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 :)**

Chicken Stuffing Casserole

I found this recipe in a taste of home cookbook. It actually makes two 8x8 casseroles one to bake now and one to freeze (it can be froze for up to three months). This casserole is super yummy! Definitely on our make again list! This recipe could easily be cut in half as well.

Ingredients:

• 2 packages (6 ounces each) chicken stuffing mix
• 2 cans (10 3/4 ounces each) condensed cream of mushroom soup, undiluted
• 1 cup milk
• 4 cups cubed cooked chicken
• 2 cups frozen corn
• 2 cans (8 ounces each) mushroom stems and pieces, drained
• 4 cups (16 ounces) shredded cheddar cheese

Directions:

1. Prepare the stuffing mixes according to package directions. Meanwhile, in a large bowl, combine soup and milk; set aside. Spread the stuffing into two greased 8 in. square baking dishes. Layer with the chicken, corn, mushrooms, soup mixture, and cheese.
2. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 350 for 30-35 minutes or until cheese is melted

TO USE FROZEN CASSEROLE: Remove from the freezer 30 minutes before baking (do not thaw). Bake at 350 degrees for 1 1/2 hours. Uncover; bake 10-15 minutes longer or until heated through.

Beef & Bean Chile Verde

4 servings, about 1 1/2 cups each
Active Time: 20 minutes
Total Time: 30 minutes

 

Ingredients:

• 1 pound 93%-lean ground beef
• 1 large red bell pepper, chopped
• 1 large onion, chopped
• 6 cloves garlic, chopped
• 1 tablespoon chili powder
• 2 teaspoons ground cumin
• 1/4 teaspoon cayenne pepper, or to taste
• 1 16-ounce jar green salsa, green enchilada sauce or taco sauce
• 1/4 cup water
• 1 15-ounce can pinto or kidney beans, rinsed

 

Preparation:

 

1.Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes. Stir in beans and cook until heated through, about 1 minute.

***The hubby said this is a must have and that I have to make it again, which I will because its super easy! I also used a big can of green enchilada sauce (28 oz) otherwise it would have been too dry and we loved it. I made a corn bread to go with it as well. Yum!***