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.

Ingredients:
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
Directions:
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! MORE MEATLOAF RECIPES: Grandma's Tomato Soup Meatloaf Cheesy Porcini Meatloaf

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. 

INGREDIENTS:
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.
Enjoy! More Pineapple Recipes:
Pineapple Upside Down Minis Pineapple Avocado Salsa Jalapeno Pineapple Preserves Pineapple Pie Squares Sweet & Sour Cocktail Meatballs

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.
Ingredients
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
Directions
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!

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!

Ingredients:
12 chicken wingettes 1 cup Moore's Creamy Ranch Buffalo Wing Sauce 1 packet Ranch Dip, Dressing & Recipe Mix Chili Powder Salt & Pepper
Directions:
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:  http://mooresmarinade.com/ Follow Moore's on FACEBOOK, PINTEREST, INSTAGRAM and TWITTER GET YOUR $1.00 COUPON OFF HERE!

 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.

Marie Callender's Sweet Momements - Dutch Apple Pie & Holiday Sweepstakes!

"In the childhood memories of every cook, there's a large kitchen, a warm stove, an apple pie and a mom."   With the holidays quickly approaching, it's time to start thinking and planning meals for the upcoming get-togethers with family and friends.  It seems that everyone is so busy these days, that sometimes holidays are the only times to bring everyone together for a delicious meal and spend some quality time together.   We all have many fond memories spent together with family.  It doesn't get much better than families gathering together around a big table, laughing over old stories, enjoying good times, hilarious tales of cooking misadventures and savoring nostalgic memories and the twinge of sadness for that special person who can no longer sit with us.   Meal planning and preparation can be exhausting for a large crowd, but when you begin to smell the familiar aromas coming from the kitchen, you are attached to the smells and tastes and sounds of those special days.   Apple pie baking has to be one of my favorite food memories that embrace the best of times.  We had an apple tree in our back yard and all of us would sit for hours (it seemed) peeling apples for pies.  Marie Callender's delivers homemade quality pies without compromise. Their special signature touches give you one less thing to think about when serving dessert at any gathering or special occasion.  The desserts take the stress out of preparing the sweet ending to your meal.  

  Marie Callender's Dutch Apple Pie is made with 100% Fuji apples, a made from scratch crust, and a brown sugar streusel topping that is baked to perfection.   As much as I love cakes, I have to admit that I prefer a piece of pie over cake any day.  There is just something about a perfectly flaky, buttery crust filled with cinnamon-spiked apple goodness that makes everything else right in the world.  And then, when you serve it warm with a scoop of vanilla ice cream......   Get that nostalgic and sentimental feels and savor every precious, sweet moment with Marie Callender's Desserts. Visit Marie Callender's on Facebook and Pinterest What does the scent of fresh baked apple pie remind you of?  Leave a comment for a chance to win a $100 Visa Gift Card

Sweepstakes:

Entry Instructions:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:
1. Leave a comment in response to the sweepstakes prompt on this post
2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.
This giveaway is open to US Residents age 18 or older (or nineteen (19) years of age or older in Alabama and Nebraska). Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 2 business days to respond; otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 11/23/2015 – 2/29/2016
Be sure to visit Marie Callender’s brand page on BlogHer.com where you can read other bloggers’ posts!

Cran-Raspberry Sauce

Thanksgiving is here!   I know it's really not good to try a new recipe when your family is craving all the traditional dishes, but this relish is worth a try.    

Ingredients:

1 (12 ounce) bag cranberries, picked over

1 (10 oz.) package frozen raspberries in light syrup, thawed

1/2 cup firmly packed light brown sugar plus 1 Tablespoon

3/4 cup cranberry juice cocktail

Put all of the ingredients in a sauce pot; bring to a boil over medium heat.

Reduce the heat and simmer until desired consistency, about 30-40 minutes.

Enjoy!

Apple-Butternut Harvest Soup

Sweet Butternut Squash and tart Granny Smith apples are combined with a touch of ginger and nutmeg for this festive Autumn soup.  It's great by itself, or serve as a first course for a sit-down meal.  I've lightened up the soup by using fat-free half & half, but it is every bit as delicious! Just enough to slightly curb everyone's appetite until the meal is on the table. Butternut squash is an excellent source of Vitamin A and has no trans fat.  It's a staple for so many delicious fall recipes.

Ingredients:
3 Tbsp. unsalted butter (or Smart Balance Dairy-Free Butter) 3/4 cup onion, roughly chopped 2 cloves garlic 1 stalk celery, chopped 1 small carrot, peeled and chopped 2 lbs. butternut squash cubed, or 1 (20 oz. pkg) frozen 1 Granny Smith Apple peeled and cubed plus more for garnish 1/2 tsp. ground ginger 1/4 tsp. freshly grated nutmeg 3/4 cup fat-free half & half 4 cups low-sodium chicken stock
Directions:
Melt butter in a large pot over medium heat.  Add onions and cook until onions begin to soften, about 5 minutes.  Add garlic, celery and carrot and cook another 5 minutes.  Add butternut squash, apple, ginger, nutmeg and chicken stock.  Simmer, partially covered on low until vegetables are tender; 30 to 45 minutes. Turn off heat.  Add half & half.  Transfer hot soup to a blender and blend until smooth.  (Leave the blender lid open and cover with a towel!)
To serve, gently warm soup.  Divide into bowls and garnish with Granny Smith apple matchsticks and a sprinkling of nutmeg.

Happy Thanksgiving! Enjoy! The easiest way to peel Butternut Squash Servings: 6 Prep Time: 20 mins. Cook Time: 45 mins.

Peanut Butter Banana Breakfast Cookie

One of my family's favorite cookie is an Oatmeal Craisin cookie from the recipe under the top of the container of oatmeal.  I've made them so many times, I know the recipe by heart - but they are not very heart-healthy.  I will be adding some Heart Healthy recipes to the blog for anyone who wants to lower cholestrol and fat naturally.

These cookies are a delicious grab-and-go treat.  They are low in fat and high in protein and fiber and make the perfect choice to grab something on the run.  This recipe makes 9 large cookies and one is plenty for breakfast or an afternoon snack.  I'm giving you a basic recipe - the rest is up to you!  You can add ground flax seed, chia seeds, raisins, pumpkin seed, sunflower seeds or dried apples!  Whatever your family likes!
I freeze these in sandwich size zip-lock bags and either take one out the night before or in the morning if I want one for an afternoon snack.  You won't miss the butter or the oil!

Ingredients:
Non-stick cooking spray or parchment paper 1 large banana, mashed 1/2 cup chunky natural peanut butter (I used Smucker's Natural) 1/2 cup honey 1 tsp. vanilla 1 cup old-fashioned oats 1/2 whole wheat flour 1/4 cup nonfat dry milk powder 2 tsps. ground cinnamon 1/4 tsp. baking soda 1 cup Craisins
Directions:
Preheat oven to 350 degrees F.  Lightly coat two cookies sheets with cooking spray (or use parchment paper); set aside.  In a medium bowl, stir together banana, peanut butter, honey and vanilla.  In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda.  Stir the oat mixture into the banana mixture until combined.  Stir in dried cranberries.
Drop a 1/4 cup mound of dough 3 inches apart on prepared baking sheets.  Flatten and spread each mound into a 3" round.  Once baked, cookies will spread to about 4 inches.
Bake, one sheet at a time for 14 to 16 minutes or until lightly browned.  Transfer to wire racks to cool completely.  Store in an airtight container or resealable plastic bag for up to 3 days or freezer for up to 2 months; thaw before serving.

Adapted from Better Homes and Gardens

Pastina for One

This dish has to fall in to the category of Comfort Food Favorites. Sometimes it's the only thing that will do when you are feeling sad or tired or just stressed out a little and need some comfort.   You could also go back to some fond memories of childhood if you had this growing up.
Simply, pastina, butter and cheese and your favorite bowl and spoon.

1 cup low sodium chicken broth 1/4 cup Pastina Grated Cheese Unsalted butter
Bring chicken broth to a boil over medium heat.  Add pastina and cook, stirring occasionally, until most of the chicken broth is absorbed, 5-6 minutes.  Fill up your favorite bowl.  Top with a pat of butter, parmesan cheese and freshly ground black pepper.

So go ahead, make your self a bowl.   You'll feel better!
Another comfort food favorite are my sister's meatballs!
Barb's Melt in your Mouth Meatballs with Gravy

Monster Cupcakes #HalloweenFLIPZ

Halloween is so much fun for everyone!  Even if you don't get dressed up this year, dress up your Halloween cupcakes with Flipz!

Sweet and salty chocolate covered pretzels add a great crunch to holiday cupcakes. Choose your favorite cake mix, frosting and sprinkles.  Grab some Halloween cupcake liners and picks and some Flipz!  Use the frosting to "glue" on some spooky eyes and  you have created a monster!

For more ideas visit Halloween Flipz.com for a chance to  WIN A HOLIDAY PARTY KIT!!! Learn more about Flipz! Follow Flipz on Instagram! Like Flipz on Facebook! Disclosure:  I received this product for free from Smiley360 in exchange for my honest review. You can join Smiley360 here!

Very Veggie Egg White Breakfast Sandwich

Trying to lower your cholesterol?  High cholesterol doesn't have any symptoms, so you won't know you have it unless you get tested.
Trying to make changes to your diet can be difficult, but lifestyle changes may help your cholesterol and improve your health overall.
With all the side affects that medication has these days, I would rather change my diet. This is a delicious breakfast sandwich that will keep you full the entire morning!

1 tsp. Smart Balance dairy-free butter 1 Tbsp. chopped onion 1 Tbsp. chopped green or red pepper 1/3 cup Organic Valley egg whites 1 thin slice mild cheddar cheese Salt and Pepper 1 Honey Wheat Sandwich Thins
In a small saute pan, melt Smart Balance.  Add onion and pepper and saute until softened.  Add egg whites and salt and pepper.  Stir egg white until set.  Top with cheddar cheese.  While cheese is melting, slice 1/2 avocado and season lightly with salt and pepper.  Add egg whites with cheese to sandwich bread and top with sliced avocado.