Gail's Recipe Station

Meatloaf Cupcakes (TNT) Ingredients: 1 pound ground beef 1 cup crushed saltine crackers 1/2 cup chopped onion 1/2 cup chopped green bell pepper 1/3 cup milk 1 egg 1 tablespoon Worcestershire sauce 2 cloves garlic, chopped 1 teaspoon ground black pepper 1 teaspoon seasoned salt 1/2 cup ketchup 1/2 cup brown sugar 4 cups mashed potatoes 1 cup shredded Cheddar cheese Directions: Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl. Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin. Fill muffin cups with beef mixture, leaving 1/2-inch space on the top. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160

Mini Caramel Rolls Recipe (TNT) Prep: 20 min. Bake: 15 min. Yield : 12 servings Ingredients 1/3 cup packed brown sugar 1/3 cup butter, cubed 2 tablespoons light corn syrup 1-1/2 teaspoons 2% milk 1 tube (8 ounces) refrigerated crescent rolls 2 teaspoons sugar 1/2 teaspoon ground cinnamon Directions Preheat oven to 375°. In a small saucepan, combine brown sugar, butter, corn syrup and milk; cook and stir over medium heat until blended. Pour into a greased 9-in. pie plate. Separate crescent dough into four rectangles; gently press perforations to seal. In a small bowl, mix sugar and cinnamon; sprinkle evenly over rectangles. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Cut each roll into nine slices; place in prepared dish, cut side down. Bake 15-18 minutes or until golden brown. Cool 1 minute before inverting onto a serving plate. Yield: 12 servings. Gail's Notes:   I got this recipe from my recent issue of Ta

Texas-Style Cinnamon French Toast for 2 (TNT) Yield: Serves 2 to 4 Bon Appétit | July 1995 by Veronica Betancourt: Antioch, California Ingredients 3 eggs 6 tablespoons half and half 1 tablespoon sugar 3 teaspoons ground cinnamon 1/4 teaspoon vanilla extract 4 3/4-inch-thick slices soft-crusted French bread or egg bread 2 tablespoons (1/4 stick) butter 1/4 cup powdered sugar Warm maple syrup (optional) Preparation Beat eggs, half and half, sugar, 2 teaspoons cinnamon and vanilla extract in 13x9x2-inch glass baking dish to blend. Add bread and turn to coat. Cover and chill until bread absorbs egg mixture, at least 30 minutes and up to 1 day. Melt butter in heavy large skillet over medium heat. Add bread and cook until golden and cooked through, about 3 minutes per side. Transfer to plates. Combine powdered sugar with remaining 1 teaspoon cinnamon and sift over toast. Serve with maple syrup, if desired. Gail's notes: I wouldn't (and didn'

Gail's Favorite Stuffed Peppers (TNT) Enjoy your dinner with peppers that are stuffed with ground beef and baked to perfection!  Prep Time 15 min/Total Time 55 min/Servings 4 4 large bell peppers (any color) 1 lb lean (at least 80%) ground beef 2 tablespoons chopped onion 1 cup cooked rice 1 teaspoon salt 1 clove garlic, finely chopped 1 can (15 oz) Muir Glen™ organic tomato sauce 3/4 cup shredded mozzarella cheese (3 oz) Cut thin slice from stem end of each bell pepper to remove top of pepper. Remove seeds and membranes; rinse peppers. If necessary, cut thin slice from bottom of each pepper so they stand up straight. In 4-quart Dutch oven, add enough water to cover peppers. Heat to boiling; add peppers. Cook about 2 minutes; drain. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in rice, salt, garlic and 1 cup of the tomato sauce; cook until hot. Heat