LeaAnn's Cooking Made Easy

EMAIL: leaannvaughn@leaannshomecooking.com

Not Your Regular Meatloaf

2lbs hamburger meat

onion chopped

one-half pkg dried stuffing

garlic powder to tast

salt & pepper

Using your hands fold together until combined, place in a prepared baking dish (sprayed with non-stick spray)

Cover with foil and bake 25-30 minutes at 350 degrees. Oven temps vary so I would watch and about half way through baking remove foil and cover ketchup mixture listed below.

Ketchup Mixture:

I dont use measurements for this, I measure by taste.

ketchup

brown sugar

red wine vinager

whisk together tasting to your suit. This makes the meatloaf just that more delicious. It adds a nice tang and a slight sweetness

I would say add together, 1cup ketchup, .25 cup brown sugar, and .25 cup red wine vinegar, (more or less to your tast)

Pour over the top back in the over another 10-15 minutes then remove.

Alot of times instead of making the loaf in the baking dish I will form large balls and place them in large muffin tins for individual servings, my family loves it!

Cabbage Soup from Shelley in Wyoming

1 head cabbage cup up

Jimmy Dean hot sausage

onion

garlic

salt & pepper

beef broth

pkg lipton onion soup mix

Fry your sausage and onion together

I par boil my cabbage to get a spin on the tenderness

Once the sausage and onion are cooked combine broth in the pot with cabbage and simmer on low giving ingredients time to blend.

Roasted Brussels Sprouts with Bacon

Prepare sprouts and par boil in salted water remove and drain when reach desired tenderness Preheat oven to 400 degrees then bake 6 slices bacon until crispy.

Mix in a bowl :

1/4 c honey

1/4 c balsamic vinegar to your taste

1/2 c olive oil

minced garlic to your taste

salt & peper

garlic powder

onion powder

Combine sprouts to the mixture then add chopped bacon then pour onto foil lined baking sheet and bake about 20-30 minutes.

Almond Flour Biscotti

Flavored Extracts, Orange, Vanilla, Lemon

Lets Get Started!

So let me introduce myself, my name is LeaAnn and I was born and raised in Oklahoma, I also came from a long line of great cooks. So I'm thinking I have no excuse as to whether I can cook or not.. I would hate to have to explain why my food doesn't taste good, not a good thought. 😤

So, I've learned a lot in the kitchen over the years, and love to learn new things. I dont cook what I know as fancy cuisine, I cook the easiest recipes as possible, even noting things my mother cooked were not what I would consider something easy, Im thinking "gee, mama got it goin on".

This is my first time branching out and sharing with others something I love...cooking. What are some dishes that you are intimidated by? Mine? Fried chicken! I can do it, I have done it, but I have a higher expectation in my mind (memory) and that would be my mama's fried chicken. I can never get it to her level. She was born in 1926 and I remember her telling of how she learned to cook and the dishes her mother (my Nannie Spicer) would prepare, and lest we forget there way of daily living wasn't as simple as ours is today or even 60 years ago, they had to physically build every fire they had to cook on, should make us appreciate things better than we do.

I have actually just in the last several years learned to cook shrimp! Chicken & Dumplings use to intimidate me as well, but not anymore!

Putting together your own recipes can also be tricky. As we all know any measurement in a recipe can be altered to fit our liking. For example, I love sage, I love the aroma and the flavor, but not as heavy as most recipes call for. The only way I dig sage heavy is in my scratch dressing. Basil, Rosemary, Thyme, all are wonderful seasonings but I just cant carry too much in a recipe, they are too overwhelming for my taste.

So, go check out my website leaannshomecooking.com email me at leaannvaughn@leaannshomecooking.com, its currently in the works and will release very soon.

Check out this Mediterranean dish is so delicious

Chop one english cucumber

i container of cherry tomatoes cut in half

Mozzarella balls or chopped block mozzarella

Light cover of Italian dressing or a simple lemon squeezed and a touch of EVO

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