Zupendous Spaghetti Sauce

Welcome to Italian ally. If you don't have Italian heritage, this will give you the rights to 1/17th of heritage from Italia! Oh my gosh this recipe is divine!!! We got this recipe from a friend of my younger brother Daniel. His name is Zac Revense (full blooded Italian) and may he always be blessed for this recipe - it is the best recipe for the soul behind ice-cream. You are gonna love this - I guaranty it!!! It does make a lot of sauce - but you can use this recipe for everything - lasagna, pizza, spaghetti, dipping sauce - whatever - it is good in everything!

Zupendous Spaghetti Sauce

(Makes 2 1/2 Gallons)
(This recipe takes several (10 hours) hours to make - but is well worth the effort)
1/2 bushel plum roma Tomatoes
3 large Onions
4 bell Peppers
1 bottle (0.87 ounce) Basil
1/2 bottle (half of 0.87 ounce bottle) Phenel Seed (you could add more than this)
1 bottle (0.87 ounce) Granulated Garlic
1 bottle (0.87 ounce) Italian Seasoning
As much zuchini or squash as you want!
1 bottle (0.87 ounce) Oregano
1 lb. Brown Sugar
salt and pepper to taste
2 large cans of Tomato Puree
4 packages of sweet Italian Sausage, cut into appropriate size
4 12 ounce cans of Tomato Paste


In 16 qt. crock pot combine all vegetables along with all the seasonings (including brown sugar) and simmer for 9-10 hours. Be careful not to burn this though - stir often. After a few hours add the sausage. Towards the end add the canned items and salt and pepper to taste.
This recipe is so large that it is perfect for freezing or bottling and should provide you great Italian fall-backs for 6 months or longer.

Public Pizza

This recipe is one of the hallmarks of our family! Check this out - little effort - BIG results - you're gonna love this! I found this recipe off a cooking video in the Logan library from the late 80's hosted by a chef/normal guy - this is so devine that I hear Dan Devine loved this recipe too!

Public Pizza

1 T. Yeast
1 & 3/4 C. Hot Water (110 degrees F)
2 T. Honey
1 1/2 t. Salt
2 t. Oil
4-5 C. Flour
1 t. pepper

*Let yeast get going in water with honey. Once it's going add the salt and oil. Then add 2 C. of flour first and beat thoroughly. Add flour 1 C. at a time (i.e. you may not need all the flour). Form this all into a well formed ball. Knead (push, fold, turn) for 10 mins.

Sauce-
1 15oz. can Tomato Sauce
1 T. Italian Seasoning
1/2 t. Garlic Powder
(dash of hot sauce if desired, we don't normally add this)

*warm this and let it cool before using.

Put dough in bowl with a little oil in it. Let this all rise for 40 mins. until dough doubles in size. Punch down and cut 2/3 to use and the other 1/3 for bread sticks. Let dough rest for about 5-10 minutes (allows bonds in the bread to loosen and be able to be molded to the correct shape and size). Grease desired pan with oil. Stretch out dough - coating both sides with oil. Stretch out to get circular shape.

Preheat oven to 475 degrees Fahrenheit.
Prepare pizzas (dough then sauce then toppings and then cheese (a little cheddar with mozzarella is divine))
Pop this all in the oven and check every 5 minutes. Should take around 20-25 minutes to finish. Enjoy!

Scott's Soccer Practice Bars

This recipe is a family fave! We got this recipe off a bag of flour (25 lbs. I might add) and boy did it deliver! This recipe will make you feel like you're in a whirlwind of deliciousness!

Scott's Soccer Practice Bars

1/2 C. Butter
1/2 C. Brown Sugar
1/2 C. Sugar
1 Egg
1/3 C. Peanut Butter
1/2 t. Baking Soda
1/2 t. Salt
1 C. Flour
1 C. Old Fashioned Oatmeal
1 C. Semi-sweet Chocolate Chips

Icing - combine and set aside
1/2 C. Powdered Sugar
2 T. Peanut Butter
2 T. Milk

Preheat oven to 350 degrees F.

Cream butter and sugars. Add egg and peanut butter and mix well. Stir in soda, salt, flour and oatmeal. Press into a 9" x 13" baking pan. Sprinkle chocolate chips over top. Bake 20-25 minutes or until golden brown. Remove from oven and drizzle with icing.

Cool completely. Cut into squares and serve.

Makes 24 squares.

Enjoy!