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Meatloaf Muffins:

1 lb. ground beef
1 package Stove Top
1 c. water
mozzarella cheese

Mix meat, stuffing mix and water until well blended. Press evenly into 12 medium muffin cups; make an indentation in the center of each. Squirt ketchup (about 1 T) into each indentation. Bake 30 minutes at 375, or until meatloaves are cooked through. Sprinkle each with cheese and continue baking 5 minutes. Let stand 10 minutes before serving.

You could do this with any meatloaf recipe, I think, and cut your baking time in half. Not only is it faster, it makes nice individually portioned leftovers for lunches, or to freeze and reheat easily. John thought I had made him coconut cupcakes when he saw these, with the melted cheese on top - this is why I made coconut cupcakes today.

Mashed Cauliflower: John raved about some mashed “potatoes” he had while living with Jamie, so I finally tried it. I think what John had was cooked cauliflower, mashed, so this version was very different. I don’t think John liked it very much – he said it was dry – but I did.

1 lb. potatoes, cut into chunks
1 c. bite-sized cauliflower florets
¼ c. sour cream
1 c. shredded cheddar cheese

Boil potatoes and cauliflower until tender. Mash with sour cream; sprinkle with cheese.

[Comments] (1) Coconut Cupcakes:

1 1/2 c. flour
1/2 t. baking powder
1/4 t. baking soda
1/4 t. salt
1 c. sugar
3/4 c. butter
3 eggs
3/4 t. pure vanilla extract
3/4 t. pure almond extract
1/2 cup buttermilk (or milk with a little vinegar)
1 7-ounce package flaked sweetened coconut
cream cheese icing

In a medium bowl, stir together the flour, baking powder, baking soda and salt. Set aside. In a large mixing bowl, beat together the sugar and butter on medium speed for about 3 minutes, or until light and fluffy. Turn the mixer speed to low, and add the eggs one at a time, beating 1 minute after each. Beat in the vanilla and almond extract. Scrape down the sides of the bowl, and beat again briefly.

Add the flour mixture and the buttermilk alternately to the butter mixture, beating on low speed after each addition just until combined. Fold in only 1 1/3 cups of the coconut.

Fill each muffin cup almost full with batter. Bake in a 325-degree oven for 20 minutes or until the cupcake tops are golden and a wooden toothpick inserted in the center of a cupcake comes out clean. When cool, frost with cream cheese icing and sprinkle remaining coconut on top.

We both really liked these. Other than having to make frosting it wasn't anymore difficult that using a cake mix, and much more yummy. I didn't have any cream cheese so I made buttercream frosting. I also didn't have any almond extract. I will definitely be making these again!


© 1999-2022 Susanna Chadwick.