Spaghetti Sauce

This is my family famous one hour pasta sauce, on occasion, when I have remembered to buy it, I will add a pound of Italian sausage too. Super easy, super fast and tastes great.

1 pound ground beef
1/2 - 1 med onion chopped
3 cloves garlic
2 tbsp Italian Seasoning
1/2 cup water
salt and pepper
1 26 oz can of Hunt's pasta sauce, I use the traditional flavor
1 14.5 oz can of petite diced tomatos, you can also add fresh tomato's if you have some fresh ones
1 4 oz can of mushrooms, leave juice in it, optional

Sautee onions and garlic in olive oil until they are clear. Add burger, water and Italian seasoning, salt and pepper, cook until brown. Add pasta sauce, tomato's and mushrooms. Cover and simmer, stirring occasionally, about an hour.

This can be used for spaghetti sauce or lasagna sauce, add a little more water to your sauce and you don't have to cook your lasagna noodles. Use a cup instead of 1/2 a cup.

Canning...

So I spent an entire day canning with my mother in law. What a trip. I haven't canned in over ten years and for got how much "fun" it is. We canned over 30 pints of peach preserves. Had to stop in the beginning to go to the store and buy a new canner. If you haven't used a steam canner, you have got to try it. Wow is all I can say. It was so easy after that. By the time we were done both of us were sticking to the floor and had peach poop in our hair and all over.

I can't wait to do it again. I have already decided I am going to do some jam in the next couple of weeks. Just going to do half pints since we don't eat a lot anyway. It would make great gifts.

Stay tuned for my next adventure.

I will be posting more recipes soon for my one hour spaghetti and chili since the weather is starting to get colder.

Zucchini Bread

This recipe was handed down to me by my mother in law. I tweaked it a little today cause I was too cheap to buy walnuts and I don't like nuts in my food.

Zucchini Bread

Preheat oven to 325 degrees, grease to large loaf pans and flour the bottoms of both.

3 cups flour
2 1/2 cups sugar
4 cups shredded zucchini
1 1/2 tsp salt
1 1/2 tsp baking soda
1/2 tsp baking powder
1 tbsp cinnamon
4 eggs beaten
1 1/4 cups vegetable oil
1 tbsp + 1 tsp vanilla

Optional: 1 cup chopped walnuts, 1/2 cup chocolate chips, 1/2 cup shredded coconut.

Combine ingredients and beat on low for 1 minute, then beat on medium for 1 minute. Distribute evenly between the two pans.
Bake 50-60 minutes, check at 50.
Cool on racks for 10 minutes and then turn them out of the pan, eat or wrap and store in the fridge. Can be frozen or kept in fridge for a couple weeks if it lasts that long.

Day 1 I can't believe I am blogging

So today after sharing a recipe with a friend I have decided I am going to Blog. I will start posting recipes that I have come up with or that has been handed down to me over generations. Most of them can be tweaked to your liking. Most are so easy, I like quick and easy.