Pierogi Casserole

Ingredients:

9 – 12 lasagna noodles, prepared according to package directions
2 cups cottage cheese
1 egg
3 cups mashed potatoes
1 1/2 cups mozzarella cheese
2 tablespoons butter, melted
1/4 cup mozzarella cheese
1/4 cup cheddar cheese

Directions:

Preheat oven to 350 degrees. Grease a 13 x 9 pan. Place 3 – 4 cooked noodles on the bottom of the pan.

In a small bowl, combine cottage cheese and egg.

Spread the mixture evenly over the lasagna noodles.

Place 3 – 4 more noodles over the cottage cheese and egg mixtures. In a medium bowl, combine mashed potatoes and mozzarella cheese.

Spread the potato mixture over the noodles.

Place final 3 –4 noodles over the potato mixture and brush melted butter over the noodles.

Sprinkle with remaining cheeses.

Cover with foil and bake for 25 minutes at 350 degrees. Remove foil and bake for an additional 5 – 10 minutes or until the cheese begins to brown. Serve and enjoy!

Fiesta Bean Soup

Formerly Known as Taco Soup

Another oldie but goody! This is one of those wonderful recipes where you can use many options in your pantry. I make it often, and last night when I made it it turned out the best yet!

Ingredients
.5 to 1 lb cooked ground beef, optional
1-2 cans Rotel (I used 1 last night and it was plenty spicy)
2 cans beans, your choice, drained and rinsed (I used kidney and white pinto. You might like black beans, red pinto, chili beans, etc)
2 cans hominy, drained and rinsed (I use one yellow one white)
¼ c. No Chicken broth
1 can tomato soup
1 packet dry ranch dressing seasoning
As much or as little taco seasoning as you like
Grated cheddar cheese to top
Crunched up tortilla chips to top
Sour cream to top

Directions
Add everything to a crock pot, stir together and let cook for 2-3 hours. Serve with toppings and enjoy!
Easy and delicious, especially for a chilly fall or winter day!

Breakfast Pizza

Ingredients:

1 tablespoon butter
1/4 cup chopped bell pepper, any color
1/4 cup Canadian bacon
1 (12-inch) prepared pizza crust, recipe found here:
8 eggs, beaten
1/4 teaspoon ground black pepper
3/4 cup taco sauce or salsa
1/2 cup shredded cheddar cheese
2 tablespoons chopped fresh cilantro leaves

Directions:

Bake crust as necessary. Heat the oven to 400°F. Heat the butter in a skillet over medium heat and add the pepper and bacon. Cook until the vegetables are tender and the bacon is as brown as you'd like. Stir the eggs and black pepper in the skillet. (in the case of the veg and the carnivore-who-hates-peppers, I separated the meat and peppers and, cooked the eggs, then added the meat back to 1/2 and the peppers back to half of the eggs.) Cook and stir until the eggs are set. Spoon the egg mixture onto the pizza crust. Top with the taco sauce. Sprinkle with the cheese. Bake for 5 minutes or until the cheese is melted. Sprinkle with the cilantro. Cut and enjoy!

This was a hit! I used all whole wheat flour for the crust and added some extra honey and it had a delicious balance of sweetness to the egg mixture. YUM!

Autumn Cookies

Ingredients:
2 cups all purpose flour
1 1/2 cups old-fashioned oats
1 teaspoon baking soda
1 1/2 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice or nutmeg
1/2 teaspoon kosher salt
1 cup butter, softened
1 cup packed light brown sugar
1 cup granulated sugar
1 cup pure pumpkin puree
1 large egg
1 teaspoon vanilla extract
1/2 cup white chocolate chips
1/2 cup dark chocolate chips
1 cup dried cranberries, roughly chopped

Directions:
Preheat oven to 350. Mix flour, oats, baking soda, cinnamon, pumpkin pie spice and/or nutmeg, and salt in medium bowl. Beat butter, brown sugar and granulated sugar until light and fluffy. To the sugar mixture, add pumpkin, egg, and vanilla extract and mix well. Now add flour mixture to the sugar mixture until all ingredients are incorporated. Fold in chocolate chips and dried cranberries. Drop by rounded tablespoons onto prepared baking sheets lined with parchment paper. Bake for 12-14 minutes or until cookies are lightly browned. Cool on baking sheets for 2 minutes. Enjoy! These are superb!

Homemade Tomato Soup and Cheesy Toast

Ingredients:
(for soup)
2 1/2 tablespoons butter
2 celery ribs, chopped
1 1/2 teaspoons dried basil, crumbled between your fingers
Pinch of ground cloves
2 tablespoons flour
Two 15-ounce cans diced tomatoes in puree or juice
Pinch of baking soda
2 1/2 cups vegetable stock
1 1/2 cups milk
Sea salt and freshly ground pepper
1 small can Tomato paste

(for toast)
1 egg, separated,
1 Tbsp Dijon mustard
1 tsp cayenne pepper
1 cup grated sharp Cheddar cheese
4 slices delicious bread, lightly toasted

Directions:

1. Melt the butter in a soup pot over medium heat. Add celery, basil, and cloves; cook, stirring occasionally, 5 minutes. Stir in the flour, then add the tomatoes, baking soda, and stock. Bring to a boil, lower the heat, and simmer, partially covered, for 20 minutes. Let cool briefly, then puree in a blender until smooth

2. Preheat the oven to 400°F. Return the soup to the pot, add the milk and tomato paste, and season to taste. If the soup is too thick, thin it with additional milk or stock.

3. For the toasts, combine the yolk, mustard and cayenne pepper, then stir in the cheese. Whisk the white until it holds soft peaks and fold in. Spread the mixture on the toasted bread and bake until puffed and golden, about 5 minutes, while you reheat the soup. Serve the soup piping hot, with cheese toast.

Enjoy! Perfect for a cold Autumn day.