Dirty Rat Meat Loaves - Week 13

Made ON Halloween:

Ingredients:
1 1b lean ground beef
1/2 1b bulk Italian pork sausage
1/2 cup Progresso Italian style bread crumbs
1/2 cup chopped onion
1/2 cup milk
1/2 teaspoon salt
1 package cream cheese softened
1 egg, beaten
2 cups chunky tomato pasta sauce
green olive slices, heated sweet peas, shoestring potato pieces, sliced almonds and curly fries

Directions:
1.   Heat oven to 350 degrees.  In large bowl, mix beef, sausage, bread crumbs, onion, milk, salt, cream cheese and egg.  Divide into 6 equal portions; shape into 4 inch oval loaves.  Pinch one end of each oval for rat's face.  Place in ungreased 13x9 inch glass baking dish.  Gently pour pasta sauce over and around loaves.
2.  Bake about 40 minutes or until meat thermometer inserted in center of loaf reads 160 degrees.
3.Garnish with green olives and peas for eyes, sliced ripe olives for a nose, shoestring potato pieces for whiskers, sliced almonds for teeth and curly fry for tails.

(Title sounds gross, but the meat loaves are pretty good!)

Mummy Dogs and Bloody Worms - Week 12

Also in honor of Halloween week and making meals fun for the kids!

Mummy Dogs
Ingredients:
1 can (8oz) refrigerated cresent dinner rolls
2 1/2 slices American cheese
10 hot dogs

Directions:
1.  Heat oven to 375 degrees.
2.  Unroll cresent dough into 4 rectangles and cut each lengthwise into 10 pieces.  Cut each slice of cheese into 4 pieces.
3.  Wrap 4 pieces of dough and strip of cheese around each hot dog to llok like bandages, stretching the dough to cover the entire dog.  Half an inch from one end of the dog, seperate "bandages" so the hotdog shows through to form a face.
4.  Place mummy dogs on a baking sheet, facing forward.  Mist lightly with cooking spray.
5.  Bake until dough is light golden brown and hotdogs are heated through, 13 to 17 minutes.  Draw on eyes with mustard.


Bloody Worms
Ingredients:
thinly sliced frozen fries
ketchup

Directions:
1. Bake french fries according to directions.
2.  Cover with ketchup and mix

Meatball Creepy Crawlers- Week 12

So, I realize I have been TERRIBLE at posting a weekly recipe, however, I have been consistant in trying a new one each week.  This will hit you all at once, but I have some catching up to do.  Let the posting begin!

Made this the week of Halloween for the kiddos as a fun dinner.  We used it as an accessory to spaghelli ala philly!

Ingredients:
1 (12 oz) can of Pillsbury Golden Layers refrigerated flaky original biscuits
20 frozen meatballs, thawed
1/4 cup shoestring potatoes or chow mein noodles
sloced olives, pickles and carrots, as desired

Dips, if desired:
1/4 cup ketchup
1/4 cup mustard
1/2 cup cheese dip

Direstions:
1.  Heat oven to 375 degrees.  Spray large cookie sheet with cooking spray, OR cover with cooking parchment paper.
2. Seperate dough into 10 biscuits.  Seperate each biscuit into 2 layers.  Wrap 1 biscuit piece around each meatball; seal.  To make 1 crawler, line up 10 biscuit-wrapped meatballs on cookie sheet, making sure each is touching, to to make a curved line.  Poke shoestring potatoes in both side4s of each ball for legs, at head for antennae and tongue, and end for tail.  Repeat with remaining 10 wrapped meatballs to make second crawler.
3.  Bake 13 to 16 minutes or until golden brown.  Garnish with ollives for eyes and mouth.  Top every other section with layer of sliced pickle, carrot and olive.  In small bowl, mix ketchup and mustard.  Serve crawlers with dips, if desired.

Cake Balls - Week 11

Ingredients:
1 cake mix
1 can frosting
1 package of meltable candy coating disc

Direction:
1. Prepare cake as directed on box.  Allow to cool completely; crumble cooled cake into a large bowl.
2. Add 2/3 can of your choice flavored icing and mix into cake crumbs.
3.  Roll cake and icing mixture into balls roughly the size of golf balls.  Freeze for 10 minutes.
4.  While cake balls are freezing, begin melting candy coating as directed on package.
5.  Remove balls from freezer and begin dipping in coating until covered.  Allow coating to set up and enjoy!
6.  If you are fortunate enough to have left overs, store these in the refigerator.

Cream Cheese Potato Soup - Week 10

Ingredients:
6 cups water
7 tsp chicken bouillion granules
2 (8 oz each) packages cream cheese, cubed
1 package (30 oz) frozed cubed hashbrown potatoes, thawed
1 1/2 cups cubed fully cooked ham
1/2 cup chopped onion
1 tsp garlic powder
1 tsp dill weed

Directions:
In a dutch oven, combine water and bouillion.  Add cream cheese;  cook and stir until cheese is melted.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; simmer, uncovered, for 18-20 minutes, or until vegetables are tender.

Spaghetti a la Philly - Week 9

Ingredients:
1/2 lb. spaghetti, uncooked
1 lb. extra lean ground beef
1 jar (24 oz) spaghetti sauce
4 oz. (1/2 of 8 oz pkg) cream cheese, cubed
2 tbsp. grated parmesan cheese

Directions:
1.  Cook spaghetti as directed on package.
2.  Meanwhile, brown meat in large skillet: drain.  Return meat to skillet.  Stir in sauce and cream cheese; cook on low heat 3 to 5 min. or until sauce is well blended and heated through, stirring frequently.
3.  Drain spaghetti.  Add to sauce; mix lightly.  Place on platter; top with parmesan.

Squash Casserole - Week 8

Ingredients:
2 cups cooked yellow squash
2 eggs
1/2 tsp black pepper
1 cup shredded cheese
2 cups crushed Ritz crackers
3/4 cup stick butter
1 tsp salt
1 cup chopped onion
1 cup evaporated milk
1 cup grated cheese

Directions:

Cook, drain and mash squash.  Add remaining ingredients, except the last cup of cheese.  Mix well.  Pour into a greased baking dish.  Bake at 375 for 30 minutes.  Top with remaining cheese and continue baking for about 15 minutes more.  Enjoy!