This is a quick, easy weeknight meal that breaks away from the norm of red sauce with pasta.  It really goes well with stuffed pastas. I also just love having another dish where I can incorporate sage.

Brown Butter Sauce

Ingredients

1/2 cup (1 stick) unsalted butter

6 fresh sage leaves (tear into pieces) or 1/4 cup fresh basil leaves

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1/4 teaspoon freshly ground black pepper, plus more to taste

Pinch of freshly grated Nutmeg (this really brings the dish to life so don’t omit!)

1/3 cup grated Parmesan cheese

In a large, heavy frying pan, melt butter over medium high hear until pale golden, about 4 minutes. Add the sage or basil leaves and cook until crisp, about 2 minutes. Stir in 1/2 tsp of salt, 1/4 tsp of pepper, and the nutmeg. Season the sauce with more salt and pepper to taste. Sprinkle with the Parmesan cheese, and serve. How easy is that??

Source: Everyday Italian, Giada De Laurentiis

Growing up meatloaf meant lots of ketchup, lots.The only reason I liked meatloaf was that it meant there would be mashed potatos on the table. It wasn’t that it was terrible, I think I was just too young to appreciate flavored ground beef. Ground beef meant a bun, a pickle and ketchup!

One day I was trying to use up some ground beef and mentioned meatloaf to my husband. I figured he’d turned up his nose but instead he told me to call his mother up and get Auntie’s recipe. I was a little suspicious since it called for Cream of Celery soup, which I’ve never tasted before.

I’m so glad I gave this a try, it’s so good. The Cream of Celery soup ensures no dry, tasteless meat. The Ritz crackers create a buttery taste rather than dry breadcrumbs. The ingredients are simple, the recipe easy and the taste classic. It’s meatloaf, the way it should have always been! I never got to meet Aunty, but she made a mean meatloaf 🙂

(Can’t seem to get a picture of it finished because it’s either too dark or it’s all gone. Figured it was better to have the recipe then wait for a picture since it’s getting cold outside)

Auntie’s Meatloaf

1 lb. ground beef

1 sleeve of Ritz crackers

1-2 eggs (depending on how it’s combining)
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1/2 can Cream of Celery soup

1 packet of Lipton Onion soup (I use half)

Pre-heat oven to 350F.

Combine all ingredients in a large bowl. Form a football shaped loaf on a small broiler pan (let’s drippings go down rather than forming an iicky crust around the bottom). If you don’t have one a cookie sheet will work. Putting the beef into a loaf pan tends to dry meatloaf out though. Make sure when you form your beef that you don’t pack it down too much, you want little crevices to allow air and heat to go in and to allow the meat to expand.

Bake for 1 hour.

My husband loves his mother’s Stromboli, although I like it I’m not a big fan of the salami she puts in it. So, I decided to just make a pizza roll using the ingredients we both liked. I typically make this using my pizza dough recipe but while reading Amber’s blog she mentioned using refridgerated bread dough. I figured why not give it a try, and I actually did like the consistency more. Excuse the dim pictures, this was last winter but still wanted to include this recipe for others to try!

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I’ve been wanting to make these cupcakes for a while now but knew I had to wait till our anniversary to try them. These are very easy and VERY tasty but since they were a mini re-creation of our wedding cake they deserved a special occasion.

In fact, to avoid any kind of complication, it is advisable to see a doctor and an individual should not take in any sort of medical illness like heart or lung problems; or are going through any ill health like fever. viagra canadian pharmacy One element of danger is associated with the function to control the flow of blood to the penis helps increase the penis viagra 50mg online size and boost overall sexual health. Decades of clinical trials have supported natural remedies, and they scientifically and clearly demonstrate the levitra generic online benefits. This is advised strictly to the price of viagra pills people who face impotence. For the cupcake I used my go to chocolate cake recipe. Then I used my buttercream recipe (Note, I added 7 tsp. of Kahula in place of vanilla extract) and finally I used a Bismark tip on my pastry bag and inserted either raspberry preserves (store bought, tisk tisk) or chocolate ganache (equal parts semi-sweet chocolate and heavy cream). It’s always fun when you can make different creations from your key recipes. Because I was in such a rush the day of our anniversary I didn’t get any pictures of the filled cupcakes, but you get the idea!

Source: Old-Fashioned Chocolate Layer Cake, Cook’s Illustrated, Easy Vanilla Butter Cream, Cook’s Illustrated, April 2007