2 cups uncooked elbow macaroni (just over 8 oz)
4T butter
2 1/2 cups shredded cheese (I usually use a Colby Jack blend or similar)
3 eggs
1/2 cup sour cream (I use fat free)
1 can condensed Cheddar Cheese soup
1/2 t. salt
1 cup milk
1/2 t. pepper
Boil noodles.
Beat eggs. Add all other ingredients and beat.
Combine the cooked noodles with the mixture and bake in a 9x13 pan (or two smaller ones) at 350 for 30-40 min until it's browning on top and thickening out.
November 25, 2009
Courtney's Dump Cake
1 15oz can crushed pineapple (juice included)
1 large can cherry pie filling
1 box yellow cake mix
1 1/2 cups halved pecans (optional - I didn't use them)
2 4oz stick butter, sliced in thin pats
Layer ingredients in a 9"x13" pan in the order given and top off with pats of butter. Bake at 350 for 45 minutes.
1 large can cherry pie filling
1 box yellow cake mix
1 1/2 cups halved pecans (optional - I didn't use them)
2 4oz stick butter, sliced in thin pats
Layer ingredients in a 9"x13" pan in the order given and top off with pats of butter. Bake at 350 for 45 minutes.
Melissa's Fruit Salad
red grapes 1-2 lbs (cut in half)
bananas 4-5 (cut in half longways then sliced)
red apples 3-4 (bite size pieces)
mini marshmellows 3/4-1 bag
stemless red marichino cherries-to taste about 12( cut in half)
Heavy whipping 16oz (more than you need really-use the excess for coffee and pie!)
sugar about 3/4cup to 1cup(until it thickens up)
vanilla about a tsp
Cut up all the fruit -you want about equall parts-i usually do grapes first, bananas, apples then cherries- put into large bowl.
In med size bowl put heavy whipping cream and mix with hand mixer med to high start adding sugar a little at a time untill it thickens up-add vanilla, keep beating till it stiffens up with peaks.
Add marshmellows to large bowl of fruit then with soft spatula add whipped cream a little at a time-only use enough to give a good coating to the salad. refrigerate for 1/2 an hour and Enjoy!
I usually try to make this as close to time it will be eaten as it doesn't stay great for long!
bananas 4-5 (cut in half longways then sliced)
red apples 3-4 (bite size pieces)
mini marshmellows 3/4-1 bag
stemless red marichino cherries-to taste about 12( cut in half)
Heavy whipping 16oz (more than you need really-use the excess for coffee and pie!)
sugar about 3/4cup to 1cup(until it thickens up)
vanilla about a tsp
Cut up all the fruit -you want about equall parts-i usually do grapes first, bananas, apples then cherries- put into large bowl.
In med size bowl put heavy whipping cream and mix with hand mixer med to high start adding sugar a little at a time untill it thickens up-add vanilla, keep beating till it stiffens up with peaks.
Add marshmellows to large bowl of fruit then with soft spatula add whipped cream a little at a time-only use enough to give a good coating to the salad. refrigerate for 1/2 an hour and Enjoy!
I usually try to make this as close to time it will be eaten as it doesn't stay great for long!
November 24, 2009
Tricia's Squash Casserole
Tricia's Variations-
It calls for vanilla wafers in the topping, but I didn’t have any for the MOPS casserole I made, so I just used graham crackers instead. Total amount of butter used is one stick, divided. I use the unsalted butter, too. You can cut fat by using reduced, skim, or fat free milk. I used reduced fat. Also, I didn’t do any substitutions on the sugar, but it may be just fine with Splenda instead of the white sugar. If anybody tries that, they’ll have to let me know how it turns out.
3 pounds butternut squash, peeled, seeded and cubed
3/4 cup milk
6 tablespoons butter, melted
3 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup crushed vanilla wafers (about 15 wafers)
1/4 cup packed brown sugar
2 tablespoons butter, melted
Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth.
Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.
Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash.
Bake, uncovered, for 12-15 minutes longer or until heated through.
It calls for vanilla wafers in the topping, but I didn’t have any for the MOPS casserole I made, so I just used graham crackers instead. Total amount of butter used is one stick, divided. I use the unsalted butter, too. You can cut fat by using reduced, skim, or fat free milk. I used reduced fat. Also, I didn’t do any substitutions on the sugar, but it may be just fine with Splenda instead of the white sugar. If anybody tries that, they’ll have to let me know how it turns out.
3 pounds butternut squash, peeled, seeded and cubed
3/4 cup milk
6 tablespoons butter, melted
3 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground nutmeg
TOPPING:
1/2 cup crushed vanilla wafers (about 15 wafers)
1/4 cup packed brown sugar
2 tablespoons butter, melted
Place squash in a large saucepan or Dutch oven; cover with water. Bring to a boil; cover and cook for 25-30 minutes or until tender. Drain and place in a large bowl; beat just until smooth.
Beat in the milk, butter, eggs and vanilla. Combine the dry ingredients; gradually add to squash mixture and mix well.
Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 45 minutes.
Meanwhile, in a small bowl, combine topping ingredients until crumbly; sprinkle over squash.
Bake, uncovered, for 12-15 minutes longer or until heated through.
November 21, 2009
Martha's Blueberry Cobbler
You can use several fruits in it. I've done it with blueberries and peaches (even combined the two before!). I haven't tried it with others, but I bet it would be really good with cherries too.
Put 1 cup white cake mix on bottom of greased 8x8 pan.
Put a can of blueberry pie filling (can) on top. If you use peaches, slice about six good sized ones to cover the pan. If you use a frozen fruit, also use enough to cover the pan.
On top of that, put up to a cup of sugar. This varies depending on the fruit. If you are using the canned pie fillings, I only use about a half a cup because it's already sweetened some. If you are using fresh or frozen fruits, use more sugar.
Dot this with butter. I put about six droppings of butter on it.
Then, put another 1 cup of white cake mix on top.
Finally, use 1 cup or a little less of water (don't drown it, but have a decent amount).
Bake 45 min or longer at 375 (should be browning/bubbling slightly on top)
Put 1 cup white cake mix on bottom of greased 8x8 pan.
Put a can of blueberry pie filling (can) on top. If you use peaches, slice about six good sized ones to cover the pan. If you use a frozen fruit, also use enough to cover the pan.
On top of that, put up to a cup of sugar. This varies depending on the fruit. If you are using the canned pie fillings, I only use about a half a cup because it's already sweetened some. If you are using fresh or frozen fruits, use more sugar.
Dot this with butter. I put about six droppings of butter on it.
Then, put another 1 cup of white cake mix on top.
Finally, use 1 cup or a little less of water (don't drown it, but have a decent amount).
Bake 45 min or longer at 375 (should be browning/bubbling slightly on top)
November 20, 2009
Martha's Pizza
1 pkg. dry yeast
1 cup warm water
1 TBSP sugar
1 TBSP oil
1 tsp salt
about 3 cups flour
pound of bulk sausage (or whatever topping you want)
bag or so (2 cups plus) of mozzarella cheese
1 tsp. oregano
2 cans petite diced tomatoes
1/2-1 cup of Parmesan
Mix the warm water with the sugar, 2 TBSP of flour, and the yeast. Mix this and let it sit for 10 min or so to see if the yeast is working.
Then, mix in oil, salt, and at least two cups of flour. You're going for a stiff dough you can knead, which is still soft but not sticky (I usually need more than two cups). Keeping adding flour until you get this.
Put the bowl or some sort of plastic wrap over this and let it rise for 45 min to an hour.
Then, spread dough in your pizza pan. Put mozzarella on the dough, fairly heavy.
On top of the cheese, put your topping(s).
Then, put very well drained tomatoes on the toppings. Sprinkle with oregano and top with Parmesan.
Bake 425 15-20 min.
1 cup warm water
1 TBSP sugar
1 TBSP oil
1 tsp salt
about 3 cups flour
pound of bulk sausage (or whatever topping you want)
bag or so (2 cups plus) of mozzarella cheese
1 tsp. oregano
2 cans petite diced tomatoes
1/2-1 cup of Parmesan
Mix the warm water with the sugar, 2 TBSP of flour, and the yeast. Mix this and let it sit for 10 min or so to see if the yeast is working.
Then, mix in oil, salt, and at least two cups of flour. You're going for a stiff dough you can knead, which is still soft but not sticky (I usually need more than two cups). Keeping adding flour until you get this.
Put the bowl or some sort of plastic wrap over this and let it rise for 45 min to an hour.
Then, spread dough in your pizza pan. Put mozzarella on the dough, fairly heavy.
On top of the cheese, put your topping(s).
Then, put very well drained tomatoes on the toppings. Sprinkle with oregano and top with Parmesan.
Bake 425 15-20 min.
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