Confetti Spaghetti

 I first had Confetti Spaghetti years ago at a Christmas party but I don't know why I never made it. It has such a wonderful blend of flavors. 

I think the recipe came from Taste of Home, but I made a few little changes to it and will definitely make it again. The main thing I changed from that recipe was using spaghetti sauce instead of tomato sauce and doubling the amount so it's not so dry.

It's a great dish to take to potlucks and can be made ahead. May be frozen for up to a month. Baking time might take a little longer if you take it from the fridge to the oven.

 If you like mushrooms, you could add a can of those.  

And just a note about the cayenne pepper. It adds a bit of heat. We like that but you can omit it if you don't.

Confetti Spaghetti

1 (12oz) box spaghetti  (note the size, not the 1 lb box)

1 1/2 lbs hamburger

1 green pepper chopped, I like to use some red and yellow too.

1 medium onion chopped

1 can (14-15 oz) diced tomatoes, undrained

2 cups spaghetti sauce

2 Tbsp brown sugar

1 tsp salt

1 tsp chili powder

1/2 tsp black pepper

1/4 tsp garlic powder

1/8 tsp cayenne pepper, optional

3/4 cup shredded cheddar cheese

Directions:

1. Cook spaghetti according to package directions.

2. In a large skillet, brown hamburger, green peppers, and onions until meat is no longer pink. Drain.

3. Stir in tomatoes, spaghetti sauce, brown sugar, and seasonings.

4. Drain spaghetti and add to the beef mixture.

5. Transfer to a greased 13x9 baking dish.

6. Cover and bake at 350 degrees for 30-40 minutes or heated through.

7. Uncover and sprinkle with cheese and bake 5 minute longer or until cheese is melted.

I like to grate some additional Parmesan Cheese on top before serving.

 printablerecipe

Linking to: Diana Rambles,  Foodie Friday, StoneGable, Clever Chicks, Mealtime Monday

Stuffed Sweet Pepper Soup

We can almost live on soup in the winter and this is a very comforting soup on a cold day. I love stuffed peppers and this recipe combines all those flavors into a delicious soup.

 I normally make it with rice but decided to try Quinoa this time and it worked great. Adjust the amount of tomato juice and water to your liking to make it thinner or thicker.

Stuffed Sweet Pepper Soup

1 1/2 pound hamburger 1 quart tomato juice 1 quart water 1 12oz bottle chili sauce 3 medium green or red sweet peppers, diced 2 celery ribs, diced 1 large onion, diced 1 clove garlic, minced 3/4 cup uncooked long grain rice, may substitute quinoa 2 Tbsp brown sugar 2 chicken bouillon cubes 1/2 tsp salt 1/2 tsp pepper 1/2 tsp celery salt Instructions: 1. Saute onions and garlic in a little butter. 2. Fry hamburger until no longer pink and drain. 3. Add all remaining ingredients and bring to a boil. 4. Reduce heat and simmer for 1 hour or until rice is tender.

printablerecipe

Linking to: Diana Rambles   StoneGable  Clever Chicks  Mealtime Monday

Bluebird Paradise

After a few weeks weeks of milder weather, winter is back with a vengeance, this time with frigid temperatures. Not so much snow, just COLD!! 

 I hate the cold but it always brings the birds back in droves. I get a lot of bird traffic at my feeders, but nothing thrills me more than the amazingly beautiful bluebirds.

 I was wondering what happened to all the bluebirds I had last winter.

 After fledging last summer, they completely disappeared.  When we got about a foot of snow a few weeks ago, I finally noticed three of them out at the feeders. They must have spread the word there's free food available because there is a whole flock of them now. I am so happy to have them back.

Isn't she adorable? Fluffing up their feathers creates air pockets that help them maintain their body temperature.

At times bluebirds can have the most solemn expressions and.....

other times they look angry.

I put some mealworms out hoping the bluebirds would get to them before the other birds found them, but the nuthatch snatched them up real quick.

Suet is in very high demand on cold winter days. In this type of weather I go through two blocks per day, plus what I spread in holes in trees or on a hollow log.

 Recipe here. They go crazy for it!

Checking out the apples.

Sorry.....This post was intended to be photos of all the birds at my feeders but I got a little carried away taking pictures of the bluebirds I didn't know when to stop. So I'll do a separate post of the other birds.

The Best Cream Filled Coffee Cake

Occasionally when I want to treat ourselves to something special, I make this unbelievably delicious cream filled coffee cake. This cake is a slice of heaven!

I've tried other coffee cakes but none have compared to this. A slice of this and a cup of fresh brewed coffee is one of life's simple pleasures.

I usually cut this recipe in half and just make one round pan unless I'm taking it somewhere. I recommend making it in two round pans vs a 9x13 especially if you're going to fill it. It's almost impossible to keep the cake in one piece with the 9x13. I tried it..... Disaster!

 Cream Filled Coffee Cake

2 cups flour 1 tsp baking powder 1 tsp baking soda 1/2 tsp salt 1 cup butter, room temperature 1 cup sugar 2 eggs 1 tsp vanilla 1 cup sour cream Crumb Nut Topping: 1/3 cup brown sugar 1/4 cup white sugar 1 tsp cinnamon 3/4 cup chopped pecans or walnuts Instructions: 1. Combine flour, baking powder, baking soda, and salt. 2. Cream together butter and sugar. Add eggs and vanilla. 3. Combine above ingredients along with the sour cream. 4. Spread batter in a greased 9x13 or 2 - 8" or 9" round pans. I recommend the round pans. 5. In a separate bowl mix ingredients for topping and sprinkle mixture over batter. 6. Bake at 350 for 35 minutes for 9x13 or 30 minutes for round pans or toothpick comes out clean. 7. Let cake cool off then run a knife around the edge of cake and invert onto a plate. Slice in half and spread filling between the layers. This a much easier if you make it in 2 round pans. I'll include a few photos of how I split my cake and reassemble it. Invert your cake onto a flat plate. Run a long sharp knife through the center of the cake going all the way around. Pick up the top layer which was the bottom of your cake, and place it back in the pan or on the plate you want to serve it on. Spread on filling. Now take the layer that has the crumb topping on it and pick up the whole plate and...... carefully flip it back on top of the filling.  Replace any of the crumb topping that came off and brew yourself a cup of coffee and enjoy!!! Creamy Coffee Cake Filling: 1/2 cup shortening (Crisco) 1 cup marshmallow creme 2 cups powdered sugar 1 tsp vanilla milk 1. Cream shortening and marshmallow creme. 2. Add powdered sugar, vanilla, and just enough milk to make the right consistency for spreading. printablerecipe Linking to: Foodie Friday Mealtime Monday StoneGable Clever Chicks Diana Rambles Fluster Buster

Baked Cabbage Wedges

Most people probably don't get too excited over cabbage but my husband and I happen to love it. You can make them on the grill or in the oven. These are loaded with bacon and buttery deliciousness. Yum!!
 This is a meal in itself for us, but they make a great side dish with any meat. Did I mention I love cabbage?

 I don't really go by any recipe so here's how I make them.

Tear off a large piece of foil and spray the center with cooking spray.

Cut one small cabbage into four wedges or if your cabbage is larger cut in six or eight. Remove the outer layers and the core. Place each wedge on a piece of foil and create a pouch.

Add a few pats of butter and thin sliced onion. You could also add a little garlic if you like.

Add some bacon bits and season with kosher or sea salt and pepper.

Add 1 tbsp worcestershire sauce to about 3/4 cup chicken broth. More or less broth depending on how many you are making. Spoon a few tablespoons of this mixture over the cabbage getting it in all the nooks and crannies.

Wrap each wedge up, place on a cookie sheet and bake at 400 for 45 minutes to 1 hour or cabbage is tender.

Linking to:

Foodie Friday

Mealtime Monday

StoneGable

Clever Chick