Courtesy of Rachael Ray

* Just to update - I am still having computer issues but that should be resolved after Thursday.  Then the kids are on fall break and we will be heading out of town. Once we are back I should be back to blogging regularly again ..on my new computer!

At the library this week Sweet Girl chose another cookbook - I love it!  This time she went with Rachael Rays cookbook Cooking Rocks! Rachael Ray 30 Minute Meals for Kids.  What a great cookbook, it has sections for the different age groups which my kids loved.  Little Man enjoyed it too and asked if we could make something from his section next. The kids had fun helping, although Sweet Girl was not happy with sticking her hands in raw meat.  But she loved mashing the potatoes and even cutting up the cream cheese with her own knife. I think this cookbook has a lot of recipes that we would make -I'm even considering purchasing this one - its a keeper if you have little ones that love to help out in the kitchen.  Here is the recipe (with some modifications) for Meatloaf Muffins with Barbecue Sauce and Smashed Potatoes with Cream Cheese.  Enjoy!

Meatloaf Muffins with Barbecue Sauce

Ingredients (makes 6 muffins)
Vegetable oil to grease the muffin tin
1 + 1/2 pounds of ground sirloin
1 small yellow onion
1 small green pepper
a splash of milk
1 large egg, beaten
1 cup of plain breadcrumbs
2 tablespoons of grill seasoning (I used Montreal steak seasoning by McCormick)
1 cup smoky barbecue sauce
1/2 cup tomato salsa
1 tablespoon Worcestershire

Preheat the oven to 450. Grease the muffin tin with the vegetable oil.
Put ground beef into a big bowl.  Rachael Ray suggests adding your onion and pepper to the food processor at this point.  I just diced it and added it to the beef and it was fine.  Whisk the milk into the beaten egg and add to the meat mixture.  Add breadcrumbs and grill seasoning.
In a small bowl mix together the last 3 ingredients.  Add half this sauce to the meatloaf mixture and mix together with your hands. Divide the meat into 6 portions and place in muffin tin (kids can use an ice cream scoop to make it fun) top each muffin with a spoonful of reserved sauce.  Bake about 15 minutes.

Smashed Potatoes and Cream Cheese
Ingredients
2 + 1/2 pounds of Yukon gold potatoes
1/2 cup half and half or milk
8 ounces of cream cheese (plain or vege), cut into small pieces
10 chives or 2 scallions chopped or snipped.
Salt and pepper to taste

Place potatoes in a pot of water over high heat and boil until potatoes are tender (this will vary depending on the size of the potatoes - smaller potatoes should take 15 - 20 minutes)
Drain the potatoes and return to the pot, mash the potatoes with the half and half or milk using a potato masher add the cream cheese and after it melts a bit, add the chives or scallions.  Season with salt and pepper.