SLOW COOKER FRESH MARINARA SAUCE

My dad is still bringing me buckets of tomatoes and carrots, I love it! This is a great recipe to use up your garden's harvest and it freezes wonderfully so you can enjoy the fresh tomato taste all winter long. It's a good basic recipe for marinara sauce but feel free to add or change whatever you like; however, this is my favorite version.

Slow Cooker Fresh Marinara Sauce
Makes approximately 6-8 pints

2 large onions, chopped
2 large carrots, peeled and shredded
1 poblano pepper, chopped
6 cloves garlic, minced
1/2 cup olive oil
16 cups plum tomatoes, seeded, skinned and chopped
1/4 cup fresh basil, chopped
1/4 cup fresh parsley, chopped
1 tablespoons dried oregano
1/4 cup white sugar (optional)
2 tablespoons salt
3/4 teaspoon ground black pepper

Prepare you tomatoes: wash and slit the bottoms of the tomatoes in the shape of an "x".

Boil a pot of water and set a bowl of ice water next to the pot. Put groups of tomatoes in the boiling water for about 30-60 seconds, remove and set in the ice water for a few seconds. Take out of ice water, place on a cutting board and peel back the tomato skins from the "x" on the bottom of the tomato. If the skins don't peel off easily they need to go back in the boiling water for a few seconds more. Continue to do this for all the tomatoes. Once the tomatoes are peeled, cut them in half, horizontally. Scoop out the seeds and put the flesh in a measuring cup.

Add the tomatoes to a slow cooker until you have approximately 16 cups. Set the slow cooker to low.

In a large saute pan heat the olive oil and add onion, carrots and poblano pepper. Cook until onion is transparent. Then add garlic, oregano, basil, parsley, sugar, salt and ground black pepper. Cook for an additional few minutes.

Add this to the slow cooker and cook overnight or for a minimum of 7 hours.

Note: I usually start this at about 10pm and then blend it in the morning when I wake up, so it cooks all through the night..your house will smell wonderful!

When the sauce is cooked...
use and immersion blender and blend the sauce. If you don't have an immersion blender use a regular blender in small batches and blend the sauce.


Let sauce cool. Pour sauce into 2 quart or 6-8 pint sized glass jars, don't fill all the way to the top because the sauce may expand when frozen or store in fridge if you will be using within a few days.


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My daughter is desperate to lose her first tooth, she feels like she is the only child in her class that hasn't lost the first tooth yet. So to make her feel special I made her a magical tooth fairy door. She is so excited to leave her tooth on the stoop for her fairy to pick up. I am going to make tiny notes personalized from the tooth fairy along with coins and dollars that she is not use to seeing, like silver dollars and $2 bills. It is such a blessing to have children and create magical memories! What are your tooth fairy traditions?

This is what I made for my son. His own personal race track, that I happen to benefit from too!

PUMPKIN CHOCOLATE CHIP COOKIES

I have so many wonderful childhood memories of raking the yard with my family and creating monstrous leaf piles for hours of jumping fun. Trying to recreate those memories for my kids we set off to make our first official leaf pile this year. Unfortunately, my rake disappeared so I was left with no option other than the leaf blower which felt a little wrong and nontraditional (secretly, I swear it has been the best $20 I have ever spent in my life). The kids had a blast and I of course got a few jumps in too. It was all fun and games until we were at the top of the hill, took off racing for a big jump when the dogs ran up to the leaf pile first and both peed on it. Seriously, I swear they always know how to ruin our fun.

This is a great fall cookie recipe or a perfect way to use up your left over pumpkin puree. At first when I tasted the dough I was a little skeptical because the flavor was kind of bland and I was wishing I just made regular chocolate chip cookies but as they baked in the oven the spices really kicked in and made a really soft, moist, cake-like cookie. It is almost a cross between a cookie and a muffin top.

Pumpkin Chocolate Chip Cookies
Adapted from George Duran
Makes 43 cookies from medium scoop (approx 2 tablespoons)

1 cup (2 sticks) unsalted butter, softened
1 cup white sugar
1 cup light brown sugar
2 large eggs
1 teaspoon vanilla extract
1 cup canned pumpkin puree
3 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 cups (12-ounce bag) milk chocolate chips, not semisweet

Heat the oven to 350 degrees F and line cookie sheets with parchment paper.

Using a mixer, beat the butter until smooth. Beat in the white and brown sugars, a little at a time, until the mixture is light and fluffy. Beat in the eggs 1 at a time, then mix in the vanilla and pumpkin puree. In a large bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Slowly beat the flour mixture into the batter in thirds. Stir in the chips. Scoop the cookie dough by heaping tablespoons onto the prepared cookie sheets and bake for 15 to 20 minutes* or until the cookies are browned around the edges (I removed after 11 minutes). Remove the cookie sheets from the oven and let them rest for 2 minutes. Take the cookies off with a spatula and cool them on wire racks.

* Note: I used a medium size pampered chef scoop (approx 2 tablespoons) for the dough and I baked for 11 minutes in 350 degree oven. Also these cookies are really soft so they cannot be stacked when stored or they will stick together.

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ROASTED TOMATOES

I love this time of year. The weather is just starting to change, each morning beginning cold and crisp followed by dwindeling warm late afternoons. From sweaters to tank tops within hours, there's nothing better!

My father has a large garden that he planted this year out in the country. The setting is serene, open plains with trees and a winding river at the bottom of a valley. I took the kids there to pick pumpkins and an abundance of other vegetables. The early frost has damaged some of the vegetables but the tomatoes have been sheltered under a tarp at night so there was still plenty to pick.

He just dropped off a bucket of green tomatoes so I am now off to search for what to do with green tomatoes, hopefully I can come up with something other than frying them!

This is a wonderful recipe; delicous and easy!

Roasted Tomatoes
Adapted from Ina Garten

12 plum tomatoes
4 tablespoons good olive oil
1 1/2 tablespoons balsamic vinegar
2 large garlic cloves, minced
2 teaspoons sugar
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper

Preheat the oven to 450 degrees F.
Cut the tomatoes in half lengthwise and remove the cores and seeds.

Arrange the tomatoes on a sheet pan, cut sides up, in a single layer.
Drizzle with olive oil and balsamic vinegar. Sprinkle the garlic, sugar, salt and pepper over the tomatoes.

Roast for 25 to 30 minutes, until the tomatoes are concentrated and beginning to caramelize. Serve warm or at room temperature.

Walking with grandpa...

Looking out from the garden...

Pumpkin picking...

and this will soon be here...


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CORN AND ASPARAGUS SALAD

Did you know that I rarely eat dressing on salad. I am picky; I don't like dips, sauces, or really any condiments. I am usually satisfied eating my vegetables all natural, without being covered up with dressing.

With this salad, I would be equally happy eating it without the dressing, just pure vegetables but my children would probably disagree and then I guess it really wouldn't be considered a salad anymore, just a bowl of vegetables!

This is a great salad; the colors are stunning, its tasty and could easily be made the night before.

Corn and Asparagus Salad
Adapted from Paula Deen
Serves 8 (Paula says 4 but I think at least 8)

6 ears yellow corn, shucked
2 bunches asparagus, trimmed
1 small red onion, diced small
1/4 cup fresh basil leaves, chiffonade
Dressing:
1/2 cup sugar
1 cup rice wine vinegar
1 teaspoon salt
1 teaspoon freshly ground black pepper

Note: I cut the recipe in half, except I used 4 ears of corn (as the photos show). I then cut that half of the salad dressing in half again and used even less sugar. Taste the dressing as you go until you get it right for your palate, most people will like it the way Paula has it written, I just prefer mine with less dressing and way less sugar.

Fill a large stock pot with water, salt and bring it to a boil. Place shucked corn in boiling water and blanch the corn for 3 minutes until bright yellow. Then toss the corn into an ice bath. In the same water used for blanching the corn, blanch the asparagus for 1 minute and toss into the ice bath. For the corn, once cooled, remove the kernels off the cob with a sharp knife...



and cut the asparagus into 1-inch angled sections. Place both the corn and then asparagus into a medium size bowl.

In another medium size bowl, mix together sugar, vinegar, salt, and pepper. Drizzle over corn and asparagus. Add the basil. Mix together well and chill or serve at room temperature.


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STRAWBERRY LEMONADE

I can't think of a more perfect drink for your 4th of July celebration.
Hope you all have a wonderful day celebrating with friends and family!

Strawberry Lemonade
Adapted slightly from Emeril Lagasse

3 cups water
1 cup sugar
1 tablespoon grated lemon peel
1 cup fresh lemon juice, 5-6 lemons
1 pint fresh strawberries, hulled and halved
2 cups cold sparkling water or club soda
Ice
Mint sprigs, garnish
Whole strawberries, garnish
Lemon slices, garnish


In a medium saucepan, bring 1 cup of water and the sugar to a boil. Reduce the heat and simmer, stirring occasionally, until the sugar dissolves.
Add the lemon peel...

and lemon juice, stir, and remove from the heat. Let cool completely.
Strain or simply pour into a clean pitcher. Add the remaining 2 cups of water.

My Little Helper...


In a blender, puree the pint of strawberries...




Add to the pitcher with lemon juice and stir well to combine...


and refrigerate until well chilled...


Add the sparkling water and stir well. Pour over glasses filled with ice and serve, garnished with mint and strawberries.

What I like to do is use pint glasses and fill each one with ice, thinly sliced lemon, mint leaf, sliced strawberry, fill to the top with strawberry lemonade and put the lid on. Use a large bucket, fill with ice and serve your strawberry lemonade pint glasses at a party. There is nothing better then opening a jar and immediately smelling the fresh mint with lemons and strawberries...hands down my favorite summertime drink.





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PASTA WITH ROASTED RED PEPPER SAUCE

I love pasta and tomato sauce is my favorite; however, when I saw this red pepper sauce recipe I knew I had to try it. I absolutely loved it! The kids, not so much but I think it was the pine nuts. The pine nuts' flavor is strong and I think next time I will try it without or half the amount just so the kids can enjoy it too.

I didn't have parsley on hand but I sprinkled some of the left over pine nuts on top with the Parmesan...what a great pasta sauce!

Pasta with Roasted Red Pepper Sauce
Adapted from Ree Drummond

3 whole Red Bell Peppers
2 Tablespoons Pine Nuts (optional)
2 Tablespoons Olive Oil
1/2 whole Medium Onion, Finely Diced
2 cloves Garlic, Minced
1/2 cups Heavy Cream
Flat Leaf Parsley, Finely Minced
Fresh Parmesan, Shaved Or Grated
1/2 pounds (to 1 Pound) Pasta: Orecchiette, Penne, Fusilli

Turn on the oven to 400 degrees. Place clean peppers on baking sheet. Roast, turning occasionally until the skins are charred and the peppers collapse.

Once the skins are blackened place them in a Ziploc bag to allow to sweat, for about 10 minutes. Peel the charred skins from the peppers...

and then remove seeds and set aside.

Lightly toast pine nuts in a skillet. Set aside.

Puree peppers with pine nuts. Set aside.

Cook pasta according to package directions.

In a skillet or pot over medium heat, drizzle in olive oil. Add diced onions and garlic and cook until soft. Pour in pepper puree and stir together. Add plenty of salt.

Pour in cream and stir to combine. Taste and add more salt, if necessary. Add cooked pasta, and then stir together.

Place pasta into a bowl, top with chopped parsley and plenty of shaved Parmesan.

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STRAWBERRY CAKE

I love this cake and the simplicity of it...classic Martha! It would be perfect for brunch; it tastes like a strawberry coffee cake. I am sure that you could use almost any berry and have fabulous results but the strawberries are really delicious!

Strawberry Cake
Adapted from Martha Stewart via www.mynameismomma.com
Makes a 9-inch cake

6 tablespoons unsalted butter, softened, plus more for pie plate
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
1 pound strawberries

Clean, hull and slice strawberries in half...

Preheat oven to 350 degrees. Butter a 10-inch pie plate. Sift flour, baking powder, and salt together into a medium bowl.

Put butter and 1 cup sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-high speed until pale and fluffy, about 3 minutes.

Reduce speed to medium-low; mix in egg, milk, and vanilla.

Reduce speed to low; gradually mix in flour mixture.

Transfer batter to buttered pie plate.

Arrange strawberries on top of batter, cut sides down and as close together as possible.

Sprinkle remaining 2 tablespoons sugar over berries.

Bake cake 10 minutes. Reduce oven temperature to 325 degrees. Bake until cake is golden brown and firm to the touch, about 1 hour. Let cool in pie plate on a wire rack.

Cut into wedges. Cake can be stored at room temperature, loosely covered, up to 2 days.


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