Meatloaf Patties:
1 pound lean ground beef
1/2 cup breadcrumbs
1 tsp cumin
1/2 tsp allspice
1/8 cup milk
1 beaten egg
1/4 cup diced onion
1 TB Worcestershire sauce
1 TB tomato paste
1 TB extra virgin olive oil
Combine the first nine ingredients and mix together. Form it into 4 oval-shaped patties. Add oil to nonstick skillet and turn on to medium-high heat. Add patties to skillet and cook for 5-6 minutes, flip, reduce heat, and cook for 10 more minutes.

Smashed Potatoes:
8 small red-skinned potatoes, quartered
1/2 cup sour cream
1/4 cup milk
2 TB butter
salt and pepper, to taste
Boil potatoes in a medium pot of salted water for 10-12 minutes, or until fork-tender. Drain the water from the pot. Add sour cream, milk, and butter and smash!

Barbecue Gravy:
2 TB butter
2 TB all-purpose flour
14 oz beef broth, low sodium
1 TB tomato paste
2 TB barbecue sauce
Melt butter in pan. Sprinkle in flour and cook over medium-high heat for 1-2 minutes, whisking constantly. Slowly add beef broth and continue to cook for 3 minutes. Whisk in barbecue sauce and tomato paste.

Serve meatloaf patties and smashed potatoes with barbecue gravy.

Cool Cookies
1/4 c. cocoa
1 cube butter
1/2 c. milk
2 c. sugar

Bring these items to a bubbling boil for 4-5 minutes. Take off fire. Add 3 cups oats, 1/2 cup peanut butter, and 1 tsp vanilla. Mix well. Spoon into balls onto wax paper and let cool. Eat and Enjoy!

Brown one pound hamburger, drain fat, set aside. Soften corn tortillas in warmed oil using caution. Grate about half box of velveeta cheese together with half small onion in bowl. Roll together meat and cheese mixture in shallow pan. Spoon canned enchilada sauce over rolled enchiladas top with more grated cheese and bake approx 20 minutes in 375 degree oven. Enjoy!!!