Spaghetti sauce

2 tbsp oil
1 medium diced yellow onion
2 cloves garlic minced
1 28oz can crushed tomatoes
1 28oz can tomato sauce
1 tbsp brown sugar
1 tbsp dried basil and oregano, or fresh if you like
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
1 tsp red pepper flakes (optional)

Heat oil on med-high in pot.
Add onions and cook about 2-3 min stirring frequently
Add garlic and cook for another min
Add rest of ingredients, lower temp to simmer.

Cook minimum of 30 minutes, stirring occasionally.  Season to your liking.

You can also add veggies if you want a garden sauce, or grated parmesan for a cheese marinara, or cooked ground beef for a meat sauce.  I like to add cooked meatballs into the sauce while it simmers.

Razzy white chocolate oat bars

1/2 C light brown sugar

1 C flour

1/4 tsp baking soda

1/8 tsp salt

1 C rolled oats

1/2 C oil

1 egg beaten

3/4 C seedless raspberry jam

1/2 C white chocolate chips

1. Preheat oven to 350 degrees F (175 degrees C). Grease one 8 inch square pan, and line with greased foil or parchment paper.
2. Combine brown sugar, flour, baking soda, salt, and rolled oats. Pour in oil and egg, using your hands blend to form a crumbly mixture. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4 inch of the edge. Sprinkle white chocolate chips over jam. Sprinkle the remaining crumb mixture over the top, and lightly press it into the jam.
3. Bake for 35 to 40 minutes in preheated oven, or until lightly browned. Allow to cool before cutting into bars.