OK I will admit. I am not a big fan of the meatloaf but this one is fan-freakin-tabulous and definitely work the try!


• 1 c ketchup
• 1/4 c packed brown sugar
• 2 1/2 T cider vinegar
• 1/2 t hot sauce


• 2 t vegetable oil
• 1 onion, chopped fine
• 2 garlic cloves, minced
• 2/3 c crushed saltine crackers
• 1/3 c whole milk
• 1 pound 90 percent lean ground beef (I used 97%)
• 1 pound ground pork
• 2 large eggs plus 1 large yolk
• 2 t Dijon mustard
• 2 t Worcestershire sauce
• 1/2 t dried thyme
• 1/3 c finely chopped parsley
• Salt and pepper


Make glaze: whisk all ingredients in saucepan until sugar dissolves. Reserve 1/4 c glaze, then simmer remaining glaze over medium heat until slightly thickened, about 5 minutes. Cover and keep warm.
Line rimmed baking sheet with foil and coat lightly with cooking spray.
In a nonstick skillet, heat oil over medium heat until shimmering then cook onion until golden, about 8 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer to large bowl.
Process saltines and milk in food processor until smooth. Add beef and pork and pulse until well combined, about ten 1-second pulses. (This didn’t work for me, after the 10 pulses I transferred to bowl w/ onions and hand mixed just till blended. Don't overwork the meat mix) Transfer meat to cooled onion mixture. Add eggs and yolk, mustard, Worcestershire sauce, thyme, parsley, 1 t salt and 3/4 t pepper to bowl. Mix with hands until combined.
Adjust oven racks to upper (about 4 inches away from broiler element) and middle positions and heat broiler. Transfer meat mixture to prepared baking sheet and shape into 9 inch by 5 inch loaf. Broil on upper rack until well browned, about 5 minutes. Brush with 1/4c uncooked glaze over top and sides of loaf and then return to oven and broil until glaze begins to brown, about 2 minutes.
Transfer meat loaf to middle rack and reduce oven temperature to 350 degrees and bake until meat loaf registers 160 degrees, 40 to 45 minutes.
Transfer to carving board, tent with foil and let rest 20 minutes, then slice and serve, passing cooked glaze at table. It doesn’t take much glaze per slice.

Have you started gathering gift ideas for the holidays? I like to gift vanilla to my cooking friends and now is the time to start a batch. Here is my recipe below.

Split seven to eight good quality vanilla beans lengthwise down the center to expose the seeds, keeping the ends of the beans intact. Place beans in 750ml of high-quality vodka, rum or brandy. Store extract in a cool, dark place such as a cupboard or closet for at least four weeks. Shake the bottle several times a week.
To use, either remove four of the beans for another purpose (you can add them with a fresh bean to make more extract, or you can use them for cooking), or let all the beans remain in the bottle, and periodically, add more alcohol to keep the bottle replenished. Eventually the beans will lose their strength but they should contain flavor for many months.
* I use vodka and have had great results. I also leave the vanilla beans in the extract and add more alcohol when I have used about ¼ of the extract. The batch I brewed last year is still going strong and I have not had to remove the old beans and add new ones yet.
* When I gift the vanilla, I pour the extract into a large measuring cup and divide into smaller containers. Then I split the beans up between the smaller containers and label so they know they can add alcohol when they have used about 1/4th of the extract and keep the bottle going.

TLDC this one is for you!


2 1/2 lbs. stew meat
1/4 c. flour
1 1/2 tsp. salt
1/2 tsp. pepper
2 c. beef broth
Onion, diced
1 tsp. Worcestershire sauce
1 bay leaf
1 tsp. paprika
4 carrots, sliced
3 potatoes, sliced
1 stalk celery, sliced


Place meat in crockpot, mix flour, salt and pepper and pour over meat. Stir and coat meat with flour. Add remaining ingredients and stir to mix well. Cook and cover. Low 7-9 hours. You can cook it on high for about 5 hours but it don't recommend it.

OH Michael brought up a good recipe for today...

Here is my recipe, what is yours?


• 4 not-too-ripe peaches, washed, halved and pitted (too ripe and they fall apart on the grill)
• Balsamic vinegar, to taste, about a tablespoon
• Brown sugar or honey, to taste
• Light olive oil
• 4 leaves fresh basil, chopped, optional


Preheat grill
Drizzle peaches with balsamic vinegar and then sprinkle liberally with brown sugar. (You can do this about an hour before but it isn’t required..)
Brush grill grates with oil. Place peach halves face-down on grill. Turn after 3 to 4 minutes, after they've given up the brightness in their color. Sprinkle flat side with more brown sugar. Remove after another couple of minutes, when they're soft all the way through when you poke them with a fork.
Garnish with basil on and around peaches. Serve with ice cream or by themselves.

3 Tbsp baking cocoa plus
1 Tbsp shortening or margarine.

I scream, you scream, we all scream for

An adult ice cream/coffee beverage!

Having couples over to cook out or just cook? This is a great end to your meal as the spring and summer nights start warming up..


• 3 C boiling water
• 4 T instant coffee granules
• ½ C chocolate Syrup
• ¼ C Coffee Flavored Liqueur (Optional)
• 4 C Milk
• ½ gallon vanilla ice cream
• Garnish: chocolate syrup


In a large pitcher, combine boiling water, instant coffee, chocolate syrup and coffee flavored liqueur (If desired, and I desire :-)). Chill for 30 minutes. Add milk, stirring to combine. To serve, place 3 small scoops of ice cream in mugs or punch cups. Pour coffee mixture over ice cream. Drizzle with chocolate syrup, if desired.

1 oz unsweetened baking chocolate plus 1 Tbsp sugar.