Slow Cooker Spaghetti Sauce

There's nothing like making a big batch of spaghetti sauce in the slow cooker. This recipe is lightened up with the use of ground turkey instead of ground beef, but feel free to substitute as you wish. One batch of this recipe makes enough for us to enjoy one night, and freeze two more portions. With this in the freezer all you need is some dry pasta and you have a quick weeknight dinner in the amount of time it takes to defrost the sauce and boil some water!

Slow Cooker Spaghetti Sauce
- 1 1/2 lb ground turkey
- 2 cans (28oz each) tomatoes
- 1 can (5 1/2 oz) tomato paste
- 1 1/2 cups sliced mushrooms
- 2 carrots, chopped
- 2 stalks celery, chopped
- 1 large onion, chopped
- 1 sweet red or yellow pepper, chopped
- 2 - 4 cloves garlic, minced
- 1 tbsp each dried basil and oregano
- 1 tsp each dried thyme and salt
- 1/2 tsp pepper
- 1/4 tsp cayenne pepper
- 4 tsp balsamic vinegar

In large skillet saute turkey over medium-high heat, breaking up with fork until crumbly and cooked through, about 6-8 minutes.

Meanwhile, place tomatoes in slow cooker. mash with potato masher or fork until slightly chunky. Stir in tomato paste, mushrooms, carrots, celery, onion, red pepper, garlic, basil, oregano, thyme, salt, pepper and cayenne pepper. Using slotted spoon, transfer turkey to slow cooker, mix well.

Cover and cook on low until vegetables are tender and sauce is thick, about 8 - 10 hours. Stir in vinegar.


Let cool for 30 minutes. Refrigerate for up to 3 days or freeze for up to 1 month.

Homemade Peanut Butter Cups

Peanut Butter Cups are a crutch of mine. I've always loved them, and the combination of salty and sweet seems to improve the older I get.

This recipe is from Martha Stewart's Everyday Food magazine. I tore this out of the March 2008 issue, and have made them half a dozen times at least since then. They are very good, and tend to disappear quickly! They can be made with a microwave or using a heatproof bowl over top of a pot of boiling water.

Peanut Butter Cups
- 4 ounces white chocolate, chopped
- 1/2 cup smooth peanut butter
- 12 ounces semisweet or bittersweet chocolate, chopped
- 2 tbsp unsalted roasted peanuts, chopped

Combine white chocolate and peanut butter, melt, stirring, for about 1 1/2 minutes in microwave (or however long on stove top). Set aside.

Melt semisweet chocolate in another bowl using same method.

Line mini muffin tins with paper liners. Dividing evenly, use spoon to layer semisweet chocolate and peanut butter mixture, beginning and ending with semisweet chocolate. Sprinkle with chopped peanuts.

Freeze until set, about 15 - 20 minutes. Let come to room temperature before enjoying.

These can be refrigerated in an airtight container for up to 2 weeks. Good luck not eating them all before then!