Thursday, October 23, 2014

Biscuit Topped Italian Casserole

Tomato sauce, veggies, and beef topped with mozzarella cheese and refrigerated biscuits, this casserole will warm your family and fill them up for sure!




I have sort of a problem with old recipe magazines. The problem is simple: I have to buy them. 

99% of the time whoever is selling them just wants them GONE so they ask some really insane cheap price to just get them all out! Last week our church had a 2 day rummage sale and one of our sweet ladies brought in a stack of various Taste of Home and Food & Family magazines. They were asking $.10 each. Yep. I took them all!!

So my first problem inevitably leads to a second problem. Where in God's name do I put them all? I can certainly stash them all in the basement, where I will promptly forget that I have them and never look through them again. I bought a couple of cute magazine holders from the Target Dollar Spot and I've been keeping my magazines tucked in between my side of the couch and the end table. It works, but after my recent splurge on that stack at the church yard sale, this clearly wasn't going to be a long term solution.

Then I had a "DUH" moment. Look through them, and when I find a recipe I want to tweak and work on, search for it online and pin it. Since everything is online now, I've been able to find most of the recipes I liked archived online. Then the magazine goes in the recycling bin! 

So if you have a *slight* magazine recipe obsession like I do, try this method - it really cuts down on the cluttered decor I was trying to learn to embrace in my house. Haha!


This casserole was one I was inspired to create from a magazine - of course! I just love hot and filling casseroles like this for my family. We're so busy during the week, I just love being able to sit down at the table and all enjoy a dinner like this. The boys especially loved pulling apart the biscuits on top to snack on later that night!


Biscuit Topped Italian Casserole

1 pound ground beef
1 small onion, diced
3 garlic cloves, minced
1/2 cup tomato sauce
1/2 cup water
1/4 cup tomato paste
16 oz pkg frozen Sicilian blend vegetables, thawed
2 cups shredded mozzarella cheese, divided
1 tube refrigerated Grands biscuits
1 tablespoon butter, melted
1/2 teaspoon dried oregano
1 teaspoon garlic powder


Brown ground beef in pan, drain, and set aside. Saute onion in pan over medium heat until tender and transluscent. Add garlic and saute until just fragrant, about 30 seconds. Stir in tomato sauce, water, and tomato paste. Bring to a boil, then reduce heat and simmer for 10 minutes. Stir in thawed vegetables and 1 cup cheese and pour mixture into a greased 9 x 13 baking dish. Top with remaining 1 cup cheese. Remove biscuits from tube and separate each horizontally so that you have 16 thinner biscuits. Arrange biscuits around the edge of the dish overlapping as necessary to fit them all. In a small bowl, combine butter, oregano, and garlic powder. Brush over tops of biscuits. Bake at 350 for 15 - 20 minutes or until biscuits are browned on top and cooked through (gently lift one of the biscuits off of the top of the casserole to be sure it has cooked on the bottom). Allow dish to rest 5 minutes before serving.





This one's a total family pleaser!


Here are some more of my favorite casseroles:


Pierogi Casserole




Veggie Loaded Chicken Cacciatore Bake




Cheesy Stuffed Pepper Casserole




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!
 
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Wednesday, October 22, 2014

Show & Share Wednesday #98



You guys, seriously - my mouth is watering from all the yummy ideas that were shared last week! I'm truly humbled to check back at the party and see how many of you come and share with me each week, thank you!! 

Let's take a look at the awesome features from last week's party:



Roasted Squash and Bacon Pasta - Amy's Cooking Adventures







Crockpot Beef, Vegetable, and Rice Soup - Joyful Homemaking







Apple Spice Punch - Annie's Noms







Caramel Apple Cider Donuts - Say Not Sweet Anne







Show & Share link party rules:

  • Link up your newest recipe, diy project, kid activity, anything you are proud of and want to share. Please, no more than THREE links per blog.
  • While I love Etsy shops and giveaways, they are not in the spirit of this party.
  • I reserve the right to remove any link that is not family friendly.
  • Grab a button below to display on your post or provide a text link back either in the post or on your link party page.
  • Some link-ups will be featured on Mostly Homemade Mom's Facebook and Twitter, so make sure you follow both. Check back next week to see who gets featured!



Grab button for Semi Homemade Mom




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Tuesday, October 21, 2014

Pumpkin Butterscotch Bundt Cake

Your family will never believe that this cake uses a mix! Add in pumpkin puree, butterscotch pudding, and butterscotch chips and this beautiful fall dessert will be gone in minutes!




I recently had a friend come over and she had her Bible with her. I had mine sitting on the table next to me and my coffee (of course!) and as she pulled hers out, I was embarrassed. Why?

Hers was so worn. Clearly from years of turning the pages and opening and closing the covers. And mine? So NOT worn. 

Paul reminded me after she left, and I voiced my embarrassment to him, that our reading the Bible might not show as an actual physical Bible with bent pages and highlighted marks. After all, a lot of people use their computer or iPad to read daily. He does!

While I know he's right, I also know I don't read my Bible. It's not worn because I don't open it. That simple. 

That was exactly one week ago, October 14th. Later that afternoon I picked up my One Year Bible that Paul gave me at least 4 years ago for Christmas, and I'm SO PROUD to say that I have been daily in the word each day since then. If you're not familiar, the One Year Bible splits up the entire Bible into readings. Each daily selection includes one reading from the Old Testament, the New Testament, Psalms, and Proverbs. If you're curious, this is the one I have (*affiliate link) - of course mine has lovely sharpie marks on the front care of Silas when he was 2. 

So I guess it is already a bit worn, isn't it. :)

Well, I'm about to settle in for my daily reading today with my cup of coffee and a slice of this Pumpkin Butterscotch Bundt Cake! My boys aren't really huge into cakes without frosting smothered all over it (haha), but this cake was seriously GONE in two days. They all declared it their favorite cake I've made this season - it's incredibly moist, really easy, and the butterscotch chips throughout just put it over the top!


Pumpkin Butterscotch Bundt Cake
adapted from Taste of Home

15 oz box yellow cake mix
3.4 oz box instant butterscotch pudding mix
4 eggs
1/4 cup oil
1/4 cup water
1 cup pumpkin puree
2 teaspoons pumpkin pie spice
1 1/2 cups butterscotch chips


In a large bowl, blend cake mix, pudding mix, eggs, oil, water, pumpkin, and pumpkin pie spice until smooth. Stir in butterscotch chips. Pour into a greased bundt pan and bake at 350 degrees for 50 - 55 minutes or until a cake tester comes out clean. Cool completely before serving.




I'll close today with my favorite verse from my readings so far this week: 

"I have loved you with an everlasting love;
I have drawn you with loving-kindness." Jeremiah 31:3


Here are some more of my favorite bundt cake recipes:


Pistachio Pudding Cake




Cake Mix Caramel Apple Cake




Cherry Chocolate Cake




Don't miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via FacebookPinterestTwitterInstagram, or Google+ - I'd love to connect with you!
 
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