Crock Pot Spaghetti Sauce by Rachel Johnson

1 lb. ground Italian sausage
1/2 lb. ground beef
2 onion, minced
5-6 cloves garlic
1 28 oz. can crushed tomatoes
2 6-oz. cans tomato paste
1 8-oz. can tomato sauce
1 cup beef bouillon
2 TBSP. sugar
1 1/2 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. fennel seeds
1 tsp. Italian seasoning
1 tsp. salt
1/4 tsp ground pepper
2 Tbsp. fresh or dried parsley

Brown meat, onion, and garlic in skillet. Toss in crock pot and add all the rest of the ingredients, stir and let cook on low for 6-8 hours or high for 3-4 hours. Serve over pasta or as a sauce in lasagna

April Cooking Group: Munchy Jam Bars

April Cooking Group: Munchy Jam Bars

1 package yellow or white cake mix
2 cups crushed Corn Flakes cereal
1 cube soft butter
1 cup jam

Blend first 3 ingredients with a pastry blender. Reserve 1 1/2 cups for top. Press remaining mixture in greased 13x9 pan firmly and spread jam over the top. Sprinkle reserved crumbly mixture over top. Pat gently and bake at 350 degrees for 25-30 minutes until light brown.

April Cooking Group: Potato Gnocci with Tomato Sauce

April Cooking Group: Potato Gnocci with Tomato Sauce

Potato Gnocchi
1 1/2 lbs. potatoes (peeled, cut in 1/4s)
1 1/4 c. flour, plus extra for kneading
1 Tbsp. butter
3/4 tsp. salt
1 egg

Boil potatoes and drain and mash. Add remaining ingredients and blend. Knead for 1-2 minutes with additional flour. Roll small amounts into "snakes" and cut in 1" pieces. Boil until they float and remove with a slotted spoon.

Gnocchi Sauce
1 Tbsp. olive oil
1/2 small onion, peeled and finely chopped
2 cloves garlic
1 can crushed tomatoes (28 oz.)
2 tsp. dried basil
1/2-1 Tbsp. sugar, depending on preference
1/2 tsp. salt
1/4 tsp. pepper

Saute onion and garlic in olive oil. Cook for 5 minutes. Add rest of ingredients and bring to a boil. Cover and let simmer 1 hour.

Chocolate Peanut Butter Cake

Chocolate Peanut Butter Cake Sour Cream-Chocolate Cake with Peanut Butter Frosting and Chocolate-Peanut Butter Glaze

This cake is INTENSE. Serve it in the thinnest slices possible, and keep a glass of milk handy.
Makes an 8-inch triple-layer cake; serves 12 to 16 (the book says, I say a heck of a lot more) Also, it is a process to make, so be patient and leave your day open, but it is totally worth it! After you look at all the ingredients too, you will see why it is soooo delicious!

2 cups all-purpose flour
2 1/2 cups sugar
3/4 cup unsweetened cocoa powder, preferably Dutch process
2 teaspoons baking soda
1 teaspoon salt
1 cup neutral vegetable oil, such as canola, soybean or vegetable blend
1 cup sour cream
1 1/2 cups water
2 tablespoons distilled white vinegar
1 teaspoon vanilla extract
2 eggs
Crumbled Peanut Butter Cups (optional)

1. Preheat the oven to 350 degrees F. Butter the bottoms and sides of three 8-inch round cakepans. Line the bottom of each pan with a round of parchment or waxed paper and butter the paper.

2. Sift the flour, sugar, cocoa powder, baking soda, and salt into a large bowl. Whisk to combine them well. Add the oil and sour cream and whisk to blend. Gradually beat in the water. Blend in the vinegar and vanilla. Whisk in the eggs and beat until well blended. Scrape down the sides of the bowl and be sure the batter is well mixed. Divide among the 3 prepared cake pans.

3. Bake for 30 to 35 minutes, or until a cake tester or wooden toothpick inserted in the center comes out almost clean. Let cool in the pans for about 20 minutes. Invert onto wire racks, carefully peel off the paper liners, and let cool completely. (Rach note: These cakes are very, very soft. I found them a lot easier to work with after firming them up in the freezer for 30 minutes. They’ll defrost quickly once assembled. You’ll be glad you did this, trust me.)

4. To frost the cake, place one layer, flat side up, on a cake stand or large serving plate. Spread the Peanut Butter Frosting evenly over the top. Repeat with the next layer. Place the last layer on top and frost the top and sides of the cake with the remaining frosting. (Note 1: Making a crumb coat of frosting–a thin layer that binds the dark crumbs to the cake so they don’t show up in the final outer frosting layer–is a great idea for this cake, or any with a dark cake and lighter-colored frosting. Once you “mask” your cake, let it chill for 15 to 30 minutes until firm, then use the remainder of the frosting to create a smooth final coating. Note 2: Once the cake is fully frosting, it helps to chill it again and let it firm up. The cooler and more set the peanut butter frosting is the better drip effect you’ll get from the Chocolate-Peanut Butter Glaze.)

5. To decorate with the Chocolate–Peanut Butter Glaze, put the cake plate on a large baking sheet to catch any drips. Simply pour the glaze over the top of the cake, and using an offset spatula, spread it evenly over the top just to the edges so that it runs down the sides of the cake in long drips. Sprinkle with crumbled peanut butter cups. Refrigerate, uncovered, for at least 30 minutes to allow the glaze and frosting to set completely. Remove about 1 hour before serving.

Peanut Butter Frosting
Makes about 5 cups

10 ounces cream cheese, at room temperature
1 stick (4 ounces) unsalted butter, at room temperature
5 cups confectioners’ sugar, sifted
2/3 cup smooth peanut butter, preferably a commercial brand (because oil doesn’t separate out)
1. In a large bowl with an electric mixer, beat the cream cheese and butter until light and fluffy. Gradually add the confectioners’ sugar 1 cup at a time, mixing thoroughly after each addition and scraping down the sides of the bowl often. Continue to beat on medium speed until light and fluffy, 3 to 4 minutes.

2. Add the peanut butter and beat until thoroughly blended.

Chocolate-Peanut Butter Glaze
Makes about 1 1/2 cups

8 ounces seimsweet chocolate, coarsely chopped
3 tablespoons smooth peanut butter
2 tablespoons light corn syrup
1/2 cup half-and-half

1. In the top of d double boiler or in a bowl set over simmering water, combine the chocolate, peanut butter, and corn syrup. Cook, whisking often, until the chocolate is melted and the mixture is smooth.

2. Remove from the heat and whisk in the half-and-half, beating until smooth. Use while still warm.