Sour Cream Noodle Bake

from Recipe Shoebox

1 lb.  ground beef (or ground turkey)
2 garlic cloves, minced
2 cans (8 oz. each) tomato sauce
1 can (15 oz.) whole-kernel corn, drained
1/2 tsp. salt
pepper
1 pkg. (12 oz.) egg noodles
1-1/4 cups cottage cheese

1/2 cup sour cream

1/2 cup green onions, sliced

1 cup shredded cheese ( I used cheddar)

1.  Brown ground beef in skillet with garlic cloves. Drain fat and add tomato sauce, corn, salt and pepper and allow to simmer while you prepare the rest. 

2.  Cook egg noodles al dente. Drain pasta and toss with the cottage cheese, sour cream,  pepper and green onions.

3.  Add half the noodle mixture to a small baking dish (8x11-inch), top with half the ground beef, top with half the cheese. Finish with the remainder of the noodles, ground beef and top with remaining cheese.

4.  Bake at 350℉ for about 20 minutes until cheese is melted

Peanut Butter Fudge Cake

1 box devil's food cake mix

3 eggs

1 cup buttermilk

1/2 cup vegetable oil 

2 cups chopped chocolate-covered peanut butter cups (about 8 oz.) plus more to garnish

8 ounces semi sweet chocolate or dark, chopped

1 cup heavy cream

1/2 cup creamy peanut butter

1. Heat oven to 350℉. Coat two 9-inch round cake pans with nonstick cooking spray. Line with waxed paper; coat paper.

2. In a large bowl, beat cake mix, eggs, buttermilk and vegetable oil on low for 30 seconds. Increase speed to medium-high; beat for 2 minutes, scraping down side of the bowl after 1 minute. Fold in 2 cups of the chopped peanut butter cups. 

3. Divide batter between prepared pans. Bake at 350℉ for about 34 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool on a wire rack for 15 minutes. Turn out cakes onto wire racks and cool completely. 

4. Place chopped dark chocolate in a medium-size bowl. Bring cream just to a boil and pour over chocolate. Whisk until chocolate melts. Add peanut butter and whisk until smooth. 

5. Trim top of cake layers flat will a serrated knife. Put 1 cake layer on cooling rack and place on a baking sheet. Pour 1 cup frosting on top; spread evenly with a spatula. Top with remaining cake layer. Pour remaining frosting over the top, allowing it to spill over the sides. Smooth top and sides with a spatula. Refrigerate 1 hour to set. Transfer cake to serving plate and garnish with chopped candy, if desired.

Braided Bread

from Recipe Shoebox

2 TBS yeast
1-1/4 cup warm water (110-115℉)
1/4 cup butter, softened (not melted)
1 tsp salt
1 pkg. (2.9 oz) custard or vanilla pudding mix, dry (cook and serve; not sugar free, fat free)***
3-4 cups flour

1.  In a large bowl, dissolve yeast in warm water.  Add softened butter, salt, and dry custard mix.  Stir until dissolved.  Gradually add flour to right consistency.  Knead dough 12 times (or 2 minutes in mixer).

2.  Divide dough into 6 equal portions and roll out into a long rope shape.  Braid 3 together for a loaf. 

3.  Place on greased or lined cookie sheet.  Let rise 2 hours (or until doubled). 

4.  Bake at 350℉ for 10-15 minutes or until light golden brown.  Makes 2 loaves.

***Homemade Vanilla Pudding Mix (I use a 1/2 cup in the bread recipe if I don't have a pkg. mix)
1-1/2 cups instant nonfat dry milk
2 cups sugar
1/2 tsp. salt
1-1/2 cups cornstarch

1.  Combine dry milk, sugar, salt and cornstarch in a food processor and process until uniform.  Store mix in airtight canister or a closely covered jar. 

To prepare pudding: Stir the mix in the canister before measuring out 1/2 cup mix into a pan. Add 2 cups milk AND 1 tsp. of vanilla and cook over low heat, stirring until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat and pour into individual serving dishes. Cover with waxed paper so a film doesn't form on top.  Pudding will thicken further as it cools.