Bonnie’s Meatloaf

1 pound of ground hamburg (Bonnie likes to use the mixture of veal, pork, and hamburg)
1 med onion diced/chopped thin saute in butter until limp...meaning don’t brown them. Add 1/2 cup of water to the limp onions, then add two beef bouillon cubes. Stir until melted.
1/2 cup of pepperidge herb bread stuffing mix
1 egg
salt and pepper
Parsley - crushed 2 tablespoons
3 or 4 tablespoons of parm cheese

Mix all together, then add the onion mixture...mix by hand in bowl. Stir a little at first so the hot water and onion mixture won’t burn your fingers, then get right in there and really mix it up with those paws of yours.

Cook at 375 for 40-45 minutes or roll into meatballs and bake for 15 minutes. Try shaping the meatloaf like an egg in the pan and place cut dots of butter all over the meatloaf. This will form a hard crust and cook uncovered.

Enjoy!

Healthy Whole Wheat Peanut Butter Cookies

2 Cups whole-wheat flour
1 tbsp. baking powder
22 packets of splenda or equal amount of sugar
1 Cup peanut butter (chunky, smooth or natural)
1 Cup of milk

Preheat oven to 375. In a bowl, combine flour, baking powder and sweetener. In another bowl, mix peanut butter and milk (I use a mixer), then add to the dry ingredients and mix with a large spoon in a bowl. You can use your hands too...get right in there because now you need to place the dough on a lightly floured surface and knead. Roll dough to 1/4 inch thickness and use a cookie cutter to cut out shapes. Bake for 12-15 minutes on a lightly greased baking sheet or an ungreased baking stone until lightly brown. Cool on a rack, then store in an airtight container.


Keep out the sugar and you have treats for FIDO!

Tags: cookies