The Great Thanksgiving

Let's face it. My cooking skills have never been steller. I think that's why Mum gave me the "appetizers" category this year; something I can't screw up (but I can burn water!).

This morning, I got up at the crack of dawn to start my Thanksgiving. I was excited to get to participate in the cooking festivities this year. So I got showered and dressed and headed to the kitchen. I can't cook but I never said that I don't like to pretend!

This morning, I've made meatballs (actually something Trey said he was going to make) and chicken wrapped in bacon and dredged in brown sugar and spice. Ooohh those loook sooo goood!! Thank you, Paula Dean!!! They are baking right now. The meatballs are ready to be eaten.

Trey has made his peanut butter balls. AKA Recipe for Weight Gain - Jenny Craig's favorite!

I made a dip, a bacon chedder dip. I bought some Triscuits to go with them and have been fighting to keep my husband away from the box all week long! I'm thankful it's Thanksgiving so that he can eat them now!

I may not can cook but in my land of pretend, all of the food sounds delicious! I can't wait to try it!

Now, Trey is getting ready, I'm waiting for the chicken to finish and then we are headed to my hometown to eat at my Mum's house. I'm never gonna lose enough weight for this half-marathon now!!!

HAPPY THANKSGIVING! Enjoy every bite you eat today and worry about it later!!

It's what's for supper...

Prep Time:
5 minTotal Time:
45 minMakes:
6 servings


What You Need
Take 1 lb. extra lean ground beef
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water and mix & match your recipe from these options...

• 1 tsp. Italian seasoning 3/4 cup spaghetti sauce 3/4 cup KRAFT Shredded Mozzarella Cheese


• 2 tsp. chili powder 3/4 cup TACO BELL® HOME ORIGINALS® Thick 'N Chunky Salsa 3/4 cup KRAFT Shredded Mexican Style Cheese


• 1 tsp. dried oregano leaves 3/4 cup chopped roasted red peppers 3/4 cup ATHENOS Traditional Crumbled Feta Cheese

1 tsp. garlic powder 3/4 cup KRAFT or BULL'S-EYE Original Barbecue Sauce 3/4 cup KRAFT Shredded Cheddar Cheese


Make It In Three Steps
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PREHEAT oven to 375°F. Mix meat, stuffing mix, water and the seasoning until well blended. Press evenly into 12 medium muffin cups sprayed with cooking spray; make an indentation in center of each with back of spoon.

SPOON add-ins evenly into indentations in meatloaves.

BAKE 30 min. or until meatloaves are cooked through (160°F). Top evenly with cheese; continue baking 5 min. or until cheese is melted. Let stand 10 min. before serving.

Serving Suggestion: Serve with a hot baked potato and steamed seasonal vegetables.

Make Ahead: Prepare as directed. Remove from muffin cups; cool completely. Place in single layer on baking sheet; freeze until firm. Transfer to airtight container. Store in freezer up to 1 month. Thaw in refrigerator, then reheat in 375°F-oven for 20 min. or until heated through.

Special Extra: For a little kick, add 2 Tbsp. A.1. Original Steak Sauce to meat mixture before shaping into meatloaves.

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