Bacon Wrapped Meatloaf

I was introduced to this recipe by a friend who found it on The Pioneer Woman's website. Some of the ingredients I've interchanged, however, because of what I had on hand. This recipe is CRAZY good (and also high in fat and calories so WATCHOUT!). *I would not recommend making this recipe like it is unless you have at least 8 people to feed--it is BIG. Otherwise, you should half it.*

1c milk
6 slices bread (it called for white but I only buy wheat, so there ya go)
2lb ground meat (beef/turkey)
1c freshly grated parmesan cheese (I even added some mozzarella in there)
1/4tsp season all
3/4tsp salt
black pepper
2 1/2tsp parsley
4 eggs, beaten
1lb bacon

Sauce:
1 1/2c ketchup
1/3c brown sugar
1tsp dry mustard
tabasco sauce (to taste)

Preheat oven to 350 degrees. Pour milk over the bread slices in a large bowl. Allow it to soak. (Cutting up the bread after this makes it easier to mix with everything else.) Toss the meat, parmesan, season all, salt, pepper, and parsley in with it. Mix it all together. Pour in the beaten eggs. Mix the ingredients until well combined. Pour it out onto a broiler pan and form into a loaf shape. (*Line the bottom of the pan with foil for an easier clean up.*) Wrap the bacon slices over the whole meatloaf, tucking the ends underneath. (It kind of makes it look like a giant slab of meat.)
For the sauce: mix all the ingredients in a new mixing bowl. Pour the mixture all over the top of the bacon.
Bake for 1 hour.

BIG AND BEAUTIFUL!

The sauce was wonderful and sweet. My favorite parts of course were that and the bacon. Over all I'd say it was a great meatloaf although I'd proooooobably never eat the meatloaf itself without the wrappings and sauce. ;)

Fruit Pizza

After browsing around the web for a recipe for fruit pizza, I came across several different versions. I tried a couple and this is what I discovered: more crust, less glaze. Soooo, I've put together the final product on here to share. :D

Taste rating: *****
Difficulty: Easy

First, preheat the oven to 350 degrees.

The crust: most people used any kind of sugar cookie dough, but this mixture is much simpler and still tastes OH so good!

1c cold butter
1/2c powdered sugar
2c flour

Mix it all together and pat into a pan or on a cookie sheet. Use as much or as little of the dough as you please. (I seriously debated not continuing with the rest of the recipe because the crust tasted so good I just wanted to eat it by itself...) Bake anywhere from 8-15 minutes depending on your oven and how big/thick you made the crust. (Just keep an eye on it.)

Cream cheese topping: Again, you don't have to use it all if you don't want a big pizza.

8oz cream cheese
1/3c sugar
1tsp vanilla

Beat these ingredients together. Once the crust cools off, spread on top.

Fruit layer: You can pretty much use whateeeeeever you like for the sliced fruit. My favorites were bananas and strawberries.

Sliced Fruit
Can of pineapple tidbits (save the juice. You'll need a half a cup of it later. Add water if you need more.)

Arrange these on top of the cream cheese mixture.

Glaze: What I originally used was waaaay too much glaze for my taste so I've halved the recipe for you guys. :)

1T cornstarch
1/4c sugar
1/2c pineapple juice
1/2tsp lemon juice

Mix all these ingredients together on the stove over medium heat until it's thickened. Pour on top of the fruit.
Let the fruit pizza cool in the fridge. :D

Remember, next time I'm using more of the dough and less of the glaze. It tasted amazing though! Especially the crust :D

~Amanda

Oh my PIE!

Peaches 'n Cream Pie

Taste: 5 Stars
Diffictuly: EASY!

This is a great recipe for all of you out there who say you can't bake! Peaches 'n Cream Pie is a great recipe for the summer because it's so light and delicious; plus, it doesn't use the oven. Make this pie ASAP! You won't regret it.

1 (8 oz.) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1/3 cup lemon juice
1 (9 oz) carton frozen whipped topping, thawed
1/2 cup chopped pecans
1 cup sliced peaches, drained and chopped
2 graham cracker pie crusts, 9 inch

Mix cream cheese, condensed milk, and lemon juice until smooth and creamy. Fold in whipped topping. Stir in pecans and peaches. Divide mixture into pie crusts and let cool for at least 2 hours in the fridge.