Black Eyed Pea and Lentil Soup

We love Black Eyed Peas, but other than as I side dish, I have no idea what to do with them!  I made these tasty Black Eyed Pea and Quinoa Patties, but this time I wanted a warm soup for lunch.  While not the mostly well balanced soup, the resulting recipe was pretty tasty for such a simple lunch. 

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Meatloaf

I never knew I was a fan of meatloaf until I made this recipe.  We all know I love Italian food and this tastes like meatballs.  Served alongside some smashed potatoes, this is a dish straight up my alley!

RECIPE: Meatloaf adapted from How to Cook Everything Ingredients 2 slices day old bread (or lightly toasted bread) processed in food processor until crumbs 1/2 cup milk 1.5-2 pounds ground meats (while a mixture would be nice, I'm still working on using up the venison, this was a great place for it! I cut the venison with 4 slices of thick bacon when I ground it) 1 egg, lightly beaten 1/2 cup freshly grated parmesan cheese 2 medium carrots, minced 1 1/2 tsp dried oregano 1 1/2 tsp dried basil kosher salt and fresh ground pepper 1 can plain tomato sauce Directions Heat the oven to 350.  Mix bread crumbs and milk and let rest for 5 minutes. (Store bought bread crumbs can be substituted, just skip the milk soak.)  Combine all ingredients except sauce and shape into a loaf.  Place in a baking dish coated with olive oil and pour sauce over loaf.  Bake for 45-60 minutes, basting occasionally with the sauce.

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Basic White Bread

Basic White Bread
Adapted from Better Homes and Gardens New Cook Book

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King Arthur Flour "KAF Guaranteed" Biscuits

These biscuits have turned out perfectly every time I have made them.  The key is to cut taller biscuits and put them in the freezer for 30 minutes prior to baking them.

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Peppermint Mocha Crinkles

Peppermint Mocha Crinkles

Ingredients

• 1 1/3 cups firmly packed light brown sugar
• 1/2 cup vegetable oil
• 1/4 cup sour cream
• 1 egg
• 1 tsp vanilla
• 1 1/4 tsp peppermint extract
• 1 3/4 cups all purpose flour
• 3/4 cup unsweetened cocoa powder
• 2 tsps instant espresso powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp ground black pepper
• 1/2 cup powdered sugar

Directions

1. Beat brown sugar and oil in medium bowl with an electric mixer. Mix in sour cream, egg, and vanilla. Set aside.
2. Mix flour, cocoa, espresso, baking soda, salt and pepper in another medium bowl.
   Add flour mixture to brown sugar mixture, mix well. Refrigerate dough overnight or until firm, 3-4 hours.
3. Preheat oven to 350. Pour powdered sugar into shallow bowl, set aside. Using a small scoop, scoop cookies into balls. Roll balls in powdered sugar.
4. Bake on ungreased cookie sheets for 8-12 minutes or until tops of cookies are firm to touch. Be careful not to over bake. Cool completely on wire racks.

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“Golden Corral” Dinner Rolls

Everyone that I know loves Golden Corral’s dinner rolls.  This is the perfect replication!

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