Happy New Year....may the good Lord bless and keep you!

I love this picture -- a Norman Rockwell print titled "New Year's Eve" from January 1, 1944 -- of a young lady who, at the stroke of midnight, has fallen asleep after rereading love letters from her overseas soldier-boyfriend.

As I write my last post for 2012, I am truly humbled to still have the AHOP light in the window -- a 'safe place' for these officers to come for a meal, a root beer float, or a cup of hot coffee on a cold night.  It makes me so happy that they still enjoy their visits.  I have had so much fun this year flipping pancakes, making cream puffs and conjuring up a pretty darn good meatloaf.  Your support has also been very humbling -- thank you from the bottom of my heart.

This month also marks AHOP's 3rd Anniversary!  I hosted my first dinner on December 23, 2009.  I was so afraid no one would come to my first dinner, and as many officers as I knew at the time, oddly enough, four officers I (didn't) know knocked on my door.  I love to see new officers sit at my table who have been 'afraid' to come.  Some officers who don't know me feel really funny about coming the first time.  I always look at them as being fearless and afraid of nothing -- least of all coming to AHOP.  But it only takes coming once, and they come back -- just ask Officer H.

Wherever you live, I encourage you to reach out to your own local police department to host your own event.  I can guarantee you this -- you will enjoy every minute of it, and you will get back so much more than you put into it.  I wish you all could see my officers through my eyes.  You would see what I see.  They are big-hearted, thoughtful, kind, and courageous. 

Wishing you all a safe and Happy New Year.  And please, if you venture out New Year's Eve, drink responsibly.  Don't become another statistic.  Drive Sober or GET PULLED OVER.  Don't wreck your life or the lives of others -- designate a driver or take a taxi.

And that's all I have to say about that!

Happy New Year to you all!   ♥

March of the penguins.....

If I were to put one of these adorable little penguins on my 2nd shift officer's salad plate at my next AHOP dinner, you might think they would say "AHOP, you have lost your mind!"  But to the contrary, they would all find them rather amusing and would appreciate all the fun I had putting them together, only with them in mind.  It's like the time I put fanned strawberries on the breakfast plates for 1st shift. I can just hear them now...."Do we eat it?  Is it just for decoration? It's too cute to eat!  Uhhhhh.........."

My friend, Sarah, shared this recipe with me on Facebook over the holiday, then another long-time friend of mine, Dara, made them for her family holiday dinner.  Her picture turned out better than the picture in the original recipe so, with her permission, these pictures are from her dinner. Nice job, Dara!  Your entire meal looks divine!

I haven't made these yet, but you can be assured that I will.  I just couldn't wait to share them with you.  Don't be surprised if you find one of these little guys staring back at you at the next dinner.  :)

~    ~    ~    ~    ~    ~    ~    ~

Egg Penguins

Adapted from this recipe

9 large ripe olives
6 hard-cooked eggs
12 small baby carrots

Directions 

• For the penguin heads, attach one olive to the top of each egg with a toothpick. 
• For beaks, cut six carrots 1/2 inch from the pointed end; attach the flat side of a pointed piece to the center of each head with half a toothpick.
• For the feet, make a lengthwise cut through the remaining carrots; place flat side down in pairs (trim carrots if necessary). 
• Place a toothpick in each carrot; press an egg on top of each pair.
• For flippers, cut the remaining olives lengthwise into quarters; attach one olive quarter to each side of eggs with half a toothpick. 
• Cover and refrigerate until ready to serve.
  
  Prep/Total Time: 20 minutesYield: 6 Servings

Note:  I haven't made these yet myself, so when I do (and I will), I will update this post if there are any tweaks.
 

Too cute to eat, I say, too cute to eat!  

Merry Christmas...God Bless Us, Everyone!

Remembering all of the police officers, fireman and EMS who are working this Christmas Day, for you and for me. You are appreciated!

~   ~   ~   ~   ~   ~

And there were in the same country shepherds abiding in the field, keeping watch over their flock by night. And, lo, the angel of the Lord came upon them, and the glory of the Lord shone round about them, and they were sore afraid. And the angel said unto them, "Fear not: for, behold, I bring you tidings of great joy, which shall be to all people. For unto you is born this day in the city of David a Saviour, which is Christ the Lord. And this shall be a sign unto you; You shall find the babe wrapped in swaddling clothes, lying in a manger." And suddenly there was with the angel a multitude of the heavenly host praising God, and saying, Glory to God in the highest, and on earth peace, good will toward men. ~ Luke 2:8-14

No one can recite Luke 2:8-14 like Linus....just had to add this.
That's what Christmas IS all about!

And one more....the Christmas Story as told by the children of St. Paul's Church
in Auckland, New Zealand. I love this video...and the 'donkey push' trying to get
Mary and the donkey up the hill...priceless.  

Enjoy!   

Wishing you all a joyful, safe and happy holiday ~ Merry Christmas! 

Strawberry Santas....HO-HO-HO!

You will be the talk of the party if you arrive with these cute little Santa's.  I made these little guys for the first time today for the 10th floor Holiday Potluck at work, and they were a big hit!  I also took a plate down to the CMPD South Division.  Served on a bed of shredded coconut to resemble snow....so cute!

Here's what you need...and strawberries, of course!

Santa Strawberries

Adapted from this recipe

1 dozen strawberries

1 8 oz. Cool Whip    

Handful of chocolate sprinkles
Pastry bag and tips (or) two large ZipLoc bags

Using a paring knife, slice the leafy end off each strawberry so they stand up evenly. Then slice the tip off to make a little hat.  I did about 7-8 Santa's at a time and lined them up on a folded paper towel to absorb some of the juice.  This way you can place the hat in front so the hats don't get mixed up (no laughing -- I'm sure I have a little OCD somewhere in my family.)

All shapes and sizes....just like us.  :o)

I used a pastry bag to pipe out the Cool Whip.  If you don't already own one....it is a very inexpensive kitchen tool that you will use over and over and over and over!  Pipe out the Cool Whip for the little head, then plop the little hat on top.  

This is the size pastry bag and tips I used.  

You can buy these Wilton products at Micheal's and other craft stores.  The tips are very inexpensive (something like $.99/ea.)  If you don't have a pastry bag or you don't think you'll use it often, a large ZipLoc bag works very well.  For the buttons and hat, the hole should be no larger than a pin-head. Super tiny.  Use a separate bag for the face and cut a slightly larger hole.  Cut a very small hole for the face and test it.  If it's not large enough, cut a little more and test it again.  Keep testing until you get the size face that looks like the picture.  You can make the cut larger -- you can't make it smaller.

  

A Zip-Loc bag works well to pipe out the Cool Whip if you don't have a pastry bag, but
Wilton pastry bags and tips are an inexpensive addition to your kitchen gadgets.
Don't be scared....go get one! ;)

Place two chocolate sprinkles on Santa's "face" for the eyes.  

TIP: I found the sprinkles very hard to pick up and put on the face without messing up the face.  Dip your finger in water and then pick up a sprinkle using the flat side of your wet finger -- that made it easier to place the sprinkle on the face.    

This was the first time I've made these Santa's -- the next time I think I will chop up some of the sprinkles so the eyes are smaller.
  

You're done! Store them in the refrigerator until ready to serve.

Enjoy! 

♥ 

Updated photos from 2014:

2014 Gift Shop Treat Table

I served these little guys on a bed of shredded coconut to give the appearance of snow
(an idea I saw in a magazine). Very cute!

Tis' the season...for shoplifters

This little tree went to the South Division.

I love these little Charlie Brown trees.  I have purchased several over the years and have given them to friends and colleagues who commented on my own tree.  This year, how appropriate for these little trees to go to a few police stations and to the officers who stop by AHOP when they can.

Today, this little tree found a home at the office shared by the Sergeants in the South Division.  They all share a large office with several desks to accommodate their rotating shifts.  I hope this tree will put a smile on their face in this season of shoplifters, robberies, auto larceny, home break-ins, and holiday crazy people.  I hope it will remind them that it is also a season of miracles.  For all the bad they see (especially this time of year), it must be hard to see some of the good.  I hope a lot of good comes their way this Christmas.  They all so deserve it.  ♥

My cute little gift tags. 

UPDATE:  One more tree delivered last Tuesday night to Sgt. John in the Central Division.  One of the nicest officers I know and so proud to call him my friend.  When Sgt. John was promoted, he transferred from South to Central division, so I don't get to visit with him now as often as I'd like to.  I walked in with a pastry box filled with about 40 cream puffs and this tree.  I asked Sgt. John if he would take a picture of his tree so I could update my blog.  I was so happy when I received this picture.  I have so very few pictures of the officers I cook for so I was happy to get this.

This little tree found a home at Central Division.

A tree also found a home in the Steele Creek division -- in the lobby of their beautiful new facility.

"I never thought it was such a bad little tree....it's not bad at all, really.

Maybe it just needs a little love." ~ Linus

Happiness at Thanksgiving.....

I am thankful this Thanksgiving to have enjoyed another year of cooking breakfast and dinner for some of the kindest and most big-hearted CMPD police officers you'd ever want to meet.  They all mean so much to me.  I received three text messages this morning from officers wishing me a Happy Thanksgiving.  Their messages instantly put a smile on my face, but it also reminded me of how many officers around the country would spend this beautiful day in their patrol car instead of at home with their family.  Many officers worked an extra long day for the Black Friday retailers who opened their doors early.    

I shared my Thanksgiving with my good friends in Midland, NC.  I am thankful for their love and friendship throughout the years.       

Wishing all of my readers, wherever you are, a bounty of blessings and a safe and peaceful holiday season.  ♥

Just for fun.....

Last weekend I took some QUIKRETE cement and finally filled the hole in the walkway leading to my front door. I couldn't resist personalizing it just a bit. For a girl, I thought I did a good job. Turned out cute, don't you think?  ♥

Cinnamon Swirl Pancakes....YUM-O!

10 officers came last Saturday in three different shifts.  Something big came up and the last three didn't arrive until around 10:00 am.  No matter.  One officer called around 9:15 am and asked "how long would I be serving breakfast."  Huh?  Well....until the last officer can get here, of course -- that's how long. :)

I was brave and tried the cinnamon swirl pancakes and everyone loved them!

Here's what you need.

You're not hallucinating.....yes, I use Aunt Jemima pancake mix.  Are you surprised?  I tried making pancakes from scratch - twice - and I couldn't find a recipe that tasted as good as Aunt Jemima Buttermilk Complete. We all love being able to say 'I made it from scratch', but scratch is not always better.  Plus, time is an issue with all that I have to cook.  Last year I posted a story called "Is making pancakes from scratch worth the effort?"  Long story, short....nope!  Click here for that post.  

Cinnamon Swirl Pancakes 
Adapted from this recipe

2 cups Aunt Jemima Buttermilk Complete pancake mix (or your favorite recipe or mix)
1-1/2 cups water

Cinnamon Filling

4 tablespoons (1/2 stick) unsalted butter, just melted (not boiling)

1/4 cup + 2 tablespoons packed light brown sugar

1/2 tablespoon ground cinnamon

Cream Cheese Glaze 

4 tablespoons (1/2 stick) unsalted butter

2 ounces cream cheese, at room temperature

3/4 cup powdered sugar

1/2 teaspoon vanilla extract

I used a pastry bag to pipe the filling out, but a ZipLoc baggie works well too.  If you use a ZipLoc, add the filling and make sure the bag is sealed well.  Snip the corner of the baggie and squeeze the filling through the open corner. 

Mix the pancake mix and water together until the large lumps disappear (use a wire whisk if you have one).  Let stand 1-2 minutes to thicken.  I usually transfer the mixture to a plastic tea pitcher -- it makes it easier to pour.  Heat the griddle to 350 degrees.  After the griddle is hot, lightly grease to prevent sticking (I use spray Pam.)  Pour the mix on the griddle making 3-5 pancakes.  After the pancakes starts to bubble slightly, add the filling. I started the swirl from the outer circle of the pancake and swirled to the center, but some start with the center and swirl out (do what's easiest for you.)  When the bottom is a golden brown, flip it over.  Takes just a minute after you flip it, then it's done.

Because of the sugar, I found the pancakes seemed to stick more to the griddle, so spray more Pam on the griddle when you lift the pancake to flip it. It seemed to help some.  

Note:  I didn't do the cream cheeses glaze with this first batch, but will serve the glaze next time and will post an update.  But they were so good, some officers didn't even put syrup on it -- they ate it plain. 

  

The AHOP light....

It is no secret to the officers I cook for on Saturday morning that I go back to bed after the last officer leaves. I get up about the same time they do -- 4:30 am -- except I get to go back to bed, while their day of chasing speeders, fighting crime and thwarting evil is just getting started.   

After the last officer leaves, I turn the AHOP light off, enjoy a little of the breakfast (if I don't eat with them), then I take a sofa nap and I usually sleep until about 12:30 or 1:00 p.m. I'm usually pretty pooped after they all leave. I love it though (but you already know that, right?)!

The AHOP sign (an amazing gift from my South Division officers) only
shines when I'm cookin' and they're comin'.  

Saturday at AHOP....and all is right with the world

Ten officers came for breakfast yesterday -- my first AHOP breakfast since August 25. I was so happy to see the first blue and white round the corner, and then seeing them all gathered at my dining room table again talking about their week. I thought my heart would explode - I was so happy.  One officer came and it was his day off. Big-hearted, I tell you! 

On my August 28 post, I posted a cool video on how to separate egg yolks. I could hardly wait to show the guys my newly discovered talent. It was great! The table got real quiet, I separated the egg yolk, and then all six officers, simultaneously, went ...."WHOA!!!!!!" And then laughter broke out. They loved it! Thanks again to my friend, Kat, for sharing this with me.  

And look at this....AHOP received a few awesome gifts!  

My friend and colleague, Kelly N, emailed me one morning and said "I have a donation for AHOP....it's in the freezer." When the weather gets a little cooler, I'll start making sausage gravy again, so these little guys are hangin' out in the freezer until then. Thank you, Kelly! This $aves me a lot and you are a gem for thinking of me and my officers!  

And one of my high school classmates, David L, sent AHOP some real Costa Rican coffee that he purchased especially for AHOP during a recent visit to Costa Rica. It is delicious! So good, that when I dragged my tired, old body into bed last night, my last thought before I closed my eyes was "oh, I can hardly wait to have that coffee in the morning." David and I aren't 100 percent sure, but we think we were in the same typing class back in high school. Who knew, 36 years later, he would be sending me coffee for AHOP. Isn't life grand!

My break is over -- the boys and girls are back -- and all is right with the world!   ♥

This is a picture from my very first post - 8.14.11

My 1st and 2nd shift fix.....

Here's some exciting news....at least for me anyway.  My pre-Fall break is over and AHOP is cooking breakfast for 1st shift next Saturday, and she...can't...wait!  I sure have missed these guys and I need my 1st and 2nd shift fix.  My break wasn't all that long, but when you factor in the few weeks they were out because of the Democratic National Convention, and then my 3 week break to take care of some big house chores, it feels like forever!

The break was good to get some things done around the house, but it has felt really odd to not have as much interaction with the officers I cook for.  Not to mention my brain feels like it had a vacation too!  No menu planning, no grocery lists, no three packs of bacon to pre-cook on Thursday nights, no setting the table, no 4:30 am Saturday morning alarm clock.

And I haven't forgotten about my 2nd shift officers -- I see three big pans of lasagna in their near future for sometime in mid-October.  We're working on a date now.

I have been blessed with so many wonderful friends since my move to Charlotte.  Two dear and wonderful people have been like parents to me (yes, I’m talking about you Anne & George).  From day one, I knew they were special and I am so blessed to have them in my life.  And now, having these officers in my life to cook for and to worry about, for the first time in 21 years, I feel like I have a family of my own.

I guess you could say these officers "complete me."  They certainly have made my life a better life. ♥

Don't let your cell phone have the last word ....

It's a deadly subject and a good reminder for us all.  I came across two awesome videos regarding texting and driving -- we're all guilty of it -- even if for a nanosecond.   

Don't let your cell phone have the last word ... it can wait!  No text message is worth a life! ♥

A pre-Fall break for AHOP....

To my readers, I'm taking an AHOP break (just through September) to get some pre-Fall chores done around the house (cleaning, pressure washing, gutters, yard work, window washing and, hopefully, a room cleaned out and painted.)  Hiring most of it out, so don't feel too sorry for me.  Just organizing it all can be exhausting though!

It will feel really odd the next two weeks not to be planning meals in my head.  It takes up more space in my brain than you might think.

You may see a sudden stop in blog posts, so I wanted you to know all is well!  Stay tuned, and thanks always for stopping by to see what's new at AHOP!  ♥

Update:  Breakfast and dinners will resume in October for 1st and 2nd shift and I....can't....wait!  

A post-DNC thank you!

So proud of our CMPD and all of the law enforcement officers who came in from around the country to help keep Charlotte safe during the Democratic National Convention (DNC).  They made the City of Charlotte shine last week.  We are honored to have such a great law enforcement team in Charlotte, protecting and serving the citizens of Mecklenburg County.

I wanted to make my officers in the South Division (my area) a special after-DNC surprise in appreciation for all their hard work and long hours.  I haven't made a special candy bar wrapper since Easter, and before that it was Valentine's Day, so I thought now might be a good time.  South, Central and North divisions received my Easter candy bars, so this time I made some for the Steele Creek division, in addition to South, with my thanks for an awesome job last week.  I hope they will enjoy them as much as I enjoyed making them.  Love you guys too!   

I was super nervous about delivering my gift to Steele Creek today.  And as many times as I have stopped by my own division, I still get a knot in my stomach before I go.  It's like everyone is crazy busy, and then here I come -- little ol' me -- with my candy bars, or whatever it happens to be.  So out of my element.       

And here's some surprising news.....I wrapped 108 Hershey candy bars (w/ Almonds) for the South Division and 108 candy bars for Steele Creek.  That's 216 candy bars total and I didn't eat NOT ONE! It's a near miracle.  Wow is all I can say!  

Didn't they turn out cute!!

Click on picture to enlarge

 My pictures didn't turn out very good. 

Super cool way to separate the egg yolks

If you don't read another one of my blog posts ever again, you must watch this.  I just tried it and it worked beautifully!

I can't wait to give a little demonstration at my next AHOP breakfast!  I already have these guys fooled to thinking I can cook -- just wait until they see me do this!  Boy, will they ever be impressed with this new skill that I didn't even know I had until last night.

Make sure your plastic bottle is clean before doing this.  But you already knew that, right?

Thank you to my friend, Kat, for sending me this gem!  It changed my world!  ♥

Patty Melts

When I first saw this patty melt on The Pioneer Woman's website, I thought...."now THIS is a hungry cop sandwich."  Besides Ree Drummond's awesome sense of humor, I love all the 'cowboy/cowgirl' comfort food (as she likes to call it.)  I have made two other recipes from her show and they were awesome - the potato skins, and her spicey whiskey sliders, but as good as the patty melt looked on her website, I was disappointed (my fault - see below). I was hoping my taste buds would explode, but they didn't.  It still needs some perfecting before it's Po-Po ready.  Looks pretty though, don't you think?

I ran into a few problems with this recipe that resulted in (my) patty melt not turning out as I had hoped:
1)  I used Baby Swiss cheese instead of regular Swiss (my store was out of regular).
2)  I used white bread instead of rye (I don't care for rye).
3)  Onions need more salt and pepper.
4)  Ground beef needs more Dale's Steak Seasoning or Worcestershire.
5)  I don't typically care for hamburgers on the stove (grill yes; stove no).
6)  I'm not a real cook, so I don't know what I'm doing half the time.

Here's what you need - I wanted regular Swiss cheese but my store was out of it.  

Saute onions in butter (or vegetable oil) -- I used butter

Shape your patty before you cook it so it's about the size of the bread you're using

Lay buttered bread (face down) on griddle or clean skillet and top w/ Swiss cheese

Patty Melt 
Adapted from this recipe

1 pound of ground beef
1 large onion
Butter
Salt and Pepper
1 tsp. Dales Steak Seasoning (or Worcestershire Sauce)
8 slices Swiss cheese
8 slices White or Rye Bread

In a medium skillet, melt 2 tablespoons of butter over medium-low heat and add your onions. I sliced my onions in thin whole rings, but it's actually easier to eat if you cut the onion in half before slicing.  Stir occasionally until the onions are golden brown and soft. 

In a medium bowl, mix together the ground beef, salt & pepper, and Dale's Steak Seasoning (or Worcestershire sauce). 

Make 4 patties shaping them to fit your bread (width and length).  

Cook the patties on both sides until the middle is cooked through.  

Over medium heat, and using a clean griddle or skillet:

• Lightly butter one slice of bread and lay face down on grill or skillet
• Add one slice of Swiss cheese
• Add cooked hamburger patty on top of Swiss cheese
• Add sauted onions on top of hamburger patty
• Add one slice of Swiss cheese on top of sauted onions
• Top with second slice of lightly buttered bread (buttered side up)

Cook until golden brown and crisp, and until cheese is melted.

Slice in half and serve immediately!

Thank you Effie's Cafe & Grill!

Today was the last breakfast until after the Democratic National Convention (DNC) is over.  Six officers and one sergeant came this morning.  There was a slight hint of Fall in the air.  Nothing major....just a feeling this time of year.    

Thank you Effie, Andreas and Irene, co-owners of Effie's Cafe & Grill, for providing this lovely fruit bowl for today's AHOP breakfast.  Effie's is located at 13024 Ballantyne Corporate Place, Charlotte, NC, right next to the building I work in.  They catered lunch for a big meeting the other day and their food presentation was awesome.  Of course, what caught my eye was Effie's beautiful fruit bowl. I stopped by yesterday to get a price on a small fruit bowl for Saturday and told Effie a little about AHOP, and she wanted to help.  She asked me to bring her the bowl I usually use and she put together this beautiful fruit bowl for today's breakfast with her compliments and thanks to the CMPD. 

I would be embarrassed to show you a picture of my flimsy little fruit bowl my guys are used to getting.  Suffice it to say, I don't think they were surprised to learn I (didn't) make this.  :)

The best for the best....thank you, Effie! ♥ 

Effie's Cafe & Grill

13024 Ballantyne Corporate Place, Suite 175

Charlotte, NC  28277

Tel:  980.819.9462

Green Bean Bundles - Delicious!

Yes, color me crazy, but I went to 3 different grocery stores and HAND-SELECTED 160 green beans to make up 20 bundles for my 2nd shift dinner Tuesday night.  Only the best for the best!  :)

Green Bean Bundles

Adapted from this recipe

10 slices of bacon (1 for each bundle)

1/2 pound fresh green beans (I hand-selected my green beans at the store and counted 8 beans per bundle to ensure I got the pretty ones)

4 tablespoons butter

1/4 c. brown sugar 

1 tablespoon soy sauce

1/2 teaspoon Worcestershire sauce

1-2 garlic cloves, minced (optional)

Toothpicks
Parchment Paper
* Of course, double this recipe if you make more than 10 bundles.

Note: This recipe is supposed to yield 10 bundles, but I didn't weigh my green beans -- I manually hand-selected them and counted them out right there in the store. So for 10 bundles, I would count out 80 green beans (that way you can select the same size beans and get only the pretty ones.)

Partially cook your bacon

I cooked my bacon on parchment paper in a preheated 400 degree oven -- the same as I do for my Saturday morning breakfasts, except I only cooked halfway. Keep a close watch on it until it's PARTIALLY cooked. I think 7 minutes in the oven did it for mine.  If you cook the bacon in the oven, follow my post here, or cook the bacon in a skillet over medium heat until partly cooked, but not crisp. Bacon needs to easily bend to wrap around the bundles.  The white fatty part of the bacon is translucent.  Drain on paper towels, and place a paper towel on top and dab the bacon to remove excess grease. 

Beans

Most recipes I read said to 'blanch' the beans, cooking for only two minutes in boiling water.  For me, after two minutes cook time, the beans were still basically raw.  I boiled my beans for at least 20 minutes.  The beans had that (cooked) color to them, but still weren't completely done.  I guess it's a personal preference.  Drain beans and rinse with cold water.  Count 7-8 beans to form your bundle and wrap with the partially cooked bacon.  Secure with a toothpick.  

Sauce

Melt the butter in a small saucepan over medium-low heat. Add the brown sugar, soy sauce, Worcestershire sauce and the minced garlic and cook for 1 minute, stirring, until the sugar melts.

Bake
Preheat over to 375 degrees.  Arrange green bean bundles in a 13" x 9" casserole pan (or larger) lined with parchment paper (if you have it), or tin foil works well too.  A cookie sheet works well too (the kind with an edge too it so nothing drips off).  Brush mixture over the bean bundles with a basting brush.  Bake, uncovered, for about 15 minutes, until the bacon is cooked through.

These green bean bundles are so delicious and I am always 'secretly' hoping there are a few bundles left after everyone leaves.  

Enjoy!  ♥

AHOP's 'Magic' Meatloaf

Okay, so we all know there is really no such thing as a 'magic' meatloaf, but the very first time I made this for 2nd shift, immediately following dinner, the Sergeant received a Priority One call before he even left my driveway.  He sent me a thank you note later that night and mentioned the priority call he responded to and said …. "I couldn’t have done it without your magic meatloaf."  Translation:  We appreciate everything you do for us.  The officers I cook for make it so easy to want to do for them because they never forget to show their gratitude -- it only makes me want to do more.  Sometimes I’ll get a quick text message thanking me even before they leave my front yard.  I’m sure there are many missed meals when a Priority One call takes precedence over their lunch or dinner.  So many times, their patrol car is their office and their dinner table. 

I did a lot of research for my final meatloaf concoction.  I scoured the Internet, cookbooks, I asked my friends, and I had my friends call their moms. I wanted to come up with one recipe that would be a winner every time and I think I achieved that.  All the recipes varied. Some recipes used raw onions, some said to sauté the onions first, some recipes called for white bread, some said to use bread crumbs, some recipes called for milk, some didn’t. 

You won't believe how stressed out I was over this meatloaf.  I had to keep reminding myself...
IT – IS– JUST – A – MEATLOAF!! 

So here it is….I hope you all enjoy it as much as my 1st and 2nd shift officers did. 

AHOP’s Magic Meatloaf
Thanks to Mike, Mary T. (Mike's Mom) and my friend, Jeff (a Culinary Chef), for their input and help with this recipe.

• 2 lbs. ground chuck
• ½ onion diced
• ½ green pepper diced
• 1 tbs. lite olive oil,  vegetable oil,  or butter (your preference) - I used lite olive oil
• 2 eggs
• 1 cup Progresso Italian breadcrumbs
• ¼ cup milk
• 1 tsp Worcestershire
• ¼ cup ketchup
• 1 tsp black pepper
• 1 tsp salt

Glaze for Top of Meatloaf 
Recipe from 'Aunt Bee's Mayberry Cookbook'

¼ cup ketchup
3 tbsp brown sugar

• Preheat oven to 350 degrees.  In a large skillet, saute the chopped onions and green pepper in a little olive oil for about 5 minutes. Stir, stir, stir so they are just translucent and not browned.  Transfer to a small bowl to let cool for about 5 minutes. 
• In a large bowl, combine the meat, eggs, bread crumbs, Worcestershire, ketchup, salt/pepper, and onion/peppers.  I purchased some food prep gloves at my local grocery store to mix my meatloaf, but your bare hands work well too.  
• Mix really well -- it will fall apart if you don't mix it well, so you want to be sure all of those breadcrumbs are incorporated into the meat really well.  While you're mixing and kneading your meatloaf in the bowl, start to shape it into a loaf.
• Line a 13" x 9" pan with the parchment paper I love so much.  Transfer your loaf from the bowl to the baking pan and continue to form a rectangular loaf about 2" tall and about 6" wide.
• Bake uncovered in a preheated 350 degree oven.  Full cooking time is an hour.
• After 30 minutes in the oven, remove the meatloaf to put the glaze on top. But before adding the glaze, I remove some of the grease from the pan. It's very hot, so be careful. Tilt the pan slightly and take a bunch of paper towels to soak up some of the grease and discard the towels.  You don't have to get all of it - but get what you can without going to too much trouble.  
• Using a basting brush, brush the brown sugar/ketchup glaze on top. Return to the oven for the remaining 30 minutes cooking time.  

Serves 4-6

I wish this picture had come out better. It was moist and had lots of flavor.