This Wife Cooks

2 tablespoons minced garlic 2 tablespoons olive oil 3 tablespoons butter Two 15 ounce cans tomato sauce 1 teaspoon 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 In a skillet, heat olive oil - then stir in garlic and cook just for a brief time, or until barely brown. Add butter, then add remaining ingredients. Simmer for 5 - 8 minutes on low. Updated 2017 Sydney Burnside thiswifecooks | thiswifecooks.blogspot.com

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 Bread 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 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. 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 ...

Ingredients 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 Directions 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.

{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.

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 }

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.

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

Ingredients 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) Directions 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 ...