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Meatloaf Recipe

Posted by Sheila Rhodes on

I think it happens to everyone at some point. Falling into a meal rut, that is. We have

 

 

 

our favorite go-to recipes, but I was starting to get a little bored with the same old food week after week. After taking stock of the pantry and fridge, I decided to experiment with a meatloaf recipe. Now, I don't think I've ever made a meatloaf before, but I did a little browsing, picked the best sounding pieces of a bunch of different recipes, and winged it. Naturally, I also had to figure out a way to incorporate a Small Batch Kitchen spread into the loaf. 

 

Here's what I came up with.

 

 

 

Meatloaf with Hot Pepper Spread

 

Makes 6 servings

 

Ingredients 

 

1.5 cups of fresh bread crumbs (Put those unwanted bread heels to good use!)

4ish Tablespoons milk

1ish Tablespoon Worcestershire Sauce

1ish Tablespoon Mustard (I used an Apple Cider Mustard made by PA local Motley Mustard)

Dash of Salt and Pepper

1 Tbls butter or olive oil

1/2 Medium Onion - chopped

3 cloves of garlic - minced (or less depending on your preference - we happen to be garlic lovers)

1.5 lbs ground beef (although this stayed so moist, I bet it would be perfect with ground turkey)

2 eggs

1/2 cup Heirloom Tomato Spread (or ketchup)

1/2 cup Hot Pepper Spread (or Cherry Bourbon Chipotle would be good, I bet!)

 

 

Directions

Preheat oven to 400 degrees.

 

Heat butter or olive oil in a skillet and sautee onions and garlic until tender. 

 

In a small bowl, mix Heirloom Tomato Spread or ketchup with Hot Pepper Spread (or other spread of your choice.

 

In a large bowl, add breadcrumbs, milk, worcestershire sauce, mustard, salt and pepper. Add sauteed onion/garlic mixture, ground beef, and eggs - mix well. Mix in HALF of the spread mixture, reserving the rest.

 

Add beef mixture to a loaf pan, top with remaining spread mixture. Bake uncovered at 400 for about 50 minutes (until a meat thermometer reads 160 degrees for ground beef/pork/lamb or 165 degrees for ground turkey/chicken.)

 

 

 

We served ours with mashed potatoes and spinach. 

 

Let's just say, this pretty easy and super tasty meal has been added to the meal rotation!

Read more

Meatloaf Recipe

Posted by Sheila Rhodes on

I think it happens to everyone at some point. Falling into a meal rut, that is. We have

 

 

 

our favorite go-to recipes, but I was starting to get a little bored with the same old food week after week. After taking stock of the pantry and fridge, I decided to experiment with a meatloaf recipe. Now, I don't think I've ever made a meatloaf before, but I did a little browsing, picked the best sounding pieces of a bunch of different recipes, and winged it. Naturally, I also had to figure out a way to incorporate a Small Batch Kitchen spread into the loaf. 

 

Here's what I came up with.

 

 

 

Meatloaf with Hot Pepper Spread

 

Makes 6 servings

 

Ingredients 

 

1.5 cups of fresh bread crumbs (Put those unwanted bread heels to good use!)

4ish Tablespoons milk

1ish Tablespoon Worcestershire Sauce

1ish Tablespoon Mustard (I used an Apple Cider Mustard made by PA local Motley Mustard)

Dash of Salt and Pepper

1 Tbls butter or olive oil

1/2 Medium Onion - chopped

3 cloves of garlic - minced (or less depending on your preference - we happen to be garlic lovers)

1.5 lbs ground beef (although this stayed so moist, I bet it would be perfect with ground turkey)

2 eggs

1/2 cup Heirloom Tomato Spread (or ketchup)

1/2 cup Hot Pepper Spread (or Cherry Bourbon Chipotle would be good, I bet!)

 

 

Directions

Preheat oven to 400 degrees.

 

Heat butter or olive oil in a skillet and sautee onions and garlic until tender. 

 

In a small bowl, mix Heirloom Tomato Spread or ketchup with Hot Pepper Spread (or other spread of your choice.

 

In a large bowl, add breadcrumbs, milk, worcestershire sauce, mustard, salt and pepper. Add sauteed onion/garlic mixture, ground beef, and eggs - mix well. Mix in HALF of the spread mixture, reserving the rest.

 

Add beef mixture to a loaf pan, top with remaining spread mixture. Bake uncovered at 400 for about 50 minutes (until a meat thermometer reads 160 degrees for ground beef/pork/lamb or 165 degrees for ground turkey/chicken.)

 

 

 

We served ours with mashed potatoes and spinach. 

 

Let's just say, this pretty easy and super tasty meal has been added to the meal rotation!

Read more


Cocktail Meatballs

Posted by Sheila Rhodes on

It was a snowy weekend, and I wanted to get something in the crockpot to cook while we shoveled out. 

 

 

 

I've also been thinking about easy ways to use SBK spreads in appetizers and other recipes and I remembered that classic cocktail meatball recipe - you know - grape jelly + chili sauce + frozen meatballs = delicious?

 

We don't make a grape jelly, so I decided to try this recipe with Spiced Blueberry Spread instead. Let's just say - it was a hit!

 

Cocktail Meatball Recipe:

1 bottle chili sauce 

12 ounces Spiced Blueberry Spread (I'm going to try this with Hot Pepper Spread, too. I bet that would be AMAZING!)

1 package frozen turkey meatballs 

 

Throw all ingredients in the crockpot. Our crockpot runs HOT, so I turned it on low and cooked for about 3 hours.

 

Serve at a party. Or, eat as a main dish. We had these with broccoli gratin and a slice of good bread. Perfect (easy!) winter meal!

Read more

Cocktail Meatballs

Posted by Sheila Rhodes on

It was a snowy weekend, and I wanted to get something in the crockpot to cook while we shoveled out. 

 

 

 

I've also been thinking about easy ways to use SBK spreads in appetizers and other recipes and I remembered that classic cocktail meatball recipe - you know - grape jelly + chili sauce + frozen meatballs = delicious?

 

We don't make a grape jelly, so I decided to try this recipe with Spiced Blueberry Spread instead. Let's just say - it was a hit!

 

Cocktail Meatball Recipe:

1 bottle chili sauce 

12 ounces Spiced Blueberry Spread (I'm going to try this with Hot Pepper Spread, too. I bet that would be AMAZING!)

1 package frozen turkey meatballs 

 

Throw all ingredients in the crockpot. Our crockpot runs HOT, so I turned it on low and cooked for about 3 hours.

 

Serve at a party. Or, eat as a main dish. We had these with broccoli gratin and a slice of good bread. Perfect (easy!) winter meal!

Read more


Delicious Jelly Muffins

Posted by Sheila Rhodes on

I'm always looking for recipes that use up jams and jellies in different, because I always seem to have a fridge full of partially opened jars! I stumbled across a recipe for "Jelly Donut" Muffins. 

 

We, like many others, got snowed in this weekend, so I pulled out this recipe and decided to bake them up. They were a great warm up snack in between shoveling along with a hot cup of coffee.

 

The recipe makes 10 regular muffins.

 

I made half with Spiced Blueberry Spread and half with Apple Pie Spread.

Here's the recipe (and a few tips)!

 

"Jelly Donut" Muffins

 

 

Ingredients

Muffins:

2 cups all-purpose flour (I used white whole wheat flour and the muffins were great!)

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

5 to 6 teaspoons SBK Fruit Spread (Recommend any flavor Strawberry, Spiced Blueberry, Apple Pie, Sour Cherry)

 

Topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Instructions

Preheat oven to 350 degrees. Grease 10 standard size muffin cavities.

 

Stir together flour, sugar, baking powder, and salt. Make a well in the center of the mixture.

 

In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, stir til just combined.

 

Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl. Place about 1/2 teaspoon of jam in the center of each fillled muffin cup. (NOTE: next time I make these, I'm going to create a little indent to try to get the jam more centered in the muffin. I'll also use closer to 3/4 or a full teaspoon.) Top with just enough of the reserved batter to cover the jam.

 

Bake for 18-20 minutes, or until the edges are browned and the muffins are set. Set aside to cool slightly while you make the topping.

 

Topping: Combine sugar and cinnamon in a shallow bowl. Brush the melted butter over the tops of each muffin. Dip each muffin, top side down, into the cinnamon-sugar to coat.

 

Read more

Delicious Jelly Muffins

Posted by Sheila Rhodes on

I'm always looking for recipes that use up jams and jellies in different, because I always seem to have a fridge full of partially opened jars! I stumbled across a recipe for "Jelly Donut" Muffins. 

 

We, like many others, got snowed in this weekend, so I pulled out this recipe and decided to bake them up. They were a great warm up snack in between shoveling along with a hot cup of coffee.

 

The recipe makes 10 regular muffins.

 

I made half with Spiced Blueberry Spread and half with Apple Pie Spread.

Here's the recipe (and a few tips)!

 

"Jelly Donut" Muffins

 

 

Ingredients

Muffins:

2 cups all-purpose flour (I used white whole wheat flour and the muffins were great!)

2/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

3/4 milk

1/3 cup vegetable oil

1 large egg

1 teaspoon vanilla extract

5 to 6 teaspoons SBK Fruit Spread (Recommend any flavor Strawberry, Spiced Blueberry, Apple Pie, Sour Cherry)

 

Topping:

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

3 tablespoons unsalted butter, melted

Instructions

Preheat oven to 350 degrees. Grease 10 standard size muffin cavities.

 

Stir together flour, sugar, baking powder, and salt. Make a well in the center of the mixture.

 

In a separate bowl, mix the milk, oil, egg, and vanilla. Add to the flour mixture, stir til just combined.

 

Fill each muffin cup about 2/3 full with batter, leaving about 3 tablespoons of batter in the bowl. Place about 1/2 teaspoon of jam in the center of each fillled muffin cup. (NOTE: next time I make these, I'm going to create a little indent to try to get the jam more centered in the muffin. I'll also use closer to 3/4 or a full teaspoon.) Top with just enough of the reserved batter to cover the jam.

 

Bake for 18-20 minutes, or until the edges are browned and the muffins are set. Set aside to cool slightly while you make the topping.

 

Topping: Combine sugar and cinnamon in a shallow bowl. Brush the melted butter over the tops of each muffin. Dip each muffin, top side down, into the cinnamon-sugar to coat.

 

Read more


Great Easy Game Day Recipes

Posted by Sheila Rhodes on

So, I've been testing some great game day recipes and thought I post about two of them here. 

 

The first is super easy, and perfect for any party - appetizers, cocktail party, bbq, etc. 

 

 

 

 

 

 

Toasted Cheese Tarts
 

1 package frozen phyllo tart shells

1 wheel of brie, block of cheddar, or cheese of choice

1 8 oz jar of spread (Hot Pepper, Brown Sugar Cinnamon Pear, Apple Pie, Spiced Blueberry, Any Beer Spread)

 

Preheat oven according to package directions. Take shells out of package and place on a cookie sheet. Put approximately 1/2 teaspoon of cheese in each shell and top with about 1/2 teaspoon of spread. Bake according to package directions - about 10 minutes.

 

 Serve immediately.

 

 

 

The next recipe is the perfect football recipe. Baked chicken wings, glazed with your favorite SBK spread flavor. We tried: Hot Pepper, PB Stout Beer Spread, Red Ale Spread, and Roasted Garlic.

The two favorites were:

Hot Pepper Spread - Sweet & Spicy

PB Stout Beer Spread - Brought out the peanut butter flavor and gave it a Thai type of flavor. 

 

 

Baked & Glazed Chicken Wings

 

 

Package Chicken Wings

Melted Butter or Olive Oil

Salt and Pepper

8 oz jar of Spread of Choice (Hot Pepper, Beer Spread of Choice, Roasted Garlic)

 

Preheat oven to 400 degrees. Line a baking sheet with foil and place a wire rack in the pan. 

 

Place chicken wings on pan, brush both sides with butter or olive oil, salt, and pepper. 

 

Bake for about 30 minutes, turning over once.

 

Melt half the spread of choice in the microwave (about 10 seconds). Take wings out of oven, baste all sides generously with spread glaze. Bake for another 15 minutes. 

Melt remaining spread and glaze again just before serving.  

Read more

Great Easy Game Day Recipes

Posted by Sheila Rhodes on

So, I've been testing some great game day recipes and thought I post about two of them here. 

 

The first is super easy, and perfect for any party - appetizers, cocktail party, bbq, etc. 

 

 

 

 

 

 

Toasted Cheese Tarts
 

1 package frozen phyllo tart shells

1 wheel of brie, block of cheddar, or cheese of choice

1 8 oz jar of spread (Hot Pepper, Brown Sugar Cinnamon Pear, Apple Pie, Spiced Blueberry, Any Beer Spread)

 

Preheat oven according to package directions. Take shells out of package and place on a cookie sheet. Put approximately 1/2 teaspoon of cheese in each shell and top with about 1/2 teaspoon of spread. Bake according to package directions - about 10 minutes.

 

 Serve immediately.

 

 

 

The next recipe is the perfect football recipe. Baked chicken wings, glazed with your favorite SBK spread flavor. We tried: Hot Pepper, PB Stout Beer Spread, Red Ale Spread, and Roasted Garlic.

The two favorites were:

Hot Pepper Spread - Sweet & Spicy

PB Stout Beer Spread - Brought out the peanut butter flavor and gave it a Thai type of flavor. 

 

 

Baked & Glazed Chicken Wings

 

 

Package Chicken Wings

Melted Butter or Olive Oil

Salt and Pepper

8 oz jar of Spread of Choice (Hot Pepper, Beer Spread of Choice, Roasted Garlic)

 

Preheat oven to 400 degrees. Line a baking sheet with foil and place a wire rack in the pan. 

 

Place chicken wings on pan, brush both sides with butter or olive oil, salt, and pepper. 

 

Bake for about 30 minutes, turning over once.

 

Melt half the spread of choice in the microwave (about 10 seconds). Take wings out of oven, baste all sides generously with spread glaze. Bake for another 15 minutes. 

Melt remaining spread and glaze again just before serving.  

Read more