuptials are becoming closer I find myself running out of time. For example I forgot I was making my favors for the wedding. I had decided this back in January, you know that frigid cold month with a lot of snow?  Well let me tell you something I decided to make chocolates, yes, chocolate, you know melt my own, put it in molds, a bunch of different colors, yes what a smart idea, that will take no time at all…not. Well let me tell you something the months leading up to September are hot, however January is a cold month so I had a genius idea to purchase chocolates and have them shipped to me in January so they won’t melt…yes…you’re going to melt them but let’s make sure they don’t melt before I know I am a genius.  However, I purchased them and had them placed in the freezer at my grandmother’s house. Yes I know genius! Wait all I have to do is melt these, and as I am now reading the instructions it clearly states DO NOT FREEZE OR REFRIDGERATE THESE. Oh crap I’m thinking what in the world am I going to do?! Well let me tell you something. They melt just fine, the secret is DO NOT DO IT WHILE THEY ARE COLD. Wow it only took me twelve seconds to figure that out. Want to know how I know? Of course you do, well first of all I freeze our chocolate chips all the time.  They thaw out nicely. Well so I learned that even though those little instructions state not to, it works just fine. Just let it come to room temperature naturally. So my blog this week is on melting chocolates.
What you will need:
Double Boiler
Melting chocolate- order online or buy Wilton, make sure it will harden so don’t get stuff for the chocolate fountain
Molds’ for chocolates also order online or go to a store
Disposable piping bags or Ziploc bags
Time…..
Okay double boiler, use a medium sauce pan, fill with water, place a metal bowl over top add chocolate, let it melt slowly. Place chocolate in bag, snip end fill molds.  Smack molds on the table to get chocolate to set into the mold and get rid of bubbles. Let it set up. Then when all is said and done pop them out and guess what store in an air tight container, I did mine in the freezer. Take that! There are five million you-tube videos I am sure, but I hope this helps. As always I am accepting ideas for the blog! Facebook, twitter, or email me! JLThacker06@gmail.com and happy eating!