Casserole #15 - Lemonchick's Tater Tot Breakfast Casserole

 The Year of Casseroles

Casserole #15 - Lemonchick's Tater Tot Breakfast Casserole

    So, I've had a lot going on, and I finally just this morning, made casserole number 15. Overall, it has just not been a good year and not a good year for the blog either. Part of the reason is that I feel as if I am writing this only for myself. If you see this and try this or any of my other recipes, please let me know. It would make me happy and feel like someone out there is paying attention. 

    This is a recipe of my own creation, and I hope you like it. Substitute diced potatoes for the tater tots if you like.  You can also use turkey sausage, hot/mild/maple sausage (I used hot sausage). It's okay if you don't do the layers exactly as I wrote below; mix it up! I'm very, happy with how this turned out, and I hope you love it. 

Ingredients:

1/2 lb sausage, browned and crumbled

1/3 cup finely chopped onion

1/3 cup diced tomato (canned or fresh)

1/4 cup diced pickled jalapeno (or fresh)

1/4 tsp salt

1/4 tsp pepper

1/4 tsp paprika

1/4 tsp chili powder (or your favorite spicy seasoning)

1 1/4 cups shredded cheddar or Monterrey Jack cheese (divided use)

7 or 8 eggs

1/8 cup to 1/4 cups milk

16 tater tots

Directions:

Pre-heat oven to 375 degrees F. Bake tater tots until crispy. In a large skillet, begin browning sausage. Chop onion and dice the jalapeno. Add onion and jalapeno to sausage. Sprinkle salt, pepper and chili powder (if desired) to mixture in skillet. In a medium sized bowl, beat eggs with milk and add paprika. Spray a 1 1/2 quart casserole dish with cooking spray. Layer half of the tater tots in casserole and spoon sausage mixture on top. Sprinkle 1 cup of cheese over top of this layer, and add the rest of the tater tots. Pour egg mixture over all. Sprinkle the 1/4 cup cheese on the top. Bake for about 30 minutes and cover the casserole with foil to help prevent further browning. Cook for about 15 more minutes, until egg mixture is completly cooked. Remove from oven, cool slightly and serve. 

Tater Tot Casserole

Tater Tot Casserole

Charley The Muffin Man watching me take pics of this Tater Tot Casserole. 

Uh-oh, Charley The Muffin Man is getting closer to the Tater Tot Casserole

Pistachio Gooey Butter Cake

 Pistachio Gooey Butter Cake

    I recently bought a jar of pistachio butter and was having a tough time deciding what to make with it. I came across Grilled Cheese Social's "Pistachio Cream Gooey Butter Cake" recipe and decided to try it. And, I'm so glad I did! I do love a gooey butter cake and the addition of pistachio butter swirled in was so yummy.  The changes I made were I did not use flaky salt and I added chopped pistachio. My modifications will be in italics. I suggest searching Middle Eastern/Mediterranean grocery stores when you are shopping for the pistachio butter, like I did. I shop at a store called Nimer Nuts. I recommend this recipe and will look at more of Grilled Cheese Social's recipes to see what I else I can try. 

Crust Ingredients:

1 box yellow cake mix

1/2 cup salted butter, melted

1 large egg

Filling Ingredients:

8 oz cream cheese, softened

3 cups powdered sugar

1/2 cup salted butter, melted

2 large eggs

1 tsp vanilla extract

3/4 cup pistachio butter (you may see it also called "pistachio cream", like in the original title of the recipe)

1/2 tsp flaky salt (optional)

1/2 cup chopped unsalted pistachios (optional)

Directions:

Preheat oven to 350 degrees. In a large bowl, mix together the cake mix, butter and egg until combined (about two minutes, using an electric hand mixer). Line the bottom of a 9x13 baking pan with parchment paper and spread the mixture into the bottom of the pan. Using the same bowl, use your hand mixer to blend the cream cheese, egg, vanilla and melted butter until smooth. Mix in the powdered sugar, a cup at a time, until the mixture is smooth and creamy. Spoon the cream cheese mixture over the cake mixture, ensuring you completely cover the cake mixture. Drizzle or spoon pistachio butter over the cream cheese mixture. Swirl the end of a knife lightly through the pistachio butter and create a pattern (I did long lines of pistachio butter lengthwise and drew the knife through in about six places. If using the flaky salt and or chopped unsalted pistachios, sprinkle over top. Bake for 30-35 minutes, until the edges are set and starting to turn golden. It is okay if the center is still a bit jiggly. Cool in pan and cut into squares. I cut about 35 squares. 

Pistachio Gooey Butter Cake

Pistachio Gooey Butter Cake

Side View - Pistachio Gooey Butter Cake

Poor Charley, I make him pose in the background when I take pictures. 

Casserole #14 - Meat-Noodle Casserole

 The Year of Casseroles

Casserole #14 - Meat-Noodle Casserole

    This recipe was submitted to the Favorite Recipes From Southern Kitchens - Meats: Favorite Recipes From Progressive Farmer Readers cookbook by Janet Lynn Wilson of Jacksboro, Tennessee, and the cookbook was published in 1967. This recipe is in the Ground Pork section and calls for lean ground pork. I modified and used ground turkey. You could use ground beef as well.  It was good, but could use more seasoning; consider adding chili powder to taste and/or garlic (powder or minced fresh). My friend who was my taste tester liked it and had a second helping! My modifications to the recipe are in italics. Also note that I re-wrote the directions. 

Ingredients:

8 oz noodles (Use your favorite: macaroni, egg noodles, dumpling style, bow-tie, etc)

3/4 lb ground meat (lean pork, hamburger or turkey) *Ms. Wilson used lean ground pork

2 small onions, chopped

2 cups diced celery

1 small green pepper, shopped

1/2 tsp salt

1/4 tsp pepper

1 tbsp minced garlic (optional)

1 10oz can condensed tomato soup

1/4 tsp Worcestershire sauce

1 cup grated cheese *Ms. Wilson used American cheese and only 1/2 cup

Directions:

Pre-heat oven to 325 degrees. Cook noodles in boiling, salted water until al dente. Drain and rinse with cool water. In a large skillet, brown meat, drain and add onions, celery and green pepper. Add minced garlic if using. Cook until vegetables are tender. Season with salt and pepper and additional seasoning if you are using.  Spray a large casserole dish with cooking spray.  Mix together tomato soup and Worcestershire sauce in a small bowl. Alternate layers of meat and noodles in the casserole dish, starting with meat mixture. Over the first layer of noodles sprinkle 1/2 cup of shredded cheese. Finish with a layer of noodles, and pour the tomato soup over top. Sprinkle the last 1/2 cup of cheese on top. Bake for 45 minutes. *The original recipe gives the yield of 6 servings. 

Meat-Noodle Casserole

Casserole #13 - Lemonchick's Scalloped Potato Casserole

 The Year of Casseroles

Casserole #13 - Lemonchick's Scalloped Potato Casserole

    This is my recipe. Feel free to adjust seasonings as you like. This is a version of a scalloped potato casserole that my mother used to make when I was growing up. My mother didn't like much spice (I like spice though), so I mostly grew up without a lot of seasoning in food. My mother also would not have used garlic salt (she'd have used regular) and would not have added onion, like I did. The Pyrex casserole dish I used is a copy of the one my mother had and it brings back a lot of memories. This is comfort food for me. I hope you try this casserole and that you love it!

Ingredients:

3 medium potatoes, washed, peeled and cubed

1 cup ham, chunked (You can leave this out if you are vegetarian)

1/2 cup onion, chopped (Optional)

1/2 cup green pepper, chopped (Optional)

1 1/4 cups shredded or cubed cheese; use your favorite combination of cheddar, Monterrey Jack or mozzarella, divided use

1 recipe medium white sauce (below)

White Sauce:

1/4 cup butter or margarine

1/4 cup flour

2 cups milk, heated (I heat mine in the microwave for two minutes)

1/2 tsp salt 

1/8 tsp pepper

White Sauce Directions:

In a medium saucepan, melt butter on low heat. Blend in flour, letting it get bubbly, before slowly adding the heated milk. Stir constantly until thickened. For this casserole, mix in 1 cup cheese and stir until melted. 

Directions:

Pre-heat oven to 350 degrees F. Fill a large pan with water and add potato chunks. Bring to a boil and cook until potatoes are fork tender; adding the onion to the potatoes for the last about five minutes.  Drain potatoes and onion and return to pan. Add ham. Pour cheese sauce over top and stir until all of the potato and ham mixture is covered. Lightly grease a 2 1/2 qt casserole dish. Pour potato mixture into casserole. Sprinkle the remaining 1/4 cup of shredded cheese over top. Bake for 30 minutes. Remove and cool for a few minutes, before serving. Serve with a side salad or your favorite vegetable as a side. 

Casserole #13 - Scalloped Potato Casserole

Recipe Roulette - Recipe #1: Blitz Torte

 Recipe Roullette - Recipe #1

Blitz Torte

    A fun, new idea I had this week, was to play "Recipe Roullette". Recipe Roullette will be cracking open a cookbook and picking a recipe from whatever pages the book opens to. Exceptions will include recipes with shellfish (I've got an allergy), organ meats, anything more "exotic" than bison and if the recipes are too complicated, because I generally do not like recipes which are complicated. Anyhow, Blitz Tortes consist of a dense, yellow/vanilla cake baked with a layer of merengue. It is topped with cinnamon and slivered almonds. I guess most Bliz Tortes have all of the filling in between the two layers, but I decided to put a bit on top and sprinkle with more almonds. I also used almond extract instead of vanilla extract in the filling. I thought it was pretty good. The recipe I used is in my 1964 copy of the American Woman's Cook Book. My copy was given to someone named Lucy May, by a lady named Lucia on August 4, 1965. I assume Lucy May got married and this cookbook was a bridal gift. It does not look like it was used very, often, as it is in really good condition for a book which is sixty years old. 

Although there were a few steps, I am really glad I made this. I do want to note that the recipe calls for cooking the filling over boiling water (as in a double boiler). I did not do this. I simply used a medium sauce pan, and made sure to not burn the milk. The filling turned out great. I also did not blanch the almonds as the original recipe says to do; I liked it just fine without blanching them. I never do great with merengue, and I didn't feel like mine made little peaks, but it also turned out fine. Try this recipe and let me know what you think.  My modifications are in italics. 

Cake Ingredients:

1/2 cup shortening

1/2 cup sugar

1/8 tsp salt

4 egg yolks

1 tsp vanilla

3 tbsps milk

1 cup cake flour, sifted

1 tsp baking powder

4 egg whites

3/4 cup sugar

3/4 cup slivered almonds, blanched

1 tbsp sugar

1/2 tsp ground cinnamon

Cream Filling Ingredients:

1/3 cup sugar

3 tbsps corn starch

1/4 tsp salt

2 egg yolks

2 tbsps butter, softened

2 cups milk, scalded

1 tsp vanilla or almond extract

Cake Directions:

Pre-heat oven to 350 degrees Fahrenheit. Cream shortening. Gradually add sugar and salt and cream until fluffy. Add egg yolks one at a time, beating well in between additions. Sift flour and baking powder in a separate bowl. Stir flour mixture into the creamed mixture, alternating with the 3 tbsps of milk, and finishing with the vanilla. Spread this thick mixture into two 9-inch greased and lightly floured cake pans (do the bottom and the sides) Beat egg whites until soft peaks form and gradually add sugar. Beat until peaks "round over gently". Spread merengue over the batter in the pans. Sprinkle with 1/2 cup slivered almonds. Bake for 30 minutes. Remove from oven and cool on wire racks before removing gently from pans. Finish cooling cakes on wire racks. To complete the dessert, place one cake on a plate and spread cream filling on top, and gently placing the second cake on top. Optional: Reserve about 1 cup of cream filling; place the second cake on top of the first layer and spread the reserved filling on top. Sprinkle with the additional 1/4 cup slivered almonds. 

Cream Filling Directions: In a bowl, combine sugar, cornstarch, salt and egg yolks, beating thoroughly. Add butter and a little bit of milk, stirring to make a smooth paste. Pour the rest of the hot milk into a medium saucepan or top of a double boiler. Add the paste to the hot milk and stir constantly until the mixture thickens (If you are using a double boiler, you need to have boiling water and the bottom part). Remove from heat and cool thoroughly before adding vanilla or almond extract. Optional: 1/2 cup additional  slivered almonds or 1/2 to 3/4 cups blueberries.

Blitz Torte Layer Without Filling

Blitz Torte

Blitz Torte (Sorry for the shadow in the photo)

Treasure Bran Muffins

Charley The Muffin Man 

Muffin #2 - Treasure Bran Muffins

    I have a friend visiting from out of town and made these for breakfast. I thought they turned out pretty yummy, even though I accidentally put two eggs in the batter, and I would definitely make these again. The recipe is in the Philadelphia Brand Cream Cheese Cookbook, published in 1981. The original recipe calls for raisins, but you could substitute cream cheese. It also doesn't call for nuts, but a small amount of finely chopped nuts would work.  My modification is in italics. 

Ingredients: 

1 1/4 cups bran cereal (I used bran flakes which I crushed up a bit)

1 cup milk

1/4 cup oil (I used vegetable oil, but you could use canola oil

1 egg

1 1/4 cups flour

1/2 cup sugar

1 tbsp baking powder

 1/2 tsp salt

1/2 cup raisins or dried cranberries

8 oz cream cheese (Philadelphia brand or whatever brand you have)

1/4 cup sugar

1 egg

Directions:

Pre-heat oven to 375 degrees. In a mixing bowl place your bran flakes and pour the milk over top. Soak for two minutes. Add oil and add, mixing well.  Add flour, 1/2 cup sugar, baking powder and salt. Mix until just moistened. I combined all of my dry ingredients in a small bowl and mixed them in all at the same time. Fold in the raisins and spoon batter into greased and floured muffin pan, filling each cup about 2/3 full. In a medium sized bowl, blend the cream cheese, 1/4 cup sugar and one egg, until well combined. Drop tablespoons full of the cream cheese mixture on the batter in each cup (I put more than a tablespoon and still had cream cheese mixture leftover). Bake for twenty-five minutes. Remove from oven, cool slightly, remove from pan and serve. 

Treasure Bran Muffins

Chocolate Chess Pie

 Chocolate Chess Pie

    This yummy pie is in The Pink Lady Cook Book, a third printing in 1979. It is super easy to make. I would definitely make this again. Try it! I think you'll like it. 

Ingredients:

1 1/2 cups sugar

1 stick butter or margarine (the butter would be best), melted and cooled

2 whole eggs

3 1/2 tbsp cocoa powder

5 1/2 oz evaporated milk

1 tsp vanilla

1 9-inch unbaked pie shell

whipped cream (optional)

ice cream (optional)

Directions:

Pre-heat oven to 325 degrees. Thoroughly combine cooled butter, sugar, eggs, cocoa powder milk and vanilla. Pour mixture into pie shell. Carefully place pie into oven and bake for 45 minutes. Remove from oven and cool. Serves 8. 

Chocolate Chess Pie

Chocolate Chess Pie w/Powdered Sugar Decoration

Chocolate Chess Pie Slice

Chocolate Chess Pie with Chocolate Habanero Ice Cream