ONE DAY LATE - -SORRY BUT TIME RAN OUT!!!

Well - good evening!  I am one night late -- just had too much on my mind and too busy in the kitchen to write!  Lots has happened -- one of which was one of my favorite events - Pilot Club's "Tablescapes."  WE get companies to sponsor a table (only $250.00 - which all goes to help individuals) and then decorate it - either advertising products or showing how to set a wonderful holiday table.  I have happily decorated Southside's table for the past three years and this year I asked Angie Hines, sister of Susan Myers who owns Red Barn Flowers and Gift, to help me.  Well Susan supplied all of the great decorations and Angie helped me arrange the table.  As you will be able to see - it was awesome - not really something you could add food  dishes and have a meal - but a wonderfully decorated table.  - Some of the decorations will be calmed down some - but will wind up on my table!  They are both wonderfully talented ladies who are willing to help a friend and I appreciate them so much!  Several ladies disected my table and went straight from Tablescapes to Red Barn - and for that I am also grateful.  There were many other tables just as awesome - some a lot more functional but very festive! 

I am getting ready to cook at church again on Wednesday and again on Saturday for a ladies event.  My poor husband never gets a home cooked meal anymore - I really wear myself out with all this "outside cooking!" He is very understanding and I appreciate him so much!

I tried a new recipe I heard about and it might be a good substitution - but does not do the real thing a run for its money!  The recipe for Lemon Bars:

EASY LEMON BARS

1 Angel Food Cake Mix
1 Can Lemon Pie Filling

Combine well and bake in greased and floured pan for approximately 30 minutes at 350 degrees or until done at touch. (You know when you gently touch the top, it doesn't leave an indention but bounces back.)   It puffs up kinda like a Souffle and definitely has the lemon bar taste but not the tartness or texture.  I did sprinkle with powdered sugar!!

For this Wednesday night I am having Frito pies with homemade chili, Fritos, and cheese.  The Chili recipe was posted back in 2010 - called "Real Texas Chili."  We will also have a great green salad with Spring Mix greens, Spinach, walnuts, cranberries, grapes, Feta Cheese, and an olive oil drizzle.  Dessert will be Milk Chocolate Brownies with walnuts, and Pumpkin bars. This is the last Wednesday I will be cooking until 2012 if they ask me again!

Today we had a Halloween fest with scary Halloween themed food.  Some really great efforts from several employees at our branch.  Our two hostesses deserve our greatest thanks. Melissa and Kim get the event  going each year with a rousing poem of invitation, really fun table decorations, and all out efforts for scary foods.  They deserve our greatest thanks for going all out trying to make sure our branch has something special!  This year we had "Spider Pies", a goulish halloween seafood salad, pumkin-banana cupcakes, really good and very cute skeleton pimento cheese sandwiches to just name a few!  I made a Great white Pumpkin ball - which was ridiculously expensive because it called for two logs of goat cheese.   I had no idea - but those little 2 X 1" logs were $4.79 a piece.  Here is the recipe and then I will tell you what I did with the remainder!!

GREAT WHITE PUMPKIN

2 - 12 OZ. blocks white Extra Sharp WHITE Cheddar cheese
1 - 8 0z. cream cheese
2 - logs blue chees (found mine at Fresh)
1/2 tsp. black pepper. 
That was it. -- and Boring TASTE!!!

So - I added 1/2 tsp cayenne pepper and 2 tablespoons minced garlic (Penzey's of course)

Then I rounded into a ball resembling a pumpkin.

Then you are suppose to make lines so it will look like a real pumpkin.  I made a mess - so this morning Travis redid it and it really was great.  He added pretsels for stem and then took some grapefine from our garden and put the leaves and vine on top.

I had lots of compliments - brought the 1/3 that was left - combined it with Pimento cheese fixings - more cheese, pimento, jalapeno, Duke's mayonnaise and I believe we have some awesome Pimento cheese!

Well - it is really getting late and I am really, really tired - just thinking about the six recipes of Chili we will make and all of the desserts! 

Have a great Tuesday - do something great for someone else - and Praise God for all of your blessings!

Thanks for checking in!

GREAT WEEKEND IS ALMOST GONE

Good Sunday evening!  All is well and the world is back on it axis at the Gilbreath home now that Travis is home from Miami.  Dogs are content, Travis gets his job back of feeding and walking our little furry babies,  Michelle goes back to her room to sleep, and I have time tonight to write my blog!  WOW - when on link is missing - nothing fits.  I wonder if that is how Travis feels when I am away??? But I am glad that  he and Mark had a good time and accomplished whatever it was they went to accomplish!

  I was just to tired of food after cooking Wednesday night!  Basically it turned out ok - but now I have to decide what I will cook for next Wednesday!  I had planned to do a nice stew, cornbread and great dessert -- but now at the Ladies Day Retreat - the menu is soup -- so I don't want to rain on their parade - and because it is only three days later, I am reconsidering!!!  

I went to Fresh this afternoon -- the more I go there - the more I like it!  It is just amazing at the choices that one has when shopping there!  Of course it was a little strange - seeing several people walking around shopping and sipping on Margarita's on a Sunday afternoon!  I did buy some wonderful tasting bread - it is cranberry orange -- will be delicious for breakfast!
Here is a cake recipe I plan to make very, very soon!

PUMPKIN POUND CAKE WITH BUTTERMILK GLAZE

The glaze on this mouthwatering cake is enough to make you want to lick the bowl.  Drain the canned pumpkin before making the cake batter to keep the cake's texture light.  Yeild:  16 slices
INGREDIENTS
Cake:
Cooking spray
1 tablespoon all purpose flour
1 (15 ounce) can pumpkin
3/4 cup granulated sugar
3/4 cu packed dark brown sugar
1/2 cup butter, softened
4 large eggs
1 teaspoon vanilla extract
3 cups alll purpose flour
1-1/2 teaspoons pumpkin pie spice (the best I've found is Penzey's)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk

Glaze:
1/3 cup fat free buttermilk
1/3 cup granulated sugar
2 tablespoons butter
2 teaspoons cornstarch
1/8 teaspoon baking soda

Preparation

To prepare the cake, lightly coat a 10 inch tube pan with cooking spray; dust with 1 tablespoon flour.  Spread pumpkin over 2 layers of paper towels; cover with 2 additional layers of paper towels.  Let stand about 10 minutes.  Scrape drained pumpkin into a bowl.

Place 3/4 cup granulated sugar, brown sugar, and 1/2 cup butter in a large bowl; beat with a mixer at medium speed 3 minutes or until well blended.  Add eggs, one at a time, beating well after each addition.  Beat in pumpkin and vanilla.  Lightly spoon 3 cups flour into dry measuring cups, and level with a knife.  Combine flour and next four ingredients (through salt) in a bowl, stirring well with a whisk.  Add flour mixture and 3/4 cup buttermilk alternately to sugar mixture, beginning and ending with flour mixture.

Spoon batter into prepared pan.  Bake at 350 degrees for 55 minutes or until a wooden pick inserted in center comes out clean.  Cool in pan 10 minutes on a wire rack.  Remove from pan, and cool completely on rack.

To prepare glaze, combine 1/3 cup buttermilk and remaining ingredients in a small saucepan over medium heat; bring to a boil.  Cook 1 minute or until thick, stirring constantly, remove from heat.  Drizzle cake with glaze.

Cake really sounds delicious!  I would love to cook it for the dessert for next Wednesday -- but that would require I make 8 of them!!!

How many of you like Ceasar Salad?  If you do, stay tuned for an easy, light recipe that will make your mouth water!!!

Tonight I heard something I had never heard about - but makes sense!  God doesn't need us!  WHEN HE wants something done, whether it is a new church to be planted in a foreign land or someone encouraged with attention from their brothers and sisters.  When we have a thought  - like I should take them some food, or I should at least send a card - but time and other things deter us and we let the time go by and don't do anything.  Then we see in a bulletin thank you notes for the cards, expressions of love by the food and calls one received - we know God gave us a hint, we let it slip by - so he gave someone else the thought and they responded.  I'm sure this has happened to all of us -- surely I am not the only one -- so let's all try to answer these requests of God and be more conscious of uplifting and helping our fellow man!  God will bless our efforts!!!

Later!!!


Preheat oven to 350 degrees

SUNDAY EVENING - PART 2

Was that video awesome or what?  I can't wait to try it!!! 

It was great being with my niece today too!  She is such a delight and so entertaining.  She is becoming quite a whiz at playing games.  She keeps a Monopoly game going with her Meme - and is always challenging me to some game!  She is so sharp!!! 

Well - I am attempting something quite different from anything I have ever done!  I have the beginnings of "Cake Balls" started - but it is a slow process!  First you bake a cake - then you crumble it up and mix it with icing.  Then it needs to chill overnight or for 5 or 6 hours.  After that -  you take and roll out about 1-1/2 inch balls.  Then they must freeze.  Then the fun starts  - you dip them in coating and decorate.  Mine are in the freezer right now!  Guess I will dip and decorate tomorrow night!!!  I'll take a picture of my attempts and post it for you - with further and more detailed instructions!!! 

This afternoon we went and purchased the groceries for the Wednesday night meal we will prepare.  IT is going to be Glazed, spiral cut ham, Sweet potato casserole, green beans almond, rolls and Apple tortillas.  So - come eat with us!!

Thinking about Mark's sermon tonight led me to think about an email I received today.  It was about how thankful we should be for our washers and dryers.  I want to share this with you!!

Years ago an Alabama grandmother gave the new bride the following recipe

this is an exact copy as written and found in an old scrapbook -
with spelling errors and all.

                 WARSHING CLOTHES
                  Build fire in backyard to heat kettle of rain water. Set tubs so smoke
wont blow in eyes if wind is pert. Shave one hole cake of lie soap in boilin water.
Sort things, make 3 piles
1 pile white,
1 pile colored,
1 pile work britches and rags.
To make starch, stir flour in cool water to smooth, then thin down with
boiling water.
Take white things, rub dirty spots on board, scrub hard, and boil, then
rub colored don't boil just wrench and starch.
Take things out of kettle with broom stick handle, then wrench, and
starch.
Hang old rags on fence.
Spread tea towels on grass.
Pore wrench water in flower bed. Scrub porch with hot soapy water.
Turn tubs upside down.
Go put on clean dress, smooth hair with hair combs.. Brew cup of tea, sit
and rock a spell and count your blessings.
================================================
Paste this over your washer and dryer Next time when you think things are
bleak, read it again, kiss that washing machine and dryer, and give
thanks.. First thing each morning you should run and hug your washer and
dryer, also your toilet---those two-holers used to get mighty cold!

Well - it really is getting late - so I am going to sign off!  I'll let you know how the Cake Balls turn out!  Have blessed tomorrow - and remember to Thank God for your blessings!  They all come from Him!!

For you non-southerners - wrench means, rinse ;)
AND WE THINK WE HAVE IT ROUGH!

That was a true story -- I don't remember all of that - but we did have clothes lines - clothes smelled so good.  My Mom would make my sister and I full, full, net pedicoats and we would wash them - and then starch them really stiff - and hang them on the lines to dry.  I would stretch mine across a couple of lines so it would stand straight out!!!  Oh what we girls did back then for "fashion!!"

SUNDAY EVENING ALREADY AND IT IS GETTING LATE - Part 1

Good evening - hope you attended worship services as good as ours.  We had a substitute song leader - but singing was just as good!  Mark's sermon was one of the best ever!  Tonight his lesson was to remember to look up to say Thank you to our Heavenly Father who provides every blessing we have!

Looks like I can't type below it!  So -- check out Part 2 for tonight Too - but watch this first! 

A COOL EVENING - SOUP AND STEWS ARE IN ORDER!

Good evening!  Thought I would take this time to update you!  Yesterday Travis came home with his lip black,  I was shocked; I had forgotten that he had a follow-up appointment with dermatologist.. They did a biopsy on his lip six week ago.  They froze his lip three times and didn't actually say the big "C" word, but told him she didn't like the biopsy report.  So he has been in major pain today.  I didn't go to church but cooked him homemade chicken-rice soup!  He only ate one helping - not sure if appetite wasn't the same as usual or he just tolerated it.  Please pray the lip will heal properly and all will be ok!!

Monday was a holiday from the bank so I made a delicious (even if I do say so myself) beef stew.  So - here is the recipe as I remember it!  It makes a large amount -- but it went fast!!

COUNTRY BEEF STEW

1 large pkg. stew meat or cut up a big nice piece of sirloin steak in inch squares
1 onion chopped
2 to 3 garlic cloves, pressed
1 pkg. (5 or 6 large) carrot, cleaned and cut into about 1/2inch chunks
8 to 10 large red potatoes - peeled and cut into at least fourths
1 can hominy, drained
1 can (15-1/2 oz.) diced tomatoes
2 tablespoons tomato paste ( I love the paste in the tube)
Salt to taste
Good shakes of black pepper (of course I used Penzey's Fresh Ground and probably used 1 tablespoon)
3 large bay leaves
1 tsp. sugar
2 tablespoons Pensey's Beef Roast Flavoring
2 cups cheap red wine
2 tablespoons Canola oil

Heat Canola oil in large skillet and add beef - seasoned with salt and generously covered with black pepper.  Saute until red is missing.  Add onion and garlic, red wine and bay leaves.  Cook until onion is tender and wine is cooked down.  Place beef mixture  in a large crock pot.  Start on high and add 2 cups hot water and 2 tsp. chicken instant chicken bouillon.  Allow to cook until starts to boil.  Add carrots.  Then add potatoes and let cook for about 20 minutes on high.  Then add tomatoes, hominy,sugar,  and other seasoningsm- except tomato paste.   Let cook until meat is tender.  Check water and if needed add 1 cup very hot.  Taste and add salt and black pepper to taste.  Once meat is tender add the tomato paste and cook just a little longer, put on warm until ready to serve!!

Sounds involved - but it flows and I had it ready in about 4 to 5 hours.  It could have been much faster but I would  put the veggies on top of beef in crock pot and go shopping, or go to Mom's.  Normally I would have cooked it all in a big old iron pan with a lid  either left it on the stove top or put in the oven for about 2 hours!  Same thing accomplished.!!! 

I had bought a chicken and had planned to cook it and make chicken enchiladas but Travis wanted soup so that is what I did!!  Yes - I actually bought a whole chicken, cut it up, took off 98% of the skin, then boiled it. Why - when there is every choice at the grocery store:  whole chicken cup up; chicken breasts, with skin or skinless, with bones or boneless; chicken legs or thighs - skinless or with skin.  Well - here is a lesson in being a little old fashion!   The whole chicken was $4.69 - the cut up chicken was $10.49 (smallest one and that was at Super 1) - so I decided I could take about 5 minutes and cut that old bird up!!!!  Yes - something I hate worse than cutting up chicken is sacking my own groceries , taking them to the car, and putting them in the car.  Then you have to unload them at hone!  But - I was near there when I got finished getting hair done -and it is cheaper - so I bit the bullet and did it!!

Oh here is a tip I have been intending to give!  Have you tried the Gourmet Chicken Salad with Cranberries and Pecans at Sams.  It is in the deli (where special cheeses are located).  IT is wonderful - I love it.  It seems to have a dressing that has poppy seeds.  It would be great for a luncheon or just to eat!  I shared it with my sister and then my Mom. 

The only deed I did on Monday was take my Mom a big helping (probably two helpings) of stew and earlier the chicken salad -- but that was good!  So tomorrow we all need to try to make someone else happy!!!    I hope you have a great tomorrow and God will grant you a special blessing.

SUNDAY - TALENT IS SHARED - BLESSING THE CONGREGATION

What a sad week it has been!  Life goes on - and gradually I am becoming use to walking in without starting to cry.  Our other two babies seem to be trying to make it up to us.  They stay closer and come where we are for pets and hugs.  They are precious too -- just no silly antics. 

Last week was very busy - there are just some weeks that meetings take up more of  my time than anything else!  I did take an extra hour for lunch on Thursday and atttended a cooking class that Sweet Gourmet was having.  It was about how to make the proper (and delicious) bread puddings!  One was a dessert - Bananas Foster Bread Pudding with a Caramel Banana Rum Sauce.  The other was a main dish - Wild Mushroom and Gruyere Bread Pudding.  Not being a dessert eater, I loved this one.  I can't share the recipes because even though Chef Alyssa Wilhite didn't ask us not to,but I feel it is a professional courtesy to not do it.  She had said at one meeting with her that she was very protective of her recipes.  I loved getting new tips, a couple of good recipes, and finding out the use of some new wonderful products.  Several of those attending must attend all of the classes and were quick to take over all of the preparing - I think all I got to do was mash up some pecans!  So I was disappointed that the duties were not shared more -- but guess I already knew how to  beat eggs, fold in ingredients, melt butter!! Ha!  I did learn one thing I didn't know - "don't ever crack eggs on the edge of the bowl or cabinet, crack them on a flat service."   That way you don't have jagged pieces that can break off and fall in your bowl.  I tried it today - and they really crack smooth - with no jagged edges.  You are also less likely to break the yellow as it goes out of the shell!

Today - I decided to use my creative spirit to rework an old favorite!  Banana Pudding.  So here is the recipe - I really made it up as I went.

Caramel Banana Pudding

1 Cup Sugar
3 Tablespoons flour
3 eggs yokes
2 Cups Milk
1/2 tsp. salt
Add  2tablespoonsCinnamon Honey Butter
1/4 Cup Caribbean Banana Caramel
2 large Bananas
2 to 3 tablespoons white rum
Vanilla Wafers

Begin the pudding as any other pudding.  Combine sugar, flour and salt in heavy sauce pan.  Beat eggs in 2 cup measuring cup and then fill the cup to 2 cups with milk, whisking well to combine.  Stir into flour mixture.  Start the heat on medium low, stirring well.  While mixture is heating up, slice bananas and cover with the rum.  When the pudding mixture is good and hot stir in the 2 tablespoons Cinnamon Honey Butter allowing it to melt, then add the bananas and rum.  Cook until thickened and then add the Caribbean Banana Caramel.  If mixture gets too thin, combine one large tablespoon of corn starch to about 1/4 cup verycold water and then stir into banana mixture, allow to start to boil again and take off burner. 
Put a few vanilla wafers in bowl, cover with banana mixture, add a few more cookies and top with remaining mixture.  For finish, you may crush one vanilla wafer over the top!   So far - good reviews!!!

Well - tonight can be called "Dessert Night!"  Here is another easy and quick cake to bake!  It is a Pina Colada Cake.  No it is not another recipe with rum, etc.  By the way, the alcohol cooks out - anytime it is put in a recipe where it is cooked - and just leaves a good flavor!

PINA COLADA CAKE
1 (2 Layer size) package Extra Moist White Cake Mix
1/4 cup Oil
3 Eggs
1 Cup Sour Cream
1 - 8-1/2 oz. Can Cream of Coconut

Pina Colada Frosting:

1 - 8 oz. pkg. Cream Cheese
1 lb. Powdered Sugar
1 tsp. Vanilla
1 - 8-1/4 oz. Can Crushed Pineapple, drained well and blotted dry on paper towel
Angel Flake Coconut

In large bowl combine cake mix, oil, eggs, sour cream and Cream of Coconut and beat.  Pour into 2 greased and floured 8 or 9 inch layer pans.  Bake at 350 degrees for 30 minutes or until cake springs back when lightly touched.  Cool in pan 15 minutes.  Remove and cool completely on rack.  Frost with Pina Colada Frosting.    You can also cook in 9 X 12 pan and spread icing over all of it!!!

Well - next time - I will try to give you some main dish recipes or side dishes!  Although I don't normally eat dessert, I love to cook them! 

One more tip:  (got this one from the class too!)  Don't ever test for doneness by sticking toothpick or tester in pudding.  If it comes out clean - you've cooked it too long.  Just feel -  you can tell if it is firm - and if it is firm - it is done enough.  Any recipe will continue to cook after taken off heat or out oven - and you will have a much softer and nicer product!!

Have a great Columbus Day tomorrow!  I have lots of plans!!!  I want to do something nice for someone - so many needy - I have to decide who to try to bless - and hope you will do the same. 

DEDICATED TO A TENDER MEMORY - MY HARLEY

FIRST OFF - LET ME SAY -- IF YOU'VE RECENTLY LOST SOMEONE CLOSE - A PARENT, A SPOUSE, A CHILD - My heart hurts for you but I don't want you to read this and think "oh that crazy woman - she doesn't know grief!"  I do know grief and what you don't understand is my Harley was my substitution for the grandchildren I would never have, my other children that I will never have - he represented so much to me!  He loved me and I loved him.  Tonight I was cooking -- and it broke my heart -- the only thing that got in my way was a stool I had used to get something down from the cabinet that I could not reach!  Normally he would have been right here - either barking for a bite or just being here with me!

So let me tell you a little about my Harley(I think I can do this) In January 2001, I was begging for a new dog.  Our poodle - Nugget had been gone several years - so to placate me Travis took me to Canton and all the way - I was thinking " I will not buy a dog in Canton."  So - none of the dogs even tempted me until we were leaving and there were these little Schnauzers - with Schnauzer cuts and ears clipped.  Travis picked one up and we were looking at him and he reached up and nipped Travis' chin.  That did he, he never put him down.  We brought him home and he was so little - I was scared of him, but I called my sister to come over.  She fell in love with him and I did too.  But every name I thought of wasn't right - Alice didn't like it, Travis didn't like it.  For two weeks the baby didn't have a name.  THen we were watching the Westminister Dog Show and a little dog came out and his name was Harley.  My phone rang and my sister said, "I know what you can name him!" and I said  "he has a name, HARLEY!"  In just two weeks we had figured out he was different - bad to the bone - he wanted to bite everything!  From there it was love, love, love.  I taught him to "Patty cake" and just last week we did it one last time - he would roll the ball to me - and follow me everywhere - he was still doing that on Thursday before he died.    Three years later I bought Lexie for Travis and then one year later, kinda by accident,  Travis saw Beemer and came home and told me about him.  So we wound up with three wonderful Schnauzers - and Lexie and Beemer are wonderful, sweet, beautiful, and precious -- but they are like twins, never one without the other.  They are laid back - don't really care if they are in the room with us or not.  Harley was the loner -- he was always with us - and if I made 100 trips to the back of the house, he was either right behind me - or in front of me - looking back to make sure I followed.  He loved his toys and would go get them and shake them with all his might and then lift his head and swing it.  The last one he slung was on the coffee table on Friday.    At Christmas 2001 - he started stealing Christmas ornaments off the Christmas tree and Christmas 2010 was no different.  I have a picture of him coming around the corner with an ornament in his mouth.  He loved to steal wet wash clothes and would hide them and then when he was let out of their room, would just fly to get it!  HE was so unique and so wonderful -- and my heart is broken - and I wonder if it will ever heal!  I know - he was just a dog - but no - he was so much more to us!  He was joy, fun, entertainment and love.  He loved us and we love him.   Here are a couple of pictures!  I will post more as time goes by.  If they don't show up as you read - just click the little icon in the frame.

Harley - with his little crocked ear and Harley in the middle - spokesman for the rest!!

So - no, I can't say "good-bye" yet!  He is in so many of my thoughts! 

Well - this blog is supposed to be about cooking - and I did cook tonight -- but my heart hurt as I did.  I did cook the Pumpkin-Pecan bread that I posted the last time I wrote.  It turned out wonderful and served with Pampered Chef's Caramel Sauce - family was pleased!!  So make the bread - everyone will love it. 

P. S.  I only used 2-1/2 cups sugar and added 1 Tablespoon vanilla. 

WONDERFUL!  I served drizzled with caramel sauce and everyone loved it!  You just must try it -- if you cook at all!!!

I have a wonderful - well it sounds wonderful, and very simple Maranara Sauce and that will be the next thing I cook.   So why don't you try it and let me know what you think!  I got it out of the Dallas paper and  this editor had been to Spain and every restaurant has Penne All' Arrabbiata so she tried it and fell in love with it.  She came back to her test kitchen and reinvented it.  She said "Arrabbiata" means "anger!"  So - in case you didn't see the recipe - here it is:

PENNE ALL'ARRABBIATA

2 oz. Dry penne pasta for each serving (see note)

1 Tablespoon extra virgin olive oil

4 cloves garlic, peeled and sliced thinly

1 teaspoon red pepper (see note)

1 large red bell pepper, seeded and chopped

1/4 tsp salt

1 - 28 oz. can crushed tomatoes

Shredded parmesan cheese, to taste for serving.

Cook pasta according to package directions.  Drain and set hot cooked pasta aside.

While pasta is cooking, heat olive oil over medium heat in a 2 quart or larger saucepan.  Add garlic and red pepper flakes to hot oil.  Add chopped red bell pepperand salt; stir and cook for two minutes or until bell pepper begins to soften.  Add tomatoes and reduce heat to low.  Cover and simmer sauce until pasta is done.

For each serving, toss hot pasta and 1/3 cup of sauce together in a pasta bowl.  Top each serving with shredded parmesan cheese, to taste and serve.

Makes 4 cups sauce, enough for 12 servings.  Freeze leftover saucein an airtight container for up to 3 months. 

NOTE:  Use 2 oz. of dry pasta for each serving, and toss with 1/3 cup of the sauce..  Red pepper flakes can be added to taste.  one teaspoon gives the sauce a nice, smooth heat.  Add additional, to taste, after sauce is cooked to increase the heat level. 

Per serving:  Calories 240!!!  Carbs 48 grams; Protein 9 grams

I think the sauce would be great on chicken, or a whole wheat pasta, pork chops or eggplant.

So try it!!!!

Have a great tomorrow - do something great - for someone else - and remember - if you have a pet - especially a dog -- it love you -- and give it your love.  Your heart may break later - but the love you received will be worth it!!!