Cinnamon Sugar Bread

So I made this bread for Kyle last night. I was really really disappointed. It was terrible. Zero flavor. And all the cinnamon and sugar you don't even need. I used like half the bowl in the middle and the rest on top. I ended up dumping most of it off.  I got this recipe from pintrest.http://pinterest.com/pin/105482816243631772/ http://whiskandaprayer.blogspot.ca/2011/04/cinnamon-sugar-bread.html?m=1

1/3 cup white sugar

2 teaspoons ground cinnamon

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon salt

1 cup white sugar

1 egg, beaten

1 cup milk

1/3 cup vegetable oil

Preheat oven to 350 degrees F. Lightly grease a 9x5 inch loaf pan.

In large bowl combine flour, baking powder, salt and 1 cup sugar. Add egg, milk, and oil to flour mixture.

Stir until just moistened.

Pour half of the batter into pan.

Sprinkle with cinnamon and 1/3 cup sugar (you can mix together cinnamon and sugar before hand, I didn't though I just sprinkled away).

Cover with remaining batter.

Top with more cinnamon/sugar if desired.

Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into center of the loaf comes out clean.

Let cool in pan for 10 minutes before removing to a wire rack to cool completely. 

Wrap in foil and let sit overnight before slicing

I give this a D-

Kyle gives this bread a C

Now and later Baked Ziti

2 lbs ground beef
1 large onion, chopped (about 1 cup)
7 1/2 cups Prego Fresh Mushroom Italian Sauce
1 package (1 pound) medium tube shaped pasta (Ziti or Penne) (about 6 cups) Cooked and drained
3 cups shredded mozzarella cheese (about 12 oz)
1/2 cup grated or shredded Parmesan cheese

1. cook the beef and onion in an 8 qt. saucepot over med-high heat until the beef is well browned, stirring often to separate meat. Pour off any fat

2. Stir sauce, Ziti and 2 cups Mozzarella cheese in the saucepot. Spoon the beef mixture in to 2 (12 1/2 X 8 1/2 X2 in) disposable foil pans. Top with the remaining mozzarella cheese and Parmesan cheeses.

3. Bake at 350F for 30 mins or until the beef mixture is hot and the cheese is melted

Prep:15 mins
Cook:30
makes 12 servings

* I used less than 2 lbs ground turkey, Just regular Italian sauce. I chose to use spiral noodles, and we put all the mozzarella cheese in the mix. I also used a pyrex glass pan.*

This was fantastic. Kyle could have eaten it all in one sitting

I give this an A-
Kyle gives this a B+

Sorry no picture I forgot

Chicken crunch

1 can (10 3/4 oz) Campbell's condensed Cream of chicken soup (regular or 98% Fat free)
1/2 cup of milk
4 skinless boneless chicken breast halves
2 tablespoons all purpose flour
1 1/2 cups pepperidge farm herb seasoned stuffing, finely crushed
2 tablespoons butter, melted
fresh rosemary

1. Heat oven to 400F. Stir 1/3 cup of soup and 1/4 milk in a shallow dish. Coat the chicken with the flour. Dip the chicken into the soup mixture. Coat the chicken with the stuffing.

2. Place chicken on to a baking sheet. Drizzle with the butter. Bake for 20 mins or until the chicken is cooked through.

3. Heat the remaining soup and milk in 1 qt saucepan over medium heat until the mixture is hot and bubbling. Serve the sauce with the chicken. Garnish with fresh rosemary.

prep:15 mins
bake 20
makes 4 servings

*I did not use the rosemary or the stuffing. In place of the stuffing I used bread crumbs like shake and bake.*

Kyle and I made this for dinner tonight. It was amazing. It will feed us for two nights.

I give this dish a B-

Kyle gives this dish a C+