Mini Meatloaves, With Potatoes & Carrots:

Mini Meatloaves with Roasted Veggies:

Dice the following:

1/4 C onion

1/4 C Green Pepper

1/4 C Red Pepper

Place into a medium Frying pan drizzled with 1 T. Olive Oil, over medium heat..Add 2 Cloves minced garlic and saute until onions are clear.

In Medium Bowl, Add:

1.5 # Lean Ground beef

Sauteed peppers and onion mixture

1 egg

1/2 C Italian Bread crumbs

1/4 C Ketchup

1/4 C Grated Parmesan cheese

1/2 Tsp Black Pepper

1/4 Tsp Salt

1/4 tsp Red Pepper flakes

Combine all together with hands, mixing well. Divide into 4 small loaves, and place in a pan ( I use my 11 x 13 pan, sprayed with Pam)..

Preheat oven to 375 degrees..

Peel 3-4 large whole carrots, and cut into pieces ( about an inch works well)..Sprinkle all around loaves in pan..

Peel 6 yukon Gold potatoes ( if they are real small, can add in a couple more)..I leave a few peelings on here and there..Cut into cubes..Place around the carrots ..Sprinkle all veggies with salt and Pepper, and cut up 2 T of butter and place here & there on the potatoes.

In small bowl mix:

1 C Brown Sugar

1/4 C Ketchup

1/8 C Yellow Mustard

1 tsp Cider Vinegar

Spread over each loaf..Cover Pan with foil ( sprayed with Pam to prevent sticking)

Bake 45 minutes..Remove foil, Stir veggies..Return to oven 20 minutes more, or until veggies are done.

Not too pretty, but delicious ..Eat and enjoy!

Favorite Apple Pie...

This is our very favorite apple pie..I have combined two very good recipes, to make this AMAZING one...Enjoy!

1 box refrigerated Pillsbury Pie Crust (it IS the best one, tried them all)..or make your own..

8 medium apples, I use a combination of Galas, Empire, and Macintosh..All apples have a different flavor, and when combined, it is just delicious. Peeled, cored and sliced..Place in a large bowl, and stir in:

Preheat oven to 375
1/2 C White Sugar
1/2 C Brown Sugar
2 tsp. Cinnamon
1 dash of nutmeg
1 pinch of salt
2/3 C of flour

Place bottom crust in glass pie pan (I think Glass pans work best, but choose your preference)..pour in the apples, pressing all down into a mound when you are done with your hands..be sure to pour it all in, this will look like a big pile, but, trust me, they cook down..Slice 2 Tablespoons of cold butter all over the top, then top with the other crust..cut 5 small vent holes in the top, one in the center and 4 around the sides..fold the crust under along the rim, making sure that they are sealed together nicely, I take a bit of water on my fingers and do this..Then I just use a fork all along the edge to crimp shut, but you can flute it or scallop if that's your thing. Wet hands again, and rub all over the top of your pie, then sprinkle with cinnamon sugar..Bake for 30 minutes,( if you area afraid your pie will run over, place a sheet of foil on the next rack beneath your pie to catch the drippings then after 30 minutes, take a piece of foil large enough to cover the pie and sort of gingerly place on top of the crust and seal it to the sides with your oven mitts, or pot holders, it doesn't have to be tight loose is what I do, just to cover the crust..this will help your crust to not burn..Bake 20 minutes more, and remove from oven to cool..remove foil as well..