Moms Best Meat Loaf

1 1/2 lb ground beef
    {I like 1lb gr beef, 1/2 lb. gr pork}
3/4 c milk
1 egg
3/4 c bread crumbs
1 med onion
1 T. chopped gr pepper
1 T ketchup
1 T worchestershire
1 1/2 t. salt
1 t. horseradish
1 t. dillweed
1 t. sugar
1 t. ground allspice

Bake for 15-20min, and then mix and spread on top:
1/4 c ketchup
2 T. brown sugar
1 T mustard
season to taste with salt and pepper

Bake total of 1- 1.5 hours at 350

Bacon Ranch Mac & Cheese

http://oneordinaryday.wordpress.com/2010/09/08/chicken-ranch-mac-cheese/

Recipe: Chicken Ranch Macaroni and Cheese

16 oz. dried pasta, I prefer whole wheat elbow macaroni or shells

4 Tbsp. unsalted butter

1/4 c. all-purpose flour

1/2 package of bacon

1-2 boneless, skinless chicken breasts, cut into bite-sized pieces

3 c. milk, any fat content

1 pkg. Italian blend shredded cheese; divided

1 c. Monterey Jack shredded cheese or Colby-Jack blend, divided

1 tsp. onion powder

1 tsp. garlic powder

1 tsp. dill

1 tsp. salt

pepper, to taste

Cook pasta according to package directions; drain.

Cook bacon in a large skillet over medium heat, until crisp. Remove bacon from pan, leaving some drippings in the pan. Drain bacon on a paper towel. Add chicken to drippings, increase heat to medium-high and saute for until no longer pink. Set aside.

Melt butter in the same pot you made the pasta in. Whisk in flour. Cook and stir 2 minutes. Add milk to saucepan. Bring to a boil, stirring frequently. Boil for 2 minutes. Stir in most of the cheese. (Reserve a handful of each cheese blend to sprinkle on top of casserole.) Add spices and chicken and stir to combine.

Spray 9×13″ baking pan with nonstick cooking spray. Transfer pasta to baking pan. Sprinkle with crumbled bacon

Potato Hollandaise Casserole

Potato Hollandaise Casserole
1/2 lb chicken breasts or tenderloin
olive oil
1 bell pepper
1/2 medium onion
4-5 large russet potatoes
8 oz monterey jack cheese

1/2 c. butter
3 egg yolks
1 tsp lemon juice
pinch cayenne pepper
1/2 tsp mustard powder (or a squirt of mustard)

1. Slice up the potatoes, bell pepper, and onion into 1/4" slices, place them in a large frying pan coated with olive oil. Wait to add onion unless you like them cooked well. Season with onion powder, pepper, salt to taste. Cover and cook until they are soft enough to cut with fork (about 10 minutes). In the last couple minutes, add the onion slices
2. Cut chicken into 1/2-3/4" slices (or leave tenders whole), season with mild seasoning (I like Paula Deen's House season recipe). http://www.pauladeen.com/recipes/recipe_view/house_seasoning/ Sear chicken in pan until completely cooked.
3. Blender Hollandaise: Add eggs, lemon juice, mustard powder, and cayenne to a blender and mix. In microwave, melt butter until it's boiling. Turn on blender, pour boiling butter into moving mixer (through hole in lid) and blend until thickened.

Layer potatoes, chicken in a 10x13 casserole dish, then pour Hollandaise over all. Top with cheese and bake or broil until cheese is melted.

*Notes: Real Hollandaise tastes best, but the packets you can buy aren't too bad and they're a lot easier.