Jim's favorite meatloaf

GLAZE:
2 tablespoons brown sugar
1/4 cup ketchup
2 teaspoons cider vinegar
MEATLOAF:
1 medium onion -- chopped
2 gloves garlic -- minced
2 large eggs
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon Tabasco sauce
1/2 cup milk
2 pounds hamburger
2/3 cup oatmeal -- (or 1 1/3 cup fresh bread crumbs)
1/3 cup minced fresh parsley
8 Slices bacon -- thin sliced

For GLAZE, mix all ingredients in a small bowl and set aside. Prepare for cooking by covering a wire rack with foil; prick foil in several places with a fork. Place rack on a shallow roasting pan lines with foil for easy cleanup.

For MEATLOAF, preheat oven to 350 degrees. Heat oil in a medium skillet, add onions and garlic and saute until softened, about 5 minutes; set aside to cool.
In a large bowl, mix eggs with thyme, salt, pepper, mustard, Worcestershire, Tabasco and milk. Add hamburger, oatmeal, parsley and cooked onions and garlic; mix with a fork until evenly blended and mixture does not stick to bowl. (I usually use my hands). If mixture does stick, add additional milk, a couple tablespoons at a time, and continue stirring until mixture stops sticking.

Turn meat mixture onto a work surface. With wet hands, pat mixture into a loaf approximately 9 X 5 inches. Set formed loaf on rack. Brush loaf with all of glaze, then arrange bacon slices crosswise over loaf, overlapping them slightly and tucking them under loaf to prevent curling.

Bake loaf until bacon is crisp, approximately 1 hour. Cool for at least 20 minutes. Slice and serve.



NOTES : If you want to bake in a loaf pan, make sure you have one that has a drip pan. Double the glaze recipe and put 1/2 of it on the meatloaf and bake for 45 minute. Put other half on and bake an aditional 15 minutes.

Forbidden Black Rice Salad

1 cup black rice
1 cup dried cranberries
1 cup toasted almonds
1/2 cup green onions
1 1/4 cup red pepper -- diced
Dressing:
1/4 cup rice vinegar
3 Tablespoons Sherry Wine Vinegar
1/2 cup honey
1 1/2 Tablespoons fresh ginger -- grated
1/2 cup olive oil


Make the dressing by combing the vinegars, honey and ginger. Whisk in the oil and emulsify. Set aside.

Salad: Heat the oil in a medium sauce pan over medium heat until the oil simmers. Add the rice and toast it, stirring occasionally, for 2 minutes or until fragrant. Add the water and salt, increase the heat to med-high and bring to a boil, then reduce the heat to med-low and cover. Cook for about 45 minutes or until the rice is tender. Remove from the heat and allow to cool.


NOTES : I made mine the night before, I think that it is better after it sets. The dressing recipe makes enough for 2 salads.

Whipped Fruit Salad

2 small package strawberry jello
3 cups boiling water
6 ounces cream cheese -- softened
2 cups miniature marshmallows
2 packages frozen strawberries -- thawed
cool whip Lite®

Dissolve jello, cream cheese and marshmallows in boiling water. Set aside until slightly thickened and creaming looking (I refrigerate), Fold in the strawberries. Chill several hours or overnight.



NOTES : There are several variations - orange jello and mandarin oranges, or lime jello with crushed pineapple. With these variations, always add 1/2 cup juice to replace some of the water the recipe calls for. I am especially fond of the orange. I use sugar free jello and cool whip and it works great.

Chocolate Chip Cookie Delight

1 Tube Chocolate Chip Cookie Dough
8 Ounces Cream Cheese -- softened
1 Cup Powdered Sugar
12 Ounces Cool Whip Lite® -- thawed, divided
3 Cups Cold Milk
1 Small Pkg Instant Vanilla Pudding and Pie Filling
1 Small Pkg Instant Chocolate Pudding and Pie Filling
Chopped Nuts -- optional
Chocolate Curls -- optional

Let cookie dough stand at room temperature for 5 - 10 minutes to soften. Press into an ungreased (I sprayed with PAM) 9 X 13 baking pan.. Bake at 350° for 14 to 16 minutes. Cool on a wire rack.

In a large bowl, beat cream cheese and confectioners sugar until smooth. Fold in 1 3/4 cups Cool Whip.

In a large bowl, whisk milk and pudding mixes for 2 minutes, let stand for 2 minutes or until soft-set. Spread over the cream cheese layer. Top with remaining cool whip. Sprinkle with nuts and chocolate curls if desired. Cover and refrigerate for 8 hours or overnight.

Chocolate Banana Muffins

1/2 cup butter -- softened
1/2 cup granulated sugar
1/2 cup brown sugar
2 large eggs
1 1/2 cups mashed ripe bananas -- about 3 large
3 teaspoons vanilla extract
2 cups all-purpose flour
3 teaspoons baking soda
1 cup chopped walnuts
1 cup semisweet chocolate chips

In a bowl, beat butter and sugars. Beat in eggs, bananas and vanilla. Combine flour, baking soda, add to creamed mixture just until combined. Stir in walnuts and chocolate chips. Fill paper-lined muffin cups half full.

Bake at 350° for 15-20 minutes, or until toothpick comes out clean. Cool for 5 minutes before removing from pan to wire rack.

Hot Artichoke Dip

-
12 ounces marinated artichoke hearts -- chopped
10 ounces frozen chopped spinach -- thawed and drained
1 lg. clove garlic -- pressed
1/2 cup sour cream
1/2 cup mayonnaise
3/4 cup freshly grated Parmesan cheese

Preheat oven to 375°. Drain and coarsely chop artichoke hearts. Mix artichoke hearts with remaining ingredients. Spoon into a small baking dish and bake for 20-25 minutes, or until heated through. Spread on cocktail bread slices, crackers or fresh vegetables.


NOTES : To "kick this up a notch", add a can of hot jalapeno peppers.

Pepperoni Pizza Dip

8 ounces cream cheese -- softened
1/2 cup sour cream
1 teaspoon dried oregano -- crushed
1/8 teaspoon garlic powder
1/8 teaspoon dried red pepper -- crushed
1/2 cup bottled pizza sauce
1/2 cup pepperoni sausage -- chopped
1/4 cup green pepper -- chopped
1/4 cup green onion -- sliced
1/4 cup green pepper -- chopped
1/2 cup mozzarella cheese -- shredded
assorted crackers

I a small mixer, beat together cream cheese, sour cream,oregano, garlic powder and red pepper. Spread evenly in 9 or 10 inch pie pan or quiche dish. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350° oven for 10 minutes. Top with cheese and bake 5 minutes longer until cheese is melted and mixture is heated through. Serve with assorted crackers. Makes 1 1/2 cups and serves 8.