Sherry's Moist Meatloaf

AKA Mom’s (Lisa Martin) Meatloaf

Ingredients:
1 ½-2 lbs ground beef or sirloin
1 ½ cups Rice Krispies
2 pieces of Sandwich Bread
1 egg
½ Tbsp Onion Powder
1 small can (8 oz.) Tomato Sauce
Ketchup

Directions:
1. Preheat oven to 375 degrees

2. Put meat, Rice Krispies, bread, egg and onion powder in a bowl and mix (your hands are the best to mix with.) Blend well.

3. Add Tomato Sauce and mix again.

4. Take meat mix out of the bowl and put in a loaf pan, preferably a meatloaf pan and form to the pan.

5. Put some ketchup decoration on top.

6. Bake for 1 hour.

Sherry's Chewy Chocolate Chip Cookies

(Makes approximately 5 dozen cookies.)

Ingredients:

1 cup butter (2 sticks) or shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp real vanilla extract
2 ½ cups all-purpose flour
2 cups oatmeal
½ tsp salt
1 tsp baking powder
1 tsp baking soda
1 Tbsp milk
2 cups semi-sweet chocolate chips
1 ½ cups chopped walnuts or pecans [optional]

Instructions:

1. Preheat oven to 375°

2. Blend oatmeal into a fine powder with a food processor or blender. Set aside.

3. Melt sticks of butter into liquid on medium heat.

4. Cream butter, sugar and brown sugar together in a separate bowl.

5. After creaming sugar and butter together, add eggs and vanilla extract. Set aside.

6. Mix together flour, ground-up oatmeal, salt, baking powder and baking soda in a large mixing bowl.

7. Add the creamed mixture to the dry mixture. Add Milk. Mix all ingredients well. Use an electronic mixer if desired.

8. Mix in the Chocolate Chips and nuts (if desired) to the dough.

9. Refrigerate dough for 10 minutes.

10. Drop 1-2” balls on un-greased cookie sheets, two inches apart, and bake at 375° for 6-8 minutes.


Tips for success:

*Keep the ingredients cold. Don’t let the eggs sit on the counter while you mix the dry ingredients. Use them straight from the refrigerator. Keep the chocolate chips in the freezer so that they are extremely cold when it is time to bake the cookies. Put the dough back in the fridge until you are ready to load the next sheet.

Sherry's Peppermint Bark

Ingredients:

2 bags (12 oz) White Chocolate Chips
(Can also use blocks of White Chocolate – about 2 lbs)
2 tsp Peppermint Oil/Extract
1 box of 10 Peppermint Candy Canes
(Equal to about 1 cup crushed – can also use Starlight mints)

Utensils needed:

Mixing Spoon (heat safe)
Parchment Paper
Cookie Sheet
Spatula (heat safe)

Preparation:

1. Crush up Candy Canes in a gallon Ziploc bag with a rolling pin or mallet. These should be about ¼ inch pieces or smaller. Set aside.

2. Place a sheet of parchment paper on the cookie sheet. Set aside.

3. Melt the Chocolate in a Double Boiler. (This will take 5-10 minutes.)

4. Add Peppermint Oil/Extract to the melted chocolate. Stir.

5. Add crushed Candy Canes to the chocolate. Stir until mixture is fairly even.

6. Pour mixture onto the covered cookie sheet.

7. Spread out mixture evenly on the cookie sheet with a spatula.

8. Place in the fridge to harden for 30 minutes.

9. Break apart and enjoy!! (Hint: It helps to score the places where you want it to break first.)