• Family Recipes: Grandma’s Western Meatloaf

    Grandma Willa has an amazing recipe for Meatloaf.  I am so thankful for the many opportunities to spend time cooking with my Grandma’s.  If you are looking for a great meatloaf recipe, you should try it out!  Please note:  this recipe does make a large amount (for several loaf pans).  Adjust the amount if you are wanting to make a smaller amount.  Although, it does freeze well for all of you meatloaf lovers who like to prep meals in advance!

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    Grandma’s Western Meatloaf

    Grandma Willa has an amazing recipe for Meatloaf.  If you are looking for a great meatloaf recipe, you should try it out!
    Prep Time30 minutes
    Cook Time1 hour
    Total Time1 hour 30 minutes
    Course: Main Course
    Cuisine: American
    Keyword: Grandma, Meatloaf
    Servings: 20

    Equipment

    • 3 4x9 Loaf Pans

    Ingredients

    Meatloaf

    • 5 lbs Ground Beef
    • 2 1/4 cups Rolled Oats
    • 2 Onions (diced)
    • 3 tsp Salt
    • 3/4 tsp Pepper
    • 3 Eggs
    • 6 slices Bread (broken into fine pieces)

    Sauce

    • 6 tbsp Worcestershire Sauce
    • 6 tbsp Vinegar
    • 4 cups Ketchup
    • 1 cup Water
    • 12 tbsp Brown Sugar

    Instructions

    • Preheat oven to 350 degrees.
    • Mix the meatloaf ingredients together in a large bowl.
    • Split into 3 to 4 large loaf pans.
    • Mix the sauce in a bowl, then pour evenly over the loaves.
    • Bake at 350 for one hour or until the meet is cooked throughout.
    • Broil an additional 5 to 10 minutes until the top is carnalized.

    Notes

    This is a large batch meal.  Once the loaves have cooled, they can be removed from the loaf pans and wrapped in foil to be frozen.  To reheat, thaw in refrigerator overnight, then bake at 350 degrees for 20 minutes.
    The refrigerated meatloaf can also be sliced for great meatloaf sandwiches.  Just slice into 3/8 inch slices, serve on white bread with Mayo.

  • Family Recipe: Mom’s Beef & Broccoli

    In honor of my Mom’s birthday this week I picked one of my favorite recipes that she makes.  My Mom is a great cook and I actually made Beef & Broccoli last weekend so thought I would share it with you as well.  I love this recipe and it is delicious!

    Mom’s Beef & Broccoli:

    • 3/4 lb fresh Broccoli
    • 1 lb lean boneless Beef Steak (top round, flank, or sirloin work well)
    • 2 tablespoon Soy Sauce (I used low sodium soy sauce)
    • 1 clove of Garlic, minced or pressed
    • 1/4 cup Salad Oil (or olive oil)
    • 2 tablespoon of Water
    • 1 1/2 tablespoon Corn Starch
    • 1/4 teaspoon ground Ginger
    • 2 tablespoon cooking Sherry
    • 1 1/4 cup regular strength Beef Broth
    • Dash of Red Pepper

    Cut broccoli and set aside.  Cut beef with the grain into 1 1/2 inch wide strips then across the grain in 1/4 inch slices.  In bowl mix beef, soy sauce and garlic.  Let marinate 15 minutes.  Prepare cooking sauce corn starch, ground ginger, dash of red pepper, cooking sherry, and beef broth.  When wok is hot add 1 tablespoon of oil, add half of the meat mixture.  Stir fry until browned (about 2 to 3 minutes).  Repeat with second half of meat and 1 more tablespoon of oil.  Add the remaining 2 tablespoons of oil and stir in the broccoli for about 1 minute.  Add water cover and cook about 3 minutes.  Add cooking sauce to meat and stir until the sauce has thickened.

    When I made this dish last weekend I added in some mushrooms and onions that I needed to use up.  I cut back on the oil and didn’t have the Sherry so that was eliminated however since I added the additional juicy vegetables it was still tasty.  This recipe is amazing as is but feel free to add in extra items that your family enjoys eating.

    Photo by gkdavie

  • Family Recipe: Cheesy Spaghetti Bake

    My cousin Jordan gave me this recipe several years ago and I love it.  I still use it when I want to do something a little different with spaghetti.  I like that it is easy yet delicious!  There are several variations to this recipe that I use to mix it up a little bit too.

    Cheesy Spaghetti Bake:

    • 2 lb ground Hamburger
    • 32 oz Spaghetti Sauce
    • 12 to 14 oz Spaghetti Noodles
    • 1/2 cup Milk
    • 1/2 cup Onions
    • 1 1/2 cup Velveeta Cheese

    Brown the beef and onion in a skillet and drain.  Stir in spaghetti sauce and simmer 10 minutes.  Break spaghetti noodles into quarters and cook according to directions; drain.  Add spaghetti noodles to the sauce mixture.  Dice up and melt Velveeta cheese and milk together in a saucepan on low heat.  Stir frequently until melted.  Spread 1/2 of the spaghetti mixture in to a greased 9 x 13 inch pan.  Top with 3/4 cheese sauce, then the remainder of the spaghetti mixture.  Drip remaining 1/4 cup of melted cheese on top. Bake at 350 degrees for 20 to 30 minutes.

    Variation 1: Sometime I will layer the spaghetti noodles on the bottom of the pan and slightly up the sides then add the sauce and meat on top followed by the cheese mixture.

    Variation 2: Layer the spaghetti noodles on the bottom, then a thin layer of cheese, followed by the meat & sauce mixture and sprinkle the remaining cheese on the top

    Variation 3: Cook in 2 pie dishes so I can share with others, for example, if someone just had a baby or surgery and I am bringing them a meal I will cook one for our family and one to give away.

    Variation 4: Add Mushrooms and other veggies to the Spaghetti bake (you can put them in as a separate layer or mix them in with the meat and sauce mixture).

    Photo by Norwichnuts

  • Family Recipe: Green Bean Tator Tot Casserole

    My Mom is a great cook and this is one of the recipes I remember her making when I was a kid.  It is a great mix of flavors and the perfect casserole to take to someone for a meal or if you want to make two and freeze one for a busy day later that month.  One thing I really love about this meal is that you can use what you have on hand in your pantry or freezer (you don’t have to buy a “special” type of green beans, hashbrowns, or cheese) to make it tasty!

    Green Bean Casserole

    • 2 lbs Hamburger, browned
    • 1 can Mushrooms (optional)
    • 1 pkg Shredded Cheese (Mozzarella or Cheddar or Mix)
    • 2 to 3 cans Cream of Mushroom Soup
    • 1 pkg frozen Hashbrowns or Tator Tots
    • 3 cans Green Beans (any style)

    Brown the hamburger then add the mushroom soup and canned mushrooms.  Stir and place on the bottom of a casserole dish.  Then layer the green beans on top of the meat mixture.  Spread the hashbrowns over the top of the green beans.  Sprinkle shredded cheese over the hashbrowns.  Bake at 350 degrees for 45 minutes to an hour.  Until cheese is golden.

  • Family Recipe: Steamed Gyoza

    My cousin Renelle gave us this recipe several years ago and it is delicious!  As I was going through my recipes and menu I realized it has been awhile since we have made Gyoza in our house, I think it is time to make them again.   Renelle is an amazing cook and comes up with some really creative, fun, and unique recipes.  Steamed Gyoza is a Japenese Steamed Dumpling.  If you like dumplings and are looking for something different yet delicious you should try this recipe!  Go ahead try something a little interesting this weekend.  You may discover a new recipe you love!  Thanks Renelle for giving us some many amazing new recipes to enjoy!

    Steamed Gyoza

    • 1/2 lb ground Pork or Beef
    • 1 tablespoon Soy Sauce
    • 2 tablespoon Water
    • 3 Shitake Mushrooms, finely chopped (optional)
    • 3 tablespoons Green Onion
    • 4 Water Chestnuts, finely chopped
    • 1 1/2 teaspoon Rice Wine or Sherry
    • 1 package Gyoza or Wonton Skins
    • 1-2 eggs well-beaten (you can just use water)

    Mix all ingredients together except skins and eggs.  Take one wonton skin, place about 1 T of the mixture in the middle of the skin and wrap skin around the filling.  Seal the edges with the egg or with water.  Place in veggie steamer so edges are not touching.  Steam for 7-10 minutes.  You can also fry them in a pan if desired.  Serve warm with soy sauce, sweet and sour, or plum sauce.

    Photo by joyosity

    Gyoza

  • Family Recipe: Nancy’s Banana Bread

    A friend recently gave us banana bread which the girls absolutely loved.  After finishing that loaf I dug out our family recipe to make another loaf.  Grandma Willa shared Nancy’s Banana Bread recipe with us many years ago.  This delicious banana bread is always a super special treat around our house.  It is a wonderful recipe to pull out for a breakfast treat when you have guests staying with you or your hosting a get together for a group of friends.  I love that it is easy to put together too.

     

    Nancy’s Banana Bread:

    • 2 cups Flour
    • 1 tablespoon Water
    • 1/2 cup shortening
    • 1/4 teaspoon Salt
    • 2 Eggs
    • 1 teaspoon Baking Soda
    • 1 cup Sugar
    • 1/4 cup Walnuts (optional)
    • 3 Bananas, mashed

    Mix all the ingredients together.  Place in greased and floured bread pan.  Bake at 350 degrees for 1 hour.

  • Family Recipe: Homemade Egg Noodles

    Grandma Willa makes the best Egg Noodles!  She received this recipe from her Mom, my Great Grandma Joedemann.  If you are wanting some great tasting homemade egg noodles these are amazing.  The ingredients are ones you typically have on hand and it is easy to make.

    Egg Noodles:

    • 4 Eggs
    • 1 1/2 cup Flour
    • 1/2 teaspoon Salt
    • 1/4 teaspoon Pepper
    • Optional – dash of garlic salt or caraway seed

    Mix and place on a floured pastry sheet roll out & cut.  You may need a little more flour depending on the moisture of the dough.  The dough should be pretty thick you want it just enough to roll it out.  Use the noodles immediately or let them dry for a few minutes before using with your favorite dish.

    Photo by msufal

  • Family Recipe: Karen’s Fresh Fruit Dip

    If you need a super quick recipe to throw together right before the guests arrive you should try my great Aunt Karen Younger’s Fresh Fruit Dip.  It is easy and a hit with everyone.  The fruit looks amazing next to the white dip!

    Karen’s Fresh Fruit Dip

    • 1 (8 oz) package Cream Cheese (soften)
    • 1 (7 oz) jar Marshmallow Creme

    Mix together equal parts of soft cream cheese and marshmallow creme.  Stire well together, cut up fresh fruit and dip.  Works really well with tart fruit.

    My great Aunt Karen added a note on the bottom of recipe – “No double dippers, (smile).  Enjoy!”

    Love that this recipe is quick, easy and delicious!

  • Recipe: Confetti Dip for Veggies or Chips

    This is a colorful dip to make for when you have people coming over.  It is good on vegetables, crackers, or chips.  Great appetizer or snack for guests.  I received this recipe from a church friend at my bridal shower Andy Conn.

    Confetti Dip

    • 2 1/2 cups sliced and shredded Beef (lunchmeat)
    • 1 (8 oz) package of Cream Cheese (softened)
    • 1 Tablespoon Green Goddess Dressing or Ranch
    • 1/2 cup Mayonnaise
    • 1/2 cup Green Onion (chopped)
    • 1/2 cup Yellow, Orange or Red Pepper (chopped)

    Mix well and refrigerate.  When ready to serve set out with veggies and crackers.

  • Recipe: Veggie Beef Soup

    We made this soup recently when friends came over.  I was trying to use up some fresh vegetables that we had in our refrigerator and came up with this recipe.  It was super easy and tasted delicious.  We have been trying out a variety of different soup recipes during the cooler winter months.  All of us have enjoyed the leftovers too!  The items that we put in the Veggie Beef Soup were ones we had on hand.  Feel free to add more or substitute with the veggies that you have in your refrigerator.  Today is a snowy day in SC so we are loving the warm meals.  The kids have been in and out playing in the snow today.

    Veggie Beef Soup

    • 1 pound Beef Stew Meat
    • 1 cup potatoes (cut into 1/2 inch)
    • 1 cup carrots (cut into 1/4 inch pieces)
    • 1 can stewed Tomatoes
    • 1 can Beef Broth
    • 1 cup frozen Green Beans
    • 1/2 cup Snap Peas
    • 1/2 cup Onion (chopped)
    • 1 tablespoon of McCormick Grill Mates 25% Less Sodium Montreal Steak

    Put all ingredients in the crock pot turn it on low and cook for 6 to 8 hours. If you want a slightly thicker soup you can add a tablespoon of sifted flour.