Pioneer Woman Meatloaf

The Pioneer Woman Cooks
1 C milk
6 bread slices
2 lbs ground beef
1 C grated Parmesan cheese
1 tsp salt
1/4 tsp seasoned salt, such as Lawry’s
freshly ground black pepper
1/4 to 1/2 C minced flat-leaf parsley
4 eggs, beaten
8-12 thin bacon slices
Tomato Gravy
1 1/2 C ketchup
6 Tbsp brown sugar
1 tsp dry mustard
Dash or two of hot sauce – more if you like heat
Preheat oven to 350 degrees
Pour the milk over the bread and allow it to soak in or several minutes.
Place the ground beef, milk soaked bread, Parmesan cheese, salt, seasoned salt, black pepper and parsley in a large mixing bowl. Pour in the eggs
With clean hands, mix the ingredients until combined well.
Form the mixture into a loaf shape and place on a broiler pan, this will allow the fat from the meat to drain. Line the bottom of the pan with foil to make clean up easier.
Lay bacon slices over the top, tucking them underneath the meatloaf.
Make the tomato gravy. Pour the ketchup into a small bowl, add brown sugar and dry mustard and splash of hot sauce.
Stir the mixture until well combined. Pour one third of the tomato gravy over the top of the meatloaf. Bake for 45 minutes, then pour another one third of the remaining tomato gravy over the meatloaf. Bake for an additional 15 minutes. Serve with the remaining tomato gravy on the side as a dipping sauce.

sugar cookies

deb child's sugar cookies
2 c. butter
1 1/2 c. sugar
4 egg yolks
2 t. vanilla
4 1/2 c. flour
icing
2 lb. bag of powdered sugar
3 T. powdered meringue
1 t. clear vanilla
1 t. butter flavoring
1/2 t. almond flavoring (optional)
for cookies:
first, cream butter and sugar. then, add egg yolks and vanilla. add flour to mixture gradually. the dough will roll out best if it has been chilled for a few hours. roll out cookie dough to 1/4-1/2 inch thick, and cut into desired shapes. place cookies on a buttered cookie sheet or a cookie sheet covered with parchment paper. bake at 350 for 10-12 minutes.
icing:
mix ingredients. [seriously, that's about it]. Add water to the mixture incredible slowly, until the icing is at the proper consistency for piping through a bag - but it should still be pretty thick. then, feel free to add some color.
and here are some tips.
it's preferable not to do everything at once. when i try to finish these up all in one day, i start to go crazy and the icing job shows it. maybe make up the cookie dough one day and bake and frost them the next. or cook them with a helper - it makes life a lot easier.
i roll my cookies out thick - like 1/2 inch thick - before cutting the dough into desired shapes. they taste better that way.
watch your oven to figure out the exact cooking time. i take my cookies out when they just barely start thinking they want to look the least bit golden on the edges. they'll be softer and more awesome and last longer.
and here's the biggest tip of all - icing. it looks hard, right? wrong. use a piping bag to frost an outline on your cookie - i frost all of my outlines at once. then, thin the remaining icing with water [it doesn't take very much]. use this thin icing with a spoon to fill the inside of the cookies that have already been outlined - that's how the frosting gets so smooth. and if you have any piping icing left, use it for further cookie decoration.
let the icing dry overnight. trust me. then wrap them up, or serve them at a party and impress all your friends.
happy baking!