Homestyle Meatloaf

7 pieces bacon to line a loaf pan
1/2 kilo ground pork
1/2 kilo ground beef
1 can cream of chicken soup
1 medium carrot, chopped
2 medium onions, chopped
3 eggs
4 slices fresh bread, grated
1 tablespoon Dijon mustard
1/2 tablespoon prepared horseradish
3 tablespoons sweet blend ketchup
2 teaspoons liquid seasoning
1 teaspoon Worcestershire sauce
3 tablespoons freshly chopped parsley (or 1/2 tablespoons dried parsley)
1 tablespoon Italian seasoning
2 tablespoons Italian sweet pickle relish
2 tablespoons Parmesan cheese (preferably with garlic and herbs)

1  Preheat oven to 400F. Line the width of a loaf pan with bacon. Set aside
2  In a mixing bowl, combine all ingredients and blend well. Pack meat mixture into prepared loaf pan. Cover with aluminum foil.
3  Bake in the oven for 1 hour and 30 minutes until done.
4  Let the meatloaf rest in the pan for 15 minutes then pour drippings into a bowl to make gravy.
5  Invert meatloaf onto serving plate and serve with gravy on the side.
6  To make gravy: In a saucepan, heat pan drippings until bubbly. Using a wire whisk, blend in 3 tablespoons all-purpose flour and mix well until smooth. Add in beef broth (1beef cube dissolved in 3/4 cup water), 1/4 cup red wine, 1 tablespoon liquid seasoning. Add salt and pepper to taste. Too thick? Thin gravy down with more beef broth or fresh milk.

Chicken Meatballs in Cranberry-Chili Sauce

Serves 6 to 8  Prep Time 25 minutes  Cooking Time 20 minutes

For the meatballs
500 grams ground chicken meat
1/2 cup panade (bread cubes soaked  in low-fat milk)
oil for sautéing 
1 egg
2 tablespoons chopped pickle relish
3 tablespoons chopped shallots
2 tablespoons chopped garlic
salt and pepper to taste
1/4 teaspoon dried thyme

For the sauce
1 cup cranberry sauce (from whole berry if available; if not available,  jelly will do)
2/3 cup sweet chili ketchup
1/2 cup water

1 Make the meatballs: Combine all ingredients and form the mixture into balls. Sauté until half cooked. Set aside.
2 Make the sauce: In a pan, mix cranberry sauce, ketchup, and water. Simmer and add the precooked chicken balls. Let meatballs soak in the sauce and simmer for an additional 15 minutes on low heat. Serve with mashed potatoes, if desired.

Gourmet Mushroom Risotto

Ingredients

• 6 cups chicken broth, divided
• 3 tablespoons olive oil, divided
• 1 pound portobello mushrooms, thinly sliced
• 1 pound white mushrooms, thinly sliced
• 2 shallots, diced
• 1 1/2 cups Arborio rice
• 1/2 cup dry white wine
• sea salt to taste
• freshly ground black pepper to taste
• 3 tablespoons finely chopped chives
• 4 tablespoons butter
• 1/3 cup freshly grated Parmesan cheese

Directions

1. In a saucepan, warm the broth over low heat.
2. Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
3. Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
4. Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste.

The Best Rolled Sugar Cookies

Ingredients

• 1 1/2 cups butter, softened
• 2 cups white sugar
• 4 eggs
• 1 teaspoon vanilla extract
• 5 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt

Directions

1. In a large bowl, cream together butter and sugar until smooth. Beat in eggs and vanilla. Stir in the flour, baking powder, and salt. Cover, and chill dough for at least one hour (or overnight).
2. Preheat oven to 400 degrees F (200 degrees C). Roll out dough on floured surface 1/4 to 1/2 inch thick. Cut into shapes with any cookie cutter. Place cookies 1 inch apart on ungreased cookie sheets.
3. Bake 6 to 8 minutes in preheated oven. Cool completely.

Tangy Chicken Fajitas

Ingredients

• 1/2 cup olive oil
• 1/2 cup distilled white vinegar
• 1/2 cup fresh lime juice
• 2 (.7 ounce) packages dry Italian-style salad dressing mix
• 3 whole boneless, skinless chicken breast, cubed
• 1 onion, sliced
• 1 green bell pepper, sliced

Directions

1. In a large glass bowl combine the oil, vinegar, lime juice, and dry salad dressing mix. Mix together. Add chicken strips, onion and bell pepper. Cover dish and refrigerate. Marinate for 3 to 6 hours.
2. In a large skillet, heat oil. Remove chicken, onion and bell pepper from marinade and saute in oil until chicken is cooked through (juices run clear) and onion is translucent.

Chocolate Cake

Ingredients

• 1 (18.25 ounce) package devil's food cake mix
• 1 (5.9 ounce) package instant chocolate pudding mix
• 1 cup sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• 2 cups semisweet chocolate chips

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a large bowl, mix together the cake and pudding mixes, sour cream, oil, beaten eggs and water. Stir in the chocolate chips and pour batter into a well greased 12 cup bundt pan.
3. Bake for 50 to 55 minutes, or until top is springy to the touch and a wooden toothpick inserted comes out clean. Cool cake thoroughly in pan at least an hour and a half before inverting onto a plate If desired, dust the cake with powdered sugar.

Lollipop Sugar Cookies

Ingredients

• 1 cup shortening
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla
• 1 egg
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. In a medium bowl, cream together the shortening, white sugar and brown sugar. Beat in the egg and vanilla. Combine the flour, baking soda and salt, stir into the creamed mixture. Roll the dough into walnut sized balls. Push craft sticks into the center of each ball. Place balls, with sticks parallel to the cookie sheet, 3 inches apart onto an ungreased cookie sheet. Flatten them slightly using the bottom of a glass dipped in sugar. This is the time to decorate with sprinkles or colored sugar if you desire.
3. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. When cookies are completely cool, wrap in plastic wrap and tie with a pretty ribbon.