Back to Basics — Meatloaf and Mashed Potatoes

As Americans unite and pull together during this time of crisis, we find
ourselves going back to basics in lots of areas, including food! With so many
families housebound, both parents and children, “comfort food” can play a
part in helping relieve the stress and increase relaxation. Meatloaf and
mashed potatoes are a great way to go—hearty, simple and sure to be a hit.

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Back to Basics — Meatloaf and Mashed Potatoes
SERVINGS
4
CHANGE SERVING SIZE
COOK TIME
55
PREP TIME
15
READY IN
1hour, 10 minutes

Ingredients

Instructions

  1. Set oven at 350 degrees
  2. In a large bowl, combine beef, panko or bread crumbs, onion, milk, egg, ketchup, Worcestershire sauce, herbs, salt and pepper.
  3. With a good sized spoon, mix gently until well combined, without over-handling it, which toughens the meat.
  4. Place the meat mixture in loaf pan.
  5. Combine ketchup, wine vinegar, brown sugar and spread over the top of meatloaf.
  6. Bake uncovered for about 55 minutes or until internal temp reaches 160 degrees.
  7. For those who like the ketchup topping to be a little browned and crispy, put under the broiler, turning it around every few seconds, for about 3-5 minutes
  8. Serve with a scoop of your favorite mashed potatoes!

The World’s Best Sticky Buns

Nothing delights the Sisters more than warm, gooey sticky buns straight out of the oven on a Sunday morning. This year, we had the wonderful opportunity to offer baked goods to our community for Easter morning. We spent a good part of the weekend preparing over 50 pans of sticky buns. This year, I came up with a new recipe that we all decided was probably the very best sticky buns we have ever eaten. The comments back to us confirmed this was true. Even though I’d like to keep this recipe a secret, I thought we’d share it with you.

You won’t regret surprising your loved ones with these wonderfully fluffy and sinfully delicious breakfast treats! They are wonderful to eat year ’round!

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The World's Best Sticky Buns
SERVINGS
24sticky buns
CHANGE SERVING SIZE
sticky buns
COOK TIME
2hrs
PREP TIME
30mins
READY IN
2 hrs30 mins

Ingredients

Instructions

For the Dough:
  1. Dissolve yeast in very warm water and let sit for 5 mins
  2. Add ingredients in order listed above.
  3. Add flour (dough will be slightly sticky, but should pull away from side of bowl).
  4. Mix together the yeast dough, cover and let rise, until doubled in size in a warm, draft free place (approx.1 - 1 1/2 hrs) or overnight, covered, in the refrigerator)
Assemble:
  1. For the filling: Mix together melted butter, brown sugar, honey and cinnamon. Divide in half, setting aside half the caramel for the filling.
  2. Using three 9-inch cake pans that have been sprayed with Pam, equally divide the rest of the caramel topping over the bottom of the pans. Scatter the pecans or walnuts over the caramel mixture and set aside.
  3. Dust your work surface with flour. Divide the dough in thirds. Roll out the dough to a ⅛ -inch thick rectangle (around 20 inches long). As you roll out the dough, make sure there is enough flour to prevent it from sticking to the work surface
  4. Divide the remaining caramel mixture into thirds and evenly spread it over the rolled out dough leaving 1 inch around the edge of the dough without the filling.
  5. Starting with the long side, roll the dough into a log. Roll it over until the seam is underneath. Pinch the seam together with your fingers
  6. Using a sharp knife, cut the log into 1 ½ -2 inch rolls.. Arrange the rolls over the nuts in the prepared pan, so that the swirled cut edge is facing upward.
  7. Repeat with the rest of the dough and filling.
  8. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and becoming bubbly.
  9. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
  10. Preheat the oven to 350 F and bake for roughly 35- 40 minutes, or until golden brown and firm in the center.
  11. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. Enjoy warm!