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.

Cheesy Au Gratin Potatoes (No Cream Soup Needed)

from Mel's Kitchen Cafe

3 TBS butter
1 large yellow onion, chopped finely
1/4 cup flour
1-1/2 cups chicken broth (low sodium is fine)
1 cup milk
1-1/2 tsp salt
1/2 tsp pepper
1/2 tsp dried thyme (this was too much for me, I will use 1/4 tsp. next time)
2 cups shredded sharp cheddar cheese (8 ounces)
26 ounce bag frozen shredded hash browns (thawed works fine too)
1/2 cup sour cream (light is fine)

Topping:
3 cups cornflakes, lightly crushed
2 TBS butter, melted

1.  Melt the butter over medium heat in a large pot.  Add the onions and cook until softened and translucent (about 5 minutes).  Stir in the flour and cook, stirring constantly, for about a minute.

2.  Combine the chicken broth and milk and slowly whisk into onion mixture.  Add the salt, pepper and thyme.  Stir to combine.  Bring the mixture to a boil and then reduce heat to medium-low.  Simmer, stirring frequently, until the mixture is slightly thickened (about 5 minutes).

3.  Take the pot off the heat and stir in the cheese until smooth.  Mix in the frozen hash browns until well combined.  Stir in the sour cream.

4.  In a small bowl, toss the lightly crushed cornflakes with the melted butter until evenly combined.  (I mix them in a ziploc bag).  Put the potato mixture in a greased 9x13 inch baking dish.  Top with buttered cornflakes.  Bake at 350℉ for 45 minutes or until hot and bubbly around the edges.  Let the potatoes rest for 10 minutes before serving.

(If you are baking with a ham or something you can bake at 300℉ for 90 minutes and then turn it to 400℉ for 10 more minutes.)

Serves 6-8

Chocolate Pebbles

from Betty

1 (11.5 oz) pkg chocolate chips (milk chocolate or semi-sweet)
1 cup chunky peanut butter (or smooth and add handful of peanuts or other nuts)
1 (16 oz.) pkg marshmallow
3/4 cup butter brickle or toffee chips
cashews or other nuts, optional

1.  Melt chocolate chips and peanut butter together until smooth.  (I did it in the microwave) Let cool slightly so marshmallows won't melt.  Add marshmallows, nuts, and toffee chips and stir until coated.

2.  Drop by spoonfuls on parchment paper or waxed paper.  Put in fridge to let set up if desired.

Onion and Chive Mashed Potatoes

from RealMomKitchen

2-1/2 pounds baking potatoes, peeled and quartered (about 7 russet potatoes)
1 (8 oz.) tub chive and onion cream cheese spread
1 TBS butter
milk
salt

1.  Place the potatoes in a large saucepan and cover with water.  Add salt if desired.  Bring to a boil and boil for about 20 minutes or until potatoes are tender.

2.  Drain potatoes.  Mash and mix in cream cheese, butter, and enough milk to reach desired consistency. 

Serve with butter on top if desired.

Drop Biscuits

from Mel's Kitchen Cafe

2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. sugar
3/4 tsp. salt
1 cup buttermilk, chilled
8 TBS butter, melted and slightly cooled

1.  Heat oven to 475℉.  Line a baking sheet with parchment or a silpat liner.

2.  In a large bowl, whisk together the dry ingredients. In a 2-cup liquid measure, stir together the chilled buttermilk and melted butter.  It will have chunks in it.  Stir the buttermilk mixture into the flour mixture with a rubber spatula just until the ingredients are incorporated and the mixture slightly pulls away from the edges of the bowl.

3.  Grease a 1/4-cup measuring cup.  Scoop out mounds of dough and drop them onto the prepared baking sheet, about 1-1/2 inches apart.  Bake the biscuits until the tops are golden brown and crisp, 10-14 minutes.  Remove from the oven and brush with additional melted butter if desired.  Serve warm.

Yield: about 12 biscuits