Auntie Sherry's Spaghetti Sauce

This great Italian dish was created by my Aunt Sherry. She would always make this for our family when we were on vacation together. Julie and I called it "Auntie Sherry's Restaurant" when we were little. It just became a tradition to always have it one night for dinner. This year, it was fitting to make it for my mom's birthday since Sherry isn't here with us today. It was up to my sister and me to figure out how to make it. Since the directions below don't have "exact" amounts. Sherry would just add the spices and taste. It turned out delicious!!!!!!! I hope you enjoy it and think of Auntie Sherry when you make it!!!!


Ingredients:

• 3/4 lb ground chuck
• 1/2 onion
• 1 large jar of Ragu original spaghetti sauce (30 oz)
• 1 can stewed tomatoes (15 oz)
• 1/2 can of tomato paste
• 1 tbsp sugar
• oregano
• garlic powder
• basil
• salt
• pepper

Directions:
Saute chopped onion and ground chuck in a large skillet with salt & pepper until meat is brown. Drain. Add jar of Ragu, stewed tomatoes, tomato paste, sugar and "lots" of oregano, garlic powder, and basil. Simmer for about 1/2 hour to 1 hour.


Recipe courtesy of Aunt Sherry

Chex Mix

This is a great dish to bring to parties, to Friday morning treats at work ;), or if you're going to the lake and going to be on a boat! Well, that's what I do with this Chex Mix! Ha!!!!

2 c each corn, wheat and rice chex
2 c pretzel stix
2 c pecan halves

mix together in pan (I used an aluminum roasting pan) and set aside.


Melt 1 stick of butter in sauce pan on low heat
add the following:

4 tsp Worcestershire Sauce
4 dashes of Tabasco
1 1/2 tsp seasoned salt
1 1/2 tsp garlic powder

Stir and turn off heat.

Pour mixture over dry ingredients.

Stir to thoroughly coat.

Bake at 250 degress for 1 hour, stirring every 15 minutes.

Recipe courtesy of Kris Linde

Morning Glory Muffins

This tasty muffin is full of carrots and apples! It's a "sneaky" treat that your child might enjoy! Jack and his friends, Ben and Lili, gobbled them up today at our play date! As you will see, I omitted some ingredients. I didn't have and couldn't find unsweetened coconut. I also did 1/2 c oil and 1/2 cup applesauce instead of 1 c oil. I made these for Jack and his friends and they are still at the age that they shouldn't have nuts. If I were making them for myself or adults, I would have put the nuts. I had my first Morning Glory muffin at a friend's house and loved the nuts.

Ingredients

• 2 cups all-purpose flour
• 1 1/4 cups white sugar
• 2 teaspoons baking soda
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 2 cups shredded carrots
• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup unsweetened flaked coconut
• 1 apple - peeled, cored and shredded
• 3 eggs
• 1 cup vegetable oil
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups, or line with paper muffin liners.
2. In a large bowl, mix together flour, sugar, baking soda, cinnamon, and salt. Stir in the carrot, raisins, nuts, coconut, and apple. (I omitted nuts and coconut)
   
3. In a separate bowl, beat together eggs, oil (I did 1/2 c oil and 1/2 c applesauce), and vanilla. Stir egg mixture into the carrot/flour mixture, just until moistened. Scoop batter into prepared muffin cups.
4. Bake in preheated oven for 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

Recipe courtesy of www.allrecipes.com