Pumpkin Spice Bundt Cake with Caramel Glaze–Mary & Martha Bakeware Review



I knew it wouldn’t be long before I posted a pumpkin recipe. Pumpkin is one of my favorites and always has been. Long before pumpkin became a thing, I enjoyed it.

When I was given the opportunity to try Mary and Martha paper bakeware I knew a pumpkin bundt cake was my future. One of my previous student’s mom gave me some to try and asked that I give my honest opinion.


Well, it’s honestly great!! How many times do you take food to a potluck and worry you won’t get your dish back? Or maybe you bring dinner to a friend and then they have to wash and return the pan?

This solves that problem! It’s functional and pretty. Plus, it’s inspirational. You can’t beat that. It didn’t require me to change the times on my baking either! They come in assorted shapes and sizes, colors and scriptures. Each one is oven safe up to 400 degrees. In the picture below I removed the bottom to show how well and evenly it cooked. imageSimply fill the bakeware about half full, place on a cookie sheet, and bake as usual. Easy PEASY. You can own a set for yourself by visiting here! They will come in so handy transporting dishes for the holidays! Also, they have A TON of great items for your home. Don’t say I didn’t warn you!

You can always make this fall delight in a regular 12 inch bundt pan of your choice as well. Happy Fall Y’all!


Pumpkin Spice Bundt with Caramel Glaze


  • 1 1/2 teaspoon vanilla extract
  • 1 cup nonfat Greek Yogurt
  • 1 cup pure pumpkin
  • 4 large eggs
  • 1/4 cup brown sugar
  • 1 3/4 cup sugar
  • 1 cup softened butter
  • 1/2 teaspoon salt
  • 2 teaspoons baking soda
  • 1/2 teaspoon all spice
  • 1 tablespoons of cinnamon
  • 3 cups all purpose flour

1. Preheat your oven to 350 degrees. Grease a bundt pan of your choosing.

2. Mix flour, cinnamon, allspice, baking soda, and salt in a large mixing bowl.

3. Using your mixer, cream both sugars and butter together until light and fluffy.

4. Turn mixer to low and add your eggs one at a time, then pumpkin, yogurt, and extract. Gradually add flour mixture until just combined.

5. Pour into bundt pan, smooth top, and bake for 50 minutes.


  • One can condensed sweetened milk (14 oz)
  • 1 cup brown sugar
  • 1 teaspoon pumpkin leftover from cake recipe
  • 1/4 teaspoon allspice
  • 2 tablespoons softened butter
  • 1 teaspoon vanilla extract
  1. heat condensed milk and brown sugar in a pan stirring CONTINUOUSLY until it is boiling. If you don’t stir continuous it will burn.
  2. Turn to low and stir only occasionally for about 6-8 minutes.
  3. Remove from heat. Add butter, pumpkin, allspice, and extract. Whisk to combine.
  4. Pour over warm cake. The glaze should set relatively quickly. ENJOY!


INSPIRED and ADAPTED from: Chef in Training and Damn Delicious


Black Russian Whoopie Pies

baking, chocolate, cookies


This recipe was sent to me by a friend. As soon as I read “Black Russian” I was already ready to try these whoopie pies.I love White Russians and I love Colorado Bulldogs.

Please tell me you know these drinks and I haven’t become “THAT” person. Please.

If not, White Russians are a Kahlua, milk, and vodka mixed drink that I personally think make a fine winter beverage or breakfast cocktail. Colorado Bulldogs are the same as a White Russian but with a Coca Cola topper. YUM.

These cookies are neither of the above because unlike the above counterparts this has no milk/cream in the recipe. Thereby making these BLACK Russian Whoopie Pies.

I am sincerely glad I got a manicure not long before making these. See picture below.

Also glad I hadn’t started a diet before making these. THEY ARE SO GOOD. They have the perfect whoopie pie texture but KAHLUA. It is inside the actual pie and the filling is KAHLUA CREAM. Get on board the coffee liquer train y’all.


Black Russian Whoopie Pies

Pie Ingredients:

  •  1 box yellow cake mix
  •  1 – 5.9oz chocolate instant pudding mix
  •  1 tsp baking powder
  • • 1/3 cup sugar
  • • 2 eggs
  • • 2/3 cup vegetable oil
  • • ¼ cup kaluha
  • • ¼ cup vodka
  • • 1/3 cup water

1.Set oven to 350 degrees. Grease a cookie sheet or get your silicone liner ready!

2. Mix dry ingredients and wet ingredients in separate bowls. Don’t worry about a few small lumps in the dry mix.

3. Mix dry and wet ingredients together until well combined.

4. Using a cookie scoop, scoop batter onto greased cookie sheet. MAKE SURE YOU HAVE AN EVEN NUMBER, so that way you have the perfect pie set up or don’t and you can always eat that one out of the oven.

5. Let the pies cool completely before frosting.

Kahlua Cream Frosting

  • 1 stick of butter-softened to room temperature
  • 2 ¼ cups of powdered sugar
  •  3 tbsp kaluha
  1. Cream the softened butter in a large bowl until smooth and fluffy.
  2. Gradually add the powdered sugar to bowl and beat on medium in your mixer.
  3. Add the Kahlua to the frosting and beat for 3 minutes, scraping the bowl occasionally.
  4. Frost cooled pies.
  5. Refrigerate until serving.

They are such a treat and surprisingly simple. You can get away with making your friends think you are fancy by bringing these to the next block party, baby shower, birthday, engagement party, girl’s night, or what have you.

And because you should never trust a skinny cook, I taste tested them.


Recipe courtesy of my friend Jillian Dean McAngus!


Strawberry Quinoa Chicken Salad

chicken, lunch, salad


  It is HOT in Texas y’all and it is only June. It started out innocently enough. We entered summer during a rainy and relatively cool Memorial Day holiday. This lured us into a false sense of security and now we are all burning up.

Texas heat is a different kind of heat anyway. It’s sticky and humid, making the heat feel that much heavier. Let’s not even talk about how I live in the northern area of Texas and it’s less muggy here than in Houston.

When it is this hot and muggy, you know what I don’t like to do? Run my oven. Stand over a hot stove. Boil water. COOK hot food. All I want to do is stand in the kitchen with the refrigerator door open. It’s unfortunate because we have to eat and I can’t go buying our every meal.


So, I made this salad. It requires LITTLE heat to be prepared and can be eaten cold. It’s perfect to take to your July 4th barbecue OR make for your lunches this week. This jewel keeps you in the kitchen only a minimal amount of time with no oven required!

Even better, it’s “healthy.” I put quotations because someone could chime in and say that the feta isn’t “healthy” to which I respond, “it’s dairy of which you need 2-3 servings per day!” Or at least that’s what is recommended and if you’re vegan you could always just leave it out. I think the tang of feta really makes it more delicious. We are talking nutty quinoa and almonds alongside sweet strawberry and savory chicken.

The dressing is SIMPLE. It is an olive oil and vinegar dressing. You probably have the ingredients. You could even have your kiddos help you with that part if you want to get their hands in the kitchen. They could easily stir this salad up and probably help crumble the cheese on top too! Easy peasy!


Strawberry Quinoa Chicken Salad

(I’m not sure on the servings because I usually just spooned it into a bowl or Tupperware to go)

Salad Ingredients:

  • 1 cup cooked quinoa, cooled
  • 1 cup sliced strawberries
  • 1 cup trimmed fresh spinach
  • 1/2 cup fat free feta cheese
  • 1/4 cup almond slivers
  • 1 1/2 cups cooked chicken, cooled (rotisserie, grilled, boiled…it’s all good)

Dressing Ingredients:

  • 1/2 cup olive oil
  • 3 tbsp balsamic vinegar
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  1. Layer first four ingredients in a bowl starting with chicken on bottom, then quinoa, spinach, strawberries, almonds, and cheese.
  2. Mix all dressing ingredients in a small bowl on the side.
  3. Pour over salad and stir to mix. Serve cold.

My salad lasted 4 days in the refrigerator. The dressing is minimal so it won’t get REALLY soggy. Also you can’t really see the chicken in mine but its in there. It’s buried below the spinach!


Adapted from Practical Mommy. Visit her to get the vegetarian version sans chicken and cheese!


Key Lime Cupcakes-Recipe Review



I did it. I made cupcakes for a wedding shower. My team approached me about possibly wanting to do so, and I have never in my life made more than about 12 cupcakes. The cupcakes I have made haven’t been so exotic either. I just stick to the basics: rich chocolate, creamy vanilla, and sweet strawberry. This would require 48-60 KEY LIME CUPCAKES. Was I up for the challenge? YES. I have a baking pantry. I could do this…right?

RIGHT. I did it! It wasn’t that bad! Now, I definitely had help. My husband was quality control, and even had a hand in frosting a few. He’s the best husband around I tell you. I even test ran the recipe and took advice from my social media feed in case he was wrong. Just to be safe you know?

Something about tart and sweet, it just works together. Key lime juice, powdered sugar, and LOTS of butter make this cupcake AMAZING. I borrowed directly from the Sprinkles recipe available widely on the internet. They have fabulous cupcakes that people even visit a cupcake ATM for. I mean, come on. I had to borrow from their recipe.


The cupcake batter and resulting cupcakes look very much like a plain white cake. Looks are in fact deceiving because these are not plain. I ate a hot one from the oven and it doesn’t even NEED frosting but cupcakes have to have frosting. Otherwise, these would be key lime muffins. Which would also be TOTALLY acceptable, it’s fruit for breakfast!


Sprinkles Key Lime Cupcakes

makes 1 dozen

for the cupcakes:

  • 1 1/2 cups all purpose flour (they ask you to sift it, but I didn’t and it’s okay so act accordingly)
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup milk (they call for whole milk, but we don’t buy that so I used 1%)
  • 1 tsp vanilla extract
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1 stick of unsalted butter (room temperature)
  • 1 C white granulated sugra
  • 1 egg (room temp)
  • 2 egg whites (room temp)

for the frosting:

  • 1 C unsalted butter (room temperature)
  • 1/8 tsp salt
  • 3 1/2 C powdered sugar (also known as confectioner’s sugar)
  • 1/2 tsp vanilla extract
  • 2 tbsp key lime juice
  • 1 tbsp key lime zest
  • 1-3 tbsp milk (to desired consistency)
  1.  Preheat oven to 350 degrees. Line a 12 muffin tin with cupcake liners.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a smaller bowl mix together milk, vanilla extract, key lime zest, and key lime juice.
  4. Using an electric mixer, cream butter on medium until light and fluffy. Add your sugar gradually until well combined.
  5. Reduce mixer to low and add eggs and egg whites until just blended. Slowly add half the flour mixture until JUST blended.
  6.  Now, alternating, add your milk mixture until JUST blended, and the remaining flour. Scrape down sides as needed to be sure it is well mixed.
  7. Divide batter evenly among muffin cups and bake until the tops are just dry. In my oven this was around 21 minutes.
  8. Let cool on a cooling rack IN the muffin tin. When cool, poke small holes in cupcakes with a toothpick and brush with key lime juice.

For frosting:

  1. Cream the butter and salt on medium-high until light and fluffy.
  2. Bring mixer to low and slowly add powdered sugar until well combined.
  3. Add in your vanilla, key lime extract, and key lime juice until JUST blended, if you over mix your frosting consistency will be off. Consistency should be creamy and rather thick, if you want thinner frosting add your tablespoons of milk and mix until just combined.
  4. This frosts over one dozen, so you can get heavy handed when decorating the tops!



Recipe from ABC News!


Cowboy Cookies

baking, chocolate, cookies


These cookies have many names. I have heard them called Ranger Cookies, Texas Governor’s Mansion Cookies, Laura Bush’s Cowboy Cookies, and even a few more!

They’re chock full of goodness. It’s basically a LOADED oatmeal chocolate chip cookie. In our house we stick to pecans, chocolate chips, and oatmeal as the additions. I have seen recipes that add raisins and coconut also. It’s entirely up to you what you add or don’t, but we generally stick to our few favorites.

I love to let these bake minimally and let them cool to a chewy finish. You are welcome to bake them to your desired level of doneness.


The ticket to these cookies is reallllllllly creaming the butter and sugar. You will be working with A LOT of butter and A LOT of sugar. Brown sugar and white sugar in equal quantities to be exact! My poor Kitchen Aid seemed like it was about to give out toward the end of adding the ingredients. My mixing bowl was full and I decided hand stirring the remaining steps was best.

 I should also warn you, this recipe makes enough cookies to feed an army. Maybe even an army and a navy. I usually bake a dozen or two, then scoop and freeze the rest for a later date. (Or for sneaking into the kitchen and eating raw from the freezer.)


Cowboy Cookies

  • 3 cups all purpose flour
  • 1 tbsp baking powder
  • 1 tbsp baking soda
  • 1 tbsp cinnamon
  • 1 tsp salt
  • 1 1/2 cups butter- room temperature
  • 1 1/2 cups brown sugar – I used light
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 tbsp vanilla extract
  • 2.5 cup semi-sweet chocolate chips
  • 2.5 cups old fashioned rolled oats
  • 2 cups chopped pecans
  • Optional: 1 cup shredded coconut, 1 cup raisins

1. Preheat oven to 350 degrees. Grease a cookie sheet or use a silicone baking mat on your cookie sheet.

2. In a LARGE bowl, combine your flour, baking powder, baking soda, cinnamon, and salt.

3. In another LARGE bowl beat the butter until smooth. You can do this with a hand mixer or stand mixer. It should take 2-3 minutes. Add both sugars and continue to mix on medium for 2 more minutes. Add in eggs individually, beating one minute between each. Add in your vanilla.

4. Gradually add your flour mixture to the wet mix, until just combined. Fold in your oats, chocolate chips, and pecans.

5. Using an ice cream scoop or melon baller, drop about a tablespoon of rounded dough onto your baking sheet. Allow plenty of room between each cookie.

6. Bake 12-15 minutes or until edges are browned and set. Let cookies cool on baking sheet for 1-2 minutes before transferring to a cooling rack.


Recipe from The Homesick Texan and Laura Bush’s Family Circle contribution.


Loaded Potato Salad

sides, southern


Saturdays are for backyard barbecues. Barbeques mean potato salad. They go together like peanut butter and jelly. Now each person has their potato salad preferences. There is the mustard potato salad group, the mayonnaise clan, mayonnaise and mustard family, then there are the outliers. I’m talking hot German potato salad and stuff like Ranch potato salad. Personally, I like mustard potato salad. I’ll eat mayonnaise potato salad if it’s all that’s offered but it’s not one I would pick out of a lineup. Mayonnaise is tricky to me. I like it on/in some items but never sandwiches. Weird right?

Now, I do love red potatoes. I prefer red potatoes for most potato dishes. They seem prettier in presentation and faster to prepare. Saturday we were having friends over to eat barbeque and I knew I could use my surplus of red potatoes to make a TASTY loaded potato salad. Plus homemade is always better than store bought, so why not just do that?


You don’t have to fully peel the red potatoes. Just chip some of the skins. Drop them into BOILING WATER.

Now, I know you’re thinking “I’ll just drop them into the water and let it boil.” DON’T! If you can, let the water boil first. Your potatoes will hold up better during the boiling process so they don’t turn to total mush before you mix in your ingredients. Lastly, please let your potatoes cool before mixing in your additional goodies. Otherwise your cheese will melt and it won’t be the same.

This is best served cold and after having a few hours to meld flavors together. That doesn’t mean you can’t sample a plate full some immediately! Also, if you have leftovers you can always add a bit more yogurt to keep it moist!


Loaded Potato Salad

serves 4-6 (depending on how much you scoop!)

  • 4 lbs red potatoes half peeled
  • 2 cups of nonfat Greek yogurt
  • 1/2 cup of light mayonnaise
  • 1 lb bacon- cooked and chopped
  • 4 ounces shredded cheddar cheese (sharp , medium, or mild-your choice)
  • 3-4 green onions, trimmed of ends and sliced (alter amount to taste preference)
  • 1/2 teaspoon salt
  • 3/4 teaspoon pepper
  1. Get a pot of water boiling on your stove. While waiting for it to boil, partially peel your red potatoes and quarter them.
  2. Once your water is boiling add potatoes and cook until they can be cut apart with a fork. Strain potatoes and let cool completely.
  3. Add cooled quartered potatoes to a large mixing bowl. Add in your yogurt, mayonnaise, bacon, cheese, salt, and pepper . Alternately stir and lightly mash your ingredients together.
  4. Garnish with green onions. Let meld and serve cold.


Inspired by and slightly adapted from Foodie with Family.


Creamy Pesto Chicken and Shrimp

chicken, dinner, Italian


The best part about this recipe? You don’t have to use chicken and shrimp. You could easily leave one or the other out and still have delicious results. I happened to find both on special and needed to make some room in the freezer. Now of course I added some veggies. Asparagus was in my fridge just begging to be used and some bright cherry tomatoes got a chance to shine as well. I am a habitually vegetable eater and I force my husband to join in the fun. I HATE to let produce go to waste so I am frequently finding ways to get the veggies in!


I saw a recipe similar to this floating around the web by Buzzfeed Food. I thank them for the inspiration. They tossed theirs with cooked penne and I bet that would be FABULOUS. It would even be great with some crusty bread to soak up the pesto sauce. At our house we are trying to eat less carbohydrates so we opted to pour this over spaghetti squash. This is simple and filling but not so much that you will feel miserable. MAYBE THAT IS THE BEST PART!

Nonetheless, this dish is on your table in about 30 minutes. Even better, it requires only one pot (minus your pasta, rice, squash, or quinoa pot).


Creamy Pesto Chicken and Shrimp

serves 4

  • 5 raw chicken tenders, cut into 1 inch chunks (or 2 boneless skinless chicken breasts cut into 1 inch chunks)
  • 1 lb raw gulf shrimp (peeled and deveined to save you trouble, although we used tail-on)
  • 1 tablespoon olive oil
  • 1 bunch of asparagus, cut the tips plus about one inch.
  • 1 C cherry tomatoes
  • 1/2 yellow onion, diced
  • 1 tablespoon minced garlic
  • 1/2 teaspoon salt, pepper, and Italian seasoning
  • 1/4 C pesto
  • 1/2 C Parmesan cheese
  • 1 C 2% milk
  • 1 tablespoon flour

1. Begin by cutting all your vegetables as described above on a cutting board. On a separate cutting board cut your chicken into chunks with cleaned shrimp.

2. Heat olive oil in a nonstick pan on medium-high heat. Add onions, asparagus, and tomatoes. Cook until tomatoes burst and onions are nearly translucent. Pour vegetables into a bowl.

3. Add chicken to your nonstick pan. Keep at medium-high heat. Cook for 8 minutes and add shrimp. Season with salt, pepper, and Italian seasoning.

4. Cover and cook for 10 more minutes until shrimp are pink and chicken is cooked through.

5. Add vegetables and garlic back to pan. Stir your flour into your milk. Pour mixture into the pan along with pesto and Parmesan cheese.

6. Stir to combine. Cover and simmer on low while sauce thickens for about 5-6 minutes.

Top with more Parmesan cheese, crushed red pepper if you like, and serve with pasta, quinoa, crusty golden bread, or spaghetti squash! ENJOY!

Open Letter to Oklahoma Voters and Lawmakers


This. ALL of this.

Steven E. Wedel

I am a teacher. I teach English at the high school of an independent district within Oklahoma City. I love my job. I love your kids. I call them my kids. I keep blankets in my room for when they’re cold. I feed them peanut butter crackers, beef jerky, or Pop Tarts when Michelle Obama’s school breakfast or lunch isn’t enough to fill their bellies. I comfort them when they cry and I praise them when they do well and always I try to make them believe that they are somebody with unlimited potential no matter what they go home to when they leave me.

What do they go home to? Sometimes when they get sick at school they can’t go home because you and the person you’re currently shacking up with are too stoned to figure out it’s your phone ringing. Sometimes they go home to parents who don’t…

View original post 1,092 more words


King Ranch Chicken Casserole

chicken, dinner, southern


Creamy, cheesy, comfort food at its finest. This casserole is a crowd pleaser plain and simple. It’s great to take as a gift. Someone just had a baby? King Ranch Casserole. Someone isn’t well? King Ranch. New neighbors? King Ranch. Covered dish luncheon at church? King Ranch Chicken.

Did this recipe originate at the actual King Ranch in Texas? Doubtful. It’s got a southwest flavor so I am willing to be that’s what the name was derived. It’s been compared to an enchilada casserole, but in my opinion enchilada casserole is not the same.


You start with boiled or rotisserie chicken, corn tortillas, onions and bell peppers, canned soups, with shredded cheese. Simple ingredients! All you have to do is a little pre-cooking and layer your ingredients to achieve comfort food perfection.

Serve this hot with salsa and/or hot sauce on the side. I prefer hot sauce such as Cholula or Valentina but my husband prefers salsa. Very different things my friends.  Also, it can be served with tortilla chips and extra cheese, sour cream, and green onions. However you serve it, it’s a great addition to your repertoire!


King Ranch Chicken Casserole

makes one 9 x 12 baking dish FULL


  • 1 chopped/diced onion
  • 1 chopped diced green bell pepper
  • 1 chopped /diced red bell pepper
  • 2 tbsp olive oil
  • 2-3 cups of cooked chicken diced (use rotisserie or boil up about three breasts in some chicken bouillon.
  • 1 can reduced fat cream of chicken soup
  • 1 can reduced fat cream of mushroom soup
  • 1 can of ROTEL diced tomatoes with green chiles OR another brand
  • 1 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • corn tortillas ~10 to 12, torn into pieces
  • 2 cups of shredded cheddar cheese

1. Preheat oven to 350 degrees. In a nonstick skillet, heat your olive oil on medium. Add diced onion, green bell pepper, and red bell pepper. Cook until soft and onions are translucent.

2. Add cooked chicken, cream of chicken, cream of mushroom, and diced tomatoes with chiles to your cooked vegetables. Do not drain the tomatoes before adding. Turn skillet to low.

3. Season your mixture with chili powder, garlic powder, salt, and pepper. Simmer until bubbling hot. While waiting, grease a 9×12 baking dish and tear your tortillas into strips.

4. Sprinkle tortilla strips/pieces into the bottom of your greased dish. Layer chicken mixture over the tortillas, then sprinkle with shredded cheddar. Repeat until all ingredients are layered into pan.

5. Bake at 350 degrees for 30 minutes.



Adapted from Southern Living. Original recipe available HERE.



Spicy Sausage Bolognese

dinner, Italian, pork


It really is the best time of year isn’t it? The holiday season always promises the best food.

Now, we ate mostly traditional holiday foods this year as we do most years. Ham, sweet potatoes, macaroni and cheese, green bean casserole, etc. Basically Thanksgiving food but minus the turkey. Turkey is Thanksgiving only folks.

Some families do other meals for Christmas because they eat the traditional menu at Thanksgiving only.  They have a Mexican spread of tamales, enchiladas, and tacos. Others go Italian for lasagna, ziti, and meat sauce. Now that is something I can get behind.


This sauce is fancy enough for a holiday meal but it’s also great anytime. I prefer to make this recipe on a day when it can simmer on low for an afternoon. If you do not have an afternoon, you can STILL make this bolognese for your next pasta dish. Do not fret.

My spicy sausage bolognese is best on hot pasta with Parmesan cheese on top. We had spaghetti, so I went with spaghetti, but this would ROCK as sauce for baked ziti or lasagna.


I used spicy turkey Italian sausage but mild, sweet, or spicy pork Italian sausage would work as well. Jennie-O Italian turkey sausage happened to be on sale and it offers less fat grams. That’s very much a win for the holiday season when my pants are tight enough.

The sausage wasn’t spicy enough for our palette (we like it hot in Texas) so I added crushed red pepper. Hey, if you have sensitive palettes you could surely eliminate the pepper. It will not ruin your dish what so ever.

Now, it’s difficult to take a quality picture of the sauce in my pot but you will have A TON of sauce. In my house, we make our own pasta sauce (A TON of it) and then freeze it in gallon bags for future use. This sauce is perfect as a freezer recipe.

You can defrost a bag in no time flat, cook up some pasta, and have dinner ready in less than 30 minutes. Want to make a pizza? Buy (or make) a crust, use this sauce, and get to work!

This wasn’t endorsed by Jennie-O and all opinions are my own. If you want my opinion though, go get some Italian sausage and make this bolognese, STAT.


Spicy Sausage Bolognese

lots of servings, perfect to freeze for future use!

  • 1 cup chopped carrots
  • 1 cup diced onion
  • 1 cup chopped mushroom
  • 1/2 cup olive oil
  • 6 links of HOT Italian sausage (no casing)
  • 1 cup red wine
  • 1 -6 oz can tomato paste
  • 3 tbsp minced garlic
  • 1.5 tsp dried basil
  • 1 tbsp dried oregano
  • 1 tbsp crushed red pepper
  • 1 -6lb can crushed tomatoes
  • 3 tbsp butter
  • 1 cup half and half
  1. Pour the olive oil to a large sauce pot. Add your chopped carrots, diced onions, and mushrooms. Cook for 10 minutes over medium.
  2. Make a well in the middle of your pan and add the Italian sausage without the casing. Break up the meat while cooking with a wooden spoon. Cook until no longer pink on medium.
  3. Add tomato paste, red wine, garlic, and spices. Mix thoroughly.
  4. Pour in the 6lbs of crushed tomatoes. Turn to stove to low. Pour the half and half into your tomato sauce and add the butter.
  5. Cook on low 15 minutes to 5 hours. Your choice!
  6. Serve hot over pasta or in your choice of Italian dish.

You can let the remaining sauce cool and then pour into gallon plastic bag(s). Lay flat into your freezer to conserve space!