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07/25/2024

Dump and Bake Meatball Casserole 🍝😋
Recipe:

This easy and delicious casserole is perfect for busy weeknights!

Ingredients:

1 lb frozen meatballs
12 oz uncooked pasta (penne or ziti)
3 cups marinara sauce
2 cups water
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
Fresh basil, chopped (for garnish)

Directions:

Preheat your oven to 375°F (190°C).

Combine Ingredients:
In a large baking dish, combine the frozen meatballs, uncooked pasta, marinara sauce, water, garlic powder, onion powder, and Italian seasoning. Stir well to mix everything together.

Cover and Bake:
Cover the baking dish tightly with aluminum foil.
Bake in the preheated oven for 35-40 minutes, or until the pasta is tender and the meatballs are heated through.

Add Cheese and Finish Baking:
Remove the foil and sprinkle the shredded mozzarella and grated Parmesan cheese evenly over the top.
Return the baking dish to the oven and bake uncovered for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve:
Garnish with chopped fresh basil before serving.

Prep Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Calories: 450 kcal per serving
Servings: 6 servings

Enjoy this simple, tasty, and comforting Dump and Bake Meatball Casserole! 🍝🧀

07/21/2024

Just baked these Mini Pineapple Upside-Down Cupcakes and they're a hit! 😋😋 Recipe:

Ingredients:

1/4 cup butter, melted
1/2 cup brown sugar
1 can (20 oz) pineapple slices, drained and cut into small pieces
12 maraschino cherries, halved
1 box yellow cake mix
3 eggs
1/2 cup vegetable oil
1 cup pineapple juice (reserved from the can)
Whipped cream (optional, for serving)

Directions:

Preheat the oven to 350°F (175°C). Grease a 12-cup muffin tin.
In a small bowl, combine the melted butter and brown sugar. Spoon about 1 tablespoon of the mixture into each muffin cup.
Place a few pieces of pineapple and half a cherry on top of the butter and brown sugar mixture in each cup.
In a large bowl, prepare the cake mix according to the package instructions, using the eggs, oil, and pineapple juice instead of water.
Pour the cake batter over the pineapple and cherries in each muffin cup, filling them about two-thirds full.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool in the pan for 5 minutes, then run a knife around the edges to loosen them. Invert the cupcakes onto a wire rack to cool completely.

Serve with a dollop of whipped cream, if desired.
Prep Time: 15 minutes | Cooking Time: 25 minutes | Total Time: 40 minutes

Kcal: 250 kcal per serving | Servings: 12 cupcakes