Baked Salmon

Ingredients:
2 cloves garlic, minced
6 tablespoons light olive oil
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon lemon juice
1 tablespoon fresh parsley,chopped
2 (6 ounce) salmon fillets

In a medium glass bowl, prepare marinade by mixing garlic, light olive oil, basil, salt, pepper, lemon juice and parsley. Place salmon fillets in a medium glass baking dish, and cover with the marinade. Marinate in the refrigerator about 1 hour, turning occasionally. Preheat oven to 375 degrees F (190 degrees C). Place fillets in aluminum foil, cover with marinade, and seal. Place sealed salmon in the glass dish, and bake 35 to 45 minutes, until easily flaked with a fork.

Potato Pizza Pie

• 4 – 5  cups sliced peeled potatoes
• 1 can (11 ounces) condensed cheddar cheese soup, undiluted
• 1/2 cup milk
• 1 pound ground beef
• 1 medium onion, chopped
• 1 ½ cups pizza sauce ( you could also use a store bought jar of spaghetti sauce or homemade sauce)
• 2 cups (8 ounces) shredded part-skim mozzarella cheese

Place potatoes in a greased 13-in. x 9-in. baking dish. Combine soup and milk and pour over potatoes.

In a large skillet, cook beef and onion over medium heat until no longer pink and drain. Spread over soup mixture. Pour pizza sauce over top.

Cover and bake at 350° for 60-70 minutes or until the potatoes are tender. Sprinkle with cheese; bake for 5 minutes longer or until cheese is melted

**this was actually rather tasty and we just may make it again :)**

Mostaccioli Casserole

**This was an okay dish not sure if its one of our faves or if we'll ever make it again but the hubby loved it.**

Ingredients:

• 1 package (16 ounces) mostaccioli
• 1-1/2 pounds ground beef
• 1-1/4 cups chopped green pepper
• 1 cup chopped onion
• 1 jar (26 ounces) spaghetti sauce
• 1 can (10-3/4 ounces) condensed cheddar cheese soup, undiluted
• 1-1/2 teaspoons Italian seasoning
• 3/4 teaspoon pepper
• 2 cups (8 ounces) shredded mozzarella cheese, dividid

Directions:

1. Cook mostaccioli according to package directions. Meanwhile, in a large skillet cook the beef, green pepper, and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce, soup, Italian seasoning, and pepper.
2. Drain mostaccioli. Add mostaccioli and 1-1/2 cups cheese to beef mixture. Transfer to two greased 11 x 7 inch baking dishes. Sprinkle with remaining cheese.
3. Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 degrees for 20 minutes. Uncover; bake 5-10 minutes longer or until bubble and cheese is melted. 

To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350 degrees or until heated through and cheese is melted.

Cinnamon Swirl Quick Bread

I Loved this recipe! Super easy and yummy with a hot cup of tea :)

Ingredients:

• 1/4 cup butter, softened
• 1 1/3 cups sugar, divided
• 1 egg
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk

• 1 tablespoon ground cinnamon 

Directions

1. Preheat oven to 350°F.
2. In a large mixing bowl, beat together butter, 1 cup sugar, and egg.
3. Combine the flour, baking powder, baking soda, and salt.
4. Add the flour mixture to the egg mixture alternately with the buttermilk.
5. In a small bowl, combine the cinnamon and remaining 1/3 cup sugar.
6. Pour a third of the batter into a greased 8X4X2-inch loaf pan.
7. Sprinkle a third of the cinnamon sugar on top of batter.
8. Repeat layers twice.
9. Bake for 45-50 minutes, until a toothpick inserted near the center comes out clean.
10. Cool in pan for 10 minutes.
11. Remove from pan to a wire rack to cool completely

 

Pumpkin Bread Yum!

Old Fashion Pumpkin Loaf

Baking for the Holidays - Family Recipe - See recipe below:

Mix:
4 cups sugar
1 large can of pumpkin
2 eggs
1 cup oil
2 tsp salt
3 tsp baking soda
1 tsp cinnamon
3/4 cloves or pumpkin pie spice
5 cups flour
(Optional - 3 cups coarse walnuts)

Fill pans half full and bake 1 hour at 350 degrees. Done when knife or fork comes out clean.

Baked Teriyaki Chicken

**Ok this was seriously super awesome!!!!! We both LOVED it! The only thing I did different was I used boneless skinless chicken breasts (and you def don't need to bake it for the full time allotted so ours was a little over done but the sauce so made up for it!). This is something we are already going to be making again just because it was that good!!**

Ingredients:

• 1 tablespoon cornstarch
• 1 tablespoon cold water
• 1/2 cup white sugar
• 1/2 cup soy sauce
• 1/4 cup cider vinegar
• 1 clove garlic, minced
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper
• 12 skinless chicken thighs

Directions:

In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, ginger and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Place chicken pieces in a lightly greased 9x13 inch baking dish. Brush chicken with the sauce. Turn pieces over, and brush again.

Bake in the preheated oven for 30 minutes. Turn pieces over, and bake for another 30 minutes, until no longer pink and juices run clear. Brush with sauce every 10 minutes during cooking.

Cinnasweet Pumpkin Seeds

Ingredients

• 4 cups pumpkin seeds, rinsed and dried
• 1/2 cup margarine, melted
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup white sugar, divided

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the pumpkin seeds, margarine, brown sugar, cinnamon, and salt in a bowl; stir to coat the seeds. Spread the seeds in a single layer in a 10x15 inch jelly roll pan.
3. Bake in the preheated oven for 15 minutes; stir and return to oven for 15 minutes more; remove from oven and sprinkle 2 tablespoons sugar over the seeds; stir to coat. Return to oven and bake another 15 minutes before removing again to sprinkle with remaining sugar and stirring. Bake another 15 minutes. Allow to cool before serving. Store leftover seeds in an airtight container. 

 **These made my home smell amazing!! Def a different way to make pumpkin seeds but worth it for a change :) I did bake them at a slightly lower setting because I didn't want to burn them :)**