Friday Recipes

It's finally Friday, after a crazy week. (Don't ask!) Here are six yummy recipes to help you through the weekend, including Slow-Cooker Beef Stroganoff, Southern Macaroni and Cheese, and Creamy Vegan Hot Chocolate. Enjoy!

SIMPLE MEATLOAF WITH OPTIONAL TOPPING

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.

“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”

Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

For the Optional Glaze/Topping:

4 tablespoons ketchup

4 tablespoons maple syrup (or honey)

2 tablespoons Dijon (or similar mustard)

1 teaspoon Worcestershire sauce

For the Meatloaf:

2 pounds ground beef

2 large eggs (lightly beaten)

1/2 cup milk

1 cup fine dry breadcrumbs (plain)

2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)

1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)

1/2 cup ketchup (plus more for topping, if desired)

Directions

Gather the ingredients.

Heat over to 350 degrees F.

Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.

If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.

In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.

Mix until well blended and pack into the prepared loaf pan.

Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.

Serve and enjoy!

Tips

Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.

Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.

Top the meatloaf with prepared barbecue sauce just before it's finished baking.

Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.

Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.

Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.

Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.

Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.

Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

STEAK, ROASTED TOMATO AND BEAN CHILI

Recipe Yield: Makes 8 servings.

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili.

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g

MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP

This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.

Ingredients

16 large eggs

3 cups shredded Mexican cheese blend

4 large Old El Paso™ Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Old El Paso™ Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cups shredded hash brown potatoes, thawed

1 packet Old El Paso™ Low Sodium Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Preparation

Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.

Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.

In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.

Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

SLOW-COOKER BEEF STROGANOFF

This is from Betty Crocker, and begins, "When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration."

Prep Time: 15 minutes; Total Time: 5 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Directions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Friday Recipes

It's finally Friday, after a crazy week. (Don't ask!) Here are six yummy recipes to help you through the weekend, including Slow-Cooker Beef Stroganoff, Southern Macaroni and Cheese, and Creamy Vegan Hot Chocolate. Enjoy!

SIMPLE MEATLOAF WITH OPTIONAL TOPPING

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.

“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”

Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

For the Optional Glaze/Topping:

4 tablespoons ketchup

4 tablespoons maple syrup (or honey)

2 tablespoons Dijon (or similar mustard)

1 teaspoon Worcestershire sauce

For the Meatloaf:

2 pounds ground beef

2 large eggs (lightly beaten)

1/2 cup milk

1 cup fine dry breadcrumbs (plain)

2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)

1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)

1/2 cup ketchup (plus more for topping, if desired)

Directions

Gather the ingredients.

Heat over to 350 degrees F.

Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.

If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.

In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.

Mix until well blended and pack into the prepared loaf pan.

Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.

Serve and enjoy!

Tips

Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.

Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.

Top the meatloaf with prepared barbecue sauce just before it's finished baking.

Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.

Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.

Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.

Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.

Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.

Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

STEAK, ROASTED TOMATO AND BEAN CHILI

Recipe Yield: Makes 8 servings.

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili.

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g

MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP

This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.

Ingredients

16 large eggs

3 cups shredded Mexican cheese blend

4 large Old El Paso™ Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Old El Paso™ Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cups shredded hash brown potatoes, thawed

1 packet Old El Paso™ Low Sodium Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Preparation

Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.

Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.

In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.

Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

SLOW-COOKER BEEF STROGANOFF

This is from Betty Crocker, and begins, "When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration."

Prep Time: 15 minutes; Total Time: 5 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Directions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Drinks - Double-Post Tuesday

Besides being Taco Tuesday, it's also Double-Post Tuesday. Today's double post deals with drinks (since it can get boring drinking the same-old-same-old). Today's offerings include Cafe de Olla, Chocolate-Espresso Smoothie, and Watermelon Punch. Enjoy!

SPICY HOT CHOCOLATE

This is from Melissa Clark on The New York Times cooking website. Melissa wrote, "Gently seasoned with a touch of chile powder, cinnamon and vanilla, this fragrant hot chocolate recipe is not too sweet and very complex. Using both cocoa powder and chocolate gives the roundest, deepest chocolate flavor while a mix of whole milk and cream makes it wonderfully rich and thick."

Yield: 4 servings

This was featured in "Hot Chocolate With a Kick", and can be viewed online at https://cooking.nytimes.com/recipes/1016035-spicy-hot-chocolate.

Note: One person wrote that she was considering adding a pinch of chipotle for smoky heat; another used cayenne in place of ancho chile powder, half-and-half for the heavy cream, and ground cinnamon in place of the cinnamon stick. These sound like wonderful options, should you decide to experiment.

Ingredients

3 ounces bittersweet chocolate, chopped

2 tablespoons unsweetened cocoa powder

2 tablespoons sugar, or to taste

3/8 teaspoon ancho chile powder, or to taste

1 3/4 cups whole milk

1/4 cup heavy cream

1 cinnamon stick

1 teaspoon vanilla extract

Marshmallows or whipped cream, optional

Preparation

In a medium pot, whisk together chocolate, cocoa, sugar and chile. Place pan over medium-low heat and whisk until chocolate begins to melt. Slowly whisk in milk, then cream. Drop in cinnamon stick. Bring to a simmer.

Remove pot from heat. Cover pot tightly and steep 1 hour. Whisk in vanilla and taste for sweetness, adding more sugar if you like. Warm over low heat before straining and serving hot, with marshmallows or whipped cream if desired.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

SLOW-COOKER PEPPERMINT HOT CHOCOLATE

This comes from The Food Network, and starts off, “Made and served in the same pot, our slow-cooker cocoa is thickened and enriched with dark chocolate. Set up an add-ons bar beside the cooker (mini marshmallows, crushed candies and peppermint schnapps take cocoa to a whole new holiday level), then stick a ladle in the pot and let guests help themselves.” The recipe's last ingredient is peppermint schnapps, which is optional. I don't use it, and, if this is being served to children and/or people who normally don't drink – or if you're not sure – don't use it. I find that it really doesn't need it. Total Time: 2 hr 5 min; Prep: 5 min; Cook: 2 hr; Yield: 14 cups; Level: Easy

To read more, go to: http://www.foodnetwork.com/recipes/food-network-kitchens/slow-cooker-peppermint-hot-chocolate.html?oc=linkback

Ingredients

3 cups confectioners' sugar, sifted

2 cups unsweetened cocoa powder

12 cups whole milk

2 teaspoons pure vanilla extract

1 teaspoon kosher salt

8 ounces dark chocolate, finely chopped

24 peppermint candies, crushed (about 1 cup), for serving

3 cups mini marshmallows, for serving

2 cups peppermint schnapps, optional, for serving

Directions

Whisk together the sugar and cocoa powder in a 6-quart slow cooker. Turn the cooker to high, and slowly whisk in the milk to prevent lumps from forming. Add the vanilla and salt, cover and cook for 1 1/2 hours. The sugar and cocoa powder should be completely dissolved.

Whisk in the chopped chocolate a little at a time until it is all incorporated. Replace the lid, and cook until thickened, 30 minutes more.

Turn the cooker to warm, and serve with small bowls of the peppermint candies and mini marshmallows and a small pitcher of schnapps, if using. For minty cocoa, let a few teaspoons of the peppermints melt in an 8-ounce cup or add 2 tablespoons of schnapps.

CHOCOLATE-ESPRESSO SMOOTHIE

This is from the February 2007 issue of Runner’s World.

Ingredients

8 ounces chocolate yogurt, such as Brown Cow “Cream Top”

1 large banana (browned & frozen)*

2 shots espresso, chilled

2 C ice (about 14 ice cubes)

1 dozen chocolate-covered espresso beans

Directions

Place half of the yogurt plus all the remaining ingredients in blender & puree until smooth. Add remaining yogurt & pulse until smooth. (If you add full container of yogurt at beginning, mixture is too thick to blend easily.)

For a thicker smoothie, blend in up to a cup more ice. Serves two.

Note: Any ripe banana will work, but a browned & frozen banana lends better flavor & texture.

With Brown Cow: calories: 230; fat: 7 g; carbs: 39 g; protein: 7 g.

CAFE DE OLLA

The recipe for this yummy coffee is from the December 2012 issue of Vegetarian Times, page 47. It starts off, “Literally 'coffee from the pot,' this recipe offers a simple way to make coffee for a crowd, with a spiced twist that no one can resist.” Serves 8 in 30 minutes or less.

To view this online, click here.

Ingredients

4 cinnamon sticks

4 star anise

4 allspice berries

4 whole cloves

1/2 cup packed dark brown sugar or 4 oz. piloncillo (Mexican raw sugar cones)

2 cups medium grind, dark roast coffee beans

2 cups low-fat milk

1 cup coffee liqueur, such as Kahlúa, optional

Directions

Lightly crush cinnamon sticks, star anise, allspice, and cloves with mortar and pestle. Place in resealable plastic bag, and pound with rolling pin. Transfer to large saucepan, and add sugar and 8 cups water. Bring mixture to a boil, and simmer until sugar dissolves. Remove from heat, add coffee, and let steep 5 minutes.

Meanwhile, warm milk in small saucepan, and whisk until frothy.

Strain coffee through fine sieve or coffee filter into pitcher. Stir in coffee liqueur (if using). Serve with frothed milk.

nutritional information Per 1-cup serving: Calories: 80; Protein: 2 g; Total Fat: less than 1 g; Saturated Fat: less than 1 g; Carbohydrates: 17 g; Cholesterol: 3 mg; Sodium: 35 mg; Fiber: 0 g; Sugar: 16 g; Gluten-Free

WATERMELON PUNCH

Years ago, I was a bride’s maid at a friend’s wedding. A friend of the couple held the reception dinner; this punch was served with the hors d’oeuvres. I’ve added ginger ale to the recipe; it’s good either way.

Ingredients

1 watermelon

1 T honey

6 oz. can orange juice, undiluted

2 liter bottle ginger ale

Directions

Put watermelon (excluding rind and seeds) in a blender—and blend. Pour juice through a strainer into a large bowl. Add orange juice and honey, stir, and add ice. Add ginger ale just before serving.

Drinks

For anyone who's followed this blog for a while, you know that drinks ocassionally pop up here. After all, there are so many more things to drink than water, plain coffee, milk, tea, and soda.

To that end, here are six yummy drinks to try out, including Copycat Starbucks Caramel Frappuccino and an Orange Julius. Enjoy!

COCOA JAVA

This recipe, from My Food and Family, begins, "You'll need just five minutes and three ingredients to make this tasty coffee drink. Share it with your family for a special treat!"

Prep Time/Total Time: 5 minutes

To view this online, go to https://www.myfoodandfamily.com/recipe/050780/cocoa-java.

Ingredients

2 env. instant hot cocoa mix

1-1/2 cups hot freshly brewed MAXWELL HOUSE Coffee

1/4 cup thawed COOL WHIP Whipped Topping

Directions

Empty cocoa mix into 2 large mugs or cups.

Add coffee; stir until mix is dissolved.

Top with COOL WHIP.

Kitchen Tips

Tip 1

Substitute

Prepare using MAXWELL HOUSE Italian Espresso Roast Coffee.

Tip 2

Substitute

Prepare using instant reduced-calorie hot cocoa mix, or flavored instant hot cocoa mix.

Tip 3

Special Extra

To serve garnished with shaved chocolate, pull vegetable peeler across surface of 1 oz. BAKER'S Semi-Sweet Chocolate to form shavings. Fill mugs with ingredients as directed; top with shaved chocolate.

ORANGE JULIUS

This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)

Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.

Ingredients

1 cup milk (whole, 2%, or skim)

2 teaspoons vanilla extract

1 6-ounce can frozen orange juice concentrate

1/2 cup sugar (or sugar substitutes, check package for equivalence)

1 1/2 cups ice

Equipment

Blender

Glasses

Directions

Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.

Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.

Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.

Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Recipe Notes

I used 2% milk, though you can also use whole or skim milk with equally delicious results.

If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)

BREWED ICED CAFE LATTE

This is from Folgers. Prep Time: 15 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy

To view this online, go to https://www.folgerscoffee.com/recipes/drinks/brewed-iced-cafe-latte.

Ingredients

1/3 cup Folgers Classic Roast® Coffee OR 1/4 cup Folgers® Black Silk Coffee

2 cups Cold water

1 (14 oz.) can Eagle Brand Sweetened Condensed Milk

Ice cubes

Directions

Brew coffee in coffeemaker using 2 cups cold water.

Combine coffee and sweetened condensed milk in pitcher, stirring until blended.

Serve over ice.

CREAMY INSTANT ICED COFFEE

This is from Folgers. Prep Time: 10 minutes; Cook Time: N/A; Makes 5 servings; Difficulty: Easy

To view this online, go to https://www.folgerscoffee.com/recipes/drinks/creamy-instant-iced-coffee.

Ingredients

1 (12 fl. oz.) can PET® Evaporated Milk chilled

2 tablespoons Folgers Classic Roast® Instant Coffee Crystals

1/3 cup sugar or to taste

Ice cubes

whipped cream

Directions

Combine evaporated milk, coffee crystals and sugar in blender container. Cover and process until coffee is dissolved.

Serve over ice. Top with whipped cream.

CREAMY VANILLA ICED COFFEE: Add 1/2 teaspoon vanilla extract to blender container.

CREAMY CINNAMON ICED COFFEE: Add 1/2 teaspoon vanilla extract and 1/8 teaspoon ground cinnamon to blender container.

COPYCAT STARBUCKS CARAMEL FRAPPUCCINO

This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."

Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 c. cold, strong-brewed coffee

3/4 c. whole milk

1/2 c. caramel, plus more for serving

1 c. ice

Whipped cream, for serving

Directions

Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.

Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Drinks

If you've followed this blog for a while, you might realize that drinks occasionally rate their own post. Why? Because drinking the same-old-same-old can be boring, just as eating the same thing can be.

To that end, here are six drink recipes to try, including several chocolate recipes (including the first recipe, and Slow-Cooker Hot Chocolate and Creamy Vegan Hot Chocolate, Sweet Tea, and several other yummy recipes. Enjoy!

MEXICAN HOT CHOCOLATE

This is from Kiera Wright Ruiz, in The New York Times cooking e-newsletter. Kiera wrote, “Mesoamerican women are believed to be the first to ferment and roast cacao beans, a crucial step in chocolate making that is still used thousands of years later. Then, it was prepared as a frothy, unsweetened drink for rituals and medicinal purposes. Later, Spanish colonists brought the ingredient back to Spain, where sugar, cinnamon and vanilla were added, making it more similar to the spicy-sweet beverage we know today. This recipe is adapted from Churrería El Moro, a restaurant in Mexico City known for churros and hot chocolate. To get the signature foamy top, use a molinillo, a Mexican wooden whisk, or a wire whisk to make it light and frothy. And while it’s not traditional, you can also put the hot chocolate in a blender for about 2 minutes.”

Yield: 4 cups; Time: 10 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1020750-mexican-hot-chocolate.

Ingredients

4 cups whole milk

2 (4-inch) cinnamon sticks (preferably Ceylon)

1/4 cup granulated sugar

1 teaspoon vanilla extract

8 ounces dark chocolate (preferably 70 percent)

Preparation

In a medium saucepan, combine milk, cinnamon, sugar and vanilla. Heat over medium until the mixture begins to steam, stirring occasionally, about 5 minutes.

While the mixture heats, cut or break up the chocolate into small pieces so it melts evenly. Once the milk is steaming, add the chocolate and whisk until it’s melted and incorporated.

Turn off the heat and discard cinnamon sticks. Use a molinillo or whisk to mix the hot chocolate vigorously until it's frothy, 3 to 4 minutes, or blend in a blender for about 2 minutes. Serve hot.

ORANGE JULIUS

This comes from Kelli Foster on TheKitchn. (No, that's not a typo. If you've never checked out TheKitchn, or its sibling site, Apartment Therapy, I highly recommend checking out both. Seriously.)

Anyway, this makes 2 servings. To view the recipe online (along with a little bit about the Orange Julius), go to https://www.thekitchn.com/how-to-make-an-orange-julius-125422.

Ingredients

1 cup milk (whole, 2%, or skim)

2 teaspoons vanilla extract

1 6-ounce can frozen orange juice concentrate

1/2 cup sugar (or sugar substitutes, check package for equivalence)

1 1/2 cups ice

Equipment

Blender

Glasses

Directions

Blend the milk and vanilla: Pour the milk and vanilla in a blender and pulse until combined.

Add the frozen concentrate: Add the frozen orange juice concentrate. Blend until fully combined with the milk.

Add the sugar and ice cubes: Blend until cubes are crushed and mixture has thickened. If things end up a little thick, just add a tablespoon of water and mix once again.

Pour and enjoy: Pour the drink into glasses. Serve with a straw and sip your way to blissful happiness.

Recipe Notes

I used 2% milk, though you can also use whole or skim milk with equally delicious results.

If you don't have orange juice concentrate (or aren't into buying it), I'd suggest freezing fresh orange juice into cubes (or in an 8x8-inch pan, then break it into chunks). Without that added iciness, the overall texture of the drink will change dramatically, and adding more ice in the end just doesn't work. (You end up with a more-soupy, less-flavored version of the original.)

SLOW-COOKER HOT CHOCOLATE

This comes from the Food Network, and begins, "Whip up a big batch of perfect hot chocolate for your favorite friends with this effortless slow-cooker recipe. We used semisweet chocolate for its richness and balanced sweetness. Keep the setting on warm while serving and set up the various toppings for the most festive make-your-own hot chocolate bar!"

Active Time: 15 minutes; Total Time: 2 hours 45 minutes; Yield: 8 to 12 servings; Level: Easy

To view this online, go to https://www.foodnetwork.com/recipes/food-network-kitchen/slow-cooker-hot-chocolate-9429283.

Ingredients

6 cups whole milk

2 cups heavy cream

1/2 cup unsweetened cocoa powder

1/3 cup sugar

1 tablespoon pure vanilla extract

Kosher salt

12 ounces semisweet chocolate, chopped (see Cook's Note)

Mini marshmallows, for topping

Whipped cream, for topping

Crushed candy canes, for topping

Salted caramel sauce, for topping

Directions

Special equipment: a 6-quart slow cooker

Add the milk, cream, cocoa powder, sugar, vanilla and 1/4 teaspoon salt to a 6-quart slow cooker. Whisk until combined and the cocoa is dissolved. Stir in the chopped chocolate.

Cover and cook on low, whisking every 30 minutes, until the chocolate is melted and the mixture is hot, about 2 hours 30 minutes.

Ladle into mugs and top as desired with either some marshmallows or whipped cream sprinkled with crushed candy canes, or drizzled with caramel sauce.

Cook’s Note

We like to use chocolate bars for this, but you can substitute chocolate chips if you prefer.

COCONUT PINEAPPLE SMOOTHIE [VEGAN]

This is from One Green Planet, an animal-friendly website. This recipe begins, "This Coconut Pineapple Smoothie is so incredibly fresh and tropical. The coconut milk adds a certain thickness and flavor to it while all the other fruits just pop right in your mouth." Serves 4

To view this online, go to https://www.onegreenplanet.org/vegan-recipe/coconut-pineapple-smoothie-vegan/.

Ingredients

1 can coconut milk

1 cup pineapple

1 banana

zest of 1 orange

1 orange – segmented

4 tablespoons liquid sweetener

ice

Preparation

Add all ingredients to a blender and blend until smooth! Serve immediately.

SWEET TEA

This some from Leona Marcena Clay Johnson, and is adapted by Vallery Lomas in The New York Times cooking newsletter. Vallery wrote, "This sweet tea toes the line between just right and puckery sweet. The formula reflects the way my grandmother Leona Johnson made sweet tea: strong tea, lots of lemon juice and even more sugar. Start by adding half a cup of sugar to the batch, then add up to 4 more tablespoons to your preference. By making it extra potent, tart and sweet, this brew still tastes good even after the ice starts to melt."

Yield: About 8 cups; Time: 15 minutes, plus cooling

This was featured in "Sweet Tea From a Grandmother’s Kettle to Your Table", and can be viewed online at https://cooking.nytimes.com/recipes/1022296-sweet-tea.

Ingredients

8 black tea bags, preferably Lipton

1/2 cup granulated sugar, preferably pure cane, plus more to taste

6 tablespoons lemon juice (from about 2 lemons)

Ice cubes, for chilling and serving

Lemon slices, for garnish (optional)

Preparation

In a tea kettle or medium saucepan, heat 4 cups water until boiling. Remove from the heat and add the tea bags. Allow the tea to steep for 5 minutes. Gently squeeze the bags to release their concentrated tea, then discard the bags. Transfer the tea to a pitcher.

Stir 1/2 cup sugar into the hot tea until it has dissolved. Stir in the lemon juice. Add 4 cups water, then fill the pitcher with 2 cups ice.

Taste the tea to determine if you’d like to add up to 4 tablespoons more sugar. If adding sugar, stir until it dissolves.

Cover and refrigerate until the sweet tea is chilled throughout or up to 2 days. Serve in a large glass filled with ice, and garnish with a lemon slice if you’d like.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Friday Recipes

It's finally Friday, after a crazy week. (Don't ask!) Here are six yummy recipes to help you through the weekend, including Slow-Cooker Beef Stroganoff, Southern Macaroni and Cheese, and Creamy Vegan Hot Chocolate. Enjoy!

SIMPLE MEATLOAF WITH OPTIONAL TOPPING

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.

“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”

Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

For the Optional Glaze/Topping:

4 tablespoons ketchup

4 tablespoons maple syrup (or honey)

2 tablespoons Dijon (or similar mustard)

1 teaspoon Worcestershire sauce

For the Meatloaf:

2 pounds ground beef

2 large eggs (lightly beaten)

1/2 cup milk

1 cup fine dry breadcrumbs (plain)

2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)

1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)

1/2 cup ketchup (plus more for topping, if desired)

Directions

Gather the ingredients.

Heat over to 350 degrees F.

Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.

If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.

In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.

Mix until well blended and pack into the prepared loaf pan.

Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.

Serve and enjoy!

Tips

Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.

Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.

Top the meatloaf with prepared barbecue sauce just before it's finished baking.

Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.

Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.

Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.

Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.

Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.

Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

STEAK, ROASTED TOMATO AND BEAN CHILI

Recipe Yield: Makes 8 servings.

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili.

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g

MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP

This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.

Ingredients

16 large eggs

3 cups shredded Mexican cheese blend

4 large Old El Paso™ Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Old El Paso™ Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cups shredded hash brown potatoes, thawed

1 packet Old El Paso™ Low Sodium Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Preparation

Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.

Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.

In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.

Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

SLOW-COOKER BEEF STROGANOFF

This is from Betty Crocker, and begins, "When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration."

Prep Time: 15 minutes; Total Time: 5 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Directions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

Drinks

I'm sure that there are more than a few people who are thinking, "Drinks? You have a post with drinks?"

The short answer is yes. Let's face it, most of us get bored if we eat the same thing day after day, so we mix it up a little. Same thing with drinks. Soda isn't exactly healthy, many people can't handle coffee or tea after noon or in the evening, and there's only so much water one can drink without becoming bored.

That said, here are six yummy drinks to check out, including Healthy Triple-Layer Smoothie and Copycat Starbucks Caramel Frappuccino. Enjoy!

CHAI LATTE MILKSHAKE

This comes from an old Weight Watchers emailing list, and begins, “Whip up this sweet, slightly spiced treat in minutes. It's a perfect refresher for drop-in summertime guests.”

POINTS® Value: 3; Servings: 4; Preparation Time: 5 minutes; Cooking Time: 0 minutes; Level of Difficulty: Easy

Ingredients

1/4 cup General Foods International Sugar Free Chai Latte, powder

1 cup fat-free vanilla ice cream

2 cup fat-free skim milk

Directions

Place all ingredients in bowl of a blender; blend on high until smooth.

Pour into 2 glasses and serve. Yields about 3/4 cups per serving.

HEALTHY TRIPLE-LAYER SMOOTHIE

This is from PETA's website. This makes 3 servings, and can be found at https://www.peta.org/recipes/detox-smoothie/.

Ingredients

3 cups banana chunks, frozen

1 20-oz. can pineapple chunks, juice reserved

1/2 cup kale or spinach leaves

1/2 cup raspberries

1 cup blueberries

Instructions

Add 1 cup of the frozen banana chunks and 1 cup of the pineapple chunks to a blender and blend until smooth. Divide evenly among 3 glasses.

Blend together another cup of the frozen banana chunks, 1/2 cup of the pineapple chunks, and the kale or spinach. Add some pineapple juice, if needed, to keep things moving. Carefully add to the glasses, trying not to mix the colors.

Blend together the remaining cup of frozen banana chunks with the raspberries and blueberries. Add some pineapple juice, if needed. Carefully pour into the glasses and serve immediately.

CARROT CAKE SMOOTHIE

This was in an article titled "Vision Quest, Recipes for Eye Health" in the July 2020 issue of Taste for Life (page 14).

I had picked up a copy of Taste for Life at Rollin' Oats, a Florida health food store with two locations (Tampa and St. Petersburg). Since I live close to the St. Pete store, I try to go there as often as possible (though not often enough, as far as I'm concerned). If you're ever in the area, I highly suggest giving them a try.

This recipe has a prep time of 10 minutes and serves 1

Ingredients

1 Tbsp shelled walnuts

2/3 cup canned unsweetened full-fat coconut milk

3/4 tsp vanilla extract

1/2 tsp ground cinnamon

1/8 tsp sea salt

8 drops liquid stevia

1 Tbsp shredded carrot

1 cup ice cubes

Directions

Add walnuts to a blender and pulse until powdery.

Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.

Add ice cubes and pulse until thick and creamy, tamping down as necessary.

Pour into a glass and serve immediately.

Kitchen note: Coconut, walnuts, cinnamon, and a hint of carrot make this kept smoothie taste like cake. If you want to have your cake for breakfast and eat it too, this smoothie is the way to go.

COPYCAT STARBUCKS CARAMEL FRAPPUCCINO

This is from Delish, and begins, "The caramel frappuccino is the most iconic Starbucks drink. It's sweet, strong, and drizzled with lots of caramel. The drink is easy to make at home and makes the perfect little afternoon pick me up."

Yields: 2 servings; Prep Time: 5 minutes; Total Time: 10 minutes

To view this online, click here.

Ingredients

1 c. cold, strong-brewed coffee

3/4 c. whole milk

1/2 c. caramel, plus more for serving

1 c. ice

Whipped cream, for serving

Directions

Blend coffee, milk, caramel, vanilla, and 1 cup of ice until smooth, thick, and icey. Add more ice, if necessary to reach desired consistency.

Pour into glasses and top with whipped cream. Drizzle with more caramel sauce.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.

KEY LIME PIE MILKSHAKES

If you've ever visited or lived in Florida for any length of time, you've no doubt heard of Key Lime Pie. If you're fortunate, you've had a slice or two of the stuff. (If you're really fortunate, you've discovered a restaurant or two that serve great Key Lime Pie.)

One of the many pies sold in many Publix stores throughout Florida is Key Lime Pie. Like many other grocery stores throughout the country, Publix also offers recipes that can be made at home from ingredients found in store. This recipe is one of those, and is definitely worth the effort. (The most difficult part will be waiting the 30 minutes while the pie slices freeze and the ice cream thaws a little in the blender.)

While making this (and waiting that 30 minutes), you might want to listen to this 60 minutes special documentary about Jimmy Buffett.

This recipes makes 4 servings, and takes a total of 35 minutes (active time is 5 minutes).

To view this online, go to https://www.publix.com/recipe/key-lime-pie-milkshakes.

Ingredients

3 slices Bakery Key Lime Pie

4 cups vanilla ice cream

1 cup whole milk

1/4 cup Key Lime juice

Graham crackers, for serving (optional)

8 tablespoons whipped topping, for serving

Lime for zest, for serving (optional)

Directions

Freeze pie 30 minutes (or until firm). Place ice cream in blender and let stand 30 minutes.

Add milk and lime juice to blender, then blend until smooth. Add pie slices to milkshake. Pulse 3–4 times until combined.

Crush graham crackers (if using). Divide shakes among serving glasses. Garnish with whipped topping, graham cracker crumbs, and lime zest (if desired). Serve.

Friday Recipes

It's finally Friday, after a crazy week. Here are six yummy recipes to help you through the weekend, including Slow-Cooker Beef Stroganoff, Southern Macaroni and Cheese, and Creamy Vegan Hot Chocolate. Let's face it, we all could use some comfort food (and a comfort drink). Enjoy!

SIMPLE MEATLOAF WITH OPTIONAL TOPPING

This comes from Diana Rattray on The Spruce Eats. Diana wrote, “This delicious and simple meatloaf recipe is a great fit for Sunday dinner. Feel free to use plain ketchup to top this dish, or, if you're feeling a little adventurous, make the optional topping. For a tasty meal, serve the meatloaf with homemade mashed potatoes and peas and carrots or your favorite vegetables.

“Note: Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9-by-13-by-2-inch baking pan.”

Prep Time: 15 minutes; Cook Time: 80 minutes; Total Time: 95 minutes; Yield: 6 servings.

To view this online, click here.

Ingredients

For the Optional Glaze/Topping:

4 tablespoons ketchup

4 tablespoons maple syrup (or honey)

2 tablespoons Dijon (or similar mustard)

1 teaspoon Worcestershire sauce

For the Meatloaf:

2 pounds ground beef

2 large eggs (lightly beaten)

1/2 cup milk

1 cup fine dry breadcrumbs (plain)

2 tablespoons dried minced onion (or 1/2 cup finely minced fresh onion)

1 1/2 teaspoons burger seasoning (or 1 1/4 teaspoons salt and 1/4 teaspoon ground black pepper)

1/2 cup ketchup (plus more for topping, if desired)

Directions

Gather the ingredients.

Heat over to 350 degrees F.

Spray a 9-by-5-by-3-inch loaf pan with nonstick cooking spray and set aside.

If using the optional topping, in a small bowl, combine 4 tablespoons ketchup, maple syrup, mustard and Worcestershire until well mixed. Set aside.

In a large bowl, combine the ground beef, eggs, milk, breadcrumbs, onion, burger seasoning, and 1/2 cup of ketchup.

Mix until well blended and pack into the prepared loaf pan.

Bake the meatloaf for 1 hour and 10 minutes. Carefully drain off any excess fat and then top the loaf with the optional topping mixture or about 4 tablespoons of ketchup. Bake for 10 to 15 minutes longer.

Serve and enjoy!

Tips

Ground beef with a ratio of 80/20 or 85/20 will produce the moistest and most flavorful meatloaf. Baking the meatloaf in a specialty meatloaf pan or on a rack will help drain away some of the excess fat. If you don't have either, you can make a free-form loaf on a foil-lined rimmed baking sheet or 9 x 13 x 2-inch baking pan.

Experiment with meat mixtures in meatloaf. While beef gives excellent flavor and holds together well, adding a portion of lean ground pork will provide juiciness. Ground veal would add lightness to a loaf, and ground chicken or turkey would reduce some of the fat and calories.

Top the meatloaf with prepared barbecue sauce just before it's finished baking.

Use cracker crumbs or soft breadcrumbs in the meatloaf instead of fine dry breadcrumbs.

Line the loaf pan with parchment paper or foil, like a sling. Just grab the ends of the paper or foil and lift the meatloaf out of the pan when it's done.

Bake the meatloaf in individual muffin cups. Use about 1/4 cup of meatloaf mixture for each muffin cup.

Pack the meatloaf mixture into individual oiled ramekins, and then invert them onto a rimmed baking sheet for perfectly shaped individual meatloaves.

Instead of breadcrumbs, use crushed cheese crackers in the meat mixture.

Top a meatloaf with strips of bacon before baking, or add crumbled cooked bacon to the meat mixture.

SOUTHERN MACARONI AND CHEESE

This comes from Kiera Wright-Ruiz in The New York Times cooking e-newsletter. Kiera wrote, "There is macaroni and cheese, and then there is special occasion macaroni and cheese like this one. Unlike most recipes, which start with a roux, this one begins with a milk-and-egg base, which gives the dish an incredibly rich, silky taste. It’s adapted from Millie Peartree, the owner of Millie Peartree Fish Fry & Soul Food restaurant in the Bronx, who has been making this dish since she was a little girl. The recipe was passed down in her family for generations, but because of the generous amount of cheese used, the dish was only made for events like Christmas and Thanksgiving. Extra-sharp Cheddar adds tartness and a layer of Colby Jack creates a gooey, molten center. If you can’t find a Colby Jack blend, shredded mozzarella or a Mexican-style blend will work in its place."

Yield: 8 to 10 servings; Time 45 minutes, plus cooling

To view this online, go to https://cooking.nytimes.com/recipes/1020515-southern-macaroni-and-cheese.

Ingredients

Kosher salt and black pepper

1 pound elbow macaroni

2 cups whole milk

2 large eggs

4 cups shredded extra-sharp Cheddar (about 16 ounces)

1/2 cup unsalted butter (1 stick), melted

2 cups shredded Colby Jack (about 8 ounces)

Preparation

Heat oven to 350 degrees. Bring a large pot of generously salted water to a boil. Add macaroni and cook according to package directions until a little under al dente, about 4 minutes. Transfer to a colander and rinse under cold water to stop cooking. Set aside.

In a large bowl, whisk milk and eggs. Add cooked macaroni, 2 cups extra-sharp Cheddar, melted butter, 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and stir until well combined.

Add half the macaroni mixture to a 9-by-13-inch baking dish in an even layer. Sprinkle 1 1/2 cups Colby Jack evenly on top. Spread the remaining macaroni mixture on top in an even layer. Cover with aluminum foil, transfer to the middle rack of the oven and bake for 30 minutes.

Remove from oven. Carefully remove and discard the aluminum foil. Top the macaroni mixture with the remaining 2 cups Cheddar and 1/2 cup Colby Jack. Broil on top rack until cheese is browned in spots, 3 to 5 minutes. (The broiled cheese can go from golden to burnt fairly quickly, so keep a close eye on it.)

Remove from oven and let cool until the macaroni and cheese is fully set, 10 to 15 minutes. (The mixture may first appear jiggly, but it will firm up as it cools.) Serve warm.

STEAK, ROASTED TOMATO AND BEAN CHILI

Recipe Yield: Makes 8 servings.

Source: TBC

Recipe and photo appears courtesy of Cattlemen's Beef Promotion Board.

To view this online, go to https://diabeticgourmet.com/diabetic-recipes/steak-roasted-tomato-and-bean-chili.

Ingredients

3 pounds Shoulder Steaks, cut 3/4-inch thick

2 tbsp vegetable oil

1 medium green bell pepper, chopped

1 medium onion, chopped

2-1/2 cups no-salt added roasted tomato salsa

1/4 cup chili powder

2 tsp ground cumin

2 cans (15 ounces each) no-salt added black beans, rinsed, drained

Optional Toppings/Additions

Guacamole, chopped fresh cilantro, chopped purple onion, chopped tomato, shredded cheese

Directions

Cut beef steaks into 3/4-inch pieces.

Heat 1 tablespoon oil in stockpot over medium heat until hot. Brown beef in three batches. Set aside.

Add remaining 1 tablespoon oil, bell pepper and onion to same stockpot. Cook and stir 6 to 8 minutes or until vegetables are tender.

Return beef and accumulated juices to stockpot.

Add salsa, chili powder and cumin; bring to a boil. Reduce heat; cover tightly and simmer 1-3/4 to 2-1/4 hours or until beef is fork-tender.

Stir in beans; cook, uncovered, 10 to 15 minutes or until beans are heated through, stirring occasionally.

Serve chili in bowls. Garnish with Toppings, as desired.

Nutritional Information Per Serving: Calories: 289; Fat: 10 g; Saturated Fat: 3 g; Fiber: 6 g; Sodium: 264 mg; Cholesterol: 78 mg; Protein: 32 g; Carbohydrates: 23 g

MEXICAN BREAKFAST CASSEROLE WITH HASH BROWN TOP

This is from Old El Paso, and begins, "Bored of the same ol’ breakfast every morning? This irresistible hash brown casserole will pull you out of your rut – golden crunchy potato crust and tender layers of eggs, cheese, tortilla, peppers and chiles."

Prep Time: 10 minutes; Total Time: 1 hour 15 minutes; Makes 12 servings

To view this online, go to https://www.oldelpaso.com/recipes/mexican-breakfast-casserole-with-hash-brown-top.

Ingredients

16 large eggs

3 cups shredded Mexican cheese blend

4 large Old El Paso™ Flour Tortillas

1 red bell pepper, seeded and chopped

4.5 ounce can Old El Paso™ Chopped Green Chiles

1 bunch green onions, chopped

1 teaspoon salt

4 cups shredded hash brown potatoes, thawed

1 packet Old El Paso™ Low Sodium Taco Seasoning

4 tablespoons butter, melted

1/2 cup crema (optional)

Preparation

Preheat the oven to 325°F. Spray a large 9x13 inch baking dish with non-stick cooking spray and set aside.

Cut the tortillas in to 1/2 inch by 1 inch strips. Whisk the eggs thoroughly in a large bowl. Then mix in the shredded cheese, chopped bell pepper, chiles, 1 cup chopped green onions, salt and tortillas. Pour the mixture into the baking dish.

In a separate bowl, mix the shredded potato with the Old El Paso™ Taco Seasoning. Then drizzle the butter over the top of the potatoes and toss to coat.

Sprinkle the shredded potatoes over the egg mixture in an even layer. Then place in the oven and bake for 50-60 minutes until the center is puffed up and the hash brown top is crispy. Serve warm, drizzled with crema and sprinkled with green onions if desired.

SLOW-COOKER BEEF STROGANOFF

This is from Betty Crocker, and begins, "When you transform a classic special-occasion meal into an easy-breezy weeknight dinner, it’s no wonder that you’re a top-rated recipe by hundreds of home cooks. Find out what all the buzz is about and try this beef stroganoff slow cooker recipe the next time you’re in need of mealtime inspiration."

Prep Time: 15 minutes; Total Time: 5 hours 15 minutes; Servings: 8

To view this online, click here.

Ingredients

1/4 cup butter

2 lb boneless beef sirloin steak, cut into 3x1/2x1/4-inch strips

1 cup chopped onion

2 cloves garlic, finely chopped

1 can (10.5 oz) condensed golden mushroom or cream of mushroom soup

1 carton (8 oz) sliced fresh mushrooms

1/2 teaspoon salt

1/4 teaspoon pepper

4 oz cream cheese, cubed (from 8-oz package)

1 container (8 oz) sour cream

6 cups hot cooked noodles or rice

Directions

In 12-inch skillet, melt butter over medium-high heat. Add beef strips, onion and garlic; cook 7 to 9 minutes or until beef is browned.

In 3 1/2- to 4 1/2-quart slow cooker, mix beef mixture, soup, mushrooms, salt and pepper.

Cover; cook on low heat setting 5 to 6 hours or until beef is tender.

Stir cream cheese into beef mixture until melted. Stir in sour cream until well blended. Serve over noodles.

Expert Tips

Sprinkle with finely chopped fresh parsley for a bright finish.

Beef sirloin steak is more tender than other cuts of beef that are used for stews. Cooking the beef in butter until browned, results in the best flavor. Then the very low heat of the slow cooker keeps the meat tender.

With the slow braising of the stroganoff, the cream cheese creates an instantly smooth sauce, that combined with the sour cream stays thick and rich.

It’s easier to cut the beef into clean slices when it’s partially frozen for about 1 hour.

To save precious minutes in the morning, use minced garlic in a jar. You could also cut up the beef the night before and refrigerate.

CREAMY VEGAN HOT CHOCOLATE

This came from Genevieve Ko at The New York Times cooking e-newsletter. Genevieve wrote, "For a vegan hot chocolate that rivals even the creamiest dairy-laden variety, add a few tablespoons of nut butter like almond, sunflower or peanut to the nondairy milk, chocolate chips and cocoa powder. Whisking is also essential here; nondairy products tend to contain stabilizers that keep them emulsified, so they can separate when boiled. If you keep whisking the mix as it heats and remove it from the stove when it’s nice and steaming, but before it boils, you’ll end up with perfectly smooth hot chocolate. Don’t worry if it breaks: You can simply blend it with a whisk or immersion blender over low heat to bring it back together."

Yield: 2 cups; Time: 5 minutes

To view this online, go to https://cooking.nytimes.com/recipes/1019960-creamy-vegan-hot-chocolate.

Ingredients

1/3 cup vegan semisweet chocolate chips (about 2 ounces)

3 tablespoons vegan unsweetened cocoa powder

3 tablespoons creamy nut or seed butter, such as almond, sunflower or peanut

Pinch of kosher salt

1-1/2 to 2 cups unsweetened nut or grain milk, such as macadamia, walnut, almond, cashew, hazelnut, oat or rice milk

1 to 3 teaspoons granulated sugar (optional)

Preparation

Combine chocolate chips, cocoa powder, nut butter, salt and 1/2 cup nut or grain milk in a small saucepan. Whisk over medium heat until the chocolate melts and the mixture is smooth, about 1-1/2 minutes.

Whisk in 1 cup nut or grain milk in a slow, steady stream, and continue whisking until cocoa is steaming, about 1-1/2 minutes. Don’t let it come to a boil or the cocoa will separate.

Taste a spoonful. (Be careful: It’s hot.) If you prefer a thinner hot cocoa, add up to 1/2 cup additional milk. If you prefer it sweeter, add a teaspoon of sugar at a time, tasting after each addition. Divide among cups and serve hot.