Pizza Pasta Casserole Recipe

I was inspired to make this pizza casserole when I saw Tasty Kitchen member How to Pinch a Penny's recipe. I halved her recipe (as it served 8) and swapped in and out a few ingredients to suit my tastes. And I have to tell you--this was the best thing I've eaten in a long time. WOW! I'm not normally a casserole fan, but with piano lessons bumping into our dinner time, this was the perfect solution. My version of the recipe makes 4 servings, but honestly it only served my husband and I. We cleaned the dish. This was amazing! Your family will love you forever for this. I promise

Pizza Pasta Casserole Recipe

recipe based loosely off Tasty Kitchen recipe

Makes 4 servings

Ingredients

1/2 lb ground beef

1/2  onion, chopped finely

2 cloves garlic, chopped finely

Crushed red pepper

1 cup fresh baby spinach, finely chopped

4 cups short cut pasta 

2 cups pasta sauce 

1 cup shredded mozzarella cheese

1/2 cup pepperoni slices, halved

Directions

Preheat oven to 325 degrees. 

Bring water to a boil in a 2 quart sauce pan. Cook your pasta about a minute short of al dente, about 7 minutes. Drain the pasta.

In a large skillet, brown your ground beef over medium heat until nicely browned. Drain off the fat and transfer the cooked meat to a clean plate or bowl. Leaving a bit of the drippings in the pan will be fine. You are going to be sautéing the onion in a minute anyway.

Sauté the onion and garlic in the rendered beef fat till soft, translucent and slightly golden on some of the edges. Sprinkle in desired amount of crushed red pepper (a pinch or two). Add olive oil or more pan drippings if there is not enough to sauté properly. In the last minute of cooking stir in chopped spinach. 

To the skillet of sauteed onions/garlic/spinach add pasta, browned meat, pasta sauce, most of the mozzarella (reserving some for the topping), and pepperoni. Stir to combine.

Coat a deep dish pie pan or a 9x9 inch baking dish with non-stick cooking spray. 

Spoon in pasta mixture and sprinkle with remaining mozzarella cheese. 

Bake for 45 minutes at 350F or until heated through and bubbly.

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Bittersweet Chocolate Chip and Toffee Cookie Recipe

This grown-up version of everyone's favorite chocolate cookie is just delightful. With the added bite of the bittersweet chocolate and the crunchy sweetness of the toffee, your guests will be amazed by how the plain-old-chocolate chip cookie was transformed into something memorable. Online baking and pastry classes offer aspiring chefs an artful outlet for creating updated versions of classic favorites.


Bittersweet Chocolate Chip and Toffee Cookie Recipe

recipe by adorkablerecipes.blogspot.com

Yields: 3 dozen cookies

Ingredients

1/2 cup margarine or butter

1/2 cup shortening

3/4 cup brown sugar

3/4 cup sugar

2 tsp vanilla 

1 egg plus 1 egg yolk 

2-1/2 cup flour

1 tsp baking soda

1 tsp salt 

1-1/2 cups bittersweet chocolate chips

3/4 cup toffee bits (brickle) 

Directions

Preheat oven to 350 degrees. 

In a large mixing bowl, cream together margarine, shortening, brown sugar and sugar. Mix in vanilla and egg and egg yolk until combine. Add flour, baking soda and salt and mix on low speed until just incorporated. Stir in chocolate chips and toffee. 

Drop by tablespoonful onto a large cookie sheet (preferably lined with a silicone baking mat.) Bake 9-11 minutes or until edges and tops of cookies are just golden. Let rest on the cookie sheet 2 or 3 minutes before removing to a wire rack to cool completely. 

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Creamy Broccoli, Chicken, and Penne Casserole Recipe

I was in need of a meal I could prepare in advance and have ready for our dinner at the end of my piano teaching hours. It was too late to start a crockpot meal. I don't normally go for casseroles, but when these ingredients popped into my brain, I knew I had a winner. This is quick and easy to throw together. It was amazing to come into the kitchen after teaching and find this meal ready to eat. Filling and nutritious, I recommend this to any family. 

Creamy Broccoli and Penne Casserole Recipe

recipe by adorkablerecipes.blogspot.com

Makes 4 servings

Ingredients

4 chicken tenderloins
2 cups dry whole wheat penne pasta

1/2 cup milk
2 cups frozen broccoli

2 cloves garlic, minced

1 cup fresh spinach, chopped

1/2 tsp Italian seasoning

1 - 14 oz can cream of chicken soup

Parmesan cheese for sprinkling

Directions

In a 2 quart sauce pot boil water and add 2 cups pasta. Cook to al dente. 

Defrost chicken tenderloins and cook in the microwave. (I never cook meat in the microwave, but because this was being combined into a tasty casserole, it worked out just fine.) Chop chicken into small bite-sized pieces.

Preheat oven to 350 degrees. 

In a large skillet, add a splash of milk and cook the broccoli and garlic. Stir in spinach, Italian seasoning, and chicken pieces. Then add in cream of chicken soup and milk. Drain pasta and add to the skillet, stirring to combine. Pour casserole into a deep dish 9 inch pie pan or a 9x9 inch baking dish. Sprinkle with Parmesan. Cover with tin foil. Bake for 45 minutes, until bubbly. Serve with additional parmesan cheese.

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Fresh Cranberry Scones Recipe

Cranberries are the perfect accent for the Christmas holiday, and these scones are exactly what your table needs to make your breakfast or brunch festive. I decided at the very last minute to try my hand at scones and this is the perfect recipe. It's simple and easy to pull together in 10 minutes, and the scones bake up beautifully. Impress your guests this holiday season!

Fresh Cranberry Scones Recipe

recipe adapted from twopeasandtheirpod.com

Makes 10-12 scones

Ingredients

3 cups flour

1 Tbsp baking powder

1/2 tsp salt

1/3 cup granulated sugar

1 Tbsp orange zest

1/2 cup unsalted cold butter, cut into small pieces

3/4 cup 2 % milk 

2 large eggs

1/2 tsp vanilla extract

1 cup fresh or frozen cranberries

Directions

Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat, set aside.

Whisk the flour, baking powder, and salt together in a large bowl. In a small bowl, rub the sugar and orange zest together with your fingers. Whisk into the flour mixture.

Add cold butter pieces to the flour mixture. Cut in butter using a pastry blender, fork, or your hands. I prefer to use my hands. Mix until you have pea size chunks of butter.

In a small glass measuring cup, whisk the half and half, eggs, and vanilla extract together. Pour over dry ingredients and mix with a spatula until moist. Gently stir in the fresh cranberries. Transfer dough to a floured countertop and knead until dough comes together.

Shape dough into a large circle. Use a floured rolling pin to roll out the scone dough. Cut dough into wedges and place on the prepared baking sheet. Brush each scone with half and half and sprinkle generously with turbinado sugar. Bake for 15-17 minutes, or until scones are golden brown. Remove from oven and cool on a wire rack.

*Note-these scones are best eaten the day they are made. Serve with jam, butter, or enjoy plain.

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