Rustic Marinara or Meat Sauce

In the summer when there are lots of fresh veggies

in our gardens or at the farmers market, this is a

wonderful recipe to try! Also check out the

variation at the bottom of the post for a side dish.

In small mixing bowl, combine:

1 cup olive oil

1/2 cup red wine vinegar or balsamic vinegar

1/2 teaspoon dry oregano flakes

1/2 teaspoon Italian seasonin

1 Tablespoon dried parsley (or fresh if available)

1/2 teaspoon salt

pepper, to taste.

This is enough for two 8x10 baking pans.

In the bottom of 2 8x10 glass baking pans, place:

1 large onion, rough chopped

8-10 cloves of garlic whole or smashed

Divide this between both pans.

Cut tomatoes in half, quarters, or chunks, depending on size

of tomotoes used. The ones here are small Fourth of July

tomatoes. Italian tomatoes are also good. Any type of tomatoes

should work fine. As much as possible, place skin side down.

Cover the bottom completely, overlapping. Don't be skimpy!

Drizzle half of the olive oil mixture over each pan.

Roast in the oven at 400 degrees for one hour.

Half way though cooking time, switch pans if they are on

two different oven shelves.

Oh, this smells good!

Take the roasted tomaotes out of oven and let cool.

When cool, put 1/2 the mixture in the blender or

food processor and pulse to the consisteny that you

prefer. Repeat. If you want a meat sauce, add browned

ground beef. This is really yummy served over steamed

zuchinni and yellow summer squash or the traditional pasta.

     

The finished product!!!

This can also be frozen to use at a later date.

I use freezer zip bags.

A variation for a side dish:

Add zuchinni chunks and/or yellow summer squash chunks in the bottoms of the pans before adding tomatoes. After removing the roasted tomatoes and veggies from the oven, sprinkle with grated Parmesan or Romano cheese, and serve warm!

Apricot Cream Cheese Coffeecake

I made these coffeecakes for a recent baby shower brunch. (The original recipe called for apricot preserves. But it is also good with strawberry or raspberry perserves.) Thought you might enjoy the recipe! See below.


This shows how half of the batter goes on the bottom of the pan---then the preserves---then the remaining batter. The batter is then spread evenly over the preserves.

Into the oven! This shows the crumb topping---the final touch before baking.

All done and ready to eat! Very yummy!

Apricot Cream Cheese Coffeecake

Cream together:
1 8oz. pkg. softened cream cheese
½ cup butter, softened
1 ¼ cups sugar

Beat in:
2 eggs
1 teaspoon vanilla
½ teaspoon almond extract, opt.

Sift together:
2 cups flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt

Add flour mixture alternately with:
1/3 cup milk

Pour half of batter in greased 9x13 baking pan and spread evenly.

Spoon on and gently spread:
1 12 oz. jar of apricot (or raspberry or strawberry) preserves

Spoon remaining batter over the top and gently spread to cover preserves.

For TOPPING combine with pastry blender:
¼ cup butter, softened
½ cup sugar
¼ cup flour
Then add 1/3 cup of sliced almonds, opt. Sprinkle the crumb mixture on top.

Bake at 350º for 35-40 minutes.

Good warm or cold!

Cookies Galore

Recipe times four! I made about 12 dozen cookies today and froze the dough balls ready to bake next week for a shower. This way I can bake them fresh the day of the party, and I won't be so frazzled when I am trying to also make dozens of cupcakes.

I put the dough on these trays and freeze them for 15 minutes or so. Then they are easier to handle when transferring them to the freezer bags.

These are a few of the bags I did. The large bags are for the party and the small bags I will give to each of my children's families. See recipe below:

Double Chocolate Oatmeal Cookies

From Marlene Depler

This is a family favorite for over 20 years. When the kids where in 4-H, they won blue ribbons at the county fair with this recipe!

Makes 3 dozen

1 ½ cups sugar
1/3 cup cocoa
1 cup (2 sticks) butter, softened
1 egg
¼ cup water
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking soda
1 1/3 cups flour
6 oz. (or more!) chocolate chips
3 cups uncooked oatmeal

Mix sugar and dry cocoa. Then add softened butter and mix well. Add egg, vanilla, and water. Add flour, soda, and salt. Mix until completely incorporated. Stir in chocolate chips, then oatmeal.

Drop by teaspoon (or use medium Pampered Chef scoop) on ungreased baking sheet. Bake in preheated 350º oven for 10-12 minutes. Do not overbake! Let cookies set on pan for a minute or two before removing to cooling rack.

NOTES:

1) I like to refrigerate the dough for about one hour before making the cookies.

2) I usually double or triple the recipe and freeze all or part of the cookie dough in balls in a zippered freezer bags. Then I simply take them from the freezer when I am ready to bake a few or a dozen. I place them directly on the baking sheet and place in preheated oven. Increase the cooking time by a few minutes. This way I can pull out cookies to bake fresh when we have company or when the grandchildren come over. Sometimes I will just bake four for my husband and I. Fresh is always best!

Company for Dinner

Zinnias from my garden in a pitcher my daughter's bought for me in Croatia.

The table is set: placemats from Wal-mart, napkins from a gift shop, and flowers from my garden.

We are having friends over for dinner this evening. If it wasn't so hot, we would eat out on the back patio. But I think we will all be more comfortable inside in the air conditioning. Maybe we will take our strawberry shortcake outside after dinner if it cools off.

Does having guests for dinner stress you out? I hope not. Sometimes we spend too much energy worrying about everything being just right instead of just enjoying the preparation. I have tidied things up a bit, but I haven't cleaned the entire house. I have come to the conclusion that a stressed-out hostess doesn't create the warm, friendly atmosphere that I desire for my guests. Family and friends will generally overlook a little imperfection when the mood and food exude a welcoming environment.

Here's a good summertime potatoe recipe (I'm serving this tonight!) that is good served warm or at room temperature:

PARSLIED POTATOES

4 boiling pototoes---peel and slice 1/4 inch thick. Boil in salted water
until tender. Drain and add to the following mixture. Toss.

1 Tablespoon white wine vinegar
3 Tablespoons olive oil, either light or extra virgin
1 or 2 cloves of garlic, minced
Salt and pepper
1 Tablespoon fresh chopped Italian parsley (If I don't have the fresh
parsley, I use dried parsley or dill.)

If you have leftovers, make some pototoes salad with it! I rarely have any left, even if I double the recipe.