Thursday, December 31, 2015

Stuffed Pizza Meatloaf

I love creating new recipes using what I have left in the fridge.  This Stuffed Pizza Meatloaf has a few delicious surprises inside.

A while back I was looking for recipes using Ritz crackers for an article I was doing.  A neighbor gave me a recipe for Elvis' favorite meatloaf using Ritz crackers in place of breadcrumbs.  That's where the crackers come in.  This meatloaf was also made with sour cream instead of eggs.  I was really surprised that the sour cream makes for the most tender meatloaf!  I had everything for the Elvis meatloaf but I also had some leftover pizza sauce and cheese.  The last ingredient - frozen mozzarella sticks.  And the Stuffed Pizza Meatloaf was born.


1-1/2 lbs. 85% lean ground beef
1/4 cup chopped onion
1 clove garlic
1/2 tsp. crushed red pepper flakes
1 Tbsp. olive oil
1 cup Ritz or Town House crackers (about 20)
2 Tbsp. Worcestershire sauce
1/2 cup sour cream
1 cup pizza sauce, divided
1 cup shredded mozzarella cheese, divided
6 frozen mozzarella sticks
1 tsp. salt
1/2 tsp. black pepper


Preheat oven to 375 degrees F.  In the bowl of a small food processor, add crackers, garlic and red pepper flakes and pulse into fine crumbs.  In a small skillet, heat 1 Tbsp. olive oil.  Add cracker mixture and toast lightly over medium heat.  Set aside.

In a medium bowl, combine ground beef, crumb mixture, salt, pepper, Worcestershire sauce, 1/3 cup pizza sauce, 1/2 cup mozzarella and sour cream.  Mix well to combine.  Spray a large piece of foil with cooking spray.  Flatten out meatloaf into a 9" x 6" rectangle.  Arrange mozzarella sticks side by side.

Form into a loaf shape enclosing mozzarella sticks.  Place in 8 x 12 baking dish.  Bake for 30 minutes.  After 30 minutes, top with remaining pizza sauce and return to oven for 20 minutes more.  After 20 minutes, add remaining mozzarella and return to oven until cheese is melted and bubbly.
Let cool at least 15 minutes before slicing.

This a new family favorite!  I hope you'll give it a try!
Grandma's Tomato Soup Meatloaf
Cheesy Porcini Meatloaf

Wednesday, December 30, 2015

Pineapple-Banana Burst Smoothie #DoleRose

This Dole-icious smoothie captures paradise and the crisp winter holidays in one glass, with a flavor profile that includes Dole® Pineapple Juice, frozen Dole® Pineapple Chunks, cinnamon and nutmeg. What a great way to celebrate the Dole Packaged Foods participation in the first  "Live on Green" event in Downtown Pasadena, December 29-31, and its annual tradition of participating in the Tournament of Roses Parade—this year’s float will feature a zip line, with a rider “Soaring Over Paradise” nearly 100 times!

At “Live on Green,” Angelenos and visitors from around the world will explore 100,000 square feet of free entertainment, unique and rare exhibitions, and fun activities, as well as indulge in healthy snacks and beverages at the Dole Bistro. Dole California Cook-Off Champion Ally Phillips of Ally’s Kitchen will perform live cooking demonstrations and share quick and fun recipes featuring Dole Packaged Foods’ products. 


1 cup Dole Pineapple Juice
1-1/2 cup Dole Frozen Pineapple Chunks (partially thawed)
1 Dole Banana
1/2 cup vanilla yogurt
Pinch of cinnamon and nutmeg

Blend all ingredients until smooth.
Garnish with banana sliced dipped in 
organic cane sugar and a chunk of frosty pineapple with a sprinkle of nutmeg.

More Pineapple Recipes:

Pineapple Upside Down Minis
Pineapple Avocado Salsa
Jalapeno Pineapple Preserves
Pineapple Pie Squares
Sweet & Sour Cocktail Meatballs

Friday, December 18, 2015

Pineapple Upside Down Minis #dolerose

The idea of cooking a cake upside down, is an old technique that started centuries ago when cakes were cooked in cast iron skillets.  The idea of the pineapple came soon after 1911 when one of the James Dole's engineers had invented a machine to cut his pineapple into nice rings.  Soon the convenient and pretty rings were used in this age old technique of the skillet cake.
It's time to bring back this classic dessert - in mini form!
Perfect size for snacking or on your holiday table.

This holiday season, Dole Packaged Foods, LLC will be part of the annual Tournament of Roses Parade.  Dole Packaged Food's float, "Soaring Over Paradise" explores the world's rain forests.  The float includes four waterfalls, a zip line that travels through the rain forest canopy and a flock of Macaws that appear to take flight over the floral gardens.  Featured thoughout the float are Dole's non-GMO fruits, including bananas, pineapples, strawberries and mangoes.  It's a celebration more than a century old - a festival of flowers, music and sports unequaled anywhere else in the world.  It's America's New Year Celebration!   

Dole Packaged Foods ‘Live on Green’ Food Blogger Blast Party 2016 Rose Parade

We are so excited to be part of the food blogger blast!  Alice Phillips of What's for Dinner - Ally's Kitchen will demonstrate this recipe and several others at the Dole Bistro where she'll be cooking "live on green" December 29 and 30th as part of the parade.  Dole recipes are easy there are so many delicious ideas for the holidays or anytime.


2 cans (20 oz. each) Dole Pineapple Slices
1/3 cup butter or margarine, melted
2/3 cup packed brown sugar
1 package (18.25 oz.) yellow or pineapple flavored cake mix
Maraschino cherries


Drain pineapple; reserve juice
Stir together melted butter and brown sugar.
Evenly divide sugar mixture into 18 muffin cups.
Press well drained pineapple into sugar mixture.  Place cherries in center of pineapple.
Prepare cake mix according to package directions, replacing water with reserved pineapple juice.
Pour 1/3 cup batter into each muffin cup.
Bake at 350 degrees F. for 20-25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes (Important!)
Invert onto cooling rack.
Drizzle with any left over brown sugar syrup left in muffin tins.

Be sure to watch the parade and look for Ally and our recipes!

Monday, December 14, 2015

Spicy Buffalo Ranch Wingettes with Moore's Marinades

Moore's Marinades combines two favorite flavors into one!  Buffalo and Ranch!  
Making Buffalo wings couldn't be easier.  This wing sauce is mildly spiced, so I kicked it up by adding some dry Ranch Dip Mix and chili powder.  Use the marinade as is if the kids like it mild.
Either way, they are full of flavor!


12 chicken wingettes
1 cup Moore's Creamy Ranch Buffalo Wing Sauce
1 packet Ranch Dip, Dressing & Recipe Mix
Chili Powder
Salt & Pepper


In a gallon-size resealable plastic bag, combine the wings and Moore's Cream Ranch Buffalo Wing Sauce.  Seal bag and toss to coat evenly.  Refrigerate 4 to 8 hours.

Preheat oven to 350 degrees F.  Place chicken on a greased baking sheet.  Sprinkle with 1 tsp. of Ranch Dip Mix and Chili Powder, salt and pepper.
Bake, uncovered 40 to 50 minutes until golden brown, turning half way through cooking time.
For some extra spice, add a few dashes of hot sauce on the hot wings.
Mix Ranch Dip mix according to package directions.
Refrigerate 30 minutes.

For more recipe ideas visit:

 I'm required to disclose a relationship between my blog and Moore's Marinades. This could include Moore's providing me w/ content, product, access or other forms of payment.

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