Garlic Bread Seasoning

This recipe is straight from Our Best Bites--I'm just posting it here so I don't have to google for it every time I run out of it. This recipe is a definite winner--yum, yum, yum!

1/2 c powdered Parmesan cheese
2 tsp Kosher salt
2 Tbsp garlic powder
2 tsp oregano
2 tsp basil
2 tsp marjoram
2 tsp parsley (optional--I leave it out since I'm out)

Mix together and store in an airtight container. 

Chocolate Banana Ice-Cream

From the Healthy Dessert Blog

I have been meaning to try this recipe for awhile, but was skeptical about how I'd like it. I couldn't get the image of the mushy frozen bananas I use for banana bread out of my mind. But today I was hungry and it sounded like a good snack! I figured that about 1/3 of the recipe was 2 carbs, which is just the amount I'm allowed to have (gestational diabetes). I will definitely be making this again when I have 3 more bananas to freeze! It's yummy, and pretty rich. If I made it for Andy I'd use bananas that weren't overripe, as I think it would be less banana-y that way. (But he can eat normal ice cream, so I probably won't need to!)

Chocolate Fudge Soft Serve

• 3 medium bananas, frozen in chuks (ripe--mine were spotty but not black) 
• 1 tsp vanilla 
• 1/16 tsp salt
• 3 tbsp cocoa powder
• 3-4 tsp milk
• sugar to taste (optional, I didn't use)
• 3-5 tbsp peanut butter or another nut butter of choice, opt (I used PB)

Combine all ingredients in a blender (or food processor)and blend until smooth. (If you scoop it all into a container and freeze about 10-15 minutes, the texture will also become a bit firmer like ice cream, as opposed to soft serve.) 

Pizza Sauce

We love this pizza sauce to use as a dipping sauce for pizza rolls. I made a big batch of the spices so I can throw it together faster (scaled to 40, then I use about 2 tsp when I make it up). Adapted from allrecipes.com.

1 8-oz can tomato sauce
3 Tbsp grated Parmesan cheese
1 tsp minced garlic
2 tsp brown sugar
3/4 tsp onion powder
1/4 tsp oregano
1/4 tsp marjoram
1/4 tsp basil
1/4 tsp black pepper (opt)
salt to taste

Mix and let sit for at least 30 minutes to blend flavors.

Limonada (Limeade)

This stuff is amazing! Andy had been looking for an authentic recipe for years, and we finally found this one that is just like he remembers from his mission in Brazil. We served it once when the missionaries were over for dinner, and they asked for the recipe. Later we found out they made it every day! I don't usually drink juice, but this is way too yummy to resist. :)

2 limes

• 1/2 cup sugar
• 3 tablespoons sweetened condensed milk
• 3 cups water
• ice cubes (for each cup)
• 
  
• Wash limes thoroughly. Cut off the ends and slice into eight wedges. Place limes in a blender with the sugar, sweetened condensed milk, and water. Blend, pulsing 5 times. Strain through a fine mesh strainer to remove rinds. Serve over ice (-let it sit a minute or two to cool off before drinking).

Muito gostoso! 

From allrecipes.com

Enchilada Casserole

• Adapted from this recipe (I have yet to find a recipe by Kittencal that we didn't like!)
  1 lb ground beef
• 1 medium onion, finely chopped
• 2 teaspoons minced garlic
• 1 small green bell pepper, seeded and finely chopped (opt, I didn't use)
• 1 teaspoon seasoning salt ( or to taste or use white salt)1 teaspoon chili powder
• black pepper
• 1 (4 ounce) can green chilies, diced1 (15 oz) can black beans
• 12-15 (6 inch) corn tortillas ( cut into about 1-1/2-inch pieces)
• 1 3/4 cups red enchilada sauce ( I use my own recipe for this)
• 1/2 cup sour cream
• 2 cups cheddar cheese ( or use a Mexi-blend cheese)
• 
  Brown beef with onion, garlic, and pepper. Stir in spices, chilies, and beans. Pour meat mixture into a large bowl and mix with tortilla strips, enchilada sauce, sour cream, and 1 cup cheese. Dump into a greased 9x13 pan and bake at 400, covered, 30 minutes. Uncover and top with remaining cheese. Bake for 5-10 minutes until cheese is melted and casserole is bubbly. Garnish with chopped tomatoes, cilantro, and green onions, as desired. Serve with sour cream and chopped lettuce.
  This was delicious!

Red Enchilada Sauce

Adapted from RecipeGirl 
This smelled sooo good while it was cooking, I just wanted to drink it up!

2 T oil
2 Tablespoons flour
2 Tablespoons chili powder, divided
1 (8 ounce) can tomato sauce
1 1/2 cups water
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
2 chicken bouillon cubes


Heat oil in a large skillet to medium heat. Whisk in flour and 1 T chili powder. Reduce heat to medium and continue to whisk for about a minute, or until it starts to bubble. Gradually whisk in tomato sauce, chicken broth, 1 T chili powder, cumin, garlic powder, onion salt and salt. Stir until smooth, and continue simmering over medium heat about 10 minutes, or until slightly thickened. 

Onion Soup Mix

There are many variations, but this is the one I make:

3/4 cup dried minced onion

1/3 cup beef bouillon (16 cubes, crushed)

4 tsp onion powder

1 tsp celery seed

1/4 tsp sugar

Mix and store in sealed container. 4-5 T equals one package (I don't usually measure how much I use, though).

Spaghetti Sauce

Everyone needs an easy, go-to spaghetti sauce recipe! It's so easy and so much cheaper than buying it. I got this recipe from my friend Andrea and have been using it for years. It's pretty flexible, I don't measure precisely anymore and it's always good!

1 lb ground beef

1 onion, diced

Montreal Steak Seasoning (we like the Aldi brand. Or just use salt and pepper)

2 cloves garlic, minced

1 (15 oz) can diced tomatoes

3 (8 oz) cans tomato sauce

2 T sugar

1-2 bay leaves 

1 tsp oregano

2 tsp Italian Seasoning

Fry ground beef and onions. Sprinkle with Montreal Steak Seasoning. Drain fat, then add garlic and fry for about 30 seconds. Add diced tomatoes and if you have time, let fry for awhile to reduce the liquid (if not, drain the diced tomatoes first). Add tomato sauce, sugar, and spices. Simmer for as long as you have until dinner, or at least 20 minutes. Serve over cooked spaghetti noodles. Delicious with Pat in Pan Breadsticks!