JANUARY 2025

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Bacon Mushroom Swiss Cheese Meatloaf

Ingredients:
1 pound ground beef
1/2 pound ground pork
1 cup breadcrumbs
1/2 cup milk
1/2 cup grated Parmesan cheese
1/2 cup finely chopped onions
1 cup finely chopped mushrooms
4 slices bacon, cooked and crumbled
1 cup shredded Swiss cheese
2 large eggs
1 tablespoon Worcestershire sauce
1 tablespoon ketchup
1 teaspoon garlic powder
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 cup ketchup (for topping)
 

Directions:
Preheat your oven to 375°F (190°C).
 

Prepare Ingredients:
In a skillet, cook the bacon until crispy, then crumble it.

Sauté the chopped onions and mushrooms in the same skillet until the mushrooms are

tender and the onions are translucent. Set aside to cool.
 

Mix Meatloaf:
In a large bowl, combine the ground beef, ground pork, breadcrumbs, milk, Parmesan cheese, cooked bacon, shredded Swiss cheese, sautéed onions, and mushrooms.

Add the eggs, Worcestershire sauce, ketchup, garlic powder, dried thyme, salt, and black pepper.

Mix everything together until well combined, but be careful not to overmix.
 

Shape and Bake:
Shape the meat mixture into a loaf and place it in a baking dish or on a lined baking sheet.

Spread the additional 1/2 cup of ketchup evenly over the top of the meatloaf.
 

Bake in the preheated oven for 60-70 minutes, or until the internal temperature reaches 160°F (71°C) and the meatloaf is cooked through.
 

Rest and Serve:
Allow the meatloaf to rest for 10 minutes before slicing.

This helps the juices redistribute and makes slicing easier.

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MERRY CHRISTMAS DECEMBER RECIPE #2

 

Baileys Chocolate Coffee Cake

Ingredients
For the Cake:
2 cups all-purpose flour
1 1/2 cups granulated sugar
3/4 cup unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 large eggs
1 cup buttermilk
1/2 cup vegetable oil
1 tsp vanilla extract
1 cup freshly brewed coffee (cooled)

For the Baileys Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1/3 cup Baileys Irish Cream
2 tbsp cocoa powder
1 tsp espresso powder

For Decoration: Chocolate drizzle Chocolate shavings Coffee beans

Instructions
1. Prepare the Cake Layers:
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.
In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
In another bowl, whisk eggs, buttermilk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients. Mix until just combined.
Slowly stir in the coffee (batter will be thin).
Divide the batter evenly between the prepared pans.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Let the cakes cool completely.
2. Make the Baileys Frosting:
Beat the butter until creamy.
Gradually add powdered sugar, cocoa powder, and espresso powder.
Mix in Baileys Irish Cream until the frosting is fluffy and spreadable.
3. Assemble the Cake:
Place one cake layer on a serving plate and spread a generous amount of frosting.
Add the second cake layer and frost the top and sides evenly.
Drizzle melted chocolate over the cake and decorate with chocolate shavings and coffee beans.
4. Serve:
Slice and serve with a glass of Baileys or a hot coffee for the ultimate indulgence.
 

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DECEMBER

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No Bake Preacher Cookies

Classic, easy-to-make no-bake cookies featuring oats, cocoa, and peanut butter for a rich, fudgy treat. Named for being a quick, last-minute dessert to serve surprise guests, these cookies are perfect for satisfying a sweet craving fast!

Ingredients:

1/2 cup unsalted butter
2 cups granulated sugar
1/2 cup milk
1/4 cup unsweetened cocoa powder
1/2 cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats
Pinch of salt
 

Directions:

In a medium saucepan, melt the butter over medium heat.

Add the sugar, milk, and cocoa powder, stirring until combined.
Bring the mixture to a rolling boil and allow it to boil for 1 minute without stirring,

then remove from heat.
Quickly stir in the peanut butter, vanilla extract, and a pinch of salt until smooth.

Add the oats and mix until fully combined.
Drop spoonful’s of the mixture onto a lined baking sheet,

shaping them into rounds if desired.
Let the cookies cool at room temperature until set, about 20-30 minutes.

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NOVEMBER

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Decadent Chewy Fruitcake Cookies

Ingredients:

1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped candied fruit
1 cup chopped nuts (pecans or walnuts)
1 cup raisins
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Directions:

Preheat oven to 350°F (175°C).

Line baking sheets with parchment paper.
In a large bowl, cream together the butter, granulated sugar,

and brown sugar until light and fluffy.
Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually blend into the creamed mixture.
Stir in the candied fruit, nuts, raisins, cinnamon, and nutmeg until evenly distributed.
Drop dough by rounded tablespoons onto the prepared baking sheets.
Bake for 10-12 minutes, or until edges are lightly browned.

Allow cookies to cool on the baking sheets for a few minutes before

transferring to wire racks to cool completely.
Servings: 36 cookies