Another Recipe

I am not a huge meat loaf fan (actually, I am not much of a meat person at all) but these have been a huge hit in our house. Evan actually says "mmmm" with every bite. I can suffer through with that kind of response...

Mini Meat Loaves
Betty Crocker quick & easy cookbook
Hands-on time: 10 minutes | total time: 30 minutes | makes 6 servings

½ cup ketchup
2 tablespoons packed brown sugar
1 lb lean ground beef
½ lb ground pork
½ cup Original Bisquick mix
¼ teaspoon pepper
1 small yellow onion, finely chopped
1 egg

1. Heat oven to 450°F. In small bowl, stir ketchup and brown sugar until mixed; reserve ¼ cup for topping. In large bowl, stir remaining ingredients and remaining ketchup mixture until well mixed.

2. Spray 13 x 9-inch pan with cooking spray. Place meat mixture in pan; pat into 12 x 4-inch rectangle. Cut lengthwise down center and then crosswise into sixths to form 12 loaves. Separate loaves, using spatula, so no edges are touching. Brush loaves with reserved ¼ cup ketchup mixture.

3. Bake 18 to 20 minutes or until loaves are no longer pink in center and meat thermometer inserted in center of loaves reads 160°F.

Evan & Matt’s Rating: *****


And the best part...they only take 30 minutes!

A Recipe

I am by no means a great cook but I love to experiment and try new recipes. I thought I might start sharing the ones that Matt rates 4 and 5 stars. Those are the only ones I ever consider making again. Thank goodness Matt doesn't mind what I call the Stephanie Surprises!


Chicken Ravioli with Ancho Cream Sauce
Sandra Lee Semi-Homemade
Servings 4 Start to Finish 20 minutes

2 packages (9 ounces each) refrigerated chicken and roasted garlic ravioli, Buitoni®

1 jar (16-ounce) Alfredo sauce, Classico®

1 can (14.5-ounce) fire-roasted diced tomatoes, Muir Glen®

1½ teaspoons ancho chile powder, McCormick®

½ teaspoon poultry seasoning, McCormick®

Shredded Parmesan cheese, Kraft®

1.In a large pot of boiling salted water, cook ravioli according to package directions. Drain well; return to hot pot. Cover; keep warm.
2.Meanwhile, in a medium saucepan, combine Alfredo sauce, tomatoes, chile powder and poultry seasoning. Bring to a simmer over medium heat; reduce heat to low.
3.Toss warm ravioli with sauce. Remove from heat. Serve hot with Parmesan cheese.

Matt’s Rating: ****1/2