Spaghetti Sauce

1/2 lb Ground Beef (add more or less at your preference)
1/2 Chopped Onion (relative to how much Beef you use)
1 can Diced Tomatoes
4 cans Tomato Sauce
1 small can Tomato Paste
1 tsp Salt
dash Pepper
1 tsp Paprika
1 tsp Chili Powder
2 tsp Oregano

Chocolate Chip Brownies

2/3 cup butter, cubed

3/4 cup baking cocoa

1/4 cup vegetable oil

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1-1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon salt

2/3 cup semisweet chocolate chips

1/2 cup milk chocolate chips

1 cup coarsely chopped pecans

Confectioners' sugar

Pecan halves, toasted, optional

Read more: http://www.tasteofhome.com/recipes/moist-cake-brownies#ixzz39SqDnCib

Directions

1. Melt butter in a large saucepan. Whisk in cocoa and oil until smooth. Cook and stir over low heat until cocoa is blended. Transfer to a large bowl; stir in sugar. Add eggs, one at a time, stirring well after each addition. Stir in vanilla. Combine flour, baking powder and salt; gradually add to cocoa mixture. Stir in chocolate chips and nuts.
2. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack. Dust with confectioners' sugar. Garnish with pecan halves if desired. Yield: 2 dozen.