Warsaw Cook Earns Blue Ribbon Award

Cara Roe

Warsaw cook Cara Roe’s Meatloaf and Mashed Potato Cupcakes has been awarded a blue ribbon at Just A Pinch Recipes, the new online social community created for and by cooks in hometown America at www.justapinch.com.

Roe’s Meatloaf and Mashed Potato Cupcakes recipe was named a blue ribbon winner by Just A Pinch Food Editor Janet Tharpe. To land the award, Roe served up a full- flavored, festive dish that was both tasty and easy to prepare.

“My sons love to eat these ‘cupcakes’ for dinner. They are fun for the whole family and can be adapted by making with ground turkey or chicken and adding other veggies to the mixture.”

Roe’s Meatloaf and Mashed Potato Cupcakes, along with thousands of other recipes, can be viewed, printed and shared at no charge through Just A Pinch.

Roe is one of several area residents participating in the club, known as “America’s Great Recipe Swap.” Members can post their own “family tested and approved” recipes, try recipes submitted by other club members, print hundreds of grocery coupons and enter recipe contests. They also have the opportunity to utilize a personal online recipe box to save recipes, compile grocery lists and plan meals. In addition, members can create and join discussion groups, to chat about recipes, share cooking tips and build relationships as if they are sitting around one big kitchen table.

“We continually add new features to the club based on the feedback of our members,” says Just A Pinch Food Editor Janet Tharpe. “It’s because of people like Cara Roe, who is proud to share her family’s favorite recipes with other hometown cooks, that the club has become so popular and is growing so fast.”

Founded in 2010, Just A Pinch Recipes offers free memberships and premium perks. Join us in the kitchen at www.justapinch.com.

Meatloaf and Mashed Potato Cupcakes
Cara Roe (Warsaw)

1 egg
3/4 c milk
3/4 c quick cooking oats
1/4 c onion, finely diced
1 c cheese, shredded
1/2 tsp salt
1/2 tsp  pepper
1lb ground beef
2/3 c ketchup
2 tsp mustard
2 Tbsp brown sugar
1 pkg instant potatoes
2 Tbsp butter
2 oz. cream cheese


Preheat oven to 350 degrees

Crack egg into a medium bowl and mix in milk stirring well with a fork. Add oats, onion, cheese, and salt and pepper and mix well, then add ground beef and combine Spray cupcake/muffin tin with nonstick spray and press meat down into each cup. (I had exactly enough for 12.)

Mix ketchup, mustard, and brown sugar and put a spoonful on each meat cake.
Bake for about 25 minutes or until internal temp. Reaches 160 degrees.

While meat cakes are baking make the potatoes according to package directions. I used idahoan roasted garlic flavor and add the butter and cream cheese. Let them cool slightly and then put most of the potatoes into a frosting bag with your favorite decorating tip. If you don’t have these, you can put into a large ziploc bag and cut off the corner of the bag or just put a scoop on with a spoon.



Stacey Page Online Feed Facebook: social networking Twitter Linked in: Professional contact information Google+: Real-life sharing rethought for the web Print Friendly and PDF

Comments are closed.