Beef and Pasta Casserole *

 1 onion, peeled and quartered

2 large carrots, peeled and cut into 3 inch pieces

1 Tbsp olive oil

4 garlic cloves, minced

1 Tbsp dried italian seasoning

1/2 tsp crushed red pepper

1/2 tsp salt

1 pound ground beef

3 cups chicken stock

1 1/2 tsp dried basil

3 Tbsp tomato paste

1 Tbsp red wine vinegar

8 oz uncooked penne ( or other similar shaped pasta)

14 oz can crushed tomatoes

3 oz shredded mozzarella cheese

1/4 cup grated parmesan cheese

Place onions in food processor; pulse until finely chopped.  Add carrots; pulse until finely chopped.  Preheat oven to 350.  Heat large skillet over medium heat.  Add oil to pan.  Add onion mixture to pan and cook 4 minutes.  Add garlic, cook 2 minutes.  Add italian seasoning, red pepper, and 1/4 tsp salt.  Add beef; cook 5 minutes.  Stir in stock, 1 tsp basil, tomato paste, vinegar, pasta and tomatoes.  Bring mixture to a boil; cook 13 minutes or until pasta is almost done, stirring frequently.  Stir in remaining 1/4 tsp salt.  Pour contents of skillet into 11x7 dish.  Sprinkle mozzarella over pasta mix.  Sprinkle with parmesan.  Bake at 350 for 15 minutes or until pasta is done. Sprinkle with remaining basil.

Serves 4

Peanut Butter Balls *

3 cups creamy peanut butter

2 pounds powdered sugar

1 cup butter

4 cups rice krispies

12-15 squares chocolate almond bark, may need to adjust more or less as needed

Place peanut butter and butter in saucepan.  Warm on med-low heat and stir until mixed together and smooth.  Place powdered sugar and rice krispies in large bowl.  Pour warm peanut butter mix into bowl and mix well.  Refrigerate for one hour.  Roll into small balls.  Fill saucepan halfway with water and warm to low simmer.  Place small glass bowl on top of saucepan and place 10 pieces chocolate bark in bowl.  Once chocolate is melted, drop balls into chocolate and roll with a spoon to cover completely.  Place chocolate covered balls on wax paper to cool.  Add additional bark to bowl as needed.  

Makes 100