Make My Day Camp: Email Chain Recipes

I think I mentioned like a month ago, maybe longer now, about being on an email recipe chain - I don't usually do chain emails but this seemed fun, easy, and a great way to get new recipe ideas. I got quite a few responses, some from people I don't know - once I sent my recipe and chain request to a few people, those people turned around and forwarded it on to their people, and so on. So when I got the recipes I have no idea which of my friends' friends they came from. I didn't get one recipe that I wouldn't make or we don't like the ingredients, so I have quite a few new recipes to try - pretty cool, right?

I'm sharing some of the recipes with you today in case you're looking for easy quick recipes (that was the requirement - easy, quick, no rare ingredients).

PERFECT BLUEBERRY MUFFINS from Sheryl

What I loved about these was the wonderful proportion of blueberries! SO many! From Smitten Kitchen: Perfect Blueberry Muffins

Here's the link: https://smittenkitchen.com/2010/08/perfect-blueberry-muffins/

DO NOT be afraid to add the whole teaspoon of turbinado sugar to the muffin top! The muffins are not sweet!

MEATLOAF from Natalie

So my simplest recipe, with on hand ingredients is my meatloaf:
1.5-2 lbs lean ground beef
1 egg
3/4 cup oatmeal
1t. Kosher salt
1/2t each garlic powder fresh ground black pepper
1t onion powder
1/3c milk and 1/3 c ketchup...add enough milk to make it look like tomato soup and whisk together as the first step

1. Whisk the milk and ketchup—it should be runny—add milk until like tomato soup—May take 1/2 c.
2. Add egg and whisk
3. Add spices and whisk
4. Add oatmeal and whisk and let set for 5 minutes to absorb liquid
5. Add beef and hand squeeze until JUST blended.
6. Spray 1.5-2 lb loaf pan and dump mixture in-pressing into corners to remove bubbles...flatten top
7. Add ketchup as a glaze—about 1/4 c. And spread evenly.
8. Bake at 350 for 45 minutes...pull out and drain fat-put back in for 10-15 minutes til glaze is barely browned.
9. Take out and let rest for 10 minutes before cutting/serving. Makes about 8 slices.
We make beef gravy, roasted broccoli and mashed potatoes to accompany:)

TATER TOT DISH from Candy

1lb. cooked and drained hamburger
1 small chopped onion
1 can cream of mushroom soup
1/2 soup can of milk
Sliced mushrooms(optional)
Garlic salt
Red pepper flakes
1/2 can of green chilies(more or less)
Monterey jack pepper cheese, shredded
1/2 pkg. Tater tots

Layer hamburger, then sprinkle chopped onions, red pepper flakes(just a little sprinkling), garlic salt, chilies, then mushrooms. Then mix mushroom and milk and pour over. Then sprinkle shredded cheese, and top with tater tots. Bake at 350 degrees for 1 hour. Serve with sour cream.

SEAFOOD CASSEROLE from Pam

l box of Angel hair Pasta, 1-2 packages of imitation crab, 1 package of shrimp, deveined and cleaned (20-36), 2 cups of frozen peas, 1-2 cans of cream of mushroom soup, 1 pkg of grated parmesan cheese and 1 pkg of mozzarella cheese.

boil water with salt and cook pasta al dente. Just before the pasta is done, throw in the frozen peas. (canned peas do not work well with this recipe). Combine the soup with a little water, it should be thicker rather than a thin consistency.

Grease a 9x13 pan. toss the pasta, shrimp and crab in a bowl and put in bottom of pan. pour soup mixture over the pasta and sprinkle the cheese mixture on top. Cook for 1/2 hour to 1 hour @ 350 degrees till cheese is melted and browned.

MINI MEATLOAF W/OPTIONS from Lori

BAKED STUFFED JALAPENO PEPPERS from Dan

- 8 jalapeno peppers, washed, sliced in half length wise, seeds removed

- 8 ounces softened cream cheese

- I cup freshly grated Parmesan cheese

-16 slices bacon

Thoroughly mix the cream cheese and Parm.

Stuff equal amounts into the pepper halves.

Wrap each half with a strip of bacon.

Place in baking dish and bake at 375 until bacon is cooked through.

(Depending on the thickness and leanness of the bacon, I sometimes precook it a little to cook out some of the grease before wrapping peppers).

Delicious as an appetizer or a side dish.

from Bernadette Rice

FETTUCINI ALFREDO from Kate

8 oz uncooked fettuccine (cook per package directions)

Meanwhile
Combine in a saucepan;

1/2 cup butter
1/2 cup whipping cream over low heat until butter melts
Stir in
3/4 cup grated Parmesan
1/4 tsp pepper
2 tablespoons fresh parsley, if you have it
1/8 tsp nutmeg
Pour sauce over hot drained fettuccine noodles and toss well. Serve

I’ve substituted cream cheese,or flavored cream cheese or similar for the butter and Parmesan. Also your choice of additions can be sautéed mushrooms, red pepper, Carrots, peas, chicken; grilled, roasted, canned,etc. many seafoods, shrimp, scallops, etc. whatever you have on hand.