Candy Corn Cupcakes

Yesterday I made these Candy Corn Cupcakes for our Ward's Fall Festival (aka Trunk or Treat).  I pinned this idea from two different bloggers... Your Homebased Mom and The Girl Who Ate Everything.  I used the recipe from The Girl Who Ate Everything, but wasn't crazy about it.  I think I will try a different method of "doctoring" up boxed cake mix the next time.

Meatloaf Glaze

I recently made a meatloaf recipe, which didn't turn out great except for the glaze. Next time I'll make my sweet and spicy meatloaf, but use this glaze on it.

Meatloaf Glaze
by Our Best Bites

1 cup ketchup
1 cup barbecue sauce (I love Cattleman’s Kansas City BBQ Sauce)
1/2 cup brown sugar
1 TBSP Creole (or other favorite) mustard

Combine the ketchup, barbecue sauce, mustard, and brown sugar in a small saucepan and heat over low, stirring occasionally.

Reserve 1/2 cup of the glaze and set it aside. Brush meatloaf with a coating of the glaze from the pan. While the meatloaf is cooking, generously brush it every 10 minutes with the glaze from the pan (not the reserved glaze).

When the meatloaf is done, allow it to stand for 5 minutes before slicing. Serve with the reserved sauce, a green salad, and potatoes.

Spaghetti with Meat Sauce

I made this about 2 weeks ago and LOVED it!  This sauce is amazing and easy!

Spaghetti with Meat Sauce
by Your Homebased Mom

1 lb. ground beef, turkey, chicken or Italian sausage (I used turkey)
2 cans (14 oz) petite diced tomatoes
2 cans (14 oz) tomato sauce
1 can (6 oz) tomato paste
2 cans water, use the tomato sauce can
2 tsp minced garlic
2 tsp dried onion
3 Tbsp sugar (or to taste)
salt to taste
1 Tbsp dried oregano
1 Tbsp dried basil
2 Tbsp dried parsley

Brown meat along with garlic and onion. Drain meat and add tomatoes, tomato sauce, tomato paste, and water. Stir and then add sugar and seasonings. Season to taste. Bring to a boil and then reduce heat to a simmer. Allow it to simmer uncovered for several hours. If it gets too thick, just add some additional water or tomato sauce. Stirring frequently.

Lots O' Meat Lasagna

I made this with high hopes and it did not disappoint. Both Jeff and I loved it.  After I took my first bite, I said with surprise "This is good!" (my last few attempts at Lasagna have not been great)

Lots O' Meat Lasagna
by Paula Dean

1/2 pounds ground chuck (I used 85/15)
1 pound ground Italian sausage
1 onion
2 cloves garlic, minced
2 teaspoons ground oregano
1 teaspoon ground basil
1/4 teaspoon salt
1/4 teaspoon pepper
1 (14.5-ounce) can diced tomatoes with basil, garlic, and oregano
2 (15-ounce) cans tomato sauce
1 (6-ounce) can tomato paste
1 1/2 cups small curd cottage cheese (about 16 oz container)
1 (5-ounce) package grated Parmigianno-Reggiano
2 tablespoons freshly chopped parsley leaves
2 large eggs, lightly beaten
9 oven-ready lasagna noodles
2 (8-ounce) packages shredded mozzarella

Preheat oven to 350 degrees F.

In a large saucepan, combine ground chuck, sausage onion and garlic. Cook over medium heat until meat is browned and crumbled; drain.

Return meat to pan and add oregano, basil, salt and pepper. Add tomatoes, tomato sauce and paste. Bring to a boil, reduce heat and simmer 30 to 45 minutes.

In a small bowl, combine cottage cheese, Parmesan, parsley, and eggs.

Spoon 1/4 of sauce into bottom of a 13 by 9 by 2-inch baking pan. Place 3 uncooked lasagna noodles on top of sauce. Do not overlap noodles. Spread 1/3 of cottage cheese mixture over noodles, top with 1/4 of sauce and 1/3 mozzarella cheese. Repeat layers, ending with sauce, reserving 1/3 of mozzarella cheese.

Bake 45 minutes. Top with remaining cheese and bake 15 minutes or until hot and bubbly. Let rest 10 minutes before serving.

Hannah's Cookbook

I decided to compile all of Hannah's recipes from her cooking class to make her a cookbook.  I found a small scrapbook at TJ Max and printed out the pictures I had taken from her class.  Hannah wanted the original handouts from her class, instead of me retyping the recipes.  I had to get creative with some of the pictures in order to make everything fit.  I think it turned out so cute, and Hannah is very proud of her book.

The Best Chocolate Chip Cookies

I have seen this particular recipe on 3 different blogs in the past 2 weeks, so I thought I'd better try it! It did not disappoint. Hannah said "These are SO delicious!!!", which made me feel pretty good!

Chocolate Chip Cookies
found here, here, and here 

2 cups plus 2 TBSP flour
1/2 tsp baking soda
1/2 tsp salt
1 1/2 sticks (12 TBSP) butter, melted & cooled until warm
1/2 cup granulated sugar
1 cup packed brown sugar
1 large egg plus 1 yolk
2 tsp vanilla extract
1 1/2 cups semisweet chocolate chips

Preheat the oven to 325 degrees.

Combine the dry ingredients. Set aside. Cream the butter and sugars until light and fluffy. Add the egg yolk and the egg. Mix well. Add the vanilla. Incorporate the flour mixture. Add the Chocolate chips. Put big scoops onto a cookie sheet. Space a couple inches apart. Bake for 10-14 minutes (in my oven, I baked them 14 minutes). Don't overbake! They will appear underdone, but they aren't. They are working their magic to become chewy. Cool for a few minutes before removing to a wire rack to cool.

Microwave Smores (Hannah's Cooking Classes)

Microwave Smores

8 regular or chocolate graham cracker squares
3 TBSP chocolate-hazelnut spread
3 TBSP marshmallow creme

Spread 4 squares with chocolate-hazelnut spread. Spread remaining graham crackers with marshmallow creme.  Place graham crackers, marshmallow sides down, on top of chocolate-hazelnut spread.  Place on a microwave-safe plate.  Microwave, uncovered on 100% power for 30 seconds.  Serve at once.