Mostly Meat Spaghetti Sauce

Mostly Meat Spaghetti Sauce

1 lb mild sweet Italian sausage
1 lb ground turkey, beef or chicken
1 small yellow onion, chopped
4 cloves of garlic, chopped
1 t olive oil
1 small can tomato paste
1 14oz can diced tomatoes in juice
1/2 can water
1 rib celery, chopped
pinch salt
pinch fresh grated pepper
italian seasoning
1 T sugar

Drizzle olive oil in bottom of your slow cooker, spread out onions and garlic on top. break up meats and sprinkle over. Cook on high for 2-3 hours checking every hour or so to break apart meat and check for pink. When meat is no longer pink, remove from cooker and drain fat. return meat to cooker. pour in remaining ingredients and stir. Cook on low for 4 hours, stirring occasionally. Season with more salt, if desired. Serve over pasta, as pizza topping or with bread. YUM!

Pink Plateful: Vegan No-Bake Oatmeal Cookies2/3 Cup Brown Rice ...

Pink Plateful:
Vegan No-Bake Oatmeal Cookies
2/3 Cup Brown Rice ...: Vegan No-Bake Oatmeal Cookies 2/3 Cup Brown Rice Syrup 1/4 Cup Vegetable Oil 5 Tablespoons Unsweetened Cocoa Powder 1/2 Cup ...

Vegan No-Bake Oatmeal Cookies

2/3 Cup Brown Rice Syrup

1/4 Cup Vegetable Oil

5 Tablespoons Unsweetened Cocoa Powder

1/2 Cup Biscoff Spread

1 Cup Rolled Oats

1 teaspoon Vanilla

**In a saucepan over medium heat combine the brown rice syrup, oil and cocoa. Boil for 2 minutes, stirring constantly. Remove from heat and stir in Biscoff, oats and vanilla until well blended.  Drop by heaping spoonfuls onto parchment paper and chill in the fridge for 30 minutes.

makes about a dozen.

Not sure I will ever buy pre-made hummus again. It is so easy and yummy to make your own and MUCH less expensive. Here is my recipe.

Roasted Red Pepper Hummus

4 Cloves Garlic
2 Cans Chick Peas, undrained
1/2 cup Roasted Red Bell Peppers, about 1 pepper (I use jarred but, it's even healthier if you roast your own)
1/4 cup Tahini
1 T Olive Oil

Turn on your blender or food processor and add garlic cloves while it's running to slice finely. Turn off and pour in both cans of Chick Peas with the juice, blend well, add Tahini and Roasted Peppers. Blend well about a minute to a minute and a half. Add Olive Oil and blend till a consistency you like.
Serve with raw veggies, pita chips or Naan bread.

Store in the refrigerator, should last about a week to 10 days but, you will eat it all long before then!

White Chocolate cupcakes with Nutella icing

Cupcakes

1 white cake mix
1 box white chocolate pudding mix
1 cup vegetable oil
1 cup water
1 cup sour cream
4 eggs
1/2 package mini chocolate chips (optional)

Place all ingredients into mixing bowl and mix on low for 1 minute then on medium for 2-3 minutes till combined. Pour into cupcake liners which have been sprayed with cooking spray. Bake for 25 minutes on 375* cool completely.

Icing

2 sticks of salted butter (softened)
1 cup Nutella
2 tsp vanilla
2 Tbls milk

Cream butter till soft add remaining ingredients and mix for 4-5 minutes scraping every minute or so till completely combined. Frost cooled cupcake. Add shaved or grated chocolate if desired or chocolate sprinkles.