Great looking & tasting individual servings. Start your mashed potatoes right after you pop your meat mixture in the oven to bake. These will all come together while things are hot. Serve with a side of steamed vegetables, bread, etc. ~Rick Beach
Saute the Garlic, Onions, and Celery in a small amount of olive oil.
In a mixing bowl combine all ingredients and mix together by hand.
Divide the meat mixture into 6 equal parts. Press into a greased (6) mini bundt pan. [I use half of my 12 unit pan]
Bake 45 minutes. Turn out upside down on a foil lined cookie sheet. Pre Grease or spray oil the foil first. Add the topping and return to the oven to broil.
Set Oven to High Broil. Spread the 1/2 cup ketchup topping on the exposed tops of the 6 upside down mini meatloaves. Dividing the ketchup equally and using it up. Immediately return the 6 mini's to the oven and broil the ketchup side up for 5 minutes. The topping ketchup should be broiled just enough to slightly dry it, but not brown or burn it. Remove from the oven and top with mashed potatoes before serving.
Cover cubed potatoes with water, salt and gloves. Cook at a low boil for 20 minutes. Test potatoes to see if close to done. Stir and continue to low boil about another 10 minutes or until the potatoes are tender.
Skim off the garlic (save it), then drain off the water. Crush the cooked garlic cloves with the back of a spoon. Return the drained cooked potatoes and the cooked crushed garlic to the still hot cooking pan. Add the Butter, Buttermilk, and salt. Allow the butter to melt.
First mash the potatoes with a potato masher, Then whip them using a mixer until they are fluffy. Adjust your milk to get the desired consistency. Be careful not to add too much liquid.
Use a piping bag and tip, or a spoon to top the baked mini meatloaves with whipped mashed potatoes. Garnish and serve.
This is a "Sweet Lime" Pie recipe. For those unfamiliar with Sweet Limes, when ripe and at peak flavor, they appear more like a lemon. Yellow skin, and pale green on the interior. We grow these in our yard and start enjoying them the middle of December. Key Lime juice could be substituted if you have access to those instead.
In large bowl mix the Milk, Peanut Butter, and vanilla until smooth and silky
Mix in the Bisquick and continue until uniform
Shape dough into 1 1/4 inch balls. Roll the balls in sugar. Place on ungreased cookie sheet about 2 inches apart.
Bake 8 to 10 minutes checking the bottoms so they are slightly golden brown, not dark. Then remove them from the oven and transfer to a cool cookie sheet. Immediately push kisses into the baked balls. They are soft and should squish down as the kiss is pushed into it.
Chocolate will warm and become soft. Don't knock the tops of the kisses off. Allow to cool and the chocolate reset.
This is the recipe right off Nestle’s® Chocolate Chip bag. Added to our recipe list to allow ease of printing it out. We love making a large batch of these around the Holidays. Baked and cut into "Bar" form. Sealed in freezer containers, then frozen. Great for last minute guests, gifts, Holiday house warming offerings, or dunked in a cup of coffee. Our recommendation is you don't skimp on the ingredients. Use real Nestle’s® Chocolate Chips, and real Vanilla. Don't use knock-off or imitation products. Then you can truly enjoy a quality cookie made with a recipe and ingredients that have stood the test of time.
Beat butter, sugar, brown sugar, and vanilla in a large mixing bowl until creamy. Then add eggs one at a time beating well after adding each egg.
In a second bowl, Combine the Flour, Baking Soda, and salt. Gradually beat the Flour mixture into the creamy butter mixture.
Stir/Fold in the Chocolate Chips and (Optional Nuts).
For Individual cookies: Drop by rounded Tbsp. onto an ungreased baking sheet.
For individual round cookies: Bake 9-11 minutes until golden brown. Cool on baking sheet 2 minutes then move to wire rack to cool completely.
For cookie bars: Preheat oven to 375°F. Grease 15x10 Jelly Roll Pan. Spread prepared cookie dough into the prepared pan.
Bake 20-25 minutes or until golden brown.
Cool on rack. Once cooled, cut and remove from pan.
(A Pizza wheeled rolling cutter works great for cutting the bars)
There are two separate recipes above. One for white cookies, Another for Chocolate cookies. Mix them separately. Bake them separately. If you make both recipes you will end up with about 90 cookies in total
Mixing/Baking the White/Plain/Vaniliia Cookies
Heat oven to 375°F
In large mixer bowl combine sugar, butter, egg, salt, and vanilla. Beat at medium speed, scraping bowl often, until mixture is light and fluffy, 2 to 3 minutes.
Add flour. Beat at low speed, scraping bowl often, until well mixed, 2 to 3 minutes.
Place dough in cookie press. Form desired shapes 1 inch apart on cookie sheets. Bake for 6 to 8 minutes or until edges are lightly browned.
Mixing/Baking the Chocolate Cookies
Preheat oven to 375 F
In a large mixing bowl with an electric mixer, beat butter and sugars, and vanilla, until light and fluffy. Beat in eggs, one at a time, beating well after each addition.
In another bowl, sift together flour, cocoa powder, baking soda and salt.
Gradually stir flour mixture into butter mixture. Shape dough into a log and place in your cookie press.
Press cookies out onto an ungreased baking sheet. Bake for 10 to 12 minutes. Remove to wire racks to cool completely.
Layered Vanilla & Chocolate Cookies
Used press with wide saw toothed die and lay out a long strip.
On top layer a long strip of white/vanilla
Variation use crushed candy, (Crushed candy canes work good) between the layers.
Cut the strips in bite sizes and bake at 350°F for about 10 minutes.
Decorate with white or colored icing and sprinkles.
To make pinwheels
Roll a Layer of the Vanilla dough out on wax paper. On a second piece of wax paper roll out a thin lay of the Chocolate dough. Flip the chocolate layer over on top of the white. Press dough together slightly. Peel off the top layer of wax paper. Roll the double layer of white and chocolate into a log removing the bottom wax paper. Cover the dough log with wax paper. Then cover in foil and chill in the fridge for about an hour. Then remove foil and wax paper, and slice disks off the log about 1/4 inch thick. Arrange on cookie sheet and bake as directed above.