Day 4

What's on the menu:
Homemade spaghetti
Side veggie tray with dip of your choice
Brownie cupcakes

In a large sauce pan, add 3 TB olive oil, 1 onion chopped, 1 medium green pepper chopped.

Stir and cook about 3-5 min., add garlic (2 cloves or 2 TB) and continue to cook and stir.

Add 2 lb. of ground chuck, 1 lb. of Italian sausage. Cook until done. Drain.

Put back into same pot and add 1 can tomato paste, 1 large can tomato sauce, 2 cups home canned tomatoes (optional; use store bought if you have to) and about 2 cups water.

For season, I add 1 TB garlic salt, salt and pepper, 1 TB Italian seasoning, 2 TB Chow Chow (optional-this is homemade relish).

Simmer for about an hour. Cook spaghetti and drain and add as much sauce as you like.

I freeze half of my sauce for another time. Serve with fresh Parmesan cheese on top.

Brownie Cupcakes
I got this idea from Paula Dean so you can find it on her Web site.

Mix brownie mix as shown on box. Put cupcake liners in your pan.

Pour brownie mix into the liners, filling the liners half-way.
Add Reese's Peanut Butter morsels on top.
Add rest of brownie mix to ¾ way up to top of liners.
Cook as directed on box.

When you take the pan out of oven, add a few more peanut butter morsels on top right in the middle of cupcake.