Cheese Bacon Meatloaf

Cheese Bacon Meatloaf




2 lbs. ground sirloin or ground round

1 cup seasoned bread crumbs, I purchase it that way

1 large egg plus catsup for both to equal 1 cup

1/2 cup onion, chopped

salt & pepper to taste

1 to 2 tablespoons Hormel 50% fat free bacon pieces in the jar

1/2 to 1 cup sharp cheese



In a large bowl put the ground meat, bread crumbs, onion, salt, pepper, bacon and cheese. Put the egg and measure the catsup to equal 1 cup. Then beat this mixture together and pour over the other ingredients and mix well. Put this in a large loaf pan and cook at 350ºF for 1 hour to 1 hour and 15 minutes. Most do this step or it will fall apart. Then tent foil over pan and rest for 15 minutes. Depending on the thickness of the slices you can get 6 to 10 or more slices per pan.

Baked Crispy Chicken Breasts

Baked Crispy Chicken Breasts




1/3 cup bread crumbs

1/2 tsp dried parsley

1/2 tsp garlic powder

1/4 tsp garlic salt

2 tsp balsamic vinegar

2 egg whites

2 boneless skinless chicken breasts

salt and pepper to taste



Mix the bread crumbs, parsley, garlic powder and garlic salt in a pie pan or other flat dish. Whisk together the egg whites and vinegar in another pie pan. Spray a cookie sheet with cooking spray.



Dip the chicken into the vinegar and egg white mix, then the bread crumbs. If you like it extra crispy, dredge the chicken in flour, then dip in the egg mix, then the bread crumbs. Press the bread crumbs in. Lay the chicken pieces on the cookie sheet, spray with the cooking spray, and salt and pepper to taste.



Bake at 400 for 25-30 minutes.

RED VELVET CAKE WITH CREAM CHEESE FROSTING

RED VELVET CAKE WITH CREAM CHEESE FROSTING




For cake:

2 cups plus 2 tablespoons sugar

2 tablespoons baking powder

2 tablespoons baking soda

Pinch salt

1/2 cup shortening

4 large eggs

1 3/4 cup cake flour

1 1/2 tablespoons red cocoa powder OR cocoa powder

1/2 cup beet juice

3/4 cup buttermilk

1/3 cup water

1 tablespoon vanilla

For frosting:

3 cups cream cheese

3/4 cup unsalted butter

1 1/4 cups powdered sugar

1 tablespoon vanilla



Adjust oven rack to middle position and heat oven to 375 F.



Add sugar, baking powder, baking soda, salt and shortening to bowl of mixer

with fitted with paddle attachment and cream lightly 5 minutes. Slowly add

eggs into bowl, scrape mixture down sides of bowl with rubber spatula.



Sift cake flour and cocoa powder together, add to mixture in bowl and mix 2

minutes. Combine beet juice, buttermilk, water and vanilla. Add to mixture

in bowl and blend 3 minutes. Scrape excess mixture down sides of bowl.



Cut 3 parchment paper rounds that fit perfectly in bottom of 3 10-inch round

cake pans. Grease bottom of cake pans and insert rounds. Pour cake batter

into rounds until each is 3/4 full. Smooth top of batter with spatula and

gently tap pan on counter to settle batter.



Bake each cake until toothpick inserted in center comes out with a few moist

crumbs attached, about 20 to 25 minutes, rotating position of pans halfway

through baking. Let cakes cool completely in pans, about 2 hours.



Meanwhile, make frosting. Combine cream cheese and butter in mixer for

approximately 4 minutes, or until creamy. Lightly sift powdered sugar and

blend into mixture. Scrap down sides of bowl. Add vanilla to mixture; beat

until mixture is light and fluffy.



Run paring knife around edge of each cooled cake and flip out onto wire

rack. Peel off parchment paper, then place 1 cake onto serving platter. If

cake is not flat, use serrated knife to trim top to evenness. Trim tops of

other 2 cakes to evenness.



Using metal spatula, frost first layer on top only. Then add second layer,

frost, then add third cake layer. Once all three layers are stacked, frost

sides and top lightly -- you are creating a base coat and will add second

coat.



With remaining frosting, coat sides of cake with frosting, smoothing as you

go. Finally, refrost top of cake and smooth out imperfections with spatula.

Serves 16.