Homemade Spaghetti Sauce

I am queen of opening a jar of spaghetti sauce and mixing it with noodles. It is usually my staple meal for those nights when I have no idea what we are going to have for dinner and noodles and Ragu are the only things I always have in my pantry. But, for some reason, no one likes my spaghetti. Sorry Ragu...but, no matter how much you advertise how great your jars of spaghetti sauce are, my family will not eat it.

So, I saw this recipe on My Kitchen Cafe and decided to give it a try. My family loved it and my house smelled so good! All the kids were creaping down from upstairs talking about how good dinner smelled. It makes a ton and I eliminated one of the jars of crushed tomatoes...I was running out of room in my skillet. Start with a big pot! I had plenty to feed my family plus extra kids that were over, freeze some for later use AND take a bowl to one of my overly busy friends for and emergency dinner night whenever she needs something. And, did I mention how good my house smelled?

Homemade Spaghetti Sauce
Printable Version

3 tablespoons olive oil
2 cups onion, chopped and divided
1 red pepper, coarsely chopped
2 pounds hamburger (at least 90% lean)
5 cloves garlic, finely chopped
1 12 oz. can tomato paste
1 teaspoon kosher salt
1 teaspoon black pepper
3 teaspoons dried oregano
3 teaspoons dried basil
1 1/2 teaspoons dried thyme
2 14-oz. can Italian-style diced tomatoes
2 28-oz. can crushed tomatoes
1 carton fresh mushrooms (optional)
1 1/2 cups beef stock or beef broth
2 tablespoons brown sugar
2 bay leaves
2 tablespoons balsamic vinegar

Heat olive oil over medium high heat. Add 1/2 of the onions and saute until translucent and slightly browned. Add garlic and stir constantly for 1 minute. Add beef and cook until no red is showing. Drain beef slightly. Blend up the remaining onions and red pepper in a blender or food processor until mostly smooth. Add mixture to the garlic, onions and beef and stir to combine, cooking for another minute. Add tomato paste and spices and cook for 1 minute, stirring until combined. Add tomatoes, beef broth and sugar (and mushrooms, if using). Stir until combined and add the bay leaves. Bring to a boil and then reduce to low and simmer for 1 hour, stirring occasionally. Fifteen minutes before serving, stir in the balsamic vinegar.

NOTE: The sauce will seem watery at first but will reduce to perfection after simmering for an hour. I've let it simmer on the stove for up to three hours before with no problems.

Freezable Meal: The finished spaghetti sauce freezes very well. I store mine in a freezer-safe container. To serve, I thaw in the refrigerator (usually about one day) and reheat over medium-low heat in a saucepan on the stove.

Tomatilla Dressing

This is supposedly the dressing from Cafe Rio. I found the recipe on The Girl Who Ate Everything. It goes great with her recipe for Cafe Rio's pork and cilantro rice. I think it's supposed to go on a salad but, it's great on tacos or as a dip, although it's a little runny and better for a dip after it has set for a day.

And, in case you don't know (I didn't), a tomatillo is basically a green tomato (duh!) and is usually covered in a leaf. I had to ask the produce guy to find me a tomatillo and then made the mistake of asking if I take the leaves off or what? He said "I don't know what the hell you do with the thing." Remove the leaves.

Tomatillo Dressing

1 pkg Hidden Valley Ranch Dressing mix
1 C buttermilk
1 C Mayo
1 to 2 tomatillos
1/2 to 1 clove garlic, minced
1/2 to 1/3 bunch cilantro, chopped
1/2 t lime juice
1/2 to 1 small jalapeno, seeds removed.

Blend all together in a blender or food processor.

Tres Leches - Remake

I used to hate Tres Leches cakes. I'm not a fan of milk and these cakes were a little too milky for my taste. I've come a long way...still don't drink milk but, have learned to tolerate it in my deserts and have even learned to love a good Tres Leches.
I posted a recipe for one of these cakes a few weeks ago that I found on the Pioneer Woman's blog. You usually can't go wrong with anything she makes (or does for that matter) and while it was good, it was a little heavier than I like.
My friend Suzanne told me that she had a much better Tres Leches recipe and her daughter posted it on her blog so, I stole it and tried it. They were right...much better. Lighter and fluffier! So, I'm doing away with my previous attempt at Tres Leches and sticking to this one. Thanks girls!

Tres Leches Cake

1 box white cake mix
3 large eggs
1 cup water
1/4 cup vegetable oil
1 tsp. vanilla extract
1 14 oz. can sweetened condensed milk
1 12 oz. can evaporated milk
1 cup milk
Cool whip
Strawberries for garnish

Preheat oven to 350 degrees F. Spray a 9 x 13-inch pan with cooking spray and set aside.In a large bowl, beat the cake mix, eggs, water, oil and vanilla until smooth. Pour into prepared pan. Bake 30 to 40 minutes or until golden brown. Remove cake from oven and let cool 10 minutes.Meanwhile, stir together the sweetened condensed milk, evaporated milk and regular milk til well blended. Poke cake all over with a skewer and pour milk mixture all over cake, pressing lightly to make sure milk is completely absorbed. It may seem really full, but it will all get absorbed.Frost cake with cool whip and place sliced strawberries on top. Keep refrigerated. Enjoy!!
Recipe and picture are from Lick the Bowl Good.

Carolyn's Southwest Soup

There are tons of taco soup recipe out there and I've tried and like most of them. This is one of my favorite chicken ones from my friend Carolyn.

Carolyn's Southwest Soup

4 chicken breasts, cooked and diced

1 small onion

1 clove garlic

1 cube chicken bouillon

1 red bell pepper

1 green bell pepper

2 cans chicken broth

1 can corn

2 tsp. cumin

1/4 c. salsa

2 T. cornstarch

2 T. water

1 bag tortilla chips

1 pkg. shredded monterey jack cheese

1 avocado

Saute chicken in a little olive oil with diced onion, minced garlic, and 1 crushed cube of chicken bouillon in large saucepan. Add diced bell peppers, chicken broth, corn, cumin and salsa. Bring to a boil. Mix together cornstarch and water, then add to soup. Reduce heat and simmer 15-20 minutes. When serving, crumble tortilla chips into the bottom of each serving bowl. Add soup, then sprinkle with cheese and avocado.

I actually did this in the crockpot this time and it worked great. I added black beans and I also recommend the lime flavored tortilla chips for serving. I usually top with sour cream.

Tostadas

This is another recipe from my friend Cynthia. She also blessed me with the Milanesa recipe...one of our favorites. These tostadas are easy and yummy! They are what I get every time we eat at her restaurant.

Brock was not so sure about this dinner and kept asking why I was making him eat mud (refried beans). Darby came into the kitchen and he said "Darby, can you believe mom is making me eat this? It sucks!" After we stopped laughing, he got in trouble for his language. Once, he decided to start eating and stop complaining, he said it was actually good.

We use Mexican cream and cheese but, these could easily be substituted with sour cream and any cheese of your choice.

Tostadas

Tostada Shells
Shredded pork
refried beans
avocados
shredded lettuce
Mexican cream
Mexican cheese

To cook the pork: I put a pork tenderloin in the crock pot with a little onion, meat tenderizer and garlic. Cook for several hours and shred.

Refried Beans: Can be prepared one of three ways. Plain, which is actually how I did mine this time. Blended with some rotel tomatoes. Or, the way I prefer, mixed with some taco seasoning.

Top shells with refried beans, lettuce, pork, cream, cheese and avocados.

Cheese Rolls With Buttery Parmesan Crust

These are fabulous! I found the recipe on My Kitchen Cafe and put York to work on them right away. I'm not sure we'll ever make any other roll.

Cheese Rolls with Buttery Parmesan Crust

**If you double the recipe, don't double the amount of yeast - it should stay the same as in the original recipe**

Dough: 4 1/2 teaspoons instant yeast

1/2 cup warm water

1 cup lukewarm milk

1 large egg, lightly beaten

1/4 cup butter, softened

1/3 cup sugar

1 teaspoon salt

5-6 cups unbleached all-purpose flour

Filling: 8 ounces cheddar or pepperjack cheese, cut into 15 cubes (I just used shredded)

Topping: 2 tablespoons butter

1/4 cup Italian-flavored bread crumbs

1/4 cup grated parmesan cheese

1 egg yolk beaten with 1 tablespoon water

For the dough, combine all the ingredients and mix and knead until you have a soft, elastic dough (don't add too much flour - the key to soft dinner rolls is a soft dough!). Place the dough in a lightly greased bowl and cover, letting rise in a warm place for 20-30 minutes.Prepare a 9X13-inch pan by lightly greasing the bottom and sides with butter or nonstick cooking spray. Deflate the dough and divide into 15 pieces. Shape the pieces of dough into rounds and punch a cube of cheese from the bottom up into the center of each piece. Pinch the dough tightly together to close the bottom. Place the rolls, pinched side down, in the prepared baking pan. Cover and let rise again for another 15 to 20 minutes, or until nearly doubled.While the rolls are rising, melt the butter and stir in bread crumbs and parmesan cheese. Set aside.Preheat the oven to 375 degrees. When the rolls have risen, brush the tops with the egg yolk beaten with water. Sprinkle tops of rolls liberally with the bread crumb mixture. Bake for 15 to 18 minutes, until the tops of the rolls are nicely browned. Remove from the pan immediately and cool on a rack. Serve warm.

Coconut Cake

My friend Sherlyn has made this for us a couple of times and I love it. It is so moist! It is my new favorite cake.

Sherlyn's Coconut Cake

1 yellow or white cake mix (made as directed on box)

1 can sweetened condensed milk

Poke holes in the cake with a fork and pour whole can of sweetened condensed milk on top of cake.

1 regulare size container of cool whip

1 can of coco lopez (I think this is found with the pina colada mixes)

coconut

Mix cool whip and coco lopez together well and spread on cooled cake. Sprinkle top with coconut. Refrigerate.

I found this recipe on Picky Palate. I needed to use some bananas and always a fan of coconut, thought they sounded good. They were. Although, it was comical to sit and watch all three of my kids scrape off the coconut before eating. Good food is a waste on children.

“Healthier” Banana Peanut Butter Chocolate Chip Muffins

4 Tablespoons softened butter
2 eggs
2 ripe bananas, mashed
1 Cup plain low-fat vanilla yogurt
2/3 Cup sugar
heaping 1/4 Cup creamy peanut butter
1 1/2 Cups all purpose flour
1/2 Cup whole wheat flour
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/2 Cup semi sweet chocolate chips
1/4 Cup coarse sugar (I used Turbinado sugar)
1/2 Cup shredded sweetened coconut

1. Preheat oven to 350 degrees F. Place butter, eggs, bananas, yogurt, sugar and peanut butter into a large mixing bowl. Mix to combine. Place all dry ingredients into a separate large bowl and stir to combine. Slowly add to wet ingredients along with the chocolate chips until just combined. Scoop into muffin tins lined with paper cups 2/3 way full. Sprinkle with coarse sugar and shredded coconut. Bake for 20-25 minutes or until toothpick comes out clean from center.
12 muffins

Banana Bread

This is my favorite banana bread recipe. I think I got it from my mom years ago but, it has become the only recipe I make. Ford is my banana bread fanatic. Every time we have bananas he guards at least three of the bananas in order for me to make banana bread.

Banana Bread

1 c. butter

2 c. sugar

6 ripe bananas (can use as few as 3)

4 eggs

1/4 tsp. salt

2 tsp. baking soda

1/2 tsp. baking powder

4 c. flour

1 c. chopped nuts or chocolate chips

Mix together butter and sugar. Beat bananas into butter and sugar mixture. Mix in eggs. Combine dry ingredients and add 2 cups at a time. Add nuts or chocolate chips. Bake at 350 for an hour. Makes 2 large or smaller loaves.

Just For Trase...So You Don't Have To Wait To See Me

This is one of our favorite dips. My friend Andrea discovered it and it is made quite often between myself and our other friends. It usually pops it's little bean head into every get together we have.

Corn Salsa

1 bunch cilantro, chopped fine

6-8 roma tomatoes, diced (I typically only use 3 or 4)

5-6 ripe, but firm avocados, diced

1 bunch green onions, chopped fine

2 cans shoepeg white corn

1 can black-eyed peas

1 can white beans (navy or great northern)

1 pkg. dry Good Seasons Italian dressing

1/4 c. fresh lime juice

1/4 c. olive oil

1 bag tortilla chips

Drain and rinse the white beans and black-eyed peas in a colander. Partially drain the shoepeg corn; do not rinse. Add corn and beans to a large bowl. Mix dry dressing with lime juice and olive oil. Dice Avocados. Add avocados to dressing to coat, so they don't turn brown. Toss and add to corn mixture. Add minced cilantro, green onions, and diced tomatoes. Chill the salsa for at least an hour to allow flavors to meld, or make the night before. Serve with regular or hint of lime tortilla chips.

Cookie Smores

I saw these on Picky Palate, and thought they'd be fun for my kids. I had no idea how good they were and once I tried them, I didn't even want to share with my kids. They are "died and gone to heaven" kind of good. And, be warned, the cookie dough is almost as good as the end result.

Oozing Chocolate Chip Cookie S'mor Sandwiches

2 sticks softened butter

3/4 Cups sugar

3/4 Cup brown sugar, packed

2 eggs

1 Tablespoon vanilla

2 1/2 Cups all purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

2 oz package Kraft Chocolate Covered Mini Marshmallows, if you can find them (I just used plain, mini marshmallows)

1/2 Cup chocolate chips

1 1/2 Cups mini baking M&M's

Mini Marshmallows (less than 1 bag full)

Mini Hersey bars

1. Preheat oven to 350 degrees F. Beat butter and sugars in stand or electric mixer until well combined. Beat in eggs and vanilla until well combined as well. In a large bowl, whisk the flour, soda and salt. Add to wet ingredients as well as marshmallows, chips and M&M's until just combined. Spread onto a large rimmed baking sheet that's been lined with parchment paper and sprayed with cooking spray. Bake for 20-22 minutes or until edges are just turning golden brown. Remove and let cool completely.

2. Use your favorite cookie cutters to cut out shapes (I obviously just skipped this part). Top bottom shapes with a layer of mini marshmallows and place under broiler until puffed. Top with hershey bars to melt. Top with another cookie to close sandwich. Serve warm. (They are just as good the next day, cold).

Brownie Peanut Butter Cups

I am in trouble now! I found this recipe on The Girl Who Ate Everything. They were delicious and a little too easy to make. I needed a yummy treat for a friend's birthday and I hope these hit the spot. The only problem I found with the recipe is that it only makes 12 brownie cups...I was only half way through making them and contemplating starting another batch.

Brownie Peanut Butter Cups
by BakeorBreak

3/4 cup granulated sugar
1/4 cup unsalted butter, softened
1 tablespoon water
3/4 cup semi-sweet chocolate chips
1 large egg
1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon baking soda
1/2 cup peanut butter chips plus about 1/3 cup more for garnishing
1/2 cup semi-sweet chocolate chips plus about 1/3 cup more for garnishing
3/4 cup creamy peanut butter

Preheat oven to 350°. Spray or grease 12 muffin cups.
In a large microwave-safe bowl, combine sugar, butter, and water. Microwave on high for 1 minute or until butter is melted. Stir in 3/4 cup semi-sweet chocolate chips until melted. Stir in egg and vanilla extract. Add flour and baking soda, stirring until blended. Allow to cool to room temperature. Then, stir in 1/2 cup each peanut butter chips and semi-sweet chocolate chips. Spoon batter by heaping tablespoonfuls into muffin cups.
Bake for 13-15 minutes or until top is set and a toothpick inserted into the center comes out slightly wet. Place pan on wire rack. Centers of brownies will fall upon cooling. If not, tap centers with the back of a teaspoon to make a hole.
Place peanut butter in a small microwave-safe bowl. Microwave on high for 45 seconds, then stir. While brownies are still hot, spoon about a tablespoon of peanut butter into the center of each brownie. Top with semi-sweet chocolate chips and peanut butter chips. Cool completely in pan. *Or eat them warm with ice cream.

Brisket With BBQ Sauce

With the exception of an actual smoked brisket, this is my favorite recipe for a brisket. I got this from a woman I met in the baseball stands, years ago when Ford was somewhat (not really) interested in playing baseball. Sadly, I can't even remember her name. It's a pretty easy recipe and always super moist. It makes a ton so, great for serving company or parties.

Brisket with BBQ Sauce

2 1/2 lb. market trimmed brisket
3/4 c. water
1/2 c. Worcestershire sauce
2 tsp. white vinegar
2 tsp. beef bullion
1 tsp. dry mustard
1 tsp. chili powder
1/2 tsp. red pepper
2 cloves garlic, minced

Sauce:
1/2 c. reserved sauce
1/2 c. ketchup
2 tsp. brown sugar
2 tsp. butter

For cooking liquid: combine water, Worcestershire, vinegar, beef bullion, dry mustard, chili powder, red pepper, and garlic. Reserve 1/2 cup liquid for sauce. Cook brisket in crock pot with cooking liquid on low for 10-12 hours.
For brisket sauce: combine 1/2 cup reserved liquid with ketchup, brown sugar and butter. Warm on stove. Serve over cooked brisket.

Blackberry Cobbler

Another favorite of mine is blackberry cobbler. I loved this growing up and again, I swear my mom made the best. I found this recipe on PW's and it looked to be the same as my mom's. My mom did somehow get a lot more juice into her cobblers but, my favorite part is the breading so, this was perfect for me.

Ford's Puppy Chow

We've been cooking up a storm this 4OJ (York informed me it was cool to call it this). York started in the kitchen this morning...which means deliciousness to come but, huge mess. Then Ford got in on the action. My boys love to cook, my daughter, not so much. I don't mind usually, and can never complain when York wants to cook but, at the same time, I'm a little tired of cleaning the kitchen today.

One of Ford's favorite things to make is puppy chow or muddy buddies....we will eat it no matter what it is called.

Puppy Chow

9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 teaspoon vanilla
1 1/2 cups powdered sugar

Melt chocolate chips, peanut butter and butter. Stir in vanilla. Pour over chex cereal and stir. Place in large bag with powdered sugar and shake until coated.

4th of July Crepes

York has brought a lot of great things into our marriage but, my very favorite is crepes. Pronounced like it is spelled...crepes not, crapes. He will correct any mispronunciations...apparently we Americans bastardize the word.

My very favorite way to have crepes is with a little vanilla yogurt and some sugar sprinkled on top...absolutely delicious and so light that you can eat 50 without feeling full.

The next best way is with nutella and bananas.

However, for the 4th of July, I asked him to make some so, we could make my friend Kim's version. She introduced us to adding fruit.

After our last trip to Paris, York came home and ordered one of the really large crepe makers.

York's Crepes

(learned somewhere in the land of France)

1 cup flour

1 cup milk

5 Tbs. sugar

2 Tbs. oil

2 eggs

1/2 tsp. baking powder

Mix flour, baking powder and sugar. Add eggs and mix well. Add milk slowly, 1/4 cup at a time. Add oil last.

You will need a crepe maker. Add making the crepe is actually an art I choose not to learn...so, have fun figuring that one out!

Kim's Fruit Dip

1/2 of a large container coolwhip

8 oz. cream cheese

1/2 c. powdered sugar

Mix these together. Spread on top of your crepe and add any fruit you like. For this holiday weekend, we stuck with blackberries, strawberries and bananas. Other recommendations: blueberries, raspberries, kiwi

Cheese Biscuits

These biscuits were the most unbelievable, melt in your mouth, delicious things we've eaten lately. York grabbed one walking through the kitchen and stopped with a "wow, oh my gosh!" It's from Pioneer Woman cooks and I may be making them daily!

Cheese Muffins
by The Pioneer Woman

1 1/2 cups bisquick
1/2 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt
3 cups shredded colby-jack cheese
1 cup milk
1 egg
1/4 cup (1/2 stick) melted butter

Whisk together dry ingredients, then stir in cheese.In a separate bowl, whisk egg, milk, and butter together. Pour milk mixture into dry ingredients and stir with a spoon to combine.Bake in greased muffin tins at 375 degrees for 20-25 minutes. Make sure they are cooked all the way and not doughy. Best when eaten warm!

Cheddar Bay Biscuit Butter
by Allrecipes.com

1/2 cup melted butter
1 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon onion powder
1/8 teaspoon dried parsley

I combined this and brushed it over the warm rolls with a pastry brush. I only needed about 1/4 of the butter the recipe made.

Munchy Crunchy Good Stuff

My friend Melanie made this a few years ago and everyone I know has fallen in love with it. It is delicious and it makes a ton. I use a big canning container to mix it in. I used bigger boxes of cereal than I was supposed to on this batch so, it is not the usual clumpy, sticky, gooey deliciousness that it usually is but, still pretty dang good. One of my friends leaves out the coconut and substitutes M&M's instead. I happen to be a fan of coconut so, get it when I can. And yes, Munchy Crunchy Good Stuff is the name and I don't think any other name would suffice.

Munchy Cruncy Good Stuff

Recipe by: Melanie Pope

1 small box Rice Chex

1 small box Corn Chex

1 small box Golden Grahams

1 cup slivered almonds

3/4 cup coconut

2 sticks plus 2 Tbsp. butter (not margarine)

1 1/2 cups light karo syrup

1 1/2 cups sugar

Mix cereal, almonds and coconut in large metal bowl.

Melt butter, then add karo syrup and sugar. Bring to a boil and boil for 2 minutes. Pour over cereal and mix well. Keep in a covered container.

Empanadas

Empanadas are one of my favorite meals. My friend Penny taught me how to make these years ago. She had to learn from her Panamanian husband. I used to love to show up at her house on empanada day. I chose not to fry them and baked them instead. Of course this does kill some of the fabulousness but, they are still good baked and maybe I'll live a day longer.

First of all, you will have to make a trip to Fiesta. When I go, I stock up on the shells and the Sofrito. I asked Penny about 20 times what Sofrito was the first time I went. I then walked around Fiesta on the cell phone telling her to tell me again. I just didn't get it. I think I gave up and had to go get a visual at her house in order to finally find the stuff. Sofrito and empanada shells are sold together in the freezer section. And sorry but, this is not an exact recipe.

Empanadas

Penny Burns

Sofrito

Empanada Shells

1 lb. Hamburger meat

Potatoes

frozen peas

frozen corn

pretty much anything that you think would be good in an empanada

Start by peeling and boiling some potatoes. While they are cooking, brown your hamburger meat and add Sofrito. I used about half the container for 1 lb. of meat. Add some peas and corn and diced potatoes to the meat mixture. Place a spoonful into the shell and fold in half. Press sides together to seal.

Have one of your fro-headed kids crimp the sides with a fork to make them look fancy.

Bake in the oven at 350 for 30 minutes or until they start to brown.

Monkey Bread

I used to make this when I was a kid and loved it. I have never made it in my adult life and when I saw it on Pioneer Woman, I had to give it another try. Unfortunately, it is not on any diet I've ever heard of so, I did not have even a small bite. It must have been good though, because the kids went through it pretty quick. I just recently have forbidden my husband from Saturday donut runs and I'm sure these weren't much better than donuts but, we have to start slowly, right?

Monkey Bread
Pioneer Woman Cooks

1/2 Cup Brown Sugar
2 sticks of butter (1 cup)
2 - 3 tsp. Cinnamon
3 cans of Buttermilk Biscuits (the non-flaky ones)
1 cup Sugar!

Melt brown sugar and butter in pan.

Cut each individual biscuit in quarters. Place in plastic zip loc bag and add cinnamon and sugar. Shake bag until biscuits seperate and are coated in cinnamon and sugar. Dump biscuits in a bundt pan. Pour brown sugar and butter mixture over biscuits. Bake at 350 for 30 to 40 minutes. You want the top to be a deep, crispy brown.