Julie Allen’s canned spaghetti sauce

One full batch makes about 26 quarts

21 onions
24 cloves garlic
1.5 cups olive oil
1 heaping bushel tomatoes
1 1/3 cup parsley flakes
1/2 cup plus 2 T sugar
3/4 c salt
7 1/2 teaspoons oregano
7 1/2 teaspoons basil
4 bay leaves
2 T celery salt
10 – 12 oz cans tomato paste

Scald, peel and squish tomatoes into a very large (VERY LARGE) pot. Dice onions and garlic. Sautee onions and garlic in olive oil until translucent. Add to tomatoes. Add all other ingredients except tomato paste. Simmer for 2 hours. Add tomato paste to thicken after 2 hours. Ladle into hot quart jars (1/2″ head space). Process for 30 minutes (quarts) or 25 minutes (pints).

Savory Pumpkin Pizza

Pulled up Pinterest looking for a new pizza idea for last night and we found a winner!

pumpkin pizza

This Savory Pumpkin Pizza was a HIT.

one ready to bake pizza dough
1 cup pumpkin puree
1 sweet onion, dice
1 tsp. sugar
2 cloves garlic, minced
2 tsp. dried thyme OR oregano
salt and pepper to taste
1/2 cup freshly grated parmesan cheese (opt for the fresh – its totally worth it)
2 cups freshly grated havarti OR asiago cheese
optional: 1 cup arugala or spinach

Chop your onion finely, and carmelize in a bit of olive oil. When it’s almost done, add the sugar and keep stirring for a few minutes. Remove from heat and add the pumpkin, garlic, thyme OR oregano. Mix well to combine. Add salt and pepper to taste, stir in parmesan cheese. Use this mixture to top your rolled out pizza dough. If using arugala or spinach, place that on pumpkin mixture, then top with havarti or asiago. Bake on pizza stone at 475 until done.

picture and adapted recipe idea from lovelolablog

Quinoa Enchilada Casserole

  • quinoa enchilada
  • 1 cup quinoa
  • 1 (10-ounce) can mild enchilada sauce
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 1/2 cup corn kernels, frozen, canned or roasted
  • 1/2 cup canned black beans, drained and rinsed
  • 2 tablespoons chopped fresh cilantro leaves
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • Kosher salt and freshly ground black pepper, to taste
  • 3/4 cup shredded cheddar cheese, divided
  • 3/4 cup shredded mozzarella cheese, divided
  • 1 avocado, halved, seeded, peeled and diced
  • 1 Roma tomato, diced
  • In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside.
  • Preheat oven to 375 degrees F. Lightly oil an 8×8 or 2 quart baking dish or coat with nonstick spray.
  • In a large bowl, combine quinoa, enchilada sauce, green chiles, corn, black beans, cilantro, cumin and chili powder; season with salt and pepper, to taste. Stir in 1/2 cup cheddar cheese and 1/2 cup mozzarella cheese.
  • Spread quinoa mixture into the prepared baking dish. Top with remaining cheeses. Place into oven and bake until bubbly and cheeses have melted, about 15 minutes.
  • Serve immediately, garnished with avocado and tomato, if desired.

*Seriously you’ll want to double this, it’s SO GOOD

Recipe and photo from Damn Delicious

Pizza Bianca

Start with this dough recipe:
3 – 3 1/2 cups of flour
1/4 cup olive oil
1 tsp. salt
1 T. sugar
1 cup of cold water
1 T of yeast

Let rise until double, or all day long. Separate into two balls.
GENEROUSLY cornmeal the surface of a pizza peel (if you’re using a pizza stone, or spray a pan if you’re not) and pull out the dough to a circle, leaving good side crusts. You’ll drizzle on more olive oil, sprinkle kosher salt and fresh or dried rosemary. Bake for 14-16 minutes at 475-500. If you like visuals like me (these are not my pretty pics, but honestly, it comes out just this pretty!) …

pizzabianca before

and AFTER…


We like to sprinkle the top with fresh grated parm and asiago cheeses, too. SO SO GOOD.

from Life in Grace Blog


Makes 12, in about an hour

1.5 c AP flour
.5 cup masa harina, fine cornmeal flour or more AP flour
1 1/2 t baking powder
1 t salt
1/2 cup plus 2 T solid shortening, lard or vegetable oil
2 1/2 c cooked and well seasoned beans
2 c grated or crumbled queso fresco, Monterey Jack or cotija cheese
up to 1/2 c milk

Preheat oven to 450. Mix together masa harina, flour, baking powder and salt. Add 1/2 c shortening. Preferable to do in food processor, but I used kitchen aid. Then add 1/2 c cold water, just enough for dough to form ball. Dough will be dry-ish. Knead for a minute or so until smooth.

Divide dough into 12 pieces, roll into balls, and cover with damp towel to rest for 20 miutes. (you can refrig dough overnight, but let come to room temperature before using) Roll each ball into 6″ circle, adding flour if necessary.

Place a couple tablespoons beans in center of each circle, then sprinkle cheese before folding each circle over. Seal seam with a few drops of water and press with tines of fork to close. Put on ungreased baking sheet and brush lightly with milk (optional). Bake about 20 minutes, until dough is golden and hot. Serve hot or at room temp.

Corn and cheese: use corn, lightly mashed, instead of beans
Roasted Red peppers and cheese: sub beans with roasted red peppers
Veggie: use 3 cups any thick or rich vegetable dish to fill.

7 layer dip

On the bottom of a 9×13 pan, spread, in order:

1 can of refried beans
1 cup of sour cream (premixed with 1 package taco seasoning or 1 T bulk taco seasoning)
guacamole (or 2 avocados smashed in with 1 1/2 t lemon or lime juice and 1/3 c chopped cilantro)
chopped tomatoes or salsa
green onions
shredded cheddar or mexican blend cheese
chopped olives

no bake peanut butter breakfast bars

We’ve made these a few times; they’re a huge hit and we don’t want to lose the recipe!

5 cups uncooked oatmeal (quick oats)
1 1/3 cups peanut butter
eyeball half a 15ish oz can of coconut cream or milk
3 tbsp honey
1 t salt
2 t vanilla

That’s it. I use a little less coconut milk than the original recipe called for so I can use one can of milk to make this recipe twice, and added the salt and vanilla. Mix it all together, press into a 9×13 pan and refrigerate. Ta-DA!

recipe from darebee.com