Too Easy Peanut Butter Cookies

1 cup peanut butter (any kind)
1 cup sugar (granulated)
1 large egg

Preheat oven 350°F. Mix sugar and egg together, then add peanut butter. That's it. Now form into 1" balls an press with fork.( cross hatch design) Dip fork in a little sugar so it won't stick.

Bake for 10 to 12 minutes at 350°F.

Makes 1 dozen cookies.

Loaded Grilled Chicken Salad

Ingredients

1 stalk celery diced
2 grilled chicken breast
1/4 cup walnut (shelled)
1/2 cup real mayonnaise (not salad dressing)
2 tbsp. sour cream
1/3 cup shredded parmesan cheese
1/2 tsp salt
1 tbsp diced roasted red peppers (see notes tab)
1/4 tsp black pepper (ground)
1/4 tsp onion powder
1/3 cup grapes (red)

Directions　

Grill chicken breast on grill as you normally would until done. Approx. 10-15 minutes each side. Just don’t season with anything

Remove breasts from grill and let stand about 15 minutes

Cut breasts into 1 inch cubes and put into large bowl.

Add in all other ingredients and mix well.

Chill in refrigerator for approx. 20 minutes and serve on your favorite bread or roll.  I like serving mine on a nice coissant.

Pizza Casserole

Ingredients

1 lb bow tie pasta
1 lb mild pork sausage
1 large onion, medium size chopped
2 (26 ounce) jars spaghetti sauce (any brand)
1 lb cubed cooked ham
1/2-1 lb of sliced pepperoni
3 (8 ounce) bags of shredded mozzarella cheese
6 tablespoons of grated parmesan cheese
2 tablespoons chopped garlic
1 teaspoon dried oregano

Directions
1. Cook pasta in boiling water until al dent é.
2. Cook sausage, garlic powder and oregano with onions until the juices run clear
3. In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.
4. Layer ingredients in the order listed below.
5. 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.
6. 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.
7. 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, all the pepperoni(completely covering the entire top with pepperoni).
8. Bake at 375°F for 40 minutes.
9. Let sit for 5 minutes before serving.

Spanish Rice w/Smoked Sausage

Ingredients

　

Cholesterol and  Triglyceride Lowering Recipe

1 link butterball smoked sausage

1 can NO SALT Diced Tomato (any brand)
1 small onion, diced
½ tsp. black pepper
1 box Spanish rice mix (any brand)

Directions

In a skillet cook Spanish rice according to directions using 1 can NO SALT Diced Tomatoes. As rice begins to thicken, add in Sliced ¼ inch thick Butterball smoked sausage link, pepper and onion. After all is cooked down and rice is tender, add an additional 1 cup of water, bring to boil then immediately remove from heat and serve.

Rosemary Orange Oven Roasted Chicken

Ingredients

6 boneless chicken breast tenderloin
2 garlic cloves, minced
1 ½ tsp. extra virgin olive oil
1 tsp. rosemary spice
1/8 tsp. ground black pepper
1/3 cup orange juice

Directions

Preheat the oven to 450 F.
Lightly coat a baking pan with cooking spray.
Rub each piece of chicken with garlic. Dab fingers in oil and rub with oil, and sprinkle with rosemary and pepper.
Place the chicken pieces in the baking dish.
Pour the orange juice over the chicken. Cover and bake for 30 minutes.
Using tongs, turn the chicken and return to the oven until browned, about 10 to 15 minutes longer.
Baste the chicken with the orange juice from the pan as needed to prevent it from drying out. Transfer the chicken to individual serving plates.
Spoon orange juice from the pan over the top of the chicken and serve immediately.
-
I like to serve this with an oven roasted veggie dish.
(zucchini, squash, onions, roasted red peppers)

Ultimate Mac & Cheese

Ingredients

2 cups dried elbow macaroni (4 cups cooked)
1/3 cup grated Cheddar
1/3 cup grated Swiss
1/3 cup grated Jack
1/3 cup grated colby
1/2 cup sour cream
4 tablespoons butter, cut into pieces
3 eggs
1/2 teaspoon salt
1/2 teaspoon pepper
1 cup milk
Nonstick spray
1 cup French's French Fried Onions

Directions

Preheat oven to 350 degrees F.

In a large pot, bring water to boil. Season water with salt and cook macaroni until al dente, about 10 minutes.

Drain pasta and place in a large bowl and while pasta is still hot add all the cheese.

In a separate medium bowl, using a whisk, combine the sour cream, butter, eggs, salt, pepper, and milk and add to the macaroni mixture.

Spray casserole dish with nonstick and pour macaroni mixture into the dish.

Top with French’s French Fried Onions

Bake for 30 to 45 minutes or until golden brown.

Breakfast Pizza

Ingredients
(serves approx. 6)

1 8oz can refrigerated crescent rolls
1/2 pound deli ham, diced (about 1 cup)
1 cup frozen hash brown potatoes with onions & peppers
1 cup shredded sharp cheddar cheese
4 eggs
3 tbsp. milk
1/2 tsp. salt
1/4 tsp. ground pepper

Directions

1.  Preheat oven to 375. Separate dough into 4 rectangles. Place in ungreased 12 inch pizza pan.  Press over the botttom; build up edges slightly.  Firmly press perforations to seal.

2.  Sprinkle ham evenly over crust/dough. Top with potatoes and cheese; Beat eggs; stir in milk, salt and pepper.  pour over cheese into crust/dough.

3.  Bake about 15 minutes or until center is set.

Vodka Fluff Punch

Ingredients
2 (46 fluid ounce) cans fruit punch
1/4 cup grenadine syrup
1 (2 liter) bottle lemon-lime flavored carbonated beverage
1/2 cup French vanilla ice cream
1 (16 ounce) jar maraschino cherries
2 Cups Vodka
Directions
Pour fruit punch into a large punch bowl. Stir in grenadine and lemon-lime soda. Add the ice cream in big scoops - it will resemble a big fluffy cloud. Drop cherries on top of the cloud of ice cream and serve.

E-Z Mexican Tortilla Casserole

Ingredients

• 1 1/2 cups crushed tortilla chips
• 1 pound shredded cooked chicken meat (from a small roasted chicken)
• 1 can (15 1/2 ounces) garbanzo beans, drained
• 1 can (15 1/2 ounces) kidney beans, drained
• 1 can (15 1/4 ounces) corn kernels, drained
• 1 can (8 ounces) tomato sauce
• 1 cup prepared salsa
• 1 cup chopped red onion
• 1 green bell pepper, cut into 1/4-inch dice
• 1/4 cup chopped fresh cilantro leaves
• 1 tablespoon minced garlic
• Salt and freshly ground black pepper, to taste
• 6 ounces grated Monterey Jack cheese
• 6 ounces grated sharp Cheddar cheese

Garnishes:

• 2 cups diced (1/4-inch) ripe tomatoes
• 1 cup sour cream
• 1/2 cup chopped fresh cilantro leaves





Directions:


1. Preheat oven to 350°F. Grease a 13x9-inch baking dish, then scatter the crushed tortilla chips evenly on the bottom.


2. Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper, cilantro, garlic, salt and pepper in a bowl. Place half the mixture evenly in the baking dish. Combine the cheeses, then sprinkle half over the mixture.


3. Cover with the remaining half of the chicken-and-bean mixture and sprinkle the remaining cheese over the top.


4. Bake for 30 minutes. Let stand for 5 minutes before serving. Serve the garnishes in bowls, so guests can top their portions with diced tomatoes, sour cream and a sprinkle of cilantro.


 

Beef Stroganoff

Ingredients

• 1 1/2 pounds cubed round steak, cut into thin strips( you can also substitute with ground beef)
• House Seasoning, (recipe listed below)
• All-purpose flour
• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 medium onion, sliced
• 8 ounces fresh mushrooms, sliced
• 1 (10 3/4-ounce) can beef broth
• 1 (10 3/4-ounce) can cream of mushroom soup
• Salt and black pepper
• 1 cup sour cream
• Cooked egg noodles

Directions

Season the steak strips with House Seasoning, then dust with flour. In a large skillet, quickly brown them on both sides in the olive oil and butter. Remove the steak from the pan. Add the onion slices and mushrooms to the pan drippings. Saute for a few minutes, until the onion is tender. Sprinkle with 1 teaspoon flour. Put the steak back into the pan with the onion and mushrooms. Add the mushroom soup and beef broth. Cook over low heat for about 30 minutes, covered. Adjust seasoning to taste, adding salt and pepper, as needed. Stir in the sour cream the last few minutes, right before you serve. Serve over cooked noodles.

House Seasoning:

• 1 cup salt
• 1/4 cup black pepper
• 1/4 cup garlic powder

Welfare Casserole

1 pound ground beef
4 large potatoes peeled and sliced (¼ inch thick)
1 can cream of mushroom soup
1 small yellow onion, sliced thinly
salt, pepper to taste.
1 14 oz pkg shredded cheddar cheese

Brown ground beef in skillet. Season with salt & pepper
Drain ground beef
Put thin layer of ground beef in a 9x9 square baking dish
Layer with sliced potatoes
Repeat layer
Pour cream of mushroom over entire casserole
Bake at 350 for 20 minutes
Remove from oven and sprinkle cheese and bake for an additional 10 minutes
Remove from over, let stand 5 minutes before serving.

Caprese Flatbread

                    Ingredients

8 Roma or plum tomatoes, diced
1 garlic clove
3 garlic cloves, chopped
1 1/2 cup mayonnaise
1 tsp salt
1 tsp garlic powder
1/2 tsp black pepper
4 cups shredded mozzarella cheese
20 medium fresh basil leaves, stemmed and chopped (about ½ cup)
1/2 cup Parmesan cheese, grated
14 Tbsp extra virgin olive oil, divided
11 oc container of refrigerated thin crust pizza dough






Directions

PREHEAT oven to 350ºF.
DICE tomatoes into small pieces. Transfer to a mixing bowl.
ADD chopped garlic, salt, pepper, ½ of chopped basil (about ¼ cup), and 4 Tbsp olive oil.
SET aside and allow mixture to marinate for 10 minutes.
FLATTEN pizza dough into rectangle pan as indicated on package, reaching to pan edges.
DRIZZLE dough with olive oil and brush it over dough.
BAKE dough at 350ºF for 10 minutes on center rack.
REMOVE from oven and allow to cool slightly, about 2 minutes.
CUT garlic clove in half and rub, cut side down, onto the surface of the bread. The slight warmth of the bread will help extract the garlic flavor.
ALLOW bread to cool completely, about 10 more minutes.
INCREASE oven temperature to 450ºF.
COMBINE mayonnaise and garlic powder in a mixing bowl. Evenly spread onto the bread’s surface.
TOP with shredded mozzarella to evenly cover surface.
DRAIN tomato mixture and spread evenly over the bread.
SPRINKLE with grated Parmesan cheese.
RETURN flatbread to oven for 5-7 more minutes or until golden, crisp and bubbly. GARNISH with remaining chopped basil and serve.

Cheese Ravioli with Fresh Vegetables

Ingredients
(serves approx 4)
1 lb mini round cheese ravioli, cooked according to package directions
1/4 cup extra virgin olive oil
1 clove fresh garlic, chopped
2 7-oz jars roasted red peppers, sliced in strips
1 whole, medium fresh zucchini, sliced in half moons
1/2 cup black olives, sliced
1 cup chicken broth
Grated Parmesan to taste
Fresh chopped parsley for garnish
Salt and freshly ground black pepper

Directions
HEAT olive oil over medium heat in saucepan. Add roasted red pepper strips, zucchini moons, garlic and black olives. Cook while stirring for 2 minutes or until the zucchini reaches desired texture. Add chicken broth and let sauce simmer for 2 minutes. Season with salt and cracked black pepper to taste.
DRAIN cooked ravioli well. Toss ravioli in a small amount of olive oil to prevent sticking. Add cooked ravioli to sauce. Blend well, allowing sauce to cover ravioli.
PLACE sauced ravioli on serving plate. Top with grated Parmesan cheese and parsley.

Lasagna Muffs

(makes 6 muffs)

Ingredients

1 cup marinara sauce
½ pound ground beef
¼ pound ground Italian sausage
12 wonton wrappers
8 ounces shredded mozzarella
3 ounces Parmesan cheese
4 ounces Ricotta cheese
(optional) basil for garnish

Directions


1-Preheat oven to 375 degrees. Spray muffin tin with cooking spray.

2-Brown beef and Italian sausage - season with salt and pepper. Drain.

3-Cut wonton wrappers into circle shapes using a biscuit cutter or using the top of a drinking glass. You can cut several at a time.

4-Reserve 6 tablespoons Parmesan cheese and 6 tablespoon mozzarella for the top of you cupcakes. Start layering your lasagna cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Sprinkle a little Parmesan cheese, Ricotta cheese, and mozzarella cheese. Top with a little meat and marinara sauce. Use around 1-2 teaspoons of all the ingredients depending on your personal preference.

5-Repeat layers ending with marinara sauce. Top with reserved Parmesan and mozzarella cheese.

6-Bake for 18-20 minutes or until edges are brown. Remove from oven and let cool for 5 minutes. To remove use a knife to loosen the edges then pop each lasagna out.

7-Garnish with basil and serve.

Decadent S’more Cupcakes

Ingredients
(makes 12-14 cupcakes)
                                        For Cupcake:
Full box Chocolate Cake Mix
2 large eggs
1/3 cup vegetable oil
3/4 cup water
1 cup mini marshmallows

For Topping:
Store bought vanilla frosting
1 cup graham cracker crumbs
1 cup mini marshmallows
1 large chocolate bar
1/2 cup chocolate syrup

Directions
For Cupcakes:
Preheat oven to 350°F. Line standard muffin tins with decorative paper liners.
Combine eggs, oil, and water in medium size bowl. Add mix. Gently whisk together until smooth. Fold marshmallows into batter. Divide batter into paper liners filling 2/3 full.
Bake for 22 to 24 minutes or until an inserted cake tester comes out clean. Remove from oven, cooling in tins for 10 minutes. Transfer to cooling rack and cool completely before decorating.

For Topping:

Frost cupcakes. Sprinkle graham cracker crumbs over frosting. Decorate with mini marshmallows and garnish with large piece of chocolate bar. Drizzle with chocolate syrup.

Maple Glazed Baby Carrots

Ingredients

1 16 ounce bag or baby carrots
1 /2 stick butter/margarine
1/3 cup maple syrup
Directions

Cut carrots in half length wise

Boil carrots in medium saucepan until slightly tender

Drain carrots and return to stove on low heat. Add butter and maple syrup.

Cook 10 minutes stirring occasionally to keep from sticking.

Cheddar Bacon Potatoes

Ingredients

6 medium baking potatoes

½ cup butter
½ tsp salt
¼ tsp ground black pepper
¼ tsp paprika
½ cup milk
½ cup creamed cheese
1 cup shredded sharp cheddar cheese
½ cup sliced green onions
1 (3 oz.) bottle bacon bits
1 (8 oz.) carton sour cream

　

Directions

-

Preheat oven to 350 F. Scrub potatoes thoroughly with brush; pat dry.

Prick potatoes with a fork. Wrap in foil. Bake 60-70 minutes or until tender. Let stand 10 minutes to cool slightly.

Cut potatoes in half lengthwise. Scoop pulp out of each potato, leaving ¼ inch shell. Place pulp in large mixing bowl. Mash pulp with potato masher or electric mixer on low speed. Add butter, salt, pepper and paprika; beat until smooth. Beat in milk and creamed cheese.

Spoon mixture into potato shells. Place in 15x10x1 - inch baking pan. Sprinkle shredded cheese, green onions and bacon bits over potatoes.

Bake 20 minutes more or until cheese is melted. Serve with sour cream.

Chicken Marsala

Ingredients

4 tablespoons butter
4 boneless skinless chicken breast halves
4 shallots, chopped fine
1/2 lb mushroom, sliced
1/4 cup dry marsala wine
1/2 cup heavy cream
1 teaspoon lemon juice

Directions:

1. Pound chicken breasts to even out thickness and lightly salt and pepper.
2. In large skillet, sauté chicken in 2 tbsp. melted butter until lightly browned, about two minutes per side.
3. Remove from pan and set aside.
4. Melt remaining butter in pan and add shallots and mushrooms.
5. Cook until mushrooms are lightly browned.
6. Add Marsala wine and bring to a boil, scraping browned bits from bottom of pan.
7. Add cream and lemon juice and return to a boil.
8. Season with salt and pepper.
9. Return chicken to pan for about 3 minutes to reheat and finish cooking.
10. Serve with buttered fettuccini.

Classic Italian Lasagna

Ingredients:
½ pound ground Italian sausage
1 pound ground beef
1 clove garlic, minced
1 can (14.5 ounces) tomatoes
2 teaspoons dried basil
1 teaspoon dried oregano
1 1/2 teaspoons salt
2 cans tomato paste (6 ounces each)
10 ounces lasagna noodles (10 to 12 lasagna noodles)
15 oz container ricotta cheese
1/4 cup grated Parmesan cheese
2 tablespoons dried parsley flakes
2 eggs
1 teaspoons salt
1/2 teaspoon pepper
16 ounces shredded mozzarella cheese

　
Directions:

Brown sausage & ground beef slowly; drain off excess fat. Add garlic, tomatoes, basil, oregano, 1 1/2 teaspoons salt, and tomato paste. Simmer, uncovered, for 30 minutes, adding a little water if too thick.

Cook lasagna noodles in boiling salted water according to package directions.

In a bowl, combine ricotta cheese, Parmesan cheese, parsley, eggs, 1 teaspoon salt, and pepper.

Place a layer of noodles in bottom of a 13x9x2-inch baking dish or lasagna pan. Cover noodles with ½ of the meat sauce, then a layer of mozzarella cheese then spoon 1/2 of ricotta mixture over mozzarella.

Repeat layers. Bake for 30 to 40 minutes in a 375° oven.


Allow lasagna recipe to set 5 minutes before serving.

Chicken Pot Pie

Ingredients

3 chicken breast halves, skinless
1 (14.5 ounce) can chicken broth
3 potatoes
1 yellow onion
3 stalks celery
2 tablespoons vegetable oil
2 tablespoons all-purpose flour
2 cups frozen mixed vegetables
1 to taste salt and pepper to taste
1/4 teaspoon garlic powder
2 (9 inch) frozen prepared pie crust, thawed

　

Directions
Wash chicken breasts in water and then place in a pot with water just to cover the chicken add some salt and pepper and garlic powder. Bring to a boil, turn off heat and cover. Let cool in the pot.

Preheat oven to 350 degrees F.

Wash and cut potatoes into bite size pieces and boil till almost fork tender. Drain and set aside. Wash celery and cut to bite-size pieces. Cut onion to bite-size pieces.

In a large heavy skillet, over medium heat, saute celery and onion with 2 tablespoons oil, for 5 to 8 minutes. Add the frozen vegetables and cook another 5 minutes. Add flour and cook about 30 seconds.

Add chicken broth and bring to a boil. After it has become thick, add potatoes.

Remove chicken from pot and cut into bite-size pieces and add to vegetable mixture. Add salt and pepper to taste.

Pour mixture into a 9 inch deep dish pie plate and cover with 2^nd pie shell 9removed from aluminum pie pan). Make sure you crimp the edges of the pie shell to the plate so no juices spill in oven.

Bake at 350 degrees F for 45 minutes or until pie shell is cooked and golden brown.

Fiesta Pasta Salad

Ingredients

16oz Rotini Pasta

2 tbsp chopped pickled jalapeño peppers
2 tbsp diced onions
2 tbsp diced roasted red peppers
1/8 tsp black pepper
1/8 tsp salt
1 ½ cup mayonnaise (not salad dressing)
1 tsp lemon juice
1 tsp cider vinegar

Directions

Boil pasta in medium sauce pan until tender. Remove from stove drain and rinse then let soak in cold water for 10 minutes. Drain again.

Add all ingredients to drained pasta and mix thoroughly and refrigerate at least an hour before serving.

( see notes tab for information regarding some ingredients)

Italian Crusted Pork Chops

Ingredients

4 Boneless Pork Chops

1 cup self rising flour

1 cup corn flakes

2 tbsp oregano

1 tbsp black pepper

1/8 tsp salt
1 egg
1 cup milk
2 tbsp butter or margarine
1/3 cup cooking oil

Directions

-Whisk together in a bowl - egg, milk and melted butter
-Mix together in a separate bowl - flour, oregano, salt, pepper, corn flakes (crushed)
-Dip pork chops in milk/egg mixture then roll in flour mixture being sure to coat well
-Put pork chops in skillet of oil on medium heat.
-Cook until golden brown on both sides

Creamy Cole Slaw

Ingredients

1 (14 ounce) Cole Slaw Mix (the large cut with the purple cabbage in it)
2 tablespoons finely chopped onions
1/3 cup granulated sugar
1/2 teaspoon salt
1/8 teaspoon black pepper
1/4 cup milk
1/2 cup mayonnaise (not salad dressing)
1/4 cup melted butter or margerine
1 & 1/2 teaspoon white vinegar
2 & 1/2 tablespoons lemon juice

Direction
1. Add the package of coleslaw mix to a large bowl
2. In another bowl, mix the mayonnaise, chopped onions, sugar, salt, pepper, milk, melted
butter, vinegar & lemon juice.
3. Pour mixture into bowl with the coleslaw and mix well
4. Cover and refrigerate at least 2 hours before serving.

Phoenix Rising

Ingredients
(serves approx. 4)

1 pound skinless chicken tenderloin
1 clove garlic finely chopped
2 tablespoons olive oil
2 tablespoons paprika
1/3 cup red wine
1/3 cup brown sugar
1/3 cup diced roasted red peppers
1/2 pound angel hair pasta
1/2 stick butter or margarine

Directions
-
1. Heat oil in large skillet over medium heat.
2. Add chopped garlic clove and cook 5 minutes, careful not to burn garlic.
3. Add chicken to skillet, cook 10 minutes each side.
4. After chicken has been cooked on both sides, sprinkle paprika over chicken.
5. Add brown sugar into skillet
6. Pour wine around chicken
7. Simmer on low for 15 - 20 minutes. Do not turn chicken
While chicken is simmering, boil 1 /2 pound of angel hair pasta until al dente. Drain
pasta (do not rinse) Add 1 /2 stick butter/margarine and roasted red peppers.
Gently stir until butter is melted.

Serve by placing a bed of angel hair pasta. Using tongs, place chicken on top of
pasta then drizzle one tablespoon of sauce from skillet over chicken and pasta.

Chicken & Noodle Casserole

Ingredients

1  (10.75 ounce) can of Condensed Cream of Mushroom Soup

1/2 cup milk

1/4 teaspoon ground black pepper

1 can mixed vegetables

1 cup cubed, cooked breast of chicken

2 cups medium egg noodles, cooked and drained

1/4 cup shredded Parmesan cheese

1/2 cup shredded Cheddar cheese

1 cup French's French Fried Onions (slightly crushed)

Direction

1. Mix together soup, milk, black pepper, vegetables, chicken & Parmesan cheese

together in a bowl.

2. Pour this mixture into a 1/2 quart casserole dish.

3. Top with French fried onions then sprinkle on shredded Cheddar cheese .

4. Place in preheated 375 degree oven

5. Bake for 20 minutes.

6. Serve to hungry friends & family

Thom's Perfect Potato Salad

Ingredients
-
2-3/4 pounds potatoes, unpeeled
1 medium sized dill pickle, chopped
1 bunch green onions, chopped (including greens)
1 stalk celery chopped
1-1/2 cups mayonnaise (not salad dressing)
1/4 cup chopped roasted red peppers
salt and pepper to taste

Directions
-
Place the potatoes into a large pot and cover with water. Bring to a boil over
high heat, then reduce heat to medium-low, cover, and simmer until tender, about
20 minutes. Drain and allow to dry for a minute or two. Allow the potatoes to
cool.

Peel the potatoes. Chop potatoes into bite-size pieces in a large bowl. Mix in the
potatoes, dill pickles, celery, roasted red peppers and green onions.

In a bowl, stir together the mayonnaise, and salt and pepper to taste. Pour the dressing
over the potato mixture, and toss lightly to coat all ingredients with dressing.

Chill the salad until cold, at least 30 minutes.

Magnificent Meatloaf

Ingredients
(Serves 4)

1 lb ground beef
1/8 tsp salt
1/2 tsp ground pepper
1/8 tsp sugar
1 tbsp Worcestershire sauce
1 tbsp vinegar
1/8 tsp onion powder
1 tbsp maple syrup
1/8 tsp garlic powder
1 can sliced stewed tomatoes
10 saltine crackers, crushed
1 medium egg

Directions
-
Put into mixing bowl, salt, ground pepper, sugar, Worcestershire sauce, vinegar, onion

powder, maple syrup, garlic powder, crushed crackers & egg.

Add ground beef to mixture then mix thoroughly with spoon.

Spoon mixture into 8 X 8 casserole dish (spray dish with non-stick cooking spray before

adding mixture)

Spread mixture evenly in bottom of baking dish then smooth out with spoon.

Pour can of sliced stewed tomatoes over top and spread evenly.

Bake in 400 degree oven for 45 minutes.

Remove from oven, let rest for 5 minutes before serving