Spaghetti Sauce

I've been using this spaghetti sauce recipe for years. I think the original recipe goes back to my childhood when my mom made it regularly for our family. This recipe was very kid-friendly in our family. I've changed it a little, but not much. It was always good, especially since my mom is one of the best cooks ever. I also use this sauce for lasagna, recipe posted on 8/15/2012 and the Italian Casserole recipe posted on 5/29/2012. This is a good, basic sauce for most Italian recipes calling for a tomato-based pasta sauce.  Blessings...

Recipe:

1 lb. lean ground beef (I use 4% fat)
1 cup chopped onion
1 clove garlic, minced
1 can (28 oz.) crushed tomatoes, undrained
1 can (8 oz.) tomato sauce
1 can (7 oz.) mushroom stems and pieces, undrained
1 large, or two small, bay leaves
1 tsp. salt
a few grinds black pepper
1 tsp. basil, crushed
1/2 tsp. Italian herbs, crushed
1/4 tsp. marjoram, crushed
a splash of red wine (about 1/4 cup)
1/4 tsp. brown sugar, optional, depending on how acidic the tomatoes are.

1. In a large kettle or Dutch oven over medium-low heat, cook ground beef, onion and garlic, stirring and breaking up meat until meat is crumbled and no longer pink. Be careful that the onion and garlic do not brown or they will get bitter. Sprinkle with salt and pepper.
2. Add remaining ingredients and 1 cup of water, stir to combine. Bring to a boil; lower heat to simmer and cook uncovered for 2 - 3 hours or longer.
3. As the sauce simmers, it cooks down developing the flavors and thickening. You will need to watch and add water in 1/4 cup increments to keep the process going so the sauce doesn't burn.

Yield: about 6 cups
1/2 cup = 121 calories

Note: When using the sauce for spaghetti, you want a thick sauce. When using the sauce for lasagna or the Italian casserole, you want the sauce thinner because you will be baking the pasta in the sauce and pasta absorbs moisture.
Note: Crushing dried herbs in the palm of your hands releases the flavor.

Double Chocolate Scones

Oh, this recipe is yummy! These chocolate scones are simple to make, but do take a little time to prepare, so preparing them in advance is a good idea. They also freeze very well. The original recipe comes from the "Better Homes and Gardens" website. This is a site I really like and from where I have gotten several good  recipes. The site address is www.bhg.com.  Blessings...

Recipe:

2 cups unbleached flour
1/3 cup unsweetened cocoa powder
1/3 cup packed light brown sugar
2 tsps. baking powder
3/4 tsp. baking soda
1/8 tsp. salt
1/2 cup cold butter or margarine cut into 16 pieces
1 egg yolk
1 cup plain fat-free yogurt
1/2 cup miniature semisweet chocolate chips
2 tsp. sugar crystals, if desired, for decoration

1. In a large bowl stir together the dry ingredients.
2. Using a pastry blender, cut in the butter or margarine till mixture resembles fine crumbs. Stir in chocolate chips.
3. Combine the egg yolk and yogurt with a fork; add to the dry ingredients and stir mixture till moistened.
4. On a lightly floured surface, gently knead dough 10 to 12 strokes or till dough is nearly smooth. Roll or pat dough into a 9" circle and sprinkle with sugar crystals if you are using them; cut into 10 wedges. Place wedges 1" apart on an ungreased or parchment lined baking sheet.
5. Bake in a 375 degree oven for 18 minutes or until bottoms are lightly browned.
( I slice one open to check the interior)
6. Remove from baking sheet and cool on a wire rack, or serve warm.

I sprinkled the tops of the unbaked scones with sugar crystals, but the original recipe called for powdered sugar glaze. We spread raspberry jam on our scones, yummy. If you would like to use the glaze, be sure to cool the scones for about 5 minutes before drizzling the glaze on.

Glaze: In a small mixing bowl stir together 1/2 cup sifted powdered sugar, 1 tbsp. melted butter or margarine, 1 tsp. milk, and 1 tsp. vanilla. Add more milk, 1/4 tsp. at a time, till glaze is of a drizzling consistency.

Yield: 10 scones
274 calories each using the sugar sprinkles
2 gms. fiber

Chocolate Mousse

Years ago, when we lived in Santa Cruz, I received this recipe from a lady in the church we attended. Chris was one of the best cooks I had ever met, next to my mom. Thankfully, she was generous in sharing her recipes and her cooking skills with me. This delicious mousse was served the first time we were invited into her home for dinner. Chris and her husband had the gift of hospitality, and made our years in Santa Cruz feel much more like home than they otherwise would have felt. Blessings...

Recipe:

1 cup well-chilled heavy cream
1/2 cup sugar
1/4 cup water
2 eggs
1 cup semisweet chocolate chips (6 oz.)
1/2 tsp. instant coffee
pinch salt
2 tbsp. Grand Marnier (or 1 tsp. orange extract and 1 tbsp. brandy)

1. Whip heavy cream stiffly and set aside.
2. Put eggs, chocolate chips, coffee and salt in a food processor or blender.
3. In a small saucepan, heat sugar and water until sugar dissolves and mixture comes to a boil.
4. While processing, pour syrup in through feed tube and process until smooth. Stop processor and add Grand Marnier; process a little longer. Scrape down sides of bowl.
5. Add whipped cream and process until thoroughly combined.
6. Pour into dishes and chill until set.

Yield: 4 to 6 servings
4 servings = 618 calories each
6 servings = 412 calories each

Sun Gold Waldorf Salad

This is a fun, kid-friendly salad, at least my son thought so when he was a kid, that is chock-full of good things like chunks of apple, pineapple and chopped peanuts. The dressing is lightly spiced with mild curry powder giving the salad a slightly eastern flavor. The combination is delicious. Blessings...

Recipe:

4 cups torn lettuce
1 diced, unpeeled apple
2/3 cup sliced celery
1/2 cup canned, drained pineapple chunks or tidbits
1/2 cup grated carrot
1/4 cup chopped peanuts
1/4 cup mayonnaise, light it fine
1/4 cup sour cream, low-fat is fine
1 tbsp. sugar
1/4 tsp. salt
1/2 tsp. mild curry powder, or to taste

1. In a salad bowl, combine first 6 ingredients.
2. In a small bowl, whisk together the dressing ingredients until smooth.
3. Add dressing to salad and toss until all ingredients are coated.

Yield: 5-1/2 cups
Serves: 5 to 6

This wonderful recipe comes from a church cookbook.

Lemon Squares

There are many versions of this recipe available and I've tried a few, but I always go back to my mom's recipe. This is another recipe that goes back years and is a favorite of mine and, I might add, of my niece. Every time she and her family come for a visit, Mom makes sure she has a pan of these cookies sitting in the kitchen to greet her, even if it's Christmas and Mom has a zillion other kinds of cookies and candies prepared. These cookies are rich and buttery with just the right amount of tart lemon flavor in the filling; yummy is the best description of them. Blessings...

Recipe:

3/4 cup butter, softened
1/3 cup powdered sugar
1-1/2 cups flour

Mix until well combined and press onto bottom of a greased 9" x 9" pan. Bake in a 350 degree oven for 15 - 20 minutes or until golden brown and set.

3 eggs
1-1/2 cups sugar
3 tbsps. flour
1/3 cup fresh lemon juice
grated zest of one lemon, about 1 tsp.

Beat eggs with electric mixer. Add remaining ingredients and mix until well combined.
Pour over hot crust and bake for another 20 minutes or until set.
Cool completely on a wire rack. Dust with powdered sugar and cut into bars.

Yield: 24 cookies
139 calories each

Cheesy Chicken Chowder

Oh, goodness, this is such a yummy soup! This kid-friendly soup is full of mild vegetables and chunks of tender chicken in a creamy cheddar cheese broth. I've also used turkey in this recipe with very good results. "Quick Beer-Wheat Bread", posted on 1/26/2015, was a wonderful accompaniment to this cheesy soup. This is a simple, yet hearty, meal for the family. Blessings...

Recipe:

3 cups chicken broth
2 cups diced peeled potatoes (I like the firm texture of Yukon Golds or red potatoes in this recipe)
1 cup diced carrots
1 cup diced celery
1/2 cup diced onion
1/2 tsp. salt, or more, to taste
1/4 tsp. pepper
1/4 cup butter
1/3 cup unbleached flour
2 cups milk (the calorie count was figured using 1% milk)
2 cups (8 oz.) shredded medium cheddar cheese
2 cups diced cooked chicken or turkey

1. Prep vegetables. In a 4-qt. saucepan, bring chicken broth to a boil. Reduce heat; add potatoes, carrots, celery, onion, salt and pepper. Cover and simmer for 15 minutes or until vegetables are tender.
2. Meanwhile, melt butter in a medium saucepan; add flour and mix well. Gradually stir in milk; cook and stir over medium-low heat until slightly thickened. Stir in cheese and cook until melted.
3. Add chicken and cheese sauce to broth; cook and stir over low heat until heated through.

Yield: 9 cups
298 calories per cup
1 gm. fiber

This is another yummy recipe from a "Taste of Home" cookbook.

Pecan-Pear Green Salad

This is a lovely dinner salad for any occasion. The toasted pecans, sauted pear slices and salad greens are drizzled with a simple balsamic vinaigrette making for a terrifically different kind of salad. This flavor combination is truly unusual and wonderful. Blessings...

Recipe:

1 large ripe red pear, sliced
2 - 3 tsp. butter, divided (see note)
1/2 cup coarsely chopped or broken pecans
1/8 - 1/4 tsp. salt, divided
2 cups salad greens
2 tbsp. balsamic vinegar
2 tbsp. olive oil
pepper to taste

1. In a large skillet, saute pear in 1 teaspoon butter until lightly browned, about 7 minutes.
2. In another skillet, saute pecans in 1 tsp. butter until lightly browned, about 5 minutes; sprinkle with 1/16 teaspoon salt or more, to taste.
3. Divide salad greens between two salad plates or bowls; arrange pears over greens. Sprinkle with pecans.
4. In a small bowl, whisk olive oil into balsamic vinegar; whisk in salt and pepper. Drizzle over salad.

Yield: 2 servings
Note: I found that 1 teaspoon butter in each skillet was enough to saute the pears and pecans, but you might like more.

This recipe was adapted from a "Taste of Home" cookbook.

Bran Cereal Muffins

This very simple recipe begins with crushed bran cereal making for a dense, hearty breakfast muffin, which is also low in fat and sugar keeping it healthier than many muffin recipes. I use bran cereal with raisins and add ground cinnamon, or apple pie spice, for extra sweetness and flavor. These muffins make for a fast, good-for-you breakfast on a busy morning. Blessings...

Recipe:

3 cups bran cereal flakes with raisins, crushed into small pieces, but not finely crushed.
3/4 cup unbleached flour
1/2 cup whole wheat flour
1/4 cup sugar
1 tbsp. baking powder
1 tsp. ground cinnamon or 1-1/2 tsp. apple pie spice
1 egg
1 cup 1% milk
1/4 cup vegetable oil or light olive oil

1. In a large bowl, combine first 6 ingredients.
2. In a small bowl, whisk together the egg, milk and oil.
3. Pour egg mixture into dry ingredients and mix with a spoon until well-combined.
4. Grease 12 medium muffin cups and fill each about 2/3 full.
5. Bake in a 400 degree oven for 15 to 20 minutes or until muffins test done with a toothpick. There should be a few crumbs on the toothpick or the muffins will be far too dry.

Yield: 12 muffins
161 calories each
2.7 gms. fiber each

Healthy Snack Bars

This kid-friendly snack is made with healthy ingredients like peanuts, raisins, applesauce, bran and oatmeal. These bars remind me of a breakfast cookie; nutrition on the run. I love them for a snack or quick pick-me-up when I get hungry. I adapted this recipe from one that I clipped out of "Woman's Day Magazine" years ago when my son was a child. Blessings...

Recipe:

1 cup quick-cooking oatmeal
1/2 cup unbleached flour
1/3 cup unprocessed bran
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt, optional
1/4 cup butter, softened
1/2 cup packed brown sugar
1/4 cup unsweetened, natural applesauce
1 egg
1 tsp. vanilla
1 cup chopped peanuts
1/2 cup raisins (other dried fruit could also be used)

1. Combine oats, flour, bran, soda, cinnamon and salt; set aside
2. In a large bowl cream butter and sugar. Beat in egg, applesauce and vanilla until combined.
3. Stir in oat mixture; mix well. Stir in peanuts and raisins using a spoon.
4. Pat evenly in a greased 9 x 9-inch pan. Bake in a 350 degree oven for 17 to 20 minutes or until toothpick inserted in center comes out clean.
5. Cool on wire rack. Cut into bars.

Yield: 20 bars
118 calories each
1.7 gms. fiber