Pineapple Glazed Meatloaf

by Divine Domesticity on July 29th, 2009

This one was woah-my-God good.  It is now our go-to meatloaf, that is for sure.

I tried this recipe on the recommendation of a pal over on Twitter. I never would have imagined that a fellow WoW nerd would introduce me to the best meafloaf I've ever made. The internet is wild.

Pineapple Glazed Meatloaf
Makes 6-8 servings

1 pound ground beef
1/2 cup dry bread crumbs
1 egg
garlic powder to taste
1 dash Worcestershire sauce
1/3 cup ketchup
1/4 cup packed brown sugar
1/4 cup pineapple preserves (Or apricot-pineapple preserves)

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, combine the ground beef, bread crumbs, egg, garlic powder and Worcestershire sauce. Mix well, and place into a 9" x 5" loaf pan.
3. Bake in preheated oven for 50 minutes. (I had to cook longer because my oven is older.)
4. Meanwhile, in a separate medium bowl, stir together the ketchup, brown sugar and pineapple preserves. Pour over the meatloaf about 20 minutes before removing from oven.
Recipe from

Chocolate Chip Zucchini Bars

by Divine Domesticity on July 28th, 2009

Big, huge and giant thanks to Egg to the Apples for this recipe. It is awesome and delicious.This was my first experience eating or baking zucchini bars, and I thought they were crazy delicious. As encouraged, I let these chill in the fridge before serving, and I thought it made them taste so much better (but they were already good).

Chocolate Chip Zucchini Bars
Makes about 16 servings

2 Cups Zucchini, Grated
3/4 Cups Butter
1/2 Cup Brown Sugar
2 Eggs
1 Teaspoon Vanilla Extract
1 3/4 Cups Flour
1/2 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
1 1/2 Cup Chocolate Chips

1. Preheat oven to 350° F. Cream butter, sugar, eggs, and vanilla.

2. Add dry ingredients.

3. Add zucchini and chocolate chips.

4. Grease a 9×13 inch pan and pour the batter in. Bake for 35-40 minutes.

Garlic Chicken Farfalle

by Ali at Divine Domesticity on July 16th, 2009

Our family loved this flavor packed pasta dish from Becky Higgins. I adapted the recipe slightly by sauteing the chicken breasts in a pan instead of cooking in a crock pot.

Initially I had used the crock pot to cook the chicken, I had made a double back of the chicken in fact, but I found that the reheated chicken had a very unpleasant texture to it.

After making this both ways and eating the leftovers both ways, I have to recommend cooking the chicken in a pan rather than using the crock pot.

Garlic Chicken Farfalle
4-6 servings

16 oz. farfalle pasta
1 c. heavy whipping cream
3-4 chicken breasts (boneless, skinless)
2 to 3 cloves garlic, crushed OR garlic salt
1 Tbsp. pepper
1/2 c. butter
1 lb. bacon, cooked and crumbled
1/2 c. shredded Parmesan cheese
1 (12 oz) Lawry's mesquite marinade with lime juice

1. Combine the chicken and Lawry's marinade in a Ziploc or a covered dish. Let marinate in the fridge for several hours. After marinating, cook in a saute pan until cooked through, being careful not to overcook the chicken, drying it out.

2. Boil the pasta. In a small saucepan, melt butter, add garlic, whipping cream, pepper, Parmesan cheese, and crumbled bacon. Whisk together on low heat for 3-4 minutes. In a large bowl, pour over cooked, drained pasta, add chicken and stir through. Sprinkle a little bit more shredded Parmesan cheese on top.

Recipe adapted from Becky Higgins

Creamy Chicken Enchiladas

by Ali at Divine Domesticity on July 15th, 2009

Being married to a picky eater can get frustrating. During the week is my time to experiment with a new recipe or two, and use ingredients that my husband doesn't eat (like cheese, sour cream, cream cheese, spicy foods, vegetables...ah, the list goes on).

This week I decided on Creamy Chicken Enchiladas from Since it was just myself eating it for the week, I made half the recipe and baked it in a 8" x 8" pan. I used the full amounts for the sauce component as I was paranoid of it being too dry. Overall I thought it was delicious and a nice change from my standard enchiladas that I use a red sauce for. Next time I would add some sliced pickled jalapenos in with the chicken mixture for some extra heat.

Creamy Chicken Enchiladas
Makes 6-8 servings

One 10¾ oz. can Healthy Request Cream of Chicken soup
8 oz light sour cream
1 cup Pace picante sauce
2 tsp. chili powder
2 cups chopped cooked chicken
2 cups shredded Monterey Jack cheese
Ten 6-inch flour tortillas
1 large tomato, chopped
3 green onions, sliced
1 avocado, mashed and mixed w/ a little sour cream and picante sauce (quick guacamole)

1. Preheat oven to 350 degrees F.  Spray 9×13 pan with cooking spray.

2.  Stir soup, sour cream, picante sauce and chili powder in a medium bowl.

3. In a large bowl, stir 1 cup of the sauce mixture with the chicken & 1 cup of the cheese.

4.  Spread about 1/4 cup of the chicken mixture down the center of each tortilla.  Roll up and place seam-side-down in prepared dish.  Scoop remaining sauce over the filled tortillas.  Sprinkle with remaining cheese.  Spray a piece of foil with cooking spray.  Place sprayed-side-down on enchiladas and cover tightly.

5. Bake for 40 minutes or until enchiladas are hot and bubbling.  Top individual servings with tomato and onion.  Add a dollop of guacamole, if desired.

Recipe from

Lemon Parmesan Pasta with Chicken

by Ali at Divine Domesticity on July 13th, 2009

I am a big proponent of cooking certain ingredients for a meal ahead of time. For instance, I cook all my ground beef and chicken ahead of time and store it in the freezer so it is ready to be added to a quick meal. If you are able to spend an hour on the weekend prepping, you can save yourself a lot of time throughout the week.  Simply pull out your cooked meat the day before you plan to use it and store it in the fridge to allow it to thaw.
  • One tip I have is to store your protein in serving size containers, either Ziploc or Tupperware containers. It is inconvenient to have to try to pry apart frozen chicken strips when you've frozen a three pounds of it in one Ziploc bag. (Not that I have ever done that..ahem.)
Onto the recipe! Many thanks to My Happy Meals for the original recipe that I slightly changed to suit our tastes. The lemon taste in this is very mild. In the past I have gone overboard with the lemon so this time I scaled it back. Using my already cooked chicken breast pieces saved a lot of time and made this a super quick, easy dinner.

Lemon Parmesan Pasta with Chicken
Makes 2-4 servings

1/2 lb. angel hair pasta (or less, depending on your family size)
1 lb. boneless skinless chicken breast, chopped into bite sized pieces, cooked 
2-3 cloves garlic, minced
2 tbsp butter Zest from one lemon
1/2 cup shredded Parmesan cheese
1/2 cup reserved pasta water
1/2 cup whole milk (You can use a lower fat milk as well)

1. Bring large pot of water to a boil. Meanwhile, heat butter in large skillet. Saute garlic until fragrant. Set aside. Cook pasta according to package directions. Toss the cooked pasta with the chicken, lemon zest, milk, reserved pasta water, and garlic and butter mixture.

Adapted from a recipe at My Happy Meals

Rolo Pecan Candies

by Ali at Divine Domesticity on July 10th, 2009

These are completely addictive. Don't say I didn't warn you.

If you are the treat making and giving kind, I recommend keeping these ingredients on hand.

They take very little effort, they make a ton so you will have some leftovers for yourself, and if you slip them into a glassine bag or into a nice tin, you have a tasty treat for a friend.

Rolo Pecan Candies
Makes many servings

2 bags rolos
1 bag mini pretzels
bag of pecans

1. Preheat oven to 250-f degrees. Line a baking sheet with foil. Spread pretzels over baking sheet in one even layer. Add one rolo to each mini pretzel. Bake for 4 minutes.

2. Remove from oven and immediately add a pecan to the top of the rolo, squishing down. Let cool for a few minutes, then transfer baking sheet to fridge to chill for 10 minutes. Remove and store in a sealed container.

It has been several years since I first made these and I'm not sure where I got the recipe from originally. All I know is it is all over the internet, so thanks to whomever posted this recipe first. It is awesome!

Sweet Chicken Bacon Wraps

by Ali at Divine Domesticity on July 9th, 2009

Talk about taking my time -- I made these Sweet Chicken Bacon Wraps several years ago during the football season and I'm just now posting them. Sheesh!

My husband loved these, I thought they were tasty, but not a WOW. Perhaps a bit less chili powder and I'd be more of a fan.

Either way, they'd be a tasty addition to your next party or family get together. Enjoy!

Sweet Chicken Bacon Wraps
Makes 12-15 wraps

4 boneless, skinless, chicken breasts
1 (1-pound) package sliced bacon
2/3 cup firmly packed brown sugar
2 tablespoons chili powder

1. Preheat oven to 350 degrees F.

2. Cut chicken breasts into 1-inch cubes. Cut each bacon slice into thirds. Wrap each chicken cube with bacon and secure with a wooden pick. Stir together brown sugar and chili powder. Dredge wrapped chicken in mixture. Coat a rack and broiler pan with nonstick cooking spray. Place chicken wrap on rack in broiler pan. Bake 350 for 30 to 35 minutes or until bacon is crisp.

Recipe from Paula Deen and The Food Network

Sangria Punch (Non Alcoholic)

by Ali at Divine Domesticity on July 8th, 2009

About two months ago when I was still extremely large and pregnant with Jack, I started craving sangria. As you may know, sangria is an alcoholic beverage, and I am way too uptight to even take a sip of alcohol with gestating. I found a great substitution over at Heritage Schoolhouse (one of new my favorite blogs, by the way).

I was pleasantly surprised at the taste of this punch. While not exactly a traditional sangria flavor (since there is no wine in it), it really did the trick of satisfying my craving. This is a perfect summer drink to enjoy at the end of a long day.

Sangria Punch
6 servings

maraschino cherries and juice
lemon slices
lime slices
orange slices
grape juice
ginger ale

1. Put cherries, juice, lemon, lime and orange slices in a pitcher. Let chill in the fridge for several hours.

To serve: Pour equal amounts of prepared punch and ginger ale over ice in a large glass.

Recipe from Heritage Schoolhouse

Broccoli-Cauliflower Bake

by Divine Domesticity on July 6th, 2009

Vintage Victuals is a great food blog with ultra comforting recipes. Whilst trolling through the archives, I came across her recipe for a Broccoli-Cauliflower Bake. Ultra yum.

I added half a package of sliced mushrooms and subbed a can of cream of celery for the mushroom soup, only because I wanted to use what I had on hand rather than buying more ingredients. The result was extremely delicious and became and instant favorite for our house.

Broccoli-Cauliflower Bake
Makes 4-6 servings

1 head broccoli, washed and separated into florettes
1 head cauliflower, washed and separated into florettes
Salt and pepper to taste
1 can condensed cream of mushroom soup (light version works too)
1 cup sour cream (low-fat sour cream or no-fat plain yogurt also work)
1/4 cup grated parmigiano reggiano cheese

1. Preheat oven to 350 degrees. Arrange broccoli and cauliflower in a greased 9 x 9 casserole dish or a 9" pie dish. Sprinkle with salt and pepper. In a bowl, whisk together condensed soup and sour cream. Pour this mixture over your veggies. Sprinkle with parmigiano reggiano cheese. Bake for 30 minutes, or until veggies are tender and sauce begins to turn golden brown.

Recipe from Vintage Victuals

New Blog Design and Fun Food Photography News

by Divine Domesticity on July 5th, 2009
  • Just a quick note to feed readers that I have a lovely new blog design courtesy of Come check it out!
  • After over two years, I have finally unpacked all of my food photography dishes, lights, etc., so I will be able to start taking food photos again! Woo! I hope to go back and take pictures of some of the better food I've made over the past two years. I'm so excited to get back into taking food photos.
 Well, I think I may be the only one that is excited by all this, but I can't help myself. Have a good weekend and I'll see you with new food posts this week!

Mountain Dew Apple Dumplings

by Divine Domesticity on July 5th, 2009

Words cannot accurately describe how delicious this dessert is. Not only does it make your house smell heavenly while it is baking, it tastes amazing -- and I don't use that word lightly when it comes to food. I urge you to serve this with vanilla ice cream and don't think about the calories, just enjoy it.

Mountain Dew Apple Dumplings
4 servings

2 granny smith apples
2 tubes refrigerator crescent rolls
1 cup butter
1 1/2 cups sugar
1 teaspoon vanilla
1/2 can of mountain dew soft drink

1. Peel, core and slice each apple into 8 slices. Unroll crescent rolls. Roll an apple slice in each crescent roll and place in a buttered 8x13 inch pan.

2. Melt butter, add sugar and barely stir - you want the butter and sugar to be grainy and lumpy. Add vanilla; barely stir. Pour butter mixture over crescents. Pour mountain dew around the sides of the pan. Sprinkle with cinnamon. Bake at 350-f degrees for 40 minutes. 

Recipe from The Pioneer Woman and Heritage Schoolhouse