Friday, July 16, 2010

Chipotle Cheddar Meatloaf

Originally, I was using a recipe from the Sargento cheese people - they had a Chipotle Cheddar pre-shredded cheese. I don't think they make it anymore, or at least, I can't find it. So, I've adjusted. This is the best meatloaf ever!


1 pound ground beef or meatloaf mix (beef and pork)
1 1/2 cups shredded cheddar cheese, divided
2 to 3 tablespoons chipotles in adobo puree (see this post for tip)
1/2 cup chili sauce, divided
1/2 cup chopped onion
1/2 cup crushed tortilla chips
1 egg
1/2 teaspoon salt

Combine meat, 1 cup cheese, chipotles in adobo puree, 1/4 cup chili sauce, onion, tortilla chips, egg and salt. Mix well. Shape into an oval loaf on a foil lined shallow pan. Brush remaining 1/4 cup chili sauce over loaf.

Bake at 375 degrees for 40 minutes. Sprinkle remaining 1/2 cup cheese over meatloaf. Continue baking 10 to 15 minutes or until cheese is melted and internal temperature of meat is 160 degrees. Let stand 5 minutes before serving.

Wednesday, July 14, 2010

Crafty Housewife

Here are a few crafty things that I've made over the last year... if you need ideas or inspiration.

Flower made from leather scraps from when I was making koozies. Antique button in the middle. Has a pin on the back so it can be worn as a brooch. Can also be attached to the strap of a black leather purse or on a bracelet.

A single earring from Nana's old jewelry made into a ring. I bought a 25 cent adjustable ring base at Party City (had a smily face, was a party favor).
Ring and flower again. (My ugly hand!)
Biker style bracelets... Recycled leather wrapped around plastic rings cut from an old Crystal Light drink mix canister. Could use a plastic bottle of some kind.

Ugly old loveseat that we had in the basement... Before...
Slipcover from Surefit. Pillow covers made by me! After.

Tuesday, July 13, 2010

Toasted Pound Cake Dessert

Here's a really simple dessert you can just throw together.

We had a store-made pound cake loaf in the freezer from a while back, any sort of pound cake or angel food cake would work. Just cut into slices that will fit in your toaster. I topped mine with Nutella chocolate-hazelnut spread, banana slices and roasted sunflower kernels. Eddie topped his with bananas and caramel sauce.

You could come up with all sorts of combinations for this... I'm thinking sweetened or fruit flavored cream cheese topped with strawberries and chocolate sauce... Yummm.

Monday, July 12, 2010

Creamy Red Pepper & Basil Penne w/ Chicken

Thank you to Cassie Craves for another great recipe!

I adjusted this just a bit by adding fresh garlic. Hubby was really impressed and loved it!

Creamy Red Pepper and Basil Penne with Chicken

2 cups penne pasta, uncooked
1 (7 ounce) jar roasted red peppers, well drained
4 ounces softened cream cheese
2 cloves garlic
1/2 cup fresh basil
1/4 cup milk
2 tablespoons grated parmesan cheese
1 pound boneless skinless chicken breasts, cut into bite-size pieces
salt and pepper

Cook pasta as directed on package.

Meanwhile, blend red peppers, cream cheese, garlic, basil, milk and parmesan cheese in a food processor until smooth.

Season chicken with salt and pepper and cook in olive oil in a large skillet on medium-high heat until cooked through, stirring frequently.

Stir in pepper puree; simmer on medium heat 5 minutes or until chicken is done and mixture is heated through, stirring frequently.

Drain pasta. Add to chicken mixture; mix lightly. Sprinkle each serving with additional chopped basil, if desired.

Sunday, July 11, 2010

Pork Tenderloin with Spicy Guava Glaze

This is a slightly altered version of a recipe I found on Recipezaar. The person who posted it there said it was from Cooking Light. It was delicious!

The guava paste used in this recipe can be found in the Hispanic section of the grocery store. It's a common ingredient and it's inexpensive.


2 tablespoons garlic powder
1 tablespoon chili powder

1 tablespoon paprika

2 teaspoons cumin
3/4 teaspoon cinnamon

1/2 teaspoon ground ginger
2 pounds pork tenderloins, trimmed
1/2 cup onion
, finely chopped
1/2 cup orange juice
1/3 cup water

1 tablespoon cider vinegar
6 ounces guava paste
2 garlic colves
, minced
1 jalapeno pepper, minced

Combine first 6 ingredients in a small bowl. Rub pork with the garlic powder mixture.

Combine onion and remaining ingredients in a small saucepan over medium heat; bring to a boil. Cook about 5 minutes or until guava paste dissolves, stirring constantly. Reduce heat, and simmer 8 to 10 minutes or until thickened, stirring constantly. Remove from heat. Set aside.

Place pork on grill rack coated with cooking spray; grill 20 minutes or until a thermometer registers 160 – 165 degrees, turning pork occasionally. Remove from grill.

Pour or brush guava mixture over pork. Let it
stand 5 minutes before slicing into 1/2 inch slices. Serve with additional glaze on top.

We had this with Roasted Broccoli and a salad.


1 head broccoli, cut in florets
2 - 3 tablespoons olive oil
salt and pepper
2 garlic cloves, minced

Toss broccoli florets with the olive oil, salt, pepper, and garlic. Roast in 400 degree oven for about 20 minutes or until slightly crisped and browned. Serve immediately.

Wednesday, July 7, 2010

Supreme Pasta Salad

A recipe from the McCormick website. Follow this link to see it.

Extra ingredients are, of course, optional and intrechangeable. I used broccoli, red bell pepper and onion. Instead of Italian or Ranch dressing as suggested, I used a fat-free Greek vinaigrette. I used miniature bowties for the pasta.

Tuesday, July 6, 2010

Tropical Fruit Salad

This is a recipe from my ex-mother-in-law. I've never made this myself, but always liked when she made it. I don't know why I haven't made it for the last 10 years. I guess I forgot how good it was.

This is quick and easy to keep the ingredients in the pantry for last minute needs.


2 (15 ounce) cans Tropical Fruit Salad, drained
1 (11 ounce) can Mandarin oranges, drained
1 (8 ounce) can pineapple tidbits, drained
1/2 cup shredded sweetened coconut
1 (1.34 ounce) box instant vanilla pudding (sugar-free)
1/2 cup pecan pieces (optional)

Combine all ingredients and mix well. Chill at least 1 hour up to overnight.

I know it sounds weird, but just pour the pudding powder mix right in on the fruit! Even after draining the fruit, there's enough liquid for the pudding to form.

The canned Tropical Fruit Salad has pineapple, papaya and guava if I remember right. It's really good.