The Best Spaghetti Sauce I've Ever Had

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Not kidding. This stuff is amazing. And, even more amazing because it's ridiculously easy to make and SUPER cheap. Who doesn't love that? I got this from my friends Dana and Candace who got it from Noel Piper while their husbands were studying under John Piper at Bethlehem Baptist Church.

Savory Spaghetti Sauce {serves about 20 healthy appetites}

• 3 pounds ground beef
• 1/2 large onion finely chopped
• 2 tablespoons Worcestershire sauce
• 3 tablespoons parsley
• 1 tablespoon oregano
• 6-10 drops Tabasco/Texas Pete
• 1 teaspoon ground pepper
• 2 teaspoons garlic powder
• 1 tablespoon basil
• 2-3 bay leaves
  
• 2 tablespoons salt
• 3 (28 oz) cans tomato sauce

- brown beef and onions in a large skillet; drain
- mix in all the seasonings and add tomato sauce and cook on med-high heat
- simmer for at least 30 minutes, but the longer it simmers the better it'll be

Variations & Tips:
- Instead of cooking on the stove, you can brown the meat and onions and then simmer everything in a crockpot for several hours
- Often I make a vegetarian batch so that I can add meatballs to it, or use it as marinara sauce.
- This sauce freezes really well; once you finish cooking, put a dinner portion in ziploc bags and put them in the freezer for a quick and delicious dinner when you need it.

Oven-Fried Chicken Parmesan

This is the best chicken parmesan you're going to get outside of an Italian restaurant. It's easy to make and then you can freeze it either before baking or after. Bonus - it reheats really well.

Oven-Fried Chicken Parmesan

1/4 c flour
1/2 tsp dried oregano
1/4 tsp salt
2 large eggs
1 c panko (Japanese breadcrumbs - you can find this right next to the regular breadcrumbs)
4 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
cooking spray
1/2 marinara sauce
1/2 grated parmesan cheese
3/4 c shredded mozzarella cheese

- preheat oven to 450*
- combine flour, oregano, and salt in a shallow dish; place eggs in another bowl; place panko in another shallow dish
- dredge one breast half in flour mixture and make sure it is fully coated
- dip the floured chicken in the egg and then dredge in panko; if necessary, dredge several times to get a good thick coating
- repeat procedure with remaining chicken
- heat 1 tablespoon of oil in a large skillet over medium-high heat. Add chicken to pan; cook 2 minutes. Add remaining 1 tablespoon oil; turn chicken over and cook another 2 minutes.
- coat chicken with cooking spray; transfer chicken to a baking dish and place in the oven. bake at 450* for 5 minutes. Turn chicken over; top each breast half with 2 tablespoons sauce, 2 tablespoons parmesan, and 3 tablespoons mozzarella. Bake 6 minutes or until chicken is done.

Enjoy with a side of pasta, salad and Italian bread. I wish I had pictures to show you, but you'll have to take my word for it - it's delicious!

Yummy Apple Strudel Muffins

I made these muffins this afternoon and they are delicious! Just the right amount of sweetness without being like a cake. Perfect for cold mornings or cloudy afternoons!

Ingredients:

• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup butter
• 1 cup white sugar
• 2 eggs
• 1 1/2 teaspoons vanilla
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 2 cups chopped apples (I actually shredded mine so that I wouldn't have to worry about Verity getting a big piece of apple)

Strudel Topping:

• 1/3 cup packed brown sugar
• 1 tablespoon flour
• 1/4 teaspoon cinnamon
• 1/3 cup oats
  
• 1 tablespoon melted butter

Directions:

1. Preheat oven to 375 degrees F. Grease a 12 cup muffin pan or put in liners.
2. In a medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In a large bowl, beat together butter, sugar, eggs, and vanilla until smooth. Stir in apples and gradually blend in the flour mixture. Spoon the mixture into the muffin pan.
4. In a small bowl, mix brown sugar, flour, cinnamon, oats, and butter. Mix until crumbly. Sprinkle over tops of mixture in muffin pan.
5. Bake 23-25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
6. Cool on a wire rack.