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Side Dishes Archives - Page 3 of 4 - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Mom’s Meatloaf
Mom’s Meatloaf the way my mom made it when I was growing up. My favorite place in the house has always been the kitchen. I loved spending time in the kitchen with my mom, aunts and grandmothers. I learned so much just watching these amazing women cook and bake. I am the oldest of seven children so we ate a lot of hamburger and meatloaf was a regular on mom’s menu plan. By the time I grew up I wouldn’t eat meatloaf or spanish rice, not because it wasn’t good but because it seemed like we were always eating it. Sometime in my thirties I decided to start making it again and now love it and the place it takes me back to. Food is funny like that. Mom’s Meatloaf Author: Mary Ellen Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: Serves 4 - 6 1 1/2 lbs. ground beef (90% lean) 1/2 sleeve of saltine crackers – crushed into small pieces 1 medium onion – chopped finely 2 garlic cloves – minced finely (mom didn’t use this, but I do) 3/4 cup sweet peppers – chopped finely 1 cup ketchup – divided use 1 egg 1/2 cup milk 1 teaspoon salt pepper 1 1/2 lbs. ground beef (90% lean) 1/2 sleeve of saltine crackers – crushed into small pieces 1 medium onion – chopped finely 2 garlic cloves – minced finely (mom didn’t use this, but I do) 3/4 cup sweet peppers – chopped finely 1 cup ketchup – divided use 1 egg 1/2 cup milk 1 teaspoon salt pepper Grease the baking dish you are going to use. Put all ingredients into a large mixing bowl, using 1/2 cup of the ketchup. The best way to mix up a meatloaf is with your hands. So wash you hands really well and get to smooching the mixture together. Mix together for 3-4 minutes. Shape into a meatloaf shape when you put it in the pan. Spread remaining 1/2 cup ketchup on top and spread out with a knife, it should be quite thick on top. Bake at 350° F. for about an hour, meatloaf should be 160°F in the center and no longer pink when you take it from the oven. Let set 5 minutes before cutting into slices. Grease the baking dish you are going to use. Put all ingredients into a large mixing bowl, using 1/2 cup of the ketchup. The best way to mix up a meatloaf is with your hands. So wash you hands really well and get to smooching the mixture together. Mix together for 3-4 minutes. Shape into a meatloaf shape when you put it in the pan. Spread remaining 1/2 cup ketchup on top and spread out with a knife, it should be quite thick on top. Bake at 350° F. for about an hour, meatloaf should be 160°F in the center and no longer pink when you take it from the oven. Let set 5 minutes before cutting into slices. Some people also put brown sugar and a little mustard in the ketchup topping. If you remember a sweetness on top of the meatloaf you might want to try it this way. Follow me on Pinterest Maybe you’d like to try our Ham Loaf Pesto Potatoes Meatloaf with Veggies
Pizza, Pizza! Make Overnight Pizza Dough
This easy overnight dough will make a crispy crust pizza with little work. This is one of the easiest pizza dough’s I have ever made. You do need to make it ahead of time so it has time to let the dough develop. You can mix this dough together with a spoon, then just cover it until you are ready the next day, no kneading either! See I told you easy. When you are ready to make your pizza I usually just pat it out with my hands or you can roll it out with a rolling pin. This dough is a very soft dough and easy to work with. You may need to use a little more additional flour. A trick I use because I like a really crisp crust is to make my pizza on the back of a sprayed cookie sheet. When it is half done I slide it off of the pan, just like you see in the picture below. Then I slide it back on to take it out of the oven. Pizza, Pizza! Make Overnight Pizza Dough Author: Mary Ellen Prep time: 24 hours 15 mins Cook time: 15 mins Total time: 24 hours 30 mins Serves: 1 pizza 3 cups bread flour 2 teaspoons sugar 1 teaspoon instant or rapid rise yeast 1 1/3 cups ice water 2 Tablespoons olive oil 1 1/2 teaspoons salt 3 cups bread flour 2 teaspoons sugar 1 teaspoon instant or rapid rise yeast 1 1/3 cups ice water 2 Tablespoons olive oil 1 1/2 teaspoons salt Put all the ingredients in a bowl. Mix it together until everything is blended. You want it to be a little sticky. Cover and let set at least 12 hours - 24 is better. The dough at this point should have doubled in size and be light and airy, and full of big bubbles Add a little flour to get it out of the bowl, I usually at this point knead it for less than a minute just to pull everything together before I shape the dough. I also use a little olive oil on the back of the cookie sheet before I shape the dough on it. It helps to make the crust crispy. Note: At this point you can refrigerate for up to 3 days. Put all the ingredients in a bowl. Mix it together until everything is blended. You want it to be a little sticky. Cover and let set at least 12 hours - 24 is better. The dough at this point should have doubled in size and be light and airy, and full of big bubbles Add a little flour to get it out of the bowl, I usually at this point knead it for less than a minute just to pull everything together before I shape the dough. I also use a little olive oil on the back of the cookie sheet before I shape the dough on it. It helps to make the crust crispy. Note: At this point you can refrigerate for up to 3 days. Follow me on Pinterest Taco Pizza Yummy Pizza Rolls! Easy Homemade Pizza Crust
Ranch Roasted Cauliflower
Ranch Roasted Cauliflower is cauliflower roasted in the oven and served with a homemade ranch dressing. This cauliflower was so yummy and easy also! It only took about 20 minutes from start to finish to make it. There is something about roasting cauliflower that it brings out a sweetness to it. I served it with a homemade ranch dressing on the side. So good! When buying cauliflower look for firm tight buds that are free from yellow or dark spots. Wrap tightly and store in the refrigerator for up to 5 days. Cut off the bottom and any green leaves before using. Ranch Roasted Cauliflower Author: Mary Ellen Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: Serves 4 1 head cauliflower 1 package ranch dressing 2 tablespoons olive oil - I used a garlic flavored olive oil salt paprika Dip 1 cup sour cream remaining ranch dressing mix salt to taste 1 head cauliflower 1 package ranch dressing 2 tablespoons olive oil - I used a garlic flavored olive oil salt paprika Dip 1 cup sour cream remaining ranch dressing mix salt to taste Preheat oven to 400 degrees. Put 2 heaping tablespoons ranch dressing mix into a bowl with the olive oil. Break up the cauliflower into bite size pieces. Stir until the oil coats the cauliflower. Spray a baking sheet with oil. Dump cauliflower onto pan. Spread out in a single layer. Lightly spray the cauliflower with the cooking spray. Add the salt and a little paprika. Bake for 10 minutes and then turn the cauliflower over. You want the cauliflower to be tender but still crisp. Mix the dip up while the cauliflower is baking. Serve right away with the dipping sauce. Preheat oven to 400 degrees. Put 2 heaping tablespoons ranch dressing mix into a bowl with the olive oil. Break up the cauliflower into bite size pieces. Stir until the oil coats the cauliflower. Spray a baking sheet with oil. Dump cauliflower onto pan. Spread out in a single layer. Lightly spray the cauliflower with the cooking spray. Add the salt and a little paprika. Bake for 10 minutes and then turn the cauliflower over. You want the cauliflower to be tender but still crisp. Mix the dip up while the cauliflower is baking. Serve right away with the dipping sauce. How about our Broccoli Cheese Patties Or perhaps Baked Acorn Squash with Maple Pecan Butter Delicious Corn Casserole Follow me on Pinterest
Sandwiches Archives - Recipes Food and Cooking
 Categories Our Featured Recipes Archives Archives Recent Posts Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Pumpkin Cheesecake Cake Lemonade Slushies It’s a Party with Frozen Watermelon Daiquiri’s! Cheesy Italian Sweet Pepper Bites Fresh From Florida Tomatoes Campfire Cinnamon and Raisin French Toast 3 Ingredient Strawberry Microwave Jam Strawberry Jam Chocolate Pudding Cake Ooey Gooey Butter Cakes Chocolate Fudge Peppermint Ooey Gooey Butter Cake Ham with Easy Sour Orange Glaze Favorite Christmas Breakfast or Brunch Recipes My Favorite Christmas Candy Recipes Deviled Crab Croquettes Saffron Yellow Rice with Autumn Vegetables Places of Interest Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Facebook Pinterest Razzle Dazzle Recipes RSS That's My Home Sign Up for our Newsletter Search That’s My Home and Razzle Dazzle Recipes Custom Search
Chai Protein Bars
 Chai Protein Bars We’re getting ready to go tent camping again this weekend and I made these Chai Protein Bars using Bob’s Red Mill Nutritional Boosters in my recipe. I love using these nutritional boosters because they are plant-based protein at its finest, they are also an excellent source of protein (20g per serving) and fiber. Skipping a meal won’t hurt a bit when you have these bars with you. They are sweetened with monk fruit and have probiotics and pre-biotic fiber. When you add all of the ingredients in these easy to make Chai Protein Bars you’ll want to skip a meal just to have one of these bars. Get a coupon for the Protein Powder. For camping I put each Chai Protein Bar in a snack bag. I keep them in the cooler because of the chocolate chips in them and besides that I live in Florida. Keeping them chilled ensures they stay in bar form and don’t become a chocolate mess. Check out Bob’s Red Mill for all kinds of delicious recipes. You can also visit them on Facebook. These make the perfect afternoon snack. When you need a quick pick me up during the day try one of these bars. I had one today and mixed up the chocolate protein powder with a glass a milk and some ice. They make great smoothies too! Chai Protein Bars Author: Mary Ellen @ Recipes Food and Cooking Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 24 bars 3 cups Banana Nut Granola 8 scoops Bob's Red Mill Chai Protein Mix 1 cup dried cranberries 1 cup dried blueberries 1 cup sunflower seeds 1 1/2 cup peanuts 1 cup mini chocolate chips 1 cup honey 1 cup peanut butter 3 cups Banana Nut Granola 8 scoops Bob's Red Mill Chai Protein Mix 1 cup dried cranberries 1 cup dried blueberries 1 cup sunflower seeds 1 1/2 cup peanuts 1 cup mini chocolate chips 1 cup honey 1 cup peanut butter Line a 9 x 13 pan with parchment paper. Preheat oven to 326 degrees. Add the first 7 ingredients to a large bowl. Mix together. Put the peanut butter and honey into a microwave safe bowl. Microwave for 1 minute until peanut butter has melted. Stir the honey and peanut butter together. Add to the bowl and stir it in using a large wooden spoon. Pour the mixture into the pan. Spray a piece of waxed paper with cooking spray. Press the mixture down firmly into the pan. Bake for about 25 minutes. It will just be starting to brown around the edges. Cool and refrigerate until cold. Cut into bars. Line a 9 x 13 pan with parchment paper. Preheat oven to 326 degrees. Add the first 7 ingredients to a large bowl. Mix together. Put the peanut butter and honey into a microwave safe bowl. Microwave for 1 minute until peanut butter has melted. Stir the honey and peanut butter together. Add to the bowl and stir it in using a large wooden spoon. Pour the mixture into the pan. Spray a piece of waxed paper with cooking spray. Press the mixture down firmly into the pan. Bake for about 25 minutes. It will just be starting to brown around the edges. Cool and refrigerate until cold. Cut into bars. Pin It! I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own.
Chicken with Brown Rice and Mushrooms
 Chicken with Brown Rice and Mushrooms I made this dish yesterday and love how creamy the brown rice got with all of the vegetables I added. The good thing is that brown rice will cook in the same amount of time as the chicken thighs do. Did you know that brown rice is one of our healthiest foods we can eat? Rice has several layers to it and with brown rice only the outer layer is removed so all of the healthy nutrients are still there, unlike white rice that is highly processed. To get loads of information about the health benefit of brown rice go to whfoods.org. This dish has about 15 minutes of prep time and then you pop it in the oven for 45 minutes. I used chicken thighs for this but you could add chicken breasts if desired instead. I started off by browning the chicken with a little flour on it. I then removed the chicken from the pan. Next you add a teaspoon of oil and brown the vegetables until they start to wilt. This takes about 5 minutes. Add the rice, water and chicken thighs back into the pan. Cover and bake for 45 minutes. When you remove the dish from the oven this is what it should look like. All of the water should of been absorbed by the rice. I removed the cover during the last 15 minutes of baking. You could add any vegetables you like to rice, I just used celery, onions and mushrooms. Chicken with Brown Rice and Mushrooms Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Chicken, Main Dish Prep time: 15 mins Cook time: 45 mins Total time: 1 hour Serves: Serves 4 1 package chicken thighs with skins on flour for dredging chicken in 1 medium onion 2 stalks celery 8 oz. mushrooms 2¼ cups chicken stock 1 cup brown rice salt and pepper oil 1 package chicken thighs with skins on flour for dredging chicken in 1 medium onion 2 stalks celery 8 oz. mushrooms 2¼ cups chicken stock 1 cup brown rice salt and pepper oil Salt and pepper the chicken thighs well. Coat them with flour. Add a little oil to a dutch oven or casserole dish with a lid. Brown the chicken thighs. Remove from pan. Add a little more oil to pan and add onions and celery. Cook until they start to soften. Add mushrooms. Brown slightly. Add the chicken stock, rice to the pan. Top with the chicken thighs. Season all with salt and pepper. Cover pan with a lid and bake for 45 minutes. I took the lid off during the last 15 minutes to help the chicken stock to evaporate. Let set for 5 minutes before serving. Salt and pepper the chicken thighs well. Coat them with flour. Add a little oil to a dutch oven or casserole dish with a lid. Brown the chicken thighs. Remove from pan. Add a little more oil to pan and add onions and celery. Cook until they start to soften. Add mushrooms. Brown slightly. Add the chicken stock, rice to the pan. Top with the chicken thighs. Season all with salt and pepper. Cover pan with a lid and bake for 45 minutes. I took the lid off during the last 15 minutes to help the chicken stock to evaporate. Let set for 5 minutes before serving. Maybe you’d like to try our recipe for? Chicken ala King Chicken Parmesan Casserole Sweet and Sour Chicken Chicken Thighs with Rainbow Carrots Pin It!
Healthy Coconut Cream for Strawberries
 Healthy Coconut Cream for Strawberries You have to try this recipe! We loved it here and have already made it twice now. Fresh strawberries are in season here in Florida and while one of our favorite ways to eat them is right out of the box, this coconut cream dip ups the playing field a little and without a lot of guilt! It does take a little time but can be done in several stages. I came up with this recipe while I was working on a post for Florida Strawberries for Healthy Strawberry Pavlova with Coconut Cream. Who doesn’t love chocolate covered strawberries? To make this dip you start with a can of coconut milk. I have not tried the Light version of the coconut milk but will soon I am sure. You are going to put the entire contents of the can into a pan that you can set over boiling water for the coconut milk to reduce down to one cup. It takes about a hour and a few stirrings when you walk by. Then refrigerate this mixture for at least 4 hours or 2 in the freezer. To whip the coconut milk I use my hand mixer, then beat it for a couple of minutes before adding a little whipping cream, sugar and vanilla. You could also use a flavoring like coconut oil or almond extract. The dip with the vanilla has just a hint of coconut. I topped it then with a little toasted coconut. Healthy Coconut Cream for Strawberries Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Dessert, Healthy Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: Serves 6 1 13.5 can coconut milk - unsweetened 1/3 cup heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla 1 13.5 can coconut milk - unsweetened 1/3 cup heavy cream 1/2 cup powdered sugar 1 teaspoon vanilla Set up a double boiler. Add the can of coconut milk to the top pan. Cook for about 45 minutes or until reduced to 1 cup. Stir often. When thickened remove from pan and cool in the refrigerator until completely cold. 4 hours in refrigerator or overnight, or 2 in the freezer. Add the coconut milk to a mixing bowl. Beat for 3 minutes. I used a hand mixer for this. Add the heavy cream and powdered sugar a little at a time while beating the mixture. When stiff peaks have formed add the vanilla. This will take about 5 minutes. Refrigerate until ready to use. Set up a double boiler. Add the can of coconut milk to the top pan. Cook for about 45 minutes or until reduced to 1 cup. Stir often. When thickened remove from pan and cool in the refrigerator until completely cold. 4 hours in refrigerator or overnight, or 2 in the freezer. Add the coconut milk to a mixing bowl. Beat for 3 minutes. I used a hand mixer for this. Add the heavy cream and powdered sugar a little at a time while beating the mixture. When stiff peaks have formed add the vanilla. This will take about 5 minutes. Refrigerate until ready to use. Looking for more strawberry recipes? Candied Strawberries Strawberry Cream Pie Strawberry Cookie Tarts Fresh Strawberry Pie Pin It!
Baked Apple Chips
 Baked Apple Chips These are so easy to make that I will never buy the ones at the store again. I did 2 really big apples and they were all gone in a couple of hours. No one could stop eating them. Apple Chips are so easy to make as long as you have a mandolin so that you can slice them thin. You can core them if you want but I didn’t find it necessary to do. You could dip them in Caramel Sauce if you wanted to but I kind of think that defeats the purpose of these somewhat healthy apple chips. Baked Apple Chips Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Snacks, Apples Prep time: 10 mins Cook time: 60 mins Total time: 1 hour 10 mins 2 large apples - I used granny smiths 1 cup water 1 cup sugar 1/4 teaspoon cinnamon 2 large apples - I used granny smiths 1 cup water 1 cup sugar 1/4 teaspoon cinnamon In a pan combine the water, cinnamon and sugar. Bring to a boil. Preheat oven to 325 degrees. Slice the apples very thin, a mandolin really works here. Add the apples to the liquid and cook over low heat for about 10 minutes. When the apples start to turn translucent take them out of the sugar mixture and lay the slices on a parchment lined baking sheet. Do not overlap. Bake for 30 minutes and then turn them over. Check again in 15 minutes to see if they are done. They will continue to crisp as they cool. In a pan combine the water, cinnamon and sugar. Bring to a boil. Preheat oven to 325 degrees. Slice the apples very thin, a mandolin really works here. Add the apples to the liquid and cook over low heat for about 10 minutes. When the apples start to turn translucent take them out of the sugar mixture and lay the slices on a parchment lined baking sheet. Do not overlap. Bake for 30 minutes and then turn them over. Check again in 15 minutes to see if they are done. They will continue to crisp as they cool. Maybe you’d like to try our recipe for? Apple Crisp Mom’s Apple Pie Spiced Apple Ooey Gooey Butter Cake French Apple Cake Pin It!
Spaghetti with Meat Sauce
 Spaghetti with Meat Sauce This was dinner a few weeks ago and I never had added Italian sausage to my spaghetti sauce but rather then see it go to waste I decided to add it to my sauce. We loved the addition. I had 2 links left from having sausages the day so they went into the pot. I used Cento tomatoes to make this sauce for the first time. Loved it! I also used a couple tablespoons of brown sugar in it for a taste of sweetness to the sauce. I would add 1 tablespoon of the brown sugar and spices to start and add the other after you taste it about 15 minutes after you added it. All tomatoes taste different to me depending on when they were canned and the variety of them. I never add the full amount of any seasonings to tomato sauce until it has cooked a little bit. Spaghetti with Meat Sauce Author: Mary Ellen Recipe type: Italian, Dinner Prep time: 15 mins Cook time: 2 hours Total time: 2 hours 15 mins Serves: Serves 6 1 lb. ground sirloin 2 links Italian Sausage 2 28 oz. cans crushed tomatoes (I used Cento) 1 can water 1 1/2 cups chopped onion 1 cup diced sweet peppers 2 tablespoons dried basil 2 tablespoons Italian seasoning 2 tablespoons brown sugar salt 1 lb. ground sirloin 2 links Italian Sausage 2 28 oz. cans crushed tomatoes (I used Cento) 1 can water 1 1/2 cups chopped onion 1 cup diced sweet peppers 2 tablespoons dried basil 2 tablespoons Italian seasoning 2 tablespoons brown sugar salt Brown the ground sirloin. Pour off any grease. Cut the sausage into 1/2 inch pieces. Add to ground beef and brown. Add the onions, green pepper and cook until the onions start to turn transparent. Add all of the remaining ingredients. Cook over medium heat for up to 2 hours. Stir often. Serve over spaghetti noodles. Brown the ground sirloin. Pour off any grease. Cut the sausage into 1/2 inch pieces. Add to ground beef and brown. Add the onions, green pepper and cook until the onions start to turn transparent. Add all of the remaining ingredients. Cook over medium heat for up to 2 hours. Stir often. Serve over spaghetti noodles. Maybe you’d like to try our recipe for? Ro*Tel Cheeseburger Spaghetti Copycat Spaghetti Sauce Spaghetti Pie Pin It!