by Sharla

Hobo Dinner Recipe for Camping

August 19, 2014 in Cooking, Main Dish by Sharla

Hobo Dinner Recipe for Camping

photo-31

Ok, I admit, this Hobo dinner with cabbage burnt and wrapped around it might not look like much, but trust me, when you’ve been camping in the sun, with your kids, in the dirt, with no running water and no toilet paper, this picture is actually heaven.  Seriously, haven’t you ever noticed that everything tastes better when you’re camping?  I have been making hobo dinners for years and I think I have finally created the perfect hobo dinner.  It’s so perfect I’m surprised it hasn’t ripped a hole in the space-time continuum (a little Doctor Who reference for ya).  This recipe comes from years (literally) of trial and error.  And I must give credit to onesweetappetite.com for the finishing touch on this recipe!  Buckle your seat belts, you’re about to be blown away.

Ingredients:

1 pound ground beef (the hight the fat content, the better)

1/2 pound bacon cut in half

1 yellow squash

4-6 potatoes, cubed

3 carrots, sliced

1/4 onion, diced

4-8 cabbage leafs

1 can cream of mushroom soup OR BBQ sauce

salt and pepper to taste

heavy duty aluminum foil

charcoal briquettes

The Method:

First things first, you gotta have the right kind of heat to cook on a camp fire.  That does not mean big, devil-licking flames.  The best way to cook on a camp fire is when the flames go down and what you have left is burning embers at the bottom of the pit.  I cheat (don’t judge me).  The fastest and easiest way to get those perfect coals is with charcoal.  I do have wood in the fire on one side, for fun, then the charcoal on the other, for cooking.  Let those briquettes burn until the outsides are gray with ash and the insides are hot with flame (like when we all become senior citizens).

While your coals are burning, prepare the dinners.  One piece of foil per dinner (or two pieces if you’re using regular foil).  Put a large cabbage leaf in the center.  Layer 2-4 half pieces of bacon on the bottom, then 1/4 of the ground beef in a patty.  Some of you out there may not be into using a high fat ground beef (85% lean or less), but you NEED the grease and liquid this beef emits to have a good camp fire dinner!  Next, put on a little diced onion, then a healthy spoonful of cream of mushroom soup OR BBQ sauce (depending on your taste), then 1-1 and 1/2 cubed potatoes, then a handful of sliced carrot, and last the sliced yellow squash (also known as summer squash).  Salt and pepper to taste, and last a small dollop of soup or BBQ sauce right on top.  If your cabbage leaf is too small to fold up around that beautiful mound, cover with another leaf and fold the sides of the foil up tight.  Place in the fire with the meat side down and cook….well, until it’s done.  It’s hard to say but I average between 20-45 minutes depending on the size of the dinner.  

Turn regularly from side to side to cook evenly, and check the meat after the first 20 minutes and then every 5-10 minutes after that.  I promise, the cabbage leaf will protect your meal from burning, even if the meat gets more done than you like.  :)  When you’re done pull those puppies out of the fire and enjoy!

The Theory:

The bacon adds flavor and grease along with the high fat beef.  I have used stew meat before, but it tends to over cook, and never has enough fat, and is hard to eat.  You can choose between the cream of mushroom soup or BBQ sauce depending on which you like better.  My kids prefer the soup, but my hubby (who likes a bolder flavor) chooses BBQ sauce.  DO NOT turn the dinners upside down in the fire, which is why I layer the hardest to cook ingredients closets to the bottom because they will receive the most heat.  You put those delicate yellow squashes at the bottom and they’ll be ruined, I promise.

Here is the Pinterest Critique I did of using cabbage in this recipe!

Here is the original link for the cabbage idea that took us over the moon!

Hobo Dinner for Camping
Serves 4
Write a review
Print
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Ingredients
  1. 1 pound ground beef (the hight the fat content, the better)
  2. 1/2 pound bacon cut in half
  3. 1 yellow squash
  4. 4-6 potatoes, cubed
  5. 3 carrots, sliced
  6. 1/4 onion, diced
  7. 4-8 cabbage leafs
  8. 1 can cream of mushroom soup OR BBQ sauce
  9. salt and pepper to taste
  10. heavy duty aluminum foil
  11. charcoal briquettes
Instructions
  1. First things first, you gotta have the right kind of heat to cook on a camp fire. That does not mean big, devil-licking flames. The best way to cook on a camp fire is when the flames go down and what you have left is burning embers at the bottom of the pit. I cheat (don't judge me). The fastest and easiest way to get those perfect coals is with charcoal. I do have wood in the fire on one side, for fun, then the charcoal on the other, for cooking. Let those briquettes burn until the outsides are gray with ash and the insides are hot with flame (like when we all become senior citizens).
  2. While your coals are burning, prepare the dinners. One piece of foil per dinner (or two pieces if you're using regular foil). Put a large cabbage leaf in the center. Layer 2-4 half pieces of bacon on the bottom, then 1/4 of the ground beef in a patty. Some of you out there may not be into using a high fat ground beef (85% lean or less), but you NEED the grease and liquid this beef emits to have a good camp fire dinner! Next, put on a little diced onion, then a healthy spoonful of cream of mushroom soup OR BBQ sauce (depending on your taste), then 1-1 and 1/2 cubed potatoes, then a handful of sliced carrot, and last the sliced yellow squash (also known as summer squash). Salt and pepper to taste, and last a small dollop of soup or BBQ sauce right on top. If your cabbage leaf is too small to fold up around that beautiful mound, cover with another leaf and fold the sides of the foil up tight. Place in the fire with the meat side down and cook….well, until it's done. It's hard to say but I average between 20-45 minutes depending on the size of the dinner.
  3. Turn regularly from side to side to cook evenly, and check the meat after the first 20 minutes and then every 5-10 minutes after that. I promise, the cabbage leaf will protect your meal from burning, even if the meat gets more done than you like. :) When you're done pull those puppies out of the fire and enjoy!
Notes
  1. The bacon adds flavor and grease along with the high fat beef. I have used stew meat before, but it tends to over cook, and never has enough fat, and is hard to eat. You can choose between the cream of mushroom soup or BBQ sauce depending on which you like better. My kids prefer the soup, but my hubby (who likes a bolder flavor) chooses BBQ sauce. DO NOT turn the dinners upside down in the fire, which is why I layer the hardest to cook ingredients closets to the bottom because they will receive the most heat. You put those delicate yellow squashes at the bottom and they'll be ruined, I promise.
This Is Do-Able http://www.thisisdoable.com/

You’re welcome.  I just made camping that much more bearable (pun intended).

<3, Sharla

by Sharla

Adventure Time Birthday Party Cup Cakes

July 31, 2014 in Cooking, Deserts, Kids, Parties by Sharla

Adventure Time Birthday Party Cup Cakes DSC_0473

Look at that cute 11-year-old.  Smiling, party with friends, the summer sun shining down and her favorite show made in frosting on cupcakes.  Adventure Time cup cakes.  Right?!  Does life get better than that?  I admit, I’m crafty and creative but decorating cup cakes…that’s a different story.  Really, I’m not a bad cook, but this was way out of my comfort zone.  But how do you say no when your only daughter asks for her favorite TV show on her birthday treat?  You don’t.  You warn her it might not turn out perfect but you’ll give it your best shot.  Actually, they turned out great.  Sometimes, I don’t suck.  :)

What you need:

1 Box cake mix and ingredients to make it

Butter cream frosting, double the recipe (recipe below)

Classic color food coloring

Neon food coloring

Black food coloring*

Red food coloring*

Piping bags

Large round piping tip

Medium star piping tip 

Skinny round piping tip

Mini Marshmallows

Medium sized blue dragees (you know, those little can balls you can decorate food with)

*I know the red and black food coloring can be found in boxes of food coloring, but I find you get a much better hue if you buy a jar of coloring gel or a bottle specifically that color.  I bought mine from Jo Ann Cake Decorating & Foods Crafts at Joann.com as well as the dragees.  Amazon also has dragees if you have having a hard time finding them at a craft store.  

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The Method:

Allow me a moment to get on my soap box.  There is absolutely no reason to make a cake from scratch for a bunch of kids.  They are going to love the cake no matter what, and box mixes are actually really delicious.  And don’t buy the expensive version!  I’ve tried them all, and trust me, they are all the same.

Make the cupcakes according to the box instructions.  Let them cool.

Meanwhile make the butter cream frosting.  Start by creaming the soften butter,  powdered sugar, and milk in a mixer until light and fluffy (on hight for about 5 minutes).  Divide the frosting into 8 different bowls, equal amounts in each.

Now, let’s color the frosting, this part is actually pretty fun.  I don’t actually list when to use the red, but for the pink hues you can dip a toothpick into the jar and mix to get just the right color.  I recommend decorating each of the cupcakes without the black face first, then do all of the faces at once.  Have fun with it, I mean, its Adventure Time after all.

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Jake Colors:  

For his face and jowls mix 5 drops yellow and 1-2 red.  Play with it until you get the right shade of orange.  Be warned, this is the hardest color to get right so don’t be neurotic about it.  Once all of the cupcakes are put together it’s going to look great.

For his mouth, nose and eye background mix black.  Go crazy with that food coloring.  It is imperative that you have a high quality back food coloring, other wise you’ll end up with gray.  I bought my black from  Jo Ann Cake Decorating & Foods Crafts at Joann.com.

For his pupils just leave a bowl of frosting white.  

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Fin Colors:

For his face you are going for a peach color.  Again, mix a little color at a time to get it right.  I started with 3 drops of yellow and 1 drop of neon pink.

White for his hat and the ears on top (if you choose not to use mini marshmallows).

For his eyes and mouth use the same black used for Jake.

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Princess Bubblegum Colors:

For her face use 1-2 drops of neon pink food coloring.

For her hair use 5 drops of neon pink food coloring.

For her crown use 5 drops of yellow food coloring.

For her eyes and use the same black used for Jake.

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Lumpy Space Princess (LSP for short)Colors:

For her body use 5 drops of neon purple.

For her star use the same yellow you used on Princess Bubblegum’s crown.

For her eyes, eyebrows and frown, you guessed it, black. :)

Time to frost those puppies:

This is the fun part.  I admit, the idea of using so many different tips for piping frosting is intimidating for someone who isn’t’ used to using them (i.e. me).  Don’t be scared!  They are fairly inexpensive and fun to use!  You can spring for the reusable piping bags but I just bought a 100 pack of parchment paper ones for about $10.00 from Jo Ann Cake Decorating & Foods Crafts at Joann.com.  Just follow the instructions and tape the cone then cut the tip off about 1/2 inch from the bottom.  Remember, you are going to need 8 piping bags total (unless you are using reusable bags in which case you’ll have to clean you bag between frosting colors).

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To Create Lumpy Space Princess:

No need for a tip with this one, you’re just going to cut the bottom of about 1/2 and inch up.  Simply fill the bag with the purple frosting, twist tight at the top so frosting doesn’t escape and squeeze where you twisted the bag.  Start in the center of the cupcake and gently squeeze making 5 star arms continually applying pressure to the top of the bag and not lifting the tip until the star is complete.  

 

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You can use a tip in a piping bag one of two ways.  Your parchment piping bags should come with a small funnel that slips down into the bag.  If the opening you cut is too small just cut a little more.  Now slip the medium star tip into the funnel and use the screw circle to tighten on the outside of the bag.  

If you are uncomfortable or don’t have the pastry bag screw bottom, you just slide the tip into the bag.

Fill the bag with yellow and make a single star at the top of her head by squeezing lightly and lifting directly up.  

Last, use the small round tip and fill the bag with black frosting and pipe on her face.  I think it’s best to wait until all of the base work for each cupcake is done and then I did the black faces on all of them last.

To Create Jake:

Using a different bag insert your large round tip and fill with your orange frosting and smoothly cover the entire cupcake in a circle starting at the outside and ending in the center.  

Using a different bag insert the small round tip and fill with frosting.  To create the gowle use a lot of pressure and move the tip slowly in the middle of the face in a frown shape.  

Then create the nose, eyes, and mouth using the small round tip with black.

To Create Fin:

Start with the white frosting in a pastry bag with the large round tip.  Cover the top of the cupcake smoothly with white in the same way you covered the cupcake for Jake.  

Now clean the round tip and fit it into a new bag.  Fill the bag with peach.  In the center of the white make a smooth oval.  

You can pipe the ears of his hat on the top but we found mini marshmallows to be more fun.  Just stick two mini marshmallows on the top of his hat for the ears.  

For the face use the small round tip and black frosting and simply make two small dots for his eyes and, of course, a smile.

To Create Princess Gumball:

Fit the large round tip into a bag and fill with the light purple color.  Smoothly cover the top of the cupcake.  

Now fit small star tip in a bag and fill with yellow (you could also use a medium round tip to make her hair smoother).  Pipe the frosting down both sides of the cupcake meeting at the bottom.  Then create a line for her bangs about 1/3 from the top of the cupcake and fill in to the top.  

Last, fit the small star tip into a new bag and fill with yellow frosting.  I started on one side of the hair and swooped to the top center.  Complete by doing the same to the other side.  Finish the crown with a single blue dragee at the top.

For the Faces:

Here’s what they will look like faceless (don’t worry, it’s not scary).

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Fit a pastry bag with the small round tip and fill with black frosting.  Using the pictures as guides make each of the faces using black.  While I was doing this I found that all of my small dots had sharp tips from where I lifted the bag.  This is an easy fix!  I just got a cup of warm water and dipped my finger in and patted down the spikes.  

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Adventure Time Achieved!  Happy Birthday, Olivia!

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    IMG_2101 IMG_2100

DSC_0474 DSC_0479 IMG_2103    

<3, Sharla

 

Adventure Time Cup Cakes
Yields 24
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Prep Time
10 min
Cook Time
20 min
Total Time
2 hr
Prep Time
10 min
Cook Time
20 min
Total Time
2 hr
Ingredients
  1. 1 Box cake mix to include ingredients called for on box
Frosting
  1. 2 Cups powdered sugar
  2. 1/2 Cup butter (softened)
  3. 2-3 Tablespoons of milk
  4. 1 box classic food coloring
  5. 1 box neon food coloring
  6. 1 bottle red food coloring
  7. 1 bottle black food coloring
  8. handfull mini marshmallows
  9. handful blue dragees
  10. piping bags
  11. #808 large circle piping tip
  12. #18 small star piping tip
  13. small circle piping tip
Instructions
  1. Make cupcake cake mix according to instructions on box. Allow cupcakes to cool completely.
  2. In a mixer mix the softened butter, powdered sugar and milk until light and fluffy (on hight about 5 minutes).
  3. *Remember to double the recipe
  4. Follow decorating instructions on blog page.
This Is Do-Able http://www.thisisdoable.com/
As a side note, I had to include the party favors we made for the party.  I took an extra long pixie stick and wrapped a licorice rope around the length of it and secured with tape.  I found and image of Lady Rainicorn online (shown below), printed it and cut out the head and back legs and glued to each end of the licorice wrapped pixie stick.  They were a hit, and inexpensive!  Oh Lady Rainicorn, you’re so sweet! 

photo-19 photo-22 Unknown-4

by Sharla

Daily Doable 6/2/14

June 2, 2014 in Cooking, Daily Doable by Sharla

Image-1-4

Daily Doable: Use Toothpicks as Corn Cob Holders

Yeah, you read that right, use toothpicks to stick into the ends of corn on the cob and use them as holders.  Because they are wood you can even put them into the corn before it’s cooked, that way there are no third degree burns (don’t laugh, I know ya’ll have done it).  This idea was born as most great ideas are, out of necessity!  My kids have lost so many corn cob holders that I can’t keep them in the house (ok, maybe one or two have gone down the disposal).  And they cry a river every time they want one.  That’s when inspiration strikes.  They are easy to push in, and completely disposable.  Plus, who doesn’t have toothpicks laying around?!  So, bring on the BBQ, you didn’t know it, but you are prepared.

<3, Sharla

by Sharla

Fruit and Nut Salad with Poppyseed Dressing

June 2, 2014 in Cooking, Sides by Sharla

Fruit and Nut Salad with Poppyseed Dressing

IMG_2492

Ok, I’m not a big salad girl.  It’s not what I order when I go to restaurants (I mean, if someone else is cooking for me I want them to make me something I would never make at home…preferably with a lot of calories).  Having said that I do enjoy certain salads and  this is one of my all time favorites, a real go-to recipe that always pleases.  I use the apples in the fall and winter and strawberries in spring and summer.  It’s simple, beautiful, fresh and most importantly, DELICIOUS!  

Did I mention this recipe is simple?  One of the things I love about itjust a few ingredients and the recipe lends itself to substitutions if you don’t have exactly what you need.

Image-1

What else do I love about it?  Home made caddied almonds.  Buying candied almonds from the store is expensive!  Buy a bag of almonds from the bulk aisle or Costco, if they don’t have pre-sliced just pules some in a food processor a few times, follow the recipe below, and BAM, delightfulness.

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Enough talk, let’s cook!

Ingredients:

  • 1/2 candied almonds *recipe below
  • 6 cups green leaf lettuce
  • 1/4 cup Craisins
  • 1/4 cup diced strawberries or apples
  • 1/4 cup crumbled Feta or blue cheese

Method:

It’s simple, wash and pat dry your lettuce.  You can substitute any green you like, spinach, mixed greens, or romaine.  If you buy the bunch instead of the bag you will save a lot of money!  Next, slice the greens into bite sized pieces.

IMG_2415

Put your lettuce in a large bowl and sprinkle your toppings over it.  I prefer the combinations of apples, Craisins, Feta and almonds; or strawberries, blue cheese and almonds and no Craisins.  Honestly, choose what you like and put it on top.  Just make sure you use the candied almonds, a fruit and a cheese.  Once the toppings are on top don’t mix it!  All of the good stuff falls to the bottom.  As people dish it out it will mix itself.  

Serve with your favorite poppyseed dressing and wow the crowd!

 

Candied Almonds

Ingredients:

  • 1 cup sliced or chopped almonds
  • 3 tablespoons sugar
  • 1 tablespoon water

Method:

First, lay out a large piece of aluminum foil.  In a medium sauce pan comine the almonds, sugar and water.

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Turn the burner onto medium/high heat and stir the almonds continuously until they start to smell roasted and stick together.  Be careful to not over cook them.  It happens in a second and then the whole batch is burnt!

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Pour the almonds onto the prepared foil and spread apart with your spoon.  Allow to cool and store in an air tight container for future use.

*I always double this recipe, it makes and ton and saves great!

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Now everyone stop what you are doing and go make this salad!

Image-1

<3, Sharla

 

Fruit and Nut Salad with Poppyseed Dressing
Serves 6
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Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Ingredients
  1. 1/2 candied almonds
  2. 6 cups green leaf lettuce
  3. 1/4 cup Craisins
  4. 1/4 cup diced strawberries or apples
  5. 1/4 cup crumbled Feta or blue cheese
Instructions
  1. It's simple, wash and pat dry your lettuce.
  2. Next, slice the greens into bite sized pieces.
  3. Put your lettuce in a large bowl and sprinkle your toppings over it. Once the toppings are on top don't mix it! All of the good stuff falls to the bottom. As people dish it out it will mix itself.
  4. Serve with your favorite poppyseed dressing and wow the crowd!
Notes
  1. You can substitute any green you like, spinach, mixed greens, or romaine.
  2. I prefer the combinations of apples, Craisins, Feta and almonds; or strawberries, blue cheese and almonds and no Craisins. Honestly, choose what you like and put it on top. Just make sure you use the candied almonds, a fruit and a cheese.
This Is Do-Able http://www.thisisdoable.com/

 

Candied Almonds
Yields 1
Write a review
Print
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Prep Time
5 min
Cook Time
10 min
Total Time
15 min
Ingredients
  1. 1 cup sliced or chopped almonds
  2. 3 tablespoons sugar
  3. 1 tablespoon water
Instructions
  1. Lay out a large piece of aluminum foil.
  2. In a medium sauce pan comine the almonds, sugar and water.
  3. Turn the burner onto medium/high heat and stir the almonds continuously until they start to smell roasted and stick together. Be careful to not over cook them. It happens in a second and then the whole batch is burnt!
  4. Pour the almonds onto the prepared foil and spread apart with your spoon.
  5. Allow to cool and store in an air tight container for future use.
Notes
  1. I always double this recipe, it makes and ton and saves great!
This Is Do-Able http://www.thisisdoable.com/
by Sharla

Daily Doable 2/24/14

February 24, 2014 in Cooking, Daily Doable by Sharla

photo-24

 

Secret Ingredient for Baking the Perfect Baked Stuff!

Click here or the picture to watch the Daily Doable!

by Sharla

Daily Doable 2/20/14

February 21, 2014 in Appetizers, Cooking, Daily Doable, Healthy by Sharla

unnamed-1 unnamed

Recipe for Healthy Veggie Dip!

Click here or any of the pictures to watch the Daily Doable!

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Skinny Veggie Dip
Yields 1
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Prep Time
5 min
Total Time
5 min
Prep Time
5 min
Total Time
5 min
Ingredients
  1. 1/2 cup skim cottage cheese
  2. 2 Tablespoons light ranch dressing
  3. Veggies for dipping
Instructions
  1. Mix both ingredients in a bowl and serve with your favorite veggies!
Notes
  1. This recipe yields 1/2 cup
  2. Serving Size: 2 Tablespoons
  3. Calories per serving: 35
  4. Fat per serving: 1.8g
  5. Sat. Fat per serving: 0.5g
  6. Cholest. per serving: 3.9mg
  7. Sodium per serving: 140.4mg
  8. Carb. per serving: 1.5 g
  9. Fiber per serving: 0g
  10. Sugars per serving: 1.2g
  11. Protein per serving: 3.6g
This Is Do-Able http://www.thisisdoable.com/

 

by Sharla

Daily Doable 2/10/14

February 10, 2014 in Cooking, Daily Doable, Healthy, Main Dish by Sharla

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My Favorite Low Calorie Sandwich!

Click here or the picture to watch the Daily Doable!

by Sharla

Daily Doable 2/3/14

February 3, 2014 in Cooking, Daily Doable, Healthy by Sharla

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My Favorite low calorie diet breakfast!

Click here or the picture to watch the Daily Doable!

by Sharla

World’s Best Meatloaf

January 23, 2014 in Cooking, Main Dish by Sharla

World’s Best Meatloaf

Ok, I know I’m really making a statement here.  World’s best meatloaf…I mean, that’s really saying something.  I dare you, DARE YOU, to make this meatloaf and disagree with me.  This is the result of years of tinkering with recipes, adjusting what worked, and using the best ideas for meatloaf from, well, everywhere.  This ranks up there with warm chocolate cake and ice-cream.  Yes, I just compared meat to cake.  Now you have to try it.

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Did I mention its wrapped in bacon?  

INGREDIENTS:

1 pound ground beef or sausage

1 small package mushrooms, chopped

1/2 onion, chopped

2 garlic cloves, minced

2 tablespoons olive oil

1 package bacon

1 egg

1 to 1/2 cup Italian seasoned bread crumbs

1/2 teaspoon salt and pepper

THE METHOD:

Preheat oven to 350.  While the oven is heating fill a 9×13 pan half way up with water and put in oven to heat.  I guess this is called a bain-marie.  Don’t worry it’s gonna keep your meatloaf nice and moist.

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In a skillet saute chopped onion, mushrooms and garlic until all of the water evaporates off of the mushrooms, about 8 minutes.  Cool slightly.

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In a large bowl combine ground beef, egg, bread crumbs, mushroom mixture, salt and pepper.  Mix it well.  I get right on in there with my hands and mash that mess up until it’s good and mixed.  Adjust your bread crumbs so that the meat doesn’t stick to your fingers.

Line a bread loaf pan with bacon (this is where it gets good).  On the ends I cut the bacon in half so it fits nicely.  Press the meat mixture into the pan.

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Place the bread pan in the bain-marie and bake uncovered for 1 hour 15 minutes.

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Time to serve.  Remove the meatloaf from the pan using two spatulas (including the bacon) and slice that puppy up.  See all that “juice” (ok, we all know it’s grease from the bacon, but don’t think about it), drizzle it over the meatloaf and a side of mashed potatoes.

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World’s best meatloaf.  Told ya.

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<3, Sharla

World's Best Meatloaf
Seriously, the best meatloaf EVER!
Write a review
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Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Prep Time
30 min
Cook Time
1 hr 15 min
Total Time
1 hr 45 min
Ingredients
  1. 1 pound ground beef or sausage
  2. 1 small package mushrooms, chopped
  3. 1/2 onion, chopped
  4. 2 garlic cloves, minced
  5. 2 tablespoons olive oil
  6. 1 package bacon
  7. 1 egg
  8. 1 to 1/2 cup Italian seasoned bread crumbs
  9. 1/2 teaspoon salt and pepper
Instructions
  1. Preheat oven to 350. While the oven is heating fill a 9x13 pan half way up with water and put in oven to heat. I guess this is called a bain-marie. Don't worry it's gonna keep your meatloaf nice and moist.
  2. In a skillet saute chopped onion, mushrooms and garlic until all of the water evaporates off of the mushrooms, about 8 minutes. Cool slightly.
  3. In a large bowl combine ground beef, egg, bread crumbs, mushroom mixture, salt and pepper. Mix it well. I get right on in there with my hands and mash that mess up until it's good and mixed. Adjust your bread crumbs so that the meat doesn't stick to your fingers.
  4. Line a bread loaf pan with bacon (this is where it gets good). On the ends I cut the bacon in half so it fits nicely. Press the meat mixture into the pan.
  5. Place the bread pan in the bain-marie and bake uncovered for 1 hour 15 minutes.
  6. Time to serve. Remove the meatloaf from the pan using two spatulas (including the bacon) and slice that puppy up. See all that "juice" (ok, we all know it's grease from the bacon, but don't think about it), drizzle it over the meatloaf and a side of mashed potatoes.
This Is Do-Able http://www.thisisdoable.com/
by Sharla

DIY Gum Ball Necklaces

November 19, 2013 in Christmas, Cooking, Creating, Deserts, Easter, For Fun, Fun, Halloween, Halloween, Holdiay Cooking, Kids, Parties, Valentine's Day by Sharla

DIY Gum Ball Necklaces

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Are you ready?  Are you ready for the cutest, easiest gift/activity you can possibly do?  Here it is…string gum balls on wrapping string like beads.  Wear.  Eat.  It’s that simple.  This tutorial is actually included in my Kids Halloween Party post but it’s worth pointing out how applicable it is to every single holiday.

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You Need:

Gum Balls

Curling Ribbon (you know, the ribbon you put around presents and then use the edge of scissors to run along the string to make it curl).  I usually buy the big spools of this from Joann.com, if you use a 40% off coupon you have a ton of ribbon for just a couple of dollars.

Exacto Knife

Large Needles

Ok, this one is way worth it but takes a little more prep work.  First, you need gum balls (shocking, I know).  Next you need to make the holes on either side.  I did this with an Exacto knife.  I just poked the tip of the knife into the gum ball and then twirled it around while applying pressure to make the hole on each side.  A little time consuming but easier than you might think.  What’s less time consuming is my husband washed and fitted his drill with a small drill bit and drilled the holes for me.  This was so much quicker and easier.  He drilled 200 gum balls in about an hour.

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Next, use a large needle and a long piece of curling ribbon (you know, the ribbon you wrap presents with that curl when you run the edge of scissors along it’s edge) just like a needle and thread.  String each gum ball onto the curling ribbon, and tie on.  Winner, winner, gum ball dinner!

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<3, Sharla

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