Hey guys! You read that right..TWO ingredients. I had these at my friend Dolly’s house and they were soooooo good! I went out the next day and bought the TWO ingredients. This recipe is ready to put in the oven in 5 minutes! Literally. So go get ALL the things and get busy in the kitchen. Bite Me!
#bitemecanada #funologyoffood #delicioushappenshere

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Ingredients 🍖

The “stuff”…

• 1 box (16 oz) Angel Food Cake Mix
• 1 21 oz Can Lemon Cream Pie Filling
• Powder Icing Sugar

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Instructions 👩‍🍳

What to do with the “stuff”…

1. Preheat oven to 350 degrees.
2. Grease a 9×13 pan.
3. Mix the pie filling with the dry angel food mix in a large bowl. Mix slowly so you don’t choke on angel food dust and dust your entire kitchen with the “poof” of it all.
4. Batter will be thick. Mix just until no more dry cake powder.
5. Spread the batter evenly in the pan and bake for 24-28 minutes. Top will brown a bit as it bakes.
6. Remove and allow to cool before cutting. You can sprinkle with powder sugar before serving.
7. This is great served with fresh berries and whip topping.
8. Serve at room temp or cold from the fridge!

RECIPE CREDIT: Dolly Titus

Hey guys! You know how we all have our favorite go-to cookbooks and chefs?
Well, mine is Ina Garten (Barefoot Contessa) — and I swear, I’ve never had one of her recipes fail… ever.

In fact, I’d like to be her — live in her home in the Hamptons, cook in her gorgeous kitchen, and stroll through her fresh herb garden.
But alas… I live in Langley, cook in my small-but-lovely kitchen, walk out to my rose garden, and am still married to Ken (no cookbook… yet).
Maybe one day I’ll write “Cooking for Ken.” 😂

Until then, this meatloaf recipe turns out perfectly every single time — juicy, flavorful, and even better the next day with eggs or in a sandwich (if you’re lucky enough to have leftovers).

So give it a go… BITE IT! ❤️
#bitemecanada #funologyoffood

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Ingredients 🍖

The “stuff”…

• 1 Tbsp good olive oil
• 3 cups chopped yellow onions (about 3 onions)
• 1 tsp chopped fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 3 Tbsp Worcestershire sauce
• ⅓ cup canned chicken stock or broth
• 1 Tbsp tomato paste
• 2½ lb ground chuck (81% lean) or extra lean ground beef
• ½ cup plain dry bread crumbs (Progresso recommended)
• 2 large extra eggs, beaten
• ½ cup ketchup

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Instructions 👩‍🍳

What to do with the “stuff”…

1. Preheat oven to 325°F (160°C).
2. Heat olive oil in a medium sauté pan.
3. Add onions, thyme, salt, and pepper — cook over medium-low heat for 8–10 minutes, until translucent but not brown.
4. Remove from heat, stir in Worcestershire sauce, chicken stock, and tomato paste. Let cool slightly.
5. In a large bowl, combine ground beef, onion mixture, bread crumbs, and eggs. Mix lightly with a fork (don’t mash — you want it fluffy, not dense).
6. Shape into a rectangular loaf on a parchment-lined baking sheet.
7. Spread ketchup evenly over the top.
8. Bake 1 to 1¼ hours, until internal temperature reaches 160°F.
   • Tip: Place a pan of hot water under the meatloaf in the oven to prevent cracking.
9. Serve hot — and enjoy every juicy, DELISH bite.

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Notes 📝

This recipe’s a total keeper — rich, savory, and deeply comforting.
Perfect for Sunday dinner, and the leftovers are next-level for breakfast sandwiches.

Recipe credit: Barefoot Contessa