I had a bag of cranberries in the freezer.
You'll need 1 cup. Cut them in half.
Ingredients.
I use a microplane to get 1 T of orange zest. Use your 20% off coupon at BBB and get one. They are great. 
Dry ingredients in one bowl, wet in another.
Combine the two but don't over mix.
Stir in the cranberries.
I'm using heart shaped silicone cupcake molds.Use your 40% coupon for these at the crafts store.
Spray with Pam before filling. 
Not too full (see the line) or they will lose their heart shape after baking. I sprinkled some of thetops with cinnamon sugar. The pink ones.
After baking, let cool 5 minutes. They pop right out of the silicone hearts.
Wash the cups in soapy water or the dishwasher and use over and over.
I piled mine into a milk glass bowl aspart of my Valentine kitchen decor.Then I will stack them and store in a glass container.
The heart shapes were small so I had batter left to make two jumbo muffins in glass custard cups.
Store some in the freezer.
But be sure to have one still warm from the oven!Cranberry Orange Muffins2-1/2 C flour1 C sugar2 t baking sodaCombine in a medium bowl___________1/2 C butter (1 stick), melted2 eggs3/4 C orange juice1 T grated orange zestWhisk together.Stir into dry ingredients and mix just untilcombined. Do not over mix.Stir in:1 C cranberries, cut in halfSpoon batter into paper-lined muffin tinsSprinkle the tops of some with:cinnamon sugarBake @350 for 20-25 minutes.Makes 12-15 muffins
Enjoy!
This recipe uses a 28-oz. can of crushed tomatoes.
Serve topped with shredded Parmesan cheese.
Make yourself a grilled cheese sandwich and enjoy!
Serve with fresh strawberries and powdered sugar or warmed maple syrup....or both.
Mix up the batter and let rest. 
Spray and preheat a waffle iron.
Pour 1/3 C batter into the center. Close and bake until golden.
Keep waffles warm in the oven, along with your plates while you bake the rest.
One of the things I love about waffles is that unlike pancakes they freeze beautifully.I always make the full recipe.
Then I can just pop them in the toaster oven toreheat and enjoy again.
1/2 onion, cut up
Chop until small.
Then add the torn bread pieces. 
Pulse a few times to blend in.
Add to the bowl with the meat.
Divide the mixture in half.
For the meatballs, roll into 12 smooth round balls.
For the meatloaf, shape into a loaf to fit a 9x5 loaf pan. Wrap well and freeze.
Date with a label.Good idea to also tape on the cooking instructions. 
To cook the meatballs: Heat a large frying pan
Gently turn the meatballs, using two spoons
Stir in sauce and let simmer 25-30 minutes.
You can use your favorite spaghetti sauce or make my sauce by adding: 2 cloves minced garlic stirred into the pan.then add:1- 28oz can chopped or crushed tomatoes1 t Italian herbs1 t sugar1/2 t salt1/4 t red pepper flakes.
Tonights dinner.
To cook the meatloaf: Place the thawed meatloaf in a 9x5 loaf pan, cover the top with 1/4 C ketchup and bake @350 for 1 hour.
yet special enough for company.If you love salmon, spinach and blue cheese,you are in for a unique flavor combination!
You'll need fresh salmon fillets, one per person, a bag of fresh spinach, a small container eachof heavy cream, and blue cheese, garlic salt and pepper, and spaghetti or linguini.
Start boiling the salted water for the pasta. Generously season the salmon fillets' top sides with the garlic salt and pepper.
Saute the salmon, skin side down in a hot skillet with a little olive oil or butter.
When you turn the salmon you will be able to easily pull off the skin. Season again.
Turn to brown both sides. Do not cook completely through. It should still be a little pink inside.
Remove from the pan and keep warm in a low heat oven along with your dinner plates.
Add the spinach to the saute pan; season and toss to cook for about 2 minutes.
Add the blue cheese.
Stir in the heavy cream and simmer gentlyto heat through.
Return the salmon to the pan and spoon on a little of the sauce. Remove from heat.