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It was awesome! I had meals that started out with an appetizer like nachos, then a ham and cabbage dish for the main meal, then frozen ice cream for dessert. We used to have a blast there! I wonder if it still exists?

too busy expanding my gut and my ass,,,to worry about expanding my diet!!






O.K. now lets discuss this big noodle covered in cheese thing!! This is worthy of discussion!!

Yum yum , I'm starving now !!

Chicken Parmesan (I make this from scratch)


Spagetti & meatballs.

Mac & cheese(made from scratch)


Meatloaf( I make from scratch)

Chili (made from scratch)


Fantasy Fudge( made from ( made from scratch)

you seem to do a lot of scratching in your kitchen!! lol

Yes I do.


I love to cook too.

Italian and Mexican

Dang luscious you such a naughty girl. Come here for your spanking now!!!

Cock cook it!

Fantasy Fudge sounds good - is it easy to make?

I knew as I was writing that how it could be taken I even asked you nicely not to

I'm lactose intolerant now...can't eat big noodles covered in cheese.

Now, meatloaf...there's a dish I've never learned how to make. I like it if it's made well. Grew up hating it 'cuz my mom burned it. Found out later that it can taste pretty good. Same with pork chops. (Those I learned how to cook right.)

Yes it is. I found the recipe on the back label on a jar of Kraft Marshmallow Creme.




Kraft Fantasy Fudge
3 cups sugar

3/4 cup margarine

1 can (5 oz.) evaporated milk

1 pkg. (12 oz.) semisweet chocolate pieces

1 jar (7 oz.) marshmallow creme

1 cup chopped nuts

1 tsp. vanilla

Combine sugar, margarine and milk in heavy 2 to 3-quart saucepan. Bring to a full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat or until candy thermometer reaches 234° F., stirring constantly to prevent scorching. Remove from heat.

Stir in chocolate pieces until melted. Add marshmallow creme, nuts and vanilla. Beat until well blended. Pour into a greased 13-by-9-inch pan.

Cool at room temperature. Cut into squares.

Makes 3 pounds.

There always seemed to be little flavor and too much meat. Yes I know it was meatloaf, but still. I had bad memories. That is until I heard of a recipe that did not incorporate ketchup or bread crumbs. I modified it a little and came up with this Easy Meatloaf and it has been a huge hit in my family. It is easy to make, freezes and reheats well and is so good!

Ingredients

1 lb ground beef or turkey. ( Sometimes I also use venison)

1 cup of stuffing

1/2 cup water

1 egg, beaten

1/2 cup barbeque sauce

Directions

Mix all ingredients well and shape meat into an oval loaf. Place in a baking dish and bake at 375 for 45 minutes to 1 hour - until the center in no longer pink.

I double and sometimes triple this recipe. It freezes very well. If freezing allow the loaves to cool, wrap in tinfoil and place in a gallon size freezer bag. When ready to eat, thaw in the fridge and reheat in the oven for 25-30 minutes.

Wowee - Thank You

That sounds like it would be nice wrapped up and given as presents - Ill have to have a go at that one - I dont have a candy thermometer though, is it absolutely necessary?

The way I usually test things like that is to drop a little onto a plate or into water and if it sets the its ok, would the same thing work with this do you think?

I've doubled/tripled the recipe and given it away as presents.


As for testing the doneness of the fudge do whatever is the easiest for you.

Oooh another thank you - I have always wanted to know what meatloaf is

When you say 'stuffing' I wonder do you mean the same type we use here 'Paxo'? - its sort of breadcrumbs mixed with onions and herbs

One of my favorites if I have alot people is to get out the grill and place these on hot coals wrapped in foil.


Grilled Beef Rolls

8 thinly sliced cubed steaks
8 slices bacon
1 c. packaged bread stuffing

Spread 2 tablespoons of stuffing on each steak and roll like a jelly roll. Then wrap each roll in a slice of bacon. Secure rolls with wooden toothpicks. Barbecue rolls on grill over medium heat turning frequently. Rolls are cooked when bacon is crisp and meat is rare to medium done. Rolls barbequed 3" from hot briquets will take about 20 minutes.