An Evening with Better Homes and Gardens

My decision to create this blog and actually start cooking started in a matter of hours. I was excited and unprepared, so for the sake of time, I went to cookbook number one: my Better Homes and Gardens Cookbook. It's the tried and true cookbook for newlyweds everywhere! The second decision I made was to not only have dinner, but also a weekly dessert. For the sake of time, I decided on a slow cooker dessert from the Better Home and Gardens Biggest Book of Slow Cooker Recipes. I believe I picked this one up at Half Price Books (a great place to go if you have a book addiction!)

Dinner: Pasta with Bolognese Sauce

Ingredients:

• 12 ounces bulk sweet Italian sausage or ground beef
• 1 cup chopped onion (1 large)
• 1/2 cup finely chopped carrot
• 1/2 cup chopped green sweet pepper
• 1/4 cup chopped celery
• 4 cloves garlic, minced
• 3 pounds Roma tomatoes, peeled, seeded and chopped (about 4 cups), or two 14.5-ounce cans tomatoes, undrained and cut up
• 1 6-ounce can tomato paste
• 1/2 cup dry red wine or beef broth
• 2 tablespoons snipped fresh basil or 1 1/2 teaspoons dried basil, crushed
• 1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
• 2 teaspoons snipped fresh marjoram or 1/2 teaspoon dried marjoram, crushed
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup whipping cream
• 2 tablespoons snipped fresh parsley
• 10 ounces dried pasta, such as spaghetti, linguine, or penne

Instructions:

1. In a large saucepan or Dutch oven cook the sausage, onion, carrot, sweet pepper, celery, and garlic until meat is brown and onion is tender. Drain.
2. Carefully stir in tomato, tomato paste, wine, dried herbs (if using), salt, and black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Uncover; simmer for 10 to 15 minutes more or to desired consistency, stirring occasionally. Stir in whipping cream, parsley, fresh herbs (if using); heat through.
3. Meanwhile, cook pasta according to package directions. Drain. Serve sauce over hot pasta. Makes 5 to 6 servings.

My Notes:

• I forgot to buy parsley. It was still good.
• I pureed the sauce a bit with my immersion blender because Roman doesn't like chunky food. It worked pretty well!
• I added the entire pint of whipping cream, because it was that or throw it out!
• I mixed the drained pasta into the sauce and served - that's how Giada and Mario say to do it. :) 
• Rating 3.5/5

Dessert: Peanutty Chocolate Pudding Cake

Ingredients:

• 1 cup all purpose flour
• 1/2 cup sugar
• 2 tbsp cocoa powder
• 1 1/2 tsp baking powder
• 1/2 cup milk
• 2 tbsp cooking oil
• 1 tsp vanilla
• 3/4 cup peanut butter flavored pieces
• 3/4 cup sugar
• 1/4 cup cocoa powder
• 2 cups boiling water
• 1/2 cup chunky peanut butter (I used creamy)
• 2 tbsp chopped peanuts
• Vanilla ice cream
  

Instructions:

1. In a bowl, stir together flour, the 1/2 cup sugar, 2 tbsp cocoa, and baking powder. Add the milk, oil, and vanilla; stir batter until smooth. Stir in the peanut butter pieces. Spread batter evenly in the bottom of the greased slow cooker.
2. In a bowl combine the 3/4 cup sugar and 1/4 cup cocoa. Stir together boiling water and peanut butter; stir into the cocoa mixture. Pour evenly over the batter in the cooker.
3. Cover; cook on high-heat setting for 2 to 2 1/2 hours or until a toothpick inserted 1 inch into center of the cake comes out clean. Let stand, uncovered, for 30 to 40 minutes to cool slightly.
4. To serve, spoon pudding cake into dessert dishes. Sprinkle with peanuts. Serve with vanilla ice cream. 

 My Notes:

• This did not taste as good as it smelled. It was mushy and bland.
• Rating 1.5/5.
• One strike. Two more, and the book goes!