Amy's Recipe of the Day

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Location: Texas, United States

Saturday, February 27, 2010

Easy Turkey Meatloaf

Not terribly flavorful but the kids devoured it and asked for seconds and thirds. So, this is a good kid recipe. Jon and I had to put bbq sauce on ours. I made it w/ egg beaters and skim milk and I added a little salt.

1 lb. ground turkey
2 eggs
1/4 c. ketchup
1 sm. onion, chopped
1/4 tsp. pepper
1/2 tsp. parsley flakes
1 1/2-2 c. oatmeal
1/2 c. milk

Mix all ingredients, except oatmeal and milk, together in a large bowl. Then stir in oatmeal until desired consistency (using your hands is easier to mix). Place the mixture in a 2 quart baking dish. Shape with your hands to make an oval, not allowing the loaf to touch the sides. Pour the milk over the meatloaf mixture. Cover the dish with aluminum foil or lid. Bake at 350 degrees for 45 minutes, uncover and bake for 10 more minutes. Makes 6-8 servings.


Friday, February 26, 2010

Beer and Cheese Veggie Soup

Jon thinks this tastes like mashed potatoes instead of soup, but still tasty. From the Crock Pot Blog facebook page.

6 medium potatoes, peeled and chopped
1 medium onion, chopped
1 medium stalk celery, chopped
1 medium carrot, chopped small
1 clove garlic minced
1/4 t pepper
1 (14 oz) can vegetable broth
1 (12 oz) can beer or non-alcoholic beer
1 (8 oz) pkg. cheddar cheese, shredded
1/2 C whipping cream

How to Make It:

Place the potatoes, onions, celery and carrots into a 6 qt. crock pot.
Add in the garlic and pepper and stir to coat the vegetables.
Pour the broth and beer into the mixture and stir to combine.
Cover and cook on the low setting 6 hours.
15 minutes before you are ready to serve the soup mash the vegetables with a potato masher.
Sprinkle the cheese into the crock pot.
Pour the whipping cream into the crock pot and stir until all the cheese has completely melted.
Recover and cook an additional 5 to 10 minutes or until hot through.

Serving Size: 6


Cut some rye bread into cubes and toast in a single layer on a cookie sheet in a 350 degree oven for about 18 minutes or until crispy turning them occasionally for even browning. Add the toasted bread cubes to each bowl of soup just before serving.

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Thursday, February 11, 2010

Cherry Chocolate Kisses

1 c. butter
1 c. powdered sugar
2 tsp. maraschino cherry juice
1/2 tsp. almond extract
A few drops of red food coloring
2 1/4 c. flour
1/2 tsp. salt
1/2 c. cherries, drained and chopped
48 Hershey kisses
Combine butter, powdered sugar, juice, extract and food coloring; blend well. Add flour and salt, then cherries and mix well. Form balls and bake on ungreased cookie sheet at 350 degrees for 8-10 minutes. Remove from oven and immediately add kisses to top of cookie. Good for the holiday season.


Thursday, February 04, 2010

Sweet Cornbread

From the internet. I misplaced my box of Jiffy mix when I was about ready to make cornbread. This was perfect! Much better than the mix, especially if you like your cornbread a little bit sweet. I just posted another one in November. I think I like this one better.
  • 1 cup all-purpose flour
  • 1 cup yellow cornmeal
  • 2/3 cup white sugar
  • 1 teaspoon salt
  • 3 1/2 teaspoons baking powder
  • 1 egg
  • 1 cup milk
  • 1/3 cup vegetable oil


  1. Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.
  2. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.
  3. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.


Monday, February 01, 2010

Honey Garlic Vinaigrette


  • 1 cup vegetable oil
  • 1/3 cup apple cider vinegar
  • 3 tablespoons honey
  • 2 cloves garlic, minced


  1. In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.