Monday, January 23, 2012

Polish Reuben Casserole

2 10.75 oz cans cream of mushroom soup
1 1/3 c. milk
1/2 c. chopped onion
1 T. prepared mustard
2 16 oz. cans saur kraut (optional), rinsed and squeezed dry
1 8 oz. package of egg noodles (I used 1 c. penne)
1 13 oz. package of Polish sausage
2 c. shredded swiss cheese

Preheat oven to 350 degrees

In a medium bowl, combine soup, milk, onions, mustard.

Chop sausage into bite-sized pieces, add to soup.

If using egg noodles add to soup uncooked. If using penne, cook to al-dente, then add to soup/sausage.

Pour into 9x13 lightly sprayed baking dish.

Top with cheese, bake for 1 hour.

I found this recipe on the Dinner Spinner in my Droid app. It's my first experience with the app and I must say, I'm impressed. The meal was such a hit that my hubs has requested that we make it at least once a month!

Wednesday, January 4, 2012

Goat Cheese & Pesto Dip

1 container of Chavrie soft goat cheese
1/4-1/2 c. pesto (I like Classico)
1/2 tomato, chopped
4-5 kalamata olives, sliced

1. Spread goat cheese onto a platter with a knife or spatula
2. Use a spoon to spread the pesto onto the goat cheese
3. Sprinkle the tomato on top of the pesto
4. Sprinkle the olives on top of the tomatoes

You can use anything to dip with, tortilla chips, Tricuits, bagel chips, whatever. The chip is just a vehicle to eat more of the dip.



Tuesday, January 3, 2012

Pumpkin and Spice Sour Cream Coffee Cake

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup margarine, softened
    • 1 cup granulated sugar
    • 2 eggs
    • 1 teaspoon butter flavoring
    • 1 teaspoon orange extract
    • 1/2 teaspoon vanilla extract
    • 1 cup cooked and mashed pumpkin or 1 cup cooked and mashed canned pumpkin
    • 1/2 cup sour cream
    • 1 cup finely chopped pecans
    • 2/3 cup firmly packed brown sugar
    • 1 1/2 teaspoons pumpkin pie spice


  1. Preheat oven to 350 degrees.
  2. Grease a 10-inch tube pan and set aside.
  3. Combine flour, baking powder, baking soda and salt; set aside.
  4. Cream margarine and granulated sugar until light and fluffy.
  5. Add eggs, 1 at a time, and beat well after each.
  6. Add flavorings and blend.
  7. Add pumpkin and sour cream and blend well.
  8. Batter will have a curdled appearance.
  9. Stir in dry ingredients just until mixed.
  10. Combine pecans, brown sugar and pumpkin pie spice.
  11. Spread half the batter in prepared pan.
  12. Sprinkle with half the pecan mixture.
  13. Spread remaining batter over, then sprinkle with remaining pecan mixture.
  14. Bake in 350-degree oven for 40 to 45 minutes, or until cake tester inserted near center comes out clean.
  15. Cool in pan 10 minutes, then remove from pan to cool completely on wire rack.
-I didn't have any other flavorings in the house so I just used 1 t. of vanilla
-I also didn't have any pecans but it didn't really change anything
-I used reduced fat sour cream and it made no difference
-I didn't have a 10-in tube pan so I used an 8-in square and baked it for 50 minutes in a 350 degree oven. Worked beautifully.

This coffee cake is so moist I wanted to keep eating it. Two big thumbs up.