𝗡𝗼𝘁 𝗬𝗼 𝗠𝗮𝗺𝗮'𝘀 𝗕𝗮𝗻𝗮𝗻𝗮 𝗣𝘂𝗱𝗱𝗶𝗻𝗴

Ingredients:
1 (8 oz) package cream cheese, softened
1 (14 oz) can sweetened condensed milk
1 (5 oz) box instant vanilla pudding mix
2 cups cold milk
1 teaspoon vanilla extract
1 (12 oz) container frozen whipped topping, thawed
1 (16 oz) package vanilla wafers
6 to 8 bananas, sliced

Directions:
In a large mixing bowl, beat the cream cheese until smooth. Add the sweetened condensed milk and mix until well combined.
In a separate bowl, whisk together the instant pudding mix, cold milk, and vanilla extract until the mixture begins to thicken.
Gradually fold the pudding mixture into the cream cheese mixture until well blended.
Fold in the whipped topping until the mixture is smooth and creamy.
In a 9x13-inch dish, arrange a layer of vanilla wafers on the bottom.
Top with a layer of sliced bananas, followed by a layer of the pudding mixture.Repeat the layers, ending with the pudding mixture on top.
Cover and refrigerate for at least 4 hours or overnight to allow the flavors to meld and the pudding to set.
Before serving, garnish with additional whipped topping and vanilla wafers if desired.
12 Servings




Prep Time: 15 minutes | Total Time: 4 hours 15 minutes

Rhubarb Crumble Squares


INGREDIENTS
 
Filling
2 cups chopped fresh rhubarb
1 Tbsp water
3 Tbsp sugar
½ tsp vanilla extract
¼ tsp cinnamon
pinch nutmeg
Crumble
2 cups all-purpose flour
1 cup rolled oats
1 cup packed brown sugar
½ cup sweetened shredded coconut
1 cup salted butter, cold, cut into ½ inch pieces
INSTRUCTIONS
 
To make the filling:
In a small saucepan over medium-high heat, combine filling ingredients and bring to a boil. Reduce heat to med-low and simmer until rhubarb is tender and broken down, about 8-12 minutes. Set aside to cool.
To make squares:
Preheat oven to 350ºF. Butter or spray a 8x8-inch baking pan.
In a large bowl, combine flour, oats, brown sugar and coconut. Add cold butter and work into the dry ingredients with your fingers until mixture looks like coarse meal the size of peas. Reserve 2 cups of crumble, set aside.
Press remaining oat mixture into bottom of prepared baking pan. Evenly spread rhubarb filling onto bottom crust. Top filling with reserved crumble. Bake 40-45 minutes until top is slightly brown. Let cool completely before cutting into squares.

Hope you saw my post in Soda Shoppe about Rhubarb leaves.

I have some small sweet peppers, red, orange and yellow.  I would like to (I'll say: pickle them).  The banana peppers etc by Marzetti, have just salt, vinegar (and some kind of preservative).  I would like to do mine to my taste w/o preservatives.  Can you provide info on how I need to begin?  I've never done any pickling or canning, so I'm just "duh". LOL.

Swirled Rhubarb Bars
King Arthur 2020 Recipe of the Year

These stunning rhubarb bars are thick, buttery, chewy, and the perfect balance of sweet and tart. The blondie-like base is studded with white chocolate and swirled with ruby-red rhubarb jam. Rhubarb season never looked so good!

This recipe was one of our Bake of the Week features for May 2024.

PREP
15 mins
BAKE
40 to 45 mins
TOTAL
1 hr
YIELD
one 8" pan
Swirled Rhubarb Bars
Ingredients
Rhubarb jam

1 1/2 cups (180g) diced rhubarb, frozen or fresh
3 tablespoons (38g) granulated sugar
2 tablespoons (28g) water
1/8 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
1 teaspoon lemon juice
Bars

1 1/3 cups (284g) light brown sugar, packed
1 teaspoon table salt
1 teaspoon King Arthur Pure Vanilla Extract
10 tablespoons (141g) unsalted butter
2 large eggs
1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/3 cup (57g) white chocolate, chopped
Instructions
Preheat the oven to 350°F with a rack in the middle position. Line a metal 8" square pan with parchment or a reusable liner and lightly grease. 

To make the rhubarb jam: In a small pot, combine the rhubarb, sugar, water, and salt. Cook over medium-high heat until the mixture comes to a boil, about 2 minutes. Reduce the heat to medium-low and simmer until the rhubarb breaks down and the mixture is jammy. This can take anywhere between 5 and 15 minutes; it'll take longer if your rhubarb is frozen. 

Remove the rhubarb jam from the heat and stir in the vanilla and lemon juice. Transfer the mixture to a small bowl (you should have a scant 3/4 cup, roughly 170g) and set aside. Do not wash the pot.

To make the bars: In a medium bowl, combine the brown sugar, salt, and vanilla.

In the same pot used to cook the rhubarb jam, melt the butter over medium-high heat, then pour it directly over the brown sugar mixture.

Whisk gently to combine, then vigorously for 30 seconds. The mixture will become thicker and slightly lighten in color. Add the eggs and continue whisking until just combined.

Using a flexible spatula, mix in the flour and baking powder. Before all the flour is fully incorporated, add the white chocolate and continue mixing until no streaks of flour remain.

Transfer the batter to the prepared pan and spread it evenly to the edges. 

Dollop heaping teaspoons of the rhubarb jam all over the top of the batter (a teaspoon cookie scoop works well here) then use a toothpick or a butter knife to swirl the jam into the batter in a decorative pattern.

Bake the rhubarb bars for 40 to 45 minutes until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clean, but you don't want to see any raw batter.

Remove the rhubarb bars from the oven and cool them completely in the pan before slicing and serving.

Storage information: Store any leftover rhubarb bars covered at room temperature for several days; freeze for longer storage.

Tips from our Bakers
If your rhubarb is more green than pink, add a handful (4 or 5 large berries) of fresh or frozen raspberries to the rhubarb before cooking it into a jam mixture to help enhance the red color.   

To make gluten-free rhubarb bars: Replace the all-purpose flour with 1 1/2 cups (180g) King Arthur Gluten-Free Measure for Measure Flour. Mix as directed and bake for 45 to 50 minutes. Tent the bars with aluminum foil after 30 minutes to prevent the rhubarb jam from burning. 

If baking in a glass pan, reduce the oven temperature to 325°F and bake the bars for 60 to 65 minutes, until the center is set, the bars are browned, and a toothpick or thin knife inserted into the center comes out with a few moist crumbs. It's OK if the toothpick or knife isn't clen, but you don't want to see any raw batter. Cover the bars with a piece of foil after 45 minutes to prevent the edges from becoming too brown.

Tome ,here are a couple of recipes for you..

https://afarmgirlskitchen.com/pickled-sweet-peppers/

https://peasandcrayons.com/pickled-sweet-mini-peppers/

Thank you, Amy.  I'll try to do a few tomorrow. (I love the idea of stuffing the plain peppers with pimento cheese for a little appetizer/snack).

Sun-Dried Tomato & Feta Egg Bites


These sun-dried tomato and feta egg bites are the ideal grab-and-go breakfast, with each bite filled with tangy sun-dried tomatoes and briny feta cheese encased in a creamy egg custard.

 Elevate them to dinner status by adding a little grated garlic and finely chopped fresh herbs for an extra savory twist. After baking, stash these flavorful bites in your fridge or freezer for future meals.

By Carolyn Casner...January 23rd 2024


Active Time: 15 mins Total Time: 40 mins Servings: 6

Ingredients:

    8 large eggs

    1/3 cup whole milk

    1 teaspoon dried oregano

    1/2 teaspoon garlic powder

    1/2 teaspoon ground pepper

    1/4 teaspoon salt

    3/4 cup crumbled feta cheese

    2/3 cup chopped oil-packed sun-dried tomatoes, drained

    1/3 cup chopped scallions


Directions:

    Preheat oven to 350°F. Coat a 12-cup muffin tin with cooking spray.

    Whisk eggs, milk, oregano, garlic powder, pepper and salt together in a large bowl until well combined and frothy, Fold in feta, sun-dried tomatoes and scallions until combined.
   
    Divide the mixture among the prepared muffin cups, about 1/3 cup each. Bake until puffed, set and golden, 16 to 18 minutes. (The egg bites will deflate once removed from the oven.) Let cool in the pan for 5 minutes before serving.
   
   To make ahead:

Refrigerate in an airtight container for up to 3 days. Reheat in the microwave on High for 30 seconds. For a crisper texture, broil 8 inches from heat source until crispy and lightly golden brown, about 3 minutes.

Equipment:

12-cup muffin tin

Pimento Mac and Cheese Bites

By Heather Meldrom    Published on December 21, 2015

Hands On Time: 30 mins Total Time: 45 mins Yield: 36

Ingredients:

    ½ pound elbow macaroni

    2 tablespoons butter

    2 tablespoons flour

    ¾ cup whole milk

    3 ounces cream cheese, room temperature

    2 tablespoons mayonnaise

    4 teaspoons spicy brown mustard

    2 teaspoons Tabasco or other hot sauce

    ¾ teaspoon cayenne pepper

    1 large egg, lightly beaten

    2 cups finely shredded sharp cheddar cheese

    ½ cup fine bread crumbs

    ½ cup diced, drained jarred pimentos

    Directions:

    Bring a large pot of salted water to a boil, add the macaroni, and cook according to package instructions. Drain well and set aside.

    Meanwhile, melt the butter in a small pot over medium heat. Add the flour and cook, whisking constantly, about 2 minutes. Add the milk and cook, whisking constantly, until the mixture has thickened, about 5 minutes. Remove from heat and let cool slightly.

    Combine the cream cheese, mayonnaise, mustard, hot sauce and cayenne in a large bowl and stir until smooth. Add the cooled flour mixture and egg and stir to combine. Add the cheddar cheese, bread crumbs, and pimentos and stir to combine. Add the reserved pasta and stir until completely coated.

    Heat oven to 375°. Spoon heaping mounds of the macaroni mixture into the cups of 1 ½ mini muffin tins (about 36 cavities), pressing down lightly so that they are well-packed and resemble little muffins. Bake until bubbling and deep golden brown at the edges, about 10 minutes.

    Let cool in pan 5 minutes, then use a knife or skewer to lift each bite from the pan. Serve warm.

Crazy Crust Pie

INGREDIENTS


1 C. flour
1/4 C. sugar
1 tsp. baking powder
1/2 tsp. salt
1/2 C. butter or margarine, softened
3/4 C. milk
1 egg
1- 21 oz. can fruit pie filling (apple, cherry, peach, blueberry, blackberry, etc.)
Sugar (or cinnamon-sugar)
DIRECTIONS

Combine flour, sugar, baking powder, salt, shortening, milk and egg. Beat well. Pour batter into a well greased 9" pie plate.
Pour pie filling into center of batter (to 1" of edge). Sprinkle with sugar (if apple or peach is used, sprinkle with cinnamon sugar). Do not stir.
Bake at 375°F for 35 to 40 minutes, or until brown and dough is done.

One-Pot Chicken Sausage and Beans

Sausage and beans layer on the flavors in this simple one-pot recipe, which is inspired by the classic cassoulet.

By Ananda Eidelstein...Updated on August 18, 2022

Hands On Time: 40 mins Total Time: 40 mins Servings: 8

 You'll start with smoky Andouille chicken sausage, which renders flavorful drippings that you'll use to coat the breadcrumbs for topping. Then you'll build a tomato-enriched filling, with soft onions, juicy tomatoes, and rich ground pork. All this marries with tender cannellini beans that absorb the saucy deliciousness. It's the perfect dish for a crowd on cold evenings.

Ingredients:

¼ cup olive oil, divided

1 12-oz. package andouille chicken sausage, pricked with a fork

1 cup panko

1 ¼ teaspoon kosher salt, divided

1 yellow onion, chopped

1 carrot, grated

4 cloves garlic, crushed

1 pound ground pork

½ teaspoon freshly ground black pepper

2 tablespoons tomato paste

1 14.5-oz. can crushed tomatoes

2 sprigs thyme, plus leaves for serving

2 15.5-oz. cans cannellini beans, drained and rinsed

Directions:

    Heat 2 tablespoons oil in a large, heavy-bottomed pot or Dutch oven over medium. Add sausage; cook, turning often, until browned on all sides, about 8 minutes. Transfer to a plate. Add panko and ¼ teaspoon salt to pot; cook, stirring constantly, until golden, about 2 minutes. Transfer to a bowl.

    Wipe pot clean. Heat remaining 2 tablespoons oil over medium. Add onion, carrot, and garlic; cook, stirring often, until softened, about 5  minutes. Increase heat to medium-high. Add ground pork, pepper, and remaining 1 teaspoon salt; cook, breaking up pork with a wooden spoon and stirring occasionally, until browned, 6 to 8 minutes. Add tomato paste; cook until darkened and coating pork, about 2 minutes. Stir in 1¾ cups water, crushed tomatoes, and thyme, scraping up browned bits; bring to a boil. Reduce heat to medium-low. Simmer, stirring often, until sauce thickens slightly, about 10 minutes. Meanwhile, diagonally slice sausage.

    Add beans and sliced sausage to pot. Cook over medium, stirring occasionally, until warmed through, about 2 minutes. Discard thyme sprigs. Sprinkle with panko and thyme leaves before serving.

Serving and Storing:

Dust this satisfying stew with crispy, salty panko just before serving. Seasoned panko can be stored at room temperature in an airtight container for up to 2 days. Freeze untopped stew in containers or zip-top bags for up to 2 months.

Quick and Easy Shepherd's Pie

All you have to do for this perfect comfort food recipe is brown the ground beef. Everything else is premade.

By Jenna Helwig...Updated on March 22, 2023


Hands On Time: 10 mins Total Time: 20 mins Servings: 4

 There are many ways to make shepherd's pie. You can prepare it in the slow cooker or create a new version by changing some ingredients. (Cauliflower shepherd's pie is definitely worth a try.)

But if you are looking for the fastest way to make a shepherd's pie, this recipe is for you. As long as you have a few minutes to brown some ground beef, the rest is basically just assembly.

Ingredients:

    1 pound ground beef

    ⅓ cup ketchup

    1 teaspoon Worcestershire sauce

    8 ounces frozen mixed vegetables (such as carrots, peas, and corn), thawed

    ¼ cup (1 ounce) shredded Cheddar (optional)

    1 16-ounce package mashed potatoes, refrigerated or frozen and thawed

Directions:

    Heat oven to 400°F.

    Place the beef in a large skillet and cook over medium-high heat until no trace of pink remains, about 5 minutes.

    Spoon off and discard any fat. Stir in the ketchup and Worcestershire. Add the vegetables and cook, stirring, for 1 minute. Spoon into a baking dish.

    Mix the cheese (if desired) with the potatoes in a bowl. Spread over the beef and bake until heated through, 10 minutes. Divide among plates.

Berry-Oat Crumble

Great desserts don't have to be fussy to hit the spot. Case in point: this simple berry-oat crumble with a delicious oat-walnut topping that brings out the natural sweetness of the berries.

By Robby Melvin...Updated on September 04, 2022

Hands On Time: 15 mins Total Time: 1 hr Yield: 8 serves

Ingredients:

    1 cup steel-cut oats

    1 cup light brown sugar   

    1 cup chopped walnuts

    1 ½ teaspoons baking powder

    2 large eggs

    ½ teaspoon ground allspice

    ¼ teaspoon kosher salt

    3 ½ cups fresh blueberries

    ⅓ cup granulated sugar

    2 teaspoons grated lemon zest plus 1 tablespoon fresh juice (from 1 lemon)

    3 tablespoons cornstarch

    ½ teaspoon pure vanilla extract

    2 tablespoons unsalted butter, melted

Directions:

    Preheat oven to 350°F. Place steel-cut oats in the bowl of a food processor and process until texture is similar to flour, about 7 minutes. Place oat flour in a bowl; add brown sugar, walnuts, baking powder, eggs, allspice, and salt. Stir to combine.

    Combine blueberries, granulated sugar, lemon zest, juice, cornstarch, and vanilla extract. Spoon mixture into an 8-by-8-inch baking dish coated with cooking spray. Top blueberries with oat mixture, drizzle with melted butter and bake, until the crumble is evenly browned, 40 to 45 minutes.

Patricia, my friend and I stopped at a restaurant  after walking what seemed like miles at a quilt show. Shepherds pie was the specilal of the day so we both ordered that! Imagine our surprise when it was thinly sliced roast beef instead of ground beef! The meal was delicious and we both came away with another way to make shepherds pie!

Easy and Quick Halushki
Polish dish combining bacon, fried cabbage and egg noodles.

Submitted by Laura Burger Pozdol
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 6
Yield: 6 servings
Ingredients
1 pound bacon

1 onion, diced

1 (16 ounce) package egg noodles

1 head cabbage, sliced

salt and ground black pepper to taste

Directions
Snip bacon into small pieces with a scissors and cook in a large skillet over medium heat until crisp, stirring often, about 10 minutes. Cook and stir onion with bacon until translucent, about 5 more minutes; set bacon and onion aside, leaving drippings in the skillet.

Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.

Transfer bacon and onion mixture with drippings into the pot used to cook the noodles and cook and stir cabbage until coated with drippings. Cover pot and cook until cabbage is tender, 10 to 12 minutes, stirring occasionally. Gently stir in noodles and season to taste with salt and black pepper.

Nutrition Facts
 
calories
698
 total fat 38g  saturated fat 12g  cholesterol 114mg  sodium 709mg  total carbohydrate 69g  dietary fiber 8g  total sugars 9g  protein 22g  vitamin c 75mg  calcium 118mg  iron 4mg  potassium 729mg

Chicken Cordon Bleu
This entree is easy and delicious! It's one of my husband's favorites! Try to use the largest chicken breasts you can find so you'll be able to roll them easier.

Submitted by Jill M
 Tested by Allrecipes Test Kitchen
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 mins
Servings: 4
Yield: 4 servings
Ingredients
nonstick cooking spray

4 skinless, boneless chicken breast halves

¼ teaspoon salt

⅛ teaspoon ground black pepper

6 slices Swiss cheese

4 slices cooked ham

½ cup seasoned bread crumbs

Directions
Gather all ingredients.

Preheat oven to 350 degrees F (175 degrees C). Coat a 7x11-inch baking dish with nonstick cooking spray.

Pound chicken breasts to 1/4 inch thickness.

Sprinkle each piece of chicken on both sides with salt and pepper. Place 1 Swiss cheese slice and 1 ham slice on top of each breast.

Roll up each breast and secure with toothpicks.

Place in the prepared baking dish and sprinkle chicken evenly with bread crumbs.

Bake in the preheated oven until chicken is no longer pink, 30 to 35 minutes.

Remove from the oven, and place 1/2 Swiss cheese slice on top of each breast.

Return to the oven until cheese has melted, 3 to 5 minutes. Remove toothpicks and serve immediately.

Nutrition Facts
 
calories per serving
419
 total fat 19g  saturated fat 10g  cholesterol 124mg  sodium 932mg  total carbohydrate 13g  dietary fiber 1g  total sugars 1g  protein 46g  vitamin c 12mg  calcium 379mg  iron 2mg  potassium 457mg

Regarding the Halushki, I think the dripping made that meal! I like it!

I used pastrami  in my last batch but the next one I will try the bacon.Chicken is also nice in it.

That's a very forgiving and adaptable recipe. There are so many directions you could take, and it would be delicious.

Chicken Biscuits
added by Barbara Miller
Mama used to make this and we all loved it. This is my version. Her grandchildren used to request it as a birthday meal, and Mama gladly made it for them. It brings back fond memories, and I'm pleased to share it with you.

Cook time: 30 Min  Prep time: 20 Min  Yield: 4-6
Ingredients
2 lg chicken breast
1 qt chicken broth
1 sm carrot, diced fine
1 stalk celery, diced fine
1 sm onion, diced fine
1 tsp ground black pepper
2 c self-rising flour
1/4 c butter, frozen and grated
1 c buttermilk
1 can cream of mushroom soup (10.5 oz)
2 Tbsp butter, melted
Directions
Test Kitchen Tips: Cream of chicken soup can be substituted for the cream of mushroom soup.
1. Spray the 9x9 pan with cooking spray. Set aside. Preheat the oven to 450 F. Boil the chicken breast in a large pot with broth, carrot, onion, celery, and black pepper until the chicken is tender and broth is reduced by at least half (about 30-45 minutes). This can also be made with leftover rotisserie chicken. Just cook the vegetables in the broth. It adds so much flavor. Then when it is reduced toss in the shredded pre-cooked chicken to warm it through.
2. Remove the chicken from the broth and shred or chop the chicken. Place it in the sprayed 9x9 pan. Remove any bone, skin, or gristle and discard.
3. Optional: Add the vegetables from the broth.
4. Add the can of soup to a bowl. Stir in 1/2 soup can of the broth and stir to combine. It should be thick.
5. Pour it over the chicken. Place this in the oven to keep it warm while you make your biscuits. Or, pour it back into the pot and keep it warm on the stovetop.
6. Pour the flour into a large mixing bowl. Add the grated butter to the flour. Work the butter into the flour using a dinner fork. The flour/butter mixture should look a little like coarse cornmeal. *You can use an equal amount of solid shortening like Crisco, beef tallow, or lard if that is what you have.
7. Make a well in the center of the flour and pour in the buttermilk. Stir it gently with the fork. Do not beat the batter. If more liquid is needed, add 1/4 cup of water to the measuring cup for the buttermilk and swirl the cup to mix the water with any
Chicken Biscuits
remaining buttermilk. Add it to the flour 1 tsp at a time. As soon as the batter forms a dough, turn the dough out onto a lightly floured surface.
8. Dust your hands with flour and the top of the dough. Gently pat the dough into a 1/2 inch thick rectangle. Fold in the sides on top of each other. Then gently pat it to 1/2 inch thick again.
9. Remove the pan from the oven and set it near where you are making the biscuits. With a 2" or smaller biscuit cutter, press the biscuits out one by one.
10. Place biscuits in the pan on top of the chicken. The biscuits need to be touching each other and cover the chicken.
11. Brush the tops of the biscuits with the melted butter. Place the biscuit-covered chicken in the pan back into the oven on the center rack. Bake for 20-30 minutes until the biscuits brown on top and the chicken is bubbly. If the biscuits are browning before the chicken becomes bubbly, cover the pan with foil and cook until it bubbles, checking every 5-10 minutes (every oven is different).
12. Remove the pan from the oven. Brush the biscuits with any remaining melted butter.
13. Serve warm. 2 biscuits with the chicken make a serving. I serve this with 3 bean salad and sliced tomatoes. This recipe can be doubled and baked in a 13x9 pan. Cook time is the same.

Pineapple Sweet and Sour Chicken
added by Sunny Shaine
I have been making it for years. Everybody in my family loves it.

Cook time: 35 Min  Prep time: 30 Min  Yield: 6
Ingredients
2 c white rice, uncooked
20 oz pineapple chunks
2 Tbsp vegetable oil
1 md green or red pepper, cut into chunks
1/2 c sliced fresh mushrooms
1 md onion, cut into chunks
1 lb boneless, skinless chicken, cut into 1 inch pieces.
1 c sweet and sour sauce
2 Tbsp low-sodium soy sauce
Directions
1. Prepare rice according to package instructions. Drain pineapple and reserve 2 Tbsp of the juice.
2. Heat oil in large skillet over medium heat. Add peppers, onions, and mushrooms. Cook until vegetables are tender-crisp. Remove vegetables from skillet and set aside.
3. Cook chicken in same skillet until the chicken is browned and cooked through.
4. Add vegetables back to skillet along with sweet and sour sauce, soy sauce, pineapple chunk, and reserved juice. Heat through.
5. Serve with hot cooked rice.

I didn't know it by that name, but my mom made this recipe often, It was so good!

Breakfast Mac and Cheese Recipe

By Allie Chanthorn Reinmann  May 30th 2024

Try This Breakfast Mac and Cheese
Despite what your parents may have told you, mac and cheese is a perfectly acceptable breakfast food.


Ingredients:

    2 eggs

    1 teaspoon butter

    Pinch salt

    1 cup of leftover, cooked pasta

    1 sausage patty, chopped (or other add-ins)

    1 ounce of havarti cheese, roughly chopped

    ¼ cup shredded cheddar

    1 tablespoon cream cheese

    Garnish with chopped chives

1. Whisk the eggs in a bowl and set aside. Heat a frying pan over medium-low and add the butter. Add the leftover pasta and chopped sausage (or whatever add-ins you're using) with a pinch of salt, and stir with a rubber spatula.

2. Once the pasta begins to brown in areas, add in the chopped havarti, shredded cheddar, and cream cheese. Stir briefly before pouring in the whisked eggs. Turn off the heat and stir the mixture for a moment.

3. Cover the pan with a well-fitting lid and let it sit on the warm burner for 2-3 minutes. Uncover and stir the mac and cheese. The cheese should all have melted through and the eggs should be cooked and blending in with the cheese. If the mixture is more wet than you prefer, cover it again and you can even snap on the heat for another minute or so. Garnish with chopped chives and enjoy while warm.

Awesome Broccoli-Cheese Casserole
My mom made this broccoli cheese casserole every Thanksgiving when I was little. We kids could never get enough! If you have children or have some coming to visit you as guests this Thanksgiving, I guarantee that they will eat (and enjoy) this veggie dish. It's also fabulous with a Christmas ham.

Submitted by Stacy M Polcyn
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Servings: 8
Ingredients
1 (10.5 ounce) can condensed cream of mushroom soup

1 cup mayonnaise

1 large egg, beaten

¼ cup chopped onion

3 (10 ounce) packages frozen chopped broccoli

8 ounces shredded sharp Cheddar cheese

salt and pepper to taste

1 dash paprika

Directions
Gather all ingredients.

Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish.

Whisk condensed soup, mayonnaise, egg, and onions together in a medium mixing bowl until combined.

Place frozen broccoli into a very large mixing bowl and break it up if necessary; add soup mixture and mix well to coat. Sprinkle with cheese and mix well; spread mixture into the prepared baking dish. Season with salt, pepper, and paprika.

Bake in the preheated oven until cheese has melted and the casserole is golden brown on top, 45 minutes to 1 hour.

Serve and enjoy!

Nutrition Facts
 
 per serving calories 387
 total fat 34g  saturated fat 10g  cholesterol 64mg  sodium 619mg  total carbohydrate 9g  dietary fiber 3g  total sugars 3g  protein 11g  vitamin c 46mg  calcium 241mg  iron 1mg  potassium 71mg