Mac-O-Lantern

Mac O Lantern not baked

It’s almost Halloween. I thought I’d share an easy and fun recipe to make with the kids or to make for the kids at heart. The unbaked peppers look so cute, but the baked ones look perfectly scary for Halloween with their shrinking skins and their (unintentional) burnt tops. Feel free to stuff your peppers with rice, quinoa and other vegetables if you want to go vegetarian. I just thought the macaroni and cheese resembled the pumpkin innards which made this more fun.

INGREDIENTS:

  • 3/4 pounds of lean ground beef (or turkey or chicken)
  • 1/2 of a red onion. diced
  • 1/2 a cup of spaghetti or tomato sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1 box (7.25 ounces) Kraft macaroni and cheese (or any other brand)
  • 4 tablespoons butter
  • 1/4 cup milk
  • 6 orange bell peppers

DIRECTIONS:

  1. Preheat oven to 350 F degrees.
  2. Foil line a small baking sheet.
  3. In a large skillet, brown the ground meat over medium high heat. Drain excess fat.
  4. Add onions and cook until almost translucent.
  5. Add spaghetti/tomato sauce, garlic powder and Italian seasoning. Stir until well mixed and turn off heat.
  6. Prepare macaroni and cheese according to package using the butter and milk.
  7. Meanwhile, cut the bell peppers into jack-o-lanterns. Discard the seeds and white membranes. Be sure to leave enough of the top to use as a lid. I like to make sure there is enough opening in the mouths I carve so you can see the noodle mixture coming out like pumpkin guts.
  8. Once your macaroni and cheese is ready, combine in your large skillet with your meat mixture. Mix well.
  9. Stuff your peppers with the noodle and meat mixture. Put them on your prepared foil lined baking sheet.
  10. Bake for 25-30 minutes until bell peppers are tender.

Mac O Lantern

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Pineapple Upside Down Bundt Cake

Pineapple Upside Down Bundt Cake

I came across my bundt cake pan the other day. I thought to myself,  I really need to use it more often. So I went through my cupboard and found all the ingredients for a semi homemade pineapple upside down cake.  Then I found out my brother and his family were coming to town. I now had willing taste testers to help eat up the cake. My son and I would never have finished it by ourselves. It was fate.

INGREDIENTS:

  • 1 stick unsalted butter, melted
  • 1/2 cup brown sugar
  • 1 can (20 ounces)  pineapple slices, reserve the juice
  • 1 small jar maraschino cherries (you will need about 15-20 depending on your bundt pan size)
  • 1 box yellow cake mix (thus the semi homemade description)
  • 1 package (3.4 ounce) vanilla pudding mix
  • 3 eggs
  • 1/3 cup vegetable oil
  • 1/3 cup milk

DIRECTIONS:

  1. Preheat the oven to 350 F degrees. Spray a bundt pan generously with nonstick spray.
  2. Evenly pour the melted butter into the bottom of the bundt pan and top with the brown sugar. Pineapple Upside Down Bundt Cake 2
  3. Cut the pineapple rings in half and, alternating with the cherries, place into the butter-brown sugar mixture in the bottom of the pan. Pineapple Upside Down Bundt Cake 3
  4. In a large bowl, combine the cake and pudding mixes together. Add the reserved pineapple juice and milk. Add the eggs and vegetable oil, and mix until fully blended. Pineapple Upside Down Bundt Cake 5
  5. Pour the batter evenly over the pineapple and cherries. Pineapple Upside Down Bundt Cake 6
  6. Follow the cake mix instructions for how long to bake in a bundt pan. Approximately 35-40 minutes. Bake until an inserted toothpick comes out clean.  Pineapple Upside Down Bundt Cake 7
  7. Cool the cake for about 30 minutes before running a knife around the edges and inner ring of the pan. Invert onto a serving plate and slice between pineapple rings to serve. Pineapple Upside Down Bundt Cake 8