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

Mediterranean Chicken Wrap

First of all...this picture does not do this dish justice. This wrap was so tasty! One of my new food loves is hummus. I found this recipe under the lid of the Sabra Classic Hummus container. Great summer dish since you grill this chicken.

Ingredients:
3 boneless chicken breasts
Italian dressing (I used Kraft Light Zesty Italian)
Your favorite wrap (I used wheat tortillas)
Sabra Hummus (or your favorite hummus)
Romaine lettuce leaves, chopped
tomato slices (I used Roma tomatoes)

Directions:
1. Marinate chicken in Italian dressing for an hour or so.
2. Grill chicken.
3. Cut chicken into strips or pieces.
4. Spread hummus on wrap.
5. Place lettuce, tomato slices, and chicken on top of hummus.
6. Roll the wrap and enjoy.

Serving suggestion: fresh fruit and oven french fries

Avocado & Corn Salsa

This is a great dish you can make for an appetizer. My sister found it on For the Love of Cooking blog and has made it a few times for us. I made it for Father's Day. Very easy and so tasty! Yum!

Ingredients:

• 2 ears of sweet corn (I used a can of sweet corn, drained)
• 1 tomato, diced
• 1/4 red onion, diced
• 2 ripe avocados, diced
• 1 red jalapeno, seeded and finely diced (I used a green jalapeno)
• Juice of 1-2 lime
• 2-3 tbsp fresh cilantro, chopped
• Sea salt and freshly cracked pepper, to taste

Directions:

Shuck the corn and slice the (uncooked) kernels off the cob. Dice tomato, red onions, avocado, and jalapeno. Gently combine all ingredients in a bowl along with lime juice and cilantro. Season well with sea salt and freshly cracked pepper to taste. Enjoy.

*Recipe courtesy of fortheloveofcooking-recipes.blogspot.com

Avocado-Cheese Sandwiches

This kids' dish is a great change of pace from good ol' PB & J. I got the recipe for the avocado-cheese spread from my baby cookbook. Jack gobbled it right up. ;) I served this with homemade sweet potato fries.

Ingredients:
avocado, 1/2 large (about 1/3 cup)
light cream cheese, 1/3 cup
whole wheat bread

Directions:
1. Mask ripe avocado with a fork until smooth.
2. Add cream cheese and mash together.
3. Spread onto a slice of bread and if need be cut into small pieces.

This makes quite a lot. I saved the leftovers by placing spread in a plastic bowl. I covered it with press and seal wrap right on the spread and then covered with lid. I am hoping it will keep for tomorrow.


Recipe courtesy of Cooking for Baby

Turkey Taco Skillet

If you are a fan of Mexican food...this is a very tasty dish that is a must try! Not only is it delicious, but it is healthy. An added bonus...it's a skillet recipe, so you don't have to turn on the oven! Makes for a great weeknight meal!!!! It also made a lot! So we have plenty for dinner tomorrow! Thanks to my friend, Lori, for sending me the recipe! I love when someone shares a new recipe for me to try!!! Thanks Lori!!!!

Ingredients:

· 1 lb ground turkey

· 1 pkg taco seasoning mix

· 2 cups water

· 1 jar (16 oz) thick & chunky salsa

· 1 can Mexican-style corn (I used regular corn)

· 2 cups instant brown rice

· 1 cup shredded Mexican or taco cheese blend

· 2 cups shredded lettuce

· 1 large tomato, chopped

· 1/2 cup reduced-fat sour cream

Serve with: baked tortilla chips

Directions:

1. Cook turkey in a large nonstick skillet over high heat, stirring to break up meat, 5 minutes or until browned. Stir in seasoning mix, water, salsa and corn; bring to a boil. Stir in rice. Cover and remove from heat; let stand 12 to 15 minutes, until liquid is absorbed. Sprinkle with cheese; cover and let stand 1 to 2 minutes to melt cheese.

2. On plates, top rice mixture with lettuce, tomato and sour cream. Serve with tortilla chips.

Recipe courtesy of Lori Held who found on Woman's Day website