Wednesday, August 29, 2018

Easy Recipe for Homemade Tomato Sauce to Freeze or Can

Including My Personal Recipe for Buttons an Bows Pasta

Making tomato sauce is easy, the way I do it.  I have tried many different ways of making tomato sauce over the years, but I finally struck on a way that is both easy and quick.  It also makes really delicious sauce.  I freeze mine, but you could just as easily can it.  I used regular dried herbs because I feel they flavor stays stronger than fresh herbs, after being frozen or canned.


  • 10 or 12 tomatoes, cored and cut in chunks (no need to peel or seed)
  • 1 teaspoon of sugar
  • 1 teaspoon of salt
  • 1/2 teaspoon of pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil

Take the tomatoes and put them in the blender on puree
Take a large mixing bowl and put a strainer in it
Pour the pureed tomatoes into the strainer, stirring until nothing is left in the strainer but tomato skins and seeds
You may need to do this twice, depending on how large your blender is.
Toss the skin and seeds or give them to your chickens
Place the strained tomato sauce into a large sauce pan on medium heat
While your sauce is heating, stir in the rest of the ingredients
When thoroughly mixed, turn the heat to low and cover
If you want thinner tomato sauce, heat for 30 minutes.  If you want thicker, cook for 1 hour
I stir mine, every 15 minutes or so so make sure it is cooking evenly and not scorching
When it is the consistency that you want, remove from heat and let cool until it is room temperature or colder (do not put in refrigerator)
I use a pint mason jar to measure how much tomato sauce to put in my food saver bags, seal them and put them in the freezer

When I want to use it, I remove it from the freezer and cut the bag off and put it in my Ninja Cooker or you can use a slow cooker.  This is what I use to make all my pasta meals.  If you don’t have a slow cooker or Ninja, you will have to wait for it to thaw on it’s own.  I would not recommend thawing it in the microwave, but you can if you like.  There are so many things that you can make with tomato sauce, but I would like to share my favorite pasta recipe that I make in my Ninja.  It’s called Buttons and Bows.

Buttons and Bows Pasta

The cool thing about my Ninja Multicooker is that it can act as a stove top, oven or slow cooker.  That is how I can make this delicious meal all in the Ninja.  For more info on the Ninja, see the link below to check it out.


  • 1 table spoon olive oil
  • 2 cups of chopped spinach (fresh or frozen)
  • 1 cup of fresh button mushrooms, sliced
  • 1/3 cup of diced onion
  • 1 teaspoon of garlic powder
  • 1/2 teaspoon of oregano
  • 1/3 cup of green pepper
  • 1 pint tomato sauce
  • 2 cloves of diced garlic
  • salt and pepper to taste

Turn the Ninja on  the Stove top setting and brown the sausage in the tablespoon of olive oil
Leaving the sausage in, turn the Ninja to Oven and set it to 350 degrees
Pour in 4 cups of warm water and the uncooked pasta
Add the the rest of the ingredients except the spinach and cover.
Set the timer for 30 minutes
When the 30 minutes is up, dump in the spinach and stir to mix
Cook for another 5 minutes
Serve immediately

Could this recipe be easier?  A delicious one pot meal, one of many that I make in my Ninja.  The Ninja is a bit pricey, I am not going to say it isn’t.  What I am going to say is that it makes cooking so many things faster and easier.  It really is worth the price.  Take a look at the video below and you will see what I mean.

I cannot recommend the Ninja highly enough.  My sister was so impressed, she went out and bought one of her own.  She is the one that told me that she uses it to cook cakes and other desserts.  She bought a Ninja cook book and really was getting creative.  I had to buy the cook book too, and ever since then, there is no stopping me.  If you need any more convincing of the versatility of the stuff you can cook in your Ninja, just go to You Tube and search Ninja cooking system recipes.  You will be shocked at the number of videos there are.  Ninja cooking system has a ton of fans and users!

Jade    :)


Ninja 3 in 1 Cooking System

Friday, August 17, 2018

Funeral Potatoes - a Side Dish to Die For!

If you are like me, you have seen the recent advertisments on Facebook by Walmart for "Funeral Potatoes."  I could not help but wonder what the heck funeral potatoes were and why they would be called such a morbid name.  So I decided to Google it and see what I could find out. 

Most all places that I read agree that the expression "Funeral Potatoes" comes from the Relief Society of the LDS.  They would frequently make the dish to serve at after funeral dinners.  After a while, they began calling them funeral potatoes, even when they were not served at funeral dinners.  Some articles I read stated that this potato casserole dish was also referenced as funeral potatoes in the south as they were preparted for after funeral church gatherings.  I cannot say that this is correct, at least not in Arkansas and Missouri, as I lived there for almost ten years and I never heard the expression.

Anyway, while perusing the recipes for these potatoes, I noticed a strange familiarity with the ingredients.  Furneral potatoes are nothing but another name for my familiy's favorite holiday potato dish Potatoes Deluxe!  There were a few differences, but the base ingredients were the same:  potatoes, sour cream, cream soup and cheese.  Just about everyone that cooks has their own version of this recipe.  I have heard them called cheesy potatoes, supreme potatoes and potato cheese casserole.  They are all pretty much the same, a comfort food recipe based on potatoes and cheese.  

Here's my recipe:


  • 3 tablespoons butter
  • 3/4 cup onion, diced small
  • 2 cloves garlic, minced
  • 12 small potatoes peeled and shredded
  • 1 can cream of chicken soup
  • 1 cup sour cream
  • 1/4 cup Parmesan cheese
  • 1 teaspoon Italian seasonings (basil and oregano mostly)
  • 2 cup cheese, shredded (I use cheddar)
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup crushed potato chips


Preheat oven to 350 degrees.
Spray a 13 x 9 pan with cooking spray
In a medium sized skillet, melt 2 tablespoons of butter and sauté onions and garlic and for 2 or 3 minutes
Remove from heat and set aside to cool.
In a mixing bowl, combine shredded potatoes, condensed soup, sour cream, Parmesan cheese, salt, pepper, Italians seasonings and 1½ cups cheddar cheese.
Add onions and garlic and stir to combine.
Pour mixture into your 13 x 9 baking dish and pat down with a spoon to even out.
Sprinkle remaining cheese on top, evenly
Pour crushed potatoe chips on top and spread evenly.
Bake for 50 to 60 minutes, checking to make sure the potatoes are cooked through.

I usually make my potatoes with raw potatoes, but you can save some time by using a bag of frozen shredded hash browns.  The taste is close to the same, I just use real potatoes to save money and because I usually have a lot of potatoes on hand. 

Our family usually makes this dish for holidays, usually Easter and Christmas Day dinner.  I have to say we have never made them for a funeral, however, they are so delicious I would eat them wherever they are served! 

Have a great weekend!

Jade    :)


If you love potatoes like I do, this is the cookbook for you!  Dozens of great recipes all based on potatoes.  Lots of recipes for a very frugal price!  I recommend it!

101 Things To Do With A Potato


Image Credits:

Thursday, August 9, 2018

Chicken Teriyaki Stuffed Peppers


A Low Carb Recipe

Recently my doctor told me I needed to go on a low carb diet.  I was not terribly pleased to hear this, since I am a big fan of carbs.  However, it has to be done, so I have to embrace it.  As a result, I will be sharing some lower carb recipes on this blog.  I hope you enjoy them.  My first recipe that I tried was a real hit with the hubby.  He is not a fan of rice, so I decided to forgo putting rice into these stuffed peppers, and I have to say, I liked them much better!  The chicken, the peppers and cheese complimented each other perfectly.  With these peppers, I served my cool cucumber salad with the oil dressing (find out how to make that here) and iced tea.  

I am thinking this low carb thing might not be all bad!


  • 3 cups cooked shredded chicken
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2 green onions cut in 1/8 inch pieces (white and green)
  • 1/4 cup water
  • 1/2 cup teriyaki sauce
  • 2/3 cup fresh mushrooms, chopped small but not diced
  • shredded mozzerella cheese
  • 4 red bell peppers with the top 1/4 cut off, interior cleaned of seeds and ribs


Preheat oven to 350 degrees
In a non stick skillet, heat olive oil
Add garlic and saute for 2 or 3 minutes
Add mushrooms and saute till they begin to brown
Add water and teriyaki sauce and stir to almost boiling
Add shredded chicken and onions a bit at a time while stirring
Reduce heat to simmer and let it cook while cutting and cleaning the peppers
Spray a baking dish with cooking spray and place the peppers in it
Sprinkle mozzerella cheese generously in the bottom of each pepper
Remove chicken mixture from heat and spoon the chicken into the peppers
Bake stuffed peppers for 15 minutes, remove from oven
Generously cover the top of each pepper with shredded mozzerella cheese
Return to oven and back for another 10 to 15 minutes until cheese is melted and bubbly

If you are not partial to teriyaki, you can make this with other flavors like lemon chicken, or barbecue.  Just replace the teriyaki sauce with whatever you prefer.

Have a great weekend!

Jade    :)


I love the taste of Red Shell Teriyaki sauce.  Since 

teriyaki sauce is salty by nature, I usually mix it with 

water in the recipe to cut the sodium.  Thats one reason 

I like Red Shell, it is thicker to start with, so adding a 

bit of water does not make the sauce thin and flavorless.  

I recommend Red Shell.

Red Shell Teriyaki Sauce


Image Credit