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Turkey Meatloaf

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It’s one of those family style favorites! Meatloaf never seems to go out of style. There are thousands of recipes for meatloaf using beef. But I’ve been looking for a turkey version of a classic meatloaf for a very long time and finally found one that will be my go-to from now on! Because turkey can be a bit dry, I was thrilled that this version is so juicy! That’s because of a few secret tips and techniques that make this meatloaf moist, flavorful and a perfect meal to make ahead, freeze and have for later! One of the secrets is, believe it or not, a couple of tablespoons of water! It’s how I make my meatballs, so I know it really helps keep the meatloaf juicy. The other technique is to make a paste-like mixture of milk, oats and breadcrumbs that gets added to the mixture. Finally, I decided to spice up the top with a combination of organic ketchup (for sweetness) and an Asian sweet and spicy sauce (for heat) called Gochujang, readily found in most grocery stores and Asian markets. If you love meatloaf and think that is has to be beef to be delicious, this recipe is going to change your thinking after one single scrumptious bite!

Watch my How To Video for Turkey Meatloaf here!

Chocolate Fluff

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Whenever I get an email from someone who has a recipe to share, my experience has been that that recipe is pretty darn delicious! If it was a hit in your family, it’s probably going to be a hit in ours. So it was with Jan R. from Mesa. She sent me a recipe for something called Chocolate Fluff, and let me tell you, it’s now on my recipe radar! Simply put, I love it, and I think you will too! Here’s Jan’s story:

“The recipe for Chocolate Fluff goes way back to the1950’s, when I spent my childhood in southeast Iowa. I was the oldest of three sisters, but only two of us had arrived by the Chocolate Fluff time frame. We had big family gatherings for all major holidays. (Of course, I was relegated to the “kids table” until I was about 20 years old!) Mom was the one who introduced Chocolate Fluff to the family. She was an avid recipe clipper for as long as I can remember, so she could have even found it in the newspaper. Mom would make Chocolate Fluff for large family gatherings. Back then, nobody knew about watching your calories or fat intake. It was definitely a special treat—not an everyday dessert. Somewhere along the way, maybe by the time I was in high school, Chocolate Fluff faded away from Mom’s dessert repertoire. My last attempt to make Chocolate Fluff was over 20 years ago. The dessert turned out well and was devoured by family. Like mom, I don’t make many of the recipes I clip, but sometimes I find a really good one.”

Well, Jan, this indeed is a good one! I hope to turn more folks into Chocolate Fluff fanatics!

Watch my How to Video here!

Swedish Oven Pancakes

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This recipe couldn’t be more simple or delicious. It’s a treasured breakfast dish that Jeanette Irwin served to guests for years at her historic Honey House Bed and Breakfast in Phoenix. Jeanette’s recipe is for Swedish Oven Pancakes, and I think it’s going to be one of your favorites, especially this time of year when out of town guests arrive for the holidays. It’s also perfect for a family style Sunday breakfast! Jeanette shared with me why this recipe is so special. “This is the heritage recipe that I had always for my guests. My great-grandmother came here from Sweden and it’s her recipe for Swedish Oven Pancakes. These pancakes are also called Pankannugen or Ugnspannkaka, and I bake my Pankannugen in a “pam”, or ceramic dish.” I tested Jeanette’s recipe it in a glass casserole dish and it turned out beautifully. It whips together in just a few minutes and is absolutely delicious, especially served with butter and maple syrup. So, a big thumbs up on this one. Thank you Jeanette, for allowing us to enjoy your heritage one delicious bite at time!

About the Honey House:

It was Featured on HGTV’s “If Walls Could Talk” Honey House was homesteaded in 1895. The original owner was the first agricultural agent for Arizona to teach beekeeping to the farmers. At one time there were 1,500 bee hives on the property. The giant eucalyptus in front of the house was declared a “Great Tree of Arizona” in 2004 by Gov. Napolitano.

Reese’s Peanut Butter Oatmeal Bars

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All I can say is I love these Reese’s to pieces! These chewy, chunky treats really raise the bar on goodness! Reese’s Peanut Butter Oatmeal bars are the best combination of peanut butter and chocolate that I’ve tasted in a long time! It starts with delicious peanut butter oatmeal cookie dough that gets spread on a baking sheet. Then the minute you pull it out of the oven, a layer of chocolate chips gets sprinkled over top which start to melt. Then you’ll spoon a delicious smooth and creamy peanut butter topping over the melting chocolate and swirl the two to create a gorgeous marbleized coating. The final touch is to dot the topping with chopped up chunks of mini Reese’s Peanut Butter Cups. Wow! When you bite into the chewy bar, you get the peanut butter, the oats, the chocolate and the Reese’s all in one scrumptious bite. These cookie bars are great for making ahead and they hold up well for a school lunchbox. If you’re thinking about a dessert platter or cookie exchange this holiday season, I would not hesitate to add these to your line-up! If you make Reese’s Peanut Butter Oatmeal Bars ahead, you can seal them well and store them in the freezer. I think you’ll love these Reese’s to pieces, too!

Watch my How To Video for Reese’s Peanut Butter Oatmeal Bars here!