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This is an interesting recipe...I forget where I got the original concept, but I made so many changes that now I consider it my own. Also, please note that I did NOT follow the recipe below. That happens in my kitchen all the time, because I'm such a rebel. Yeah. (It's not safe out there with us Swedes running around!) Cornbread-Stuffed Meatloafstuffing:1 medium onion; finely chopped2 c. fresh cornbread crumbs (I made a fresh Jiffy cornbread mix)1/2 lb. fresh mushrooms, chopped (optional)meatloaf:2 lb. ground turkey1/2 c. dry bread crumbs (regular)2 eggs1 t. salt1 t. marjoram1/2 t. oreganotopping:1/4 c. parsley leaves 1 can tomato sauce1 c. shredded cheese (any kind) In large frying pan, sauté onion until tender. Remove from heat; stir in cornbread crumbs and mushrooms; mix well. Set aside to cool. 
In large bowl, combine ground turkey, regular bread crumbs, eggs, and seasonings. Place meat mixture on greased sheet of aluminum foil; pat to 10" square.
(NOTE: I made mine with ground turkey, and it was too gooey to flatten out like that. I imagine ground beef would be easier to work with, but that's not the route I took. Still, you get the idea.)
Heat oven to 350˚. Spread parsley leaves over center third of meat square. Gather together cornbread mixture and lightly press into a 10" log. Place over parsley-covered center of meat square.
I layered the meat, then cornbread mixture on top, then finished the top with another layer of meat...
Using foil, bring ends of meat together and seal meat to enclose cornbread mixture. Press loaf firmly and place, seam side down and still on foil, in shallow baking pan. Pour tomato sauce over top.
There was no room in the pan for tomato sauce!
Cover top with foil. Bake 1 hour.
Uncover loaf, sprinkle cheese on top and bake 10-15 minutes, or until cheese is melted/browned to your satisfaction. (no cheese on mine--sorry!)
I made this a few weeks ago, and just never got around to transferring the photos from my camera...now that I've done that, here is the recipe...
Beer Pizza Crust I
2 1/2 c. flour
1 1/2 c. wheat flour
2 t. instant yeast (1 pkt. active dry yeast)
1 t. baking powder
1 1/2 t. salt
2 T. olive oil
1 1/2 c. room-temperature beer (one bottle of beer)* Measure out all ingredients carefully...
If the beer was in the fridge, like mine was, warm it up in the microwave for about 60 seconds to take the chill off, so it'll activate the yeast...
Mix and knead together all of the dough ingredients by hand until you’ve made a smooth, soft dough.
Cover the dough, and allow it to rise for 30 minutes, or for up to 2 hours.
Instead of pizza sauce, I made a garlic-Parmesan white sauce and added some chopped artichoke hearts...
Preheat the oven to 425°. Once the dough has risen, divide it in half. Shape each half into a 10" to 12" round. (NOTE: I used a large cookie sheet to make one big pizza.)
Pre-bake for 3 to 4 minutes. Remove from the oven, top as desired...
sliced yellow tomatoes from our garden...mmmmm....
Bake for an additional 15 to 20 minutes, until the bottom crust is crisp and the cheese is bubbly and browned.
I like it when the cheese gets slightly browned...
*NOTE: I used Dundee Honey Brown beer for this recipe, which is in the "Craft Pack":
Useful Tools: Slotted Turner
For turning delicate fish filets, or scooping items of of frying oil.
I've used this tool for many purposes. I've only used it in pans, and have not tried it when grilling items outside, but I think it'd probably work fairly well on burgers. It also makes a nice whisk-like motion for beating pancake batter. But the reason I had originally bought it was for flipping over salmon filets.
The price range on these items can be extreme. I think I got the one pictured above at Kitchen Collection for around $5; but, you can also get the name brands and pay more, if you so choose.
Here are some links for products I've found online:
Cooking.com $7.95
Chef's Catalog $14.95
Sur La Table $18
Kitchen Collection $4.99
Bed, Bath & Beyond OXO $11.99
Bed, Bath & Beyond Paderno $19.99
This is an older photo (above) of my cousin (Army Reserves) when he was in Iraq. I've actually been trying to locate this photo for a long time, and I'm glad that today was the day I found it.
There is no title for today's post. Not because I can't think of one, but on the contrary, because there are too many things to say, and I cannot possibly come up with an appropriate title.
Rather than to go on about loss (9/11 loss; NOT my cousin, just to clarify), though, I want you to think of important things that are in your life today. Look around you. Everything you see...some day it won't be there. Understand the blessings that you have in front of you; the things you can hold, touch, and love. Treasure them. Don't fear the loss of them; just be certain to honor and appreciate them. Right now.
Remember to thank a soldier for the freedom you're enjoying.
Why are we out of cheese slices AGAIN?!!
I borrowed this recipe from my lovely friend Jules. Thanks, Jules!
Banana Bread by Jules2 1/2 c. sifted flour3 t. baking powder1/2 t. salt1 c. sugar1/4 c. soft butter1 egg, beaten1 c. mashed bananas - (at least 3)1/2 c. milkHeat oven to 350˚.Grease a 9 x 5" loaf pan; set aside.In a small bowl, mash up bananas...
Sift flour, baking powder, and salt into another bowl; set aside...
In a separate mixing bowl, beat sugar and butter until smooth...
Mix in egg, and beat until light and fluffy...
Add the bananas and milk; mix well...
Stir in flour mixture...
I split the batch between two pans (8 x 4" each) because I was taking one to our niece...
For the 2 pans, I baked them for about 35-40 minutes, or until browned on top and a sharp knife inserted in the center comes out clean.In one large loaf pan (9 x 5"), bake for 60 minutes.
