BLUEBERRY Scones - Super Moist Sour Cream Scones - 24 Breakfast Recipes

The words Moist and Scones are rarely used together. Generally at least for me, scones tend to be dry and crumble too easy.

These are different.

The sweetened muffins have a couple of secret ingredients, but the moistness will come from the extra fat in the sour cream. Adds a delicious tang and helps prevent the crumbly problem.

My second secret ingredient adds a slight nutty extra making these about as delicious as possible. I also like to use mini chocolate chips that give that LOADED TO THE MAX look with Blueberries in every bite!

And the extra step of Adding a coating of lemon juice and sugar to the berries before they are mixed with the dough gives everything that extra sweet AMAZING pop that makes this such a real winner for a fancy breakfast, and a stand out dish for a "pass a plate" PotLuck, family occasion and a wonderful breakfast standout for a catered affair!

OK... Here's what I Did...

Sour Cream
BLUEBERRY Scones
Makes 24-32 (2-Bite) Scones

Ingredients

• 1 Pint Fresh Blueberries (Can use Frozen)
• Zest and Juice of 1 Medium Lemon
• 1/2 Cup Sugar
• 1 - 3/4 Cups Flour
• 1/4 Cup Almond Meal (can substitute another 1/4 Cup flour)
• 2 TBS Sugar
• 3 TBS Packed Brown Sugar
• 1 tsp Baking Powder
• pinch Baking Soda
• Zest of 1 additional Medium Lemon
• 1 tsp Salt
• 6 TBS Butter, VERY COLD and cut into small cubes
• 3/4 Cup Sour Cream
• 1 Large Egg
• 1 tsp Vanilla
• 2 TBS Melted Butter
• 1/4 Cup Sugar

Cooking Directions

1. In a small bowl, mix together the Blueberries, Sugar and Lemon zest and Juice.  Allow this to sit for an hour, stirring occasionally.
2. Preheat oven to 400 degrees
3. Mix flour, almond meal, both sugars, baking powder and soda, orange zest and salt.
4. Add flour mix to the bowl of a food processor. Add the COLD Butter one cube at a time with the processor running. Continue to process until the mix forms into tiny beads.
5. In a large bowl, whisk together the Sour Cream, Egg, and Vanilla.
6. BY HAND, do not add to the food processor as that would cause tough scones... By hand add the flour mix to the wet ingredients and mix until just blended. do not over mix.
7. Fold in the Sugary Blueberries.
8. Turn out onto a lightly floured surface. Form into 4 flat 3 inch circles and slice into 8 pie shaped pieces.... Or 4 smaller disc, each cut into 6-8 pie shaped slices, 24-32 two bite pieces
9. Transfer to a parchment paper lined cookie sheet, pieces separated by about an inch so they are not touching. Bake for 15-17 minutes until top just begins to brown on the edges
10. Remove from oven and let rest for 5 minutes. While the scones are still warm, brush with the melted butter and then sprinkle additional sugar on the top
11. Best served warm with a nice hot cup of coffee, but tastes great room temperature. If not served immediately, store in air tight container.... And ENJOY!!!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Mini BANANA MUFFINS - Sour Cream Moist and Extra WAL-Nutty - 52 Church PotLuck Breakfast Recipes

OH BOY!!! BANANA MUFFINS!!!

And tiny enough you can just grab and pop in your mouth on the go or relax with a cup of coffee and visit.  Add a little fruit garnish (like grapes and simple orange slices) and you have a treat platter worthy of any PotLuck occasion or pass a plate event.

This recipe features a super moist addition, the Sour Cream adds such an interesting layer of flavor on top of the EXTRA Nutty Walnuts makes this something special.

This is the recipe clients and friends remember.  Perfect for a simple breakfast catering event.


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

Mini BANANA MUFFINS -
Sour Cream Moist and Extra WAL-Nutty

Ingredients

2-1/2 cups all-purpose flour
3/4 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1-1/2 sticks (3/4 cup) unsalted butter, softened to room temperature
1 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 tsp Vanilla
3 large eggs
3 mashed ripe bananas (just a bit less than a packed cup and a half)
1/2 cup Greek Yogurt or Sour Cream
1-1/2 cups chopped walnuts

Cooking Instructions:

• Pre heat oven to 350 degrees
• In a stand mixer, add Bananas, Greek Yogurt and start the mixer.
• Add sugars, salt, baking powder, baking soda, Vanilla and eggs
• Add flour 1/2 cup at a time
• Add Walnuts if you like (I do)
• Last step, add butter in chunks.  DO NOT OVER MIX, chunks should be a little visible in the batter 
• Pour into prepared mini muffin molds (non-stick cooking spray).  Fill about 3/4 of the way
• Bake for 20 minutes or until the internal temperature reaches 185 degrees and edges just start to toast.
• Serve Warm out of the oven or room temperature with fruit and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

White Bean Chicken Chili - Crock Pot Easy - 52 Soups and Stews

OH BOY CHILI!!!

Rich Thick Gravy... All made EASY AND FAST (to put together, I make mine in a Crock Pot, Hours of no work cooking after minutes of can opening).

Everything made easy with Rotisserie Chicken, a few cans of beans and Some diced vegetables.  This is a real winner for an alternative to the red burger chili.

One of my most popular recipes!  Great for a Chili Feed!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

White Bean Chicken Chili - Crock Pot Easy

Ingredients

• 1 Pre-cooked, pre-seasoned Rotisserie Chicken, de-boned and meat diced to bite size bits, about 1-1/2 pounds, 3-4 Cups
• 4 TBS Butter (or 2 TBS Olive Oil)
• 1 Medium Onion
• 4 Large Garlic Cloves, skinned, smashed and minced
• 2 Medium Jalapeno Peppers, Seeds and white membrane removed, minced fine
• 2 TBS Italian Herbs (I used an Herbes de Provence Mix, can use Basil, Rosemary, Dill or your favorite)
• 2 tsp Ground Cumin
• 2 Cans (15 Ounces) White Kidney Beans (Cannellini Beans), rinsed and drained
• 1 EXTRA Can White Kidney Beans (Cannellini Beans), rinsed and drained
• 3 Cups Chicken Stock (store bought or make your own with the bones of the Rotisserie Chicken)
• PLUS 1/2 Cup Additional Chicken Stock
• FOR THE THICKENING ROUX... 4 TBS Butter
• FOR THE THICKENING ROUX... 4 TBS Flour
• FOR GARNISH 1 Cup Shredded Monterrey Jack Cheese
• FOR GARNISH 1 Cup Sour Cream
• FOR GARNISH Diced Green Onions
• FOR GARNISH Diced Cooked Bacon Bits
• FOR GARNISH Cheese-Its (or Fritos, but Cheese-its would be better)

Cooking Directions

1. In a large Saute Pan, melt butter over medium high heat. Add Onion and saute for about 5 minutes, until Onion becomes soft and translucent.
2. Add Garlic and Jalapeno and saute an additional 1 minute.
3. Meanwhile, in a large 5 quart Crock Pot, Combine 3 Cups Chicken Stock, 2 cans (drained and rinsed) Cannelloni Beans, Herbs and Cumin. Set on High (4 Hour) setting... Longer slower lower setting if you have the time.
4. Put 1/2 additional Cup Chicken Stock plus 1 additional can drained and rinsed Cannelloni Beans into a food processor and pulse until it forms a thick paste.
5. Transfer Bean paste plus Sauteed vegetables to the Crock Pot, stir to combine and close the lid for 4-8 hours.
6. If you like a thick gravy (I do), Add a ROUX... a half hour before ready to serve, in a small saute pan, melt 4 TBS Butter over low to medium heat. Add 4 TBS Flour (One TBS at a time) and slowly whisk for about 5 minutes until the buttery mixture begins to smell nutty. Be careful to do this over low heat. If the flour burns you need to start over. When the smell hits and the Roux becomes darker, add to the crock pot and stir to mix. Gravy will thicken up.
7. Serve HOT from the Crock pot. Garnish (or offer bowls of condiments so guests can personalize their Chili and ENJOY

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So,  I am pleased to list this as one of my Growing list of  "52 Recipes for Soup, Chili or Chowder" (Now more than 52 and still growing)

Soup from Scratch is one of the great kitchen joys.  The house smells amazing and the soup warms to the bone.  From broth to chowder, vegetarian to loaded up chili... Even a great idea for a party (love the Potato Soup Bar idea).  Come take a look, sure to have something you might like to try.  All recipes have been tested and WORK!

*************************************************************************

So, I am pleased to add this as one of my growing list of "52 Uses For a Rotisserie Chicken"  (Now close to 100!)

MUCH more than a chicken sandwich.  From Scratch Pizza to Chinese Take Out recipes, Lots of Soups and Chili... Appetizers to Main Courses (Still can't find a dessert, but I am looking).  More than enough ideas for that store bought bird to shine with just a little extra work.  All recipes have been tested and WORK!

*************************************************************************

So,  I am pleased to list this as one of my Growing list of "52 Ways to Cook SLOW COOKER-CROCK POT Easy Recipes"!!!

From meat dishes (Like an AMAZING Root Beer Pulled Pork that will feed a small army), to kitchen staples (FREE Gallon of Chicken Stock anyone?) to a slew of Soup and Stew recipes, these are the dishes that will change the way you cook.  Start in the morning, set and forget and dinner is on the table... Easy Peasy indeed!!!

****************************PINTEREST**************************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

DEVILED EGGS - PERFECT Mom's "Old School" Recipe - 52 Church Potluck Appetizers

It's just hard to imagine any big gathering, PotLuck or pace a plate meal without these "Old School" recipe Just Like MOM used to make (or maybe Grandma).

Rich and creamy egg yolks fill the center and yes, there is an old school secret that makes these extra sweet.  These are the eggs June Cleaver took for a Church Potlucks and still the best!

I even cracked the secret to getting eggs peeled easy and perfect... read on!


Keep scrolling down for this easy to follow recipe...

OK... Here's what I did...

DEVILED EGGS - PERFECT Mom's
"Old School" Recipe

Ingredients

• 1 Dozen Large Eggs
• 1/4 Cup Mayonaisse
• 1/4 Cup Sweet Pickle Relish with extra Liquid from the jar
• 2 TBS Yellow Mustard
• 1 tsp Sea Salt
• 2 tsp Fresh Ground Black pepper
• Sprinkle of Paprika for Garnish
• 24 Small pieces of Sweet Gherkin Pickles for Garnish

Cooking Directions

1. First to make the Eggs... Place the eggs in a LARGE Saucepan (or two), single layer. Fill the saucepan with cold water a couple of inches above the eggs. Place the pan uncovered under medium high heat and bring to boil. Cover the pan and remove from heat. Let the eggs sit covered in the water for 15 minutes.
2. Drain the water from the pan, immediately fill with cold water. Gently tap each egg on a counter to crack and put them back in the cold water. Peel eggs under cold running water.
3. Once all eggs are peeled, slice each lengthwise. Remove the yolks and place them in a small bowl. Arrange the white parts attractively, ready to fill.
4. In that small bowl, Add the Mayo, Pickle Relish, Mustard, Salt and Pepper to the Egg Yolks and mix until creamy. You will need to smash the egg yolks to get the mix creamy. Add additional Pickle relish liquid if the mixture needs to be smoother.
5. Transfer the yolk mixture into a piping bag with a large star tip. NOTE: the piped look only works if the yolks are very creamy (you may want to transfer to a food processor to get best results). Otherwise the piping tips will clog. And be sure to use that large star tip.
6. Fill the hollow of each egg . Garnish with sprinkles of Paprika and top with a small slice of Sweet Pickle. This helps keep the plastic wrap covering from pressing into the star pattern look of the yolk mix. Store loosely covered with cling wrap.
7. Serve chilled and ENJOY!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

APPLE PIE BREAD - Incredible, Breakfast Snack, Catering or Church PotLuck Dish

This may be the very BEST thing I have ever made... Certainly the best breakfast item I have ever made.

Incredibly moist bread.

LOADED with Walnuts

And the sweet tenderness of baked apples with a coating of cinnamon sugar!

I could go on and on, but trust me, if you need a little special snack, if you have overnight house guests that you want to impress or need to take a brunch item t a pass a plate PotLuck...

This is the one! Oh... and EASY TOO

OK... Here's what I did...

APPLE PIE Bread

Ingredients

• 2 Cups Flour
• 1 tsp Baking Soda
• 1 large Pinch Sea Salt
• 1 tsp Cinnamon
• 2 Cups Sugar
• 4 Large Eggs
• 1-1/3rd Cups Olive Oil
• 1 tsp Vanilla
• 1-1/2 Cups Walnuts
• 3 Cups (about 7 Small or 3 Large) Apples, Peeled, Diced
• 1/2 Cup Brown Sugar

Cooking Directions

1. Preheat oven to 375.
2. In a Large Bowl, combine the dry ingredients - Flour, Baking Soda, Sea Salt, Cinnamon and Sugar.
3. In a Separate Bowl, whisk together Eggs, Olive Oil and Vanilla.
4. Gradually add the wet ingredients to the dry. Fold until just combined, do not over mix.
5. Add Nuts and Apples and again, Fold to just Combine.
6. Divide dough into 2 Prepared (non-stick Spray) Bread loaf pans. Sprinkle tops with Brown Sugar.
7. Bake in preheated oven for 45 to 60 minutes until a knife can be inserted and comes out dry.
8. Allow to cool in the pans for 20 minutes, then remove from pan and cool.
9. Store in airtight container, serve room temperature and ENJOY!

******************************************************

This simple recipe has been added to my growing list of "52 Breakfast Ideas!"

It's the most important meal of the day.  From fancy to simple, there are always ways to dress up a breakfast dish.  These are the meals that make Bed and Breakfast Inns legendary (and usually easier than you think).

Here's your chance to make your guests Ooh and Aah!

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest

Meat Loaf - Mom's "Old School" Secret MeatLoaf - 52 Church PotLuck Dishes

Best if you hum the William Tell Overture (the Lone Ranger theme) while reading this...

Hi-Yo Meatloaf!

A Fiery Coating (of Ketchup), with the ease of a  mix (Lipton Onion Soup Mix), a Cloud of dusting (Brown Sugar)... Makes for a HEARTY Hi-Yo MEATLOAF!

With his Faithful Comforting Companion (Peas and Mashed Potatoes), the daring and resourceful meat dish of the plains led the fight for Meat and Potato nights in the Man Food era of the early 50's.

Return with us now to those thrilling days of yesteryear... The "Old School" MEATLOAF Rides again!

OK, turn off the theme song in your head (if you can) and remember Mom's Secret Meat Loaf... Not so secret as versions of this recipe are printed on the box of Lipton Onion Soup Mix, but I have tossed in a couple of extras.  From Brown Sugar, extra ketchup (inside and out) to even optional Cheddar Cheese, this is the moist and heartily satisfying meat dish of the 50's and 60's... Your Mom's (or maybe Grandma's).

Hi-Yo Indeed!

OK... Here's what I did...

Meat Loaf -
Mom's "Old School" Secret MeatLoaf Recipe

Ingredients

• FOR THE SECRET - 2 Cups Bread Cubes (4-5 Slices White Bread diced 3/4 inch Cubes)
• 3/4 Cups Buttermilk
• 2 Pounds Hamburger
• 1 Envelope Lipton Onion Soup Mix
• 2 Large Eggs, Slightly Beaten
• 1 Cup Ketchup
• 2 TBS Yellow Mustard
• 1 TBS Brown Sugar
• Optional - 1 Cup fresh grated Cheddar Cheese
• 1/2 Cup Additional Ketchup for Topping
• 2 TBS Additional Brown Sugar for Topping

Cooking Directions

1. Preheat oven to 350 degrees,
2. FOR THE SECRET - In a small mixing bowl, combine the bread cubes and buttermilk and soak for 10 minutes... Cubes should absorb all of the buttermilk.
3. For the meatloaf, Combine All of the remaining ingredients (Meat, Soup mix, Eggs, Ketchup, Mustard and Brown Sugar plus if you like a cup of Cheddar Cheese with the soaked bread cubes. Use your hands to combine until just mixed. DO not over mix or the meatloaf becomes tough.
4. In a 9X13 Casserole Baking Dish, form the meat into a loaf shape. Drizzle the remaining ketchup over the top and sprinkle additional brown sugar over all.
5. Bake for 1 hour until meat is cooked through. Allow to rest for 20 minutes before slicing.
6. Serve HOT and ENJOY (Although cold meatloaf sandwich during a midnight 'Fridge raid is about as good as old school can get!)

******************************************************

This recipe has been added to my growing list of "52 Church PotLuck Dishes"!

A list of something NEW worthy of being shown off at a neighborhood BYODish (Bring Your Own Dish) Party, a Family special occasion dinner, Any Big Holiday Gathering or of course that glorious day when you bring a dish to share with your Church family...

Ages ago, literally almost a half century ago I was listening to our pastor talking about a PotLuck Dinner. It happened to be scheduled around a church work day when we were expected to weed, polish and do general cleaning and maintenance around the church (you know, back in the day when there were no no-wax floors and church pews smelled of Old English furniture polish). I am of course paraphrasing, but as I recall the pastor said,

"A potluck, like a church requires work. At a potluck everyone is expected to contribute.. At a church no one should come empty handed and no one should leave unfed".

I will confess that in my youth I brought more store bought plastic spoons and forks than I ever brought covered dishes and crock pots of fresh made love and caring delights. But now that I have become a hobbyist cook, I occasionally am reminded of those days and people from my youth. I reminded and I do wish that I could drop a dish of some new creation on those old tables at my fondly remembered Liberty Baptist Church.  Tables covered with newspapers and loaded with God's bounty prepared with love and caring... Enjoy

***********************PINTEREST*********************

Come and find me on Pinterest... Any of my "52 Ways to cook" Boards are worth following.  If you like this post, please take a second and "Pin" this to your own boards... Better yet, if you are part of a foodie group board please take a second and add this post to your group pins... best way to show your Love!

And BTW, if you are not yet part of a group board, drop me an email at Contact@eRecipeCards.com and request to be added to my group board... FAVORITE FOOD BLOGGERS! (be sure to include your pinterest ID when you write)  Once you are added, any pins you add will be seen by 10s of THOUSANDS of followers of the board (and growing daily).

Rules, only 2... 

1. In order to join you need to start following the group board as well as at least one of my boards.
2. And you must ONLY pin original sources, posts from food related bloggers only.  If you are a blogger, this is a great way to have thousands of potential readers see your work,  If you are a fan of bloggers, a great way to share your favorites...
   Come and be a part of ... FAVORITE FOOD BLOGGERS! on Pinterest