Patriotic Popsicles

Patriotic Popsicles

Source : MixingBowl.com

Cool off at your Independence Day party with these red, white, and blue
popsicles.

Servings : 6

Ingredients:

about 1 1/2 cups strawberries, washed and cored
about 2 cups of blueberries, washed and stemmed
3 - 5 Tbsp agave syrup, divided
about 6 Tbsp vanilla yogurt (low-fat, no-fat, whole, or soy all okay)

Directions:

Now, I'm a sucker for the fun shapes of the popsicle molds (as my
husband can tell you), but you don't need them to make this recipe.
You can just use paper cups and wooden craft sticks.
Puree strawberries with 1 to 2 Tbsp of agave syrup in a food processor
or blender.
Pour equal amounts into popsicle molds and place in freezer for about 20
minutes.
This is creating the top layer of your popsicles.
Puree blueberries with 2 to 3 Tbsp of agave syrup in a food processor or
blender.
Pour equal amounts into popsicle molds on top of slightly firm
strawberry puree.
Place in freezer for another 20 minutes to create the middle layer of
your popsicles.
Remove popsicle molds from freezer and spoon in equal amounts of vanilla
yogurt to create the final layer of your popsicles.
Put in sticks or tops and place back in freezer to completely firm.

Red White and Blue Cheese Bacon Pasta Bake

Red White and Blue Cheese Bacon Pasta Bake

12 ounces unsmoked, back bacon rashers, de-rinded and chopped (12oz)
1 ounce butter
1 clove garlic, crushed
4 ounces mushrooms, sliced
1 ounce plain flour
1 cup milk
3 ounces blue cheese, crumbled
salt and freshly ground black pepper, to taste
8 ounces dried fettucine or tagliatelle
5 ounces Mozzarella cheese, chopped

Preheat oven to 350 degrees F.
In a large saucepan, melt the butter, add the bacon and garlic and cook until lightly browned.
Add the mushrooms and cook for a further 1-2 minutes.
Stir in the flour.
Remove from the heat, and gradually add the milk.
Return the pan to the heat, and bring to the boil, stirring constantly until a smooth, glossy sauce has formed.
Stir in the blue cheese and seasoning.
Meanwhile, cook pasta following instructions on the pack. When cooked drain, and stir into the sauce.
Transfer to an ovenproof dish.
Sprinkle with Mozzarella cheese and bake in the preheated oven for 10-15 minutes until browned and serve with a mixed green salad.

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America's Birthday Cake

America's Birthday Cake

15 Servings

Ingredients

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1/4 cup red food coloring
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 2-1/4 cups cake flour
• 2 tablespoons baking cocoa
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 cup buttermilk
• 
  SAUCE:
• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1 cup orange juice
• 2 cups fresh or frozen blueberries
• 1/8 teaspoon ground nutmeg
• Dash salt
• 
  CREAM:
• 1-1/2 cups heavy whipping cream
• 3 tablespoons confectioners' sugar

Directions

• In a large bowl, cream shortening and sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition. Beat in
• the food coloring, vinegar and vanilla. Combine the flour, cocoa,
• salt and baking soda; add to creamed mixture alternately with
• buttermilk, beating well after each addition.
• Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for
• 30-35 minutes or until a toothpick inserted near the center comes
• out clean. Cool on a wire rack.
• For sauce, in a small saucepan, combine sugar and cornstarch. Stir in
• orange juice until smooth. Add the blueberries, nutmeg and salt;
• cook and stir over medium-high heat until thickened and bubbly.
• Reduce heat; cook and stir 2 minutes longer. Cool.
• In a small bowl, whip cream and confectioners' sugar until stiff peak
• forms. Serve cake with sauce and whipped cream. Yield: 15 servings.

Red, White and Blueberry Sundaes

Red, White and Blueberry Sundaes
By Annabel Karmel
From our provider:

An easy to prepare but very popular dessert. You can make the jello in
advance and then finish off with the whipped cream, meringue, and fresh
berries.
Yield: 4 glasses

Ingredients

6 large strawberries, hulled and quartered
One 3-ounce package cranberry-raspberry jello (or another red flavour)
1 cup heavy cream
2 meringue nests
1 cup blueberries

Decoration:
Mini U.S. flags

Directions

Divide the strawberries among the glasses. Prepare the jello according to
the package instructions and pour over the strawberries. Place in the fridge
until set.
Whip the cream. Break the meringues into pieces and stir into the whipped
cream. When the jello is set, divide the cream among the four glasses.
Spoon a layer of blueberries on top and decorate with the U.S flag.

Candy American Flag

Candy American Flag
> This American flag is made entirely of candy, and is perfect for a 4th of
> July party or picnic. This recipe makes one large 12x17" flag, but if you
> prefer
> smaller flags, you can make it through step 7 and then cut the base into
> whatever size rectangles you desire, and decorate them accordingly.
>
> Ingredients:
>
> . 4 tbsp butter
> . 4 cups miniature marshmallows
> . 6 cups crispy rice cereal
> . 2 cups (12 ounces) white chocolate chips
> . 1 can (16 ounces) vanilla frosting
> . 3 blue fruit roll-ups
> . 4 red fruit roll-ups
>
> Preparation:
>
> 1. Prepare a 12x17" jelly roll pan by lining it with waxed paper and
> spraying the paper with nonstick cooking spray.
>
> 2. Place the butter in a large microwave-safe bowl, and microwave until
> melted, about 45 seconds.
>
> 3. Add the miniature marshmallows to the bowl, and microwave until the
> marshmallows are completely melted, about 1 minute, stirring every 30
> seconds. Stir
> the mixture until it is completely smooth.
>
> 4. Add the rice cereal and stir until the cereal is completely coated.
> Immediately pour the mixture out onto the prepared baking sheet. Spray
> your
> hand
> with nonstick cooking spray, and press the candy into the sheet in a thin
> layer. Make sure the candy fills the whole baking sheet in an even layer.
>
> 5. Place the white chocolate chips in a large microwave-safe bowl.
> Microwave
> until melted, about 1.5 minutes, stirring halfway through the cooking
> time.
>
>
> 6. Once the chocolate is melted, add the vanilla frosting and stir until
> the
> mixture is smooth and well-combined. Immediately pour this fudge over the
> cereal
> candy and use an offset spatula or knife to spread it smooth. Make sure
> the
> fudge covers the entire area, including the corners, and that it is an
> even
> thickness throughout.
>
> 7. Place the sheet in the refrigerator to set the fudge layer for about 1
> hour.
>
> 8. Once the fudge is set, you can add the stars and stripes decorations.
> Unroll the blue fruit roll-ups, and use a small cookie or fondant cutter
> to
> cut
> out stars. I used almost 3 full roll-up sheets to make my blue patch, but
> yours might vary depending on the candy you buy. If you don't have a
> star-shaped
> cutter, you can make stars with frosting, or use mini-marshmallows or
> white
> chocolate chips to stand in for white stars. Whatever you decide to do,
> place
> the blue fruit roll-ups in the upper left corner of the "flag."
>
> 9. Cut the red fruit roll-ups into thin strips, and lay them in horizontal
> rows, leaving equal amounts of white space in between.
>
> 10. This candy flag can be made several days in advance. To store, cover
> the
> flag with a layer of cling wrap in the refrigerator. To serve, cut into
> small
> squares with a sharp knife. Enjoy.

Cherry Berry Cheesecake Pie

Cherry Berry Cheesecake Pie

Celebrate the red, white and blue with this vibrant fresh mixed berry cheesecake pie. Perfect for a picnic or 4th of July party, the smooth and creamy cheesecake pie filling in gingersnap crust will be a crowd pleaser.

Prep: 20 min
Cooking: 38 min
Cooling time: 3 hrs refrigerating
Yields: 8 servings

CRUST
1 1/2 cups finely ground gingersnap cookie crumbs (about 30, 2-inch cookies)
2 tablespoons granulated sugar
1/3 cup melted butter

FILLING
1 can (12 fl. oz.) NESTLE CARNATION Evaporated Milk
1 1/2 packages (12 oz.) cream cheese, at room temperature
2 large eggs
3/4 cup granulated sugar
1/4 cup all-purpose flour
1 tablespoon grated lemon peel
2 cups pitted fresh cherries and mixed berries (such as blueberries, raspberries and/or sliced strawberries)
3 tablespoons cherry, raspberry or strawberry jam, warmed

PREHEAT oven to 350F. Grease 9-inch deep-dish pie dish.

FOR CRUST:
COMBINE crumbs and sugar in pie dish. Stir in butter. Press crumb mixture onto bottom and up sides of prepared pie plate.

BAKE for 8 minutes. Cool completely on wire rack.

FOR FILLING:
PLACE evaporated milk, cream cheese, eggs, sugar, flour and lemon peel in blender; cover. Blend until smooth. Pour into prepared pie crust.

BAKE for 30 to 35 minutes or until center is set. Cool completely on wire rack. Refrigerate for at least 3 hours. Arrange cherries and berries on top of pie; drizzle with warmed jam.

TIPs:
1 can (15 oz.) pitted, dark sweet bing cherries, drained (about 1 cup), can be used instead of fresh cherries.

Source: VeryBestBaking.com

Patriotic Star Cookies

Patriotic Star Cookies

1 package of refrigerated sugar cookie dough
1 egg white
1 cup red sugar
1 cup blue sugar
1 cup white sugar

Roll out the cookie dough and cut with star shaped cutter. Beat the egg
white until frothy. Brush the tips of the star with egg whites. Sprinkle
with sugars, alternating or patterning the colors. Use extra white sugar as
it seems to soak into the cookie. Place about 2 inches apart on ungreased
cookie sheet. Bake at 375 degrees for about 8 - 10 minutes.

NOTE * Colored sugars can be found in your grocery or make your own with food coloring.

Red White and Blue Trifle Dessert

Red White and Blue Trifle Dessert

1 angel Food cake mix
2 packets vanilla custard or pudding mix
2 pounds fresh strawberries (sliced), raspberries and blueberries
1/3 cup sugar
1 1/2 cups whipped cream topping
Additional fresh fruit for garnish
1/3 cup sherry or other liquor

Prepare cake according to directions on package and let cool completely.

Prepare custard or pudding mix according to package instructions and let cool completely.

Mix fruit with sherry. If you don't want to use alcohol, use a little water or juice instead. You want the fruit to be sitting, but not swimming, in a bit of sweetened juice.

Cut the cakes into large chunks and cover the bottom of a trifle dish with a layer of cake. Top with a layer of prepared fruit, then a layer of custard. Repeat the process until you are out of ingredients or the bowl is full. Top with whipped cream and garnish with fresh fruit. Chill until serving time and scoop out servings with a large spoon to get some of each ingredient.

Notes:
You can create your own favorite trifle by substituting any of these 3 main ingredients, your favorite sponge cake mix, pudding/custard flavors, and fruit or other fillings. Here are just a few suggestions:

Low Fat: angel food cake, fat free pudding and low fat whipped topping

Black Forest: chocolate cake, cherry pie filling and custard

Tropical Fruit: angel food cake, mixed pineapple, mangos, papayas, etc. and either vanilla or lemon pudding, sprinkle top with toasted coconut.

Peaches and Cream: angel food cake, sliced peaches with optional peach schnapps.

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Patriotic Ice Cream Cupcakes

Patriotic Ice Cream Cupcakes

Ingredients

• 1 package (18-1/4 ounces) red velvet cake mix
• 1 quart blue moon ice cream, softened
• 3 cups heavy whipping cream
• 1-1/2 cups marshmallow creme
• Red, white and blue sprinkles
• Blue colored sugar

Directions

• Prepare cake mix batter according to package directions for cupcakes.
• Fill paper-lined muffin cups half full. Bake at 350° for 11-14 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
• Working quickly, spread ice cream over cupcakes. Freeze for at least 1 hour.
• In a large bowl, combine cream and marshmallow creme; beat until stiff peaks form. Pipe over cupcakes; decorate with sprinkles and colored sugar. Freeze for 4 hours or until firm. Yield: 3 dozen.
  
  Editor’s Note: As a substitute for blue moon ice cream, tint softened vanilla ice cream with blue food coloring.

__._,_.___

Patriotic Poke Cake

Patriotic Poke Cake
Ingredients:
2 baked 9-inch round white cake layers, cooled
2 cups boiling water, divided
1 (3 ounce) package Jell-O, any red flavor
1 (3 ounce) package Jell-O Berry Blue flavor
1 (8 ounce) container whipped topping, thawed, divided
Directions:
Place the cake layers, top sides up, in 2 9-inch round cake pans. Pierce the
cake with a large fork at 1/2-inch intervals.
Stir 1 cup of the boiling water into red and Berry Blue gelatin in separate
bowls 2 minutes until completely dissolved. Carefully pour red gelatin over 1
cake layer and Berry Blue gelatin over second cake layer. Refrigerate 3 hours.
Dip one cake pan in warm water 10 seconds; unmold onto serving plate. Spread
with about 1 cup of the whipped topping.
Unmold second cake layer; carefully place on first cake layer. Frost top and
sides of cake with remaining whipped topping.
Refrigerate 1 hour or until ready to serve. Garnish with fresh fruit, if
desired. Store leftover cake in refrigerator

All-American Strawberry Pie

All-American Strawberry Pie
Serves: 8
Source: Grandma's Great Desserts Cookbook

Sweet, red strawberries combined with pretty, tart blueberries, all layered atop a creamy vanilla pudding...that makes a red-white-and-blue pie that my grandmother would serve every Fourth of July!

Ingredients:

3/4 cup sugar
1/2 cup all-purpose flour
1/4 teaspoon salt
3 cups milk
3 egg yolks lightly beaten
2 tablespoons butter
1 -1/2 teaspoons vanilla extract
1/2 pint heavy whipping cream
1 -1/2 tablespoons confectioners' sugar
1 pie shell (9 inches), baked
1 pint fresh strawberries halved
1 cup fresh or frozen blueberries

Instructions:

In a 3-qt. saucepan, combine sugar, flour and salt. Add milk, stirring until smooth. Cook and stir over medium heat until thickened. Stir in small amount of milk mixture into yolks, then return all to saucepan. Cook, stirring for 2 minutes. Remove from the heat; stir in butter and vanilla. Cool 20 minutes.

Pour into pie shell; chill several hours until firm. Whip cream and sugar; spread half over pie filling. Arrange berries on cream. Dollop or pipe remaining cream around edge of pie. Yield: 8 servings.

Red, White and Blue Slaw Salad

Red, White and Blue Slaw Salad

 

12 slices bacon
6 cups shredded cabbage
1 cup cole slaw dressing
1/2 cup blue cheese, crumbled
1 cup cherry tomatoes, halved

Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside.
In a large bowl, combine the bacon, cabbage and dressing.   Mix well.
Sprinkle with sliced cherry tomatoes and blue cheese. Refrigerate and serve chilled.

Macaroni and Cheese with Sausage

Macaroni and Cheese with Sausage

16-oz pkg penne pasta (whole grain is okay)
1/2 lb Italian sausage or turkey sausage
3 cups milk
3 tbs butter
3 tbs. all-purpose flour
salt and pepper, to taste
1-1/2 cup shredded cheddar cheese
1 cup shredded gruyere cheese (Swiss is good too)
1/2 cup shredded asiago cheese (Parmesan works)
1 cup Panko bread crumbs (regular will do)
1 tbs butter, melted

Preheat oven to 350 degrees F. Grease a 9 x 13 baking dish. Cook pasta according to package directions for al dente. Drain. Set aside. Meanwhile, cut sausage into 1/2-inch pieces. Brown in a skillet. Set aside. Place milk in a microwave-safe container. Heat on high 90 seconds. Set aside.


Heat butter in a heavy saucepan over medium-high heat. Whisk in flour. Cook, stirring occasionally, 2-3 minutes. Season with salt and pepper. Whisk in milk, stirring constantly, until thickened, about 3 minutes. Remove from heat. Stir in cheddar and gruyere cheeses until melted. Pour pasta into cheese sauce. Add sausage. Mix well. Pour into prepared pan. Combine bread crumbs and melted butter. Sprinkle over macaroni and cheese. Bake 20-30 minutes until golden brown.

Bacon-Wrapped Beef Patties Recipe

Bacon-Wrapped Beef Patties Recipe

My family loves these spruced-up hamburgers all year long. Bacon flavors the meat and adds a tasty twist.


* 10 Servings
* Prep: 15 min.
* Cook: 20 min.

Ingredients

* 1 cup (4 ounces) shredded cheddar cheese
* 2/3 cup chopped onion
* 1/4 cup ketchup
* 2 eggs, lightly beaten
* 3 tablespoons Worcestershire sauce
* 2 tablespoons grated Parmesan cheese
* 1 teaspoon seasoned salt
* 1/4 teaspoon pepper
* 2 pounds ground beef
* 10 bacon strips
* 10 hamburger buns, split, optional

Directions

* In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into ten 3/4-in.-thick patties. Wrap each patty with a bacon strip; secure with wooden toothpicks.
* Grill patties, uncovered, over medium heat for 5-6 minutes on each side or until juices run clear and a meat thermometer reads 160°. Discard toothpicks. Serve on buns if desired. Yield: 10 servings.

Bacon-Wrapped Beef Patties published in Taste of Home's Holiday & Celebrations Cookbook Annual 2004, p210

Tip

Quick Homemade Croutons

I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley and basil or oregano. Then I bake them on a cookie sheet at 250° until they’re crisp and brown. My family loves the quick homemade croutons. —Nancy C., Windermere, Florida

Beth Layman :)

BLUEBERRY BUTTERMILK MUFFINS

I made these for church tomorrow. I had some buttermilk I needed to use up, so this is what I made. These muffins are really yummy!

Enjoy!

hugs,

peg

BLUEBERRY BUTTERMILK MUFFINS

1 c. buttermilk
1 egg
1/3 c. Canola oil
2 c. flour
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 c. sugar
1 c. blueberries

Preheat oven to 425 degrees. Grease muffin tins.
Mix together buttermilk, egg and oil. Combine the dry ingredients and add all at once to the liquid. Stir together just until dry ingredients are absorbed - batter will be lumpy. Fold in blueberries. Cook about 20 minutes.

Makes about 12.

　

　

Recipe source: Recipe Friends Global Cooks yahoo group, submitted by Cathianne.

Jack Daniel's Cranberry Maple Barbecue Sauce

Jack Daniel's Cranberry Maple Barbecue Sauce - Jackdaniels

Recipe By :JACK DANIELS "THE SECRET IS IN THE SAUCE" 2000

2 cups ketchup
1 cup cider vinegar
3/4 cup pure maple syrup
1/2 cup jack daniel's tennessee whiskey
3/4 cup dried cranberries
3/4 cup chopped onion
1/4 cup vegetable oil
2 large dried ancho chilies -- stemmed and seeded
2 cloves garlic -- minced
3 tablespoons dark brown sugar
1 teaspoon coriander
3/4 teaspoon salt
1/2 teaspoon ground allspice
1/2 teaspoon fresh ground black pepper
1/4 teaspoon ground cloves

Claudia uses her spicy-sweet sauce on chicken, pork and beef.

Combine all ingredients in a medium saucepan. Bring to a boil over
high heat. Reduce heat to low and simmer, uncovered, stirring
occasionally, for about 1 hour or until thickened. Remove from heat,
cool and place in a blender or food processor; blend until smooth.
Brush over chicken, pork or beef during the last 10 to 15 minutes of
grilling time.

Makes about 4 cups.

Pecan Streusel Coffee Cake

This coffee cake it going to church on Sunday.....it's a "keeper"!! It is yummy! Enjoy!hugs,peg

Pecan Streusel Coffee Cake

2 cups flour
2 t. instant coffee granules
2 cups firmly packed light brown sugar
1 t. ground cinnamon
1/2 t. salt
1/2 cup chilled butter, cut into pieces
8 oz. sour cream
1 t. baking soda
1 large egg, lightly beaten
1 1/2 cups chopped pecans

Preheat oven to 350. Mix flour and coffee granules in large bowl. Add brown sugar, cinnamon, and salt; stir well. Cut in butter with pastry blender until it is crumbly. Press half of crumb mixture into greased 9 inch square pan. Mix sour cream and baking soda, stirring well. Add to remaining crumb mixture, stirring just until dry ingredients are moistened. Add egg, stirring gently to mix. Pour sour cream mixture over the crust in pan; sprinkle with pecans. Bake at 350 for 45 minutes. Cool and cut into squares.
Source: Southern Living

Recipe source: Recipe Favorites yahoo group, submitted by Lynnda.

Agua Fresca de Melon

Agua Fresca de Melon

The surge of flavor in this festive, non-alcoholic drink will be its own
reason to celebrate Cinco de Mayo. Cool and refreshing, Agua Fresca de Melon
is the perfect complement to a spicy Mexican meal.

The combination of sweet watermelon, white grape juice and tart lime juice
creates a delicious fruit-cooler just in time for your next fiesta.

Servings: 2

2 cups chopped seedless watermelon
2 cups ice cubes
3/4 cup White Grape Flavor NESTLÉ® JUICY JUICE® All Natural 100% Juice
2 tablespoons granulated sugar
1 tablespoon fresh lime juice

PLACE watermelon, ice, Juicy Juice, sugar and lime juice in blender; cover.
Blend until smooth. Serve immediately.

Cherry Biscotti

Cherry Biscotti

3/4 cup granulated sugar
2 eggs
1/4 cup vegetable oil
1 tablespoon orange juice
2 teaspoons grated orange peel
1 1/2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup finely chopped walnuts
1 teaspoon baking powder
1/4 teaspoon salt
1 cup dried chopped tart cherries
1 egg white
1 tablespoon water
Granulated sugar ( 2 tablespoons )

Combine 3/4 cup sugar and eggs in a large mixing bowl. Beat with an electric mixer at medium speed, scraping bowl often, 2 to 3 minutes, or until thick and pale yellow in color. Add oil, orange juice, orange peel and vanilla; beat 1 to 2 minutes, or until well mixed. Combine flour, walnuts, baking powder and salt; gradually add to egg mixture. Mix on low speed for 1 to 2 minutes, or until well mixed. Stir in cherries by hand. Turn dough onto lightly floured surface ( dough will be soft and sticky ). Lightly sprinkle with additional flour; knead flour into dough. With floured hands, shape into 2 logs. Place 3 to 4 inches apart on a greased baking sheet; flatten tops slightly. Combine egg white and water; brush on logs. Sprinkle with granulated sugar. Bake in a preheated 350 degree oven 25 to 30 minutes, or until light brown or firm to the touch. Let cool on baking sheet 15 minutes. Reduce oven temperature to 300 degrees. Cut logs diagonally into 1/2-inch
slices with a serrated knife; arrange slices, cut-side-down, on baking sheet. Bake 8 to 10 slices, turn slices over. Bake slices again until golden brown. Remove to wire rack; let cool completely. Makes 2 1/2 dozen.

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~*Piper*~

Roma Tomato Bruschetta

Roma Tomato Bruschetta Prep Time 10 min Cook Time 8 min Yield: 24 to 30 slices Ingredients: 10 large fresh basil leaves, chopped or 1/2 teaspoon dried basil 2 cups Roma (plum) tomatoes, seeded and chopped (about 1 pound) 2 tablespoons balsamic vinegar Salt and pepper, to taste 1/2 cup Crisco Extra Virgin Olive Oil 2 cloves garlic, minced 1 loaf French baguette Preparation Directions: 1. Heat oven to 425ºF. 2. Stack 5 basil leaves one on top of another. Roll up. Slice crosswise thinly. Repeat with remaining basil. Combine tomatoes, balsamic vinegar and sliced basil. Season to taste with salt and pepper. 3. Combine olive oil and garlic in small microwave-safe bowl. Microwave on HIGH (100% power) 30 seconds. 4. Cut bread into slightly angled 1/4 inch pieces. Brush with olive oil mixture; place on baking pan. 5. Bake about 6 to 8 minutes or until golden brown. Just before serving, drain excess liquid from tomatoes. Spoon tomato mixture evenly over bread slices. Smucker Company Recipe Booklet ~Loretta

Crockpot Meat Loaf

Crockpot Meat Loaf


1/2 Cup whole milk
2 Slices white bread
1 1/2 Pounds ground beef
2 eggs
1 Small onion -- peeled
1 1/2 Teaspoons salt
1/2 Teaspoon pepper
1 Teaspoon dry mustard
1 Can whole tomatoes -- (12 ounce)

Place the milk and the bread in a large -- let mixing bowl stand until the bread has absorbed all the milk. With two forks -- break the bread into crumbs. Beat the ground beef into the crumbs until well mixed. Make a hollow in the center of the meat and break the eggs into it. Beat the eggs a little -- then grate the onions into the eggs. Add salt -- pepper and mustard.
Beat the eggs into the beef. Shape into a round cake and place in the slow cooker. Drain tomatoes -- and place them on the meat. Cover and cook on Low for 5 to 7 hours.
Before serving -- uncover the pot; turn the heat to High, and bubble away some of the sauce. It -- not
should be thick thin.