Cheddar Bay Biscuits, Cheesy Polenta, and Best Ever Meatloaf

Cheddar Bay Biscuits, Cheesy Polenta, and Best Ever Meatloaf (slightly adapted from ABCNews and AllRecipes respectively, Servings: 8 for Polenta & Meatloaf, 12 for Biscuits, Total Time: )

Biscuits Ingredients

• 2 ½ cups Bisquick baking mix
•  ¾ cup cold skim milk
• 4 Tbsp. cold butter (1/2 stick)
• ¼ tsp. garlic powder
• 1 heaping cup grated cheddar cheese

Topping Ingredients:

• 2 Tbsp. butter, melted
• ¼ tsp. dried parsley flakes
•  ½ tsp. garlic powder

Directions:

1.)    Preheat oven to 400 degrees.

2.)    Combine Bisquick with cold butter in a medium bowl using a pastry cutter or a large fork. There should be small chunks of butter that are about the size of peas.

3.)    Add cheddar cheese, milk, and ¼ teaspoon garlic. Mix by hand until combined, but don't over mix.

4.)    Drop approximately ¼-cup portions of the dough onto an ungreased cookie sheet using an ice cream scoop.

5.)    Bake for 15 to 17 minutes or until the tops of the biscuits begin to turn light brown.

6.)    After removing from oven, melt 2 Tbsp. butter in a small bowl in microwave. Stir in ½ teaspoon garlic powder and dried parsley flakes. Use a brush to spread this garlic butter over the tops of all the biscuits. Use up all of the butter.

My husband requested these for his birthday dinner, so I found a recipe and went at it.  They were soft and a tad flaky, very garlicky.  They had a little too much garlic and cheese for me (the horror!), but my husband thoroughly enjoyed him.  He said that they tasted slightly different (maybe because of skim vs. whole milk), but that he thought they were tasty.  I only had one, so he has successfully eaten all of them himself!

Polenta Ingredients:

• 2 cups skim milk
• 2 cups water
• 1 ½ tsp. sea salt
• 1 cup yellow cornmeal
• ½ tsp. freshly ground black pepper
• 4 Tbsp. unsalted butter
• 4 oz. (1 cup) shredded sharp Cheddar cheese

Directions:

1.)    In a large pot, over medium-high heat, bring milk, water, and salt to a boil. Gradually whisk in polenta.

2.)    Reduce heat to low, and cover. Cook 20 minutes, until creamy, lifting the lid and stirring every 3 or 4 minutes to prevent sticking.

3.)    Remove pot from stove, stir in pepper and butter. Gradually stir in cheese. Serve.

Along with the biscuits, I served this polenta dish and Best Ever Meatloaf.  The polenta was good, very cheesy, but a little spongey (I either overcooked it or it was because of the skim milk).  I still liked the taste and would make it again!

Best Ever Meatloaf (adapted from KraftRecipes, Servings: 6, Total Time: 1 hour, 30 minutes)

Ingredients

·         2 pkg. Morningstar Farms MealStarters Burger Crumbles

·         1 egg

·         1 cup ground Stove Top Stuffing

·         1 pkg. onion soup

·         1 can tomato soup

·         ½ green pepper

·         ½ cup shredded carrots

Directions

1.      Combine crumbles, egg, stuffing, onion soup, tomato soup, green pepper and carrots.

2.      Spray a loaf pan with nonstick cooking spray.  Spread mixture into pan.

3.      Bake at 350°F for 1 hour and 15 minutes.

This is my husband’s favorite “meat”loaf recipe.  He won’t stop eating it when I make it!  He likes that there is the onion soup mixture instead of onions (which he doesn’t like).  I added the whole can of tomato soup to act as a binder with the crumbles.  It worked!  It stays together nicely after being cooked.  The loaf has a nice texture to it, creamy with a slightly crispy edge from the cooking and the stuffing.  I really enjoy this one, too!