Tomato Meatloaf

Serves: 4-6

Meatloaf:
1 lb. ground beef
1 (8 oz.) can tomato sauce, divided
1/4 - 1/2 c. onion, chopped
1 tsp. Italian seasoning
1/2 tsp. pepper
1/2 tsp. salt (or less)
1/4 c. crushed saltine crackers (about 4-6 crackers)
2 eggs, beaten
3 tsp. ketchup

Gravy:
1 (15 oz.) can Italian stewed tomatoes, chopped
1 tsp. flour
Water

Meatloaf: Mix 3/4 cup tomato sauce into ground beef. Mix in onion, Italian seasoning, pepper, salt and saltines. Once meat mixture is well combined, add in eggs. Pat down into 9 x 5 loaf pan. In a small bowl, combine remaining tomato sauce and ketchup. Pour over meatloaf, sprinkle with small amount of salt & pepper. Bake at 350 degrees for 40-50 minutes.

Gravy: When meatloaf is done, carefully drain off juice into small saucepan. In a small container or bowl, mix flour and small amount of water until smooth. Stir into saucepan. Cover meatloaf and put back in turned off oven. Cook gravy for 2-3 minutes over medium heat. Slow pour in juice from can of tomatoes. Turn heat down. Add 1/2 can tomatoes. Add water if needed. Cook 5 minutes or until desired thickness.

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Tips: This is my mother-in-law's meatloaf and I like it because it has a gravy that you make specifically to compliment the meat. The gravy can be a little bit of work but tastes great over the meatloaf as well as mashed potatoes. I will try to share my mom's Italian Meatloaf recipe with you soon.

Recipe from my mother-in-law, Connie.

Chewy Granola Bars

Makes: 12-16 bars

3/4 c. sugar
2 T. light corn syrup
6 T. butter, divided, melted
1 2/3 c. quick oats
1/3 c. whole wheat flour
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 c. mini chocolate chips
1/2 c. dried cranberries
2/3 c. roasted almonds, finely chopped
1 tsp. vanilla
1/4 c. honey
1 T. water

In a small bowl, combine sugar, corn syrup and 2 tablespoons melted butter. Mix until well combined. In a large bowl, stir together all dry ingredients, including chips, fruit and nuts. Stir sugar mixture into dry ingredients and mix well. In another small bowl, whisk together wet ingredients. Toss wet ingredients with the dry until the mixture is evenly crumbly. Spread into the bottom of a greased 9 x 13 pan. Bake at 350 degrees for 25-30 minutes or until edges are golden brown. Remove from oven; loosen edges and cool 5 minutes. Cut into bars while still warm. Remove from pan and cool on wire rack. Wrap individually and store in refrigerator or freezer.

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Tips: I have been trying to make an effort to bake more things from scratch in an effort to cut out all the unpronounceable ingredients present in a lot of store-bought items. When I saw this recipe for homemade granola bars, I was excited to try it - and it did not disappoint. The first picture up top is the dry ingredients mixed with the sugar mixture. It takes a bit of mixing but it should be crumbly and still somewhat dry when completely combined. This recipe can take up to 3 cups of nuts, fruits, chips, seeds, coconut, etc. so experiment with whatever your family likes best. I made these before we when camping so we could all have a filling snack between lunch and dinner. They will also make a great lunchbox item for your kiddos. I also shared this recipe at Life as MOM's Ultimate Recipe Swap.

Recipe adapted from King Arthur Flour

Potato Topped Meatloaf

Serves: 4-5

1 can (14 oz.) brown gravy, divided
1 1/2 lbs. ground beef
1 c. bread crumbs
1/4 c. onion, finely chopped
1 egg, slightly beaten
1/2 t. salt
1/8 t. pepper
2 1/2 c. hot mashed potatoes (3-4 medium potatoes)
1 T. butter, melted
Paprika

Combine beef, bread crumbs, onion, egg, salt, pepper and 1/4 cup of gravy; mix well. Pat into a greased 9 x 5 loaf pan. Bake at 350 degrees for 1 hour. Remove from oven and carefully drain fat. Spread potatoes over top and sides of meatloaf. Drizzle with melted butter; garnish with paprika. Return to oven; bake additional 20 minutes. Let stand 5 minutes. Heat remaining gravy and serve with meatloaf slices.

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Tips: I am very particular about my meatloaf. My mom's and mother-in-law's meatloaf recipes are usually the only two that I consider good enough to grace our table. But this one caught my attention with the potatoes on top and I though I would give it a chance. I will admit that it was a worthy opponent. Any jar or can of brown gravy will work since only a 1/4 cup needs to be measured. I always use my KitchenAid Stand Mixer when I mix meat otherwise it kills your arm. I also shared this recipe at Simply Sweet Home's Friday Favorites.

Recipe from Favorite Brand Name Best-Loved Recipes of All Time

Comfort Meatballs

Serves: 6

Meatballs
1 1/2 lbs. ground beef
3/4 c. quick oats
1 c. milk
2 T. minced onion
1 t. salt
1/2 t. pepper

2 T. oil
1/2 c. flour

Sauce
1 c. ketchup
2 T. sugar
3 T. vinegar
2 T. Worcestershire sauce
3 T. minced onion

In a large bowl, combine all meatball ingredients (excluding oil & flour); mix well. Roll into tablespoon-size meatballs and refrigerate for 30-45 minutes to firm. Heat oil in a large skillet over medium heat. Roll each meatball in flour and cook in the oil until light brown. Once they are browned, place them in a greased rectangular baking dish. In a small bowl, stir together sauce ingredients and pour evenly over meatballs. Bake at 350 degrees for 45 minutes or until bubbly and hot.

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Tips: These were delicious meatballs and are great over hot mashed potatoes or buttered noodles. If you like a lot of sauce then you might want to double the recipe although I felt this amount was adequate. I always find it easiest to mix meat with my KitchenAid Stand Mixer - it saves your arm the trouble. Also if you want a great new cookbook The Pioneer Woman Cooks has great recipes and beautiful pictures. It almost makes me want to ranch and have no cow experience whatsoever! I also shared this recipe at The Grocery Cart Challenge's Recipe Swap.

Recipe adapted from The Pioneer Woman Cooks: Recipes from an Accidental Country Girl

Salisbury Steak with Gravy

Serves: 4

1 lb. ground beef
1 egg
1 medium onion, chopped
1 beef bouillon cube
1/2 c. boiling water
1/4 t. salt
1/4 t. pepper
1/4 c. cold water
2 T. flour

Mix ground beef, egg, onion, salt & pepper. Shape into patties. In a skillet, brown patties on both sides over high heat; drain. Dissolve bouillon in boiling water and pour into skillet. Simmer uncovered until desired doneness. Remove patties from skillet; keep warm. Mix together cold water and flour. Stir into remaining liquid in skillet. Mix well; bring to a boil. Cook until thickened. Serve over patties.

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Tips: These patties are easy to put together and easy to make. They are wonderful served with hot mashed potatoes on the side. As always whenever I make a recipe that I have to mix ingredients into ground meat, I use my KitchenAid Stand Mixer. Here is another Salisbury Steak recipe that uses a few extra ingredients. Patties with Mushroom Gravy is also a similar recipe. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe adapted from The Four Ingredient Cookbook

Dutch Apple Pie

Serves: 6-8

2 c. flour
1 c. brown sugar
3/4 c. butter, melted
1/2 c. quick oats
2/3 c. sugar
3 T. cornstarch
1 1/4 c. water
3 c. peeled sliced tart apples
1/2 t. cinnamon
1 t. vanilla

Combine flour, brown sugar, butter and oats; set aside 1 cup for topping. Press remaining crumb mixture into an ungreased 9-inch pie plate; set aside. For filling, combine sugar, cornstarch and water in a medium saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from heat; stir in apples, cinnamon and vanilla. Pour into crust; top with reserved crumbs. Bake at 350 degrees for 40-45 minutes or until crust is golden brown.

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Tips: This was a wonderful apple pie! The flavors of the oats, brown sugar and cinnamon blended superbly and I didn't have to buy or make a traditional crust. As with any apple dish, I used my Pampered Chef Apple/Corer/Slicer to make this an easy dessert. Check my regular Apple Pie if you want something more traditional or Breakfast Apple Pie for something a bit more cake-like. I also shared this recipe at A Southern Fairytale's Mouthwatering Mondays.

Recipe from Taste of Home Mom's Best Meals

Easy Beef Stew

Serves: 6-8

3 lbs. beef stew meat
3 large onions, cut into eighths
1 can (14.5 oz.) diced tomatoes, undrained
2 c. water
1 T. beef bouillon granules
1 T. brown sugar
2 T. salt
1 T. pepper
2 dried bay leaves
1 bag (1 lb.) baby carrots
1 can (14-15 oz.) green beans or 1 c. fresh green beans, cut into thirds

Spray crock pot with non-stick spray. Mix all ingredients in crock pot except green beans. Cover, cook on high for 6-7 hours, stirring occasionally. Add canned green beans during the last hour or during last 2-3 hours if using fresh. Remove and discard bay leaves before serving.

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Tips: This was an easy beef stew that I set to cook on a Friday morning before we went camping for the weekend. Right before we left, I took it out of the crock pot then all I had to do was heat it a little when we pulled into camp. I actually used some leftover London Broil and cut down the recipe proportionately. If you want more stew recipes, check French Beef Stew or Elk Stew.

Recipe from Pillsbury Pot Pies & Casseroles Magazine

Turkey Stuffing Roll-Ups

Serves: 6

1 package (6 oz.) stuffing mix
1 can (10.75 oz.) cream of chicken soup, undiluted
3/4 c. milk
1 lb. sliced deli smoked turkey

Prepare stuffing mix according to package directions. Meanwhile, in a bowl, whisk together soup and milk; set aside. Spoon about 1/4 cup stuffing mix onto each turkey slice. Roll up and place in a greased 13 x 9 pan. Pour soup mixture over roll-ups. Bake, covered at 350 degrees for 20-25 minutes or until heated through.

Updated (4/2020) - These days I prefer to use less processed ingredients so I choose to make my own gravy/sauce. You can make a basic white sauce with butter, flour, milk and your choose of seasonings.

Tips: This is one of my husband's favorite easy dinners. It is great to fix if you're a fan of Thanksgiving dinner at other times of the year but don't want to fix a huge turkey. Make sure you use thick-sliced deli turkey or your roll-ups won't stay together. I actually used an 8 ounce package of turkey and just put a lot of stuffing inside each one. I also shared this recipe at Life as MOM's Recipe Swap & All the Small Stuff's Tuesdays at the Table.

Recipe from Taste of Home's 2001 Quick Cooking Annual Recipes

Easy Chicken Gravy

Serves: 4

2 cubes instant chicken bouillon
2 T. flour
1/8 - 1/4 t. pepper
2 T. butter
1 c. cold water

On a flat surface, crush bouillon cube until powdery. In a small bowl, combine bouillon, flour and pepper. In a small saucepan, melt butter. Add dry mix; cook and stir until lightly browned about 1-2 minutes. Whisk in water until smooth. Bring to a boil; cook and stir for 2-3 minutes or until thickened.

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Tips: This was an easy gravy to put together and I served it with Rosemary Pork Chops. If you usually keep bouillon in a jar instead of in cubes, I would estimate that you will need about 1/2 - 3/4 teaspoon to equal the 2 cubes. To crush the cubes, I simply used the flat side of my meat tenderizer and they crushed immediately. You can also substitute beef bouillon to make a beef gravy. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe adapted from Taste of Home's 2004 Quick Cooking Annual Recipes

Pot Roast

Serves: 6-8

1 beef roast
6 medium potatoes, ,cut into 1 inch pieces
1 large onions, cut into wedges
4 carrots, peeled and cut into 1/2 inch pieces
2 c. water
1 pkg. dry onion soup mix
1 garlic clove, minced
1/4 t. pepper

In a small bowl, mix water, soup mix, garlic and pepper; set aside. Place potatoes and carrots on the bottom of the crock pot. Put roast on top of vegetables with onion on top of meat. Pour water/soup mixture over roast. Cook in crock pot on high for 5-6 hours.

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Tips: This pot roast is a great meal to put together for a nice dinner or a hearty meal with the family. You can really use whatever cut of beef roast your family prefers. Try putting this together with Honey Oatmeal Bread.

Recipe adapted from Down Home Cookin' Without the Down Home Fat

Apple Crisp

Serves: 6-8

4-6 medium Granny Smith apples, peeled & sliced thin
8 graham crackers, crushed
3/4 c. brown sugar
1/2 c. quick or old-fashioned oats
1/2 c. flour
1 1/2 t. cinnamon
5 T. butter, melted

In a small bowl, combine graham crackers, brown sugar, oats, flour and cinnamon. Add butter; mix well. Place apples in a greased 2-quart casserole dish. Spoon graham cracker mixture over apples. Microwave on high for 11-14 minutes or until apples are tender; turning dish after 6 minutes. Serve with ice cream or whipped cream if desired.

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Tips: This was a yummy, easy way to make apple crisp and cheap if you get a bag of apples when they go on sale. This could be a great summer dessert also since you don't have to heat up the oven. The topping was a little hard once we ate it (which was several hours after I made it). It is probably best to microwave it right before you're ready to serve it. Another option is to sprinkle any leftovers with a little bit of water, cover with plastic wrap and warm in the microwave. To make the apples go faster, I use the Pampered Chef Apple Peeler/Corer/Slicer. If you enjoy recipes with apples, this gadget is a must. I also shared this recipe at Diary of a Stay at Home Mom's Cooking Thursday.

Recipe from Pampered Chef.

Sweet Potato Bake

Serves: 8-10

3 fresh sweet potatoes, peeled and cut into chunks
1/4 c. (1/2 stick) butter, melted
2 t. pumpkin pie spice
2 T. brown sugar
3 c. mini marshmallows

Boil potatoes until soft, about 20 minutes; drain. Mash potatoes, butter, spice and brown sugar in a large bowl until blended. Spoon into greased 2-quart casserole dish; top with marshmallows. Bake at 350 degrees for 15 -20 minutes or until potato mixture is heated through and marshmallows are lightly browned.

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Tips: This a a great side dish for any meal especially around the holidays. To make the prep easier, I peeled, cut and boiled the sweet potatoes the day before. Then I just had to mash, mix and bake the day of.

Recipe adapted from Kraft Food & Family, Winter '09

Easy Chili

Serves: 6-8

1 lb. ground beef or turkey
1 medium onion, chopped
2/3 c. green pepper, chopped
1 1/2 c. water
1 can (8 oz.) tomato sauce
1 can (15 oz.) pinto beans, rinsed & drained
1 can (15 oz.) kidney beans, rinsed & drained
1 can (14.5 oz.) diced tomatoes, undrained
1 can (15 oz.) chili beans, undrained
1 envelope chili seasoning mix
1/4 t. garlic salt
1/2 t. chili powder
Shredded cheddar cheese
Sour cream

In a skillet, brown meat in skillet until cooked; drain. Puree chili beans with liquid in can. Add all ingredients to crock pot excluding cheese and sour cream. Stir until mixed well. Cook on low for 6-8 hours. Top with cheese and sour cream.


Tips: This is my chili recipe that I modified from a few other recipes I found. It is one of our family favorites. The flavor is a medium spiciness. If your family doesn't like spicy, try using a mild chili seasoning mix and cut out the chili powder. If you like it hot, use a hot chili seasoning mix and add a sprinkle of cayenne pepper. Try this with Easy Corn Bread or Yogurt Cornbread. I also shared this recipe at Our Krazy Kitchen & Somewhat Simple's Strut Your Stuff Thursday.

Recipe from Stacy.

Elk Stew

Serves: 6-8

1 lb. elk sirloin, cut into small pieces
5-6 medium potatoes, cubed
5 carrots, sliced
1/2 onion, sliced
1 package dry onion soup mix
1/4 t. basil
1/4 t. pepper
1 1/2 cups water
3 T. cornstarch

Put vegetables in bottom of crockpot. Place meat on top of vegetables. In a small container with a tight-fitting lid, mix cornstarch with 1/4 c. water. Shake well until well blended. In a bowl, mix water, soup mix, basil, pepper and cornstarch mixture. Pour into crockpot. Turn crockpot on high and cook for 6-8 hours. Add additional water as necessary as stew cooks.


Tips: I adapted this stew to use some elk that a friend gave us. Obviously, beef can be easily substituted. Stew is always great serves with biscuits. I have a Rival 5 Qt Crock Pot and it works great for me.

Recipe from Stacy w/adaptations from Down Home Cookin' Without the Down Home Fat

Salisbury Steak

Serves: 4-6

1 lb. ground beef
1/2 c. saltine crackers, crushed
1 egg, beaten
1/4 c. onion, chopped
1/2 t. salt
Pepper to taste
1/2 c. water
1 jar turkey gravy

Combine ground beef, cracker crumbs, egg, onion, salt and pepper in a large mixing bowl. Form into 6 patties; set aside. Combine water and gravy; pour into large skillet over medium heat. Add patties. Cover and simmer for 25 to 30 minutes, turning halfway through.

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Tips: These Salisbury steaks were easy to put together especially if you have a stand mixer. I use my KitchenAid Stand Mixer anytime I have to mix ground meat with other ingredients (meatloaf, meatballs, etc.). I don't remember exactly what size the jar of gravy was but it was approximately 10-12 oz. These were great with mashed potatoes on the side and your gravy is already made.

Recipe adapted from Our Favorite Cheap & Easy Recipes Cookbook (Gooseberry Patch)

Apple Pie

Serves: 8-10

6-7 Granny Smith apples, peeled and sliced (see tips)
3/4 c. sugar
2 t. flour
1 t. cinnamon
1/8 t. nutmeg
1/4 c. butter
2 pie crusts, homemade or store-bought

Lay one pie crust in the bottom of pie pan. In a bowl or large plastic bag, combine apples, sugar, cinnamon and nutmeg and mix well. Pour into pie pan. Cut butter into squares and place on top of apples. Lay second pie crust on top of apples and pinch sides together. Cut a few small holes in the top crust. Bake at 375 degrees for 45-50 minutes.

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Tips: I know that making a homemade apple pie does not seem like an easy task for a mom with little time on her hands. However, I found a trick. Enter Pampered Chef's Apple Peeler/Slicer/Corer . This handy contraption peels, slices and cores an apple in a minute (honestly!). You could easily have all 6-7 apples needed for this recipe done in 10 minutes. I always avoided making homemade apple pies because it took me so long to prepare the apples. It also slices the apples very thin (1/8 inch) so they all get cooked and you're not left with crunchy apples in your pie.

Recipe from my MOPS group.

French Beef Stew

Serves: 6-8

3 medium potatoes, peeled and cut into 1/2-inch cubes
1 lb. beef stew meat
3 medium carrots, sliced
1 medium onion, sliced
2 cans (5.5 oz. each) V8 juice
1 1/2 to 2 cups water
1/3 c. quick-cooking tapioca
1 T. sugar
1 1/2 t. salt
1 t. basil
1/2 t. pepper

Place potatoes in the bottom of crockpot. Top with carrots, beef and onions. In a bowl, combine the remaining ingredients. Pour over the vegetables. Cover and cook on low 9-10 hours or until vegetables are tender.

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Tips: If you are like me, tapioca is not something you keep on hand. This was the first time I had used it to cook with. It did give this stew a nice thickness and did not alter the favor. Because I have it in my pantry now, I will look for more recipes to use it in and share them with you when I find a good one. Overall this beef stew was easy to put together and very tasty! I also shared this recipe at Tales From the Fairy Blogmother's What's Cooking Wednesday.

Recipe adapted from Taste of Home's 2003 Quick Cooking Annual Recipes

Spiced Apple Cider

Serves:6-8

1 bottle (64 oz.) apple cider
1 1/2 t. whole all-spice
1 1/2 t. cinnamon
1/2 t. ground cloves
1/2 c. brown sugar

Combine all ingredients in a large pot. Bring to a boil. Simmer 5 minutes. Remove whole all-spice & serve.

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Tips: This apple cider is great for the fall. If your group is not going to finish the whole half-gallon just use a funnel to return the cider to its original container and store it in the refrigerator. When you are ready to have a glass, simply pour into a microwave safe mug and heat for 1-2 minutes. I also shared this great fall recipe at Life as MOM's Recipe Swap and at A Southern Fairytale's Mouthwatering Monday.

Recipe from my mom, Kay.

Mom's Macaroni & Cheese

 Serves: 4-6

1 3/4 c. uncooked elbow macaroni
5 T. butter, divided
3 T. flour
1 1/2 c. milk
1 c. (4 oz.) shredded Cheddar cheese
2 oz. process cheese (Velveeta), cubed
1/2 t. salt
1/4 t. pepper
3 T. dry bread crumbs

Cook macaroni according to package directions (do not overcook); drain. Set aside. In a saucepan, melt 4 tablespoons butter over medium heat. Stir in flour until smooth. Gradually add milk; bring to a boil. Cook and stir for 2 minutes; reduce heat. Stir in cheeses, salt and pepper until the cheese is melted; turn off heat. Add macaroni to saucepan; mix well. Pour mixture into a greased 2-quart baking dish. Melt the remaining butter; add the bread crumbs and mix well. Sprinkle over casserole. Bake, uncovered, at 375 degrees for 30 minutes.

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Tips: This recipe is as good as it sounds. Not healthy unfortunately, but great comfort food. It does not take long to put together and then you can get together the rest of your dinner while it bakes.

Recipe from Taste of Home's Mom's Best Meals

Homemade Chicken Pot Pie

Serves: 4

1 pkg. refrigerated pie crust (2 crusts)
2 T. butter
1 1/2 c. mixed vegetables, frozen or cooked
2 c. cooked chicken, shredded or cubed
3 T. flour
2 c. chicken broth
Salt, pepper and garlic powder, to taste

Preheat oven to 450 degrees. Place one pie crust in pie pan and bake until it is slightly browned, about 10 minutes. Reduce oven temperature to 350 degrees. While the pie crust bakes, melt the butter on medium heat in a large skillet. Add the vegetables and cook, stirring for about 1 minute. Add the chicken and continue cooking and stirring for about 1 minute longer. Add the broth to the skillet and increase to medium-high heat. Slowly add flour while stirring until mixture reaches desired thickness for pot pie. Add salt, pepper and garlic powder. Pour the chicken mixture into the baked pie crust. Cover the top with the remaining crust and crimp the edges. Bake the pie on a cookie sheet about 20-25 minutes until the pie crust is golden brown and the juices are bubbling. Remove from the oven and let rest 10 minutes.

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Tip: This pot pie might sound complicated but it really was very easy to make and really tasty with the true pie crust. You can experiment with any variety of vegetables. I used frozen corn, frozen broccoli and butternut squash (I cooked it first).

From my MOPS compilation cookbook.