Wednesday, August 31, 2011

Barbecue Sauce

This is the BEST barbecue sauce- I used it for this salad recipe. But, I also used it for a sauce on barbecue potatoes- you know the ones we all love from Cafe Pig (minus the pork). And it was AMAZING. I know Jenn was just saying that she was looking for a great BBQ sauce recipe and this one is by far my favorite.
The Best Barbecue Sauce
Recipe from Mel's Kitchen Cafe

2 cups ketchup
2 cups tomato sauce
1 1/4 cups brown sugar
1 1/4 cups red wine vinegar
1/2 cup unsulphured molasses
2 tablespoons butter, cut into small pieces
4 teaspoons hickory flavored liquid smoke
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon celery seed
1/4 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1 teaspoon coarsely ground pepper

In a large saucepan, over medium heat, mix together all the wet ingredients and then add the seasonings. Bring to a boil then reduce the heat to low and simmer for at least 20 minutes, stirring occasionally. The sauce will thicken as it simmers (and then as it cools). I try to plan ahead and simmer for at least an hour. Use the sauce to brush onto meats the last ten minutes of grilling or for any other recipe where barbecue sauce is used.

Once cooled, the sauce can be frozen. Thaw in the refrigerator and use as needed.

Tuesday, August 30, 2011

The Best Lasagna Ever

Photo from

I would go so far as to use the word "succulent" on this lasagna.  It is manly.  It is meaty.  It is good.  And it is meaty, again!

The Best Lasagna Ever  

Recipe from Pioneer Woman Blog


  • 1-½ pound Ground Beef
  • 1 pound Hot Breakfast Sausage
  • 2 cloves Garlic, Minced
  • 2 cans (14.5 Ounce) Whole Tomatoes
  • 2 cans (6 Ounce) Tomato Paste
  • 2 Tablespoons Dried Parsley
  • 2 Tablespoons Dried Basil
  • 1 teaspoon Salt
  • 3 cups Lowfat Cottage Cheese
  • 2 whole Beaten Eggs
  • ½ cups Grated (not Shredded) Parmesan Cheese
  • 2 Tablespoons Dried Parsley
  • 1 teaspoon Salt
  • 1 pound Sliced Mozzarella Cheese
  • 1 package (10 Ounce) Lasagna Noodles
  • (add 1/2 Teaspoon Salt And 1 Tablespoon Olive Oil To Pasta Water)

Preparation Instructions

Bring a large pot of water to a boil.
Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Cook lasagna until “al dente” (not overly cooked).
To assemble:
Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top.
Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
Either freeze, refrigerate for up to two days, or bake immediately: 350-degree oven for 20 to 30 minutes, or until top is hot and bubbly.

Sunday, August 28, 2011

Broccoli, Grape & Pasta Salad

picture from Southern Living

I got this recipe from the September 2011 Southern Living magazine. It is a good recipe to have on hand when you are looking for something easy and good to take to a BBQ, party, pot luck, etc.

Broccoli, Grape & Pasta Salad

Southern Living

1 cup chopped pecans
1/2 package farfalle pasta (bow-tie)
1 lb fresh broccoli
1 cup mayonnaise
1/3 cup sugar
1/3 cup diced red onions
1/3 red wine vinegar
1 tsp salt
2 cups seedless red grapes, halved
8 cooked bacon slices, crumbled

Preheat oven to 350. Bake pecans in a single layer in a shallow pas 5 to 7 minutes or until lightly toasted & fragrant.
Prepare pasta according to package directions. Meanwhile, cut broccoli florets from stems and separate florets into small pieces. Peel away tough outer layer of stems. Whisk together mayonnaise and next 4 ingredients in a large bowl; add broccoli, hot pasta and grapes and stir to coat. Cover and chill 3 hours. Stir bacon and pecans into salad just before serving.

* I didn't have grapes on hand when I made this recipe and it was still really good. I also didn't use all the mayo mixture.