Chunky Red Pasta Sauce

RED PASTA

1 pork tenderloin, cut into 1/2-inch cubes
2 Tbsp. olive oil
2 Tbsp. butter
3 cloves garlic, minced
1 yellow onion, diced
1 green pepper, diced
1 red pepper, diced
20 baby carrots, or two carrots sliced
2 cans tomatoes, petite diced (my friend used whole tomatoes I think, but I like the smaller chunks in petite diced)
1 (6 oz.) can tomato paste*
water, to consistency
3 cubes chicken bouillon (my friend used vegetable bouillon, I just don't have that here)
basil, to taste (I use about 1 Tbsp. or so, just smell the sauce to determine if there's enough: you don't want it to taste like peppers and tomatoes, and you don't want it to burn your nose with basil)
salt and pepper, to taste
pasta, cooked (I prefer penne or linguini, which is what we had)

In a large pot, combine butter and olive oil until butter is melted. Add pork cubes and stir to brown. When pork is lightly golden brown on one or two sides, add garlic and onion. Sauté for about one minute. Add remaining ingredients, except pasta. (*Only add about 2/3 of the can of tomato paste. Less if you want chunkier sauce, more if you want creamier sauce.) Let simmer for at least 2 hours, the longer it simmers the better is tastes (especially the carrots). (This smells heavenly!) Serve over pasta; sprinkle with parmesan.

Three-Cheese & Macaroni

When I brought this over from my old blog I couldn't find the picture on my computer for it. I guess I'll have to make it again and take another picture! In the mean time, just imagine what it looks like!

THREE-CHEESE & MACARONI

1-1/2 cups uncooked macaroni
2 hot dogs, sliced; optional (see above comments)
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. seasoning salt (like, Lawry's)
1 tsp. chicken bouillon granules
1/4 tsp. garlic powder
1/2 tsp. freshly ground pepper
1 1/4 cups milk
1/2 to 3/4 cup cheddar cheese, shredded
1/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, grated
1 pkg. Ritz crackers, crushed
3 Tbsp. butter, melted
1 cup cheddar cheese

Preheat oven to 350 degrees. Spray 9x13 pan with cooking spray. Cook macaroni as directed on package. Melt 2 Tbsp. butter in saucepan; add flour, seasoning salt, chicken bouillon granules, garlic powder, and pepper. Whisk together until bubbly. Pour in milk; whisk until combined and beginning to thicken. Add cheese. Stir until cheese in melted, then add hot dogs. Simmer for about one to two minutes. Add macaroni to saucepan and stir until evenly coated. Pour into 9x13 pan. Add cracker crumbs to melted butter, stir until crackers are moist. Sprinkle 1 cup cheddar cheese atop macaroni; sprinkle cracker crumbs atop cheese. Bake for 30 minutes, or until bubbly. (I was in a time crunch and baked it for 15 minutes at 375 degrees and it still was super yummy.)

Foil Dinners

FOIL DINNERS

1 lb. ground beef, divided
3 potatoes, peeled and cut into 3/4-inch cubes
4 carrots, peeled and sliced julienne
3 cloves garlic, sliced
1 onion, sliced with rings separated
2-3 Tbsp. olive oil
2-3 Tbsp. Ranch dressing mix
salt and pepper
foil, cut into about 15-18" long by the width of the foil tube; you need one section of foil for each dinner you're making

Roll each portion of ground beef into a ball and place onto foil. (Be sure to divide the ground beef into the number of dinners you need. For, example, I need six dinners [one for each member of my family], so I divided my pound of ground beef into six portions. Use more than one pound if you like more meat.) Flatten out the meat, but not too thin. Sprinkle with salt and pepper according to your liking. Layer onions and garlic atop the ground beef.
Place potatoes and carrots in a gallon size ziploc bag. Pour oil and ranch dressing mix into the bag and give it a good shake; make sure the veggies are coated. Place a good amount of potatoes and carrots on top and around the ground beef.

Now's the fun part: folding the foil. Bring the two long sides together in the middle, matching the two edges with the inside part of the foil touching. Roll it down (like you would a brown paper sack) until you lightly touch the insides of the foil pack. Now do the ends. Roll them up. Don't roll them up too tightly because you'll need a little venitlation.

Place a sheet of foil on a cookie sheet; transfer foil dinners to the cookie sheet. Bake in a preheated 350 degree oven for one hour (adjust the cooking time if needed; the smaller the foil dinner the fewer minutes you'll need cooking; check the inside of the meat before serving to be sure it is done, as well as the tenderness of the veggies). Enjoy!

Butterscotch Brownies

BUTTERSCOTCH BROWNIES

1/3 cup butter
2/3 cup packed brown sugar
1 1/3 cups flaked or shredded coconut
3/4 cup chopped pecans
1/2 cup butter, softened
1 cup packed brown sugar
1/2 tsp. baking soda
1/4 tsp. salt
3 eggs
1/2 tsp. vanilla
1 1/2 cups all-purpose flour
1/2 cup chopped pecans
1/2 cup tiny marshmallows
caramel-flavored ice cream topping (optional)

Preheat oven to 350 degrees. Grease a 9x13 pan. In a small saucepan melt 1/3 cup butter; stir in 2/3 cup brown sugar, the coconut, and 3/4 cup pecans. Pat evenly in prepared pan; set aside. In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add 1 cup brown sugar, baking soda, and salt; beat until combined. Beat in eggs and vanilla until combined. Add flour and beat until combined. Stir in 1/2 cup pecans and marshmallows. Spoon small mounds of mixture over coconut mixture in pan. Carefully spread to cover. Bake about 20 minutes* (mixture should be evenly browned; center may jiggle slightly when shaken). Cool in pan on a wire rack. To serve, cut into bars and drizzle with caramel topping.

*I baked mine for around 23 minutes or so and the middle still didn't seem done. So, next time I think I'll let it bake for 30 minutes.

Beefy One-Pot Dinner

BEEFY ONE-POT DINNER

1 lb. lean ground beef
1 cup chopped onions
1 cup thinly sliced carrots
1 cup finely chopped potatoes
1 cup water
1 (14 oz.) can baked beans
1/2 cup barbecue sauce
1 cup cheese

Brown meat in large nonstick skillet on medium-high heat; drain. Add vegetables; cook 5 minutes, stirring occasionally. Stir in water. Reduce heat to medium-low; cover and simmer 10 minutes or until vegetables are tender. Add beans and barbecue sauce; sitir. Cook 5 minutes or until heated through. Sprinkle with cheese.

Cream Cheese Clouds

CREAM CHEESE CLOUDS

1 can (12 count) refrigerated biscuits
1/2 cup sugar
1 Tbsp. cinnamon, ground
1 (8 oz.) pkg. cream cheese, cut into 12 cubes
1/4 cup butter, melted

Preheat oven to 350 degrees. Separate dough into 12 biscuits; press or roll each to 1/4-inch thickness. Mix sugar & cinnamon in shallow dish. Dip cream cheese in butter, then roll in cinnamon sugar. Place 1 cream cheese cube in center of each dough circle; gather up sides of dough to enclose filling. Press edges of dough together to seal. Place seam side up in lightly greased muffin pan; drizzle with any remaining butter and sprinkle with remaining cinnamon sugar. Bake for 15 minutes or until golden brown.

Banana Buttermilk Pancakes

BANANA BUTTERMILK PANCAKES

2 eggs
1 cup flour
1 cup whole-wheat flour
2 cups buttermilk
4 Tbsp. vegetable oil
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1/2 tsp. nutmeg
2 bananas, really ripe, mashed

Beat all ingredients together with mixer until light; you want to have some air in the batter. Drop onto griddle in 1/4 cup portions. Flip when bubbles appear and cook for an additional 2-3 minutes.

Buttermilk Syrup

I got this recipe from my friend, Tammy. So yummy! It's almost like eating candy.

BUTTERMILK SYRUP

1 stick butter
2 cups sugar
1 cup buttermilk
4 tsp. corn syrup
1 tsp. vanilla (2 if imitation)
1 tsp baking soda

Boil together butter, sugar, buttermilk, and corn syrup; boil for one minutes. Remove from heat, and add vanilla and baking soda; whisk until all blended. (You may have to hold the pan over the sink after you start whisking the baking soda in as it makes the syrup really bubble big.) Serve warm over pancakes.