Comments (2)

By kcharles, February 17, 2010 11:14 pm

If you’re looking for a new dish to add to your menu, this one should be it.  Cheesy, comforting, perfect.  I’m slightly addicted to this stuff, which is why I’ve made it a lot. 

The great thing is that you can probably get two complete dishes out of this, which makes  the time it takes worthwhile.  I usually make it with garlic bread and something green… steamed broccoli or green beans.  The heaping amount of green on my plate cancels out all of the cheese, cream, and pasta.  Plus, the colors make  me smile.  

The frozen dish is just as good as the first one.  And there’s nothing better than popping the frozen sidekick in the oven when the only thing you’re set to accomplish is getting out of bed. 

Anyway, here’s the recipe (Adapted from MyKitchenCafe)

1 pound 1% cottage cheese
2 large eggs, lightly beaten
3 ounces grated parmesan cheese (about 1 1/2 cups)
1 pound ziti or other similar pasta (like penne)
2 tablespoons olive oil
5 medium garlic cloves, finely minced (about 5 teaspoons)
1 (28-ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
1 teaspoon dried oregano
1 teaspoon sugar
Black pepper
3/4 teaspoon cornstarch
1 cup heavy cream (or substitute whole milk but increase the amount of cornstarch to 2 teaspoons and the cooking time in step 3 by 1 to 2 minutes)
8 ounces mozzarella cheese, cut into 1/4-inch cubes

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Whisk the cottage cheese, eggs and 1 cup of the parmesan cheese together in a medium bowl; set aside. Bring 4 quarts of water to boil in a large pot over high heat. Stir in 1 tablespoon salt and pasta; cook, stirring occasionally, until pasta begins to soften but is not yet cooked through, about 7 minutes (the pasta will finish cooking in the oven). Drain pasta and leave in colander. Do not wash the large pot.

While the pasta is cooking, heat oil and garlic in a large skillet over medium heat until the garlic is fragrant but not browned, about 2 minutes. Stir in the tomato sauce, diced tomatoes, sugar, and oregano; simmer until thickened, about 10 minutes. Take off heat and season with salt and pepper to taste.

Stir cornstarch into heavy cream and transfer mixture to the now-empty large pot the pasta cooked in. Set the pot over medium heat. Bring to a simmer and cook until thickened, 3 to 4 minutes. Remove pot from heat and add cottage cheese mixture, 1 cup tomato sauce, and 3/4 cup mozzarella, then stir to combine. Add pasta and stir to coat thoroughly with sauce.

Transfer mixture to a 9X13-inch baking dish (or two round glass dishes)  and spread remaining tomato sauce evenly over pasta. Sprinkle remaining 3/4 cup mozzarella and remaining 1/2 cup parmesan cheese over the top. Cover the baking dish with foil that has been lightly sprayed with cooking spray and bake for 30 minutes.

Remove foil and continue to cook until the cheese is bubbling and beginning to brown, about 30 minutes longer. Cool for 10 minutes. Serve.

*Freezable Meal: Prepare recipe right up until the baking step and then cover with a double layer of aluminum foil. Freeze. Thaw in the refrigerator for 1 to 2 days. To bake, increase baking time to about 1 hour. If baking from frozen, bake covered for 1 hour and 30 minutes, uncover and bake 30 minutes longer.

Comments (8)

By kcharles, December 22, 2009 11:20 pm

These cookies are incredible – worth every extra step on the treadmill.  They are also super easy and quick for kids to make (even really little people.)  Our kids had a blast opening the wrappers, dumping ingredients, and rolling balls with the dough.  It kept them quite busy and there were no casualties to speak of. 

The same could not be said for these no-bake Santa Cookies and these Traditional Sugar Cookies.  Both recipes were great for our 4 year old, but a nightmare for the 2 year old Little Man.  We had a burned finger in the white melted chocolate, sprinkles all over the house (oh what a 2 year old boy will do!), and crying over the length of the cookie making process. 

Peanut Butter Cup Secrets Recipe:
1 cup shortening
3/4 cup brown sugar
1/2 cup sugar
1/2 cup peanut butter
1 egg
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
45 peanut butter cups

Glaze: 
1 tsp shortening
1 cup semisweet chocolate chips
2 Tbsp peanut butter

Preheat oven to 375.  Grease cookie sheet.  Combine shortening, brown sugar, sugar, and peanut butter in a large bowl.  Beat at medium speed until well blended.  Beat in egg and vanilla.  Combine flour, baking soda, and salt in a small bowl.  Mix into creamed mixture at low speed until blended. 

Form rounded teaspoonfuls of dough around each peanut butter cup.  Enclose entirely.  Place 2 inches apart on cookie sheet.  Bake 8-10 minutes or until just browned.  Remove immediately to a wire rack.

For glaze:  Combing shortening, chocolate chips, and peanut butter in microwave.  Microwave at 50%.  Stir after 1 minute and repeat until smooth.  Dip cookie tops in glaze. 

Got any favorite Christmas Cookies of your own?  Any suggestions for Christmas Cookies that kids can make (without drama)? 

If you’re still looking for a last minute Christmas Cookie recipe, head to What Megan’s Making for her 12 Days of Christmas series.  She’s also got some great recipes up for Christmas morning breakfast, including Gingerbread pancakes.  They look so good!

Comments (4)

By kcharles, November 17, 2009 11:24 pm

Made some incredible Pumpkin Scones for a breakfast with some friends tomorrow. Yum. Haven’t cooked them yet, but they’re hanging out in the fridge. They sure better turn out because their counterpart failed me.

The Chocolate Chip Pumpkin Bread had the illusion of perfect and easy. But alas, I left out sugar from Loaf Number One. (I’ll blame it on the children, who were fighting fires in their bathing suits.)

With Loaf Number Two – nothing was left out, but I left the lad in. In the oven indefinitely whilst reading Horace and Morris, but Mostly Dolores will fail you every time.

Oh well. Banking on the Scones.

Megan, thanks for getting me cooking again, beyond the old standbys. Now for following directions.

Comments (1)

By kcharles, January 9, 2009 5:29 pm

This is one of my favorite new breakfast recipes. It’s so convenient to have it prepared the night before, so in the morning it’s ready to be put in the oven.

On the subject of recipes, Paul’s cousin Megan has started a new blog about her cooking endeavors, called What Megan’s Making. From the sounds of it, she’s a pretty sweet cook and her recipes are diverse and healthy. You’ll find everything from curry and biscotti to pita bread and Chicken Marsala. I am anxious to try many of her recipes myself. Enjoy!

Anyway, Overnight Coffee Cake directions:

Ingredients:
3/4 cup butter, softened
1 cup sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground nutmeg
1/2 teaspoon salt
1 cup (8 ounces) sour cream
3/4 cup packed brown sugar
1/2 cup chopped pecans or walnuts
1 teaspoon ground cinnamon
1-1/2 cups confectioners’ sugar
3 tablespoons milk

Directions: In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda, nutmeg and salt; gradually add to the creamed mixture alternately with sour cream. Pour into a greased 13-in. x 9-in. baking dish.

In a small bowl, combine the brown sugar, pecans and cinnamon; sprinkle over coffee cake. Cover and refrigerate overnight.

Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack for 10 minutes. Combine confectioners’ sugar and milk; drizzle over warm coffee cake.

Yield: 12-15 servings.

Comments (0)

By kcharles, July 1, 2008 3:00 pm

These are the best marinades ever – well, I can only say that about the chicken, but Paul is a big fan of the steak. We are grilling tonight. Mmmm…. Can’t wait:) Enjoy!

Chicken Marinade:

1/2 cup oil
1/2 cup vinegar
1/4 cup water
2 tsp salt
1/4 tsp pepper
1 Tbs sugar
1 Tbs minced onion

Steak Marinade:

1/3 cup vinegar
1/4 cup catsup
2 Tbs soy sauce
1 tsp salt
2 tsp Worcestershire sauce
1 tsp mustard
1/4 tsp garlic powder
1/4 tsp pepper

Comments (0)

By kcharles, May 10, 2008 2:00 am

This recipe is quick and easy and looks like some fancy shmancy thing you would pay money for at a restaurant. Moderately healthy, I suppose, as well. I loved it and I’m not really a huge fan of pesto. You’ll have to try it out!

1 pkg bow tie pasta (if they have wheat bow ties, it would be preferable)
1 cup cut fresh asparagus (1 inch pieces)
1 1/4 cup sliced fresh mushrooms
1 medium sweet red pepper, sliced
1 1/2 teaspoons minced garlic
2 tablespoons olive oil
2 cups cubed cooked chicken
1 jar sundried tomato pesto
1 teaspoon salt
1/8 teaspoon crushed red pepper flakes
1 cup (or just a sprinkling) shredded Parmesan cheese

1. Cook pasta, adding asparagus during last 3 minutes of cooking.
2. Meanwhile, in a large skillet, saute mushrooms, red pepper, and garlic in oil until tender. Reduce heat; stir in chicken, pesto, salt, and pepper flakes. Cook 2-3 min longer or until
heated through.
3. Drain pasta. Toss with chicken mix. Sprinkle with cheese.

Comments (2)

By admin, February 1, 2008 10:31 pm

So, if I had a signature recipe, this would be it. It’s the most amazing soup I’ve ever tasted. Well, maybe it’s just the only soup I’ve ever made. And I didn’t find a way to destroy it, so I am very, very proud of myself – jumping around, singing about the likes of veggie soup proud.

It’s healthy, colorful (greens, reds, oranges, mmm…), relatively inexpensive for how much it makes, and quick and easy. The only thing that would make this recipe phenomenal would be Paul eating it. But, alas, Selah eats it because she has no other option, so I am well pleased. Oh, and Brian and Megan, next time I make it you’re coming over, okay? I think you’re just about the only two who may truly appreciate it:) Maybe the lentils will draw you in.

Anyway, I’m currently on a cooking kick, so if you’ve got a good, simple, and healthy meal, please send it my way. I can use all the help I can get. Thanks!

Oh yeah, and here’s the recipe.

4 cups vegetable broth
3 cups cubed peeled butternut squash
1 cup dried lentils, rinsed
1 cup chopped carrot
1 cup chopped onion
2 teaspoons minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 can (14 1/2 oz) Italian diced tomatoes, undrained
1 package (9 oz) frozen cut green beans

In a 5 qt slow cooker, combine first 8 ingredients. Cover and cook on low for 4 hours or until the lentils are tender. Stir in the tomatoes and beans. Cover and cook on high for 3o minutes or until beans are heated though.