Baked Pumpkin Pasta is a quick, healthy pasta dish made with pumpkin, zucchini and ricotta cheese. This simple comfort food is perfect for a weeknight dinner.
I’ve said it many times before, and I’ll say it again: Fall is my favorite time of year for cooking and baking. Mainly because I love pumpkin recipes! While I typically prefer to use pumpkin in baked goods, this Baked Pumpkin Pasta made for a delightful, easy and healthy weeknight dinner. …
What do you get when you cross a brownie with a s’more? This easy recipe for S’mores Brownies!
As Labor Day marks the unofficial end of Summer, I am looking forward to cooler temperatures, Halloween (!) and, of course, lots of pumpkin recipes. While Fall baking is my absolute favorite, sometimes nothing hits the spot quite like a s’more. I have made several s’more-inspired recipes, including muffins, blondies, Golden Graham’s bars, even a cool and creamy pie! But these S’mores Brownies might be my favorite s’more-inspired treat. The chocolate brownie base is the perfect vehicle for all of the yummy s’more toppings, plus they take only minutes to prepare….
Baked Cinnamon French Toast is a decadent yet simple breakfast (or breakfast for dinner, as we talked about yesterday). Made with cinnamon swirl bread that is drenched and baked into a rich custard, Baked Cinnamon French Toast toast is beyond delicious. It takes 10 minutes to prepare and then you can bake it right away since this is not an overnight French toast. While it’s not an overnight variety, you certainly can make it ahead and store covered in the refrigerator until you’re ready to bake
This Baked Cinnamon French Toast is not something that I would have every day, simply because I like to have my boring old breakfast of old fashioned oats with a banana every day. But this French toast is definitely a wonderful treat worth enjoying for a special occasion…like perhaps for Mother’s Day this Sunday (hint hint Mike!)
Source: I Can’t Believe It’s Not Butter
Baked Dorito-Crusted Chicken came to me in a dream, which is funny because I’m typically not a flavored chip person (except for salt ‘n vinegar…yum!) I dismissed it as a quirky pregnancy dream. That is, until we had a bag of cheese tortilla chips (remember my Green Giant post?), which were just asking to be paired with chicken.
Baked Dorito-Crusted Chicken tastes like…wait for it….yep, you guessed it. Doritos and chicken. And it’s really good! The chicken is moist and juicy. The salty, cheesy chips give a nice seasoning to the chicken as well. We were very happy to finally turn my crazy dream into a delicious reality!
Baked Garlic Parmesan Chicken puts a delicious twist on a classic favorite with some added garlic (which makes everything better!). When I found this recipe, the title alone was so appealing, it vaulted to the top of the list and was made within a day. I reduced the recipe to be made for two (but it can easily be multiplied for more!), added some heat with red pepper flakes and changed some of the amounts and proportions since the first time I made this, there was too much breadcrumb mixture leftover. Served with a simple side salad or a favorite veggie, Baked Garlic Parmesan Chicken is a healthy, quick and easy chicken dish that makes a perfect weeknight meal…or any time!
Adapted from All Recipes
Pasta Pizza Pie combines two Italian favorites (and two of my favorites!) into a delicious pizza-inspired baked pasta. First, you start by baking a pasta “crust.” Then you spread your favorite pasta sauce over the crust and top it with your favorite toppings. I used a 12-inch saute pan in lieu of a pizza pan, and it worked great!
Pasta Pizza Pie puts a fun twist on pizza and a fun twist on pasta,…and incidentally since it’s also a “pie,” this Pasta Pizza Pie is perfect for today, March 14th (3.14)…”Pi Day!”
Source: Campbell’s Kitchen
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Every time I make Baked Tortellini with Spinach, I am left with 6 ounces of fontina cheese. While I would happily make it 3 more times, I have also had this Fontina and Mascarpone Baked Pasta dish on my list of things to make for some time now. The first time I made this dish without mushrooms, and it was good, but I felt it needed something more. It needed mushrooms. Mushrooms are not typically my go-to for anything, but it really cried out for something earthy and meaty. Sauteed in a little garlic, the mushrooms were the perfect addition to this dish. I used some Parmesan cheese for some of the fontina in the original recipe to give the recipe a little more bite. Topped with buttery, garlic breadcrumbs, Fontina and Mascarpone Baked Pasta is a delicious and sophisticated twist on macaroni and cheese ~ perfect for company or Sunday dinner comfort food.
Looking to use up the leftover mascarpone cheese? Try Porcini Mushroom and Spinach Risotto with Mascarpone
Adapted from Cooking Light, November, 2006
So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit. He loved school and was welcomed home with his favorite treat. It is safe to say, he had the best day!
Source: Pumpkin Banana Bread
One of the first cookbooks I purchased was the Better Crocker’s New Choices Cookbook. I have found several wonderful recipes in that book, including these Oat Peach Muffins. These muffins are one of my very favorites from the book, and it’s nice knowing they’re made on the healthier side.
What really makes these muffins amazing is the molasses. Molasses adds such a delicious character to the muffins and really goes well with the peaches and cinnamon. The oats give a hearty texture, while the buttermilk yields a moist crumb. These muffins are a great way to put to use all of those fresh peaches this time of year. I do often use frozen peaches though, so we can enjoy these muffins all year long.
Adapted from Betty Crocker’s New Choices Cookbook
