This is how we do pizza

When I don't feel like cooking (or don't have the time) I use one of the old reliable out of the food section: Frozen pizza. I love pizza! And yet, there is always a problem...there isn't enough sauce. Everything else is fine, but I can never have enough sauce. So last week I fixed the problem.

You start with this:

Then add some of your favorite pizza toppings. Make sure you have a can of sauce! Our favorites our mushrooms, peppers, olives, pepperoni, Canadian Bacon, more cheese (sorry forgot to put that in the picture, use your imagination), and my personal favorite, pineapple.

Then you just make a pizza on top of your pizza! I start with sauce and cheese and then just pile things on.

I always have to make 2 pizza's; one with pineapple and one without. 

We have done this several times now, but always have the same two problems. The pizza is soggy and doesn't seem to cook all the way through. So we have decided that next time we do this we will cook the pizza according to package directions and then add all our extras and cook for another 5 - 10 minutes. I did try letting one pizza thaw while I cooked the first one, but I only have one pizza pan and when I went to put the thawed pizza on, it folded in half and I lost the toppings.

Sweet & Sour Meatballs

This is my ABSOLUTE FAVORITE meal of all. If I was told to choose my last meal before dying, this would be it.

Sweet & Sour Meatballs
2 lbs. hamburger
1 lb. sausage
1 lg. onion, chopped
2 eggs
1/2 canister bread crumbs
1 tsp. sage
1 tsp. salt
1 can sweetened condensed milk
SAUCE:
4 cups chunked pineapple, drained and reserve the juice
1 cup chopped onions
1 cup chopped pepper
1 tsp. salt
2 cups browns sugar
1 cup reserved pineapple juice
4 Tbs. soy sauce
1/4 cup white vinegar
----------
For the meatballs: mix ingredients. Form into meatballs. Place on cookie sheet. Bake at 350° for 30-40 minutes.
For the sauce: Combine all ingredients. Heat to a boil. Simmer. Thicken with cornstarch.
Serve meatballs over rice and cover with sauce.

Just a few random things about when I make this recipe.
*Last time we made them we put the peppers into the meatballs instead of the sauce, but next time we will put it back in the sauce.
*I also get lazy and don't measure the pineapple and juice. I just buy a large can and pour it in.
*I always double the meatballs and then freeze half of them for later.
*A few days later I make spaghetti with and either have the meatballs on the side, or chunk the meatballs up and mix them in the sauce.
*These are also great sliced up for sandwiches.