With school starting back, I know everyone is trying to get back in the swing of things. I thought I’d share some quick and delicious recipes. As you know, I love being able to prepare in advance and either put a casserole in the oven or have it ready to put on the grill.
Bill and I love cooking on the grill and serving sliced, homegrown tomatoes and homegrown cucumbers with a steak or piece of chicken. I also love to use the crockpot. The house stays cool and you have a delicious supper, too.
I added one of my favorite cold desserts to this column: Sunrise Cherry Pie. It’s cool and refreshing. I hope you enjoy it as much as I do.
Meatloaf burgers
1 lb. ground beef
1/2 cup onion, diced (about 1/2 a small onion)
1 egg
1/2 cup panko bread crumbs
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon kosher salt
1/4 teaspoon black pepper
︎In a large bowl, combine all of the meatloaf ingredients and mix together by hand. Shape into 4-5 individual patties.
Cook in an oiled cast iron skillet until browned on both sides and cooked through.
Serve with tomatoes, lettuce, and onion.
Cheeseburger sandwiches
1 1/2 pounds leans ground beef
1/2 teaspoon garlic pepper
8 ounces Velveeta Light
2 tablespoons skim milk
1 medium green bell pepper, chopped (1 cup)
1 small onion, chopped (1/4 cup)
2 cloves garlic, finely chopped
12 sandwich buns, wheat
Cook beef and garlic pepper in 12-inch skillet over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain.
Spray 3 to 4 quart slow cooker with cooking spray. Mix beef and remaining ingredients except buns in cooker.
Cover and cook on low heat setting 6 to 7 hours. To serve, fill buns with beef mixture.
Sunrise Cherry Pie
8.25oz can crushed pineapple
8 oz. cream cheese, softened
1 can cherry pie filling
1/2 tsp vanilla
1 cup whipping cream
1/4 cup powdered sugar
1 graham cracker pie crust
Drain pineapple well, reserving 2 Tbs, syrup. Combine softened cream cheese, vanilla and reserved syrup, mixing until well blended.
Stir in 1/4 cup pineapple and 1/2 cup pie filling. Gradually add sugar to cream, beating until soft peaks form.
Fold into cream cheese mixture. Pour into crust.
Top with remaining pineapple around the outside edge of top and remaining cherry pie filling in center of top. Chill until firm.
