Spaghetti Sauce

Here is a recipe I just tried last week. It tastes really good and is super easy! I did things a little different then the original directions (I'll note those in the recipe).

Spaghetti Sauce:

20 cups peeled and chopped tomatoes
1 green pepper, chopped
8 (6 oz.) cans tomato paste
1 Tbsp. garlic powder
5 bay leaves
3 cups onion, chopped
4 stalks celery, chopped
1 tsp. pepper
3 Tbsp. salt

Cook for 2 hours at a simmer. Put in prepared jars (pints) and seal. **I then pressured canned mine for 15 minutes at 11 pounds of pressure. I also had added 1 tsp. of lemon juice to the tomato sauce after it was in the jars.**

This recipe can be cut in half or you can even double it if you have enough tomatoes. Happy Cooking :)!!

This recipe courtesy of "The Blankespoor Cookbook" page 367

Zucchini Brownies with Chocolate Frosting

For the chocolate lover in all of us!! These brownies are extremely moist and flavorful! What a wonderful way to use your extra zucchini!! The frosting is easy to make and tastes even better then the store bought stuff!! You won't be disappointed with these brownies, in fact, you'll find they are VERY HARD to stay out of!! ENJOY!! (Sorry there is no picture...we ate them too fast...he he)!!

Zucchini Brownies:

1/2 cup vegetable oil
1 1/2 cups white sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini
1/2 cup chopped walnuts (optional)

Frosting:

6 tablespoons unsweetened cocoa powder
1/4 cup margarine
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract

Directions:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
• In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt together the 6 tablespoons of cocoa and margarine; set aside to cool. In a medium bowl, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.

(This recipe courtesy of http://allrecipes.com/Recipe/Zucchini-Brownies/Detail.aspx.)