Sunday Scrumptious Sauce Satisfier

I hope everyone had a beautiful weekend and an even happier Sunday!

Today's Sunday Satisfier recipe comes from my Nana who taught my mom, who then passed on to me, how to make basic red tomato sauce. This sauce is so great and can be used as a basic red sauce for many pasta dishes like lasagna, chicken parmesan, stuffed shells, etc! I made it for the first time by myself a few nights ago, added some meatballs, then tossed over some thin spaghetti noodles and it was so good...and SO EASY! There is nothing better than homemade red sauce! Try it... you will be surprised at how easy it really is!

Easy Basic Red Sauce

Olive Oil
1 onion, chopped
2 cloves garlic, chopped
1 lg. can tomato paste
1 can tomato sauce
Salt and pepper, to taste

Pour just enough olive oil to cover bottom of skillet. Warm olive oil; add onions and garlic and sauté until translucent. Add tomato paste and stir with onions and garlic; mix well. Add 1 can of water (using tomato paste can). Add tomato sauce to mixture; stir well. Add 1 can of water (using tomato sauce can). Cook for 20 minutes and add salt and pepper, to taste. Continue to cook on low, uncovered, for 1-2 hours or until sauce is thick enough to your liking. *If it is too tart, add a little sugar to cut the tart flavor.

image via Flickr

SUNDAY SWEET TOOTH SATISFIER

I can't believe it is already Sunday! This weekend flew by! I hope everyone had an wonderful and relaxing time with family and friends! Today I want to share one of my favorite dessert recipes... Gooey and rich, Mississippi Mud Cake! I just made it for Easter dinner and it was pure chocolaty goodness! Enjoy!

Mississippi Mud Cake

1 cup chopped pecans
1 cup butter
4 ounces semisweet chocolate, chopped
2 cups sugar
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa
4 large eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 (10.5-oz.) bag miniature marshmallows

Place pecans in a single layer on a baking sheet. Bake at 350° for 8 to 10 minutes or until toasted. Microwave 1 cup butter and semisweet chocolate in a large microwave-safe glass bowl at HIGH 1 minute or until melted and smooth, stirring every 30 seconds. Whisk sugar and next 5 ingredients into chocolate mixture. Pour batter into a greased 15- x 10- x 1-inch jelly-roll pan. Bake at 350° for 20 minutes. Remove from oven, and sprinkle evenly with miniature marshmallows; bake 8 to 10 more minutes or until golden brown. Drizzle warm cake with Chocolate Frosting, and sprinkle evenly with toasted pecans.

Chocolate Frosting

1/2 cup butter
1/3 cup unsweetened cocoa
1/3 cup milk
1 (16-oz.) package powdered sugar
1 teaspoon vanilla extract

Stir together first 3 ingredients in a medium saucepan over medium heat until butter is melted. Cook, stirring constantly, 2 minutes or until slightly thickened; remove from heat. Beat in powdered sugar and 1 tsp. vanilla at medium-high speed with an electric mixer until smooth.

Weekend Recap and Recipe Catch up...

This weekend went by so fast! There's never enough time to get done what needs to get done, but Barrett and I were quite productive! We finished painting our office, and I love the color. Barrett was on the fence about it, but he liked it after I helped him visualize the color as a perfect backdrop for deer heads and hunting pictures! ;)


The paint we used is Dried Parsley by Benjamin Moore

On Saturday we purchased some glass knobs for our master bath cabinets! Who knew I'd be as excited about cabinet knobs as I am about a new pair of shoes!? I love them and they look great on our dark cabinets!


our chic glass knobs ;)

This week our goal is to finish painting the hallways. I am ashamed to admit that the blue tape has been up in the hallways since January... That being said, WE WILL GET IT PAINTED AND THE BLUE TAPE WILL COME DOWN BY FRIDAY! So excited... I will keep you posted on the progress!

Since I haven't been able to post a "Sunday Satisfier" recipe the last two Sundays, I decided to share a recipe today! I know you'll love this Squash Casserole recipe from my Aunt Lisa. It is the perfect side dish at holiday dinners, Sunday lunch, or for any get together. Everyone LOVES it, and it always gets rave reviews! It's so yummy Barrett eats it, and he hates squash! Enjoy!



Little Lisa B’s Squash Casserole

2 cups cooked squash, (sliced about 1/4"- 1/2" thick)
1 cup evaporated milk
2 eggs, beaten
¾ cup butter
1 cup chopped onion
1 tsp. salt
½ tsp. pepper
1 ½ cup grated cheese, divided
¾ cup Ritz Crackers, crushed

Mash cooked squash and add all other ingredients, except crackers and ¾ of cheese. Mix well. Pour mixture into a greased casserole dish and top with cheese and crushed Ritz Crackers. Bake 375 degrees for about 40 minutes.

Sunday Simple Dip Satisfier

On my way down south to board the ship and thought I'd satisfy your taste buds with a quick and easy queso dip recipe that is a favorite of mine and my girlfriends! It's really not even a recipe, it's so easy! We make this for all our girly gatherings, at parties, or occasions we have and I just love it! Enjoy!

Rat Pack Rotel Dip

1 block Velveeta Cheese, cut into small cubes

1 can Rotel (I use mild)


Heat cheese and can of Rotel together in crock pot on low, stirring occasionally. Heat until melted. Serve with tortilla chips.

*Double for large parties

*Great with ground sausage or ground beef too! (Brown, drain, and stir into melted cheese)

Sunday Side Dish Satisfier

I found this amazing Mac & Cheese recipe about 4 years ago in Southern Living Recipes magazine. It has been a family staple ever since making it for the first time, not to mention it's my husbands favorite! My mom and I have tweaked it a little over the years to the way we like it and the great thing about this recipe is that it's super easy to whip up and impresses every time! Plus, who doesn't like Mac & Cheese!?! YUMMY!

Golden Macaroni & Cheese

Ingredients
1 (8-ounce) package elbow macaroni (about 2 cups uncooked)
3 cups milk
1/4 cup all-purpose flour
1 tsp onion salt
2 (10-ounce) blocks sharp Cheddar cheese, shredded (about 4 1/2 cups) and divided*
1 cup soft bread cubes (5 slices, cut in small cubes, crusts removed)
1/4 cup butter, melted

Preparation
Cook macaroni according to package directions; drain well. Set aside. Place milk, flour, and onion salt in a air tight container; cover tightly, and shake vigorously 1minute. Stir together flour mixture, 3 1/2 cups cheese, and macaroni. Pour macaroni mixture into a lightly greased 13 x 9 inch baking dish. Sprinkle evenly with 1 cup cheese; top with bread cubes, drizzle evenly with melted butter.

Bake at 350° for 45 minutes or until golden brown.



*This recipe is also great using penne or mini shells instead of macaroni. Also, I always use Kraft Cracker Barrel Sharp Cheddar Cheese.