#269 – Creamy Baked Spaghetti & Pumpkin Bread

Creamy Baked Spaghetti

• 1 lb. spaghetti noodles, cooked and drained
• 1 lb. ground beef, cooked and drained
• 1 (24 oz.) jar spaghetti sauce
• 8 oz. cream cheese, room temperature
• 1 cup sour cream
• 1 cup cottage cheese
• 1 cup grated cheddar cheese
• Salt and pepper to taste

Preheat oven to 350 degrees. Butter the bottom and sides of a 9 x 13-inch baking dish. In a medium bowl, mix together cooked beef and spaghetti sauce. In a separate bowl, beat together cream cheese, sour cream, and cottage cheese until smooth and creamy. Add salt and pepper to taste. Place half of cooked spaghetti in baking dish. Dollop half of cream cheese mixture over spaghetti and spread as evenly as possible. Repeat layers once more and top with cheddar cheese. Bake for 20-30 minutes or until bubbly.

Pumpkin Bread

• 1 1/2 cup sugar
• 1 cup vegetable oil
• 4 eggs
• 3 1/3 cup flour
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• 1/3 cup water
• 1 (15 oz.) can pumpkin
• 1 small box vanilla pudding

Preheat oven to 350 degrees. In a mixing bowl, beat sugar, eggs, and oil together; add flour, baking soda, salt, cinnamon, nutmeg and water slowly; mix well. Fold in pumpkin and pudding mix until combined. Pour batter in two large greased loaf pans. Bake for 60 minutes or until toothpick comes out clean. Remove loaves from pan; cool.