Ahhhh. Meatloaf. What better comfort food that serves up delicous sandwiches the next day? This is my kicked-up version of the Lipton Soup Mix recipe you find on their boxes.

1 Envelope Lipton Recipe Secrets Onion Soup Mix
1 3/4 lbs. ground beef
3/4 cup Italian seasonsed dry bread crumbs
2 Eggs
3/4 cup milk
1/3 cup ketchup, plus more for the top of loaf
1/2 cup bacon bits

Preheat oven to 350, take out a 7 x 11 or 9 x 13 pan (I don’t like loaf pans) and grease lightly, set aside. In a large bowl, mix all the ingredients together well, place in pan shaping into a loaf. Make a “trench” with your fingers down the middle of the loaf and spread in ketchup. Bake in oven for about 75 minutes, or until done.

This recipe is quite versatile. Add whatever veggies, cheese or meat you want – there are no set rules. If using a large, diced tomato, don’t add until just before serving. Enjoy!

1 lb. pre-cooked pasta – elbows, corkscrew, tri-colored, etc.
1 small red pepper – diced
1 small green pepper – diced
1 small can sliced black olives – drained
1/2 cup pitted, green olives
1/4 lb. diced yellow cheddar
1/4 lb. diced Provolone
1/4 lb. diced Genoa Salami
1 8 oz. bottle of Italian Dressing

While cooking the pasta, add all the other ingredients to a large bowl, set aside. Drain and rinse the pasta under cold water. Add to bowl and mix very, very well. Cover with plastic wrap and refrigerate several hours or even overnight – the longer the better.

It snowed all day today and I was out of eggs. What’s a woman to do? Use canola oil, that’s what.

1/2 cup vegetable (canola) oil
1 cup granulated sugar
1 tsp. vanilla extract
2 eggs
1/2 cup flour
1/3 cup unsweetened cocoa powder
1/4 tsp. salt

Preheat oven to 350 degrees. Grease a 9 x 9 or a 7 x 11 pan. Mix everything together, pour into pan and bake for 25-30 minutes, or until the brownie begins to pull away from edges of pan. Let cool on a wire rack before cutting into squares

A great way to prepare chicken and stays juicy as long as you don’t overcook. If you have any leftover, they make great sandwiches the next day, or slice them into strips and add to a green salad.

9 Thin chicken cutlets
1/2 Cup flour
1 tsp. Kosher salt
1/2 tsp. black pepper
2 Eggs
2 Tbsp. water or milk
1 Cup seasoned breadcrumbs
1/2 Cup grated Parmesan or Pecorino Romano
Couple Tbsp. butter
Couple Tbsp. extra virgin (or regular) olive oil

Rinse chicken pieces & pat dry; put aside.
On 3 separate pie plates (or shallow dishes or regular plates):
Plate 1: Mix the flour, salt & pepper together with a fork.
Plate 2: Mix the eggs & 2 Tbs. water or milk together with a fork.
Plate 3: Mix the breadcrumbs & cheese together with a fork.
Melt 2 tbsp. butter & 2 tbsp. oil together on medium heat in a large non-stick skillet.

Using 1 cutlet at a time, dip it in the flour – shaking off excess, then the eggs & water – shaking off the excess, then the breadcrumb mixture – shaking off the excess. You can fit about 3 good-sized cutlets in the pan at a time; this gives you 3 batches.
Place in pan and turn the heat to med-high cooking till brown – this takes about 3-4 minutes per side. We like ours a nice deep golden brown. Turn over & cook the other side same way.

You will probably add some more butter and/or oil to the 2nd and 3rd batches.

These can be started and on your table in a little over an hour. What’s better than that?

3 1/2 to 4 cups flour
3 Tbs. sugar
1 tsp. salt
2 packages of yeast (4 1/2 tsps.)
1 cup milk
1/2 cup water
1/4 cup butter

Measure the milk, water, and butter in a glass bowl – microwave for 2 minutes. It’s okay if the butter is not fully melted.

In a large bowl, mix 1 1/2 cups flours, sugar, salt and the yeast. Add the milk misture and mix briskly for about 2 minutes; stir in enough flour to make a soft dough. Turn dough out onto the floured countertop and knead until smooth. Lightly greas a 9 x 13 pan, plop the dough in, cover with a towel and let rise for about 20 minutes. Meanwhile preheat your oven to 350 degress.

Punch dough down, break off about 12-15 balls of dough, roll around in your hands to make nice, even rolls and place in the pan – it’s okay if they touch. Cover again with the towel and let rise for 15 minutes. Lightly sprinkle with flour and bake for about 35 minutes – until golden brown.

Serve over your favorite pasta now, freeze some for later. This makes a big batch so you’ll need a big crockpot. Sprinkle some grated Parmesan or Pecorino Romano over top.

1/4 cup extra virgin olive oil
2 yellow onions, diced
4 minced garlic cloves
2 pounds ground beef
Five of the 29 oz. cans of tomato sauce
1 Tbsp. dried oregano
1 Tbsp. dried basil

Warm the olive oil in a large skillet then add onons and cook about 5 minutes – until softened, add garlic and cook another minute. Add the ground beef and cook until browned, stirring occasionally.

Meanwhile, lightly grease the crockpot. When beef is browned, scrape into crockpot, add the tomato sauce, cover, set on low and cook for 8 hours – At the four hour mark, add the spices then cook 4 more hours.

Get out the napkins! Your large crockpot will fit 6-8 lbs or four slabs. I served these with homemade cornbread and coleslaw. Wow.

6-8 pounds pork spare ribs, cut into 3-4 ribs
4 cups of your choice of barbecue sauce (I used Sweet Baby Ray’s)
1 cup ketchup
2 Tbsp. worcestershire sauce
1/4 cup firmly packed dark brown sugar

Lightly grease your crockpot with a cooking spray. Arrange the ribs in the slow cooker. Whisk/combine all the other ingredients and pour in and around the ribs – lift the ribs and get the suace underneath. Cover and cook on LOW for 8 hours or until meat begins to separate from the bones. Serve immediatley.

Soooo delicious.

1 lb. box ziti or penne pasta
1 lb. bulk sweet Italian sausage
1 lb. ground beef
1 Tbsp. olive oil
1 large yellow onion, diced
4 minced garlic cloves
1 tsp. dried basil
1 tsp. dried Italian seasoning
1/2 tsp. red pepper flakes
32 oz. of marina sauce – I used Barilla – or your own homemade
1/2 lb. grated mozzarella cheese
1 full cup of ricotta cheese
1 cup grated Pecorino Romano or Parmesan cheese

Preheat oven to 350. Lightly grease a 9 x 13 pan, set aside. Cook the pasta, drain & set aside. Meanwhile, in a large, deep skillet, heat the olive oil then add the meats until almost fully browned over med-high heat. Add the onion and spices, stir, add the sauce and keep warm until pasta is drained.

Place about 1 cup of sauce on the bottom of your pan and spread out. Plop some ricotta cheese in dollops on top of the sauce – use half of the ricotta. Mix pasta and suce together then spread into the pan. Plop the rest of the ricotta on top then sprinkle the mozzarella on top of that. Bake for about 20-25 minutes, until bubbly and top is browned.

Homemade is always better, so why not try your hand at pizza? A delicious weekend meal.  Make your own crust or buy the frozen dough and follow their directions.

The Crust:
4 cups all-purpose flour
3 Tbs. cornmeal
1 1/2 tsp. kosher salt
1 pkg. (2 3/4 tsp.) yeast
2 Tbs. extra virgin olive oil
4 Tbs. melted butter (1/2 stick)
1 cup, plus 2 Tbs. lukewarm water

The Filling:
1 lb. mozzarella cheese, sliced into 9-12 pieces
1 lb. Italian sausages, sliced & cooked (sweet, hot, mixed – your choice)
28 oz. can peeled, plum tomatoes
Heaping Tbsp. minced garlic (from the jar is good)
1 Tbsp. sugar (to offset the acid from the tomatoes)
1 tsp. Italian seasoning
1 cup grated Pecorino Romano or Parmesan cheese
Approximately1-2 Tbsp. more of the extra virgin olive oil

Making the Crust:  Add all dough ingredients to a large bowl and knead until smooth – takes about 5 minutes.  Place in a lightly oiled/buttered bowl, cover, and let rise for about one hour.  While it is rising, lightly oil or spray a pan (if you have a deep dish pizza pan, that’s great, but not everyone does, so make do with what you have) – it needs to have sides at least 2″ high.

Stretch the dough and lay it in the pan, it may shrink back somewhat but stretch to cover bottom and up sides – if you see the oil seeping/oozing out, don’t worry, just ignore it and keep going; cover and let it rest for 10 – 15 minutes.  While it’s resting preheat your oven to 425 degrees, and start making the sauce.  Bake crust for 15 minutes, or until its very lightly browned, remove from oven and set aside.

Making the sauce:  Drain the tomatoes, place in a large bowl, and with your hands carefully squish them – keep hands in the bowl or you’ll be wearing the sauce!  Add the herbs, garlic, and sugar.

Place all the slices of mozzarella on the bottom crust, add the slices of sausages, then add the tomato sauce.  Sprinkle on the grated cheese then drizzle a little bit (like about 1- 2 Tbs.) olive oil onto top.

Bake for about 25-35 minutes, or until filling is bubbly and top is golden brown.  Let rest about 20 minutes.

If you believe you can’t make an omelet or you just want a change, try this. It’s delicious and no-fail.

4 eggs – separated
1/2 cup milk
1 Tbsp. flour
Pinch of salt
Pinch of sugar
2 Tbsp. butter

Preheat your oven to 350 degrees. Separate the eggs. Beat the yolks with the milk, flour, salt and sugar. Beat the whites until stiff not dry. Place a large nonstick ovenproof skillet over medium heat and add the butter. When it has melted, fold the egg whites into the yolk mixture very gently. Pour this into the skillet and cook for 2 minutes – do not stir. Then transfer it to the oven. Bake until puffy and browned on top about 15-20 minutes. Cut into pie-like wedges and serve.