Spaghetti Sauce with Ground Beef

This was so good and easy to put together.  I did not let it simmer for the full hour (I believe I only did it for 40 minutes) and it was still delicious.  And the kids loved it too.  Serve over cooked whole wheat pasta.

http://allrecipes.com/recipe/158140/spaghetti-sauce-with-ground-beef/print/?recipeType=Recipe&servings=8

Recipe By:Hank's Mom

"This recipe has been handed down from my mother. It is a family favorite and will not be replaced! (Definite husband pleaser!)"

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 small green bell pepper, diced
• 1 (28 ounce) can diced tomatoes
• 1 (16 ounce) can tomato sauce

• 1 (6 ounce) can tomato paste
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Directions

1. Combine ground beef, onion, garlic, and green pepper in a large saucepan. Cook and stir until meat is brown and vegetables are tender. Drain grease.
2. Stir diced tomatoes, tomato sauce, and tomato paste into the pan. Season with oregano, basil, salt, and pepper. Simmer spaghetti sauce for 1 hour, stirring occasionally.

ALL RIGHTS RESERVED © 2016 Allrecipes.com 
Printed From Allrecipes.com 8/29/2016

Back To School Giant Cookie

Evin just started kindergarten and I made this for him for his very first ever day of school. It was a big hit.

Back to School Giant Cookie
(adapted from a recipe from How Does She found on Pintrist)

2 sticks butter
¾ cup brown sugar
¾ cup white sugar
Mix, then add-
2 eggs
1 tsp vanilla
1 tsp water
Mix, then add-

1 tsp salt
1 tsp baking soda
1 ½ cups flour
2 cups oatmeal
½ bag chocolate chips
(or 3/4 of the bag, or the whole thing. You know you want to!)
-Dough will be very sticky!-
plop onto pizza pan
Spread out evenly onto a round pizza pan, then put pizza pan on a large cookie sheet so as to catch any dough that might fall off to the bottom of your oven making a mess (based on experience).
Bake at 350 for 15-20 minutes and check every so often to make sure it doesn’t get over cooked. In some ovens it may even take 25 minutes or so. Just keep an eye on it.

Chocolate Raspberry Cheesecake

This was delicious and soooooooooooooo super easy. I made it for Brent's birthday this year and it was a hit. The recipe is from Keebler.

Chocolate Raspberry Cheesecake
from: Keebler

Ingredients

1 package (8 oz.) cream cheese, softened*
1 can (14 oz.) sweetened condensed milk
1 egg
3 tablespoons lemon juice
1/2 teaspoon vanilla
1 cup fresh or frozen raspberries
1 Keebler® Ready Crust® Chocolate Pie Crust

Chocolate Glaze
1/4 cup whipping cream
2 squares (1 oz. each) semi-sweet chocolate, chopped
Directions

1. In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk.

2. Add egg, lemon juice and vanilla, mixing until just combined.

3. Arrange raspberries in crust. Slowly pour cheese mixture over berries. Bake at 350°F about 30 minutes or until center is almost set. Cool for 1 hour.

4. In small saucepan combine cream and chocolate. Cook over low heat, stirring constantly, until chocolate melts and mixture thickens slightly. Remove from heat. Pour over cheesecake. Cool for 30 minutes. Refrigerate at least 2 hours.

5. Garnish as desired. Store in refrigerator.

*NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.

Peanut Butter Cup Bars

This is from the Our Best Bites new cookbook, Savoring The Seasons With Our Best Bites, it's a great cookbook, I love it. I made them for the first time this weekend, and they are so scrumptious. VERY decadent. Brent even liked them a lot and he is not a fan of chocolate and peanut butter together.

No Bake Peanut Butter Cup Bars

25 chocolate sandwich cookies (i.e. Oreos)
1 c. plus 4 TBSP butter, divided
1 1/2 c. plus 3 TBSP creamy peanut butter, divided
1 lb. (about 3 1/2 c.) powdered sugar
1 1/2 c. graham cracker crumbs
1 (12 oz.) bag semisweet chocolate chip ( but I used milk chocolate when I made them and they still tasted fabulous)

1. Line a 9x13 inch baking pan with foil that extends over edges of pan. Set aside.
2. Process whole cookies in a food processor, or put them in a zip lock baggie and crush them with a rolling pin until you have crumbs. Melt 4 TBSP butter and stir into the crumbs until combined. Press crumbs evenly into the baking pan, and pop into the fridge while preparing the rest of the dessert.
3. Melt remaining 1 c. butter. Beat 1 1/2 c. peanut butter, butter, and powdered sugar until combined. Add graham cracker crumbs and mix until incorporated. Press peanut butter dough evenly into pan on top of cookie crust.
4. Place chocolate chips and remaining 3 TBSP of peanut butter in microwave safe bowl. Heat in 30 second intervals until nice and smooth, stirring in between intervals. Pour chocolate mixture over peanut butter layer and spread evenly. Refrigerate bars about 2 hours. To serve, lift foil out of pan, and use a large, sharp knife to cut into bars.

Yield: about 32 bars

Monkey Bread

This recipe is from the cookbook, Our Best Bites: Mormon Moms in the Kitchen by Sara Wells and Kate Jones. It is great for a special, out of the ordinary breakfast, that you don't want to be time consuming (i.e. General Conference weekend).

Monkey Bread
from Our Best Bites

1 c. sugar
1 TBSP cinnamon
3 (8 oz.) cans refrigerator biscuits, cut into fourths
1/2 c. butter
1/2 c. brown sugar
2 TBSP honey

1. Preheat oven to 400 degrees F. Spray bundt pan with nonstick cooking spray and set aside.
2. Combine sugar and cinnamon in a large zip-top bag. Add the quartered biscuits, close the top, and shake to coat the biscuits in cinnamon sugar. Arrange in the prepared pan.
3. Place butter, brown sugar, and honey in a medium or large microwave safe glass bowl or measuring cup. Cook on high for 1 minute at a time until the butter is melted and the ingredients can be easily mixed. Pour the mixture over the dough balls in the pan.
4. Bake for 20 minutes or until the bread is golden brown. Remove from oven and allow to stand for 5 minutes and then invert the pan onto a plate or serving platter.

My boys LOVED this!

Melt-In-Your-Mouth Muffins ( using Muffin Mix)

These are made using this Muffin Mix. I love it.

2 3/4 c. Muffin Mix
1 egg, slightly beaten
1 c. milk
1/2 cup melted butter or margarine, or oil ( I usually use oil)

Preheat oven to 400 degrees. Spray muffin tins with non-stick cooking spray or line with baking cups. Put Muffin Mix in a medium bowl. Combine egg, milk, and oil ( or other option) in a small bowl. Add all at once to Muffin Mix. Stir until mix is just moistened; batter should be lumpy. Fill prepared muffin pans 3/4 full. Bake 18-20 minutes, until golden brown. Makes about 24 cupcake size muffins.

Additions:
Cornmeal Muffins - decrease muffin mix to 2 1/4 c, and add 1/2 c cornmeal.

Blueberry Muffins - Gently fold 1 c. fresh, frozen or drained canned blueberries into basic muffin batter just before filling pans.

Banana Muffins - mash 1 - 2 bananas ( about 1/2 to 1 c) and add to liquid ingredients before adding liquid to Muffin Mix.

Fresh Peach Muffins - Gently fold 1 c. diced fresh peaches into batter before filling pans.

Cranberry Nut Muffins - gently fold 1 c chopped fresh or frozen cranberries, 1/2 c. chopped nuts and 3 TBSP sugar into basic muffin batter just before filling muffin pans.

Or try to make up your own combination!!!

Whole Grain Waffles (Make-A-Mix)

Ingredients: 3 c. Whole Grain Pancake Mix, 3 c. buttermilk, 3 eggs, separated, 1/4 c. melted butter or vegetable oil.

Preheat waffle maker. In a large bowl, combine Whole Grain Pancake Mix, buttermilk, egg yolks, and melted butter or oil. Beat with a wire whisk until just blended. In medium bowl, beat egg whites until stiff. Fold into egg yolk mixture. Bake according to waffle maker instructions. Makes 3-4 large waffles.

I never make these for breakfast because of the whole separating the egg thing and beating the whites. Just too much work for the morning. But, I do make them for dinner (which my boys are ecstatic about even though its whole grain, they don't care), and it makes a lot. So I freeze the rest and use those for breakfast.

Whole Grain Pancakes (Make-A-Mix)

Ingredients: 1 1/2 c. Whole Grain Pancake Mix, 1 1/2 c. buttermilk, 1 egg, 2 TBSP melted butter or vegetable oil.

Put Whole Grain Pancake Mix in a small bowl. Set aside. In a small bowl combine buttermilk*, egg, and melted butter or vegetable oil. Add all at once to dry ingredients. Blend well. Let stand 5-10 minutes. Cook on hot, oiled griddle 3-4 minutes, until browned on both sides. Makes about twelve 4 inch pancakes. Eat with butter and syrup, or try it with a jam. Soooo good.

*if you do not have buttermilk, which I never do, in a 2 c. measuring cup but in 1 1/2 TBSP of lemon juice and then fill it to the 1 1/2 c. line. Works great.

Whole Grain Pancake Mix

I got this from the book Make-A-Mix by Karine Eliason, Nevada Harward,and Madeline Westover. I became enamoured with the idea of making my own mixes. This one makes whole wheat pancakes that are almost as good as the Our Best Bites recipe. We love them too. And once you've made the mix, it comes together really quick and easy.

Whole Grain Pancake Mix

Ingredients: 3 1/2 c. whole wheat flour, 3 1/4 c. white flour, 3/4 c. sugar, 1 TSBP. baking soda, 1 TBSP. salt

In a large bowl, combine all ingredients. Stir with a wire whisk until evenly distributed. Pour into a 10 cup container with a tight fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes about 7 1/2 cups Whole Grain Pancake Mix.

Whole Wheat Buttermilk Pancakes

I absolutely love these pancakes. My boys absolutely love these pancakes. And they have whole wheat, so they are good for you! And we eat ours topped with jam, mmmmm. But unfortunately, its not a quick and easy recipe so I don't make them too often. Its not a hard recipe at all, just takes time. But when I do make them I make a bunch and freeze them. From Our Best Bites.

Whole Wheat Buttermilk Pancakes
adapted from Cooking Light

3/4 C whole wheat flour
3/4 C all-purpose flour
3 Tbs sugar
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
1 1/2 C low-fat buttermilk *
1 tsp vanilla extract
1 Tbs canola oil
1 large egg
1 large egg white
Cooking Spray or butter for pan

*As a substitute for 1 C buttermilk, place 1 Tbs lemon juice (or vinegar but I prefer lemon juice) in a 1 C measuring cup and then fill the remainder with milk. This recipe calls for 1 1/2 C buttermilk, so do the same thing with 1/2 Tbs lemon juice and remaining 1/2 C milk.

Combine flours, sugar, baking powder, baking soda, and salt in a mixing bowl and whisk together. In a separate bowl combine buttermilk, eggs, oil, and vanilla and whisk well. Add the wet ingredients into the dry and mix just until moistened and combined.

Heat a nonstick griddle or skillet to medium heat. Coat pan with non-stick spray or a little butter and then pour on pancake batter. Use about 1/4 C batter for large pancakes (5-6″) and 2 T for kid-sized ones (2 /2-3″). Wait until bubbles form and edges are set and then flip.

Makes 12 large or 24 small pancakes.


Freezer Instructions: These pancakes freeze wonderfully. Just lay out pancakes in a single layer on a baking sheet or other pan. Freeze until solid and then place in a zip-lock bag. To serve, just warm up in the microwave or toaster.

Lemon Cheesecake

The most amazing, heavenly cheesecake I have ever made and quite possibly eaten. Yes, I am saying that this cheesecake could rival that found at The Cheesecake Factory. There can be NO cutting corners on this recipe. That is the key to making a heavenly cheesecake, to follow the instructions precisely. From Our Best Bites.

Lemon Cheesecake
Recipe by Our Best Bites

Ingredients:

2 cups packed vanilla creme cookie crumbs (about 24 Golden Oreos)
2 tablespoons melted butter
2 8-ounce packages full-fat cream cheese, softened
3 large eggs
1 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon lemon extract
1/2 cup strained freshly squeezed lemon juice
2 tablespoons lemon zest (zest the lemon(s) first and then juice them)
3 cups full-fat sour cream

TOPPING:

1/4 cup sour cream
1/4 cup sweetened condensed milk
1 1/2 tablespoons freshly squeezed strained lemon juice
Optional: 1-2 drops yellow food coloring

Instructions:

Use a food processor, blender, or a heavy-duty Ziploc bag and a rolling pin to crush the cookies into crumbs. Mix with the melted butter and lightly press it into a 9″ springform pan. Set aside.

Preheat the oven to 375.

In the bowl of a heavy-duty mixer (or in a large bowl using a hand-held electric mixer), beat the cream cheese until softened and smooth. Add the eggs, one at a time, beating completely after each addition. Add the sugar, salt, extracts and beat until smooth. Add the lemon juice, lemon zest, and sour cream and beat until light, fluffy, and completely combined (be sure to scrape the sides and bottom of the bowl–sometimes a film of cream cheese will form and then lead to lumpy batter). Pour the batter into the prepared pan.

If you’re concerned about the springform pan leaking (and really, I think you should be at least a tiny bit worried), wrap the pan in heavy-duty foil or a turkey roasting bag. Place the pan in a larger roasting or baking pan. Use a pitcher or tea kettle to carefully pour water into the larger pan so it reaches halfway up the sides of the springform pan. Bake the cheesecake in the preheated oven for 35-55 minutes or until the center is firm yet jiggly (like a custard or Jello). Turn off the oven and crack open the door. Let the cheesecake cool until the pan can be comfortably handled (about 1-2 hours) and then remove the pan from the water bath and allow it to cool completely on a completely flat surface.

Carefully wrap the pan in plastic wrap or aluminum foil and refrigerate for at least 8 hours (preferably overnight).

When ready to serve, carefully remove the sides of the springform pan. In a small bowl, whisk together 1/4 cup sour cream, 1/4 cup sweetened condensed milk, and 1 1/2 tablespoons of strained, freshly squeezed lemon juice. Carefully spread it over the top of the chilled cheesecake. Using a sharp knife and wiping it clean after each cut, cut the cheesecake into slices and serve immediately. Makes 10-12 servings (or 8 or so monstrously sized servings).

Blueberry Corn Breakfast Cake

This is from The Enlightened Homemaker. Since I am not a huge cold cereal fan I am always looking for other quick and easy alternatives and this is one of our favorites.

Blueberry Corn Breakfast Cake

1/2 C. Yellow Corn Meal
1/2 C. minus 2 T. Whole Grain Flour
1/4 C. sugar
1 t. baking powder
1/4 t. sea salt ( I just use regular table salt)
1/2 C. buttermilk or kefir (if I have buttermilk I use it, but if not I do the milk with lemon juice trick)
1 egg
4 t. oil
1 t. vanilla
1 1/2 C. fresh or frozen blueberries

Stir ingredients together except for blueberries. Pour into greased , round cake pan. Use a 9X13 if doubling. Top with berries and sprinkle with cinnamon and sugar.

Bake at 425 for 25-30 minus or until lightly golden.
Serve with whipped cream.