Pizza Casserole

2 lbs. ground beef
1 lg. onion, chopped
2 jars (28 oz. each) spaghetti sauce
1 (16 oz.) pkg spiral pasta, cooked and drained
4 c. (16 oz) shredded mozzarella cheese
8 oz. sliced pepperoni

In a large skillet, cook beef and onion until meat is no longer pink; drain. Stir in spaghetti sauce and pasta. Transfer to two greased 13X9 in baking dishes. Sprinkle with cheese. Arrange pepperoni over the top. Bake, uncovered, at 350 for 25-30 minutes or until heated through.

Can be frozen (before baking) for up to 3 months.

Cappuccino Muffins

Follow this link to a tasty recipe for some get-your-morning-started-right muffins.

I recommend doubling the recipe, as the dozen muffins it makes didn't last long enough in my house! (The amount of frosting created by the recipe is enough to ice 24 muffins)

(photo by Nan Doud)

Another Chocolate Cake (There's No Such Thing As Too Many Chocolate Cake Recipes!)

CAKE:

MIX:
3 cups sifted all purpose flour
3 cups sugar
1 ½ tsp baking soda
¾ tsp salt

BRING TO BOIL:
4 ½ T cocoa
1 ½ cup water
¾ cup oil
1 ½ sticks butter
Pour over dry mix and stir well.

ADD:
3 eggs
¾ cup buttermilk

Stir with wooden spoon until well blended and lumps are gone.

Bake in 2 8X8-inch well greased and floured pans at 350 for about 30 minutes. Cool in pan about 10 minutes. Remove from pan. Ice while warm.

ICING:

MELT:
1 stick butter
6 T. milk
4 T. cocoa
Pour into mixing bowl.

ADD:
1 box powdered sugar
½ cup nuts (if desired)

Beat with electric mixer until well blended, about 2 minutes.

Pour over warm cake.