Debbie's Spaghetti Sauce

 Raos arriabbiatta spaghetti sauce, 24 ounce jar

1 bell pepper, chopped

1 onion, chopped

Baby Bella mushrooms, chopped

1 pound ground beef

1 1/2 cloves garlic, chopped (I use the jar stuff)

garlic salt

butter

spaghetti noodles, cooked

Cook spaghetti in salted water

Cook mushrooms in butter

Cook ground beef, green pepper, onion together, then add garlic, cook a few more minutes and then drain off excess fat

Add sauce, mushrooms and cooked spaghetti in with the meat mix, season to taste with the garlic salt.

Simmer 5 minutes and serve!

Ryan’s Favorite Chocolate Cake

(From Grandma Lavin’s recipe box)

Chocolate Feather Cake

Makes 2 layers

½ lb. butter (2 sticks)

2 c. sugar

3 oz. sq. unsweetened chocolate

5 egg yolks

2 ½ cake flour (opt)

1 c sour milk (buttermilk)

1 t. baking soda

1 T. hot water

1 ½ t. vanilla

5 egg whites, beaten

Melt chocolate over hot water.  Cream butter and sugar well.  Add melted chocolate, then egg yolks and mmix.  Sift flour once, then measure, then sift 3 times.  Add alternately with sour milk, mixing in baking soda combined with tablespoon of hot water.  Add vanilla, beat, then fold in beaten egg whites.  Pour into 2 8 inch greased layer cake pans, line on bottom with parchment or greased wax paper.  Frost as desired.

From Home Service Department The Laclede Gas Light Company

Frosting:

(From Grandma’s Betty Crocker Cookbook)

Recipe barely covers a double layer cake which was fine with Ryan who didn’t want too much frosting.

3 T shortening

3 oz semi-sweet chocolate

2 c powdered sugar

½ t salt

1/3 c milk

1 t vanilla

Melt shortening and chocolate in saucepan over low heat.  Stir in remaining ingredients; beat until smooth.  Place pan of frosting in bowl of ice and water; continue beating until spreading consistency. 

Karen's Cinnamon Applesauce Jello

DoubleTree Hotel's Chocolate Chip Cookie

½ pound butter, softened (2 sticks)

¾ cup + 1 tablespoon granulated sugar

¾ cup packed light brown sugar

2 large eggs

1 ¼ teaspoons vanilla extract

¼ teaspoon freshly squeezed lemon juice

2 ¼ cups flour

½ cup rolled oats

1 teaspoon baking soda

1 teaspoon salt

Pinch cinnamon

2 ⅔ cups Nestle Tollhouse semi-sweet chips chocolate chips

1 ¾ cups chopped walnuts

Cream butter, sugar and brown sugar in the bowl of a stand mixer on medium speed for about 2 minutes.

Add eggs, vanilla and lemon juice, blending with mixer on low speed for 30 seconds, then medium speed for about 2 minutes, or until light and fluffy, scraping down bowl.

With mixer on low speed, add flour, oats, baking soda, salt and cinnamon, blending for about 45 seconds. Don’t overmix.

Remove bowl from mixer and stir in chocolate chips and walnuts.

Portion dough with a scoop (about 3 tablespoons) onto a baking sheet lined with parchment paper about 2 inches apart.

Preheat oven to 300°F. Bake for 20 to 23 minutes, or until edges are golden brown and center is still soft.

Remove from oven and cool on baking sheet for about 1 hour.

Cook’s note: You can freeze the unbaked cookies, and there’s no need to thaw. Preheat oven to 300°F and place frozen cookies on parchment paper-lined baking sheet about 2 inches apart. Bake until edges are golden brown and center is still soft.

Risa's turkey burgers

PECAN PIE BARS

Crust:                  Filling:

3 cups flour            4 eggs, slightly beaten

½ cup sugar             1 ½ cups Karo syrup

1 cup butter            1 ½ cups sugar

½ tsp salt              3 T. butter, melted

                        1 ½ tsp vanilla

                        2 ½ cups chopped pecans

Grease bottom and sides of 15x10x1 inch pan.  Prepare crust:  In large bowl with mixer at medium speed beat flour, sugar, butter and salt until mixture resembles coarse crumbs; press firmly and evenly into pan.  Bake at 350 20 minutes.  While crust is baking, prepare filling.  In large bowl stir eggs, Karo syrup, sugar, butter and vanilla until blended; stir in pecans.  Spread evenly over hot crust.  Bake at 350 25 minutes or until set.  Cool on wire rack.  Makes 48 bars.

*Note from Angie (Cantrell):  I use 9x13 pan and bake at 325 for longer than 25 minutes--watch to see when middle is almost set.  Original recipe called for margarine, I used butter and it was yummy.

Pumpkin Pie

Makes 2 pies
°°°°
29 oz. can pumpkin
2 15 oz cans sweetened condensed milk
3 large eggs
2 tsp cinnamon
1 tsp ginger
1 tsp nutmeg
1 tsp salt

425 degrees 15 minutes
350 degrees 35-40 minutes