Easy Friday Meatloaf

Here's a last minute tasty meatloaf sure to please the pickiest eaters (I would know!)

Ingredients:

  • 2lb lean ground beef
  • 1 6oz package stove top stuffing mix
  • 1 cup water
  • 2 eggs
  • BBQ sauce

Directions:

Preheat oven to 375. Mix beef, eggs, water and stuffing, along with a healthy squeeze of BBQ sauce. Form into a loaf in a 13x9 casserole dish, leaving space around the edges. Top with drizzled BBQ sauce. Bake for 1 hour or until internal temperature reaches 160.

Enjoy!

Sunset success!

Yesterday we celebrated our 35th year in style with a family picnic at Trinity Church in Bolton. This event always brings out lots of energy in our youngsters and we've already been told that this picnic was the 'best one ever' by our 7th and 8th graders. Here's why...

In addition to our hysterical obstacle course complete with grass sledding, we had wonderful food (30 pounds of BBQ brisket!) and more hamburgers, hot dogs, salad, cookies and chips than we could eat! This was such a great time together- we are already looking forward to next year!

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Crock Pot Pulled Pork ~ from Julia K.

Ingredients:

  •  Boneless Pork Tenderloin big enough to fill your crock pot
  •  1 onion
  •  Soda of your choice- Root beer is a great choice!
  •  BBQ sauce of your choice
  •  Buns or Bulkie Rolls

Directions:

Place tenderloin in your crockpot, frozen or thawed.  Add slivered onion and sode to almost cover meat. Cook on high for 6-10 hours, the longer the better. Remove meat from pot and shred with two forks. Drain liquid from pot, keeping some or most of the onions. Return meat to warm crock and mix in BBQ sauce to taste. Serve on rolls with chips and pickles for a fall football Sunday crowd pleaser!

 

Easy Elbows and Meatball Bake~ from Julia K.

Ingredients:

  • 2 1/2 cups uncooked elbow pasta
  • 2 cups water
  • 24 oz. pasta sauce
  • 1 tbsp Italian seasoning
  • 1 bag frozen Italian mini meatballs
  • 1 cup shredded mozzarella cheese

Directions:

Preheat oven to 375. Arrange frozen meatballs in the bottom on a 13x9 casserole dish. In a large bowl mix pasta sauce, water, elbows and seasoning. Pour over meatballs and cover tightly with 2 layers of foil. Bake for 1 hour. Remove foil and sprinkle with shredded cheese. Return to oven until cheese has melted, about 2 minutes. 

Serve and Enjoy!