Pineapple Upside Down Cake

Today we have a guest blogger from our Friends team, affectionately known to us as Topaz.  She and her sister have two Etsy shops: TopazTurtle and TwoCrackedJars.






This beast of a stove and oven in my new house had me pulling out baking tins packed away for the move .


With limited pantry options (until I do my next grocery shopping trip), I settled on this easy pineapple upside cake to put this oven through its paces. I never have been a fan of this cake, being more pudding in consistency rather than cake in my previous attempts to make it. However, this time it turned out as a soft and fluffy cake delicately balancing moist pieces of pineapple. I am definitely making this cake again.



Brown Sugar Pineapple Upside Down Cake

20g (4 tsp) unsalted butter, melted
2 tablespoons dark brown sugar
440g (15 oz) pineapple rings in natural juice
90 g (6 tbsp) butter
125g (1/2 c.)soft brown sugar
2 eggs
1 teaspoon vanilla essence
125g (1/2 c.) self raising flour


Preheat oven to 180C (350F/Gas Mark4)
Grease a 20cm (8 in) round ring tin
Pour the melted butter into the tin and tip to coat evenly
Sprinkle with brown sugar
Drain the pineapple rings and reserve the juice
Cut the pineapple rings in half and arrange in the tin

Beat the extra butter and sugar until light and creamy
Gradually add each egg, beating well after each addition
Add the vanilla and beat until combined.
Fold in the flour alternately with 1/3 cup of the reserved juice

Spoon the mixture evenly over the pineapple and smooth the surface
Bake for 30-40 minutes or until skewer comes out clean when inserted into cake
Leave in tin for 10 mins before turning out onto a wire rack to cool.

Cran-cherry chocolate chip bars

I found this recipe, via pinterest, on the Mennonite Girls Can Cook website, and apparently they found it in an old Kraft cookbook.  But, as usual, I can't leave a good recipe alone, so I've modified it somewhat.
These cookie bars are amazing.  The first time I made them, they were gone before the chocolate chip cookies that were also in the house had been finished, which is saying quite a lot in a house where a batch of chocolate chip cookies has an average lifespan of maybe 2 days unless they're rationed.  They mix up very quickly and they're versatile, at home on a holiday cookie plate or in a lunchbox.  And definitely open to substitutions- at the bottom I've included a few ideas, but feel free to experiment yourself too!

Cranberry Cherry Chocolate Chip Cookie Bars

1/2 c. craisins (dried cranberries)
1/2 c. dried cherries
1/4 c. orange juice
3/4 c. oil
1 1/2 c. light brown sugar
2 eggs
1 1/2 c. quick oats
1 1/2 c. white or whole wheat flour
1/4 t. salt
1 t. baking powder
1/2 c. chocolate chips
1/2 c. chopped nuts
melted chocolate (optional)

Preheat over to 350* F.  Grease 9"x13'x2' pan, or line with parchment paper.
In a small bowl or 2 c. measuring cup, combine dried fruit and orange juice.  Microwave for 30 seconds on high, set aside.
In a large bowl, combine oil and sugar.  Mix well.  Add eggs one at a time, mixing well after each.
Add oats, flour, salt and baking powder, mix until well combined.
Fold in fruit and juice, chocolate chips and nuts.
Spread into prepared pan.  Bake 20-25 minutes, until set and slightly browned.  Allow to cool completely before cutting.
If desired, before cutting, drizzle with melted chocolate.

Variations:

These would be good with the addition of shredded coconut along with or instead of the nuts.

Use white chocolate chips instead of milk or semi-sweet chocolate.

You could easily substitute other dried fruit for the craisins and cherries.  Try raisins, dates or dried apricots.

For a fun holiday touch, line the baking pan with parchment paper.  After bars are cool, remove from pan in one sheet, and use cookie cutters to cut out bars in holiday shapes.  Drizzle with melted white chocolate.


From the RobinsFlight kitchen to yours, enjoy!

Carrot Cake Recipe

by RobinsFlight

I have a confession to make: I love carrot cake.  I've even been known to eat it for breakfast.  Actually, what I think I really love is the cream cheese frosting it generally comes with.  But cream cheese frosting tastes best on carrot cake...though a good red velvet cake might come in a close second.  And apparently I've stumbled onto the best carrot cake recipe around, or so I'm told.  I've even converted carrot cake haters into aficionados with one bite.  Now this cake is the favorite in our house- even beating out the ever popular marble cake with chocolate frosting.  I'm not sure where the recipe came from.  I think it started out from one of those popular cookbooks like Betty Crocker or Better Homes and Gardens, and then I tweaked it a bit here and there.  Feel free to do some tweaking of your own, and let me know if you find an improvement!


Carrot Cake

1 c. white (granulated) sugar
1 c. light brown sugar
1 c. vegetable oil
3 eggs
2 c. whole wheat flour
1 1/2 t. cinnamon
1 t. baking soda
1 t. vanilla
1/2 t. salt
1/2 t. nutmeg
1 lb. bag carrots, peeled and finely shredded
1 c. finely chopped nuts

Note: I use my food processor to quickly chop the nuts, then switch to the shredder and shred the carrot in the same bowl.  It saves a lot of time, compared to hand grating, and you don't get orange hands either!






Preheat oven to 350*F.  Grease 9"x13"x2" pan, grease and flour two 8" round cake tins, or grease or line 18 muffin tins. 
In a large bowl, mix sugars, oil, and eggs.  Beat by hand one minute. 
Stir in other ingredients, except carrots and nuts, until moistened, beat one minute by hand.  (No need for that upper arm workout after this step!) 
Stir in carrots and nuts until well mixed. 
Bake 40-44 min. (9x13 pan), 45-50 min. (rounds) or 25-30 min. (cupcakes) until a toothpick comes out clean.  Let cool 10 minutes before removing from round pans, if necessary.  Allow to cool completely before frosting with cream cheese frosting (see below).  Enjoy!!


Cream cheese frosting

8 oz cream cheese, softened
1/4 c. butter or margarine, softened
1 T. milk
1 t. vanilla
4 c. powdered (confectioners) sugar

With an electric mixer, cream butter, cream cheese, milk and vanilla until smooth and fluffy.  Beat in powdered sugar, one cup at a time, until spreadable.  If frosting is too soft, chill before frosting or add powdered sugar until desired stiffness.  Store in refrigerator.

Chocolate Lasagna

from the kitchen of JeanieBeanHandKnits

Prep: 20mnTotal: 1hr 20mn
Cook: N/A

INGREDIENTS
1 package regular Oreo cookies (Not Double Stuff) – about 36 cookies
6 Tablespoon butter, melted
1- 8 ounce package cream cheese, softened
1/4 cup granulated sugar
2 Tablespoons cold milk
1- 12 ounce tub Cool Whip, divided
2 – 3.9 ounce packages Chocolate Instant Pudding.
3 1/4 cups cold milk
1 and 1/2 cups mini chocolate chips


DIRECTIONS
Begin by crushing 36 Oreo cookies. I used my food processor for this, but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done.

Transfer the Oreo crumbs to a large bowl. Stir in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to a 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the additional layers.

Mix the cream cheese with a mixer until light and fluffy. Add in 2 Tablespoons of milk, and sugar, and mix well. Stir in 1 and 1/4 cups Cool Whip. Spread this mixture over the crust.

In a bowl, combine chocolate instant pudding with 3 and 1/4 cups cold milk. Whisk for several minutes until the pudding starts to thicken. Use a spatula to spread the mixture over the previous cream cheese layer. Allow the dessert to rest for about 5 minutes so that the pudding can firm up further.

Spread the remaining Cool Whip over the top. Sprinkle mini chocolate chips evenly over the top. Place in the freezer for 1 hour, or the refrigerator for 4 hours before serving.

Banana Chocolate Chip Oatmeal Cookies

I'm always on the lookout for good recipes to use up those old bananas, because no matter how many I buy I always seem to end up with a couple that start to get brown.  One of my favorites is banana cocoa bars, which I posted here.  This new recipe is one I've adapted, which I love because I can make these cookies with whatever I happen to have on hand.  At the end I'll give some great suggestions for alternative add ins to give a completely different, but equally yummy, cookie.


Banana Chocolate Chip Oatmeal Cookies

6 tbsp. butter or margarine, softened
1 cup brown sugar
1/2 cup granulated sugar
1 egg
1 tsp. vanilla extract
3/4 cup all purpose or whole wheat flour
1 tsp. baking soda
1 tsp. cinnamon
3 1/2 cups rolled or quick cook oats
1 cup ripe bananas, mashed (about 2)
1 cup chocolate chips

Preheat oven to 350* F.  Grease cookie sheets or spray with no-stick cooking spray.  In medium bowl, cream butter and sugars.  Stir in egg and vanilla.  In another bowl, combine flour, soda and cinnamon.  Stir into wet mixture just until combined.  Stir in oats, bananas and chocolate chips.  Drop by heaping tablespoons onto cookie sheets.  Bake 10-12 minutes.  Allow to cool for a minute before removing cookies from sheets.

Perfect for an afternoon or bedtime snack!

Alternatives:
Substitute one 8-oz. can crushed pineapple for bananas and shredded coconut for chocolate chips.

Substitute applesauce for bananas and dried cranberries or cherries for chocolate chips.

Substitute raisins and chopped walnuts for chocolate chips.

Or try your own combo and let me know what your favorite is!

From RobinsFlight's kitchen to yours, enjoy!

Garden Harvest Recipes, part 2

Have you tried last week's roasted radishes yet?  Nancy of NancyEllenStudios and DesignsStainedGlass has passed along another yummy recipe to use that produce fresh from your garden!

I love this time of year when I can go into my gardens, pick some fresh herbs and fresh veggies and make a light side salad like this one:

SHAVED CUCUMBER SALAD

 3 English cucumbers
2 stalks celery
1/2 medium white onion
1/4 c. mayonnaise
1/2 c. fresh cilantro
2/1/2 tsp. champagne vinegar
salt and pepper to taste


With a vegetable peeler, shave cucumbers into wide ribbons, stopping when you reach seed; reserve 1 center. Thinly slice celery and onion: place in a large bowl along with cucumber ribbons. In a blender, puree reserved cucumber center, mayonnaise, cilantro, and champagne vinegar, season with salt and pepper and add to bowl. Toss to combine and refrigerate for an hour or so.


From Robin's kitchen (and Nancy's) to yours, enjoy!

Garden Harvest Recipes

It's just about time for those backyard gardens to start delivering their wonderful fresh produce.  I thought we might enjoy some great recipe ideas to use all those fresh veggies.

This yummy recipe comes from Nancy of NancyEllenStudios and DesignsStainedGlass.

Roasted Radishes and Cauliflower
Last night I picked a huge amount of radishes from our garden. I can only eat so many radishes tossed into a garden salad, so tonight I am roasting them. Here is how I did it:

1 bunch of radishes, I used about 20 to 25 big radishes
1 head of cauliflower
¼ cup of olive oil
A couple pinches of kosher salt
A dash of thyme leaves
Preheat oven to 400
Spray bottom of roasting pan with Pam or other cooking spray
Cut up radishes in half or fourths if they are really large.
Toss them in a bowl with half of the olive oil and a pinch of salt. Place them in one end of your roasting pan.
Cut up cauliflower into florets. Toss them in a bowl with remaining olive oil and another pinch of salt. Place them in the other end of roasting pan. Sprinkle thyme over all the veggies.
I left them separated in case the red from the radishes blended into the cauliflower. You can toss them all together if you wish.
Roast for 35 minutes, mixing them around about half way through cooking time.

The radishes have a very mild flavor to them. Our radishes from our garden are very hot this year. By roasting them it takes some of the spicy flavor out. Together with the cauliflower they made a great combination.
I served the veggies with  stuffed pork chops.

From Robin's kitchen (and Nancy's) to yours, enjoy!

Roasted Veggie Tart

Try this yummy recipe any time you're wanting an easy vegetarian dinner. This one comes courtesy of FabricGreetings.

Ingredients:
3 cups sliced veggies
8 oz cream cheese
4 oz blue cheese
4 Tbs grated parmesan or Asiago cheese
1 egg
1 pkg rolled pie crusts - not the ones already in tins

1. Slice in to 1/4" slices whatever veggies your family likes. I have used broccolli, cauliflower, brussell sprouts, carrots, eggplant, mushrooms......they all work so you have about 3 cups of veggies. You can also do this with a bag of frozen veggies.

2. Toss veggies with 2 Tbs of olive oil. Spread on foil-covered cookie sheets and roast in oven at 450* F about 15 mins, turning a couple of times. Veggies should be soft.

4. Beat cream and blue cheeses together until smooth. Add egg and grated cheese

6. Place 1 pie crust on a baking sheet (I use a pizza pan or bottom to springform pan), unroll

7. Place half cheese mixture on pastry and spread leaving about a 2" border

8. Place half roasted veggies on top.

9. Fold dough up at edges covering part of the tart.

10. Repeat for other roll of dough.

11. Bake 20-25 minutes until golden. Serve warm.

From Robin's kitchen (and FabricGreetings') to yours, enjoy!

Fish for Friday, part 4

With 3 weeks yet til Easter, we have plenty of time for more seafood recipes! This week, another yummy one from the kitchen of Nancy of NancyEllenStudios and DesignsStainedGlass!


Seafood Chowder

1 tablespoon vegetable oil
1 cup chopped onion
1 clove garlic, minced
¼ teaspoon dried dill weed, crushed
3 potatoes, peeled and diced
1 can (10 ¾ oz) Campbell’s condensed cream of celery soup
1 can (10 ¾ oz.) Campbell’s condensed cream of potato soup
1 ½ soup cans milk
½ pound medium shrimp, shelled and deveined
½ pound firm white fish fillets, cut into 2-inch pieces
Chopped fresh parsley for garnish

1. In 3-qt saucepan over medium heat, in hot oil, cook onion, garlic and dill until onion is tender, stirring constantly.
2. Place diced potatoes in microwave safe bowl. Cover with water. Microwave for 5 minutes or until potatoes are soft. Drain and set aside.
3. Add the soups and milk to the onion mixture. Heat to boiling, stirring often. Cook 8 minutes. Reduce heat to low.
4. Add shrimp and fish. Cook 5 minutes more until shrimp turn pink and opaque and fish flakes easily when tested with fork, stirring occasionally.
5. Add potatoes and heat through.
6. To serve, ladle soup into bowls. Garnish with parsley, if desired.


Call for Recipes!

We want your recipes for our blog! With Easter and the related spring holidays coming up, we'd love to know what your special holiday dish is! Email entries, with a picture of your dish if possible and any family or cultural story that goes with it, to heartsandhandsunited@gmail.com with the title "Easter recipes". Entries must be received by Sunday, April 1.

From Robin's kitchen to yours, enjoy!

Fish for Friday, Part 2

Here's our second seafood dish for this Lenten season, this time courtesy of Nancy of NancyEllenStudios and DesignsStainedGlass. This easy dish is sure to please!

TUNA STUFFED SHELLS

1- 10 oz. can Campbell’s condensed cream of celery soup
½ tsp. lemon juice
¼ tsp. oregano
1- 10 oz pkg. frozen chopped broccoli, thawed and drained
½ cup chopped tomatoes
2- 7 oz. cans tuna in water, drained, and flaked
Jumbo macaroni shells, about 24 to 32, cooked and drained
½ cup shredded mozzarella cheese

1. Combine soup, lemon juice, oregano, broccoli, tomatoes and tuna. Mix well. Stuff each shell. Arrange in a buttered baking dish, 9 x 13.
2. Bake at 400* F for 20 minutes. Sprinkle with cheese and bake about 5 more minutes until cheese is melted.

Call for Recipes!

We want your recipes for our blog! With Easter and the related spring holidays coming up, we'd love to know what your special holiday dish is! Email entries, with a picture of your dish if possible and any family or cultural story that goes with it, to heartsandhandsunited@gmail.com with the title "Easter recipes".

From Robin's kitchen to yours, enjoy!

Fish for Friday

Whether it's cutting out meat on Fridays during lent, or just trying to eat a bit healthier, there are lots of reasons to add fish as seafood to your diet. This tilapia recipe is just the first installment of yummy fish and seafood recipes.

Tilapia with Mango Salsa and Brown Rice

2 c. brown rice
4 tilapia fillets
For salsa:
1 ripe mango, diced
1/2 sweet red pepper, diced
1/4 c. onion, finely diced
3 T olive oil
1 T balsamic vinegar
1 T cinnamon
2 t lemon juice
salt and pepper to taste

1. In a medium bowl, combine mango, pepper, onion, oil, vinegar, lemon juice and spices. Taste and adjust amounts of seasonings is needed. Cover and refrigerate 1/2 hour to overnight.
2. Cook rice according to instructions, set aside.
3. Place fish in a shallow baking pan, folding thin edges under to avoid overcooking. Drizzle with olive oil and lemon juice. (I like to add a sprinkling of lemon pepper or Caribbean citrus Mrs. Dash also, but it's not necessary.) Bake at 350* F 20 minutes (30 minutes for frozen fillets) or until fish flakes easily with a fork.
4. Serve fish on a bed of rice, top with salsa.

Yield: 4 servings

This salsa is also great with any white fish, with chicken, or omit the meat and add a can of rinsed black beans for a vegetarian meal.

From Robin's kitchen to yours, enjoy!


Call for Recipes!

We want your recipes for our blog! With Easter and the related spring holidays coming up, we'd love to know what your special holiday dish is! Email entries, with a picture of your dish if possible and any family or cultural story that goes with it, to heartsandhandsunited@gmail.com with the title "Easter recipes".

Sweet ideas for Valentine's Day- or any other day

Valentine's day seems to be a day for sweets- heart shaped boxes of chocolates and candy hearts seem to be timeless ways that we celebrate this holiday. Personally, I'd prefer something homemade- nothing says "from the heart" than dessert fresh from the oven. And so, we have a few sweet recipes for you this Valentine's season.

The first recipe here is one of my family's favorites, both to make and to eat! My little helper was making these with me the other day, so he took some pictures to help you see how to make them.



Banana Cocoa Bars

1 1/2 c. mashed ripe bananas (about 3)
1/2 c. butter or margarine, softened
1 c. sugar
1 egg
1 t. vanilla extract
1 1/2 c. all purpose or whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt
1/4 c. unsweetened cocoa powder

1. Preheat oven to 350* F. Grease a 9"x 13"x 2" pan.
2. Beat butter and sugar with electric mixer until fluffy, about 30 sec. Add egg and vanilla, beat until well combined. Stir in bananas.
3. In another bowl, combine flour, baking powder and soda and salt. Add banana mixture and stir just until combined.
4. Remove half of the batter to the banana bowl. Add cocoa to one half of the batter, mix well. Spread cocoa mixture into pan. Spoon banana mixture over the top and swirl with a knife to marble.
5. Bake 25-30 minutes, until top is golden brown. Allow to cool before cutting into bars.

Yield: 24 bars


This next recipe is a unique cookie made with corn flakes, which gives them a wonderful crunch. This is a family favorite from Nancy of NancyEllenStudios and DesignsStainedGlass.

Cornflake Cookies

1/2 c. butter or margarine
1/2 c. white sugar
1/2 c. brown sugar
1 egg
1/2 t. vanilla
1 1/4 c. flour
1/2 t. cream of tartar
1/2 t. baking soda
1 c. cornflakes

1. Preheat oven to 375* F.
2. In large bowl, beat butter with electric mixer until softened. Add sugars, beat until fluffy. Add egg and vanilla, beat well.
3. In a different bowl, combine flour, cream of tartar and baking soda. Add gradually to butter mixture. Beat well.
4. Fold in cornflakes with a wooden spoon. Drop by rounded teaspoons onto an ungreased cookie sheet.
5. Bake 8-10 minutes. Let cool 30 seconds before removing from sheets.

Yield: approx. 36 cookies


Maybe you're looking for something a bit fancier than just a cookie. The other day I tried my hand at flan, and discovered it's not as hard as you'd think! And with only four ingredients, you may not even have to run to the store in order to make it.


Classic Flan

2/3 c. sugar, separated
3 eggs
1 1/2 c. milk or half and half
1 t. vanilla

1. To caramelize sugar, in a heavy saucepan, cook 1/3 c. sugar over medium heat until it begins to melt, shaking pot occasionally but not stirring. Once it starts to melt, reduce heat to low and cook about 5 minutes until all of sugar is golden, stirring occasionally with a wooden spoon. Immediately pour sugar into bottom of a 9" round baking pan and tilt to coat. (The sugar hardens quickly, so act fast!) Allow to cool 10 minutes.
2. In large bowl, beat eggs well. Add milk, vanilla, and remaining 1/3 c. sugar. Beat until well combined but not frothy. Pour into sugar-coated baking pan. Place pan into larger baking pan. Pour very hot to boiling water into larger pan to a depth of at least 1", or halfway up the flan pan.
3. Bake at 325* F. approx. 1 hour, until a knife inserted in the center comes out clean. Remove pan from water bath. Cool at least 1 h.
4. To unmold, loosen edges with a sharp knife. Cover with serving platter and invert pans together. (This is the second tricky part!). Cover and chill overnight before serving for best flavor.

Yield: 8 slices


From Robin's kitchen to yours, have a sweet Valentine's Day!

Warm Me Up dinner ideas

Although the weather has been rather crazy in many parts of the United States, it's still January, and winter calls for some nice warming meal ideas. Nancy of NancyEllenStudios and DesignsStainedGlass and I have come up with some family favorites we'd like to share with you.

Crock Pot White Chicken Chili, from Betty Crocker

6 skinless chicken thighs (1 1/2 lb)
1 large onion, chopped (1 c.)
2 cloves garlic, finely chopped
1 can (14 oz) chicken broth
1 t. ground cumin
1 t. dried oregano leaves
1/2 t. salt
1/4 t. red pepper sauce
2 cans (15.5 oz each) great northern beans, rinsed
1 can (11 oz) white shoepeg corn
3 T. lime juice
2 T. chopped fresh cilantro

1. Remove excess fat from chicken. In 3 1/2-4 qt. slow cooker, mix onion, garlic, broth, cumin, oregano, salt and pepper sauce. Add chicken.
2. Cover. Cook on low setting 4-5 hr.
3. Remove chicken from slow cooker. Use 2 forks to remove bones and shred chicken into pieces. Discard bones; return chicken to slow cooker. Stir in beans, corn, lime juice and cilantro. Cover; cook on low setting 15-20 min. or until beans and corn are hot.

Yield: 8 servings


This next recipe is also a chili, but is great for those nights when you're short on time!

30 Minute Chili

1/2 lb. lean ground beef or ground turkey
1 medium onion, chopped
1 can (15.5 oz) chili beans
1 can (14.5 oz) chili ready diced tomatoes
1 t. ground cumin
chili powder to taste

1. In large pot, brown meat and onion. Drain.
2. Return meat and onions to pot. Add beans and tomatoes, 1/2 can of water, and seasonings. Bring to a boil, lower heat. Simmer 15-30 min.
3. Serve with shredded cheddar cheese and corn muffins (opt.)

Yield: 3-4 servings.
This recipe is great to double, even triple if you have a big enough pot. I've also played with adding corn, peppers, or other veggies, or replacing the ground meat with diced sausage links.


Everyone has a recipe that reminds them of home. For me, it's my mom's beef stew.

Mom's Beef Stew

2 lb. stew beef
3 T. flour
1 t. salt
2 T. vegetable oil
3-4 large potatoes, cut into pieces
1 large onion, chopped
4 carrots, cut into chunks
1 large (28 oz) can stewed or diced tomatoes
1 bay leaf
1/4 c. minute tapioca

1. In a bag, shake beef, flour, salt, and a dash of pepper. Heat oil in a dutch oven on large pot. Add beef and brown.
2. Add potatoes, onion, carrots, tomatoes and bay leaf. Mix well. Sprinkle tapioca over the top of mixture. Bring to a boil. Cover, lower heat and simmer 2 hr. or until meat is very tender.

Yield: 4-6 servings


This last recipe is a favorite in my house, making both kids and adults excited for dinner!

30 minute mini-meatloaves

3/4 lb. ground beef or turkey
1/2 t. salt
1/8 t. pepper
1 T. onion flakes or powder (if using onions salt, omit salt listed above)
1 egg, lightly beaten
1/2 c. (for beef) or 1 c. (for turkey) bread crumbs
1/2 c. tomato or spaghetti sauce

1. Combine all ingredients. Shape into 4 loaves. Place in a shallow baking dish. Bake at 350*F 20 min.
2. Meanwhile, in small bowl, combine the following:
1/2 c. tomato or spaghetti sauce
2 t. dried parsley flakes
1 T. brown sugar
1 t. worchestershire sauce
3. Spoon sauce over meatloaves, return to oven and bake 10 min.

Yield: 4 loaves


Stay warm and enjoy!

Posted by Robin of RobinsFlight.