~My Reason For Our Blog~
"You will have significant experiences. I hope that you will write them down and keep record of them, that you will read them from time to time and refresh your memory of those meaningful and significant things. Some may be funny. Some may be significant only to you. Some of them may be sacred and quietly beautiful. Some may build one upon another until they represent a lifetime of special experiences." — Gordon B. Hinckley

Tuesday, August 17, 2010


Meaty Noodle Casserole
1 pkg. {12 oz.} wide egg noodles
1 lb. ground beef
1/2 lb. bulk pork sausage
3 T. chopped onion {I did 1/2 cup}
1/4 t. garlic powder
1 can {14 3/4 oz} cream style corn {I used regular corn}
1 can {14 3/4 oz} stewed tomatoes, cut up {I used Italian style}
1 can {10 3/4 oz} condensed cream of chicken soup, undiluted
1 C. chopped pimiento stuffed olives or black olives {I left them out}
2 T. minced fresh parsley {I used dried}
1 1/2 C. shredded cheddar cheese {I had ours in a bowl to do your own}

~Cook pasta according to package directions. Meanwhile, cook the beef, pork sausage, onion and garlic over medium heat until meat is no larger pink; drain. Add the corn, tomatoes, soup, olives and parsley; heat through.
~Drain pasta; stir into meat mixture. Transfer to a greased 13 in x 9 in. baking dish. Sprinkle with cheese. Cover and bake at 350 degrees for 25 minutes. Uncovered; bake 5-10 minutes longer or until cheese is melted.
Yield: 8 servings
After I cooked all the meat mixture and cooked the noodles and drained them I added everything to the noodles in my big noodle pan and mixed it all up, heated it through. I didn't put it in the oven.

Chocolate Chip, Oats 'n Caramel Cookie Squares

1 roll {16.5 oz} Pillsbury refrigerated chocolate chip cookies {I use what is on sale}
1 C. quick-cooking oats
2/3 C. caramel topping
5 T. flour
1 t. vanilla
3/4 C chopped walnuts {I leave out}
1 bag {6 oz.} semisweet chocolate chips {1 cup}

~Heat oven to 350 degrees. In large bowl, break up cookie dough. Stir or knead in oats. Reserve 1/2 cup of dough mixture for topping. In ungreased 9-inch square pan, press remaining dough mixture evenly in bottom to form crust. {I greased my pan}
~Bake 10- to 12 minutes or until dough puffs and appears dry.
~In small bowl, mix caramel topping, flour and vanilla until well blended. Sprinkle walnuts and chocolate chips evenly over crust. Drizzle evenly with caramel mixture. Crumble reserved 1/2 cup dough mixture over caramel.
~Bake 20-25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan to loosen bars. Cool completely, about 1 hour 30 minutes. For bars, cut into 4 rows by 4 rows. Store in tightly covered.

Chocolate Chip Blondies

1 1/2 C. packed brown sugar
1/2 C. butter, melted
2 eggs, lightly beaten
1 t. vanilla
1 1/2 C. flour
1/2 t. baking powder
1/2 t. salt.
1 C. semisweet chocolate chips

~In a large bowl, combine the brown sugar, butter, eggs and vanilla just until blended. Combine the flour, baking powder and salt; add to brown sugar mixture. Stir in chocolate chips.
~Spread into a greased 13 in x 9 in. baking pan. Bake at 350 degrees for 18-20 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into bars.
Sometimes it can be hard to spread, I put a little flour on my spoon to help spread the mixture.

1 comment:

yumsbyannie said...