Cheesy Noodle Bake

This seems like one of those easy, simple meals you could use in a pinch. And I think my kids might actually eat it. We shall see.

CHEESY NOODLE BAKE
1 package (16 ounces) rigatoni or large tube pasta
2 TBSP butter
1/4 cup all-purpose flour
1/2 tsp salt
2 cups milk
1/4 cup water
4 eggs, lightly beaten
2 cans (8 ounces each) tomato sauce
2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/4 cup grated Parmesan cheese, divided

Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in flour and salt until smooth; gradually add milk and water. Bring to a boil; cook and stir for 2 minutes or until thickened.
Drain pasta; place in a large bowl. Add eggs. Spoon into two greased 8-in. square baking dishes. Layer each with one can of tomato sauce, half the mozzarella cheese and half the white sauce. Sprinkle each with half the Parmesan cheese.
Cover and freeze one casserole for up to 3 months. Bake second casserole, uncovered, at 375° for 30-35 minutes or until a meat thermometer reads 160°.
To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer or until a meat thermometer reads 160°.

Yield: 2 casseroles (6-8 servings each). To use frozen casserole: Thaw in the refrigerator overnight. Cover and bake at 375° for 40 minutes. Uncover; bake 7-10 minutes longer.

Poached Eggs

What I thought: This is a great idea, but my eggs never cooked. I think the timing on this is wrong and it needs much longer than it said on these directions. So in the future, I need to give it WAY more time.

After discovering the blog 365 Days of Crockpot (huge thanks Jamie) what is the first thing I post, poached eggs. I have a perpetual fear of poaching eggs, but this is my cup of tea. Now all I have to do is find a good recipe for Hollandaise Sauce and it's Eggs Benedict, here I come!


Pour 4 cups boiling water in the bottom of the slow cooker and set the temperature to "High." Cover and heat for 20 minutes.

Spray custard cups with non-stick cooking spray. Break one egg into each cup.

Place the eggs in their custard cups into the crock pot in a single layer and cook on high for 12 minutes. Test your eggs for doneness. If the white is solid, but the yolk soft, the egg is done. If the egg white is still runny, cover the crock pot and cook a few minutes longer.

Remove and serve.

Buche de Noel

I am so making this next year for Christmas. I have always wanted too. Here is the link on Zoe Bakes for step by step instructions and here is the recipe:

Vanilla Chiffon Roll from Mary Bergin in Baking with Julia:

1 1/2 cups sugar

1 cup all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

4 large eggs, separated

1/2 cup vegetable or safflower oil

1/2 cup water

2 tablespoons pure vanilla extract

2 large egg whites

Prepare a 17 1/2- by 12 1/2-inch jelly-roll pan with oil and a sheet of parchment

Preheat the oven to 350 degrees

Sift together 1 cup of the sugar, flour, baking powder, and baking soda onto a sheet of parchment; add the salt.

In a large bowl, whisk the yolks, oil, water and vanilla until blended. Add the dry ingredients gradually to the yolk mixture, whisking all the while; set aside.

Beat the 6 egg white in a stand mixer on low speed until foamy. Increase the speed to medium-high and gradually add the remaining sugar, beating until the teh whites are thick and shiny and hold medium peaks.

Fold 1/3 of the whites into the yolk/flour mixture to lighten it, then turn the yolk mixture into the whites and gently fold together until thoroughly incorporated.

Pour the batter onto the prepared baking sheet, spreading it evenly with an offset spatula. Bake the cake in the center of the oven for 10-12 minutes, until the edges just start to pull away from the sides of the pan. Allow to rest on cooling rack until room temperature.

For Ganache:

6 1/2 ounces really high quality bittersweet chocolate

2 ounces milk chocolate

1/2 vanilla bean

1/2 cup heavy cream

Place the chopped chocolate in large bowl. Split the vanilla bean lengthwise down the middle and scrape out the seeds. Put the heavy cream in a sauce pot on medium heat. Place the vanilla bean and seeds in the cream, bring to a boil. Remove from heat and add chocolate to the cream, remove the vanilla bean. Make sure all the chocolate is submerged in the hot cream. Let sit for about 3 minutes then stir gently until perfectly smooth. Pour into a glass baking dish and allow to set up at room temperature, about an hour.

I might need to research an alternate buttercream frosting recipe, because the two she suggests don't sound so tasty to me. Mocha or white chocolate. Yuck!

Thank you Aimee for showing me this!

Beef Stick

So I know Beef Stick. I've sold it for the last 11 years or so. And when my friend Kaye said she had a recipe for it I had to try it. So she made some and gave me the recipe. So here's a secret though. I hate the Beef Stick I sell. I think it is too greasy. But this one tastes really close and isn't greasy! Amazing! The one I had was a little peppery, but Kaye said I didn't have to put so much peppers in it. So here's the recipe:

4 lbs. Hamburger
2 Tbsp. Liquid Smoke
1 1/2 tsp. Garlic Powder
1/4 cup curing salt
(Morton's Tender Quick)
1 1/2 tsp. Red Chili Peppers (dried)

Mix together and chill for 24 hours. Divide into 4ths. Shape into 8" logs. Roll in nylon netting. Close ends with ties (not plastic) like from bread packages. Bake on rack in pan at 225 degrees for 4 hours. Refrigerate. Slice as needed.

Mel's Wedding Punch

4 (3-lb.) bags strawberries
2 Full Hands banana (2 mixing bowls sliced)
6-8 cans pineapple juice (1 large size)
6 (12-oz.) cans frozen lemonade
4 tubs crystal light (for acidity)
--Blend everything in a blender. Freeze in 14 gallon zip lock bags. Mix 2 (large liter bottles) 7up soda bottles to 1 bag of frozen mix.

Almond Punch

I got this from my sister Kerstin's in-laws. They had it at their wedding. It is very tasty. I think if I could figure out how to do it and still be tasty I would put in less sugar.

5 3/4 c. sugar
1 1/2 Tbsp. vanilla extract
1 1/2 almond extract
2 gallons water
1 (12-oz.) can frozen orange juice
3 lemons, juiced
2-3 Tbsp. citric acid
--Mix all ingredients together; chill; serve icy. This is also great with fresh grapefruit, lime and/or orange juice. Serve icy or hot.

Crock Pot Breakfast Cassorole

Another recipe to try. -American Homemaker

CROCKPOT BREAKFAST CASSEROLE

1 bag (32 oz) frozen hash browns
1 lb cooked ham, diced (leftover ham works great)
1/2 lb shredded cheese
12 eggs
1 c milk
1 tsp salt
½ tsp pepper

Spray the crockpot with cooking spray. Place a layer of frozen hash browns on the bottom. Follow with a layer of ham and cheese. Repeat as many times as needed ending with cheese. Beat eggs, milk, salt and pepper together. Pour over the top. Cook on low 10-12 hours. Serve topped with ketchup or salsa.

Chicken Crescent Rollups

I'm very interested in trying this. This maybe a Sit N Chat Recipe? - American Homemaker

CHICKEN CRESCENT ROLLUPS

1 tube crescent roll dough (I use low fat)
leftover chicken
1/2 pkg cream cheese (I use fat free)
mayo (I use low fat)
dill mix

Finely chop the chicken. Mix with cream cheese and enough mayo to make it spreadable. Add just a bit of dill mix and mix well. Separate the crescent roll dough into four rectangles. Press to seal the seams. Spread the mixture onto each and roll up starting at the narrow end. Cut each roll into four pieces. Bake at 350 for 8-12 minutes or until done and golden. We had a bit of the chicken mixture left, so the kids took it in their lunch the next day and ate it on crackers. Yummy!

Fresh Fruit Tart

Crust
1 c. unbleached all-purpose flour
1 Tbsp. sugar
1/8 tsp. salt
5 Tbsp. chilled solid vegetable shortening
3 Tbsp. chilled unsalted butter, cut into pieces
3 Tbsp. (about) ice water

Filling
1 (8-0z.) pkg. cream cheese, room temperature
1/4 c. sugar
2 1/2 tsp. fresh lemon juice
1/2 c. chilled whipping cream
3 kiwis, peeled and sliced
Fresh Strawberries, hulled and halved
Fresh Blueberries
Fresh Orange segments well drained
1/4 c. apricot preserves
1 Tbsp. water

For the crust: Combine flour, sugar and salt in a medium bowl. Add shortening and butter and cut in until mixture resembles coarse meal. Mix in enough water by tablespoons to form dough that just comes together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes.

Roll dough out on lightly floured surface to 1/8 inch thick round. Transfer dough to 9 inch diameter tart pan with removable bottom. Trim and crimp edges. Refrigerate 30 minutes.

Preheat oven to 375 degrees. Line tart pan with foil. Fill crust with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Bake until golden brown, about 10 minutes. Transfer to rack and cool completely.

For filling: Using electric mixer beat cream cheese, sugar and lemon juice in large bowl until well blended. Add whipping cream and beat until light and fluffy. Spread filling into tart shell. Cover and refrigerate overnight.

Arrange fruit in concentric circles atop filling. (Can be prepared 3 hours ahead. Refrigerate). Bring preserves and 1 tablespoon water to a boil in heavy small saucepan. Strain into bowl. Brush glaze over fruit and serve.

Taco Pie

1 lb lean ground beef
1 sweet onion finely chopped
1 tea garlic
* saute until beef if browned and onions tender, drain if necessary, set aside.

1 can tomato paste
1 C water
1 sm can green chills (optional)
1 Tlb chili powder
1 Tlb taco sauce
1 Tlb dry ranch seasoning
1/2 tea sugar
1/2 tea pepper
1/2 tea garlic salt
1/4 tea cumin
* add to beef mixture and stir well

6 small flour tortillas
2-3 C Monterrey jack cheese - colby jack will work ok too but prefer monterrey
1/2 can olives - thinly sliced
1 tomato - diced

In a round dish similar to a pie die but deeper or a rectangle glass Pyrex pan layer tortillas, meat sauce, cheese, olives tomatoes, repeat 3 times total. Bake covered at 350 for approx 30-40 minutes. Serve with sour cream, shredded lettuce, rice and chips.

Hot Artichoke Dip

Delectable Edibles

2 jars (6.5 oz. each) marinated artichoke hearts, drained and chopped
1 pkg. frozen chopped spinach, thawed and squeezed dry
1/2 C. sour cream
1/2 C. mayo
1 garlic clove, pressed
3 oz. FRESH grated Parmesan cheese

Combine all ingredients, bake 20-25 minutes at 375 *F Served with sliced baguettes (can toast first) or with tortilla chips.

Buy the big bottle of artichokes at Costco for about the same price as 4 little bottles, and measure out 13 oz., and get the big bag of shredded Parmesan ( freeze the leftover cheese till you need it, then pull out what you need and thaw it.)

Blueberry Coffee Cake

Blueberry Coffee Cake - Noble Pig
adapted from Cooking Light

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup granulated sugar
6 Tablespoons butter, softened
1 teaspoon vanilla extract
1 large egg
1 large egg white
1-1/3 cups buttermilk
Cooking Spray
2 cups fresh blueberries
2 Tablespoons turbinado sugar

In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.

In a large bowl add butter and granulated sugar, beat with a mixer for about two minutes. Add vanilla, egg and egg white; mix well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.

Spoon half the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining 1 cup blueberries. (Do not add extra blueberries.) Sprinkle the top evenly with 2 Tablespoons turbinado sugar. Bake at 350 degrees for 45-50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan by running a knife around the edges and flipping the cake onto a plate. The bottom of the cake now becomes the top, do not flip it back over.

Blueberry Crumblies

Blueberry Crumblies - Noble Pig

6 Tablespoons unsalted butter (melted), plus 1/2 cup (1 stick) room temperature unsalted butter
1-3/4 cup all-purpose flour, plus more for the pan
1/2 cup packed light-brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup powdered sugar
2 Tablespoons granulated sugar
1/2 teaspoon pure vanilla extract
2 large eggs
10 ounces blueberries

Preheat oven to 350 degrees.

Make topping: In a medium bowl, whisk together 6 Tablespoons melted butter, brown sugar and 1/4 teaspoon salt; add 1 cup flour. Mix with a fork until large, moist crumbs form. Refrigerate topping until ready to use.

Butter an 8 X 8-inch square baking pan. Line the bottom with parchment paper leaving an overhang on two sides; butter and flour paper, tapping out excess.

In a medium bowl, whisk together remaining 3/4 cup flour, baking powder and remaining 1/4 teaspoon salt; set aside.

Using an electric mixture beat 1/2 cup (1 stick) room temperature butter, powdered sugar and vanilla until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce the speed to low, mix in flour mixture.

Spread batter evenly in pan, cover with the blueberries. First sprinkle with granulated sugar and then cover with the crumb topping.

Bake until golden about 40-45 minutes. Cool completely in pan. Using paper overhang, lift cake out onto a work surface.

Cut into 16 squares.

Mini Breakfast Quiches

I want to make these so badly. And I love this blog. It's called Cheat Day Cafe. It's a fun one.

Makes 24 standard muffin size quiches.

10 oz. spinach thawed and squeezed dry
16 oz. pork sausage (use crumbled cooked bacon, Canadian bacon, finely diced ham)
1/2 large onion, chopped
1 green pepper, chopped
18 eggs (can use 8 eggs and 2 cups liquid egg substitute)
1 tsp kosher salt
1/4 tsp ground pepper
1 1/2 c. sharp cheddar, shredded (can also add part Swiss, Parmesan, cottage cheese, low fat cheese or pepper jack)

Directions:
Preheat oven to 350

Thaw spinach (you can put it in the microwave) and squeeze out all the liquid. I put it in a clean kitchen towel and squeeze the heck out of it. After it is drained, you can chop it up a little more.

In a skillet, saute the onions and green peppers in some olive oil. I like the onions and peppers caramelized so they are browned and sweet.

In a bowl combine the ingredients and stir well.

Place foil cupcake liners in muffin tin and spay with cooking spray. Fill the muffin liners with 1/4 cup of egg mixture. Keep stirring the egg mixture in the bowl to evenly disperse the ingredients.

Place in the oven for 15-20 minutes until tops are just barely set. You can store the quiches in an airtight container in the fridge or freezer. When reheating in microwave, make sure to remove the foil liner. When I want to reheat from frozen, I try to take a few out the night before and put them in the fridge to defrost a little.

Caramel

So I just took this from The American Homemaker. I've always wanted to make this and I don't want to lose this recipe. So here it is.

1 (14 oz) can sweetened condensed milk
2 c. sugar
1 c. butter
1/4 tsp salt
1 1/2 c. light corn syrup

Cook and stir constantly in heavy pan until the mixture reaches 240. (I love that she put this next part in, because I would have freaked out LOL) If you see flecks of brown, don't worry, just keep stirring- the whole thing will turn a darker caramel color. Take off stove and add 1 tsp vanilla. Pour into a buttered 9x13 pan and cool until the next day. Cut and wrap in wax paper.