Tuesday, April 6, 2010

Sunday Morning Coffee Cake

Nathan really likes coffee cake, and I am in the search for a great coffee cake recipe for him. This was the first one I tried... and it was not a success. I'm thinking that it was the baking powder we could taste, which definitely is not cool.
I won't be trying this one again. I would kinda like to fiddle with the recipe, but I don't like messing with the amount of baking powder/baking soda in recipes, for fear of destroying the recipe. :)

Sunday Morning Coffee Cake

2 Tablespoon butter, softened
1/2 Cup sugar
1/2 Teaspoon salt
1 egg
2/3 Cup milk
1 Teaspoon vanilla extract
1 1/2 Cup all purpose flour
3 Teaspoon baking powder
1/4 Cup sugar
2 Tablespoon all purpose flour
1 Tablespoon ground cinnamon
1/4 Cup cold butter

In a small bowl, beat butter, sugar, and salt until crumbly. Add the egg, milk, and vanilla; mix well. Combine flour and baking powder, add to butter mixture. Transfer to a greased 8x8 baking dish.
For topping, in a small bowl, combine the sugar, flour, and cinnamon; cut in butter until mixture is crumbly. Sprinkle over batter.
Bake at 350 for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cook on a wire rack for 10 minutes. Serve warm if desired.

Serves: 9

As always... comments are love. :)

Monday, April 5, 2010

Easy Stuffed Shells

I found this recipe, and thought it would be great to use up the stuffed shells/meatballs I had from other recipes. It was an instant hit with Nate!! I cut the recipe to 1/4 of it's original size (posted is the original), and used tomato sauce with Italian seasoning vs using spaghetti sauce, but it was great.
My only complaint was that I don't like those frozen meatballs--and will probably make my own from scratch next time.

Easy Stuffed Shells

12 Ounce jumbo pasta shells
26 Ounce tomato sauce
Italian seasoning
36 frozen cooked italian meatballs
2 Cup shredded mozzarella cheese

Cook pasta according to package directions; drain and rinse in cold water. Cook meatballs according to package directions.
Mix desired amount of Italian seasoning with sauce.
Place 1/2 cup sauce in a greased 13x9 baking dish. Place a meatball in each shell; transferred to prepared dish. Top with remaining sauce and sprinkle with cheese.
Cover and bake at 350 for 15-20 minutes or until bubbly and cheese is melted.

Serving Size: 1 shell
Yields: 12 servings

As always... comments are love!

Sunday, April 4, 2010

Back again-with Cheesy Ham & Potato Casserole!

This time, my 'disappearance' from blogging was for legitimate reasons, I promise! Nate & I recently moved, and this time it was a lot harder than the move from one apartment to another! We are now renting a cottage, and when we moved some of our things in, we also had to move some of their things (dishes etc) out to storage. Not fun. And, I am super particular about how things should be packed.

Not that it was that beneficial--two of my Great-Grandma's fine china dishes still broke. :( Which was pretty devastating, but I have no one to blame but myself. Which is precisely why I insisted that I be the one to pack those---no being mad at Nate!

We are (essentially) moved in now, just finishing up the organizing/cleaning, so hopefully I will have some more time now to type up the recipes I've been hoarding and get them on here!

And I will apologize now for all the recipes without pictures... the camera was MIA off & on during all of this!

Cheesy Ham & Potato Casserole
(Home Cooking)

24 Ounce package golden round potatoes or hash browns
21.5 Ounce cream of mushroom soup
2 Cup diced cooked ham
1 1/2 Cup milk
2 Tablespoon butter
1 Teaspoon salt
1 Teaspoon chopped onion
8 Ounce cheddar cheese, shredded

Place potatoes, mushroom soup, ham, milk, butter, salt, and onion in slow cooker and turn on low. Cook for 4 hours. Before serving, add cheese until melted.

Serves: 6-8
Prep Time: 5 m
Cook Time: 4 h
Total Time: 4 h 5 m

This turned out very soupy, which may have had something to do with the fact that I used frozen hashbrowns. I would not recommend that--at least thaw them before using!
Nate isn't fond of the ham/cheddar taste, so I probably wouldn't make this again. Otherwise, if it weren't for the soupy-ness, I would say this has quite a bit of potential.

As always... comments are love!!