Auntie's Spaghetti Sauce

My husband's family has been making this for years and years and years.  When I first married into the family everyone kept on telling me how wonderful Auntie's Spaghetti sauce was but I was happy with a pre made can from the grocery store.  I finally decided we needed to get some unnecessary sugar out of our diet, bucked up and made it.  It took a few times for me to adjust to the taste because I was used to the sugary spaghetti sauces from the grocery store.  Now I can easily eat this by the spoonful.  It has all the right spices and just the right amount of flavor.  I also love that it is so so so easy to make, makes such a large amount and it's perfect for freezing.  I always have some in my freezer for a quick go to meal.

2 lb. ground beef (I’ve used ground turkey and it’s just as delicious)

12 (8oz) cans tomato sauce (I use one huge one from Costco)

2 t. garlic salt

1/2 t pepper

2 T Italian Seasoning

2 T dry minced onion

2 T dry parsley

At the bottom of a large heavy bottom pot, brown meat and add all crushed herbs and seasonings. Stir meat a lot to make meat fine. Simmer 5-7 minutes; drain off fat. Add tomato sauce and lower heat. Simmer at least 2 hours to reduce liquid and sauce becomes thickened. I usually simmer the sauce most of the day. Use what you need for dinner and then freeze the leftovers. I usually freeze it in gallon sized Ziploc bags to save space in my freezer – that way you can stack them flat.

Cilantro Lime Rice

This rice is so so yummy.  It's another "Cafe' Rio" copycat and is so good in salads, burritos or as a side.

2 Tbsp. Butter
1 Yellow onion (chopped)
4 cloves garlic (minced)
6 2/3 C. Water
8 tsp. Ck Boullion (8 Cubes)
1/2 bunch cilantro chopped
2 tsp. Cumin
2 small cans diced green chili's
1 Tbsp. Lime Juice
1/2 tsp. salt
3 C. Rice

Boil water, ck boullion and cilantro.  Sautee Butter, Onion and garlic until onion is translucent.  Add butter onion and garlic to boiling water.  Add 3 C. Rice and remainder of ingredients. Reduce heat and simmer about 30 min or until rice is cooked.

Sweet Pork

1 Large Pork Roast

2 Cans Yellow El Pato (8oz)

3 Small cans tomato sauce

2-3 C. brown sugar

1 C. Water

Add all ingredients in a crockpot 4-6 hours and Shred when cooked through and easy to shred, then add back into sauce and cook anothe 1+ hours.

Cilantro Lime Dressing

This is similar to the old Cafe Rio house dressing.  To make it more like the new one add some jalepeno.  This is my husband's all time favorite salad dressing.


3 Fresh Tomatillos Peeled and Quartered
1 Pkg. Buttermilk ranch dressing mix
1/2 C. Mayo
1/2 C. Sour Cream
1/2 C. Cilantro Leaves
1/2 C. Buttermilk
1-2 Cloves Frech Garlic
3-4 tsp sugar
Juice of 1/2 a Lime
Pepper (to taste)

Mix well in a blender. Chill for 1hr. before serving.

Ham and Potato Soup

I love love love soups and this is one of the best and easiest ones out there.  My friend Shawni brought it to us once after a sick spell and it was the most comforting thing.  It is still one of my favorite go to soups.

1 Yellow Onion
1 Stick of Butter
1/4 C. Flour
1 C. Milk
8 C. Ck Broth
1-3 Cups Cheddar Cheese
4-6 Potatoes (cubed )
1 C. Ham (diced)
Bacon Crumbles ( to taste )
1 C, Corn
1 C. Broccoli

Chop Onion and saute'e it in about one stick of butter.  When it is all cooked and butter is all melted, I add 1/4 C. Flour and coat the onions.  Then you add 1 cup milk and 4 cups ck broth.  Once the flour mixture is all incorporated, you add 1-3 Cups Cheddar Cheese.  I do the cheese to taste.  Mix until melted and well incorporated.  Add 4 additional cups of ck broth.  Add corn and broccoli, cubed potatoes,diced ham,and bacon crumbles.  Let simmer about 30 min or until potatoes and vegetables are cooked.  Salt and Pepper to taste.

Thank you Shawni!!!

Holiday Pumpkin Soup

This is one of my all time favorite soups.  My Aunt Summer used to make this for me when I was just out of high school and living with them.  She is to this day one of the best cooks I know.  I need to get more of her amazing recipes.

1 Large Can Pumpkin Puree
1 tsp. Shallots (or onion)
1/2 tsp. fresh diced garlic
1 C. Chicken Broth
1 C. Whipping Cream or Milk
1/4 C. Packed Brown Sugar
2 Bay Leaves
1 tsp. Melted butter
1/8 tsp. Ground Cinnamon
1/8 tsp. Ground Allspice
1/8 tsp  Ground Cloves
1/2 tsp. Ground Nutmeg
1/2 tsp. Kosher Salt or to taste
1/8 tsp. Ground White Pepper

In a pot over medium heat, add butter, shallots and garlic, cook until shallots are translucent, stirring often so they do not burn.  Add cinnamon, nutmeg, cloves, bay leaves, and allspice, cook until fragrant.  Add Ck broth and Pumpkin and simmer 10 min.  Add whipping cream and brown sugar.  Whisk to combine, making sure there are no lumps and the desired thickness is achieved.  Season with salt and ground white pepper.  Bring soup back to a simmer; taste and adjust.  Can serve with parmesan cheese.

Best Ever Syrup

1 Cube Butter
1 C. Sugar
1/2 C. Buttermilk

Boil first three ingredients, then remove from heat and add:

1 tsp. Baking Soda
1 tsp. Vanilla
1/4 tsp. Cinnamon

Whisk it all together.  Serve with Pancakes or Waffles.  Warning, If you are sensitive to sugar this is a very very sweet syrup. My boys and I love it but my husband gets a little sick to his stomach afterwards.

Thanks Mom!

Baguettes

This is the best bread recipe I've ever used.  I've tried several.  It comes from the book French Women Don't get fat (an AMAZING book.  I highly recommend it.)

4 cups cake flour
1 teaspoon dry yeast
2 cups warm water
2 teaspooons kosher salt

Serving: Makes 4 baguettes; Serving = 1 oz piece

RECIPE

In a small bowl dissolve yeast in ½ cup warm water using a fork. Set aside for 10 minutes.

Combine flour and salt. Add yeast mixture, stir in remaining 1½ cup water. Mix until sticky enough to knead. Knead for 6-10 minutes; dough should be sticky and smooth. Put in a bowl, cover with a damp tea cloth, and let rise at room temperature until doubled in volume.

Punch down and divide into 4 pieces. Roll each into a ball and shape into a baguette. Transfer to slightly greased baking sheet (I use a special baguette-shaped baking pan) and let rise until nearly doubled). Brush with mixture of one beaten egg and one TB water. Score.

Pour two cups of hot water in a pan and place in preheated 450° F oven. Bake the baguettes for 15 minutes then lower temperature to 400° F and bake for 10 minutes until golden brown. Remove and cool on a rack before slicing.

Cream Cheese Frosting

Everyone needs a classic Cream Cheese Frosting Recipe

8 Ounces Cream Cheese
1 Stick Butter (Softened)
4 C. Powdered Sugar
1 tsp. Vanilla

Mix well.

Chocolate Frosting

This is by far the best chocolate frosting I've ever made.  I was searching for one without milk and found this somewhere on Pinterest.  Chances are I will never use another chocolate frosting recipe again.


1/2  Stick Butter (melted)
3 Tbsp. Cocoa
3 Tbsp. Hot Water
Add enough powdered sugar to make the frosting slightly thin (approx. 2 C.)
a dash of salt
1/2 tsp. vanilla

Mix all ingredients together and taste.  YUMM!!!!

Butternut Squash and White Bean Soup

6 slices bacon

This soup is AMAZING!!!  It's quite a bit of work if you cut your own squash and cook your own bacon.  I would either cut and cook the afternoon or day before and or buy precut  butternut squash.  Just make sure to save some of your bacon grease if you precook it.

1 c finely chopped onion

1 c finely chopped celery

2 garlic cloves minced

4 c peeled and chopped butternut squash

4 ½ c chicken broth

1 tsp cumin

¼ tsp ground red pepper

1/8 tsp cinnamon

1/8 tsp ground cloves

¼ c whipping cream

1 Tbsp chopped fresh oregano

1 tsp salt

¼ tsp pepper

2 cans (15 oz) Great Northern white beans, rinsed and drained

3 Tbsp unsalted pumpkinseed kernels, tasted (optional)

Cook bacon over medium heat until crisp. Remove bacon from pan, reserving about 2 teaspoons of bacon drippings. Crumble the bacon and set aside. Add onion, celery, and garlic to bacon drippings. Cook 3 minutes until tender. Add squash; cook 3 more minutes, stirring occasionally. Add ¼ c chicken broth and stir until the liquid almost evaporates. Stir in the remaining broth, cumin, red pepper, cinnamon, and cloves. Bring to a boil. Reduce heat and simmer 5 minutes or until squash is tender. Stir in cream, oregano, salt, pepper, and beans. Bring to a boil. Remove from heat. Sprinkle each serving with bacon and pumpkinseeds. Yields 6 portions (1 ½ cups).

Thank  you Laura Hogge!

Banana Bread

2 C. Sugar
1/2 C. Butter
6 ripe Bananas
3 Eggs or flaxseed egg substitute- 3Tbsp. Flaxseed mixed with 9 Tbsp Water and let set 5 min
1 1/2 tsp. Baking Soda
1 1/2 tsp. Baking Powder
1 tsp. salt
3 1/2 C. Flour

Topping (Optional):
Oftentimes I will put a coat of brown sugar over the top before cooking.  It forms a nice sweet glaze for the top of the bread.


I try to always use the flaxseed as an egg subsitute.  I have found that it makes the bread so much more moist.  It also lasts several days longer.

Preheat oven to 350 degrees. Grease 2 bread pans. Mix all ingredients. brown sugar topping if wanted.  Pour into bread pans.  Add  Bake 45 min-1hr.  @ 350 degrees.  I feel like my banana bread burns easily.  It might be the old ovens in my apartments but I would watch it very carefully or turn the heat down to 325 or a little below 350.

Thank you Kim Fox!  This is from my mom's ward cookbook from years ago.

Sweet and Salty Salad Wrap

Sweet and Salty Salad Wrap ( Our Best Bites)

This is one of my favorite go to meals.  It's so easy and so good!!!

Spinach
Chicken
Craisins
Bacon
Feta Cheese
Brianna's Poppyseed Dressing

Put in a wrap and Enjoy!!!

Teriyaki Sauce

We're pretty picky about Teriyaki sauce around here.  We haven't found a store bought one that we like but this one is a winner every time. I usually put it in the crock pot with browned beef or chicken.  If I'm running late I just throw everything in a pot and heat it over the stove, then pour it over the meat.  We originally put it over chicken but tried it over beef and trust me it is so so so much better over beef.  I serve it with cooked peppers and rice.

1/2 C. Soy Sauce
1/4 C. Oil
1 C. Beef Broth
1 tsp. Ground Ginger
3 Tbsp. Brown Sugar
3 Tbsp. White Sugar
2 tsp. Crushed Garlic
Dry Onion (to taste)
Dry Parsley (to taste)

Homemade Buttermilk

1/4 C. store bought buttermilk or homemade if you have some from a previous batch
1 Quart Milk


Leave this mixture on the counter covered for at least 24 hours.  I wouldn't leave it more than 48. Personal preference.

Probiotic Sourdough Waffles

I have no idea what the name of these actual pancakes are but they are very good for your gut.  With these Waffles/ Pancakes I use my homemade buttermilk.

2 C. Wheat Flour
2 C. Buttermilk
2 Eggs
1/2 tsp. Salt
1 tsp. Baking Soda
2 Tbsp. Olive Oil

Mix and leave covered 12-24 hrs. on the counter top to ferment.

Fall Pumpkin Muffins

oil for greasing or muffin liners
2 cups all-purpose flour
1 Tbsp baking powder
1 tsp pumpkin pie spice
1/8 tsp salt
3/4 cup firmly packed brown sugar
2 large eggs
scant 1 cup milk
6 Tbsp melted and cooled butter or sunflower oil
15 oz pumpkin puree


1. Preheat the oven to 400 degrees.  Grease a 12-cup muffin pan or line with 12 muffin paper liners. Sift together the flour, baking powder, pumpkin pie spice, and salt into a large bowl.  Stir in the sugar.

2. Lightly beat the eggs in a large bowl, then beat in the milk and oil.  Make a well in the center of the dry ingredients, pour in the beaten liquid ingredients, and add the pumpkin puree.  Stir gently until just combined.  Do not overmix.

3. Spoon the batter into the prepared muffin pan.  Bake in the preheated oven for about 17-20 min, until well risen, golden brown and firm to the touch.

4.  Let the muffins cool for 5 minutes and then transfer to a wire cooling rack.