Monday, September 29, 2014

Old Fashioned Meatloaf

One of our families favorite meals is Meatloaf with Mac N Cheese or Mashed Potatoes, a green vegetable and a salad. We love the leftovers just as much the next day when we make meatloaf sandwiches. I put Meatloaf on our menu quiet a bite in the fall and winter and sometimes in the summer. I have often times been asked by some of you for my meatloaf recipe. I looked back on my recipe box and I realized that I had never posted the recipe for the meatloaf. I am happy to share the Meatloaf recipe with all of you today and hope you enjoy it as much as we do.

Old Fashioned Meatloaf

Old Fashioned Meatloaf
Miz Helen's Kitchen
1 pound ground chuck
1 medium yellow onion, chopped
1 medium green bell pepper, seeded and chopped
1/2 cup oatmeal or bread crumbs
1 tablespoon parsley
1 tablespoon basil
1 teaspoon garlic salt
1 teaspoon salt
1 teaspoon black pepper
1 egg, slightly beaten
2 tablespoons ketchup
2 tablespoons Worcestershire Sauce
3 to 4 slices of thick sliced bacon
The Sauce
1/2 cup brown sugar
1/2 cup ketchup
3 tablespoons apple cider vinegar
dash hot sauce (to taste)
Mix all the ingredients for the loaf until completely mixed. Form into a loaf and place on a baking rack on a baking sheet.
Mix all the ingredients for the sauce and set aside.
Cook uncovered in the oven at 350 for 1 hour, remove from the oven and cover with the sauce and add the bacon.
Put back in the oven and continue to cook for 30 minutes until bacon is brown and crisp.
Let the meatloaf set for at least 10 minutes before slicing.

Serve the sauce on the side.
This Meatloaf can be frozen for up to three months.  It is great the next day with sandwiches.
Print Recipe

The Recipe Has Been Doubled For These Photo's

 Cook The Meatloaf

Finish The Cooking Time With The Bacon On Top

Let The Meatloaf Rest Before Slicing

Slice The Meatloaf


Thanks so much for stopping by today, we always look forward to your visits. Hope you have a great week and come back to see us real soon! I'm off to the kitchen to have some Meatloaf.
Peace and Joy

Saturday, September 27, 2014

Whats For Dinner Next Week 9-28-14

The pumpkins are out and the beautiful winter squash are calling my name for wonderful fall creations. I just love the farmers market in the fall with all the goodness of the fall harvest. In the fall we get to plan our menus around sports activities, fall festivals, and the seasonal food that is available. Now is a great time to start planning your meals, before the holiday rush really gets started. If you need any idea's I have 4 years of Meal Plans with Recipes at Whats For Dinner Next Week: The Menu.



Tossed Green Salad

Left Over
Caramel Apple Blondie Pie


Italian Tossed Green Salad

Ladies Church Luncheon


Crisp Fall Green Salad with Fresh Apples
Left Over

College Football Game Day
Slow Cooker Apple Pudding Cake at The Kitchen Is My Playground

Get Your Chili Bowls Ready

5th Annual

Texas Star Chili Cook Off
Starts October 1, 2014 to October 31, 2014 
Go To This Link to Check Out The Details
Hope that you are enjoying this wonderful fall weather right now. Thanks so much for stopping by to spend some time with us, I always look forward to your visits. Hope you have a fantastic week and happy meal planning!
Peace and Joy

Wednesday, September 24, 2014

Full Plate Thursday 9-25-14

Full Plate Thursday Where The Greatest Cooks On The Planet Gather

Happy Fall Ya'll
Here come the pumpkins, root vegetables, and lots of festivals. Don't you just love fall, there is such a cozy feeling as we begin to enjoy all the warm hues of natures colors and the nice comfort foods of the fall. What say's fall better than a fresh loaf of bread baking in the oven and that is what I am sharing with you today. We are having so much fun getting the final touches on all our fall decorating and are very excited to see you today. I can't wait to see all the wonderful fall food that you are bringing to share today, so lets get it on the table!

Big Announcement

Get Your Chili Bowls Ready

5th Annual

Texas Star Chili Cook Off
Starts October 1, 2014 to October 31, 2014

Go To This Link to Check Out The Details

This Is Your Favorite Plate From Last Week
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This Is How I Filled My Plate Last Week
Morning Snack
Afternoon Snack
Kids Corner

If Your Recipe Is Featured Today Please Take The Red Plate Home
The Code Is On The Side Bar

Background Story For Full Plate Thursday
When we were young and just starting out in life sometimes we did not have a lot of money. Most of our friends were having to stretch the dollars at the end of the month just like us. My girlfriends and I decided that we would pool our food for some of the evening meals right before payday... the last week of the month. I have some of the fondest memories from those days. We would all bring our food together and we had some great food and great fellowship. We would get the food on the table and everything ready, someone would bless the food and then the hostess would say "come fill your plate".

If You Are Here For The First Time Please Take The Time To Read
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Thank You So Much For Coming Today and Come Back Soon!

Monday, September 22, 2014

Chicken Spaghetti

Chicken Spaghetti at our Cottage is like pure comfort food. This is a recipe that has been in our family for a very long time and has been added to through the years to come to the delicious creation that will be a hit with any family. This Chicken Spaghetti, has gone to church dinners, sports events, community cover dish and our family gatherings. This recipe is great to bring out of the freezer and heat up for a busy day that will fill your family with comfort for the evening. Chicken Spaghetti a creamy cheese covered chicken and spaghetti that is just packed with flavor, a all time classic family favorite!

Chicken Spaghetti

Chicken Spaghetti at Miz Helen's Country Cottage

Chicken Spaghetti
Miz Helen's Kitchen
Serves 8 to 12
3 cups cooked chicken, cubed or shredded
1 pound spaghetti, broken into 4 inch pieces
1 yellow onion, chopped
1 green bell pepper, chopped
1 cup diced pimentos with juice
2 cups chicken broth, heated
2  11 ounce cans cream of mushroom soup
2 1/2 cups shredded cheese, (of your choice) I use sharp cheddar
1 teaspoon black pepper
1/8 teaspoon cayenne pepper
In a very large mixing bowl mix the mushroom soup and cheese.
Cook the spaghetti according to package directions. Drain the spaghetti well.
Pour the hot drained spaghetti on to the mushroom soup and 2 cups cheese, toss until the cheese is melted.
Add the chopped,chicken, onions, bell pepper, pimentos, and seasons, toss well, until all the ingredients are incorporated. Add the hot chicken broth and mix well.
Pour the spaghetti mix into a 9X13 baking dish and sprinkle with 1/2 cup of the cheese.
Bake at 350 degrees for 30 to 45 minutes until the center is bubbling.
Let the dish rest for at least 15 minutes before serving.
This dish can be frozen up to 3 months.
Mix The Spaghetti With The Soup and Cheese

Chicken Spaghetti at Miz Helen's Country Cottage

Add The Chicken and Veggies

Chicken Spaghetti at Miz Helen's Country Cottage

Ready To Bake

Chicken Spaghetti at Miz Helen's Country Cottage

Bake and Let Set

Chicken Spaghetti at Miz Helen's Country Cottage

Ready To Serve

Chicken Spaghetti at Miz Helen's Country Cottage

Let's Eat!

Chicken Spaghetti at Miz Helen's Country Cottage


Good food, good friends, that's the very best!  Thanks so much for stopping by to spend some time with us today, I always look forward to your visits! Hope you have a fantastic week and come back to see us real soon!
Peace and Joy

Sunday, September 21, 2014

Herb Garlic Bread

Herb Garlic Bread is a very flavorful bread with a crusty outside and a wonderful soft texture on the inside. It is great to serve with any meal and to use as a base for any appetizer topper. There is nothing better than walking into the door and smelling that wonderful smell of homemade bread baking in the oven. I just love to tap that bread on the crust and hear that sound and know that it will have that crusty crunchy bite. We just love this bread and I sure hope that you will too.

Herb Garlic Bread

Herb Garlic Bread
Miz Helen's Kitchen
Makes 2 Loaves
2 packages active Dry Yeast
2 1/2 cups warm water
2 cloves garlic, minced
1 tablespoon rosemary, chopped fine
1 tablespoon thyme, chopped fine
1 teaspoon salt
1 teaspoon garlic salt
1 tablespoon butter, melted
7 cups flour
1/4 cup corn meal
1 egg white plus 1 tablespoon water
Mince the garlic and add it to the butter. In a sauce pan or the micro wave melt the butter with the garlic. Set the butter and garlic aside to cool.
Pour hot water into your mixing bowl to heat it. After the bowl is warm, dry it well.
Pour 2 1/2 cups warm water into your warm mixing bowl and sprinkle the yeast on top, until it proofs.
Add the cooled butter and garlic.
Add all the herbs and seasons to the flour and mix well.
Begin adding the flour and herb mix one cup at a time to the yeast and butter, mixing after each addition.
After all the flour and herbs has been added mix with a dough hook for 3 minutes.
Place in a well greased bowl and cover with a clean cloth. Allow to rise in a warm place for about 1 hour.
Punch down and divide into 2 loaves, and then roll each loaf tight.
Sprinkle the cornmeal on the baking sheet. I use a baking stone, but any baking sheet will work.
Cover the loaves and let rise in a warm place for about 1 hour.
With a sharp knife make diagonal cuts on the top of each loaf.
Bake 450 degrees for 25 minutes, remove and brush with the egg white and water wash, return to the oven and bake for 5 more minutes.
Cool on a rack before slicing, well if you can.
Start With A Trip To The Herb Garden To Gather Herbs

Mix The Flour and The Herbs

Set The Dough

Let Rise For One Hour

Cornmeal On The Baking Stone

Divide The Dough and Let Rise One Hour

Bake and Cool

Ready To Slice and Serve

Slice and Serve


It is a very special thing to break bread with a friend and I am so glad that you were able to stop by today so we could break bread together. Hope you enjoy the Herb Garlic Bread and don't forget the loaf that I have made just for you.Hope you have a great week and come back to see us real soon!
Peace and Joy

Saturday, September 20, 2014

What's For Dinner Next Week 9-21-14

I am so glad you got here this morning in time to take a walk with me. I love walking along the country roads in the fall of the year and watching the change of the season beginning to happen. I am very excited to have some great peppers from the last of the garden and farmers market this week to make a great dish for the Sunday menu this week. Meal planning always helps me be able to use the fresh vegetables and fruits that are in season and so delicious. I have some really great Butternut Squash that we will be using real soon. What are some of the fall dishes that you like to create?


Baked Tortillas
Mexican Bread Pudding

Left Over
Buttermilk Pie

Full Plate Thursday

Date Night
Out With Friends
Wa Hoo!

I sure am glad you stopped by to share some time with me today, I love having a friend to take a walk with on a beautiful fall morning. Be sure and let me know what is on your Menu this week, I would love to share it with you. Hope you have a great week and come back to see us real soon!
Peace and Joy
Miz Helen
This Post Is Linked To These Great Parties
Strut Your Stuff Saturday
Weekend Potluck
Menu Plan Monday