Cracker Barrel Meatloaf

This meatloaf has the sauce that reminds me of what is served at Cracker Barrel
Ingredients:

• 2 eggs
• 2/3 cup milk
• 32 Ritz crackers, crushed
• 1/2 cup chopped onion
• 4 ounces shredded sharp cheddar cheese
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 1/2 lbs ground beef
• 1/2 cup ketchup
• 1/2 cup brown sugar
• 1 teaspoon mustard

Directions:

1. Preheat oven to 350.
2. Beat eggs. Add milk and crackers. Stir in onion and cheese. Add ground beef. Mix well. Shape into a loaf.
3. Bake at 350 for 45 minutes.
4. Combine ketchup, brown sugar and mustard to make topping. Spoon half of the topping over the meatloaf after 30 mins of baking. Return loaf to oven for 10 more mins of baking. Spoon the rest of the topping over meatloaf, return to oven and bake for 5-10 mins more.

Cheesy Chicken, Bacon & Tater Tot Crock Pot Bake

This is a simple throw-together dish I came up with that is great for a Sunday after-church meal.

Ingredients:

• 1 (32 ounce) bag tater tots
• 0.5 (3 ounce) jar bacon bits (I used Hormel brand)
• 5 boneless skinless chicken breasts
• 1 1/2 cups grated colby cheese
• 1 1/2 cups grated monterey jack pepper cheese
• 3/4 cup milk
• salt and pepper

Directions:

1. Grease the bottom of the crock pot.
2. Layer 1/2 the tater tots on the bottom of the pot.
3. Sprinkle with 1/4 of the jar of bacon bits.
4. Combine the two cheeses, and sprinkle 1/3 of it over the bacon and tots.
5. Top cheese with the chicken breasts.
6. Sprinkle chicken with salt and pepper to taste.
7. Top chicken with another 1/3 of cheese.
8. Sprinkle with another 1/4 of the jar of bacon bits.
9. Add remainder of the tater tots.
10. Top with final 1/3 of the cheese.
11. Pour milk over the top.
12. Set crock pot to high and cook 3-4 hours.

Authentic Watergate Salad

I loved this stuff when I was a kid and the recipe is perfect. Used Trader Joes frozen whipped topping which purports to be a healthier version, if there can be such a thing
Ingredients:

• 1 (4 ounce) package instant pistachio pudding mix
• 1 (20 ounce) can crushed pineapple with juice, undrained
• 1 cup miniature marshmallow
• 1/2 cup chopped nuts
• 1 3/4 cups non-dairy whipped topping, thawed

Directions:

1. Stir pudding mix, pineapple with juice, marshmallows and nuts in a large bowl until well blended.
2. Gently stir in whipped topping.
3. Refrigerate one hour or until ready to serve.

Quick Cinnamon Rolls - No Yeast

These wonderful cinnamon rolls are on the table in an hour - no waiting for hours or overnight. They are simple and quick to put together.

Ingredients:

• 2 cups flour
• 2 tablespoons sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 3 tablespoons butter
• 3/4 cup milk

Filling

• 4 tablespoons butter
• 1 cup brown sugar or 1 cup white sugar
• 3 teaspoons cinnamon

Glaze

• 1/2 cup powdered sugar
• 1/4 cup milk

Directions:

1. For the filling, in a small bowl combine softened butter, brown sugar and cinnamon to form a crumbly mixture.
2. Sprinkle 1/2 of the mixture over the bottom of a 9x9 pan.
3. In a large bowl mix together flour, sugar, baking powder, and salt.
4. Cut in softened butter (sometimes your hands are the best tools).
5. Stir in milk to form a soft dough.
6. Roll out dough on a lightly floured into a rectangle about 1/4 inch thick.
7. Spread the remaining filling on the rolled out dough.
8. Roll up the rectangle, with a sharp knife slice into 18 small rolls (12 if you want them a little bigger).
9. Bake for 20-25 min at 400°F.
10. For glaze, combine powdered sugar and milk in a small bowl and stir until smooth.
11. Once rolls are finished, drizzle on glaze and serve warm.

Simply Sour Cream Chicken Enchiladas

Easy to assemble, deliciously creamy and a great choice for once-a-month cooking. And there is NO canned cream soup in my enchiladas
Ingredients:

• 1 lb chicken breast, diced
• 1 medium onion, chopped
• 1 tablespoon vegetable oil
• 8 flour tortillas, softened (8 inches each)
• 1 1/2 cups grated monterey jack cheese or 1 1/2 cups Mexican blend cheese, divided
• 1/4 cup butter
• 1/4 cup flour
• 1 (15 ounce) can chicken broth
• 1 cup sour cream
• 1 (4 ounce) can chopped green chilies

Directions:

1. In frypan, cook chicken and onion together in oil over medium-high heat until chicken is just done.
2. Divide cooked chicken evenly between 8 tortillas; add 1 1/2 tablespoons cheese to each tortilla.
3. Roll enchiladas and place seam-side down in 9x13" baking dish that has been lightly sprayed with no-stick cooking spray.
4. Melt butter in a medium saucepan; stir in flour to make a roux; stir and cook until bubbly; gradually whisk in chicken broth then bring to boiling, stirring frequently.
5. Remove from heat; stir in sour cream and green chiles; pour sauce evenly over enchiladas.
6. Top with remaining 3/4 cup cheese (baking dish may be double-wrapped and frozen at this point) and bake at 400F for 20 minutes until cheese is melted and sauce near edges of baking dish is bubbly.

Weight Watchers Parmesan Chicken Cutlets

This chicken tastes so great that it is great to have for dinner even when you're not on a diet.

Ingredients:

• 1/4 cup parmesan cheese, grated
• 2 tablespoons dried Italian seasoned breadcrumbs
• 1/8 teaspoon paprika
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 1/4 teaspoon fresh ground pepper
• 4 boneless skinless chicken breasts (about 1 pound)

Directions:

1. Preheat oven to 400 degrees.
2. In resealable plastic bag, combine cheese, crumbs and all seasonings; shake well.
3. Transfer mixture to plate; dip each chicken breast in cheese mixture, turning to coat all sides.
4. Arrange on nonstick baking sheet.
5. Bake until chicken is cooked through, 20-25 minutes.

Grilled Cabbage

Don't be surprised if even your kids like this grilled treat. It's easy to cook this alongside steaks or burgers on the grill, as long as you start the cabbage wedges first.

Ingredients:

• 1 head cabbage
• 4 teaspoons butter
• 4 slices bacon

Spice mix

• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 2 tablespoons grated parmesan cheese

Directions:

1. Cut cabbage into four wedges.
2. Place each wedge on a piece of doubled heavy-duty aluminum foil.
3. Spread cut sides with butter.
4. Mix spices together in a small container and sprinkle all of the mixture equally over each wedge.
5. Wrap bacon around each wedge.
6. Fold foil around cabbage, sealing each wedge tightly.
7. Grill cabbage, covered, over medium heat for 40 minutes or until the cabbage is tender, turning twice.