Cherry Tomato Sauce

 1 large onion, diced

2-3 garlic cloves, diced

3-5 lbs cherry tomatoes

Basil

Salt

Pepper

Olive oil

Directions:

Saute' onion and garlic in olive oil. Puree cherry tomoatoes in blender and pour over sauteed onion and garlic. Bring to a boil and simmer, stirring frequently. Simmer for several hours until sauce is the right consistency. Add basil, salt and pepper to taste.

Pioneer Woman Lasagna w Breakfast sausage

 

• 1 1/2 lb. 

  ground beef

• 1 lb. 

  hot breakfast sausage

• 2 

  cloves garlic, minced

• 2 

  (14.5-oz.) cans whole tomatoes

• 2 

  (6-oz.) cans tomato paste

• 4 Tbsp. 

  dried parsley, divided

• 2 Tbsp. 

  dried basil

• 2 1/2 tsp. 

  salt

• 3 cups 

  low-fat cottage cheese

• 2 

  eggs, beaten

• 1/2 cup 

  grated (not shredded) parmesan cheese

• 1 Tbsp. 

  olive oil

• 1 

  (1o-oz.) package lasagna noodles

• 1 lb. 

  sliced mozzarella cheese

• 1. Bring a large pot of water to a boil.
  2. 2Meanwhile, in a large skillet or saucepan, combine ground beef, sausage, and garlic. Cook over medium-high heat until browned. Drain half the fat; less if you’re feeling naughty. Add tomatoes, tomato paste, 2 tablespoons parsley, basil and 1 teaspoon salt. After adding the tomatoes, the sauce mixture should simmer for 45 minutes while you are working on the other steps.
  3. 3In a medium bowl, mix cottage cheese, beaten eggs, grated Parmesan, 2 more tablespoons parsley, and 1 more teaspoon salt. Stir together well. Set aside. Add 1/2 teaspoon salt and the olive oil to the boiling water, then cook the lasagna noodles until al dente (not overly cooked). Drain.
  4. 4To assemble: Arrange 4 cooked lasagna noodles in the bottom of a baking pan, overlapping if necessary. Spoon half the cottage cheese mixture over the noodles. Spread evenly. Cover cottage cheese with a layer of mozzarella cheese. Spoon a little less than half the meat/sauce mixture over the top. Repeat, ending with meat/sauce mixture. Sprinkle top generously with extra Parmesan.
  5. 5Either freeze, refrigerate for up to 2 days, or bake immediately: 350°F oven until the top is hot and bubbly, 20 to 30 minutes.

https://www.thepioneerwoman.com/food-cooking/recipes/a11728/best-lasagna-recipe/

Carrot Cake

• 1 1/2 cup vegetable oil
• 2 cups sugar
• 3 eggs
• 2 cups flour*
• 2 teaspoons cinnamon
• 2 teaspoons baking soda
• 2 teaspoons vanilla
• 1 teaspoon salt
• 1 cup unsweetened shredded coconut
• 1 cup walnuts**
• 1 20 oz can crushed pineapple, strained***
• 2 4oz jars carrot baby food

Frosting:

• 16 oz. cream cheese, softened
• 2 sticks unsalted butter, softened
• 3 cups powdered sugar
• 2 teaspoons vanilla extract

1. Preheat oven to 350º.
2. In a large bowl, stir all cake ingredients with a wooden spoon.
3. Grease a Bundt pan with cooking spray and pour in the batter. 2 round pans make a lovely layer cake, and a 13×9″ sheet pan makes a lovely sheet cake. Cupcakes are perfect here as well and usually take about 20-25 minutes bake yielding about 2 dozen.
4. Bake in preheated oven for 60 minutes, or until a cake tester comes out clean. 
5. Cool completely on a rack.
6. Now, let’s make the frosting. Beat 16oz cream cheese, 2 sticks unsalted butter and 3 cups powdered sugar together in a stand mixer.
7. Add 2 teaspoons vanilla and beat 4-6 minutes, until fluffy and white.
8. Use a bit of frosting to hold cake in place, then flip it out onto a stand or plate. Frost casually. Decorate with whole walnuts on top for extra nostalgia. 
9. Place cake in the fridge and let it get cold. I find it’s best after as much time in the fridge as possible, and It’s shelf-life is amazing! Like eat it on day 4 for breakfast kind of shelf-life.

*Gluten free All-Purpose 1:1 flour can be used.

**Any other nut can be used, or nuts can be left out all together.

***If you have a pineapple allergy, mashed bananas or apple sauce can be used.

https://danpelosi.com/recipe/moms-carrot-cake/