Classic: Meatloaf

There ARE secrets to getting a moist, flavorful meatloaf It's in the saltinecrackers!! with just a few ingredients including beef, egg, saltines and a simple ketchup-based topping You've got the best homemade meatloaf for Meatloaf sandwiches! 1 pound of Ground Beef (93% lean OR leaner) 3/4 crushed saltine crackers 1/2 cup ketchup (Heinz is my favorite) 1/2 cup minced onion 1 egg 1 tablespoon of Worcestershire sauce 2 teaspoons minced garlic 1 teaspoon each of thyme, salt, and pepper Plus additional 1/4 cup ketchup, dash of mustard and 1 tblsp brown sugar for sauce. Set oven at 350 Degrees. Bake in a Bread pan for best results! Bake for 45 min – hour, and brush with brush with sauce mixture during last 10 minutes, if desired. Adapted from ShawnsQualityMeats – Meatloaf Image Credit BEEF - ItsWhatForDinner Thanks For Visiting

Classic: Grandma's Apple Pie

This is one of our most beloved recipes. My apple pies always got soggy and this one didn't. It's got a different method of adding the good stuff so that it stays perfectly ooey gooey and not soggy. Ingredients 2 9 inch pie crusts 1/2 cup unsalted butter 3 tablespoons all-purpose flour 1/2 cup white sugar 1/2 cup packed brown sugar 1/4 cup water dash nutmeg 1 tsp cinnamon 8 Granny Smith apples - peeled, cored and sliced Directions Melt butter in a sauce pan. Stir in flour to form a paste. Add white sugar, brown sugar, water, cinnamon, and nutmeg; bring to a boil. Reduce temperature, and simmer 5 minutes. Meanwhile, place the bottom crust in your pie pan. Fill with apples, mounded slightly. Cover with a lattice work crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off. Bake 15 minutes at 425 degrees F . Reduce the temperature to 350 degrees F, and continue baking for 35 to 45 minutes. Let it cool for 30 minutes before cutting into it (this is the hardest part!). Perfer your own Homemade Pie Crust: click here Thanks For Visiting

Taco Soup

aka: 'Santa Fe' Soup, 'Tex Mex' Soup or '7 Can' Soup. The leftovers make fantastic burrito filling. Another thing that is good about this recipe - very low fat and freezes well! It basically uses 3 cans of varied color/texture tomatoes, cans of beans and 1 can of corn. Add in your taco seasoning and tah-dah - SOUP!! Ingredients: [12 servings $1.80 per serving usa] 1 pound ground beef  1 medium (1 1/2 cups) onion chopped   1 (15oz) can dark kidney beans, drained and rinsed 1 (15oz) can pinto beans, drained and rinsed 1 (15oz) can black beans, undrained (optional) 1 (15oz) can corn kernels, undrained 1 large can (26oz) of diced tomatoes 1 (10oz) can diced *Rotel tomatoes and chilies, undrained  1 (8oz) can tomato sauce 1 (14 oz) can beef broth 1 packet (2 tbsp) taco seasoning ..Secret ingredient...  1 packet ranch dressing mix -gives it a tangy  Optional Taco Toppings: shredded cheddar cheese sour cream diced tomatoes corn chips or mini tostitos black olives sliced green olives sliced INSTRUCTIONS 1. Add onion and cook onion until soft, 5 minutes, then add ground beef and cook until no longer pink. Drain any excess fat. 2. Add all remaining ingredients except cheese and taco topping choices; stir, breaking up tomatoes with spoon. Bring to boil; simmer on medium-low heat 5 min., stirring occasionally. 3. Serve with optional taco toppings. TIPS FOR TACO SOUP - Be sure to drain and rinse tomatoes/ corn and beans so soup isn’t overly salty (if you need to reduce sodium in the recipe for dietary restrictions use low sodium beef broth, unsalted tomato sauce/canned tomatoes and unsalted beans.) Then you can add sodium to your taste desired, - Like it extra spicy? Add 2 – 4 jalapenos! - Make sure to drain the excess fat from the ground beef for the best flavor. HOW TO THICKEN TACO SOUP Thicken taco soup by adding a few tablespoons of tomato paste, until you reach the consistency you want. You can also add more meat and black beans to add bulk to the soup. CAN YOU FREEZE TACO SOUP? This taco soup recipe is totally freezer-safe. You can freeze taco soup before you cook it or after. I prefer to use a gallon size freezer safe bag and make sure to seal it well so that none of it leaks. It will keep about 6 months frozen. HOW TO MAKE TACO SOUP IN A SLOW COOKER Directions. In a medium skillet, cook the ground beef until browned over medium heat. Drain, and set aside. Place the ground beef, onion, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, green chille peppers and taco seasoning mix in a slow cooker. Mix to blend, and cook on Low setting for 8 hours Adapted from: KRAFT kitchens See more Tex Mex Meals: Frito-Pie/ Tater-Tot-Taco-Bake/ Layered-Doritos-Casserole/ Beef-Taco-Casserole/ Thanks For Visiting