Pioneer Woman's Favorite Meatloaf

It's no secret that I love ALL things Pioneer Woman. This meatloaf recipe is no exception. Serve it with some mashed potatoes, corn casserole and a green salad and you've got one of my favorite meals!

Serves 8

INGREDIENTS:
1 cup Whole Milk
6 slices White Bread
2 pounds Ground Beef (I use 1 pound ground beef, 1 pound ground turkey)
1 cup (heaping) Freshly Grated Parmesan Cheese
1/4 teaspoon Seasoned Salt
3/4 teaspoons Salt
 Freshly Ground Black Pepper
1/3 cup Minced Flat-leaf Parsley
4 whole Eggs Beaten
10 slices Thin/regular Bacon
 1-1/2 cup Ketchup
1/3 cup Brown Sugar
1 teaspoon Dry Mustard
3 tablespoons Worcestershire Sauce

DIRECTIONS:
1. Preheat oven to 350 degrees.
2. Pour milk over the bread slices. Allow it to soak in for several minutes.
3. Place the ground beef, milk-soaked bread, Parmesan, seasoned salt, salt, black pepper, and parsley in a large mixing bowl. Pour in beaten eggs.
4. Mix the ingredients until well combined. Form the mixture into a loaf shape on a broiler pan, which will allow the fat to drain. (Line the bottom of the pan with foil to avoid a big mess!)
5. Lay bacon slices over the top, tucking them underneath the meatloaf.
6. Make the sauce: add ketchup, brown sugar, mustard, and Worcestershire in a mixing bowl. Stir together. Pour 1/3 of the mixture over the top of the bacon. Spread with a spoon.
7. Bake for 45 minutes, then pour another 1/3 of the sauce over the top. Bake for another 15 minutes. Slice and serve with remaining sauce.

Corn Casserole

This is a Paula Deen recipe that I made to go alongside meatloaf last night. It was a hit and I will definitely be making it again!

Serves 6

INGREDIENTS:
1 can of corn, drained
1 can of cream style corn
1 cup of sour cream
1 8.5 oz package of corn bread mix
1 cup of cheese, shredded

DIRECTIONS:
1. Combine corn, sour cream, corn bread mix and half of cheese.
2. Place in baking dish and bake at 350 for 40 minutes.
3. Add remaining cheese to top of casserole and bake an additional 5-10 minutes or until cheese is melted.

Crock Pot Hawaiian Pork

This recipe originated from "The Crock Pot Lady" and I've put my own twist on it. It's easy, yummy and a little something different to mix up your menu!

Serves 4-6

INGREDIENTS:
1 - 1.5 pound pork tenderloin
2 tablespoons brown sugar
Salt and pepper to preference (and taste after cooking is complete)
3 tablespoons cornstarch
1 tablespoon red pepper flakes
2 cloves garlic, chopped
2 bell peppers, chopped
2 tablespoons soy sauce
1/2 cup apple juice
1 cup of pineapple (I've used frozen and canned chunks - fresh would probably be awesome!)

DIRECTIONS:
1. Combine meat, sugar, spices, and cornstarch in a plastic zipper bag. Seal and shake well to coat.
2. Pour contents of bag into crock pot. Add garlic and peppers.
3. Pour in soy sauce, apple juice, and pineapple.
4. Cover and cook on low for 7-9 hours, or on high for 4-6.

Serve hot over rice.

Potato Corn Chowder

This can be made on the stove or in the crock pot. It's a great soup that's filling for a cold winter evening.

Serves - 6

INGREDIENTS:
1 16 ounce bag  frozen hash brown potatoes, thawed
1  can  whole kernel corn, drained
1  can  cream-style corn
1 cup milk
1 medium  onion, chopped
1 red bell pepper, chopped
8 slices  bacon, cooked and crumbled
1 8 ounce can green chiles, diced
3 cups of chicken broth
Salt and pepper
Shredded cheese (optional)

DIRECTIONS:
1. Mix all ingredients together in crock pot and cook for 6-8 hours on low. Serve topped with cheese

If you're cooking on the stove....
1. Saute onion and bell pepper in a little butter or olive oil.
2. De glaze pan with some broth.
3. Place broth, sauteed veggies, potatoes, chiles, corn and salt and pepper into stock pot. Bring to a boil.
4. Add milk and bacon. Simmer for a minimum of 20 minutes
5. Serve topped with cheese

Kitchen Sink Casserole

I love this recipe because there are so many variations available. If you don't like mushrooms or spinach, throw in some carrots and peas instead. Not a fan of red meat? Use ground turkey or chicken. The soup can be any variety of the "cream of" options as well.

Serves 6

INGREDIENTS:

 1 pound ground meat

 1 large onion, chopped

 1 cup sliced fresh mushrooms

 1 teaspoon red pepper flakes

 Salt and pepper

 Garlic powder

 1 dash Worcestershire sauce

 2 (10.75 ounce) cans condensed cream of celery soup

 1 (16 ounce) package frozen chopped spinach, thawed and drained

 1 (16 ounce) package frozen potatoes

 1 cup of shredded cheese

DIRECTIONS

1. Preheat the oven to 350 degrees

2. Brown ground meat and onion over medium-high heat.

3. Season with Worcestershire sauce, red pepper flakes, garlic powder, salt and pepper.

4. Add the mushrooms, and saute them for a couple of minutes. Drain off any excess grease, and stir in the cheese, cream of mushroom soup, spinach, and potatoes.

5. Transfer the beef mixture to a 9x13 inch baking dish.

6. Top with additional cheese if desired.

7. Bake for 45 to 60 minutes in the preheated oven, until hot and bubbly.

Crock Pot Corn Chowder

I've made this recipe several times and it always hits the spot on a cold Fall or Winter evening. Being made in the crock pot makes it even better!!

Serves  4-6

INGREDIENTS:
6 slices bacon, fried until crisp OR you can use the Hormel brand bacon pieces
1/2 cup chopped onion
2 cups potatoes, peeled and cubed
2 cups fresh or frozen corn
16 oz. cream corn
1 tablespoon sugar
1 teaspoon Worcestershire sauce
1 teaspoon seasoned salt
1/4 teaspoon pepper
1 cup water, cream, broth, milk, or half and half (or any combination)
1 cup of cubed ham or chicken (optional)

DIRECTIONS:
1. Combine all ingredients in the crock pot except the cream.
2. Cook on high for 3-4 hours or on low 6-8 hours. I prefer the low setting because the flavors marry each other nicely.
4. Add in the cream (or liquid of choice) until heated through.

Chicken Pot Pie Casserole

This is a recipe by Pillsbury that I recently tried and it was delicious!

Serves 6

INGREDIENTS:
2 cups of cooked chicken, cut into chunks or shredded
1 16 oz. bag of frozen mixed vegetables (carrots, peas, green beans)
2 cans of cream of celery or cream of chicken soup
1 container of Pillsbury crescent rolls
Salt and Pepper

DIRECTIONS:
1. Mix chicken, soup, vegetables and a little salt and pepper. Place in casserole dish.
2. Roll out crescent rolls and place entire sheet over chicken and veggie mixture.
3. Bake at 375 for about 40 minutes.