Homemade Pizza Sauce

pizza sauce

This recipe for pizza sauce is simple and easy to do. I recognize that it’s not completely homemade because it doesn’t start from scratch with tomatoes, but it’s the closest thing to it.

It’s a lot of work to make pizza sauce completely from scratch, and I’ve decided that this form of “homemade” works best for me. This recipe is simple and easy to fix. I usually simmer the sauce while I’m mixing up the pizza dough for homemade pizza.  Tomato sauce, bay leaves, oregano, and parsley make a fine pizza sauce. I often double recipe so I can put some in the freezer and have it ready to use the next time. If you double the pizza dough and the sauce, you’ll have an easy meal next time. I allow the pizza dough and the sauce to thaw for several hours before I’m ready to use it.

sauce

My friend Cindy (who happens to belong to my husband’s side of the family) makes a mean pizza and she gladly shared this recipe with me over a quarter of a century ago. Since then, I’ve never used anything else. I sometimes add Italian seasoning to the original recipe as well.

Once you’ve got your dough and sauce on the pan, add all ingredients except the cheese. Bake until the bottom of the crust is nearly done. Then add your cheese and put it back in the oven until the cheese has melted.

Your choice of ingredients will be as varied as the palettes of those you are serving.  I’ve used ham, bacon, hamburger, sausage, pepperoni, chicken, onions, peppers, mushrooms, and cheese. Mix and match, or allow each person to design his own pizza using small cast iron skillets for personal pan pizzas!

If you’d like the recipe I use for my pizza dough, you can simply click here.

Homemade Pizza Sauce
Author: 
Recipe type: pizza sauce
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 16 oz. tomato sauce
  • ½ tsp. oregano leaves
  • ½ t. garlic salt
  • 1 tsp. Season-all
  • 1 Bay leaf
  • ¼ tsp. black pepper
  • 1 tsp. sugar
Instructions
  1. Mix all ingredients in a pan and bring to a boil.
  2. Simmer for 10-15 minutes.
  3. Remove bay leaf.
  4. Spread sauce over crust.
  5. Top with your choice of pizza ingredients

pizza sauce

Roast Beef with Homemade Gravy

 

roast

                      Roast Beef, Mashed Potatoes with Homemade gravy, homegrown corn,                             and green beans sauteed with almonds in olive oil and sea salt.  

There’s  nothing like coming home from church on Sunday noon and having the aroma of slow-juicy-oven-roasted beef fill your senses when you walk in the door. It says comfort, and it says home!

There is really no magic formula for doing an oven-roast, but there are a few things I do that I think help make it tender all the way through. Depending on the size of the roast, you’ll want to bake it longer. Just tweak this for the size of your roast.

roast

        A liberal sprinkling of pepper and not so much sea salt.

You choose your seasonings and fix it the way you like it. I use onion, sea salt, and pepper. Add anything else you’d like to satisfy your taste buds.

For starters, I put the roast into a roaster or stoneware, add my seasonings and water (the more water you add, the more broth you will have).  I added about a cup of water to this 2.5-pound roast and should have added a little more.

roast

                        One whole onion sliced and put on the top.

Put the roast into the oven at 400 and let it heat through for at least 15 minutes.  For a larger roast, you might want to let it at that temperature for 20-25 minutes. Sometimes I put it into the oven when I turn the oven on, and allow it to get to 400 slowly. The reason I do this is because I like the idea of getting the center of that roast hot before I turn it down to a slow-roast for several hours.

Turn your oven down to 250-275 for three to four hours. I turned mine down at 9 AM and when we got home at 12:30 PM, the place smelled heavenly.

If you check your roast and it’s not gone done fast enough, you can always turn the oven up a little or leave it in longer while you’re fixing the rest of the meal.

roast

                                                                                        Those are onions, not pieces of fat!

You can follow this same idea in a slow cooker. I would still put it in on high for an hour so it gets heated through the center before putting it down to low.

Remove your liquid/broth and use it to make gravy.

Cut your roast the way you prefer, and it’s ready to go.

roast

                                                                           Finished product minus the broth.

To make gravy, put your broth into a kettle and bring it to a boil. While you’re waiting on the broth to boil, put 1-2 Tablespoons flour into a bowl and mix in enough milk to make a thin paste. When the broth is boiling, add the flour/milk mixture slowly, stirring constantly.  To thicken more, allow the gravy to simmer longer.  OR you can add more milk/flour. Be sure to give it some time first so your gravy tastes like roast and not like flour.

 

roast

Your roast can be done at a lower temperature for a longer period of time if you’d like.  Set your temperature by the amount of time you need to get it done. The secret to a tender roast is to get it hot all the way through and then roast it slowly in a not-too-hot oven.

roasr

Roast Beef with Homemade Gravy
Author: 
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2-3 pound beef roast
  • 1 whole onion, sliced
  • Salt and Pepper to taste
  • 1-2 cups water
Instructions
  1. Put roast into roaster or stoneware
  2. Season with Salt and Pepper
  3. Place sliced onion on top
  4. Pour water over all
  5. Cover with lid
  6. Put into 400-degree pre-heated oven for 15-20 minutes
  7. Turn oven down to 250-275 and continue to bake for 3-4 more hours until roast is tender

Pinterest Roast Beef

Baked Oatmeal with Instant, Quick, or Regular Oats

There are several reasons why I love this baked oatmeal recipe.

It’s easy to make, it keeps well, and it’s just plain good. You can use regular, quick, or even instant oatmeal. Add some milk, eggs, sugar, spices, and fruit, you’re set to go. This baked oatmeal keeps for days in the refrigerator and also freezes well.

baked oatmeal

I got this recipe from my husband’s aunt Edna. Uncle Bill and Aunt Edna hosted our family when we went to Ohio in 2010 to bury Dave’s father. She had a pan of oatmeal that we served ourselves for breakfast. So when I make this recipe, I think of Aunt Edna and how her sweet hospitality helped us bear our grief.

Although the recipe calls for regular (not quick or instant) oatmeal, I have used all three kinds (not in the same recipe, of course.)  If you use the instant packs (brown sugar/cinnamon or apple/cinnamon) you don’t need to add cinnamon or apples. You can also decrease the sugar quite a bit or not add any at all. You will need to add a little more liquid (milk, eggs, or veg. oil). I usually add 1/4 – 1/2 cup more milk.

I decided to try the instant oatmeal when the WIC checks for our foster children only allowed plain instant oatmeal instead of flavored or plain bulk oatmeal. [Don’t even get me started on government policies!]  I decided I wasn’t going to lose or waste this WIC check, so I bought the specified packets of instant oatmeal and used it instead of the regular oatmeal. It took longer to open up each individual pack, but it was worth the time, especially when my gang couldn’t tell the difference. When you’ve made it a few times, you’ll know how wet/dry it should be before it is baked. I just dump some extra liquid in until it looks right.

This will last for days if you keep it covered and in the fridge. Heat a serving size in the microwave.  You can add other fruit on top after it’s heated – try bananas, blackberries or blueberries.

I’ve frozen some in Tupperware containers and that works well also. It used to be that this dish didn’t hang around my kitchen very long; but now that our nest is more often empty than full, I’ve found that freezing is a great way to keep it from spoiling.

Baked Oatmeal
Author: 
Recipe type: Breakfast Oatmeal
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 Tbsp. margarine or butter
  • 1 cup oil
  • 1 ½ cups sugar
  • 4 eggs
  • 6 cups oatmeal (regular, quick, or instant)
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cinnamon
  • 2 cups milk
  • 1 tsp vanilla.
Instructions
  1. Melt margarine in 9 x 13-inch pan while the oven is preheating to 400.
  2. Mix oil, sugar, and eggs together until glassy
  3. Put oatmeal into a bowl.
  4. Add baking powder, cinnamon, and salt to the measured oatmeal.
  5. Measure milk and add vanilla.
  6. Mix milk and oatmeal together.
  7. Combine oil/egg mixture with oatmeal mixture
  8. Add fruit of your choice: apples, blueberries, raisins, etc.
  9. Pour mixture into a 9 x 13-inch pan
  10. Bake at 400 for 30-40 minutes

 

BAKED OATMEAL pintrest

Smoothie/Fruit and Peanut Butter Breakfast

smoothie

A fruit and peanut butter yogurt smoothie is a great way to start your morning. It’s simple, quick, easy, and nutritious. I’ve substituted cottage cheese in place of yogurt but that isn’t quite as sweet. People wrinkle up their noses at me when I mention peanut butter with fruit. Really? It’s no different than a peanut butter and jelly sandwich – and it has a lot fewer carbs.

peanut butter fruit yogurt

I usually just dump and mix, but since I wanted to post this, I actually took the time to measure the ingredients. I start with the yogurt (OR cottage cheese), then add peanut butter, banana, blackberries (or any other fruit you’d like), some ice cubes and splashes of milk. Mix it all in the blender; add more milk or yogurt to make it the consistency you’d like. I’ve used peaches and blueberries – but I have to admit that blackberries are my favorite.

fruit peanut butter smoothie

Kids love to help make this – and to drink it. Seriously, this can be ready in five minutes. Call it a milkshake if you’d like (because that’s really what it is anyhow.)

smoothie: peanut butter and fruit breakfast

 

Breakfast Smoothie: Fruit and Peanut Butter Breakfast
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 2 cups
 
Ingredients
  • ½ cup plain yogurt (OR cottage cheese)
  • 1 large Tablespoon peanut butter
  • ½ cup blackberries (or other fruit)
  • ½ - 1 banana
  • 5 ice cubes
  • ¼-1/2 cup milk
Instructions
  1. Put all ingredients in the blender
  2. Pulse a few times until ice chunks become smaller
  3. Blend until smooth
  4. Add more milk, fruit, etc. as desired

Pinterest Smoothie Fruit and Peanaut Butter