Marinara Sauce

Make easy Marinara sauce

Make Easy Marinara Sauce: 


There is nothing that I like better than my tomato sauce cooking for hours and filling the house with that amazing aroma.

Today is certainly a busy world, and sometimes you just don’t have the time. This simple marinara sauce recipe can be ready in 15 minutes or less.

Marinara Sauce Ingredients:

1 – 28oz. can crushed tomatoes (you can also use diced tomatoes if you prefer)
2 cloves garlic finely diced
Olive oil (enough to cover the bottom of a 10-inch fry pan)
1 tablespoon Italian seasoning
1 tablespoon parsley (dried or fresh)
¼ cup water
Fresh grated Romano cheese
Salt and Pepper

Here is how I did this:

I covered the bottom of my 10-inch fry pan with olive oil and then added the garlic. Let this just begin to sizzle, not too much because you don’t want to burn the garlic.

Next, I added the can of tomatoes, Italian seasoning, parsley, and water. I had the burner set to medium heat and stirred until seasoning mixed in well.


Italian marinara sauce recipe

I started a pot of water for our spaghetti, continuing to stir the marinara sauce. Bring the sauce to a boil for 2 minutes continue to stir, then turn your burner down to simmer.

Grate some fresh cheese on top, add some garlic powder, salt, and pepper to taste and your marinara sauce is ready to mix with your pasta or spoon it over your plate of favorite pasta.

This recipe for Italian marinara sauce is so quick and easy you'll never want to buy sauce in a jar again.
This is so easy and quick; you can have a meal on the table in less than 20 minutes with this easy marinara sauce recipe.

You might also like my Slow Cooked Homemade Pasta Sauce


As always thanks for stopping by and I hope you enjoy.

Italian Sausage Stuffed Mushrooms

Italian sausage stuffed mushrooms


Just as I like something sweet after a meal I also like a good starter to a meal. These Italian sausage stuffed mushrooms are a perfect appetizer for any meal.

This is a savory snack and is a great game day or party treat. The next time you are having friends over for dinner impress them with these. You can make them ahead and then pop them in the oven because these are best served hot out of the oven.

Here is what I used for this: Italian Stuffed Mushroom Recipe

16 large fresh mushrooms
3 Italian sausage links (This was almost 1lb.)
2 cloves garlic minced
2 tablespoons fresh parsley minced
1/4 cup fresh grated Parmesan cheese
1/4 cup seasoned bread crumbs
olive oil (enough to cover the bottom of a 10-inch fry pan)

How I made these: Sausage Stuffed Mushroom Appetizers

 I covered the bottom of my 10-inch fry pan with olive oil, removed the casing from the sausage and began cooking this on medium heat. Use a fork frequently to keep breaking the sausage up into small crumbles.

Now that the sausage was started I washed and removed the stems from the mushrooms. Then I
chopped up the mushroom stems in my small food processor and set the mushroom caps aside.

Sausage cooking
Cooking the sausage, mushroom caps and stems are ready

 As the sausage was cooking I added the chopped up stems, garlic, parsley, Parmesan cheese, and last the bread crumbs. Continued stirring this until I had a nice firm mixture.

Stuffed mushroom sausage recipe

The sausage is ready, now all I have to do is stuff the mushroom caps. I used a tablespoon to do this and made sure that I rounded up the edges of the mushroom caps.

sausage stuffed mushrooms recipe
Ready for the oven
I placed these in a glass baking dish with a little bit of water on the bottom, sprinkled with more Parmesan cheese on top. Preheated the oven to 350 degrees and baked for 20 minutes. Serve as soon as they come out of the oven.

I sure hope you enjoyed my sausage stuffed mushroom appetizers.
 As always thanks for stopping by.

Below are all of the handy kitchen tools that I used to make this recipe

Quick Cheddar Cheese Muffins


Quick Cheddar Cheese Muffins

This cheddar cheese muffin recipe is really supposed to be a cheddar cheese bread recipe baked in a 9" x 5" bread pan, but I decided to make it in muffin pans, and WOW!! they came out perfect.

I made this years ago when I was just a young lad, and thought it was time to make it again. The only problem was that I couldn't remember how to make this. So I went down to the basement and started digging through old recipes, and after about 20 minutes there it was just where I had left it.

Here is what I used for these Quick Cheese Muffins:

1/3 cup butter (5 tablespoons)
2 - 1/2 cups all-purpose flour
5 teaspoons baking powder
1/2 teaspoon salt
2 cups (8oz.) shredded cheddar cheese, I used mild you can use sharp if you like
1 - 1/2 cups quick oats or old-fashioned
1 - 1/2 cups milk
2 eggs

Here is how I did this: Cheddar Cheese Muffin Recipe

In my KitchenAid mixing bowl, I added the flour, baking powder, butter, and salt. Turned it on low speed until the mixture looked like coarse crumbs.

Then I cut in the cheese, oats, milk, and eggs continuing on low speed until the mixture resembles a sticky batter.
The batter
I sprayed the muffin pans with Pam nonstick baking spray and scoped the mixture in with my ice cream scope level to the top.
In the muffin pan level to the top
I preheated the oven to 375 degrees and baked on the center rack for 30 minutes. This recipe yielded me 16 nice cheddar cheese muffins. The original recipe in a bread pan says to bake at 375 degrees for 60 minutes.

savoury cheese muffins
Right out of the oven

 I was really thinking that these were going to stick in the muffin pans but they popped right out with no problems.

You know I had to have the first one while it was hot

Well, I hope you enjoyed, as always thanks for stopping by.

Fresh Tomato and Pesto Pizza


homemade pizza sauce recipe fresh tomatoes


I have been spending a lot of time learning all of the new technology on my much needed new computer. I decided that I needed a break and some fresh pizza, so I cooked this fresh tomato and pesto pizza.

I started by making my dough with my all-purpose dough recipe, this recipe will yield three pizzas so if you’re only making one you’ll have to cut it down.

Pizza Sauce Recipe Fresh Tomatoes:

3 medium tomatoes (diced)
½ lb. fresh mozzarella cheese (diced)
¼ cup mushrooms (diced)
4 to 5 tablespoons of pesto
Salt and pepper to taste
1 tablespoon Italian seasoning

I diced my tomatoes, mozzarella, and mushrooms in a bowl then added the garlic, salt, pepper, and Italian seasoning. I tossed everything together and set the bowl aside.

pizza sauce made from fresh tomatoes
I greased a 14” round pizza pan and spread out my dough, then added my mixture on top. Starting in the middle I added a tablespoon of the pesto and spread it working my way out, and continued with the remaining pesto. It wasn't perfect but who is?

Then I added the fresh basil leaves, and grated the Parmesan and Romano cheese on top, just enough to cover.


I baked this on the middle rack at 450 degrees for 15 minutes and then moved it to the bottom rack for another 5 minutes. Times may vary, I just wanted to make sure the bottom was nice and brown and crispy.

As always thanks for stopping by and I hope you enjoy.

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