Brown Sugar Meatloaf

Growing up did you hate when your mother would make meat loaf? I know I did. I have found a recipe that is just delicious, it's sweet and still tangy from the ketchup. We make this a lot in my house because it's so easy to throw together. Anything easy and tasty we are down to make! Below is the recipe for it, I hope everyone enjoys!!!

Gather all ingredients needed before you start:
*1/2c packed brown suagr
*1/2c ketchup
*1 1/2lbs lean ground beef
*3/4c milk
*2 eggs
1 1/2 teasp salt
*1/4 teasp black pepper
*1 small onion, chopped
*3/4 finely crushed saltine cracker crumbs (I have always used Italian bread crumbs)

1. Preheat oven to 350*. Lightly grease a loaf pan (5x9in)
2. Press the brown sugar in the bottom on the pan and spread the ketchup over the sugar
3. In a mixing bowl, mix thoroughly all remaining ingredients and shape into a loaf. Place on top of the ketchup and brown sugar.
4. Bake in preheated oven for 1 hour or until juices are clear

I'm back!

I have been away since last Thursday I flew to visit a great friend of mine in Florida! We spent the weekend in the Ft. Laurderdale and Miami area. It was so nice to have a break with my girls and enjoy the warmth and sunshine! I really do miss living in Florida!! While we were in Ft. Laurderdale we ate at this fantastic little Italian restaurant. It was such a nice little place but they had a wonderful menu and everything was prepared fresh. Loved it! Now that I am back I am organizing orders that I receive so I can get everyone a ship or delivery date. I am so excited to be apart of this benefit. I love being able to help others when they are in need. I strongly believe in good karma. I am taking gift basket orders, as well as individual item orders and all proceeds will go to the Building Bridges Benefit. I also have a few recipes being printed in a cook book that can be ordered once they are finished and printed! Once that project comes along I will post information on that for anyone who is interested. Here is an example of one of my recipes that will be in the book! I am so excited and cannot wait to purchase a couple of copies myself!

Well I am off to class I take my Servsafe exam next week so I will be cracking down on my studies for that! I hope everyone is doing well! Be sure if you would like to place an order you either email me (be sure to put ORDER in the subject line), or you can inbox me on Country Mom Chef "like" page on facebook!

Individual Pricing Flyer!

Everyone please SHARE the flyers I have posted! I want to spread the word on this benefit so we can get this family as much help as possible!!! Thank you all for following along and helping :)
I will be in Tennessee next week visiting so for my Tennessee friends I can deliver free of charge any orders placed.


To place an order feel free to email me personally at Hregan9698@hotmail.com include your name, contact information, items you want to order. In the subject line please add "Building Bridges Order". Keep in mind I will not be filling any orders for distance shipping or locally until after March 8th. Tennessee I will place orders and fill them for you next week if you would like to take advantage of the free pick up.

Building Bridges Benefit

FRIENDS AND FAMILY!!!! A dear friend of mine came to me today and asked if I would be a part of a silent auction benefiting a family who has a member who was just diagnosed with terminal cancer, of course I said I would do what I can to help! My Country Mom Chef is going to be doing baking for the benefit. I will be offering gift baskets as well as individual items for sale all funds will go to the benefit to help the family with necessary funds. Please take a look at the flyer I will go ahead and accept orders now but will not be filling them until March 8th. I am offering this to people who are not local as well, the goods I will be making will be properly packaged to be shipped long distances. I have included the link with more information on the benefit!

https://www.facebook.com/pages/Building-Bridges-Benefit/354053614709691



PLEASE NOTE I WILL ALSO BE OFFERING ANYTHING IN MY BLOG, OR ON MY COUNTRY MOM CHEF FACEBOOK PAGE TO LOCALS AND FUNDS WILL STILL GO TO BUILDING BRIDGES BENEFIT!!! I WILL POST THE FLYER WITH INDIVIDUAL ITEM PRICING SHORTLY!

IF YOU HAVE NOT ALREADY ADDED CMC FACEBOOK PAGE, PLEASE FOLLOW THIS LINK AND "LIKE" THE PAGE!
http://www.facebook.com/pages/Country-Mom-Chef/333076273474225?ref=ts&fref=ts

Creme Brulee, New Project, & Scallops!

Last week I posted the recipe for the White Chocolate Crème Brulee, unfortunately I became ill right after and was out of the kitchen for about 4-5 days so I did not get to make it so I could post the picture for all my followers to see but I am finally better and prepared the dish last night. It turned out AMAZING! I was a little worried because I had never made a dessert dish like that but it was surprisingly easy and turned out wonderful! I did get distracted and lost track of time while they were under the broiler so the tops on a couple of them got a little more done but they were still delicious!
Quick update, school is going right along we did not have class Monday because of Presidents Day but we are finishing up our Servsafe book and getting ready to take that exam around the first of March! I am nervous but I feel confident I will pass. I am looking forward to passing and finally being allowed in the kitchen at school so I can learn more and become a better chef! I have been so busy lately with everything going on I feel like there isn’t enough hours in the day. I suppose that is how most of us mommy’s feel though right!? My school has been great about the career counselors emailing us when jobs are opening up, last night I received an email asking for my resume so she could give it to a prospective employer for a sauté personal position, of course I do not have professional experience in a kitchen but we all start somewhere I did turn my resume in to her and she is going to give it to the employer this Friday! I am hoping it will get me somewhere but if not I understand because I am still freshly new in the Culinary Arts field. We will see where that goes!


A dear friend of mine came to and asked if I would be interested in being a part of a fundraiser benefiting a friend of hers who is sick with a terminal cancer. I agreed to put together a menu one for distance shipping and another for locals. Any orders placed from this menu will go straight to benefiting the family and helping them during this difficult time. The only difference for locals is they have the option of ordering anything I have posted on my blog, or my Country Mom Chef facebook! I am very excited to help this family. Be on the lookout I will be posting flyers very soon as well as order forms and such for anyone who is interested! I will be posting more information later once I get everything ready to post so everyone can have information on it!




And last but not least I have had the seared scallops on my mind that I had for dinner at Fin, I wrote about that when I went, so last night I went grocery shopping and picked up a few scallops to try my hand at searing them and hoping they turn out like the ones I had at Fin! They were very good, but NOT like the ones at fin I believe that was because he smoked his I do not have a smoker lol. But I am happy with the way they turned out the one thing I will try differently next time is coating the ends with sugar before I sear them to get a little more of a sweeter crust. I chopped a yellow bell pepper and cut cherry tomatoes in half and sautéed them in butter with onion and a few sprigs of thyme and plated the scallops on top of that mixture and served them with steamed brussel sprouts and a raspberry sauce! I am proud of myself it was very good! I also made lemon tilapia for the kiddos because I knew they wouldn’t eat the scallops. I will post pictures with this post for everyone to see and I will update how to cook scallops in my “Dinners” tab! Be on the lookout for that I hope everyone has been able to get something out of the things I post and have been able to enjoy everything as much as I have!

Ghiradelli White Chocolate Creme Brulee

It is almost Valentines Day! The first thing that comes to mind when I think of this day is all the candies and goodies that are given. I did make a batch of White Chocolate Covered Strawberries (that is a must have right?!), but I also have this recipe and KNEW this was the perfect time to make it!!! The first time I had this dessert was at a Brazilian steak house and I instantly fell in love. It is so smooth, sweet, and with fresh berries it's just perfect! Not to mention the sweet crunchy top! I will post pictures when I make them but here is the recipe ahead of time for anyone interested in making this :)

Gather ingredients needed:
Yields 4 servings

*4 large egg yolks, at room temp
*1 bar (4oz) Ghirardelli White Chocolate Baking Bar, chopped into small pieces
*1/3C plus 4 teasp sugar
*2c heavy whipping cream
*1/2 teasp vanilla extract

Preheat oven to 300. Whisk egg yolks and 1/3c sugar together until smooth. Bring whipping cream to a simmer over medium-high heat. Add chocolate to simmering whipping cream, turn heat off and then whisk and then whisk until melted. Slowly add chocolate mixture to egg mixture, whisking constantly until smooth. Whisk in vanilla. Pour into four ramekins. Place cups in 9x13 baking pan or boiler pan. Add enough water so the ramekins sit in 1-1 1/2 inch of water. Bake until set, about 45 minutes. Sprinkle each cup with 1 teaspoon of sugar and broil until caramelized.

Brownie Cupcakes & Potato Soup

A few days ago I had made the cupcakes and told everyone I would post the recipe, I apologize it has taken me longer than I expected to post I have been very busy lately with school and the kiddos. I have also started training for a 5k! My first ever and I am so very excited, I will be running the Color Me Rad in VA, Beach May 5th! I have a little team who is running with me. My friend Ashlea, she is going to kick my butt running lol. It is hard (well for me it is) to train for running since I have never been a runner more-less a sports person lol. But I am determined to run this 5K and get into the shape I want to be in! It's very exciting. And the run benefits the local Hampton Roads YMCA. I am all for supporting that cause, growing up I spent a lot of time at our local YWCA in Oak Ridge Tennessee. I will not be posting over the weekend as I will be visiting a friend! But please find something delicious to make off of one of my tabs and enjoy for me! :)
Have a wonderful and safe weekend! Happy cooking :)

Brownie Cupcakes with Chocolate Creme Filling & Cream Cheese Frosting
(Garnished with chopped chocolate and coco dusting)

I am ALL about simplifying any task for busy moms, please feel free to buy boxed brownie mix to cut time for you! Or you can use the brownie ingredients on previous post "Football Brownie Sandwiches".

Gather ingredients:
GATHER INGREDIENTS NEEDED FOR EITHER BROWNIE BOX MIX OR MY CHOCOLATE CHIP BROWNIE MIX (LISTED ON PREVIOUS BROWNIE RECIPE DOWN A FEW POSTS).

For frosting:
*8oz cream cheese, softened
*1c powdered sugar
*1 teasp vanilla

Garnish:
*Chop 1c chocolate chips
*Pinch coco powder and sprinkle on top of frosting and chocolate chips

Filling:
1 can chocolate frosting

Bake brownie mix in cupcake holders for about 20-25 minutes. Check them at 20 to see how much longer they need. Let the brownies cool completely. Take cupcake filler and create a little hole for the chocolate crème to go. Next you will mix the cream cheese, powdered sugar, & vanilla. Frost the cupcakes one at a time. If the frosting consistency is soft you can put them in the fridge to set before serving them. For the garnish take the chocolate chips and chop them finely with a sharp knife, sprinkle each cupcake. Then add a dusting of coco powder. These are so yummy and were a HUGE hit at the Super bowl party they were served at! Remember you can use my recipe for brownie mix (also in my blog under “Foot Ball Brownies”. I originally was going to make the football brownies but these just kind of came together in their place!




Loaded Potato Soup

Gather needed ingredients:
*4 red potatoes
*2 teasp olive oil
*1/2 c prechopped onion
*1 1/4 c chicken broth
*3 tblsp all-purpose flour
*2 c 1% low-fat milk, divided
*1/4 c reduced-fat sour cream
*1/2 teasp salt
*1/4 teasp ground black pepper
*3 bacon slices, crumbled
*1.5 oz cheddar cheese, shredded (about 1/3 cup)
*4 teasp thinly sliced green onions
* I also added about half a can of sliced carrots, drained & cut


Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.
While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream,carrots, salt, and pepper. Arrange bacon on a paper towel on a microwave-safe plate.Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon. Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

Lots of New Recipes

I have been busy in the kitchen since I got up this morning but I have new recipes to post for all of you! Below will be pictures of each listed with the ingredients and directions.


Fettuccine with Mushroom Sauce

Gather ingredients:
*2 packages (9oz each) refrigerated fettuccine, Buitoni
*3 tblsp EVOO
*1 package (8oz) presliced fresh white button mushrooms
*1 package (8oz) presliced fresh brown mushrooms
*1 cup chopped onions
*1 1/2c beef broth
*1/3c dry sherry
*1/4c balsamic vinegar
*1 packet beef stew seasoning, McCormick
*1 can (14.5-ounce) diced tomatoes with garlic and onion, drained

In a large pot of boiling salted water, cook pasta according to package directions. Drain well; return to hot pot. Cover; keep warm. In a large skillet, heat olive oil over medium-high heat. Add mushrooms and onions to hot oil cook and stir for 7 to 8 minutes. Create a well in center of the mushroom mixture. Add beef broth, sherry, and balsamic vinegar. Stir in beef stew seasoning until dissolved. Add drained tomatoes. Bring to a boil; reduce heat. Simmer for 5 to 6 minutes. Serve hot over cooked pasta!


Shrimp Rangoon

I made these for a Super Bowl party! You could use crab instead of shrimp if you would like. I used the basic recipe for this but added 1 chopped yellow bell pepper to the mix with about 1/4c chopped onion, I sauteed the bell pepper and onion together in a skillet with olive oil just to soften them up a bit. I also couldn't find won ton wrappers so I used filo dough wrappers.

Gather ingredients needed:
*4oz. can tiny shrimp, drained
*16 oz. cream cheese, softened
*1/2 lemon juiced
*1/2 teasp paprika
*1 tblsp miracle whip
*1 tblsp Worcestershire sauce
*1/3c chopped onion, sauteed
*1 yellow bell pepper, chopped and sauteed
*A few chopped green onions
*salt & pepper to taste
*package of filo dough (or won ton skins(
(Garnish with a little chopped green onion)

Preheat oven to 350. Square filo dough and put two squares together fitting them into a mini muffin pan to shape a little bowl. Place in oven for a few minutes just enough to get them golden. Saute onion and bell pepper in olive oil in a small skillet. Mix all the ingredients together and mix well, be sure all the ingredients are well tossed together. Spoon about a tablespoon of the filling into each mini cup and bake an additional 4 minutes. Sprinkle additional green onion for garnish.

Peach Upside Down Cake

Going back to my southern roots with this one! I've always been a fan of Pineapple Upside Down cakes the buttery and gooey sweetness is sooo good, when I came across this recipe in my book I knew it was a must bake! I had a can of peaches in my pantry I was going to make a peach cobbler with so I used that. I'm sure it would be even better with fresh peaches but since they aren't in season yet the canned will have to do. I also made a homemade vanilla whipped cream for topping, I would bet a vanilla ice cream would be perfect too! Below is the recipe and pictures of the yummy goodness!

Gather ingredients needed:
*3 tblsp unsalted butter
*3/4c light brown sugar
*1 large can peaches, drained

Cake ingredients:
*8 tblsp unsalted butter, softened
*3/4c sugar
*1 tsp vanilla
*2 eggs, room temp
*1 1/2c flour
*1 1/2 teasp baking powder
*1/4 teasp salt
*1/2c whole milk (I used 2%), at room temp

Preheat oven to 350*. In a skillet heat to medium-high heat and melt 3 tblsp unsalted butter, then add 3/4c light brown sugar cook until it bubbles. Pour this mixture into a 9 inch circle cake pan and arrange peaches in a radial pattern to make it look nice. Beat the 8 tblsp of unsalted butter with the sugar in mixer until fluffy. Beat in the vanilla, then add an egg one at a time until smooth. In a separate bowl mix together the flour, baking powder and salt. Add half the dry mixture to the sugar & butter. Stir in milk then add the rest of the flour mix until just mixed, do not over mix! Pour the batter over the peaches and spread it evenly into the nooks and crannies of the peaches! Bake for 40-45 minutes or until edges of the cake pull from the pan. Let the cake cool in pan for at least 20 minutes then flip onto a plate to serve!