Sandhills' Farmhouse Table

Cheesy Meatloaf with Sweet Glaze We'll get straight to the point with this meatloaf recipe. This is a basic meatloaf with a few of my own added kicks. The ground pork amplifies the flavor, and the Velveeta cheese gives it a sweet/salty and soft center. You can add or subtract seasonings as you like; however, this recipe, as is, has been a hit! Enjoy! Ingredients Meatloaf: 2 lbs ground beef ½ lb ground pork 1 Tbsp onion powder 1 Tbsp garlic powder 1 tsp olive oil 2 large eggs 2 Tbsp ketchup 3 Tbsp Italian seasoning 3/5 cup breadcrumbs 1/3 cup milk 1 tsp salt 1 tsp black pepper 1/2 cup cubed Velveeta (½-inch cubes) Glaze: 3/4 cup ketchup 1.5 tsp apple cider vinegar 2 Tbsp brown sugar 1/2 tsp garlic powder 1/2 tsp onion powder Instructions 1. Prep Preheat oven to 350°F (175°C) . Grease a loaf pan or line a baking sheet. 2. Mix Combine beef, pork, and all dry seasonings In a separate bowl, whisk eggs, milk, ketchup, and olive oil ...

Bacon-Wrapped Cheeseburger Bombs Ingredients 1 lb ground beef 1 teaspoon seasoned salt ½ teaspoon black pepper 1 teaspoon garlic powder 1 teaspoon onion powder 1 tablespoon BBQ sauce 1 tablespoon Ranch dressing (optional) 4 oz cheddar cheese or Velveeta (cut into small cubes). * Warning - the Velveeta will literally burst out of the bomb, no matter how tightly you pack the ground beef around it. Not a lot - but enough to say, "dammit..." Still, it's delicious with Velveeta. 8–10 strips of bacon Optional: chopped jalapeños to mix into the burger Optional: mix in some ground pork sausage for another kick of flavor Instructions 1. Preheat Preheat your oven to 400°F (200°C) . Line a baking sheet with non-stick foil or parchment paper. * I prefer to use a large muffin tin for mine; however, that does involve degreasing them on a lined sheet with paper towels afterward. It can get a little messy in the tin, however, if the bomb bursts, the cheese will stay with that meatball in...

 Homemade Thick Chicken Stew This stew is SO good for many different occasions. Be it a cold fall evening or a day you just don't feel above the weather.  Instead of telling you a story about how this soup came to be...how about you make it yourself and come up with your own story! Ingredients: 1 Carton Chicken Broth (Low Sodium) 1 Can Cheddar Cheese Soup 2 Cooked and Shredded Chicken Breasts (I used leftover rotisserie) 6 Sweet Peppers chopped 1/4 Sweet Onion chopped 1/2 Cup butter Salt - pinch Pepper - pinch Garlic Salt - poke (little more than a pinch) Italian Seasoning - 1 Tablespoon is plenty 6 oz. Cream Cheese Medium Amish Noodles (Fettucini style) 1/4 Cup Parmesan Get Cooking: Melt the butter in a large saucepan on medium-high heat Add chopped onions and peppers, salt and pepper - saute for about 5 minutes or until peppers are tender Add cream cheese, stir until melted and mixed Pour in the carton of chicken broth, bring to a simmer Add in the can of cheddar cheese...

 Stuffed Bell Peppers ~This post contains affiliate links~ INGREDIENTS: 1 Bell pepper for EACH eater 1 lb. ground breakfast sausage (Sage flavor is delicious) ½ sweet onion thoroughly chopped into small pieces 1 jar of alfredo sauce 1 C shredded cheddar Optional: Scrambled eggs Chopped celery Chopped sweet peppers Mushrooms Chopped spinach BEFORE YOU START: **Prepare your peppers ~ If you prefer a softer pepper: cut top, scoop seeds, and drop into boiling water for 5 minutes. Remove and run under cold water to keep it from overcooking. ~ If you prefer a crunchier pepper: Cut the top, scoop seeds, and coat outside of pepper LIGHTLY with olive oil. DIRECTIONS: 1. Preheat oven to 400 degrees 2. Brown breakfast sausage in skillet 3. Toss in chopped onion and continue to cook until onions are soft 4. Add alfredo sauce (enough to your liking) 5. Set prepared peppers on a cooking sheet sprayed with cooking oil 6. Scoop sausage mixture into peppers ...

 Puffball Mushroom Soup with Lamb Recipe by Kate Cooper ~This post contains affiliate links~ This creamy concoction uses ground lamb, puffball mushroom, potatoes, green onions, garlic, etc. I want it to resemble the Italian wedding soups that are found in fancy delis. So here we go!  All of the ingredients come from the garden-fresh if at all possible. Even the garlic. This is a great fall/winter season soup because most if not all of the ingredients are just waiting to go straight from the soil (washed of course) into the pot! Improvising is always acceptable so use your favorites! Ingredients:  1 lb. ground lamb, browned  Olive oil  1-2 medium white potatoes, peeled and chopped - fresh in season from farmer’s markets  2 fat green onions, peeled and sliced thin – also fresh in season if possible  3-4 cloves garlic, minced  1/3 cup sweet corn   32 ounces low sodium chicken broth  1 to 1 ½ cup puffball mushroom chopped into small pie...

  This is an easy recipe that anyone can do on any cooking skill level. Ingredients: Pizza crust in a can (Can be found by the refrigerated pie crusts ) Cooking spray 1 lb. ground beef 8 Cheddar slices 1 cup shredded cheddar 1 T barbecue sauce 1 T Ranch Dressing Directions: (Images Below) 1. Preheat oven to 350. 2. Brown ground beef and remove from heat. 3. Stir in BBQ sauce and Ranch into the burger. 4. Spray a large cooking sheet and roll out pizza crust (Keep in a rectangle shape) and flatten as best you can. 5. Lay cheese slices in the middle of your pizza crust. 6. Spread burger mix over pizza crust and cheese into a single layer. 7. Optional: curve roll into a circle like a proper stromboli or just leave it a log shape...however fancy you want it to be is up to you. Make it a heart if you wish. 8. Sprinkle top of stromboli with shredded cheese and season with whichever seasonings your little heart desires. 9. Bake for 30-35 minutes or until golden brown and crust is cooked t...

  Alright, my friends, this burger is a crowd-pleaser. On the stove or on the grill, it doesn't matter where you cook it, it will still melt in your mouth. INGREDIENTS: ~1 lb. ground beef or venison ~1 small egg or egg white ~3T Italian bread crumbs ~1/8 Cup barbecue sauce ~1/8 Cup ranch dressing ~1/2T season salt ~Cheese slices of your choosing ~Toppings of your choice If you're worried about the sauces overpowering your burger - don't.  These cook into a faint flavor but are the KEY to the moisture.  Directions: ~Mix ALL together in a medium-sized bowl.  ~Mix well and then mix some more until everything is evenly distributed. ~After everything is mixed thoroughly, form your burgers into patties. They will shrink SLIGHTLY so don't make enormous patties unless you have enormous buns...you know what I mean.  ~Now...set your burner on Medium-Low. You want them to cook semi-slowly. ~When your pan is warmed up, place your patties evenly in the pan and cover. THIS I...

If you like  spicy foods , this dish is for you. It has an incredible kick and the flavor is mouthwatering.  This recipe is made from scratch. If you choose to use frozen hashbrowns, you won't get the full flavor intertwined with the shredded potatoes. SO...what is a  Viking Pie ? I coined this term when I started making these dishes. When I tried to come up with a name for it I ended up saying, "I don't know what to call it...it just looks like something the Vikings would eat." And there we go. The  Viking Pie  was born. Meat and potatoes. Those are the main ingredients in this recipe. With a few little additives, you'll have yourself a pie that everyone will love. So what do you need? Ingredients: Chorizo (can be purchased at most grocery stores) 4-5 medium potatoes 1/4 cup Ranch dressing 1 TBSP Season salt 2 eggs 1/4 cup egg whites (or one egg minus the yolk) 1/4 cup parmesan cheese Let's get started! First thi...

**This post contains affiliate links** What is campfire stew ?  Well, it's just a stew that I started cooking over a campfire at the lake with my family. It grew so popular that it has been requested at most camping expeditions and events. Serve this stew alongside my  Viking Pie  for your cool-weather dinner party. Honestly, you don't have to cook this over a fire...you can make it wherever you wish. It  is   much  more convenient to make in the kitchen. This recipe is  SO  versatile and incredible, you'll have people swarming your campsite (or dining room) to slurp up every last spoonful. AND  it's fairly easy to make. I never wanted to give this recipe out. Ever. Never, ever, forever, never, ever. However...I get tired of it being requested so often that I'll just pass it along so folks can make it themselves. Not only is it delicious, but it is also surprisingly healthy. It is a  low-carb  stew and definit...