Hey, good lookin'... how bout some home cookin'?

I've got another quick Yummy Monday post for you! I know: you're thinking "what is going on? Is this all she ever does anymore?? Just FOOD POSTS???" and to that I will respond: "Um, hello? Check out my hair stuff tackle box from Saturday! Oh, and also, THIS, where I very politely forewarn all of you that I'm MIA for a while."
And three posts in like two weeks is MIA for me.

Now that we've got that out of the way... I'm sharing some good old

tonight. Smoky Meatloaf, Best Ever Mashed Potatoes, and a little dessert I like to call:

I don't think you'll regret sticking around till the end.

So, first up, not to insult your intelligence or anything, but do you know that secret to super fast, super easy, super yummy corn on the cob? It's water. I kid not. Of course, soaking them, wrapping them in tin foil and popping them on the grill is the MOST delicious, BUT I said fast and easy in addition to yummy, sooo... you soak. You make sure they're wet when you wrap them in wax paper. You put them on a plate in the microwave. You cook for about 5 minutes a cob (depending on the microwave). You let sit for a bit so you don't cook your hands when you take the plate out. Done! You knew that water thing already, though, didn't you?

SOOOO... Best Ever Mashed Potatoes. I'm not meaning to brag, here, but these are the best potatoes I've ever made - and mr went so far as to call them (and I quote) "the best mashed potatoes EVER" which is how they got their name. You probably already make them this way, but just in case you don't:

Best Ever Mashed Potatoes
Approximately 1 lb potatoes - yukon gold are the best, but purple will work too
4 T butter
1/2 C sour cream
1/2 C milk
1 package dry original ranch dressing mix
2 tsp garlic salt

Firstly, the above is a guideline. You can adjust any and all to taste. Also, you can just eyeball the poundage of potatoes. Get a big pot. Fill it a little more than 3/4 full of water. Put it on the stove. Wash your potatoes. Cut them into fourths, throwing them into the pot as you go - skins ON. When the pot is full, stop. It's about a pound, right? Turn on the heat to high. Once the water starts boiling, set your timer to 15 minutes. When your timer goes off, check a potato with a fork - the fork should turn easily. Drain the potatoes. Put them in your stand mixer or a large bowl. Add the butter and mix until its melted in. Add the sour cream and milk and mix well. Add the seasonings and mix. Done! Yum!

Ok, not really novel, but they were good.

Ready for the meatloaf? I'll just put this out there: this is what happens when you plan on making mr's mom's meatloaf for him and in the middle of preparation realize you have misplaced your BBQ seasoning which is ridiculous since it's in a huge jar and HOW DO YOU MISPLACE THAT??? Just sayin'.

Smoky Meatloaf
1 lb ground beef
3 C Cheddar Jack Cheese Its, crushed super fine (yes, they must be cheddar jack)
2 eggs
1 small can of Original V8 (the little cans that come in a pack of like 8? Yeah, those)
3 T chili powder (not to be confused with chili pepper. Yes, I have done that)
2 tsp garlic powder
1 tsp onion powder
1 tsp paprika
cayenne pepper to taste

Preheat oven to 350. Crush the crackers in a bag with a mallet - or run them in your food processor (though the mallet is more fun and gets out aggression.) Mix all the ingredients together in a large bowl. Form the mixture into a loaf and put it in a loaf pan. Cook for about 1 hour or until no pink is left. Serve with ketchup or BBQ sauce or just leave plain.

It was pretty good, considering I was flying by the seat of my pants. About two years ago I never could have pulled that off, so this whole cooking new stuff every week thing is definitely paying off.

And now, I bring to you, the piece de resistance.

Oh, dessert. Why must you be so delicious??

Chocolate Eclair Bars (no-bake!)

2 small boxes Jello Instant Vanilla Pudding Mix

3 C milk

8 oz cool whip

1 (16 oz) box graham crackers (you will have some leftovers)

1 (15 oz) container chocolate frosting

Mix together the vanilla pudding mix and milk. Fold in the whipped cream. Line the bottom of a 9 x 13 pan with one layer of graham crackers. Put half of the pudding mixture over the graham crackers. Place a second layer of graham crackers over the pudding mixture. Put the remaining pudding mixture over the graham crackers. Place a third layer of graham crackers over the pudding mixture. Heat the tub of frosting in the microwave for about 30 seconds to soften. (Don't forget to remove the foil seal first.) Spread frosting on the top of the last layer of graham crackers. Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.

If you have summer parties, potlucks, BBQ's etc. to attend this summer, let me suggest you make this. It is super easy, requires almost no thought or effort whatsoever, and people will be raving. People who are hard to impress. Like your brother.

OR. You could PRETEND to make this for the BBQ, then "forget" it at home. Swing by the store and pick up a bag of chips. Then when you get home later that night, you can have it all to yourself - except for those few bites you share with your husband. Eat it after the kids go to bed, obviously.