Tuesday, November 29, 2011

Pumpkin Roulade with Buttercream

For the Thanksgiving Dessert Edition of the Recipe Swap, I was lucky enough to receive this pumpkin roulade recipe from Patrizia at Mangia! My Family Table.  I have never made a pumpkin roll before, so I was a little scared that the whole thing would just fall apart on me, but after reading every review and watching this video, I was ready to get started.

I did leave out the ginger, but this is by far the best pumpkin roll I have had.  The cake was light, the filling was perfectly smooth and very light, also. It's a little sweet, though.  The next time I make it, I may cut back on the sugar in the filling. This recipe is rated as difficult, but I disagree. It really was easy if you follow the directions.  I baked the cake and let it cool for just 4-5 minutes before flipping it onto the towel and gently rolled it up using the towel to do most of the work. Unrolling wasn't a problem, either.  The cake wasn't as delicate as I expected it to be, so it was just as easy to re-roll after spreading the filling on top. You'll definitely want this at your next Thanksgiving!

Source: Ina Garten


For the cake:
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon kosher salt
  • 3 extra-large eggs, at room temperature
  • 1 cup granulated sugar
  • 3/4 cup canned pumpkin (not pie filling)
  • 1/4 cup confectioners' sugar, plus extra for dusting
For the filling:
  • 12 ounces Italian mascarpone cheese
  • 1 1/4 cups sifted confectioners' sugar
  • 2 tablespoons heavy cream
  • 1/4 cup minced dried crystallized ginger (not in syrup)
  • Pinch kosher salt

Preheat the oven to 375 degrees F. Grease a 13 by 18 by 1-inch sheet pan. Line the pan with parchment paper and grease and flour the paper.

In a small bowl, sift together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 3 minutes, until light yellow and thickened. With the mixer on low, add the pumpkin, then slowly add the flour mixture, mixing just until incorporated. Finish mixing the batter by hand with a rubber spatula. Pour into the prepared pan and spread evenly. Bake the cake for 10 to 12 minutes, until the top springs back when gently touched.

While the cake is baking, lay out a clean, thin cotton dish towel on a flat surface and sift the entire 1/4 cup of confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. With a light touch, roll the warm cake and the towel together (don't press!) starting at the short end of the cake. Allow to cool completely on a wire rack.

Meanwhile, make the filling. In the bowl of an electric mixer fitted with the paddle attachment, beat the mascarpone, confectioners' sugar, and cream together for about a minute, until light and fluffy. Stir in the crystallized ginger, and salt.

To assemble, carefully unroll the cake onto a board with the towel underneath. Spread the cake evenly with the filling. Reroll the cake in a spiral using the towel as a guide. Remove the towel and trim the ends to make a neat edge. Dust with confectioners' sugar and serve sliced.

Monday, November 28, 2011

Soul Sweet 'Taters

Whoever decided to consider this dish a side instead of dessert was genious. It really is like dessert.  I cheated a bit and used canned sweet potatoes, so I did cut back on the sugar by 1/2 cup, but next time I think I could cut back even more and not notice.  I doubled the recipe and baked in a 9x13 dish.  I did bake for an additional 15 minutes, but check yours after 30.  I am pretty sure the heating element in our oven is going bad and the temperature is off.  I have to set it at least 50 degrees over to get it to register right anymore.  Maybe Santa can bring me a new oven?!!!!  (ok, a new heating element would make more sense, but that's not as fun.)

Source: The Pioneer Woman

  • 4 whole Medium Sweet Potatoes
  • 1 cup Sugar
  • 1 cup Milk
  • 2 whole Eggs
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Salt
  • 1 cup Brown Sugar
  • 1 cup Pecans
  • ½ cup Flour
  • ¾ sticks Butter
Wash 4 medium sweet potatoes and bake them in a 375-degree oven until fork tender, about 30-35 minutes. When they are finished cooking slice them open and scrape out the flesh into a large bowl.
Add 1 cup of (regular grandulated) sugar, 1 cup of milk, 2 eggs, 1 teaspoon of vanilla extract and 1 teaspoon of salt. With a potato masher, mash them up just enough—you don’t want to be perfectly smooth.

Now, in a separate bowl, add 1 cup brown sugar, 1 cup pecans, chopped (that means measure a cup of pecans, then chop them), ½ cup flour, and ¾ stick of butter. With a pastry cutter or fork, mash together until thoroughly combined.
Spread the sweet potato mixture into a regular baking dish and sprinkle the crumb mixture all over the top.

Bake in a 400-degree oven for 30 minutes, or until golden brown.

Cranberry Salsa

Cranberry sauce is not something I normally eat at Thanksgiving.  I'm not sure why because I do like cranberries.  I think it has to do with seeing that gelatinous blob from a can every year and never having any desire to try it. I came across this recipe for cranberry salsa and decided to make it for an appetizer to our meal this year.  I am so glad I did! It's sweet and sour, with just a little bit of heat from the jalapeno.  I didn't want to overdo it on the heat, but next time I would keep some seeds/ribs on the pepper instead of removing all of them. You can serve this with crackers or tortilla chips.

Source: Food Fashion and Flow

  • 1 12 ounce package fresh cranberries
  • 1 Jalapeno pepper
  • 1/4 cup green onion chopped
  • 1/4 cup cilantro chopped
  • 3/4 cup sugar
  • 1/4 teaspoon cumin
  • 2 tablespoons lime juice
  • dash salt
  • optional (cream cheese)

Chop the cranberries and jalapeno pepper in a mini chopper or food processor. Pulse until the cranberries are chopped, but still a little chunky. Chop up green onion and cilantro into small pieces. Add all ingredients and mix together. Refrigerate for at least a few hours to allow cranberries to soften a little and for flavors to blend.

Wednesday, November 23, 2011

Mongolian Beef

Whenever we get take-out, I always get one of two things - general tso's chicken or sweet and sour chicken. I am never adventurous enough to try something new.  I've made both of my favorite dishes at home and am moving on to something new this time - Mongolian Beef.  The flavor is great, the beef gets a little crispy, and you will probably fight over the leftovers!  I probably let the sauce cook a few minutes too long (we're in the middle of potty training at our house) and should have thinned it back out with a little water, but it was still fantastic.  I served this with steamed broccoli and rice. Make this at home and it can easily pass for fake-out take-out!

Source: Pink Bites

  • 1 lb of flank steak, thinly sliced crosswise
  • 1/4 cup of cornstarch
  • 3 teaspoons of canola oil
  • 1/2 teaspoon of grated ginger
  • 1 tablespoon of chopped garlic (about 2 -3 large cloves)
  • 1/2 cup of water
  • 1/2 cup of soy sauce (I use low sodium)
  • 1/2 cup brown sugar
  • 1/2 teaspoon of red pepper flakes
  • 3 large green onions, sliced crosswise into thirds

Prepare the meat:
First, make sure the steak slices are dry (pat them dry) and mix them with the corn starch. Using your hands or a spoon, move them around to make sure all pieces are coated. Place beef slices in a strainer and shake off excess corn starch (see picture bellow).

Make the sauce:

Heat half of the oil in a large wok at medium-high and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The corn starch in the beef will thicken it up later.

Cook the meat and assemble dish:

Turn the heat up and add the remaining oil to the wok. Add the beef and cook, stirring until it is all browned (this is a quick thing). Pour the sauce back into the wok and let it cook along with the meat. Now you can choose to cook it down and reduce the sauce or leave it thinner. Add the green onions on the last minute so the green parts will stay green and the white parts crunchy.

Serve it hot with rice.

Monday, November 21, 2011

Honey Lime Chicken

Even in November, I love grilling out.  We still get quite a few nice days throughout the month, so I marinated this chicken to throw on the grill after work one day last week. The only problem was the wind! It was soooo windy, the grill would not stay lit. So, after 3-4 attempts, I had to grill inside, which I really don't like doing because I can never keep it from getting too smokey inside - does anyone else have that problem? It never looks that smokey on TV :) We both thought the chicken tasted great without being overly limey. This is a great recipe to put together the night before and have an easy weeknight meal.

Source: The Enchanted Cook

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice (2 limes), plus the zest of both limes
  • 2 Tablespoons honey
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 pounds of chicken (I used boneless skinless breasts)

In a large zip top plastic bag combine all of the ingredients except the chicken. Seal bag completely and mix well. Add chicken to bag, turn to coat and reseal. Place in refrigerator overnight.

Heat grill (either outdoor grill, or indoor grill pan) to medium high. Grill chicken for approximately 6-7 minutes on each side or until juices run clear. If you're using fairly thin chicken breasts, cut time down.

Friday, November 18, 2011

UNO's Deep Dish Pizza

Pizza has become our dinner of choice on Wednesdays lately.  Caitlin is taking a gymnastics class at the Y and so we get home around 7 pm. I make pizza for a quick dinner that we all enjoy. (She has even picked up on the Pizza-Wednesday pattern herself. When we get into the car to go home, she says "Time for pizza!" Smart kid!)

For last week's pizza, I decided to go with a deep-dish recipe. Normally I buy frozen dough and then change up the toppings to whatever sounds good that day. It's good, but getting a little boring. I made the dough on Sunday and put it in my freezer. On Tuesday night, I moved it to the refrigerator so it could slowly rise. I set it on the counter before going to the Y, so when we come home it's ready to go.

I loved so many things about this recipe.  First - the crust. It was probably the best I have made. It was chewy, buttery, and didn't get one bit soggy since the cheese was between the crust and the sauce.  I will definitely make more and keep in my freezer. Secondly, the sauce, with only 4 simple ingredients tasted garden-fresh. Next time I would use just slightly less sauce on top, but really it was near perfect the way it is.  Each piece is very filling!

It's been years since I have been to UNO's, so I can' really say how this compares, but try it and let me know!

Source: Uno Chicago Grill

Master Dough Recipe:
Yield: one 20-ounce ball of dough to make one 12-inch Chicago-Style Deep-Dish Pizza

  • 1 Package active dry yeast
  • ¾ Cup warm water (105-110 degrees F)
  • 1 Tsp. Sugar
  • ¼ Cup Corn oil
  • 2½ Cups All-purpose flour
  • 2 Tsp. Salt
  • 1 Tsp. Olive oil
  • 12" Deep-Dish Pizza Pan or Cake Pan (I used a cast iron skillet)

In a mixing bowl, dissolve the yeast with water and sugar. Add the corn oil and blend. Add the flour and salt and mix thoroughly. If using a stand mixer, mix for 4 minutes at medium speed, until the dough is smooth and pliable. If kneading by hand, knead for 7 to 8 minutes. Turn the dough out of the bowl and knead by hand for two additional minutes. Add olive oil to a deep bowl. Place the dough ball into the bowl and turn it twice to coat it with the oil. Cover the bowl with plastic wrap and a kitchen towel.* Let the dough rise for two hours. Do not punch it down. Spread and push the dough ball across the bottom of the pan and up the sides.

*At this stage, the dough can be put in the refrigerator and allowed to rise slowly overnight. Take the dough out of the refrigerator at least an hour before you are ready to assemble the pizza.


  • 1½ Cups Tomatoes, ground (I used crushed - is that the same thing?)
  • 1 Tsp. Oregano, dried
  • 1 Tsp. Basil, dried
  • 2 Tbsp. Romano cheese, grated
  • 5 oz. Part-skim, low-moisture mozzarella, sliced
  • 5 oz. Provolone, sliced
  • 24 ea. Pepperoni Slices (about 2 oz.)

In a mixing bowl, combine the tomatoes, oregano, basil and Romano. Set aside.

Lay the slices of mozzarella and provolone on top of the dough, overlapping the slices to cover all of the dough.

Spread the tomato mixture evenly over the cheese.

Dot the top of the tomatoes with the pepperoni.

Bake on the middle rack of a preheated 475° F. oven for 20-25 minutes until crust is golden brown and pulls away from the sides of the pan.

Allow the pizza to rest for 3-4 minutes before cutting and serving.

Thursday, November 17, 2011

Pumpkin Pecan Pie

I am not one to make decisions easily, even when it comes to simple decisions like which kind of pie to have for Thankgiving dessert - pumpkin or pecan? I usually take 1/2 piece of each!  After making this pie, there is no need for such decisions. It's the perfect blend of both. I love how easy this was to make and the taste was amazing! I did add just 1/4 tsp of pumpkin pie spice, because I thought it was strange that a pumpkin pie recipe had no spices. I'm not sure if it made much of a difference or was needed, but either way - you must make this!

Source: Paula Deen

  • 3 eggs
  • 1 cup dark corn syrup
  • 1/2 cup sugar
  • 4 tablespoons (1/2 stick) melted butter
  • 1 cup canned pumpkin
  • 1 teaspoon vanilla
  • 1 cup chopped pecans
  • 1 9-inch unbaked pie shell
  • Whipped cream


Preheat oven to 350°F.

With a hand beater, beat eggs well. Beat in corn syrup, sugar, butter, pumpkin and vanilla until well-blended. Arrange pecans in bottom of pie shell. Slowly pour egg mixture over them. Bake for 1 hour or until knife inserted 1 inch from edge comes out clean. Let cool completely before serving to allow the filling to set up.

Garnish with whipped cream

Tuesday, November 15, 2011

Buffalo Chicken Chili

Here we go with another round of the Recipe Swap!  This swap's theme was One-Dish Meals. I knew my dishwasher Aaron was going to love this swap!!  When I was given this recipe from Maryanna at Taste & See, I was excited because I am a big fan of Buffalo Chicken...anything. I've made the famous dip several times for parties and we regularly eat buffalo chicken salads for easy weeknight dinners.  Chili was something new, though. And I love recipes where you just dump everything into the crockpot and forget it.  This was one of those recipes.

If you like a little heat, this recipe is easily adapted to fit your tastes. I added 1/2 chopped jalapeno, and didn't realize until the chili was done that my half bottle of Frank's Buffalo Sauce was not the same size as the original recipe intended. We always buy the BIG bottle. Don't use half of that!  Or, at least test as you go! Sooo....my chili ended up very buffalo-saucy-ish. I'll admit that the first day, there was no way I could eat a bowl of it straight - much too hot for my tastes. A few bites on a tortilla chip were all I could take.  I had the same results as Maryanna, though - the heat seemed to dissipate a bit overnight. The second day, it was perfect! Thanks Maryanna!

Source: Taste & See


  • 2 chicken breasts (cooked & shredded or raw & whole)
  • 1/2 bottle Frank's Buffalo Sauce (12 oz. bottle)
  • 1 (15.5-oz) can beans (garbanzo, black, pinto, whatever!)
  • 1 large sweet onion, chopped
  • 2 (15-oz) can tomato sauce ( I used 1 can)
  • 1 can cream-style corn
  • 1 cup salsa
  • 2 jalapenos, seeded and chopped

Dump everything into the crockpot, and stir well. Cook on low for 8-10 hours. If your chicken was raw when you put it in, take it out after about 8 hours, shred it, and then stir it back into the chili.

Monday, November 14, 2011

Pumpkin Donuts

I've never made homemade donuts before, but decided these pumpkin donuts would be a great place to start. I don't own a donut pan (yet), so I went the frying route this time.  The donuts came out great. They were cakey on the inside with just enough pumpkin flavor. Pretty good for a first try! 

The dough will be pretty sticky after chilling, so make sure to use plenty of flour while rolling.  I don't have a biscuit cutter, so I used a glass and a large pastry tip to cut the holes. After frying, I dipped half in cinnamon sugar and half in the glaze. We've enjoyed donuts all weekend. When sealed in a Food Saver container, they taste just as fresh as the day we made them!

Caitlin helped taste-test the holes:

Source: Bon Appétit


Spiced sugar
  • 1 cup sugar
  • 4 teaspoons ground cinnamon
  • 2 teaspoons ground nutmeg
  • 3 1/2 cups all purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 cup sugar
  • 3 tablespoons unsalted butter, room temperature
  • 1 large egg
  • 2 large egg yolks
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 1 tablespoon buttermilk
  • 1 cup canned pure pumpkin
  • Canola oil (for deep-frying)
Powdered Sugar Glaze
  • 2 cups powdered sugar
  • Whipping cream


For spiced sugar:
Whisk all ingredients in medium bowl to blend.

For doughnuts:
Whisk first 8 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until blended (mixture will be grainy). Beat in egg, then yolks and vanilla. Gradually beat in buttermilk; beat in pumpkin in 4 additions. Using rubber spatula, fold in dry ingredients in 4 additions, blending gently after each addition. Cover with plastic; chill 3 hours.

Sprinkle 2 rimmed baking sheets lightly with flour. Press out 1/3 of dough on floured surface to 1/2- to 2/3-inch thickness. Using 2 1/2-inch-diameter round cutter, cut out dough rounds. Arrange on sheets. Repeat with remaining dough in 2 more batches. Gather dough scraps. Press out dough and cut out more dough rounds until all dough is used.

Using 1-inch-diameter round cutter, cut out center of each dough round to make doughnuts and doughnut holes.

Line 2 baking sheets with several layers of paper towels. Pour oil into large deep skillet to depth of 1 1/2 inches. Attach deep-fry thermometer and heat oil to 365°F to 370°F. Fry doughnut holes in 2 batches until golden brown, turning occasionally, about 2 minutes. Using slotted spoon, transfer to paper towels to drain. Fry doughnuts, 3 or 4 at a time, until golden brown, adjusting heat to maintain temperature, about 1 minute per side. Using slotted spoon, transfer doughnuts to paper towels to drain. Cool completely.

For powdered sugar glaze:
Whisk powdered sugar and 4 tablespoons whipping cream to blend. Whisk in additional cream, 1 teaspoon at a time, to form medium thick glaze. Can be made up to 3 hours ahead. Add doughnut holes to bowl of spiced sugar and toss to coat. Spread doughnuts on 1 side with Powdered Sugar Glaze. Arrange doughnuts, glazed side up, on racks. Let stand until glaze sets, at least 30 minutes.

Monday, November 7, 2011

Asian Steak Salad

One of my favorite dinners is a big salad. There is usually little to no cooking involved and the flavor options are endless. Aaron typically needs a little convincing when I say that we're having salad for dinner and I promise he won't be hungry again an hour later. This steak salad was an easy choice for our weekly menu - it is quick, healthy (less than 300 calories per serving!), and uses a lot of my favorite salad ingredients and flavors. I love, love, love sugar snap peas - so that was the first thing that drew me in. I could eat them raw all day long. Then I saw that the dressing has peanut butter in it! Another win! Ever since I made a Thai Chicken Salad that had peanut butter in it (I'll blog that the next time I make it), I've been sold on peanutty dressings - on anything. And Steak? That is the key to getting a guy to eat salad for dinner.

This salad was awesome.  The peas were sweet and crunchy, the dressing amazing, and the steak juicy and flavorful. It would perfect for a hot summer day using fresh vegetables from the garden.

Source: Jane Deere

4 Servings (serving size: 1 1/2 cups)
Calories: 290 ▪ Fat: 16g ▪ Carbs: 15g ▪ Dietary Fiber: 4g ▪ Protein: 21g

3 cups fresh sugar snap peas, blanched & chilled
2 tablespoons soy sauce
1 tablespoon hoisin sauce
1 tablespoon minced peeled fresh ginger
2 cloves fresh garlic, minced
1 tablespoon canola mayonnaise
1 tablespoon peanut butter
2 teaspoons Splenda
2 teaspoons rice wine vinegar
1 teaspoon dark sesame oil
1 pint cherry tomatoes, halved
1 1/2 cups chopped seeded English cucumber (about 1)
4 green onions, chopped
1 tablespoon olive oil
8 ounces flank steak, cut into small pieces
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons toasted sesame seeds, optional

To blanch peas: Bring a pan of water to a rolling boil. Place peas in boiling water for one minute. Remove with a slotted spoon to a bowl of ice water. Drain the peas when they are completely cold; set aside.

In a medium bowl, combine soy sauce and next 8 ingredients (through sesame oil), stirring with a whisk. Add sugar snap peas, tomatoes, cucumber, and onions; toss to coat.

Right before serving, heat a medium cast-iron skillet over high heat. Add olive oil to pan; swirl to coat. Combine steak, salt, and pepper, tossing to coat steak. Add steak mixture to pan; cook 5 minutes or until well browned and crisp, stirring frequently.

When ready to serve, Combine peas, cucumbers, tomatoes, and green onion and toss to combine. Drizzle with dressing and toss until well coated. Divide into 4 portions and top with steak.

Friday, November 4, 2011

Brussels Sprouts with Maple Buttered Pecans

For the latest round of the Recipe Swap, the theme was Thanksgiving Sides. I was excited to try something new because we always seem to have the same.old.sides.every.year.  Caitlin, from Caitlin's Cooking and More, chose this recipe for me and it looked great in the photo. Brussels Sprouts are not something we normally eat at our Thanksgiving, (or ever!), and honestly, the few times I've eaten them, I've always said it would be the last. They are cute little cabbages, but I can't get past the bitter taste.  I've only made fresh brussels sprouts in the past, so for this recipe, I decided to try frozen.

This side dish is perfect for Thanksgiving because most of it can be made ahead of time, but even if you make it that day, it is really fast to put together. To me, the pecans were the best part. You'll think you're eating a sweet, crunchy candy. I would love to remake this dish with a different vegetable - maybe broccoli?

Thanks for sharing Caitlin!

View the full round-up at A Taste of Home Cooking.

Source: Babble.com

1/2 cup pecan halves
2 Tbsp. butter
1 Tbsp. pure maple or golden syrup
sea salt, to taste
2 lb. small Brussels sprouts, stem ends trimmed
canola or olive oil, for cooking
1-2 garlic cloves, finely squished
a squeeze of fresh lemon juice

Preheat oven to 350°F. Spread the nuts in a single layer on a rimmed baking sheet and toast for about 8 minutes, until deep golden and fragrant. Transfer to a bowl and quickly toss with 1 Tbsp. butter and syrup; it should coat the nuts and be partially absorbed. Sprinkle with salt and set aside for up to a day.

In a saucepan with an inch of simmering water, cook the Brussels sprouts until just tender, 5 to 6 minutes, drain and pat dry. If you want to do this ahead, store them in the fridge for up to a day.

When you’re ready to finish them, heat a drizzle of oil and 1 Tbsp. butter in a heavy skillet over medium-high heat. Sauté the sprouts for about 5 minutes stirring occasionally, until starting to caramelize. Add the garlic and cook for another minute. Add a squeeze of lemon juice, season with salt and pepper, then stir in the pecans, transfer to a serving dish and serve immediately. Serves 6-8.

Wednesday, November 2, 2011

Bobby's Goulash

The weather is starting to really cool down now, so it's time to start making some good comfort food. I grew up eating goulash pretty often, but haven't had it in years. I kind of forgot about it, I guess.  While this may not be the traditional way to make Hungarian Goulash, it is very similar to what I remember and like. If you haven't had goulash before, it's kind of like a homemade hamburger helper, only better. Much better.

I cut this recipe in half and had plenty for dinner and leftovers. It's hearty and full of flavor. My only recommended change is to watch the seasonings, especially the salt (taste before adding any). The first time I made this, it was too much.  I cut it back this time and the result was much better.

Source: Paula Deen

2 pounds lean ground beef
1 pound ground turkey
2 large onions, chopped
3 cups water
1 (29-ounce) can tomato sauce
2 (15-ounce) cans diced tomatoes
3 cloves garlic, minced
2 tablespoons Italian seasoning
3 bay leaves
3 tablespoons soy sauce
1 tablespoon House Seasoning, recipe follows
1 tablespoon seasoned salt
2 cups dried elbow macaroni
In a Dutch oven, saute the ground beef and ground turkey over medium-high heat, until no pink remains. Break up meat while sauteing; spoon off any grease. Add the onions to the pot and saute until they are tender about 5 minutes. Add 3 cups water, along with the tomato sauce, tomatoes, garlic, Italian seasoning, bay leaves, soy sauce, House Seasoning, and seasoned salt. Stir well. Place a lid on the pot and allow this to cook for 20 to 25 minutes.

Add the elbow macaroni, stir well, return the lid to the pot, and simmer for about 20 minutes. Turn off the heat, remove the bay leaves and allow the mixture to sit about 30 minutes more before serving.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
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