Fridge Tips Entries

Mama’s Bacon Meatloaf
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IngredientsIngredients

  • 1 cup whole milk
  • 6 slices white bread
  • 2 lbs ground beef
  • 1 cup Parmesan cheese
  • 1 tsp salt
  • Black pepper
  • 1 3 cup flat-leaf parsley, minced
  • 4 eggs, beaten
  • 12 slices thin bacon
  • 2 tbsp Worcestershire sauce
  • 1½ cups ketchup
  • ⅓ cup brown sugar
  • 1 tsp dry mustard
  • 1 tsp Tabasco® Original Red Sauce

DirectionsDirections

Preheat the oven to 350° F. Line the bottom of the broiler pan with foil for easy cleanup. Pour the milk over the bread, allowing it to soak in for several minutes. Place the ground beef, milk-soaked bread, Parmesan cheese, salt, pepper, and parsley in a large mixing bowl. Pour in beaten eggs. With clean hands, mix the ingredients until combined. Form the mixture into a loaf shape on the broiler pan. Lay bacon slices over the top, tucking ends under the meatloaf. To make the sauce, combine ketchup, brown sugar, mustard, and hot sauce in a mixing bowl. Spread ⅓ of the mixture over the top of the bacon. Bake for 45 minutes. Remove from the oven and spread ⅓ of the sauce over the top. Return to the oven and bake for 15 additional minutes. Slice and serve with the remaining sauce.
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Slow Cooker Creamed Corn
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IngredientsIngredients

  • 2½ lbs frozen corn kernels
  • 1 cup heavy cream
  • 8 oz cream cheese, softened
  • ½ cup Parmesan cheese, grated
  • 6 tbsp unsalted butter, softened
  • 1 tbsp sugar
  • Salt and pepper
  • ½ tsp chili powder

DirectionsDirections

Whisk together cream, cream cheese, and butter in a slow cooker until mostly smooth. Stir in corn, Parmesan cheese, and sugar. Season with salt and pepper. Cover slow cooker and cook on low for 4-5 hours or until the mixture is smooth and creamy and corn is tender-crisp, stirring occasionally. Top with Parmesan cheese and chili powder. Serve hot.
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Southern Style Mac & Cheese
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IngredientsIngredients

  • 16 oz box elbow macaroni
  • 4 cups sharp cheddar cheese, shredded
  • 2 cups milk
  • 4 eggs, beaten
  • ¼ cup butter
  • 4 oz cream cheese
  • Salt and pepper

DirectionsDirections

Prepare macaroni according to package instructions. Drain and return to the pot. Add milk, eggs, butter, cream cheese, and 3 cups of cheddar cheese. Combine. Add salt and pepper to taste. Pour into a greased 9x13–inch casserole dish. Top with the remaining cheddar cheese. Bake at 400° F for 30 minutes.
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Eggnog Cookies
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IngredientsIngredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup eggnog
  • 1 egg, beaten
  • 3¾ cups flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tsp nutmeg, divided use
  • 1½ cups powdered sugar
  • ¼ to ½ cup eggnog
  • 1 tsp light Karo® Syrup

DirectionsDirections

Mix butter and sugar. Add eggnog and egg and stir. In a separate bowl, combine flour, baking powder, baking soda, salt, and ½ teaspoon of nutmeg. Add to the butter mixture and stir. Chill for at least one hour. Drop by teaspoonfuls onto a greased baking sheet. Bake at 350° F for 8-10 minutes. After removing the cookies from the oven, press each cookie with the bottom of a greased flat-bottom glass to flatten a bit. Cool on a rack. For the frosting, mix powdered sugar, eggnog, and syrup. Frost the cookies and sprinkle with remaining nutmeg.
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Cheesecake Cookies
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IngredientsIngredients

  • 8 oz cream cheese
  • ½ cup butter
  • 1¼ cups granulated sugar
  • 2 eggs
  • 1 tsp vanilla
  • 2½ cups flour
  • 2 tsp baking powder
  • ½ tsp salt
  • Powdered sugar

DirectionsDirections

Preheat the oven to 350° F. Beat cream cheese and butter together with a mixer at high speed until fluffy and smooth. Add sugar to the butter mixture and beat until fluffy. Beat in the eggs and vanilla. In a separate, medium-sized bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture and stir just until mixed. Do not overmix. Spray a baking sheet with nonstick spray. Drop by rounded tablespoons onto the prepared baking sheets. Bake for 10-11 minutes. Cookies should be light in color, not browned, and just starting to brown on the bottom. Let cookies cool. Once cookies are cool, sprinkle powdered sugar on top.
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Peanut Butter Cup Cookies
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IngredientsIngredients

  • 1 can of refrigerated peanut butter cookie dough
  • 12 miniature chocolate-covered peanut butter cup candies, unwrapped

DirectionsDirections

Heat the oven to 350° F. Place a paper baking cup in each of 12 regular-sized muffin cups. For each cookie, shape 2 tablespoons of cookie dough around 1 peanut butter cup candy. Shape into a ball. Place in a muffin cup. Bake 18-22 minutes or until golden brown. (Centers of cookies will sink slightly.) Cool about 5 minutes. Remove from the pan to a cooling rack. Cool 15 minutes more. Remove paper baking cups from cookies.
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Double Chocolate Chip Cookies
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IngredientsIngredients

  • 10 tbsp unsalted butter, softened (1 stick plus 2 tbsp)
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1½ tsp vanilla
  • 1 cup all-purpose flour
  • ⅔ cup cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1¼ cups semi-sweet or dark chocolate chips

DirectionsDirections

In a large bowl using a stand or hand-held mixer, cream the butter, brown sugar, and granulated sugar on medium speed until fluffy, about 2 minutes. Add the egg and vanilla and continue mixing until combined, about 30 seconds. Turn off the mixer and scrape down the sides of the bowl. Slowly add the flour, cocoa, baking soda, and salt, mixing on low speed until incorporated. Turn off the electric mixer and fold in the chocolate chips. Form dough into 3-tablespoon balls and place 2 inches apart on a greased baking sheet. Cover with cling film and chill in the refrigerator for at least 2 hours. While cookies are chilling, preheat the oven to 350° F. Bake cookies for 10-12 minutes until the tops are set.
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Red Crinkle Cookies
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IngredientsIngredients

  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 tsp vanilla
  • 1 egg, at room temperature
  • 10 drops red food coloring
  • 1½ cups all-purpose flour
  • ⅛ tsp salt
  • ¼ tsp baking powder
  • ⅛ tsp baking soda
  • 1 tbsp unsweetened cocoa powder
  • ¼ cup powdered sugar

DirectionsDirections

Preheat the oven to 350° F. Line the baking sheet with parchment paper or a silicone mat and set aside. Add the butter and sugar to the bowl of a stand mixer. Cream until light and fluffy. Add the vanilla and egg. Mix well. Add red food coloring and mix. Sift together the flour, salt, baking powder, baking soda, and cocoa powder. Add to the mixture, stirring until just combined. Measure out 1 tablespoonful portions and roll into balls. Shake the powdered sugar into a bowl and roll the balls into it, coating evenly. Place balls onto the baking sheet and bake for 8-10 minutes. Let cool for 5 minutes.
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Butterfinger Cookies
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IngredientsIngredients

  • 1¾ cups all-purpose flour
  • ¾ tsp baking soda
  • ¼ tsp salt
  • ¾ cup granulated sugar
  • ½ cup salted butter, softened
  • 2 large eggs, at room temperature
  • ½ tsp vanilla
  • 8 fun-sized Butterfinger® candy bars, chopped

DirectionsDirections

Preheat the oven to 375° F. Combine flour, baking soda, and salt in a small bowl and set aside. With an electric mixer, beat sugar and butter until creamy. Beat in the eggs and vanilla until just combined. Gradually beat in the flour mixture. Fold in Butterfinger® pieces by hand. Drop by slightly rounded tablespoonfuls onto an ungreased baking sheet. Bake for 10-12 minutes or until lightly browned.
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Lemon Cheesecake Cookies
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IngredientsIngredients

  • ½ cup butter, softened
  • ¼ cup cream cheese, softened
  • 1 cup granulated sugar
  • 1 large egg
  • ½ tsp vanilla
  • 2½ cups all-purpose flour
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • ¼ tsp salt
  • 2 tbsp lemon zest
  • 3 tbsp lemon juice
  • 1½ tbsp water
  • ¾ cup powdered sugar

DirectionsDirections

Preheat the oven to 350° F. Combine butter and cream cheese in a bowl with a mixer for 1 minute. Add sugar, egg, and vanilla extract and continue to beat on medium to high speed until light and fluffy, about 5-7 minutes. Add half the flour, all the cornstarch, baking soda, salt, and lemon zest. Add the lemon juice and the remaining flour. Mix to combine until the dough starts to form a ball. Add a little more flour, if needed, for ball formation. Cover and refrigerate the dough at least 2-3 hours or overnight. Prepare a baking sheet with cooking spray. Scoop about 1½ tablespoon cookie dough. Roll into a ball and place it on a baking sheet. Bake for 8-10 minutes. Remove cookies from the oven, and while still hot, slightly press down. Allow cookies to cool completely. Combine powdered sugar and water together in a small bowl. Whisk until ingredients are combined with no lumps. Drizzle on top of cookies and allow to harden.
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