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