BMC (Bacon Cheese Meatloaf)

 

BCM Bacon Cheese Meatloaf

1¾ lb. ground beef

2 eggs

1 pkg. onion soup mix

5 oz. marinated mushrooms, drained and chopped

2 slices white bread, torn into small pieces

1 tsp. each: paprika, pepper, basil, chili powder, onion powder, garlic salt

3 slices bacon, halved

4 oz. Velveeta cheese

 

Combine all ingredients except bacon and cheese and mix well.  Place into a loaf in lightly greased pan.  Create an indent down the center of the loaf. Cut Velveeta into three rectangular chunks and place in the indent. Work the meat loaf around the cheese.  Place the strips of bacon over the top of the loaf.  Cook in 350º oven for about an hour, maybe a little more.  Let cool slightly before serving.

 

 

 

© Crackerberries 2021

Cream Puffs

 

Cream Puffs

 

½ cup butter (1 stick)

1 cup water

4 eggs

1 cup flour

¼ tsp. salt

 

Bring one cup water to boil.  Add butter and stir to melt.  Add flour and salt all at once.  Stir vigorously until mixture is smooth and forms a ball in pan.  Cool slightly (about 2 minutes) and add eggs, one at a time, stirring briskly after each one. Using pastry bag, twirl dough into 12 puffs on lightly greased cookie sheet.  Bake 450º for 15 minutes, then turn down to 325º and cook an additional 20-25 minutes, until golden brown.

 

Fill with pudding or whipped cream and top with mocha chocolate frosting.

 

 

Chocolate Mocha Frosting

 

6 tbsps. Cocoa

6 tbsps. HOT coffee

6 tbsps. Butter

1 tbsp. Baileys Irish Cream (secret ingredient because I was out of vanilla extract)

3 cups (or so) confectioners’ sugar

 

Combine cocoa and coffee, add butter and Bailey’s, beat until smooth.  Add sugar gradually until of spreading consistency.

 

© Crackerberries 2021