Spaghetti with Fresh Roma Tomato Sauce

2 tablespoons olive oil
1 large onion, finely chopped
2 pounds plum tomatoes, chopped (about 5 cups)
1 teaspoon salt
1/4 teaspoon pepper

8 ounces uncooked spaghetti
1/4 cup thinly sliced fresh basil
1 teaspoon sugar (optional)
Grated Romano cheese and additional basil

 In a 6-qt. stockpot, heat oil over medium heat; saute onion until tender, 4-6 minutes. Stir in tomatoes, salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, until thickened, 20-25 minutes. Meanwhile, cook spaghetti according to package directions; drain.

Stir 1/4 cup basil and, if desired, sugar into sauce. Serve over spaghetti. Top with cheese and additional basil. Freeze option: Freeze cooled sauce in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally.

Nutrition Facts
1 cup spaghetti with 3/4 cup sauce (calculated without cheese): 327 calories, 8g fat (1g saturated fat), 0 cholesterol, 607mg sodium, 55g carbohydrate (9g sugars, 5g fiber), 10g protein.  

Originally published as Spaghetti with Fresh Tomato Sauce in tasteofhome.com


Don Nimmer's Caramels

2 cups brown sugar
1 can Eagle brand condensed milk
2 cups white corn syrup
1/2 lb. butter
1 cup walnuts, chopped (optional)

Melt the butter and add the ingredients, stirring as they are added. Put the walnuts in last. Bring to a boil and keep on a low boil for 30 minutes. (Good time to watch TV or read, said Don.)


White Chicken Chili

2 cans white navy beans
i can chicken broth
1 can chopped green chillies
10 oz. can chicken breast, or same amount of any chicken.
1/2 tsp. cumin

Combine, heat, and eat!


Pizza Crust Dough

1½ cups warm warter (105-110°F) 
1 tsp. dry yeast  
4 cups all-purpose flour  
1 tsp. sea or kosher salt  
1/3 cup olive oil

In a small bowl combine the warm water and yeast. Stir to combine and let sit for a few minutes, until bubbly. 

In a medium bowl (or the bowl of a stand mixer, combine the flour and salt. Using an electric mixer on low, drizzle in the olive oil until just incorporated. Slowly add the yeast/water mixture. Mix on low speed until the dough forms a ball {you may need to use your hands to help incorporate all of the flour}. 

Spray the mixing bowl with non-stick spray, and place the dough inside. Spray the top of the dough lightly with the non-stick spray, then cover with plastic wrap. 

Let the dough sit in a warm place for 1-2 hours or until doubled. Or, if you are like me, let it sit all afternoon long, punching down the dough as it creeps to the top of the bowl. 

You can also store the dough in the fridge for 1 to 2 days. 

Preheat the oven to 500º F. Divide the dough in half if you want thicker crust, or thirds if you want thinner crust. Freeze any extra dough for later use. 

Using your hands or a small rolling pin, stretch the dough on a pizza stone or baking sheet sprayed with non-stick spray to the desired shape and thickness. Do not over work the dough. 

Add your desired sauce, cheese and toppings. 

Bake at 500º on the lowest rack in your oven for 8-10 minutes, or until the edges of the crust are a golden brown and the cheese is bubbly.


Easy Pizza Sauce

6 oz. can tomato paste
6 oz. water (use the tomato paste can)
1/4 cup extra virgin olive oil
2-3 cloves garlic, minced
1/2-1 tsp. salt (to taste)
1/4-1/2 tsp. ground black pepper ) to taste
3/4 Tbsp. dried oregano
3/4 Tbsp. dried basil
3/4 tsp. dried rosemary

In a small bowl, sitr the tomato paste, water, and olive oil. Add the spices.

Mix together as best you can. The oill will sit on top of the sauce, but after it sits for a few hours it will stir together nicely.

If you want a thinner pizza sauce, or if the sauce sits for more than a few hours, add a little more water.


Peppermint Brownies

Mix well:
1 C. melted butter 
3 ounces unsweetened chocolate, melted  
2 cups sugar 
4 eggs
Add and mix well:  
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon peppermint extract
3/4 cups nuts (walnuts, pecans)
Bake :
in a greased 9x13 pan at 350° for 30 minutes.  Cool thoroughly before frosting.

Cream together:  
6 tablespoons soft butter
2 cups powdered sugar       
Add and mix well:  
4 tablespoons whipping cream
1/2 teaspoon peppermint extract
green or pink food color if desired
Spread over cooled brownies.  Set in refrigerator or other cool place.

Melt together: 
 2-3 tablespoons butter
6-oz package chocolate chips (or 1 cup)
Drizzle or spread over brownies.
via: Patricia Rowley who says, "In the late 1960s or maybe 1970 I acquired this recipe from someone in the East Millcreek Sixth Ward (Salt Lake City) where we lived for about 6 1/2 years.  There was much panic in my house (and in Kenneth's) in December 2012 when for a while, I couldn't find the recipe. Had it not been found, it would have been a tragedy of a magnitude heretofore unknown to mankind."


Best LDS Garment Whitener

48oz powder Cascade
3lb box of Oxi Clean White Revive
Persil Pro-White Technology Power Pearls
White vinegar

*Combine 48 oz. Cascade with Oxi Clean White Revive. Mix together and store in a container.

Fill a kitchen sink or plastic storage container with hot, hot ,hot water and add 1 cup of Cascade/Oxi mix and 1 capful of the Persil Pro-White Technology Power Pearls and 1 cup of white vinegar. Let garments or any white items soak over night or several hours. (I like to give them a few stirs).
Then drain and finish them with a rinse cycle in your washer and dry. Seriously makes them whiter than anything I've tried!

(As of now, Walmart is the only place I know of that carries Persil.)


Cream Scones

2 cups flour
1/3 to 1/2 cups sugar
1 T baking powder
1/2 tsp. salt
1 tsp. grated orange zest
1 1/4 cups heavy cream

Preheat oven to 425°F. Combine flour, sugar, baking powder, and zest in a large bowl. Whisk together. Add cream and mix. Gather together and knead a few times on floured board. Shape into a disk about 3/4 inch thick. Paint top of disk with milk or cream, then sprinkle with cinnamon and sugar. Cut disk into 12 wedges and place on large, un-greased baking sheet. Bake for 15 minutes (check at 12) until tops are browned. Cool on rack.

You can modify the recipe pretty easily, e.g. by adding 1/2 cup currants, chopped nuts, or mini chocolate chips to dry ingredients, replacing orange zest with lemon zest, etc.


Fruit Dips

A tub of strawberry cream cheese mixed with a jar of marshmallow cream (the ice cream topping).

Whip cream, 1tsp cinnamon, 1/4 c. Dulce de leche. Mix and serve.  

1 can sweetened condensed milk, 1 brick of cream cheese, 1 tub of cool whip, mix well.

Heavy whipping cream, instant cheesecake pudding, and half a raspberry jello packet. 
Use same directions with milk for the whipping cream.

1 (8oz) pkg cream cheese 
1 (15oz) can cream of coconut (Not coconut milk or coconut cream!)  
1 (8oz) tub whipped topping (Cool Whip)
In a large bowl with an electric hand mixer, beat the cream cheese with the cream of coconut until all lumps are gone. Add the whipped topping and mix again.


Little Smokie - Many Ways

1-3 pounds cocktail sausages

I cup grape jelly and 12  oz. jar chili sauce
1 cup grape jelly and 1 cup barbecue sauce
1 cup jellied cranberry sauce and 12 jar chili sauce
1 cup jellied cranberry sauce and 1 cup barbecue sauce
2 cups barbecue sauce

Mix all the ingredients (just 2 or 3) cover and cook...

on the stove top for 30 minutes
in a slow cooker, on high,  for 1-2 hours.

It's easy to cut the recipe in half or to double or triple it!


Little Smokies - Another Way

Bacon-Wrapped Little Smokies

1 (14 oz) package cocktail sausages (about 40)
1 pound bacon; each strip cup into thirds
1/2 cup brown sugar
1/2 cup ketchup


• Pre-heat oven to 400°F. Coat a 9x13" cooking dish with nonstick spray, or use a silicon sheet.

• One smokie at a time, wrap it with one piece of bacon and secure it with a toothpick and place it on the cooking dish.

• Bake for 30 minutes. Meanwhile, whisk together the ketchup and brown sugar in a bowl.

• Remove sausages from the oven, and transfer them to a plate using tongs. Drain the bacon grease from the baking dish.

• Replace the sausages on the baking dish and brush or pour the sauce onto each sausage. Return to the oven bake until they are hot (about 15 minutes). Serve


Grandma Kemp's Artichoke Chili Dip

1 - 14 oz. can artichoke hearts, drained and chopped
1- 4 oz. can green chili peppers, chopped
1 cup grated Parmesan cheese
1 cup mayonnaise

Combine the chopped artichoke hearts, chopped chili peppers, cheese, and mayonnaise. Turn mixture into and 8-inch round baking dish. Bake at 350° about 20-25 minutes, or until heated through. Serve war with tortilla chips and/or bread sticks.

Note: Kevin Kemp is the one who gave Grandma Great (Barbara Kemp) this recipe.

via Elaine Kemp


7-Can Soup

1 can meat-only chili 
1 can (15 oz) kidney beans 
1 can (15 oz) pinto beans 
1 can (15 oz) black beans 
1 can (15 oz) diced tomatoes 
1 can (15 oz) corn (fiesta variety is good) 
1 can (10 oz) rotel 
salt And pepper, to taste 
8 oz, by weight, Velveeta cheese, cubed (or not)
Without draining the cans, empty the corn, chili, kidney beans, pinto beans, black beans, tomatoes and tomatoes with green chilies into a large pot over high heat. Bring to a boil, reduce the heat and simmer for 10 to 15 minutes to bring all the flavors together. Add salt and pepper as needed.

Dice the cheese and stir it into the soup until melted. Serve immediately.  


Blender Tomato Soup

1 can crushed organic tomatoes
¼ cup raw cashews
1 tsp. dried basil
1 tsp. dried oregano
Kosher salt and pepper

Toss the tomatoes, cashews, dried herbs, salt, and pepper into your blender. Puree until smooth and creamy. Taste for seasoning and heat in a microwave-safe bowl for 1 minute or until hot.


Spaghetti Sauce

1 lb. hamburger, browned
1 small  onion
2 cans stewed tomatoes
1 small can tomato sauce
1 small  can tomato paste
¼ cup Worcestershire sauce  
1 cup ketchup 
1 can mushrooms
1 tsp. oregano
chili pepper  


Crockpot Sweet Potato Lentils

3 large sweet potatoes, diced (about 6 cups)
3 cups vegetable broth
1 onion, minced
4  cloves garlic, minced
1-2 tsp. coriander
1-2 tsp. garam masala
1-2 tsp. chili powder
½ teaspoon salt
1½ cups uncooked red lentils (masoor dal)
1 can coconut milk
1 cup water

• Place the sweet potatoes, vegetable broth, onion, garlic, and spices in a Crockpot. Cook on high for 3 hours, until vegetables are soft.
• Add the lentils and stir once. Replace the lid and cook on high for an additional 1½ hours.
• Stir in the coconut milk and as much water as needed to get the right consistency. 

Serve with Naan.

Via pinch of yum


1 (.25 ounce) package active dry yeast
1 cup warm water
¼ cup white sugar
3 Tbsp. milk
1 egg, beaten
2 tsp. salt
cups bread flour 
2 tsp. minced garlic (optional) 
¼ cup  butter, melted

• In a large bowl, dissolve yeast in warm water. Let stand about 10 minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour to make a soft dough. Knead for 6 to 8 minutes on a lightly floured surface, or until smooth. Place dough in a well oiled bowl, cover with a damp cloth, and set aside to rise. Let it rise 1 hour, until the dough has doubled in volume.
• Punch down dough, and knead in garlic. Pinch off small handfuls of dough about the size of a golf ball. Roll into balls, and place on a tray. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
• During the second rising, preheat grill to high heat.
• At grill side, roll one ball of dough out into a thin circle. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with butter, and turn over. Brush cooked side with butter, and cook until browned, another 2 to 4 minutes. Remove from grill, and continue the process until all the naan has been prepared.

via allrecipes


Lemon Brownies

Ingredients for the Brownies
½ cup butter, softened
¾ cup sugar
zest of ½ lemon
2 large eggs
1 Tbsp. fresh lemon juice
¾ cup flour
¼ tsp. salt

Ingredients for the Glaze

½ cup powdered sugar
1 Tbsp. fresh lemon juice
zest of ½ lemon

• Preheat the oven to 350°F. Prepare an 8 x 8 pan by spraying with cooking spray or lining with foil, and set aside.
In a large bowl or the bowl of a stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy. Add the eggs one at a time, mixing well after each addition, then add the lemon juice. Add the flour and salt, and mix until just combined. Scoop the batter into the prepared pan and smooth into an even layer.
• Bake 20-25 minutes, or until a toothpick inserted into the brownies comes out clean. Let cool 10-15 minutes.
• To make the glaze, whisk together the powdered sugar, lemon juice, and lemon zest, then pour over the brownies, spreading evenly to coat. Let cool completely before slicing and serving.

via iheartnaptime


Chinese Pancakes

1½  cups flour
2 eggs
¼ onion
¾ cup water

½ tsp. salt

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