Tuesday, April 14, 2009

Easy Marinara Sauce


On Friday I usually make pizza. One Friday I realized that I didn't have any tomato sauce. I had already been to the store that day and didn't want to go back for one jar of tomato sauce, so I looked around to see what I had in the pantry and came up with this sauce. It turned out really well. Try it, you'll like it!

Easy Marinara Sauce

2 cans diced tomatoes
1 small can tomato paste
1 tablespoon granulated sugar
1 tsp. salt
2 tablespoons dried basil
1 tsp. onion powder
1/2 tsp. garlic powder

Combine all of the ingredients in a food processor or blender and blend until smooth. If you want a chunkier sauce, blend it using the pulse mode on your food processor or blender until it's the consistency that you want. Heat and serve over pasta or use as a pizza sauce.

Tuesday, April 7, 2009

Peanut Butter Goodie Balls


Another recipe from my childhood. My daughter LOVES these and frequently asks to make them. It is her hand that you see rolling them in brown sugar.

Peanut Butter Goodie Balls

Makes 20

1 cup creamy peanut butter
3 tablespoons honey
1/4 cup powdered milk
1/2 cup raisins
1/2 cup packed brown sugar

In a small bowl stir together the peanut butter and honey until smooth. Then add the powdered milk and mix until well incorporated. Add the raisins and mix thoroughly. Put brown sugar in a bowl. Roll the mixture into 1 inch balls and roll in the brown sugar. Store in a container in the refrigerator.

110 calories each (not that you wanted to know that!)

Wednesday, April 1, 2009

The BEST Cinnamon Rolls I've Ever Made (Seriously)

I've made a lot of cinnamon rolls over the years, and I'm always coming up with new ways to make them. I came up with these Sunday night. They are by far the best I've ever made. Even my family thinks so!

Brown Sugar Pecan Cinnamon Rolls

Makes 20 cinnamon rolls


The dough ~

3/4 cup milk
1/2 cup granulated sugar
1 1/4 teaspoons salt
1/2 cup butter
4 1/2 teaspoons active dry yeast
1/3 cup warm water
3 eggs at room temperature
5 - 6 cups all purpose flour

Combine the milk, sugar, salt and butter in a saucepan. Heat over low heat until the butter is melted and the sugar dissolves. Cool to lukewarm.

Dissolve yeast in the warm water in a large bowl. Add milk mixture, eggs and 5 cups of flour. Mix until well combined. Add remaining flour, 1/2 cup at a time until the dough isn't sticky to the touch. Knead the dough until smooth and elastic.

Place dough into a greased bowl. Cover and let rise in a warm place, about an hour or until doubled in size.


Butter three 9 x 13 pans or a large cookie sheet with sides.

Roll the dough out into a large, thin rectangle (try to keep the sides as even as possible) and cover with this filling:

The Filling ~

1 stick melted butter
1 cup packed light brown sugar
2/3 cup chopped pecans
ground cinnamon
ground nutmeg

Melt the butter and spread evenly onto the dough. Sprinkle on the brown sugar. Sprinkle on a generous amount of cinnamon, followed by a little bit of nutmeg. Sprinkle on the chopped pecans.

Roll up into a log and cut into 20 pieces. Lay them into the pans. Cover with plastic wrap or a cloth and let rise 45 minutes.

Preheat oven to 350 degrees.

Bake the cinnamon rolls for 25-35 minutes until golden brown. Take them out of the oven and immediately pour the glaze on them. Depending on the size of your oven, you might have to bake them in two batches.

The Glaze~

1/2 bag of powdered sugar
1 teaspoon of pure almond extract
1 teaspoon of pure vanilla extract
1/4 cup milk
3 tablespoons melted butter
1/8 cup brewed Teeccino Almond-Amaretto Herbal Coffee (Optional, replace with milk if desired)
pinch of salt

Combine all ingredients and stir until smooth. Adjust the thickness of the glaze to your liking by adding more powdered sugar or milk. Serve while warm. Yum!