For in the kitchen,
Someone lit a matchstick.

Tuesday, May 24, 2011

Sour Cream Noodle Bake

  • 1-¼ lb. ground meat
  • 15-ounces Tomato Sauce
  • ½ teaspoons Salt
  • Freshly Ground Black Pepper
  • 8 ounces Egg Noodles
  • ½ cups Sour Cream
  • 1-¼ cup Small Curd Cottage Cheese
  • ½ cups Sliced Green Onions 
  • 1 cup Grated Sharp Cheddar Cheese
Preheat oven to 350 degrees.
Brown ground chuck in a large skillet. Drain fat, then add tomato sauce. 1/2 teaspoon salt and plenty of freshly ground black pepper. Stir, then simmer while you prepare the other ingredients.
Cook egg noodles until al dente. Drain and set aside.
In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.
To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Adapted from the Pioneer Woman

Thursday, May 5, 2011

The Worst Cookies Ever

3/4 cup margarine
1/4 cup Sprite
1/4 relish
1/4 cheese sauce
Hit of Teriyaki sauce
Hit of blue cheese dressing
Hit of Dijon mustard
1 cup flavored carbonated water
2 cups flour
Hit of pizza sauce
4-5 crackers
1/4 cup peanut butter and jelly (mixed)
1 boiled egg with a little shell
1/2 cup corn meal
1 jar (11.75 oz.) sugar free chocolate fudge

Preheat oven to 350 degrees.  Coat a baking sheet with foil.  In a large mixing bowl beat together all ingredients until smooth.  Add flour and whatever else you want until a thick dough forms.  Drop the dough by the tablespoonful onto a baking sheet, spacing the cookies about 2 inches apart.  Bake until cookies are golden brown or black.  Store in an airtight container for up to 10 years.  They might even last forever if you add enough salt.