Thursday, December 23, 2010

Sydney's Spaghetti Sauce

Cook about 2 tablespoon minced garlic in 2 tablespoons {make sure it's hot!} olive oil in large sauce pan. Add 3 or 4 tablespoons butter to it right before you are ready to pour in the tomato sauce.

Add to that:
Two 15 ounce cans tomato sauce
1 teaspoon kosher salt
1 tablespoon italian seasoning
1 bay leaf
1 tablespoon white sugar
1 teaspoon onion powder
1 tablespoon or so basil, I use the squeezable tube from the produce department
1 teaspoon oregano
1/4 teaspoon fresh ground black pepper
1/4 cup (a nice palm-full) fresh parsley, finely chopped
Let simmer for a few minutes, stirring every so often.

Updated 2017

Sydney Burnside
thiswifecooks |

Tuesday, December 21, 2010

Crusty Sourdough Bread {Bread Machine}

Sourdough Starter
1 1/2 teaspoons bread machine or quick active dry yeast
4 cups lukewarm water (105°F to 115°F)
3 cups Gold Medal® all-purpose flour or Better for Bread™ flour
4 teaspoons sugar

1/2 cup water
3 cups Gold Medal® Better for Bread™ flour
2 tablespoons sugar
1 1/2 teaspoons salt
1 teaspoon bread machine or quick active dry yeast

  1. Make sourdough starter at least 1 week before making bread. In large glass bowl, dissolve 1 1/2 teaspoons yeast in warm water. Stir in 3 cups flour and 4 teaspoons sugar. Beat with electric mixer on medium speed about 1 minute or until smooth. Cover loosely; let stand at room temperature about 1 week or until mixture is bubbly and has a sour aroma. Transfer to 2-quart or larger nonmetal bowl. Cover tightly; refrigerate until ready to use.
  2. Use sourdough starter once a week or stir in 1 teaspoon sugar. After using starter, replenish it by stirring in 3/4 cup all-purpose flour, 3/4 cup water and 1 teaspoon sugar until smooth. Cover loosely; let stand in warm place at least 1 day until bubbly. Cover tightly; refrigerate until ready to use. To use, stir cold starter; measure cold starter, and let stand until room temperature (starter will expand as it warms up).
  3. Measure 1 cup of the sourdough starter and all remaining bread ingredients carefully, placing in bread machine pan in the order recommended by the manufacturer.
  4. Select Basic/White cycle. Use Medium or Light crust color. Do not use delay cycle. (Total time will vary with appliance and setting.) Remove baked bread from pan; cool on cooling rack.
Makes 1 loaf (1 1/2 lb); 12 slices

This recipe came from the Betty Crocker website:

Monday, December 6, 2010

Peanut Butter Cup Cookies


1 3/4 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup butter, softened
1/2 cup white sugar
1/2 cup peanut butter
1/2 cup packed brown sugar
1 egg, beaten
1 teaspoon vanilla extract
2 tablespoons milk
40 miniature chocolate covered peanut butter cups, unwrapped

Preheat oven to 375 degrees F (190 degrees C).
Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well.
Shape into 40 balls and place each into an ungreased mini muffin pan.
Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.

Slow Cooker Pepperoni Pizza Dip

{Image & Recipe Credit: Betty Crocker}

1 jar (14 ounces) pizza sauce
1 cup chopped turkey pepperoni, (from 6-ounce package)
8 medium green onions, chopped (1/2 cup)
1/2 cup chopped red bell pepper
1 can (2 1/4 ounces) sliced ripe olives, drained
1 cup shredded mozzarella cheese (4 ounces)
1 package (8 ounces) cream cheese, softened and cubed
Broccoli flowerets, cherry tomatoes and carrot sticks, if desired

Mix pizza sauce, pepperoni, onions, bell pepper and olives in 1 1/2-quart slow cooker.
Cover and cook on low heat setting 3 to 4 hours or until mixture is hot.
Stir in mozzarella cheese and cream cheese until melted. Serve with vegetables for dipping.

Easy Mozzarella Sticks

1 lb Monterey Jack, Cheddar, Swiss or mozzarella cheese, cut into 3x1/2-inch sticks
Vegetable oil
1 cup Original Bisquick® mix
1 teaspoon paprika
1/2 cup milk
1 egg
Marinara sauce, if desired

Place cheese sticks on tray; freeze at least 1 hour.

Heat 2 inches of oil to 375ºF in large heavy saucapan or follow manufacturer's direction on deep fryer.

Beat Bisquick mix, paprika, milk and egg until smooth.

Dip cheese, 1 stick at a time, into batter, covering cheese completely.

Fry 8 to 10 sticks at a time 1 to 2 minutes, turning carefully, until golden brown. Drain on paper towels.

Let stand 5 minutes before serving. Serve with marinara sauce.

{From the Betty Crocker Website}

Baked Spinach Artichoke Dip

1 cup mayonnaise or salad dressing
1 cup freshly grated Parmesan cheese
1 can (about 14 oz) artichoke hearts, drained and coarsely chopped
1 box (9 oz) Green Giant® frozen chopped spinach, thawed and squeezed to drain
1/2 cup chopped red bell pepper
1/4 cup shredded Monterey Jack or mozzarella cheese (1 oz)
Toasted baguette slices or assorted crackers, if desired

Heat oven to 350ºF. Mix mayonnaise and Parmesan cheese. Stir in artichokes, spinach and bell pepper.
Spoon mixture into 1-quart casserole. Sprinkle with Monterey Jack cheese.
Cover and bake about 20 minutes or until cheese is melted. Serve warm with baguette slices.

Wednesday, December 1, 2010

Brown Sugar Meatloaf

  • 1/2 cup packed brown sugar
  • 1/2 cup ketchup {or tomato sauce}
  • 1 1/2 pounds lean ground beef
  • 3/4 cup milk
  • 2 eggs
  • 1 1/2 teaspoons salt
  • 1 tablespoon fresh garlic, minced
  • 1 tablespoon onion powder {or small onion, chopped}
  • 1/4 teaspoon black pepper
  • 3/4 cup seasoned bread crumbs

  1. Preheat oven to 350 degrees F. Lightly grease a 5x9 inch loaf pan.
  2. In a mixing bowl, mix thoroughly all ingredients, [except ketchup {or tomato sauce} and brown sugar] and shape into a loaf. Place in pan.
  3. Mix brown sugar and ketchup in a small bowl, and spread over top of meatloaf.
  4. Bake in preheated oven for 1 hour or until juices are clear.

Gingerbread Cupcakes


  • 1  cup all-purpose flour
  • 1/2  teaspoon baking powder
  • 1/2  teaspoon ground ginger
  • 1/2  teaspoon ground cinnamon
  • 1/4  teaspoon baking soda
  • Dash salt
  • 1  slightly beaten egg white
  • 1/3  cup molasses
  • 1/3  cup water
  • 3  tablespoons cooking oil
  • Sifted powdered sugar (optional)
1. Line eight 2-1/2-inch muffin cups with paper bake cups; set aside. In a medium mixing bowl stir together flour, baking powder, ginger, cinnamon, soda, and salt; set aside.
2. In a small mixing bowl stir together the egg white, molasses, water, and oil. Stir molasses mixture into flour mixture just until blended. Spoon mixture into prepared muffin cups.
3. Bake in a 350 degree F oven for 15 to 20 minutes or until cupcakes spring back when pressed lightly in center. If desired, sprinkle with powdered sugar. Serve warm or cool. Makes 8 cupcakes (8 servings).
Make ahead tip: Bake and cook cupcakes but do not sprinkle with powdered sugar. Pack in an airtight freezer container; seal, label, and freeze up to 1 month. Thaw 30 minutes at room temperature before sprinkling with powdered sugar and serving.