Truly Edible Meatloaf

1 tbsp Butter

1 large onion, finely chopped

4 celery stalks, finely sliced

1 green bell pepper, finely chopped

4 spring onions, sliced

2 garlic cloves, minced

1 tbsp fresh chopped parsley

1 tbsp chili sauce

1 tbsp Worcestershire sauce

2 bay leaves

1/2 cup evaporated milk

1/2 cup ketchup

1 lb ground beef

1 lb ground Italian sausage

2 eggs

1 1/4 breadcrumbs

salt and pepper

1. Melt the butter in a large saucepan and add the onion, celery, pepper, spring onions, garlic, parsley, chili sauce, Worcestershire sauce and bay leaves. Cook over a gentle heat, stirring occasionally, for about 6 minutes.

2. Add the evaporated milk and ketchup and continue to cook for a further 2 minutes. Remove from the heat and allow to cool. Discard the bay leaves.

3. Preheat the oven to 350 degrees

4. Place the beef and pork in a large bowl, add the eggs, breadcrumbs and vegetable mixture, and season. Place the mixture in an ungreased roasting dish and bake for 25 minutes. Raise the temp to 375 degrees and bake for a further 45 minutes.

Stuffed Baked Chicken

5 Bone in chicken breast, skin removed

one can of diced Italian seasoned tomatoes

two cups of Italian seasoned bread crumbs

Parmesan cheese

olive oil

dried parsley

dried oregano

Fresh basil leaves

After you remove skin from chicken find the spot on the breast where the chicken wing was cut from. Push your thumb into the chicken at that spot till you find the cavity between the breast meat and the chicken tender. Widen that space as much as you can without tearing a hole into the side of the chicken breast.

Mix together the diced tomatoes and bread crumbs. Put at least two basil leaves into the cavity. Then stuff the cavity with the bread crumb mixture.

Arrange the breast in a baking dish and cover with foil. Bake at 350 degrees for 90 minutes. Remove foil. Brush olive oil on top of the chicken, sprinkle on parmesan, parsley and oregano. Put chicken under the broiler until top has a nice golden brown color to it.

I served this with marina sauce and four cheese tortellini.

Caramel Pecan pie

1 cup light corn syrup

1/2 cup of caramel ice cream topping

1/2 cup butter

two pie crust from freezer section

2 cups whole pecans

3 lightly beaten eggs

1 tsp vanilla

Dash of salt

Preparation:

1. Preheat oven to 375 F.

2. Combine corn syrup, caramel, sugar, and butter in saucepan, bring to gentle boil and continue to boil, uncovered, for additional 5 minutes.

3. Stirring often.

4. Allow mixture to cool slightly.

5. Put one cup of pecans into each pie shell (more if you prefer).

6. Combine eggs, vanilla and salt.

7. Add a small amount of syrup mixture to eggs and mix well. Add rest of mixture but do so very slowly.

8. Pour mixture over pecans, bake 30 to 35 mins or until knife inserted near center comes out clean. Cover crust with a slim collar of foil to keep crust from burning.

Orange Marmalade

8-10 peeled oranges (save the peels to make orange candy)

1 1/2 quarts orange juice (lots of pulp)

sugar

Put the oranges into a blender and and give them a good blend. Pour oranges and orange juice into a large heavy bottom sauce pan. Bring to a boil and cook for 5 mins. Turn off heat, cover, and let cool. Refrigerate for 8 hours or a whole day.

Freeze a plate. Uncover citrus mixture and bring to a simmer over medium-high heat. Cook for about 20 minutes. Turn off heat, measure mixture and then return to pan. For each cup of mixture, add 3/4 cup sugar.

Bring mixture to a boil, stirring often. Cook for roughly 20 mins (till mixture registers 220 to 222 degrees on a candy thermometer), To test doneness of marmalade: Drop a spoonful of on frozen plate. If marmalade has a slight film when pushed with a finger, it's done. If it spreads out and thins immediately, continue cooking, and test again after about five minutes. Transfer marmalade to airtight containers, cool to room temp and refrigerate overnight before serving. It can keep in the fridge for 1 month.

I ran my canning jars in the dishwasher while I cooked the marmalade mixture. Then transferred the hot liquid into the hot jars and quickly put on the lids. Then draped them in a towel to keep the warm. The heat sealed the jars for me.

Hot Chocolate Mix

This makes a lot of the mix. You can half or quarter the recipe if you like.

8 cups nonfat dry milk powder

3 cups sugar

2 cups unsweetened cocoa

2 cups mini semisweet chocolate chips

2 cups powdered nondairy creamer

1 teaspoon salt

1 tablespoon of Mexican hot cinnamon (optional)

1. Measure all the ingredients into a very large mixing bowl and whisk them until they are evenly blended.

2. Store the mix in a tightly covered container at room temp until ready to package.

Don't forget to add a label onto your chosen packaging stating. "Spoon 3 or 4 generous tablespoons of cocoa mix into one cup of boiling water, and stir well"

Pear Tart

Pear tart with cream cheese and it is very tasty.

2 folded refrigerated unbaked pie crust (room temp)
3 pears, peeled, thinly sliced
Sprite or Ginger Ale
2 pkg 8oz cream cheese, softened
4 beaten egg whites
1 cup orange marmalade
2 tsp vanilla extract
6 tbs of pineapple juice

After peeling and slicing pears allow them to soak in soda to prevent brown spots.

Unfold one pie crust and press into the bottom of Veranda Chip and Dip platter, tart pan or onto a pizza pan. Use second crust to fill in rest of pan. Fold under 1/2 inch of crust and pinch to create a fluted edge.

With mixer beat cream cheese until smooth. Add egg whites, juice, 1/2 cup marmalade, and vanilla.

Spread cheese mixture over pie crust. Arrange pear slices on cheese. Start on the outer edge and work your way into the middle, creating a spiraling fan.

Use foil to cover and to prevent crust from burning. Bake at 375 degrees for 30 minutes, remove foil and bake until crust is golden; about 5-10 minutes. Warm marmalade in microwave and while tart is still warm brush remaining marmalade on top and add more if needed. Enjoy!

Kickin' Sausage Balls

Hey have you ever heard the Christmas Balls song? Sausage balls, sausage balls, I got spicy sausage balls. Hang them up like Santa Clause, I got sausage balls. Trust me that was very funny.

4 cups shredded cheddar cheese
2 lbs spicy bulk sausage
1 1/2 cups baking mix
1 tsp garlic powder
1/2 tsp red cayenne pepper (add more if you like)
1/2 tbsp Texas Pete

Preheat oven to 375 degrees. Sift baking mix and dry spices together. By hand mix together sausage, cheese, baking mix and hot sauce. Form into 1 inch balls, place on ungreased cookie sheet, bake for 10 till 15 minutes, until golden brown.