Wishing you and yours

a warm and blessed Thanksgiving!

Crock Pot Wednesday

I love pasta, and what a wonderful comfort food on a cool Fall day.  Did I mention I loooove pasta!   ;)

Bolognese Sauce

Ingredients
5 strips bacon, finely chopped
2 Tbsp fresh basil, finely minced
1 1/2 tsp fresh thyme, finely minced
1 1/2 tsp fresh rosemary
3/4 cup(s) onion, chopped
1 1/2 pound(s) ground chuck
1 cup(s) dry red wine
1 can(s) (28 ounce) whole peeled tomatoes, roughly chopped
2 Tbsp garlic, finely minced
2 Tbsp sugar
1 bay leaf
1 tsp salt
1/2 tsp ground pepper


Directions
To make the sauce:  Cook the bacon and herbs in a large skillet over med-high heat until the bacon is soft (about 4 minutes).  Add the onions and continue to cook until they aregolden brown.  Add the chuck; stir occasionally until browned.  Add wine, bring sauce to a simmer and cook for 2 to 3 more minutes.  Transfer the mixture to a clow cooker and add the remaining ingredients.  Set at high and allow to slow-cook for 5 to 6 hours.  Serve hot over pasta.  YUM!


Joining Debbie @ Dining with Debbie for a little "Crock Pot Wednesday"




Enjoy,
Sharon

Happy Birthday!

Happy Birthday to my sweet daughter!

Today is her 22nd birthday and she has brought so much joy to my life I couldn't love her more. 

So celebrate and enjoy your day sweet girl!!

A Little Yum to go with Your Cranberries!

Cranberry-Orange Tart

Ingredients
CRUST:
1 1/2 cups all purpose flour
2 Tbsp sugar
1/8 tsp salt
6 Tbsp chilled butter, cut into small pieces
1/3 cup ice water
Cooking spray

FILLING:
1/3 cup orange juice
2 1/2 Tbsp cornstarch
1 cup sugar
1/4 cup orange marmalade
2 Tbsp chopped walnuts, toasted
1 Tbsp grated orange rind
1 (12 ounce) package fresh cranberries

Preparation
Preheat oven to 425°.

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 2 tablespoons sugar, and salt in a bowl; cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal.

Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball). Gently press mixture into a 4-inch circle on plastic wrap. Cover and chill for 15 minutes.

Slightly overlap 2 lengths of plastic wrap on slightly damp surface. Unwrap and place chilled dough on plastic wrap. Cover dough with 2 additional lengths of overlapping plastic wrap. Roll dough, still covered, into a 14-inch circle. Place dough in freezer 5 minutes or until plastic wrap can be easily removed.

Remove plastic wrap; fit dough into a 10-inch round removable-bottom tart pan coated with cooking spray. Fold edges under or flute decoratively.

To prepare filling, combine juice and cornstarch in a large bowl; stir well with a whisk. Add remaining ingredients; stir well. Pour mixture into prepared pan.

Bake at 425° for 20 minutes. Reduce oven temperature to 350° (do not remove tart from oven); bake an additional 35 minutes or until crust is lightly browned. Cool completely on a wire rack.


Joining Designs by Gollum for a little "Foodie Friday"

Delish!
Sharon