Devilled Eggs

I just recently tried this recipe because my husband got to try a devilled eggs from a party and so he wanted me to make one. I had few devilled eggs recipes but this one caught my attention. I'm not a big fan of horseradish so if you are too, take it easy on how much you put in. Enjoy.

Ingredients

6 large eggs, boiled
1/4 cup mayo
2 tbsp finely chopped sweet onion
1 celery stalk, finely chopped
3 tbsp sweet pickle relish
1 tbsp prepared horseradish
1tbsp prepared mustard
dash of paprika for garnish
salt and pepper to taste

Directions

1. Peel the hard-boiled eggs and cut them in half lengthwise.
2. Remove yolks and put in a bowl.
3. Mash the egg yolks with onion, celery, sweet pickle relish, horseradish, salt and pepper,
4. Stir in mayo and mix well.
5. Fill egg white halves with the yolk mixture.
6. Refrigerate until serving.

Nana's Spaghetti

This meaty pasta sauce is great in any pasta dish. I have a couple of spaghetti sauce recipes that has alot of great reviews from different websites. So I decided to combine  the ingredients together for the first time and it works great for my taste. My step-grandaugther who is picky with food didn't even think twice on taking her first bite. Her mom was even surprised. She loves it every time I come over and fix dinner for them. I have tried few spaghetti sauces  from my collections and this is so far my favorite. Add a little bit of red pepper flakes to give it a little kick. If you want to have extra for the next day, you have to double the ground meat. I prefer using ground chuck because it works really great for pasta sauces. Hope you enjoy it.

Ingredients

1 pound sweet italian sausage, broken in pieces
1 pound lean ground beef ( or ground chuck)
1 medium onion, minced
8 cloves garlic, minced
1 (29 ounce) can petite diced tomatoes
1 (6 ounce) can tomato paste
1 (29 ounce) cans tomato sauce
2 tbsp white sugar
1 1/2 tsp dried basil
1 tsp dried oregano
1/2 tsp fennel seed
1 tsp italian seasoning
1/2 tsp salt
1/4 tsp ground black pepper
2 bay leaves
2 tbsp of grated parmesan cheese

Directions

1. In a large pot over medium heat, cook the saisage, beef, onion and garlic until browned: drain fat.
2. Stir diced tomatoes, tomato paste and tomato sauce.
3. Mix in sugar and season with basil, oregano, fennel seed, italian seasoning, salt and pepper.
4. Reduce heat to low, cover and simmer 1 1/2 hours, stirring every half hour.
5. Add the grated parmesan cheese in the last 30 mins.
6. Serve over pasta with galic bread.