Tag Archives: yummy

Friendship Casserole – Keep one, share one

This hearty meal makes enough to share!  

friendship-casserole

 

I happened upon this recipe when I was looking for a dish to take to a friend who had just had surgery.   This recipe is just right!  It makes enough for you to keep and then you get to share with a friend.

FRIENDSHIP CASSEROLE

2 pounds ground beef, browned
1 jar 48 oz of your favorite spaghetti sauce
16 oz bag medium egg noodles
½ cup butter
½ teaspoon onion powder
½ teaspoon garlic powder
½ cup grated parmesan cheese
12 oz shredded mozzarella cheese

Preheat oven to 350º
In a skillet, brown meat and drain fat. Then put the meat back in the skillet.  Add spaghetti sauce to meat; simmer for 20 minutes.

Cook noodles as directed on the package (cook to al dente); then drain and
toss the noodles with butter, seasonings and parmesan cheese.  Spray two
9×13 pans with non-stick spray ( I prefer to use my Misto sprayer that I fill with oil).

In each pan layer one quarter of the sauce, half of the noodles, then split the remaining sauce between the two. Top each with half of the mozzarella cheese. Cover with foil; bake 45 minutes.

*You can also add some sauteed green bell peppers, onions and
mushrooms to the sauce.  I added mushrooms after checking with my friend to make sure she liked them, too.

**You can use foil pans like these if you’re sharing with a friend.

Frienship Casserole 2

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NOTE:  I use Dreamfields pasta for low carbers.  It’s possible that another low carb pasta or veggie “pasta” could be substituted as well and be equally delicious.  Enjoy!

DISCLAIMER: If you purchase from the links in this post you are helping support Heart of a Country Home at no extra charge to yourself.  Thanks and Happy New Year!

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Crockpot Mac and Cheese by Trisha Yearwood

Talk about decadent and rich!  That’s this ooey, gooey homemade mac and cheese recipe for the crockpot! When I tested it straight out of the crockpot, I could not stop eating it.  Total comfort food!

mac and cheese

Crockpot Mac and Cheese by Trisha Yearwood

8 oz box or bag of elbow macaroni, cooked  …  (try Dreamfields)
One 12 oz can evaporated milk
1 1/2 cups whole milk
1/4 cup (1/2 stick ) of butter, melted
1 teaspoon salt
Dash of pepper
2 large eggs, beaten
Two 10 oz bricks sharp Cheddar cheese, grated (about 5 cups)
Dash of paprika
Cooking spray (I just buttered the dish)

In a large slow cooker, or crock pot (here’s a great 5 quart crock pot) lightly sprayed with cooking spray (or buttered), mix the macaroni, evaporated milk, milk, butter, salt, pepper, eggs and all but 1/2 cup of the grated cheese.

Sprinkle the reserved cheese over the top of the mixture and then sprinkle with paprika. Cover and cook on low heat for 3 hours and 15 minutes. (Mine was done in about 2 1/2 hours).  Turn off the slow cooker, stir the mixture and serve hot.  Makes 12 servings.

Cook’s Note: If you don’t have a slow cooker, grease a 9-by-13-by-2-inch pan with butter, add the mixture and bake at 350 degrees F for 50 minutes.

Low Carb Note: I’m thinking about trying this delicious mac and cheese recipe with cauliflower or baking it as a turnip gratin.  I’ll keep you updated!

recipe courtesy of Food Network

~Did I mention that my daughter has a guitar signed by Trisha Yearwood?  🙂  It was a 15th birthday gift from her grandpa.

mac and cheese

Disclaimer: The links contained in this post are Affiliate Links.  If you purchase through the links provided, I will receive a small compensation at no extra cost to you.  Thanks for your support!

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Inspire Me Tuesday

Coconut Pecan Frosting

pecanfrost1

I don’t usually care for German Chocolate Cake

with Coconut Pecan Frosting.  I’m not sure what it is.  I love chocolate cake and I love the Coconut Pecan Frosting, but the two together have never impressed me.  I’ve really tried to like it…what is there not to like?

So, having all the ingredients on hand and wanting to try a new-to-me recipe, I decided to use that chocolate cake mix that I had picked up on sale and top it with a delicious homemade Coconut Pecan Frosting.  I skipped the ton of cookbooks that I have and immediately Googled for the recipe.

Here’s the “traditional” recipe.

Coconut Pecan Frosting

  • 1 cup sugar
  • 1 cup evaporated milk, half-and-half, or heavy cream
  • 3 large egg yolks
  • 8 tablespoons (1 stick) unsalted butter, cut into small pieces
  • 1 1/3 cups flaked sweetened dried coconut
  • 1 1/3 cups chopped pecans

Combine sugar, milk, egg yolks, and butter in a medium saucepan. Cook, stirring constantly, over medium heat until the mixture is thickened and bubbling gently around the edges. Reduce the heat to low and cook, stirring for 1 to 2 minutes more. Remove from heat and stir in the coconut and pecans. Let cool until spreadable. This keeps, refrigerated, for about 1 week. Soften before using.  The only change I made was to use 1/2 cup evaporated milk and 1/2 cup heavy cream.

The frosting turned out to be delicious, the cake was another thing…drier than usual.  Most everyone was eating the frosting and tossing the cake!  So that’s a mistake I hope to never make again. 

I’d like to make the Coconut Pecan Frosting again, but top a different cake.  Maybe a Fresh Apple Cake…or a Piña Colada Cake…or a yummy Sour Cream Pound Cake.  Maybe I could use the  Old Fashioned Chocolate Cake recipe.  

The options are endless!   What do you think?