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One of the blessings of growing older is the pleasure you get from being Grandma. This is Great Granddaughter Scarlett’s first school picture and I just had to share it with you.
Now, for this month’s special recipes, everyone loves shortcuts. We especially love the little things that make life easier…and no where is this more important than in the kitchen. This month we’re featuring three really good recipes. The particular brand of pasta sauce we use is perfectly seasoned and tastes like you spent all day in the kitchen!
Quick & Easy Spaghetti
Using this “shortcut”, your family will love this spaghetti sauce!
1 lb. hamburger, 90/20% fat
½
large onion, chopped
24-oz. jar Bertolli, tomato & basil sauce
½ cup water
1 4-oz. can sliced mushrooms,
drained (optional)
16-oz. box Thin Spaghetti
Crumble hamburger in large frying pan; add chopped onion and stir with wooden spoon
until hamburger is no longer pink. Pour into a large colander, stirring with spoon, draining all fat. Pour mixture back into frying
pan and add the tomato sauce and water, stirring to mix well. Pour into a crockpot and set on low for 4 hours, then on warm,
if not ready to eat. Cook spaghetti in lightly salted boiling water until desired doneness; drain. Serve with toasted
Bar-B-Q bread, crusty Italian loaf or bread of choice and grated Parmesan cheese.
Note: If you like thinner sauce add 1 cup water instead of ½ cup.
Fuzzy Navel Cake
Just as good as the drink! Moist and delicious… Great taste…you’ll LOVE it!. It’s an old recipe from
the 1970’s. Good recipes never go out of style, do they?!!!!This and other older cake recipes are in our “Granny’s Buns” cookbook…
1 (18.25.oz.) pkg. yellow cake mix (w/o pudding)
1 (5.1-oz.) pkg. instant vanilla pudding &
pie filling mix
4 large eggs, slightly beaten
½ cup vegetable oil
¾ cup peach schnapps
½ cup orange juice
Preheat oven
to 350 degrees. In a large mixer bowl, combine the cake mix, dry pudding mix, eggs, oil peach schnapps and orange juice. Beat on high
until creamy, about 2 minutes. Pour into a greased 10-inch tube cake pan . Bake for about 50 minutes, or until tests done when a toothpick
is inserted and comes out clean. Leave in pan and while still warm, poke holes all over top of cake with a fork and pour glaze(below) all over. Leave in pan until completely cool; turn out and turn right side up.
Glaze:
¼ cup peach schnapps
2 Tbsp. orange juice
1 cup powdered sugar, sifted
Hershey’s Chocolate Syrup Brownies
This has been around a long time. When you make it,
you’ll understand why it’s a favorite!
½
cup butter (1 stick)
1 cup sugar
4 large eggs
1 16-oz. can Hershey’s Chocolate syrup
1 cup flour
½ cup chopped pecans or walnuts
1 tsp.
vanilla
Preheat oven to 350 degrees. Cream butter and sugar; add eggs and chocolate syrup, mixing till well blended. Add flour, nuts and vanilla, blending well. Spread evenly on a greased 15x10x1-inch jelly roll pan. Bake for 20 to 25 minutes.
Frosting:
6 Tbsp. butter
6 Tbsp. milk
1½ cups sugar
¾ cup chocolate chips
Combine butter, milk and sugar together in a sauce
and bring to a boil. Boil rapidly for 30 seconds, stirring constantly. Remove from heat and add the chocolate chips, beating
until smooth. Spread evenly on warm brownies.
Note: You can bake this recipe in a 9x13-inch baking dish as a sheet cake instead of
brownies, for about 30 to 35 minutes, until a toothpick inserted in center comes out clean. Frost with the same frosting recipe.
Always cut cakes in a “sawing” motion
for a nice clean cut.
You can substitute an equal amount of applesauce for oil in cake recipes.