Recipe of the Month – New Mexican Meatloaf

I am sure many of you already have a favorite meatloaf recipe but if you are looking to try something new, this recipe is great. I got it out of an old recipe book. I love the salsa topping. So good.



Ingredients for Meatloaf

1/4 cup chopped onion

1/4 cup chopped green pepper

1 clove garlic, minced

3/4 lb ground beef

3/4 lb ground pork sausage

1/2 cup dry bread crumbs

1/2 cup tomato juice

2 eggs

Ingredients for Topping

3 T. Salsa

1 T. packed brown sugar

1/2 t. prepared mustard


Preheat oven to 350 degrees. Mix all meatloaf ingredients in a bowl. Shape into an 8 x 4-inch loaf pan. Set aside. In a small dish, blend all the topping ingredients. Spoon evenly over the top of loaf. Bake for 1 hour to 1 hour 10 minutes. Let stand for 10 minutes.

Serves 4 to 6


Recipe of the Month – Buttery Sauteed Mushrooms

This recipe actually came with a recipe for chicken. The mushrooms were to be served on top of the chicken. But these mushrooms are too delicious to use only for that one recipe. They make a great addition to any meal.


4 T. butter, divided

2 cups thinly sliced mushrooms

1/2 t. lemon zest

1 T. lemon juice

1/3 cup chicken broth

1/2 cup chopped parsley

1/4 cup dry white wine

1/2 t. black pepper

1/2 t. garlic salt or sea salt


In a large skillet melt 2 T. butter on medium high heat. Add mushrooms, lemon juice and lemon zest. Cover and simmer for 5 minutes. Uncover and cook on high until juice evaporates. Stir often until mushrooms brown, about 5 minutes. Add broth, parsley, salt, pepper, and wine. Add 2 T. butter. Bring to a boil while stirring.

Serve with chicken or steak. Double the recipe for 4 mushroom loving people.

Recipe of the Month – Slow Cooker Creamy Beef Stroganoff

This recipe was sent to me by my mother. As a busy mom, I can always use a slow cooker meal. Looking forward to trying this one out.




2 cans condensed cream of mushroom soup

¼ cup beef broth

3 T. Worcestershire sauce

3 cloves of minced garlic

½ t. black pepper

1-2 t. basil

1-2 t. oregano

2 bay leaves

12 oz. white mushrooms, sliced

1 ½ cups onion, coarsely chopped

2 lbs. boneless beef round steak, cut in thin strips

½ cup sour cream

12 oz. medium egg noodles, cooked and drained

1 T. chopped fresh parsley (optional)


Stir soup, broth, Worcestershire, garlic and black pepper in a medium bowl.

Place mushrooms and onions into a 6-quart slow cooker. Top with the beef. Pour the soup mixture over the beef. Cover and cook on LOW for 8 hours or until the beef is tender. Remove the bay leaves. Stir in sour cream. Serve over cooked noodles. Sprinkle with parsley, if desired.

Note: Browning the beef in a skillet before adding to the slow cooker will add more color to the dish, but is not necessary. You may cook on HIGH for 4-5 hours. 

Recipe of the Month – Steak Stir-fry

Nothing beats an easy, quick stir-fry for dinner. I got this one from Family Fun Fast Family Dinners cookbook. It is one my son likes (minus the vegetables). My daughter, on the other hand, loves fried rice. We just use the package from Sunbird though I have made some from scratch before. Either way, this dinner (stir-fry and fried rice) is a winner in my house. I added onions because I didn’t have pea pods on hand when I made this.


2 T. soy sauce

1 T. rice wine vinegar

1 T. sugar

1/2 t. sesame oil

2 1/2 t. cornstarch

1 garlic clove, minced

1 t. minced fresh ginger

3/4 lb. flank steak

2 T. vegetable oil

8 ounces pea pods

1 medium red bell pepper, cut into 1/4-inch-wide strips

1/2 cup chicken broth


Make the marinade for the meat by combining soy sauce, rice wine vinegar, sugar and sesame oil into a medium-size bowl. Add cornstarch and blend it in with the back of the spoon. Stir in garlic and ginger.

Cut steak into 1 1/2 inch long pieces. Stir meat into marinade. Cove and set aside for 30 minutes to marinate.

Heat a wok or large saute pain. Gently rotate the pan to evenly spread oil. Add the meat, spreading it out in the pan, and stif-fry it for 2 to 3 minutes or until well browned. Use a slotted spoon to transfer cooked meat to a plate. Immediately, add pea pods, pepper and chicken broth to the pan. Cook, uncovered, over high heat 1 to 3 minutes, stirring occasionally. Stir in meat and cook another minute or two, until the vegetables are tender.

Serves 4

Recipe of the Month – Peas, Onions and Mushrooms

Growing up, this was one of my favorite side dishes. Now that I have my own family, I am sad to say they don’t care for peas so I serve this at holiday dinners or make a smaller batch just for me. It also is sometimes referred to as “Company Peas.” The good thing about this recipe is you can easily adjust the ingredient amounts to your personal tastes.


2 T. butter

1 cup minced onions

1 8-oz. package of mushrooms, sliced

1 16-oz package of frozen peas

1/2 t. salt

1/4 t. pepper


In a large skillet, melt butter over medium heat. Add onions and mushrooms. Cook, stirring occasinally for 4 minutes. Stir in peas and cook until peas are tender (about 8 minutes). Stir in salt and pepper and serve. You can also add a dash of thyme.

Serves 6 to 8

Recipe of the Month – To Die for Cake #AtoZChallenge

imagejpeg_0This month I am participating in the A to Z Challenge. My topic of choice is antagonists. As soon as I noticed that the letter D landed on the day I feature a recipe, I knew I wanted to do To Die for Cake. Now there are many re out there with this title. I have one for Pumpkin Bars that are “to die for.” But this recipe is one that my mom took to a church function and received tons of compliments.

Cake Ingredients:

1 box yellow cake mix

1/3 cup vegetable oil

2 eggs

1 (20 oz.) can crushed pineapple, undrained.

Cream Cheese Icing Ingredients:

1 (8 oz.) package cream cheese, softened

½ cup butter, softened

3 ¾ cups confectioners’ sugar

1 t. vanilla

1 ½ cups sweetened shredded coconut

½ cups chopped nuts (optional)


In a large bowl, combine cake ingredients; beat until smooth. Pour in greased 15 X 10 X 1 inch pan. Bake at 350 degrees for 25-30 minutes. Cool.

Combine icing ingredients until smooth. Spread over cake and sprinkle with nuts, if desired.

Yields about 24 servings.

And in case you want to check out my other antagonists from the challenge…

A is for Apocalypse

B is for Bad Boys (parenting)

C is for Cruella de Vil

D is for Darth Vader (Quote)


Recipe of the month – Creamy Jalapeno Dip

img_2231If you have ever eaten a Chuy’s Mexican restaurant (a chain in the south and east of the United States), hopefully you have had a chance to try their Creamy Jalapeno Dip that the serve with their salsa and tortilla chips. I found this “copy-cat” recipe online and while it may not be the exact same as Chuy’s, the dip is pretty good.


1 cup sour cream

1 cup mayonnaise

1 packet of Ranch Dressing Mix

1 clove garlic, pressed

1/2 cup pickled jalapeno peppers (I couldn’t find pickled so I just used some from a jar.)

1/2 cup fresh cilantro

2 T. fresh lime juice


Wash and dry cilantro. Use only the tops of the cilantro stems, discarding the actual stems. Chop cilantro into course pieces. Place all items into a blender or food processor. Pulse 7 to 8 times to mix. Pour dip into a bowl and serve with tortilla chips.