BROWN SUGAR MEAT LOAF

Wednesday Worker Walt finished their work in our kitchen when he hung the "jar" lamp I bought in the West Bottoms months ago before we were even thinking about our current remodeling project in our kitchen and deck/back porch. When I saw it, I knew that I wanted it hanging over my sink in the kitchen. Friend Janice agreed that she thought it would be perfect there with my other decor. (See pictures below of remodeled kitchen.) 

Too celebrate (not really, but it sounds good) I decided I would finally make this Brown Sugar Meat Loaf for dinner. It was made for the actors while filming Bridges of Madison County and was in the cookbook, Recipes of Madison County from the Movie Bridges of Madison County. The note on the recipe said that it was made using ground turkey instead of ground round because the actors preferred white meat. It had to bake for 90 minutes and I thought I would take a well-deserved rest during that time but that didn't happen. I ended up getting everything back on the walls and finished just as the timer went off on the oven. (Don't forget to check out the pictures following the recipe.) I still need to paint the pantry doors the Betsy's Linen, but there is always this weekend. I'm just ready to get it finished, but not looking forward to painting the doors.

Click here for a printable version of just the recipe.

BROWN SUGAR MEAT LOAF

2     pounds ground round
1     cup herb-seasoned stuffing mix
1/4  cup chopped onion
1/8  teaspoon salt
1/8  teaspoon pepper
2     large eggs, slightly beaten
3/4  cup milk
2     tablespoons barbecue sauce
vegetable cooking spray

1/4  cup ketchup
2     tablespoons brown sugar
1     teaspoon dry mustard

Preheat oven to 350 degrees F. Spray a 9 x 5 - inch loaf pan with vegetable cooking spray. Set aside.

In a large bowl/container combine the ground beef, stuffing mix, onion, salt, and pepper. (I ended up using my hands to make sure everything was evenly distributed.)

Beat eggs and

add milk and barbecue sauce.

Pour egg mixture into container with meat mixture and

mix well.

Press mixture into loaf pan.

Combine in a small bowl, the ketchup, brown sugar, and dry mustard.

Spread over the top of the mixture in the loaf pan.

Bake for 90 minutes.

Serve hot.









Here are pictures of our new kitchen -- we got rid of the popcorn ceiling and terribly done sand-in-paint walls and new lighting. I painted the walls and will eventually have all the wooden trim including the pantry doors painted the Betsy's Linen.

First my newly cleaned and reorganized pantry. I had hoped to have an island in the room and got rid of a cabinet I had been using. The island is on hold right now and I needed to find a place to store cookware I had stored in the cabinet. Not perfect, but hopefully I will find an island with storage. My husband likes the harvest table but it doesn't give me any storage space.

Just love my hanging light...

Here are some pictures of our "conservatory" (sun room) that we are adding on our back deck.  Our friend Cathy saw a picture I had posted on Facebook and commented, "I just love conservatories." so we are calling it our conservatory.

So ready for the job to be completely finished.

MISSISSIPPI MUD COOKIES

I liked all of the cookies that Friend Anita made to share with the Saturday night congregation at church, but I think these Mississippi Mud Cookies were my favorite. I LOVE just about anything chocolate, but these were exceptionally delicious. I bet my grandchildren would really enjoy them so I just may have to make a batch before Christmas.

Click here for a printable version of just the recipe.

MISSISSIPPI MUD COOKIES

1       cup semisweet chocolate chips
1/2    cup butter, softened
1       cup sugar
2       large eggs
1       teaspoon vanilla
1-1/2 cups flour
1       teaspoon baking powder
1/2    teaspoon salt
1       cup chopped pecans
1/2    cup milk chocolate chips
1       cup + 2 tablespoons miniature marshmallows

Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.

Microwave the semisweet chocolate chips in a small microwave-safe glass bowl at HIGH for 1 minute or until smooth, stirring every 30 seconds.

Beat butter and sugar at medium speed with mixer until creamy; add eggs, 1 at a time, beating until blended after each addition. Beat in vanilla and melted chocolate.

Combine flour, baking powder, and salt; gradually add to chocolate mixture, beating until well blended. Stir in pecans and 1/2 cup milk chocolate chips.

Drop dough by heaping tablespoonfuls onto prepared cookie sheets. Press 3 marshmallows into each portion of dough.

Bake for 10 to 12 minutes or until set. Remove to wire racks.

APPLE-SCOTCH SNACK CAKE

The last two times I have worked at the thrift shop (HPC Thrift Shop), I went without some dessert to treat the volunteers. Each time someone asked me what I had brought and that made me feel even worse. I knew I couldn't go empty handed yesterday or they were going to "fire" me. 

I wanted to take something different and special and turned to this recipe for Apple-Scotch Snack Cake from a new cookbook Friend Jean got for me called simply Amish Cooking. No author is given just the publishing company, Publications International, Ltd. I'm glad the volunteers were not disappointed as I received a number of very positive compliments.

Click here for printable version of just the recipe.

APPLE-SCOTCH SNACK CAKE

Topping
2/3       cup quick or old fashioned oats (I did use quick oats)
6          tablespoons flour
4          tablespoons butter, softened
3          tablespoons firmly packed brown sugar

Cake
2-1/4    cups flour
1          cup quick or old fashioned oats (I used quick oats)
1          tablespoon baking powder
1/2       teaspoon salt
1          cup firmly packed brown sugar
2          eggs
1-1/4    cups milk
6          tablespoons butter, melted and cooled
1          teaspoon vanilla extract
1-1/3    cups peeled and finely chopped apple
1-1/3    cups butterscotch flavored morsels, divided
1-1/2    teaspoons milk

Preheat oven to 350 degrees F. Grease bottom of a 9 x 13 - inch baking pan.








For Topping
 

 Combine the oats flour, butter, and brown sugar in a small bowl.

(With clean hands), mix until crumbly;

set aside.

(If you cut the butter in slices and work in a slice at a time, it goes much easier. I always use my fingers but couldn't help but laugh when the recipe said "with clean hands".)





For Cake
 

Combine the flour, oats, baking powder, and salt in a large bowl.

Combine the brown sugar and eggs

with a whisk.

Whisk in milk melted butter and vanilla.

Add to flour mixture all at once;

add apples.

Stir gently until just combined.

Pour into pan.

Sprinkle with 1 cup butterscotch morsels;

crumble topping evenly over morsels.

Bake for 40 minutes or until golden brown and a toothpick comes out with a few moist crumbs clinging to it when inserted in the center.

Remove from oven to wire rack.

Microwave remaining 1/3 cup morsels and the 1-1/2 teaspoons milk in a small microwave-safe bowl.

Microwave on HIGH for 20 seconds;

stir

until smooth.

Carefully drizzle over hot cake in pan.

Cool in pan at least 30 minutes before cutting into squares to serve. May serve warm or at room temperature. Store tightly covered at room temperature.