Monday, October 25, 2010

Pizza Casserole

This is my "comfort food" for this month. Its super easy and super delicious. When you use healthy/lean/low-fat products, it's not TOO bad for you :-) Because my grocery store had NO meat, my DTDs got extra fancy, ground ANGUS. That's how we roll up in here ;-) Enjoy!

Pizza Casserole

1 ½ Lbs ground beef
1 oz package of spaghetti noodles (or other pasta)
1 can Cheddar Cheese soup
1 jar pizza sauce
2 C shredded cheddar cheese
2 C shredded mozzarella cheese

Pre-heat oven to 350°

Cook pasta according to package directions.

Brown beef and drain fat.

In a large bowl combine cooked pasta, cooked beef, cheese soup, pizza sauce, and cheddar cheese. Mix until thoroughly combined. Place in 9 x 13 pan. Top with mozzarella cheese. Bake for 40-45 min, or until cheese is golden brown and bubbly.

Saturday, October 23, 2010

Slow-Cooked Chili (from Dessert Diva)

I know, I know...I've been M.I.A. for quite some time now. I've been just a tad bit busy...being sick. You see, our next Baby Diva is due at the beginning of April and so far, pregnancy has not agreed with me. Now that I'm beginning to feel better, I hope to start posting more recipes!

I'll start with the recipe for the meal I'm taking to our next Supper Club on Monday...slow-cooked chili. What better way to celebrate fall and football season than cozying up with a nice, hot bowl of chili?

2 lbs. ground beef
2 - 16 oz. cans kidney beans, rinsed and drained
2 - 14.5 oz. cans diced tomatoes, undrained
8 oz. tomato sauce
2 onions, chopped
1 green bell pepper, chopped
2 garlic cloves, minced
2 tbsp. chili powder
2 tsp. salt
1 tsp. pepper

Brown beef in a nonstick skillet; place in slow cooker. Add all remaining ingredients. Cover; cook on high 4 hours or on low 8-10 hours. Garnish with cheese or whatever makes it a great bowl of chili to you!


Thursday, October 21, 2010

Pumpkin Chocolate Chip Cake (aka...Autumn in a Loaf)

I love the word loaf. Good things come in loaves. I enjoy loafing around the house. So I was super excited to see that my first Cake Slice Bakers recipe was for a pumpkin chocolate chip pound the form of a loaf!!

What is Cake Slice Bakers you ask? Well its a somewhat "secret society" of bloggers who work out of one cake cookbook a year and one recipe a month. On the 20th of each month, we reveal our recipes on our blog. So drumroll please.....

Pumpkin Chocolate Chip Cake!!

1 3/4 cups all purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground cloves
pinch of nutmeg
1/2 cup of unsalted butter, softened
1 1/4 cups sugar
3 eggs
1 cup canned pumpkin puree
1 tsp vanilla
1/3 cup milk
1 cup semisweet chocolate chips
1 cup chopped walnuts

- Preheat oven to 350 degrees. Coat the inside of a 9x5 loaf pan.
- Combine the flour, baking powder, baking soda, cinnamon, salt, cloves, and nutmeg
in a medium mixing bowl.
- Comine the butter and sugar in a large mixing bowl and cream with an electric
mixer on medium high speed until fluffy.
- With the mixer on medium, add the eggs one at a time. Stir in the pumpkin,
vanilla, and milk.
- Turn the mixer to low and add the flour mixture 1/2 cup at a time until well
- Stir in the chocolate chips and walnuts.
- Pour the batter into the pan and smooth the top.
- Bake until firm and an inserted toothpick comes out clean...about an hour (mine
took about an hour and 15 min.)
- Let cool in pan for 5 minutes. Invert cake onto wire rack, flip back over and let
cool all the way.


I loved preparing this cake! My entire house was filled with the smells of fall. It turned out to be a beautiful orange color with delicious chocolate bites throughout.